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How our friends use Strompolos Foods family products?

First flavour treat in the morning and last lingering taste at night.What a true discovery we never thought of. Friend Chris Kotsiopoulos called for a bottle of Yiayia's Special Spices. He mentioned he uses so much because he has his eggs in the a.m. with Yiayia's Special Spices on the Strompolos' Authentic Greek Dressing sautéed breakfast potatoes and over his eggs he has with his breakfast. He has popcorn with his movie watching every night and makes his popcorn in Extra Virgin Olive Oil until popped, then adds a little Yiayia's Special Spices over.

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My first personal blog!

Ah! My first blog. I can't help but letting loose the passion for originally starting this business. All extra virgin olive oil dressings. What a concept. Something I've been eating all my life. Nothing new, nothing questioned, roots, history, the only way, nothing else.  As I dug or was presented with the way things are now with unhealthy oils, cooked to uselessness oils wreaking havoc on our health and lives and the earth, I was enraged. Who would listen, who cares. Who does? Over the last 17 years, I felt lost in the maze of ignorance and deception that big business, chemical companies, greedy corporations and individuals trampling needlessly over the health of all of us, the earth, our animals,...

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Greek Avgolemono Soup

Ingredients: 6 whole eggs/ separated 48 oz. chicken stock 6 juicy lemons/ need 6 oz. juice- no seeds, please! 4 chicken breasts/thighs/whatever 1 cup finely chopped Italian parsley 2 T fresh crushed black pepper 2 T. paprika ¾ lb. orzo 2 oz. Strompolos’ “Authentic” Greek Dressing Directions Saute chicken and add to liquid. Bring liquid to boil to cook chicken.  Remove chicken and put aside, covered to keep warm.  Add orzo and slow boil for 10 minutes until cooked.   Turn off and let cool / 10-15 minutes (important) so the eggs do not curdle when they are added.  Whip the egg yolks and whites separately, using a hand whisker. The egg whites should be frothy, cold and starting to thicken....

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