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The Quilt Inn Country Cookbook
Aliske Webb
1
3
3
cup water
tbsp. olive oil
tbsp. dillweed
salt and fresh ground pepper to taste
Trim fat from meat. Heat oil and sear meat until browned. Add onions and
garlic. Saute until tender. Stir in water, wine, dillweed, salt and pepper. Bring to boil.
Simmer, partly covered, for 2 hours, or until meat is tender.
Wash spinach and pat dry with paper towels. Remove stalks. Add spinach and
rice to stew. Stir gently occasionally. Cook for 20 minutes, or until rice is cooked and
liquid is reduced. Reduce heat, but keep stew hot.
Egg–Lemon Sauce
3
1
eggs
tbsp. all purpose flour
juice of 1 lemon
hot stock from stew
Beat eggs lightly in bowl. Sprinkle with flour and continue beating. Add lemon
juice and beat until well blended. Continue beating while slowly pouring in about one
cup hotstock from stew pot until sauce thickens. When completely blended, pour sauce
back into meat and vegetables. Stir gently and heat over low for several minutes,
without boiling (or sauce will curdle). Serve immediately.
Another delicious traditional Greek sauce is this rich sauce, made without
cream, that is excellent on fish or vegetables.
Skordalia
6
6
1
1
2
2
cloves garlic, minced
slices white bread without crusts
/2 cup blanched almonds
/3 cup lemon juice
/3 cup olive oil
/3 cup water
Tear bread into large chunks. Place in mixing bowl and sprinkle with water. Set
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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