Posted by ks on Dec 1st, 2008
Sharing this season together is such a blessing. Here are a few of our moments over the past week as we celebrated Thanksgiving in St. Louis and Chicago with aunts, uncles, cousins, grandparents and great-grandparents. We give thanks for all of you and your families everywhere.
Preparing “Frederic” our turkey…
Papou Bowl - Our annual traditional family football game in memory of my dad. The winners are decided by my mom who gives points based on sportsmanship and positive attitudes.
Lady Rose and Lola, our family dogs, enjoy the activity of Thanksgiving too.
Jim’s mom prepared food for over 50 people ~ Delicious!
Here I am with my yiayia. She’s 95 years old, a true blessing to us all. Full of spirit!
A four generation lunch with Yiayia - what a treat!
Posted by ks on Nov 28th, 2008
Baked Sweet Potatoes with Marshmallows (serves 8-10) - ala Danielle
8 medium size sweet potatoes
1 cup milk
1 teaspoon vanilla
3 tablesppons sugar
1/2 stick butter
1/4 teaspoon of cinnamon
Few dashed of nutmeg
1 tablespoon orange juice
Marshmallows
Bake sweet potatoes at 350″ in oven until done. Peel hot potatoes and put through rider until mashed. Scald milk and add vanilla, sugar and butter. To potatoes add cinnamon, nutmeg and orange juice. Stir. Add milk mixture to the mixture and mix thoroughly. Grease baking dish. Pour potatoes in baking dish and bake at 350″ until very hot. Add a top layer of marshmallows and brown.
Roasted Potatoes - ala Yiayia Catherine
4-5 potatoes- peel and cut
Rub with oil, oregano, salt and pepper add 2-3 lemons and chopped garlic. Place in pan.
Add chicken broth and water. Cook in oven 350″ for 40-45 minutes then brown in boiler
Bon appetit!
Turkey Dressing - ala Helen
1- stick butter
1-box croutons
1- box fresh mushrooms
1-stalk celery
1-lg. pkg. chopped walnuts
In butter soften celery, mushrooms, croutons and walnuts
put in casserole dish with turkey juice and bake at 350″ for 30 minutes
Dressing to Stuff a Turkey - ala Grandma Rose
5 onions
1 1/2 celery
2 1/2 green peppers
3 lb pork sausage
(2-1 italian turkey salcissa to 1 pork sausage)
1 1/2 box mushrooms
6 eggs (egg beaters)
2 1/2 loaves of italian bread
3/4 cup parm. cheese
Put bread in colander (not to mushy)
bake covered 300″, 3 hours not too brown
Blackberry Pie - ala Kathryn
Oven set for- 375
8 cups fresh/ frozen blackberries
1 1/4 cup sugar
sprinkle cinnimon and salt
1/4 cup tapioca
dot with butter
lattice top
egg white brushed on top
sprinkle with sugar
Homemade Crust-
2 cups flower
1 cup crisco
half tee spoon of salt
mix good with fork
add half cup cold water, mix again
refrigerate overnight
Mashed Potatoes - ala Ma
5 lbs potatoes boiled and pealed
1-802 light cream cheese
1-cup skim milk
1/2 cup butter
1 tsp onion salt
1 tsp season salt
1/4 tsp pepper
1 tsp regular salt
If you would like to freeze, put in greased foil pan, cover it with tin foil and then put it in the freezer.
Zucchini Squash Pita - ala Andrea
4# zucchini Oven: 350′
1Tbsp salt
1cup breadcrumbs
6 eggs, well beaten
1 # feta
1 cup chopped onions
1 cup clarified butter (for filo)
1/2 to 1# filo dough
Shred zucchini and mix 1 Tbsp of salt, mix well and set aside for 45 minutes. Then squeeze out the moisture through a colander until it is dry.
Add 1 cup of the bread crumbs, 1/2 at a time, mixing well. Saute the chopped onions in butter. Fold in the well beaten eggs and the cheese and again mix very well, adding the cooked onions at this time. Set aside.
Butter a 10×14″ baking pan and layer with filo across the bottom ( 1 sheet at a time, brushing each sheet with melted clarified butter) Use 1/2 of the filo leaves on the bottom. Pour the filling over the bottom filo sheets and again start layering the filo (one sheet at a time, buttering each one individually) Be sure to butter the last layer well and score into squares with the tip of a sharp knife.
Bake for 1 hour and 15 minutes or until golden color. After removing from oven, place on a wire rack to cool.
Enjoy this Greek recipe with a fall flavor!!
