PIPERIES OREKTIKO (PEPPER SALAD APPETIZER)
6 large Sweet peppers
1 medium Onion -- coarsely chopped
Salt & pepper to taste
3 tablespoons Vinegar (more if desired)
1/4 cup Olive oil
Oregano
Bake peppers in hot 450 F oven for about 20 minutes or until wilted and
soft. Remove seeds and outer skin.
Cut in pieces and place in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil and add to peppers.
Sprinkle with oregano. Adjust seasonings if necessary. Serve as
appetizer.
Pizza Fondue
1/2 pound ground beef
1/2 cup chopped onoins
21 ounces cans pizza sauce with cheese
1 tablespoon cornstarch
1/2 teaspoon basil
2 teaspoons oregano
1/4 teaspoon garlic powder
8 ounces cheddar cheese -- grated
4 ounces mozzarella cheese -- grated
1 each French bread loaf -- cubed
Brown ground beef and onions. Drain off excess fat. Add pizza sauce,
cornstarch, basil, oregano, and garlic powder. Stir well and bring to a boil. Simmer 5 minutes to blend flavors. Combine cheeses; stir in 1/3 at a time. When piping hot, pour into fondue pot and serve immediately. Makes 4 to 6 servings
Note: This may be used as an appetizer or as a main dish.
PORTABELLA MUSHROOM APPETIZER
6 ounces Portabella mushrooms
Salt
Fresh ground white pepper
Extra virgin olive oil
Marinade:
3 ounces Extra virgin olive oil
2 Limes -- juice only
1 Garlic clove -- minced
1 small Shallot -- chopped
1 Sprig fresh rosemary --
Chopped -- about 1 t.
1 teaspoon Fresh parsley -- chopped
Season the mushrooms with salt, white pepper and olive oil to taste and
grill over high heat 4 minutes, until soft. Let cool. Combine marinade
ingredients. Marinate at least one hour in the mixture. Chill before
serving.
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