Western Foods Recipes
| Stone Soup |
1 lb dry great northern beans
5 cans great northern beans (reduce water to 3 cups)
6 cups water
1 ham bone ( if available)
1 lb. smoked sausage (cut into bite size)
1 cup carrots (chopped)
1 cup celery (chopped)
1 bay leaf
1/4 cup cilantro
1/4 cup parsley
1 tbs. basil
1/2 tsp. pepper
1/4 tsp. red pepper flakes (optional)
1 stone (cleaned and washed)
For dry beans:
Rinse beans of any dirt or debris. Add the beans and Bay Leaf to a good-sized pot, fill with water about 3 inches over the beans. Bring to a boil for 2 minutes remove from heat. Cover and let stand for two hours. Continue as with canned beans below.
For canned beans:
Place pot back on burner on medium high heat. Bring beans with Bay Leaf to a light boil add your carrots, celery, spices except the red pepper flakes. Stir well. Add Ham bone if you have one. Reduce to simmer uncovered. In a separate pan saut? your sausage lightly and pour into bean pot. Add your stone. Let simmer for about 2-3 hours. Stir pot every now and then to make sure the beans do not stick to bottom and add water if necessary.
Careful, it will be HOT!
Let stand 15 minutes before serving.
| Souvlaki |
Souvlaki dressing, two recipes
4 skinless, boneless chicken breasts or 1 ? lbs.boneless pork loin filets
? head of iceberg lettuce, torn
? head of romaine, torn
4 tomato's, chopped
? lb. black or green Greek olives
1 sweet onion, thinly sliced
? lb. feta cheese
2 tbs. olive oil
Make a double batch of the Souvlaki marinade. Set one aside for salad dressing.
Place the meat in a plastic bag or bowl. Pour the marinade over and refrigerate for at least 2 hours, 4 hours max.
Grill or broil the meat (chicken 165-170 degrees, pork 165 degrees). Brush the pitas with olive oil and grill or broil.
Assemble the salads as desired. Serve with dressing and pitas.
| Souvlaki Dressing |
1 large clove garlic, minced
1 tbs. fresh minced oregano or ? tsp. dried
1 tbs. fresh minced parsley or ? tsp. dried
1 tsp. dry mustard
? tsp. salt
1/8 tsp. fresh ground pepper
4 tbs. fresh lemon juice
1 tbs. honey
8 tbs. olive oil
Mix all the ingredients except the oil in a shaker or bowl. Mix until well blended. Add olive oil and mix until emulsified. Allow to sit at room temperature for at least 4 hours. Shake or spoon over your favorite salad. Will keep in the refrigerator for up to two weeks.
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