Cooking Corner=z: Greek Easter: Occasion For Lavish Feast i (NAPSA)—For Greeks across the globe, the Easter feast is a Nona ta sumptuous culinary event com- prised of the many foods given up during a strict 40-day Lent. Even such key foods as olives and olive oil—as well as dairy, meat and fish—may not be eaten during certain periods. This year, Greek Easterfalls on May 5, and many cooks will indulge their families and friends with their favorite recipes. The following traditional aetizer and entre are from the Greek Gourmet Cookbook, available free from Krinos Foods, the nation’s largest importer of Greek specialty foods. Many ingredients in these recipes may be found in Krinos’ Fresh Cup imported, premium olives (including pitted and sliced), peers, marinated vegetables and cheeses. Contained in safety-sealed, reusable tubs, the Fresh Cup varieties are particularly suited for cooking, entertaining and long-term storage in the homepantry. Spicy Whied Feta and Peer Spread 1 roasted red peer, rinsed, drained and choed 2 peeroncini (spicy green peers), seeded and choed 2 small dried red chili peers, seeded and choed % Ib. feta cheese 3 Thsp.oliveoil Juice of 4% to 1 lemon 2 tsp. dried oregano Peer,to taste Pitted Kalamata, green or oil-cured olives for garnish Place first three ingredients in food processor and puree completely. Add feta and oil and puree until creamy. Add lemon juice, oregano and peer and puree again. Chill, covered, and serve with bread, crackers or vegetable diers. Makes1 cup. Chicken with Tomatoes and Olives Flour for dredging Olives, olive oil, cheese and peers are among the keyingredients of the Greek Easter feast. Salt, peer to taste 1 medium frying chicken (about 3 Ibs.), cut into 6-8 % 2 3 1 % % 1 1 serving pieces cup olive oil large red onions, choed garlic cloves, minced % cups peeled, choed plum tomatoes cup dry red wine cup feta cheese cup pitted Kalamata olives, rinsed and drained tsp. dried oregano Combineflour, salt and peer on a plate and lightly dredge chicken. Heat % cup oil in large, deep skillet and brown chicken on all sides, over high heat. Remove with slotted spoon. Add remaining oil to skillet, and saut onions until lightly browned. Add garlic and stir for 30 seconds. Place chicken back in the pan. Pour in tomatoes and wine, and sea- son with salt and peer. Cover and simmer over low heat for about 45 minutes, or until chicken is tender. Ten minutes before removing from heat, add feta and stir until melted, then add olives and oregano. Serve warm. Makes6 servings. Krinos Fresh Cups are available in supermarketdeli sections. They can also be ordered bycalling (800) 333-5548 or online at www.3Emarket.com. To order the Greek Gourmet Cookbook, send $2.99 for shiing and handling to: Krinos Foods, Dept #120, 47-00 Northern Blvd., Long Island City, NY 11101. Additional product information and recipes can be
