Beef Stew ( Greece )
Serves 4

2 pounds lean stewing beef,cut in 1 1/2" chunks, 2 onions,sliced,
2 cloves garlic,chopped ,2 tablespoons olive oil 1 eggplant,
unpeeled, cubed 1 cup beef broth, 1 pinch cinnamon, 1 pinch
allspice, 1 teaspoon salt pepper, 1 16 oz can tomato wedges --
drained 1 tablespoon minced parsley
In large skillet, brown beef, onions,garlic and eggplant in oil; drain.
Place in a pot, stir well. Combine beef broth with cinnamon, salt
and pepper and pour in, stir well. Cover and cook on Low.

Pastitsio ( Greece)

2 cups chopped onions 1 tablespoon olive oil 1 1/2 pounds of
ground lamb or beef 1/2 cup water 1 can (8 oz.) tomato sauce
1 cup fresh parsley leaves, chopped (1/2Cup) 1/2 teaspoon
ground cinnamon 1/2 teaspoon dried oregano leaves
1/2 teaspoon each-salt and pepper 1 lb. tubular-cut pasta
cookedal dente
WHITE SAUCE 1/2 stick (1/4 cup) butter or margarine 1/4 cup
all-purpose flour 2 3/4 cups milk 1/4 teaspoon salt 1/8
teaspoon ground nutmeg 1 cup grated Parmesan cheese 2 large
eggs

Have a deep 3-quart casserole ready.
Cook onions in oil in a large, preferably non-stick, skillet 3 to 4
minutes until translucent. Add meat and cook, stirring to break up
large chunks, 8 to 10 minutes until browned. Drain in colander to
remove fat. Wipe skillet clean.

Return meat to skillet. Add water, tomato sauce, parsley, cinnamon,
oregano, salt and pepper. Simmer over medium heat 2 to 3
minutes or until little liquid remains. Remove from heat.

Spread half the pasta (about 5 cups) in oven skillet. Spread meat
mixture over pasta, then top with remaining pasta.

WHITE SAUCE: Melt butter in a 2 qt. saucepan. Whisk in flour and
cook over medium heat 2 minutes until bubbly and well blended.
Whisk in milk, then salt, and nutmeg. Cook, whisking constantly, 6
to 8 minutes until sauce is smooth and bubbling and thickly coats
back of spoon. Remove from heat and whisk in 3/4 cup of the
cheese and the eggs until blended. Return to medium heat and
whisk 2 minutes or until bubbling.

Pour over pasta layer to cover. Sprinkle with remaining cheese.
Heat oven to 350 degrees Bake, 1 hour ( or until slightly puffed
and golden . Let stand 15 minutes.

Mediterranean Fish Soup
1/4 cup olive oil 1 large onion, finely chopped 2 garlic cloves,
crushed 1 small fennel bulb, chopped 2 lbs mixed fish and shellfish
2 tomatoes, peeled and chopped several parsley sprigs, chopped 3
sprigs thyme 3 sprigs basil pinch saffron strands 1 strip orange
peel salt and freshly ground pepper 4 1/2 cups fish stock

Heat oil in a saucepan, add onion, garlic and fennel and cook 5
minutes or until soft. Cut fish into 1 and 1/2-inch pieces.
Add tomatoes, herbs, saffron, orange peel, salt and pepper to
saucepan. Lay fish on top and add just enough stock to cover fish.
Bring to barely simmering and cook over low heat, uncovered, 8
minutes. Add shellfish and cook 5 minutes or until fish and
shellfish are tender. Skim any scum from surface of soup and
serve. Yields 4 servings.


ITALIAN STEAK

Serves 4.

1 lb lean ground beef 1/4 cup seasoned dry breadcrumbs 1/4
cup water 1 egg, slightly beaten 1/2 tsp salt 1/4 tsp pepper 2
cups thinly sliced onions 1 cup thinly sliced mushrooms 8 oz
tomato sauce 1/2 tsp dried basil
Preheat oven to 350 degrees F. In a medium bowl, combine ground
beef, breadcrumbs, water, egg, salt, and pepper. Shape into four
patties. Place in a 1-1/2 quart oblong baking dish. Set aside.

In a medium skillet saute onions and mushrooms in oil over medium
heat for 5 minutes, until tender, stirring occasionally. Stir in tomato
sauce and basil. Spoon tomato mixture over patties. Bake 30
minutes.

POTATOES AU GRATIN ( France)

2 pounds of potatoes, peeled and thinly sliced 2 tablespoons melted
butter 1 cup sharp cheddar cheese, grated 1/4 cup breadcrumbs
2 garlic cloves minced
Salt and pepper to taste
Place the sliced potatoes in a lightly greased 1-1/2-quart shallow
baking dish. Cover the potatoes evenly with the melted butter, salt,
garlic and pepper. Then, place the cheddar cheese and
breadcrumbs on top.
Bake at 425 degrees Fahrenheit for 25 minutes, covered. Remove
the cover and bake an additional 16 minutes or until the potatoes
are tender.