Dinners

Greek Chicken Breast
1/4 Cup Flour 1/3 Cup Dry White Wine
1/2 Teaspoon Salt 1 2.25oz can olives,black,sliced,drained
1 Tablespoon Dried Oregano 2 tablespoons capers
4 Each Chicken breast, skinless, boneless ¼ cup feta cheese, crumbled
3 Tablespoons HONGAR FARMS Olive Oil Italiano
1 14.5oz Can Tomatoes, W/Garlic & Onion, undrained

Combine flour, salt and oregano in a shallow dish; dredge chicken breast halves in flour
mixture. Cook chicken in oil in a large skillet over medium-high heat until browned, turning once;
drain. Add tomatoes and wine; reduce heat, and simmer 10 to 15 minutes. Add olives and
capers; cook until thoroughly heated. Spinkle with feta cheese.

Hot Shrimp on Spinach
1 lb. large shrimp (about 16), unshelled 10 oz. cleaned spinach
4 T. HONGAR FARMS Oliveoil-Italiano ¼ tsp. salt
3 tsp. HONGAR FARMS Bay Seafood ¼ tsp. freshly ground black pepper
Seasoning Blend

Shell the shrimp and sprinkle them with the Bay Seafood Seasoning. Place them in a single layer in a dish and sprinkle with 2 tablespoons Olive Oil. Set aside. FOR SPINACH: In a saucepan heat 2 tablespoons Olive Oil. When hot, sauté the spinach for 2 minutes. Add the salt and pepper and combine. Divide among four plates. Heat an aluminum or cast-iron skillet until very, very hot. Place the oiled shrimp in one layer in the skillet, and cook over high heat for 1 minute. Turn and cook for 1 ½ minutes on the other side. To serve, place 4 shrimp on top of the greens on each plate. Add 2 tablespoons of water to the juices in the pan and mix to deglaze. Pour the juices over the shrimp and serve. Serves 4.

Burgundy Beef
4 lbs. beef round steak, 1inch thick 2 T. snipped fresh or 1 T. dried marjoram
¼ C. HONGAR FARMS Oil Provencial 1 tsp. snipped fresh or ¼ tsp. dried thyme
5 large onions, sliced ¼ tsp. pepper
1 lb. mushrooms, sliced 1 C. beef broth
3 T. all-purpose flour 2 C. red Burgundy or other dry red wine
2 tsp. salt

Cut beef steak into 1 inch cubes. Heat oil in Dutch oven. Cook beef in oil over medium until brown and liquid has evaporated, remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding oil if necessary. Remove mushrooms and onions; cover and refrigerate. Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 ¼ hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions; heat through, stirring occasionally. Serve over noodles. Serves 12.

Barbecued Lamb Shanks
6 lamb shanks ¼ C. firmly packed brown sugar
3 T. all purpose flour 2 T. Worcestershire sauce
2 T. HONGAR FARMS Oil Provencial 2 tsp. salt
1 C. catsup 2 tsp. dry mustard
½ C. water 1 medium onion, sliced
¼ C. HONGAR FARMS Grandma’s Hot cooked rice
Herb Vinegar

Dredge lamb shanks in flour; set aside. Brown lamb shanks in oil in a large Dutch oven. Drain off drippings, and discard. Combine catsup, water, vinegar, brown sugar, Worcestershire sauce, salt and dry mustard; pour over lamb in Dutch oven. Add onion slices. Cover and simmer 2 hours, basting occasionally. Uncover and simmer an additional 15 minutes. Serve over hot cooked rice. Serves 6.