i'd also like to add these. i had asked a similar question once and copied several recipes then. still haven't tried them out but each one had real potential for us. Feta from the Forum Greek Feta Casserole (Joyce 9/17/01) ¾ C macaroni 1 egg, lightly beaten ½ C feta cheese ¼ C milk ¾# ground lamb/pork 8 oz tomato sauce ¼ C chopped onion ½ tsp cinnamon more feta for the topping Cook the pasta. In a bowl, mix the egg, feta and mil. Add the cooked pasta. Spread the mixture into a small casserole dish. Brown the meat in a frying pan with oniondrain. Stir in tomato sauce, cinnamon and salt and pepper. Spread the meat mixture over the pasta and sprinkle with more feta. Bake at 350 for 30 minutes. (The following recipes all came from the same poster but I am missing the page he/she started writing on, so I dont know who posted these. Perhaps "they" are still around and will step forward to claim their recipes!) Greek Lasagna 1# ground sirloin ¼ C butter 2 T tomato paste ½ tsp salt ¼ tsp pepper ¾# feta 2 tsp parmesan cheese 2 ½ T cream cheese 6 eggs, beaten 1# ziti, cooked and drained Brown the meat with the butter and tomato paste. Add salt and pepper. Add the remaining ingredients, except eggs and pasta. Let the mixture cool completely. Add the eggs and stir in the ziti. Grease a 13 x 9 pan and pour in the mixture. Bake at 350 for an hour or until lightly browned. Feta Cheese Biscuits 3 C flour 3 tsp baking powder ¼ tsp salt 1 T sugar ¼ C shortening ½ C milk 2 eggs, beaten 1 C feta 1 egg yolk Stir flour, baking powder, salt and sugar into a bowl. Cut in the shortening using a pastry blender, until it has the consistency of meal. Pour milk and eggs into the flour mixture, slowly. Add the crumbled cheese. Turn out onto a floured surface and knead lightly. Roll to desired thickness and cut with a round cutter. Use the egg yolk to paint the top of the biscuits. Bake on a cookie sheet at 425 for 20 to 25 minutes. Feta Herb Spread 2# plain yogurt 1 garlic clove ½ tsp salt ¼ tsp pepper 1 C feta 1 T olive oil 2 tsp fresh parsley, chopped 1 tsp dried oregano Drain yogurt in a cheesecloth-lined sieve in the refrigerator overnight. Mash the garlic clove with the salt and pepper. In a large bowl, combine the yogurt, garlic paste, feta, oil, parsley and oregano. It will keep, covered and refrigerated, for up to 4 days. Chicken, Feta and Pepper Heroes 1# boneless, skinless chicken breast, cut into thin strips 3 T olive oil, divided 2 tsp Tabasco ½ tsp salt ½ tsp ground cumin 1 red bell pepper, seeded and cut into strips 1 green bell pepper, seeded and cut into strips ½ C feta 4 hero rolls Heat 1 T oil in a 12" skillet over medium high heat and cook the chicken until well browned, stirring frequently. Stir in Tabasco, salt and cumin. Remove from heat and put into a medium bowl. Heat 2 T oil in the skillet over medium heat and cook the pepper strips until tender crisp, about 5 minutes. Stir the chicken mixture in with the pepper and divide this among the 4 hero rolls, and sprinkle the feta on top. Feta, Cucumber and Spinach Pita Sandwiches 1 C plain, nonfat yogurt 1 garlic clove, minced ¼ tsp cayenne pepper 1 C coarsely chopped cucumber ¼ C chopped, drained oil-packed sun-dried tomatoes 2 T chopped green onion 2 T chopped fresh mint 1 T red wine vinegar 1 tsp olive oil 6 oz package of baby spinach 2/3 C of feta (about 3 oz) 4 pita breads, cut crosswise in half Mix yogurt, garlic and cayenne in a small bowl and season with salt and pepper. Can be made a day aheadcover and chill. Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in a large bowl. Stir in spinach and feta. Preheat the oven to 350. Wrap the pita breads in foil. Place in the oven for about 10 minutes. Fill the pita halves with cucumber mixture. Spoon some yogurt dressing into each pita half. Serve, passing the remaining yogurt dressing separately.

This is a recipe from River Cottage every day veg. Mushroom ragout with soft polenta. 400ml milk Bay leaf Sprig thyme Peppercorns Half an onion and/or 2 cloves garlic bashed 150 gr quick cook polenta 20g butter 1 tsp finely chopped rosemary 20 g grated parmesan Ragout : 2 tbls oil Large knob butter 650g mushrooms, thickly sliced Garlic bashed Thyme laves, finely chopped 150ml red wine 150ml stock S and p For the polenta, put milk an 400ml water in a pan, add bay leaf, peppercorns, onio'/garlic. Bring to just below the boil and set aside to infuse 20 mins. Meanwhile, heat half the oil and butter and cook half the mushrooms, S and p and cook until most of the juices have evaporated. Add half te garlic and thyme, cook for a minute more then tip onto a plate. Repeat with the other half. Add first lot back to th pan, add the wine and stock and simmer for about 15 Mins until liquid is reduced by half. Strain the infused milk, bring to a simmer, add the polenta, stir likke crazy, let it simmer for a minute. Remove from the heat, Add th butter, rosemary and cheese. Check the seasoning. Serve straight away topped with the ragout. Serves 4.

The second weeks box arrived as scheduled, and this week three meals were all quite good even though in reading them I had doubts how their elements would work together. I chose to make Chinese five-spice chicken over rice noodles first since we had a guest, and I already had a third chicken breast filet. I also subbed wide rice noodles for the rice vermicelli they included since I had more of them. My only complaint is I didn't cook my rice noodles long enough, and many stuck together. The next meal was Beef and "Shishito" pepper open faces sandwiches. The sandwiches were really tasty, but were too tall to actually eat like a sandwich. Their salad accompaniment was mediocre. After a summer of home-grown, picked-ripe, heirloom tomatoes, their tomato which crunched like a cucumber when you bit into a piece was laughable. Tonight I made the third one, Pan cooked Catfish, with Kale-Farro Salad. I was most skeptical of this one since my efforts with Catfish in the past have been so-so, plus this one called for a topping of cooked grapes and rosemary. I couldn't picture how all the tastes would come together, but I have to give this recipe a thumbs up as well.

Kenji uses American cheese as the main cheese. In the article I read, he said that nothing else melts like American cheese. However, he will also use cheddar or gruyere. He thinks most other cheeses are okay as add-ins but the main cheese needs to melt nicely. Cooks Illustrated had an article once on grilled cheese sandwiches. They recommended grating cheddar for better melting. Can you tell I’m a grilled cheese aficionado? 😉 Back to pimento cheese, I can’t remember ever not having it in the house. Mother’s standard picnic fare was fried chicken, pimento cheese sandwiches, potato salad, and a watermelon. Her recipe for pimento cheese was grated ”rat cheese,” Domedary chopped pimentos, drained, Miracle Whip (Mom despised mayonnaise, especially homemade mayo), salt, pepper, and a pinch of sugar.