Gyro
Ingredients: 1 lb ground pork 1 lb ground lamb, there's no special lamb, try lamb shoulder 1 tsp salt some freshly ground black pepper about 6 cloves of crushed garlic squeeze out the juice from 1 lemon 1 tsp oregano 2 tbsp ouzo
Instructions: Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

Hunter's Chicken
Ingredients: 1 chicken, cut up 3 tablespoons olive oil or vegetable oil 2 cloves garlic, flattened slightly and peeled 1 1/2 teaspoons dried rosemary Salt and freshly ground pepper to taste 1/4 cup white wine vinegar 1/2 cup dry white wine
Instructions: Pat chicken dry with paper towels. Put oil and garlic in a frying pan large enough to hold all the chicken pieces. Cook over medium heat until garlic cloves are golden, then discard garlic. Fry chicken until golden on both sides, adding rosemary, salt and pepper as it cooks. When chicken is golden, add wine vinegar. When bubbling stops, add wine, and let it bubble up and die down. Cover pan, lower heat, and cook 20 to 30 minutes, or until chicken is tender. Remove to warm plates, and cook pan juices down until they make a golden sauce. If the juices have cooked down too much, add some water, and stir over high heat until the same effect occurs. Makes four servings.

Italian Mussels in White Wine
Ingredients: 2 tablespoons olive oil 2 pounds (or quarts) mussels, cleaned and debearded 1/2 cup dry white wine 2 cloves garlic, minced 1/4 cup minced parsley
Instructions: Put olive oil into a wide-bottomed pan that has a lid, and turn heat to medium. Add mussels. Cover while mussels steam for one minute or so, then uncover and stir them. Remove any that have opened. Continue this until all the mussels have opened. Remove top shells and place mussels on a platter. Strain the liquid that the mussels have released into the pan through a piece of cloth or paper towel to remove any sand. Clean out the pan and return the liquid. Add wine, garlic and parsley. Stir over high heat until the mixture starts to thicken slightly, then spoon over mussels. Chill thoroughly. Makes 4 first-course servings.

Kalamarakia (Greek Squid)
Ingredients: 1 lb Squid, about 2-inches long 1 Flour for coating 1 Salt 1/2 cup Olive oil 1/4 cup Sauterne wine Juice of 1 Lemon
Instructions: Wash the squid thoroughly, and pull out the soft backbone and ink sack from the head of each. Remove the black membrane from ove the whole squid. Coat them with flour and sprinkle with salt. Heat the olive oil in a heavy skillet and fry the squid until brown. Pour the wine over the squid, stir, and turn off the heat. Add lemon juice and stir. Let the squid stand in the sauce for ten minutes, then drain. Arrange on a hot serving dish. Serve on small individual plates with forks.

Kalamaria Parayemista
Ingredients: 1 lb small squid 1/2 cup Corn oil 1 md Onion; finely chopped 1/2 cup Short-grain rice 1/2 cup Tomato puree 1/4 cup Water 1 sm Cinnamon stick 2 Cloves Salt Freshly ground black pepper 1/2 cup Dry white wine
Instructions: Select squid with hoods about 10-12 cm (4-5 inches) long. To clean squid, pull off head and attached tentacles. Cut out eyes and beak and discard. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may be stored and fried later. Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry. Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes or until liquid is absorbed. Remove cinnamon stick and cloves. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. Close top with wooden cocktail picks or sew with strong thread. Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. Add a little water to pan if necessary during cooking. Serve hot or warm as a mezethaki (appetizer).

Kalitsounia Me Kanella (Cretan Cheese-cinnamon Pastries)
Ingredients: 1 1/2 cup Fresh mizithra or ricotta 2 tbs Grated hard ricotta 2 Eggs; separated 1/2 cup Granulated sugar 2 tbs Butter; melted 4 tbs Milk (or more) 2 cup All-purpose flour 1 pn Salt 1 tsp Vanilla extract Confectioners' sugar
Instructions: For the filling, combine the cheeses, lightly beaten egg yolks, sugar, 1/2 tsp cinnamon, and melted butter in a bowl. The mixture should be thick enough to mound, but not stiff; add 1 tbs milk, if necessary. Set aside while you make the dough. Sift the flour and salt into a bowl, then cut in the butter and mix by rubbing between your fingers. Mix in the vanilla, egg whites, and enough milk to make a soft dough. Knead until smooth and elastic, then break off small pieces and roll as thin of a dime. (The dough will be elastic and can be rolled easily.) Cut into circles 4-inches in diameter (teacup size), then on each circle place a tsp of the cheese filling. Wet the circle edge with water or milk and fold over to form a half-moon, then seal with the tines of a fork or pastry wheel. Arrange the Kaltisounia on buttered cookie sheets and bake in a moderate oven (350 F) for 25 minutes, or until the pastry puffs up and turns a light chestnut color. Remove from the oven, and place on racks, and dust with confectioners' sugar and cinnamon. Serve hot or cold.

Karithopita Spiced Walnut Cake
Ingredients: 6 Eggs 2 1/2 cup Bisquick 1/2 tsp Cinnamon 1 tsp Salt 1/2 tsp Ground cloves 3/4 tsp Baking powder 2 cup Sugar 2 1/2 cup Chopped walnuts 1 1/2 cup Milk 1 1/2 cup Vegetable oil 3/4 cup Sugar 1/2 cup Water 12-inch strip orange peel 12-inch strip lemon peel 1/2 Cinnamon stick 1/4 cup Honey 1/2 Lemon; juiced 1/4 cup Walnuts 1 tsp Ground cinnamon
Instructions: In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 F. Pour the batter into a baking pan that is 10 x 14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours. In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon.

Keftedes (Meat Balls)
Ingredients: 1 lb beef, ground 1 lb veal or pork, ground 2 eggs 1 onion, large, grated 1 tsp oregano 1 tsp mint, crushed 1 tbs parsley, minced 2 garlic clove, minced 2 tbsp tomato sauce 2 tbsp olive oil 1 cup saltines, soaked, squeezed 1/2 cup white wine flour salt pepper OPTIONAL: FOR MEAT BALLS WITH TOMATO SAUCE 12 oz tomatoes, whole, can 3 tbs butter oregano, pinch wine, dash 8 egg
Instructions: Place the meat in a mixing bowl, break in the 2 eggs, combine all other ingredients except flour, and knead until well mixed. On a floured board, shape the meat into balls, flatten them with your palms into fritters, and dust lightly with flour. Fry them over medium heat in cooking oil until browned on both sides and either medium or well done, according to your taste. Remove to platter and serve at once. OPTIONAL: For meat balls with tomato sauce: Prepare meat balls as in the preceding recipe. When they are fried, place them in a baking pan or casserole. In a skillet heat tomatoes, butter, oregano and wine; simmer for 5 to 10 minutes; then pour sauce over the meat balls. Lightly beat the 8 eggs and pour them over the casserole. Bake at 350 degrees for 35 minutes or until the egg mixture is cooked. When cooked, cut in squares and serve.

Keftedes Tiganites (Fried Greek "Meatballs")
Ingredients: 1 lb Lean beef or veal, ground 1 Med. onion; grated 1 Garlic clove; crushed 2 Bread slices; crusts removed 1 Egg; lightly beaten 3 tbs Parsley; (minced) 2 Mint sprigs; chopped 1/2 tsp Ground allspice* 1 tbs Dry red wine 2 tbs Water (more if necessary) 1 Salt & freshly ground pepper 1 All-purpose flour 1 Oil for frying *Note: Bread slices should be soaked in water, then squeezed dry. *Ground cinnamon or corriander may be substituted for allspice if desired.
Instructions: In a large bowl, combine the ground meat with the onion, garlic, bread, egg parsley, mint, spice, and wine and knead for 2 minutes. The mixture should be soft; add a few tablespoons of water if necessary. Season with salt and pepper to taste, then cover and refrigerate for at least 1 hour. Pinch off small pieces the size of walnuts or smaller and roll into balls between your palms, then dredge lightly in flour. Heat the oil in a frying pan to the smoking point, slip in the keftedes, and fry until crisp, turning constantly with tongs. Remove with slotted spoon and drain on absorbent paper.