“The most indispensable ingredient of all good home cooking: Love for those you are cooking for.”
Sophia Loren’s book, “In The Kitchen With Love”.
PROTOMAYIA – means the First of May, traditionally a day for an outing and we suggest a May Day Cookout if the weather cooperates!
Here are some suggestions to enjoy on your patio or porch, so light up the grill.
Begin your party with our Olives-Feta Cheese Ball by Patti Senerius. The Cookbook Committee has used this recipe many times at our Cookbook promotions. You’ll find five other cheese appetizers in our book, and they are all delicious served with crackers or croutons.
Next, fire up the Souvlakia submitted by Matina Nicholas or Pita Burgers topped with Cucumber Yogurt Sauce from Melissa Deku. Kids love these and so will you! We Greeks treasure these recipes.
While the grill is hot add sliced Zucchini and Eggplant or Phyllis Bundros’ Marinated Vegetables. These are delicious served with the hot entrée.
Next indulge yourself with these satisfying spring desserts which are easy to prepare. Fresh Blueberry Oat Crumble made by Maria Mihas Kallis – topped with a scoop of ice cream. Or Ann Mulopulos’ quick and delicious Easy Does It Cake. Now, leave winter behind and enjoy the charm of a more casual May Day outing.
MOTHER’S DAY – May 14
Celebrate this special day with a “Brunch For A Bunch” theme. It’s a relaxed option to honor your Mom. So, heap the table with her favorite foods – and share the day she’ll remember. Let the food do the talking.
Inspired by notable memories, here are some delectable bites that make the perfect brunch menu. Karen George’s, Tomato Olive Tart is always a winner. Also, and Goat Cheese Quiche, the flavors burst from the page. For a refreshing salad, make Five Cup Fruit Salad from Elena Pappas – surprisingly easy to prepare. Mothers Love Fruit – all kinds.
For the satisfying entrée surprise her with, Shrimp with Feta, by Pauline Biernacki, it’s perfect. Serve it on a beautiful platter with a bed of white rice. Kay Chirgott also loves shrimp. Hers is Mitza’s Shrimp and adds tomato paste and white wine for the sauce. Again, presented over fluffy white rice.
You must serve your Mom, Andy Dionyssiou’s Oven-Baked Maryland Fried Chicken. She can’t wait till the annual Vasilopita to enjoy this delicious, method of preparing our beloved chicken.
What a better complement to Mom than having TWO luscious desserts! For her enjoyment make Katherine E. Pappas’, Chocolate Lovers Cake, and George Kamilaris’ Lemon Ouzo Cheesecake. These are the festive finish to a meal worth remembering. Send her home with a box of Shortbread Cookies that are quick and easy to make and perfect for her coffee treat. These are Kathy Chaka’s mother-in-law’s favorite.
Celebrating food with our Mothers or Grandmothers is so important to our Greek heritage. So let’s continue to make memories for our future generations.
MEMORIAL DAY – May 29
The ritual of remembering our loved ones on this special day makes cooking more meaningful. To honor their memory make their favorite dishes to share with your family.
Here are some comforting foods to serve with love. Pick your favorites from our popular Cookbook.
Begin with Artichoke Dip submitted by five parishioners. Katina Karoulis Jacobs, is Greek style and colorful – she adds green onions, red and green peppers and tops it with almonds. She serves this delicious dip with baked pita chips.
Proof that good things come in small packages are Yiayia’s Mezethakia – Grandma’s Meat Pies -oval shaped appetizers popular with Nicki Maget. She also serves them with soup.
What is more satisfying and delicious than Pastitsio? Choose from six recipes. You will enjoy Chris Zervos’ Aunt Angie’s using #10 macaroni. Always great for a gathering.
Pocket Bread with Meatballs begs to be discovered as we did last summer for a large group of friends. We selected Andy and Maria Petros’ recipe because it included tomato sauce. Kids love these because they are so much fun to eat and the meatballs are so tender.
Traditionally Greeks begin their meals with salad so indulge in Pam Martin’s Greek Pasta Salad using orzo, pepperoncini and several fresh vegetables. Serve it with crusty Greek bread.
Kiki Photos Pappas’ Athenian Chicken is fresh with herb flavor and rolled in phyllo makes it perfect for family and special occasions. It can be frozen then baked when needed.
Everybody loves pie and you’ll receive many compliments when you serve Joan Dionyssiou’s Peach Torte topped with sliced fresh peaches. And a second pie to serve is Ice Cream Pie with Fudge or Butterscotch topping baked by Tonia Irmen YUM!
Take comfort with the suggestions inspired by time-honored recipes from our families and friends!
As the days grow warmer, I’ll remember my Mom gathering dandelion greens to eat boiled or in a salad.
What is more satisfying and delicious than Pastitsio? Choose from six recipes. You will enjoy Chris Zervos’ Aunt Angie’s using #10 macaroni. Always great for a gathering.
Pocket Bread with Meatballs begs to be discovered as we did last summer for a large group of friends. We selected Andy and Maria Petros’ recipe because it included tomato sauce. Kids love these because they are so much fun to eat and the meatballs are so tender.
Traditionally Greeks begin their meals with salad so indulge in Pam Martin’s Greek Pasta Salad using orzo, pepperoncini and several fresh vegetables. Serve it with crusty Greek bread.
Kiki Photos Pappas’ Athenian Chicken is fresh with herb flavor and rolled in phyllo makes it perfect for family and special occasions. It can be frozen then baked when needed.
Everybody loves pie and you’ll receive many compliments when you serve Joan Dionyssiou’s Peach Torte topped with sliced fresh peaches. And a second pie to serve is Ice Cream Pie with Fudge or Butterscotch topping baked by Tonia Irmen YUM!
Take comfort with the suggestions inspired by time-honored recipes from our families and friends!
As the days grow warmer, I’ll remember my Mom gathering dandelion greens to eat boiled or in a salad.
