updates from mom

6 files changed, 967 insertions, 189 deletions

diff --git a/cookbook.aux b/cookbook.aux
index df70e61..ca86714 100644
--- a/cookbook.aux
+++ b/cookbook.aux
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diff --git a/cookbook.cls b/cookbook.cls
index 92d152f..9267f27 100644
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diff --git a/cookbook.log b/cookbook.log
index 8e2de31..3123fe6 100644
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+Chapter 4.
+[81]
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+Chapter 5.
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 ] (./cookbook.aux)
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diff --git a/cookbook.pdf b/cookbook.pdf
index c15cbc4..be13778 100644
--- a/cookbook.pdf
+++ b/cookbook.pdf
diff --git a/cookbook.tex b/cookbook.tex
index 30a6a96..4b9c32e 100644
--- a/cookbook.tex
+++ b/cookbook.tex
@@ -27,7 +27,142 @@
 \vfill
 
 \clearpage
-\section{Ham Caesar salad}
+\section{Imom bayaldi}
+
+\emph{Nancy remembers her grandparents (Aznev and Yesai) serving this dish on Easter.}
+
+\begin{itemize}
+  \item 2 large eggplants
+  \item 1 green pepper
+  \item 2 medium onions
+  \item 1/4 c chopped parsley
+  \item 1 tomato
+  \item ½ c olive oil
+  \item ¼ t basil
+  \item 1 can tomato sauce
+  \item Salt, pepper, garlic to taste
+\end{itemize}
+
+Cut eggplant lengthwise into quarters (8 pieces).
+Cover with salt and let stand 30-60 min
+
+Dice green pepper and onions and saute in part of the olive oil.
+When soft add parsley, chopped tomato and seasonings and cook for 4-5 min
+
+Rinse off eggplant, dry with towel
+Brush well with olive oil and place in hot (450) oven until light brown
+Remove from oven
+
+Slit eggplant from end to end and fill with stuffing
+Arrange in baking pan
+Pour tomato sauce over
+Bake at 375 for 30 min
+
+Serve cold on lettuce leaf
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Jajukh}
+
+\emph{Cold Cucumber Soup. Great to cool you down, can be a topping or eaten directly as a soup.}
+
+Armenian Cucumbers (Goutah) are preferred if possible.
+
+Serves four.
+
+\begin{itemize}
+  \item 2 cucumbers
+  \item 3 cups madzoon
+  \item 1 clove garlic, crushed
+  \item 1/4 teaspoon salt
+  \item 1 tablespoon crushed mint
+\end{itemize}
+
+Cut peeled cukes into quarters lengthwise. Holding all four sections together, cut thin slices across the width of the cuke.
+
+Mix madzoon and water together in a medium-size bowl until smooth.
+
+To this liquid add cucumber, garlic, salt, and mint stirring gently to mix.
+
+Place some ice cubes in the bowl, cover it with a lid or cellophane wrap and refrigerate the mixture for a few hours.
+
+Stir Jajikh just before serving and pour it into individual bowls topped with an ice cube.
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Aspic}
+
+\emph{Nancy learned this recipe while working at the American Dental Association in Chicago.}
+
+Cut 1 can cantidina stewed tomatoes into fine pieces with scissors.
+
+Cook above with 2 T vinegar, bring to boil, low heat 5-7 min.
+
+Stir, Remove from heat.
+
+Add 1 pkg lemon jello.
+
+Cool until stiff.
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Curried Waldorf Salad}
+
+Serves four.
+
+\begin{itemize}
+  \item 8 oz (1.5 c)cubed turkey
+  \item 1 c cubed apple
+  \item ½ c sliced celery
+  \item ½ c low calorie mayonnaise
+  \item ½ t curry powder
+  \item 2 packets Equal
+\end{itemize}
+
+Combine turkey apple and celery in large bowl.
+
+In a separate bowl blend together mayonnaise, curry powder and Equal.
+
+Toss turkey mixture with dressing. Chill.
+
+Serve on lettuce leaves.
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Rickie/Wiepske}
+
+\emph{Nancy enjoyed many meals with the Larson family in New York City.\\Mainly french cuisine.}
+
+\begin{itemize}
+  \item 3 T oil
+  \item 1 T vinegar- wine
+  \item Sprinkle Magi
+  \item Dash salt and pepper
+  \item ½ t Dijon mustard
+  \item ¾ T mayonnaise
+\end{itemize}
+
+Mix together to form dressing.
+
+Add JUST before serving.
+
+Best served with butter lettuce
 
 \chapter{Sides}
 
@@ -39,7 +174,7 @@
 \clearpage
 \section{Armenian potato side dish}
 
-\subsection*{Ingredients}
+\emph{Seen on Chef John YouTube channel, loved.}
 
 \begin{itemize}
   \item ¼ cup salad oil
@@ -52,13 +187,144 @@
   \item 1 bunch parsley or 1T dried parsley Could also use ¼ cup green onions instead of any garlic or parsley
 \end{itemize}
 
-\subsection*{Directions}
+Mix the above ingredients in the order given
 
-\begin{enumerate}
-  \item Mix the above ingredients in the order given
-  \item Bake in covered dish at 325 degrees for 40 min
-  \item Serve warm
-\end{enumerate}
+Bake in covered dish at 325 degrees for 40 min
+
+Serve warm
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Crab Rangoon}
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Pilaf}
+
+\emph{Staple side-dish for Armenian meals.}
+
+Serves 4
+
+Brown handful of vermicelli in ¼ cube of butter.
+
+Add one cup rice.
+
+Add two cups fluid- chicken broth or water.
+
+Bring to boil and add salt and pepper.
+
+Cover with tight lid and put on low heat for 20 min.
+
+Check at 15 min and stir slightly.
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Beets}
+
+\emph{Nancy's favorite vegetable.}
+
+Beet green recipe (from harvesting to eating)
+Entire beet preparation
+
+Cut the root part from the green part leaving 2 inches on the roots. Do not remove the other parts of the root.
+Wash the roots and put them in a bag in the refrigerator- eat within 7-10 days of picking
+Beet top preparation
+Rinse in cold water
+Drain
+Rinse again
+Cut into bite sized pieces (2 inches- removing stems which are heavy)
+Put into a bag and store in refrigerator until use- should not be longer than two days from picking
+Beet top cooking
+Cook one or two pieces of bacon on medium heat until brown
+Add ½ onion- chopped (I used red) cook 5-7 min on medium heat until onion is tender
+Add 1 clove of garlic
+Add ¾ cup of water
+Add 1 T sugar
+Add small dash red pepper flakes
+Bring to boil
+Add beet greens- stirring to coat with other ingredients (can add fresh chard as well)
+Cover and cook 5-15 min on medium heat
+Add 3 T vinegar
+SERVE
+Beet root cooking
+Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water [and all over the place too!].
+Place in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar).
+Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets.
+Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red.
+Could season with salt, pepper, lemon juice, butter, vinegar, oil
+To serve, you can add melted butter, salt and pepper, basil, savory, caraway seeds or sprinkle with minced chives or parsley, lemon juice, vinegar, oil
+
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Brussel Sprouts}
+
+Get skillet very hot
+
+Add ½ bag frozen sprouts
+
+Cover
+
+Stir in	Oil, Onion powder- LOTS, Salt, Pepper, Lemon juice- keep cap on as you add so you don’t add too much, Water- not much
+
+Cover, turn off heat and let it steam
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{David's Mashed Potatoes}
+
+\begin{itemize}
+  \item 3 potatoes with light brown thin skins- called a variety of names
+  \item 3 carrots
+\end{itemize}
+
+Peel and cut the potatoes into 3 inch cubes. Peel and cut the carrots lengthwise into fourths.
+
+Put potatoes and carrots into water and boil until tender (not long).
+
+Strain out water.
+
+Mash the carrots and potatoes.
+
+Season?
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Betty's String Beans}
+
+\emph{Quick and good from Betty.}
+
+Brown bacon- three slices
+
+Remove bacon and wilt onion in bacon drippings- one large onion
+
+Add bacon, string beans, salt, pepper, water
+
+Cook 7-20 min
 
 \chapter{Main}
 
@@ -70,6 +336,8 @@
 \clearpage
 \section{LomAGoo and Buckwheat Pancakes}
 
+\emph{Long-time Thompson family recipe. Lore: only cook in the winter, bury batter in the backyard to use again next year. A ``pioneer family recipe''. The Thompson clan enjoys making the in-laws eat this very bitter, salty meal.}
+
 \subsection*{Ingredients}
 
 \begin{itemize}
@@ -119,6 +387,30 @@
 
 \section{Betty's Shish ka Bob}
 
+\emph{Great meal for impressing guests. Fenner Fuller charged \$2.75 for a featured dinner of Shish ka Bob in 1948.}
+
+Serves 4
+
+\begin{itemize}
+  \item ½ leg of lamb- superior half
+  \item 1 medium white onion
+  \item Salt
+  \item Pepper
+  \item 1t olive oil
+  \item 2t cumin
+  \item 3T wine
+\end{itemize}
+
+Prepare the meat- remove the membranes and the fat. Cube the remainder.
+
+Marinate meat. Put 4 cups of meat, onion, salt, pepper, olive oil, cumin and wine into a glass or ceramic bowl, cover, let sit for 12 hours.
+
+Dry the meat.
+
+String meat, green pepper, tomatoes and onion on skewers. Pour marinade on the vegetables.
+
+Cook
+
 \clearpage
 \vspace*{\fill}
 \includegraphics[width=\textwidth]{example-image-a}
@@ -162,7 +454,7 @@ Slice into 1 inch pieces
 
 \clearpage
 
-\section{Mom's Meatloaf}
+\section{Betty's Meatloaf}
 
 Ingredients
 		1.5 lb ground beef/pork sausage
@@ -211,6 +503,8 @@ Ingredients
 
 \section{Tava}
 
+\emph{The first time Blaise tried to make Tava he brought it to church (Zion Lutheran). It was very oily and, frankly, gross. The pastor was kind enough to eat his portion anyway.}
+
 Ingredients
 One eggplant (could supplement with slices of green pepper if not enough egg plant).  We prefer American/globe eggplant.
 2 onions
@@ -280,6 +574,7 @@ Add collard greens (simmer for 5 min)
 \clearpage
 \section{Manti}
 
+\emph{An excellent special occasion dish. Blaise likes to have Manti as a birthday dinner meal. When Blaise, Nancy, and Jim traveled to Turkey they visited the city of Kayseri which claims to serve hundreds of manti flavors.}
 
 \clearpage
 \vspace*{\fill}
@@ -290,18 +585,22 @@ Add collard greens (simmer for 5 min)
 
 \section{Slumgolian}
 
-Ingregients
-2 cans string beans
-2 cans stewed tomatoes
-1 can of tomato soup
-½ package of macaroni
-1 sliced onion
-1 lb ground beef
+\emph{Laverna was a working mother, and this recipe was a good way to feed the family. Fast, cheap, easy, and always tastes good. Nancy and Blaise used to call it jumbalyah.}
 
-Directions
-Brown beef
-Combine browned beef with other ingredients
-Bring to boil
+\begin{itemize}
+  \item 2 cans string beans
+  \item 2 cans stewed tomatoes
+  \item 1 can of tomato soup
+  \item ½ package of macaroni (or with egg noodles)
+  \item 1 sliced onion
+  \item 1 lb ground beef
+\end{itemize}
+
+Brown beef.
+
+Cook noodles, drain.
+
+Combine everything together in one pot.
 
 \clearpage
 \vspace*{\fill}
@@ -385,6 +684,172 @@ Directions
 
 \section{Bourguignon}
 
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+
+\section{Tanzanian black-eyed pea and coconut soup}
+
+\emph{David and Nancy fell in love with this recipe from XXXX cookbook.}
+
+\subsection*{Ingredients}
+
+	2 cans black eyed peas – probably drained? (1 cup if use dry peas after cooking)
+	1 large onion, finely chopped
+	1 large green pepper- stemmed, seeded, and finely chopped
+	1 oversized zucchini- peeled, cored, cut into small cubes (1/2”)
+	1 small hot chili/ serrano
+	2 cans of diced tomatoes with juice
+	1 can stewed tomatoes with juice
+	2 packages of frozen shrimp – thawed with any shell components removed
+2 T of mild vegetable oil- coconut, corn, canola, peanut
+	Vegetable oil cooking spray
+1 t honey or sorghum or maple syrup (can be ignored)
+	1 can regular or reduced fat unsweetened coconut milk (check expiration date)
+1 t finely chopped or grated fresh ginger (can be ignored)
+	1/8 t ground cloves
+	Salt and freshly ground pepper0 BE SURE TO ADD.  MAKES A BIG DIFFERENCE
+	Banana chips (optional)
+
+
+\subsection*{Directions}
+
+\begin{enumerate}
+  \item Assuming you start with canned black eyed peas
+  \item Heat oil (coconut, corn, canola, peanut NOT olive) in large heavy skillet using medium heat
+  \item Add onion and cook until soften-  6 min
+  \item Add green pepper, zucchini, chile and ginger-cook stirring often 4 min
+  \item Reduce heat
+  \item Add curry powder and cloves- saute until oil has taken on a yellowish tint 1-2 min
+  \item In large pot put onion mixture and black-eyed peas as well as tomatoes, honey, shrimp and coconut milk
+  \item Simmer gently until flavors meld 5-10 min.
+  \item Salt and pepper to taste
+  \item Serve as soup or over rice
+  \item Can top with sour cream or plain yogurt
+  \item Can garnish with banana chips
+\end{enumerate}
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+
+\section{Grape leaf dolma}
+
+\emph{A classic for holidays and special occasions. Inherited from Betty, modified over the years.}
+
+Serves 16
+
+
+Ingredients- for one large pot
+THINGS TO STUFF
+2 green peppers
+2 large tomatoes (with a cavity the same size as the green peppers)
+6 medium sized (3 inch diameter on the outside) zucchini (if you are forced to use very large zucchini, remove all of the outer skin otherwise only remove half of it in stripes) Also use the cored centers as flavoring for the pot. Put them in the center of the stuffed items.
+½ jar grape leaves- rinsed slightly ( I like those from Fresno CA prepared by Armenians- one brand is H \& H Fresno’s Grape Leaves) DO NOT BUY SERA ORGANIC GRAPELEAVES. Good Ziyad Brothers
+
+1
+2
+3
+4
+5
+6
+7
+8
+9
+10
+11
+12
+13
+14
+STUFFING
+2 lbs ground lamb (one can use ground beef -chuck- but good ground lamb is the best)
+1 large purple onion- chopped fine
+1 green pepper chopped
+2 handfuls of bulgur
+2 handfuls of rice
+2 t salt
+1 t pepper
+1 can tomato sauce
+
+OTHER
+1 can tomato sauce
+¼ cup lemon juice
+½ cup chicken broth
+Directions
+
+prepare stuffing
+prepare items to be stuffed- make cavity, saving innards, salt cavity
+stuff items
+prepare pot by lining with grape leaves and placing the tomato and zucchini innards in the center ( I like to put the tops of the peppers and the tomatoes on these vegetables at this point) (for the above amount of ingredients I used two pots which could be consolidated into one pot after one meal for the two of us)
+place the stuffed items such that
+a) two tomatoes and two green peppers are at the 12,3,6 and 9 positions of a clock
+b) create an inner and outer circular wall of stuffed zucchini
+c) top with stuffed grape leaves
+pour one can of tomato sauce over the stuffed items and some lemon juice and chicken broth
+place a plate over the top which covers the items to be cooked but allows one to put a lid on the pot
+bring the fluids to a boil
+put the pancake griddle under the pot, cover and cook on medium heat for one hour. Use large burner
+This dish is traditionally served with plain yogurt, pilaf and a lettuce salad
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+
+\section{Tuna Supreme}
+
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+
+\section{Sag Paneer}
+
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+
+\section{Sukiyaki}
+
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+
+\section{Stuffed Shells}
+
+\emph{As a child, this is the first recipe that Blaise decided to ``master''. The family ate it often during that time.}
+
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+
+\section{Stuffed Peppers}
+
+
+
 \chapter{Dessert}
 
 
@@ -455,8 +920,7 @@ Can freeze
 
 \clearpage
 
-
-\section{Grandma's zucchini cake recipe}
+\section{Nancy's zucchini cake recipe}
 
 \clearpage
 \vspace*{\fill}
@@ -474,6 +938,48 @@ Can freeze
 \clearpage
 \section{Apple Kiwi Pie}
 
+\emph{David decided to add Kiwi to give Blaise a little bit of variety.}
+
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Marshmello Suprime}
+
+\emph{David's grandmother Valeeda, who was overweight, joined weight watchers and lost a lot of weight. The family story is that this recipe came from weight watchers.}
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Green Pear Cream Cheese}
+
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Baklava}
+
+\emph{Blaise remembers making Baklava in Grandma Betty's toaster oven in the retirement home. It was special to make that one dish together, even if Betty no-longer owned a full kitchen.}
+
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{crème brulée}
+
+
+
 
 \chapter{Etcetera}
 
@@ -487,6 +993,8 @@ Can freeze
 
 \section{Farmer's Pizza}
 
+\emph{Blaise remembers David making this as an after-school snack.}
+
 \clearpage
 \vspace*{\fill}
 \includegraphics[width=\textwidth]{example-image-a}
@@ -497,4 +1005,29 @@ Can freeze
 
 \section{Tourshi}
 
+\clearpage
+\vspace*{\fill}
+\includegraphics[width=\textwidth]{example-image-a}
+\vfill
+
+\clearpage
+\section{Madzoon}
+
+\emph{Aznev used to heat madzoon in a bowl, wrapped in a blanket, over the living-room floor furnace. It's much easier to use a thermometer.}
+
+\begin{itemize}
+  \item 3 quarts milk, lowfat
+  \item 2 tablespoons starter or plain live yogurt
+\end{itemize}
+
+In a large saucepan, heat the milk on a medium-high heat to the boiling point; 180 deg F. Small bubbles appear around the surface.
+
+Remove saucepan from the heat and pour the scalded milk into a plastic or glass container. Place the thermometer in the container and cool milk to 120 deg F.
+
+Remove 1 cup cooled liquid into a small bowl and add 2 tablespoons starter; stir gently to blend. Add this liquefied starter to heated milk in the container. Cover tightly.
+
+Wrap the container in a blanket and let it stand, untouched, for 6 hours.
+
+Uncover, refrigerate, and enjoy!
+
 \end{document}
diff --git a/cookbook.toc b/cookbook.toc
index cfdea1c..203afdf 100644
--- a/cookbook.toc
+++ b/cookbook.toc
@@ -1,28 +1,50 @@
-\contentsline {chapter}{\numberline {1}Salads}{5}{}%
-\contentsline {section}{\numberline {1.1}Ham Caesar salad}{7}{}%
-\contentsline {chapter}{\numberline {2}Sides}{9}{}%
-\contentsline {section}{\numberline {2.1}Armenian potato side dish}{11}{}%
-\contentsline {chapter}{\numberline {3}Main}{13}{}%
-\contentsline {section}{\numberline {3.1}LomAGoo and Buckwheat Pancakes}{15}{}%
-\contentsline {section}{\numberline {3.2}David's Quiche}{17}{}%
-\contentsline {section}{\numberline {3.3}Betty's Shish ka Bob}{19}{}%
-\contentsline {section}{\numberline {3.4}Whole Boneless lamb loin}{21}{}%
-\contentsline {section}{\numberline {3.5}Mom's Meatloaf}{23}{}%
-\contentsline {section}{\numberline {3.6}Pig Butt}{25}{}%
-\contentsline {section}{\numberline {3.7}Ruben}{27}{}%
-\contentsline {section}{\numberline {3.8}Tava}{29}{}%
-\contentsline {section}{\numberline {3.9}Peanut Stew}{31}{}%
-\contentsline {section}{\numberline {3.10}Manti}{33}{}%
-\contentsline {section}{\numberline {3.11}Slumgolian}{35}{}%
-\contentsline {section}{\numberline {3.12}Fasulia}{37}{}%
-\contentsline {section}{\numberline {3.13}Borscht}{39}{}%
-\contentsline {section}{\numberline {3.14}Dad's Cabbage Dolma}{41}{}%
-\contentsline {section}{\numberline {3.15}Bourguignon}{43}{}%
-\contentsline {chapter}{\numberline {4}Dessert}{45}{}%
-\contentsline {section}{\numberline {4.1}Choreg}{47}{}%
-\contentsline {section}{\numberline {4.2}Grandma's zucchini cake recipe}{49}{}%
-\contentsline {section}{\numberline {4.3}Rhubarb Pie}{51}{}%
-\contentsline {section}{\numberline {4.4}Apple Kiwi Pie}{53}{}%
-\contentsline {chapter}{\numberline {5}Etcetera}{55}{}%
-\contentsline {section}{\numberline {5.1}Farmer's Pizza}{57}{}%
-\contentsline {section}{\numberline {5.2}Tourshi}{59}{}%
+\contentsline {chapter}{\numberline {1}Salads}{7}{}%
+\contentsline {section}{\numberline {1.1}Imom bayaldi}{9}{}%
+\contentsline {section}{\numberline {1.2}Jajukh}{11}{}%
+\contentsline {section}{\numberline {1.3}Aspic}{13}{}%
+\contentsline {section}{\numberline {1.4}Curried Waldorf Salad}{15}{}%
+\contentsline {section}{\numberline {1.5}Rickie/Wiepske}{17}{}%
+\contentsline {chapter}{\numberline {2}Sides}{19}{}%
+\contentsline {section}{\numberline {2.1}Armenian potato side dish}{21}{}%
+\contentsline {section}{\numberline {2.2}Crab Rangoon}{23}{}%
+\contentsline {section}{\numberline {2.3}Pilaf}{25}{}%
+\contentsline {section}{\numberline {2.4}Beets}{27}{}%
+\contentsline {section}{\numberline {2.5}Brussel Sprouts}{29}{}%
+\contentsline {section}{\numberline {2.6}David's Mashed Potatoes}{31}{}%
+\contentsline {section}{\numberline {2.7}Betty's String Beans}{33}{}%
+\contentsline {chapter}{\numberline {3}Main}{35}{}%
+\contentsline {section}{\numberline {3.1}LomAGoo and Buckwheat Pancakes}{37}{}%
+\contentsline {section}{\numberline {3.2}David's Quiche}{39}{}%
+\contentsline {section}{\numberline {3.3}Betty's Shish ka Bob}{41}{}%
+\contentsline {section}{\numberline {3.4}Whole Boneless lamb loin}{43}{}%
+\contentsline {section}{\numberline {3.5}Betty's Meatloaf}{45}{}%
+\contentsline {section}{\numberline {3.6}Pig Butt}{47}{}%
+\contentsline {section}{\numberline {3.7}Ruben}{49}{}%
+\contentsline {section}{\numberline {3.8}Tava}{51}{}%
+\contentsline {section}{\numberline {3.9}Peanut Stew}{53}{}%
+\contentsline {section}{\numberline {3.10}Manti}{55}{}%
+\contentsline {section}{\numberline {3.11}Slumgolian}{57}{}%
+\contentsline {section}{\numberline {3.12}Fasulia}{59}{}%
+\contentsline {section}{\numberline {3.13}Borscht}{61}{}%
+\contentsline {section}{\numberline {3.14}Dad's Cabbage Dolma}{63}{}%
+\contentsline {section}{\numberline {3.15}Bourguignon}{65}{}%
+\contentsline {section}{\numberline {3.16}Tanzanian black-eyed pea and coconut soup}{67}{}%
+\contentsline {section}{\numberline {3.17}Grape leaf dolma}{69}{}%
+\contentsline {section}{\numberline {3.18}Tuna Supreme}{71}{}%
+\contentsline {section}{\numberline {3.19}Sag Paneer}{73}{}%
+\contentsline {section}{\numberline {3.20}Sukiyaki}{75}{}%
+\contentsline {section}{\numberline {3.21}Stuffed Shells}{77}{}%
+\contentsline {section}{\numberline {3.22}Stuffed Peppers}{79}{}%
+\contentsline {chapter}{\numberline {4}Dessert}{81}{}%
+\contentsline {section}{\numberline {4.1}Choreg}{83}{}%
+\contentsline {section}{\numberline {4.2}Nancy's zucchini cake recipe}{85}{}%
+\contentsline {section}{\numberline {4.3}Rhubarb Pie}{87}{}%
+\contentsline {section}{\numberline {4.4}Apple Kiwi Pie}{89}{}%
+\contentsline {section}{\numberline {4.5}Marshmello Suprime}{91}{}%
+\contentsline {section}{\numberline {4.6}Green Pear Cream Cheese}{93}{}%
+\contentsline {section}{\numberline {4.7}Baklava}{95}{}%
+\contentsline {section}{\numberline {4.8}crème brulée}{97}{}%
+\contentsline {chapter}{\numberline {5}Etcetera}{99}{}%
+\contentsline {section}{\numberline {5.1}Farmer's Pizza}{101}{}%
+\contentsline {section}{\numberline {5.2}Tourshi}{103}{}%
+\contentsline {section}{\numberline {5.3}Madzoon}{105}{}%