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Artichokes with Olive Oil
submitted by Margaret Yacoubian
Broomall, PA
This recipe was given to me by my husband's mother, Sara Yacoubian. I've used it as an appetizer but can be served as a side dish, too.
3 cans of artichokes(Cento brand is very good/about 8-10 per can)
6 medium onions, coarsely sliced
¾ cup olive oil
¼ cup fresh lemon juice
1 can of water
½ teaspoon salt
1/8 teaspoon pepper
¼ teaspoonpaprika
1 tablespoon fresh dill, chopped
Saute onions in oil until soft in a deep pan. Add artichokes , can of water, spices, lemon juice & dill, stirring gently. Cover & bring to a boil, lower heat & simmer for about 20 minutes until artichokes are soft. Carefully remove artichokes with slotted spoon from liquid & place on serving platter. Remove onions from pan with slotted spoon and place over & around artichokes. Garnish with fresh lemon slices. Refrigerate & serve cold.
Serves 12 or more.
Armenian Green Beans
submitted by Linda Tiffany
Royal Oak, MI
4 generous tablespoons extra virgin olive oil
1/2 small onion chopped
1/2 clove garlic minced
1 cup diced tomatoes
1 lb. green beans
2 tablespoons tomato paste
Salt and pepper to taste
1 cup water
Sauté onions in olive oil 5 to 10 minutes.
Add tomato and garlic, salt and pepper. Add tomato paste and water. Bring to a boil. Add beans and cook until done.
Pickled Cabbage
submitted by Paul W. Samarin
Long Beach, California
2 small or 1 medium head of red cabbage
16 oz. bottle of apple cider vinegar
6 cups of water
1/3 cup of Kosher Salt
One bay leaf
2 tablespoons pickling spices (one capful)
2 whole heads of carlic, minced (mashed)
1 teaspoon cround pepper
Over a medium heat, bring all ingredients, except salt and cabbage, to a boil. You're doing this NOT as fast as you can, because you are allowing all the spices to come together to flavor the liquid. You have minced the garlic, smashing it together to bring-out its flavor. Do this all in a four quart pan if using one head of cabbage, six quart for two small heads.
Quarter the cabbage, but keep the core intact so that the quarters don't fall apart when cooking. Set aside.
When the liquid boils, add the salt. Be careful that it doesn't boil-over on you.
When the liquid settles down to a nice rolling boil, carefully add the cabbage. Turn the heat to high and bring back to a boil. This should take about 3 to 5 minutes.
When the boil is reached, remove from heat; remove the cabbage now, and allow the liquid to cool on the stove for about 10 minutes.
Preheat a large bowl with some hot tap water; pour-out the water, then put all the cabbage in the bowl. Then pour the slightly cooled liquid into the bowl to cover the cabbage.
Important note: Usually there will be more liquid than fits in the bowl. The spices, including the garlic, will still be in the pan. You want to fish-out as much of the garlic and spices as you can and get them into the bowl with the cabbage.
Now put the bowl in the fridge. Cabbage will be delicious tomorrow and get better every day. It will last forever, but you'll eat it all before then.
To save space in the fridge, you may want to transfer the cabbage into pint jars after a few days. The best jars for this are the large CaraMia artichoke hearts jars (from Costco.)
Spinach Pie
submitted by Margaret Yacoubian
Broomall, PA
This is a recipe I came across many years ago & have been using for holidays & special occasions ever since. Although there are many recipes for this dish, I hope you will try this one & like it.
½ lb. fillo (see Notes)
¼ cup margarine , melted (see Notes)
½ cup onions, finely chopped
3 pkgs.(10 oz. each) frozen chopped spinach, thawed & squeezed dry
3 large eggs
½ lb. mild feta cheese, rinsed & crumbled
¼ cup fresh parsley, chopped
2 tbsps. fresh dill, chopped
1/8 tsp. black pepper
½ cup margarine, melted
Salt to taste
Take dough from refrigerator. Saute onions in ¼ cup margarine for 5 minutes. Add spinach. In large bowl beat eggs. With a wooden spoon stir in cheese, parsley, dill, pepper & spinach-egg mixture. Mix well. Brush some of the ½ cup margarine on a 9"x13" pyrex pan. Layer ½ of dough, folding when necessary & brushing each sheet with margarine. Spread spinach mixture evenly over the dough. Cover with remaining ½ of dough, brushing each layer with margarine. Pour any remaining margarine over the top. Refrigerate 10 minutes. With a sharp knife cut into squares or triangles. Bake in preheated 350* oven for 30-35 minutes or until top & bottom are evenly browned. Serve warm.
Servings:12-16
NOTES
Fillo must be kept moist. Cover with slightly dampened clean dish cloth as you are layering. Since feta is salty do not add salt until you have tasted the mixture. I use Fleischmann's Original Margarine.. If you wish to use butter, clarify it first. This recipe can be frozen, just defrost thoroughly before baking. To hasten baking, remove from refrigerator about ½ hour before baking.
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