Sour Cream Cake (Kiek)
INGREDIENTS
• 1/2 lb butter
• 2 cups sugar
• 5 eggs
• 3 cups cake flour
• 3 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup milk
• 1 cup sour cream
• 1 tsp vanilla

Syrup:
• 2 cups sugar
• 1 3/4 cup water
• 1 lemon wedge

METHOD
Preheat the oven to 350 degrees F.

Prepare syrup:
Boil syrup ingredients 10 minutes and let cool.

Prepare Cake:
Melt butter and cool. Then cream with sugar and eggs. Add mixed flour( baking powder,soda) alternately with milk and sour cream to the batter. Stir in vanilla. Pour into a greased 9 x 13 pan. Bake in a 350F oven about 35 minutes or until tested done. Pour cooled syrup over hot cake. Let cake cool completely before cutting.

Here is what Robert and Rae made for Greek Night:

Baked Feta

Servings: 4

Ingredients:
1 lb Feta Cheese Slices
2-3 Clove Garlic Crushed/Diced
1 A Little Olive Oil
1 Large Onion Sliced
1-2 Pinch Pepper To Taste
2-3 Pinch Salt To Taste
4 Large Tomatoes Vine tomatoes, sliced

Directions:

* Cut feta into eight slices.
* Slice tomatoes, crush and dice garlic.
* Cut tinfoil into four squares the size of a dinner plate.
* Place a few slices of tomato on the foil, then some onion, then two slices of feta, pop on top some more tomato, sprinkle with garlic, salt and pepper and drizzle with olive oil.
* Repeat the process with the other three foils and close to make scrunchy parcels.
* Place them in a pre heat oven of 200 F and cook for 20 mins.
* When opening be extra careful as lots of hot steam will escape.
* Serve with crusty bread and spread and or eat.
* Very tasty cala!

Greek Baked Fish #76684
recipe by evelyn/athens

This fish dish has bold, Mediterranean flavours. It is also gorgeous to look at. Accompany with a good white wine and lots of crusty bread, cause the sauce is unbelievable.

4-5 servings
1 hour 20 minutes 40 mins prep

2 lbs fresh black grouper fillet, cut into approximately 1
1/2 inch pieces (or other fillet of your choice)
2 (16 ounce) cans crushed tomatoes, juices drained
1 large onion, coarsely chopped
1 cup kalamata olives, pitted and halved
1/2 cup fresh parsley, minced
1 1/2 tablespoons small capers, drained
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 cup crumbled feta cheese
1/2 cup white wine
1/2-3/4 cup olive oil

Preheat oven to 375F.

Place the fish pieces in a metal baking pan.

Season lightly with salt.

Combine all the remaining ingredients, except the wine and olive oil, season, and distribute on top of fish.

Pour the wine and olive oil over and bake for about 35-40 minutes, or until the fish flakes.

Notes:
[From CR]
This is what I cooked for Greek night and it was very tasty. I would cut the onions smaller than they asked and I
used cut up tomato instead of crushed. It was yummy good.

[From Sean: I think she also cut the oil a lot!]

Here’s the salad Kelly made, taken from the Moosewood cookbook “Moosewood Cooks at Home.”

We thought this was really good and will make it again.

Ingrediants:

• 1/2 pound pasta shells
  (we used some curly shells, but anything will do)

• 1/4 cup olive oil
• 1 medium eggplant, cut into 1 inch cubes (we skipped the eggplant!)
• 1/2 teaspoon salt
• 2 garlic cloves, minced or pressed
• juice of 1 lemon
• 2 tablespoons water
• 1 green or red bell pepper, diced

• 5 artichoke hearts, drained and quartered (14 oz can)
• 1 cucumber, peeled, seeded, and diced
• 2 tomatoes, diced
• 1 celerey stalk, sliced
• 2 scallions, chopped
• 2 tablespoons chopped fressh dill (2 teaspoons dried) – I think we cut this in 1/2 as it seemed like a lot
• 1 tablespoon chopped fresh oregano (1 teaspoon dried)
• salt and ground black pepper to taste

• 1 cup grated or crumbled feta cheese
• greek olives

Bring a large covered pot of water to a rapid boil. Cook the psata shells, uncovered, until al dente, and then drain. Rinse them under cold water until cool, and drain again.

Heat the oil in a large saucepan and add the eggplant. Cover and cook for 3 minutes on medium heat. Stir in the salt, garlic, lemon juice, and water. Cover and simmer for 6 to 8 minutes, until the egg-plant is almost tender. Add the diced red bell peppers, and if you are using dried herbs, add the dill and oregano. Simmer a few minutes more, until peppers are cooked but still have some crunch.

While the eggplant and peppers are cooking, place the artichoke hearts, cucumbers, tomatoes, celerey, scallions, fresh dill, and fresh oregano in a large salad bowl. Add the cooked eggplan and peppers. Stir in the pasta and toss well. Add salt and pepper and mroe lemon juice or olive oil to taste.

Note: This salad can be refridgerated to serve later, but the pasta may absorb the flavors and need an additional dash of lemon jioce and olive oil just before serving.

Here’s one of the dishes Kelly and I made. We modified the cucumber sauce by using this recipe and the one from our Greek Night in our Florida cooking club a few years ago. I found this on the web at allrecipes.com.

This was really good and we will definitely make it again.

INGREDIENTS:

* 1 (15 ounce) can chickpeas (garbanzo beans), drained
* 1 onion, chopped
* 1/2 cup fresh parsley
* 2 cloves garlic, chopped
* 1 egg
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon salt
* 1 dash pepper
* 1 pinch cayenne pepper
* 1 teaspoon lemon juice
* 1 teaspoon baking powder
* 1 tablespoon olive oil
* 1 cup dry bread crumbs
* oil for frying
*
* 1 (6 ounce) container plain yogurt
* 1/2 cucumber – peeled, seeded, and finely chopped
* 1 teaspoon dried dill weed
* salt and pepper to taste
* 1 tablespoon mayonnaise

DIRECTIONS:

1. In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
3. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

Our cooking club met for Greek Night, and we all shared some wonderful food a good conversation. M. showed off his memory skills by reciting, from memory, the 1st Chapter from Ray Bradbury’s Dandelion Wine. He does such a fantastic job with these “readings.”

I’ll be putting in the recipes on-line as they come in.