Moussaka

Double the bechemel sauce  melt cheese in sauce  

 

Chef Deborah’s Fruit Trifle

 2 pkgs. instant vanilla pudding

2 cups milk

1 carton cool whip

1 can crushed pineapple

1 angel food or pound cake

1 can dole tropical fruit salad and juice

Fresh strawberries, kiwis, grapes, cantaloupe;Lupe

Marinate strawberries in amaretto 

Add orange rind to cool whip

Mix pudding and milk. Fold in cool whip. 

Layer half of each ingredient, pudding,cake, pineapple, tropical fruit, strawberries, kiwi and repeat.

Refrigerate.

Fran’s Artichoke Dip

 Canned or frozen artichoke hearts

1 cup Parmesan cheese

1 cup mayonnaise

1 small can chopped green chilies

Cut artichokes into small pieces mix all ingredients and bake at 350 degrees for 25 minutes. 

Serve with this with triscuit crackers.

Chicken Enchiladas

 Can of enchilada sauce

Chopped chicken

1 can green chilies

Tortilla wraps

Cheddar cheese

1/2 block cream cheese

Mix chicken with cream cheese and chilies  make sure the cream cheese is melted .

Fill tortillas with mixture and roll up seam side down  

Pour enchilada sauce and top with cheddar cheese  

Bake until cheese is melted at 350 degrees  

Barbeque Ribs

Dinosaur Rib Rub

All Purpose Rib Rub

1/2 cup paprika

1/4 cup kosher salt

1/2 brown sugar

6 tablespoons onion powder

1/4 cup chili powder

1 tablespoon black pepper 

1 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix all ingredients in a bowl and rub together with your hands. Store  in a glass or plastic container. 

Cut ribs from bone

Add rib rub and marinate overnight

375 degrees in air fryer for 15 minutes or 375 degrees oven for 20 minutes.

Flip and cook another 15 or 20 minutes.

Avgolemeno Soup

Two Chicken thighs

 chicken stock, 1/2 kettle about 4 cups

3 tablespoons butter

Chicken base

Butter

2 cups white rice, cooked 

4 egg yolks

1/4 cup Lemon juice to taste 

salt and pepper

Boil chicken in chicken stock until tender.  Add chicken base to taste.  Remove chicken and set aside to cool. 

Add butter to rice and cook until 

Wisk the eggs, lemon juice an add 2 cups of hot broth to the mixture and pour into the stock  

Add remaining chicken and rice and stir until thickened  add cornstarch if necessary 

 Cook till rice is done and thicken with corn starch. 

Lemon ricotta cookies

 Lemon Ricotta Cookies

Yield: 44 cookies

 

Ingredients for Cookies

2 ½ C all-purpose flour, sifted

1 tsp baking powder

1 tsp salt

1 stick of butter, softened

2 C white sugar

2 eggs

1 container (15 oz) of whole milk ricotta

3 Tsp lemon juice

Zest of One Lemon

 

Ingredients for Glaze

1 ½ C of powdered sugar

3 Tsp lemon juice

Zest of One Lemon

 

Directions

Preheat oven 375 degrees Fahrenheit

Combine the flour, baking powder, and salt in a bowl. Set aside.

Using an electric mixer, beat the butter and white sugar until light and fluffy (about 3 mins)

Add eggs, one at a time, beating until incorporated.

Add the ricotta, lemon juice, and zest. Beat to combine.

Stir in the dry ingredients.

 

Line 2 cookie sheets with parchment paper.

Spoon the dough (about 2 Tablespoons per cookie) onto the cookie sheets.

Bake for 15 minutes, until the edges are slightly golden.

Remove from the oven and let them cool on the cookie sheets for 30 minutes.

 

Directions for the Glaze

Combine the powdered sugar, lemon juice, and zest of one lemon until very smooth.

Spoon about ½ a teaspoon onto each cookie and use the back of the spoon to gently spread and swirl.

Let the glaze harden for 2 hours before eating. (Waiting for this is the most difficult part)