Greek Cuisine and Food

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   from Greece
  Sauces and Dressings
  Egg Dishes
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  Bechamel or White Sauce -- Saltsa Bechamel
  Egg and Lemon Sauce -- Avgholemono
  Fish Roe Salad I -- Taramosalata I
  Fish Roe Salad II -- Taramosalata II
  Garlic Sauce -- Scorthalia
  Tomato Meat Sauce -- Saltsa Tomata Me Kima
  Tomato Sauce -- Saltsa Tomata




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Bechamel or White Sauce -- Saltsa Bechamel
4 tablespoons Butter
6 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon pepper Pepper
(Optional) Dash of Nutmeg
2 cups Milk
Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups.
With Eggs: When sauce is thick, remove from heat and gradually add 2 eggs, slightly beaten, stirring constantly.

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