Friday, May 18, 2012

Greek Festival in Winston-Salem 5 18 - 5 20 2012

How exciting!!  To learn more and see the menu and activities click on the link below:

Unfortunately, I don't have their recipes but I do have some great original recipes from a Greek Food Festival I attended in Pittsburgh, Pa.  There are currently 16 restaurants in Pittsburgh that serve Greek food. There are 3 in Winston and 6 in Greensboro. 

One of my favorites is Pastitsio
(Makes 12-16 servings)
1 lrg. onions, finely chopped
3 tbsp. butter
2 lb. lean ground meat (beef, chuck, round)
16 oz. tomato sauce
1 tsp salt
1 stick cinnamon
1/2 cup wine (it doesn't specify red or white; I would use red)
Using a large fry pan, saute onions in butter until carmelized or light brown. Add meat, stirring and crumbling with fork. Add remaining ingredients and stir well. Cover and simmer for 30 minutes, stirring occasionally.  Remove from heat and remove cinnamon stick.
1 lb #6 macaroni              1-1/2 cups milk
1/4 lb. melted butter          4 eggs (beat well)
Cook macaroni in boiling sale water until just tender, about 10 minutes.  Drain and rinse with cold water.  Place in a bowl or cooing pot and add 1/4 lb (1 stick) melted butter, 1-1/2 cup milk and 4 eggs.  Gently toss to coat macaroni.
1/4/ cup butter          1/2 tsp. sale
1/4 cup flour            1/8 tsp. pepper
              3 cups milk               6 eggs. beaten until light
In medium size pan over medium heat melt butter and blend in flour, breaking any lumps that appear.  Gradually add milk, stirring continually until sauce is thickened.  Lower heat to low or medium-low, if necessary.  Add salt and pepper. Remove from heat. In a large bowl, beat 6 eggs.  Slowly add hot sauce and stir thoroughly.
1/2 lb. grated Romano (I am adventurous; I would probably use combo of Asiago and Romano)
In a buttered 9" x 13" baking  pan, spread half of the macaroni mixture and excess milk and egg mixture.  Cover evenly with meat sauce. Spring with 1/3 of cheese.  Cover it with the remaining macaroni, spreading it evenly over entire pan.  Sprinkle with 1/3 cheese. Pour Bechamel Sauce evenly over entire mixture.  Sprinkle with remaining cheese.

Bake at 350 degrees for 45 minutes or until sauce looks set.
Cool slightly before cutting into squares.  Freezes well. 

Suggested lower fat version - my adaptation
low fat margarine like Land of Lakes

  • For the butter use low fat margarine like Land of Lakes
  • For whole mile use o fat half & half milk diluted by 50%
  • For real eggs use what I call fake eggs in cartons near cheese in store
  • I don't use low-fat cheese because it has too many additives which can be worse for cholesterol

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