Recipes
“Some of these recipes are original, and have been handed down from generation to generation—others are simply favorites with which the contributor delights her family and guests.”
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Spinach Peta
This recipe has lots of notes, so for my first cook through, I made it following my grandmother’s notes. With her changes, the recipe is basically just Feta cheese and spinach with some eggs to bind.
Garlic Sauce
Commonly called Skordalia, this recipe is for a garlic potato sauce or dip. I did this one a little backwards as I needed a sauce for a dinner party. I started with a more modern version and techniques, but will go back and cook traditionally some day.
Filo Dough
Commonly used in Greek favorites Baklava and Spanakopita, phyllo is much easier to work with than most people imagine. It is not all that easy to roll perfectly thin tho.
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Hamburg vs Ground Beef
Throughout this cookbook, Hamburg is used for various recipes. While intuitively I know this refers to a ground beef, I decided to do some research on the difference between "hamburg" and "ground beef" back in the 1970s when this was published. But the Hamburg vs...
Meat Balls
My grandmother included notes about not using mint leaves, substituting garlic salt and oregano instead. There are a few “staple” ingredients not listed in the ingredient list, which makes me wonder how common that will be in the cookbook. This recipe is not attributed to anyone.
