veleda

1 files changed, 28 insertions, 57 deletions

diff --git a/cookbook.tex b/cookbook.tex
index 8c33bf3..8d84797 100644
--- a/cookbook.tex
+++ b/cookbook.tex
@@ -648,34 +648,6 @@ Serve with yogurt, pilaf, salad
 \vfill
 
 \clearpage
-\section{Peanut Stew}
-
-Ingredients
-3 T olive oil
-6 cloves of garlic
-3 sweet potatoes- peeled and cubed
-2 onions- diced
-3 t cumin
-1 t red pepper
-18 oz tomato paste
-1 c peanut butter- chunky
-½ cup unsalted roasted peanuts
-32 oz vegetable broth
-Some collard greens- washed 2 x
-Salt and pepper to taste
-
-Directions
-Saute garlic and onion in pot (5 min)
-Add sweet potatoes, cumin, red pepper (5 min)
-Add all of the remaining ingredients EXCEPT the collard greens (simmer for 15 min)
-Add collard greens (simmer for 5 min)
-
-\clearpage
-\vspace*{\fill}
-\includegraphics[width=\textwidth]{example-image-a}
-\vfill
-
-\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.}
@@ -785,31 +757,30 @@ Add diced tomatoes, tomato paste, water, sugar, cook for 30 min with pot covered
 
 \section{Borscht}
 
-Ingredients (may be incomplete)
-	28 oz can diced tomatoes
-	Cabbage
-	Sour cream
-	Pepper
-	Broth
-	Bay leaf
-	Lemon juice
-	Sour cream
-Directions
-1)  put prepared stuff in a large pot
-2)  add
-	Pepper ½ t
-	Broth 2 c
-	Water 2 c
-3)  boil above- medium high heat
-4)  reduce heat to medium low, cover, cook 30 min
-5)  add
-	Tomatoes and juice
-	Cabbage 2 c shredded
-6)  put on high heat- bring to boil
-7)  reduce heat- cook 15 min- stir occasionally
-8)  discard bayleaf
-9)  stir in lemon juice 2 t
-10)  when ready to eat- add dollop of sour cream
+\begin{itemize}
+  \item 28 oz can diced tomatoes
+  \item 2 cup cabbage, shredded
+  \item sour cream
+  \item $\frac{1}{2}$ tablespoon pepper
+  \item 2 cup broth
+  \item bay leaf
+  \item 2 teaspoon lemon juice
+  \item sour cream
+  \item 2 cup water
+\end{itemize}
+
+Put prepared ingredients in a large pot.
+Add pepper, broth water.
+Boil on medium high heat.
+Reduce heat to low, cover, cook 30 minutes.
+
+Add tomatoes, juice, cabbage.
+Bring to boil.
+Cook for 15 minutes on reduced heat, stirring occasionally.
+Discard bay leaf.
+Stir in lemon juice.
+
+Serve with sour cream.
 
 \clearpage
 \vspace*{\fill}
@@ -883,7 +854,7 @@ Can garnish with banana chips.
 
 \clearpage
 
-\section{Grape leaf dolma}
+\section{Grape Leaf Dolma}
 
 \emph{A classic for holidays and special occasions. Inherited from Betty, modified over the years.}
 
@@ -929,7 +900,7 @@ This dish is traditionally served with plain yogurt, pilaf and a lettuce salad
 
 \section{Tuna Supreme}
 
-\emph{From Veleda. Often served for lunch while Susie, David, and Linda stayed with Valeda during summer school break.}
+\emph{From Veleda. Often served for lunch while Susie, David, and Linda stayed with Veleda during summer school break.}
 
 \begin{itemize}
   \item 2 cups rice
@@ -1252,9 +1223,9 @@ Traditional apple pie with peeled and thinly sliced kiwi placed on top of apples
 \vfill
 
 \clearpage
-\section{Marshmello Suprime}
+\section{Marshmallow Supreme}
 
-\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.}
+\emph{David's grandmother Veleda, who was overweight, joined weight watchers and lost a lot of weight. The family story is that this recipe came from weight watchers.}
 
 Ingredients
 	1 large package of  unflavored gelatin- one note says not a lot and 	another note says forget the gelatin