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Moussaka
| 3 cloves |
garlic, minced |
3 cloves |
| 2 |
onions, chopped |
2 |
| 1 |
green pepper, chopped |
1 |
1 tbsp. |
olive oil |
15 ml |
| 1-½ lb. |
ground lamb or beef |
750 g |
| 1-½ tsp. |
salt |
7 ml |
| |
freshly ground pepper |
|
| 2 tsp. |
paprika |
10 ml |
| 1 tbsp. |
marjoram |
15 ml |
| 1 tbsp. |
parsley |
15 ml |
| 1 tsp. |
nutmeg |
5 ml |
| 2 |
eggplant, sliced |
2 |
| 2 tbsp. |
olive oil |
30 ml |
| ½ lb. |
Monterey Jack cheese |
250 g |
| 1-¼ cup |
chicken stock |
300 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 2 |
egg yolks |
2 |
| 1 tbsp. |
cornstarch |
15 ml |
Cook garlic, onion and green pepper in hot oil until limp.
Add ground lamb and season with salt, pepper, paprika, marjoram,
parsley and nutmeg. Remove mixture and set aside. In the same
frying pan, fry eggplant slices in olive oil until golden.
Layer half the eggplant in a greased casserole dish, top with
half the meat mixture then half the cheese. Repeat layers.
Pour chicken stock over casserole, cover and bake for 45 minutes
at 350°F. (180°C). Mix yogurt, egg yolks and cornstarch
together and pour mixture over casserole. Cover and continue
to bake for another 15 minutes. Uncover and brown top under
broiler. Serves 6.
Beef Stroganoff
| 1 lb. |
beef tenderloin |
500 g |
| |
pepper, freshly ground |
|
| ½ lb. |
mushrooms, sliced |
250 g |
| 1 |
onion, sliced |
1 |
| ¼ cup |
olive oil |
60 ml |
| 3 tbsp. |
flour |
45 ml |
| 2 cups |
beef broth |
500 ml |
| ¼ cup |
red wine or sherry |
60 ml |
| ½ tsp. |
paprika |
2 ml |
| dash |
cayenne |
dash |
| 1 tsp. |
dry mustard |
5 ml |
| 1 tsp. |
oregano |
5 ml |
| 1 tsp. |
dill weed |
5 ml |
| 1 tsp. |
cornstarch |
5 ml |
| |
salt and pepper |
|
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 3 cups |
fettuccine noodles, cooked al dente |
750 ml |
Trim fat off meat and cut into thin strips, about 2" long.
Sprinkle with pepper and let stand in a cool place for two
hours. In a heavy skillet, sauté mushrooms in oil until
tender, remove and sauté onions in the same oil until
brown. Remove from skillet. Brown meat quickly on all sides
until rare. Remove and set aside. Blend the flour into the
oil in the skillet and gradually add the broth, stirring constantly
until smooth and slightly thickened. Combine the sauce with
the meat, mushrooms, onions and red wine in the top of a double
boiler and cook for 20 minutes. Add paprika, cayenne, dry
mustard, oregano, dill weed, cornstarch, salt and pepper to
the yogurt and mix well. Blend into the double boiler five
minutes before serving and serve over wide noodles or your
favorite pasta or rice. Serves 6.
Wild Rice and Mushrooms
| 3 tbsp. |
Olive oil |
45 ml |
| 1 |
onion, sliced |
1 |
| ½ cup |
mushrooms, sliced |
125 ml |
| 1 tsp. |
salt |
5 ml |
| 1 tbsp. |
minced parsley |
15 ml |
| 1-½ cups |
wild rice |
375 ml |
| 2 cups |
stock |
500 ml |
| 1 cup |
sweet cider |
250 ml |
| ¾ cup |
Olympic Natural Yogurt |
200 ml |
Sauté onion and mushrooms in olive oil. Add salt,
parsley and rice. Stir until rice is coated with oil. Add
1 cup hot stock. Cover tightly and cook over low heat until
liquid has been absorbed. Add remaining stock. When stock
has been absorbed, add cider, and continue cooking , covered,
until cider has been absorbed and rice is done. Remove from
heat and blend in yogurt. Serves 6.
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