Tzatziki

By Eva


Ingredients:
-1 lb greek yogurt (I prefer Fage Total for the best flavor. The yogurt is one of the most important ingredients)
-3-4 large cloves garlic (play with quantities here if you don't want it to have a very strong garlicky flavor)
-1 teaspoon salt  (I am not a salt friend and go low on that, please try and adjust according to your family preferences)
-1 tbsp vinegar
-1 large cucumber
-3 / 4 cup. olive oil
-1 teaspoon finely chopped dill

Directions:
-After peeling, chopping and crushing the garlic, mix along the salt and mash together until the mixtures becomes "one". the mashed garlic/salt mixture will be much easier to mix and have it go all over the yogurt mixture, instead of getting spoonfuls of garlic pieces one time and no garlic in another spoon.
-Clean the skin of the cucumber but without removing it- this way you keep all the nutrients of the cucumber and give some color to the tzatziki. 
-cut in half and with a spoon remove/scrape the seeds.- this is one way to avoid the tzatziki becoming watery.
-grate the cucumber and strain in to let the rest of the juice/water go away.
-In a bowl put the yogurt and cucumber and mix with a spoon. 
-Add the remaining ingredients and stir well. 
The tzatziki is ready, taste it and if necessary add a little more salt. 
serve with toasted pita bread, roasted red peppers, olive oils and if barbecuing, prepare some beef skewers- souvlakia, and use tzatziki as a dip.-great mezes!!!

Sesame Cookies

2 cups unsifted all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup shortening

2 egg yolks

1/4 cup milk

1 teaspoon vanilla extract

1/3 cup sesame seeds

1. Preheat oven to 375 F. Grease cookie sheet. Wax paper is ok.

2. Into bowl, sift flour, sugar, baking powder and salt. With pastry blender, cut in shortening until mixture resembles coarse crumbs.

3. Add egg yolks, milk and vanilla; with fork, mix just until dough holds together. Knead several times or until smooth.

4. For each cookie, shape rounded tablespoonful of dough into an oval, to resemble a little loaf of bread. Roll in sesame seed, coating completely. Place on prepared cookie sheet.

5. Bake 15 to 20 minutes, or until brown. Let cool on wire rack.

Makes 2 1/2 dozen

I recommend a little less sugar than called for. I remember them growing up to be a more bitter than these. Also cook them longer than 20 minutes, they should be crunchy and not soft and golden brown.

Cornbread Stuffing

When the turkey (or other bird) has been cooking for a while, remove the cooked liver and giblets, and 2 cups of liquid.

Grind up giblets, 1 onion, 1/2 to 1 cups of celery. Add 1/2 cups liquid from turkey (or use bouillon), 1/2 recipe cornbread, and 1/2 recipe biscuits, crumbled (about 4 cups of each). Add 2 eggs, beaten, and 1 tsp pepper, 1 tsp salt, and about 3 tsp sage (start 1/2 tsp at a time), to taste. I usually add more than that (but I like sage). Taste it, and remember that the sage will get stronger as it cooks. Stuff turkey about one and a half hours after starting.

I learned this recipe at my Granny's knee. The grinder was hand-cranked, and it was my part of the task.

Range Cake (aka Cowboy Cake)

2 cups sugar
2 cups hot water
2/3 cup shortening
2 cups raisins
1 tsp nutmeg
1 tsp cloves
2 tsp cinnamon
2 tsp baking soda
4 cups flour
2 tsp baking powder
 2 cups chopped nuts

Mix ingredients through cinnamon in large saucepan. Let come to boil; about three minutes. Then add the baking soda dissolved in a little warm water. Let mixture cool to lukewarm, and then add the flour, the baking powder, and the nuts (pecans are best). Pour into baking dish or pan, and bake in 375 oven. Test for doneness.

This recipe is perfect for substitutions, and excellent for those allergic to milk or eggs. Instead of raisins, use any other dried fruit. Instead of chopped nuts, you may use coconut, or even citron for a nice holiday look. You may also substitute other flour for wheat flour (although stay away from the strong flavored ones like rye). Keeps well, wrapped in foil, if shipping to students away from home, or loved ones overseas.

Lazy Fudge - Microwave

3 3/4 c. powdered sugar
1/2 c. cocoa
1/4 c. milk
1/2 c. (1 stick) butter, cut in chunks

1 tsp. vanilla extract

1/2 c. chopped nuts, optional

In medium microwave-safe mixing bowl, combine all ingredients EXCEPT vanilla extract and optional nuts. Microwave on high for three minutes, remove bowl and stir after each minute.

After microwaving, add vanilla extract and stir by hand until mixture is smooth and creamy. I

f desired, stir in optional nuts. Pour into a buttered 8" square pan.

Cool until firm. Cut into squares.

Options:

I

nstead of buttering your pan, you

can line it with wax paper. After fudge has cooled, turn the pan onto your cutting board, peel away wax paper, and cut into squares.

Fudge

can be stored in an airtight container at room temperature for up to two weeks.