Peter Spyros Goudas, Niki, Analin, Bernadette

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1 Stuffed Vegetables Step By Step Therapeutic advice for workaholics Peter Spyros Goudas, Niki, Analin, Bernadette

3 STUFFED GREEN PEPPERS, ZUCCHINI, POTATOES AND TOMATOES How about a break from junk food. Think in terms of nutrition, variety, texture and taste. Throw the chips, donuts, cookies and all their relatives away and imagine that, after following this recipe, in a little while, you may become one of the greatest chefs of all time. And maybe even your kids and mother-in-law will ask for a second helping. NOW THAT I HAVE YOUR UNDIVIDED ATTENTION, the recipe I am about to reveal is in a picture format and by the way, I took all of them myself. So far to date (October, 2009), I have created over 150 recipes on my website and 40 booklets. These booklets are related to product information, product invention, recipes, personal stories and cherished people and things. Although I am primarily in the food business, I wrote two very special booklets about animals: The Koukla Story is related to my three pets and the Canada Geese story is an account of my experience with this Canadian treasure. I have received compliments from individuals stating that these are some of the finest books ever written since The Bible of course this is a joke. It has been forty years since I started this adventure in the food business. And now with over 1,000 items from all over the world, I thank the Lord again and again that I have not had a single recall experience. So, to all my dear consumers, here is a recipe to make you proud. Many people believe that cooking at home is a female thing. Gentlemen, did you know that cooking is very relaxing and therapeutic and recommended for workaholics like me and you? Imagine! Going to market and purchasing the items you need for a specific recipe. It is a wonderful experience! In this instance, you purchase 4 tomatoes, 4 small green peppers, 4 medium sized potatoes, and 4 zucchini, make that 5 (you never know!). 2 or 3 onions (even the crying kind will be okay). 1 bunch of parsley and dill, (if you like the taste.) 1 pound ground beef (or chicken or pork), salt, black pepper, Trinidad Style Hot Sauce, 1 bottle of Extra Virgin Olive Oil (make sure the label states Acidity less than 0.8%), and a bag of parboiled rice. All these items should be under the Mr. Goudas label. To fully understand anything related to Extra Virgin Olive Oil you must read my book with the title Olive Tree.

4 I will not guarantee the final outcome of this recipe unless all the above ingredients are under the M r. G o u d a s brand. As far as the vegetables are concerned, make sure the tomatoes are not the very large or overripe. However, we do need some thickness on the inside. As a final touch, I recommend some Kalamata Olives, Feta Cheese and a couple slices of Italian bread to compliment the meal. In one of my booklets I complimented the Italians on their opera and soccer skills and now I am complimenting them on the creation of their bread. INGREDIENTS: 4 of each of the following: Green Peppers, Zucchini, Potatoes, Tomatoes 1 cup Mr. Goudas Parboiled Rice (Any other rice will make your creation second class.) (Should you prefer a softer rice, I suggest 1 cup of Mama Lucia Rice.) 1 lb ground beef (or chicken or pork) 1 cup of Extra Virgin Olive Oil (by now you should know the perfect brand.) 2 3 medium onions chopped finely (the crying kind the pictures suggest how you handle the tears.) 1 bunch parsley chopped Dill and garlic, if you so choose. Salt and black pepper to taste. 1 or 2 tbsp Mr. Goudas Trinidad Style Hot Sauce. It is a must. INSTRUCTIONS: Our step by step photos will guide you through the process. View them as if you were reading a book. Cut about 1 1/4 inch off the top of each vegetable and set aside. Core the green peppers and discard seeds. Core the tomatoes. Place the seeds and pulp in a blender and purée for a few seconds. Core the potatoes. Gently fry the cored pieces in heated extra virgin olive oil until golden brown and set aside. Core the zucchini and discard the pulp. FILLING INSTRUCTIONS: Place ground beef (or chicken or pork) in frying pan. Cover with cold water and bring to a boil. All the while try to break into pieces. The boiling process creates brown-coloured foam which is to be removed.

Add rice and 1 (or more) cups of water. Stir (with a smile of course) and simmer for 3 to 5 minutes. Spoon this filling into your vegetables. Cover each vegetable appropriately.

5 Stir occasionally for even cooking. Once all the water has been evaporated, add 1/2 cup of extra virgin olive oil and fry for a few minutes. Add the chopped onions, parsley, dill,garlic and tomato puree to the ground meat. Add salt, black pepper and hot sauce. Stir the mixture to blend all the ingredients. Add rice and 1 (or more) cups of water. Stir (with a smile of course) and simmer for 3 to 5 minutes. Spoon this filling into your vegetables. Cover each vegetable appropriately. Tomatoes should not have green pepper tops or vice versa! Yes, you may now lick your fingers in anticipation of the delectable results. Strategically place pieces of the cooked potato in between the vegetables to avoid shifting and bursting while in the oven. SUGGESTED COOKING TIME is 30 to 40 minutes at 420 degrees. Please note that it is not necessary to place any liquid in the tray. The vegetables themselves will release a liquid. After the 30 to 40 minute time period, you are allowed to taste. If your fork penetrates the green peppers smoothly, then the cooking period is over. Remove the foil. Change the oven setting from Baking to Broiling, and broil for an additional 3 minutes to achieve a beautiful colour. This may be served hot or cold with the suggested accompaniments. Leftovers, if any, may be refrigerated for 2 to 3 days. Pour 1/3 of a cup of extra virgin olive oil over the vegetables. Slightly sprinkle a little salt over the vegetables. Should there be any leftover filling, place it in between the vegetables. Cover with foil. Ensure that the foil paper is longer and wider than the baking tray to allow for proper folding over the edges. This allows the steam created by the cooking to remain within the tray.

Well, was this not an enjoyable experience! You should be proud. Now go impress your frends! I spent a lot of time creating this recipe. Please enjoy it.

Personally speaking, I get very upset with individuals who discard the vegetable and eat only the filling after taking the time and effort to carefully choose and go to the extreme to select and

11 Well, was this not an enjoyable experience! You should be proud. Now go impress your frends! I spent a lot of time creating this recipe. Please enjoy it. Every portion of this dish is a mouth watering experience. Personally speaking, I get very upset with individuals who discard the vegetable and eat only the filling after taking the time and effort to carefully choose and go to the extreme to select and create something beautiful. I leave you with one thought: Spyros Peter Goudas Publication Information Spyros Peter Goudas, reserves the right, without prior notice, to revise this information. No part of this publication, images, likenesses, slogans, names, trademarks, may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holder. All rights reserved. Copyright 2007 If you have any comment about this booklet please sent it to cnn@cnnads.com

By Peter Spyros Goudas

Rice Pudding By Peter Spyros Goudas RICE PUDDING Delicious Rice Pudding Now ready-to-eat from Mr. Goudas Dear friends, supporters and customers of my products. I would like to tell you a little story