From cf9ee07bd0e5acbef73e2d438d768b034e3783bc Mon Sep 17 00:00:00 2001
From: Blaise Thompson <blaise@untzag.com>
Date: Thu, 30 Nov 2023 15:34:34 -0600
Subject: comments from dad

---
 cookbook.tex | 188 ++++++++++++++++++++++++++++++++++++++++++++++++++++++-----
 1 file changed, 175 insertions(+), 13 deletions(-)

(limited to 'cookbook.tex')

diff --git a/cookbook.tex b/cookbook.tex
index 4b9c32e..40e0f02 100644
--- a/cookbook.tex
+++ b/cookbook.tex
@@ -201,6 +201,21 @@ Serve warm
 \clearpage
 \section{Crab Rangoon}
 
+\begin{itemize}
+  \item wanton or eggroll wrappers, cut into fourths
+  \item cream cheese
+  \item crab (optional)
+  \item vegetable oil
+\end{itemize}
+
+Place cheese in center of dough.
+
+Wed edges of dough, seal.
+
+Fry in 1 inch oil (325 deg F) till golden.
+
+For sauce, try mixing equal parts apricot preserves and red french dressing.
+
 \clearpage
 \vspace*{\fill}
 \includegraphics[width=\textwidth]{example-image-a}
@@ -275,15 +290,30 @@ To serve, you can add melted butter, salt and pepper, basil, savory, caraway see
 \clearpage
 \section{Brussel Sprouts}
 
-Get skillet very hot
+\emph{A vegetable side that everyone in the family enjoys.}
 
-Add ½ bag frozen sprouts
+\begin{itemize}
+  \item frozen brussel sprouts
+  \item 1 Tbsp onion powder
+  \item 1 Tbsp garlic powder
+  \item 1 tsp salt
+  \item 2 Tbsp lemon juice
+  \item olive oil
+\end{itemize}
 
-Cover
+Get skillet very hot with olive oil.
 
-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
+Add frozen sprouts.
 
-Cover, turn off heat and let it steam
+Partially cover, high heat, stir to coat with oil then leave alone until bottom side darkens.
+Stir and darken some more (make sure sprouts heated).
+Add onion powder, garlic powder, salt and stir.
+
+Add lemon juice, cover tightly, and quickly turn off heat.
+Keep covered for 30 seconds and then remove lid.
+Sprouts should be mostly dry.
+
+Serve hot.
 
 \clearpage
 \vspace*{\fill}
@@ -294,19 +324,20 @@ Cover, turn off heat and let it steam
 \section{David's Mashed Potatoes}
 
 \begin{itemize}
-  \item 3 potatoes with light brown thin skins- called a variety of names
+  \item 6 medium potatoes with light brown thin skins- called a variety of names
   \item 3 carrots
+  \item 6 Tbsp butter
+  \item salt
+  \item pepper
+  \item parsley (optional)
+  \item dill (optional)
 \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.
+Put potatoes and carrots into water and boil until tender (not long). 10 minutes or so. Remove when firm and break up into chunks for chunky style or cook longer and mesh until smooth.
 
-Season?
+Drain well, add butter and spices.
 
 \clearpage
 \vspace*{\fill}
@@ -482,7 +513,25 @@ Ingredients
 
 \section{Pig Butt}
 
+\begin{itemize}
+  \item boneless pork butt roast
+  \item 10 cloves garlic
+  \item 1/4 cup olive oil
+  \item salt
+  \item pepper
+  \item rosemary
+\end{itemize}
+
+Peel garlic and cut into slivers (20-30 pieces).
+
+Remove mesh from roast, cut slots into interior and exterior of pork with knife point and insert garlic into slots.
 
+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.
+
+Cool 15 minutes before serving.
 
 \clearpage
 \vspace*{\fill}
@@ -493,6 +542,16 @@ Ingredients
 
 \section{Ruben}
 
+\begin{itemize}
+  \item Rye or marble rye bread
+  \item Corned beef
+  \item Swiss cheese
+  \item Sour kraut
+  \item Thousand island dressing
+  \item Butter
+\end{itemize}
+
+Assemble and butter outside of bread, grill.
 
 \clearpage
 \vspace*{\fill}
@@ -675,6 +734,18 @@ Directions
 
 \section{Dad's Cabbage Dolma}
 
+Just some regular recipe except using cabbage.
+
+Cut core out of cabbage.
+
+Boil hole side down in salted water.
+
+Separate leaves as they soften and reserve to stuff.
+
+Place filling at base of leaves and fold sides over, then roll.
+
+Cook in bottom of large pan on stovetop.
+
 \clearpage
 \vspace*{\fill}
 \includegraphics[width=\textwidth]{example-image-a}
@@ -806,6 +877,22 @@ This dish is traditionally served with plain yogurt, pilaf and a lettuce salad
 
 \section{Tuna Supreme}
 
+\emph{From Valeda. Often served for lunch while Susie, David, and Linda stayed with Valeda during summer school break.}
+
+\begin{itemize}
+  \item 2 cups rice
+  \item 1 can tuna
+  \item half stick butter
+  \item milk (Susie suggests coconut milk)
+  \item 1 package frozen peas and carrots
+  \item salt and pepper to taste
+\end{itemize}
+
+Cook rice.
+
+Add everything together and heat till bubbling. Add salt and pepper last.
+
+Blaise's variation: don't add peas and carrots until finished heating, stir and vegetables will thaw and have a fresher taste.
 
 \clearpage
 \vspace*{\fill}
@@ -816,6 +903,36 @@ This dish is traditionally served with plain yogurt, pilaf and a lettuce salad
 
 \section{Sag Paneer}
 
+\begin{itemize}
+  \item 1 pound spinach
+  \item 1/2 gallon whole milk
+  \item 1 cup yogurt OR 1/2 cup lemon juice
+  \item cheese cloth
+\end{itemize}
+
+Wilt spinach in skillet with small amount of water.
+
+Add spices.
+
+Blend spinach with enough water so that blend is smooth.
+
+Put blended mixture back in skillet.
+
+Add spices.
+
+Heat milk while stirring until rolling boil. Watch carefully, as liquid will suddenly foam up.
+
+Add yogurt or lemon juice to milk while stirring, until milk curdles nicely.
+
+Strain milk into cheese cloth draped into strainer.
+
+Fold cheese cloth over curds, place cheese cloth between two plates and squeeze out as much water as possible.
+
+Cut cheese into half inch cubes.
+
+Add cheese to spinach mixture and cook for five minutes.
+
+Serve hot with rice.
 
 \clearpage
 \vspace*{\fill}
@@ -846,9 +963,35 @@ This dish is traditionally served with plain yogurt, pilaf and a lettuce salad
 
 \clearpage
 
-\section{Stuffed Peppers}
+\section{Stuffed Green Peppers}
 
+\begin{itemize}
+  \item four green peppers
+  \item ground beef
+  \item two onions
+  \item 2 cup white rice
+  \item 2 can green beans
+  \item 2 can stewed tomatoes
+  \item salt to taste
+  \item pepper to taste
+  \item Parmesan cheese
+\end{itemize}
 
+Brown ground beef with onions.
+
+Remove center and stem of peppers.
+
+Boil green pepper 5-10 minutes, should still be firm.
+
+Cook rice.
+
+Combine cooked beef, onions, and rice with canned vegetables. Heat and stir, add salt and pepper.
+
+Stuff filling into peppers and place in bakery dish, extra filling can be placed in dish surrounding peppers.
+
+Top with Parmesan cheese.
+
+Bake 350 deg F for 45 minutes.
 
 \chapter{Dessert}
 
@@ -940,6 +1083,9 @@ Can freeze
 
 \emph{David decided to add Kiwi to give Blaise a little bit of variety.}
 
+Traditional apple pie with peeled and thinly sliced kiwi placed on top of apples under the top crust.
+
+
 
 \clearpage
 \vspace*{\fill}
@@ -995,6 +1141,22 @@ Can freeze
 
 \emph{Blaise remembers David making this as an after-school snack.}
 
+\begin{itemize}
+  \item sliced bread
+  \item ketchup
+  \item farmers cheese
+  \item oregano
+  \item garlic salt (optional)
+\end{itemize}
+
+Toast bread.
+
+Thickly slice cheese.
+
+Top toasted bread with ketchup, then cheese, then spices.
+
+Heat in oven till melted and slightly browned on top.
+
 \clearpage
 \vspace*{\fill}
 \includegraphics[width=\textwidth]{example-image-a}
-- 
cgit v1.2.3

