AVGOLEMONO SAUCE

1 large egg
juice from one fresh lemon
1 cup broth
1 teaspoon cornstarch

Beat egg slightly; add lemon juice and beat well. Add cornstarch and broth, heat in small
saucepan over medium-low leat until just boiling, stirring constantly. Pour over dolmathes or
Greek Meatballs.

PIZZA SAUCE

2 Tablespoons olive oil
1 cup finely chopped yellow onions
2 cloves garlic, finely chopped
2 28 oz. cans crushed tomatoes
4 Tablespoons tomato paste
3 Tablespoons fresh lemon juice
1 t ablespoon dried oregano
1 Tablespoon dried basil
dash ground allspice
dash red hot pepper flakes
2 Tablespoons Italian flat-leaf parsley
salt & pepper, to taste

Saute onions in oil until wilted. Add remaining ingredients, simmer 30 minutes or until
thickened.
May be frozen in one c. portions.

CHOCOLATE DIPPED STICKS

2 sticks butter
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3 squares chocolate almond bark, melted
3 squares vanilla almond bar , melted
4 ounces cake sprinkles, non-pareil
3 1/2 ounces cake sprinkles, red & green


Preheat oven to 350.
In a large bowl, beat butter, sugar and vanilla until pale and fluffy. Beat in flour until just
blended.
Roll quarter cupfuls of dough into 15 inch long ropes, then cut each rope into 6 pieces.
Place on ungreased cookie sheet(s) about 2 inches apart.
Bake 10 minutes or until cookies feel firm and just begin to brown. Remove cookie sheet
to a wire rack to cool.
For 1/2 of cookie batch: melt chocolate in double boiler and dip one end of each log into
melted chocolate, then into non-pareils. Repeat with remaining logs, dipping into vanilla and
sprinkles.

EASTER NESTS, BROWN

12 ounces semisweet chocolate chips
1 package coconut flakes
1/2 cup tiny jelly beans

Melt chocolate chips. Stir in enough coconut to make it very thick. Put Tablespoon fuls
on waxed paper and make a depression in center. Put several jelly bird eggs in center.
Refrigerate until set.

EASTER NESTS, GREEN

12 ounces white chocolate
drop green food color
1 package coconut flakes
1/2 cup tiny jelly beans

Melt chocolate chips. Stir in enough coconut to make it very thick. Put Tablespoon fuls
on waxed paper and make a depression in center. Put several jelly bird eggs in center.
Refrigerate til set.

KOULOURAKIA ME SOUSAME (Sesame Cookies)

2 sticks butter
2 cups sugar
7 large eggs
1/2 cup milk
9 1/2 cups all-purpose flour
5 Tablespoons baking powder
1 teaspoon salt
1 Tablespoon vanilla extract
1 large egg, lightly beaten
2 Tablespoons sesame seeds

Preheat oven to 350 degrees.
Cream butter; add sugar and mix thoroughly. Add beaten eggs and continue mixing. Sift
dry ingredients together and add to mixture alternately with milk and flavoring. Knead well.
Roll one Tablespoon of dough into a 7-inch rope. Bring ends of rope together and
gently twist, leaving a loop at the top. Place on ungreased cookie sheet. Repeat with remaining
dough, placing cookies 1 inch apart, until
cookie sheet is filled. Brush cookies with beaten egg and sprinkle with sesame seeds.
Bake about 15 minutes, or until golden. Cool on wire rack. Store in tightly covered
container.

KOURAMBIETHES (Wedding Cookies)

4 sticks butter
1/2 cup sugar
1 teaspoon baking powder
1 large egg yolk
2 teaspoons vanilla extract
1 ounce Cognac, (optional)
5 to 6 cups all-purpose flour
1 pound confectioner's sugar
rose water, if available, (optional)

Preheat oven to 300.
Cream butter until very light, then add next ingredients up to flour, mixing continuously.
Add flour, a little at a time, until a soft dough is formed that can be handled easily. Take about a
Tablespoon ful and roll into a ball. Place on unbuttered cookie sheet; make a small indentation
in center of cookie and center with clove. Continue in this fashion until cookie sheet is filled.
Bake 15 to 20 minutes. As you remove cookies from oven, sprinkle with the flower water
and dust thickly with confectioners sugar.
Serve in cupcake liners for easier handling.

PECAN CRESCENTS

2 sticks margarine, softened
1/2 cup confectioner's sugar
2 teaspoons vanilla extract
1 cup pecans, finely chopped
1 3/4 cups all-purpose flour
1/2 cup confectioner's sugar

In a large bowl, beat together first 3 ingredients, and mix until fluffy. Add pecans and mix
until blended. With mixer on low, gradually beat in flour until just blended. Wrap dough in
plastic wrap and chill at least one hour.
Preheat oven to 300 degrees. Divide dough into 8 equal pieces. Roll each piece into a 12
inch rope. Cut each rope into 8 pieces. Pinch ends of pieces and shape into crescents. Place one
inch apart on ungreased cookie sheets.
Bake 18 - 20 minutes or until just golden. While still warm, roll in remaining confectioner's
sugar and cool on rack. Store in air-tight container.

PECAN KISSES

2 cups pecan halves
1 large egg white
3/4 cup light brown sugar

Beat egg white until stiff. Add sugar and mix. Stir in pecan halves Mix well, separate, and
place on cookie sheet. Bake at 250 for about 30 minutes.

RED HOT CINNAMON CANDY

Will only cook properly when humidity is low.
Fills the house with the smell of cinnamon.
Stores beautifully in a tighly sealed glass apothecary jar.

4 cups sugar
1 3/4 cups Karo light corn syrup
1 cup water
2 to 3 teaspoons cinnamon oil
1 teaspoon food color, red

Lightly oil one 10x15 or jelly roll pan. Mix sugar water and Karo in heavy, 3qt. pan.
Bring to a boil over moderate heat, tapping bottom of pan with wooden spoon to dissolve sugar.
Use a wet brush to wash down any sugar crystals from side of pan. Without stirring, cook to 300,
or hard-crack stage.
Working quickly, remove from heat and add color and flavoring. (Hold the pan well away
from your face when adding cinnamon oil.) Stir in. Pour into prepared pans and let cool.
When cold and hard, break into pieces with a mallet or rolling pin. Store in an air-tight container

NOTE: Cinnamon oil is very strong. The more you add, the hotter the candy will be.

BROCOLLI BREAKFAST CASSEROLE

1 whole large onion, chopped
1 teaspoon margarine
4 slices bread, cubed
1/2 cup ham, diced
1 package frozen chopped broccoli
dash powdered mustard
dash Louisiana-style hot sauce
1 Tablespoon Parmesan cheese
1/2 cup grated mozzarella
2 eggs, beaten
1 cup milk

Saute onion in margarine. (May be done in microwave in casserole dish.) Add all
remaining ingredients except milk and eggs. Mix well and turn into lightly greased casserole.
Pour eggs over mixture.
Add enough milk to come nearly to top of mixture. Microwave on high, turning every
5-10 minutes. Remove when egg mixture is still "wet", but not "runny".
Let stand to set.

CALIFORNIA DOGS

1 10 oz. can Castleberry's Hot Dog Chili Sauce
2 yellow onions, chopped
1/2 teaspoon prepared mustard
dash Louisiana-style hot sauce
8 hot dog buns
8 franks
1/2 cup grated cheddar cheese

Combine first 4 ingredients in bowl, cover and microwave 10 minutes, stirring occasionally.
Place franks in buns in an oven-proof casserole, or on a large piece of foil. Pour chili
mixture over top of each frank; sprinkle with cheese.
Cover tightly and bake at 300 for 30 minutes.

CHICKEN PICCATA

1 pound boneless chicken breasts
2 Tablespoons flour
1/8 teaspoon paprika
1/8 teaspoon white pepper
2 to 3 teaspoons olive oil
1/3 cup dry white wine
2 Tablespoons fresh lemon juice
1 small bay leaf
1 teaspoon butter, softened
lemon slice, for garnish

Pound chicken cutlets to 1/8-inch thickness.
Combine flour, paprika and pepper in shallow dish. Lightly coat chicken with seasoned
flour. Heat oil in 12-inch nonstick skillet over medium heat. Add cutlets, two at a time, and cook
2 minutes on each side or until done. Transfer to serving platter; keep warm.
Add wine, lemon juice and bay leaf to skillet, scraping browned bits from bottom of pan.
Bring to a boil.
Reduce heat and simmer, stirring frequently, until slightly thickened, 1 to 2 minutes.
Remove bay leaf; stir in butter and capers. Spoon over chicken. Garnish with lemon slices.

DOLMATHES (Stuffed Grape Leaves)

50 whole prepared grape leaves
1 pound extra lean ground beef
1 whole large onion, chopped
1/2 cup rice
2 teaspoons salt
1 teaspoon pepper, to taste
3 Tablespoons butter
1 cup water
1 beef bouillon cube

Scald grape leaves in hot water to remove brine. Fry chopped onion in melted butter until
golden. Mix with meat, rice and seasonings.
Place one teaspoon of filling mixture in center of one large leaf or two small ones, making
sure that the shiny side of leaf is underneath, or on outside when rolled. Carefully fold over top
and sides like an envelope and roll like a miniature football. Place a few course leaves in bottom
of pot.
Carefully arrange the balls on top, side by side and in layers until all filling and leaves are
used. Add water with dissolved bouillion. Place a heavy plate on top and simmer half an hour or
longer if needed. Reserve liquid for making Avgolemono Sauce.

GREEK MEAT BALLS

1 pound extra lean ground beef
1 onion, grated
1/4 cup rice
1/4 teaspoon dried mint or basil
1 cup water
1 beef bouillon cube

Combine first four ingredients, shape into meatballs and brwon in a skillet. Transfer
browned meatballs to a large pot, and simmer in water with bouillion.
After meatballs are cooked, use broth to make Avgolemono sauce.

ROAST BEEF

Makes a medium-rare roast every time.

1 sirloin tip roast or rump roast, 3 - 5 pounds
1 package Good Seasons Italian salad dressing mix
1/4 cup water

Preheat oven to 500. Trim fat from roast and rub with dry Italian dressing mix. Place in a
baking pan with just a little water and place pan in oven.
Leave roast in oven for 5 minutes per pound. Turn oven off and DO NOT OPEN OVEN
DOOR for 2 hours.

BROCOLLI RICE CASSEROLE

1 cup sharp cheddar cheese, grated
2 cups frozen broccoli, chopped
1 small yellow onion, chopped
1 Tablespoon margarine
1 10 3/4 ounce can cond. cream of chicken soup
3 cups cooked brown rice
1/4 cup l sour cream
black pepper, to taste
slivered almonds

Steam brocolli on stovetop or in microwave. Saute onion in margarine. Mix hot brocolli
and rice with remaining ingredients, reserving a small amount of cheese.
Pour mixture into a two quart casserole and sprinkle with reserved cheese. Bake at 300
degrees for 20 - 30 minutes, or until pipong hot.

SCALLOPED TOMATOES

1 cup diced celery
1/2 cup onions, finely chopped
2 Tablespoons butter or margarine
1 can tomatoes
3 slices bread, toasted
salt and pepper to taste

Cook celery and onion in butter until just tender. Butter toast; cut into 1/2 inch cubes. In
1 1/2 quart casserole, combine the onion/celery mixture with tomatoes, seasonings, and toast.
Bake at 350 degrees for 30 minutes.

UGLY POTATOES

This dish acquired its name when I made it the first time and forgot to keep the mixture
hot. Too much milk made the stuffing run out of the skins when the potatoes were heated. The
name stuck.

8 potatoes
1/4 cup margarine
1/4 cup sour cream
1/4 cup milk
2 Tablespoons chives
8 slices bacon
1/4 cup grated cheddar cheese
1/8 teaspoon black pepper

Bake potatoes in microwave; cut in half. Scoop out potato pulp and put into a bowl.
Cook bacon in microwave, drain and crumble.
Mash or beat with an electric mixer, adding magarine andsour cream; stir in milk until
creamy but firm. Heat in microwave as necesary to be sure of consistncy when hot. Add
remaining ingredients.
Fill potato skins with mixture and serve hot.
Works well prepared in large batches and frozen to reheat in microwave.

ROACH KILLER

This is a boric acid based slow killer, with ingredients added for "bait." Use it in
conjunction with regular spraying to keep a problem from developing.

1 cup flour
1 small onion, grated
1/2 cup confectioner's sugar
16 ounces boric acid
1/2 cup shortening
1 1/2 cups water

Mix first 5 ingredients together in a large bowl. Add water gradually until mixture reaches
the consistency of mashed potatoes.
Place mixture into clean bottle caps or pieces of foil, and hide in likely places, such as the
back corners of dark cabinets.
Keep out of the reach of pets and children!