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Meal #2
Greek Pasta Salad
Ingredients:
  • 1 lb. bowtie pasta, cooked according to its directions
  • - 1-12 oz. can artichoke hearts, drained and chopped
  • - 10 oz. roasted red peppers, drained and chopped
  • - 4 oz. dried tomatoes
  • - 6 cloves garlic, minced
  • - Juice of one lemon
  • - 4 Tbsp. olive oil
  • - salt and pepper to taste
  • - 4 oz. grated parmesan cheese
  • Mix all ingredients together. Refrigerate until served.
Soured Cucumber Salad
Ingredients:
  • 2 medium cucumbers
  • 1 small onion, sliced into rings
  • 1 ½ Tbsp. dill weed
  • About 1 ½ cups vinegar
Slice the cucumbers into thin coins. (Peel them before, if you like.) Place the cucumbers in a medium bowl. Break the onion rings into about 1 in. pieces and put them in the bowl with the cucumbers. Add dill and mix with the cucumbers and onions. Pour vinegar over the cucumber mixture until it’s covering the vegetables completely, then- cover and refrigerate overnight. Strain mixture and serve.
Raspberry Lemonade
Ingredients:
  • 6 lemons
  • ½ - 1 cup sugar
  • 4 cups water
  • 1/3 cup frozen unsweetened raspberries, thawed
Squeeze lemons into a strainer to sieve out the seeds. Mix lemon juice, sugar to taste and water until the sugar is dissolved. Add thawed raspberries and serve.
Strawberry Sponge
Ingredients:

For Cake:

  • - 1 cup flour
  • - Pinch of salt
  • - 4 eggs at room temp.
  • - 2/3 cup sugar
  • - ½ Tsp. Vanilla extract
  • - ¼ cup butter, melted For Filling:
  • - 1 lb. fresh strawberries
  • - 2 cups heavy whipping cream
  • - 4 Tbsp. sugar
  • - 1 Tsp. Vanilla extract
For Cake:

Preheat the oven to 350 F. Line 2 - 9 in. springform pans with wax paper and lightly butter and flour dust the paper. Sift the flour and salt twice and set aside.

Half fill a medium saucepan with hot water and set over low heat, DON’T LET BOIL!!! Put eggs in heatproof bowl that just fits into the saucepan, without touching the water. Using an electric mixer, beat the eggs at medium-high speed gradually adding the 2/3 cup of sugar, for 8-10 minutes, until the mixture is very thick, so that when you lift the mixer, the trail that drips off doesn’t immediately sink away. Remove the bowl from the pan, add vanilla, and continue to beat mixture until cool.

Add flour that you sifted earlier in three batches, using a whisk or a metal spoon and before adding the third batch of flour, take a large spoonful of the cake mixture into the melted butter, then add that back to the cake mix. Fold in the last batch of flour. Do not be harsh when mixing. Add mixture to prepared pans taking a spoon and making a small dent in the center. Bake for 30 minutes until when you stick a knife into the center it comes away clean. Let cool and peel off wax paper.

For Filling:

Wash and slice the strawberries then place in a bowl and slowly add two tablespoons of sugar so that the strawberries are evenly covered. Beat the two cups whipping cream with the electric mixer and the last two tablespoons sugar and one teaspoon vanilla until it is very thick.

For Assembly:

Slice the cakes into two halves (so that there are layers) and spread one-third of the cream and as many strawberries as possible onto the cut side of the bottom layer. Re-apply the top layer (cut side down) onto the bottom layer. Spread the rest of the cream as an icing.
Meal # 3