This page provides information on preparing a Greek dinner. It contains recipes starting from the appetizer to the dessert. These recipes have been collected from members of our Greek Community.  All of these Greek recipes and others have been collected into a Greek Cookbook written by the Hellenic Women’s Penelope Society (H.W.P.S.). This is the third edition of this book. The cookbook will only be sold at the Greek Festival. Quantities are limited ! Enjoy !

Appetizer:  Eggplant Dip – "Melitzana Dip"

• Score the eggplant and bake in the microwave for 12 minutes.
• Cool eggplant and split open. Discard skin and seeds. Scoop out all the flesh into a food processor.
• Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. Process until creamy.
• Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
• Serve with toasted, seasoned pita pieces.

Yield: 12 servings

Main Course #1: "Chicken Piccata"

• Cut each chicken breast into four pieces.
• Place chicken in Ziploc bags and sprinkle a little water in each bag.
• Close bag and pound on meat with a metal or wooden meat tenderizer until it has spread and has thinned (make sure you do not fill bags to capacity – leave some space for meat to expand when pounding). Refrigerate chicken overnight.
• Take chicken out of Ziploc bags and dip each piece into flour.
• Arrange chicken into a large frying pan with 1 cup oil, and sauté until chicken turns golden brown.
• Remove chicken from frying pan and arrange in an oven pan (size of pan depends on quantity of chicken). Sprinkle with salt and pepper.
• Pour over chicken 1/3 cup of canola oil, one cup water, juice of 3 lemons, capers, wine, and crushed garlic.
• Bake for 40 minutes or until most of the juice is gone. Sprinkle with parsley five minutes before removing pan from oven.

Serve chicken piccata with rice pilaf or orzo "yiouvetzi" and Greek salad.

Main Course #2 - Boneless Grilled Chicken Breast – "Kota Tis Skaras"

• Wash chicken breasts thoroughly.
• Place chicken breasts in a two inch deep flat pan.
• Sprinkle salt, pepper, and oregano over chicken (on both sides).
• In a small bowl, mix oil, lemon, and chicken base.
• Pour over chickens to cover.
• Let chicken marinate for two hours in the refrigerator. Turn occasionally.
• Broil at 500° or grill.

 Side Dish:  Rice or Orzo Casserole – "Yiouvetzi"

• Drain tomatoes and save liquid.
• Place tomatoes in food processor and crush.
• Sauté onion with olive or canola oil in a deep pan (do not brown).
• Add crushed tomatoes and cook for about 5 to 6 minutes at low heat.
• Add 5 cups of combination liquid and water and cook for another 5 to 6 minutes. For a richer taste, you may substitute chicken broth for water.
• Add salt and pepper.

Greek Salad
Note: There are two salad dressing recipes for you to choose.

• In a bowl, cut lettuce and endives.
• Add all remaining ingredients.
• Pour Greek salad dressing and mix well.

Salad Dressing #1

In a small bottle, mix equal amounts of either olive oil or canola oil with red wine vinegar and two teaspoons of Good Seasons, Herbs and Garlic Seasoning. Shake well.

Salad Dressing #2

• Mix all ingredients well and refrigerate.

NOTE: The lemon juice dressing is best for all green or potato salads without tomatoes and cucumbers. It is also an excellent marinade for fish and seafood.  The wine vinegar dressing is best for mixed salads including tomatoes and cucumbers. Crushed allspice adds excellent taste to all dressings.

Dessert:  Syrup Cake – "Ravani"

Syrup:

• Bring to a boil and continue boiling for 5 to 6 minutes.
• Let it cool.