8th Grade Recipes
Here are some of the laboratory experiences or demonstrations we do in class…
1/2 pound phyllo pastry dough
Defrost phyllo according to directions on package. Preheat oven to 350 degrees. In a medium bowl, combine feta and ricotta cheeses. Combine eggs, parsley and white pepper in a small bowl and beat well; add to cheese mixture and blend together.
Spread the phyllo on a board and cut into strips about 3 inches wide. The length of the strip may be 10 to 15 inches, depending on the dimension of the sheet of phyllo. Work with 2 strips of phyllo. (Immediately cover the remaining strips with clear plastic wrap to prevent drying.) Using 2 strips, place one over the other. Brush the top strip lightly with butter. Place a rounded teaspoon of filling at one ed of the strip; fold over to make a triangle. (Continue folding to make a triangle, that is as you would fold a flag or a paper football. When the folding is complete, brush the triangle with butter and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes or until puffed and golden in color. Makes 30.
*If you add 1 c. of spinach to this cheese mixture in the recipe now you have changed the food to a Spinach Triangle or “Spanikopita”. Yum!
1 head romaine lettuce
1/4 c. olive oil
Authenic Greek Garnishes:
Greek-style black olives
Rinse and drain the lettuce leaves; tear into bite-sized pieces and chill. Slice the tomato into wedges. Score the cucumber with the tines of a fork; or remove lengthwise strips of the cucumber by using a peeler; thin slice. Slice onion into thin horizontal slices; separate into rings. Crumble feta cheese, or cut into cubes.
Dressing: Place olive oil, lemon juice, vinegar, garlic and oregano in a blender. Blend 20 to 30 seconds.
Arrange salad ingredients in a large salad bowl or on individual plates attractively. Garnish with black olives and peppers. Drizzle dressing over salad. Make 8 servings.
2 T. olive oil
3 T butter or margarine
1 medium Eggplant
Meat sauce: Heat oil in large skillet. Add onion and garlic to skillet. Cook over medium heat, stirring occasionally, until onion is soft, about 10 minutes. Add meat and saute until meat is no longer pink. Add tomato paste, water, parsley, sugar, cinnamon, salt and pepper. Simmer until the sauce is thick, about 15 minutes.
Cream sauce: Place butter in a microwave-safe bowl. Microwave on HIGH 45 seconds or until melted. Stir in flour and milk. Microwave on HIGH for 4 minutes, or until thick and bubbling, stirring once every minute. Add cheese. Allow to cool a few minutes. Just before adding sauce to moussaka, beat in the egg.
Preheat oven to 350 degrees. Partially peel the eggplant be removing strips. Cut the eggplant into horizontal strips, each 3/8 thick. Grease the bottom and sides of a 9 x 9 dish. Place about half of the eggplant slices in the baking dish, cutting slices as necessary to cover the bottom of baking dish. Spread one halt of the meat sauce evenly over the eggplant. Top with remaining eggplant and remaing sauce. Spread the cream sauce on top.
Bake 45 minutes or until casserole is golden brown. Remove from oven to allow to stand for 10 minutes before cutting and serving. Moussaka may be served warm at room temperature.
Makes 9 servings
Yield: 6 Servings
1 can Chick peas(semi drained)
*Blend all ingredients.
1 pound blanched almonds, coarsely ground
Combine all of the syrup ingredients in a saucepan; bring to a boil and
Preheat oven to 400 degrees F.
Combine the almonds, walnuts, sugar, cinnamon, and ground cloves together
Cut the roll into 2-inch pieces, dip each into the melted butter and place on