diff options
| -rw-r--r-- | cookbook.aux | 44 | ||||
| -rw-r--r-- | cookbook.log | 243 | ||||
| -rw-r--r-- | cookbook.pdf | bin | 43883816 -> 43892594 bytes | |||
| -rw-r--r-- | cookbook.tex | 122 | ||||
| -rw-r--r-- | cookbook.toc | 44 |
5 files changed, 218 insertions, 235 deletions
diff --git a/cookbook.aux b/cookbook.aux index b31a64c..adb5448 100644 --- a/cookbook.aux +++ b/cookbook.aux @@ -17,30 +17,30 @@ \@writefile{toc}{\contentsline {section}{\numberline {2.6}Brussel Sprouts}{29}{}\protected@file@percent } \@writefile{toc}{\contentsline {section}{\numberline {2.7}David's Mashed Potatoes}{31}{}\protected@file@percent } \@writefile{toc}{\contentsline {section}{\numberline {2.8}Betty's String Beans}{33}{}\protected@file@percent } -\@writefile{toc}{\contentsline {section}{\numberline {2.9}Beoreg}{35}{}\protected@file@percent } -\@writefile{toc}{\contentsline {chapter}{\numberline {3}Main}{37}{}\protected@file@percent } +\@writefile{toc}{\contentsline {chapter}{\numberline {3}Main}{35}{}\protected@file@percent } \@writefile{lof}{\addvspace {10\p@ }} \@writefile{lot}{\addvspace {10\p@ }} -\@writefile{toc}{\contentsline {section}{\numberline {3.1}LomAGoo and Buckwheat Pancakes}{39}{}\protected@file@percent } -\@writefile{toc}{\contentsline {section}{\numberline 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+\@writefile{toc}{\contentsline {section}{\numberline {3.19}Stuffed Shells}{73}{}\protected@file@percent } +\@writefile{toc}{\contentsline {section}{\numberline {3.20}Stuffed Green Peppers}{75}{}\protected@file@percent } +\@writefile{toc}{\contentsline {section}{\numberline {3.21}Grandma's Lamb Stew}{77}{}\protected@file@percent } \@writefile{toc}{\contentsline {chapter}{\numberline {4}Dessert}{79}{}\protected@file@percent } \@writefile{lof}{\addvspace {10\p@ }} \@writefile{lot}{\addvspace {10\p@ }} diff --git a/cookbook.log b/cookbook.log index 646582b..ad5aa11 100644 --- a/cookbook.log +++ b/cookbook.log @@ -1,4 +1,4 @@ -This is pdfTeX, Version 3.141592653-2.6-1.40.25 (TeX Live 2023/Debian) (preloaded format=pdflatex 2023.12.14) 15 DEC 2023 19:54 +This is pdfTeX, Version 3.141592653-2.6-1.40.25 (TeX Live 2023/Debian) (preloaded format=pdflatex 2023.12.14) 21 DEC 2023 13:49 entering extended mode restricted \write18 enabled. %&-line parsing enabled. @@ -125,6 +125,9 @@ Package xcolor 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[28 @@ -373,7 +357,7 @@ Package pdftex.def Info: example-image-a.pdf used on input line 302. ] File: example-image-a.pdf Graphic file (type pdf) <use example-image-a.pdf> -Package pdftex.def Info: example-image-a.pdf used on input line 335. +Package pdftex.def Info: example-image-a.pdf used on input line 336. (pdftex.def) Requested size: 307.28978pt x 230.47473pt. [30 @@ -382,40 +366,40 @@ Package pdftex.def Info: example-image-a.pdf used on input line 335. ] File: example-image-a.pdf Graphic file (type pdf) <use example-image-a.pdf> -Package pdftex.def Info: example-image-a.pdf used on input line 359. +Package pdftex.def Info: example-image-a.pdf used on input line 360. (pdftex.def) Requested size: 307.28978pt x 230.47473pt. [32 ] [33 +] [34 + ] +Chapter 3. +[35] File: example-image-a.pdf Graphic file (type pdf) <use example-image-a.pdf> -Package pdftex.def Info: example-image-a.pdf used on input line 377. +Package pdftex.def Info: example-image-a.pdf used on input line 380. (pdftex.def) Requested size: 307.28978pt x 230.47473pt. - [34 + [36 -] [35 - -] [36 +] [37 ] -Chapter 3. -[37] File: example-image-a.pdf Graphic file (type pdf) <use example-image-a.pdf> -Package pdftex.def Info: example-image-a.pdf used on input line 416. +Package pdftex.def Info: example-image-a.pdf used on input line 417. (pdftex.def) Requested size: 307.28978pt x 230.47473pt. [38 ] [39 ] -<./shish-ka-bob.png, id=150, 986.68625pt x 739.76375pt> +<./shish-ka-bob.png, id=151, 986.68625pt x 739.76375pt> File: ./shish-ka-bob.png Graphic file (type png) <use ./shish-ka-bob.png> -Package pdftex.def Info: ./shish-ka-bob.png used on input line 458. +Package pdftex.def Info: ./shish-ka-bob.png used on input line 459. (pdftex.def) Requested size: 307.28978pt x 230.38545pt. [40 @@ -424,26 +408,26 @@ Package pdftex.def Info: ./shish-ka-bob.png used on input line 458. ] File: example-image-a.pdf Graphic file (type pdf) <use example-image-a.pdf> -Package pdftex.def Info: example-image-a.pdf used on input line 491. +Package pdftex.def Info: example-image-a.pdf used on input line 492. (pdftex.def) Requested size: 307.28978pt x 230.47473pt. [42 -] [43 +] +[43 ] File: example-image-a.pdf Graphic file (type pdf) <use example-image-a.pdf> -Package pdftex.def Info: example-image-a.pdf used on input line 532. +Package pdftex.def Info: example-image-a.pdf used on input line 533. (pdftex.def) Requested size: 307.28978pt x 230.47473pt. [44 -] -[45 +] [45 ] File: example-image-a.pdf Graphic file (type pdf) <use example-image-a.pdf> -Package pdftex.def Info: example-image-a.pdf used on input line 562. +Package pdftex.def Info: example-image-a.pdf used on input line 563. (pdftex.def) Requested size: 307.28978pt x 230.47473pt. 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(pdftex.def) Requested size: 307.28978pt x 230.47473pt. - [58 + +[58 ] [59 ] -<./cabbage-dolma.png, id=217, 555.07375pt x 739.76375pt> +<./cabbage-dolma.png, id=218, 555.07375pt x 739.76375pt> File: ./cabbage-dolma.png Graphic file (type png) <use ./cabbage-dolma.png> -Package pdftex.def Info: ./cabbage-dolma.png used on input line 787. +Package pdftex.def Info: ./cabbage-dolma.png used on input line 788. (pdftex.def) Requested size: 307.28978pt x 409.53525pt. - -[60 + [60 <./cabbage-dolma.png (PNG copy)>] [61 ] File: example-image-a.pdf Graphic file (type pdf) <use example-image-a.pdf> -Package pdftex.def Info: example-image-a.pdf used on input line 808. +Package pdftex.def Info: example-image-a.pdf used on input line 809. (pdftex.def) Requested size: 307.28978pt x 230.47473pt. 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(pdftex.def) Requested size: 307.28978pt x 230.47473pt. [76 -] -[77 +] [77 ] [78 @@ -596,24 +580,24 @@ Chapter 4. [79] File: example-image-a.pdf Graphic file (type pdf) <use example-image-a.pdf> -Package pdftex.def Info: example-image-a.pdf used on input line 1085. +Package pdftex.def Info: example-image-a.pdf used on input line 1086. (pdftex.def) Requested size: 307.28978pt x 230.47473pt. [80 ] [81 ] -<zhucchini-cake.png, id=288, 1274.7625pt x 959.585pt> +<zhucchini-cake.png, id=289, 1274.7625pt x 959.585pt> File: zhucchini-cake.png Graphic file (type png) <use zhucchini-cake.png> -Package pdftex.def Info: zhucchini-cake.png used on input line 1133. +Package pdftex.def Info: zhucchini-cake.png used on input line 1134. (pdftex.def) Requested size: 307.28978pt x 231.3154pt. [82 <./zhucchini-cake.png (PNG copy)>] [83 ] -<./rhubarb-pie.jpg, id=296, 4095.3pt x 3083.52pt> +<./rhubarb-pie.jpg, id=297, 4095.3pt x 3083.52pt> File: ./rhubarb-pie.jpg Graphic file (type jpg) <use ./rhubarb-pie.jpg> Package pdftex.def Info: ./rhubarb-pie.jpg used on input line 1184. @@ -650,7 +634,7 @@ Package pdftex.def Info: example-image-a.pdf used on input line 1254. ] [91 ] -<./pakhlava.png, id=322, 986.68625pt x 739.76375pt> +<./pakhlava.png, id=323, 986.68625pt x 739.76375pt> File: ./pakhlava.png Graphic file (type png) <use ./pakhlava.png> Package pdftex.def Info: ./pakhlava.png used on input line 1266. @@ -670,10 +654,10 @@ Package pdftex.def Info: example-image-a.pdf used on input line 1310. ] [95 ] -<spritz.png, id=336, 1207.51125pt x 909.3975pt> +<spritz.png, id=337, 1207.51125pt x 909.3975pt> File: spritz.png Graphic file (type png) <use spritz.png> -Package pdftex.def Info: spritz.png used on input line 1319. +Package pdftex.def Info: spritz.png used on input line 1320. 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[103] File: example-image-a.pdf Graphic file (type pdf) <use example-image-a.pdf> -Package pdftex.def Info: example-image-a.pdf used on input line 1445. +Package pdftex.def Info: example-image-a.pdf used on input line 1446. (pdftex.def) Requested size: 307.28978pt x 230.47473pt. [104 ] [105 ] -<./tourshi.png, id=369, 557.08125pt x 739.76375pt> +<./tourshi.png, id=370, 557.08125pt x 739.76375pt> File: ./tourshi.png Graphic file (type png) <use ./tourshi.png> -Package pdftex.def Info: ./tourshi.png used on input line 1473. +Package pdftex.def Info: ./tourshi.png used on input line 1474. (pdftex.def) Requested size: 307.28978pt x 408.06783pt. 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PDF statistics: - 451 PDF objects out of 1000 (max. 8388607) - 296 compressed objects within 3 object streams + 456 PDF objects out of 1000 (max. 8388607) + 299 compressed objects within 3 object streams 0 named destinations out of 1000 (max. 500000) 61 words of extra memory for PDF output out of 10000 (max. 10000000) diff --git a/cookbook.pdf b/cookbook.pdf Binary files differindex 53ff40c..0b21f95 100644 --- a/cookbook.pdf +++ b/cookbook.pdf diff --git a/cookbook.tex b/cookbook.tex index 37f8f0d..e4f451a 100644 --- a/cookbook.tex +++ b/cookbook.tex @@ -1,6 +1,7 @@ \documentclass{cookbook} \usepackage{eso-pic} +\usepackage{gensymb} \newcommand\BackgroundPic{% \put(0,0){% \parbox[b][\paperheight]{\paperwidth}{% @@ -66,21 +67,21 @@ keepaspectratio]{cover.jpg}% \end{itemize} Cut eggplant lengthwise into quarters (8 pieces). -Cover with salt and let stand 30-60 min +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 +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 +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 +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 +Serve cold on lettuce leaf. \clearpage \vspace*{\fill} @@ -143,7 +144,7 @@ Cool until stiff. \clearpage \section{Rickie/Wiepske Salad Dressing} -\emph{Nancy enjoyed many meals with the Larson family in New York City.\\Mainly french cuisine.} +\emph{Nancy enjoyed many meals with the Larsen family in New York City.\\Mainly french cuisine.} \begin{itemize} \item 3 T oil @@ -183,11 +184,11 @@ Best served with butter lettuce \item 1 bunch parsley \end{itemize} -Mix the above ingredients in the order given +Mix the above ingredients in the order given. -Bake in covered dish at 325 degrees for 40 min +Bake in covered dish at 325\degree F for 40 min. -Serve warm +Serve warm. \clearpage \vspace*{\fill} @@ -208,7 +209,7 @@ Place cheese in center of dough. Wed edges of dough, seal. -Fry in 1 inch oil (325 deg F) till golden. +Fry in 1 inch oil (325\degree F) till golden. For sauce, try mixing equal parts apricot preserves and red french dressing. @@ -372,6 +373,8 @@ Add bacon, string beans, salt, pepper, water Cook 7-20 min +\chapter{Main} + \clearpage \vspace*{\fill} \includegraphics[width=\textwidth]{example-image-a} @@ -405,12 +408,10 @@ Butter the ends to seal the dough. Butter the top lightly. Place Beoreg on a lightly greased cookie sheet. -Preheat oven to 350 degrees. +Preheat oven to 350\degree F. Bake 20 minutes or until the Beoregs are puffy and a light golden in color. Serve warm. -\chapter{Main} - \clearpage \vspace*{\fill} \includegraphics[width=\textwidth]{example-image-a} @@ -419,7 +420,7 @@ Serve warm. \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.} +\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} @@ -462,7 +463,7 @@ Serve warm. \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.} +\emph{Great meal for impressing guests. Fenner Fuller, Nancy's Uncle, charged \$2.75 for a featured dinner of Shish ka Bob in his restaurant in 1948.} Serves 4 @@ -493,7 +494,7 @@ Cook via bar-b-q. \clearpage -\section{Whole Boneless lamb loin} +\section{Whole Boneless Lamb Loin} \begin{itemize} \item boneless lamb loin @@ -521,7 +522,7 @@ Put lamb in a large pan which has hot olive oil in it. Sear lamb at high heat ~5 min. -Transfer to oven – cook until medium rare- 120 degrees. +Transfer to oven – cook until medium rare- 120\degree F. Remove from oven and set aside for 10 minutes to rest. @@ -553,7 +554,7 @@ Slice into 1 inch pieces. Mix all but ketchup together. Form into a loaf. -Cover loaf with ketchup. Cook at 350 for ~ 1 hr or until temperature is 160 degrees. +Cover loaf with ketchup. Cook at 350\degree F for 1 hr or until temperature is 160\degree F. If desired, add thin slices of potato, coated in olive oil, to pan around meatloaf. @@ -581,8 +582,8 @@ Remove mesh from roast, cut slots into interior and exterior of pork with knife Mix olive oil, salt, pepper, and rosemary in bowl. Brush, covering roast. -Replace mesh, roast in oven at 350 deg F. -Near the end, increase temp to 450 deg F and turn on broil setting to caramalize surface. +Replace mesh, roast in oven at 350\degree F. +Near the end, increase temp to 450\degree F and turn on broil setting to caramalize surface. Cool 15 minutes before serving. @@ -628,7 +629,7 @@ Assemble and butter outside of bread, grill. \item Pepper \end{itemize} -Use up as much as possible from what is in the refrigerator and modify recipe to accommodate them. Plan the use of the eggplant well- you need to have the two layers of eggplant without too much overlapping or spaces. Use the size and number of pans which will accommodate number of eggplant slices. Slice the eggplant (s). Divide in half. Decide what size and number of pans will accommodate half of the eggplant slices. If you use more than one pan, you may need more stewed tomatoes and tomato sauce. +Use up as much as possible from what is in the refrigerator and modify recipe to accommodate them. Plan the use of the eggplant well- you need to have the two layers of eggplant without too much overlapping or spaces. Use the size and number of pans which will accommodate the number of eggplant slices. Slice the eggplant (s). Divide in half. Decide what size and number of pans will accommodate half of the eggplant slices. If you use more than one pan, you may need more stewed tomatoes and tomato sauce. Brown meat in olive oil S and P. Slice onions and green pepper. @@ -636,7 +637,7 @@ Slice eggplant quite thin (1/4 inch thick). Saute onions and green pepper- S and P. Layer in oiled pan which is deep enough to accommodate the layers and small enough to assure that the eggplant slices are not too far apart -Cover with foil Cook 350 degrees for 2 HRS or longer. +Cover with foil Cook 350\degree F for 2 HRS or longer. Remove foil. Cook 10 min to crisp top. @@ -664,7 +665,7 @@ Dough. \begin{itemize} \item Can make from scratch or \item Use Chinese Wan-ton squares- - \item ½ package of Wan-ton noodles should hold about 1 cup of meat- David cuts off about 1 inch of the wanton slices so they are smaller + \item ½ package of Wan-ton squares should hold about 1 cup of meat- David cuts off about 1 inch of the wanton slices so they are smaller \end{itemize} Broth. @@ -680,7 +681,7 @@ Moisten two opposite edges of the square then pinch into boat shaped pastry. Arrange boats in well-buttered flat pan- not too close together. Drizzle a small amount of butter of the top. -Bake at 350 degrees, or 20-30 min until Manti are golden brown. +Bake at 350\degree F, or 20-30 min until Manti are golden brown. Heat chicken broth. Put madzoon and garlic together in separate bowl. @@ -696,7 +697,7 @@ Add hot chicken broth THEN add garlic and madzoon. \section{Slumgolian} -\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.} +\emph{Laverna was a working mother, and this recipe was a good way to feed the family. Fast, cheap, easy, and always tasted good. Nancy and Blaise used to call it jumbalyah.} \begin{itemize} \item 2 cans string beans @@ -791,7 +792,7 @@ Serve with sour cream. \section{Dad's Cabbage Dolma} -Just some regular recipe except using cabbage. +\emph{Just some regular recipe except using cabbage.} Cut core out of cabbage. @@ -975,7 +976,7 @@ Serve hot with rice. \item 1.5 cup mushrooms- sliced \item One package spinach 8 oz \item 1 small can bamboo shoots- drained and sliced thin - \item ½ cup Heinz 57- can substitute with Worst Cheshire + \item ½ cup Heinz 57- can substitute with Worcestershire \item 1/4 cup soy sauce \item Some Terriyaki sauce 3 T \item 1 T sugar @@ -1022,7 +1023,7 @@ Combine above with noodles and serve. \item two onions \item 2 cup white rice \item 2 can green beans - \item 2 can stewed tomatoes + \item 2 cans stewed tomatoes \item salt to taste \item pepper to taste \item Parmesan cheese @@ -1042,7 +1043,7 @@ Stuff filling into peppers and place in bakery dish, extra filling can be placed Top with Parmesan cheese. -Bake 350 deg F for 45 minutes. +Bake 350\degree F for 45 minutes. \clearpage @@ -1169,7 +1170,6 @@ Stir in the zucchini and chopped nuts and/or raisins. Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. -My grandmother's notes say you can also bake in an angel food pan for 1 hour. Remove from oven and let cool completely before frosting. While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften. @@ -1188,11 +1188,11 @@ Store covered with aluminum foil. \section{Rhubarb Pie} \begin{itemize} - \item 5 cup sliced rhubarb - \item 1.25 cup sugar - \item 5 tablespoon flour + \item 5 cups sliced rhubarb + \item 1.25 cups sugar + \item 5 tablespoons flour \item 1/4 teaspoon cinnamon - \item 1.5 tablespoon butter + \item 1.5 tablespoons butter \end{itemize} Mix the filling ingredients together. @@ -1226,7 +1226,7 @@ Traditional apple pie with peeled and thinly sliced kiwi placed on top of apples \clearpage \section{Marshmallow Supreme} -\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.} +\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.} \begin{itemize} \item 1 large package of unflavored gelatin- one note says not a lot and another note says forget the gelatin @@ -1291,7 +1291,7 @@ Butter the top layer well. Cut, without cutting through the bottom layer, into diamond shaped pieces. -Bake in 350 degree oven for 1 hour or until golden brown. +Bake in 350\degree F oven for 1 hour or until golden brown. Drain any excess butter. Cool. @@ -1313,6 +1313,7 @@ Heat until sugar is dissolved. \clearpage \section{crème brulée} +\emph{For one of Nancy’s birthdays, David and Blaise made some crème brulee for her dessert and used a blow torch from the barn to ignite it at the table.} \clearpage \vspace*{\fill} @@ -1322,7 +1323,7 @@ Heat until sugar is dissolved. \clearpage \section{Spritz Cookie} -\emph{A combination of recipes from Betty and Ingeborg.} +\emph{A combination of recipes from Betty and Ingeborg. Ingeborg was one of Nancy's Scandanavian aunts.} \begin{itemize} \item 1 cup butter, salted @@ -1343,7 +1344,7 @@ Put the dough inside the tube. Adjust the ratchet, trigger the lever and then pump once or twice to see the dough exude from the tube through the patterns Preheat oven for 10 min. -Cook for 5-10 min at 375 degrees. +Cook for 5-10 min at 375\degree F. Put on rack to cool. Let rest for one day to eat at their best. @@ -1390,7 +1391,7 @@ Holding the dowel lightly at both ends, push dough together toward the center wi Slide rolled dough onto a greased 11 ½ by 17 inch pan. Repeat until the baking pan is filled. Brown tops with butter. -Bake at 300 degrees for 30 minutes or until lightly browned. +Bake at 300\degree F for 30 minutes or until lightly browned. Let cool. Cut each Boorma into 4 serving pieces. @@ -1418,7 +1419,7 @@ Pour warm syrup over cooled Boorma and serve. \item 3 tablespoons packed brown sugar \end{itemize} -Preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray. +Preheat oven to 350\degree F and spray 2 9-inch cake pans with baking spray. With an electric mixer, beat cake mix, pudding mix, water, melted butter, and eggs on low speed for 30 seconds. Increase to medium speed for 2 minutes. @@ -1477,15 +1478,14 @@ Heat in oven till melted and slightly browned on top. \section{Tourshi} -\emph{Nancy’s mother used to make this item. The jars or ceramic containers would then be placed under our bench seats at the kitchen table where they would stay until used.} - +\emph{Nancy’s mother used to make this item. The jars or ceramic containers would then be placed under their bench seats at the kitchen table where they would stay until used.} Makes 12 quarts \begin{itemize} - \item 2 cabbage - \item 2 celery - \item 3 cauliflower + \item 2 cabbages + \item 2 celery stalks + \item 3 cauliflowers \item 6 carrots \item 12 cloves garlic \item 12 dry red hot peppers @@ -1512,16 +1512,16 @@ Liquid should be clear, indicating that no air has entered the jar. \clearpage \section{Madzoon} -\emph{Azniv 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.} +\emph{Azniv used to heat madzoon in a bowl, wrapped in a blanket, over the living-room floor furnace.} \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. +In a large saucepan, heat the milk on a medium-high heat to the boiling point; 180\degree 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 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\degree 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. @@ -1567,15 +1567,14 @@ You can also char the skin of the eggplants using a grill or even a gas burner. Step 2: Switch the oven to bake and roast the eggplants until very soft. For the very best baba ganoush, the flesh of the eggplant needs to be very soft. Roasting time will vary based on how large the eggplants are. -I simply roast until they look like they are caving in and a fork can very easily pierce through the flesh. +Simply roast until they look like they are caving in and a fork can very easily pierce through the flesh. Step 3: Combine tahini with lemon juice, garlic, spices, and olive oil. -These are the remaining ingredients needed to make baba ganoush. -I like to mix them together early on since the mixture improves in flavor over time. +Mix them together early on since the mixture improves in flavor over time. Step 4: Stir the roasted eggplant into the tahini mixture. -I use a spoon to scoop out the soft flesh and then use a fork to mash it into the tahini and lemon juice mixture. -I like some texture so I don’t use a food processor to make baba ganoush. A fork works perfectly fine! +Nancy uses a spoon to scoop out the soft flesh and then use a fork to mash it into the tahini and lemon juice mixture. +Using a fork rather than a food processor allows more texture. \clearpage \vspace*{\fill} @@ -1586,10 +1585,10 @@ I like some texture so I don’t use a food processor to make baba ganoush. A fo \section{Tahnabour} -\emph{A recipe from Betty. Great if you want to drink something with solids in it. Very good on a hot summers day.} +\emph{A recipe from Betty. Great if you want to drink something with solids in it. Very good on a hot summer's day.} Cooking the barley -1 c barley- wash in cold water +1 c barley- washed in cold water Add 1 ½ qt water 1T salt Bring to boil, reduce to low rolling boil @@ -1601,7 +1600,7 @@ Add more water 1 t powdered garlic Bring to boil- until cooked -Cooking the onions +Cooking the onions' In frying pan ¼ cup onions ½ cube butter @@ -1645,7 +1644,6 @@ When the sesame seeds have cooled, we throw them into the bowl of our food proce Step 3, Add oil and process into a smooth cream. To help the tahini turn into an extra smooth paste, we add a few tablespoons of neutral-flavored oil. You can eliminate some of the oil if you would like, but the tahini won’t be as smooth or pourable. -To reach a similar consistency as store-bought, we’ve found 3 to 4 tablespoons of oil should do it. After more processing, a few stops to scrape the bottom and sides of the bowl and a little more processing after that, the tahini is done. Extra smooth and ready to use in whatever recipe you like. diff --git a/cookbook.toc b/cookbook.toc index 1dddb4f..2832bee 100644 --- a/cookbook.toc +++ b/cookbook.toc @@ -12,28 +12,28 @@ \contentsline {section}{\numberline {2.6}Brussel Sprouts}{29}{}% \contentsline {section}{\numberline {2.7}David's Mashed Potatoes}{31}{}% \contentsline {section}{\numberline {2.8}Betty's String Beans}{33}{}% -\contentsline {section}{\numberline {2.9}Beoreg}{35}{}% -\contentsline {chapter}{\numberline {3}Main}{37}{}% -\contentsline {section}{\numberline {3.1}LomAGoo and Buckwheat Pancakes}{39}{}% -\contentsline {section}{\numberline {3.2}Betty's Shish ka Bob}{41}{}% -\contentsline {section}{\numberline {3.3}Whole Boneless lamb loin}{43}{}% -\contentsline {section}{\numberline {3.4}Betty's Meatloaf}{45}{}% -\contentsline {section}{\numberline {3.5}Pig Butt}{47}{}% -\contentsline {section}{\numberline {3.6}Ruben Sandwich}{49}{}% -\contentsline {section}{\numberline {3.7}Tava}{51}{}% -\contentsline {section}{\numberline {3.8}Manti}{53}{}% -\contentsline {section}{\numberline {3.9}Slumgolian}{55}{}% -\contentsline {section}{\numberline {3.10}Fassoulia (String Bean Stew)}{57}{}% -\contentsline {section}{\numberline {3.11}Borscht}{59}{}% -\contentsline {section}{\numberline {3.12}Dad's Cabbage Dolma}{61}{}% -\contentsline {section}{\numberline {3.13}Tanzanian pea and coconut soup}{63}{}% -\contentsline {section}{\numberline {3.14}Grape Leaf Dolma}{65}{}% -\contentsline {section}{\numberline {3.15}Tuna Supreme}{67}{}% -\contentsline {section}{\numberline {3.16}Sag Paneer}{69}{}% -\contentsline {section}{\numberline {3.17}Sukiyaki}{71}{}% -\contentsline {section}{\numberline {3.18}Stuffed Shells}{73}{}% -\contentsline {section}{\numberline {3.19}Stuffed Green Peppers}{75}{}% -\contentsline {section}{\numberline {3.20}Grandma's Lamb Stew}{77}{}% +\contentsline {chapter}{\numberline {3}Main}{35}{}% +\contentsline {section}{\numberline {3.1}Beoreg}{37}{}% +\contentsline {section}{\numberline {3.2}LomAGoo and Buckwheat Pancakes}{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 Sandwich}{49}{}% +\contentsline {section}{\numberline {3.8}Tava}{51}{}% +\contentsline {section}{\numberline {3.9}Manti}{53}{}% +\contentsline {section}{\numberline {3.10}Slumgolian}{55}{}% +\contentsline {section}{\numberline {3.11}Fassoulia (String Bean Stew)}{57}{}% +\contentsline {section}{\numberline {3.12}Borscht}{59}{}% +\contentsline {section}{\numberline {3.13}Dad's Cabbage Dolma}{61}{}% +\contentsline {section}{\numberline {3.14}Tanzanian pea and coconut soup}{63}{}% +\contentsline {section}{\numberline {3.15}Grape Leaf Dolma}{65}{}% +\contentsline {section}{\numberline {3.16}Tuna Supreme}{67}{}% +\contentsline {section}{\numberline {3.17}Sag Paneer}{69}{}% +\contentsline {section}{\numberline {3.18}Sukiyaki}{71}{}% +\contentsline {section}{\numberline {3.19}Stuffed Shells}{73}{}% +\contentsline {section}{\numberline {3.20}Stuffed Green Peppers}{75}{}% +\contentsline {section}{\numberline {3.21}Grandma's Lamb Stew}{77}{}% \contentsline {chapter}{\numberline {4}Dessert}{79}{}% \contentsline {section}{\numberline {4.1}Choreg}{81}{}% \contentsline {section}{\numberline {4.2}Nancy's Zucchini Cake}{83}{}% |