Enjoy some delicious recipes!

Program #655


1 jar of 45 grape leaves
2 medium onions (chopped fine of grated)
1 lb of ground beef
cup rice
cup butter
2 Tbsp. mint leaves or parsley (chopped fine)
1 big Lemon
Chicken broth or water

Ingredients for sauce

4 eggs 2 lemons 3 Tbsp. water

Wash your grape leaves and cut off any excess stems. Melt your butter. Then mix your melted butter, ground beef, onions, rice, parsley or mint. Add salt and pepper to your taste. Take a little bit of the mixture (about the size of a small meatball) and place it in the center of a grape leaf. Start rolling it till the meat is half way covered then fold over the left and right sides. Finish rolling to the top of the leaf. You want them to be compact in the pot so start on the sides when you put them in. Repeat this process until all of your mixture is done.

Place a dish on top of the dolmathes in the pot to hold them down while they cook so they don't unravel. Once the dish is in place fill the pot up with water (or chicken broth) or until it is 2 inches above the plate. Squeeze your lemon into the water or broth and throw your lemon rinds in for good measure. Add salt and pepper to the liquid, and a dollop of butter as well. Bring to a boil then reduce your heat to medium. Cook for 45 minutes. Drain the rest of the liquid into a separate bowl to used for later. Then make your Avgolemono sauce (see Avgolemono Sauce recipe). Pour over dolmathes and let it sit for 10-20 minutes. Serve hot. Serves 5-6.

Tiropita: Baked cheese pie

2 lb. Phyllo dough
2 cups melted butter
6 eggs
1 tsp. salt
3 cups feta cheese

In a greased pan (9 x 13) line the bottom, and walls of the pan with Phyllo. Butter each slice of Phyllo before it is placed. Make about 6 layers around the whole pan. Then in a mixing bowl mix together the egg, feta, and salt. Mix very well. Then pour into your pan. Use about 6-8 layers for the top of the pie. Once the top is done put it in the over for 45 minutes at 350F. Brush butter on the top occasionally to give it that flaky golden brown look. Let it sit for 20 minutes before serving. Serves 6.


Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.