We Greeks are a happy people that love to sing and dance, as well as eat! And I know this to be true, because as I look back on my childhood, I can still recall all the festive Greek holidays and celebrations we used to enjoy. They were marvelous! Plus, all the scrumptious baking and cooking my mother and "Ya-Ya" my grandmother, would do to prepare for such elaborate feasts. Truly, it was a sight to behold, and one I shall never ever forget. As most Greek recipes are passed down for generations, from mother-to-daughter, or at large family gatherings, it's no wonder why my mother has accumulated so many delectable dishes down through the years.

Oftimes while traveling, I'm repeatedly asked the question, "Dino, what is your favorite Greek dish?" And more times than not, I respond by naming some great Greek dessert like baklava! But to be quite honest, they're all my favorite. That's why I asked my mother to share some of our family's delicious recipes, which she graciously consented to do. Since she was a great cook and loved to entertain, I thought her Greek Cookbook would be an excellent way to acquaint you with our family and our wonderful Greek heritage.

I hope you will enjoy preparing them, as well as eating them. So, come back every week to get a new recipe, and order one of my delicious 24 Karrot Cakes for dessert, good cooking and great eating!


Helen Kartsonakis

Little Shoes
(Greek: Papoutskia)

6 medium eggplants
1/2
c. butter
1 to 2 onions, finely chopped
1/2 lb.
ground lamb or beef
Salt and pepper to taste

I Tbsp. parsley, chopped
1/2
c. tomato sauce
Grated cheese
Parsley, chopped
1 c. boiling water

Cut eggplants in halves lengthwise. Scoop out pulp and chop. Fly the shells in a little of the butter until they begin to soften and transfer to a baking dish. Add all but 2 tablespoons of the butter to butter remaining in skillet and in it saute onions until golden. Add meat and continue to cook until meat is browned. Add eggplant pulp, salt and pepper, the 1 tablespoon chopped parsley, and tomato sauce. Mix well and simmer until most of the liquid is absorbed. Cool. Add grated cheese and chopped parsley. Dot with remaining butter. Add boiling water to pan and bake in a moderate 350º oven until eggplants are soft. Serve hot. Yield: 6 servings.

Variation: A cream sauce may be added to the top of the papoutsakia if desired. Use half the quantity of cream sauce recipe in sauce section. Stuff eggplant and spread a little sauce over the stuffing. Sprinkle with grated cheese. Add only 1/2 cup of boiling water to pan instead of 1 cup and the remaining butter. Cook in a 350º oven until sauce is browned and eggplant is tender.

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Please call the number below to order your favorite 24 Karrot Cakes,
so the next bite can be yours.
800-775-DINO (3466)

417-239-2822
12 Downing Street - Hollister, MO 65672


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