Recipes from a cookbook published by the members of Saints Constantine and Helen Greek Orthodox Church in Cheyenne, Wyoming. Isn't it cute how the two saints are generous enough to share a church? I've never seen that before.

This is a fancy dish similar to beef wellington but better for you.

Bisteeya

1 1/2 cups chicken broth or stock
1 cup chopped onion
1/3 cup chopped parsley
2 large cloves garlic, cut in slivers
1 piece cinnamon stick (1 inch long)
1/4 tsp ground ginger
1/8 tsp ground turmeric
2 pounds boneless skinless chicken breasts cut into strips (about 4 whole ones)
1/2 cup chopped toasted almonds
1/3 cup currants
2 tbsp confectioners sugar
2 tbsp lemon juice
5 eggs, slightly beaten
16 sheets strudel/filo leaves
3/4 cup melted butter or margarine

In a large heavy saucepan, combine the first 7 ingredients. Bring to a boil and add the chicken. Reduce heat and simmer until chicken is tender, about 10 minutes.

Meanwhile, combine almonds, currants, sugar, and cinnamon. Set aside. Remove chicken from the broth and set aside. Add lemon juice to the broth and boil until reduced to 1 1/2 cups. Discard the cinnamon stick. Stir about 1/2 cup of the hot liquid into the beaten eggs, and then gradually stir them into the broth mixture, and cook until set. Chill.

Arrange 4 filo leaves in a 12 inch round baking pan. Brush each with butter. Top with 4 more leaves, extending 1/2 of each over the sides of the pan. Brush each with butter. Arrange the chicken in the pan and spoon the egg mixture over it. Top with the almond mixture. Top with 4 sheets of filo, brushing each with butter. Fold extended leaves over the top, and place the remaining sheets over the top, brushing each with butter, and tuck in the ends. Brush with butter again. Bake at 425 degrees for 20 minutes. Invert on a buttered baking sheet and bake 15 minutes longer to brown the bottom. Sprinkle with additional sugar and cinnamon. Serve immediately. Yields 8 servings.

Here is a simpler dish.

Chicken in Red Wine

1 large fryer, cut up
3 tbsp olive oil
2 onions, sliced
2 cloves garlic, crushed
1 cup red wine
1 cup chicken stock, mixed with 2 tbsp tomato paste
1 tsp marjoram
1 tsp thyme
1 tsp allspice
1 tsp grated orange rind
2 bay leaves
1/4 cup currants
1/4 cup chopped almonds
1 orange, peeled and cut into slices

Saute onions and garlic in oil; add chicken and brown it. Add rest of ingredients except almonds and oranges. Cover and cook until the chicken is tender. Remove to a serving platter and reduce the liquid by 1/3. Pour over the chicken and sprinkle with chopped almonds. Garnish with orange slices and serve with buttered orzo. Makes 6 servings.

Fresh Broccoli with Garlic

2 heads fresh broccoli
1/4 cup olive oil
2 tbsp finely minced garlic
Freshly ground black pepper to taste
Salt to taste

Cut off or pull off small flowerets of broccoli. If desired, you can use the stems, too - peel and cut into thin strips about 1/4 inch wide.

Bring enough water to a boil to cover the broccoli. Add salt and cook about 10 minutes. Drain well. Heat the olive oil in a casserole with a heavy bottom. Add the broccoli, garlic, and pepper. Cover tightly and cook 3 minutes. Makes 6 servings.

The instructions say to deep fry these patties, but I think you could bake them in the oven.

Zucchini Pancakes with Feta

3 medium zucchini, grated (3 cups)
1 tsp salt
2 eggs
1 cup crumbled Feta cheese (or other cheese)
1 1/2 tsp minced fresh mint leaves (or 3/4 tsp dried)
3 tbsp flour
Pepper
Butter or olive oil for browning

Mix zucchini and salt and let stand 1 hour. Squeeze out moisture. Beat eggs. Add zucchini, cheese, mint, flour, and pepper to taste. Fry in butter or oil over medium heat until browned.


Zucchini Cheese Bake

5 large zucchini, thinly sliced
6 large eggs
2 medium onions, grated
Dill weed to taste
1/2 cup Feta cheese, crumbled
(1 cup grated mozzarella cheese)
1/4 cup vegetable oil
1/2 cup flour
Pepper to taste

Mix all ingredients together. Pour into an oiled rectangular baking dish and bake 1 hour 10 minutes at 325 degrees. Makes 8 servings.