TOMATO SOUP
2/3 cup oil
2 heads onions
1/2 tsp. salt
Saute all together.
Add 1/2 cup water and let it boil away. Add 1 lb. 12 oz. can tomato puree. Add 2 puree cans water. Bring to boil and add about 1/4 cup rice. Let simmer until rice is cooked (about 1/2 hour). Beat two eggs, add 1/4 cup water and little by little, add soup to eggs. Be careful when adding the egg as the soup will curdle if not stirred constantly. Pour back fast and re-heat on very low fire. (Under boiling).

EGGPLANT RELISH
(As taught to Riley by Todora Bezat and augmented by the Riley technique)
1 medium eggplant
5-6 bell peppers, both red & green
1 scallion minced fine
5-6 cloves garlic (or more as your taste dictates), minced fine
1 rounded tsp. tomato paste
3 tbs. olive oil
1/2 bunch parsley, discard coarse stems, mince
juice from 1/4 lemon
Wash eggplant and prick all over with fork. Roast whole in 350° – 400° oven until completely soft – about 45 min. to 1 hour. Cool. Cut off stem end of eggplant, cut in half lengthwise and scoop out flesh and juice. Drain, reserve liquid and set aside. Roast and peel peppers; chop. Drain, reserve liquid and set aside.
Put oil and finely minced scallion in frying pan. Saute until translucent. Add tomato paste and stir until completely mixed. Turn off heat. Add garlic, stir into mixture. Add minced parsley and stir into mixture. Mix eggplant, peppers and onion/tomato mixture together. Salt to taste. Add reserved liquid from eggplant and peppers if too dry. Add lemon juice at very end to perk up the relish.

Hints from Riley
If you use a food processor you can skip chopping the eggplant and peppers, and you can toss everything in together. Pulse until desired consistency. Eggplant and peppers are almost equal amounts when chopped and drained. If there is more of either, lean toward having more eggplant. Fried peppers work OK, too.
Use as relish with bread, crackers, etc. (Be creative!) Alex tells Riley that this relish was probably used originally as an accompaniment to roasted meat. (Great on bratwurst says Barb. Reminds me a bit of ajvar, pronounced eye-var, which is a more northern relish of red peppers and eggplant.)
(Comment from Kathy Brown: This would be wonderful with pita chips that I make, as well as regular crackers. In testimony to Riley, his recipe comes incredibly close to the flavor I remember from years ago. Thanks Riley).

STRING BEANS WITH ONIONS (Todora Bezat)
1 Ib green beans.
Saute two medium size onions in 1/4 cup oil and 1 teaspoon flour. Add 1 teaspoon paprika as onions are getting done. Pour onions into a saucepan full of beans. Cook until done (approximately 1 hour).

GREEN BEANS WITH ONIONS (Variation from Avis Bezat)
fresh green beans
1 onion
2 tbs. oil
1-1/2 tbs. chopped parsley
water
2 tbs. flour
salt and pepper
Cook beans in water – not enough to cover – when beans are almost tender – put on simmer. Saute onion in 2 tablespoons oil, and then add paprika and flour. Add to cooked beans, plus chopped parsley add salt and pepper. Return to simmer until beans are done – about 5-10 minutes. (These beans are one of my favorite summer veggies that Mother Bezat made. I call them “sloppy beans”).

TOMATO CHEESE NOODLE HOT DISH
Prepare tomatoes and onions same as for Tomato Rice Hot Dish. Add 1/2 cup chopped celery. Pour in 1 cup milk. Cook and drain 1/2 lb. egg noodles (Hot water with salt). Rinse with hot water. Grate small amount of cheese. Mix together ingredients and pour in baking dish. Place slices of cheese on top. Bake for 10-15 minutes at 400°, then reduce oven to 350° for approximately 45 minutes.

TOMATO RICE HOT DISH
Fry 6 onions in 2/3 cup oil. Add two cans cooked tomatoes (bring to boil and saute in onions a little (drain off juice of tomatoes and use a part of liquid). Add 1 cup rice and 4 cups liquid (chicken stock) and 1-1/2 tsp. salt. (Also add pepper, parsley, celery, allspice, etc. to taste.) Bake in 350° oven for 1/2 hour. Using tomato starter, saute onion and add tomato starter. Use 1-1/2 cup rice. Add two cups water.

LEEK WITH KUEFTENIA OR CHICKEN (Avis Bezat)
2 Ibs. ground beef or fryer cut in pieces
1 tbs. fresh parsley
1 small onion
2 tbs. oil
cornflake crumbs
leek (4) cleaned and chopped in 1″ pieces
flour
chicken broth (1/2 can)
1 egg
1/4 cup tomato sauce
salt and pepper to taste
2 tbs. oil
1 or 2 tbs. paprika
Make kueftenia from first 8 ingredients – adding enough com flake crumbs to hold it together. Make patties, dip the hamburger-like patties into more corn flake crumbs. In Dutch oven, add 2 tablespoons oil and heat – fry patties, browning on both sides. Remove and set aside. Add paprika to Dutch oven together with a “dash” of flour. Add leeks and 1/2 cup chicken broth. Cover and simmer until leeks are “soft”. Add Kueftenia patties to leeks – pushing them down into leeks and bake at 350° for 1-1/2  hours. (If they look dry, add more chicken broth. (Follow same recipe for chicken).
We grow our own leeks, so it’s hard to estimate amount you will need. After making it once, you will be able to tell if you like more or not.

STEFADO (Beef and Vegetable Stew)
5 lbs. meat
small white onions
8 onions
12 peppers
1 large eggplant
2 quarts tomatoes
parsley
1 tsp. cumin
1/2 tsp. allspice
garlic
okra
salt
Brown 5 pounds meat with 2 teaspoons salt. Cook until almost done, but be sure it never gets dry. Add small white onions, cook until tender. Add 8 chopped onions and fry briefly. Fry in a little paprika. Add peppers and eggplant (cut into pieces), 2 quarts strained tomatoes and lots of cut-up parsley. Add cumin, allspice, garlic and black pepper. Cover and put into oven to bake. Check in 1-1/2 hour. Add whole okra at end and bake another 15 minutes.

FRIED EGGPLANT (Putlijanni)
Slice eggplant to 3/8 to 1/2 inch thick.
Salt each side of eggplant and stack (slanted) such that liquid can drain off. Let stand for several hours. Pat dry. Dip in whole beaten egg and roll in breadcrumbs. Let stand for about a half hour. Fry in hot deep fat until browned. Do not burn! (If you want to do this as an appetizer, cut the slices into strips)

PEPPERS AND TOMATOES (Peperki I Domati)
TSERVENU (Red) MANJA (John Petroff)
Wash and dry peppers to avoid spattering. Fry the peppers in hot oil with enough oil to envelop the peppers, but not enough to make them float. Fry the peppers until they are quite dark, and the skin begins to peel like cellophane. Drain the peppers and cool. Now peel the peppers and take out the stem. (Most people will say take out the seeds and the seed-holder. Not me. I think the seeds are the best part.) Salt the peppers just a little bit, so it can soak in. Now do the tomatoes. If you are going to use fresh tomatoes, you have to blanch them and take off the skins. You take canned tomato paste plus fresh or canned tomatoes, about half and half. Cook the tomato mixture until it has a nice consistency of heavy gravy. Stir to avoid burning. Render the tomatoes down to a nice consistency, taste the batch for over acidity, and compensate for it with as little sugar as you can get by with. Mix the peppers and tomatoes together and cook them for a short time. You can add some parsley and garlic. Cook it for a short time and taste it for more salt or sugar, and add a little ground pepper. The batch should be ready to serve in just a little while. Serve with bread dipped into the manja. Slices of cheese (or fried cheese) on the side also go well with this dish.

MACEDONIAN SWISS CHARD AND RICE
Fry 1 large onion in olive oil. Chop swiss chard and put in kettle to cook with 1/3 cup water. Cook a little. Then add 1/3 cup rice, salt and onion and cook for another 20 minutes.

BUBALOSHKI SOUP (Little Meatball Soup)
1 lb. ground round
4 eggs
1-2 tbs. tomato sauce
1 onion finely chopped
1/4 cup finely chopped green pepper
2/3 cup tiny egg noodles
1 cup chopped celery
1/4 cup finely cut parsley
3/4 tsp. cumin
1 can beef broth
1 can chicken broth
1/2 cup breadcrumbs
1/3 lemon
1/2 to 3/4 tsp. salt
Mix ground round, one egg, tomato sauce, green pepper, cumin, parsley and salt. Form into one-inch diameter meatballs. Roll meatballs in flour and brown in butter. At the same time, brown a chopped onion in butter in a large kettle. Add broth and boil for five minutes. Add celery with leaves intact and bring again to boil. Add browned bubaloshkis (meatballs) and cook for 10 minutes. Add egg noodles and cook another 10 minutes. Add juice of % lemon to taste. Thicken with 3 eggs just before serving.

TOMATO STARTER (Kathy Brown)
1 cup olive oil
1 clove minced garlic
3 cups chopped onion
3 cups chopped celery
1 green pepper chopped
6 6-oz. cans tomato paste
5 1-lb. cans (15 oz.)
chopped tomatoes
1/4 cup sugar
2 tbs. salt
1/2 tsp. pepper
1 tsp. basil
2 cups red wine or water
1 cup chopped parsley
Saute onion, celery, pepper and garlic in oil until soft. Add remaining ingredients and simmer 1 hour. Then add parsley and cook 5 minutes. Can or freeze in small portions to be used in chili, spaghetti sauce, tomato hot dish, Spanish rice, etc.

EGGS WITH GREEN ONIONS
4-6 bunches chopped green onions
4 tbs. butter
2 tbs. paprika
1-2 eggs per serving
1 tsp. pepper
Fry 4 to 6 bunches of onions in the butter over a slow fire. Push onions aside, fry paprika cover and cook for 1/2 hour to soften, stirring occasionally. Add a small amount of water when needed to keep from cooking dry. Make a small nest for each 2 eggs (maximum 6 eggs). Break eggs into the nest, cover and poach. In a separate pan, fry one tablespoon paprika in 2 tablespoons butter. Drizzle this mixture over the eggs and onions.

FRIED CHEESE
swiss cheese (or cheddar)
salt
flour
clarified butter (or unsalted)
Cut cheese into 2″ x 2″ x 1/2″ squares. Salt a flat plate. Add cheese pieces in layers salting each layer. Cover with plastic. Salted cheese must then stand for approximately 8 hours at room temperature until salt is dissolved. Pack tightly into plastic container and cover tightly and refrigerate for 48 hours. To fry: Heat heavy pan. Add clarified butter, and then add floured pieces of cheese, turn and brown on both sides.

CUCUMBER SALAD WITH YOGURT (Salatta)
1 large bunch parsley cucumber
5 medium size garlic cloves
Muddle large amount parsley with 1 tsp. salt and garlic. Combine one tablespoon olive oil, one tablespoon vinegar, 1/2 cup coarse bread crumbs and 1-1/2 cups thick buttermilk or yogurt. Pour over chopped cucumbers.

SUMMER SALAD
Toast peppers, peel, cut tomatoes, cut up lots of parsley, peel and slice onions and cucumbers, put into bowl, add salt, olive oil and vinegar. Allow to marinate a couple of hours before tossing.

TOASTED PEPPERS  (Avis Bezat)
We have a small rack with holes in it and handle that fits over a stove burner. Place green, red, or any other color whole pepper on rack, turn burner on high and keep turning pepper(s) until they get black. Remove from rack and let stand (on paper plate) about 10 minutes and then peel black skin from pepper. Remove seeds and place pepper on plate. Our favorite is to cut up the pepper into pieces, and serve with cheese for a “before dinner snack.” You can use these roasted peppers in salads, sandwiches – anything. (Note from K. Brown – After toasting, I wrap the peppers in a towel or put in a closed paper bag. This makes it easier to peel them.)

PEPPERS WITH GARLIC (Peipairky Su Luok)
1 bunch parsley
6 cloves garlic
salt
4 large bell peppers
4 tbs. olive oil
2 tbs. vinegar
Grind parsley, garlic and salt to taste in mortar and pestle. Add olive oil and vinegar and finely chopped walnuts, then add toasted green peppers cut into large pieces.