The Greek Feast Recipes

[Guest guest]

I'm back from vacation and ready to post recipes again! While on vacation, I

found this *great* Greek cookbook, " The Greek Feast " , from the Greek Orthodox

Church in Santa Barbara. I've included an address & info about the cookbook,

but I don't know if the publisher does mail order. I've formatted several

recipes (warning -- none are low-cal or low-fat!) from this cookbook, and here

are the first two:

 

Feta Cheese Dip

Feta Salsa Dip

 

 

* Exported from MasterCook *

 

Feta Cheese Dip

 

Recipe By :The Greek Feast Santa Barbara Style (A Collection of Family

Recipes from Saint Barbara Greek Orthodox Church)

Serving Size : 12 Preparation Time :0:00

Categories : The Greek Feast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 8 oz packages cream cheese -- at room temperature

8 ounces feta cheese

1/2 cup nonfat yogurt

1 clove garlic -- (to 2)

3 green onions -- chopped

OR

1/2 teaspoon dried minced onion

2 teaspoons dried dill weed

1 teaspoon dried oregano

3 twists freshly ground black pepper -- (to 4 twists)

 

In food processor, chop garlic fine. Add feta cheese and mix until crumbly.

Blend in the cream cheese, then add the yogurt and process until smooth. If too

thick, add more yogurt until desired consistency (for a thicker spread, use 3-4

tablespoons of yogurt). Add the onion, dill, oregano, and pepper and blend.

Taste for salt, if needed. Place in a bowl and chill until ready to serve with

crackers or pita wedges.

 

Source:

" Olympus Press, P.O. Box 2397, Santa Barbara, CA 93120-2397 "

Copyright:

" 1999 by The Philoptochos Society of St. Barbara Greek Orthodox

Church, Santa Barbara, California "

Yield:

" 3 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 193 Calories (kcal); 17g Total Fat; (78% calories from fat); 6g

Protein; 4g Carbohydrate; 58mg Cholesterol; 332mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : To reduce the calories of this spread, you can substitute nonfat cottage

cheese or tofu for half the cream cheese and process until smooth.

 

Karen's Note: AND/OR -- You could use light cream cheese & light feta cheese.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Feta Salsa Dip

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : The Greek Feast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound feta cheese -- crumbled

1 cup extra virgin olive oil

6 green onions -- chopped

1/2 cup chopped fresh parsley

3 large tomatoes -- (to 4) peeled, seeded & chopped

1 cup pitted chopped Greek olives

1/4 cup fresh lemon juice

1 tablespoon dried oregano

2 teaspoons dried dill or 3 tbsp chopped fresh dill

freshly ground black pepper to taste

 

With metal blade in food processor, process all ingredients with on-off motions

until coarsely blended. Taste to adjust seasonings. Chill for at least 30

minutes before serving.

 

Can be prepared up to two weeks in advance and refrigerated.

 

Description:

" A combination of traditional Greek flavors with a California flair

for entertaining. "

Copyright:

" 1999 by The Philoptochos Society of St. Barbara Greek Orthodox

Church, Santa Barbara, California "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 241 Calories (kcal); 24g Total Fat; (85% calories from fat); 5g

Protein; 4g Carbohydrate; 25mg Cholesterol; 412mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Wedges of warm pita bread.

 

 

Nutr. Assoc. : 0 0 0 0 0 903566 0 0 20042 0