Any Questions?

Hey All related to the Herond Nishan Sheranian Family,

I just wanted to let you know that if they have any questions or want any other genealogical information that I might have, you are more than welcome to contact me! Although I don't want to put my address or phone number on a website because it would become available to everyone who has internet access, you may email me!

ksheranian@gmail.com


This is me:












And this is my family:
(click on it for a larger view)
L to R: ValGene Ogles, me, Sarah, Marie, Liz, Craig, and Bryan in the front.

RECIPE - Packlova

Another recipe in the Personal Record & Autobiography of Arick Kezerian (daughter of Nishan Krikor Sherinian).

"How to make Packlova, or that sweet, diamond-shaped cut holiday treat

2 cups chopped walnuts
1 tbsp of butter
1 1/2 cups flour, lightly browned with butter on slow heat; when done mix with walnuts

To make the dough, take 4 cups more of flour, sifted, with a tbsp of baking power, 1 level tsp of salt; put enough shortening in, as you would for a pie crust; mix 2 eggs and a little water with flour which has been mixed with shortening. Cut the dough in sizes like an egg. Rub the bottom of the pan of whatever container you will bake them in with a little butter. Then with a rolling pin (this rolling stick is about a yard long and 3/4 inch thick) roll the dough about the thickness of 3 sheets of paper; spread in the bottom of the pan. Now sprinkle some melted butter over it and spread it all over with a little brush or back of a spoon; then put another layer over it, only little thinner. Begin sprinkling the mixture of nuts and browned flour. Now make the next dough as thin as possible. Then put layer after layer with the nut mixture until 1 1/2 inches thick. Then for the middle make a little thicker and spread a little melted butter and another layer as thick; and begin with the thin layers, always sprinkled with the nut mixture, until its about 3 inches thick or less; then put over that a little thicker layer, and sprinkle with butter; then another layer (the last one) on top. Then cut into diamond shapes. Heat 2 tbsp of hot butter as hot as possible and sprinkle it over the whole thing. Then bake it in the over at 375 degrees, or until it is light brown for about 3/4 of an hour.

For the syrup it all depends on how small or large the pan is, but by guess:

3 cups of sugar
1/2 cup of water

Boil this and test it in a glass of cold water by putting a few drops in the glass, to see if it is curdling as it drops in the cold water; then pout it over the Packlova after the syrup has stood for a few minutes, off the stove. It should stay for a few minutes, or maybe five minutes, before you pout it on the Packlova. Then leave it for a few hours before beginning to eat. This is kind of hard to make, but it is a very delicious treat for holidays. Anyone who makes this must make it a few times to learn how it is done. The rolled must be very smooth; this can be done with sandpaper."

RECIPE - Meat pies

Another recipe from the Personal Record & Autobiography of Arick Kezerian (daughter of Nishan Krikor Sherinian).

"Meat Pies, or Salmagon, the old country style

Make a biscuit dough with a little shortening, salt, little baking powder. Cut them the size of an egg; there might be a dozen or a dozen and a half.

Now mix:

1 pound of ground beef
2 large onions, chopped
1 quart of tomatoes or less
1 tsp of salt
1/2 tsp of pepper, black
2 tsp of parsley, if dry; if fresh, use 4 tbsp

Garlic always is good with this if desired; the garlic has to be ground fine or chopped fine.

Take each dough, flatten it with a rolling pin to about the size of a pie plate, the bottom part. Now take a tbsp of the mixture, spread it over the dough, which is already place in the pie plate. You may bake 3 or 4 of these at a time; it all depends on the size of the oven. 375 or 400 degrees. They should be done in 1/2 hr, or when brown. This is always good with a cup of postum [coffee substitute] or fruit."

RECIPE - Dolma

This is a recipe listed in the Personal Record & Autobiography of Arick Kezerian (daughter of Nishan Krikor Sherinian).

"Dolma (Cabbage rolls)

1 head of cabbage, depending on the size
1 pound of hamburger or ground beef; can be more or less than a pound
3 heads of onions, chopped
1 level tablespoon of salt
1/4 tsp of black pepper
1 good tablespoonful of garden sage
1 cup of rice

Limber the cabbage in hot water; it is done quicker by cutting the center of the cabbage, the hard part. When the cabbage leaves are limbered up or softened up, put in cold water, wash well and then put in pan, read to make cabbage rolls.

Now mix the rice, meat, salt, chopped onions, sage and pepper; mix them well with a spoon. Then put about a tbsp of this mixture in each cabbage lieaf and roll them. Put them in a kettle; but first put in the bottom of the kettle some broken dishes, so that the rolls will not touch the bottom of the kettle; then over the broken dishes put one or two green cabbage leaves. Then put your cabbage rolls in row by row, until all the meat mixture and cabbage leaves are used up. Then take 11 tbsp-fuls of salt in a cup of cold or warm water; stir up the salt; then pour it over the rolls; and cook them slowly. It should be done in about an hour and half, or until it is done."