Yogurt

In a Pyrex 4-cup measuring cup, I pour two cups of 2% low fat milk.
This is optional, but I add two tbsp. dry powdered milk. Stir well.
Place in microwave for about five minutes. The milk is ready when it
rises to almost the top of the measuring cup. Watch it carefully during
the last minute so that it does not boil over. Remove the cup and place
it in an already prepared bowl of ice water. It takes about 15 minutes
stirring occasionally to cool it to the right temperature. To check it, put
a finger in and it should be a little more than warm.
Remove from ice water.

Starter comes from a container of plain yogurt that you will buy.
Take a couple of tablespoons of the plain yogurt in a cup and add a
few tbsp. of the warm milk. Stir and pour it into the warm milk.

Place the Pyrex measuring cup in a container of hot water.
Cover it with a couple of towels and let it sit for about an hour.
Replace the now lukewarm water with more hot water.
Cover and leave for the next six hours or so. Sometimes I replace the
water with hot water a third time. When it is ready, I refrigerate it.

The next day, if I want very thick yogurt, like the advertized
commercial Greek yogurt, I will remove half of the yogurt and place
it in a yogurt strainer which is available at any kitchen shop.
The liquid that is left the next day, I drink or put it in a fruit drink. It is
healthy. The yogurt left is very nice and thick. Always keep a couple
of tbsp. of yogurt for the next batch to be made. You will not have to
buy a starter again

Spanakopita Pie

For those who are unfamiliar with the use of Fillo this is a great substitute.


1lb frozen leaf spinach
1 large unbaked pie shell 9inch
1 large onion, chopped
1/4 lb softened cream cheese
3/4 lb crumbled feta cheese
salt and pepper
1 tbs dried dill
1/4 cup olive oil
3 eggs

Bake the pie crust at 350 just until it begins to color.

Thaw out spinach and put in a sieve to remove all water.
In a large frying pan pour olive oil, heat and saute onions.
When slightly golden add the spinach and spread
around with large spoon until it is mixed with onions.
When it is thoroughly heated through, add the softened
cream cheese and spread around. Continue stirring until
mixed. Add the feta cheese, salt and pepper and
dill. Continue stirring until all well mixed. Taste!
Beat eggs and add to spinach in pan thoroughly
incorporating them. Remove from pan, put into shell and spread
some more crumbled feta cheese on top. Bake in about
350 oven 30min. Allow to sit awhile before
cutting into pieces.

Hope’s Leg of Lamb
 
To prepare a 5 or 6 lb Lamb for baking,
In a small bowl pour approximately 3 or 4 tablespoons of virgin olive oil
Add about 1/2 tsp of oregano
Add salt and pepper
A couple of tablespoons of lemon juice
About 3 tbs. of crushed garlic
And, 1 tbs. chopped parsley
 
Mix this well.   Make horizontal splits across the top of the leg of lamb
and spoon in a bit of the marinade until all is finished.  It does not matter
if some of it escapes when you are putting it in.  It all goes in to the
final sauce after baking. 

I put it in a 400 degree oven for the first 15 minutes then turn it down to
350.  I also use a meat thermometer.  We do not like to over bake lamb.
Most cook books suggest 170 on the thermometer, we prefer 165.
Roast uncovered.  If you need to add a little water to pan during baking,
do so and it will add to the sauce.  I add a small can of tomato juice half
way through baking and stir it into the drippings.  When lamb is done,
I remove it from the pan and put the pan on top of the range and make
the sauce.  I add a little wine, whatever is in my fridge, a little salt and
pepper and reduce it to the right consistency.
 
It is all trial and error.  Practice makes perfect.  We enjoy Lamb with
rice as a side dish and a Greek salad.

Kali oreeksee

Lamb and String Bean Casserole

1 1/2 lb Lamb boneless shoulder cut into 4 inch pieces
1 medium sized onion chopped
a little oil to sauté lamb
1lb fresh or frozen green beans
8 oz can of tomato sauce
salt and pepper

Heat oil and sauté lamb pieces. Add onions and stir until onions begin to turn color. Add tomato sauce and at least a cup of water. Add salt and pepper and a little dried mint adds flavor. OK if you do not have it. Cover and let cook until meat is soft. (Meat can be pressure cooked for 15 minutes.) Add cleaned and cut string beans. If you want you may add a couple of cut potatoes. Cover and cook until done. If the sauce is too thin remove the meat and beans to a serving dish and reduce the sauce a little. Sometimes I add a little wine which is always available to me.
I serve with crusty bread and a salad that has feta cheese which somehow adds to the flavor.

Kali oreeksee, Good appetite

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