Hamilton Beach MealMaker Express 80200 - Manual (Page 70)

8<*,0052500 Filling pt«l 12/22/98 1 0 : 35 A'8 Page 70 (1,1)
T
&
GREEK
COOntKTIP:
Each time you make
the pitas, double the
recipe and freeze
unused portions for
later usei Defrost and
reheat in a 250°F. oven
¡while you prepare the
filling, if you want the
breads crispy, place
directly on the oven
rack, if you like them
soft, wrap in foil during
reheating.
SUBSTITUTION:
Any of the tortillas or
convenience wraps
can be used in place
of a Pita.
70
' Miin Dish - Dtrf/Umb
Gyros
PREP: 15 min.
COOK: 8 min.
Try this wrap and you’ll know why it’s a Greek favorite!
1 pound sirloin or top round,
cut in thin strips
V4 cup prepared fat-free (vinaigrette type)
Italian dressing
Vz teaspoon oregano
1 tablespoon Worcestershire sauce
1 tablespoon oil
1 small onion, chopped
1 clove garlic, crushed
each red and green bell pepper,
thinly sliced
small eggplant, chopped (about 1 cup)
mushrooms, sliced
each red and green bell pepper,
thinly sliced
1 recipe prepared Pita Bread, warmed
(page 35)
Preheat the Griddle to high.
'/2
4
Vz
Combine the meat, dressing, oregano, and
Worcestershire sauce and let marinate.
Cook the onions, garlic, and peppers in the oil
until lightly browned, about 2 minutes. Add the
eggplant and mushrooms. Cover and cook until
they are limp, about 2 minutes. Remove and
reserve.
i Remove the meat from the liquid and reserve
the marinade.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Servirtg
Calories 297
Total Fat 6g
Saturated Fat 2q
Cholesterol 38mg
Sodium 579mg
Carbohydrates 41g
Dietary Fiber 2 g
Protein I9g
Cook the meat for 2 minutes per side, or
until browned.
Add the marinade and heat 1 minute.
Remove and pour over the vegetables. Stir
well to combine.
Spoon into Pitas.
Makes: 8