I love , love Greek food. In high school I was lucky enough to have a greek friend, who introduced me culinary delights of Greek cuisine. While a high school senior her mother taught me how to make "Baclava", I still make it every Christmas. I also remember our families trip the Greece. We stayed at the local Hyatt. But as we were walking around the neighborhood we discovered a local restaurant, not intended for tourist. It was a best greek food I have ever eaten. I saw this recipe on the new "OWN" network. It is a recipe from Christina Ferrare's cooking show. It is fabulous. I must say a special thanks for Stewart (our Lamb) for giving his life for this yummy recipe. enjoy!

GYRO

1 lb. ground lamb

1/2 cup chopped onions

1/4 cup chopped fresh parsley

2 Tbs. chopped fresh mint

1/2 cup panko crumbs

2 Tbs. mayo

salt, pepper to taste

1/4 tsp. Cheyenne pepper

3 tbs. olive oil

Method:

Very simple. Combine all the above ingredients, except the olive oil. Form into logs, or if you will, a fat cigar. Heat olive oil. Brown gyros on all sides and cook until done. About 10 minutes. Place Gyro in a fresh slightly heat pita. Top with Istiki sauce (recipe below). Serves 5-6

TZATZIKI SAUCE

2 cups plain greek yogurt

1 large chopped peeled cucumber

zest from 1 lemon

3-4 Tbs. lemon juice

2 Tbs. chopped fresh mint

salt and pepper to taste

1 clove garlic crushed

1 Tbs. olive oil

Mix all of the above ingredients. (Taste good on anything)

I never said I was clever... but i had this Idea while putting together a valentines box for some friends. I made this delicious soft, chewy carmel corn. Then I stuck on a note that reads " You can count on us when things get sticky" My goal was to do something quick and not have to go buy anything. I used what paper and ribbon I had on hand. This would be a great visiting teacher, or home teacher gift. Use your imaginations. Here is the recipe for the yummiest carmel corn around. guaranteed not to pull any fillings or teeth.

Happy Valentines Day ! Peggy

1 cup butter (two sticks)

2 1/2 cups brown sugar

1 cup karo syrup

1 can sweetened condensed milk

1 cup popcorn (un-popped)

You will need a very large bowl, or a large brown grocery bag will do. Pop your popcorn (dah). In a heavy pan melt butter, brown sugar and syrup over med heat, until it comes to a boil. Add the sweetened milk and boil another 3 minutes, stirring constantly. Immediately pour over popcorn and stir to coat. If using a bag, pour over popcorn and shake like crazy. Anyway have fun. Happy Valentines day! :) Peggy

Another "super Bowl" has come and gone. Our dear friends the Flakes and the Kilbourns made the trek from Park City. They all say they come all that way to hang out with the Nelsons...but I have a suspicion it's the Pizza. What ever it is we love to see them each year. I think this year might be the 11th year we've all gotten together. In an earlier post I gave you my super bowl pizza recipe. This year I wanted try my hand at a red velvet cake. Rozlynn, who lives in the heart of red Velvet cake Mecca, gave me her Mother in laws recipe. I made the cake and Christie formed it into a "Cheese Head". It may look strange but tasted good

Cheers, Peggy

Pat's Red Velvet Cake

2 1/2 cups flour

1 tsp. soda

1/2 tsp. salt

1 tsp. cocoa powder

1 cup butter milk

1 cup oil

1 1/2 cups sugar

1/2 cup melted butter

1 tsp. vinegar

2 eggs

1 1oz bottle red food color

1 tsp, vanilla

chopped pecans (opt)

preheat oven at 350. Grease and flour pans. This recipe makes 2 8 or 9 inch rounds. I made one 9x9 square. You can also make this recipe into cupcakes. In a separate bowl mix the flour, soda, salt and cocoa. In a stand mixer cream oil with sugar, adding eggs one at a time. Next add vinegar and vanilla. Alternate dry ingredients with butter milk. At the very end add the food coloring. Cook 25-30 minutes. keep checking making sure not to over cook. Frost with your favorite cream cheese frosting. This cake would be perfect for valentines day.

I stumbled across this recipe while planning a hugh "smorgasbord" for 150 people. I think we ended up making about 24 loafs. The bread is slightly sweet, moist with added flavors of anise and caraway. I used my bosh bread mixer. You can either hand knead, or use the dough hook on a Kitchen Aid. Another suggestion is to use "King Arthur" bread flour. I think it makes a better loaf of bread. So have fun with it. I guarantee you'll love

Bon Appetite, Peggy

2 cups orange juice

1 cube butter

1 1/3 cups brown sugar

1/4 cup molasses

2 1/2 tsp. caraway seeds

2 tsp. anise seeds

2 tsp. salt

2 cups cold water

3 Tbs. yeast

4 cups rye flour

5-6 cups bread flour

Combine the first 6 ingredients in a sauce pan and bring to a boil, boil for about 5 minutes. Let cool some, then add the salt and cold water. Test the temperature, then add the yeast. (remember too hot will kill the yeast. Too cold will not activate the yeast.) Add the rye and flour to make a soft dough. Knead for about 8-10 minutes by hand. The dough will be soft and slightly sticky. Let rise until double. Shape into 4 round loafs. Again let rise until double. Bake in heated oven at 350 for about 30 minutes.

Note: The next time I make this bread it will be in Mike's Great Grandmothers Hanna Nelsons stove. When Hanna and John Nelson arrived in Cache Valley from Sweden around 1900, their first purchase was a beautiful wood buring stove. We had it restored about 4 years ago and it cooks wounderfly.