So many of us learned how to cook from our moms! That was certainly the case for Arlene and also for her friend, Olympia. Olympia’s family is Greek, so in this special episode of At Home, her mother Hazel shares some of her favorite old recipes.
Get ready to learn some new words, because Hazel is making “giovarlakia avgolemono” (lemon-meatball soup), koulourakia (Greek sesame seed cookies), and egg knot rolls. It’s a delicious and sweet show that you don’t want to miss.
Koulourakia
These are buttery little cookies that are excellent with sesame seeds as sprinkles.
Ingredients
- 1 lb butter, room temperature
- 1 1/2 cups sugar
- 4 eggs separated, reserve egg whites
- 1 tsp baking soda
- 3/4 cup orange juice
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups flour, plus more*
- Milk
- Sesame seeds
Instructions
- Preheat oven to 350 degrees. Grease cookie sheets.
- In a bowl, combine butter and sugar and cream well. Add egg yolks and continue to beat. In another bowl, combine baking soda in orange juice. Add to butter mixture and blend well. Add 2 cups flour, baking powder, vanilla and almond extracts and mix well to blend. *Continue adding flour until a soft dough forms.
- Roll dough into walnut-sized balls and roll each ball into 8-inch long rope. Fold in half and twist. Place on prepared cookie sheets. Continue until pan is full. In a bowl, combine reserved egg whites and a small amount of milk using a whisk. Brush over each cookie and sprinkle with sesame seeds. Continue making cookies until all dough is used up.
- Bake in preheated oven until lightly browned, approximately 30 minutes. Makes lots. Enjoy!
Egg Knot Dinner Rolls
This rich egg dough makes incredible dinner rolls.
Ingredients
- 1 envelope dry yeast
- 1/4 cup warm water
- 1/2 lb butter
- 3/4 cup sugar
- 1 tsp salt
- 1 cup warm milk
- 1/4 cup oil
- 8 cups flour, approximately
- 1 egg
Instructions
- In a small bowl, dissolve yeast in warm water. Set aside.
- In a saucepan, over low heat, melt butter and add sugar, salt, milk and oil. Gently warm until tepid. Pour butter mixture into a large bowl and add eggs, mixing thoroughly. Add 1 cup flour and mix. Add dissolved yeast mixture and combine well.
- Add remaining flour 1 cup at a time to form soft dough. Dough should pull away from sides of bowl and not he sticky. Cover and let rise in a warm draft-free place until doubled in size.
- Punch down dough and divide into 24 balls, each a little larger than a golf ball. Roll each ball into a rope about 8 inches long. Tie into a knot and place on greased cookie sheet. Let rise until doubled in size. Preheat oven to 325 degrees. Prepare egg wash and brush each roll completely.
- Bake in preheated oven until golden approximately 25 to 30 minutes. Makes 2 dozen rolls. Enjoy!
Giovarlakia Avgolemono
You might never think of putting lemon in soup, but this is delicious!
Ingredients
- 1 egg
- juice of 1 lemon
- parsley for garnish
Stock
- 3 cans chicken broth (10 1/2 oz, each)
- 3 soup cans water
- 1/2 tsp dill weed
Meatballs
- 1 1/2 lbs ground beef
- 1 medium onion, grated
- 1/2 cup long grain rice
- 1/4 cup chopped parsley
- 1/2 tsp dill weed
- 1 egg
- Salt and Pepper to taste
- 1 cup flour
Instructions
- In a large soup pot, combine stock ingredients and over medium high heat, bring broth to a boil.
- In a bowl, combine all meatball ingredients together EXCEPT flour. Shape into meatballs and roll in flour to coat. Add meatballs to boiling broth. Cover and reduce heat to simmer. Cook 45 to 60 minutes.
- In a bowl, beat egg until thick and lemon colored. Slowly beat in the lemon juice. Slowly add 1 cup of hot broth to egg mixture while continuing to beat(tempering). Add egg mixture back into hot soup. DO NOT BOIL or egg will curdle. Garnish with parsley and serve immediately. Makes 6 to 8 servings. Enjoy!
Transcript
- Well, hello and welcome to At Home today. We’re so glad you could drop by our kitchen because we’ve got some good things going on in this place today. For one thing, a dear friend of mine is coming back. Her name’s Olympia Harry. You remember she and her husband, Jeff did that great stuff at Christmas time with all the Spanakopita and all the little fancy things. Ah, they’re great cooks. And Olympia gets it by the genes. By that I mean, her mother is a fabulous cook. Her name is Hazel, Hazel Carols, and I’ve known Hazel for a long time. Hazel used to come and she would be the hostess in our green room here at the studios when we would do the programs, when I produced our flagship program many moons ago, and she was always such a blessing and she would bring the best cookies and she just, you could tell by the way everything looked, it was so perfect and it always tasted good. And so after many weeks and even months, maybe even years of asking for her to come and be a guest on the program, she finally said, “Okay, I’ll do it.” So today, she’s the main cook. Olympia and I, we’re gonna be her prep chefs. We’re gonna be the ones that work with her, okay? Not that she needs it, but we’re covering a lot of area today. Not only is this woman a great cook and a great baker, but she loves the Lord. Her example as a Christian mother is wonderful. She puts God first in her life. You see her in church. She has wonderful children. Her grandchildren love her. And when I look at somebody like Hazel, I’m blessed just to know her because she reminds me a lot of my mom and her ways and the things that my mother and her attitude about things. And there are people watching us all the time and you’re either putting out a very positive, strong message or you’re putting out a negative message. And Hazel puts out a very strong message for number one, to serve God. Number two, your family are most important to you. And number three, just love life. And although she’s been through some things that would be very trying to any of us, she still has a smile on her face. She goes on forward. See, that’s the kind of people that I wanna pattern my life after, because we all go through stuff. Everybody goes through stuff. It’s how you handle it, the choices that you make today, we live out tomorrow and the rest of our lives. And Hazel’s just a wonderful lady. And you’re gonna meet her when we come back from the hint. So stay tuned. You might wanna call a friend and say, “Hey, we’re gonna get some good Greek dishes today.” Like stuff I can’t even pronounce, but boy, it smell good in here and it’s gonna taste good. I know you’re gonna enjoy it. So stay with us, call your friend and we’ll be right back after these important messages. Here’s today’s At Home hint from Sophie’s Scarfone fever, Pennsylvania. “When baking a fruit pie, crush corn flakes into crumbs “and place a layer over the bottom crust. “It will cause the bottom crust to bake “and your pie will not be soggy.” If you have got a helpful hint, we wanna hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. Well, here we are, we look like the blue sisters, ’cause we’re all in blue here in the kitchen today, but this is my dear friend Hazel. And of course, you know my dear friend Olympia over here. So glad that you’re here. It’s been a long time coming, huh?
- I know, I know.
- I know, ’cause you’re a busy lady. This lady just keeps working, keeps active and keeps going. But today, tell me what you’re making first.
- Right now, we’re gonna make Yun, which…
- What?
- Youvarlakia which is like a meatball.
- Like you gonna like it?
- Yeah.
- Okay, you’re gonna like the meatball.
- Oh, okay, but it’s a soup?
- Soup.
- Okay, what are we have going in that pot over there, Olympia?
- This pot has chicken broth and some water, some water, some more sprinkled inside.
- Oh like the dried deal?
- Dry dill weed.
- So that’s the base for the soup. Okay, now what are you gonna make over here?
- Well, I’m going to…
- What do we have here?
- This is a bout pound and a half of ground meat.
- Ground beef.
- Ground beef and I’m going to add a medium graded…
- Well you ready to get all the juice and everything out of them, huh?
- Oh yeah.
- I do think that renders a different flavor. It’s more intense, I think when you do that.
- And then I’m gonna add a little bit of deal.
- More deal.
- More deal.
- What about teaspoon, maybe, half a teaspoon?
- I would say about a teaspoon.
- About teaspoon, yeah. I like deal, that’s one of my favorites.
- If you wanna add more, add more.
- That’s right.
- Anyway, and then about…
- What’s that?
- There’s a couple of parsley.
- Yeah, a quarter of a cup of parsley.
- Oh, okay, this is fresh parsley, though, right?
- This is fresh parsley.
- Look how fine that is, that’s nice. When you’re a cook and somebody’s making, you wanna get, everybody wants to get their hands in it?
- Yes, yes.
- Including you.
- So this is a half a cup of rice.
- Oh, rice. Now that’s not cooked, that’s just plain. It’s is that instant rice or river rice?
- No, that’s Uncle Ben’s.
- Okay.
- Are we allowed to say that?
- Oh, absolutely.
- One egg.
- Okay, I like everything so far.
- And then salt and pepper to taste.
- Okay.
- I would rather have a spoon.
- You want a spoon?
- Please?
- Okay, we got it over here, honey. I wanna give you a table spoon, how about that one?
- Yeah, that’s fine.
- Now I have to tell you, when they gave me these recipes, there were no quantities or at least, Jeff was trying to get them for me.
- My mother used to say one which means one palmful.
- One palmful.
- Of this and one palmful of that.
- Of that, yeah. But you know what you mean, huh?
- Yeah.
- So that’s probably about a teaspoon. Now, these recipes are all in the newsletter and we did approximate them. So you’ll be good with the ingredients. Okay, now what else?
- Okay, you mix all of these together.
- Okay, that’s all. This looks like lemon, is this is lemon?
- Yes, this is lemon. It’s gonna go at the very end after these, the meatballs have cooked, then you make lemon and egg sauce and poured into the drizzle that into the soup.
- Okay. And that’s gonna make a wonderful, wonderful soup. And then you let it cook for how long, Olympia? About how much?
- Probably about 25 minutes or so, half hour
- I would say little longer. Little maybe longer.
- Okay, yeah.
- I always can tell by looking at the meatball, if the rice, which is sticking out of the meatball.
- Oh yeah, it comes out like porcupine, huh?
- Right.
- That’s what my mom called porcupine balls.
- Right?
- So you give that a good mix together like that.
- Mixed together, right.
- It’s gonna make a lot of meatballs, huh?
- Yeah, it makes quite a few.
- You make them very big?
- Well, it depends.
- Whatever you want, right?
- Whatever you want, you can make them small and make them fancy. You can make them big for big men.
- Sure, whatever. Okay, we’re there yet?
- I would think so.
- Okay, show me what the meatball looks like. Then we’re gonna let Olympia go ahead and do it.
- Finish it off. We’re going to take the size of a walnut and roll it.
- Just roll it around.
- Roll it around. Roll it in a little bit of flour.
- Oh, and some flour?
- And some flour.
- Roll it again, okay.
- And then you dump it.
- Then you just drop it. Now that’s boiling when you drop it, right? Let’s let her do that. I’ll give this over to Olympia.
- Okay, and I’ll let you go ahead and do your hands. Next, this is one of the things…
- Wait, let me.
- Okay, you can go ahead and wash. I’ll get this out of the way for you. Now I said she makes these wonderful egg, nut rolls, not egg nut rolls, egg, not like you roll in.
- In nuts.
- You’re making it into a nut. And so we’re gonna use the mixer for that one, right? And you have butter over there.
- Right.
- Okay, tell me what you’re doing now.
- Oh, well in this, this is a half a pound of melted butter. A quarter of a cup of oil.
- Like what kind of vegetable oil?
- Vegetable oil, I use canola oil. This way it’s better for you.
- Okay, what else do you put in there?
- And then I’ll put in the sugar.
- Okay, and how much sugar is that?
- Three quarter.
- Three-fourths of a cup? Okay.
- And the milk.
- Is that a cup of milk? That’s a cup of milk. I’m reading your little note over here. That’s how, not that I know. It just sounds like I do. Now Olympia, I know coming from these roots, that’s why you like to cook, but do you make a lot of your mom’s stuff or does she let her make it and you.
- Well, it depends on what it is.
- What it is, yeah.
- Depends on what it.
- I make a cheese.
- That’s a good taste, I could go with that, that’s good. But I know what the boys, they love what you make.
- A cup of milk, three quarters a cup.
- Okay, so we have that. Now, where does that go now?
- It’s going to the four eggs.
- Okay, put them in, four large eggs, okay. And should I beat these up?
- Yes, please.
- Beat them up. We’re using the dough hook on the mixer, but she says she does this by hand, but because of time, we’re gonna go ahead and do this with the mixer today. And then, okay, so that’s all comes melted. You don’t cook that, you just melt it, right?
- I just melt it.
- All right, good.
- And it has to be warm, not hot because what it’ll do, it’ll…
- It’ll cook the eggs too?
- Well, no, it’ll also kill the…
- Kill the yeast.
- Kill the yeast.
- Oh okay, I think I’ll stand back on this one, honey, okay?
- Okay, could we lower that a little bit?
- Sure.
- Please?
- We can turn it off.
- Do that.
- Okay, good. Now we’re just pouring.
- Now you can turn it on.
- Turn it on a little bit.
- Yeah, just a little bit.
- That’s the lowest one.
- That’s it.
- There you go. They wanted to splash me. There we are.
- Thank you.
- Okay, that’s good. Boy, that’s an easy, easy dough recipe. Do you ever make these, Olympia?
- No, I let her
- We’re all getting…
- I make the Youvarlakia at home, the meatballs ’cause my family really likes.
- I’m gonna add a little bit of flour.
- She’s gonna add a little bit of flour to this. Like how?
- Oh, I’m sorry.
- No, that’s all right, not a problem. How much flour about does this take?
- This takes about 6 to 7.
- Okay.
- Well, I can always tell whenever it’s not sticking to the side.
- Side, okay. So first you add a little bit of flour and then you add the yeast, which you have proved with how much water? How much water was that?
- A quarter of a cup.
- Okay, now you’re just gonna start to add this slowly?
- Yes.
- Okay, hard to get in there with that thing rolling, isn’t it?
- Yeah, it is.
- It’s okay. Wow, this looks like an easy, I think I could do this one. This looks like an easy duck.
- You could do anything, Arlene.
- Oh please, I could write a book on my flops.
- I don’t think so.
- But you know what? I keep trying. And that’s the important thing.
- You’re really a blessing to this. Well, not only this station, but to the United States.
- Oh, you’re so…
- Well, the truth is because you bring the Lord into everything you put your hands to.
- You know what, Hazel? He’s so important. Like he is in your life, he’s important to me.
- The most important thing.
- Sure, now, when you were a kid, did you used to bake and help your mom?
- I did.
- Did you?
- I did.
- Now, were you born in Greece or were you born here?
- I was born here, actually down here in Turtle Creek.
- Oh really? So was I.
- Is that right?
- That’s where I used my first 16 years, I lived in Turtle Creek.
- But I’ve been blessed. I had a good year…
- Upbringing, huh?
- Good upbringing and then whenever I got married, the most important thing to me was to please my family, my husband and they deserve it, Arlene.
- Sure, absolutely.
- They come home from work, tired and hungry. You wanna have something good on the table for.
- Oh, absolutely.
- And especially now, Valentine day girls.
- Sure.
- A way to a man’s heart is through his stomach.
- Absolutely, or even after Valentine’s day. Any day is good.
- Even after.
- Okay, we’re gonna take a break. When we come back, we’re gonna show you what this, you let this raise for how long, once it gets done?
- To raise this double.
- Double, we’re gonna show you when we come back exactly what dough looks like. Stay with us, we’ll be right back. If you’re just joining us, it’s a great kitchen today because we’ve got this wonderful lemon meatball soup that we showed you how to fix and Olympia, think we could do the egg, the drop and the egg in there now.
- Yeah.
- Okay, what do you have in that bowl?
- I have two beaten eggs in this bowl. And we’re gonna add the juice of one lemon and put that in.
- To the eggs.
- Okay, fresh lemon’s the best, huh?
- It is and that’s fresh on.
- Okay.
- And then we’re gonna take the broth out of…
- Look at those, oh yeah. I see what you mean about those little porcupine balls. When the rice comes out, looks wonderful.
- And we’re gonna beat some of the broth.
- Oh, it’s a temper. So you don’t have scrambled eggs in there, right?
- Yeah, you don’t want scrambled eggs and yeah, you don’t want the broths boiling because your eggs will cook.
- Yeah, they sure will. Okay, so we just mixed that around, wow. It’s an amazing temper how that just changes the whole thing, isn’t it?
- Yeah.
- Now you’ll pour that into the meatballs.
- And then we’ll…
- Shake it around a little bit.
- Shake it around a little bit. Now, you don’t want that to go back to boiling, do you?
- No, we don’t.
- Once you add the eggs ’cause will they curdle in there, if it’s too hot?
- You do the egg and lemon right before you’re ready to serve.
- Okay, well that makes sense. And then you just shake it around a little bit, huh?
- That’s it.
- Okay, so that’s that? That’s it.
- That’s it for this?
- All they smell good.
- Okay, you have to show us these knots ’cause we have to get to the cookies.
- All right, okay.
- Look how beautiful. This is the yeast after it’s risen and doubled in size, right?
- After the dough has risen to double in size.
- And look, she started to make these already. I love these are called knots. Look how beautiful she makes them. Now, when I read the recipe, I thought not like in your shoe, big knot, but look, she just rolls them. Take a piece of dough and you just roll them to about eight inches and, but you don’t bring the knot clear up just until it comes to the top, right?
- Yeah, that’s it.
- Look at that, and you can make them as big as you want or as little as you want. These are nice to go for a dinner, don’t you think?
- Right, and I’ve also put them in a round pan. I’ll put them around and then you just break them off.
- These go into what degree oven?
- 350.
- For how long?
- Till they get brown.
- About 12, 15 minutes.
- Maybe, maybe 20 minutes too.
- Whatever, when they’re brown, you know to bring them out. But you’re gonna paint them with this egg bath, right?
- With egg white.
- Egg white first, okay, good. All right, we’re gonna pass this off to, we’re so glad you’re here today, Olympia, because you’re just doing, she’s on the cleanup crew. That’s good.
- She’s my support group too.
- She is, yeah, and this makes a 24.
- That makes about 24.
- 24, okay. Because we want Hazel to make her wonderful, her cookies. Oh my goodness, these are incredible. Totally incredible. We’ll put that down below and I’m gonna move this stuff over a little bit. These were cookies she used to bring when she would work for us, volunteer for us. And I always remembered them and she’d bring around and say, “Do you think you could show me how to make it?” She’d say, “Oh, they’re nothing.” Yeah, right, they’re nothing. Okay, we have butter, how much butter in here?
- This is a pound of butter and a cup and a half sugar.
- And we’ve just creamed it to save time. And you would not use margarine, would you?
- No.
- You can’t do that in a butter cookie. In fact, it’s not even good anytime.
- No.
- Okay, so we have that cream very well. Now what we are gonna do?
- Yes, I’m gonna add four egg yolks.
- Four egg yolks right to that, okay.
- And let that be there.
- While this is creaming together, you’re gonna add to your dry ingredients, maybe?
- Yes, but here I’m gonna, this is orange juice that I add also, but I put soda in here.
- Fourth cup, orange juice.
- Yes, I’ll mix the soda in here to activate.
- Baking soda.
- Baking soda.
- A teaspoon of baking soda. Oh, that’s good.
- It activates, you could see how it’s bubbling.
- Oh my goodness, it sure is. Are you putting that in here?
- Yes, I am right now.
- Okay, wow, I never done that. That’s a good idea ’cause that fluffs everything up, doesn’t it?
- Well, it does.
- Oh and it smells so good, wow. Yeah, go ahead.
- We need a spatula in here to get the sides.
- I’ll work on that. You go ahead and tell us about the flour and everything else that goes in. Just scraping.
- Next, I will add the vanilla. And I also add almond flavor, a teaspoon of almond flavor.
- That just enhances everything, doesn’t it?
- It does.
- Like my shirt, that really enhance my shirt, that last little time around. We’re okay. Hey, I can smell, I love all the extract. It could be cologne for me for all I know. Okay, now tell us what you do.
- I could add a little bit of flour.
- A little flower. We’re running out of time, so let’s talk this through.
- All right, and I add the baking powder, which is four teaspoons of baking powder.
- Floor baking powder, okay.
- For baking powder and let that.
- Just let that come together.
- Come together, yes
- And then you start adding how much flour all together? About eight cups?
- About eight cups, it depends, again, how big the eggs are.
- Sure, and now, Hazel, I’m gonna turn this off because we only have 30 seconds. I wanna talk them through it. When the dough gets done, what’s the consistency?
- It’s a soft dough, but it does not stick to the sides.
- So when it all gathers, you know you have it?
- Right.
- Okay, then tell me what you do when you roll it out.
- I roll it out and then I just fold it in half and re-roll it.
- And re-roll it, like twist it?
- Twist it.
- Okay, and you put Sesame seeds or without Sesame seeds?
- With or without.
- Okay, we’re gonna be in the dining room. We come back and you’re gonna see the finished cookie. You don’t wanna miss it. Stay with us, we’ll be right back. Here we are at the dining room table and it is just full of all the good things that my dear friend, Hazel and Olympia has been making today. Don’t forget all the recipes are in the newsletter. We want you to take a look at that soup. In fact, Olympia, could you serve me some, please? This is the lemon meatball soup, look at that. Isn’t that wonderful. Oh, oh, Hazel, that’s incredible, delicious, delicious. Okay, and everything is there. You just start deep just this way, right? We don’t have to put anything on no salt, no pepper, no nothing.
- Shouldn’t.
- And down next to that are the rolls. Hazel, tell us about the rolls.
- Well, the rules you could…
- Those are the knots, right?
- The knots, you could put Sesame on them or make them plain, I made both of them so you can get an idea. And then too, if you have poppy seed, you might wanna put poppy seed on them too.
- [Arlene] Or you can put them in a round pan or make them so they can pull apart, right? Break apart.
- Right, I baked it in a round cake pan.
- Okay, and here’s your soup, dear.
- Thank you.
- And then over there, tell us about the cookies, Olympia. Just point them.
- Okay, these are the these have Sesame seeds on top and these, we made plain.
- [Arlene] Pick one up and show them the, because we didn’t get to show you, but this description in the newsletter that you just roll it and then you double it and then you just twist it and then you bake them you egg wash.
- Yeah, egg wash and sprinkle a little bit of Sesame seed on top.
- Oh, boy, I tell you, this is, and then we just added in a really nice, kind of a Greek salad. We’ve got some with Feta cheese here. This is a wonderful brunch or whatever. And my wonderful friends and wonderful family, be sure to join us the next time, because it just won’t be the same without you, you or you, we’ll see you then.
- [Announcer] Furnishings provided by Levin Furniture, featuring Lane’s Country Living collection. Food provided by Jordan Banana Company, wholesalers of fresh food and vegetables, in Dravosburg, Pennsylvania.
- [Announcer] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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