Long Beach Grecian Festival by the Sea Cookbook

  Stuffed Tomatoes   (Yemista Ntom átes) This picture includes stuffed  peppers & zucchini  with potatoes Picture compliments of Lia Kakkaris Bake: 60 min Prep: 25 min Serves: 5-6   Yemista means “to stuff”. This recipe is for stuffed tomatoes with a meat-rice mixture. Other vegetables such bell peppers or zucchinis may be stuffed and baked.   8-10 large tomatoes 1/2 cup fresh flat-leaf parsley, chopped 1 onion, chopped 1/2 cup fresh dill, chopped 1/2 cup olive oil, divided 1 tablespoon dried mint, to taste 2-pounds ground beef Salt and pepper, to taste 1-8 ounce can tomato sauce 1/8 teaspoon cinnamon (optional) 3/4 cup long grain rice     Slice the tops off the tomatoes, scoop out flesh and set aside. Sauté onion in 2 tablespoon...

  Bean Soup (Fasolada)   Cook: 1 1/2 hours   Prep: 8-10 min prep with overnight soaking of beans   Serves: 4-6   Bean soup may be made with gigantes, which are very large white beans grown in Greece or any brand of white beans.   1 pound dried white beans 14.5 ounce can tomato sauce 2 medium onions, chopped 2-3 stalks celery, chopped 4 cups water Salt and pepper, to taste 2-3 carrots, chopped 2 tablespoons olive oil 1/2 cup olive oil     Place beans in a large bowl covered with about 2 inches of water and soak them overnight. In a large soup pot, sauté onions, celery and carrots in 2 tablespoons olive oil. Add tomato sauce and beans to pot. Bring to a boil. Once boiling, lower to a simmer, cover pot and simmer for an hour. Add ¼ cup olive oil and continue cooking for 20-30 minutes or mor...