Page 16

Greek Salad

Hors D’ouvres Meatballs:

Dressing:

2 lbs ground beef

¼ cup olive oil

2 eggs

¼ cup red wine vinegar

¼ cup water

1 clove garlic (crushed)

1 cup bread crumbs

1 tsp dried oregano

1 small onion (grated)

½ lemon, juiced

1 ½ tsp salt

Fresh ground pepper to taste

1/8 tsp pepper

Salad:

Sauce:

1 romaine lettuce

1½ can jellied cranberry sauce

1 cucumber (diced)

12 oz bottle chili sauce

1 onion cut into rings

2 tbsp brown sugar

1 cup of diced tomatoes or grape tomatoes

1 tbsp lemon juice

¾ cup feta cheese (or more) 1 cup shredded red cabbage

Stir all ingredients until smooth. Add meatballs. Simmer at 325°F for one hour.

The Emery Cookbook

11

The Emery Cookbook  

A collection of Emery family recipes.

The Emery Cookbook  

A collection of Emery family recipes.

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