AppetizersAppetizers
When a wife doesn't cook, children run to Grandma!
The husband in every respect, weaknes
Therefore learn to cook, if healthy you'd be
With husband and children - happier to be!
Pronounced eye-vaar, this is a name to a popular type of appetizer or side dish made of roasted paprika, unripe tomatoes, and even string beans can be combined into ajvar. Fresh ajvar is always made during summer and early autumn, just after the paprika harvest, when many households also can or bottle their own ajvar for use throughout the year.
Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475 F oven, until the skin is blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a homogeneous mass - completely smooth or slightly chunky, as desired. You can do this with a fork or in a food processor.
Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.
Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
Yield: 6 to 8 servings, as an appetizer or side dish.
Slice 1 lb. calver liver. Roll in flour and fry on both sides, but do not crisp the meat. Hard boil and peel 4 eggs. Separate yolks from whites. Grind liver with yolks in fine grinder, add 1/4 lb. whipped sweet butter, pinch or more of allspice and pepper, 1t salt. Scoop out narrow French bread and stuff with mixture. Chill. When firm, slice. Or, spread mixture on toast.
Use 1 peck yellow bell peppers. Remove seeds and cut peppers in half. Bring to a boil 6qts water, 3 qts. white vinegar, 8 T sugar, 6T salt and 1-1/2 c oil. Drop peppers into liquid and boil a few minutes, but do not overcook. Pack in jars, pour boiling liquid over them and seal.
Boil 6 medium potatoes until done, but firm. Peel and slice very thin. Place in buttered baking dish. Sprinkle in 1 c finely chopped celery, 2 T finely chopped parsley, 1 chopped onion. Mix 4 T salad oil, 4 T vinegar, 1 t salt, 1/2 pepper and 1/2 t paprika. Pour over all, cover heat in oven about 15 min.
