JOANIE'S TRUFFLE

TRUFFLICIOUS

INGREDIENTS:

PREPARATION:

BROCCOLI CASSEROLE

BROCCOLI CASSEROLE

INGREDIENTS:

• 1 can of mushroom soup


• 1 bag of frozen broccoli florets


• 1 sleeve of Ritz Crackers


• 4 Mexican cheese

PREPARATION:

BRIAN'S LINGUINE AND CLAMS

LINGUINIE AND CLAMS

Can be made as an appetizer sans linguine too!

INGREDIENTS:

• Little whole neck clams


• Scallion


• 1 small habenero pepper


• 4 tomatoes


• 1/4 bottle of white wine


• 2 cloves of minced garlic


• Salt and pepper to taste

PREPARATION:

CHOERAG

CHOEREG

This Armenian bread can be served at any time, whether it is Easter Brunch or if you are running late to school you can take it on the go!

INGREDIENTS:

• 1 yeast cake


• 1/4 c water


• 3 T sugar


• 2 cubes butter, melted


• 3/4 c sugar


• 3 eggs, slightly beaten


• 1 c milk (lukewarm)


• 2 T black seeds


• 2 T mahleb powder


• 5 c flour

PREPARATION:

1. Dissolve yeast in water with 3 T. sugar. Melt butter, then add sugar, milk and eggs.


2. Stir in yeast that has doubled its amount, then add the black seeds and mahleb powder.


3. Mix in flour gradually, first with a wooden spoon, then by hand until well blended.


4. Cover and let rise in a warm place until double in bulk (1-1/2 hours).


5. Shape into desired forms and place on slightly greased baking sheets.


6. Brush with slightly beaten egg whites and let rise in a warm place until it doubles.


7. Bake at 350 degrees until pink.

Mom's Zucchini Bread

ZUCCHINI BREAD

Great to wake up to the smell of on a weekend morning.



INGREDIENTS:

Filet of Sole

SOLE

Light fish recipe that even the non fish eaters will enjoy.

INGREDIENTS:

• Fish fry (can also add additional Italian bread crumbs for extra flazor)


• Lemon Dill Sauce


• Filets of Sole


• Flour

PREPERATION:

1. Clean fish.


2. Wisk the eggs in a bowl, large enough to dip the fish. Pour the fish fry in a plate large enough to dip fish on.


3. Dip fish in egg and then cover in fish fry, making sure both sides are covered.


4. Place fish in a lightly oiled pan and cook on both sides 2-3 minutes until begins to brown, make sure to only flip fish once.


5. Place browned fish onto a baking sheet. Drizzle Lemon Dill Sauce over filets


6. Cook in oven at 350 degrees for 20 minutes

YALANCHI SARMA

INGREDIENTS:

• 4 c chopped onions


• 1/2 c olive or salad oil


• 1 c rice, rinsed


• 1/2 c chopped parsley


• 1 T chopped fresh dill or 1/2 tsp dried


• 1 tsp salt plus 1/2 tsp for juice


• 1/2 tsp ground allspice


• 1/4 tsp black pepper


• 1/8 tsp ground cinnamon


• 1/4 c lemon juice or more, if desired


• 1/4 c tomato sauce


• pine nuts (optional)


• currants (optional)


• 1-1/2 jars preserved grape leaves

PREPERATION:

1. Saute onions in heated oil until golden.


2. Add rice, parsley, dill, 1 tsp salt and spices. Stir in lemon juice and tomato sauce.


3. Cook over low heat 5 minutes, stirring occasionally. Remove from heat. Stir in pine nuts and currants, if desired. Cool.


4. Rinse grape leaves to remove excess brine. Drain. Cut off stems. Place each leaf, wrong side up, on work surface, stem end toward you.


5. Place about one heaping teaspoonful filling near stem end, spreading almost to edges. Fold in stem side and 2 end sides and roll into cigar shape, enclosing filling completely.


6. To prevent sarmas from burning, place some grape leaves on bottom of pan. Arrange sarmas, side by side, in pan in layers. Add 1/2 tsp salt and just enough water to cover sarmas. Place plate over top. Cover with pan lid.


7. Bring to slow boil. Reduce heat and simmer 45 minutes or until done. Cool in pan.


8. Cover and refrigerate.


9. Remove from pan following day. Arrange on platter and serve.