Session # 4 Recipes

ROASTED CHICKEN WITH MUSHROOMS

Ingredients

1 lb chicken breast

10 mushrooms

1 medium onion

Sauce

3 tablespoons flour

5 cups milk

Butter

Grated mozzarella cheese

Saute the onions in vegetable oil. Add small chopped mushrooms and diced chicken breast; continue to sauté with high heat until the water drains. Add some salt and pepper and pour into an oven tray.

In a separate pot, mix the melted butter with flour and add the milk. Stir milk and flour until it reaches a pudding thickness. Add some salt and spread over the chicken. Sprinkle some grated mozzarella cheese and bake until cheese gets golden brown.

STUFFED GRAPE LEAVES

Ingredients

1 jar canned grape leaves

2 cups calrose rice

1 medium onion

Olive oil

1 teaspoon tomato paste

1 teaspoon red pepper paste

Salt, pepper, dried mint

Boil grape leaves for 5 minutes to get rid of excess salt. Sauté the chopped onions in a separate pot. Add tomato paste, red pepper paste, rice and spices. Add 1 cup water and cook little bit on low heat. Break off the stem of the leaf and put about 1 teaspoon of the filling and roll. Line stuffed leaves into a pot tightly and add 2 cups of water. Place a plate on the top to prevent unrolling and lower the heat after it reaches a boil.

SHEPHARD’S SALAD

Ingredients

1 medium onion

2 baby cucumbers

2 tomatoes

½ cup chopped parsley

Dried mint

Olive oil

Lemon juice

Salt

Cut the onion from middle, slice thinly. Add half teaspoon salt; rub salt and onion and then rinse to remove the salt. Add cubed cucumbers, tomatoes and chopped mint and parsley. Pour olive oil, lemon juice and salt right before serving.

PYRAMID CAKE

Ingredients

1 cup flour

1,5 cup sugar

4 tablespoons cocoa

5 cups milk

1 tablespoon butter

1 egg yolk

2 packages of tea biscuits

½ cup coconut

Mix flour, sugar and cocoa in a medium size pot. Add milk and butter and constantly stir on medium heat until it reaches pudding thickness. Add the egg yolk and mix well, remove the pudding from the heat.

Dip one biscuit into the pudding and place vertically into a rectangular pyrex tray and follow by a non dipped biscuit. Continue with one dipped and one non-dipped biscuit. Spread the remaining pudding onto the cake. When cools, sprinkle coconut on the cake.