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.

LAHMAJOON

Armenian pizza great to keep frozen and to heat for lunch.

INGREDIENTS

• 2 lbs ground lamb


• 3 onions, finely chopped


• 1 large bunch parsley, chopped


• 1 green pepper, chopped


• 1 (6 oz) can tomato paste


• 1 (8 oz) can tomato sauce


• salt, pepper


• 1 dozen (or more) flour tortillas

PREPERATION

1. Combine lamb, onions, parsley, green pepper, tomato paste and sauce in large bowl.


2. Season to taste with salt and pepper. Mix well.


3. Divide meat mixture into about 12 equal portions.


4. Place 1 portion on each tortilla, spreading evenly with fingers almost to edge.


5. Place on baking sheets. (Or you can place tortillas on baking sheets before adding meat mixture.)


6. Bake at 450 for 15 minutes or until done.

LULU KEBABS

Excellent meal for a summer barbeque.

INGREDIENTS:

• 1 ½ - 2 lbs. of ground beef


• Small(6 oz.) can of V8 Tomato Juice


• Approximately a handful of Bread Crumbs (Italian Seasoned)


• Approximately a handful of Chopped Parsley


• One Egg


• 1 medium minced White Onion


• ¼ cup of Milk


• 1 ½ tsp. of Cumin


• Salt and Pepper to taste

PREPERATION:

1. Preheat oven to 400 degrees


2. Mix all ingredients together in a bowl


3. Form into sausage shapes about four inches long


4. Place Kebabs in a shallow baking dish


5. Bake for 20 minutes in oven


6. Best to serve together with pocket pita, pilaf, cucumber salad (dressing: 1/3 lemon juice, 1/3 vinegar, 1/3 olive oil), and enjoy!

PILAF

PILAF

Side dish that matches up with just about any meal.

INGREDIENTS:

• 1 can of chicken broth



• 1 cup of egg noodles



• 1 cup of white or brown rice



• 1 tablespoon of butter

PREPERATION:

1. Butter the bottom of a pan until a thin layer forms



2. Place egg noodles in pan and stir until they start turning brown



3. Once egg noodles are a light brown shade add in rice and let it cook until it starts to turn brown



4. Add in chicken broth and stir for 1 minute



5. Turn heat down to a simmer and cover pan (**do not stir once you cover the pan)



6. Let sit for about 20 minutes or until chicken broth is absorbed

DOLMA

DOLMA: A hearty armenian dinner which I often requested when coming home from college.

***Suggested vegetables to use for stuffing are peppers, zucchini, squash, tomatoes and once you get to grandma's level grape leaves.

INGREDIENTS for meat to stuff:

• 1 lb. of ground beef
• 1/3 cup long grain rice (uncooked)
• 2 medium onions, chopped
• 2 tbs chopped parsley (Italian flat)
• 1 can of tomato paste
• 1 tsp salt
• 1/4 tsp pepper

PREPARATION:

1. Preheat oven to 350
2. Mix all of the above ingredients together, using only 1/2 the can of tomato sauce
3. Clean vegetables and hollow out
4. Once hollow, stuff the vegetables with the meat mix but don't press down
5. Pour the remaining tomato sauce over the stuffed vegetables
6. Put 1/2 a cup of water in a hotel pan with the vegetables
7. Cook in oven at 350 for 45 minutes

BOUREG'S
The perfect warm, cheesy appetizer for a crisp fall day. I enjoy them most during Thanksgiving cocktail hour!

INGREDIENTS:

• 1 package of frozen filo dough
• 1 lb. muenster cheese
• 1/2 lb. of Farmer (no "s") Cheese -- look near the cream cheese
• 2-3 eggs
• Optional: Few pinches of chopped flat italian parsley
• 1/2 lb. of salted butter
• pastry brush

PREPARATION

• Make sure filo dough is defrosted and lay horizontally. Once defrosted, cut in half length wise. *Cover with damp cloth as you do NOT want your filo dough to dry out while you're working... (You can use wax paper inbetween dough and damp cloth as well)
• Grate muenster cheese
• In a separate bowl beat the eggs. Stir in grated muenster cheese and farmer cheese (optional parsley). Mix well for your filling.
• Melt butter in a small ball and go over filo dough, one sheet at a time with pastry brush.
• Use a tablespoon of dough and place in one corner and fold dough in triangles like you are folding a flag
• Once a traingle, go over top with pastry brush and place finished ones in freezer (make sure they will not stick to each other.
• Once first layer is frozen you can add the secon layer on top of wax paper.

COOKING FROM FROZEN:

• Make sure you have buttered the tops, Cook on 350 degrees for about 30 minutes until they start to brown and crisp.