Greek Hot Potato Salad Recipe
Greek Hot Potato Salad
4 to 5 large potatoes
1 large onion, sliced
1/2 cup celery, diced
Salt and pepper
1/2 cup olive oil
Juice of 2 lemons
Parsley, chopped
Boil potatoes until tender and keep hot
Slice onion into a large bowl
Sprinkle with salt and cold water, and allow to stand about 5 minutes; drain
Slice hot potatoes and add to onions
Add olive oil, lemon juice and celery
Mix well to absorb dressing
Season to taste, and garnish with chopped parsley
Serve warm
Athenian Stuffed Peppers Recipe
Athenian Stuffed Peppers
1 pound ground beef
1 cup Minute rice or 1 cup cooked regular rice
2 onions, ground
1 clove garlic, minced
1/2 cup vegetable oil
1 (6 ounce) can tomato paste, divided
1 1/2 tablespoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon oregano
1 egg, well beaten
8 green bell peppers
6 cups water
5 medium potatoes, sliced
Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon pepper, oregano and egg
Wash green peppers; cut and remove seeds
Fill peppers with meat mixture; place open side down in circle in roasting pan
Combine remaining ingredients except potatoes; pour over peppers
Place potatoes in center of pan
Bake for 1 hour and 15 minutes at 400 degrees F
Mofongo
Mofongo (Puerto Rico)
3 light green plantains
Vegetable or peanut oil (for frying)
4 garlic cloves, peeled
2 tablespoons olive oil
4 ounces chicharrones (cracklings)
Salt (optional)
Chopped fresh cilantro or parsley
Peel plantains by slicing off the ends and cutting 3 or 4 lengthwise slits through the peel. Soak in cold water for 10 minutes, and pull of the skin in strips. Cut crosswise into 1/2-inch slices, cutting at an angle so the slices have an oval shape. Saut