path: root/cookbook.tex

\documentclass{cookbook}

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\chapter{Salads}

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\section{Ham Caesar salad}

\chapter{Sides}

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\section{Armenian potato side dish}

\subsection*{Ingredients}

\begin{itemize}
  \item ¼ cup salad oil
  \item 4 cups diced, uncooked potatoes
  \item ¼ cup tomato pulp
  \item ½ cup water
  \item 1 1/2t salt (could be reduced)
  \item 1 t paprika or white pepper
  \item 1 entire garlic (could be reduced to 1-2 cloves)
  \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}

\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}

\chapter{Main}

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\section{LomAGoo and Buckwheat Pancakes}

\subsection*{Ingredients}

\begin{itemize}
  \item Buckwheats
  \begin{itemize}
    \item 1 package dry yeast
    \item 1 c buckwheat flour
    \item 2 c white flour
    \item 1 T salt
    \item 2 T sugar
    \item 3 c water
  \end{itemize}
  \item LomAGoo
  \begin{itemize}
  \item 1 package sausage- cut into small pieces and fried
    \item Flour to thicken
    \item Coffee
    \item Salt and Pepper
    \item Small amount of milk
  \end{itemize}
\end{itemize}

\subsection*{Directions}

\begin{enumerate}
  \item Stir small amount of warm water into yeast to soften
  \item Add other ingredients, stirring to mix well
  \item Let rise in warm spot overnight
  \item Cook on a greased griddle
  \item Cook goo to desired thickness
\end{enumerate}

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\section{David's Quiche}

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\section{Betty's Shish ka Bob}

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\section{Whole Boneless lamb loin}

Ingredients
One bonless lamb loin
Coriander
Cumin
Essence
	2.5 T paprika
	2 T salt
	2 T garlic powder
	1 T black pepper
	1 T onion powder
	1 T cayenne pepper
	1 T dried oregano
	1 T dried thyme

Directions
Lay out lamb,
cut side so it folds open
Sprinkle inside with salt and Essence
Place stock of rosemary inside
Tie lamb up with another stock of rosemary
Season outside of lamb with more salt and coriander and cumin
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
Remove from oven and set aside for 10 minutes to rest
Slice into 1 inch pieces

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\section{Mom's Meatloaf}

Ingredients
		1.5 lb ground beef/pork sausage
3 slices of bread- (Only had 1 lb of meet so used 2 slices of bread.  Also used a strange bread- name is Everything by L’oven Fresh.  This added quite a bit of additional seasoning.  If you can’t find this in a bread, you might use the bagels with the same name.)
1 cup milk ( Only having 1 lb of meat, I should have used 2/3 cup milk rather than a cup, because it was not as firm as it should be.)
		1 egg beaten
		¼ cup onion ( did not have onions, but I think they would have contributed)
		1.5 t salt
¼ t pepper, dry mustard, sage, celery salt, garlic salt (did not have dry mustard, but it did not seem to matter)
3 T catsup or chili sauce (Used Heinz catsup, which we find better than other brands.)

	Directions
		Mix all but the last ingredient
		Form into a loaf
		Pour last ingredient over the loaf
(I also put in slices (thin) of potato around the edge of the meatloaf.  I coated them in olive oil before putting them in the pan)
                Cook at 350 for ~ 1 hr or until temperature is 160 degrees.

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\section{Pig Butt}



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\section{Ruben}


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\section{Tava}

Ingredients
One eggplant (could supplement with slices of green pepper if not enough egg plant).  We prefer American/globe eggplant.
2 onions
1 green pepper (for filling)
2 med cans stewed tomatoes or fresh tomatoes (if use fresh tomatoes, also use one can of stewed tomatoes for flavor and slice rather than mash the tomatoes)
1 small can tomato sauce
1 lb ground beef or pork sausage;  1/2 lb ground beef and 1/2 lb pork sausage
Salt
Pepper

Directions
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.
Brown meat in olive oil  S and P
Slice onions and green pepper
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
	½ eggplant S and P
	½ browned meat, onions, green pepper
	½ stewed tomatoes (with fluid) and tomato sauce
	Repeat above
Cover with foil
Cook 350 degrees for 2 HRS or longer
In early Jan, we cooked it for about one hour then let the pans stay in the oven about 3 more 	hours.  It did not require much cooking when we were ready to eat it.
Check if eggplant is done, may require adding fluid (wine) and cooking another 40 min (make sure skin cuts easily).
As of May 2022, it took 3-4 hours to cook it until the skin’s cut easily.  It started with the temp less than 350.
Remove foil
Cook 10 min to crisp top
	Serve with yogurt, pilaf, salad


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\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)

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\section{Manti}


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\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

Directions
Brown beef
Combine browned beef with other ingredients
Bring to boil

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\section{Fasulia}

Ingredients
1 lb ground beef or lamb
1 onion- sliced
1-2 cloves minced garlic
4 lbs fresh or frozen green beans- if fresh, cut ends off and the body into 3 inch pieces
1 28 oz can of diced tomatoes or stewed tomatoes
1 6 oz can of tomato paste
½ c water
Chicken broth as needed
2-3 t allspice
1 T sugar
Salt and pepper to taste

Directions
Saute meat in large pot, stir frequently to break up the pieces
Add onions and garlic- cook for a few minutes
Season with salt, pepper and allspice
Stir in green beans- cook on medium heat with occasional stirring for 10 min
Add diced tomatoes, tomato paste, water, sugar, cook for 30 min with pot covered.

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\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

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\section{Dad's Cabbage Dolma}

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\section{Bourguignon}

\chapter{Dessert}


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\section{Choreg}

Ingredients

1 yeast cake
½ c warm water
8 cups flour
1 stick butter
¼ c salad oil
1 can evaporated milk
¾ c sugar
1T salt
5 eggs
Little Mahleb (ground cherry seed)

Directions

BREAD
Dissolve yeast in warm water (make sure yeast is alive)
Add sugar
Add everything else EXCEPT salad oil

Mix dough with large spoon
Knead dough by hand- use salad oil or flour on hands to prevent sticking- until dough is smooth and well mixed
Put in large bowl, cover, allow to rise until at least double in bulk (supposed to take 1-3 hours; if not could try over night but David just chose to put new yeast in to the lump of dough)
Punch down
Break off a large section (1/3 is too large, try 1/5) /keep the remaining dough covered to prevent drying out
Form the section of dough into a log (12” long by 3” wide) (should not be too fat- want trips to be thin)
Cut log into 1 inch sections
Take a 1x3 inch piece and roll it with fingertips on a lightly floured surface
until it is 6” long
Twist or Braid (additional piece in the middle)
Place on cookie sheet with each choreg 2 inches apart

Repeat above until all dough is used up

Cover with clean dishcloth and let choreg rise in a warm place until double bulk

TOPPING
Mix 1 egg with ½ t water
Brush mixture on each choreg
Sprinkle with seseame seeds

Bake at 350 until golden
Remove with spatula
Put on clean dishchoth or rack to cool

Eat

Store
Put in air tight container when completely cool
Can freeze

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\section{Grandma's zucchini cake recipe}

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\section{Rhubarb Pie}

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\section{Apple Kiwi Pie}


\chapter{Etcetera}

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\section{Farmer's Pizza}

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\section{Tourshi}

\end{document}