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Cooking For Fun

Greek Side Dishes


 
Cucumbers Stuffed with Feta
Courtesy of Judy

1/2 cup crumbled feta cheese
1 tablespoon mayonnaise
2 drops Worcestershire sauce
4 small cucumbers -- chilled * see note
1 tablespoon minced fresh parsley -- for garnish

In a small bowl combine cheese, mayonnaise, and Worcestershire sauce; mix well.

NOTES : Peel cucumbers and cut in half lengthwise. With a small spoon scoop out seeds from each half, forming a shallow trough the length of the cucumber.To serve, fill cucumber halves with cheese mixture. Chill well; garnish with parsley just before serving. Yield: 4 servings as a main course or 8 with other hors d'oeuvres.

Fasolakia Prasina Yiahni
(Green Beans in Onions)
Courtesy of Judi <judi@moseleygroup.com>

3 pounds Green beans -- fresh
1 1/2 cups Oil
2 each Onions, med. -- minced
1 1/2 pounds Tomatoes, peeled -- strained OR
1 tablespoon Tomato paste + 2 c. water
2 tablespoons Parsley -- minced
Salt & pepper to taste
Water as needed

Wash beans and break them in half or slice them lengthwise. Place in a large pot of cold water. Heat the oil in a large pot and saute the onions in it until soft and limp; add the tomatoes (or diluted tomato paste), and bring to boil. Drain the beans and add them to pot. Add parsley, salt & pepper, and enough water to barely cover beans. Cook over med. heat until liquid is absorbed but the oil remains (30 to 45 min.).
 
 
 
 
 



 
 

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