On Sat, 28 Feb 2009 11:41:08 -0500, Kajikit >
wrote:

>On Sat, 28 Feb 2009 08:14:45 -0800, sf > wrote:
>
>>On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
>>wrote:
>>
>>>I'm going to die of boredom here unless I can find some more recipes!
>>
>>I don't blame you! Have you looked at any other ethnic cooking -
>>Italian, Eastern European, Scandinavian... Irish, British?
>
>I know absolutely NOTHING about European cooking aside from British
>and your everyday Italian... it's not part of my heritage so I don't
>have that tradition behind me. (Australian cooking was based on
>British cooking... ) Anybody know where I can learn more?

Google for recipes, Kajikit! Use general search terms like
"Scandinavian recipes", "Eastern European recipes" etc... or you can
be specific. I bet you're a good enough cook to be able to look at a
recipe and be able to tell if you want to try it or not.

Irish: http://www.ireland-information.com/i...ipes/index.htm
Scandinavian: http://scandinaviancooking.com/
Dutch: http://www.godutch.com/newspaper/recipes.php

June Meyer's Hungarian recipes:
http://homepage.interaccess.com/~june4/recipes.html

Greek Recipes (the Moussaka here uses beef)
http://www.greek-recipe.com/index.php

Here are a couple of recipes look good enough to try!

Greek Style Baked Chicken and Potatoes
http://greekfood.about.com/od/poultr...ouloskorth.htm

Lemon Garlic Chicken with Potatoes (Kotopoulo Skorthato)
By: Nancy Gaifyllia, About.com
Cook Time: 1 hours, 40 minutes

Ingredients:
3 1/4 - 3 3/4 pound chicken, cut into quarters
3 1/2 pounds of potatoes
juice from 2-3 medium lemons
2 teaspoons of salt
1 heaping tablespoon of oregano
1/2 teaspoon of pepper
8 cloves of garlic, finely chopped
1/2 cup of olive oil
1 1/2 cups of water

Preparation:
Preheat oven to 355°F (180°C).

Rinse the chicken and pat dry. Peel the potatoes and cut into
quarters, lengthwise. Salt and pepper the chicken and potatoes.
Transfer chicken to a roasting pan, and add potatoes, on and around
the chicken. Add oregano, garlic, olive oil, and lemon juice,
distributing evenly across the pan. Add water and roast uncovered at
355°F (180°C) for a total of 1 hour and 40 minutes. Half way through
(50 minutes), turn the chicken.

Yield: serves 4

Note: Check periodically to make sure there is still a little water in
the pan. If needed, add 1/4 to 1/2 cup more.


North African: http://www.thegutsygourmet.net/af-egyptrice.html

EGYPTIAN RICE
Rice with a little of past English influence!
Yield: 4 serving

INGREDIENTS:

1 lb ground chuck (or lamb)
1 small onion, chopped
2 cans beef consomme (note: I'd use stock in a box)
2 tb soy sauce
1 ts Worcestershire sauce
1 jar sliced mushrooms, drained (note: I'd use fresh)
1 c raw rice
salt and pepper to taste

Brown hamburger & onion. Add remaining ingredients
Cover and simmer until rice is done.

To serve, put a dollop of yogurt or sour cream on top and sprinkle
with toasted slivered almonds.





--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West