Grecian Dormades (Stuffed Grape Leaves)   

jar grape leaves            2 cups beef broth 1 lb. ground chuck     1 cup undercooked rice 2 TB catsup       1/2 cup chopped green onion 1/2 cup chopped parsley      2 TB butter 
1 1/2 tsp salt               1/2 tsp pepper 
2 TB lemon juice             1/2 tsp cinnamon 
Mix up all ingredients except leaves, broth, lemon juice and catsup.  (Ah, go ahead and add te catsup and juice if you want just add it again to the sauce later)  Place a TB of stuffing on the DULL side of the grape leaf and foldover sides and top to bottom. Place folded side down in baking dish or crock pot and top with mixture of the broth, lemon juice and catsup.  Cook if one stove for 1 hour on low.  If in oven at 350 for 1 hour; if crock pot on HI for 3 hours! Enjoy! 

Souflaki    a    la    Torch 
 
Next a sorta shish-ka-bob for the grill or Barbeque! With a Greek Touch! 

2 1/2 lb beef filet or heavy beef 
1 TB oregano    1 TB salt and pepper to taste 1/2 oz or more red wine (cheap) 
4 oz olive oil    Onions, Green Peppers, Firm Tomatoes lemon juice to taste. 

Cut meat into cubes. Combine oregano, salt, pepper, wine and olive oil.  Add meat to it and marinate 6-8 hours or overnight.  Place 6 cubes on a skewer alternating with onion cubes, green pepper and tomatoes.  Broil to taste and squeeze lemon juice over all. This was highjacked at the Torch Restraunt in Dallas which is now closed.    Next up, the piece de resistance..... 

Baklava 
 


Pastry: 1 1/2 Fillo dough         1 1/2 lb butter (real) 1 1/2 lb pecans from TEXAS or almonds if you wish 
1 tsp cinnamon     1/2 cup sugar 

Sauce: 5 cups sugar        4 cups H20 (water)        2 cups honey        1 tsp cinnamon 
  1 TB lemon juice  2 TB rum or brandy (Yum!)   1 TB rum extract    2-3 whole cloves 

For pastry- combine nuts, sugar, cinnamon. Divide into 4 equal parts.  In 9x13 in pan line with 40 sheets of Fillo which has been buttered by using a brush.  Sprinkle 1/4 of the nut mixture on the top. per 10 sheets. Build up to the 40  ending with fillo and pour remaining butter over the top.  Cut into 2 inch diamonds and Bake at 325 F for 1 hour covered with foil and only uncovered for the last 20 minutes.  Remove and pour 2 cups of the syrup which has been boiled and reduced by 1/3. One hour later pour more syrup over the baklava.  This keeps 10 days if it lasts that long!  To clarify: Heat the water, honey and syrup and remove when thickened and add the rum, extracts cloves and cinnamon and lemon juice to it.  I have no idea how many calories it is nor do I give a xxxx!