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See below ingredients and instructions of the recipe
Karen Mintzias 1 Cinnamon stick
2 tb Vegetable oil or margarine 2 tb Tomato paste
1 lb Lean meat, ground 1 c -Hot water
1 Onion; minced or grated 1 qt Stock (same flavor as meat)
Salt freshly ground pepper 1 1/4 c Kritharaki or orzo
3 Whole cloves Parsley or watercress
Heat the oil and mash the meat into it with a fork, then cook over
moderate heat, stirring constantly until the raw color disappears.
Add the onion, salt, and pepper to taste, spices, and tomato paste
diluted with hot water. Cover and simmer for 20 minutes, then remove
the spices. Add the hot stock and kritharaki and transfer to a
buttered "yuvetsi" or baking casserole. Taste and adjust seasonings.
Bake in a moderately hot oven for 40 minutes, or until the pasta is
tender and all liquid has been absorbed, stirring once. Remove from
the oven. Drape with a dry kitchen towel to absorb moisture. Serve
hot, garnished with parsley or watercress.
From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel
Books, New York.
Typed for you by Karen Mintzias
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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