Grecian Gourmet and Blue Collar Food

The Grecian Gourmet, published in 1962. All recipes compiled by the members of the St. Paul's Greek Orthodox Church, located in Long Island, New York.

Appetizers are up first with caviar, yogurt dip, eggplant dip, Greek sausages, baked lamb brains, fried cheese, stuffed grape leaves, cheese triangles, spinach cheese puffs and stuffed mussels, followed by Soups and Sauces which consist of egg & lemon soup, lamb broth, lentil soup and buttermilk soup.

A few of the Fish recipes offered are mussels with rice, cod fish stew, fish with a mayonnaise sauce, calamari, stuffed fish and fried baby squid, with Poultry contributing chicken pilaf, chicken & okra, roast ducking and chicken stew.

Meats dish out roast lamb, beef stew, stuffed squash, meat tarts, roasted lamb head, roast suckling pig, stuffed cabbage, zucchini souffle, more ways to prepare lamb (with fava beans, artichokes, leeks or dandelion greens) and moussaka with Vegetables and Salads kicking in artichokes with fava beans, okra in olive oil, rice pilaf, beet salad, a Greek salad and an eggplant salad.

There are many yummy Desserts to choose from ~ apricot chocolate custard cake, almond cake, Greek bread, orange cake, Easter bread, butter cookies, nut cake (Karidopeta), sweet biscuits, baklava, sesame cookies, custard horns, honey dipped cookies, rice pudding and honey rolls.

The last chapter is filled with Miscellaneous goodies ~ chicken liver & eggs, homemade yogurt, Greek coffee, fennel seed tea, rose petal jelly and sour cherry preserves.


Blue Collar Food, published in 1994.

We begin with Sandwiches and Starters which include curried tuna sandwiches, pecan orange chicken salad, Cuban sandwiches, focaccia, chicken salad sandwiches, sesame shrimp salad in pita pockets, calzones, crostini, hummus, chicken wings and baby back ribs, while Soups dishes out littlenecks in broth, chicken soup, white bean & lemon soup, corn chowder with turkey, minestrone and red potato vichyssoise.

Salads consist of tomato feta with fresh dill, warm beet & goat cheese, curried vegetable & apple, potato, pineapple orange fruit cups and white bean & tuna, with Pasta contributing cottage cheese & spinach pesto, penne with chicken, baked shells with broccoli  and blue cheese, stir fried curry pasta, angel hair pancakes and macaroni salad with seafood.

Selected dishes in BBQ and Other Main Events include mustard glazed Cornish hens, grilled pork chops teriyaki, turkey meatloaf, grilled trout with papaya relish, rosemary lemon roasted chicken, curry, pot roast, stew, roasted picnic ham, lamb shanks and saffron seafood stew. Vegetables, Beans and Grains offer baked cauliflower, fennel & leek gratin, new potatoes with garlic, butternut squash puree, white beans & kale, coconut rice, polenta and couscous.

Lastly, Desserts doles out plum cake, cranberry crunch loaf, cheesecake, pies (apple crumb, peach & blueberry, pecan or butterscotch meringue), pound cake, brownies and pears poached in Chianti.