Burleson Star (Burleson, Tex.), Vol. 22, No. 32, Ed. 1 Thursday, January 29, 1987 Page: 17 of 32
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A Thursday supplement to the
BURLESOIWSTAR
Thursday, January 29, 1987
eview
I TEXAS PRESS
i ASSOCIATION
Greek cooking
adds to lifestyle
BY DORIS E. WILSON
The Greeks must have words lo
describe today's "Someone's in
the kitchen", Margaret Feat and
her style of cooking But since
they cannot lx- readily recalled to
mind, two American words will
have to suffice She's delightful
and her cooking is delicious'
to say she specializes in Greek
cookery would be condescend-
ing Its not a specials with hei
She cooks that wav because u is
her heritage passed down bv hei
lather who was a native Hi
Athens Greece and bv, hei
itiothei Though born in Bai-
celona Spam, Margaiet's mother
soon learned (neck icupcs to
please hc'i husband
'M\ talhei w as a L'i e.rt mnk
When I was a voting girl I used
lo watch him cook Sometimes
he would let me get mv lingers
into It too \1v lather passed
aveav when I was htllc When I
man led mv molhei stalled
showing mv pieparalioiis ol
some ol the food And then I
bought a (.leek cookbook and
started doing mv own thing with
Greek iccijxs
But m our home as I was gro-
mg up m Carson Cm, Colo , our
lood was never called Greek dis-
hes. It was |ust our lood,'
Margaret explained
Margaret has a tip lor those
who would like to tic Greek
recipes "Enjoy them Just know
vou are going to have to take time
to prepare the meal but crpov the
preparation and then etpov eat-
ing it
"Greek lood has less cholestiol
than American lood and the
spices are more pungent ('live-
oil and tela cheese are two mam
mgi edients we use —and ot
course' Gieek spices Oregano is
one ol the beautiful spues we
use also she said
Greek dough is called till.)
which cvenluallv tutus into a
deice table pastic when lulled
into papci mm leaves buttered
on both sides then stacked laver
on laver according to Maieaiet
I’wstic lillo is woiideriul to) tut -
novels or strudel
It it is to be a pastic Mai galel
prepares a honev dip using
honev water and a cinnamon
stick Ingredients ate boded until
sugar is melted and becomes
svrupv It is pouted ovei the
paper-thin leaves, taken out ot
the pan, and stored overnight
The leaves (dough) absorb all
the honev
"YOU CAN FIND prepared
lillo m gourmet stores, but it
must be rolled out paper-thin to
achieve the right texture
One of Margaret's favorite
recipes is Spinach Turnovers
I use the leal spinach chop-
ped, tela cheese and onions,
finely minced; a squill ot lemon
tuice I press the lillo into
triangles 01 pillows Butter each
lillo leal with real butter Spoon
spinach mixture into centei ol
lavered leaves Bake m a slow
oven about A(H> dcgices until
golden bn ivv n
it can be a mam dish tor din-
nei she added
Salads around the heal home
ale lust about standard American
late lettuce tomatoes etc with
the- exception ot "e dressing
We use lemon mice salt, pop-
|x r oregano (or a piepaied
Greek spice with oil and vmegar "
she said
I hei e is another delight about
Gieek cooking Malgaiet volun-
teered ll has a delicious
ai oiita
But lood piepaied III Mar-
gaiet's kitchen isn't all (neck I
do all kinds o| cooking since we
mov ed hei c ill otll C iih uadi >. 1
want to trv all lexas toocis 1 cs-
jx-ciallv like the recipes tound in
Southern Cooking magazine but
then I like to trv all kinds ot
new recipes"
The Tears have lived m Buite-
soii tor |s vears W. love
Please see FEARS. Pg. 2B
*7*1 *7&e 0Kitc&e*t
Photos
I. .1 Doris E. Wilson (frrr^
Drl('cl;il)l<'s
Margaret Fear, featured as today’s “Someone In the Kitchen” Is
serving some Greek delectables in the form of Baklava, a pastry;
Fruit Rock cookies; Spanakoplta (splnich turnovers); and Greek
Honey Cake.
Greek recipes from the Margaret Fear kitchen
HOMEMADE GREEK SAUSAGE
Loukanlkon
1 spng thyme or thvme powder
2 bay leaves
1 •’ tsp allspice (casings it vou have or make it bulk)
2 lbs tat Ircsh ;voi k
4 lbs lean tiesh |xnk
t tsp salt
2 tsp Mac k pepper
G tsp C avemie
tsp dull peppci
2 tsp oicgano
2 large onions
I dove garlic
Gt md pork as line as possible add sc a son mgs and mix iiioi ouglllv
Mince onions, garlic and hei be verv line add allspice Makes six
jx.uiids
GREEK SUMMER SALAD
1 head lettuce
2 tomatoes, quartered
1 onion sliced
I green pepper chopped
I cucumber sliced
■ : cup oil
* cup vinegar
Seasoning to taste
Cut lettuce, wash well teat into pieces Combine with tomatoes,
onion, pep pel cueumbei Mix m a bowl and add salt and pepper to
taste, oil and vinegar A lew black olives or anchovies may be
added it desired
'r
DAINTY MACAROONS
Amegthalota
T cup almond, blanched, chopped fine
1 lb, conlectioner’s sugar
9 egg whites, beaten stiff
Mix blanched almonds with sqgat, told in stilllv beaten egg
whites.
Spoon mixture into pastry tub by tc’aspc.on on cookie sheet, spinkle
some chopped almond meat on top ol each cookie Bake at 500 until
golden in color
HOMEMADE NOODLES
Hlllopites
2 eggs
1 tsp salt
2 cups Hour
Beat eggs, add salt and flour, knead three minutes Roll thin, spread
on cloth to dry Cook in boiling soup until tender about 20 to
25 minutes.
SHRIMP AND RICE
Garldes Pllafl
2 lbs. shrimp
Vi cup olive oil
G can tom. 'oes. No. 2
2 medium o. ons, chopped
I medium on.on, sliced
Sprig parsley
Salt, pepper to taste
Cook shrimp with some salt, sliced onion and parsley. Panboil
aboul 15 minutes, drain and save broth. Brown chopped onions in
olive oil, add tomatoes, shrimp, salt, pepper, and simmer. Add rice
and broth drained from shrimp One pan rice, 2 parts broth.
Rice should be previously washed and tried in olive oil. Cook until
rice is done about 15 minutes
HOMEMADE PASTRY SHEETS
Philo
5 cups Hour
1 tsp salt
1 egg
cup olive oil
1 Vtif cups lukewarm water
PUaae Me MARGARETS, Pg. 2B
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Moody, James. Burleson Star (Burleson, Tex.), Vol. 22, No. 32, Ed. 1 Thursday, January 29, 1987, newspaper, January 29, 1987; Burleson, Texas. (https://texashistory.unt.edu/ark:/67531/metapth761134/m1/17/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Burleson Public Library.