Mediterranean Veal Burgers

Prep Time: 15 minutes
Cooking Time: 14 minutes
   a.. 1 lb. ground veal
   b.. 1 loaf (8 oz.) focaccia bread, approx. 8 inches in diameter
   c.. 1 egg
   d.. 1/2 tsp. salt
   e.. 1/2 tsp. pepper
   f.. 4 crosswise slices (1/4-inch thick) unpeeled eggplant
   g.. 1/3 c. plus 2 TBS. prepared basil pesto, divided
   h.. 1/2 c. jarred roasted red peppers, rinsed, drained, cut into strips
Cut focaccia into quarters. Using a serrated knife split each quarter
horizontally in half. Pull out 1/4-inch soft bread crumbs from cut sides of top
of focaccia; process in food processor fitted with blade. Reserve 1/4 cup bread
crumbs for another use (may be frozen up to 3 months).

In medium bowl, combine veal, bread crumbs, egg, salt and pepper, mixing lightly
but thoroughly. Shape into four 1/2-inch thick patties.

Brush both sides of eggplant slices with 2 tablespoons pesto. Place patties in
center of grid over medium, ash-covered coals; place eggplant slices around
edges of grid. Grill, uncovered, 12 to 14 minutes until centers of burgers are
no longer pink and eggplant slices are tender, turning once.




[Non-text portions of this message have been removed]

Fancy Fast Greek Chicken
6 servings

1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
1/2 teaspoon salt
1 jar (12 ounces) chicken gravy
1/4 cup dry white wine 1-1/2 teaspoons fresh lemon juice
1 can (2-1/4 ounces) sliced black olives, drained
1-1/2 teaspoons dried oregano
In a grill pan or large skillet, heat the oil over medium-high heat. Season
the chicken with the salt; cook for 3 to 4 minutes per side, or until browned.
In a small bowl, combine the remaining ingredients; mix well. Pour over the
chicken and simmer for 4 to 5 minutes, or until no pink remains in the chicken.
Serve immediately.

GARNISHING TIP: To fancy this up, top the chicken with crumbled feta
cheese, additional sliced black olive, and some diced red bell pepper.

SELATIT BADHINJEN (EGGPLANT SALAD)

750 g eggplants
100 g cheese
100 g olives
1 head garlic
4 tablespoons oil
2 tablespoons vinegar
1 tablespoon herissa
½ tablespoon tebil

Clean the eggplants, make several slits lengthwise and introduce in each one
a peeled clove of garlic. Place the eggplants in a moderate oven and bake
for 25 - 30 minutes turning them over from time to time. Meanwhile, dilute
the herissa in a little water. Cut the cheese into strips. Stone the olives.
When the eggplants are done (the skin becomes wrinkled and blackish) remove
from the oven, peel and mash them into a purée together with the cloves of
garlic. Add the herissa, the tebil and salt to taste. Sprinkle with vinegar
and olive oil and mix well. Place the salad on a large serving dish or
individual plates. Then garnish with olives and strips of cheese, or tuna
fish and capers or slices of hard-boiled eggs and anchovy fillets, etc.

Serves 4.

country : Tunisia
course : salad

source : Tunisian Gastronomy / Mohamed Kouki

FATMA’S ALGERIAN ESCABECHE

"From Fatma Charif who in 1974 spent a lot of time furthering my culinary
education in Algiers. You can use any small fillet you like such as
Mediterranean mullet, fillets of ocean perch, smelts, fillets of tinker
mackerel, etc."

1 cup olive oil
2 pounds fresh large sardines or pilchards, dressed
unbleached all-purpose flour as needed
salt
6 large cloves garlic, finly chopped
1 small red onion, finely chopped
1 small carrot, finely chopped
1 teaspoon sweet Hungarian paprika
1 teaspoon ground cumin
4 to 6 tiny dried Tabasco peppers (piments oiseaux), to your personal taste,
chopped into a powder
1 teaspoon fresh thyme leaves or ½ teaspoon dried
1 Mediterranean bay leaf, crumbled
2/3 cup cider vinegar
1/3 cup water
pepper from the mill

Heat 1/3 cup of the oil in a large skillet. Toss the sardines in just enough
salted flour to coat them lightly. Fry the sardines on both side over high
heat until golden, about 3 minutes per side. Remove to a cutting board and
let set until cool enough to handle. Bone each fish, then replace the top
fillet on the bottom fillet. Arrange the sardines head to tail in a large
dish. Cool completely.
Add the remaining olive oil to the pan; add the garlic and cook, stirring,
over medium heat until beige, then add the onion and carrot and sauté until
wilted. Add the paprika, cumin, Tabasco powder, thyme, and bay leaf. Remove
the pan from the heat, let it cool to lukewarm, and whisk in the vinegar and
water; bring back to a high boil and continue boiling happily for 10 to 12
minutes. Season with salt and pepper and pour bright hot over the cool
sardines.
Cool to room temperature and cover with plastic wrap; punch small holes in
the plastic and marinate 24 to 36 hours in the refrigerator. Serve chilled
with good crispy bread

Serves 6.

country : Algeria
course : fish dish

source : The New Making of a Cook : The Art, Techniques, and Science of Good
Cooking / Madeleine Kamman

Hi everyone,

New to list and new to Med food, wanting to learn.  Last week I made
pita bread for the first time using this recipe:
http://www.recipezaar.com/search/getrecipe.zsp?id=17977&path=

It tasted good but didn't puff right, which I understand comes with
experience.  Used an iron skillet for cooking.

Could anyone offer pointers or perhaps a different recipe for better
success?

Thanks, Renee

TEPENADE (OLIVE OIL-CAPER PASTE)

2 cans pitted black olives (drained)
6 cloves garlic, minced
2 TBS. capers, drained
3 dill pickles
3 tins anchovies (in olive oil)
olive oil from one tin of anchovies
juice of 1 lemon; or 2 TBS. lemon juice
3 TBS. cognac

Chop the black olives very fine (or put in a food processor - but do not
puree), and place in a bowl. Also chop the capers and pickles very fine, and
mince the garlic. Add this to olive mixture in bowl. Drain the olive oil
from one tin of anchovies into this bowl, and mix well. Chop all of the
anchovies very fine, and mix in the bowl. Add the lemon juice and cognac,
and blend well with all ingredients in bowl. Cover and leave at room
temperature for several hours prior to serving. Refrigerate after serving.
Good on crackers, or toasted french bread.

Serves 4.

country : Monaco
course : starter

source : Theresa Ames [IRE_Potluck]

ESCUDILLA

2½ qt Water
4 Veal bones
1 Ham bone
Salt
1 Generous pinch of saffron -threads
3 tb Olive oil
4 oz Salt pork
4 oz Peeled, chopped onions
½ Stewing chicken, bite-sized -pieces
½ lb Veal, bite-sized pieces
½ lb Potatoes
1 md Leek
5 oz Carrots
4 oz Green cabbage
4 oz Dried Great Northern, cooked
4 oz Rice
3 oz Pasta, medium or large

Make a good broth with the water, veal and ham bones, simmering slowly. When
nearly done, add salt to taste and the saffron. Blanch the salt pork to
remove the excess salt, then dice. Heat the oil in a large skillet, add the
diced salt pork and chopped onions. When the onions begin to brown, add the
pieces of chicken and veal and allow to cook slowly. Peel the potatoes, leek
and carrots, chop them fairly finely, then add to the skillet with the
chicken and veal. Chop the cabbage finely and add to the skillet. Give it
all a good stir. Remove the bones from the broth and discard. Empty the
contents of the skillet into the broth, then add the beans, rice and pasta.
Cook for about 10 - 15 minutes, until the rice and pasta are done, then
serve very hot.

Serves 4.

country : Andorra
course : meat dish

source : http://www.angelfire.com/pe2/FocusonEurope/Andorra.html, through
Steven Friedman [IRE_tag]

SELATA TOUNSYA HELIKS (MIXED TUNISIAN SALAD)

Recipe of the chef of the restaurant “Le Mrabet”.

250 g tomatoes
200 g green peppers
200 g cucumbers
50 g parsley
50 g celery
50 g black olives
50 g anchovy fillets
1 ripe onion
1 apple
2 eggs
4 tablespoons oil
2 tablespoons vinegar
½ teaspoon ground black pepper
fine salt to taste

Slice and seed a few firm tomatoes. Peel a ripe onion and cut into regular
slices; transform the slices into rings. Seed the peppers and cut into
slices. Cut the cucumbers into fine slices. Core the apple with an apple
corer and cut into thin slices.
Hard-boil two eggs and slice them. Remove the yolks and chop into small
pieces. Stone the olives. Pick over and chop the parsley and celery. Clean,
peel and cut the salted anchovy fillets into small pieces. mix the oil, the
vinegar and the ground pepper. Add salt, then taste.
To serve: line the vegetable slices, the apple slices and the egg slices on
a serving dish. Sprinkle with the pieces of anchovy and egg yolks as well as
the chopped parsley and celery. decorate the salad with olives, sprinkle
with vinegar and serve.

Serves 4.

country : Tunisia
course : salad

source : Tunisian Gastronomy / Mohamed Kouki

SALATAT BATATA WA JIBAN (POTATO AND CHEESE SALAD)

The red-hot embers barely kept us warm as we huddled around a Tunisian
earthenware kanoun (a small stove) on a cold January day. Nevertheless we
were not thinking of the cold. The aroma coming from the kitchen was
arousing our hunger as we waited for our lunch. Soon we were relishing a
tasty vegetarian meal, which we had requested from our host the previous
evening.
Among the half dozen dishes was this salad, common to many Mediterranean
countries.

8 medium potatoes, boiled and peeled
1½ cups crumbled feta cheese
4 hard-boiled eggs, chopped
4 tablespoons finely chopped fresh cilantro
2 cloves garlic, crushed
4 tablespoons lemon juice
5 tablespoons olive oil
salt to taste
pepper to taste
¼ cup pitted green olives, sliced in half

Cut potatoes into ¾-inch cubes and place in a salad bowl. Add remaining
ingredients, except olives and toss gently. garnish with olives, and serve
immediately.

Serves 8.

country : Tunisia
course : salad

source : Classic Vegetarian Cooking from the Middle East & North Africa /
Habeeb Salloum

SELATIT ANSHOUA (ANCHOVY SALAD)

250 g potatoes
250 g beetroots
150 g anchovy fillets
50 g parsley
50 g green olives
50 g black olives
1 onion
2 eggs
4 tablespoons oil
2 tablespoons vinegar
½ teaspoon ground black pepper
salt to taste

Clean the anchovy fillets, bone and cut into pieces. Peel and chop a small
onion. Pick over and clean the parsley. Stone some large olives and cut in
half. Hard-boil the eggs for 12 - 15 minutes. Then cut into slices. Boil the
potatoes in their jackets, then peel and slice. Boil the beetroots and
slice. Prepare a vinaigrette sauce.
To serve: mix the pieces of anchovy, the parsley and onion and place in the
middle of a serving dish. Surround with the slices of potatoes then the
slices of beetroot. Garnish with egg slices and green and black olives.
Sprinkle with vinaigrette sauce. Serve salt and ground black pepper
separately.

Serves 4.

country : Tunisia
course : salad

source : Tunisian Gastronomy / Mohamed Kouki

HERISSA DIYARI (HOMEMADE HERISSA)

Herissa is used to add flavour to a lot of Tunisian dishes. In some of them
herissa is a necessary ingredient, but in some others it is optional,
depending on the tastes and customs of the different regions.

250 g dried peppers
50 g dried garlic
100 g caraway seeds
1 tablespoon salt

Tail the peppers, discard the pips and peduncles, soak in cold water for 15
minutes then drain well. Peel the cloves of garlic, sort out the caraway
seeds then, with a pestle and mortar, pound all the ingredients together
with a spoon of coarse salt. When the substance becomes homogenous conserve
in a glass jarr and cover with oil.

country : Tunisia
course : condiment

source : Tunisian Gastronomy / Mohamed Kouki

SELATIT OMMOK HOURIYA (CARROT SALAD)

500 g carrots
100 g olives
100 g white cheese
4 - 5 cloves garlic
4 tablespoons oil
2 tablespoons vinegar
1 tablespoon herissa
½ tablespoon caraway seeds
salt to taste

Scrape the carrots, slice and cook in salted water for 40 minutes. Meanwhile
peel the cloves of garlic and pound with the caraway seeds and a pinch of
salt. Dilute the herissa in a little water. Cut the cheese into strips. When
the carrots are cooked drain well and mash with a fork, add the garlic, the
caraway and the herissa, combine and put on a serving dish or individual
plates, garnish with olives and cheese strips, sprinkle with vinegar and
olive oil and serve.

Serves 4.

country : Tunisia
course : salad

source : Tunisian Gastronomy / Mohamed Kouki

>from josiecooks2001 rfgc
>TRADITIONAL GREEK LAMB IN EGG LEMON SAUCE
>
>2 lb. lamb shoulder
>1/4 C. butter
>1 tsp. dry dillweed or
>     1 T. fresh dill
>Salt, to taste
>Pepper, to taste
>6 bunches chopped scallions
>1 1/2 C. water
>
>Trim excess fat from meat and cut into stew pieces. Place in deep
>saucepan over high heat. Add butter and seasonings. Brown meat well
>until juices are absorbed. Add green scallions. Cover and cook over
>low heat until soft. Add water. Continue cooking slowly for 1 1/2 to
>2 hours or until meat is done. Serve with Egg Lemon Sauce.
>
>Egg Lemon Sauce
>3 eggs, well beaten
>2 lemons, juiced
>1 C. hot chicken broth
>
>Beat eggs until light and fluffy. Add lemon juice slowly, beating
>well. Gradually add hot broth, beating constantly at low speed.

from betty copeland recipelu
> @@@@@
> Mediterranean Sprials
>
>   1    10.6 ounce package Pillsbury
>        Refrigerated Parmesan BreadSticks
>   2    tablespoons purchased pesto
>   8    thin slices round Genoa Salami or
>        salami, 4 inches in diameter
> 1/4    cup chive and onion cream cheese
>        spread softened
> 1/4    cup prepared black olive tapenade
> 4-6    2 x 1/2 inch strips roasted red bell
>        pepper
>
> Heat oven to 375ºF.  Unroll dough; divide into 2 equal
> sections along center perforation.  Press each section
> to form 8 x 6 inch rectangle; press perforations to seal.
> Spread pesto on each dough rectangle.  Top each with
> salami.  Carefully spread cream cheese spread and tapenade
> over salami.  Place roasted pepper strips on one long side
> of each dough rectangle.  Starting with roasted pepper
> topped long side, roll up loosely; pinch edges to seal.
> Place, seam side down, in ungreased 15 x 10 x 1 inch
> baking pan.  Spread each roll with Parmesan spread from
> container.  Bake at 375ºF for 15-20 minutes or until golden
> brown.  Cool 10 minutes or until golden brown.  Cool 10
> minutes.  Cut each loaf into 10 slices.  Makes 20 servings.
>
> Recipe from Pillsbury 40th Bake-Off Contest CookBook
> and sent to you by Betty Copeland
>

Soffocato (Saffron-"Smothered" Cauliflower)


> Sardinian-Cavolfiore Soffocato
> (Saffron-"Smothered" Cauliflower)
>
> Serves 6
>
> 1 (2 lb.) head cauliflower, trimmed and cut into 6 wedges
> 1/4 cup extra-virgin olive oil
> Pinch of saffron threads crumbled in a mortar with 1/2 tsp. salt
> 10 imported green olives, pitted
>
> Prehat the oven to 350*. Toss the cauliflower pcs. with the olive oil in a
> large bowl. Toss again with the saffron.
>
> Place the cut-up cauloflower in a large baking pan in a single layer.
> Sprinkle the olives around in the spaces between. Cover the pan tightly
with
> aluminum foil so the steam can't escape, and bake until the cauliflower is
> tender, about 1 hr. Serve hot or at room temperature.

>
>from JFisc59683 bakeryshop
>Mediterranean Chickpea, Tomato, & Pasta Soup
>
>
>2 teaspoons olive oil
>1 cup diced onion
>1 1/2 cups water
>1 (16 ounce) can low sodium fat free chicken broth
>1/2 teaspoon cumin
>1/4 teaspoon cinnamon
>1/4 teaspoon pepper
>1 (15 1/2 ounce) can chickpeas, drained
>1 (14.5 ounce) can diced tomatoes, undrained
>1/2 cup ditalini (very short tube shaped Macaroni)
>2 tablespoons chopped fresh parsley
>
>Heat olive oil in large saucepan over medium high heat. Add onion, and saute
>2 minutes or until tender. Add the water and next 6 ingredients. Bring
>mixture to a boil; cover, reduce heat, and simmer 5 minutes; stirring
>occasionally. Add pasta, and cook 9 minutes or until pasta is tender. Stir in
>chopped parsley.
>4 servings

>from wittlie at recipelu@@@@@
>Penne with Sardine Cream Sauce
>
>1 3 3/4-ounce can sardines, boned and drained
>6 tablespoons extra-virgin olive oil
>1 tablespoon capers in vinegar, drained
>2 tomatoes, peeled and seeded (see note)
>Handful of fresh basil leave s
>Salt to taste
>
>     Mix sardines, oil, capers, tomatoes and basil in a blender until smooth
>and creamy.  Add water if mixture is too thick.
>     Boil a large pot of water.  Add penne and salt.  Cook until al dente,
>tender but firm to the bite.  Drain pasta, mix with sauce and serve at room
>temperature.
>     NOTE: To peel tomatoes, plunge into boiling water for 30 seconds to 1
>minute. Remove immediately and plunge into cold water.  Skin should slip off
>easily.  Serves 4.

---------- Recipe via Meal-Master (tm) v7.07

       Title: Boned Oysters
Categories: Greek, Ancient, Seafood
    Servings:  1

      12    Oysters, fresh or frozen
       1 c  Flour
     1/2 c  Oil
            Salt and pepper; to taste

   Use only the large Asiatic oysters caught in the Indian Ocean, Black Sea,
   or the Persian and Arabian gulfs.

   Use the delicious white meat only.  Discard the round white bone sometimes
   discovered inside the shell -- or give it to some Persian.  They seem to
   prefer these bones to gold; they call them "pearls".
      *********************************************************************

   Drain oysters.  Roll in flour.  Heat oil until hot in a large frying pan.
   Fry oysters on medium-high heat for 5 minutes turning over once.  Sprinkle
   with seasonings and serve.

   Source: Chares of Mytilene, Lesbos (an historian of the third century)
   The Complete Greek Cookbook, by Theresa Karas Yianilos
   Typed for you by Karen Mintzias

-----



In recepten de wereld rond? Kijk bij:
http://groups.yahoo.com/group/AFRIKAANSErecepten/
http://groups.yahoo.com/group/AMERIKAANSErecepten
http://groups.yahoo.com/group/AZIATISCHErecepten
http://groups.yahoo.com/group/EUROPESErecepten
http://groups.yahoo.com/group/OCEANISCHErecepten

>from gloria bobo recipesFun
>Greek Chicken
>
>2- 2 1/2 lbs. chicken cut up
>Butter
>Juice of 2 or more lemons
>1/2 bottle of Olive oil
>1 T. Worcestershire
>1 t. salt
>1 t. pepper
>1 t. garlic salt or powder
>1 large Onion, chopped
>1 T. oregano
>
>Arrange chicken on greased broiling pan.
>Dot with butter.
>Mix together lemon juice, olive oil, worcestershire sauce, salt and pepper.
>Pour over chicken. Sprinkle garlic salt, onion and oregano over chicken.
>Cover.
>Bake at 325- 350* until tender. Uncover to let brown. Gravy can be
>thickened after chicken is done if desired.

>from donna at all herbal recipes
>                       * Exported from MasterCook *
>
>                           Mediterranean Spinach
>
>Recipe By     :
>Serving Size  : 4     Preparation Time :0:00
>Categories    :
>
>   Amount  Measure       Ingredient -- Preparation Method
>--------  ------------  --------------------------------
>   2          teaspoons  olive oil
>   1              clove  garlic -- minced or pressed
>      1/2           cup  sliced green onions
>      1/2      teaspoon  dry dill weed
>      1/3         pound  pear-shaped tomatoes (Roma-type) -- chopped
>   1 1/4         pounds  spinach -- rinsed well, drained, stems removed
>      1/4           cup  crumbled feta cheese
>      1/2           cup  calamata or ripe olives -- pitted if desired
>                         Salt and pepper
>
>Heat oil in a 5- to 6-quart pan over medium heat. Add garlic, onions, and
>dill weed; cook, stirring often, until onions are soft (about 5 minutes).
>Transfer mixture to a bowl; stir in tomatoes.
>
>Add spinach leaves to pan, cover, and cook over medium heat just until
>wilted (2 to 3 minutes). With a slotted spoon, transfer spinach to a platter
>and spread out slightly. Top evenly with onion-tomato mixture. Sprinkle with
>cheese, then top with olives. Season to taste with salt and pepper.
>
>Makes 4 servings.

>from lorraine at all casseroles only
>* Exported from MasterCook *
>
>                           Greek Macaroni Casserole
>
>Recipe By     :
>Serving Size  : 4     Preparation Time :0:00
>Categories    :
>
>    Amount  Measure       Ingredient -- Preparation Method
>--------  ------------  --------------------------------
>    3        tablespoons  olive oil
>    1                cup  chopped onion
>    1              pound  ground beef
>       3/4           cup  peeled chopped tomatoes
>    1 1/2      teaspoons  salt
>       1/2      teaspoon  pepper
>       1/4      teaspoon  oregano
>       1/2           cup  grated parmesan cheese
>    1              pound  short-cut macaroni -- cooked and drained
>
>Heat oil in skillet. cook onions and meat over high heat. Stirring steadily
>for 5 min. Mix in tomatoes, salt, pepper, and oregano. Cook over low heat 5
>min. Mix in cheese. Taste for seasoning.
>
>In buttered 2 quart casserole spread 1/2 the cooked macaroni. Spread meat
>mixture over it and cover with remaining macaroni. Prepare the sauce.
>
>Cheese sauce: 2 Tb. butter, 1 Tb. flour, 1/2 teasp. salt. 1/8 tsp. white
>pepper, 1 cup milk, 1 egg yolk, 1/4 cup grated parmesan.
>
>Melt butter in saucepan. Gradually blend in the flour, salt and pepper. Add
>the milk gradually, stirring steadily to the boiling point. Cook over low
>heat 5 min. Beat egg yolk and cheese in a bowl. Add hot sauce slowly to
>yolk/cheese, stirring steadily to prevent curdling. Pour over macaroni.
>Bake in 375'F oven for 30 minutes or until browned. Serves 4-6.
>
>Source:
>    "posted to AllCasserolesOnly list Feb.2002"

>
>from alana at rfgcBasque Chicken and Rice
>
>2 T olive oil
>3 lb chicken, cut up
>3 cloves garlic, peeled and chopped
>1 yellow onion, peeled and finely chopped
>1/2 green pepper, cored, seeded, and finely chopped
>1/4 cup water
>2 cups rice
>4 cups chicken stock
>1 bay leaf
>salt and pepper
>
>Heat a deep stove-top casserole and add the oil and chicken. Brown
>pieces well and then remove to a platter. Leave the oil in the pan.
>Add to the pan and garlic, yellow onion, and green pepper. Saute
>until the onion is clear and then deglaze the pan with 1/4 cup
>water.  Return the chicken to the pot and add the remaining
>ingredients.  Bring to a boil, cover the pot, and turn down to a
>simmer. Cook for 25 mins, or until rice is just tender.

>
>from cathianne at rfgc



>Moroccan Potato Casserole
>Ingredients:
>6 cloves garlic, peeled
>2 teaspoons paprika
>1/2 teaspoon ground cumin
>1/4 teaspoon ground cayenne pepper
>3/4 cup chopped fresh cilantro
>3/4 cup chopped fresh parsley
>juice of 1 lemon
>3 tablespoons wine or herb vinegar
>2-3 tablespoons oil
>1 1/2 pounds red potatoes, sliced 1/2 inch thick
>3 large red, green or yellow bell peppers, mixed
>2 stalks celery, cut into 1 inch pieces
>1 pound tomatoes, each cut into 8 wedges
>1 to 2 tablespoons olive oil
>Preheat oven to 350 degrees. Seed and cut the peppers into 1 1/2 inch
>pieces. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in
>a food processor bowl. Process until mixture forms a paste. Add herbs, and
>blend. Add lemon juice, vinegar, and 2 to 3 tablespoons oil; blend. Season
>to taste with salt. In a large bowl, combine potatoes, peppers, and
>celery. Season with salt, and toss with herb sauce. Transfer to a large
>shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1
>to 2 tablespoons oil over top, and cover with foil. Bake for 35 minutes.
>Remove foil. Continue baking until vegetables are tender, 20 to 30
>minutes. Serve warm. Makes 6 servings
>

I've noticed that I will occasionally see a recipe that uses a sauce.
Often such recipes will say something like, "Add a jar of alfredo sauce."
I'd be happy to explain some of the basics re: stocks vs. broths, white
vs. brown stock, roux vs. beurre manie, bechamels vs. cream sauces,
etc.  That way you could make your own alfredo sauce (for example),
and a much better sauce than comes out of the bottle, if you'd like.
Also, there are some shortcuts you can take and get almost as
flavorful sauce as using the long methods.

However, it will take a lot typing on my part so I'd like to know if anyone
is interested in this matter first?  I suppose the list owner might prefer
for you to respond to this question "off list" so I welcome you to do so.

Also, I will appreciate it if the list owner will tell me if is preferable
for
me to addresses sauce making on or off list.

I await your responses.           - Chef Minky

gourmed mediterranean cooking
http://www.gourmed.gr

Hello ~

My name is Judie and I live near Phoenix, Arizona.  I am diabetic and
my doctor recently suggested I might wish to pursue a Mediterranean
way of life.  I've done a bit of reading and found this looks very
appealing, both from a diet point of view as well as a lifestyle
choice.  I don't know about everyone else, but I'm growing very weary
of riding this rollercoaster I now consider "my life".  It's time to
prioritize, slow down a bit and find time to enjoy the simple things
instead of running from one job to the next, telling myself I'm
having fun (when I'm really not).  At least that's my plan ;o)

Just wanted to say hello.  Since I'm the newbie, I don't have that
much to contribute, but I will have to dig out a Greek Chicken recipe
I have that's absolutely wonderful !

Thanks for including me in your group !

Hugs from the desert ... Judie

I too am new to the group.  Just wanted to introduce myself.  My name
is Micki and I am in love with Mediterranean food!  It is so healthy I
can almost hear my body going aaahhhhh!!  I bought 3 new cookbooks.  I
found an excellent hummus recipe that got raves at my christmas eve
party!  I'll have to dig it out...happy holidays all!

Happy new year to all from Greece, you can post post mediterranean recipes when
you
want.
Alexandre your cook

Thank you for having me...I'm new to the Mediterranean style of eating and
hope
that I can learn more about it and get some easy and good for me recipes
also.

=)
Christa

[Non-text portions of this message have been removed]

HI all! My name is Kelly and I live in NE TN. I am married and have one
daughter that I homeschool. I have struggled my entire life with my
weight and am SOOOOOO ready to put that behind me. I look forward to
getting to know everyone!

Kelly
Big and the City ~ NE Tennessee

http://health.groups.yahoo.com/group/BigandtheCity/