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Show T1 1V The Salt Lake Tribune, Tuesday, October 9, 1962 4 uu LUES 1 Wf 4J Like Greek food? Saturday and Sunday the Phlloptochos of the Greek church are serving dinners in conjunction 1 s with their annual church bazaar. Elaine Berris, left, ise Landures and Diane Tujios, in native dress, Kill sen e. Den-ladle- Saturday and Sunday Church Bazaar Yields Famous Food By Bonnie Lake Tribune Home Service Director The Greeks have the words for It Food for the gods!" In sohrt, their Greek and American buffet dinner to be served Saturday and Sunday at their annual church bazaar is Just that The event to be held In Memorial hall of the Holy Trinity Greeek Orthodox Church, is sponsored by the Phlloptochos ladles. Along with dinner both nights from 5 till 7 p.m there will be a Saturday luncheon at 12 noon. Greek pastries, candies and Jams also will be sold from booths. Other bazaar wares include linens, knitted novelties, home decorations, aprons, baby clothes and games. A large group of church women have been named to assist the committee: Mrs. Clifford C. Sparks, chairman; Mrs. George Comarell, treasurer, Mrs. Con Vasil, asst, treasurer, and Mrs. George Adondakis, chairman of the dinner committee. Greek Goodies But lets get back to the food, for which Greeks have long been famous.- - If you have a special sweet tooth or in your family circle are planning an autumn luncheon or dinner, you may wish to try some of their all tested and recipes written by women who will cook the food for the bazaar. Chicken Blg&nata (Baked Chicken Greek Style) 1 chicken, about 4 pounds 2 tablespoons melted butter 4 tablespoons olive oil 1 tablespoonr oregano juice of.l lemon salt and pepper to taste 1 teaspoon garlic salt Clean chicken thoroughly; rub with lemon Juice, salt, pepper and garlic salt. Add remaining Ingredients. Bake at 375 F. for about 1 hours, basting while cooking. After first hour add enough water to have liquid for making gravy after chicken is baked. Baklava 1 pound butter 1 pound pastry sheets 1 pound blanched almonds or 1 pound walnuts teaspoon cinnamon 14 cup lemon Juice 2 pounds sugar 1 teaspoon allspice Chop almonds or walnuts very fine; add spices and cup sugar. Mix well In large bowl. Melt butter, removing salt scum which forms on top, until butter is clear. Brush bottom of pan 9x12 with melted butter and place 4 pastry sheets In pan. Brush these with butter and spread nut mixture on every layer, until all Ingredients are used, ending with 4 layers. Brush top with butter and cut Into diamond shapes, placing 1 clove bud in center of each diamond. Bake for 1V4 hours in oven at 300 F. until lightly brown. . Prepare syrup with 2 parts sugar and 1 part water; cook until it thickens, and then add lemon Juice. Remove pastry from oven and pour syrup over It, while both are still hot Allow to stand 24 hours before serving. NOTE: If desired, Vt pound of walnut and V pound al- - The little Woman 3-to- By Don Tobin monds may be mixed to make the pound of nuts required. Doimathes (Stuffed Vine Leaves) 1 jar grape vine leaves 1 pound ground chuck cup rice 1 onion chopped fine cup olive oil juice of half lemon cup chopped parsley and mint teaspoon pepper 2 teaspoons salt can tomato sauce Scald leaves lor a few minutes in boiling water; rinse and drain. Combine remaining ingredients and mix well. Take each leaf with the smooth, shiny surface on the outside. Place 1 teaspoon of filling In center of each leaf. Fold like an envelope and rolL Place rolls side by side In layers in a covered saucepan; add 2 cups water, 2 tablespoons oil and Juice of 1 lemon. Put a plate on top of rolls and simmer for 40 to 45 minutes, or until rice Is done. Serve 15-Ye-ar Lifetime for-mor- e ALL FABRIC ... ... Herbert and I are having dinner with the President!" now, Mabel a fjeaut, V To be really chic this fall, be sure to correlate your beauty requisites with the fashion feel of the seasons new fabric tones and textures. According to. beauty authorities, here are the most appropriate make-ue requisites with which to the new fall, beauty counterpoint look to go with the seasons most outstanding designer collections of soft, subdued and elegantly muted matte finish fabricks. to To begiiTTvith, make-ugive your complexion a perfect matte finish effect For the eyes, eye shadow will provide vivid color, yet maintain that necessary note of softness. Carry out the facial make-utheme by wearing e lipstick to Impart the matte look for the lips. p ere-eat- (Macaroni Loaf) t -7 LOWEST PRICE EVER! NOW STURDY! 2 pounds ground round IV pounds spaghetti 1 onion finely chopped salt pepper, cinnamon to taste can tomato sauce quart tomatoes cube butter cup grated cheese slightly beaten eggs Brown ground round In a little olive oil with onion; add salt, pepper and cinnamon and tomato sauce; add tomatoes. Simmen Boil spaghetti tintff'aonerdfaln;' bert1 do not rinse. Return to kettle and pour on cube of melted butter, 1 cup grated cheese and your meat mixture. Add slowly the beaten eggs. Prepare pan by butter-in- g and sprinkling bottom with cracker meal or bread crumbs. Pour mixture In and add white sauce. Brown in moderate oven about 45 minutes. White Sauce Vt. pound butter cup flour 1 quart milk . 3 slightly beaten eggs cup grated cheese Melt butter; add flour and then milk; cook In slow heat until smooth and slightly thick. Add a little of the hot mixture to beaten eggs, and then add them to white sauce. Cook a little longer. Add cheese and mix well. Pour sauce over spaghetti loaf. 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