Cherry Chimichangas Recipe
Cherry Chimichangas
2 (21 oz) cans cherry pie filling
Grated rind of 2 oranges
6 (12 inch) flour tortillas
Slivered almonds
Confectioners’ sugar
Reserve one cup cherry pie filling for topping
Mix remaining pie filling with grated orange rind
Spoon onto centers of tortillas
Sprinkle a few almonds over pie filling
Fold in opposite sides of each tortilla & roll up, covering pie filling
In a large skillet heat one inch of oil over medium-high heat
Fry chimichangas, two at a time, seam-side down, until golden brown
Drain on paper towels
Sift confectioners’ sugar over each chimichanga & top with remaining cherry pie filling & almonds before serving
Greek Homestyle Chicken Recipe
Greek Homestyle Chicken
Source: catholicculture
org
This is a common meal in Greece and smells delicious while it is cooking
4 boneless, skinless chicken breasts
Juice of two lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup water
One head garlic, the cloves peeled but whole
Oregano, salt and pepper to taste
Place chicken in a shallow baking tray
Arrange potatoes around chicken pieces
Scatter whole peeled cloves of garlic around chicken and potatoes
Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes
Add water until potatoes are just about covered
Add salt, pepper to taste
Cover chicken and potatoes with generous amounts of oregano
Bake at 350 degrees F, until tops of chicken are reddish brown
Turn chicken, stir potatoes, and sprinkle on more oregano
If potatoes aren’t at least half-covered with liquid, add water
Return to oven for about 15-20 minutes
Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork
Serve with a crusty bread or with pita bread
Serves 4
Beef And Onion Stew (Stifado) Recipe
Beef and Onion Stew (Stifado)
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely-ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
Crumbled feta cheese
Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon
Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat
Return onion and garlic to Dutch oven
Stir in remaining ingredients except onions and cheese
Heat to boiling; reduce heat
Cover and simmer 1 hour and 15 minutes
Add white onions
Cover and simmer until beef and white onions are tender, about 30 minutes
Remove bay leaf and cinnamon
Garnish with cheese