echamel sauce over moussaka, covering completely.
Bake moussaka uncovered until bubbling
ne side.
For the Moussaka Lamb Sauce.
Gently fry
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
0 mins before serving with Greek salad.
40 to 45 minutes. Let moussaka rest for 30 minutes to
For the Creamy Greek Dressing: Stir together yogurt, sour
Brush eggplant slices with oil; brown quickly on both sides. Preheat oven to 375\u00b0.
Using a very large casserole dish, layer the moussaka as follows:
tomato sauce, Parmesan cheese, eggplant slices, filling, Parmesan, eggplant, Parmesan, sauce and Parmesan on top.
Bake, uncovered, 45 to 50 minutes or until dish is hot and bubbling.
Let stand 10 to 15 minutes before cutting into servings.
ogurt. Pour this over the moussaka.
Bake in preheated oven
br>Sprinkle with spice mixture, recipe #425441.
Mix together lemon
omatoes, 3/4 cup dry Greek red wine, 1 (6 ounce
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
ogether pumpkin pie filling and Greek yogurt.
Add yogurt mixture
omatoes, 3/4 cup dry greek red wine, 1 (6 ounce
Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil \"cloudy\". If you remove the marinated feta from the refrigerator 1 hour before serving, the \"cloudiness\" will disperse, and the oil will be clear.
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
auce, mayonnaise, sour cream (or Greek yogurt), and sugar in a
NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING!
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
In a large salad bowl, toss together the torn mixed greens, tomato, cucumber, onion, olives, Feta cheese and radishes.
Cover; chill until serving time, up to 2 hours.
Just before serving, shake Greek vinaigrette to mix.
Pour dressing over salad; toss gently to coat.
If desired, sprinkle with fresh oregano and chive blossoms.