by Jeanette Hueckman
2 cans butter beans, drained
2 cans kidney beans, drained
1 lg. can baked beans S&W red & yellow
3/4 lb. bacon (Jeanette uses peppered bacon)
2 lbs. hamburger
1 C. chopped onions
1 C. brown sugar
1 C. ketchup
4 Tbsp. cider vinegar
2 1/2 Tbsp. dry mustard
2 tsp. salt
Cook bacon until crispy, according to package instructions, cool and crumble or cut into small pieces. Brown hamburger.
Preheat oven to 300 degrees F.
Combine ingredients in a large oven-safe stew pot and bake, covered, for 1 hour or heat in crock pot on low for about 2 hours.
Tuesday, January 5, 2010
Tzatziki (Greek Yogurt and Cucumber Sauce)
From KalynsKitchen.com
Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.
3 C. Greek Yogurt (available at Chester’s) or regular plain yogurt, strained
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
About 1 Tbsp. kosher salt for salting cucumbers
1 Tbsp. finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
(In my rush, I skipped salting the cucumbers when I made it. -AC)
Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.
3 C. Greek Yogurt (available at Chester’s) or regular plain yogurt, strained
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
About 1 Tbsp. kosher salt for salting cucumbers
1 Tbsp. finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
(In my rush, I skipped salting the cucumbers when I made it. -AC)
Kalyn's Chicken Souvlaki
 |
This is traditionally made with lamb, but is also good with beef or pork chops. This Greek recipe is good served with Tzatziki sauce made from yogurt, cucumbers, onions, garlic, and dill. The recipes could also be used in gyros (pronounced yeeros) which I’ve tried and liked. The meat is placed in a soft flat bread, with lettuce and tomatoes and topped with Tzatziki – mouthwatering!
-AC
Chicken Souvlaki
Makes 4-6 servings
4-6 boneless, skinless chicken breasts
skewer sticks (if using wooden, soak in water first)
Marinade:
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 T red wine vinegar
1 T finely minced garlic (or garlic puree from a jar)
1 T dried oregano (use Greek or Turkish oregano)
1 tsp. dried thyme
Trim all visible fat and tendons from chicken breasts, then cut each bread into about 6 crosswise strips. (I made the strips about 1 inch thick.) Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.
Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon. Pour marinade into Ziploc bag or plastic container, seal, and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 8 hours or more.
To get ready to grill, remove chicken from refrigerator and let it come to room temperature, then drain chicken pieces and thread onto skewers. I put six pieces on each skewer, and folded over each piece of chicken so it wouldn't spin around on the skewers. Spray grill with nonstick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for a few seconds at that heat.)
Grill skewers about 12-15 minutes, turning often. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.
Serve with Tzatziki Sauce.
In a conversation with Elaine Mezzo who runs a bed and breakfast in John Day she suggested alternating vegetables and meat on the kebobs, like green and red bell peppers and mushrooms with a little salt and pepper and brushed with olive oil. Also, brush pita bread with olive oil and crisp on the grill to serve with the sauce. Thanks Elaine!
Subscribe to:
Posts (Atom)