How do you cook and use peponaki?

A friend was given a bag of Misko something that we think is peponaki (from online pictures of packages). The instructions are in Greek. How do you cook and use it?

PEPONAKI are tiny melon shaped pasta (similar to orzo). You can google/yahoo search orzo recipes and substitute peponaki instead.

Mushroom Peponaki

1/2 cup water
1 1/4 cups peponaki pasta, uncooked
1 tablespoon olive oil
1 (14 ounce) can Italian-style tomatoes
1 (14 ounce) can chicken broth
1 lb fresh white mushrooms, sliced
1 ounce feta cheese, crumbled

Heat oil in a large saucepan over medium heat.
Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
Stir in peponaki, tomatoes, chicken broth and water. Simmer covered, stirring occasionally, until peponaki is tender and most of the liquid is absorbed (about 9 minutes). Stir in Feta cheese and serve immediately.
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Peponaki with Shrimp

1 1/2 1-pound boxes peponaki (melon-shaped pasta)
1 1/2 bunches green onions, chopped
3/4 pound feta cheese, crumbled
3/4 cup chopped fresh dill
7 tablespoons fresh lemon juice
6 tablespoons olive oil
3 pounds uncooked medium shrimp, peeled, deveined

1 1/2 English hot house cucumbers, quartered lengthwise, cut crosswise
into 1/4-inch-thick pieces
2 baskets cherry tomatoes, halved
1/2 English hothouse cucumber, sliced into rounds
Fresh dill sprigs

Preparation:

Cook peponaki in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.
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3 Cheese Peponaki

1 14 1/2-ounce can chicken broth
Salt
1 pound peponaki pasta
1/2 cup whipping cream
1/4 cup olive oil
1/2 pound feta cheese, crumbled
1 tablespoon chopped fresh dill
Pepper

1/3 cup grated Kasseri or Romano cheese

Preparation:

Pour broth into large pot. Add enough water to broth to almost fill pot. Add salt and bring to boil. Stir in peponaki and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and dill. Season with salt and pepper.

Transfer to 1 1/2-quart baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350掳F. Sprinkle the peponaki with cheese. Bake until heated through, about 40 minutes.

Its a pasta cook it the same way boiling water