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See below ingredients and instructions of the recipe
Karen Mintzias 1/8 ts Pepper
1 tb Oil 1/8 ts Cinnamon
1 lb Beef or lamb stew meat 1 ts Spearmint flakes
2 Onions; chopped 4 c Boiling water
1 c Tomato sauce; -=OR=- 1 c Manestra (orzo)
1 tb -Tomato paste instead 1 c Grated cheese (Mizithra!)
1 ts Salt
Heat oil in large saucepan and brown meat and onions for 10 minutes
over medium heat. Add tomato, seasonings, and 2 cups water. Cover
and simmer for 1 1/2 hours until meat is tender.
Add remaining water and bring to a boil. Add manestra. Stir once or
twice. Simmer 20 minutes more. Serve hot with grated cheese.
From "The Complete Greek Cookbook" by Theresa Karas Yianilios, Avenel
Books, New York.
Typed for you by Karen Mintzias
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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