"Dimitri" > wrote in message . com>...
> "raj" > wrote in message
> . com...
> > Going to a Greek themed dinner and we're bringin' appetizers. Looked on
> the
> > internet and, of course, found a bazillion choices.
> >
> > So, we probably need to have a stuffed grape leaf thing, there was a
> > zucchini and pepper one (Giouzlemedes), saw herring mentioned a few times,
> > and lamb things.
> >
> > Anyone have better guidance?
> >
> > Thanks.
> >
> > Bob
>
> Spanakopita.
> (snip great recipe)
> Dimitri
======================
I posted this B4 - It's easy, fast & "Greek to Me!"
> Took this to a Potluck "Appetizers & Sweets" Party.
> Read about 12 recipes and made it up as I went along.
> It was good stuff!
>
> 12 oz. unpitted green olives
> 12 oz. Calimata olives
> 1 jar button mushrooms (Green Giant)
> 1 jar (4 oz?) Alessi (brand) Caper Berries
> (these are BIG suckers - almost the size of the olives and they have
> long stems)
> 1 large can artichoke bottoms
> 1/2 cup roasted red peppers in oil
>
> Drain the liquid off everything. Rinse the olives and the capers & pat
> dry. Cut each artichoke bottom in four to six pieces. Julienne the
> peppers. Put everything in a big glass bowl.
>
> Heat:
> 1/2 cup EV olive oil
> 1/3 cup balsamic vinegar
> 1/3 cup red wine & garlic vinegar
> 1/4 to 1 tsp red pepper flakes or Tabasco to taste
> Pour over mixture. Refrigerate overnight, stirring occasionally. Serve
> at room temp.
>

Lynn from Fargo