— 1 —

Table of Contents..........................................................................................................................................Forward 3

.............................................................................................................Measurement Conversions 4................................................................................................Ingredient Availability/Substitutions 5

....................................................................................................................................Translations 9..............................................................................................................Avoiding Food Poisoning 15

...........................................................................................................................Breakfast Foods 17...............................................................................................................Appetizers & Easy Food 22

.............................................................................................................................Dips & Spreads 26..........................................................................................................................................Sauces 29

....................................................................................................................Gravies & Marinades 31............................................................................................................................Yeasted Breads 32

...........................................................................................Pizzas, Tortillas, Biscuits, & Crackers 35...............................................................................................................Soups, Stocks, & Stews 38

...........................................................................................................................Salad Dressings 47..........................................................................................................................................Salads 49

..................................................................................................Fruits, Vegetables, & Vegetarian 54........................................................................................................................................Potatoes 64

...............................................................................................................................Rice & Grains 68............................................................................................................................................Beans 73.............................................................................................................................................Pasta 77

..........................................................................................................................................Poultry 86.......................................................................................................................Beef, Lamb, & Pork 93

...............................................................................................................................................Fish 96............................................................................................................................................Italian 97

......................................................................................................................................Mexican 100...............................................................................................................................Asian/Fusion 103

..........................................................................................................................Curries & Indian 105.............................................................................................Cookies, Bars, Brownies, & Fudge 107

...............................................................................................................Quick Breads & Cakes 116.......................................................................................................Frostings & Dessert Sauces 123

..................................................................................................................Puddings & Custards 125....................................................................................................................Pies and Pie Crusts 126

.............................................................................................................................Fruit Desserts 129............................................................................................................................Hot Beverages 133..........................................................................................................................Cold Beverages 134

..................................................................................................Cocktails, Punches, & Liqueurs 135.............................................................................................................................Miscellaneous 136

.........................................................................................................Peace Corps Thanksgiving 138.........................................................................................................................Preserving Food 142

....................................................................................................Essential Canning Information 142........................................................................................................................Canning Recipes 144

...................................................................................................................Beer & Wine Guides 152

— 2 —

ForwardUS Peace Corps Armenia ➤ Volunteer Cookbook, Eighth Edition

Peace Corps Armenia provides the perfect opportunity to develop culinary survival skills and promotes gastronomic resourcefulness. Your kitchen may be makeshift, some ingredients might be hard to find, and you might have to borrow pots and pans from a neighbor, but PCVs are always an appreciative audience, and Armenians always love to see Americans cook.In this cookbook you will find many PCV favorites—both American and Armenian—but you will probably also want to create your own dishes or adapt well-loved family recipes, so check the next section for:

• temperature and measurement conversion charts;• a produce availability chart (by season);• ingredient glossary;• a shopping guide;• tips for finding & substituting ingredients commonly used in American recipes;• general advice on safe kitchen practices and how to avoid food-poisoning.

As you use this cookbook, take note of any modifications, substitutions, or additions that might improve future editions—to volunteer to oversee revisions, just talk to the PCMOs in the spring.

Բարի ախորժակ! Bari Akhorzhak!In this book you will find the following:

Abbreviations Icons

C = cupT = tablespoont = teaspoonkg = kilogram ➤ g = gramlb = pound ➤ oz = ounce[☞]: recommended recipe[]: fussy, requires cooking skills

[B]: Suitable for beginning cooks[V]: Vegan (but includes honey, yeast & sugar)[M]: requires meat[⌘]: American holiday staple[A]: Armenian staple[Y]: Requires ingredients from Yerevan[US]: Requires ingredients from the US

Credits

Char Taylor—food poisoning section; Wayne Purves (A5) & Angus Anderson (A6)—Armenian wine; Andy Matestic (A6)—saved the cookbook disk; David Davtian & Anoush Sargissian—Russian/Armenian glossary, spice/herb list; Alina Grigoryan—data entry; Frank Pastorino (A10)—beer editorial; Christy Schindler (A5), Lisa Householder(A5), & Heidi Wilton (A6)—A6 cookbook editors; Wendy Schmidt (A8), Jennifer Windkle (A8), & Jennifer Haile (A8)—A8 cookbook editors; Meg Wallace (A8), Ben Steinbach (A10), Mari Chiba (A16) & Patrick Findler (A16)—proofreaders; Aaron Martinez (A10) & Salena Bailey (A10)—A10 cookbook editors; Elvira Dana (A13) & Jennifer Carter (A13)—2006 revisions; Elizabeth Pou (A15)—2008 revision; Meaghan Corwin (A16)—2009 & 2010 revision; Barbara Harrington (A17)—2010 revision;Elvira Dana (A13)—end illustration; Elizabeth Allen (A16)—cover illustration.

— 3 —

Measurement ConversionsIf you donʼt have measuring cups, you can make your own by taking a 500mL soda bottle and cutting the bottom end off just under the label. If you measure 3 inches up from the bottom, you will have one cup. If you measure 1.5 inches from the bottom, you will have ½ cup.Alternatively, you can make do with items commonly available in most Armenian households: one teacup is approximately 1 cup; one coffee cup (demitasse) is approximately ¼ cup.

Standard US kitchen measurements

2 C = 1 pint ➤ 2 pints = 1 quart (4 C = 1 quart) ➤ 4 quarts = 1 gallon

Metric Measurement conversions

1C = 236 mL ➤ 1L = 4.23 C :: 1 kg = 2.2 lbs = 35.27 oz.To convert Into Multiply By

Liters

Cups 4.226

LitersPints 2.113

Liters Gallons 0.264LitersmL 1000

Liters

Quarts 1.057

GramsOunces 0.035

Grams Pounds 0.002GramsKilogram 0.001

KilogramsOunces 35.274

Kilograms Pounds 2.205

To reverse the listed conversion, just divide by the given number instead of multiplying.

Other Measurement Conversions

3 teaspoons = 15 mL = 1 tablespoon2 tablespoons = 30 mL = ⅛ cup4 tablespoons = 60 mL = ¼ cup5⅓ tablespoons = 79 mL = ⅓ cup8 tablespoons = 118 mL = ½ cup12 tablespoons = 178 mL = ¾ cup16 tablespoons = 237 mL = 1 cup1 fluid ounce = 30 mL = 2 tablespoons8 fluid ounces = 237 mL = 1 cup16 fluid ounces = 473 mL = 2 cups or 1 pint32 fluid ounces = 946 mL = 4 cups or 1 quart

For example: butter generally comes in 200 g packages = 7 oz = 14 T = 7/8 C; 5 ½ T = ⅓ C = 40% of package; 8 T = ½ C = 60% of package.

— 4 —

Oven Conversions

Degrees Celsius = (Degrees Fahrenheit - 32) × 5/9Degrees Fahrenheit = (Degrees Celsius × 9/5) +32

Table of Temperature Conversions

500°F = 260°C 425°F = 218°C 350°F = 180°C 250°F = 121°C

475°F = 245°C 400°F = 205°C 325°F = 163°C 200°F = 93°C

450°F = 232°C 375°F = 191°C 300°F = 149°C

Most ovens (if you happen to have an oven) are unlikely to have any accurate way of setting their temperature. In which case there is a good way to estimate oven temperature, by sprinkling flour on a pan and placing the pan in a heated oven.

• If it turns pale brown in 5 minutes, the oven is 250°F-325°F; • if it turns a medium golden brown in 5 minutes, the oven is 325°F-400°F; • if it turns a deep dark brown in 5 minutes, the oven is 400°F-450°F; • if it turns a deep dark brown in 3 minutes, the oven is 450°F-500°F.

Ingredient Availability/SubstitutionsAs you might have noticed, not all of your favorite cooking ingredients are available in Armenia. Fortunately, you can make substitutions without affecting the flavor of the final product too much (though of course it wonʼt be quite the same).

General Availability

The following ingredients are generally available in Yerevan, and may also be found in larger towns and cities. We should note that availability varies wildly; if you see something you might want, you should purchase it right away, as it will likely not be in stock the next time you look for it.Spices and herbs: bay leaves, cardamom, cloves, coriander, cumin, curry, fennel, ginger, marjoram, mint, nutmeg, oregano, paprika (spicy and sweet), poppy seeds, saffron, sesame seeds, sumac, thyme (ուրց/urcʼ: minty-flavored, for tea).Cheeses: in Yerevan you can find most of the standard cheeses you would be able to find in the US (e.g. parmesan, mozzarella, feta, cheddar) as well as a wide range of Armenian cheeses.Other ingredients: baking powder, brown (and wild) rice, cream cheese, limes, ground ginger, Worcestershire sauce, soy sauce, pesto, coconut milk, tabasco, almond extract, tahini, bacon, brown sugar, sun-dried tomatoes, olive oil (will be more expensive outside of Yerevan, but when transportation is calculated into the cost, it evens out).If your recipe depends on baking powder or brown sugar, though, you might want to have that shipped from the US, instead of depending on local supplies.We have not been able to find the following in Armenia (but maybe we havenʼt been looking hard enough): chili powder, dried chilies, rosemary, maple syrup.

— 5 —

Seasonal Availability

Prepared by Meg Wallace (A8), this chart gives a rough idea of when most fruits and vegetables are available in the markets, although timing and availability vary by site.

Fruitsavailability can vary

wildly

AvailabilityAvailabilityAvailabilityAvailabilityAvailabilityAvailabilityAvailabilityAvailabilityAvailabilityFruitsavailability can vary

wildly winter Apr May Jun July Aug Sep Oct Nov

Oranges, bananas, lemons, dates, apples, kiwi, dried fruits, grapefruit, grapes

white cherries

strawberries

red & black cherries

mulberries

apricots

green plums

currants

raspberries

blackberries

muskmelon

watermelon

apples

peaches

plums

grapes

pears

mandarins (through winter)

persimmons (through winter)

quince

pomegranate (through January)

— 6 —

Vegetablesavailability can vary

wildly

AvailabilityAvailabilityAvailabilityAvailabilityAvailabilityAvailabilityAvailabilityAvailabilityAvailabilityVegetablesavailability can vary

wildly winter Apr May Jun July Aug Sep Oct Nov

Cabbage, potatoes, beets, onions, carrots

asparagus

mushrooms

garlic

lettuce, wild greens, radishes

spinach

tomatoes, cucumbers

zucchini, beet greens

eggplant

Selecting, Buying & Storing Produce

Taken from “The New Whole Foods Encyclopedia”Apple: Select firm, crisp apples with a vivid color. Peak season is September-March.Apricot: For an apricot to have a good flavor, it must be fully ripe when picked; it then keeps no more than 3-4 days. Look for apricots during June and July and purchase those that yield to a soft touch and are golden all over with a rosy blush.Beet: Select firm, fresh-looking, plump beetsCabbage: Purchase cabbages with compact heads that are heavy for their size. Favor those that have their outer leaves in place; this indicates freshness.Carrot: Select carrots with the deepest orange color and a good carrot aroma.Cauliflower: Cauliflower is in peak supply in the fall. Select one with a firm, compact head and a clean and creamy white color. Size is no indication of quality. If the head is wearing a collar of outer leaves, these should be fresh. Cauliflower with brown spots or spreading florets is past its prime. Refrigerate cauliflower, stem side up, loosely wrapped.Celery: Favor firm celery with no signs of damage; avoid celery with yellow leaves or wilted or cracked stalks.Cilantro: Select bunches of cilantro that look fresh and bright. Cilantro quickly loses its flavor and develops a harsh, unpleasant taste. To store, cover cilantro with a damp cloth, refrigerate in a perforated plastic bag and use within four or five days. Avoid dried cilantro.Cucumber: Select cucumbers that are firm, almost hard to the touch, and plump and heavy for their size. Avoid those that are pliable, have yellow on the skin or soft spots, or are withered at the stem end.Dried Beans: Store by keeping all dried beans dry, in a sealed container or bag.

— 7 —

Eggplant: Eggplant is at its peak in the summer. Purchase only firm and unblemished eggplants; discoloration or dents as these indicate a bitter fruit. Avoid spongy-to-the-touch or large eggplants. This highly perishable fruit should be purchased no more than two days before use. Store in a cool, not cold or hot, area.Garlic: To store garlic for the winter, it should be hung in an airy place—preferably in a string bag. Garlic should be firm and heavy when purchased. Donʼt buy it if it has soft spots and donʼt store it in the refrigerator. Store it in a container that air can flow freely through in a cool, dry place.Grape: If the stem and the area where the grape attaches to the stem looks fresh, the grape will be fresh as well. Avoid soft or wrinkled grapes or grapes with stems that are brown and brittle.Hazelnut (Filbert): While all nuts have a fragile shelf-life, hazelnuts especially do. Purchase a years supply in the late fall—ideally in the shell—wrap the nuts tightly, and freeze until use.Lemon: Avoid lemons with a darker yellow or dull color or with hardened or shriveled skin, which indicates old age. Soft spots, mold, or broken skin indicate decay.Melon: A ripe melon is heavy for its size with a firm rind, a slight softening, and a sweet aroma at the blossom end. Avoid an overly ripe melon or one with dark, soft, or sunken spots.Onion: Select firm onions that have a papery dry skin with little or no neck and no soot. Avoid onions that are light for their weight or are beginning to sprout. To store onions for the winter, they should be stored in a dark place—a cardboard box for example. Do not store onions in the refrigerator.Peach: Do not buy hard, out-of-season peaches and those with greenish skins; they do not ripen or become sweet. A peachy aroma indicates ripeness, as does softness; choose a peach that gives slightly to palm pressure.Peanut: If purchasing shelled peanuts, refrigerate until use.Pear: Select firm - not hard - pears with a noticeable pear aroma. Ripen at room temperature in a closed paper bag until the flesh at the stem end yields to gentle thumb pressure. Because pears soften from the inside out, a pear that is really soft on the outside is overripe.Pepper: Select firm, glossy peppers with stems intact. Avoid those with soft spots or shriveled, pale skin. In general, those with thinner skins are more peppery; those with thicker skins, sweeter.Pomegranate: Look for fresh-looking, plump, heavy fruit with a hard red skin. Store in a cool, dark place for up to a month, or refrigerate for up to two months.Potato: Select firm potatoes that are clean, firm, smooth, and free from soft spots or darkened areas.Scallion/Green Onion: Scallions are more perishable than mature onions. Look for firm scallions with their long rootlets intact, and unblemished leaves that show no signs of withering or slime.Spinach: Look for crisp bright green leaves with short stems. Avoid spinach that is yellow, wilted, slimy, or with stem ends that show drying.Strawberry: Buy strawberries that are fully red and slightly soft, with hulls intact. Peak season is from late spring through early summer. Do not remove the green caps until after washing the fruit and just before serving.

— 8 —

Tomato: Purchase tomatoes that are firm but yield slightly to pressure and have an even, bright red color and a rich tomato aroma. Avoid those with bruises, cracks, and dark spots. Do not refrigerate tomatoes, this drains their flavor and gives a mealy texture.Turnip: A turnip past its prime is bitter. A small fresh turnip, no longer than three inches in diameter, grown in the spring or fall, is sweet with a mild bite like a radish when raw. Turnips grown in the hot months are decidedly more pungent. Select turnips that have root end and stem base intact. Look for smooth, firm roots. Reject flaccid, discolored, or withered turnips.Watermelon: Heft several melons and choose one that is heavy for its size and symmetrical in shape. Also hold the melon in one hand and thump it with the other. If it sounds hollow with a slight ring, it is ripe.

Substitutions

Maple syrup: although there is a recipe for artificial maple syrup in this cookbook, a far nicer substitute is the syrup of walnut muraba. Itʼs got a sweet, complex nutty and spicy flavor that make up for the lack of maple syrup. And the colorʼs right!Powdered sugar: to make powdered sugar from regular sugar, put the sugar in a blender and blend until powdered or place sugar in a sturdy plastic bag and roll with a rolling pin or glass bottle until sugar crystals break into powder.Dried herbs for fresh: use ⅓ teaspoon powdered dried herbs or ½ teaspoon crushed dried herbs for every tablespoon of freshly chopped herbs. This does not work well for cilantro (coriander).Milk: fresh milk may or not be available at your site; if you are getting milk fresh from the farmer, be sure to bring the milk to a low boil (stirring constantly to prevent burning) before using it (i.e. pasteurize it). If fresh milk is not available, add one can (filtered or boiled) water to one can of condensed milk to make a slightly sweet milk-substitute. Or you can mix մածուն/macun and water for a slightly more savory milk-substitute.Cream cheese: American-style cream cheese is sometimes available in Yerevan, but you can make do by substituting curds (կաթնաշոռ/katʼnashoṙ). Viola brand processed cheese also works, we are told, but, although the texture is slightly smoother, the taste is rather more processed.Meltable cheese: sometimes you need a cheese that melts to make a recipe work. Ask for հոլանդական/holandakan in the store and they will give you a cheese, probably fairly mild, that melts. You might end up with cheddar one time and gouda the next.Sour cream: if you are watching your diet or simply canʼt find sour cream, you can substitute մածուն/macun. Just line a strainer with a paper towel or napkin, place over a deep bowl or jar, then pour 2 C մածուն/macun into the strainer. Return to the refrigerator for a few hours, then discard the water in the container and the thickened մածուն/macun can be used in place of sour cream.

TranslationsThis glossary of Armenian (and Russian) food terms is not meant to be exhaustive, but should help you the first few times you go to the store, so you can ask for “peas” instead of “green balls for salad”. It might help to make a written list (in Armenian) if you have specific things you need at the store and then give the list to the shopkeeper. Or you can get some extra language practice by using paraphrase—most shopkeepers are more than happy to

— 9 —

help you with your vocabulary (though oftentimes they will use the Russian word rather than Armenian: if youʼre interested in the Armenian word, be sure to ask for it).

Transliteration Key

Ա ա a Ծ ծ c Ջ ջ j

Բ բ b Կ կ k Ռ ռ ṙ (rolled r)

Գ գ g Հ հ h Ս ս s

Դ դ d Ձ ձ dz Վ վ v

Ե ե (y)e Ղ ղ gh Տ տ t

Զ զ z Ճ ճ ch Ր ր r

Է է e Մ մ m Ց ց cʼ

Ը ը ə (schwa) Յ յ y ՈՒ ու u

Թ թ tʼ Ն ն n Փ փ pʼ

Ժ ժ zh Շ շ sh Ք ք kʼ

Ի ի i Ո ո (v)o Եվ և (y)ev

Լ լ l Չ չ chʼ Օ օ o

Խ խ kh Պ պ p Ֆ ֆ f

These transliterations will be followed throughout the text. Although this transliteration key and the transliterations provided below are meant to assist your pronunciation, please ask your LCF or an Armenian friend for pronunciation help if your are in any doubt. Please be aware that the apostrophes indicate aspiration or a breathing sound. Again, consult an Armenian for pronunciation advice.

Glossary of Food Terms

Please note that items included in the spice and herb list will not be reproduced below, so if you are looking for, say, “cinnamon” and canʼt find it here, look in the spice and herb list.

Dishes, Cutlery, & Meals

bowl թաս / tʼas fork պատառաքաղ / pataṙakʼagh

breakfast նախաճաշ / nakhachash knife դանակ / danak

cup բաժակ / bazhak lunch կեսօրյա նախաճաշ / kesorya nakhachash

dinner ճաշ / chash plate ափսե / apʼse

— 10 —

dish աման / aman spoon գդալ / gdal

Fruits & Nuts

almond նուշ / nush melon սեխ / sekh

apple խնձոր / khndzor mulberry թութ / tʼutʼ

apricot ծիրան / ciran orange նարինջ / narinj

banana բանան / banan peach դեղձ / deghdz

blackberry մոշ / mosh pear տանձ / tandz

cherryգիլաս / gilas (Rainier cherries)բալ / bal (sour cherries or Russ. вишня / vishny)

persimmon կարալյոկ / karalyokcherry

գիլաս / gilas (Rainier cherries)բալ / bal (sour cherries or Russ. вишня / vishny) pineapple անանաս / ananas

chestnuts շագանակ / shaganak pistachios ֆիստաշկա / fistashka

coconut կոկոս / kokos plum սալոր / salor

cornelian cherry հոն / hon pomegranate նուռ / nuṙ

currants հաղարջ / hagharj quince սերկևիլ / serkevil

dates խուրմա / khurma raisin չամիչ / chʼamichʼ

fig թուզ / tʼuz raspberry մորի / mori (or Russ. малина / malina)

grapefruit թուրինջ / tʼurinj rosehips մասուր / masur

grapes խաղող / khaghogh strawberry ելակ / yelak

hazelnuts պընդուկ / pənduk tangerine մանդարին / mandarin

kiwi կիվի / kivi walnuts ընկույզ / ənkuyz, պոպոք / popokʼ

lemon լիմոն / limon, կիտրոն / kitron watermelon ձմերուկ / dzmeruk

Vegetables

asparagus ծնեբեկ / cnebek mushroom սունկ / sunk

beet բազուկ / bazuk okra բամիա / bamia

cabbage կաղամբ / kaghamb olive զեյթուն / zeytʼun

— 11 —

carrot գազար / gazar onion սոխ / sokh

cauliflower ծաղկակաղամբ / caghkakaghamb pea կանաչ սիսեռ /

kanachʼ siseṙ

celery կարոս / karos pepper բիբար / bibar

corn հատիկ / hatik (or Russ. кукуруза / kukurus) potato կարտոֆիլ / kartofil

cucumber վարունգ / varung pumpkin դդում / d(ə)dum

eggplant բադրիջան / badrijan radish բողկ / boghk

garlic սխտոր / skhtor spinach սպանախ / spanakh

green beans կանաչ լոբի / kanachʼ lobi tomato լոլիկ / lolik,

պոմիդոր / pomidor

Jerusalem artichoke

գետնախնձոր / getnakhndzor turnip սպիտակ բողկ /

spitak boghk

lettuce մառոլ / maṙol, սալաթ / salatʼ zucchini դդմիկ / d(ə)dmik

Meat & Meat Products

beef (ground)տավարի միս (աղացաց) / tavari mis (aghacʼacʼ)

liver լյարդ / lyard

caviar խավիար / khaviar meat միս / mis

chicken հավի միս / havi mis mutton ոչհարի միս / vochʼhari mis

crayfish խեցգետին / khecʼgetin (or Rus. рак / ṙak) pork խոզի միս / khozi mis

fish ձուկ / dzuk sausage երշիկ / yershik

ham վիտչինա / vitchʼina trout իշխան / ishkhan

hot dogs նրբերշիկ / nrbershik (or Rus. сосиска / sasiski) turkey հնդկահավի միս /

hndkahavi mis

lamb գառան միս / gaṙan mis veal հորթի միս / hortʼi mis

Eggs, Dairy & Alternatives

butter կարագ / karag margarine մարգարին / margarin

cheese պանիր / panir mayonnaise մեյոնեզ / meyonez

— 12 —

cheese curdsկաթնաշոռ / katʼnashoṙ (or Russ. творог / tvorog)

milk կաթ / katʼ

condensed milkխտացրաց կաթ / khtacʼracʼ katʼ or քաղցր կաթ / kʼaghcʼr katʼ

powdered milk կաթի փոշի / katʼi pʼoshi

egg ձու / dzu (pl. ձվեր / dzver) sour cream թթվասեր / tʼtʼvaser (or

Russ. сметана/smetanа)

ice creamպաղպաղակ / paghpaghak (or Russ. мороженое / marozhnie)

yogurt մածուն / macun

Beverages

beer գարեջուր / garejur(or Russ. пиво / piva tea թեյ / t’ey

champagne շամպայն /shampayn vodka օղի / oghi

coffee սուրճ / surch water ջուր / jur

juice (for both juice & soda)

հյութ / hyutʼ (or Russ. сок / sok) whiskey վիսկի / viski

mineral water հանքային ջուր / hankʼayin jur wine գինի / gini

Staples (Beans, Grains, baking goods)

baking soda կերակեկ սոդա / kerakek soda lentils ոսպ / vosp

barley գարի / gari macaroni մակարոն / makaron

beans լոբի / lobi mustard մանանախ / mananakh

buckwheatհնդկացորեն / hndkacʼoren (or Russ. гречиха / grechka)

oatmealվարսակի ալյուր / varsaki aljur (or Russ. геркулес / gerkyles)

candy կոնֆետ / konfet oats վարսակ / varsak

chickpea սիսեռ / siseṙ oil ձեթ / dzetʼ

chili pepper ծիծակ / cicak peanuts գետնանուշ / getnanush

— 13 —

chocolate շոկոլադ / shokolad porridge շհիլա / shila

cocoa կակաո / kakao rice բրինձ / brindz

cream of wheat մաննի / manni rye հաճար / hachar, աշորա / ashora

flour ալյուր / alyur salt աղ / agh

honey մեղր / meghr sugar շաքար / shakʼar (or Russ. песок / pesok)

ketchup կետչուփ / ketchʼupʼ vinegar քացախ / kʼacʼakh

kidney beans կարմիր լոբի / karmir lobi yeast թթխմոր / tʼtʼkhmor (or

Russ. / drozh)

Baked Goods

bread հաց / hacʼ cake տորթ / tortʼ

bun բլիթ / blitʼ (or Russ. булка / boulki) pie կարկանդակ / karkandak

(or Russ. пирог / pirogh

Spice and Herb list in Armenian and Russian

English Armenian Russianbasil ռեհան / ṙehan базилик (bazaleek)

bay leaves դափնատերև / dapʼnaterev лавровый луст(lavrovee list)

capers կապառ / kapaṙ каперс (kapairs)

caraway seed կեմոն / kemon тминовые семана (tmeenoveeye syemena)

cardamom հիլ / hil кардамон (kardamon)cilantro համեմ / hamem киндза (keendzah)

cinnamon դարչին / darchʼeen коруца (goreasta)cloves մեխակ / mekhak гвоздика (gavezedeeka)

coriander համեմի սերմ / hamemi serm кориандр (koriander)cumin քիմիոն / kʼimion N/A

curry հնդկաստանի համեմունք / hndʼkastani hamemunkʼ

кэрри (garry)

dill սամիթ / samit’ укроп(ookkrope,)ginger կոճապղպեղ / kochapghpegh имбирь (imber)

horseradish ծովաբողկ / covaboghk хрен (xharen)

mint դաղձ / daghdzանանուխ / ananukh

мята (myata)

— 14 —

mustard մանանեխ / mananekh горчица (garcheesta)

nutmeg մշկընկույզ / mshkǝnkuyz муцкатный орех (moosegatneey arkh)

oregano օրեգանո / oregano N/Aparsley մաղադանոս / maghadanos петрышка (petrooshka)

black pepper սև պղեղ / sev pghpegh чёрный перец

red pepper (paprika) կարմիր պղպեղ, կծու / karmir pghegh, kcu

красный перец

rosemary խնկունի / khnkuni Ðîçìàðèí розмарин (rosemareen)

tarragon թարխուն / tʼarkhoon эстрагон (estragon)thyme ուրց / urcʼ тумиан (teemian)

Avoiding Food PoisoningFood poisoning is not something we think about often, nor is it a pleasant subject for a cookbook, but anyone who works in a kitchen should know a few facts about it. Even the mildest cases are annoying at best, and the worst cases can be dangerous. Food poisoning is caused by a variety of bacteria which include E coli, shigella, salmonella, and Clostridium botulinum. Visiting the medical unit on account of food poisoning is not something most people would call a good time, since symptoms, which generally appear within 6 hours to 2 days after eating contaminated food, can include fever, headache, muscle aches, nausea, chills, stomach cramps, diarrhea (which may become bloody), vomiting, and dehydration. Although most people who get food poisoning recover in due course on their own, it is highly preventable if you follow a few tips and use common sense.Always use clean, sanitized utensils and surfaces to cut food. You should use knives and other cutlery that have not only been washed in hot, soapy water, but have also been rinsed in a bleach solution. Moreover, you should wash any surfaces with hot, soapy bleach solution as well, being especially careful to clean any crevices in cutting surfaces and can openers. Using the same cutting surface for meat (especially chicken) and veggies is a no-no. You should always use different cutting surfaces, especially if they are made of wood. Bacteria that will contaminate food can live in tiny crevices.Replace kitchen and cleaning sponges often!Wash your hands thoroughly before and after handling food. You might not have hot water—indeed you might be lucky if you have cold water—but youʼll be safest from food poisoning if you take care to wash your hands in hot, soapy water for at least 20 seconds, then dry with a clean towel, ideally a disposable paper one. Also, if you have any kind of localized infection on your hands you should either let someone else prepare the food or wear gloves, since the bacteria causing the infection can contaminate food. If you touch an infection elsewhere on your body, be especially careful to wash your hands before you cook!Make sure your food is at the right temperature. Food is safest when itʼs at the right temperature, particularly protein based foods such as eggs, meats (including chicken and fish), and milk products. Foods allowed to sit at room temperature are more likely to harbor harmful bacteria, even if theyʼre fully cooked. Remember that perishable food is safest when itʼs between 40F/4.4C and 150F/65.6C in the center. Be sure to reheat or chill your food thoroughly before you eat it. Always defrost meats in the refrigerator or in cold water. Meat left on a counter top at room temperature can easily become contaminated.

— 15 —

Make sure your food is fully cooked. Meats should never be red in the middle, especially chicken. If, after cutting into a piece of meat, you find that itʼs not fully cooked, return it to the baking or frying pan and cook it the rest of the way. When you take the food off the heat, use a clean plate, since juices from undercooked meat can contaminate other foods on the dish. Never eat raw eggs; this includes cookie dough or any other mixture that has raw eggs in it. Also, never drink fresh milk without treating it. All milk (even before making yogurt) should be brought just to a boil; this is called flash pasteurization. This is enough to kill the bacteria that may be present from a sick cow (namely TB and brucellosis).Use leftovers in a timely manner. If you donʼt have electricity or a refrigerator, only buy small amounts of perishable foods and use them quickly If you do have electricity and a refrigerator, cover your leftovers and keep them chilled. Remember the old food safety rule: first in, first out. Also, store your meat on the bottom shelf of your refrigerator or place a plate under it if you keep it on a higher shelf, so juices canʼt drip on other foods and contaminate them.If youʼre sick, especially with diarrhea, let someone else cook. You could contaminate people with food poisoning just by preparing food. Children have been known to pass on food poisoning by just being around other children. The constant hand-to-mouth and object-to-mouth behavior of children makes them susceptible to picking up bacteria. If you work with kids, you might want to remember that and wash your hands carefully often, especially before you eat. If youʼre cooking and are sick, youʼre in the position to spread whatever is making you ill.Be careful with canned foods and avoid those which:

• Have ends which should be flat or concave, but are convex.• Are badly dented, rusted, or show signs of leakage.• Show signs of movement when they are held steady and tapped at the top and

bottom. The tones should be the same.• Smell or donʼt look right for any reason.

Boil home canned goods for at least 20 minutes because if goods arenʼt canned properly, they can harbor bacteria. (See Canning Chapter for more detailed information.)

Other food hygiene information:

Smoking in your kitchen when food is out is not a good idea, nor should you prepare food when youʼre smoking. Smoke is dirty and whatever is coming off the tip of your cigarette is also getting on your food. Plus, your hands will not be clean if youʼre smoking and when youʼre finished, youʼll have to dispose of the butt, probably in a trash can or an ash tray.If you have long hair, you should pull it back when youʼre cooking. If you donʼt have long hair, you should wear a hair net or a hat to keep hair from falling in the food youʼre preparing.Try to keep flies and other pests out of your kitchen by keeping it clean and free of crumbs and other debris on the floor that attract pests. Insects and rodents carry disease and are destructive.Use safe cooking practices and enjoy a food-poisoning free tour of duty!

— 16 —

Breakfast FoodsThe “Perfect” Hard-boiled Egg (per Julia Child)

Ingredients: 1-4 eggs (8 C cold water) or 12 eggs (14 C cold water) or 24 eggs (24 C cold water), 1 bowl of ice cubes/ice water

1. Lay the eggs in a pan and add the amount of cold water specified (water should cover the eggs by 1 inch, so use a tall pan or add more water).

2. Place pan on a stove burner, turn to high heat and bring just to a boil; remove from heat, cover the pan, and let sit for exactly 17 minutes.

3. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to a boil again (this 2 minute chilling shrinks the body of the egg from the shell).

4. Transfer the eggs (6 at a time only) to the boiling water, bring to a boil again, and let boil for 10 seconds (this expands the shell from the egg).

5. Remove eggs, and place back into ice water. Chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15-20 minutes. Chilled eggs are easier to peel, as well. (Roll hard-boiled eggs on the table for easier peeling.)

6. Peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container for 2-3 days.

[B] The Not-So-Perfect Hard- or Soft-boiled Egg

To prevent eggs from cracking, you can soak them in salty cold water before boiling them.Ingredients: 1-3 eggs, cold water (lots)

1. Lay the eggs in a pan and cover with cold water.2. Place pan on a stove burner, turn to high heat and bring to a low boil.3. Boil for 3 minutes (soft-boiled) or 10 minutes (hard-boiled).4. Put boiled eggs in cold water for 30 seconds to 1 minute, so they arenʼt too hot to

handle.5. Eat. Serve soft-boiled eggs with toast-points (toasted bread cut into triangles) or

dried lavash. Roll hard-boiled eggs on the table for easier peeling.

Fried Eggs

Ingredients: 2 eggs, 1 T butter, salt & pepper to taste

1. Melt the butter in a frying pan over medium-low heat, being careful not to let it burn.2. Crack the eggs, one by one, into the frying pan.3. Fry for 2-3 minutes, then flip and fry on the other side. If you like your eggs sunny

side up, do not flip, but allow to cook on one side longer, and spoon grease over the yolk, cover, and cook until a white film appears.

[B] Scrambled Eggs

Ingredients: 3 eggs, 1 T butter, salt & pepper to taste, 1 T milkOptional ingredients: meat (cooked), sautéed vegetables (e.g. onions, peppers, mushrooms), cheese (grated), capers, sour cream, ½ t mayonnaise, parsley/cilantro/dill/basil/mint (դաղձ/daghdz)*

1. Using a fork, mix the eggs, milk, and optional mayonnaise together in a bowl.

— 17 —

2. Melt the butter in a frying pan over low heat, being careful not to burn.3. Pour the egg mixture in the pan and stir until cooked. Add optional ingredients.4. Remove from heat, fold in additions, add salt & pepper to taste.

*Fresh mint is available in May and is an unexpectedly interesting addition to egg scrambles and omelets.

Omelet

Ingredients: 3 fresh eggs (at room temperature), 1 T butter, salt & pepper to tasteOptional ingredients: meat (cooked), sautéed vegetables (e.g. onions, peppers, mushrooms, asparagus), cheese (grated), parsley/cilantro/dill/basil/mint/tarragon

1. Using a fork, gently mix eggs in a bowl.2. Melt the butter in a frying pan, moving the pan around so the entire surface of the

pan is buttered.3. Pour the egg mixture into the pan and cook on low heat, allowing eggs to seep out

and cook in the shape of a circle.4. Put whatever you want on the inside of one side of the cooked egg mixture. Fold the

other half over so that the omelet is halved. After a minute, flip and brown on the other side. Season as desired.

Oven Omelet (Carrie Dulin, A5)

Ingredients: 6 eggs, ½ C shredded cheese, 2 T water, 1 T oil, salt & pepper to taste

1. Lightly oil a baking pan, and set aside. In a mixing bowl, combine eggs, water, salt & pepper. Using a fork or whisk, beat until combined, but not frothy.

2. Carefully pour the egg mixture into the pan then place the oiled pan into the oven.3. Bake in a 400°F/205°C oven for about 7 minutes or until eggs are set but still glossy.4. Cut the omelet into 6 squares and remove to a warm serving plate using a large

spatula.5. Spoon some shredded cheese on half of each omelet; fold other half over filling

forming a triangle or a rectangle. Serves 2.

German Hoppelpoppel (Colleen Hardin, A10)

Ingredients: 3 T butter, ½ C onion (finely chopped), 5 eggs, 2 T parsley (finely chopped), 2 C cooked ham (finely diced), 4 medium potatoes (cooked—boil for 7 minutes—and sliced), 1 ½ T milk, ¾ t salt, pepper to taste

1. Melt butter in a skillet, sauté ham and onion in butter for 5 minutes. Add sliced potatoes and cook for 8-10 minutes over moderate heat, stirring often.

2. Beat eggs, milk, parsley, salt, and pepper together; pour over ham mixture, tipping skillet from side to side to spread egg mixture evenly. Cook and cover over low heat for 6 minutes, or until eggs are set, lifting edges with spatula to prevent burning. Serve immediately: 4 servings.

— 18 —

Breakfast “Burrito” (Meaghan Corwin, A16)

This might not be authentic, but itʼs still tasty.Ingredients: 4 eggs (beaten), 3 small onions (minced), 3 cloves garlic (minced), ½ C salsa, 1 piece lavash (cut in half the short way), ½ C grated cheese*, 1 T milk (optional), 2 T butter, 2 T sour cream, salt & pepper to taste

1. Melt the butter in a good sized frying pan and fry the onion and garlic until smelly. Beat the eggs and milk together, then pour the eggs into the frying pan over the onions & garlic.

2. Add the cheese to the top of the eggs and cover. Let cook for about 5 minutes on medium/low heat. Spread out each ½ piece of lavash on a plate. When the eggs are cooked, divide the scramble in half and scoop each half into the middle of the lavash.

3. Garnish with salsa and sour cream and wrap into a burrito-like bundle. Serves 2.* Armenian cheese is okay, just rinse the salt off and grate it and donʼt expect it to be quite as nice as melty cheese.

Breakfast Casserole (Jennifer Carter, A13)

Ingredients: 12 eggs, ½ L milk, ½ loaf 1” bread cubes, 1 chopped onions (sautéed in oil), ½ kg grated cheese (Ferndale or Gouda), salt & pepper to taste

1. Mix all ingredients in a big bowl. Pour into a greased baking dish. Loosely cover and refrigerate overnight (this allows the bread to soak up the mixture).

2. Preheat oven to 350°F/180°C. Bake casserole, uncovered, for 45 minutes or until top is golden. Serve with sour cream or salsa.

Hashed Brown Potatoes (Better Homes and Gardens)

Ingredients: 3 C potatoes (grated), 3 T butter, ¼ C onion (finely chopped), ¼ t salt, pepper to taste. This recipe works better with nonstick pan.

1. Rinse shredded potatoes and pat dry with a towel.

2. Combine all ingredients, except the butter.

3. In a large skillet, melt butter. Using a pancake turner, pat the potato mixture into the skillet.

4. Cook over medium-low heat about 10 minutes or until the bottom is crisp. Cut into 4 wedges; turn and cook 8-10 minutes until they are golden. Serves 4. (Serve with eggs and ketchup.)

[B] Oatmeal

Ingredients (per person): ⅓ C oatmeal, ⅔ C water, ⅓ C milk, pinch of salt, 2 T flax seeds, ¼ t vanilla extract (or ¼ packet vanillin)Optional ingredient: raisins, chopped nuts (walnuts, hazelnuts, almonds), ½ t cinnamon

1. Combine ingredients in a pot. Bring to a simmer over low heat.2. Cook and stir until thick. Add more liquid if too thick.

— 19 —

3. Serve with brown sugar, honey, sugar, maple syrup, sliced bananas, muraba, or berries. (Or plain.)

Cream of Wheat (Farina)

Ingredients (per person): 2-3 T cream of wheat (farina), 1 C milk (or substitute), pinch of salt, 1 T sugar or honey

1. Combine ingredients in a pot. Bring to a boil over low heat.2. Reduce heat and over; simmer about 3 minutes, or until desired consistency is

reached. Add more liquid if too dry.

[V] Low-Fat Granola Cereal (Jennifer Haile, A8)

Ingredients: 6 C oats, ½ C apricots (chopped), ½ C apple sauce, ¼ C raisins, 1 T flour, ¼ C nuts (chopped), 1 t vanilla extract (or 1 packet vanillin), ¼-½ C honey, 1 T cinnamon

1. Preheat oven to 350°F/180°C.2. Spread oats on a pan; bake for 15 minutes, stirring occasionally.3. Reduce temperature to 250°F/120°C.4. Combine honey, apple sauce, and cinnamon in a small saucepan. Bring to a boil and

cook for 1 minute. Combine with oats, flour, vanilla, nuts, and dried fruit.5. Bake at 250°F/120°C until golden (up to 1 hour, stirring every 15 minutes). Store in

an airtight container. Serve with milk or մածուն/macun (not vegan) or soy yogurt (sometimes available in Yerevan).

French Toast

Ingredients: 1 egg, 2-3 piece of bread, 2 T milk, 1 T butter, 1 T sugar, ½ t cinnamonOptional ingredients: ¼ t nutmeg [Y], ¼ C oatmeal

1. Beat egg with milk. Add sugar, cinnamon, and nutmeg (optional).2. Dip slices of bread into egg/milk mixture; dip into oats (optional).3. Melt butter in frying pan over medium heat.4. Fry dipped pieces of bread on one side until brown. Flip and fry the other side. Add

butter as necessary to prevent sticking.5. Serve with butter, jam, honey, powdered sugar, or syrup (or walnut muraba!).

“Victorian” French Toast (Melanie Thompson, A7)

Ingredients: 1 loaf French style bread, 5 eggs, 1 C brown sugar [Y] or white sugar, 2 T corn syrup [Y] or condensed milk, ⅓ C butter, 1 t cinnamon, ½ C milk

1. Melt together sugar, butter, and corn syrup/condensed milk.2. Pour into a baking dish. Layer bread into the pan.3. Beat the eggs, milk, and cinnamon together; pour over the bread. Cover and

refrigerate overnight (so bread can absorb eggs/milk).4. In the morning, uncover and bake at 350°F/180°C for approximately 35 minutes. Let

stand 10 minutes and serve.

— 20 —

[V] Pancake Syrup (PC Senegal Cookbook)

Ingredients: 1 ½ C sugar, 1 t vanilla extract (or 1 packet vanillin), 1 C water, ½ t maple flavoring or almond flavoring, ¼ C brown sugar [Y] (or substitute white sugar)

1. Combine sugars and water in saucepan.2. Bring to a boil; cover and cook 1 minute. Cool slightly.3. Add vanilla and maple flavoring. Cover saucepan for a few minutes as syrup cooks

(to melt down crystals).

Pancakes

Ingredients: 1 C flour, 1 T sugar, 2 t baking powder [Y], ¼ t salt, 1 egg (beaten), 1 C milk/macun/water, butter (for skillet)Optional ingredients: substitute ¼ C oats for ¼ C flour, ½ C bananas (sliced), ½ C berries, ½ C dried fruit, 1 t vanilla extract (or 1 packet vanillin), ½ t cinnamon

1. Mix dry ingredients in a medium bowl. In a small separate bowl, mix wet ingredients. Add wet ingredients to dry ingredients and mix thoroughly.

2. Pour batter to a hot, nonstick or buttered skillet. Turn when bubbly and golden brown on the bottom. Flip and cook until other side is done. Serves 2-ish.

☞ Yeast Pancakes (Brian Luke, A16)

Ingredients: 2 C flour, 2 t yeast, 1 t sugar, ½ t salt, 1½ c warm milk, 2 T butter, 2 eggsOptional ingredients: ½ t cinnamon or ½ t vanilla (½ packet vanillin)

1. Melt butter and warm milk so it is warm enough to activate yeast but not too hot.2. Combine flour, yeast, sugar, salt, & cinnamon (if using).3. Add milk, eggs, butter, & vanilla (if using) and beat for 2 minutes.4. Cover and let rise in a warm place for 30 minutes.5. Cook! And eat with walnut muraba!

Some tips for the pancake connoisseur:

• Do not overbeat the batter: give just enough quick strokes to barely moisten the dry ingredients; ignore the lumps.

• Thicken batter with a little flour, or thin with a little water to get the perfect consistency

• Before cooking, test the griddle by letting a few drops of cold water fall on it: if the water bounces and sputters the griddle is ready to use; if the water sits and boils, it is too cool; if the water vanishes, the griddle is too hot.

• To assure a well-rounded cake, donʼt drop the batter from on high, but let it pour from the tip of a spoon. It will be 2-3 minutes before the cakes are ready to turn. When bubbles appear on the upper surfaces, but before they break, lift the cakes with a spatula to see how well they have browned. Turn the cakes only once, and continue cooking them until the second side is done. Cooking this side only takes about half as long and the second side might not brown as evenly.

• Serve the cakes at once. If this is not possible, keep them in a warm oven: but donʼt stack them as steam will make the cakes flabby.

— 21 —

Appetizers & Easy Food☞ [B, V] Lavash Chips (sweet or savory)

Ingredients: lavash, oilOptional ingredients: curry powder [Y], cinnamon/nutmeg[Y]/sugar, cayenne pepper/paprika, garlic salt, salt

1. Cut lavash into chip-size pieces (with scissors). To make perfect triangles, fold lavash lengthwise twice and then cut with scissors.

2. Drizzle oil over chips and sprinkle salt and/or optional ingredients on the chips. Bake chips in a 350°F/180°C oven for 5-10 minutes until dry and crisp. Watch these so that they donʼt burn.

For a greasier version:2. Fill bottom of a fry pan with ⅛ inch of oil; turn flame to medium heat.3. Add chips without crowding the pan; when golden brown, remove and let drain on

napkins.4. Sprinkle salt and/or additional ingredients over the chips. Serve with any of the dips

in the next section.

☞ [B] “Pizza” Rolls (Mari Chiba, A16)

Ingredients: lavash, tomato paste (or leftover spaghetti sauce), pizza toppings (e.g. meltable cheese, onions, etc.)

1. Cut lavash into quarters.2. Spread tomato paste (or spaghetti sauce) lightly on each piece of lavash.3. Add pizza toppings.4. Roll lavash (with toppings) and cook in an oven (or in a covered skillet) until crisp and

any cheese has melted.

☞ [B] Banjarov “Pizza” (Meaghan Corwin, A16)

Banjarov hacʼ (բանջարով հաց) is a flat pastry filled with mixed greens (including nettles, parsley, and cilantro; there are many regional variations, however, and in some places up to 14 different types of greens are added to the mix). It is roughly eye-shaped and looks at first glance rather like moldy lavash. It should be available in local stores, or you can make your own.Ingredients: 2 banjarov hacʼ, tomato paste (or leftover spaghetti sauce), pizza toppings (e.g. meltable cheese, onions, etc.)

1. Spread a very thin layer of tomato paste (or leftover spaghetti sauce) on each banjarov hacʼ. Add pizza toppings.

2. Bake until the cheese has melted. Serves 2.

[B] Grilled Sandwich

Ingredients: 4 thick slices of bread, butterOptional ingredients: cooked meat or sausage, sliced cheese, sliced red peppers (, sautéed or raw), sliced tomatoes, grilled or raw onions, chopped basil, roasted eggplant, smoky eggplant & pepper spread, grated carrots, cucumber pickles, falafel, humus, mustard [Y], mayonnaise, salt & pepper, oil & vinegar

— 22 —

1. Heat a skillet over a medium-high flame.2. Lightly butter one side of each slice of bread; add sandwich additions to non-buttered

side. Close sandwich.3. Place two sandwiches on the grill, apply pressure or weight to the grilling sandwich.

You can use a spatula or place a heavy pot on top of the grilling sandwiches.4. Sandwiches are done when both sides are toasted dark brown; serve alone or with

tomato soup.

[A, V] Eggplant Roll (Mari Chiba, A16)

Ingredients: eggplant, parsley, walnuts, oil, garlic (to taste)

1. Slice eggplant into long strips and bake with oil in the oven or pan fry until cooked.2. Crush garlic and mix with parsley and walnuts. Put walnut/parlsey/garlic mix on

eggplants and roll up.

[B] Crustless Quiche (Heidi & Jim Wilton, A6s)

Ingredients: 7 eggs, 1 C grated cheese, 1 red pepper, ½ C milk, 2 garlic cloves (minced), ½ zucchini, spices, 1 carrot, 1 C peas, salt & pepper, ½ onion, ½ C cauliflower

1. Beat eggs, milk, and spices. Stir in cheese and garlic. Chop all veggies and add. Bake at 350°F/180°C for 30 minutes.

[B, V] Bruschetta (Lisa Scorsolini, A5)

Ingredients: 6 ripe tomatoes (diced), 1 small onion (finely chopped), 1 handful fresh basil, 1 loaf sliceable bread, 3-4 large cloves of garlic (cut in half), salt & pepper to taste.

1. Combine tomatoes, onions, and basil in a bowl.2. Drizzle with olive oil, and sprinkle salt & pepper to taste.3. Toast bread in an oven. When golden brown, immediately take from oven and rub

with garlic cloves. Rub garlic on both sides.4. Spread tomato mixture on toasted bread and serve.

[B, V] Garlic Bread Rounds

Ingredients: loaf of French bread [Y] or white crusty bread, olive oil to taste, 1 clove garlic (crushed), other dried herbs to taste

1. Cut loaf of bread into rounds2. Mix olive oil with garlic and other herbs. Brush bread with olive oil.3. Toast in 350°F/180°C oven until brown and crunchy.

Also good: roast whole garlic in the oven for 30 minutes or so in foil (folga) or in a dish with a lid, then squeeze out the roasted cloves and spread on toasted bread. The garlic gets mushy and delicious and sweet and itʼs good.

— 23 —

☞ [A, B] Walnut Bean Paté (Andrew Morgan, A3)

Ingredients 1 kg cooked red beans, butter to taste, ¼ kg walnuts, 4 cloves garlic, salt & black pepper to taste, red pepper to taste

1. Grind or mash beans. Grind walnuts. Press garlic. Mix everything together (add butter if you want it) and spice to taste. Cover and refrigerate. Cut into slices and serve.

Onion Rings (Andy Moffatt, A5)

Ingredients: 4 medium onions, 1 T vegetable oil, ¾ C flour, ¼ t salt, ⅔ C milk, oil for frying, 1 egg, ¼ c beer (optional)

1. Slice the onions ¼ inch thick and separate into rings.2. Beat flour, T of oil, salt, milk, egg, and beer until batter is smooth.3. Heat 1” of oil in a skillett4. Dip rings into batter and let them drip off.5. Fry in a single layer for 2-3 minutes. Remove when brown; drain on napkins or paper.

Makes 6 servings.

Deviled Eggs (Christy & Matt Schindler, A5s)

Ingredients: 6 hard-boiled eggs, 1 T green onion (finely chopped), 1 t spicy mustard [Y], 3 T mayonnaise, 1-2 dashes hot sauce (e.g. Tabasco, MiviMex), paprika, salt & pepper to taste

1. Prepare 6 hard-boiled eggs. Chill in refrigerator for 15 minutes, loosely covered.2. Cut eggs lengthwise and carefully scoop out yolks. 3. Place yolks in a bowl and mash with a fork. Add mustard, hot sauce, salt, pepper,

and chopped green onion. Stir in the mayonnaise.4. Fill the egg whites with the yolk mixture, and dust with paprika if desired. Cover and

refrigerate up to 24 hours.

Savory Zucchini Pancakes (Michelle Ryan, A6)

Ingredients: 2 medium potatoes (shredded, drained, dried: about 2 C), 1 large zucchini (shredded, drained, dried: about 1 C), 2 T fresh dill, 3 T flour, 2 T green onion, ½ t salt, ¼ t pepper, 1 egg, 1 egg white, sour cream & apple sauce

1. In a large bowl combine all ingredients except sour cream and applesauce; mix well (mixture will be wet).

2. Grease a skillet. Place rounded spoonfuls of zucchini mixture into pan. Press lightly to form pancakes. Cook over medium high heat, turning once, until lightly browned (6-10 minutes).

3. Repeat with remaining zucchini mixture.4. Serve pancakes with sour cream and applesauce, makes 12 pancakes.

— 24 —

☞ [v] Zucchini and Potato Fried Wraps (Anna Karamyan, LCF)

Ingredients: 2 large zucchini, 3 small potatoes, 1 small onion, 4-5 cloves of garlic, a big bunch of greens (dill/basil/cilantro/parsley), green onions, red pepper/paprika, ¼ t cumin, ¼ t coriander, lavash, oil

1. Peel and grate potatoes; grate zucchini, mince onion and 3 cloves of garlic.2. Heat potato/zucchini/onion/garlic in a pot with oil and a ¼ C of water.3. Add spices (cumin, coriander, red pepper/paprika); cut a small handful of green

onions and add to mixture; set aside to cool. 4. Mince greens and green onions, and add remaining finely chopped garlic.5. Cut lavash into quarters or fifths. Fry a piece of lavash until browned. Fold in half.

Spread zucchini mixture inside and add a good handful of greens. Spread zucchini on top as well, and add more greens.

6. Repeat until all the lavash/potatoes/zucchini/greens are used up. Best eaten hot.

[V] Roasted Pumpkin or Squash Seeds (The Cuisine of Armenia)

Ingredients: 1 C winter squash or pumpkin seeds, ½ t curry powder, salt to taste, 1 T oil

1. Preheat oven to 350°F/180°C.2. Halve a pumpkin or squash; remove the seeds and stringy material from the center

of the squash. Wash the seeds while continuing to remove the stringy material. Dry completely.

3. Toss seeds with curry, salt, and oil (if using)4. Spread in an even layer on a baking pan.5. Bake for 10 minutes, or until the seeds become crisp and slightly browned. Use

squash meat in pie, bread, or soup.

[V] Fried Almonds (The Cuisine of Armenia)

Ingredients: shelled almonds or whole blanched almonds, olive oil, salt

1. Blanch almonds if they havenʼt been already (place in boiling water for ½ a minute. Drain almonds and rinse under cold water. Peel at once by squeezing nuts between the fingers until the skins slip off.) Drain.

2. Cover the bottom of skillet with oil and heat on medium heat. Add almonds and sauté, stirring frequently, until golden brown on both sides. Drain on absorbent paper, sprinkle with salt and serve. Store in a tightly covered jar.

Sporty Sugar-Spice Nuts (Cindy Benjamin)

Ingredients: ¾ C sugar, ½ t ground cloves, 3 T water, ¼ t ground nutmeg [Y], 1 egg white (lightly beaten), 2 C pecan halves, 1 t salt, 1½ C whole unblanched almonds

1. In a large bowl, combine the sugar, water, egg white, salt, cloves, and nutmeg. Mix well.

2. Add nuts and stir until coated.3. Spread evenly on a greased baking pan (15”×10”×1”).

— 25 —

4. Bake at 250°F/120°C for 45 minutes or until golden brown., stirring every 15 minutes. Spread on a waxed-paper lined baking sheet to cool. Store in an air-tight container.

Dips & Spreads[V] Tapenade: Olive Paste with Oregano

Ingredients: 1 C pitted black olives, 2 cloves garlic, 1 T oregano, 2 T lemon juice, 4 T olive oil

1. Put the ingredients in a grinder to make a paste. Empty in a bowl and store in the refrigerator for several days. Olive paste should rest at least 2 hours before being served so flavors can infuse.

2. It is great with toasted bread, topped with shredded cheese, or with bruschetta.

☞ [V] Hummus (Elizabeth Pou, A15)

Ingredients: 2 C soft cooked chickpeas, ½ - 1 t salt, 2-3 cloves garlic (crushed), ¼ C tahini [Y], 4 T lemon juice, ¼ C olive oil, 1-2 t cuminOptional ingredients: red pepper flakes, roasted red peppers, parsley, green onions, dill, tomatoes (fresh or sun-dried), a can of black olives

1. Mash or purée chickpeas with a little of their cooking or packing water.2. Combine with the remaining ingredients (using a blender if possible, but a potato-

masher will work). This is the time to add in the red peppers or the olives or the sun-dried tomatoes for extra-tasty hummus.

3. Chill and serve with lavash chips or vegetables.

[V] Red Beans with Walnut Sauce (Patti Hachiya, A15)

Ingredients: 2 cans red beans (or 2 C cooked red beans), 1 medium red onion (chopped), 1 C walnuts (ground), 4 cloves garlic (minced), ½ C finely chopped cilantro, ½ t crushed coriander seeds, 3 T red wine vinegar, 1 T water, 2 T olive oil, ¼ t (or more) cayenne pepper, salt

1. Drain and rinse beans. Put in bowl and mash lightly. Add the onion, walnuts, garlic, cilantro, coriander seeds, vinegar, water, and oil. Mix well and stir in cayenne and salt.

2. Cover and refrigerate for 6-8 hours before serving. Serve with toasted pita chips.

☞ [A, B] Armenian Feta Pepper Dip (Patti Hachiya, A15)

Ingredients: 8 oz. goat cheese (այծի պանիր / ayci panir), 8 oz. katnashoṙ (կատնաշոռ/curds), ½ C macun, ½ C pickled green peppers, ¼ C sliced green onion, ½ tsp lemon peel grated, black pepper (to taste), olive oil (to taste)

1. Mix ingredients and serve with pita chips or toasted lavash chips.

— 26 —

Onion Dip (Better Homes & Gardens, Aug. 2002)

Ingredients: 2½ C onions (coarsely chopped), 2 t fresh dill or parsley, ½ t salt, 2 T oil, ⅓ C sour cream (or thickened մածուն/macun)

1. In a large skillet cook the onions and salt in hot oil, uncovered, over medium-low heat for 20 minutes, or until very soft and slightly browned, stirring occasionally.

2. Stir in herbs, cook for 1 more minute.3. Remove from heat, stir in sour cream, and transfer to serving bowl.4. Serve immediately with lavash chips.

Or you can just mix ½ a package of Liptonʼs Onion Soup mix into 1 C sour cream, which is easier but not as nice, is it?

☞ [B, V] Fresh Salsa (Elizabeth Pou, A15)

Ingredients: 6 tomatoes, 2-4 spicy chile pepper (preferably jalapeno), 2-4 t lime or lemon juice, 1 C red onion (finely chopped), 1-2 t cumin, 2 garlic cloves (minced), 1 t salt (or to taste), ½-1 C cilantro (chopped)Optional ingredients: roasted tomatoes, red peppers (fresh or roasted), canned corn kernels, ½ C cooked beans, chipotle pepper [US], 2 T olive or corn oil

1. Peel and dice tomatoes (peeling optional).2. Chop other ingredients finely and mix.3. Adjust proportions to taste.4. Let rest for 30 minutes for tastes to blend.5. Serve with lavash chips or as a garnish.

[B] Taco Dip (Jennifer Carter, A13)

Ingredients: 1 container sour cream, 1 packet taco seasoning (or substitute cumin, chili powder/hot paprika, and salt for seasoning)

1. Stir taco seasoning into sour cream container.2. Serve immediately with lavash chips.

Eggplant Dip (Elizabeth Pou, A15)

Ingredients: eggplants (2 large or 3 small), ½-1 t salt, 1-3 cloves garlic, ½-¾ C մածուն/macun, 1-2 T lemon juice

1. Roast eggplants in a 350°F/180°C oven until soft (30 minutes or so). Can roast in a non-stick pan on the stove if you donʼt have an oven. When soft, cool, then split and scrape insides into a small bowl.

2. Add remaining ingredients and mix well (a potato masher is helpful). Serve with lavash chips or spread on crackers or bread.

[V] Smoky Eggplant & Pepper Spread (Moosewood Restaurant)

Ingredients: 1 large eggplant (roasted), 1 large red pepper (roasted), 1-2 garlic cloves (minced), 1 T olive oil, 2 lemons (squeezed), salt & pepper to taste

— 27 —

1. Roast the eggplant and red pepper.2. Mix garlic and lemon juice in a bowl and set aside.3. Scoop eggplant flesh from shell; finely chop roasted eggplant and roasted pepper;

combine with garlic and lemon juice mixture; add olive oil, salt & pepper.4. Serve at room temperature or chilled; 8 servings. Can be used as a spread on bread,

in sandwiches, or as a pizza topping.

Hot Artichoke Dip (Cat Hardee, A7)

Ingredients: 2 jars of artichoke hearts [Y], 1 tub Viola cheese, 2 T mayonnaise, 1-2 cloves garlic (minced)

1. Chop artichoke hearts into small pieces.2. Put all ingredients into an oven-safe pot. Bake for 15-20 minutes at 400°F/205°C,

stirring occasionally. Eat with bread or lavash chips. Makes 6-8 servings.

Greek Tzatziki (Sylva Etian, former CD; rev. Meaghan Corwin, A16)

Note: Tzatziki will taste even better if you use thickened macun (կամաց մածուն/kamacʼ macun) or drain the yogurt overnight before using. You can drain the yogurt by placing it in a strainer lined with a tea-towel, but a drip coffee maker lined with a coffee filter is much faster and more effective. If not using kamacʼ macun, you might want to drain the shredded cucumber so as not to make a mess on the table when eating.Ingredients: 2 C մածուն/macun, 4 large cloves garlic (minced), 1 cucumber (peeled and finely chopped or shredded; ideal ratio of cucumber to macun is 1 cucumber : 1 C kamacʼ macun)Optional Ingredients: 2 large green onions (chopped), 2 T olive oil, 2 t lemon juice

1. Mix all ingredients thoroughly. Cover and refrigerate a few hours. The tzatziki will taste better if you take it out of the refrigerator and let it sit, uncovered, at room temperature for 30 minutes before serving.

2. Serve as a dip for pita bread, raw vegetables, or as an accompaniment to Middle Eastern dishes.

Dietrich Dip (Elizabeth Pou & Robert Dietrich, A15s)

Ingredients: macun, cilantro, green onions, green pepperOptional ingredients: hot pepper, 1 clove garlic, cucumber, mushrooms, black pepper, oregano, cumin, coriander, cayenne, chili powder, lemongrass, curry powder

1. Thicken the macun (or buy kamacʼ macun). Drain macun over a bowl in strainer lined with paper towel or thick napkin, which will take a few hours. Keep the bowl in the refrigerator. If there is not much space between the bottom of strainer and the bowl, empty the bowl every hour or so to avoid the liquid touching the strainer. The resulting product should be thicker than sour cream.

2. Chop fine a generous amount of: cilantro, green onions, & green pepper.3. Mix the chopped vegetables & optional spices into the macun. It will taste best if you

add some spices to add flavor and, if desired, heat; e.g. black pepper, oregano, cumin, coriander, cayenne, chili powder, lemongrass, curry powder, hot paprika, clove of garlic, cucumber, mushrooms, etc.

4. Serve with lavash chips or bread.

— 28 —

[M] Curried Chicken Spread (Better Homes & Gardens)

Ingredients: 3 T mayonnaise, ⅛ t salt, 2 T sour cream, ½ C finely chopped cooked chicken, 2 T finely chopped green onion, 2 T finely chopped nuts, ¼ t curry powder [Y], chopped fresh parsley (for garnish)

1. In a medium mixing bowl combine mayonnaise, sour cream, green onion, nuts, curry powder, and salt. Stir in chicken.

2. Spread chicken mixture over bread (or chill up to 24 hours before spreading: flavor will be enhanced); sprinkle with parsley, if desired. Good in lavash as a wrap

Peanut Butter

Ingredients: ¼ kg peanuts (roasted), peanut oil (preferably, otherwise sunflower oil), salt (to taste)

1. Remove red skins from peanuts.2. Chop peanuts, run through grinder until smooth. Add a few teaspoons of oil if needed

to make the peanut butter smooth and spreadable.Note: you can also buy commercially made peanut butter in Yerevan at the larger supermarkets, but it is rather expensive.

Sauces☞ Pizza Sauce (Uy Ta, A13)

Ingredients: ¼ C chopped onion, 2 T olive oil, 1 T chopped garlic, 3 medium tomatoes, 3 oz tomato paste, 2 ½ t Italian seasoning (oregano, thyme, parsley, basil), 1 t salt, ¼ t black pepper, ¼ C butter

1. Saute onions and garlic in oil. 2. Stir in everything else except the butter and bring to a boil. 3. Simmer 5 minutes, turn off heat and then add butter.

[M] Sauce Veracruzana (Patti Hachiya, A15)

Ingredients: 2 t canola oil, 1 bay leaf, 1 medium onion (halved & thinly sliced), 2 jalapeno peppers (seeded & thinly sliced or to taste), 4 cloves garlic (minced), 1 lb. shrimp (16-20/lb) or 1 lb sliced chicken or sliced beef or fish, 3 medium tomatoes (diced), ¼ cup thinly sliced pitted green olives, 1 lime (cut in wedges, if you can find one)

1. Heat oil in large pan. Add bay leaf and cook for 1 minute.2. Add onion, jalapeno and garlic and cook for 3 minute stirring until soft.3. Add desired meat or fish. Stir in tomatoes and olives. 4. Bring to a simmer, reduce heat and cook until tomatoes are almost broken down, 2-3

minutes more. Remove bay leaf.5. Serve with lime wedges. Serves 4 (about 1 cup each)

— 29 —

☞ [V] Sweet-Sour Sauce (Lindsey Smith, A9)

Ingredients: ½ C sugar (white or brown), 1 T corn starch [Y] or potato starch, 1 T soy sauce [Y], ⅓ C apple vinegar, ¼ t garlic powder or 2 garlic cloves (minced), ⅓ C orange juice, ¼ t ground ginger [Y], ¼ C green pepper (finely chopped)

1. In a small sauce pan combine sugar & starch. Stir in vinegar, orange juice, green pepper, soy sauce, garlic (powder), and ginger.

2. Cook and stir until thick and bubbly. Cook and stir 2 minutes more.3. Serve with warm egg roll or rice or anything else that could use a sweet-sour sauce.

Makes 1¼ cups or 20 servings.

Plum Sauce (Heidi & Jim Wilton, A6s)

Ingredients: 7 plums (peeled and pitted), 3 T sugar, ½ t salt, 1 t mint (crushed)

1. Bring ingredients to a boil until syrupy. Great over cooked wheat and chicken (harisa).

Bechamel: White Sauce (Andy Moffatt, A5)

Ingredients: 2 T butter, salt, 1 bouillon cube, 2 T flour, black pepper (to taste), red pepper (to taste), 1¼ C milk

1. Melt butter in a saucepan. Stir in flour and cook (about 2 minutes), stirring constantly until paste cooks and bubbles a little. Donʼt let it brown, or you will have a roux on your hands.

2. Add hot milk, continue stirring as sauce thickens; bring to a low boil.3. Add salt, red & black pepper, and bouillon cube (or broth) to taste. Lower heat, cook,

stirring 2-3 minutes. Remove from heat. Serve with eggs or biscuits, or use as a base for mac & cheese. Makes 1 cup.

Mushroom Sauce (Kenni-Lou Walker, A10)

Ingredients: 2 C mushrooms (finely chopped), 2 t olive oil (or 1 T butter, which will give a slightly nicer flavor), 1 small onion, chopped, 2-3 T flour, ½ C milk, salt & pepper to taste

1. Heat olive oil in a large skillet; add mushrooms & onions and sauté.2. Slowly add just enough flour until oil is absorbed; cook 2 minutes on low heat.3. Gradually add milk, stirringly continuously with a fork until desired consistency is

reached. If this is done slowly enough the results will be smooth; add salt & pepper to taste and cook an additional 5-7 minutes. Do not add too much milk or the sauce will be runny, but do not add to little or it will be an unpleasant paste instead of a sauce.

4. If the mixture thickens too much during cooking, add a small amount of milk to thin it; also, if you are going to use over chicken, you can use chicken broth to thin the sauce. Serve with pasta, cooked & de-boned chicken, or other cooked meat, especially if the meat is dry.

— 30 —

Cheese Beer Sauce (Teresa Kornegay, A2)

Ingredients: 4 T butter, ½ C beer, ¼ t salt, ¼ C flour, ⅛ t red pepper, ½ kg meltable cheese, 1¼ C milk

1. Melt butter in a saucepan; add salt & red pepper; cook for one minute.2. Gradually add milk and beer. Cook, stirring constantly, and add flour until sauce

thickens.3. Stir in cheese until melted. Serve over toast with grilled tomatoes and poached or

fried eggs.

Hollandaise Sauce (Christy & Matt Schindler, A5s)

Ingredients: 3 egg yolks, 1 T lemon juice, 100 g butter (melted), 2 T hot water, dash of cayenne pepper, salt to taste

1. Use a double boiler or a metal bowl placed over hot, but not simmer water. Put egg yolks in the boiler top and beat with a wire whisk until smooth.

2. Add the lemon juice and gradually whisk in the melted butter, pouring in a thin stream.

3. Slowly stir in 2 T hot water, cayenne, and salt. Continue to mix for 1 minute. The sauce should be thickened. Serve immediately, or hold over warm water for up to an hour, but donʼt keep it too long with refrigerating it.

Gravies & Marinades⌘ [V] Mushroom Gravy (Lindsey Smith, A9)

Ingredients: 2 T vegetable oil, ¼ kg fresh mushrooms (finely chopped), 3 T soy sauce [Y], pinch black pepper, 1½ C hot potato water (from boiling potatoes for mashed potatoes), 2 T corn starch [Y] or potato starch (dissolved in ½ C cold water)

1. Heat the oil in a skillet. Stir in the mushrooms, soy sauce, and black pepper. Sauté, stirring continuously, until mushrooms are tender.

2. Add the potato water and bring to a boil. Slowly stir in corn/potato starch mixture and cook at a low boil, continuing to stir, until the gravy is thick and clear. Serves 4.

⌘ [M] Gravy (made from Meat Drippings)

Ingredients: 2 T meat drippings (from roasted or pan-fried meat), 1-2 T flour, 1 C stock (water+½ bouillon cube or milk or wine or just water), salt & pepper to taste

1. Add the flour to the hot meat drippings and cook over medium heat for 2-3 minutes, whisking constantly.

2. Slowly add the liquid, whisking constantly. Bring to a boil; reduce heat and continue cooking until thickened. Thin with additional liquid if desired.

— 31 —

[M] Basic Steak Marinade (Ben Cunningham, A9, Aaron Martinez & Salena Bailey, A10s)

Ingredients: 1 C oil, 3 cloves garlic, 2 T vinegar, 2 T soy sauce [Y], salt & pepper

1. Rub and massage steak with very liberal amounts of salt & pepper.2. Pour oil, chopped garlic cloves, vinegar, and optional soy sauce in a bowl or ziploc

bag; brush off excess salt & pepper from steak and put it into the oil solution.3. Marinate in the refrigerator overnight; remove the next day a few hours before

cooking; grill, fry, or broil over high heat.

[M] Yellow and Purple Chicken Marinade (Angus Anderson, A6)

Ingredients: ½ C green onion (chopped), ½ C basil (chopped), 1 lemon (squeezed), 2 T oil, salt & pepper

1. Mix and rub on chicken before cooking.

Yeasted BreadsYeasted bread are a source of delight and joy, both in the making and the eating, but there are a few things you should keep in mind when working with yeast:

1. Always store yeast in an airtight container or ziploc bag, preferably in the refrigerator.2. 2¼ T yeast is equal to one packet of American yeast (if you are used to using yeast

in packets).3. If proofing yeast, test the liquid temperature by running the liquid over the inside of

your wrist. If it feels hot, itʼs too hot for the yeast and will kill them, spoiling your baking. If it feels lukewarm, itʼs probably too cold and the yeast wonʼt grow.

4. Recipes call for yeast need some form of sugar and salt. Sugar is food for yeast, which is actually a living organism and needs to eat. Salt keeps the yeast from growing too much.

[B] Yeast Bread (Heatherly Lewis, A3)

Ingredients: 1 T yeast, 1½ C warm water, 2 T sugar, 3 t salt, 2 T oil, 3½ C flour

1. Dissolve yeast in warm water with sugar, salt, and oil. Let sit for 5 minutes until it froths (this is proofing the yeast, making sure they are still alive and able to leaven).

2. Add yeast mixture to half the flour and beat vigorously to develop gluten. Dough should smooth out and become a bit stringy.

3. Add remaining flour to get a thick dough. Flour your hands and kneading surface and knead dough for 8 minutes, folding and turning to knead all parts evenly. Add more flour when dough becomes sticky. It will be springy when done.

4. Shape the dough into a place in a well-oiled pot. Press the dough out to touch the edges and grease the top of the loaf. Cover and set in a warm place for an hour or until doubled in size.

5. Bake at 350°F/180°C for 30-35 minutes. Cool 5-10 minutes before cutting.

— 32 —

Variations: Cinnamon-Raisin: add ½ C raisins, 2 t cinnamon, & ½ C sugar to the yeast water.Nutty/Fruity Oatmeal: replace 1 C flour with 1 C oats; add 1 C chopped nuts/dried fruit.

Yeast Pizza Dough

See the next section for մածուն/macun or beer pizza dough (tasty and fast: no rising required!)Ingredients: 4½ C flour, 2 T oil, 1 C lukewarm, 1 heaping T yeast, 1 C water, 2 t salt

1. Mix flour and salt in a large mixing bowl.2. Make a small crater in the middle of the flour with a cup.3. Add yeast into the middle of the flour bowl and pour lukewarm water over it making a

lake (like Crater Lake, you know).4. Let yeast work for 15 minutes, then add the remaining water and oil.5. Knead and mix dough well using a rubber spatula or your hands. When properly

kneaded the dough will be elastic.6. Form the dough into a single ball and place it in a large and lightly oiled bowl. Cover

the bowl with saran wrap or a damp towel and keep in a warm place until it rises to double its original size.

7. Split the dough into 4 pieces, roll dough flat into disks and then make pizza.

Bagels (PC Senegal Cookbook)

Ingredients: 8 C flour, 2 C warm water (divided), 1 T salt, ¼ C oil, 3 T sugar (divided), 2 eggs (beaten; can use 4 eggs if you like eggy bagels), 2 T yeast, Optional ingredients: poppy seeds, sesame seeds, onion, cinnamon/raisins

1. Sift together dry ingredients (but only 1 T sugar).2. Soften yeast in ⅔ C warm water.3. Add oil to remaining water and stir both into the flour mixture. Add eggs (cinnamon/

raisons/onions can be added now if desired) and stir briskly to form a ball of dough. Knead on a lightly floured board for 10 minutes. This must be a firm dough. Add more flour if necessary.

4. Place in an oiled bowl, cover with a cloth, and let rise 1-2 hours until double. Punch dough down and knead briefly in bowl.

5. Using butter or oil to keep dough workable, pinch off small balls of dough (about 3” in diameter or smaller). Roll dough between hands or on a board until you have a rope about 6” long and 1” thick. Pinch the ends together so they are well-sealed and you have a “doughnut” (or bagel, really).

6. While youʼre shaping the bagels, have a liter of water with 2 T sugar in it heating. Once the water is boiling, drop in bagels, a few at a time. Let rise to the surface and boil one minute, then flip and boil 1 minute on the other side.

7. Remove and place on a lightly oiled cookie sheet. You can now sprinkle sesame or poppy seeds, or a finely chopped onion. Bake at 425°F/220°C for 15-20 minutes or until golden brown.

Note: you can also let the bagels rise a second time after boiling for 30 minutes.

— 33 —

[B, V] Pretzels

Ingredients: 1½ C warm water, 1 T yeast, 1 t salt, 4 C flour, 2 t sugar, 1 egg (omit for vegan recipe)

1. Mix yeast and sugar with water, let set for 5 minutes, add flour and salt.2. Knead with additional flour and roll into shapes. Brush with egg (optional) and

sprinkle with salt.3. Bake at 425°F/220°C for 12 minutes.

English Muffins (PC Senegal Cookbook)

Ingredients: 1 C warm beer, ½ C dry milk, 1 egg, 1 T yeast, 1 t sugar, 1½ t salt, 1¼ C water, 1 T oil, 4 C flour

1. Pour warm beer into a bowl and sprinkle yeast over it. Stir in water, dry milk, sugar, oil, egg, and salt, and enough flour to make the dough like a soft sponge when well-mixed. Set bowl in a warm spot and let rise for 1 hour, stirring well occasionally.

2. Add remaining flour and beat well. Cover and let dough rise again until doubled.3. Turn out on lightly floured board and pat the dough until itʼs ½ inch thick. Cut into 3”

rounds, cover, and let rise until double.4. Cook on well-greased warm skillet for about 15 minutes on each side, turning muffins

and adjusting heat if theyʼre getting brown too fast. Cool a little, then split in half with a fork.

Buttermilk Sweet Dough

Ingredients: 2 T yeast, ½ C warm water, 1¼ C մածուն/macun, 2 eggs, 6 C flour, ½ C butter, ½ C sugar, 2 t baking powder [Y] or 1 t baking soda, 2 t salt

1. Dissolve yeast in water. Add other ingredients (flour last) and keep adding enough flour so that the dough can be handled.

2. Knead dough for 5 minutes, let rise at least 1 hour and bake at 375°F/190°C for 20-25 minutes until brown. (Brush with egg before baking if desired).

Yeast Biscuits (Fannie Farmer Cookbook)

Ingredients: 4 T butter, 1⅓ T yeast, 2 T sugar, ¼ C warm water, 2 t salt, 6 C flour (approx.), 2 C warm milk, 1 T butter (melted)

1. Mix butter, sugar, salt, and milk in a large bowl and let cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes.

2. Add 3 C flour and the dissolved yeast to the butter/sugar/salt/milk mixture and beat vigorously for 2 minutes. Cover and let rise in a warm place until it doubles in size. Stir the dough vigorously and add as much of the remaining flour as necessary in order to knead the dough.

3. Turn onto a lightly floured board, knead for a minute or two, then let rest for 10 minutes. Resume kneading until smooth. Using a rolling pin, roll out on lightly floured board until it is ⅓ inch thick, cut into rounds. Arrange in a buttered pan. Brush sides with melted butter so that theyʼll separate easily after baking. Cover and let rise again until doubled in size.

— 34 —

4. Preheat oven to 425°F/220°C; bake for 12-15 minutes.

[V] Sourdough Starter (Jennifer Carter, A13)

Ingredients: 1 C flour, 1 C water

1. In a glass jar, mix both ingredients and stir with a wooden spoon. Loosely cover and set in a warm but not a hot place. Every day, stir once with a spoon. Usually after a week the starter is fermented and ready to use to make bread. It should have a nice yeasty smell.

2. Store in the refrigerator and feed every week. If not making bread, discard half of the starter and add 2 T water and 2 T flour, stirring well. This feeds the yeast and can keep your starter going indefinitely. The longer you keep it, the more sour it will be.

[V] Sourdough Bread (Jennifer Carter, A13)

Ingredients: ¾ C warm water, 1½ t salt, 1 C sourdough starter, 2⅔ C flour, 1½ t yeast

1. Dissolve yeast in water, let stand 5 minutes.2. Mix flour and salt in a large bowl.3. Add water mixture, then sourdough starter.4. Knead for 10 minutes on a lightly floured board.5. Please in a greased bowl, cover, and let rise in a warm place until doubled in bulk.6. Punch down dough, and form into a loaf. 7. Place dough in a greased loaf pan (or on a greased baking sheet), cover and let rise

until doubled in bulk.8. Bake at 375°F/190°C for about an hour, or until loaf sounds hollow when tapped.

Pizzas, Tortillas, Biscuits, & Crackers☞ [V] Beer Bread/Pizza Dough (Jennifer Carter, A13)

Ingredients: 3 C flour (+ more for dusting), 1 T baking powder (1 t baking soda), ½ t salt, 1½ C beer

1. Mix dry ingredients. Add beer. Mix. Divide dough in 2 and roll out on a lightly floured board.

2. Bake at 425°F/220°C for 5 minutes.3. Add pizza toppings and bake.

մածուն/Macun Pizza Dough

Ingredients: 5-7 C flour, ½-¾ bottle of մածուն/macun (¾-1 C), 2 t soda, 2 t salt, ½ C boiling water

1. By hand mix մածուն/macun, salt, soda, and flour until dough is moist but still crumbly.

2. While kneading, add water; continue kneading until dough is in a ball; if dough is too sticky, add more flour.

— 35 —

3. Roll dough out (with a rolling pin or empty wine bottle) until very thin.4. Add toppings and bake at 375°F/190°C until the dough is light brown.

To make breadsticks, roll dough into shape, dip into garlic butter and Italian spices. Bake and turn over once while cooking.

☞ [A] Piroshki (Heatherly Lewis, A3)

Filling Ingredients: potatoes, butter, salt, pepper (red & black), fresh herbs, to tasteDough Ingredients: մածուն/macun, 1 t soda, salt, flour, oil (to fry with)

For dough

Mix մածուն/macun, soda, and salt. (Use մածուն/macun in proportion to how many piroshki you want; start with ¼-1/3 of a liter jar)Add flour until the dough no longer sticks to your fingers. Roll the dough out on a floured surface, flipping it a few time. Leave it thick enough to be stretched a little and still hold a filling

For filling

Peel and boil potatoes until very soft. Add butter, salt, pepper, herbs, etc. to taste. Mash well.

1. Cut out squares or pieces using the mouth of a jar. Stretch pieces to about twice their size. Put a line of filling down the middle and close like a burrito; fold top ends over first, then pinch together the two longer ends. Donʼt leave any holes or the filling will escape. Deep fry in oil until brown. Makes 16-20

Variations: Jam, cooked fruit, and meat can also be used as fillings. These can also be baked

[A] խաչապուրի/Khachʼapuri

Ingredients: 2 C warm water, 4 eggs, 6 T vodka, 6 T red wine vinegar, 6 T oil, 1 t salt, 1⅓ C butter (divided), cheese to taste

1. Mix together water, 2 eggs, vodka, red wine vinegar, oil and salt. Mix in flour one cup at a time until you have a sticky doughy.

2. Knead the dough into a roll and divide into four sections. In each flattened section fold in 100 grams (1/3 cup) butter.

3. Put all four sections in the fridge (covered) for 20 minutes4. Remove and roll each section out slightly. Place back in the fridge for 20 minutes5. Repeat rolling, fridge for 20 minutes, and remove.6. Break up cheese so it is clumpy7. In a separate bowl mix together two eggs.8. Roll each section of dough into a large, flat square. Sprinkle with cheese and roll.

Flatten just slightly with a rolling pin and spread egg over the top.9. Cut into rectangles and place on a hot pan. Bake until golden brown

Cornbread (Fannie Farmer Cookbook)

Ingredients: ¾ C yellow cornmeal, 1 C flour, ½ C sugar, 3 t baking powder [Y], ½ t salt, 1 C milk, 1 egg (well beaten, 2 T shortening (melted)

— 36 —

1. Preheat oven to 425°F/220°C.2. Grease an 8” square cake pan.3. Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add milk, egg,

and shortening, and blend well.4. Spoon into the pan and bake for about 20 minutes. Cool and cut into squares.

[V] Flour Tortillas

Ingredients: 4 C flour, 1 t baking powder [Y], ½ t salt, ¼ C oil, 1½ C warm water

1. In a large mixing bowl, combine all of the ingredients and ½ of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed.

2. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece in a ball, place them on a lightly floured surface, and cover with a damp cloth.

3. Heat a griddle or cast iron pan to medium heat. Roll out dough, one piece at a time, to ¼ inch thickness. Place on round of dough on the griddle and cook each side for 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue process with the remaining dough.

Note: you can also use lavash for most occasions when a tortilla would be used.

Biscuits (Jessica & Eric Glentzer, A10s)

Ingredients: 3 C flour, 1¼ C milk, 6-8 T shortening or butter, 2 T baking poweder [Y], 1-2 t salt (or more if butter is not salted), ¼ C sugar (optional)

1. Preheat oven to 400°F/205°C.2. Mix dry ingredients (add optional sugar if you want to use the biscuits as a base for

strawberry short cake); cut cold butter into the mixture until is looks crumbly. Stir in cold milk, work dough as little as possible.

3. Pat out on a flat surface and cut into rounds with a floured glass. Bake for 10-12 minutes.

Dumplings

Ingredients: 3 C flour, 4 T baking powder [Y], ¼ t pepper, ⅓ C shortening or margarine, 1 C milk, 1 t salt, 1 C milk

1. Measure flour, baking powder, salt and pepper in medium bowl. Cut in shortening or margarine. Stir in just enough milk until soft dough forms.

2. By spoonfuls, gently drop dough into boiling stew. Simmer over low heat for 10 minutes, uncovered. Cover and cook an additional 10 minutes.

Or just mix 2 eggs, 1 t salt, 1 C flour, 2 T water, and drop in boiling soup)

Corn Meal Dumplings (Joy of Cooking)

Ingredients: 1 C corn meal [Y], ¼ C flour, 1 t baking powder [Y], ½ t salt, 2 eggs (beaten), ½ C milk, 1 T butter (melted)

— 37 —

1. In a bowl, combine corn meal, flour, baking powder, and salt.2. In another bowl, combine eggs and milk.3. Combine eggs mixture with flour mixture; stir in butter.4. By spoonfuls, gently drop dough into boiling stew. Simmer over low heat for 10

minutes, uncovered. Cover and cook an additional 10 minutes.

White Crackers (Fannie Farmer Cookbook)

Ingredients: 2 C flour, 2 T butter (chilled), 1 T sugar, ⅔ C milk, 2 t salt

1. Preheat oven to 425°F/220°C.2. Combine flour, sugar, and ½ t salt in a mixing bowl. Mix well.3. Cut butter into small pieces and add to dry mixture. Use fingers to cut the bits of

butter into the dry mixture until it looks like fine crumbs. Slowly stir in milk, adding enough so the dough pulls way from the sides of the bowl. It should be soft and pliable, not wet or sticky.

4. Divide the dough in half and lightly dust a rolling surface with flour. Roll each half of the dough out to a square approximately 13×13 inches and thinner than ⅛ inch.

5. Trim the edges and place on an ungreased cookie sheet. Use a sharp knife to score 2” squares. Sprinkle with remaining salt

6. Bake 6-8 minutes or until edges are slightly brown. Take out of oven and turn. Bake another 5-6 minutes until edges are browned. Remove and slide onto cooling rack. When cooled, break up and place in an airtight container. Will keep for several weeks.

Oatmeal Crackers (Fannie Farmer Cookbook)

Ingredients: 2½ C oats, ½ C cold water, salt to taste

1. Preheat oven to 275°F/135°C.2. Stir 2 C oats with water in a bowl until dough holds together. Sprinkle tabletop with

oats and turn dough on top. Roll to ⅛ inch thickness, moving and lifting as needed to prevent sticking. Sprinkle more oats to cover top and bottom. If dough cracks, push together to seal. Trim edges and cut in half.

3. Lightly sprinkle salt over top and score dough with a dough into 1½ inch squares.4. Bake 30 minutes, turn over, and bake an additional 15-20 minutes. To prevent edges

from curling, press with a spatula during baking. Cool on racks, break up and serve. Store in an airtight container.

Soups, Stocks, & StewsA note on stocks: although bouillon cubes are readily available in Armenia, there is nothing quite like homemade stock for enhancing the flavor of soups, stews, and rice dishes. Vary the basic recipes according to the vegetables available in your market or refrigerator. However, do not use: tomatoes, eggplants, peppers, cabbage, cauliflower, or beets; these vegetables can cause bitterness or discoloration. Leave the skins on the onions to add a nice golden color. Otherwise, if the vegetables are scrubbed, there is no need to peel them.

— 38 —

If you have a freezer, you can freeze clean vegetable scraps and peels in a ziploc bag until you have enough to prepare stock.

[B, V] Vegetable Stock

Ingredients: 4 onions (scrubbed and quarters with skins on), 4 garlic cloves, 4 large potatoes (thickly sliced), bouquet garni (1 bay leaf, 1 sprig thyme, 1 sprig parsley, 1 sprig celery: tied together or wrap in cheese cloth for easy removable), 2 carrots (scrubbed and coarsely chopped), 6 peppercorns (or ground pepper to taste), stalk of celery (if available), 10 C water, any available root vegetables (except beets) coarsely chopped

1. Combine all ingredients in a large soup pot, bring to a boil, then lower heat, cover, and simmer for 45 minutes to an hour.

2. Strain solids through a colander, pressing out as much liquid as possible; discard the solids.

3. Covered and refrigerated this stock will keep for 3-4 days; it also freezes well.

[V] Mushroom Stock

Ingredients: 2 pounds mushrooms (well washed), 2 onions, 2 quarts water, 1 t salt

1. Quarter mushrooms and finely chop, transferring to a stockpot.2. Finely chop onions and add to mushrooms with water and salt.3. Simmer mixture, uncovered, 2 hours.4. Pour stock through a large fine sieve into a large bowl, pressing hard on solids. Use

as a soup base or for rice.

[M] Chicken Stock (epicurious.com)

Chicken stock is made with chicken bones, vegetables, herbs, and spices. Typically necks, backs, and wing tips are used for stock, but it helps the stock to have a few carcasses as well. Cut the carcasses into 3-4 pieces before using. You can freeze carcasses from roast chicken dinners for use later. You can make stock from raw chicken bones, cooked chicken carcasses, or a combination of both.Ingredients: 3 lbs chicken bones (backs, necks, carcasses, and/or wing tips), 3 quarts cold water, 2 large onions (unpeeled, scrubbed, and coarsely chopped), 4 stalks celery (coarsely chopped, if available), 3 medium carrots (coarsely chopped), 2 cloves garlic (crushed), 3 dried bay leaves, 8 fresh parsley stems, 2 whole cloves, 2 t black pepper, salt

1. Place the chicken bones in large stockpot, add the cold water, and bring to a boil, stirring occasionally with a spoon and skimming the white form from the top of the stock. (Using a ladle and circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.) Turn down to a simmer and skim again. It is important to have a clean stock before you add the other ingredients. As the foam is impure, it should not be cooked into the stock, and if you leave it until you add the herbs and spices you will end up skimming them off, altering the flavor of the recipe. There is no need to skim the fat, however: it will flavor the stock during the cooking and can be removed after straining.

2. Add the onions, celery (if available), carrots, garlic, bay leaves, parsley stems, cloves, and ground pepper, and simmer slowly for 3 hours, stirring gently a few times. Top the stock off with water if the level goes below the bones. Towards the end of the cooking time, season the stock lightly with salt and start tasting for doneness.

— 39 —

3. Strain the stock through a fine-mesh sieve. If you are not going to use it within the hour, chill it as quickly as possible. You can skim the fat while it is still warm, but it is easiest to wait until the fat solidifies at the top of the chilled stock, then just remove it in one piece. Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

[M] Chicken Soup (Jenny Tolley, A3)

Ingredients: one ⅓ kg chicken (cut up), 4½ C water, 1 t salt, 1 stalk celery (cut up), 1 medium carrot (chopped), ½ t pepper, 1 small onion (chopped), 1 sprig parsley, 1 C noodles (optional)

1. Boil chicken in water. Add remaining ingredients and heat to boiling. Skim foam from stock. Reduce heat. Cover and simmer 45 minutes or until chicken is cooked.

2. Add uncooked noodles if desired and boil until noodles are done.

[M] Beef Stew (Wayne Purves, A5)

Ingredients: 1 kg beef, 2 T ground red pepper, ½ kg carrots, 4 T flour, 1 T chili powder, 1 kg potatoes, ¼ C oil, salt & black pepper, 2-3 peppers, 1½ L waters, 2 T balsamic vinegar, 2-3 tomatoes, 2 bouillon cubes (beef), 1 C red wine, 2-3 onions

1. Cut beef into small chunks (½×½ inch or larger). Put the flour and cubed beef into a plastic bag and shake until the beef is well coated with flour.

2. Heat the oil in a large pot and add the beef. Brown the beef while stirring. Add water, bouillon, and spices, and simmer about 1½ hours.

3. Chop carrots and add to the pot. Cut potatoes and add (the carrots will need about 5 minutes more cooking than the potatoes).

4. After 15 minutes of cooking, chop and add all remaining ingredients. After 5 more minutes of cooking, remove from heat and cool. If you can, prepare this dish and leave sitting overnight in the refrigerator for the flavors to develop.

[M] Beef or Pork Stew (Wendy Schmidt, A8)

Ingredients: 2 T flour, ½ kg beef or pork (cubed), 2 T cooking oil. 3½ C tomato juice, ½ C onion (chopped), 2 t bouillon (crushed, preferably beef), 2 cloves garlic (minced), ½ t dried basil (crushed), ½ t dried thyme (crushed), 2¼ C potatoes (peeled and cubed), 2 C carrots (sliced), 1 C celery (sliced, if available)

1. Place flour in a plastic bag, add meat cubes and shake to coat.2. In a large saucepan brown meat, half at a time, in hot oil. Return meat to the

saucepan when all is brown.3. Add tomato juice, onion, bouillon granules, garlic, & thyme. Bring to a boil.4. Reduce heat; cover and simmer 1-1¼ hours for beef (30 minutes for pork) or until

meat is nearly tender. Add potatoes, carrots, and celery. Cover, simmer 30 minutes more. Skim fat. Serves 4.

[B, V] Lentil Soup (Lisa Scorsolini, A5)

Ingredients: ½ lbs. lentils, 2 carrots (chopped or sliced), 1 clove garlic (crushed), 6 C water (+ 3 veggie bouillon cubes) or 6 C stock, 1½ t salt, ½ t dried oregano, ½ C parsley (minced), ½ C green onions (sliced), 1½ C tomato juice, 1 T oil (or margarine or butter [not vegan]), dash pepper

— 40 —

1. Combine lentils and water/stock in a large pot and & cook for 30 minutes or until lentils are tender.

2. Add remaining ingredients and bring to a boil. Reduce heat and simmer until the carrots are tender. Taste for seasonings.

[V] Spinach & Lentil Soup

Ingredients: 1 onion (chopped), ¼ C olive oil, 2 carrots (diced), 2 stalks celery (chopped, if available), 2 cloves garlic (minced), 1 t dried oregano, 1 bay leaf, 1 t dried basil, 2 C crushed tomatoes, 2 C dry lentils, 8 C water, ½ C spinach (rinsed and thinly sliced), 2 T vinegar or lemon juice, salt & pepper to taste

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

[B] Split Pea Soup

Just one half cup of cooked split peas provides nearly one-third of your daily fiber requirements. Fiber may slow the release of blood sugar into your bloodstream, keeping your energy high.Ingredients: 2 C dried split peas, 2 bouillon cubes, ½ C onion (chopped), 1 clove garlic (minced), ½ C carrots (chopped), 1 t sugar, 1 bay leaf, 2 T butter, 2 T flour, dash of red pepper (optional), 1 C celery (optional, chopped), 1 C cubed ham (optional)

1. In a large stockpot/saucepan, add 10 cups of water, bouillon cubes, 2 cups of split peas, and optional cubed ham; cook covered over low heat for 2½-3 hours.

2. Add chopped onions, carrots, bay leaf, garlic, sugar, and optional celery and red pepper and cook for another ½ hour or until tender.

3. Melt butter then blend with the flour; mix butter/flour mixture into split pea soup, cook for a minute or two longer, remove the bay leaf, then serve hot; makes about 8 cups.

Mini-Minestrone (Heidi & Jim Wilton, A6s)

Ingredients: 4 C chopped veggies (any variety), 4 cloves garlic (minced), 3 pinches of dried herbs (Italian spice, etc), ½ C cooked kidney beans, salt & pepper, ½ C cooked chickpeas, spaghetti (broken in 2-3 inch pieces or 2 C of any noodle), 5 C water, 5 C water + 2½ bouillon cubes (or 5 C stock), ½ C cheese (grated), 1 medium onion (chopped), fresh spinach (optional)

1. In a saucepan, sauté the onions, and garlic in oil until soft; remove from heat.2. In a large pot, combine all ingredients, except cheese.3. Heat until veggies and noodles are tender.4. Remove from heat and sprinkle cheese on top of each filled bowl. Wonderful with

garlic and cheese bread and red wine.

— 41 —

Cream of Tomato Soup (Teresa Kornegay, A2)

Ingredients: 2-3 cloves garlic, 1 kg tomatoes (peeled if you want), 1 T salt, 1 onion (chopped), 3 T flour, 2 C milk, 2 T butter, 2 T sugar, fresh herbs, chopped

1. Mash peeled tomatoes with a fork.2. Sauté garlic and onions in butter for 4 minutes over medium-low heat. Add flour, sugar,

and salt to garlic/ onion mixture and simmer over low heat. It will form a glue-like substance but donʼt panic.

3. Add tomatoes and bring mixture to a boil over medium-high heat. Once it comes to a boil, add milk and simmer over low heat.

4. Garnish with fresh herbs if desired; serves 3.

[B] Almost-Instant Tomato Soup (Elvira Dana, A13)

Ingredients: 3 C tomato juice, 1 C cream or milk, 2-4 T sugar, 1-2 t salt

1. Heat tomato juice, sugar, and salt to boiling.2. Remove from heat and slowly stir in cream or milk; serves 4

[V] Tomato Bulgur Soup (Moosewood Low-Fat Favorites)

Ingredients: 3 C water, 3 C water + 1½ bouillon cubes (or 3 C stock),¼ C bulgur (cracked wheat), 2 C tomatoes (chopped), 2 large garlic cloves (minced), 1 C onions (chopped), 1 t salt, 1 C carrots (diced), 1 t fresh dill, ¾ C celery (diced; optional), pepper

1. In a large soup pot, combine stock or water, onions, carrots, celery, garlic, salt, and dill.

2. Bring to a boil then reduce heat, cover, and simmer gently for about 5 minutes.3. Stir in tomatoes and add bulgur; mix well.4. Return to a boil and simmer, covered, for about 15 minutes or until the bulgur is

tender; add pepper to taste; 4-6 servings.

[V] Roasted Tomato and Red Pepper Soup (Michelle Ryan, A6)

Ingredients: 1 kg tomatoes, halved and seeded, 2 T olive oil, ¾ kg red peppers (roasted ), ½ t salt, 1½ C tomato juice, ¼ t pepper, 1 C onion, chopped, seasonings to taste, 4 garlic cloves (minced)

1. Peel and chop roasted peppers and tomatoes.2. Place half of chopped peppers and half of chopped tomatoes in a bowl and mash

with potato masher.3. Heat oil in a saucepan over medium-low heat. Add onion and garlic; cover and cook

5 minutes.4. Add mashed vegetables, remaining chopped bell peppers and tomatoes, tomato

juice, salt, and pepper; cook over medium heat until thoroughly heated; makes 5 cups.

— 42 —

Green Tomato Soup (Andrew Morgan-A3)

Ingredients: 3 C green tomatoes (peeled and chopped), 1 t sugar, 3 T butter, 1 onion (sliced), ¼ t pepper, 3 T flour, ¼ t cinnamon, 4 C water, 4 C milk, pinch of ground cloves, 1 t soda

1. Place tomatoes, onion, cinnamon, cloves, sugar, pepper, and water in a saucepan. Bring to a boil and simmer 20 minutes. Add soda.

2. Melt butter in a separate pan, stir in the flour and blend well. Add milk and cook, stirring constantly until creamy. Add the green tomato mixture. Mix thoroughly. Salt to taste and serve immediately.

Pumpkin or Squash Soup (Joy of Cooking)

Ingredients: 3 C pumpkin or squash (cooked), 3 C milk, 1 T butter, 1 T sugar, pinch of cinnamon (optional), ½ C cubed ham (optional), salt & pepper to taste

1. Cook the pumpkin or squash by slicing it in half (remove all the seeds and stringy fiber around seeds; seeds can be preserved by toasting), placing it on a greased baking sheet, and baking in a 350°F/180°C oven until easily pierced with a fork. Let cool then scoop out pumpkin out of shell.

2. Scald the milk in a saucepan over medium-high heat, turn down the heat to low and add the pumpkin, butter, sugar, salt and pepper, and optional cinnamon and ham.

3. Heat through but donʼt allow to boil, serve at once; 4 servings.

Greek Lemon Soup (Christy & Matt Schindler, A5s)

Ingredients: 3 C water, 3 C water + 1½ bouillon cubes (or 3 C stock), 2 large eggs, ¼ C lemon juice, ½ C rice, salt & pepper to taste, fresh parsley or fresh dill

1. Bring stock and rice to a boil. Reduce heat and cover, simmer 20 minutes.2. Whisk eggs and lemon juice together until uniform in color. Stir 2 T of hot stock into

egg mix. Gradually pour egg mixture into hot, not boiling, soup, stirring constantly.3. Season with 1-2 T lemon juice. Salt and pepper to taste. Garnish with chopped fresh

parsley or fresh dill.

☞ French Onion Soup (Lisa Scorsolini, A5; rev. Patrick Findler, A16)

Ingredients: 1 C butter, 1 kg onions (thinly sliced), 1 C red wine, 4 C water, 4 C water + 2 bouillon cubes (or 4 C stock, preferably beef, but vegetable works too), 1½ t salt, garlic to taste

1. Combine the butter and onions in a skillet. (Add minced garlic if using.) Cover and cook slowly for about 45 minutes.

2. Stir in wine, then add the water or stock. Heat to boiling, then reduce heat and simmer about 1 hour.

Variations: Toast slices of bread in the oven or in a pan until they are dry and crisp. Put one slice in each bowl of soup. Sprinkle toast with grated cheese and ladle hot soup over itOr, pour soup into a casserole dish and float enough toasted bread on top to cover. Sprinkle liberally with grated cheese and heat in 425°F/220°C degree oven for 10 minutes, or until the cheese bubbles. Serve from the casserole dish

— 43 —

German Potato Soup (Lisa Scorsolini, A5)

Ingredients: 4 medium potatoes (peeled and diced), 3½ C water, 1 onion (sliced), 1 T butter, 1 t salt, 1 T flour, dash pepper

1. Combine the potatoes, sliced onion, salt, pepper, and 3½ C water in a saucepan. Cook until the potatoes are tender (save liquid).

2. Heat butter and flour in a second saucepan. Allow butter and flour to brown, stirring constantly.

3. Add 3 C liquid drained from the potatoes to the butter/flour mixture. Cook and stir until smooth. Add potatoes and onions and heat through.

[B] Idaho Potato Soup (J-P Anderson, A8)

Ingredients: 5 medium sized potatoes (cubed and peeled), ½ L water, 1 medium sized carrot (grated), 1 t salt, 1½ stalks chopped celery (if available, 1 t pepper, 2 sprigs parsley (chopped), dash of paprika, 1 large onion (chopped, but not finely diced), 1½ liter milk

1. Bring milk, water, potatoes and onion to a boil. 2. Add grated carrots, parsley, celery, salt, pepper, and butter. (Omit vegetables for

Cream of Potato Soup.) 3. Boil until potatoes are soft. Serve with paprika sprinkled on top. 4-6 servings.

[B] Vichyssoise (Jenny Tolley, A3)

Ingredients: 4 onions (sliced), 1 t salt, 1 t chives (chopped), ½ C butter, water, pepper to taste, 1 kg potatoes (peeled and sliced), 2 C milk

1. In a saucepan, sauté onions in butter. Add potatoes, salt and water to barely cover. Bring to a boil, reduce heat and cover; simmer 45 minutes

2. Strain through a sieve. Cool and chill 1 hour. Stir in milk. Sprinkle with chives and pepper; serve cool. Serves 10.

[M] Ham, Cabbage, & Bean Soup (Aaron Martinez & Salena Bailey, A10s)

Ingredients: ½ head cabbage (cut into ½ inch strips), 1 C onion (chopped), 2 cloves garlic (minced), 2 carrots (chopped), 1 medium potato (peeled and cubed), 8 C water, 8 C water + 4 bouillon cubes (or 8 C stock), ½ t dried marjoram (or any dried Italian herb), ¼ t dried thyme, 1 bay leaf, 1½ t salt, black pepper (to taste), 2 C cubed ham, 3-4 C cooked beans

1. In a large soup pot, combine vegetables, stock, marjoram, thyme, bay leaf, salt, and pepper.

2. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 30 minutes.

3. Add ham and beans and simmer until flavors are blended, 30 to 40 minutes longer. Remove and discard bay leaf before serving.

— 44 —

☞ [A, V] Borsch (Lilit Tigranyan, Goris Host Family)

Ingredients: 2 kg cabbage (shredded), 1 onion (chopped), 3 hand-sized potatoes (washed, peeled, cubed), 1 big beet (washed and shredded), 2 medium carrots (washed and shredded), 2 T tomato paste, water or broth to cover (use vegetable broth; not needed if using meat), 3 bay leaves, oil (about 4 T, divided), salt & hot paprika to tasteOptional ingredient: 1 kg meat (beef or chicken)

1. If using meat, cut up the meat the night before into goods-sized pieces and boil it until itʼs cooked. Set aside.

2. In a different pot, fry onion in oil until translucent. Add shredded cabbage. Cook uncovered until cabbage looks wilted. Cover with water (or vegetable stock if not using meat).

3. If using meat, add at this point; stir, and strain the meat-cooking water (broth) into the pot.

4. Simmer for 45-50 minutes.5. Add 2 big T oil, and the shredded beet & carrots. Simmer for 15 more minutes.6. Add tomato paste and salt & hot paprika to taste. Add a small handful of chopped

green herbs (e.g. cilantro, parsley, basil, dill), if desired.

[A, M] “Orange Soup” (Lilit Tigranyan, Goris Host Family)

Also known as սաուզ/sauz. This is that orange-colored soup your host family always makes.Ingredients: 1 kg potatoes (peeled and halved; soak them in water after peeling and halving), 1 onion (chopped), 1 T tomato paste, 1 t sugar, 2 T chopped fresh parsley, ½ kg meat (chicken or beef, boiled: retain the stock), oil, salt & hot paprika & black pepper to taste

1. In a large pot, fry onion in oil over low heat. Mix the tomato paste with a bit of water and add to pot. Add the potatoes and pre-cooked meat. Stir

2. Add sugar and strained stock. Be sure the stock is still warm from cooking the meat.3. Cook over medium-low heat until the potatoes are done. Add chopped parsley, salt &

hot paprika & black pepper to taste.

[B] Mashed Potato Soup (Patricia Butler, A14)

Ingredients: 4 medium potatoes, ¼ tsp thyme, 1 medium onion (chopped),¼ tsp celery seed or 1 stalk chopped celery (if available), 2 T butter, salt & pepper to taste, 2 cloves garlic, 1 ½ cup milk or 2 T milk powder, ¼ cup fresh or 2 T. dried parsley, 2 medium carrots

1. Peel and place potatoes in a pot. Add just enough water so that the top potatoes are mostly underwater. Cover and boil until cooked but not mushy.

2. While potatoes are cooking, sauté the onions, garlic, celery, thyme, parsley and carrots until tender.

3. Remove half the potatoes from the water and cube them. Mash the other half with the water until a smooth potato base is formed. Add milk, or if using dried milk, add powder and enough water to form a thick soup. Add the sautéed mixture, cubed potatoes, and salt and pepper. Serves 4-6.

— 45 —

Winter Veggie Soup

Ingredients: 4 t butter, 3 C leeks or onions, 1 C celery (or other veggie), 1½ t dried tarragon (or mixture of herbs), ½ t thyme (or other green), salt & pepper, 5 C water, 5 C water + 2½ bouillon cubes (or 5 C stock), 2½ C potatoes, ½ kg spinach (rinsed & cooked), ½ C cream or milk, 4 slices bacon [Y] (optional)

1. Cook optional bacon, add butter. When melted add onions and celery; cook about 15 minutes, season with all spices.

2. Add stock and chicken, cook 15-20 minutes. Add spinach (make sure itʼs chopped well). Cook on low heat and add cream. Heat, but do not boil. Serve hot.

[B] Winter Warmer Soup (Heidi & Jim Wilton, A6s)

Ingredients: 2½ pints water, 1 turnip (chopped), 1 oz cabbage (shredded), 1 oz barley or rice, 1 onion (diced), 1 carrot (chopped),1 bouillon cube, parsley, salt & pepper to taste, ½ kg lamb (optional)

1. Combine ingredients & simmer for 1 hour. Come home from work on a snowy day and warm up!

[B] April’s Corn Soup (April West, A15)

Ingredients: 1 small can of corn, water, 1 T potato starch, 1 chicken bouillon cube, 2 eggs, 1 T sugar

1. Mix one small can corn with one small can water.2. Add a tablespoon of potato starch and a chicken bouillon cube. Bring to a boil and

cook until thickened3. Beat two eggs in a separate bowl and add with one tablespoon of sugar. Cook until

eggs are done

Zucchini Garden Chowder (Ryan Kinkaid, A6)

Ingredients: 1 medium zucchini (chopped), 1 t salt, 1 can evaporated milk or 1 C milk, 1 medium onion, chopped, ¼ t pepper, 1 can of corn, 2 T fresh parsley, minced, 3 C water, 2 C cheese, grated, 1 t dried basil, 1½ bouillon cubes, pinch sugar, 1/3 C butter, 1 t lemon juice, chopped parsley for garnishing, ⅓ C flour, ½ kg tomatoes (chopped)

1. In a large saucepan over medium heat, sauté the zucchini, onion, parsley, and basil in butter until vegetables are tender.

2. Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes

3. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.

4. Just before serving, stir in cheese; add sugar and garnish with parsley if desired. 8-10 servings.

☞ [A] Spas (Heatherly Lewis, A3)

Սպաս/spas (sometimes pronounced səpas), otherwise known as թանով/pʼanov.

Ingredients: ½ C wheat (or rice), 1-2 T flour, 1 L մածուն/macun (well-stirred), 1 onion (sautéed or raw: optional), 1-2 C cold water, chopped fresh cilantro (optional), 1 egg (beaten)

— 46 —

1. Cook the wheat as you would cook rice. When finished, remove from heat and let cool a little. Add the մածուն/macun, water, egg, and flour. Mix well, until there are no lumps and it doesnʼt separate.

2. Heat on a low flame, stirring constantly to avoid separation of մածուն/macun and water. When the soup boils, add the onion and cilantro. Let boil for 5 minutes, watching closely (it will boil over) and stirring constantly.

[B] Cucumber Soup (Colleen Hardin, A10)

Ingredients: 2 medium cucumbers, 1 qt buttermilk or milk, 1 T green onion, (chopped), 1 t salt, ¼ C parsley (chopped)

1. Pare cucumbers, remove seeds, and grate to make 1 to 1½ cup. Add remaining ingredients; mix well.

2. Cover and chill about 4 hours. Mix again just before serving. Serve with parsley sprigs; 8-10 servings.

Gazpacho (Heidi & Jim Wilton, A6s)

Ingredients: 2 C tomatoes (peeled and chopped), 3 T herbs (dried or fresh), 1 tomato (chopped), 1 T vinegar, 1 cucumber (peeled and chopped), 1 T good wine, 1 onion (chopped), 1 t lemon juice, 1 green pepper (chopped), salt & pepper, 1½ C water, 1½ C water + 1 bouillon cube (or 1½ C stock)

1. Do your best to puree together (maybe mash) the tomatoes, herbs, vinegar, wine, lemon juice, and water or stock

2. Cover and chill for a minimum of 1 hour3. Add the chopped cucumber, pepper, onion, and 1 chopped tomato4. Enjoy cold with fresh bread and wine

Salad DressingsNote: mix seasonings with vinegar before adding oil to your salad dressing. Oil coats the herbs and traps the flavors.

[V] Vinaigrette (The Joy of Cooking)

Ingredients: ¼ t salt, ¼ t pepper, 6 T olive oil, 2-3 T vinegar or lemon juice, 1 t mustard (dijon if available), 1 clove garlic (crushed: optional)

1. Combine salt, pepper, 1 T olive oil, and 1 T vinegar in a bowl. Beat well with a whisk or fork until smooth.

2. Add 2 more T olive oil, beat well again.3. Add the last 3 T olive oil and the last T vinegar; add the garlic and mustard. 4. Place dressing in a jar; shake before using.

Blue cheese dressing (Colleen Hardin, A10)

Ingredients: 1 C crumbled blue cheese, 2 C mayonnaise, ¼ C vinegar, 2 T sugar, ½ C sour cream, 1 clove garlic (minced)

— 47 —

1. Mix all ingredients together; beat until fluffy. Chill.

[V] Creamy French Dressing (Better Homes & Gardens)

Ingredients: 2 T sugar, ¼ t dry mustard [US], 3 T vinegar, ⅛ t garlic powder, 2 t paprika, dash ground red pepper, 1 t Worcestershire sauce ([Y] recipe will be vegan if this is [US]), ¾ C salad or olive oil, ¼ t salt

1. In a small mixing bowl, combine sugar, vinegar, paprika, Worcestershire sauce, salt, mustard, garlic & red pepper.

2. Add oil in a thin stream, mixing the whole time. Mix for 2-3 minutes.3. Cover and store in the refrigerator up to 2 weeks. Stir before serving. Makes 1½

cups.

Creamy Italian Dressing

Ingredients: ¾ C mayonnaise, ¼ t dried oregano (crushed), ¼ C sour cream, ⅛ t salt, 2 t white vinegar, ⅛ t garlic powder, ¼ t dry mustard [US], 1-2 T milk (optional), ¼ t dried basil (crushed)

1. In a mixing bowl, stir together mayonnaise, sour cream, vinegar, mustard, basil, oregano, salt, and garlic powder.

2. Cover and store in the refrigerator up to 2 weeks. If necessary, stir in milk to make desired consistency. Makes 1 cup.

Thousand Island Dressing (Better Homes & Gardens)

Ingredients: 1 C mayonnaise, ¼ C hot pepper sauce (Tabasco, MiviMex, etc.), 1 hard-boiled egg (finely chopped), 2 T olives (finely chopped: okay to use pimiento-stuffed),2 T green pepper (finely chopped), 2 T onion (finely chopped), 1 t Worcestershire sauce [Y], 1 T milk

1. Combine mayonnaise and pepper sauce.2. Stir in egg, olives, peppers, onion, and Worcestershire sauce.3. Cover and store in the refrigerator up to 1 week. If necessary, stir in milk to make

desired consistency.

[B] Spicy Dressing for Spinach Salad (Lindsey Smith, A9)

Ingredients: ½ C mayonnaise, 2 T apple cider vinegar, ½ t salt, ½ t hot pepper sauce (Tabasco, MiviMex, etc.)

1. Combine all ingredients and stir well. Keeps for a week or more in a closed container in the refrigerator (which is longer than the spinach will keep).

[B, V] Sesame Dressing (Meaghan Corwin, A16)

Ingredients: ¼ C tahini [Y], 2 cloves garlic (minced), 2 T white vinegar (or to taste), ¼ t salt, 4 T olive or vegetable oil (or enough to make desired consistency)

1. Mix all the ingredients well. Adjust salt/garlic/vinegar/oil to taste.2. Cover and store in the refrigerator up to 1 week.

— 48 —

Yogurt Dressing (Barbara Harrington, A17)

Ingredients: 1 C yogurt, 2 T lemon juice, 1 t dijon-style mustard (Y), 2 t greens (chopped, ideally parsley & chives).

1. Mix ingredients and serve over spinach, tomatoes, cucumbers, etc.

Salads[B, V] Elementary Green Salad (Meaghan Corwin, A16)

Ingredients: 1 bunch lettuce greens (e.g. romaine, mesclun, spinach, lettuce), 1 C mixed chopped vegetables (e.g. carrots, onions, celery, cauliflower, cucumber, mushrooms, beets (cooked or pickled), pickles), 2 T seeds (e.g. sunflower, poppy, sesame), ½ C protein (e.g. cooked beans, cubed cheese, cubed cooked meat), ¼ C dressing

1. Wash all vegetables thoroughly. If serving immediately, cut the lettuce greens into bite-sized pieces. If salad wonʼt be served immediately, you might want to tear the lettuce to prevent discoloration.

2. Put chopped lettuce into a large bowl. Pile chopped vegetables, seeds, and protein on top. Pour on dressing and toss gently. Experiment with different combinations to find what you like best. Serves 2-4.

[A, V] Aveluk Salad (Susanna Yeghiazaryan, Health Programmer)

Ingredients: 100 g dried aveluk, 50 g onions (chopped), 20 g oil, salt & pepper to taste

1. Boil aveluk until soft, drain, and chop into small pieces.2. Sauté onions in oil, add aveluk, salt & pepper, mix well and let simmer for several

minutes. Serve cooled.

[A] Shredded Beet Salad (Katrina Wardrip, A9)

Ingredients: 1 kg beets, 2 cloves garlic (minced), 1 C mayonnaise or sour cream, ¾ C chopped walnuts

1. Boil beets until soft. Let cool, then grate into a bowl.2. Mix beets with garlic and chopped walnuts, then stir in mayonnaise or sour cream.

[A, B, V] Shredded Carrot Salad (Katrina Wardrip, A9)

Ingredients: 1 kg carrots (grated), 2 cloves garlic (minced), 1 C oil (or sour cream: not vegan), salt to taste

1. Stir ingredients together and serve.

[A] Asparagus & Egg Salad (The Cuisine of Armenia)

Ingredients: ½ kg asparagus, 2 hard-boiled eggs (chopped), 2 T finely chopped parsley, 3 T olive oil, 2 T wine vinegar, 1 clove garlic (mashed), salt to taste

— 49 —

1. Cut off tough asparagus ends, and cut asparagus into 1” pieces. Cover with boiling salted water and boil, uncovered, about 3 minutes or until tender.

2. Drain and cool asparagus.3. In a salad bowl combine asparagus, eggs, and parsley. 4. Beat together the olive oil, garlic, vinegar, and salt until blended. Pour over

asparagus and eggs. Serve immediately.

[A] Beet Salad, Andrew Morgan-A3

Ingredients: 1 large beet, 4 handfuls cilantro, salt to taste, 4 large potatoes, 3-4 pickles, 2 handfuls cooked red beans, 3-4 T oil

1. Boil then peel beet and potatoes separately.2. Dice the beets and potatoes into small cubes; chop the cilantro and pickles finely. Mix

together and add beans, add salt and oil separately.

Roasted Beet and Walnut Salad (Christy & Matt Schindler, A5)

Ingredients: 8-10 medium beets (about 1 kg), salt & pepper to taste, 2 T cider vinegar, ¼ C olive oil, 1½ t spicy mustard [Y], ½ C coarsely chopped walnuts, ½ t sugar, 4 oz. blue cheese (coarsely crumbled), 1-2 cloves minced garlic (optional)

1. Preheat oven to 350°F/180°C2. Rinse beets and trim stem ends and roots to 1 inch. Wrap the beets individually in foil

(or put them in a tightly covered pan). Place them on a baking sheet and roast until tender, about 1-1½ hours. Remove beets from oven and set aside until they have cooled enough to handle. Unwrap the beets and slip the skins off.

3. Dressing: Whisk together the vinegar, mustard, sugar, garlic, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil and whisk until thickened. Set this aside

4. Cut the beets into ½ inch pieces and place them in a bowl. Add dressing and toss to coat. Just before serving, toss in walnuts and sprinkle with blue cheese

[B] Carrot-Raisin Salad (Jacki Lovisone, A5)

Ingredients: 1 C մածուն/macun, ¼ C honey, 3 C carrots (grated), ¼ C raisins, ¼ C grated Parmesan cheese (optional)

1. Combine մածուն/macun and honey and mix well. Add carrots, raisins, and optional cheese. Chill. Serve.

[B] Egg Salad (Christy & Matt Schindler, A5s)

Ingredients: 10 hard boiled eggs (diced), 1 T chopped green onion, ⅔ C mayonnaise, 2 t vinegar, ⅓ C green or red sweet pepper (chopped), 1½ t dry dill (or 1 T fresh), ⅓ C onion, chopped, ⅛ t black pepper, 2 T lemon juice, salt to taste

1. Prepare hard boiled eggs.2. Mix all ingredients except green pepper, onion, and eggs3. Next, add the remaining ingredients and toss lightly4. Serve with fresh bread and lettuce, when available

— 50 —

Cabbage Salad (Richard & Alverta Staggs, A10s; Andrew Morgan-A3)

Ingredients: ½ head of cabbage (shredded), salt & pepperPossible Additions: 4 green onions or 2 regular onions (chopped), 1 package of prepared chicken-flavored Ramen noodles, ½ C toasted chopped nuts (any kind), 3-4 carrots, dill and/or cilantro to taste, chicken breasts (cooked and diced), 1 C celery (finely chopped)

1. Mix ingredients,using as many of the possible addition ingredients as you like or have handy, and choose one of the three dressings.

2. Combine all dressing ingredients, mix well. Stir into the cabbage mixture immediately before serving.

Possible Dressing 1

2 T sugar½ C cooking oil1 t salt1 T vinegar½ t pepperseasoning package from Ramen noodles

Possible Dressing 2

pinch of salt2 pinches red pepper4 t tomato paste or red pepper pastevinegar or lemon juice2-3 T oil

Possible Dressing 3

½ C matsoon¼ t grated onion1 garlic clove (minced)pinch of ground cinnamon1 t lemon juice1 t of minced fresh cilantro ½ t ground cuminsalt to taste

[B] Coleslaw (Elizabeth Pou, A15)

Ingredients: 4 c. cabbage sliced thin or grated, ½ c. oil, 2 -4 carrots (grated), ⅓ C vinegar (preferably cider), 6-8 green onions (chopped), ½-1 t salt, chopped parsley or cilantro to taste, 3-4 t jelly or muraba, green pepper (optional), 1 -2 t dijon mustard

1. Combine vegetables in a mixing bowl.2. Put dressing ingredients into glass jar and shake well. Pour on veggies and toss.

[V] Sauerkraut Salad (Susanna Yeghiazaryan, Health Programmer)

Ingredients: 125 g sauerkraut (Malakani), 20 g oil, 40 g onions (chopped)

1. Mix ingredients and serve

Potato Salad, (Heidi & Jim Wilton, A6s)

Ingredients: 8 boiled potatoes (chopped), ¼ C yellow mustard [Y], fresh herbs (chopped), 10 green onions or onions (chopped), 4 hard boiled eggs (chopped), ½ C mayonnaise, 6 pickles (chopped, optional), salt & pepper to taste

1. Boil potatoes with skin on until soft. Prepare hard boiled eggs.2. Mix all ingredients together and chill in fridge. The longer it chills the better the flavor

Creamy Potato Salad

Ingredients: 6 medium potatoes, 2 stalks celery (thinly sliced), 1 medium green pepper, ⅓ C onion (chopped), 1¼ C mayonnaise, 1 T vinegar, 2 t prepared mustard [Y], 1 t salt, ½ t pepper, 6 hard-boiled eggs (coarsely chopped)

— 51 —

1. In a covered saucepan cook potatoes in boiling water for 20 to 25 minutes or until just tender; drain well. Peel and cube potatoes

2. In a very large bowl combine celery, green pepper, onion, mayonnaise, vinegar, Mustard, salt, and pepper. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours. Makes 12 servings.

[M] German-Style Potato Salad (Wendy Schmidt, A8)

Ingredients: 4 medium potatoes, 4 slices bacon [Y], ½ C onion (chopped), 1 T flour, 1 T sugar, ¾ t salt, ½ t celery seed, ⅛ t pepper, ½ C water, ¼ C vinegar, 1 hard-boiled egg, 2 T chopped parsley

1. In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until just tender; drain well. Cool slightly. Peel and slice potatoes. Set aside while preparing dressing

2. Dressing: In a large skillet cook 4 slices bacon until crisp. Drain and crumble, reserving 2 T drippings. Set bacon aside. Add chopped onion to reserved drippings. Cook until tender. Stir in flour, sugar, salt, celery seed and pepper. Stir in water and vinegar. Cook and stir until thickened and bubbly. Stir in potatoes and bacon. Cook for 2 to 3 minutes more or until heated through, stirring gently. Transfer to a serving bowl. Garnish with hard-cooked egg and parsley. Makes 4 servings.

[A] Potato Beet Salad (Veronica Meister, A3)

Ingredients: 3 medium beets, lots of tarragon, 4 potatoes, Armenian cheese, 2 pickles, 2 hard boiled eggs, green onions, մածուն / macun, sour cream, or mayonnaise, parsley, cilantro, or dill to taste, Tabasco sauce (optional)

1. Peel beets and potatoes. Boil them together; cool and dice2. Slice pickles, green onions, herbs (parsley, cilantro, or dill), tarragon, and cheese into

small pieces in a large bowl .Add cooled potatoes and beets. Add մածուն / macun, sour cream, or mayonnaise to taste. Season with salt, pepper, etc. and lots of Tabasco sauce

[V] Marinated Cucumbers in Dill

Ingredients: 2½ C sliced cucumber, ¼ t salt, ½ C vinegar, ¼ C sugar, 3 T chopped fresh parsley, 2 T water 1 T fresh dill, ¼ T white pepper (omit if unavailable)

1. Mix salt and water, let cucumber set there for 1 hour. Rinse and blot. Combine remaining ingredients in bowl and toss with cucumber. Chill at least 4 hours

☞ [B, V] Greek Salad (Teresa Kornegay, A2)

Ingredients: 4-6 ripe tomatoes, Feta cheese (optional: see note below), 2-3 medium cucumbers, black olives (if desired), 2 medium sweet onions, rosemary, olive oil, dill, vinegar

1. Cut tomatoes into wedges, the cucumbers into rounds, and the onions any way you want. Put tomatoes, cucumbers and onions in a bowl; sprinkle olive oil and vinegar lavishly. Mix and taste.

2. Cut Feta into squares and place on top of salad. Add olives, rosemary, and dill.Note: You can use Armenian Cheese: it works just like Feta. Just make sure to soak it in cold water to remove all the salt

— 52 —

[V] Red Pepper Salad (Jennifer Carter, A13)

Ingredients: 1 roasted red pepper, pinch cumin, 1 t pomegranate juice, pinch salt, 1 t oil

1. Mix all ingredients and chill. This is close to the Lagonid restaurant recipe.

[V] Tabbouleh (Jennifer Haile, A8)

Ingredients: 1 C boiling water, 2 T sliced olives (optional), 1 C chopped tomato, 1½ t olive oil, ¾ C raw bulgur (cracked wheat), ¾ C minced mint (optional), ½ C finely chopped fresh parsley, ¼ t salt, ¼ C lemon juice, 1 crushed garlic clove, 3 T minced onion or green onions

1. Combine boiling water and bulgur in medium bowl; Stir well. Let stand 20 minutes or until water is absorbed.

2. In another bowl, add and mix the remaining ingredients.3. Pour over the bulgur mixture and toss gently to coat. Cover and chill for 1 hour.

[V] Mjeddrah (Chris Cassell, A5)

Mjeddrah is traditionally eaten with a salad and the following dressing on top (like a tostada without the tortilla). Choose among lettuce, spinach, tomatoes, green onions, cucumber, radishes, bell pepper, and sprouts. For the dressing, combine ingredients and toss with saladIngredients: 1½ C lentils (rinsed), 2 large onions (coarsely chopped), 4 C water, ½ t salt, 3 3½ T olive oil, ¾ C brown rice [Y] (or white)Salad dressing ingredients: 3 T olive oil, ¼ t dry mustard, 2 T lemon juice, 1 clove garlic (minced), ½ t paprika, ¼ t honey

1. Bring lentils and water to a boil, then reduce heat, cover, and simmer for 25 minutes.2. Heat 2 T oil in a skillet and sauté onions and salt until onions are translucent.3. Heat remaining oil in another skillet and sauté rice for 3 minutes.4. Combine lentils, onion, and rice, cover tightly, and simmer until lentils and rice are

tender, about 1 hour. (Up to 2 C more water may be needed to cook the rice). Stir occasionally. Add more salt, if desired.

[B] Easy Rice Salad (John Schuchart, A6)

Ingredients: 1 T lemon juice, ½ t cumin and chili powder, ½ t oregano, 3 C cooked rice, 1¼ C salami (chopped and cooked), ½ C celery (chopped), ½ C onion (chopped), ¼ C olives (chopped), ½ t salt, ¼ C mayonnaise, 1 boiled egg (chopped)

1. Mix all ingredients then gently stir in mayonnaise.

[V] Red Bean Salad (Susanna Yeghiazaryan, Health Programmer)

Ingredients: 80 g cooked kidney or red beans, 25 g chopped onions, 15 g oil, 15 g vinegar, salt & pepper to taste, chopped cilantro

1. Mix cooled beans, salt, pepper, cilantro, onions, oil, and vinegar. Serve cooled.

— 53 —

Just Beanie (Andy Matestic, A6)

Ingredients: 3 T vinegar, 2 C chopped tomato, ½ t salt & pepper, 1 red onion (chopped), 1 cucumber (peeled and chopped), 1½ C cooked chickpeas, 2 T red wine, 4 C toasted bread cubes, 2 cloves garlic (minced), ½ C fresh herbs, 1 green pepper (chopped), ½ C grated cheese, 2 T oil

1. Combine all ingredients except chickpeas, bread cubes, herbs, and cheese. Toss to coat. Marinate 2 hours. Add remaining ingredients and toss.

Fruits, Vegetables, & VegetarianNot all the vegetarian dishes in this cookbook are collected in this section; they are scattered throughout in other sections. Any recipe without an [M] at the beginning is vegetarian-friendly; those with a [V] at the beginning are vegan-friendly. The fruit recipes in this section tend to be savory or intended as an accompaniment to the main course; sweeter, dessert fruit recipes can be found in the “Fruit Dessert” section.Pickles and other vegetable preserves can be found in the “Preserves & Preserving Food” section.

Fruit Pizza (Patti Hachiya, A15)

Ingredients: 1 pizza crust, goat cheese, olive oil, sliced fruit, tarragon or basil or parsley, black pepper

1. Spread olive oil on crust. Bake until pale brown.2. Put cheese on pizza, top with fruit slices.3. Sprinkle with chopped greens and black pepper.4. Bake until crust is browned.

[A] Vegetable Cutlets (Nara Martirosian, Goris counterpart)

Ingredients: 6 potatoes (peeled and grated), 2 carrots (peeled and grated), 2 onions (peeled and minced), 2 green peppers (minced), 1 handful herbs (cilantro/parsley/basil/dill, chopped very finely), 3 eggs (beaten), salt & pepper to taste, cooking oil/shortening (Aftab)

1. Be sure to drain the grated potatoes. Then mix all of the vegetables in a large bowl. Add eggs.

2. Heat about ½ inch of oil in a skillet until very hot. Test a spoonful of batter. If it browns in about a minute, the oil is ready.

3. Drop ¼ cup of batter in the oil. Turn when brown and crisp and fry the other side. When finished, remove from oil and drain on napkins. Makes about 2 dozen cutlets.

Curry Stir-Fry (Dave Mitchell, A8 & Nancy Reinhart, A9)

Ingredients: 1 package sour cream, 1 t ginger [Y], 1-3 t curry or to taste, 3 cloves garlic (chopped), 1 t cumin, salt & pepper to taste, 1 t crushed red pepper, sautéed vegetables of choice

1. In a fry pan, add sautéed vegetables, sour cream, and a little water; cook over medium heat until the sauce has reduced to desired consistency

2. Add spices and serve over rice

— 54 —

Asparagus

When the asparagus appears in April it means that winter is starting to wind down. Eat your greens: you havenʼt been able to all winter!Ingredients: asparagus, butter (optional), garlic (minced) to taste, salt

1. Wash asparagus and trim away tough ends.2. Boiled: cover asparagus in a pot with salted water. Boil until asparagus is bright

green. Drain and serve immediately.3. Fried: melt butter in a frying pan over medium heat. Fry asparagus in butter until

bright green or slightly charred. Serve immediately.

[V] Aveluk and Peanut Stir Fry (Katrina Wardrip, A9)

Ingredients: 1 braid of aveluk, 2 T tomato paste (optional), 1 C roasted peanuts, 1 clove garlic (chopped), 2 T olive oil

1. Boil aveluk until soft, then drain.2. Heat oil and garlic in a saucepan, add peanuts and aveluk. Stir in optional tomato

paste.3. Serve over white rice.

Beets

Ingredients: beets, salt & pepper, butter, chopped parsley

1. Cut off all but 1 inch of the beet tops; do not pare or remove the roots2. Drop the beets into enough boiling water to cover them, and cook, uncovered, until

they are tender, allowing 30 minutes to 1 hour, depending on the age of the beets3. Drain them and drop them in cold water for a minute or two to cool them slightly, then

slip off the skins. Leave them whole, quarter or slice them4. Toss them with butter, salt and pepper, and some chopped parsley. Reheat them, if

necessary, before servingNote: for sugared beets, toss cooked, sliced beets with 2 T butter, 1 t sugar, and ½ t salt

[V] Beet (or Other) Greens

Ingredients: about 12 C torn greens, salt to taste

1. Wash beet greens in cold water, drain well. Remove stems and trim bruised leaves.2. Cook covered in a small amount of boiling salted water for 9-12 minutes or until

tender.

[V] Boiled Cabbage

Ingredients: head of cabbage, salt to taste

1. Cut the cabbage in half, cut away and discard the hard, whitish core. Slice into wedges.

— 55 —

2. Drop wedges into a large pot of boiling, salted water and boil until the cabbage is just tender, about 5-7 minutes. It should be crisp-tender and retain its color. Drain well.

[V] Skillet Cabbage (Teresa Kornegay, A2)

Ingredients: 4 C cabbage, 1 green pepper (chopped), 2 t sugar, 2 onions (sliced), 2 tomatoes (chopped), salt & pepper to taste, 1-2 T oil

1. Heat oil in a pan over medium heat2. Combine ingredients and sauté for about 6 minutes

Cooked Carrots

Ingredients: carrots (trimmed, peeled, and sliced), salt & pepper, 2 T butter, 2 T chopped parsley

1. Cook carrots, covered, in about 2 inches of boiling water until they are tender, about 10-12 minutes.

2. Drain and coat with butter and season to taste. Can also toss with 2 T finely chopped parsley.

[B] Carrots with Dill Butter (Carrie Dulin, A5)

Ingredients: 3½ C carrots (sliced), 1 T lemon juice, 2 T butter (softened), ¼ t salt, 1 T chopped fresh dill (or ½ t dried), ⅛ t pepper

1. In a medium saucepan cook carrots, covered, in a small amount of boiling water about 10 minutes or until crisp-tender. Drain.

2. Stir butter, dill, lemon juice, salt, and pepper into carrots; toss lightly to coat.

[V] Dijon-Herb Carrots

Ingredients: 1 C fresh parsley leaves, 6 large leaves of fresh basil, 1 clove garlic (minced), 1 T water, 2 t Dijon mustard, salt to taste, 1 T olive oil, 4 C carrots (sliced thickly on the diagonal)

1. Place the parsley, basil, garlic, water, mustard, and salt in a food processor and bland. Add the oil and blend until it forms a thick sauce. Alternatively, mince the parsley and basil. Combine the herbs, garlic, water, mustard, and salt in a small bowl. Whisk in the oil until well blended.

2. Steam the carrots in a large saucepan until tender, about 8-10 minutes. Toss carrots gently with the sauce and serve.

Sweet and Sour Carrots (Better Homes & Gardens)

Ingredients: 3 C carrots (sliced), 4 green onions (cut into ½-inch pieces), ¼ C unsweetened pineapple juice, 2 T honey, 2 T butter, 1 T vinegar, 1 t corn starch [Y] or potato starch, 1 t soy sauce [Y]

1. In a medium saucepan cook fresh carrots, covered, in a small amount of boiling water for 7 to 9 minutes or until crisp-tender.

2. Drain; remove from pan. In the same saucepan combine onions, juice, honey, butter, vinegar, corn/potato starch, and soy sauce. Cook and stir until bubbly. Add carrots. Cook and stir until heated through. 4 servings.

— 56 —

[V] Celery with Tomato (Matt Schindler, A5)

Ingredients: 3 C sliced celery, salt & pepper to taste, ½ C chopped tomato, 2 T water or stock

1. Put celery in a saucepan and scatter tomato over the top. Add the water or stock, salt, pepper, and cover. Simmer over low flame until celery is tender when pierced with a fork. Sprinkle with cheese, if desired, and serve.

Corn on the Cob

Ingredients: ears of corn (see note), butter (softened), salt

1. Just before cooking, husk the corn, pulling off all silky threads and cutting out any blemishes.

2. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off heat and keep the pot covered.

3. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without it becoming tough.

4. Serve with lots of butter and salt.Note: Armenian corn is feed corn, so it will always be tougher than American sweet corn. Aroma sells sweet corn, wrapped in plastic, in the dairy section.

[A, V] Vegetable (Easter) Dolma (Nara Martirosian, Goris Counterpart)

Ingredients: 3-4 kg cabbage head, 4 C bulgur (cracked wheat), ½ C oil, ½ bunch herbs (basil, parsley, cilantro: chopped finely), 1 500 g jar tomato paste, 1 onion (chopped finely), paprika (Armenian red pepper), salt

1. Bring a large pot of water to a boil.2. Peel outer leaves off cabbage and quarter. Blanch cabbage leaves (drop cabbage

leaves into boiling water for 1-2 minutes). Remove and drain.3. Sauté onions in oil. Add cracked wheat, herbs, salt and paprika. Sauté 5-10 minutes.

Wheat will not be cooked. Remove from heat.4. Take a cabbage leaf (remove hard stem if necessary) and place 1-2 T of wheat

mixture in the center of the leaf, and fold closed like an envelope. Place in the bottom of a large pot. Repeat with cabbage leaves until filling is gone. Pot should be half-way filled with dolmas

5. Add tomato paste and 1-2 C water (enough liquid to come up to the level of the stacked dolmas). Put a china plate directly on top of the dolmas (not sure what this does but I think it helps the dolmas keep their shape). Put lid on pot. Cook over medium/low flame one hour or until the wheat is cooked (dolmas will expand to almost fill the pot!). Check water occasionally and add more if necessary to keep the dolma from burning

[A, V] Lenten (Pasuts) Dolma (Susanna Yeghiazaryan, Health Programmer)

This is traditional Armenian dolma cooked for Lent period (40 days before Easter). It is cooked in large amounts with the intention to last throughout the Lent or to share with friends or neighbors.

— 57 —

Ingredients: 1 C cooked chickpeas, 1 C cooked lentils,1 C cooked kidney beans, 1 C ground wheat (ձավար/dzavar), ½ kg onions, ¼ L oil, 200 gr tomato paste, grape leaves or pickled cabbage leaves, salt and pepper to taste, dried herbs

1. Cook chickpeas, lentils, beans and ground wheat separately. Grind all and then mix.2. Fry onions in oil, then add salt, pepper, dried herbs, and tomato paste. Mix all

ingredients.3. Roll small amounts of mixture in grape leaves or cabbage leaves. Line the pot with

dolma. Cover dolma with enough warm water to cook (1-2 cups). Cook dolma until water boils down. If dolma is not cooked yet, add some more warm water and continue to cook.

[V] Roasted Eggplant (Moosewood Restaurant Low-Fat Favorites)

Ingredients: eggplant

[B] Oven method:

1. Preheat the oven to 400°F/205°C

2. Prick eggplant in several places with a fork, set it on a baking pan, and bake for about 1 hour, or until the skin is crinkled and the pulp is very soft

3. When the eggplant cools, halve it and scoop out the pulp for use in dips, spreads, and purees

Stove-top method:

1. Prick eggplant in several places with a fork, then wrap 3 times with aluminum foil

2. Place directly on oven burner and cook on medium heat; turn every 3-4 minutes to char evenly

3. When soft and collapsed (about 15-20 minutes), remove from heat

4. Peel back the foil, slice eggplant in half, and cool in a colander

Eggplant Supreme (Lisa Scorsolini, A5)

Ingredients: 1 T butter, chili powder, 1 eggplant (peeled and sliced ¼ inch thick), salt, 1 onion (finely chopped), 4-5 eggs, 1 large green pepper (thinly sliced)

1. Melt butter in skillet and place 4 slices of eggplant in the skillet. Add some onion and green pepper in the spaces between the eggplant slices. Add chili powder and salt

2. Meanwhile beat 4-5 eggs until foamy. When eggplant is softened, pour some of the beaten egg into the skillet just enough to cover eggplant. Fry over low heat, without stirring until egg is cooked. Turn “pancake” and brown on the other side. Remove to a plate and keep warm in oven.

3. Repeat this process, adding more butter to the skillet as needed until all the eggplant and eggs are used. One “pancake” serves one person as a main dish

Eggplant with Feta Cheese & Yogurt Sauce (Michelle Ryan, A6)

Ingredients: 1 T lemon juice, 1 T olive oil, 3 eggplants (cut into ¾ inch slices)Sauce ingredients: ¾ C yogurt, ⅓ C crumbled Feta*, ¼ C chopped onion, 3 T chopped fresh mint leaves 1 T lemon juice, 1 t fresh garlic, minced, ⅛ t ground red pepper

1. Preheat oven broiler.

— 58 —

2. Stir together lemon juice and olive oil; brush both sides of eggplant slices. Place eggplant slices on a baking sheet. Broil 6-8 inches from heat, turning once, until tender and lightly browned, about 6-8 minutes

3. Meanwhile, in small bowl combine all sauce ingredients; mix well. Serve over warm eggplant slices. Makes 5 servings

* You can use Armenian Cheese; it works just like Feta, just make sure to soak it in cold water to remove all the salt

[A, M] Garny Yarach (Jasmine Haroutyounian, LCF)

Ingredients: eggplant, vegetable oil, ground meat, salt, onion (chopped), tomato (chopped)

1. Cut eggplant lengthwise. Salt the eggplants and let sit 10-15 minutes.2. In skillet, roast eggplants in vegetable oil.3. In separate skillet, fry the onion then add ground meat and fry until done. Salt to

taste.4. Put meat and onion mixture inside the middle of eggplant pieces. Then put these

eggplants in a pan, add chopped tomato and boil 10 minutes.

[V] Ratatouille

Ingredients: 2 small eggplants (cut into 1-inch cubes), ½ t salt, ½ kg potatoes, 3 T olive oil, 1 green bell pepper (cored, seeded and cut into 1-inch squares), 1 onion (coarsely chopped), 2-3 cloves garlic (coarsely chopped), ½ t black pepper, ½ t paprika, 6 tomatoes, 1 T tomato paste, ½ C coarsely chopped fresh parsley, ½ coarsely chopped fresh basil leaves, 2 T fresh oregano leaves (or ½ t dried)

1. Sprinkle the eggplants lightly with the salt and place it in a colander. Allow it to sit for 1 hour. Then rinse, drain and pat dry

2. Bring a large saucepan of a water to a boil and add the potatoes. Reduce the heat and simmer until just tender, about 25 min. Drain and set aside

3. Preheat the oven to 350°F/180°C4. Heat 2 T of the oil in a large skillet and add the peppers, onion and garlic. Sauté over

medium-low heat for 5 minutes5. Remove the skillet from the heat and add the salt, pepper, paprika, tomatoes, tomato

paste, parsley, basil, oregano, eggplants, and remaining 1 T oil. Stir well and transfer the mixture to an ovenproof casserole. Cover and bake 30 minutes. Stir in the reserved potatoes, and bake uncovered another 30 minutes stirring once

Green Beans

Ingredients: whole green beans, butter, salt & pepper to taste

1. Wash beans and remove ends and strings if there are any. Leave whole or cut in diagonal strips

2. Drop into large pot of boiling water, boil gently 5-10 minutes, depending on size and age of beans. Taste for doneness, should still be a bit crunchy

3. Drain and rinse with cool water to stop cooking. Reheat with butter, salt and pepper just before serving

— 59 —

[A] Fried Green Beans & Eggs (Nara Martirosian, Goris counterpart)

Otherwise known as: ձվով տապակած լոբի/dzvov tapakac lobiIngredients: 2 kg green beens (take off ends, cleaned), ½ C oil, salt to taste, 2 eggs (beaten), ¼ C cilantro (chopped)

1. Bring 2-3 L salted water to a boil.2. Chop green beans into inch-long pieces. Boil until just bright green and crisp/tender.

Drain beans.3. Heat oil in a skillet. Sauté beans for 3 minutes, then add eggs, stirring constantly, and

cook for 2 minutes. Add chopped cilantro and cook for 1 minute more. Serves 6.Note: you can also make a similar dish by substituting asparagus, spinach, or aveluk for the green beans. Simply omit the cilantro and, for the spinach, thereʼs no need to boil.

Savory Green Beans (Barbara Murray, A2)

Ingredients: ¼ C onion (chopped), 1 T butter (melted), 1 T flour, ½ t dried savory, ½ kg green beans (cut into 2 inch pieces), salt & pepper to taste

1. Cook onion in melted butter until tender. Add salt, pepper, flour, and savory. Cook, stirring occasionally.

2. In another pan, steam or boil green beans until just tender. Slowly stir ½ C bean water into onion mixture and bring to a boil. Add cooked beans and serve.

[⌘] Green Bean Casserole (Cindy Benjamin)

Ingredients: 3 T butter (melted), 2 T flour, 1 t salt, ¼ t pepper, 1 t sugar, ½ t onion (grated), 1 C sour cream, 2 cans green beans, ½ kg grated cheese, ½ C bread crumbs

1. Combine 2 T butter and flour. Cook gently until bubbly. Remove from heat; stir in seasonings and cream. Fold in green beans.

2. Place in shallow pan. Cover with cheese, then with crumbs mixed with remaining T butter. Bake at 350°F/180°C 30 minutes, until cheese is bubbly and golden. Serves 8 as side dish, 4 as main dish.

Mushrooms

Ingredients: mushrooms, 2 T butter

1. Wash mushrooms with a damp cloth or towel. Leave whole or slice.2. Cook, covered in butter about 5 minutes.

[A] Dilijan Forest Mushrooms (Stephanie Saenger, A5)

Ingredients: 2 kg wild mushrooms, ½ C chopped fresh herbs, 1 C water, 2 eggs, 1 bouillon cube, 2 T oil

1. Rinse mushrooms in water, then cut larger pieces into smaller sizes. Put mushrooms into a large pot with one C of water. Boil covered for about 2 hours, stirring occasionally. The mushrooms will shrink to half or their original size. One may also add a chicken or beef bouillon cube to the boiling water for a flavor enhancer, if desired

— 60 —

2. During the last 15 minutes, or when the mushrooms are done, add chopped fresh herbs. Uncover the pot and allow the remaining water to evaporate

3. In a separate bowl, scramble two eggs. Add 2 T oil to the mushrooms and pour raw eggs over the mushrooms. Let the eggs cook and stir in with the mushrooms. When the eggs are done the dish is finished

Creamed Onions (Jim Magner, A8)

Ingredients: 1 kg onions, 3½ C milk, ½ C butter, salt and pepper to taste, 1 package ham or bacon [Y]

1. Preheat oven to 350°F/180°C. Peel onions and boil whole in water for 20 minutes2. While onions are boiling, fry bacon or ham in butter.3. Next add milk, salt and pepper. Add onions to mixture and stir.4. Heat in oven for 30 minutes or until onions are tender. Add extra crumbled bacon or

bread crumbs when almost cooked.

[B] Baked Pineapple (Barbara Colson, A16)

Ingredients: 1 can crushed pineapple & 1 can tidbits, 1/2 C sugar, 1 T cornstarch & 1 T flour, 2 eggs slightly beaten, cinnamon for top

1. Drain pineapple chunks & mix together with all ingredients. Pour into a casserole dish sprayed with Pam (or greased oven-safe dish).  Sprinkle cinnamon on top.  Bake 350°F/180°C for 1 hour.

2. It goes really well with baked ham or a pork roast.  It is easy to make. For added variety you can add chopped up apples to it as well.

[A] Fried Tomatoes & Eggs (Nara Martirosian, Goris counterpart)

Otherwise known as: ձվածեղ լոլիկով/dzvacegh lolikovIngredients: 1 ½ kg tomatoes (chopped), ½ C oil (can be cut by ½), 6 eggs, beaten, 3 medium onions (chopped), salt to taste, greens (parsley/basil/cilantro) for garnish

1. Sauté onions in oil until translucent. Add tomatoes and cook for 5-7 minutes (longer if tomatoes are particularly juicy). Add salt to taste and pour on eggs.

2. Let cook in pan (without stirring) for about 2 minutes or until eggs are set.3. Add chopped greens and serve hot. Serves 4. Excellent on its own or with sour

cream over a pilaf.

[V] Tomato Bread Pudding (Better Homes & Gardens Aug. 2002)

Ingredients: loaf of French bread [Y] or white crusty bread (torn into ¼-½ inch chunks), 3 T fresh dill, 2 garlic cloves (minced), ¼ t black pepper, 2 T olive oil, ¼ C water or stock, 4 C tomatoes (cored, seeded, and coarsely chopped)

1. Preheat oven to 350°F/180°C.2. Place bread into a large, shallow baking pan. Bake for 15 minutes or until golden

brown, stirring once.

— 61 —

3. In a large skillet cook garlic in hot olive oil over medium heat for 30 seconds. Add tomatoes, dill, and pepper. Cook uncovered over medium heat for 2 minutes, stirring occasionally.

4. Add water/stock and bring to a boil. Remove from heat.5. To serve, place toasted bread pieces in a bowl. Pour tomato mixture over bread; toss

gently to mix. Top with sprigs of dill. Serve immediately.

Herbed Baked Tomatoes (Christy & Matt Schindler, A5s)

Ingredients: 4 medium ripe tomatoes, ⅛ t ground black pepper, ½ t sugar, 1 C shredded cheese, 3 cloves garlic (pressed), ½ C cracker or bread crumbs, ¼ t dry basil (or use fresh), chopped fresh parsley (optional), ¼ t dry oregano (or fresh)

1. Cut tops of tomatoes off and scoop out the middles into a bowl. Throw about half away. Mix pulp with sugar, spices, ½ C of the cheese, and crumbs. Stuff tomatoes with the mixture and place on baking sheet.

2. Bake at 350°F/180°C for about 20 minutes. Remove from oven and top tomatoes with remaining cheese and return to oven until tomatoes are tender and cheese is melted. Sprinkle with fresh parsley, if desired.

Fried Green Tomatoes with Milk Gravy (Andrew Morgan, A3)

Ingredients: 3 T oil, flour, 4 green tomatoes (sliced), milk, 2 eggs (beaten), salt, dry bread crumbs, pepper

1. Heat oil over medium heat in a skillet.2. Dip tomato slices in eggs, then bread crumbs.3. Slowly fry them in fat until golden brown on both sides. Put your tomatoes on a plate.4. For each T of oil left in the pan, stir in 1 T flour and blend well. Then stir in 1 C of milk

and cook until thickened, stirring constantly. Add salt and pepper. Pour over tomatoes and serve hot.

[V] “Sun-dried” Tomatoes (Patricia Butler, A14)

Ingredients: 1 kg plum or Roma-type tomatoes

1. Wash and slice into ½ inch slices. Drain lightly on a towel. 2. Place in a single layer on a baking sheet and place in oven at 140°F/65°C for about

10 hours. Tomatoes are done when they are flexible and leathery, but not sticky, like a prune.

3. Allow to cool completely, then store in an air-tight container for up to six months. You can also store them in oil. To do this, first rehydrate them for 5 minutes in warm water until plump but chewy. Then dip them in wine or vinegar, and pack them in a jar with olive oil and herbs (i.e. sliced garlic, thyme or oregano). Allow to sit at room temperature for 4-6 hours before storing in the fridge.

[M] Stuffed Tomatoes (Bethany Ross, A1)

Ingredients: 2 C cooked rice, 2 onions (chopped), 2 T oil, ¼ t parsley, 2 C water, ¼ t basil, ½ kg ground meat, 4 large ripe tomatoes (hollowed)

— 62 —

1. Brown ground meat and onions; drain and add parsley, basil, and pepper2. Add cooked rice to meat mixture and stir well. Place tomatoes in casserole dish and

scoop rice/hamburger mixture into tomatoes. Cover with foil and bake at 350°F/180°C for 10 minutes, then remove foil and bake for another 10 minutes

3. Variation: can also be done with green peppers

[A, V] Stuffed Peppers (Armine Kocharyan, L&T Specialist)

Ingredients: 5 green peppers, parsley, 5 carrots (grated), oil, 1 large onion (finely chopped) salt, 3 tomatoes (or tomato paste + water)Optional ingredients: canned corn, 1-2 hot peppers, ¾ C grated cheese (not vegan)

1. Sauté the onion in oil on moderate heat, add the grated carrots, tomatoes, optional corn, and hot peppers and simmer for 7-10 minutes.

2. Add the salt and chopped parsley; let it cool down a little.3. Stuff the peppers with the filling, sprinkle tops with optional cheese, put them in a

saucepan, add a couple of tomatoes and a little water and put on low heat. (It should be juicy, so if you are adding tomato paste instead of tomatoes add some water.)

4. Serve when the pepper is cooked.

[V] Roasted Red Peppers (Moosewood Restaurant Low-Fat Favorites)

Ingredients: red peppers

1. Place red pepper directly over stove burner on medium-high heat; turn every 1-2 minutes. Roast for 5-10 minutes in all

2. Place roasted pepper in a covered bowl to cool; Once cooled, peel and discard pepper skin and remove the seeds

Egg and Spinach Casserole (Teresa Kornegay, A2)

Ingredients: ¾ kg spinach, salt, 3 t butter, 3 T flour, 1 C milk, 1 C grated cheese, 6 eggs, pepper, toast

1. Preheat oven to 375°F/190°C.2. In 8×8-inch baking dish, toss spinach with salt and spread in an even layer. With a

spoon, make 6 indentations.3. In a small pan over low heat, stir flour into butter until smooth; gradually stir in milk,

stirring constantly until sauce is thickened. Stir in cheese and heat just until melted. Remove from heat.

4. Break one egg in each indentation; sprinkle with salt and pepper. Pour sauce over eggs. Bake 30-35 minutes. Serve with toast.

Squash and Apple Bake With Cognac (Kathy Kacen, A10)

Ingredients: 1 small squash, 3 apples (peeled, cored, and sliced), ½ C butter, ½ C brown sugar [Y], ⅓ C orange juice or apple juice, cinnamon, nutmeg [Y], all-spice, cloves (optional and to taste), ⅓ to ½ C cognac (optional)

1. Steam or boil squash until soft, peel and cut into small chunks.

— 63 —

2. Arrange squash to cover bottom of baking pan. Layer apples over squash.3. Mix juice and cognac with brown sugar and pour over apple and squash mixture.4. Cut up butter into small chunks and drop on top of mixture. Shake spices over top.5. Bake in 350°F/180°C oven for 35–45 minutes until apples are soft. Note that there

should be enough liquid in the dish to aid in the steaming/cooking of the apples and to infuse the dish with flavor.

Pumpkin Mash (Heidi & Jim Wilton, A6s)

Ingredients: 85 g butter, dried red pepper flakes, 1 onion (chopped), ½-1 pumpkin (cleaned, then chopped), mixed fresh herbs, 1½ C water or milk, 2-3 green peppers (chopped), salt & pepper to taste

1. Melt butter in a pan. Sauté onion, herbs, green pepper, and red pepper flakes for 5 minutes. Add pumpkin pieces. If pumpkin is dry, add 1½ C water or milk. Salt to taste.

2. Bake at 350°F/180°C for about a ½ hour. Mash pumpkin so it is like mashed potatoes.

3. Variation: Add chopped green beans before baking.

Quiche (Carrie Dulin, A5)

Ingredients: 1 single-crust pie, 4 eggs (slightly beaten), ½ C grated Swiss cheese, 1½ C milk or light cream, ½ C grated cheddar cheese,¼ t salt, ½ C grated carrot, ⅛ t pepper, ⅓ C sliced green onion, ⅛ t garlic powder, 1 T flour

1. Prepare pie pastry. Line the unpricked pastry shell with a double thickness of foil. 2. Bake in 450°F/230°C oven for 8 minutes. Remove foil. Bake 4-5 minutes more or

until pastry is set and dry. Remove from oven. Reduce oven to 325°F/165°C.3. Toss together cheeses, carrot, green onion, and flour. Sprinkle mixture over the

bottom of the pastry shell.4. In a medium mixing bowl stir together eggs, milk or cream, salt, pepper, and garlic

powder. Pour egg mixture into the hot, baked pastry shell. Bake in the 325°F/165°C oven for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let stand for 10 minutes before serving. Makes 6 servings.

PotatoesPotatoes are quite common in Armenia and are available in the whole year round. Select potatoes that are clean, firm, smooth, and free from soft spots or darkened areas. Itʼs okay if your potatoes have sprouted; just cut away any green areas and start cooking.

[B, V] Baked Potatoes

Ingredients: desired number of potatoes, salt & pepper to taste

1. Preheat oven to 450°F/230°C.2. Scrub potatoes with a brush and clean water to remove all dirt; pierce a few times

with a fork.3. Place the potatoes slightly apart from each other on the oven rack or baking sheet.

— 64 —

4. Bake for 1 hour for large potatoes, 50 minutes for medium, and 40-45 minutes for small. Turn potatoes about half-way through cooking time. Test for doneness by piercing the potatoes to the center with the point of a knife or a fork to see that the middle feels soft.

5. If you desire softer skins, you can rub oil on the skins before baking. If you desire crispy skins, just let them bake longer, about 1½ hours for medium potatoes and 2 hours for large.

[B, V] Fried Potatoes*

Ingredients: ½ C oil, salt & pepper to taste, potatoes (washed and peeled if desired)

1. Heat oil on medium heat in a frying pan until hot (until a drop of water sizzles if dropped into oil)

2. Place potato strips in the oil and cover, turning occasionally until brown3. Remove from oil and place potatoes on a napkin for a minute to drain excess oil4. Salt and pepper as desired; serves 1-2

* Tip from Cory Mailliard (A15): if you can get someone to send you Lawrey's Seasoned Salt, it makes everything taste better.

[B, V] Bistro Fries (Jim Morrison, A7)

Ingredients: 2 kg potatoes (washed), ¼ t salt, 1 T oil, ¼ t pepper

1. Slice potatoes into strips lengthwise. Combine ingredients in large Ziploc bag and seal. Toss to coat potatoes. Spread in single layer on baking sheet or pan with cover. Cook over medium heat until golden brown, turning once to prevent burning.

Garlic Potatoes (Barbara Murray, A2)

Ingredients: ½ kg small potatoes, 4 garlic cloves (pressed), 1 T butter, ¼ C chopped parsley, 2 T oil, salt & pepper to taste

1. Cook potatoes in lightly salted water until tender, about 15 minutes. Drain and cool. Cut potatoes in quarters and put aside.

2. Melt butter with oil in large skillet over medium heat. Add potatoes and garlic and cook five minutes, stirring frequently. Increase heat to high. Cook potatoes until deep golden brown. Sprinkle with chopped parsley. Add salt and pepper to taste.

Potato Skins (Better Homes & Gardens New Cookbook)

Ingredients: 6 large potatoes, 2 T green onion (finely chopped), 1½ t chili powder (or seasonings you like), 1 medium tomato (finely chopped), 3-4 drops hot pepper sauce (Tabasco, Mivi Mix, etc), 1 C shredded cheese, 2 t vegetable oilOptional ingredients: ½ C sour cream, 8 slices bacon [Y] (crisp-cooked)

1. Bake cleaned potatoes at 425°F/220°C for 40-45 minutes or until done. Cool.2. Cut each potato lengthwise into 4 wedges or if they are small, you can half them.

Scoop out the inside of each potato wedge (save for another use), leaving a shell about ¼ inch thick.

— 65 —

3. In a small bowl, combine oil, seasonings, and hot pepper sauce. Brush the insides of the wedges with the oil mixture. Place the wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon, tomato, and green onion. Top with cheese.

4. Bake about 10 minutes more or until cheese melts and potatoes are heated through. Serve with sour cream, if desired. You can make these ahead and chill the assembled wedges for up to 24 hours before baking. Makes 24 wedges.

Golden Potato Casserole (Andrew Morgan, A3)

Ingredients: White Sauce (see the sauce section), 3 C raw potatoes, 1 green onion (chopped), butter to taste

1. Make White Sauce. Grate the potatoes, drain potatoes of excess liquid in a colander.2. Add the grated raw potatoes and the green onion to the sauce. Blend well.3. Pour the mixture into a buttered baking dish. Dot with butter. Bake at 350°F/180°C

until the top is caramel-colored and very shiny.

[B] Mashed Potatoes (Jenny Tolley, A3)

Ingredients: 1 or 2 potatoes (peeled & cut in half), 1 T butter, salt & pepper, 3 C water, ¼ C milk

1. Boil potatoes in a covered pot until soft; a fork should easily pierce them.2. Drain the water and mash. Add butter and milk to desired taste and consistency. Salt

and pepper if desired. You can dress this up with garlic, onions, herbs, and/ or cheese.

Easy potato peeling trick: boil the washed potatoes with the skin on. When done, put immediately into cold water and the peel will slide right off.

Sliced & Seasoned Potatoes

Ingredients: 4-8 potatoes (depending on size), 1 t salt, 2-3 T melted butter, 2-3 T fresh or dried herbs, 6 T grated cheese

1. Cut potatoes into thin slices, but not all the way through (“fan” the potatoes slices).2. Sprinkle with salt and drizzle on butter. Then put on herbs and bake at 425°F/220°C

for 50 minutes. Add cheese and bake another 15 min. or until soft.

Potato Onion Frittata (Michelle Ryan, A6)

Ingredients: 3 T olive oil, 4 egg whites, 2 large baking potatoes (cut into ⅛ inch slices), ½ t salt, 1 medium onion (thinly sliced), ¼ t pepper, 4 eggs

1. Heat oil in a skillet; add potatoes and onion. Cook over medium heat, stirring and turning occasionally, until potatoes are softened and lightly browned (10-12 minutes).

2. In medium bowl stir together eggs, egg whites, salt, and pepper. Pour egg mixture over potato mixture. Continue cooking, lifting edges to allow eggs to flow underneath, until edges are set, about 6-8 minutes.

3. Cover; continue cooking until top is slightly puffy and set, about 3-4 minutes. Makes 6 servings.

— 66 —

☞ Quebec Potato Pancakes (Andrew Morgan, A3)

Ingredients: 2 C potatoes (peeled, grated and raw), ½ t salt, 2 T onion (minced), 2 eggs (beaten), 2 T flour, pinch of ground pepper, ½ t baking powder [Y], oil

1. Combine potatoes, onion, flour, baking powder, salt, and pepper. Blend in the eggs. 2. Heat enough oil to cover the bottom of a crepe pan or skillet. Drop batter by

tablespoonfuls into pan and fry 2 minutes per side until golden. Keep pancakes warm while cooking remaining batter. Good served with ketchup, cheese sauce, or apple sauce.

Scalloped Potatoes (Wendy Schmidt, A8)

Ingredients: ¼ C onion (chopped), 1 clove garlic (optional), 2 T butter or margarine, 2 T flour, ½ t salt, ⅛ t pepper, 1¼ C milk, 3 medium potatoes (peeled and thinly sliced = 3-4C)

1. For sauce, cook onion in butter or margarine until tender. Stir in flour, ½ t salt and 1/8 t pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat.

2. Place half the sliced potatoes in a greased casserole dish. Cover with half the sauce. Repeat layers.

3. Bake covered, in a 350°F/180°C over for 35-45 minutes. Uncover; bake 30 minutes more or until potatoes are tender. Let stand 5 minutes; serves 4.

Stuffed Baked Potatoes (Moosewood Low-Fat Favorites)

Ingredients: 4 large potatoes, 1 can of corn, 2 C tomato salsa, 1 C cooked red beansOptional ingredients: ½ C cilantro, black olives, grated meltable cheese

1. Preheat oven to 400°F/205°C2. Slice potatoes in half lengthwise and bake cut side down for about 45 minutes or until

soft, let cool.3. Combine corn, beans, salsa and optional cilantro in a bowl. 4. Scoop out potatoes, being careful to preserve the potato skin and ¼ of the pulp.

Mash the scooped out pulp and stir into stuffing; add salt and pepper to taste. 5. Refill potatoes and bake for 30 minutes. 6. Remove from oven, add optional olives and grated cheese; serves 4.

[A] Armenian “Potato Chips” with a whole new meaning (John Schuchart, A6)

As the Armenian days become shorter and the smell of fall is in the air, it is time to gather the winterʼs staple...potatoes. Tradition has it that a feast takes place to honor this life-sustaining root.Ingredients: a hole in the ground, salt, a dozen dried cow pies (not fresh!), a freshly dug up pile of taters, a spirit of adventure

1. Light the cow pies, and let burn for a half hour. Lift the pie coals and place taters under them. After 15 minutes, lift pie coals again and turn the taters. Wait another 15 minutes and remove. Eat as is, or add salt.. Guaranteed to appease the heartiest appetite, in addition to giving you something to write home about.

— 67 —

Rice & Grains[B, V] White Rice (Jenny Tolley, A3)

Ingredients: 1 C uncooked white rice,* 2 C water or 2 C water + 1 bouillon cube or 2 C stock, salt to taste

1. Heat rice, water/stock, and salt to boiling, stirring once or twice; reduce heat.2. Cover and simmer for 14 minutes (do not lift cover or stir); remove from heat. Fluff

rice lightly with fork. Cover and let steam for 5-10 minutes; makes 2-3 servings.If you soak the rice for an hour or two beforehand, you will only need to use 1½ C of liquid for each C rice.

Mixed herbs for rice dishes

Ingredients: 20 g dried rose petals, 1 piece of cinnamon bark, 20 g cardamom seeds, 6–8 strands of saffron, 50 g almonds

1. Mix all herbs and spices with almonds in a mortar bowl. Crush them into powder and then use this to serve with rice. Serves 8.

[A, V] “Uzbek” Pilaf (Meaghan Corwin, A16)

Ingredients: 1 C rice, 1 medium onion (chopped), 2 cloves garlic (minced), 1 small carrot (grated or finely chopped), oil, 1 ½ C water (boiled), 1 bay leaf, salt & pepper to taste, ⅛ t turmeric or curry powder (optional)*

1. Heat oil in a pot and fry onions and garlic until fragrant. Add bay leaf, salt, and pepper (and optional turmeric/curry powder).

2. Add carrots and stir a bit.3. Add rice and stir a bit more.4. Add warm water (or stock), stir, cover, and cook covered on low heat for 20 minutes-

half an hour.* The host family recipe did not include turmeric or curry powder, but it looks much prettier if it is very yellow, and they add a nice mellow flavor that certainly doesnʼt hurt. You can also use (strained) stock or add pieces of chicken before adding the rice. Real “Uzbek” pilaf is made with beef and beef stock, but itʼs just as tasty (or tastier) without meat.

[A] New Yearʼs Pilaf (Nara Martirosian, Goris counterpart)

Otherwise known as: հայկական տոնական փլավ/haykakan tonakan pʼlavIngredients: 1 kg rice (sorted and cleaned), 1 C butter, 300 g raisins & chopped dried apricots, 1 sheet lavash, salt to taste

1. Bring 4 L of salted water to a boil. Add rice. Cook about 7 minutes. Rice should not be soft. Drain rice in colander and rinse with cold water.

2. Sauté raisins and dried apricots in melted butter in a large skillet (with a tight lid) for 3-4 minutes. Remove apricots and raisins. Tear lavash into several large pieces and

— 68 —

fry until crisp but not brown. Remove most lavash but leave enough to cover the bottom of the pan.

3. Turn heat very, very low. Layer boiled rice on top of lavash, alternate with dried fruit. On top of rice & fruit mixture put the remaining pieces of fried lavash. Cover pan very tightly (donʼt peek!) and cook over very, very low heat for 5-7 minutes. Be careful to turn the heat very low or the pilaf will burn. Serves 6.

Rice Pilaf (Sylva Etian, former CD)

Ingredients: ¼ C butter, ½ C fine egg noodles, 1 C long grain rice, 2 C water or 2 C water + 1 bouillon cube or 2 C stock, salt

1. Melt butter. Sauté noodles until slightly browned, stirring constantly.2. Wash and drain rice well, then add to noodles and sauté together for a few minutes,

always stirring.3. Heat the stock and salt (if youʼre using hot water instead of stock, add ½ C butter).

Add to noodles and rice. Cover and cook on low heat for 20 minutes. When water is absorbed and rice is soft, let rest for 15 to 20 minutes before serving, but keep warm. Stir with fork.

[B, V] Dirty Rice (Patti Hachiya, A15)

Ingredients: 2 C washed rice, 1-2 hot peppers (seeded & minced), 3 C water, 2 T vegetable oil, 1 medium tomato (chopped), 1 T ground cumin, 1 medium onion (diced), salt & pepper to taste, 2-3 large cloves garlic (crushed)

1. Add water, salt, tomato, onion, garlic, pepper and oil to rice in large pot. Bring to a boil uncovered over high heat. Stir once. Reduce heat and simmer covered for 15 minutes until rice is done. Remove from heat and fluff with fork. Cover and let sit for 5 minutes. Add cumin and black pepper.

[V] Vegetarian Spanish Rice (Patricia Butler, A14)

Ingredients: 1 C kidney beans (or beans of choice), 2 cloves garlic, 1 C rice,1 small jar tomato paste, 1 large onion, 1 fresh tomato, 1 green pepper, 1 T chili powder, 1 hot pepper (fresh or dried)

1. Clean and soak beans overnight, or cook beans for 2 hours.2. Rinse rice in cool water and drain. Add rice and 2 cups water to a pot. Cover and

bring to a boil. As soon as the water boils, reduce heat to lowest setting and leave lid on for 10 minutes, or until rice is fluffy.

3. While rice is cooking, chop and sauté onions, peppers, garlic and fresh tomato. 4. Add cooked beans to fluffy rice, and add the sautéed mixture to rice and beans. Add

chili powder, salt, and pepper to taste. 5. Serve piping hot with a side of shredded cheese. Serves 4-6.

[V] Simple “Spanish” Rice (Meaghan Corwin, A16)

Ingredients: 2 C uncooked rice, 3½ C water or stock, 2 small onions (minced), 3 cloves garlic (minced), ⅓ C ajika (red pepper/carrot paste), 2 T oil

Presoak rice in water for at least an hour.

— 69 —

1. In a pot with a tight-fitting lid, fry onions and garlic in oil over medium heat until the onions are translucent. Drain the rice and add the rice to pot.

2. Fry the rice with the onions and garlic for a few minutes while you measure the water into a bowl. Add the ajika to the water (or stock) and stir to remove lumps. Pour the ajika water (stock) into the rice. Stir.

3. Cover, reduce heat to low, and let cook for 20 minutes. If the pot starts letting off smoke, it was done 5 minutes earlier, but you can probably salvage the top few inches of rice.

[V] Rice with Red Peppers (Armine Kocharyan, L&T Specialist)

Ingredients: 1 C rice, 2 large onions, 4 spoons of preserved peas (they are available everywhere), 4 red bell peppers (if you like it hot you can add one hot pepper), 4 cloves of garlic, ¼ C oil, dill, salt, black pepper & paprika to taste

1. Half cook rice and put aside.2. In a frying pan, sauté sliced onion and garlic; then add the sliced peppers and fry

quickly. Add peas and dill, salt and pepper to your taste and turn the heat off.3. Put rice and vegetables in a pan in layers, add a few drops of cold water, cover the

lid with a dish towel and close the saucepan tightly. Cook on low heat for 15-20 minutes

Risotto (Aaron Martinez & Salena Bailey, A10s)

Ingredients: 4 C water or 4 C water + 2 bouillon cubes or 4 C stock, 2 C onions (chopped), 4 garlic cloves (minced or pressed), 2 T olive oil, 1½ C arborio rice (available at Aroma), ½ C chopped fresh parsley, 1 T chopped fresh dill, 1 T chopped fresh cilantro, 1 t grated lemon peel, salt & pepper to taste

1. In a small saucepan, heat the stock to a simmer.2. Combine the onions, garlic, and oil in a separate, large, heavy saucepan and sauté

on medium heat for 5-6 minutes until the onions soften.3. Add the rice and gently stir until it is coated with oil.4. Ladle about a cup of the stock into the rice and stir constantly for several minutes

until the liquid has been absorbed. Continue to stir frequently, adding ½ cup of broth every 2 to 3 minutes for the next 20 minutes, until all of the broth has been added and absorbed and the rice is tender but firm.

5. Remove from the heat and stir in the parsley, dill, cilantro, and lemon peel, if using. Add salt and pepper to taste. Serve immediately.

6. Fresh chopped tomatoes, chopped red peppers, carrots, or appropriate seasonal vegetables, and Feta cheese or Armenian cheese, can be stirred into the risotto after the last ½ cup of stock has been added.

[V] Mushroom Risotto (Jennifer Carter, A1)3

Ingredients: 3 C broth (mushroom or chicken: not vegan), ¾ C Arborio rice, 1 kg. fresh mushrooms (thinly sliced), ¼ dry white wine, 1 T oil, ½ T oil, salt & pepper, 1 T onion (minced), Parmesan cheese (optional: not vegan)

1. Warm broth in a saucepan over low heat.

— 70 —

2. Saute mushrooms in 1 T oil for 5 mins or until tender. Set mushrooms and their liquid aside.

3. In large skillet, saute onion in ½ T oil for 1 min. Add rice and coat with oil. When it has turned a golden color, add wine and stir until absorbed.

4. Add ½ C broth and stir until absorbed. Continue adding ½ C at a time until all broth is absorbed, continuously stirring (15-20 mins).

5. Remove from heat, stir in mushrooms and liquid, salt, pepper, and Parmesan cheese. Serves 3.

Curried Rice (Christy & Matt Schindler, A5s)

Ingredients: 3 T oil, 2 t curry, 1 onion (finely chopped), 2 T butter, 1 sweet pepper (finely chopped), 2 medium tomatoes (chopped), 1 C rice, 2 C water or 2 C water + 1 bouillon cube or 2 C stock

1. Preheat oven to 375°F/190°C.2. Sauté onion and pepper in oil for 3 minutes.3. Add rice, curry, and butter, and sauté 1 minute.4. Transfer to baking dish. Add stock, stir, cover and bake 45 minutes to 1 hour.

Baked Rice (Christy & Matt Schindler, A5s)

Ingredients: ⅓ C onion (chopped), 2 T butter, 1 C rice, 2 C water, 1 bouillon cube1. Preheat oven to 375°F/190°C.2. Sauté onion in butter for 3 minutes. Add rice, stir, cook until coated, 2-3 minutes. Add

water, boil, stir in bouillon cube, dissolve, and mix.3. Turn into 1 quart casserole, cover and bake 30 minutes.4. Variations: add fresh chopped hot or sweet pepper or fresh basil with onion, or add

cooked chicken pieces, can of tuna, or chopped tomatoes before baking.

Roman Rice & Beans (Chris Cassell, A5)

Ingredients: olive oil for sautéing, 2 t oregano, 2 cloves garlic (crushed), 2-3 large tomatoes (coarsely chopped), 1 large onion (chopped), salt & pepper to taste, 1-2 carrots (chopped), 2 C peas or cooked kidney beans, 1 green pepper (chopped), 5 C cooked rice, ⅔ C chopped fresh parsley, ½ C or more grated Parmesan cheese [Y], 2-3 t basil

1. Sauté garlic, onion, carrots, parsley, and dried herbs until onion is translucent.2. Add tomatoes, salt and pepper, and beans.3. Combine rice and Parmesan cheese. Add bean mixture to rice mixture. Garnish with

more fresh parsley and grated cheese; serves 8-10.

Red Beans & Rice (Sueko Kumagai, A1)

Ingredients: 3 C red beans, salt & pepper to taste, 1 C uncooked rice, 2 T butter, 3 garlic cloves (pressed), 1 large onion (chopped)Optional ingredients: 1 t paprika, 1 t cinnamon, ½ C peanuts chopped

1. Soak beans overnight in water. Bring to a boil and cook for 1 hour or until beans are soft.

— 71 —

2. Melt butter in saucepan. Add chopped onions and garlic; sauté until soft.3. Add onions and garlic to beans. Add salt and pepper to taste. Add optional nuts,

cinnamon, and paprika. Cook bean and onion mixture for 30 minutes to an hour. If necessary, add more water while cooking. Serve beans over cooked rice. Serves 4.

[V] Egyptian Rice & Lentils (Lisa Scorsolini, A5)

Ingredients: 4 T oil, 1 green pepper (chopped), 1¼ C lentils, chopped celery leaves (if available), 4 C water or 4 C water + 2 bouillon cubes or 4 C stock boiling, 1 T sugar, 1 t salt or bouillon, ½ t salt, dash pepper, 1 t cumin, 1½ C rice, ¼ t cayenne pepper or chilies to taste, ¾ C tomato paste, 3 onions (minced), 3 C tomato juice or sauce or pureed tomatoes, 4 cloves garlic (minced)

1. Heat 2 T oil in a heavy saucepan or covered skillet. Add lentils and brown over medium heat for 5 minutes, stirring often. Add 3 C boiling water or stock, 1 t salt/bouillon, and a dash of pepper. Cook uncovered for 10 minutes over medium heat.

2. Stir in rice and 1 C boiling water or stock. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes without stirring.

3. In a saucepan, heat together tomato paste, 3 C tomato juice, green pepper, celery leaves, sugar, salt, cumin, and cayenne pepper or chilies. Bring sauce to a boil then reduce heat and simmer 20-30 minutes.

4. In a small skillet, heat another 2 T oil and sauté minced onions and garlic over medium heat until browned. To serve, put rice/lentil mixture on a platter. Pour tomato sauce over it and top with browned onions and garlic.

[M] Tuna Rice (Christy & Matt Schindler, A5s)

Ingredients: 1 sweet pepper (diced), 10-15 olives (pitted and quartered), 1 small onion (diced), 1 can tuna [Y], 2 cloves garlic (pressed), 1 C rice, 1 bouillon cube, 2 C water, red pepper flakes (optional)

1. Blanch peppers, onions, and garlic in a little water with bouillon in a large saucepan. Be sure bouillon is dissolved before adding remaining ingredients.

2. Add olives, tuna, rice, hot red pepper flakes, and water. Simmer until rice is cooked.

Fried Rice (Suzie Riley, A1)

Ingredients: 2 C cooked rice, vegetable oil, green onions, 1-2 eggs (beaten), ½ C any vegetable (peas are good)Optional ingredients: 1 C leftover meat (chopped)

1. Heat 2-4 T oil in a skillet and brown chopped green onions.2. Add cooked rice until warmed through.3. Add meat, peas, then add beaten eggs. Mix and cook until egg is set and serve with

soy sauce; serves 2-4.

Buckwheat (Anita Chaplin, A5)

Ingredients: ½ kg buckwheat, water, salt, 50 g butter1. Sort buckwheat and rinse.

— 72 —

2. Add water to cover buckwheat in saucepan. Add salt to taste and add butter. Cook approximately 20 minutes. Add water if dry.

[M] Grechka with Hot Dogs (Tom Kuhn, A16)

Ingredients: 2 C grechka/buckwheat, 2 tomatoes, 2 onions, green onions, 1 spicy green pepper, 1 packet hotdogs

1. In one pan set the grechka to cooking in an appropriate amount of water.2. While the grechka prepares itself, cut the onions (green and white) and put them in a

second pan to start frying. Fry them until the white onions are getting nice and soft.  Cut the tomatoes and green pepper and add these to the onions.  Let these cook together for a little bit, then cut up the hotdogs and add them to the veggie sauce/stew concoction.  Cook this for a while (I found cooking them covered created almost of a sauce thing) until the hotdogs are cooked to your satisfaction.

3. Likely long before the hotdog part has been completed the grechka was ready and you turned off the stove for it. Now with both parts of the dish ready, dump the hot dog and veggie portion into the grechka and toss the two together a bit. Serve and enjoy. I found this was a great way to make something easy that I could eat and reheat parts of for at least 4 meals. Very economical.

BeansA few words about beans

Dried beans are very widely available and should be stored in airtight containers or in the refrigerator. Clean all beans, lentils, and grains thoroughly. Spread them on a flat tray and sort through them, discarding stones and shriveled beans. Immerse the beans in cool water to rinse off any dust and to allow harvesting debris to float to the surface. Skim the debris and drain the beans Donʼt break your teeth!Most dried beans need to be softened by soaking before they are cooked. This is not necessary for smaller, softer beans, such as lentils or split peas. To make softening dried beans easier, donʼt add salt until after youʼve soaked them. In fact, donʼt use salt or acidic foods (e.g. tomatoes, vinegar) until your beans are already tender: that includes bouillon cubes. The salt will prevent your beans from softening at all, especially if your beans arenʼt fresh. To soak beans, cover them with water—water should cover the beans by 3 to 4 inches—and soak by one of the following methods: (1) place the beans in a cool spot to avoid fermentation and soak for 6 to 8 hours, or (2) bring the beans to a boil, immediately remove them from the heat, cover, and soak for 1 hour. You should boil beans uncovered 2 minutes prior to cooking in order to destroy an enzyme present in legumes that can cause some people to become ill

[A, V] Sprouts (Bridget Anderson, A9)

Ingredients: lentils or beans

1. Rinse lentils or beans and drain. Place in a clean jar and fill with lukewarm water. Cover with a cloth and secure with a rubber band. Leave in a warm place overnight.

— 73 —

2. Pour off the water and refill with fresh water. Shake gently then drain again. Replace the cloth and leave the jar in warm place away from direct sunlight.

3. Rinse and drain three times a day until the sprouts have grown to desired size. Remove from jar and rinse and discard any that havenʼt sprouted.

[V] Red Beans/Kidney Beans

Ingredients: 1 C dried red beans or kidney beans, 3 C water or 3 C stock, 1 onion (chopped), 1 bay leaf, salt & pepper to taste, 1 C cured ham (cubed, optional: not vegan)

1. Sort, prepare, and soak beans see above.2. In a large pot, add beans, water/stock, bay leaf, onion, pepper, and optional cubed

ham; bring to a boil, lower the heat to a simmer; check periodically that the beans are always covered with water.

3. Simmer until done; add salt to taste. Remove the bay leaf.

Sleeping Beans (Heidi & Jim Wilton, A6s)

Note: in this recipe, you can use a variety of beans, or even try some riceIngredients: ¾ C flour, 1 C cooked chickpeas, 2 C grated cheese,1 C cooked kidney beans, 2 t soda, 1½ C spaghetti sauce, ½ t salt, 1 green pepper (chopped), ⅓ C milk, 1 onion (chopped), 1 egg (beaten), 2 t chili powder (or other hot spices), 2 cloves garlic (minced)

1. Grease baking pan; preheat oven to 375°F/190°C.2. Mix flour, 1 C cheese, soda, and salt. Stir in milk and egg. Spread on bottom and

sides of the baking pan.3. Mix remaining C of cheese and all other ingredients. Put on top of the dough.4. Bake for 25 minutes, remove and sprinkle cheese on top. Good with fresh salsa.

[M] Chili (Kent Herzer, A2)

Ingredients: 1 C cooked beans, ½ kg ground beef, 1 green pepper, 1 t oregano, 2-3 T chili powder, 1 t cumin, 1 T oil, 2 C tomatoes, 1 T vinegar, ½ t pepper, 2 C onions, ⅔ C tomato paste, 1-2 t garlic, 1 bay leaf

1. Heat oil and cook onions until transparent. Add peppers and sauté briefly.2. Optional: brown meat, pour off fat, add beans and remaining ingredients, and simmer

until done. Remove the bay leaf and serve. Serves 4-5.

[V] Veggie “Almost Meaty” Chili (Nancy Reinhart, A9)

Ingredients: 2 C rice, 2 C beans, 2-4 tomatoes (chopped), 6-8 cloves garlic (chopped), 2-4 onions (chopped), tomato paste, 2 T oil for sautéing vegetables, 2 green peppers, cayenne pepper to taste, oregano to taste, basil to taste, salt & pepper to taste, crushed red pepper to taste, lemon juice, cumin to taste, chili powder to taste

1. Soak beans overnight. Cook rice. Sauté onions, garlic, and peppers until the onions are transparent

2. Add all ingredients to a big pot and cook over very low heat for several hours, add more spices and lemon juice as needed; it is done when the rice has an almost meaty texture and the beans are soft.

— 74 —

☞ [V] Refried Beans (Chuck Specht, A2)

These make a great base for burritos using lavash in place of flour tortillasIngredients: 2 C dried beans, 1 T salt, 2 medium onions, 2 T cooking oil, 3 cloves garlic (pressed)Optional ingredients: 2 medium tomatoes, 2 T chili powder, 2 bay leaves, 1 T ground cumin, ground hot red pepper,15 sprigs of fresh cilantro, sprigs of fresh parsley

1. Sort, prepare, and soak beans.2. Add salt, water, optional bay leaves and bring to a boil, then reduce to a simmer,

adding water during cooking as necessary to maintain beginning level. Cook until beans are tender enough to mash easily with a fork (about 2 hours).

3. Drain and reserve the liquid from the beans.4. Peel and dice onions and then sauté in oil until they are transparent. Peel and press

garlic, adding just as the onions finish sautéing. Peel and dice optional tomatoes, adding to onions and garlic, cook mixture until tomatoes are slightly stewed.

5. Mash the beans in the sauce pan with a fork. Add to the beans: onion mixture, optional chili powder, cumin, red pepper and add enough reserved liquid back to beans to make it good and soupy.

6. Bring to a boil, then reduce to a simmer, stirring often enough to keep beans from burning on the bottom. Clean and finely chop optional cilantro and parsley, adding all to beans as they begin to simmer. Cook beans until theyʼre pasty enough to stick to the spoon.

Bean Burgers (Heidi & Jim Wilton, A6s)

Ingredients: 2 C beans (cooked and mashed), 1 medium onion (chopped), 1 C green chilies (chopped), ½ C grated cheese, 1 egg (beaten), chopped fresh herbs, ½ C dry bread crumbs or oatmeal, 1 clove garlic (minced)

1. Mix all ingredients and shape into patties. Fry in garlic butter (minced garlic in butter). Even better if topped with homemade salsa!

[V] Delicate Barley Beans (Joanna Newton, A6)

Ingredients: 2 C water, ½ C chopped fresh herbs, 1 T lemon juice, 1 C barley, 1 green pepper (chopped), 1 C canned corn, 1 onion (chopped), ½ t cumin, 2 tomatoes (chopped), 1½ C cooked beans, 1 spicy green pepper (chopped)

1. Bring water to a boil. Add barley and simmer 8 minutes.2. Add corn and simmer until barley is tender.3. Add tomatoes, herbs, green pepper, onion, and beans and toss. Mix lemon juice,

spicy green pepper, and cumin. Then pour over bean mixture. Great with fresh bread!

[V] Chickpeas/Garbanzos

Ingredients: 1 C dried chickpeas, 4 C water or 4 C water + 2 bouillon cubes or 4 C stock

1. Sort, prepare, and soak beans; if preparing falafel, soak chickpeas for 2 days before cooking.

2. In a large pot, bring chickpeas and water/stock to a boil, lower the heat to a simmer; check periodically that the beans are always covered with water. Simmer until done.

— 75 —

[V] Summer Chickpea Salad (Mari Chiba, A16)

Ingredients: cucumbers, bell peppers, tomatoes, onion, parsley, honey, vinegar, oil, cooked chickpeas (adjust ingredients to taste)

1. Chop cucumbers, bell peppers, onion, and parsley.2. Mix chopped vegetables with cooked chickpeas, honey, oil, and vinegar. Add salt &

pepper to taste.3. Put sliced tomatoes on top to make the salad extra pretty, but donʼt put the tomatoes

in the salad as they will get mushy and gross.

☞ Falafel (Teresa Kornegay, A2)

Ingredients: 1¼ C cooked chickpeas, ½ t cumin, 3 T wheat germ [Y] (optional), ¼ t garlic, 1 T and 1 t oil, ⅛ t salt, 1 egg white, ⅛ t pepper

1. Mash chickpeas.2. Mix all ingredients (except wheat germ) and roll into 1 inch balls. Roll in wheat germ

and bake 20 minutes in medium oven (or fry in oil over medium heat on the stove).

Lentils

Ingredients: 1 C dried brown or red lentils, 2 C water or 2 C water + 1 bouillon cube or 2 C stock

1. Sort, prepare, and soak beans. In a large pot, bring lentils and water/stock to a boil, lower the heat to a simmer.

2. Simmer for 15-20 minutes for red lentils, or 30 minutes for brown lentils.

Lentil Burgers (Lisa Householder, A5)

Ingredients: 2 C lentils, 1 onion (minced), 5 C water, 1½ T soy sauce [Y], ¾ C tomato paste, 1 handful dried and crushed parsley, 1 egg 1 handful dried and crushed basil, 1 C (or more) shredded carrots, 1 handful dried and crushed cilantro, 1 C (or more) bread crumbs, salt & pepper to taste, oil to fry inOptional ingredients: other spices (oregano, red pepper flakes, etc.)

1. Boil water and lentils in a large saucepan and then allow to simmer on low heat until the lentils are soft and water is gone.

2. In a large bowl mix together the lentils, remaining ingredients, and optional spices.3. Form into patties and fry in a skillet with a little oil. You can prepare a day ahead of

time and store in the refrigerator for use later; makes about 14 medium-sized burgers.

Lentil Rice Burgers (Heatherly Lewis, A3)

Ingredients: ⅔ C white rice, 1 clove garlic (pressed), ⅓ C lentils, 1 small onion (chopped), 2 C water, 1-2 T white flour, 1 t salt, soy sauce [Y] to taste, ¼ t oregano, butter or margarine, 1 egg

1. Put rice, lentils, water, salt, and onions in a pot. Cook covered until lentils are soft, about 20-30 minutes.

2. Stir in spices and soy sauce. Mash with a spoon. Stir in flour and egg to help hold it together.

— 76 —

3. Form into patties and fry in butter or margarine until both sides are slightly crisped.

[M] Lentils with Sausage (Christy & Matt Schindler, A5s)

Ingredients: 1¼ C lentils, 2½ C water, 2 medium onions (chopped), 5 cloves garlic (minced), 1 bay leaf, 2 potatoes (peeled and sliced), ¼ kg cooked sausage

1. Put lentils, water, onions, garlic, and bay leaf in pot, bring to a simmer.2. Add potatoes and sausage and simmer covered for about 20-30 minutes, until lentils

are done and most of water is absorbed; remove the bay leaf and serve.3. Rice can be substituted for potatoes, substituting 1 C rice and 2 C water for the

potatoes.

Baked Curried Lentils, Christy & Matt Schindler-A5s

Ingredients: 1 T olive oil, 2 large onions (chopped), 2 cloves garlic (minced), 1 T curry powder [Y], 5 C water or 5 C water + 2½ bouillon cubes or 5 C stock, 2½ C lentils, 1 C shredded cheese, salt & pepper to taste, 3 potatoes (peeled and cubed: optional)

1. Sauté onions and garlic in olive oil until soft.2. Stir in curry and stock; bring to a boil.3. Add lentils and optional potatoes, simmer, covered until tender 30-35 minutes. If

soupy, boil uncovered until liquid is just below surface of lentils, stirring often.4. Pour into a shallow casserole (At this point, if you want, you can let cool, cover and

chill up to 24 hours before baking).5. Bake, covered 350°F/180°C until liquid is absorbed, 30 minutes (if chilled, 1-1¼

hours).6. Turn oven to broil (highest temperature, heat source on the top), uncover and

sprinkle with cheese; it is done when the cheese is melted and slightly browned; serves 8-10.

PastaTwo types of pasta are available in Armenia. One, made of soft wheat, is more common in Armenian households and will generally turn to mush if boiled in the manner to which Americans are accustomed. This type of pasta, often sold in bulk in the shops, should be sauteed first, like risotto. (See “Armenian-Style Vermicelli.”) The other, made from durum (or semolina) wheat, is the same as the pasta sold in America. This type is always sold in a package and is usually labeled “Italian” and “durum” or “semolina.” This type of pasta may be prepared by boiling according to directions below.

[B,V] Pasta (the Fannie Farmer Cookbook)

Ingredients: 8 quarts of water for each pound of pasta, dash of salt

1. Bring water to a boil with a little salt. When it is boiling violently, add noodles gradually so as not to slow boiling. Stir gently to separate noodles. To keep boiling water for pasta from boiling over, place a wooden spoon in the saucepan.

— 77 —

2. Cook pasta until al dente, resistant to the bite. Cooking times vary, but taste test by removing one piece, running it under cool water and biting into it or pinching it with your fingers. Look at the center: if it still has a white core, it needs further cooking time Test each minute after the first 7-10 minutes until the pasta is ready.

3. When draining, allow a little of the cooking water to remain in the pasta. Toss with sauce and serve.

Armenian-Style Vermicelli (Lindsey Smith, A9)

Ingredients: 1 package Armenian vermicelli noodles, 3 T butter, ½ onion (chopped)

1. Melt butter in skillet. When hot, add noodles (dry, uncooked, thatʼs right) and onion.2. Reduce heat to medium flame. “Stir-fry” for about 5-7 minutes or more—until the

majority of the noodles have browned (be careful to not burn them).3. When browned, pour in 2 C water, reduce heat to very low, and cover tightly. The

noodles will absorb the water. Itʼs sort of like steaming rice. However, check every once in a while (it wonʼt hurt it) and add a little more water if itʼs getting dry and the noodles arenʼt done. Dish is done when noodles are soft and water is absorbed. Season to taste with salt, pepper, etc.

Variation: A broth cube can be added with the water, but other seasonings should be cut. You can also put in garlic, bits of carrot, etc. but they should be cut very small so they will cook as quickly as the noodles.

Homemade Pasta (Heatherly Lewis, A3)

Ingredients: 3-4 C flour, 4 eggs, 2 T olive oil, salt to taste

1. Mound 3 C flour on a work surface. Make a well in the center and break the eggs into it. Add a pinch of salt and the oil. With one hand, gradually incorporate the flour from around the edge of the well into the eggs, stirring with your fingers to make a batter. Use the other hand to support the outer wall of the flour wall and prevent the eggs from flowing out. Continue incorporating the flour until the dough becomes fairly stiff, but malleable. If it is soft or feels moist, work in more flour gradually.

2. To roll out and cut the dough by hand, gather it into a ball. On a lightly floured surface, knead the dough by pressing it flat with the heel of your hand, folding it double and pressing it again. Continue kneading for 5-10 minutes or until the dough is silky and elastic.

3. Cover the dough with plastic wrap or a cloth; let it rest for an hour. Divide it into fist-sized portions, then roll one portion of dough at a time into a thin circle and cut into strips or squares with a pastry wheel.

4. After cutting, the pasta can be used immediately or left to dry at room temperature until brittle, not crumbly—about 4 hours.

Homemade American-style Noodles (The Fannie Farmer Cookbook)

Ingredients: 3 egg yolks, 1 egg, 1 T salt, 2 C flour

1. Beat egg yolks and egg until they are light (a fork works fine for beating). Beat in the salt and 3 tablespoons cold water. Using your hands, work the flour into this mixture to make a stiff dough

— 78 —

2. Cut into three equal parts. Cover with a towel and let rest a few minutes. Dust a board or countertop with flour and roll out one part of the dough (with an empty wine bottle) as thin as possible. Cover with a towel and let rest 10 minutes. Repeat with the other two pieces

3. Sprinkle one sheet of dough very lightly with flour and roll up like a jelly roll. With a sharp knife, cut across the roll into ⅛ inch wide strips for fine noodles and ½ inch wide strips for broad noodles. Unroll the strips and hang over a broomstick or chairback to dry. They will be ready to cook when they have lost their surface dampness. About 10 minutes should be enough

4. Drop into boiling salted water and boil for 5-10 minutes just until tender. Fork out one and taste to determine doneness; makes one pound of pasta

5. Itʼs good in homemade chicken soup (just boil a whole chicken until the meat falls-off the bone, pick the bones and fat and skin out, add some veggies and the noodles

☞ [A, M] Hingali (Christiane Abendroth, A3; rev. Meaghan Corwin, A16)

Otherwise known as пельмени/pelmeni.Ingredients: 1 kg ground beef, salt & pepper, 2 onions (grated or minced), garlic, fresh herbs, hingali/pelmeni dough

1. Mix the beef, onions, herbs, salt, pepper, and garlic

2. Prepare the dough, but donʼt cut it or boil it. After the dough is rolled out, use the mouth of a glass to cut circles out of the dough at about 3 or 4 inches in diameter. You can also use a pelmeni form (which looks like a trivet with a hexagon pattern: you can find them at the Vernissage if your host family doesnʼt have one); roll out the dough and spread it on the form.

3. Put some of the meat mixture in each circle of dough (or into each depression in the form). Fold the dough in half and pinch the outside edges together. Do this until the meat or dough is gone.

4. Boil the water with a little salt. Add the hingali and cook it for 15-20 minutes. Serve with melted butter and pepper, or sour cream with garlic minced in it

Hingali/Pelmeni Dough (Christiane Abendroth, A3)

Ingredients: 2 eggs, ½ liter milk, flour (enough so dough doesnʼt stick to hands), salt to taste

1. Mix eggs, milk, flour and salt to make dough. Divide into 2 or 3 equal balls.

2. Let the dough sit for about ½ hour. Roll the dough with a rolling pin until itʼs about 1/8 of an inch thick.

☞ [A] Tatabouragi (Christiane Abendroth, A3)

Ingredients: 2 eggs, 3 L water, ½ liter milk, yogurt, salt (to taste), garlic, flour (enough so dough doesnʼt stick to hands), sautéed onions

1. Mix eggs, milk, salt, and flour to make a dough. Divide into 2 or 3 equal balls. Let the dough sit for about ½ an hour. Roll out the dough with a rolling pin until itʼs about ⅛ of an inch thick. Cut dough into 1 inch squares

2. Boil 3 liters of water with a little salt. Put the squares of dough into the water. Let it cook (they will puff up slightly), then drain the water. Serve with yogurt, onions, and garlic

— 79 —

☞ Best Mac and Cheese (Emily Borzcik, A16 & April West, A15)

Ingredients: 500 grams of penne pasta, 2 C milk, 2 eggs, 2 cloves garlic finely chopped, 1 medium onion chopped, 1 entire circle of viola cheese, 1 C gouda cheese, 2 C Ferndale cheese, ¼ t hot paprika, ¼ t black pepper, ¼ t salt, pinch crushed red pepper, bread crumbs (the best is to bake old cut up sev hats and then put it inside of a bag and smash) or you can use crackers, 5-6 T butter

1. Butter a large baking dish and add cooked al-dente penne.2. Blend egg, milk, garlic, onion, cheeses, and spices (use a blender if you have one).3. Mix in baking dish with pasta.4. Melt butter and mix with bread crumbs or crushed crackers and add to the top of

pasta mixture.5. Bake 20-25 min (time may vary based upon the depth of your pan). It is finished

when it is thick and creamy and golden brown on the top.

Macaroni and Cheese (Jenny Tolley, A3)

Ingredients: 1 C macaroni noodles, salt and pepper, 2 T butter, ½ kg cheese, 1 T flour,onion, chopped, 1 C milk, butter

1. Boil noodles until al dente; drain.2. Melt the 2 T butter then stir in flour until well-blended and bubbly. Add milk and allow

to thicken.3. Place noodles in a casserole dish; pour white sauce over noodles, salting and

peppering as desired. Mix in grated cheese and onion and top with ½ inch layer of cheese.

4. Dot with butter and bake in a 375°F/190°C oven until bubbly and brown on top, about 45 minutes; 2-4 servings.

[M] Blue Cheese Penne Pasta (Ben Cunningham, A9)

Ingredients: 1 package blue cheese (comes in a pie shaped package), ½ package Penne pasta, 2 onions (diced), 2 cloves of garlic (diced or pressed), 1 C macun, 1 C chopped ham, 1 T olive oil, salt & pepper to taste

1. Boil pasta until nearly done, strain, and set aside.2. Sauté onions and garlic in a large saucepan in olive oil until transparent. Add pasta,

matsoon, blue cheese, ham, salt and pepper. Stir continuously and cook until cheese is melted and pasta is done.

3. Serve with garlic bread and plenty of Areni red wine.

Pasta Salad with Creamy Dressing (Ann Caple, A8)

Ingredients: 1 package Rotini pasta (or any Italian brand), 2 small onions (chopped), 1 C green pepper (chopped), 1 C tomatoes (chopped), 1 C cucumbers (chopped), 1 T spicy mustard [Y], 1 can pitted black olives, ¾ C mayonnaise, 250 g cheese (cubed), salt & pepper to taste, ½ C chopped parsley, 2 C chicken boiled and chopped (optional)

1. Boil pasta, drain and chill. Mix other ingredients into noodles.

— 80 —

[V] Pasta Salad with Vinaigrette (Jennifer Carter, A13)

Ingredients: 2 large tomatoes, ⅓ C vinegar, 2 peppers, ⅔ C oil, 1 onion, pepper, 1 cucumber, soy sauce (optional), ½ package pasta (cooked), 2 cloves garlic

1. Mix everything in a bowl and refrigerate. Add as many different veggies as you want. Serves 2 as main dish

White Wine Cream Sauce (Heidi & Jim Wilton, A6s)

Ingredients: 1 onion (chopped), 5 cloves garlic (minced), 1 t butter, 8 oz cream cheese (or curds), ¾ C water or ¾ C water + ½ bouillon cube or ¾ C stock, ¼ C white wine [Y], 1 C basil, ½ C cheese (grated), pepper to taste

1. Sauté onion, garlic and butter about 5 minutes2. Add cream cheese until melted3. Stir in stock and wine, add basil and coat pasta4. Sprinkle cheese and pepper on top. Toast with wine and fresh bread

[B, V] Fresh Tomato Sauce with Red Wine (Christy & Matt Schindler, A5s)

Ingredients: ¼ C olive oil, ½ C basil leaves (torn in half), 4 cloves garlic (minced or pressed), 2 t dried oregano, 2½ kg tomatoes (coarsely chopped), salt and pepper to taste, ½ C red wine, pinch of sugar, ½ C parsley (coarsely chopped),

1. Heat the olive oil in a pan. Sauté garlic 3-4 minutes. 2. Stir in tomatoes and wine, then the remaining ingredients. Simmer uncovered,

stirring occasionally, about 30 minutes.3. Serve immediately. Unused portion can be frozen; makes about 7 cups of sauce.

[B] Basic Fresh Tomato Sauce (Heatherly Lewis, A3)

Ingredients: 6 tomatoes (peeled and seeded), 1 clove of garlic (crushed), salt, 1 bay leaf, 1 or 2 T butter or oil, black pepper, 1 t crushed dried, thyme, 1 T chopped parsley leaves,1 onion (sliced), 1 T chopped fresh basil, sugarOptional ingredients: 2 thinly sliced carrots, 2 C grated cheese

1. In a saucepan, sauté onions and garlic (and optional carrots) in the butter or oil for 2 minutes.

2. Add tomatoes, bay leaf, thyme. Bring the mixture to a boil over medium heat, crushing the tomatoes lightly. Stir often and cook uncovered for 10 minutes until the tomatoes have a thick pulp.

3. Remove and discard the bay leaf. Stirring occasionally, cook uncovered over low heat for 10 minutes, until the sauce is reduced to the required consistency.

4. Add the basil, parsley, black pepper, salt, and sugar to taste.

Fresh Tomato Sauce with White Wine (Kathy Kacen, A10)

Ingredients: 2 large tomatoes (cut into chunks), 2 cloves of garlic (peeled and cut into pieces), olive oil, ½ C white wine [Y]Optional ingredients: ½ C Mozzarella cheese [Y], 1 C chicken (cooked and diced)

— 81 —

1. Boil water and start cooking the spaghetti or linguine pasta.2. In a frying pan, heat olive oil and sauté garlic. Add tomatoes and cook for a few

minutes. Stir in chicken and white wine.3. Drain pasta and throw in with tomato mixture.4. Cut cheese into small chunks and toss mixture together. Serve with garlic bread and

the rest of the white wine.5. Other things can also be added – olives, onions, spinach, peppers, etc.

Spicy-Creamy Tomato Sauce (Ann Caple, A8)

Ingredients: 1 kg tomatoes (peeled and chopped) or 2 C tomato paste, 4 sweet peppers (cleaned and chopped), 2 medium onions (minced), 1 spicy pepper (cleaned and chopped), 2 garlic cloves (minced), ½ t each salt and pepper, ⅓ C fresh basil (chopped), 2 t oregano, 2 T olive oil, 2 big spoonfuls tomato paste, ½ C water, 1 T sugar, ½- 1 C sour cream (for creamy sauce)Optional ingredients: eggplant (chopped and peeled), zucchini, a few dashes of Tabasco

1. Sauté onion and garlic in olive oil until onions turn clear.2. Add green and hot peppers and water. Simmer for 5 more minutes to soften peppers.3. Add the remaining ingredients and simmer ½ hour.4. Add optional sour cream.

Fresh Lemon & Herb Pasta (Christy & Matt Schindler, A5s)

Ingredients: 500 g spaghetti, 2 T butter, 2 medium lemons (juiced and ½ lemon worth of grated peel), 2 T olive oil, ¼ C chopped fresh basil chopped (or 1 T dried), ¼ C fresh parsley, 3-5 large cloves garlic (minced), ground black pepper to taste

1. Cook the spaghetti in about 2 liters of water and juice of one lemon until done. Drain, but retain ¼ C pasta water.

2. In skillet, sauté garlic and basil in butter and oil 2-3 minutes. Stir in lemon peel and juice of other lemon. Reduce heat to low. Add pasta and ¼ C pasta water and parsley, toss until coated and heated through. Sprinkle with pepper.

3. Variations - you can throw in peas, mushrooms, peppers, any veggie you like.

Spaghetti with Onions (Moosewood Restaurant Low-Fat Favorites)

This pasta is only partially cooked when you add it to the sauce, so as it finishes cooking, it releases the rest of its starch, creating a sauce so thick youʼd swear it had cheese in it.Ingredients: 4 large onions (sliced into strips), 2 t olive oil, 1 package spaghetti, 1 C milk, 1 C tomatoes, 1 t salt, ground black pepper to taste

1. Bring a large pot of water to a boil2. While the water heats, pour the oil into a large skillet or wide soup pot and add the

onions. Sauté, stirring the onions occasionally for about 10 minutes, until translucent3. Ease the spaghetti into the boiling water, stir and cover. Cook the spaghetti for just 5

minutes.4. Meanwhile, add the milk and tomatoes to the onions. The milk will curdle, but donʼt

worry. Cover and gently simmer

— 82 —

5. When the spaghetti has cooked exactly 5 minutes, drain it and add it immediately to the onion mixture. Simmer the spaghetti in the sauce for about 5 minutes, stirring constantly, until the pasta is al dente and the sauce is smooth. Drizzle in a little more milk if the sauce becomes too stiff.

6. Add the salt and pepper to taste. Serve immediately

[M] Three Piece Spaghetti (Heidi & Jim Wilton, A6s)

Ingredients: 3 tomatoes (chopped), 1 green pepper (chopped), ½ C tomato paste, 1 t each salt and sugar, 4 cloves garlic (minced & divided), 1 eggplant (thinly sliced), 1 onion (chopped & divided), 1 C sausage (fried and cut in small pieces), chopped fresh herbs, 2 C spaghetti noodles (cooked)

1. Mix tomatoes, paste, 3 cloves garlic, ½ chopped onion, herbs, pepper, salt and sugar in a saucepan and heat until flavors blend.

2. Sauté eggplant, 1 clove minced garlic, and ½ chopped onion.3. Add fried sausage into eggplant mixture after eggplant is browned.4. Place cooked noodles on a plate and make a well in the middle. Fill the well with

eggplant mixture and top with red sauce. Drink rich wine and eat with garlic bread.

Primavera Pasta (Michelle Ryan, A6)

Ingredients: 2 T olive oil, 1 small zucchini (sliced ¼ inch), 1 medium onion (chopped), 1½ C bottled tomato paste, 2 t garlic (finely chopped), 2 T fresh oregano (chopped or 2 t dried), 1 C canned mushroom slices, 8 oz linguine (cooked and drained), 1 small yellow squash (sliced ¼ inch), Parmesan cheese

1. In a skillet, heat oil; add onion and garlic. Cook over medium heat, stirring occasionally until onion is softened (4-5 minutes).

2. Add mushrooms, squash, and zucchini. Continue cooking, stirring occasionally, until vegetables are softened (8-10 minutes).

3. Add tomato paste and oregano. Continue cooking, stirring occasionally, until heated through and flavors are blended (15-18 minutes). Serve over hot cooked linguine; sprinkle with cheese.

[M] Sorta Fettuccine (Rebecca Kurziak, A6)

Ingredients: 1 C water or 1 C water + ½ bouillon cube or 1 C stock, 1 C cream cheese (Viola) or curds, ¼ t salt, 2 garlic cloves (minced), ½ C salami pieces (cooked), ¼ t pepper, 1 C mushroom (chopped), 1 C tomatoes (chopped), 2 C noodles (cooked), 10 green onions (chopped), ½ C cheese (grated),

1. Heat stock and garlic to boil2. Add mushrooms and green onions, simmer 3-5 minutes3. Add cream cheese and salami, stirring until cheese is melted4. Add tomatoes, stir in cheese, salt and pepper5. Pour over noodles - serve with bread

— 83 —

[B] Greek Pasta (David Barshes, A14)

Ingredients: 1 pkg Italian spaghetti, ½ C. olive oil, 1 can large olives (pitted and diced), 1 bunch mixed greens (cilantro/parsley/dill/basil: finely chopped), 2 cucumbers (peeled and chopped into small cubes), 1 small block of Feta cheese, 2 tomatoes (diced), black pepper

1. In a large pot, boil pasta until "al dente" (cooked but chewy, and not hard in middle); drain and return to pot.

2. Toss in olive oil, cucumbers, tomatoes, olives, greens, and black pepper (to taste).3. Plate the pasta, top with feta (pieced apart with your fingers into little chunks), and a

sprinkle of more chopped greens.

Spaghetti a la Սիսեռ (Siseṙ) (Patti Hachiya, A15)

Adapted from Rachael Ray “Express Lane Meals”Ingredients: 1 package spaghetti, 3 T oil, ½ t red pepper flakes, 3-4 cloves garlic (finely chopped), 1 onion (chopped), 2 C chickpeas (cooked or use canned if available), ½ t dried thyme (not urcʼ!), black pepper & salt (to taste), ½ C stock or bouillon or dry white wine, crushed tomatoes (canned or chop tomatoes and use tomato paste)Optional ingredients: chopped greens (spinach, romaine lettuce, chard or anything you want), chopped parsley

1. Boil spaghetti in salted water.2. Heat large skillet and add oil, red pepper, garlic and onion.3. Crush chickpeas with potato masher or in food processor; add to skillet. Season with

thyme, black pepper & salt to taste4. Saute for 3-4 minutes; add stock and cook for 30 seconds or so. Add tomatoes and

tomato paste.5. Add greens if desired. Adjust seasoning and stir until green are cooked through.6. Drain pasta and mix with sauce or serve sauce on the side. Top the pasta with the

parsley before serving.Amounts in the recipe are suggestions, add or subtract as you wish; if you have grated parmesan, use it!

[M] Olive & Tuna Pasta (Jennifer Haile, A8)

Ingredients: 1 can tuna with juice [Y], 1 can olives (chopped), 1 t Italian seasoning, 8 oz spaghetti, 3-4 garlic cloves (minced), 2 T vinegar, 4 T olive oil, ¼ t red pepper, salt and pepper to taste, Parmesan cheese

1. Heat oil in pan over medium heat2. Add garlic and sauté until barely brown3. Add tuna with half the juice, olives, Italian seasoning, red pepper, salt and pepper,

vinegar and more oil if needed4. When hot toss with cooked spaghetti and cheese

— 84 —

Pasta Stir-Fry with Peanut Sauce (Jennifer Haile, A8)

Ingredients: 8 oz vermicelli or spaghetti, 2 T peanut butter [Y], ½ t oil, 2 T peanuts (chopped and roasted), ¼ t crushed red pepper, 1-1/3 C green pepper (sliced in strips), 3 cloves garlic (minced), 1 C onion, ½ C water or ½ C water + ½ bouillon cube or ½ C stock, 1 C carrots (sliced), 3 T soy sauce [Y], ¼ t ground ginger [Y]

1. Cook pasta until al dente. Drain and set aside.2. Heat oil in a large skillet over medium high heat. Add green pepper, onions, carrots,

and garlic. Sauté for three minutes or until desired tenderness.3. Combine stock, soy sauce, and peanut butter; stir well. Add to skillet. Cook two more

minutes, stirring frequently. Add red pepper and chopped nuts. Serves 4.

[B, V] Apricot Garlic Pasta

Ingredients: 12 cloves garlic (minced or cut), 1 C dried apricots (chopped), 1-3 t dried rosemary [US], 12 oz. pasta, ⅔ C olive oil, black pepper, ¾ C white wine [Y]

1. Cook pasta until almost done, donʼt drain.2. Brown garlic in olive oil; add white wine and simmer 5 minutes. Add rosemary,

apricots, pepper; simmer 8-10 min.3. Drain pasta, add apricot sauce and toss.

Lentil Sauce (Moosewood Restaurant Low-Fat Favorites)

Ingredients: 1 C dried red lentils 1 bay leaf, 2 T lemon juice, 3 C water, 2 C tomatoes, 2 large garlic cloves (minced), ½ kg macaroni pasta, 2 t cumin, 1 t olive oil, ¼ crushed red pepper, 2 C onions (diced)Optional ingredients: 1 t coriander, 1½ artichoke hearts, Feta cheese

1. Brings lentils, bay leaf and water to a boil in a saucepan; lower the heat, cover, and simmer for 15 minutes or until tender.

2. Heat olive oil in a separate pan, add onions and sauté for 5 minutes; add garlic, cumin and coriander and cook for 2 minutes, stirring frequently.

3. Add lemon juice, tomatoes, optional artichoke hearts, and crushed red pepper and simmer on low heat for 10 minutes.

4. Drain cooked lentils reserving the cooking liquid, discard bay leaf; add lentils to the tomato mixture.

5. Simmer for 10 minutes and add about ½ C of the reserved liquid if the sauce appears dry.

6. Meanwhile, bring a large pot of water to boil and cook the pasta until al dente; drain the pasta and top with the lentil mixture. Sprinkle with optional cheese; 4-6 servings.

[M] Aveluk Pasta with White Wine (Kathy Kacen, A10)

Ingredients: 1 braid aveluk, ½ C sun-dried tomatoes [Y] (diced), 1 medium onion (chopped), 2 cloves garlic (peeled & chopped), 1 chicken breast (cooked & chopped), ½ C white wine [Y], olive oil, farfelle or bowtie or another small pasta (spaghetti can be used: cooked)

1. Wash aveluk in warm water several times until the runoff is almost clean. Squeeze water out.

— 85 —

2. Sauté or steam aveluk in a covered pan with a minimum of water until soft. Squeeze out excess water and let drain.

3. Heat olive oil in fry pan. Add garlic and onions, cook for a few minutes.4. Add chicken, sun-dried tomatoes and aveluk. Stir mixture while cooking for a few

minutes.5. Add white wine and let simmer for a few minutes.6. Pasta can be added to the pan and everything tossed together before serving.

Cabbage Pasta (Kate Girard, A4)

Ingredients: 1 medium head of cabbage (chopped), salt & pepper, minced garlic (lots!), oregano or basil or red pepper, butter, 2 packages of pasta

1. Sauté the garlic in butter, then add cabbage and sauté until wilted. Salt, pepper, and season to taste.

2. Boil pasta in a separate pot. When al dente, drain and add to fry pan and continue stirring over low heat until mixed well.

[M] Chicken Tetrazzini, Colleen Hardin-A10

Ingredients: 6 T butter, 4 T flour, 2 t salt, ¼ t pepper, 1 C water or 1 C water + ½ bouillon cube or 1 C stock, 2 C milk, 2 C chicken (diced), 3-4 oz mushrooms (sliced), 4 oz spaghetti (cooked), Parmesan cheese

1. Melt butter in saucepan. Add flour, salt, pepper to make a smooth paste. Gradually add stock and milk; cook and stir until smooth. Do NOT BOIL. Add chicken and mushrooms and heat through.

2. Place spaghetti in a 9 x 13 pan (or whatever youʼve got). Spoon chicken mixture over top. Sprinkle with grated Parmesan cheese to taste. Dot with 1 T butter (optional). Place in a 375°F/190°C oven for 15 minutes.

PoultryNote: If cooking whole chickens or turkeys, paperclips work great to hold them closed.

[M] Pomegranate Chicken (April West, A15)

Ingredients: ½ C chopped walnuts, 1 T olive oil, ¾ kg chicken breast (anything will work if you donʼt have chicken breasts), 2 medium onions sliced length wise (you want to keep these fairly large), 2 C pomegranate juice, ¼ C lemon juice, salt to taste, pomegranate seeds to garnish (optional)

1. Toast the walnuts and then set them aside.2. Brown chicken in oil and then set them aside.3. Add onions to oil and chicken drippings until browned. Then add pomegranate juice,

lemon juice, and salt and simmer for about 10 minutes.4. Add chicken and simmer for another 10 minutes. Serve with walnuts sprinkled on

top.

— 86 —

☞ [M] Chicken with Spinach & Armenian Cheese Pasta (April West, A15)

Ingredients: 2-3 pieces of chicken (breasts are preferable), 1 bunch of spinach (fresh or frozen), 1 T olive oil, 1 clove garlic minced, 1 T balsamic vinegar, 2 T water, 1 T basil (dried or fresh), ½ to 1 C grated Armenian cheese (depending on your taste), enough spaghetti for 2 people

1. Cut chicken into small, bite size pieces and saute in olive oil and garlic until brown (3 minutes).

2. Add spinach, balsamic vinegar, water and basil and cook until chicken is cooked.3. Meanwhile cook pasta and grate Armenian cheese (a fattier cheese is best).4. Mix chicken mixture with pasta and cheese. Serves 2.

[M] Arroz Con Pollo (Penny Porter, A14)

Ingredients: 1 frozen chicken and 1 thigh/leg or 6 thigh/legs, olive oil to coat the bottom of pan, 2 large onions chopped, 2 green peppers chopped, 3 cloves garlic chopped, 4 ½ C tomatoes, ½ C tomato paste, 1 C water, 1 t salt, 4 bay leaves, 2 C long grain rice, 1 T vinegar, 1 can mushrooms, 1 can peas, 1 can green olives (pitted if you can), parsley

1. Cut chicken into serving pieces and brown in hot oil in a large skillet (about 15 minutes) Chop fine onions and green peppers and very fine garlic. Brown these with chicked (5 minutes). Add tomatoes, tomato paste, water, salt and bay leaves. Cover and cook very slowly on low heat for about 2 hours.

2. Wash and drain the rice. Pour this over the chicken. Cover and continue cooking for about 20 minutes (checking after 10 minutes to stir to avoid burning or add a tiny bit of fluid if necessary)

3. Stir in vinegar, mushrooms with liquid and peas with liquid. Stir and cook for about 10 minutes.

4. Garnish with green olives and parsley. (Donʼt take out the green olives, this makes the dish)

[M] Spicy Chicken with White Radishes (Patti Hachiya, A15)

Ingredients: 8 oz boneless chicken breast (skinned), 1 egg white, 2 t cornstarch, 1 t salt, 8 oz white radishes or water chestnuts, 4 oz oil, 1 T chopped garlic, 2 T chopped fresh ginger [Y], 2 t chili bean sauce (chili powder), 2 t soy sauce, 2 t rice wine vinegar [Y], 2 t sugar, ½ t salt, 2 t sesame oil (or substitute tahini or peanut butter)

1. Dice chicken into ½ inch pieces. Combine with egg white, salt and cornstarch in small bowl and refrigerate.

2. Coarsely chop radishes.3. Heat pan until hot and add 2 T oil. Add chicken and stir well. Drain into bowl when

chicken turns white.4. Clean pan and reheat and add 2 T oil. Add garlic and ginger and stir fry 30 seconds.5. Add radishes, chili bean sauce, soy sauce, vinegar, sugar, salt and stir for 1 min.6. Return chicken to pan and cook for 2 min and add sesame oil. Serve with rice.

[B, M] Basic Baked Chicken Breast

Ingredients: 1-2 chicken breasts, salt & pepper to taste, 1 T oil

— 87 —

1. Clean and pat dry the chicken breasts; sprinkle liberally with salt and pepper.2. Cook for 20-30 minutes in a 375°F/190°C oven until no longer pink in the middle, and

when pierced with a fork or knife, the juice is clear.

[M] Roasted Chicken With Potatoes, Olives, & Lemons (Lisa Scorsolini, A5)

Ingredients: 1 chicken (cut in 8 pieces or 4 breasts), 2 lemons, 2 t salt or as needed, 1 to 2 t black pepper, ¾ kg potatoes, 4 T olive oil or as needed, 10-12 firm black olives, 1 T dried thyme leaves, ½ to ¾ C water or dry white wine [Y] (if necessary), 2-3 cloves garlic (peeled & cut in half vertically), 5 sprigs fresh oregano

1. In large bowl combine chicken with juice of 1 lemon, turning pieces so they are thoroughly covered. Marinate at room temperature for 30 minutes.

2. Preheat oven to 400°F/205°C. Pat chicken dry; sprinkle lightly on all sides with salt and pepper. Arrange skin side up in roasting pan that is about 12 to 18 inches.

3. Wash and dry potatoes, but do not peel. Cut small, round potatoes in half. Cut in vertical wedges, each about 1¼ inches at widest part. Arrange between chicken pieces. Scatter garlic and olives around chicken and potatoes. Cut remaining lemon in six or eight vertical wedges and scatter in pan. Top with herb sprigs, or sprinkle with dried herbs. Drizzle olive oil over all, using amount needed to moisten all surfaces.

4. Roast for 1¼ to 1½ hours, basting every 20 minutes. After about 40 minutes, when chicken is light golden brown, turn over pieces of chicken and potatoes. Continue roasting for about 25 minutes, then turn chicken back, skin side up. Roast until chicken and potatoes are tender. If pan juices evaporate, pour in a little water or white wine; serves 4.

[M] Roast Chicken with Basil & Garlic (Lisa Scorsolini, A5)

Ingredients: 4 chicken legs or breasts, 4 potatoes, 8 large basil leaves, 2 t olive oil, 1 whole garlic bulb, ¼ t black pepper, 1 lemon (halved)

1. Remove all visible fat and trim excess skin, leaving just enough to cover the pieces. Carefully lift the skin on each piece and slide 2 basil leaves under it. Replace the skin.

2. Separate the garlic bulb into individual cloves. Trim the hard end off each clove and remove the peel. Trim any bruises and discard any cloves that are soft or dark. There should be about 12 to 15 whole cloves. Place the garlic in a baking pan. Place garlic on top of chicken.

3. Squeeze the juice from half of the lemon over the chicken. Remove all seeds from the remaining lemon half and cut into 4 pieces. Add these to the baking pan.

4. Cut the potatoes lengthwise into spears. Add to the dish. Drizzle the chicken and potatoes with the oil. Sprinkle with pepper.

5. Bake at 350°F/180°C for 45 to 50 minutes, or until the chicken is tender.

[M] This ainʼt shake and bake (Mari Chiba, A16)

Or, shake and bake for people with no oven and no shake and bake…Ingredients: chicken breasts, eggs, bread crumbs, dried basil, salt, pepper, oregano

— 88 —

1. Coat chicken breasts (you might have to beat them with a wine bottle to make them thinner, they should be about ½ inch thick) with egg or milk. mix bread crumbs with dried basil, salt, pepper, and oregano.

2. After coating chicken with egg dip in bread crumb mix and pan fry 4-6 min on each side until deep golden brown and crusty.

[M] Oven Barbecued Chicken (Kate & Paul Lombardo, A5)

Ingredients: 1 kg chicken, ½ C onion (chopped), 4 T honey, 1 clove of garlic (crushed), 2 T soy sauce [Y], 1 T vegetable oil, 1 T mustard [Y], ¾ C hot pepper sauce (Tabasco, MiviMex, etc)

1. Rinse chicken and pat dry (remove skin if desired). Arrange pieces in a baking pan. Bake in oven at 375°F/190°C for 25 minutes. Drain off fat.

2. Meanwhile, for sauce, in a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in hot pepper sauce, honey, soy sauce, and mustard; heat through,

3. Turn chicken skin side up. Brush about half of the sauce over the chicken. Bake for 20 to 30 minutes more or until chicken is tender and no longer pink. Reheat remaining sauce and pass with chicken.

Note: the more honey that you add to the sauce the closer you will get to sweet and sour chicken.

[M] Roasted Lemon Rosemary Chicken (℅ Barbara Colson, A16)

Ingredients: ½ cup+ 4 tablespoons extra virgin olive oil (divided), 16 pearl onions (peeled & trimmed, or 6 small onions), 5 carrots (peeled & cut into 2-inch pieces), 4 celery stalks (cut into 2-inch pieces), 3 cloves of garlic (peeled), 1¾ t salt (divided), ¾ t black pepper (divided), 1 (4-5 lb = 2 kg) chicken (rinsed & patted dry), 1 T + 2 t lemon zest, 1 T chopped fresh parsley, 1 T chopped fresh rosemary, ½ t dried thyme, ⅓ C Chardonnay, 1 C chicken stock

1. Preheat oven to 450°F/232°C. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the onions, carrots, celery, garlic cloves, ¾ teaspoon salt, and ¼ t pepper, and cook, stirring occasionally, for 10 minutes. When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside.

2. Reduce the burner heat slightly and allow the pan to cool a bit. Add 2 T oil to pan and return the pan to medium-high heat. Season the prepared chicken with the remaining salt and pepper, and brown it in the hot oil. Transfer the chicken to the center of the roasting pan, carefully cut 1-inch slits into the skin, and pour the pan juices on top of the chicken. Very carefully pull open the slits in the skin and rub the lemon zest, parsley, rosemary, and thyme under the skin.

3. Add the wine to the skillet and deglaze, scraping up any browned bits from the pan. After the wine has simmered for 30 seconds, add the chicken stock and heat through. Pour the wine sauce over the chicken. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh. Allow the chicken to stand at room temperature in the pan for 10 minutes before carving. Makes 8 servings.

[M] Chicken Breast Scampi

Ingredients: 2-3 pounds cooked chicken, ¼ kg margarine, 4 cloves garlic, 2 green onions, 1 T chopped parsley, ¼ t dill, ½ t oregano, salt and pepper to taste

— 89 —

1. Cut chicken into pieces and place in baking pan.2. Meanwhile, melt butter and add garlic, green onions, parsley, dill, oregano, and salt/

pepper in a medium saucepan. Cook on low heat for 2 minutes.3. Pour butter sauce over chicken. Bake for 10 minutes in 350°F/180°C oven. Separate

chicken and bake another 10 minutes. Turn broiler on to brown chicken for 3-4 minutes. Serve over rice.

☞ [M] Chicken (or Veggie) Pot Pie (Jenny Tolley, A3)

Ingredients: ⅓ C butter, ⅔ C milk, ⅓ C flour, 2½ to 3 C cooked chicken or turkey, ⅓ C onion (chopped), 2 or 3 carrots (peeled, grated or chopped), salt & pepper to taste, 1 can peas (drained), pie crust without sugar, 2-3 potatoes (cubed and cooked (optional)), 1¾ C water or 1¾ C water + 1 bouillon cube or 1¾ C stock, 1 cup diced celery (optional)

1. Melt butter, stir in flour, onion, salt, and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat.

2. Stir in stock and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken or turkey and vegetables.

3. Heat oven to 425°F/220°C; Prepare pie crust (without sugar!)4. Ease half of the crust into ungreased pie pan and mold into a pie shell. Pour chicken

mixture into pastry. Roll remaining pastry over chicken mixture, cutting it so steam can escape during cooking. Turn edges over. Bake 35 minutes or until golden brown; serves 6.

[B, M] Honey Mustard Chicken

Ingredients: 1 kg chicken, 1/3 C honey, ¼ C Dijon mustard [US]

1. Preheat oven to 375°F/190°C. Remove skin and all visible fat from chicken. Place in baking dish.

2. Combine honey and mustard in small bowl. Pour over chicken and turn pieces to coat; position pieces meat side down.

3. Bake 15 minutes. Turn chicken and bake 15-20 minutes longer until meat is done.

[M] Rosemary-Apricot Chicken

Ingredients: 2 t salt, 1 t dried rosemary [US], ½ t black pepper, 4 garlic cloves, 1 kg chicken, ½ C apricot jam, 2 T lemon juice, 2 t spicy mustard [Y]

1. Mix salt, rosemary, black pepper, and garlic. Rub over chicken and refrigerate for 2 hours.

2. Bake chicken in oven for 25 minutes at 350°F/180°C. Mix together jam, lemon juice, and spicy mustard; brush over chicken and bake until chicken is done.

☞ [M] Fake fried chicken (Mari Chiba, A16)

Ingredients: 1 whole frozen chicken, 1 tub sour cream, paprika, salt, pepper, & garlic powder [Y]

1. Put a whole frozen chicken in water and boil for 30 minutes.2. Mix sour cream with a ton of paprika, salt, pepper, & garlic powder and spread all

over chicken. Bake for another 30 minutes.

— 90 —

3. Tastes a lot like fried chicken, delicious! and (assuming you have an oven), you can get everything in the village!)

[M] Fried Chicken (Andrew Morgan, A3)

Ingredients: 1 chicken (whole or 4 leg/thigh combos), 1½ C flour, salt & pepper, other spices as desired, milk (enough to cover the chicken), oil

1. Cut the chicken into serving pieces. Rub with salt and pepper. Let sit for ½ hour. Then soak chicken in milk for ½ hour.

2. Put flour, spices, salt, and pepper in a bag; remove chicken from the milk, place it in the bag and shake well until well coated; remove to a plate.

3. Fry chicken in oil (cover the skillet) on medium heat until golden-brown. Turn pieces, allowing more cooking time for larger pieces. Be sure not to crowd the pan.

☞ [M] Louisiana Cajun Chicken Jambalaya(Betty “I was married to a Comeaux” Smallwood, A15)

Ingredients: 1 medium chicken (or 3–4 frozen leg quarters), 1 whole clove garlic (use garlic press or chop), 1 lb smoked sausage (NOT HOT DOGS), 2 ½ cup chicken stock, 1 softball size onion (chopped fairly small), 1 cup rice, 1 medium green pepper (chopped), 1 handful chopped fresh parsley, 1 medium red pepper (chopped), Konriko Cajun Seasoning or hot red pepper, 4 stalks celery (if available: chopped), 4 or so green onions (chopped)

1. Debone and cut chicken meat into pieces. Boil the skin / bones to make broth (if frozen, boil leg quarters, then debone).

2. Slice sausage thinly and sauté in a small amount of oil. Then remove from pan.3. Sauté chicken, if not boiled, in sausage drippings.4. Sauté onions, peppers, celery and garlic. Add garlic last and donʼt sauté too long. If

more oil needed, use some of the chicken broth instead.5. Combine sautéed veggies, chicken, sausage, chicken stock, rice and Cajun

Seasoning, cover, bring to boil and then turn down the heat. Simmer on medium for 35 minutes. Check. If all liquid has been absorbed it is done. If not, cook a little longer.

6. Turn off flame, add parsley and green onions. Let sit for 10 minutes. Serve with French bread and salad. Serves about 6 hungry people.

[M] Redinger Chicken

Ingredients: 1-⅓ kg chicken breast (boned and cubed), 1 egg (beaten), garlic (pinch), ¼ kg mushrooms (sliced), 2 C water or 2 C water + 1 bouillon cube or 2 C stock, ½ C boiling water, ½ C grated cheese, bread crumbs, cooking oil

1. Cube chicken breasts and put into egg and garlic mixture. Let stand 1 hour in refrigerator; roll chicken in bread crumbs.

2. Brown chicken cubes in hot oil; drain well; place in baking dish.3. Add sliced mushrooms; cover with cheese. Pour stock over all. Cover with foil. Bake

in 350°F/180°C oven for 45 minutes.

— 91 —

[M] Chicken With Dumplings (Sheri Marconi)

Ingredients: 6 chicken thighs, 6 chicken legs, 1 medium onion (finely chopped), 3 carrots (thinly sliced), 6 medium potatoes (peeled & cubed), 1½ t salt, 1 bay leaf, ½ t pepper

1. Place chicken parts in a large pot and fill ⅔ full with water. Add onion and bring to full boil over high heat. Reduce heat to medium and continue to cook, covered for 45 minutes. Remove chicken to a platter to cool.

2. Add carrots, potatoes, bay leaf and pepper to pot. (Add water to maintain water level of ⅔ full.) Return to full boil and cook for 30 minutes.

3. While mixture cooks, remove meat from bone. Discard bone and skin. Return meat to stew; prepare dumplings; discard bay leaf.

Dumplings

Ingredients: 3 C flour, 4 T baking powder [Y], ¼ t pepper, ⅓ C shortening or margarine, 1 C milk, 1 t salt, 1 C milk

1. Measure flour, baking powder, salt and pepper in medium bowl. Cut in shortening or margarine. Stir in just enough milk until soft dough forms.

2. By spoonfuls, gently drop dough into boiling stew. Simmer over low heat for 10 minutes, uncovered. Cover and cook an additional 10 minutes.

Or just mix 2 eggs, 1 t salt, 1 C flour, 2 T water, and drop in boiling soup)

[M] Chicken Stir-Fry, or San Francisco Leftovers (Jeff Sinanian, A8)

Ingredients: 2 T oil, 10 strands green onions (chopped), 1 C green beans (chopped), 3 C cooked rice, 2 eggs, chicken breast (sautéed), soy sauce [Y], Pepper

1. Heat oil in pan. Add green onions and sauté for a few minutes.2. Next add green beans and stir until desired softness.3. Next add the cooked chicken breast, rice and soy sauce to taste.4. Scramble two eggs in a separate pan or in the same pan on the side. Stir, add

pepper and serve; 2-4 Servings.

⌘ [M] Thanksgiving Roast Turkey

Ingredients: 6 to 7 kg turkey, ½ C butter (softened), 1 C water, salt & pepper to taste

1. Preheat the oven to 425°F/220°C. Rinse the turkey, pat it dry, and season it inside and out with salt and pepper; spread the turkey with the butter.

2. Roast it on a rack in a roasting pan in the oven for 30 minutes.3. Reduce the temperature to 325°F/165°C, baste the turkey with the pan juices, and

add the water to the pan. Roast the turkey, basting it every 20 minutes, for 2½ to 3 hours more, or until a meat thermometer inserted in the fleshy part of the thigh registers 180°F/82°C OR until the juices run clear when the thigh is pierced.

4. Transfer the turkey to a heated platter, reserving the juices in the roasting pan and keep the turkey warm, covered loosely with foil.

— 92 —

Vegetable Stuffing

Ingredients: 2 C fine grated carrots, 1 C soy beans (roasted & ground), 1 C celery and tops (chopped fine), 1 green pepper (chopped), 1 onion (grated), ¼ C wheat germ [Y], 1 C raw summer squash (cubed), ½ C water or ½ C water + ½ bouillon cube or ½ C stock, 2 apples with skins (grated), ½ t salt, ½ C raisins (chopped), 3 T yeast, 1 t sweet herbs, 2 eggs (beaten), ½ t rosemary [US], 1 t dill seed (ground)

1. Combine all ingredients and blend well. This will stuff a 4-to 5-pound fowl.

J-Pʼs Stuffing

Ingredients: 4 C dried wheat bread (sev hatz: finely crushed), 1 C celery (chopped), 1 C onion (chopped), 2 garlic cloves (minced), 2 t dried sage, 2 t celery salt [US], 1 bouillon cube (crushed), ¼ C waterOptional ingredients: 1 C unsweetened corn bread, ½ C browned sausage

1. Preheat oven to 350°F/180°C. Combine all ingredients in a baking dish and bake for about 20 minutes until browned, yet still moist.

[M] Chicken& Gravy Dinner (Kenni-Lou Walker, A10)

Ingredients: 1 whole chicken, 1 large onion (quartered), 2 medium carrots (chopped), ½ C celery (including leaves, chopped), salt & pepper to taste, basil, 3 T flour, sour creamOptional ingredients: 1 t lemon pepper, ½ can peas, add at step 6

1. Boil chicken in large pot with 4 cups water and 2 T salt until cooked (meat should come off the bone easily, and it shouldnʼt be pink but still juicy), reserve 3 cups of the chicken stock.

2. Cool 30 minutes and then remove the chicken from the bone. Discard carcass.3. While chicken is cooling, place onion, carrots, celery, and basil in reserved chicken

broth, and cook 5 minutes.4. Remove ½ cup of stock and add flour to the removed stock; mix it until it is smooth

and all the lumps are gone. Slowly pour the flour mixture into the pot.5. Cook over low heat 20 minutes or until mixture thickens.6. Add cut up chicken to sauce, add salt and pepper to taste, Serve over pasta or rice.7. Alternatives: You can add ½ cup sour cream to make the sauce richer.

Beef, Lamb, & Pork[M] Steak - Texas Style (Ben Cunningham, A9)

Ingredients: ½ kg soft beef, 2 T soy sauce [Y], salt and pepper to taste, ¾ C olive oil, other favorite seasonings

1. Marinate steak by sealing it in a Ziploc bag with olive oil and soy sauce. Shake up bag and leave it in the refrigerator for 4-5 hours.

2. Pre-heat oven to 350°F/180°C.3. Remove steak from the bag, rub generously with salt, pepper, and optional additional

spices, then lay the steak on the oven grill. Cook to desired doneness (bloody or charred).

4. Pour yourself a shot of vodka and say a toast to the lone star state.

— 93 —

[M] Meatloaf (Colleen Hardin, A10)

Ingredients: 1 kg ground beef (or ground pork, lamb, turkey, chicken), 1½ C bread pieces (torn up into very small pieces), 2 t salt, ¾ C milk, ⅛ t pepper, 1 medium carrot (peeled & grated), 1 small onion (diced), 2 eggs (slightly beaten)

1. Mix above ingredients together thoroughly. Pat into foil-lined pan.2. Bake at 350°F/180°C 1 to 1½ hours or until done. After having cooked awhile (about

½ the time) you can carefully pour off the grease/juice.Optional: Use slices of bacon/ham to top for a really nice flavor.

[A, M] Dolma, Andrew Morgan-A3

Ingredients: grape leaves or cabbage leaves or vegetables, 300 g butter (cut small), 1 kg ground beef, 2 C chopped fresh herbs, 4 big onions (chopped), pinch of salt, 1 t red pepper paste, ¼ C dried cilantro, 1 T tomato paste, 1½ C uncooked rice

1. If using grape leaves, use canned grape leaves. If using cabbage, boil it first to soften, then peel off the leaves.

2. Combine everything except wrapping material to make a fine mixture. Roll a small amount of mixture into the leaves or stuff the vegetables.

3. Line the bottom of a large pot with dolma; invert a plate over the dolma; cover the dolma with about 2 inches of water above and boil until the water boils down to the level of the dolma. Serve with garlic and yogurt; makes 50-70.

[M] Sloppy Joes (Better Homes & Gardens)

Ingredients: ½ kg ground meat, ½ C onion (chopped), ½ C green pepper (chopped), 2-3 tomatoes (chopped), 2 T oats, 1-1½ t chili powder, 1-2 t Worcestershire sauce [Y], ½ t garlic salt, hot pepper sauce (Tabasco, MiviMex, etc), ¼ C water

1. In a large skillet brown meat, onion, and green pepper. Drain fat.2. Stir in tomatoes, oats, chili powder, Worcestershire sauce, garlic salt, hot pepper

sauce, and ¼ C water. Bring to a boil; reduce heat. Simmer for 5 to 10 minutes or until mixture is of desired consistency; serve with sandwich bread.

[A, M] Kufta

Ingredients: ⅓ kg ground lamb, 100 g ground beef, 2 egg yolks, ½ C milk, 1½ C bread crumbs, 1 onion (finely chopped), 1 t salt, ¼ t allspice, ¼ t red pepper, ¼ t cumin, ½ t pepper, ½ C chopped parsley

1. Knead all the ingredients together, including only 1 C of bread crumbs. Shape into good size patties; dip in ½ C bread crumbs and fry in butter.

[M] Chicken Fried Pork Chops (Colleen Hardin, A10)

Ingredients: 6 pork chops (½ inch thick), 1 beaten egg, 1 T milk, ⅔ C fine dry bread crumbs, 2 T shortening, ½ t salt

1. Trim excess fat from chops. Combine beaten egg & milk. Dip pork chops in egg mixture, then in crumbs.

— 94 —

2. In a skillet, brown chops on both sides in hot shortening. Season with salt. Add ¼ cup water. Cover and cook over low heat for 30 to 45 minutes, or until tender. Lift chops occasionally to prevent sticking. For crisp coating, remove cover the last 15 minutes.

[M] Pork Chops (Andrew Morgan, A3)

Ingredients: 1 or 2 onions (chopped), handful of raisins, 2 or 3 cloves of pressed garlic, 1 T honey, pork (cut into chops), white wine [Y] (dry preferably), 1 apple (minced or chopped), 1 C cooked rice

1. Brown onions and garlic in a little oil.2. Put everything in a pan and pour white wine over it. Simmer over low heat on the

stove for 1½ - 3 hours until meat is tender and sauce aromatic. Salt and pepper to taste.

[M] Pork with Potatoes & Coriander

Ingredients: 1 kg boneless pork, 4 medium potatoes, 4-5 T olive oil, 4 cloves of garlic (finely chopped), ¾ C red wine, 2 T coriander, salt and black pepper

1. Cut meat in cubes, wash and place in a large bowl.2. Make marinade by combining garlic, wine, coriander, salt, and pepper. Pour over

meat, cover and put the bowl in a cool place for at least 4 hours. Turn the meat pieces on all sides from time to time to marinate fully.

3. Heat olive oil in a saucepan. Remove meat from marinade with a slotted spoon and put in the pot turning frequently to brown lightly. Add marinade to pot, reduce fire and simmer until half done, adding water if needed.

4. Add potatoes peeled, washed and quartered, a little salt, and continue cooking for about half an hour, adding more water again, if needed.

☞ [M] D & Eʼs Luau Pork (David Barshes, A14 & Eloise Gray, A15)

Ingredients: 1 kg of pork, 2 T soy sauce [Y], 1 medium sized onion, 2 T vegetable oil, 2 cloves of garlic (chopped), 1 can of pineapple, 1 hot pepper (or more to taste), 2 T sesame seeds (optional), 1 T mustard, 2 cups of rice, 4 T honey

1. Prepare rice. Chop pork into bite sizes pieces, removing fat.2. Chop onions and garlic, sauté in pan with oil until golden brown. Add hot pepper and

sauté for a minute together.3. To the pan, add soy sauce, honey and mustard and mix together to create a thick

sauce. (If youʼd like, you can double the sauce recipe and pour some of the sauce in a bowl to top the pork at the table).

4. Add pork to the sauce and simmer until cooked through. Add pineapple and let simmer for 1 minute. (you can also wait and add the pineapple to the pork as a topper at the table)

5. Serve the pork over rice and sprinkle with sesame seeds.6. Luau pork is also delicious served over green beans, with other veggies or by itself!

— 95 —

Fish☞ [M] Poached Trout (Cuisines of the Caucasus)

Ingredients: 4 trout (may be hard to find), salt, ½ C ground walnuts, 1 small onion (finely chopped), ¼ C lemon juice, 1 tsp sugar, pinch cayenne or hot paprika, pepper to taste, 3 T chopped cilantro

1. Wash and dry trout; salt and poach (sit in a pan with water on a hot stove) until mostly done. Plate (that is, put the trout on plates).

2. In a small saucepan, combine walnuts, onion, lemon juice, cayenne/paprika and sugar on medium-low heat for 5 minutes. Add salt & pepper. Stir in cilantro and pour over fish

3. Serve hot or cold.

[M] Fried Fish (Jenny Tolley, A3)

Ingredients: oil, 1 cleaned fish, 2 T flour, 1 egg, beaten, ¼ t salt, dry bread crumbs, ⅛ t pepper

1. Mix flour, salt, and pepper. Coat fish with flour mixture, then dip into egg. Then coat fish with bread crumbs.

2. In a skillet, heat oil. Fry fish about 3 minutes or until fish flakes easily with a fork and is golden brown. Drain off oil by blotting fish on paper

[M] Old Fashioned Wisconsin Beer Batter Fish Fry (John Schuchart, A6)

Ingredients: 8 beers (courtesy of Abovian), 2 eggs, 8 whole fish (courtesy of Lake Sevan), 1 can sweetened condensed milk, ½ jar of mayonnaise, 2 bottles of vegetable oil, 4-5 dill pickles, 1 small bag of flour (approx, 1kg), salt & pepper, 2 kg potatoes (peeled & sliced)

1. First, drink one of the beers. This will help you relax before having to gut and clean all those fish. Next, using a sharp knife, skin and fillet the fish. If you are not experienced in this fine art, then scale the fish, cut off the head and fins, remove the innards (khash, anyone?), and cut remaining fish into 3 or more pieces (most of the smaller bones will dissolve during frying). Keep meat wrapped and cold until itʼs time to fry.

2. Now, mix half the mayonnaise with 4-5 diced dill pickles, and presto, instant tartar sauce. Salt, pepper, or ketchup may also be mixed in.

3. Next, drink another beer, leaving a ½ cup. Mix this with the eggs, ¼ can of sweetened, condensed milk, ½ T salt, 1 T pepper, and 1 T oil. Mix well. Next, pour half a bag of flour in another pan and mix with salt and pepper.

4. Now, heat both bottles of oil in a 8-10 inch tall pot for 3-4 minutes. Throw the potatoes in, half a batch at a time and cook until done to your liking and remove. Now for the fish: Roll each fillet in the beer batter, then in the flour, then throw it in the hot oil. You may want to do 2 or 3 batches to avoid overcrowding. After 10 minutes, or when the batter begins to turn light brown, remove.

5. When all the fillets are done, serve with potatoes, tartar sauce, ketchup, and of course, leftover beers! Serves 6.

— 96 —

[M] Sevan Fish Cakes (Aaron Martinez & Salena Bailey, A10s)

Ingredients: 2 Sevan fish (cleaned), 1 T red pepper flakes, 1 C bread crumbs, olive or corn oil, 2 egg whites, salt & pepper to taste, 1 onion (chopped), 1 garlic clove (minced), chopped fresh herbsOptional ingredients: ½ C canned corn, ½ C chopped peppers, ½ C corn meal [Y]

1. Preheat oven to 350°F/180°C; cook fish for about 15-20 minutes or until done; Can also be cooked on the stovetop.

2. While fish cooks, combine remaining ingredients in a large bowl.3. After fish cools, scoop out into the bowl; try to remove bones. Add another egg white

or more bread crumbs if mixture is too stiff or too liquid.4. Form into small patties (2 inches in diameter, ¾ inch in thickness)5. Heat enough olive or corn oil in a frying pan to cover about ⅛ inch on medium heat

(Can also be baked in the oven in a greased pan at 350°F/180°C). Place fish cakes in pan making sure not to crowd the pan, cook until golden brown on each side; remove and place cakes on a napkin to drain excess oil

6. Serve alone, with sour cream, salsa, or sauce of choice.

[A, M] Fish Cooked in Tomato Sauce (Armine Kocharyan, L&T Specialist)

Ingredients: 1 kg fish, 2 medium onions, 4 carrots, 4 cloves of garlic, ½ C oil, ¼ C vinegar, ½ C tomato paste, 1 C water, 1 t sugar, parsley, 4 bay leaves, salt, black and red pepper

1. Thoroughly clean and wash the fish, cut into small pieces (throw the heads away), and add salt and pepper.

2. Slice onions and carrots. Mix and blend together tomato paste, water, sugar, vinegar, and oil. Put everything in a sauce-pan, add chopped parsley and garlic. Cover with a lid and put on very slow fire for 3 hours. (Cooked this way you can eat even the bones.) Serve when cold outdoors.

[M] Tuna Cakes (Jenny Tolley, A3)

Ingredients: 1 can of tuna [Y] (drained), 1 egg, 1 or 2 T flour, bread crumbs, onion (chopped), 1 T oil, salt & pepper

1. Mix all ingredients together, using enough bread crumbs to ensure that mixture will hold its shape on a spoon.

2. Heat oiled skillet. Drop tuna mixture by large spoonfuls and cook until golden-brown on one side. Flip and cook until golden-brown on the other side. Makes 5 or 6 3-inch patties.

3. Note: You can substitute salmon or mackerel for the tuna.

Italian☞ [B] Pizza

Really these are just suggestions. You can make vegan pizza or meaty pizza, or put whatever toppings you like on the pizza. Experiment: be bold!

— 97 —

Ingredients: pizza dough, tomatoes (sliced or chopped), grated cheese, corn meal [Y]Optional ingredients: sliced onions, sliced red peppers or hot peppers, chopped basil and/or cilantro, canned corn kernels, grated carrots, minced garlic, cooked meat/sausage, eggplant, smoky eggplant & pepper spread, salsa, spinach, sun-dried tomatoes [Y], etc.

1. Follow the instructions for your chosen pizza dough. Pour a thin layer or cornmeal on the oven baking pan (optional) to prevent sticking and place the flattened dough onto the pan.

2. Spread a thin layer of cheese, tomatoes, and optional ingredients on the pizza dough; use care to not overload the pizza or else it will become soggy in the center.

3. Cook for 10-15 minutes or until the bottom of the pizza is browned and the cheese is melted.

Baked Italian Eggplant (Christy & Matt Schindler, A5s)

Ingredients: 3 medium eggplants (sliced to ½-inch), 1 t dried oregano, 3-4 T vegetable oil, 1 t dried basil, fresh garlic (1 clove per eggplant slice), cheese (thinly sliced), 2-3 tomatoes (thinly sliced), 2 T chopped parsley, salt & pepper to taste

1. Heat oven to 400°F/205°C.2. Brush both sides of eggplant slices with oil and lay on baking sheet.3. Top each slice with pressed or minced garlic (spread to cover). Bake for 15 minutes4. Remove from oven and top with single layer of tomato slices. Sprinkle with salt,

pepper, basil, and oregano. Top with single layer of thinly sliced cheese. Bake 10 minutes or until cheese melts. Sprinkle with parsley and serve immediately.

Eggplant Parmigiana (Stacy Griffith, A7)

Ingredients: 1.5 kg bag of pasta, olive oil, 2-3 eggs, 4-5 medium sized eggplants, flour, Italian spices (can substitute dried cilantro), salt and/or garlic salt, pepper, cheese, parmesan cheese (add it if you have it)Sauce ingredients: 4-5 onions, 6-8 cloves of garlic, 3-4 green peppers, 1-2 hot peppers, 7-8 large tomatoes, fresh cilantro, 2-4 spoonfuls of tomato paste, salt & pepper (or you can use another tomato based sauce recipe):

1. In a medium-sized pot, sauté chopped onions, chopped garlic, chopped green peppers, chopped hot peppers, and chopped tomatoes in olive oil. After these ingredients have simmered for approximately 15 min., add salt, pepper and tomato paste in order to thicken the sauce. Add cilantro last, and simmer for another 5-10 min. Set aside.

2. Mix flour, Italian spices and/or dried cilantro, garlic salt and/or salt, and pepper together in a large dish with a flat bottom. Peel and slice eggplant into ⅛-inch thick slices. Whisk eggs in a separate bowl. Dip eggplant slices into egg, and then coat with flour mixture. Leave them in the bowl. When you have about half an eggplantʼs worth of slices coated, heat olive oil an a large fry-pan for a few minutes, and add your first batch of coated eggplant slices. Flip slices when browned on one side and place in a separate bowl when they are browned on both sides. Add a little bit more oil before each new batch so as not to burn the eggplant slices. Continue this process until all of the eggplant slices have been fried.

3. When you have fried about half of your eggplant slices, boil pasta with a little bit of salt and olive oil until itʼs al dente. Drain pasta and place in one of the 13×5×16 pans that came with your oven. Drizzle some olive oil over the pasta to prevent it from

— 98 —

sticking to the pan. Pour pasta sauce over the pasta and spread it evenly into the corners of the pan. Place fried eggplant slices evenly on top of the pasta. Drizzle as much shredded cheese as youʼd like over the eggplant or two. Sprinkle Parmesan cheese on top of this, if you have it. Bake for 20 min. at 400°F/205°C, or until itʼs bubbling and steaming.

4. Cool, slice into squares, and serve with toasted garlic bread and red wine. Enjoy!

Gnocchi (Elvira Dana, A13)

The proportions may vary considerably depending on the age of the potatoes you use and the humidity, so be sure to test-boil a few first.Ingredients: 1 kg potatoes, 6-10 C flour, 2 eggs, 2-3 cloves of gloves (minced), 2 T butter (plus more for frying, if desired), grated cheese (optional), salt to taste

1. Peel, wash, and cube potatoes and boil in salted water until tender. Drain and return to pot. Cover pot with dish towel and let stand for 10 minutes.

2. Mash potatoes and add butter, garlic, eggs, and cheese.3. Stir in flour until a stiff dough forms. Knead gently (the dough should not be so sticky

that it canʼt be handled.)4. Form small balls of dough (the size of a marble).5. Add gnocchi to boiling water and simmer until gnocchi rise to the surface. Remove

with a slotted spoon and drain on a clean dishtowel.6. If desired, fry in butter until golden brown. Serve with any delectable sauce of your

choosing.

Lasagna with Homemade Noodles (Elvira Dana & Jennifer Carter, A13s)

Endless variations including different vegetables and/or meat are possible, but this is a good start. The noodles cook on their own in the sauce in the oven.Noodle ingredients: 2 ½ C flour, 2 t salt, waterLasagna ingredients: 4 C pasta sauce of your choosing, 2 C ricotta cheese (or 2-3 packages curd, mixed with water until spreadable), 3-4 C grated cheese, 2 eggs, ½ C chopped parsley (optional), pinch nutmeg (optional)

1. Prepare the noodles by mixing flour and salt, then adding water to make a stiff dough. Knead for 5-10 minutes until smooth and elastic. Separate into four to six parts (depending on the dimensions of the pan). Roll out each ball of dough on a lightly floured board very thin to the size of the pan youʼll be using (I recommend the metal enameled storage dishes which are about the same size as American lasagna pans.)

2. Mix ricotta (or curd) with 1 C grated cheese, eggs, parsley, and nutmeg.3. Pour about ½ C sauce in the bottom of the pan. Add one noodle layer. Spread

noodle with ⅓ ricotta mixture and sprinkle with some grated cheese.4. Add another noodle. Spread with sauce and sprinkle with cheese.5. Continue layering, alternating ricotta mixture and sauce, ending with sauce and a

sprinkling of cheese.6. Bake at 375°F/190°C for one hour. Let cool for 10 minutes before serving

— 99 —

Mexican[B] Nachos

Ingredients: lavash chips, ½ C onion (chopped), 2 cloves garlic (minced), 2 green peppers, 1½ C cooked beans, 1½ C shredded cheese, salsaOptional ingredients: ½ C olives (sliced, pitted), ½ pound ground beef,sour cream

1. Cook optional meat, onion, and garlic until meat is brown or onions are translucent. If using meat, drain.

2. Stir in beans. Arrange chips, meat-bean mixture, olives (if using), peppers, and cheese on baking pan. Bake at 350°F/180°C for 5 to 7 minutes or until cheese melts.

3. Serve with salsa and optional sour cream; Serves 8.

☞ [B] Quesadillas

Ingredients: lavash, grated cheese, 1 t oil, sour cream, salsaOptional ingredients: chopped onions (sautéed or raw), chopped peppers (sautéed or raw), fresh cilantro, grated carrots, meat (cooked & chopped, cooked beans, cooked rice

1. On medium heat, heat a lightly oiled skillet on the stove.2. Place a piece of lavash in the skillet, insert ingredients on the lavash, then fold it over

once.3. Cook each side until golden brown, about 4 minutes per side. Serve with sour cream

and salsa.4. Can also be baked in a 400°F/205°C oven for 15 minutes, or until the cheese has

melted.For pizza quesadillas replace salsa and sour cream with pizza/marinara sauce; add your pizza toppings of choice. Prepare the same way.

☞ [V] Mexican Fried Rice (Colin Bonner & Victoria Hurn, A7s)

Ingredients: 1 C uncooked rice, 3 T oil, 1 medium onion (chopped), 2 C water, 1 carrot (chopped, 2 t chili powder [Y], 1 green pepper (chopped), 1 bouillon cube, 2 cloves garlic (minced), salt and pepper to taste

1. Sauté the onion and garlic in a saucepan until soft.2. Add rice, carrot, and green pepper. Sauté until rice turns solid white, stirring

constantly over medium-high heat.3. Add water and bouillon cube to the pan. Once it starts simmering turn down heat to

low and cover. Cook for 15-20 minutes until rice is done. Serve with sour cream and cheese if desired.

Tacos (Aaron Martinez & Salena Bailey, A10s)

Ingredients: lavash, grated cheese, 1 C oil, ½ kg cooked ground meat (optional) and/or cooked beans, 1 C onion (chopped), 1 C tomatoes (chopped), fresh cilantro, peppers (chopped: sautéed or raw), 1 T cumin, 1 t red pepper (optional), 1 t salt, 1 t pepper, salsa, sour cream

— 100 —

1. On medium heat, heat a lightly oiled skillet on the stove. If using meat, brown ground meat. Drain excess oil.

2. Sauté chopped onions, chopped peppers, cumin, red pepper, salt, and pepper along with meat or beans. Cook until onions are to desired doneness. Remove from heat and pour taco mixture into a bowl.

3. Over medium heat, reheat the skillet with 1 C oil (you can cut the oil if you donʼt want it fried, but it also cuts the flavor).

4. Scoop taco mixture into a 10 inch square of lavash, add cheese and fresh cilantro, fold over, fry until golden brown on both sides, remove and drain excess oil from taco on a napkin. Serve with sour cream and salsa.

[M] Enchiladas (Jen Winkle, A8 & Debbie Rice, A9)

Ingredients: 1 whole chicken or 4 large chicken breasts, enchilada sauce, 1 bouillon cube, 6 pieces lavash, 2½ C salsa, 2½ C grated cheese, 2 cloves garlic, 1 onion (chopped), 1 spicy pepperOptional ingredients: taco seasoning, 1 C cooked rice

1. Place chicken or chicken breasts in a pot and cover with water. Put in bouillon cube and boil until meat is almost completely cooked. Remove chicken and let cool. Shred or cut chicken into small pieces.

2. Stir-fry the chicken with garlic, onions, peppers, and half a package of optional Taco Seasoning; remove from heat. Add 1½ cups cheese and optional rice to the chicken mixture. Mix well.

3. Cover bottom of pan with sauce. Leave enough sauce to top the enchiladas.

4. Cut lavash into 4 equal pieces. Place ½ cup chicken mixture into the lavash pieces and fold. Arrange enchiladas in baking pan.

5. Heat at 325 degrees until hot and cheese is melted. Serve with salsa or refried beans

6. Note: the chicken can be removed for vegetarian cheese enchiladas, and other sautéed or grilled meats can be substituted for the chicken.

Traditional Enchilada Sauce(Jeff Sinanian, A8)

Ingredients: 2 T oil, 1 onion (thinly sliced), 1 C tomato paste, ½ bottle hot pepper sauce (Tabasco, MiviMex, etc), 1 tomato (sliced), salt and pepper to taste, 4 cloves of garlic, 1 small spicy pepper, ½ C water

1. Sauté 4 cloves of garlic until caramelized or barely brown in 1-2 T oil.

2. Add 1 onion thinly sliced and sauté until onions are slightly transparent.

3. Next add water, tomato paste, hot pepper sauce, salt, pepper, sliced tomato, and hot pepper. Let simmer for 10 minutes or until flavors blend.

☞ Spinach Enchiladas (Jennifer Carter, A13)

Ingredients: 2 bunches spinach, ½ C grated cheese, 2-4 cloves garlic (minced), salt to taste, 1 medium onion (chopped), 2 sheets lavash (cut into thirds), 3 T oil, 1 tomato (chopped)

— 101 —

1. Clean spinach thoroughly. Set aside. Preheat oven to 350F/180C.

2. In large saucepan, saute onion and garlic in oil until translucent. Add spinach and tomatoes and cover until tender and bright green. Stir in cheese and salt.

3. Spoon mixture into middle of lavash and wrap to form enchiladas. Place in baking dish and cover with sauce.

4. Bake for 30 mins. or until sauce starts to brown on top. Makes 6 enchiladas.

Sour Cream Chili Sauce

Ingredients: 450 g sour cream, 2 cloves garlic, ¼ C chopped pickled hot green chili peppers (e.g., “Tukas” brand), 2 T pickled hot green chili pepper liquid, 50 g butter, salt & pepper

In a saucepan, melt butter. Saute garlic in butter. Add sour cream, peppers, liquid and salt and pepper to taste. Yields 2 ½ C.

Bean & Cheese Burritos (Aaron Martinez & Salena Bailey, A10s)

Ingredients: 2 C cooked beans, lavash, 1 onion (chopped), 2 garlic cloves (pressed or minced), 2 peppers (chopped), 2-3 tomatoes (chopped), 2 C grated cheese, sour cream, cilantro, salsa, 1 t salt and pepper (each)Optional ingredients: hot sauce, 2 medium potatoes (chopped), cooked rice, cooked meat

1. Heat beans in skillet. If using potatoes, cook until nearly done, then add onions and garlic; otherwise, add onions and garlic to beans and cook until the onions are nearly translucent.

2. Add salt and pepper, peppers, tomatoes, optional cooked rice, and hot sauce and cook for 3 minutes longer.

3. Cut lavash into 10 inch squares, spoon mixture onto one side of the lavash, leaving a border of about 1 inch. Fold bottom of lavash up over mixture like a pocket. Fold top of lavash down. Roll lavash around the mixture so you can pick it up with your hands.

Fajitas (Jessica & Eric Glentzer, A10s)

Ingredients: 2 peppers (hot and sweet), 1 onion, ½ C cilantro, 1 T oil, 2 t cumin, sour cream, salsa, lavashOptional ingredients: potatoes, cooked meat, cooked beans, grated cheese, cooked rice, other seasonal vegetables

1. Slice peppers, onions, and optional ingredients into 1½ inch strips. Sauté meat and all vegetables in a pan over medium heat (if using potatoes, cook first since they take much longer to cook).

2. Remove from heat and mix in cumin, cilantro, and optional grated cheese. Wrap in lavash and serve with sour cream and salsa.

South-of-the-Border Pie (Carrie Dulin, A5)

Ingredients: ½ C chopped onion (1 medium), 1½ C cooked rice 2 cloves garlic (minced), 1 C shredded cheese, 1 T olive or vegetable oil, ¾ C milk, 1-2 t chili powder, 2 eggs (beaten), 1 t ground cumin, oil, ¼ t salt, chopped green pepper, 1¾ C cooked red kidney beans, salsa

1. In a saucepan, cook onion and garlic in hot oil until tender but not brown. Stir in chili powder, cumin, and salt. Cook 1 minute more; cool. Stir in cooked beans, cooked rice, cheese, mild, and eggs

— 102 —

2. Grease a 10 inch pie plate. Spoon mixture into pie plate. Bake uncovered in a 350°F/180°C oven about 25 minutes or until the center is set. Let stand 10 minutes. If desired, sprinkle with sweet pepper and serve with salsa. Makes 6 servings.

Asian/FusionSpicy Asian Cucumber Salad with Peanuts (Jennifer Haile, A8)

Ingredients: ¾ kg cucumbers (peeled & halved), ¼ t crushed red pepper, 2 t salt, 2 T onion (minced), ½ C water, 1 T peanuts (roasted & chopped), 3 T sugar, 2 T soy sauce [Y]

1. Place cucumbers slices in a colander; sprinkle with salt. Toss well and let drain 1 hour.

2. Roast the peanuts by placing them in a single layer on a baking sheet and cooking for 10 minutes at 350°F/180°C; remove from oven and chop.

3. Combine water, sugar, soy sauce, and pepper in a small saucepan. Bring to a boil. Reduce heat and cook for about 10 minutes. Remove from heat; cool.

4. Stir in onion. Combine cucumbers and then sprinkle with peanuts; serves 4.

Chinese Egg Drop Soup (Heidi & Jim Wilton, A6s)

Ingredients: 3 C water or 3 C water + 1½ bouillon cubes or 3 C stock, 1 t salt & pepper, 10 strands green onions (chopped), 2 eggs (beaten: more if you like)

1. Boil water or stock, green onions, salt, and pepper.2. Slowly pour in eggs. They should float around and cook. It sounds weird, but itʼs easy

and good tasting. Also good for an upset stomach.

[V] Scallion Pancakes

Ingredients: 2 C flour, ¾-1 C hot water, ¼ t salt, sesame oil, scallions (finely chopped), vegetable oil for pan-frying

1. Place flour in bowl. Add water and stir with fork until the dough starts to stick together. On a lightly floured board, knead the dough for five minutes or until satiny smooth. If the dough wonʼt stay together, add water in small increments. If dough is too wet, slowly add flour. Wrap dough in plastic wrap and let rest for 30 minutes. If you're not ready to make the pancakes yet, you can put the dough in the fridge for up to a day or so.

2. Take rested dough and form it out into a cylinder on a floured cutting board. Cut into 6 portions.

3. Take one piece and keep the rest of the dough covered with plastic wrap and a kitchen towel so it doesnʼt dry out.

4. Flatten out into a disk with the palm of your hand and roll out dough until itʼs about ⅛ inch thick and 8 inches in diameter (if itʼs smaller, donʼt worry about it; if itʼs bigger, consider if it will fit into your skillet). Brush top of pancake with sesame oil and distribute green onions. Roll dough into a cylinder and roll again into a coil (kind of like a cinnamon bun). Tuck end of dough underneath. Flatten out into a disk with the palm of your hand and roll out again to make an 8 inch circle, ⅛ inches thick.

— 103 —

5. Heat skillet over medium/medium-high heat. Add 2 T oil minimum and swirl it around; you can put a little more oil too if you're not oil-adverse, enough so that the pancake will float a little and the oil will go slightly over the sides of the pancake. Add a pancake and cook until golden brown and dry on the edges, about 2-3 minutes, and flip over to cook the other side. When done, drain pancake on paper towels and repeat process with remaining dough.

6. Cut pancakes into wedges and serve with dipping sauce (2 parts soy sauce, 1 part vinegar, ½ part sesame oil or chili sesame oil, 1 part sugar (optional)).

Egg Rolls (Betty Tham, A14)

Ingredients: ½ kg ground pork ( can be omitted for vegetarian), 10 lavash ( 1 sheet makes 4 egg rolls), 1 small head cabbage (grated), 4-6 garlic cloves (chopped very finely), 1 kg carrots (grated)m Soy sauce, salt, black pepper, 2 eggs (beaten), Cooking oil (corn, vegetable, etc.), 1 can mushroom (chopped)Optional ingredients: fresh mushrooms, vermicelli, shrimp

1. Sauté ground pork with garlic until brown, add grated carrots, cabbage, and chopped mushroom and sauté until the vegetable are tender, add beaten eggs and mix well. Season with soy sauce, salt, and black pepper to taste. Remove from heat.

2. Use lavash pieces without the hard edges. Cut 1 lavash into 4 pcs. In a piece of lavash put in one T of sauté ingredients, roll up tightly. (make about 30-40 egg rolls)

3. To fry, heat about ¼ inch. corn oil in a skillet over medium heat. Fry egg rolls until brown.

4. Serve immediately with sweet-sour sauce or spicy mustard.

Sweet-sour sauce

Mix over low heat until desired consistency is reached: 2-3 Red pepper, 2 T sugar, ½ teaspoon salt, 2 T vinegar

☞ Pad Thai Deliciousness (Eloise Gray, A15)

Ingredients: 3/4 package Fettuccini Noodles, 2 pinches of black pepper, ½ kg of meat cubed (chicken, pork, beef: optional), 3 T soy sauce [Y], 1 medium onion, 1 carrot slivered, 3 cloves of garlic (chopped), 2 eggs, 1/2 hot green pepper (chopped), ½ c peanuts (chopped or whole), 1 T Worcestershire sauce [Y], 3 T vegetable oil

1. Prepare noodles (slightly undercooked), drain, and set aside. (You can prepare the noodles the night before for best results, add some oil to avoid noodles sticking together.)

2. In frying pan, sauté onions and garlic with 2 T oil until tender, add hot pepper and cook for 1 minute (use as much or as little as you like for spice) (meat option-add meat and sauté until cooked.)

3. Add noodles and carrots, stir together (add extra oil if necessary).4. Add soy sauce, Worcestershire sauce stir for a few minutes letting flavors mix

together and some of the liquid cooks away.5. In the meantime, in a separate pan, scramble eggs until almost cooked.6. Add scrambled eggs to the noodles, stir together. Add peanuts and mix together. Add

pepper, extra soy and Worcestershire to taste. Serve and enjoy!

— 104 —

Pad Thai-Style Fried Rice

The secret to making a great fried rice is to cook the rice the night before and to use a little less liquid than is called for on the package instructions. Rice that is cooked a bit on the “dry” side will not become mushy when stir-fried.Ingredients: 3 T oil (divided), 2 eggs (lightly beaten), ½ cup shredded carrots, 2 large garlic cloves (minced), 1 t ginger, 1 C thinly sliced green onion, ½ C diced red pepper, ½ t crushed red pepper flakes, 4 cups cooked rice (chilled), 10 fresh Thai or regular basil leaves (chopped), ¼ C fresh cilantro (minced)Optional ingredients: ½ lb precooked peeled medium shrimp, ½ C fresh bean sprouts, chopped peanuts (for garnish)

1. To prepare the fried rice, place a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and the eggs, stirring to scramble loosely; cook until done, 1-2 minutes. Remove the eggs to a plate.

2. Add 2 teaspoon oil to the skillet with the carrots; cook for 2-3 minutes or until the carrots begin to soften. Remove from the pan.

3. Add the remaining 2 tablespoons oil to the skillet with the garlic, ginger, green onion, red pepper, and crushed red pepper flakes. Cook for 1-2 minutes or until the vegetables begin to soften.

4. Reduce the heat to low and add the cooked rice. Cook for 1-2 minutes; stir in the eggs, shrimp, basil, cilantro, and peanut sauce; cooked until heated through. Taste for seasoning and add salt if needed. Garnish with the bean sprouts and shopped peanuts, if desired. Serve immediately.

Peanut Sauce:

Ingredients: 2 T fish sauce or soy sauce, 2 T defatted chicken stock or broth, 1 T ketchup (sweetened with fruit juice or plain), 1 T peanut butter [Y]

To prepare the peanut sauce, mix together the first five ingredients in a small bowl, set aside.

Curries & IndianRaita (Kara Malenfant, A1)

Ingredients: ½ C մածուն/macun, 1 small cucumber (diced), 1 small green or red chile pepper (minced), 1-2 sprigs cilantro for garnishOptional ingredients: celery, chopped tomato, 1 onion (chopped), chopped radish, potato (boiled and cubed)

1. Mix together. Serve as a salad or condiment for Indian dishes.

Biryani Rice (Jennifer Carter, A13)

Ingredients: 2 C long-grain rice (steamed & cold, 2 t cardamom, ½ C onion (chopped), 2 t ginger powder, 2 cloves garlic (minced), pinch of turmeric, 2 t cumin seeds, salt & pepper, 4 T oil, ½ C milk, steamed veggies (chopped: optional)

1. In large frying pan, fry onion and garlic in oil until translucent. Add cumin seeds, cardamom, ginger, turmeric, and fry several minutes.

— 105 —

2. Add milk, salt and pepper and mix until hot. Turn up heat, add rice and veggies, and cook until heated through. Serve immediately. Serves 2-3.

[V] Daal (Anita Nair, A14)

Ingredients: 1 C lentils, 2 cloves, 1 onion (sliced), ½ t turmeric, 1 tomato (diced), salt to taste, 1 t ginger powder, red chili powder to taste, 1 green chili pepper (sliced), 2 T oil, 1 t cumin seeds, 1 t lemon juice, 2 bay leaves, finely chopped cilantro

1. Clean and wash lentils. Soak 10-15 minutes in water. Boil in 5 C water until soft. Drain and set aside.

2. Heat oil in pan. Add cloves, bay leaves and cumin seeds. Stir together. Add ginger, onion and green chili. Fry together until golden. Add tomato and fry until soft. Add turmeric, chili powder and salt. Stir together. Add lentils and lemon juice. Mix gently.

3. Sprinkle with coriander leaves.

[V] Coconut Curry (Jennifer Carter, A13)

Ingredients: 2 bunches green onions (chopped), 2 tomatoes (chopped), 1 can coconut milk [Y], 1 bell pepper (thinly sliced), ¼ C soy sauce [Y], ½ can mushrooms (sliced), ½ t brown sugar [Y], ¼ C chopped fresh basil, 1½ t curry powder [Y], 1 C cabbage (coarsely chopped), pinch of ginger [Y], salt to taste, 1 clove garlic (finely minced), 1 t red pepper flakes, steamed rice

1. In large saucepan, bring coconut milk, soy sauce, brown sugar, curry powder, ginger, garlic, and pepper to a boil. Add vegetables and cover and cook 5 mins.

2. Add basil and cabbage, cover and cook 5 more mins or until all vegetables are tender but crisp. Serve immediately over rice. Serves 3-4.

[V] Potato Curry (Kara Malenfant, A1)

Ingredients: ½ kg potatoes (peeled & diced), ¼ C peas (canned), 3 T oil, 1 green pepper (sliced), 1 onion (chopped), ¾ C water, 2-3 T curry powder [Y], ½ C tomatoes (chopped)

1. Fry potatoes for 10 minutes in oil; add onions and fry for 5 more minutes.2. Stir in spices; add tomatoes, peas, green pepper, and water. Cover and cook until

potatoes are tender. Serve with rice.

[M] Easy Curry (Linnea Oleson, A1)

Ingredients: ¼ kg beef or chicken, 2½ C water, 2 carrots (chopped), 3 stalks celery, 1 green pepper, ½ medium onion, 1 t salt, ⅛ t pepper, 1 T curry powder [Y], 1 C tomato paste, ⅓ C milk, 2 T corn starch [Y] or potato starch or flour

1. Brown beef or chicken. Add water; Chop and add vegetables, salt, pepper, and curry powder. Blend.

2. Add rest of ingredients and simmer for 45 minutes, stirring frequently until vegetables

[M] Cold Curried Chicken (Teresa Kornegay, A2)

Ingredients: 2 chicken halves, 2 cucumbers (thinly sliced), 2 tomatoes (diced), ¼ C vinegar, ½ C oil, 2 t salt, ½ t curry powder [Y], ¼ t pepper

— 106 —

1. Place chicken in a saucepan, adding enough water to cover it. Bring it to a boil, then reduce heat and simmer for 30 minutes.

2. Cool. Skin and de-bone. In separate bowl, mix oil, vinegar, salt, pepper, and curry powder and beat until thick. Pour over chicken.

3. Mix cold chicken with tomatoes and cucumbers.

[V] Satay Noodle Salad (Elizabeth Pou & Patti Hachiya, A15s)

Ingredients: 1 pkg spaghetti noodles (Italian only), 2 carrots, 4-5 C lettuce or cabbage, 2 green peppers, 2 cucumbers, 2-3 tomatoes, ½ C cilantro or parsley (other mixed raw veggies are ok)

Satay sauce

Ingredients: ½-¾ C peanut butter [Y], 2-3 t lemon juice, ¼ C oil, 2 t cumin, 1 T garlic (pressed or chopped fine), 2 t powdered ginger, 3 T soy sauce, 1 t salt or to taste, 2-4 t hot sesame oil*, ½ C chopped peanuts

1. Combine ingredients (blender if available).2. Thin with water to consistency of matsoon

(buttermilk).3. Adjust seasonings to taste.4. Stir in chopped peanuts.

* If no one is kind enough to send you this, substitute ⅓ C. tahini paste [Y] and a few hot peppers, cayenne or ground chilis.

1. Chop fresh vegetables into bite sized pieces and put in large bowl.

2. Break spaghetti into thirds and cook in boiling, salted water (at least 6 liters) for 6-8 minutes (whatever the package says). Strain and rinse in cool water. Pasta can be room temp. Add pasta to bowl.

3. Mix satay sauce and toss with mixed vegetables and pasta just before serving.

4. are tender and sauce is thick. Serve with rice, noodles, or biscuits.

☞ Saag Paneer (Jennifer Carter, A13)

Ingredients: spinach, tomato, water, sour cream, onion, cayenne pepper (optional), garlic, butter, oil, paneer, cumin seeds, steamed rice*

1. Steam spinach in saucepan. Add to blender and mix until smooth, adding water to get a creamy but thick consistency.

2. In a clean saucepan, saute onions and garlic in oil until translucent. Add cumin seeds and fry for several minutes.

3. Add tomatoes, onion mixture, cayenne, paneer and sour cream to spinach and return to saucepan. Reheat. Serve over rice with a tab of butter on top.

* Adjust proportions to taste; purchase in quantities that match your appetite. But get more spinach as it tends to shrink (1 bundle will serve 2)

Cookies, Bars, Brownies, & FudgeBaking soda can be used as a baking powder substitute. Be careful of the amount you use if youʼre substituting it, because itʼs very salty and could ruin your recipe. Substitute about 1 t soda for 3 t baking powder and greatly reduce any salt the recipe calls for.

— 107 —

See the section “Measurement Conversions” (p. 3f.) for help adapting your favorite recipes from home.

☞ Toll House Chocolate Chip Cookie

Ingredients: 2¼ C flour, 1 t baking soda, 1 t salt, 1 C butter (softened), ¾ C white sugar, ¾ C packed brown sugar [Y] (or sub. white), 1 packet vanillin or 1 t vanilla extract [Y], 2 eggs, 2 C chocolate chips (or chopped plain chocolate bars or 2 C M&Ms), 1 C chopped nuts (optional)

1. Combine flour, baking soda and salt in small bowl.2. With a whisk, fork, or spoon, beat butter, granulated sugar, brown sugar, and vanilla in

large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chips and optional nuts.

3. Drop by rounded tablespoon onto ungreased baking pan.4. Bake in preheated 375°F/190°C oven for 9 to 11 minutes or until golden brown. Let stand

for 2 minutes; remove and cool completelyFor high altitude baking (5,200 ft/1560 m): Increase flour to 2½ C; add 2 t water with flour; reduce both granulated sugar and brown sugar to ⅔ C each. Bake at 375°F/190°C for 8 to 10 minutes

☞ White Chip Chocolate Cookies

Ingredients: 1 C (200 g) butter (softened: or can substitute ¾ C oil), 2 C white sugar, 2 eggs, 2 t vanilla extract (or 2 packets vanillin), 2 C flour, ¾ C (80 g) unsweetened cocoa powder, 1 t baking soda, ½ t salt, 1⅔ C white chocolate chips

1. Heat oven to 350 degrees.2. Cream butter and sugar. Beat in eggs one at a time, then vanilla. Combine flour

cocoa, baking soda, and salt in a separate bowl and then slowly add to mixture.3. Bake at 350°F/175°C for 8 to 10 minutes until cookies appear set.

☞ Choc-Oat-Chip Cookies

Ingredients: 1¾ C flour, 1 t baking soda, ½ t salt, 1 ¼ C brown sugar (or substitute white), ½ C white sugar, 2 eggs, 1 C butter (200 g), 2 T milk, 2 t vanilla (or 1 ½ packet vanillin), 2 ½ C oatmeal, 2 C chocolate chips (or 2 dark chocolate bars coarsely chopped)

1. Preheat oven to 350°F/175°C; combine flour, baking soda & salt in a bowl and set aside.

2. Cream together butter, brown sugar, and sugar until creamy. Add milk, vanilla, and eggs and mix well.

3. Gradually beat in flour mixture.4. Stir in oats and chocolate; mix well.5. Drop by rounded tablespoonfuls onto a cookie sheet and bake for 9-10 minutes for

chewy cookies or 12-13 minutes for crispy cookies. Let cool on baking sheet for 1 minute and then remove to cool completely. Or eat hot off the pan.

Old-Fashioned Sugar Cookies (Lisa Scorsolini, A5)

A good plain base for decorated cookies; light and pleasant.

— 108 —

Ingredients: 1⅔ C sugar, 6-6½ C flour, 1 C butter, 2 t baking powder [Y], 2 eggs, 1 packet vanillin or 1 t vanilla extract [Y], 1 C sour cream

1. Cream together sugar, butter, eggs, and sour cream. Stir in flour, baking powder, and vanilla. Chill the dough

2. Roll out dough and sprinkle with a little sugar; then roll over it again lightly. Cut it into small rounds or use cookie cutters. Bake at 375°F/190°C for 10-12 minutes. Makes about 30 cookies

Rich Butter Cookies (Andrew Morgan, A3)

Ingredients: 1 C butter, 2 eggs, 1 packet vanillin or 1 t vanilla [Y], 1½ C flour, ⅔ C sugar, ½ t salt

1. Preheat oven to 375°F/190°C.2. Cream the butter and vanilla. Gradually add the sugar and eggs and beat well3. In a separate bowl, mix the flour and salt, then add to the first mixture, and blend

thoroughly4. Spoon onto cookie sheets, leaving 2 inches between the cookies. Flatten them with a

knife dipped in cold water. Bake for 8 minutes until brown; makes about 60.

Peanut Butter Cookies

Ingredients: ½ C shortening, ½ C peanut butter [Y], ½ C white sugar, ½ C brown sugar [Y] (or sub. white), 1 egg, ¼ t salt, ¾ t baking soda, ½ t baking powder [Y], 1¼ C flour

1. Mix all ingredients except flour and ½ C white sugar. Add the flour and mix well.2. Add ½ C white sugar to a small bowl. Roll the dough into balls, dip into the sugar and

press with fork.3. Bake until lightly browned (about 10-12 min.) in a 350°F/180°C oven.

No Bake Cookies (Jacki Lovisone, A5)

Ingredients: ½ C butter, ⅓ C cocoa, ½ C milk, 2 T instant cappuccino powder, ⅛ t salt, 1 C coconut (4 Bounty bars without chocolate), 1½ C sugar, 3 C oats (use more if you leave out coconut), 1 packet vanillin or 1 t vanilla extract (Y)

1. Bring butter, milk, salt, and sugar to a boil for one minute. Add vanilla, cocoa, cappuccino, coconut, and oats. Mix well.

2. Drop on greased cookie sheet. Let stand until firm. Note: Best served when cooled for 2 hours or until firm. If you do not have cocoa use a whole Bounty bar.

Boiled Raisin Cookies (Cassie Warholm-Wohlenhaus, A16)

Ingredients: 1 ½ C sugar, 1 C margarine, 3 eggs (well-beaten), 1 t baking soda, 1 t baking powder, 1 t vanilla, 3 ½ C flour, 1 ½ C raisins

1. Boil raisins in 1 c water until water is boiled down & raisins are rehydrated & plump. 2. Meanwhile, cream sugar and butter together in a bowl. Add eggs and mix well.3. Mix dry ingredients together in a bowl and add the dry mixture to the sugar/butter/egg

mixture. Mix well.

— 109 —

4. Cool raisins and add to the mixture. Fill a small (cereal) bowl with sugar (not powdered); make the cookie dough into balls about 1 inch in diameter and roll each ball in the sugar. Place cookies on greased cookie sheet.

5. Bake at 350 (180) until cookies are puffed up and only slightly darker than white—if you brown the cookies, they will not be soft and fluffy.

☞ [B] Sour Cream Cookies (Andrew Morgan, A3)

Ingredients: 2 eggs, ½ packet vanillin or ½ t vanilla extract [Y], 1 C sugar, 2 C flour, ½ C sour cream, ½ t soda, 3 T melted butter

1. Preheat oven to 375°F/190°C and grease cookie sheets.

2. Beat the eggs; add sugar, sour cream, butter, and vanilla, beating until well-blended.

3. In a separate bowl, mix flour and soda and add to first mixture, beating well.

4. With a spoon, scoop dough on cookie sheets 1 inch apart and bake for 10 minutes or until light brown .

These cookies are really good with:

Chocolate Glaze

Ingredients: 1-2 chocolate bars, 1 can condensed milk

Melt chocolate over low heat. Stir in condensed milk. After removing sauce from heat, let cool slightly and then dip cookies (or doughnuts!) into it.

☞ Snickerdoodles (Cat Hardee, A7)

Ingredients: ¾ C shortening or softened butter, 1½ C sugar, 1 t baking soda, 3 eggs, ½ t salt, 1 packet vanillin or 1 t vanilla extract [Y], 2 T sugar, 2 ¾ C flour, 2 t cinnamon, 1 t cream of tartar [US] (optional)

1. Cream butter and sugar (vigorously beat sugar and shortening/softened butter); add eggs and vanilla.

2. Sift together baking soda, salt, 1½ C sugar, flour, and optional cream of tartar; add to first mixture. Mix 2 T sugar and 2 t cinnamon in a separate small bowl.

3. Roll dough into small balls and dip into sugar and cinnamon mixture. Place an inch apart on a cookie sheet and bake at 375°F/190°C for 10 minutes; makes 5 dozen 2 inch cookies.

M&M Cookie Bars

Ingredients: 1 C brown sugar [Y] (or sub. white), 1 C white sugar, ½ C margarine or butter, 3 eggs, 2 C + 2 t flour, ¼ t soda, ¼ t salt, ½ C oatmeal, 2 packets vanillin or 2 t vanilla extract [Y], 3-4 packets of M&Ms; chocolate frosting

1. Cream butter, sugar and eggs until fluffy. Add dry ingredients, mixing well. Spread onto greased cookie sheet (should fill your whole pan) and bake at 350°F/180°C 15-20 minutes or until brown.

2. Drizzle with diluted chocolate frosting and sprinkle with 3-4 packets of crushed M&Mʼs.

3. Chill for 1-2 hours and cut onto squares.

— 110 —

Oatmeal Chocolate Bars (Lisa Scorsolini, A5)

Ingredients: 1 C margarine or shortening, 1¾ C flour, 1¼ C brown sugar [Y] (or sub. white), 1 t baking soda, ½ C sugar, ½ t salt (optional), 2 eggs, 2½ C oats, 2 T milk, 2 plain chocolate bars broken into chips (or 1 C chocolate chips), 2 packets vanillin or 2 t vanilla extract [Y], 1 C nuts (chopped)

1. Preheat oven to 375°F/190°C. Beat margarine/shortening and sugar until creamy. Add eggs, milk, and vanilla. In a separate bowl, combine flour, soda, salt, and then add to creamy mixture. Add oats, chocolate, and nuts.

2. Pour into pan and bake 30-35 minutes. For cookies, add more oats to thicken dough and bake 9-10 minutes.

Veronicaʼs Cookie Meister Bars (Veronica Meister, A3)

Ingredients: 3 C oats, 2 packets vanillin or 2 t vanilla extract [Y] (divided), 2½ C flour, 1 C sweetened condensed milk, 1 t baking soda, 2½ plain chocolate bars, dash salt, 1 C + 2 T butter (divided), ½ C honey, 1½ C sugar, 2 eggs, nuts (optional)

1. Combine oats, flour, baking soda, and salt. In a separate bowl; soften butter and beat until fluffy with sugar. Add eggs and half of vanilla. Beat well. Stir in dry ingredients to the wet ingredients.

2. Heat together milk, chocolate, 2 T butter, honey, and another pinch of salt. Stir until smooth. Remove from heat. Stir in nuts and remaining vanilla.

3. Pat ⅔ of mixture in bottom of ungreased pan. Cover with chocolate mixture. Sprinkle remaining oat mixture on. Bake at 350°F/180°C for 25-30 minutes.

Fudge Bars

Ingredients for crust: ½ C shortening, 1 C brown sugar [Y] (or sub. white), 1 egg, ½ packet vanillin or ½ t vanilla extract [Y], ¾ C flour, ½ t salt, ½ t baking soda, 2 C oats Ingredients for filling: 2 plain chocolate bars, 1 T butter, 1 can sweetened condensed milk, dash of salt, 1 packet vanillin or 1 t vanilla extract [Y], ½ C chopped nuts (optional)

1. Preheat oven to 350°F/180°C.2. Mix crust ingredients and press into 9×13 greased pan, saving one C for topping.3. For filling, melt chocolate and butter. Add remaining ingredients and pour over crust.

Dribble remaining crust in clumps on top. Bake for 20-25 min.

Toffee Bars (Cindy Benjamin)

Ingredients: 1 C brown sugar [Y], 1 C butter (softened), 1 egg yolk, 1 packet vanillin or 1 t vanilla extract [Y], 2 C flour, ¼ t salt, 1 bar (4 oz) chocolate bar, ½ C nuts, chopped

1. Preheat oven to 350°F/180°C. Mix sugar, sugar, butter, egg yolk, and vanilla. Stir in flour and salt. Press in greased pan

2. Bake until very light brown, 25 to 30 minutes (crust will be soft). Remove from oven.3. Immediately place separated pieces of chocolate candy on crust. Let stand until soft;

spread evenly. Sprinkle with nuts. Cut into bars, about 2x1½ inches, while warm; makes 32 cookies.

— 111 —

Lemon Bars

Ingredients: ½ C butter, ½ C sugar, 1 C flour, 2 eggs, ¼ t salt, 2 t lemon peel (grated), 3 T lemon juice, ½ t baking powder [Y]

1. Cream butter with ¼ C of the sugar. Beat in 1 C flour and baking powder until crumbly.

2. Press into the bottom of an ungreased 8 × 8 × 2-inch baking pan. Bake at 350°F/180°C for 15 to 18 minutes or until golden.

3. Meanwhile, combine eggs, the remaining sugar, salt, lemon peel, and lemon. Beat until thoroughly combined. Pour over hot baked crust.

4. Bake in a 350°F/180°C oven for about 20 minutes or until lightly browned around the edge and center is set. Cool on a wire rack. If desired, sift powdered sugar over top. Cut into bars; makes 20.

Honey, Date, and Nut Bars (Christy & Matt Schindler, A5s)

Ingredients: 2 T butter (melted), ½ C honey, 2 eggs (well beaten), ¾ C flour, ½ t baking powder [Y], dash of salt, ½ C dates (finely chopped), ½ C chopped nuts, powdered sugar [Y]

1. Preheat oven to 350°F/180°C. Butter an 8 inch square cake pan.2. Mix all ingredients except the powdered sugar in order.3. Spread in the pan and bake 25 minutes until firm and light brown. Cool 5-10 minutes

and then cut into bars and sprinkle with powdered sugar while still warm.

Date Bars (Elaine Dickey, A3, Kate Girard, A4, Lindee Johnson, A15)

Filling Ingredients: 3 C Persian dates, 1½ C water, ¼ C sugarOther ingredients: ½ C sugar, ½ t salt, 1 C softened butter, ½ t baking soda, 1¾ C flour, 1½ C oats for crumb mixture

1. Prepare date filling by mixing dates, ¼ C sugar, and water and cooking for 10 minutes, stirring until thick.

2. Next, grease a round pan. Mix 1 C sugar and butter. Add the flour, salt, baking soda, and oats until crumbly. Press half crumb mixture evenly in bottom of pan. Spread with date filling. Lightly sprinkle remaining crumb mixture on top.

3. Bake at 350°F/180°C for 25 to 30 minutes.

Double Chocolate Fudge Brownies (Lindee Johnson, A15)

Ingredients: ¾ C unsalted butter cut into 6 pieces, ⅔ C (2 oz) unsweetened cocoa powder, 1⅔ C granulated sugar, ¼ t salt, 2 large eggs, 1 t vanilla (or 1 packet vanillin), 1 C flour, ¾ C coarsely chopped bittersweet or semi-sweet chocolate, ½ C chopped nuts

1. Preheat oven to 350°F/175°C, place rack in middle of oven, butter (really well) an 8" cooking dish.

2. Then, in a saucepan over medium heat on the stove, melt butter, stirring occasionally.

3. Remove from heat, add cocoa and whisk until smooth. Add sugar and salt, whisk until just blended.

— 112 —

4. Add one egg, whisk until blended. Whisk in vanilla and 2nd egg.5. Sprinkle in flour and stir with a rubber spatula. Add chopped chocolate and stir until

combined6. Pour into pan, sprinkle nuts on top. Cook 33-38 minutes, don't overbake. Toothpick

should be gooey with clumps.

☞ Brownies (Jennifer Haile, A8; rev. Meaghan Corwin, A16)

Ingredients: 100 g butter, 1 C sugar, 2 eggs, 1 packet vanillin or 1 t vanilla extract [Y], ¼ t baking powder (if you do not have baking powder, omit all leavening: do not use baking soda unless you like cleaning your oven), 50g cocoa, ½ C flour, ⅓ C chopped nuts or chocolate chips (optional)

1. Add sugar to melted butter in the sauce pan. Beat in eggs. Mix flour, baking powder, and cocoa and then stir into creamy mix. Grease and flour a baking pan; spread the batter in the pan & bake 20-30 minutes at 350°F/180°C.

2. Bake until dry on top and firm to the touch. For chewy moist brownies donʼt overbake! For cake like brownies add more flour and cook longer.

Note: for vegan brownies, use ½ C vegetable oil in place of the butter and 1 mashed banana in place of the eggs.

Blonde Brownies (Cassie Warholm-Wohlenhaus, A16)

Ingredients: 1 C flour, ½ t baking powder, 1/8 t baking soda, ½ t salt, ⅓ C butter, 1 C brown sugar, 1 egg, 1 t vanilla, ½ C choc chips/chunks

1. Combine flour through salt and set aside. 2. In a saucepan, melt butter. Add brown sugar and mix well to create a nice brown

goopy paste. Cool slightly. Add egg and vanilla. Add flour mixture bit by bit. 3. Spread in a greased 8x8 pan and sprinkle choc chips/chunks on top. 4. Bake at 350 (180) for 20-25 minutes. Can also do a double batch in a 9x13.

Chocolate Fudge (Jenny Tolley, A3)

Ingredients: 2 C sugar, ⅓ C cocoa, ⅔ C milk, 2 T butter, 2 T honey, 1 packet vanillin or 1 t vanilla extract [Y], ¼ t salt, ½ C nuts (optional)

1. Butter a saucepan. Cook sugar, milk, honey, salt, and cocoa in a 2 qt. saucepan, stirring constantly until sugar dissolves. Cook, stirring occasionally, until a small amount of the mixture dropped in cold water forms a ball that flattens when removed from water

2. Remove from heat; add butter. Cool mixture without stirring until bottom of the pan is lukewarm. Add vanilla and beat vigorously and continuously until candy is thick and no longer glossy and will hold its shape when dropped from a spoon

3. Quickly stir in nuts. Spread in pan. Cool until firm. Cut into 1 inch squares; makes 32 one inch squares

Super Easy Peanut Butter Fudge (April West, A15)

Ingredients: ½ C butter, 2 C brown sugar, ½ C milk, 1 C peanut butter, 1 t vanilla extract, 3 C powdered sugar (sifted, otherwise you will have lumps of powdered sugar in your fudge)

— 113 —

1. Melt butter in a medium saucepan over medium heat. 2. Stir in brown sugar and milk. Bring to a boil for 2 minutes, stirring frequently. 3. Remove from heat and immediately stir in peanut butter and vanilla. 4. Pour over powdered sugar in a large bowl and mix until smooth. 5. Pour into an 8x8 dish or whatever you have that is comparable. Chill and then cut it

up.

[A, V] Halva (Susanna Yeghiazaryan, Health Programmer)

Ingredients: 500 g wheat flour (= 3⅓ C), 200 g oil, 200 g honey

1. Fry flour and oil in a pan, stirring constantly until they turn into a homogenous brown mass. Add honey, mix well and stir for another 5 minutes.

2. Pour warm halva onto a plate, make the surface even, chill, and cut into small pieces. Enjoy with tea or coffee.

☞ Russian Tea Cakes

Ingredients: 1 C butter (softened), 1 t vanilla (or one packet vanillin), ½ C powdered sugar, 2¼ C flour, ¼ t salt, ¾ C finely chopped nuts

1. Mix together butter, vanilla, and powdered sugar.2. Add flour, salt, and nuts.3. Chill dough for one hour or until cold. Roll dough into 1” balls.4. Bake at 400°F/205°C for 10-12 minutes. You do not want them to become brown.5. Roll in powdered sugar and set them out to cool. When cool, roll them again in

powdered sugar and store in an airtight container.

Doughnuts (PC Senegal Cookbook)

Ingredients: 1 egg, dash salt, 5 T butter (melted), 1 packet vanillin or 1 t vanilla extract [Y], 1 C brown sugar [Y] (or sub. white), 4 C flour, 5 T baking powder [Y], oil, 1 C sweet milk

1. Mix all ingredients, adding about 4 C flour, to make a soft dough. Deep fry in clean oil until golden brown, flipping to ensure even cooking.

[A] Bonchik (Jennifer Carter, A13)

Dough ingredients: 3 eggs, 1 C մածուն/macun, 1 t soda, 2 T oil, 2 T sugar, 4 C flour, Oil for frying, powdered sugar (for dusting)

— 114 —

1. To make dough, mix macun and soda. Beat in eggs.2. Add liquid mixture to dry ingredients and knead to form

soft dough.3. Separate dough into three parts.4. Roll out one ball into an approximately 15 inch circle.

Cut out circles with a floured glass. On each circle, place a spoonful of cream filling.

5. Roll out the second ball of dough to the same size and place over filled circles. Cut out circles again with a glass.

6. Repeat, dividing remaining ball of dough in two.7. Fry bonchik in hot oil until golden brown, flipping once.

Drain on paper and dust with powdered sugar.

Cream Filling

Filling ingredients: 1 egg, ½ C sugar, 3 T flour, 1 C milk, 1 packet vanillin (or 1 t vanilla extract)

1. To make filling, mix all ingre-dients in a pan and cook over medium heat until thickened—about 5 minutes.

Hamantaschen (Sasha Levine, A16)

Ingredients: ¾ C sugar, 2 C flour, 2 t baking powder, ¼ t salt, ½ C (solid at room temperature) butter or margarine, 1 egg (beaten), 1 orange or lemon, 1 orange or lemonʼs worth of grated zest, some sort of yummy fruit preserve for fillingOptional ingredients: 1 t vanilla (1 packet of vanillin)

1. Sift flour, sugar, baking powder and salt into a bowl. Add zest and stir. Cut butter in. Beat egg and add. Add juice. Mix. Add more flour as necessary, knead as you would for bread dough, and roll out as you would for a pie. The dough should be about a quarter to half an inch thick when rolled out.

2. Chill in fridge for at least two hours, though the longer you can leave it in, the better. Cut into circles with a cup. Fold three sides of each circle over so that each one forms a triangle and fill with fruit preserve. Very little fruit preserve is needed.

3. If you have extra dough, you can re-roll if you want. Just be careful not to let the dough get too warm. If it does get warm, put it back in the fridge for 20 min. If you donʼt feel like re-rolling the dough, just cook the scraps. Youʼll need to keep an eye on them to be sure they donʼt burn.

4. Put in oven for 12 to 15 min. at 350°F/180°C Depending on your oven, it may take longer, and you might want to rotate trays when theyʼre about halfway done.

[A] Kolochies (Wendy Schmidt, A8)

Ingredients: 1 C scalded milk, ⅓ C shortening, ¼ C sugar, pinch salt, 1 T dry yeast, 1 C lukewarm water, 2 eggs (beaten), 4 C flour (sifted)

1. Mix shortening, sugar and salt into scalded milk. Cool to lukewarm.2. Mix yeast with 1 C lukewarm water, let stand 5 minutes. Combine shortening mixture

with yeast mixture.3. Add eggs and ½ of the flour. Beat well. Add the last 2 C flour; knead. Roll into small

balls and press center down with thumb. Let rise ½ hour.4. Fill with choice of fruit or preserves. Bake at 350°F/180°C for 30 minutes.

— 115 —

Quick Breads & CakesIt might seem strange to find “breads” so far away from the yeasted breads and savory baked goods. As most of the quick breads tended to be sweeter (more appropriate as teacakes than as an accompaniment to a meal), they are listed with cakes instead.

☞ [B] Banana Bread (Amy Lile, A10)

Ingredients: 1 C sugar, 1 C (2 medium) ripe mashed bananas, ½ C margarine or butter (softened), ¼ C milk (or մածուն/macun), 1 t vanilla extract (or 1 packet vanillin), 2 eggs, 2 C flour, 1 t soda, ½ t saltOptional ingredients: ½ C chopped nuts, or ½ C chocolate chips

1. Preheat oven to 350°F/180°C. Grease loaf pan with butter.2. In a large bowl mix sugar, bananas, softened butter, milk, vanilla, and eggs (easiest

to add bananas last).3. Stir in remaining ingredients until dry ingredients are just moistened (do not overmix).

Pour into pan. 4. Bake for 50-60 minutes or until an inserted toothpick comes out clean.

Berry-Banana-Walnut Bread (Better Homes & Gardens)

Ingredients: 1½ C flour, ¾ C mashed strawberries or raspberries (about 1½ C whole berries), ¾ t cinnamon, ½ t baking soda, ½ t salt, ¼ t nutmeg [Y], ½ C mashed ripe banana (1 medium banana), 2 eggs (beaten), ¼ C oil, 1 C sugar, 1½ t shredded orange peel (wash first!), 1 C chopped walnuts

1. In a bowl combine flour, cinnamon, baking soda, nutmeg, and salt.2. In another bowl stir together sugar, eggs, mashed berries, banana, oil, and orange

peel. Add to flour mixture, stirring until combined. Stir in nuts.3. Pour into a greased 9”×5”×3” loaf pan.4. Bake in 350°F/180°C oven for 60-70 minutes, or until a toothpick inserted near the

center comes out clean. Cool 10 minutes. Remove from pan & cool on rack. Wrap and store overnight.

Persimmon Nut Tea Bread (Salena Bailey, A10)

Ingredients: ⅔ C butter, 1½ t salt, 2⅔ C sugar, ½ t baking powder [Y], 4 eggs, ½ t cinnamon, 2 C persimmon pulp, ½ t ground cloves, ⅔ C water, ½ t nutmeg [Y], 3½ C flour, 1 C chopped walnuts, 2 t baking soda

1. Beat together butter and sugar; beat in eggs, one at a time.2. Add persimmon and water, stir until blended.3. Gradually add dry ingredients to persimmon mixture and stir until blended; add nuts.4. Pour batter into 2 greased and flour dusted loaf pans.5. Bake at 350°F/180°C for approximately 1 hour 15 minutes until bread begins to pull

away from sides of pan and a skewer comes out clean. Let cool in pans for 10-15 minutes then turn out onto a rack to cool completely.

— 116 —

Apricot Rice Bread (Heidi & Jim Wilton, A6s)

Ingredients: 1¼ C yogurt (plain or fruit), 1¼ C flour, ½ C dried apricots, ¾ C sugar, ¾ C oatmeal, ½ C cooked rice, 2 T oil, 1 t baking soda, 2-3 T sugar, 2 egg whites, ½ t salt

1. Beat yogurt, sugar, oil, and egg whites. Stir in flour, oatmeal, soda, and salt. If too wet, add additional flour or oatmeal, if too thick, add a little water. Fold in apricots and rice.

2. Pour mixture into a greased bread pan. Sprinkle top with 2-3 T sugar. Bake at 350°F/180°C for 30 minutes or until brown. When warm spread butter on top. Even better topped with apricot jam!

Frosted Zucchini Bread (Heidi & Jim Wilton, A6s)

Ingredients: 2½ C flour, 2 C sugar, 1 C oil, 1 t salt, 1 t baking soda, 2 C shredded zucchini, 4 eggs, 1½ t cinnamonFrosting ingredients: ¼ C butter, 1 T milk, 2 C sugar, 1 t vanilla extract (or 1 packet vanillin), 1½ C curds (or cream cheese)

1. Combine all bread ingredients except zucchini. Beat well. Add zucchini and just mix. Pour into a greased pan and bake at 350°F/180°C for 35-40 minutes (or until a toothpick inserted in the center comes out clean).

2. To prepare the frosting, cream butter and sugar. Add softened curds (or cream cheese), milk and vanilla. Beat for 2 minutes and frost bread when bread has cooled.

☞ Pumpkin Bread (Lindee Johnson, A15; Brian Gilmer, A16)

Ingredients: 1¾ C flour, 1 t baking soda, ¾ t salt, 1 t cinnamon, ½ t nutmeg [Y], ½ C vegetable oil, 2 eggs, ⅓ C water, 1 C pumpkin purée, 1½ C sugar

1. Sift dry ingredients together.2. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour

into a greased medium loaf pan. 3. Bake at 350°F/180°C for 1 hour and 15 min. Cool before removing from pan.

Lemon Poppyseed Loaf (Meaghan Corwin, A16)

Ingredients: 2 C flour, 1¼ C sugar, 450 g մածուն/macun (about 1½ C) & 1 T vegetable oil (or 1¼ C milk and ½ C vegetable oil: this will make a somewhat denser and smoother cake), 1 t baking powder [Y] (or ½ t baking soda), ¼ t salt, 2 eggs, ½ t vanilla extract (or ½ packet vanillin), zest of 1 lemon (wash before zesting!), 1 T lemon juice, 1 T poppyseeds

1. Preheat oven to 350°F/180°C.2. Mix flour, sugar, salt, and soda in one bowl.3. In another, larger bowl, mix eggs, մածուն/macun & oil (or milk & oil), vanilla, lemon

juice, and lemon zest.4. Add dry ingredients to wet and mix thoroughly. Stir in poppyseeds gently, mixing

thoroughly throughout batter.5. Bake in a greased loaf pan at 350°F/180°C for 30-35 minutes (or until a toothpick or

skewer inserted in the middle comes out clean). Be sure there is 1”-1½” of clearance

— 117 —

between the top of the batter and the top of the loaf pan, as batter might bubble over when baking.

Tea Scones (Barbara Harrington, A17)

Ingredients: 2 T boiling water; 1 tea bag (e.g. English Breakfast), ½ C dried fruit (apricots, raisins; chopped small), 1 C flour, 1½ t baking powder, ½ t salt, 2 T + ½ T sugar, ½ stick (4 T) cold unsalted butter, cut into ½ inch cubes, 6 T milk

1. Preheat oven to 400°F/205°C.2. Pour boiling water into a small cup, add tea bag and steep for 2 minutes. Remove

bag and squeeze excess liquid back into cup. Stir in dried fruit.3. Sift together flour, baking powder, salt, and 2 T sugar into a medium bowl. Add butter

and blend with your fingertips or a pastry blender until mixture resembles coarse meal with small lumps of butter. Add milk and stir with a fork until a stick dough forms. Stir in dried fruit/tea mixture

4. Turn dough out onto a lightly floured surface and form into a 5 inch round. Transfer round to buttered baking dish and brush lightly with milk. Sprinkle with remaining sugar. Score into quarters, making ¼ inch deep cuts with a sharp knife.

5. Bake scones until golden, 20 - 25 minutes. Transfer to a rack to cool. Serve warm or at room temperature, breaking scones along score marks.

☞ Morning Coffee Cake

Topping Ingredients: ⅔ C brown sugar [Y] or white sugar, ⅓ C white sugar, 1 t cinnamon, ¾ C chopped nutsCake ingredients: ½ C butter, 1 t baking powder [Y], 1 C sugar, ½ t baking soda, 2 eggs, ½ t salt, 2 C flour, 1 C sour cream, 1 t vanilla extract (or 1 packet vanillin)

1. Combine all topping ingredients in one bowl.2. Prepare the cake batter by creaming butter and sugar. Add eggs and beat well. Add

dry cake ingredients, sour cream, and stir in vanilla.3. Pour ½ of the cake batter into a cake pan. Cover with ½ topping, pour remaining

batter over, and then add the remaining topping.4. Bake at 350°F/180°C for 30-35 minutes. If top browns too quickly, loosely cover with

foil. Coffeecake is done when a toothpick inserted in the middle comes out clean.Note: you can substitute jam in the middle layer of the coffee cake, and leave off the topping and it makes a very pleasant and much less messy cake.

Chocolate/Nut Cake (Steve Schue)

Ingredients: 150g butter, ¼ C sugar, 3 eggs, ¼ C flour, ½ C nuts (ground: hazelnuts or almonds are easiest to work with; use grater or blender), 100g chocolate bar (melted: dark would be better), ½ C cocoa powder, 1 t instant coffee, 1 t baking powder [Y], 2 t lemon juice, 1 T of alcohol (with some sort of flavor, i.e. cognac better than vodka)

1. Mix together the butter and sugar. Add eggs and melted chocolate, and mix. Add ground nuts, and mix. Add flour and cocoa, and mix. Add in other ingredients, and mix. Taste. If needs a little more sugar, or a little more alcohol, or whatever, add such.

— 118 —

2. Bake at 325°F/165°C, until knife stuck in center comes out clean. Donʼt overbake. Once somewhat cool, put in a plastic bag to finish cooling, as the cake will retain more moisture this way.

Hot Fudge Pudding Cake (Gyumri Favorite)

Ingredients: ¾ C sugar & ½ C sugar, 1 C all-purpose flour, 3 T & 4 T cocoa (Grand Candy Kakoa), 2 t baking powder (Y), ¼ t salt, ½ C milk, ⅓ cup butter (melted), 1½ t vanilla, ½ C packed light brown sugar, 1¼ C hot water

1. Heat oven to 350 degrees. In mixing bowl combine ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter in square pan, 8x8x2 inches.

2. In small bowl combine remaining ½ cup sugar, brown sugar, and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into desert dishes, spooning sauce from bottom of pan over top (with ice cream).

Lemon Dainty (Barbara Harrington, A17)

Ingredients: 1 C sugar, ¼ C flour, 1/8 t salt, 2 T butter (melted), 5-6 T lemon juice, grated rind of 2 small lemons, 3 egg yolks, 1½ C milk, 3 egg whites.

1. Preheat oven to 350 degrees. 2. Combine dry ingredients in a large mixing bowl. Add melted butter, lemon juice, and

rind. Blend with a whisk. Add yolks and milk, and beat with a whisk until well-blended.3. Beat whites until stiff but not dry. Fold into lemon mixture. Pour into a greased 8X8

baking dish. Set the baking dish in a shallow roasting pan or a larger baking dish filled with 1 inch of water. Bake 1 hour. Serve hot or cold. Pleasant with fresh fruit.

Sticky Date & Coconut Cake (Cooking Light)

Ingredients: 1 C chopped pitted date, 1 C water, 1 t baking soda, 3 T butter, dash of salt, 6.75 oz flour (= 1½ C), 1 t baking powder, ½ t salt, 1 C sugar, 1 t vanilla extract, 1 large egg (lightly beaten)Optional: ⅔ C packed brown sugar, ½ C flaked sweetened coconut, 2½, 2 T milk

1. Preheat oven to 350 (180). 2. To make the cake, combine first five ingredients in a small saucepan. Bring to a boil,

stirring occasionally. Remove from heat and let stand for 10 minutes or until dates are tender.

3. Combine flour, baking powder, and ½ t salt in a bowl. Stir in date mixture, granulated sugar, and egg until well combined. Pour batter into a greased pan and bake at 350 for 20 minutes.

4. To prepare optional topping, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat and let simmer 1 minute. Pour brown sugar mixture over cake and bake for another 13 minutes or until a wooden pick inserted in the center comes out clean. Cool completely, then serve.

— 119 —

Grandma Opalʼs Carrot Cake (Matt & Christy Schindler, A5s)

Ingredients: 2 C sugar, 2 C flour, 3 t cinnamon, 2 t baking soda, ½ t cloves, ½ t ginger, ½ t nutmeg, 2 packets vanillin or 2 t vanilla extract [Y], 1 t salt, 1 C vegetable oil, 4 eggs, 2 C grated carrotsOptional ingredients: ½ C chopped nuts, ½ C raisins

1. Mix dry cake ingredients. Add eggs and oil and mix well. Add carrots. Pour into well-greased cake pan. Bake in 350°F/180°C oven for 35-40 minutes until toothpick inserted in middle comes out clean. Turn onto tray, if desired.

2. Frost as desired.

Pound Cake (Christy & Matt Schindler, A5s)

Ingredients: ¼ kg butter, 1⅔ C sugar, 5 eggs, 2 C flour, ½ t salt, 1 packet vanillin or 1 t vanilla [Y]

1. Preheat oven to 325°F/165°C. Butter and lightly flour a 9x5 inch loaf pan.2. Cream the butter, slowly add the sugar, and beat until light. Add the eggs, one at a

time, beating each in well. Stir in the flour, salt, and vanilla, and combine well.3. Spoon into the pan and bake for 1¼- 1½ hours, or until a toothpick comes out clean.

Cool in the pan for 5 minutes before turning out to cool on a rack. Slice and top with fresh fruit to serve.

Strawberry Shortcake (Chuck Specht, A2)

Ingredients: 2 C flour, 5-6 T cold butter (cut into pieces), 2½ t baking powder [Y], 3 pints strawberries, ¾ t salt, ¼ C sugar (to taste), 1 T sugar

1. Preheat oven to 450°F/232°C. Whisk dry ingredients together (not including ¼ C sugar). Cut in butter with two knives, tossing the pieces with the flour mixture to coat and separate them as you work. Continue to cut in the butter until the mixture resembles coarse bread crumbs. Do not allow the butter to melt or form a paste with the flour.

2. Add milk all at once. Mix with a fork just until most of the dry ingredients are moistened.

3. With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl, 5-10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.

4. Roll dough on a lightly floured surface with a floured rolling pin or your fingers. Roll out or pat the dough to ¾-inch thick. Cut out 3-inch rounds (with a drinking glass dipped in flour). Place cut dough 2-inch apart on an ungreased baking sheet. Bake 15 minutes or until lightly browned.

5. While baking wash and hull berries, crushing ¼ of the berries with a potato masher. Slice remaining berries and stir into juice. Add ¼ sugar or to taste.

6. Split each biscuit horizontally with a fork. Spoon berries and top with the biscuit top.

☞ Apple Cake (Christy & Matt Schindler, A5s)

Ingredients: ½ C margarine (softened), 4 C apple (peeled, cored & chopped), 2 C sugar, 2 t baking soda, 2 eggs, 1 t cinnamon, 1 packet vanillin or 1 t vanilla extract [Y], ½ t salt, 2 C flour, chopped nuts (optional)

— 120 —

1. Mix margarine, sugar, eggs, and vanilla until creamy.2. Combine remaining ingredients. Mix the creamy mixture into the dry.3. Pour into a greased and floured cake pan and bake 350°F/180°C for about 50

minutes or until a toothpick inserted in center comes out clean.

Apple Pie Cake (Andrew Morgan, A3)

Ingredients: 2 C apples (chopped and peeled), ½ packet vanillin or ½ t vanilla extract [Y], ½ C raisins, 1½ C flour, 1 t cinnamon, 2-3 T butter (melted), 1½ C water, ¼ C honey, ½ C powdered milk, 1 egg, pinch of salt

1. Put apples, raisins, and cinnamon in a pan with enough water to cover. Bring to a boil; simmer 10 minutes.

2. While cooling, mix dry ingredients.3. Drain water off fruit and use this toward 1½ C water needed. Add water, margarine,

and egg to dry ingredients. Stir well.4. Mix in drained fruit. Pour into a greased and floured 10 inch pan.5. Bake at 350°F/180°C for about 30-40 minutes. Cake should be somewhat rubbery

when it is done.

Yellow Cake (Better Homes & Gardens)

This also works for cupcakes; just use a cupcake tin lined with paper or foil liners.Ingredients: 3 C flour, 2 C sugar, 1 T baking powder [Y], 1½ C milk, ½ C butter (softened), 1½ packets vanillin or 1½ t vanilla extract [Y], 2 eggs

1. In a bowl combine flour, sugar, and baking powder. Add milk, margarine, and vanilla. Beat until combined well, about 2½ minutes by hand. Add eggs and beat 2 minutes more.

2. Pour into 2 greased and floured 9 × 1½ inch round pans. Bake at 375°F/190°C for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. 12 servings.

Golden Vanilla Cupcakes

Ingredients: 1½ C all-purpose flour, 1 t baking powder [Y], ¼ teaspoon salt, ½ C unsalted butter (softened), ¾ C granulated sugar, 2 eggs, 1 egg yolk, 2 t vanilla extract, ½ C milk

1. Preheat oven to 350°F/180°C. Line 12 muffin tins with paper liners or butter and flour the tins, set aside.

2. In a small bowl, whisk together the flour, baking powder and salt; set aside.3. In a medium bowl, beat the butter until light and fluffy with mixer on high speed.

Gradually beat in the sugar until very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, the egg yolk and the vanilla . Reduce speed to low. Beat in the flour mixture alternately with the milk, just until blended.

4. Spoon the batter into the prepared muffin tins ¾ full.5. Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but

not quite golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack. Makes 12 cupcakes.

— 121 —

☞ [A] Cake By Tikin Aroos (Andrew Morgan, A3)

Ingredients: 4 eggs, 1 C մածուն/macun, 1½ C sugar, 1 t baking soda, 1 C soft butter, 2-2½ C flourOptional ingredients: nutmeg [Y, cinnamon, vanilla, etc.

1. Combine and mix eggs and sugar until blended. Add and stir in butter and optional nutmeg or cinnamon/

2. In a separate bowl, combine yogurt and soda; add to first mixture. Stir in flour. Mix well.

3. Grease and flour a pan. Pour in the mixture. Bake at 325°F/163°C for 45 minutes. Makes 2 cakes.

Gata (Cassie Warholm-Wohlenhaus, A16)

This is the puff-pastry style of gata (as opposed to the bready “village gata”). Itʼs really work intensive and requires 2 days to make; not for the faint of heart, but so worth the effort. This recipe makes a lot of gata—depending on how thick you slice ʻem, you make at least 60-80.Ingredients — for the Dough/margarine balls: 4 eggs (whisked), 1½ t salt, 1½ t lemon salt, 1½-1¾ C water, flour (seriously, just have a lot on hand), 2 packages margarine (room temperature); for crumble stuff: 3 T ghee (Aftab stuff), 1½ C sugar, 1½ C flour, 1 packet vanillin; 1 egg (for glaze)

1. Combine 4 whisked eggs through water in a bowl, in order given, and mix well. Add flour until dough stops being runny; turn out onto floured surface. Add a bit more flour and knead until elastic.

2. Cut into 6 equal parts (roughly fist-sized) and form into pretty little balls; set these dough balls aside.

3. Cut up the (room-temperature) margarine into chunks and put them into a bowl with 1 c of flour. Mix this with your hands. Divide this mixture into 6 balls slightly smaller than the dough balls; set these margarine balls aside.

4. With a rolling pin, roll out a dough ball and wrap a margarine ball in it, smooshing it flat a little bit and folding it over once. Repeat with remaining 6 dough and margarine balls.

5. *With a rolling pin, roll out these dough/margarine balls into circles maybe 16 inches across or so. Fold the sides of the circle in (so you are folding the circle in thirds); you will have a 3-layered rectangle. Then roll the rectangle up from the bottom so it is like a big, wide snail.** Repeat process from * to ** twice more and set aside. Repeat with remaining dough/margarine balls. At this point, each dough/margarine ball will have been rolled out, folded and rolled up again 3 times. Let balls rest 10 minutes, then repeat * to ** process once more with each ball. Cover with a damp cloth and let sit in the fridge overnight.

6. For crumble stuff: combine in a bowl and mix til crumbly! (Easier to do with your hands)

7. In a small bowl, beat an egg with a fork. Take one of the dough balls and roll it out again to about the 16-inch circle size. Put down a layer of crumble stuff covering the whole circle and fold the circle in from the left once (again, youʼre folding the circle in thirds). On top of the folded center section put down another layer of crumble stuff and press it lightly into the dough. Fold the last flap in from the right. Brush the top with a thin layer of egg. Using a sharp, non-serrated knife, horizontally slice 1-1 ½ inch wide strips (these are your individual gatas). Set strips on a lightly oiled pan. On top of each strip there is the flap you can lift up; lift up this flap a little bit on each

— 122 —

gata so it doesnʼt stick while baking. Bake at 350 (180) until the gatas are lightly browned on top (20-25 minutes).

Cinnamon or Chocolate Cake (Shaun Hall, A6; rev. by Zoë Armstrong, A17)

Omit cinnamon for a plain chocolate cake.Ingredients: 2 C flour, ½ C butter, 2 C sugar, ¼ C cocoa, 1½ t cinnamon, 2 eggs, ¼ t salt, ½ C sour cream, 1 C water, 1 packet vanillin or 1 t vanilla extract [Y], ½ C vegetable oil, 1 t baking soda

1. In a mixing bowl, combine 2 C flour, 2 C sugar, 1½ t cinnamon, and ¼ t salt.2. In a saucepan, combine water, ½ C oil, ½ C butter, and ¼ C cocoa; bring to a boil

over medium heat. Pour over dry ingredients and mix well. Add eggs, sour cream, vanilla, and baking soda and mix well.

3. Pour into a greased and floured 15x10x1-inch baking pan. Bake at 375°F/190°C for 15-20 minutes or until a toothpick inserted near the center comes out clean.

4. Prepare frosting and carefully spread over hot cake. Cool completely; 24-30 servings.

Tiramisu (Heidi & Jim Wilton, A6s)

Ingredients: 3 C cake cubes, 3 C vanilla pudding, 3 envelopes Cappuccino, 1 t instant coffee, 2 C milk, 2 T sugar, 8 oz cream cheese (Viola or one packet curds), 1 C cream, 1 chocolate bar (or cocoa powder) for garnish

1. Place cubes of cake in a bowl. Dissolve 1½ envelopes cappuccino in ½ C of milk. Pour over cake cubes.

2. Beat cream cheese and slowly stir in 1½ C milk until smooth. Add pudding, remaining cappuccino, and coffee. Mix well and set aside.

3. Beat cream until fluffy, add sugar, and stir; then add to the pudding mixture. Spoon mixture over cake. Refrigerate for 3 hours. Grate chocolate over the top

Frostings & Dessert Sauces☞ Revised Cream Cheese Frosting (April West, A15)

Ingredients: 300 grams of powdered sugar (3-4 C), 2 t vanilla extract (2 packets vanillin), 1 package curds

1. Mix ingredients.

Royal Icing

Ingredients: 3 egg whites, 4 C powdered sugar [Y]

1. Combine egg whites and powdered sugar water in a large mixing bowl. Beat at high speed with an electric mixer (or by hand with a whisk) until stiff peaks form, 6-8 minutes. Makes 2 C.

— 123 —

☞ Chocolate Frosting (A9 Goris Girls)

Ingredients: 1-2 chocolate bars, 1 can condensed milk, 1 C powdered sugar [Y]

1. Melt chocolate over low heat. Stir in condensed milk. After removing sauce from heat, stir in 1 C powdered sugar. As it cools, it will become fudge-like!

Chocolate Chantilly (Hervé This)

Ingredients: 225 g bitter chocolate (get the good stuff), 200 mL water

1. Break up the chocolate and put it into a pan with the water over medium heat to melt. Stir the chocolate in the pan until completely melted. Have ready two bowls, one that will sit inside the other. Into the bigger bowl, put some ice and a little water, and place in it the smaller bowl. Pour the melted chocolate into the smaller bowl and whisk over ice—the mixture will gradually thicken and take on the appearance of whipped cream, at which point it is ready to serve.

The beauty of this dish is that, if you over-whip the chocolate mix, simply tip it back into the pan and start again

Mock Cream Cheese Frosting (Elvira Dana, A13)

Ingredients: 450 g sour cream, 50 g butter, 2 C sugar, ½ C powdered sugar, 1 packet vanillin

1. Boil sour cream and sugar until mixture reaches the soft ball stage (about 15-20 minutes). Remove from heat and cool.

2. Cream butter. Add to sour cream mixture (use an electric mixer). Add vanillin and powdered sugar to reach desired consistency.

Butter Cream Frosting (Wendy Schmidt, A8)

Ingredients: ½ kg powdered sugar [Y[, ½ C butter or margarine (softened), 1 packet vanillin or 1 t vanilla extract [Y], 3 T milk

1. In a large bowl, beat together sugar, butter, vanilla, and milk until smooth. If necessary, add more milk until frosting is spreading consistency. This recipe can cover 2 cakes.

Chocolate Sour Cream Frosting (Wendy Schmidt, A8)

Ingredients: 1 C semisweet chocolate pieces, ¼ C margarine, ½ C dairy sour cream, 2½ C sifted powdered sugar Y]

1. In a saucepan melt chocolate and margarine over low heat, stirring frequently. Cool about 5 minutes.

2. Stir in sour cream. Gradually add powdered sugar, beating until smooth and of spreading consistency.

— 124 —

Puddings & Custards☞ Quick Chocolate Pudding (Lisa Scorsolini, A5)

Ingredients: ⅓ C sugar, 2 C milk, 2 T corn starch [Y] or potato starch, 1 packet vanillin or 1 t vanilla extract [Y], 2 T cocoa, 1 T butter (optional)

1. Combine sugar, corn/potato starch, cocoa, and milk in a saucepan and cook over low heat until thickened, stirring constantly.

2. Add vanilla and optional butter and serve warm or chill until cool. This can also be used for chocolate pie!

Vanilla Pudding (Jenny Tolley, A3)

Ingredients: ⅓ C sugar, 2 egg yolks, 2 t flour or corn starch [Y] or potato starch, 2 T soft butter, ⅛ t salt, 2 packets vanillin or 2 t vanilla extract [Y], 2 C milk

1. Mix sugar, flour, and salt in a saucepan. Gradually add milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.

2. Gradually stir in at least ½ of the hot mixture into egg yolks. Stir into hot mixture in the pan. Boil and stir 1 minute; remove from heat.

3. Stir in butter and vanilla. Chill 2 hours. Serves 4.Variation: For chocolate pudding, increase sugar to ½ C and stir in ⅓ C cocoa. Omit butter

Baked Custard (Jenny Tolley, A3)

Ingredients: 3 eggs (slightly beaten), dash of salt, ⅓ C sugar, 2½ C scalded milk, 1 packet vanillin or 1 t vanilla extract [Y], cinnamon or nutmeg [Y]

1. Preheat oven to 350°F/180°C.2. Mix eggs, sugar, vanilla, and salt into a bowl. Gradually add milk. Pour into 6 oz cup.

Sprinkle with cinnamon or nutmeg.3. Place C in pan and pour very hot water into the pan within ½ inch of the top of the

cup. Bake 45 minutes or until knife inserted comes out clean. Serve warm or chilled. Refrigerate.

Note: To do this with a double boiler, fill a pot with water. Let it boil, then cover the pot with a skillet. Put the cup into the skillet and add the hot water. Cover the skillet with a lid. Watch carefully. You can also poach eggs this way

Bread Pudding (Better Homes & Gardens)

Ingredients: 4 eggs (beaten), 2 C milk, ⅓ C sugar, ½ t ground cinnamon, ½ packet vanillin or ½ t vanilla extract [Y], 3 C dry bread cubes, ⅓ C raisins

1. In a mixing bowl beat together eggs, milk, sugar, cinnamon, and vanilla.2. Place dry bread cubes in a 8×1½ –inch round baking dish. Sprinkle raisins over

bread. Pour egg mixture over all.3. Bake at 325°F/165°C for 35 to 40 minutes or until a knife inserted near the center

comes out clean. Cool slightly before serving. Serves 6.

— 125 —

Rice Pudding (Heatherly Lewis, A3)

Ingredients: 2 C cooked rice, ½ C raisins, 6 T honey, 2 eggs (beaten), 1½ C water, ⅔ C powdered milk, 1 t cinnamon, 1 packet vanillin or 1 t vanilla extract [Y]

1. Combine all except vanilla. Cook over low heat, stirring constantly until thickened—about 10-15 minutes. Do not boil. Stir in vanilla and let cool.

[A] Katʼnov (Susanna Yeghiazaryan, Health Programmer)

Ingredients: 200 g milk, 80 g rice (⅓ C), ½ g cinnamon, sugar to taste

1. Pour rice into boiling milk and cook over low heat, stirring from time to time.2. When rice is cooked, add sugar, and cinnamon. Can be served both warm and

cooled.

Christmas Plum Pudding (Heidi & Jim Wilton, A6s)

Ingredients: ¼ C flour, 2 apples (peeled & chopped), ½ C raisins, 2 eggs, ¼ C bread crumbs, 1 lemon (juiced and peel grated), ¼ C sugar, 1 C milk, 1 packet vanillin or 1 t vanilla extract [Y], 4 T rum or schnapps [Y], ½ t cinnamon, ¼ C oil

1. Mix all dry ingredients. Add apples, eggs, lemon, milk, and rum.

2. Put the mixture into a very well greased large pot and steam for about 3 hours. Could steam up to 6 hours. Serve with sweet sauce.

Sweet Sauce

Ingredients: ¼ C butter, ¼ C sugar, 1 T schnapps, 1 drop almond extract [Y]

1. Cream butter and sugar. Add schnapps & almond extract. Pour sauce over plum pudding or ice cream.

Pies and Pie Crusts[B] Cookie Pie Crust (Kenni-Lou Walker, A10)

Ingredients: 1⅓ C cookies (any kind: crushed), ¼ C sugar, ¼ C butter (melted)

1. Mix ingredients. Press into bottom of pan. Bake in 375°F/190°C for 8 minutes.This also can be sprinkled as a topping for open fruit pies or fruit slices before baking

Pie Crust (Jenny Tolley, A3; rev. Barbara Harrington, A17)

Ingredients: ¾ C butter or shortening or lard, sugar to taste (if desired), 2 C flour, 5 T cold water, dash salt

1. Cut butter into flour and salt with two knives or pastry blender until well-blended. Add sugar, if desired.

2. Gradually add cold water until you can roll the crust into a ball. Divide in half and roll into a circle. Place in pie pan; add whatever youʼre putting inside, cover with other half of pastry; makes two 9 inch shells

— 126 —

☞ Cinnamon tidbits from leftover pie dough (Kenni-Lou Walker, A10)

Ingredients: left-over pie dough, 2 T sugar, ½ t cinnamon

1. Roll the dough in a rectangular or oval shape, as thin as possible while still holding together.

2. Spread a very thin layer of butter on the flat dough. Mix the sugar and cinnamon and sprinkle the mixture evenly over the dough while preserving ½ t

3. Roll the dough beginning at the narrow end of the pastry.4. With sharp knife slice almost through the roll of dough, every ¼-½ inch.5. With spatula lift onto baking surface, either on a baking tray or cookie sheet; sprinkle

remaining sugar mixture over the top.6. Bake at 375°F/190°C for about 20 minutes or until lightly brown; let stand 10 minutes

before eating.

Lemon Meringue Pie with Condensed Milk (Trisha Pitts, A1)

Ingredients: 1 pie crust, 3 eggs (separated), ½ C lemon juice, 4 T sugar, 1 t grated lemon peel, cream of tartar [US] (optional), 1 can sweetened condensed milk

1. Combine lemon juice, grated lemon peel, condensed milk, and egg yolks. Pour in pie shell.

2. Whip egg whites until stiff, adding sugar and cream of tartar if desired. Pile on top of lemon mixture.

3. Bake 15 minutes at 325°F/165°C. Cool to room temperature. Chill. Serve cold.

[⌘] Pumpkin Pie (Cindy Benjamin)

Ingredients: 1½ C mashed pumpkin, 1½ C milk, ⅔ C brown sugar [Y] or white sugar, 2 eggs (beaten), ½ t ginger [Y], 1 t salt, 1 t cinnamon, 1 T salad oil, 1 9-inch pie crust (pricked with fork in bottom)

1. Preheat oven to 350°F/180°C. Mix all ingredients together and pour into unbaked pie crust.

2. Bake for 1 hour (or more) or until it doesnʼt stick to your finger.

Perfect Apple Pie (Colleen Hardin, A10)

Ingredients: 6-8 tart apples (pared, cored, & thinly sliced: 6 C), ¾ to 1 C sugar, 2 T flour, ½ to 1 t cinnamon, dash ground nutmeg [Y], pastry crust for 2 crust 9-inch pies, 2 T butter

1. If apples lack tartness, sprinkle with about 1 T lemon juice. Combine sugar, flour, spices, and a dash salt, mix with apples.

2. Line 9-inch pie pan with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam;seal. Sprinkle with sugar.

3. Bake at 400°F/205°C degrees for 50 minutes or until done.

— 127 —

Pear Crumble Pie (Colleen Hardin, A10)

Ingredients: 6 medium pears (pared), 3 T lemon juice, 1 C sugar (split), ½ C flour + 2 T flour, 1 t grated lemon peel, 1 (one) 9-inch unbaked pastry shell, 3 slices cheese, ¼ C butter, ½ t ground ginger [Y], ½ t cinnamon, ¼ t ground mace [US]

1. Mix ½ C flour, ½ C sugar, ground ginger, cinnamon, and ground mace. Cut in butter until crumbly, set aside.

2. Slice 5 pears; cut remaining pear in sixths. Sprinkle pears with lemon juice.3. Mix remaining ½ C sugar, 2 T flour, and lemon peel; stir into sliced pears. Spoon into

pastry shell. Arrange pear wedges atop sliced pears. Sprinkle with sugar, ginger, and cinnamon mixture.

4. Bake at 400°F/205°C for 45 minutes or until pears are tender. Remove from oven. Cut cheese slices in half diagonally and arrange on pie. Serve warm.

Pecan (or Walnut) Pie

Ingredients: 1 9” baked pie shell, 3 eggs (separated), 1 C sour cream, 1 C sugar, 4 T corn starch [Y] or potato starch, ¼ t grated lemon peel, pinch salt, 1 C brown sugar [Y], 1 C chopped pecans (or walnuts), 2 packets vanillin or 2 t vanilla extract [Y]

1. Cook the egg yolks, sour cream, sugar, corn/potato starch, lemon peel, and the pinch of salt together in the top of a double boiler (or boil water in a pot, then put a smaller pan inside the pot so it is just above the boiling water) until thick enough to coat a spoon. Pour the mixture into the cooled pie shell.

2. Beat the egg whites and a pinch of salt together until they begin to stiffen, then add the brown sugar and pecans/walnuts gradually, beating all the time/

3. Spread the nut meringue over the custard in the pie shell and bake at 400°F/205°C just until the top browns. Watch carefully to prevent burning.

[A] Paklava

Ingredients: 10 large sheet dough, 1 kg butter, ½ kg walnuts (chopped), wax paperSyrup ingredients: 2 C sugar, 1½ C water, a few drops lemon juice

1. Cut wax paper the size of a large baking pan. When you have the first stack of five dough sheets ready, lay the wax paper over it and cut the same size four times. Place each stack of five pieces in a buttered pan and brush the top of the dough with melted butter. Add the next stack of dough, brush it with butter; then sprinkle with walnuts. Continue the same way, buttering every fifth layer and sprinkling nuts every tenth layer. Arrange leftover pieces of dough in layers in pan. Next, roll out the remaining 5 balls and repeat the process. You should have about 50 layers.

2. Before baking, cut dough in pan into diamond shaped pieces, about 1½ inches. Pour a little heated butter on each diamond and bake at 350°F/180°C for 15 minutes. Pull pan halfway out and pour more heated butter, this time very hot, but not burnt, on each diamond. It should make a sizzle sound. Bake again for 25-30 minutes until brown. If you like it less brown, cover pan the last 10 minutes and finish baking to the time limit.

3. When pan is out of the oven, drain as much butter as you can. Then remove one piece from a corner and leave pan in a tilted position for 15 minutes. Keep removing excess butter, soaking it up with a paper towel, napkin, or sturdy toilet paper. Then

— 128 —

add lukewarm syrup, which is the sugar, water, and lemon juice boiled until dissolved, to lukewarm paklava.

[A] Paklava Sheet Dough

Ingredients: 1 large egg, 2 T olive oil, 2 T yogurt, 2½ C flour, ½ C water, ½ t baking powder [Y] (optional), ½ t salt, corn starch [Y] or potato starch or flour (use as little as possible)

1. Mix eggs with fork; add yogurt, water, salt, and olive oil, and blend together. Stir in sifted flour and baking powder. Knead. Make medium soft dough. Divide dough into 10 small egg sized balls. Flour the bottom of a pan; arrange the balls side by side without touching and cover tightly. Let stand several hours or overnight. Spread corn/potato starch or flour on a flat surface and on a rolling pin. Roll out each ball into a circle the size of a medium plate. Stack up the circles with a lot of starch or flour between layers.

2. Take 2 or 3 or as many as 5 of these circles to roll out together as one piece. First use the regular pin to make the circle larger. Then using a long, thin, stick rolling pin, rubbed with starch, roll or lap the stack of circles over the stick. Press dough with fingers in an up and down, rolling motion, beginning from the center of the stick and working your way towards the opposite ends of the dough. Bring the bottom layer of circles over the top; then unroll the stack of dough on the flat surface in a diagonal position. This is to check to see if the layers are sticking; add more starch or flour if needed. The top layer will probably be off position. To bring it back in line, place the stick rolling pin in the center of the circle, overlap dough, and pull back into the right position. Start horizontally to roll dough over the stick. Repeat the process until the circle has enlarged to about 36 inches across and each sheet is as thin as possible.

Fruit Desserts[B] Sour Cream Fruit Dip (Christy and Matt Schindler, A5s)

Ingredients: ¼ C apricot or peach preserves, 8 oz sour cream, ⅛ t cinnamon

1. Mix ingredients and serve with apple, pear, or peach slices.

[B] Cream Cheese Fruit Dip (Heidi & Jim Wilton, A6s)

Ingredients: ¼ C cream cheese (Viola or curds), 2 T sugar or honey, 1 T milk, ¼ t almond extract.

1. Mix ingredients and beat until creamy. Serve as a dip for fruit.

Oatmeal Crumb Topping for Crisps (Christy & Matt Schindler, A5s)

Ingredients: ¾ C oatmeal, ¼ t salt, 1 C brown sugar [Y] or substitute white, ½ t cinnamon, ¾ C flour, 100 g butter

1. Combine all ingredients. Cut butter into dry ingredients with fingers or a pastry blender until it looks like coarse crumbs.

2. Spread over prepared fruits (sweetened if tart).3. Bake at 350°F/180°C until browned; about 25 minutes.

— 129 —

Apple Sauce

Ingredients: 3 kg apples, 1 C sugar (or to taste), 1 C water, cinnamon to tasteOptional ingredients: nutmeg to taste [Y], pears, persimmons, cherries

1. Quarter and core apples; it is optional to peel them. Leaving the peel on adds a nice color and flavor to the sauce.

2. Add apples, water, sugar, cinnamon, optional nutmeg, and optional fruit to a stockpot or saucepan and simmer, covered, for an hour or until soft. Mash into sauce, correct with additional sugar and cinnamon if necessary.

Apple Crisp (Lisa Scorsolini, A5)

Ingredients: 3 C apples (sliced or chopped), 1 T water, 1 T flour, ½ C oats, ¼ C sugar, ¼ t salt, 1 t cinnamon, ¼ C butter or margarine, ⅛ t salt, ⅓ C brown sugar [Y] (or sub. white)

1. Preheat oven to 375°F/190°C2. Combine and put in a greased pan the apples, flour, ¼ C sugar, cinnamon, 1/8 t salt,

and water3. Cut together oats, ¼ t salt, butter, and brown sugar. Sprinkle this on top of apple mix

in the pan and bake 35 minutes. Serves 4

Apple Fritter Rings (Teresa Kornegay, A2)

Ingredients: 4 large apples (cored, peeled, & cut into ½ inch rings), 2 T sugar, dash salt, ⅔ C milk, 1 C flour, 1 t baking powder [Y], 1 beaten egg, enough oil to fill 1 inch bottom of pan + 1 t oil

1. Stir together flour, sugar, baking powder, and salt. In a separate bowl, combine egg, milk and oil; add all at once to flour mixture, stirring until combined.

2. In deep skillet, heat 1 inch oil. Dip apple slices in batter one at a time. Fry 1½ minutes per side, turning once. Sprinkle with sugar and cinnamon.

3. Variation: You can also make doughnuts using this recipe by omitting apples and adding 1 C flour. Also, I donʼt see why you couldnʼt use baking sod.a; just omit the salt and be careful, maybe use ¾ t soda instead of 1 t

Fruit Granita (Sarah Daub, A6)

Ingredients: 1¼ C water, ⅓ C sugar, ¼ C lemon juice, ¼ C orange (or other juice)

1. Bring all ingredients to a boil, stir until sugar is dissolved.2. Pour into a large pan, cover and freeze at least 8 hours.3. Then scrape with a fork until fluffy. Serve with sweet coffee by mixing 3 C strong

coffee, 3 C milk, tablespoon stupidity, and ½ C sugar

[B, V] Fruit Salad (Aaron Martinez & Salena Bailey, A10s)

Ingredients: 4 C fruit, chopped, ⅓ C citrus juice*, 3 T sugar (or to taste), ¼ C honey (or to taste)

1. Mix honey, sugar, and citrus juice in a small bowl.2. Place chopped fruit in a large bowl, pour honey mixture over fruit and mix well,

coating all the fruit.

— 130 —

3. Refrigerate and serve chilled.*Any citrus juice works, it can be freshly squeezed or boxed juice

Apple Lemon Puff (Heidi & Jim Wilton, A6s)

Ingredients: 2 t butter, ½ t lemon peel, 2 apples (peeled, cored, & sliced in rings), ½ packet vanillin or ½ t vanilla extract [Y], 6 t sugar, ½ t flour, 1 egg (separated)

1. Melt butter, add apple rings, sprinkle with sugar. Cook until tender.2. In bowl, beat egg yolk, lemon, and vanilla for one minute.3. Beat egg white until fluffy, add flour and beat again. Fold into egg yolk mixture.4. Place apple rings in greased dish spread egg mixture on top. Bake 15 minutes. on

medium heat

Fruit Crumble (Linnea Oleson, A1)

Ingredients: 1 C flour, 1 egg, pinch salt, ½ C sugar, ½ t cinnamon, 1 t baking powder [Y], ¼ C melted butter, 2½ C fruit (cherries, sliced apples, or peaches)

1. Grease pan, preheat oven to 375°F/190°C.2. Mix flour, egg, salt, sugar, cinnamon, and baking powder.3. Layer crumbs over fruit, cover with melted butter and bake for 25 minutes.

[V] O.K. to Poach Figs (Heidi & Jim Wilton, A6s)

Ingredients: ¾ C brandy or cognac, ¾ C wine, ⅔ C orange juice, 2 T grated orange peel, 1 T grated lemon peel, 3 cloves, ⅓ C lemon juice, ½ C very strong black tea, 2 C dried figs, 1 packet vanillin or 1 t vanilla extract [Y], ¾ C honey

1. Combine everything but figs and boil over a low flame. Simmer for 30 minutes. Add figs and boil, simmer 1 hour, until figs are soft. Best over ice cream!

Sweet Figs (Heidi & Jim Wilton, A6s)

Ingredients: ½ kg figs (cut in half), 1 C honey, 2 C sweet cream

1. Steam figs or broil until soft. Drizzle honey on top, then drizzle with sweet cream.

Apple or Peach Cobbler (Colleen Hardin, A10)

Biscuit topper ingredients: 1 C flour, 2 T sugar, 1½ t baking powder [Y], ¼ t salt, ¼ C butter, ¼ C milk, 1 egg

1. Sift together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.

2. Combine milk and beaten egg. Add to dry mixture; stir just to moisten3. Prepare peach or apple filling. Pour filling into 8¼ in. x 1¾ in. round baking pan.

Immediately spoon on biscuit topper in 6 mounds.4. Bake at 400°F/205°C for 20 to 25 minutes. Serve warm with ice cream or cream. 6

servings

— 131 —

Peach Filling Ingredients

Ingredients: 1½ T corn starch [Y] or potato starch, ¼ t ground mace [US], ½ C brown sugar [Y] or white sugar, ½ C water, 4 C sliced peaches, 1 T lemon juice, 1 T butter

1. Combine corn/potato starch, ground mace, sugar, and water in saucepan. Cook and stir until thickened

2. Add sliced peaches, lemon juice, and butter. Cook until peaches are hot, about 5 minutes

Apple Filling Ingredients

Ingredients: 1 C sugar, 2 T flour, ½ t cinnamon, ¼ t nutmeg [Y], 6 C apples )sliced & pared]

1. Combine sugar, flour, cinnamon, and nutmeg. Toss with apples

2. In a saucepan, cook and stir over medium heat until almost tender, about 7 minutes

Quick Fruit Cobbler (Lisa Scorsolini, A5)

Ingredients: ½ C sugar, ¼ t salt, ½ C flour, ½ C milk, 1 t baking powder [Y], 2 C fruit (fresh, frozen, or canned)

1. Preheat oven to 350°F/180°C degrees2. Combine all ingredients in a bowl except the fruit3. Pour this mixture into a greased baking pan. Add fruit and bake for 40 minutes.

Quince in the Oven with Spices

Ingredients: 3 large quinces (peeled & halved), 1 quince (peeled & finely grated), 1 C sweet wine, 2 T vodka, 1 T honey, 8 cloves, 1 t cinnamon, 2 lemons (juiced)

1. Peel, halve and de-seed the quinces and toss them in a bowl of cold water where you will have previously added the juice from two lemons.

2. Preheat the oven at 400°F/205°C. Strain the quinces well and arrange them in a dish, over aluminum foil and stick a clove on them. Sprinkle with the sugar, grated quince and cinnamon. Slightly warm the wine and dissolve it in warm honey. Pour this over the quinces, do the same with the vodka and cover the quinces with the foil.

3. Place the dish with the quinces in the oven and bake at 350°F/180°C for approximately 60 minutes. Remove the foil and allow the quinces to brown for 10 more minutes. Serve them with a tablespoon of yogurt or whisked fresh cream.

[V] Sorbet (Tara Kovach, A6)

Ingredients: 1 C water, 1 C sugar (maybe a little more depending on fruit), 1 T lemon juice, crushed fruit (whatever kind you want), crushed mint leaves (optional)

1. Make a sugar syrup with the water and sugar. Simmer the syrup for 5 minutes stirring constantly.

2. In a separate bowl mix lemon juice, crushed fruit, and mint leaves. Mix into syrup.3. Place in freezer in covered container. Every hour take out from freezer and mix until

icy.

— 132 —

Banana Flambé Sauce With Cognac (Kathy Kacen, A10)

Ingredients: ripe bananas (1 per person/serving), 2 T butter, ¼ C cognac

1. Cut the banana lengthwise then into 6 pieces2. Melt butter in frying pan then sauté banana on both sides until soft. If it gets brown

and crusty in some places thatʼs okay (itʼs the sugar caramelizing)3. Pour cognac over banana and light it with a match. Allow it to flame for a minute or

so4. Scoop out and pour over ice cream, cake, pudding, or French toast. Donʼt use more

than a ⅓ of a cup of cognac if you are using multiple bananas. The flame will get out of control. Make two batches if necessary

5. Other fruits can be used. Peaches and apricots will cook quickly. Pitted sweet cherries are great (pit cherries by removing the eraser from a pencil and punch out the pit). Raspberries and mulberries also cook up very fast.

Hot Beverages☞ [A, B, V] Armenian Coffee

Ingredients (per person): 1 demitasse cup of water, 1 t finely (finely!) ground coffee (i.e. Armenian style), ½ t sugar

1. Place water, coffee, and sugar in a jazzve (long-handled coffee pot), and place over medium-high heat. Coffee and sugar will dissolve in the water and a slight foam will form on top. The coffee will appear to thicken slightly before it begins to simmer around the edges. Hold it at this state for about a minute, watch carefully to be sure it does not boil over.

Hot Cocoa (Jenny Tolley, A3)

Ingredients: 4½ C milk, ⅓ C sugar, ⅓ C cocoa powder, salt

1. Heat the milk, cocoa powder, sugar and salt to boiling, stirring constantly for 2 minutes. Do not boil. Stir until smooth. Can be served with liqueurs (such as coffee cream, Amaretto, or peppermint), Makes 6 servings.

Drinking Chocolate (Meaghan Corwin, A16)

Ingredients: 2 plain dark chocolate bars (go for quality), ½-1 C milk (can substitute diluted condensed milk, but omit sugar), ⅛ t vanilla extract (or a light dusting of vanillin), dash of salt, sugar to taste

1. In a double boiler (or a metal bowl balanced on a pot full of water), melt the chocolate with the vanilla & salt, stirring capriciously but not fussily.

2. Add milk slowly, stirring constantly, until beverage is as thick as you like it (should be syrupy, not hot-chocolate-y). Add sugar to taste. Serve immediately in demitasse cups. Serves 1-3, depending on whoʼs drinking.

— 133 —

[V] Russian Tea (Jenny Tolley, A3)

Ingredients: 6 C water, 6 t tea leaves, ½ C lemon juice, 12 whole cloves, 2½ C pineapple juice, 1 t grated lemon peel, juice of 2 oranges, sugar to taste

1. Boil water and cloves for 15 minutes. Add tea and steep for 2-4 minutes. Add remaining ingredients and serve hot.

Cold BeveragesMango Lassie (Eloise Gray, A15)

Ingredients: ¾ C macun, ¼ C cold mango juice

1. Stir and enjoy!  You can add more mango juice if you prefer it Mangolicious!

[V] Lemonade (Jenny Tolley, A3)

Ingredients: 3 C cold water, ½ C sugar or honey (to taste), 1 C lemon juice (about 4 squeezed lemons)

1. Mix all ingredients. Serve cold or over ice.

[V] Cherry Lemonade

Ingredients: 6 lemons, 2 L bottles Sprite (or ginger ale [Y]), 1 quart water, 2 C sugar, 1½ C chopped pitted cherries

1. Squeeze lemons. Add all other ingredients. Chill.

[V] Pop-Popʼs Summer Iced Tea (Dennis Price, A12)

Ingredients: 10-14 tea bags, 8 C water, 1 C sugar (or to taste), ice cubes, juice of 3-4 lemons (or to taste)

1. In a large saucepan bring water to a boil. Remove water from heat and add tea bags. Cover and let stand 5 minutes.

2. Remove tea bags and add lemon juice. Add sugar incrementally to taste and stir until dissolved. Refrigerate. Serve with ice.

☞ [B] MacCoffee Float

Ingredients: ½ brick of ice-cream (any flavor), 1 sachet MacCoffee (can substitute 1 t Nescafé and 1 t sugar), bottle of carbonated mineral water (e.g. Jermuk)

1. Put the MacCoffee in a glass and add just enough mineral water to dissolve. Add ice-cream and fill remaining space in the glass with mineral water. Try not to spill on the floor.

— 134 —

Cocktails, Punches, & LiqueursBloody Mary (Wendy Schmidt, A8)

Ingredients: vodka (2 shots for a large glass), Worcestershire Sauce [Y], dash of salt, dash of pepper, tomato juice to fill glass, 1 t lemon juiceOptional ingredients: garlic salt, celery salt [US]

1. Mix ingredients together to your taste.

Hot Toddy (Jenny Tolley, A3)

Ingredients: 2-3 oz. rum (or whiskey), 1 slice lemon, 1½ t sugar, 2 whole cloves, boiling water, 1 T of butter for buttered rum (optional)

1. Place spoon in glass to prevent cracking. Add rum, sugar, cloves, and lemon. Fill with boiling water. Stir and serve. For buttered rum, add 1 T butter before adding water.

Irish Crème (Andy Moffatt & Dan Hadley, A5s)

Ingredients: 1 T instant coffee, 1 can condensed milk (sweet), 1 packet vanillin or 1 t vanilla extract [Y], 1-2 C milk, 1 bottle good vodka (not the 250 dram stuff)

1. Stir coffee and vanilla into 1 C vodka until dissolved. Combine the coffee, vodka, condensed milk, and milk. You can play with the milk/vodka ratio, making it the strength you want. Drink it by itself or with hot cocoa.

Kahlua (PC Senegal Cookbook)

Ingredients: 2 C sugar, 1 small can instant coffee, 1 qt vodka or rum, 3 C water, vanilla (to taste)

1. Mix sugar and water and bring to a boil. Add vanilla and simmer 20 minutes, stirring frequently. Mix coffee with a little water and add to the simmering mixture. Simmer 5 minutes more, stirring often.

2. Let cool (so alcohol wonʼt evaporate). When cooled, add alcohol and pour into bottles. Let sit for several weeks, rotating bottles every few days.

Amaretto (Jennifer Carter, A13)

Ingredients: 1 C brown sugar, ⅔ C hot water, 1½ C vodka, 1 T almond extract, 2 packets vanillin (or 2 t vanilla)

1. In saucepan, dissolve brown sugar in water. Let cool and add rest of ingredients. Keep in a cool place.

[V] Amaretto Sours (Andy Moffatt, A5)

Ingredients: 1 C sugar, 2 lemons (juiced), 2 C water, 1-1½ shots Amaretto per serving glass

1. In a saucepan, mix sugar and water over low heat until sugar dissolves. No need to boil. Add strained lemon juice. Chill. Also chill Amaretto.

— 135 —

2. When ready to serve, pour one to one and a half shots Amaretto per glass and fill with lemon mix. Stir and serve.

[V] Pineapple Punch (Jenny Tolley, A3)

Ingredients: ½ C sugar, 1 L pineapple juice, ½ C water, 1 L sparkling water, 2-3 inch cinnamon sticks, 1 750 mL bottle champagne or ginger ale, ¼ C lemon juice

1. Heat sugar, water, and cinnamon to boiling; reduce heat. Cover & simmer 15 min.2. Cover and refrigerate until chilled. Remove cinnamon from syrup. Just before

serving, mix syrup with remaining ingredients. Serves 26.

[V] Sangria

Ingredients: 1 bottle Armenian dry red wine, ¼ C brandy or cognac, 1 C orange juice, ½ C lemon juice, 1 C sugar, 8 to 12 ice cubes, 2 C chilled club soda [Y] or mineral water, 2 oranges (thinly sliced), 2 lemons (thinly sliced)

1. Thoroughly chill all ingredients.2. Pour the wine and brandy into a large punch bowl.3. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to

bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve and enjoy

[V] Wassail (Jenny Tolley, A3)

Ingredients: 6 C red wine (or apple cider), 2 t cloves, 2 oranges studded with cloves, 10 C apple cider (or juice), 2 t cinnamon, ½ C sugar, 2 t allspice [US]

1. Heat wine, cider, sugar, cloves, cinnamon, and allspice to boiling; cover and simmer 20 minutes. Strain punch into bowl. Float clove studded orange slices in bowl. Serves 32.

Miscellaneous[V] Popcorn

Ingredients: ¼ C unpopped popcorn, 1 T oil

1. Put ingredients in a heavy pot. Cover and shake over medium high heat until popping stops.

2. Enjoy!

[V] Sugary Popcorn/Kettle Corn (John & Janice Hahn, A8s)

Ingredients: 1 C unpopped popcorn, 1½ T sugar, ⅓ C oil (donʼt use olive oil), dash of salt

1. Put ingredients in a large pot. Cover and shake over medium high heat until popping stops.

2. Immediately pour into a large bowl and enjoy!

— 136 —

Caramel Corn (Bridget Anderson, A9)

Ingredients: 8 C popped popcorn (½ C unpopped), ⅓ C butter, caramel squares (Iris brand works; to taste)

1. Remove all unpopped kernels from the popcorn. Place popcorn in a greased baking pan. Keep popcorn warm in a 300°F/150°C oven while making caramel sauce.

2. Butter the sides of a heavy medium sauce pan. Combine broken apart caramel squares and butter. Cook and stir over medium heat until melted.

3. Remove saucepan from heat. Add popcorn and stir gently to coat. Bake at 300°F/150°C for 15 minutes; stir. Bake 5 minutes more. Transfer popcorn mixture to a large piece of foil; cool completely. Break into clusters. STore tightly covered. Makes 9 servings.

Balls Oʼ Corn (Brady Radovich, A6)

Ingredients:2 C peanut butter [Y], ¼ C honey, 1 Bounty bar (shredded), 5 C popped corn

1. Mix peanut butter, honey, and Bounty bar; heat over low heat until thin.2. Cover popcorn and & eat. You can shape the mixture into balls or spread it out & cut

it into squares (if it lasts that long!).

Chocolate/Peanut Butter Cups (Jenny Tolley, A3)

Ingredients: ½ kg powdered sugar [Y], 1 C peanut butter [Y], 2 T + 1 C butter (divided), 4 plain chocolate bars

1. Mix sugar, 1 C butter, and peanut butter until well blended. Shape into balls and chill.2. Melt chocolate bars and 2 T butter in a double-boiler (or a metal bowl balanced over

a pot of simmering water). If you are using good quality chocolate, you might want to drip some candle wax in with the chocolate and butter: it will help the chocolate stay on the peanut butter.

3. Dip the chilled balls into the chocolate with toothpicks. Let cool.

Erikʼs Tahitian Treats (Erik Raschke, A4)

A variation on the peanut butter cup.Ingredients: 1 C (or more) peanut butter [Y], 1 C sugar, 1½ C flour, 2 plain chocolate bars, butter to taste

1. Melt butter and peanut butter; add sugar and flour.2. Stir and roll into balls; freeze.3. Melt chocolate bars and dip peanut butter balls into the chocolate; let stand until firm.

[V] Thyme-Honey Cough Syrup(The New Whole Foods Encyclopedia)

Ingredients: 2 C boiling water, 3 T dried thyme [US], 1 C honey

1. Bring water to a boil in a small saucepan. Remove from heat. Add thyme, cover, and steep until cool.

— 137 —

2. Strain. Stir in 1 C honey. Store in a covered class jar, refrigerated, for several months. One teaspoon taken every hour will relieve a cough.

[V] Vanilla Extract

Ingredients: ¼ L (or smaller) bottle of cognac or vodka, good vanilla beans [US]1. Have friend send you some good vanilla beans. Slit the whole bean vertically. 2. Scrape out the seeds and put them in the bottle of cognac/vodka.3. Put the bean in the bottle, too.4. Let it sit for about 3 weeks. If it smells more like cognac (or vodka) than vanilla, add

another bean.

Hot Cocoa Mix

Ingredients: 1 C dry powdered milk, ¼ C cocoa powder, ½ C sugar, pinch salt1. Mix all ingredients together and store in an airtight container. To make hot cocoa, stir

one cup boiling water into ¼ C mix.2. Also, if you can get someone to send you a good vanilla bean from the US and you

can make vanilla sugar: chop up the vanilla bean, add to 2 C sugar in a blender and process until the vanilla bean is completely pulverized. Strain sugar into an airtight container and use in place of regular sugar in this recipe.

[V] Rose Petal Liqueur

Ingredients: 250 g red rose petals (approx. 24 roses), 1½ C powdered sugar [Y], 1 C water, 1 t coriander seeds [Y], 2¼ C vodka

1. Pluck the rose petals and remove the white tip that joins the calyx.2. Add the water and sugar in a saucepan and warm for 5 minutes to make the syrup.

Add the rose petals and coriander seeds. Boil for 5 more minutes then remove pan from oven ring and cover it with lid until the mixture cools off.

3. Pour the juice into a clean airtight jar through a fine sieve and add the vodka. Seal the jar and store it in a cool place for a month.

4. Filter the juice and transfer to a clean bottle.

Peace Corps ThanksgivingThis section has been added at the suggestion of Brian Gilmer (A16) and Barbara Harrington (A17) to make the process of cooking Thanksgiving dinner for all the volunteers just a little bit easier, as all the recipes will be in one place.

Carrot Souffle (Palo Alto Junior League)

Ingredients: 2 C cooked & pureed carrots (carrots may be cooked & pureed hours ahead of time, adding the lemon juice and covering tightly until ready to mix), 2 t lemon juice, 2 T minced or grated onion, ½ C butter (softened), ¼ C sugar, 1 T flour, 1 t salt, ¼ t cinnamon, 1 C milk, 3 eggs

1. Preheat oven to 350 degrees.2. Beat all ingredients together until smooth. Pour into a 2-quart, lightly buttered soufflé

dish or casserole.

— 138 —

3. Bake, uncovered, for 45 minutes to 1 hour until center is firm to touch.

Vegetarian Gravy (allrecipes.com)

Ingredients: ½ C vegetable oil, 4 T soy sauce, ⅓ C chopped onion, 2 C vegetable broth, 5 cloves garlic (minced), ½ t dried sage, ½ C all-purpose flour, ½ t salt, 4 t nutritional yeast, ¼ t ground black pepper

1. Heat oil in a medium saucepan over medium heat. Sauté onion and garlic until soft and translucent, about 5 minutes.

2. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth.

3. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

4. Nutritional yeast has the consistency of wheat germ, is pale yellow, and available very cheaply in bulk at all US health food stores. (Whole Foods) You can leave it out.

Best Turkey Gravy

Ingredients: 1 T vegetable oil, Reserved turkey giblets and neck (do not use liver; soft, brownish, flat organ), 1 onion (unpeeled and chopped, but take off dirty outer layer), 6 C chicken stock or 4 C chicken broth & 2 C water, 2 sprigs fresh thyme (or ½ t dried), 8 parsley stems, 3 T butter, ¼ C flour, 1 C dry white wine, salt & pepper

1. Make the broth (Can be done day before.)1. Heat oil in large saucepan over medium-high heat until shimmering but not

smoking; add giblets, neck, and tail and sauté until golden, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to low, cover and cook until turkey parts and onion release their juices, about 20 minutes. Add stock and herbs; increase heat to medium-high and bring to a boil, then reduce heat to low and simmer, uncovered skimming any scum that may rise to the surface, until broth is rich and flavorful, about 30 minutes longer.

2. Pour broth through strainer. (You should have about 5 cups.) Reserve and dice heart and gizzard (removing gristle), if you want to add to gravy. Refrigerate broth and giblets until ready to use.

2. Make the roux and thicken the broth1. Bring reserved broth to simmer over medium heat. Melt butter in large saucepan

over low heat. Whisk in flour. Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Gradually add all but 1 cup of hot broth to roux, whisking constantly to avoid lumps. Increase heat to medium-high and bring to a boil, then reduce heat to medium-low and simmer gravy, stirring occasionally until slightly thickened, about 30 minutes. Set aside, covered, until turkey is done.

3. Deglaze the pan and add the drippings to the gravy1. (Browned vegetables and drippings in the roasting pan used to cook the turkey

are the final flavor enhancers for gravy. Add 1 cup each of chopped onions, carrots and celery along with thyme and 1 cup of water before the turkey goes in the oven.)

2. While turkey is resting on carving board, spoon out and discard as much fat as possible from tilted roasting pan with a wide shallow soupspoon, leaving behind caramelized herbs and vegetables. Place roasting pan over two burners at

— 139 —

medium-high heat (if drippings are not dark brown, cook, stirring constantly, until they caramelize.) Return gravy in saucepan to a low simmer. Add wine and reserved cup of broth to roasting pan and scrape up browned bits in pan. Boil until liquid reduces by half, 5 minutes. Then strain mixture into gravy saucepan, pressing to extract as much liquid as possible. Stir in giblets, return to simmer. Adjust salt and pepper. Serve. Makes about 6 cups.

Turkey Stuffing (Cooks Illustrated)

Ingredients: 8 T (1 stick) unsalted butter plus extra for baking dish, 1 large onion (chopped medium, about 1 ½ cups), 4 medium celery stalks (diced medium, about 1 ½ cups), ½ t each dried sage, thyme, and marjoram, ½ C minced fresh parsley leaves, ½ t ground black pepper, 12 C dried ½-inch cubes from one 1-pound loaf French bread, 2 C chicken stock, 3 large eggs (beaten lightly), 1 generous t salt

1. Dry the bread you choose by cutting ½-inch slices; then cut the slices into ½-inch cubes and allow them to dry on baking sheets overnight. (If you are in a hurry, rush the process by drying them in a 225-degree oven until brittle but not brown, 30-40 minutes.

2. Heat oven to 400 degrees. Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve.

3. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer.

4. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover with foil, and bake until fragrant, about 25 minutes. Remove foil and bake until golden crust forms on top, 15 to 20 minutes longer. Serve warm.

Roast Crisp-Skin Turkey (serves 10-12 people)

Ingredients: 1 C salt, 1 turkey (12 to 14 pounds, rinsed thoroughly; giblets neck and tailpiece removed and reserved for gravy), 3 onions (chopped coarse), 2 carrots (chopped coarse), 2 celery ribs (chopped coarse), 6 sprigs fresh thyme (or 1½ t dried), 6 T butter (melted)

1. Day Before: Dissolve salt in 2 gallons cold water in a large bucket. Add turkey and set in a very cool spot (outside or refrigerator) for 12 hours. Remove turkey from salt water, rinse, pat dry, and set breast-side up on rack in roasting pan in a cool place (40 degrees) for 6 to 12 hours. (Overnight) Brining (salting) the turkey helps to keep the breast juicier and the meat more flavorful.)

2. Turkey Day: Adjust oven rack to lowest position and heat to 400 degrees. Toss 1/3 of onion and celery with 2 sprigs thyme and 2 tablespoons butter; fill turkey with mixture. Using a 5-foot length of twine/string, tie the legs together, run the twine around the thighs and under the wings on both side of the bird, pulling tightly, and tie a tight knot around the excess flesh at the neck of the bird. Snip off excess twine.

3. Scatter remaining vegetables and thyme in roasting pan with 1 cup water. Brush turkey breast with butter, then place breast-side down in the pan (on rack), brush the back with butter, and roast for one hour.

4. Remove roasting pan with turkey from oven, with paper towels and potholders, turn turkey breast side up and brush with butter. Roast one hour longer, until thickest part of breast registers 165 degrees. Cut twine. If turkey is done, the legs will move

— 140 —

easily, and the juices will run clear. If the juices are pink in color, the turkey is not done. Often turkeys available in Armenia have a plug on the breast that pops up when the turkey is done. This indicator is very unreliable, and most often the turkey is underdone.

5. Move turkey from pan to carving board and let rest at least 20 to 30 minutes.6. Finish preparing gravy.

Pumpkin Pie

Ingredients: 1¾ C pumpkin puree, ¾ C sugar, ½ t ground cloves, ¼ t ground ginger, ½ t allspice, ½ t salt, 3 eggs (lightly beaten), 1 C heavy cream, 1 pre-baked 9-inch pie crust

1. Preheat oven to 425 degrees.2. In a large bowl, stir together the pumpkin, sugar, and spices. Mix in the eggs and

cream until smooth. Pour into pie shell and bake for 15 minutes. Turn down oven to 325 degrees and bake until a knife inserted into the center comes out clean, 40 to 45 minutes more. Cool on a wire rack.

3. Whipped cream: Beat to soft peaks 1 cup cream, 1 tablespoon sugar, and ½ teaspoon vanilla extract. Serve each piece of pie with a dollop of cream.

4. In lieu of spices above, have your mom send Pumpkin Pie Spice (cinnamon, ginger, cloves, and nutmeg) and use 2 tsp of it. It is also terrific with French toast!

5. Pumpkin puree: Cut pumpkin in half, scrape out, place face down in roasting pan, bake at 325 degrees for one hour until soft, cool slightly and mash. Pick out any stringy parts. This can be done way ahead of time and then frozen.

Single Baked Pie Crust

This recipe assumes that you use one 200 gram package of Armenian butter which is 7 Tbs or 7/8 cup. Ingredients: 1¼ C flour, 2½ t sugar, ¼ t salt, 7 T chilled butter cut into small pieces, 3-4 T cold water, pie pan

1. Combine the flour, sugar and salt. Add the chilled butter. Mix it slightly with your fingers, then cut in the butter with two knives or a pastry blender. (Hold the two knives together in the same hand and cut into the butter to distribute it.) It is blended when large crumbs are formed (pea size). It is over-blended (resulting in a tough, not flakey crust) if it becomes one big mass.

2. Add the cold water, one tablespoon at a time, until the dough holds together. Form a 5-inch-round disk, put it in a plastic bag and refrigerate for 30 minutes to 2 hours. (If the dough is cold when you roll it out, it requires less flour to roll out, which keeps the dough flakier, and it is easier to put in the pie plate.) Lightly flour a surface, and roll out the dough to an 11 ½ -inch round. Gently wrap the dough around the rolling pin, and gently place it in the pie plate by unrolling it over the pie plate. Fold under the excess dough, and press it down with your thumb around the rim at decorative intervals. Refrigerate 20 to 30 minutes. (The refrigeration will help keep the dough from shrinking as it cooks.)

3. Preheat an oven to 425 degrees. With a fork, poke holes inside the pie shell at 1-inch intervals. (This helps to prevent the crust from puffing.) Bake until the crust is crisp and lightly golden, 18 to 20 minutes. If the pastry begins to puff during baking, poke it with a fork to release air. Cool on a rack.

— 141 —

Preserving FoodDrying Herbs (Joy of Cooking)

Tie a small bunch of herbs together and hang to dry, or lay flat on a newspaper. You can expect about ½ kg dried herbs for every 3½ kg gathered. Room dry it in a place under 90F. To test for dryness before packing, put a few brittle sprigs or leaves in a tightly sealed glass jar and watch for mold, condensation or discoloration. Store dried herbs in a glass jar in a cool place.

Freezing Vegetables for the Winter (Joy of Cooking)

All vegetables (*) should be blanched before freezing; otherwise, vegetables will lose flavor and nutritional benefits.

To Blanch by Boiling

Allow one gallon of boiling water to one pound of vegetables. Bring water to a boil, then submerge vegetables into the boiling water, cover and immediately begin to time the blanching. When finished, lift vegetables from boiling water and submerge into ice water. Chill until vegetables are cool to the center, remove, drain and package.

green beans 3½ minutes chard 3½ minutes

beet greens 3½ minutes eggplant (1½ inch slices)

5 minutes

small beets until tender peppers* 3 minutes

cabbage (leaf or shredded)

2½ minutes spinach 3½ minutes

carrots (sliced) 4 minutes turnip greens 3½ minutes

cauliflower (florets) 4 minutes turnips (diced) 3 minutes

celery (diced) 4 minutes

*Green peppers do not need to be blanched, and squash and pumpkins should be fully cooked before freezingTomatoes to be served raw do not freeze well. But tomatoes for stewing or seasoning may be scalded two minutes to loosen skins, then cored and packaged for the freezer without any additional heating. Cook before serving.

Essential Canning InformationA Note of Warning:

Canning is potentially dangerous and if not done properly can lead to spoiled food and botulism if that food is eaten. Take care and if in any doubt ask your Armenian friends for

— 142 —

help. If you are suspicious about any canned food err on the side of caution and throw it away. Signs of spoiled food are:

• bad smell,• slimy texture,• mold,• discolored food,• bubbling or fizzing when the can is opened,• expanded lid indicating gas in jar which can lead to lid blowing off.

As a general rule always heat canned food thoroughly before eating.

What you need:

You will need to borrow and/or buy the following items:

• extremely large, heavy based soup pot and lid• jar lid sealing device• glass jars• jar lids (most shops sell these in the summer for approx. 20 dram each), there are

2 types, silver colored and gold colored. I have used both and both were okay although friends tell me the gold are better.

Basic Canning Method:

1. Once the food has been prepared and cooked as required the basic method for canning is always the same. Make sure that you have plenty of clean jars and lids ready and plenty of hot water ready. It is vital that the jars are clean and hot when the food is put into them, it is also important that food does not sit in the jars for very long before being put into the water bath. The following steps should ensure that the food remains hot and does not become contaminated:

2. Food has been cooked thoroughly as described in recipes that follow3. Take each clean jar one at a time and do the following:

• quickly immerse it in hot (just off boiling) water• remove jar from water and shake it so that water drips off and evaporates• fill jar with hot food leaving a quarter inch gap at the top of the jar• dip lid in hot water, shake and place on jar

4. Once all the jars are filled quickly wash out the large pot and tip enough boiling water into it so that when the jars are placed in it the level comes three quarters of the way up the jars.

5. Place the pot on the heat with jars in it and the lid on each and keep the water boiling for the required time. Different foods require different periods of time so check the recipe.

6. After the required time take one jar out at a time, place it on a cloth to prevent slipping and seal the lid. This is tricky and it is a good idea to get a neighbor to demonstrate. The lid should be tightly sealed and turning the jar upside down should not be a problem. Sealing it too tight will crack the jar.

7. When the lid is sealed place the jar upside down on the floor.8. When all jars are sealed, leave them upside down and cover them with a table cloth

until they are completely cooled. Check for any leakage, if there is none the food should keep for at least 10 months.

— 143 —

Note: if you prepare more food than will fit in one water bath you will need to use another pot as food should not sit around cooling in jars while other jars are in the water bath.

Why do some foods take longer than others?

The length of time that food is processed in the water bath depends on its acid content. Food with high acid content does not have to be processed as long because the acid will attack any bacteria that develops in the food. Food with low acid content does not have this natural defense mechanism so you must make sure that all bacteria is killed while it is in the water bath. Hence, fruit which has high acid requires a lot less time than vegetables which are low in acid. Adding vinegar to recipes increases the acid and lowers the boiling time.

Canning RecipesPlease note, all canning recipes are vegan.

Tomatoes (Heidi & Jim Wilton, A6s)

Ingredients: 5 kg tomatoes (peeled & chopped), 1 kg peppers (peeled & chopped), salt to taste, garlic and fresh herbs (optional)

1. Fill clean jars with veggies. Boil jars for 1½ hours in a water bath with loose tops on jars.

2. Seal jars after boiling

Tomatoes (Kate Lombardo, honorary A5)

I found the most useful canned item was tomatoes. Although I canned a variety of recipes with tomatoes in them, far and away the most useful was plain tomatoes. These can be used for so many different meal ideas. Tomatoes should be ripe but firm; overripe tomatoes have a lower acid content so err on the side of less ripe.Ingredients: tomatoes (up to about 20 kg at a time), salt (optional), sugar (optional)

1. Peel tomatoes. Cut out the hard end and remove any brown spots, chop the tomato into the saucepan in which you will cook them. When you are on the last tomato, add the next batch to the hot water and keep the cycle going. Yes, it is very tedious.

2. When the tomatoes are all peeled and chopped, place the pan on a medium heat and heat the tomatoes through. Once simmering, leave them for 30 minutes. Add salt and sugar as you desire. I only add a little sugar if the sauce tastes very bitter.

3. Process in water bath for 20 minutes.

How to Peel a Tomato

1. Boil water in a medium saucepan

2. Score tomatoes with a knife (cut 2-3 shallow crosses into the skin)

3. Dip tomatoes in the hot water for about 1 minute

4. Transfer them to a bowl of cold water

5. The peel should then come off easily

— 144 —

Chunky Salsa (Better Homes & Gardens New Cookbook)

Ingredients: 3½ kg tomatoes (about 20 medium), ½ C vinegar, 10 sweet peppers (seeded & chopped: about 3 C), 5 cloves garlic (minced), 3 hot peppers (seeded & chopped: about ⅓ C), 1 T sugar, 2 C onions (coarsely chopped), 1 t salt, ½ C fresh cilantro or parsley (snipped), 1 t pepper

1. Peel, seed, and coarsely chop tomatoes (you should have about 14 C). Place tomatoes in a large colander and let drain about 30 minutes. Place drained tomatoes in a 8 qt pot. Bring to boiling; reduce heat. Simmer, uncovered, 45-50 minutes or until thick and chunky; stir frequently.

2. Add peppers, onions, cilantro or parsley, vinegar, garlic, sugar, salt, and pepper. Return mixture to boiling. Remove from heat.

3. Ladle salsa into hot, clean jars, leaving a ½ inch headspace. Wipe jar rims with clean cloth and cover with lids.

4. Process in boiling water bath for 35 minutes. (Start timing when water begins to boil.) Seal with lids.

Tomato & Apple Chutney (Kate Lombardo, honorary A5)

Chutney is like relish, it has a sour-sweet taste and is great for livening up Armenian cheese, especially in lavash. We used it to cheer up lunch during the winter when you canʼt buy fresh tomatoes and cucumbers and cheese tastes a bit dry on its own. Other people just loved eating it full stop as a sandwich filling in itself! These quantities make about 10 pints.Ingredients: 5 kg tomatoes (peeled & chopped), 2-3 kg apples (peeled, cored, & chopped into small pieces), 1 kg onions (peeled & finely chopped), 1 kg cucumbers (peeled & cubed), ½ kg sweet red pepper (washed, de-seeded & chopped into small pieces), ½ kg raisins, 8 C sugar, 6 C vinegar*, 3 t cinnamon, 2 T ginger [Y], 3 t salt, 3 cloves garlic (crushed)

1. Place all the ingredients in a large saucepan on medium heat. When the chutney is simmering, maintain simmer and stir occasionally to prevent sticking. Chutney is ready when it still has liquid but it has thickened

2. Process in water bath for 20 minutes.* A note on vinegar. This recipe is from an American canning book and uses normal American vinegar. I used the local vinegar which is much, much stronger. For this quantity I recommend half a tea C of local vinegar and make up the rest with water.

Pumpkin Spice Chutney

Ingredients: 1 (one) 1 kg pumpkin (peeled & seeded), 2 medium onions (minced), 2 hot peppers (seeded and minced), 2 C brown sugar (or substitute white), 1 t cinnamon, 1 t nutmeg [Y], 2 t ground cloves, 1 t salt, 1 t ginger, 2½ C vinegar*

1. Dice pumpkin. Place in a large pot with remaining ingredients. Mix well.2. Place pan over medium-high heat, bring to boil, then reduce to medium low. Simmer

uncovered until pumpkin is very tender and liquid has thickened (45 minutes to an hour). If chutney thickens but pumpkin is not soft, partially cover and cover as needed.

3. While chutney cooks, sterilize two one-pint canning jars. When chutney is ready, spoon into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.

— 145 —

* A note on vinegar. This recipe is from an American publication and uses normal American vinegar. I used the local vinegar which is much, much stronger. For this quantity I recommend half a tea C of local vinegar and make up the rest with water.

Jash (Kate Lombardo, honorary A5)

I made two different types of jash, both with the same ingredients but a different method of cooking. These were useful as meals in winter just heated up and served with pasta or potatoes. The following quantities make approx. five 3 liter jars. You can use smaller jars of course and make less. This size is useful is you expect to cook large meals with numerous guests.Ingredients: 20 kg tomatoes, 10 kg eggplants, 5 kg green peppers, bunch of herbs (cilantro is my favorite), salt and pepper, sugar if desired

Method 1

1. Peel and chop tomatoes; add to pan.2. Peel and chop eggplants into smallish pieces and place in cold water for 10 minutes,

then drain and add to pan3. Wash, de-seed and chop peppers and add to pan4. Put pan on medium heat and get to simmering point. Add washed, chopped herbs

and salt and pepper and leave to simmer for one hour, stirring occasionally. If desired, add sugar to sweeten flavor. After one hour it should be ready to can.

Method 2

1. Wash peppers and de-seed by pushing stalk so that it pops into the pepper and then pulls out, poke finger inside hole and shake pepper to remove seeds. You should end up with clean, de-seeded whole peppers

2. Peel eggplants and cut lengthwise. Soak in water for 10 minutes then drain3. Peel tomatoes and remove hard end and any brown spots4. Heat pan with shallow level of vegetable or olive oil. When oil is very hot add peppers

- do this in batches as you want to keep turning the peppers until they look a bit like “horovatzed” peppers, remove them and keep to one side. You can peel the peppers at this point if you wish

5. When all the peppers are cooked, make sure the pan still has a shallow covering of oil and heat until very hot. Add the eggplants and keep turning until cooked, again do them in batches and remove to one side

6. When the eggplants are all cooked, put tomatoes in remaining oil and heat, add eggplants, peppers, herbs and seasoning and cook for 30 minutes so everything is mixed and heated right through. After 30 minutes ready to can

7. Process in water bath for 2 hours. This may be over the top but this is what I did and Iʼm still here!

Ajika (Kate Lombardo, honorary A5)

This is an Armenian dish which I later discovered Armenians actually serve cold more as a relish. We ate it hot over pasta and really loved it!

— 146 —

Ingredients: 10 kg sweet red peppers, 1 kg carrots, 3-4 bulbs of garlic (yes, bulbs not cloves), ½ jar of tomato paste, fresh herbs, salt

1. Wash, deseed and chop peppers. Peel and chop carrots. Peel garlic. Mince peppers, carrots, and garlic and put in pan

2. Put pan on heat and heat through, stir in paste and add herbs and salt3. Process in water bath for 1 hour.

Pickles (Kate Lombardo, honorary A5)

There are a few different ways of making pickles. Here is one method, quantities assume a large 3 liter jarEssential ingredients (quantities can be varied according to taste): 4 cloves of garlic, handful of whole black peppercorns, 4 or 5 bay leaves, 2 T of salt, 2 or 3 fresh hot peppers (depends how spicy you like it!), herbs (use dill and something I donʼt know the name of but tell the ladies in the shuka what you are doing and they will give you the right stuff), 1 t of local vinegarVarying ingredients (you can include any of the following: cucumbers (washed), tomatoes (not very ripe or green: washed), carrots (peeled and chopped lengthwise), turnip (peeled and chopped lengthwise), beetroot (but it will turn everything purple: peeled and chopped), cauliflower (washed and cut into flowers)

1. Put prepared vegetables in large clean jar. Pack in as much as you can without damaging anything. Also include the peeled cloves of garlic, peppercorns, bay leaves, hot peppers, and salt.

2. Boil a kettle of water and when it is boiling pour into jar leaving ½ inch head space.3. The jars of pickles can now be processed for 15 minutes BUT before sealing the lids

add the t of vinegar and then seal.

Cucumbers (Heidi & Jim Wilton, A6s)

Ingredients: 10 kg cucumbers (for 5 jars), 1 T salt per jar, 1-2 hot peppers per jar, 3 bay leaves per jar, ½ kg garlic cloves, water to fill jars, assorted fresh herbs, 1 T vinegar per jar, 1 bunch fresh dill

1. Fill clean jars with veggies and fill with water. Pour that water into a pot and add garlic cloves, herbs, dill, salt, and bay leaves to the water.

2. Boil rapidly for 15 minutes. Pour water along with garlic, herbs, etc. back into veggie-full jars. Add vinegar and seal lids.

Carrots (Heidi & Jim Wilton, A6s)

Ingredients: 5 kg carrots (cut julienne style), 2 kg onions, salt to taste, 2 kg peppers (cut), 1 bunch fresh herbs, ½ liter oil, 5 kg tomatoes (optional)

1. Sauté all ingredients until soft (about 10-15 minutes).2. Fill clean jars and place loose lids on top and process in water bath for 45 minutes,

then seal lids.

Eggplant (Heidi & Jim Wilton, A6s)

Ingredients: 5 kg eggplant, 1 bunch fresh herbs (chopped), 1 kg onion (chopped), 1 C oil, 1 kg peppers (chopped), 5 cloves garlic, ground red pepper

— 147 —

1. Cut eggplant and sprinkle with salt and allow to sit one hour. Squeeze eggplant and discard juice.

2. Mix remaining ingredients together and fry until soft (about 15 minutes). Then put into jars.

3. With tops placed on jars, boil 45 minutes in water bath then close lids. This is great served over pasta topped with crushed walnuts.

Green & Red Peppers (Heidi & Jim Wilton, A6s)

Ingredients: 5 kg peppers (peeled, cut, and seeded), 200 g whole garlic cloves, 1 liter water, fresh herbs, 1 C oil, ½ head cauliflower (optional), 1 T sugar, cucumbers (optional), 4 T salt, 2 T vinegar

1. Boil peppers, water, oil, sugar, and salt until peppers are soft.2. Fill jars and add garlic cloves, herbs, and vinegar to each jar. Process in water bath

30 minutes, then seal each jar.

Grape Leaves (Treasured Armenian Recipes)

The leaves should be picked in late May or early June, when they are tender1. Wash the leaves well. Stack them over each other, about 30 at a time, with the stems

together in a row. Fold once or twice and tie with a string2. Bring 2 quarts of water and ½ C salt to a boil. Drop the bundles of leaves into the

boiling water and take them out again, one at a time.3. Let them cool, then pack them tightly in sterile jars. Pour the boiling salt water over it

and cover/seal immediately.4. Each pint of leaves will serve 10-12 people.

Compote (Heidi & Jim Wilton, A6s)

Ingredients: 1 C sugar per 3 liters water, fruit to fill ¼ of each jar, water to fill jar

1. Boil all ingredients in a large pot for 1½ hours, stirring occasionally. Fill clean jars and seal.

2. If you use a tart fruit, add more sugar, if not using a juicy fruit, add more water.

Juice (Heidi & Jim Wilton, A6s)

Ingredients: 4-5 kg sugar, 10 kg apricots or other fruit, 15 liters water

1. Boil ingredients for one hour. Smash fruit through a sifter.2. Boil resulting juice for one more hour. Fill clean jars and seal

If you save the apricot pits from making apricot juice, you can crack them and float the kernels in your juice. Theyʼre tasty.

Jam (Heidi & Jim Wilton, A6s)

Ingredients: 1 kg sugar, 1 kg fruit

1. Peel and pit fruit to be used. Pour sugar over top of fruit in large pot. If using tart fruit, add more sugar. Let sit 3 hours

— 148 —

2. Slowly boil for 1 hour, stirring every 10 minutes to keep from burning. After boiling, fill clean jars and seal.

Apricot Jam (Flora Sargsian, friend of Gyumri PCVs)

Ingredients: 1 kg apricots (choose the more orange colored fruit, slightly soft, but not mushy), 300 g sugar per kg of fruit

1. Half and seed all apricots and place in large pot. Cover with all the sugar (donʼt skimp or it wonʼt preserve) and let sit covered 5-6 hours.

2. Boil over high heat, stirring often to keep bottom from burning. When the jam becomes amber colored, taste for readiness. Flora suggests leaving some of the fruit whole.

3. On another burner, boil a large pot of water and submerge each jar and all lids in boiling water just for a moment, then immediately fill with jam and seal. No need to “process” this jam, but do leave upside down overnight covered with a towel

Blackberry Jam (Flora Sargsian, friend of Gyumri PCVs)

Ingredients: 1 kg blackberries, 1½ kg sugar

1. Layer berries and sugar in pot and let sit a couple hours. Place pot on medium flame and heat.

2. Flora suggests smashing the berries with a potato masher. Bring just to boiling point and seal in clean jars. Flora says thereʼs no need to boil the jars for this jam, but do leave jars upside down overnight, covered with a towel.

Raspberry Jam (Flora Sargsian, friend of Gyumri PCVs)

Ingredients: 1 kg red raspberries, 1 kg sugar

1. Layer berries and sugar in pot and let sit a couple hours. Place the pot on a medium flame and heat. Bring just to boiling point and seal in clean jars

2. Again, Flora says thereʼs no need to boil the jars (Christy has tried this one and it worked without boiling the jars). But do leave jars upside down overnight, covered with a towel

Muraba (Heidi & Jim Wilton, A6s)

Ingredients: 4 kg sugar, 4 kg fruit, 1 C water

1. Put all in ingredients in a large pot and allow to sit for 1 hour.2. Slowly bring to a boil until very syrupy, about 1-1½ hours. Stir occasionally as to not

burn the bottom. Fill clean jars and seal.

Pear Muraba (Narine Gasparian, friend of Gyumri PCVs)

Ingredients: 10 kg pears, 5-6 kg sugar (½ + kg per 1 kg pears), 2 packets vanillin (2 packets per 10 kg pears), 5 whole cloves (1 per 2 kg pears)

1. Peel, core, and quarter the pears and place in a large pot. Cover with sugar and let sit overnight.

— 149 —

2. Cook over medium flame to boiling. Boil for 30 minutes, stirring often to prevent burning on bottom. Allow to cool for 1 hour, then boil again until thickened. Test for desired thickness by spooning out some liquid and letting it cool, then taste.

3. When as thick (at room temp.) as desired, add vanillin and cloves.4. On another burner, be boiling a large pot of water and submerge each jar and all lids

in boiling water just for a moment, then immediately fill with muraba and seal.5. Leave jars upside down overnight covered with a towel. This is really tasty warmed

and served over vanilla ice cream.

Purple Fig Muraba (Narine Gasparian, friend of Gyumri PCVs)

Ingredients: 8 kg purple figs (trim stems), 8 C water, 8 kg sugar, 8 little coffee C of cognac ( = 2 C)

1. Put all ingredients in large pot and bring to a boil over high flame, stirring often to prevent burning. When it comes to a boil, boil for 10 minutes.

2. Cool for 3 hours. Again bring to a boil and allow to boil for 15 minutes and then again let cool for 2 hours.

3. Boil again until the liquid thickens when cooled (Test by spooning out some liquid and let cool to check for desired thickness). When at desired thickness, turn off flame and let cool slightly.

4. On another burner, boil a large pot of water and submerge each jar and all lids in boiling water just for a moment, then immediately fill with jam and seal. Leave jars upside down overnight, covered with a towel.

Rose Petal Muraba (Heidi & Jim Wilton, A6s)

This smells so good! Itʼs a potpourri, remedy, and food all in one! Good with tea for a cough or sore throat.Ingredients: 200 g red rose petals, 2 kg sugar, 2 liters water

1. Boil all ingredients for 2 hours. Fill clean jars and seal

Carrot Muraba (Heidi & Jim Wilton, A6s)

Ingredients: 3 kg carrots (sliced), 3 kg sugar, 2 liters water, 2 pinches cinnamon, 1 t lemon peel, ½ t salt

1. Boil all ingredients in a large pot for 1½-2 hours until syrupy. Fill clean jars and seal.

Orange Marmalade (mesimple.blogspot.com)

Ingredients: 1 kg oranges, 1 lemon, 1.5 kg sugar

1. Wash the oranges and lemon thoroughly, then dry them with a clean tea towel. 2. Pour 2 liters cold water into a large, wide pan or preserving pan. Squeeze the juices

of the oranges and lemon and add it to the pan of water. Reserve the pips and orange halves but discard the squeezed lemon.

3. Cut the orange halves in half again and, using a metal spoon, scrape the pith and pips into the centre of a large square of muslin. Tie the muslin with kitchen string to

— 150 —

form a bag. Add to the pan and tie the ends of the string to the pan handle to make it easier to remove.

4. Cut ⅔ of the orange peel into thin strips using a sharp knife and add to the pan. bring to the boil, then reduce the heat and let it simmer, uncovered, for about 2 hours, until the peel is soft and the liquid reduced by about half.

5. Remove and discard the muslin bag containing the pips and pith, squeezing as much juice as possible back into the pan with the back of a wooden spoon.

6. Add the sugar and stir over a low heat until it has dissolved. 7. Increase the heat and boil rapidly until it reaches setting point, usually about 20 to 25

minutes (be careful as it may overflow the pan so donʼt leave the pan unattended). To test, remove the pan from the heat and spoon a little marmalade into a chilled saucer. allow to cool for a few seconds, then push with a finger. If the surface wrinkles, it is ready. if not, boil for a further 5 minutes and test again.

8. Leave the marmalade settle for 15 minutes, then skim off any scum from the surface with a slotted spoon. Stir the mixture and pour into warm, clean jars and cover when cold.

Pickled Beets (Better Homes & Gardens New Cookbook)

Ingredients: ⅓ C vinegar, ¼ C water, ½ t cinnamon, ¼ t ground cloves, ¼ C sugar, ½ kg beets (cooked, drained, and sliced), ¼ t salt

1. In a medium saucepan, combine all ingredients except the beets. Bring to a boil, stirring occasionally. Stir in beet slices and bring to a boil again, then reduce heat. Cover, simmer for 5 minutes. Cool in pan 30 minutes. Chill beets in the liquid 8 hours before serving. Cover and store in liquid in refrigerator up to one month. Drain before serving. 8 servings.

— 151 —

Beer & Wine GuidesBeer

Since the oldest discovered and re-created beer recipe (Hittite in origin) is from the area of ancient Armenia, a beer review is fitting. Background information was transcribed by the A10 editors from a phone interview with Frank Pastorino, A10; beer reviews were revised in a semi-blind taste-test by Patrick Findler, Cassie Warholm-Wohlenhaus, & Meaghan Corwin (A16s) with assistance from the Swedish travelers and beer connoisseurs Lisa Jansson & Therese Svedberg.Malt liquor: refers to any brewed beer that in process receives additional sugars (usually corn syrup) which is used to elevate alcohol content.Original gravity/Potential alcohol: refers to the specific gravity of a pre-fermented beerAlcohol content now: The difference between the current alcohol content and the potential alcohol content will give a determination about the sweetness of the beer. The greater the difference between the two numbers will mean a sweeter beer.Export: When the term is properly used, the beer is qualified to enter into almost any country. Germany has the most strict laws about beer based on a 400 year-old law defining beer. By the German law and to meet the Export quality label, beer can only be called beer if it ONLY has the following ingredients: water, barley, hops, yeast. This is important to many beer purists. Export beers are typically neutral tasting beers and generally good beers, but not terribly interesting.Ales and Lagers: the difference between ales and lagers is the type of yeast used. Lager yeast is top fermenting while ale yeast is bottom fermenting. Beer should always be drunk at the temperature of fermentation which means that ales should be drunk slightly warmer (50-55°F) and lagers are properly drunk at about 40-45°F. This explains the old German law that prohibits the brewing of beer during the summer. Examples of ale style beers include porter and stout. Currently, mainly only the English still produce ales (they seem to be the only people who still like ales). Lagers are a step forward in beer making and some styles include Pilsener and Trappist, etc. Pilsener was originally made in Pils, in the Czech Republic. This style of brewing uses light barley malt, and a very specific yeast that gives the beer a clarity and a very crisp taste.

Kilikia Brewery

The name is derived from Cilicia, the area of greater Armenia that stretched across Anatolia to the Mediteranean. Kilikia is the oldest beer brand in Armenia and is made in Yerevan.

• Kilikia: It is a Bavarian style light lager. This is Frankʼs favorite Armenian beer but it is hit and miss. It seems that Kilikia is not pasteurized. This a good thing if the beer is stored properly, but very bad if not. Kilikia is inconsistent, but at its best, it is the best Armenian beer. Good Kilikia is really good and bad Kilikia is really bad. The Kilikia in the plastic bottles is the same and sometimes it may be better because sometimes the glass bottles arenʼt properly washed.

• Kilikia Jubilee: There is no noticeable difference between Jubilee and standard Kilikia.

• Kilikia Dark: This beer almost defies classification, it is not a porter, not a bock, a dark lager perhaps. Itʼs a little sweet, not bad, and has the same consistency problems as regular Kilikia.

— 152 —

• Hayer: Easily the best beer to come out of the Kilikia brewery. Equivalent to Baltica 3. Availability varies wildly. Sometimes it can be found in the regions, but not in Yerevan, and vice versa.

Abovian Brewery

Abovian Brewery is a Joint Venture with Castel Brewery, France.

• Kotayk: This is a fairly neutral and non-descript Bavarian-style lager. It is consistent and widely available. Not a bad beer.

• Kotayk Gold: Another neutral, non-descript lager. Closer to Baltica 3 than regular Kotayk.

• Kotayk Dark: See Kilikia Dark, this is also not classical style beer. Kotayk Dark is a more malty and sweeter version of the original.

• Erebuni:This is labeled ʻstrong beerʼ in English, no idea what the h*** they mean by that. Erebuni has a little more body and flavor than Kotayk. Also a consistent beer. This is Frankʼs everyday beer but it is a little pricier than Kotayk Regular.

• Castel: Castel is technically an export. Itʼs a French beer which means that itʼs not bad but not great. Castel is hard to find in the regions.

• Hooligan: Hooligan is technically a malt liquor with an elevated alchohol content. If you burn your tongue with an iron and then drink it, itʼs not bad. Otherwise, pretty dreadful stuff.

Regional Armenian Breweries

There are regional breweries in Vanadzor, Gyumri, and Shirak. They have to tasted to be believed. Avoid Gyumri beer outside Gyumri. It is not pasturized and does not travel well.

Baltica Breweries

Baltica is a Russian brewery. Starred* beers should be readily available, even the regions.

• Baltica 0 – Non Alcoholic• Baltica 1 – Light: This is a very light beer, almost a non-beer. This beer has no

flavor, Coors-lighty, Keystone lighty; hard to find• Baltica 2 – Party Mix: This comes in a variety of fruit flavors, almost tastes like a

wine cooler. If you are not thinking about beer while drinking it, itʼs not especially bad; hard to find. Baltica 2 tastes like St. Ides Crooked Eye.

• *Baltica 3 – Classic: This is a Bavarian-style lager and pretty good. This is what youʼd usually be served in restaurants. This is not a world-class beer but good and recognizable to an American palatte.

• Baltica 4 – Original Dark: This is a darker beer with a full body and very malty. This is typical of Russian beers, with not much in the way of hops.

• *Baltica 5 – Gold: has a strange and slightly bubble-gum like flavor.• Baltica 6 – Porter: This is not a very good porter, or an example of a porter, but if

you really really want one, itʼs not bad; hard to find.• *Baltica 7 – Export; Frank gets this when he wants an American beer. In flavor,

itʼs very similar to a slightly lighter Fosters; hard to find. Export beer.• Baltica 8 – Wheat; This has a slightly fuller body than the Classic or Export but it

is slightly sweeter and not very hoppy but not a bad beer; hard to find.• *Baltica 9 – Strong: This is a dark malt liquor, something like an Old English.

— 153 —

Дон (Don): Also made by Baltica, it comes in a variety of types just like Baltica but without the numbering scheme. Green is a light beer, Blue is the Standard/Normal, and Yellow is honey; all are not bad. The real perk is that Don comes in 1½ liter plastic screw-tops bottles which makes them great for parties. The Blue is actually a nice beer, similar to Baltica 3Квас (Kvas): This is not a brand but a style. Kvas is a lesser-beer made from rye bread, out-f*****-standing, has a sweet taste, very low alcohol (slightly more alcohol than kombucha or kefir), and comes across almost root beery. There is nothing like it in the world, almost like soda, and it has just enough alcohol to clean the water. Kvas is generally only available in low-end stores and at the big barrel near Rossia.Arsenalnoya: These are all malt liquors and pretty lousy at that. If you try one, youʼll never have a second.Охота (Okhota): If Frank had a lawn in Armenia and it needed mowing, heʼd drink an Oxota while mowing it. Frankʼs Strohs Light. This is light-flavored, light-bodied, and a great warm weather beer; sometimes available.There are a variety of other Russian labels but most arenʼt widely sold or distributed. By the time you buy an off-brand, it has probably been on the store shelf for years and it probably turned a year previous. However, if you can find any in Yerevan, try some, as some are very good.

Wine

Wine selection in Armenia is very basic. There are good red wines made from the Areni grape and thatʼs your choice. Forget about a fruity, slightly chilled Chardonnay or a crisp, dry Sauvignon Blanc. They donʼt exist. What does exist is some very good and unique tasting red wines that are made mostly in the Vayots Dzor region or from grapes cultivated primarily in this region. As in every other wine making region of the world, good wines depend on good grapes (and of course, knowledge and wine making tradition) and good grapes depend on climate. Contrary to popular belief, good wine grapes are primarily the result of favorable ambient temperatures and only slightly by soil or cultivation techniques. The Vayots Dzor region seems to have the correct temperatures to mature Areni grapes properly.There are other red wines made from grapes from the Ararat valley and elsewhere but generally the climates are too hot and the wines made from grapes from these regions lack the distinctive flavor, color and strength of wines made in Vayots Dzor. There are also “amber” wines available but these are really sherry and not white wines as we know them. You will not likely be pleased with the flavor of these “white” wines. Instead, during your Peace Corps service in Armenia, learn to develop a taste for Armenian red wines. Few of you will be disappointed if you choose carefully.Armenia has a great wine making tradition that is as old as the country. Over the millennia, Armenians have learned that the Areni grape is the best grape for wine making considering the climate (cold, snowy winters and hot, dry summers) of Armenia. Most other red and white wine grapes we use in the west will not survive the Armenian winter. So, this is your first clue, look for wines made with the Areni grape. There are no standards for labeling in Armenia and many vintners use the word Areni in their labeling but it doesnʼt mean made from the grape. In addition, the wine makers frequently change their label from year to year to improve their “marketing” thus the process can be confusing. So, to make things straight-forward, look for the following wines:

— 154 —

Vayots Dzor

The name Vayots Dzor is prominently displayed on the label, and it usually has a picture of the area that includes the church in Areni. The label also frequently says R & M or Rafael and Michael the vintner/owners. It is made in the village of Areni (a further point of confusion) the heart of the Areni grape growing regionThe taste is dry and rich similar to a pinot. Very popular among PCV wine drinkers. Its past wines are difficult to find: the 1994 is only sold at the winery, the 1995 exists in small quantities at some restaurants, the 1996 is gone and the 1997 exists in diminishing quantities around Yerevan. The 1998 should be quite good so give this a try. It should be available by March 1999. If you visit the winery in Areni, say hello to Rafik from Wayne

Getap

This winery is located in the village of Getap near Yeghegnadzor. It is the old “state winery” which used to make millions of liters of wine each year for export throughout the former Soviet Union. It has not made any wine in the past five years. So, look for these wines to carry dates of 1990, 1991 and 1993 (the 1992 is quite rare and not likely to be found in most stores). Each of these years are quite good but drink the wine soon because they are getting somewhat old and they will go “flat” within 3 hours of opening.Somewhere on the label you will notice “made in Getap” or words to that effect. Often the label will be printed in French, as several thousand cases of this wine are exported to France each year.

Noravank

Noravank wines are actually made in Yerevan but from Areni grapes from near Yeghegnadzor.The wine master (I donʼt remember his name) is the director of the “Wine Institute” a government sponsored agency designed to promote Armenian wines. The Wine Institute is located across the street from the Kilikia bus station and is a must see item if you have any interest in wines. The institute has wine caves with wines from 10 to 100 years old. Its quite unique.

These are the three best wines (Vayots Dzor, Getap and Noravank) made in Armenia that are readily available in stores. There are many more prevalent sweet wines, so if you donʼt want sweet, ask the shopkeeper for the dry wines. There are additional wines mostly made in Yerevan but their quality is too unpredictable. There are also many “microwineries” that are making their appearance. Their wine is also unpredictable but they do have the advantage that if you find them (usually at the large Yerevan shukas or at roadsides) you can taste test before you buy. Many of these wines are very young and some are quite sweet but some are also very good. Save your 2 liter Coke bottles and take some wine home. There is also an occasional bottle of foreign wine - mostly German or Italian. However, I have found that these wines are generally past their prime and not worth their price.In short...try the good Armenian red wines mentioned above. These wines will taste like a cross between traditional clarets (Cabernet Sauvignon, Merlot etc) and burgundy wines (Pinot Noir, Petite Sirah etc). Try to buy wines that are at least 2 years old. Try to make sure the wines are made with Areni grapes. Donʼt buy white wines, domestic or foreign. Try a

— 155 —

sweet red wine but not one with more than 3% residual sugar or it will be too sweet and taste like Mogen David. Ask your Armenian friends if they have a wine connection. Often they will have a relative or friend that lives in the country and makes their own. Taste some and buy it in bulk if you like it.

Other Armenian wines:

• Arevik: very sweet wine, almost like a cordial. Probably best with dessert or for use as a cooking wine.

• Ampel: moderately priced dry red wine.• Aygeshat: very sweet amber wine made in Artashat. About 10% sugar.• Ashtarak: sweet amber made in Ashtarak. Good for dessert or cooking and

inexpensive.• Byurakan: semi-sweet, dark amber wine.• Erevanian: similar to Aygeshat, quite sweet.• Garni: dry, not sweet, a little vinegary, but has been popular with past PCVs.• Getashen: sweetest wine found. About 18% sugar.• Lori: dry almost white wine made in Lori. Inexpensive.• Vedi Arnie: red dry wine. Good with cheese and meat dishes.• Voskevaz: dry amber wine. Highly recommended by Jenny Tolley

All wine information compiled from information submitted by Wayne Purves, A5; Angus Anderson, A6; with a few added wine reviews from Jenny Tolley, A3. Slight revision by Meaghan Corwin, A16

— 156 —