Easter Menu

[Guest guest]

Here is my Easter menu. I will also have some kind of bread and a dessert

(still undecided about both):

 

* Exported from MasterCook *

 

Greek Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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Dressing:

2 tablespoons lemon juice

2 cloves garlic -- minced

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 cup olive oil

Salad:

4 cups torn red leaf lettuce

4 cups torn green leaf lettuce

1/2 cup red onion -- thinly sliced

1 medium tomato -- diced

1 small green pepper -- seeded & chopped

1/2 cup sliced black olives

1/3 cup crumbled feta cheese

 

In a small bowl, combine lemon juice, garlic, salt and oregano. Use a

whisk or fork to beat in the oil gradually. Allow to marinate about 30 minutes.

In a salad bowl, combine all salad ingredients except feta cheese. Toss

gently with dressing. Sprinkle with feta cheese.

 

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* Exported from MasterCook *

 

Spanakopita

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Greek

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons unsalted butter

1/4 cup olive oil

1 package phyllo dough sheets

4 bunches fresh spinach (3 1/4 lbs)washed,stemmed, -- & coarsely

chopped

1 1/2 cups scallions (white & light-green parts) -- chopped

1 cup flat leaf parsley -- finely chopped

6 large eggs (or substitute) -- beaten

1/2 pound small-curd cottage cheese

1 pound feta cheese (or more) -- crumbled

2 tablespoons fresh dill -- chopped

1/4 cup uncooked cream of wheat

 

Preheat oven to 350. Melt butter and olive oil together. Brush an

11x15x2 " baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan,

brushing each sheet with butter-oil mixture. In a large bowl, thoroughly

combine remaining ingredients except phyllo.

Spread about 2 cups of spinach filling over phyllo in pan. Cover with 2

sheets of phyllo, brushing each with butter-oil mixture. Repeat layering 2 cups

of filling, 2 sheets of phyllo (brushed with butter & oil), until all the

filling has been used, about 4 more layers.

Top with 7 more sheets of phyllo, brushing each sheet with butter-oil

mixture. Press gently around edges so layers adhere. Prick surface all over

with a toothpick or fork tines.

Bake 15 minutes, reduce heat to 300, and continue baking until pastry is

golden, about 1 hour. Let stand about 1 hour before serving.

 

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* Exported from MasterCook *

 

Greek Roasted Potatoes

 

Recipe By : Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

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16 small Yukon Gold potatoes (or small red potatoes

4 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon dried Greek oregano (or regular oregano)

2 teaspoons Greek seasoning

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Heat oven to 450. Cut unpeeled potatoes into large chunks. Toss with

olive oil, lemon juice, oregano, Greek seasoning, and salt & pepper.

Place potatoes on baking sheet or roasting pan. Roast 10 minutes, then turn

potatoes. Continue roasting until potatoes are browned, crisp, and tender,

turning twice (every 10 minutes), about 30 minutes.

 

 

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* Exported from MasterCook *

 

Apricot Glazed Carrots

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Thanksgiving/Christmas

Carrots

 

Amount Measure Ingredient -- Preparation Method

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2 pounds carrots -- sliced

1 1/4 teaspoons salt -- divided

3 tablespoons butter or margarine

1/3 cup apricot preserves

1/4 teaspoon nutmeg

1 teaspoon grated orange rind

2 tablespoons fresh orange juice

garnish: fresh Italian parsley (optional)

 

Cook carrots and 1 teaspoon salt in boiling water to cover in a large

saucepan for 15-20 minutes or until tender; drain.

Melt butter or margarine in saucepan; stir in apricot preserves until

blended. Stir in remaining 1/4 teaspoon of salt, nutmeg, orange rind, and

orange juice. Add carrots and toss to coat. Garnish if desired.

 

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