A - The Black Sea and the City of Giresun - port of embarkation for Nishan K Sherinian & Family in 1902
B - Zara, Turkey - around 1960
C - Nishan Krikor Sherinian Family in Zara - 1901
D - Nishan K Sherinian in front of barber shop - about 1904
E - Herond Sheranian Family Group Sheet with Photos
F - Arick and Herond Sherinian about 1910
G - Elder Sherinian with Apostle Lund and others on mission to Palestine in 1898
H - Elder Sherinian with companion on mission to Asia Minor in 1890
I - Grace, Lorraine, Rosa and Irene Sherinian
J - Herond Nishan Sherinian 1901-1915
K - Home built by Nishan K Sherinian in Murray, Utah - about 1904
L - Improvement Era December 1947 - From the Autobiography of Nishan K. Sherinian
M - Krikor Sherinian and Irene Sara Sherinian
N - Nishan K. Sherinian in front of barber shop about 1934
O - Nishan K. Sherinian Family in Murray, Utah - 1903
P - Nishan and Rebecca Sherinian in 1904
Q - Letter from Lorenzo R. Snow to Rebecca Sherinian - Dec 13, 1899 - Temple Rug
R - Zara Branch - 1901
Saturday, December 29, 2012
Thursday, June 7, 2012
Hancock Family -- maternal line of Rhoda Ann Player and Marie Gutke
Player Family -- maternal line of Marie Gutke
25. Alexander Player and Rhoda Ann Player (Gutke) - brother and sister
(Rhoda Ann Player is the mother of Marie Gutke, wife of Herond Nishan Sheranian).
26. Joseph Player History - 1811-1892
27. Alfred Player and Temperance Jane Hancock
(Rhoda Ann Player is the mother of Marie Gutke, wife of Herond Nishan Sheranian).
26. Joseph Player History - 1811-1892
27. Alfred Player and Temperance Jane Hancock
Monday, July 25, 2011
more Gutke files!!
18 - Anders Gutke and Julia Gutke Brixon
19 - Alonzo Price and Wilhelmina Gutke Price
20 - Wilhelmina Fredrica Gutke Autobiography & obituary
21 - George Wilcox and Mary Gutke Wilcox
22 - George Edwin Wilcox Biography
23 - Andrew Brixon & Julia Gutke Brixon Obituaries
24 - Oscar Julius Gutke, about age 60
19 - Alonzo Price and Wilhelmina Gutke Price
20 - Wilhelmina Fredrica Gutke Autobiography & obituary
21 - George Wilcox and Mary Gutke Wilcox
22 - George Edwin Wilcox Biography
23 - Andrew Brixon & Julia Gutke Brixon Obituaries
24 - Oscar Julius Gutke, about age 60
Thursday, July 7, 2011
Gutke Family pdf files
Marie Hazel Gutke was the wife of Herond Nishan Sheranian, son of Nishan Krikor Sherinian. These are family files of the Gutke side of the family...
1. Johannes Gutke and Johanna Mork
2. Raadenefors in 1872
3. Gutke Family in 1875
4. Certificate of Citizenship - Johannes Gutke
5. Oscar Julius Gutke - Approx Age 9 and Age 18
6. Oscar and Rhoda
7. Rhoda's Things
8. Rhoda Ann Player Gutke - Age 20
9. Rhoda Ann Player Gutke - Hair and Burial Clothing - 1894
10. Marie Hazel Gutke - About One Year of Age
11. Gutke Home in Smith Field UT c. 1900
12. Marie Feeding Chickens on Smith Field Farm
13. Oscar Gutke Affidavit - July 22, 1896\
14. Marie Gutke in Alaska 1898-99
15. Newspaper Article From July 3, 1897 - Oscar Gutke Resorts to Strategy
16. Oscar Julius Gutke Family c. 1910
17. Marie Hazel Gutke With Julia Gutke Brixen c. 1910
1. Johannes Gutke and Johanna Mork
2. Raadenefors in 1872
3. Gutke Family in 1875
4. Certificate of Citizenship - Johannes Gutke
5. Oscar Julius Gutke - Approx Age 9 and Age 18
6. Oscar and Rhoda
7. Rhoda's Things
8. Rhoda Ann Player Gutke - Age 20
9. Rhoda Ann Player Gutke - Hair and Burial Clothing - 1894
10. Marie Hazel Gutke - About One Year of Age
11. Gutke Home in Smith Field UT c. 1900
12. Marie Feeding Chickens on Smith Field Farm
13. Oscar Gutke Affidavit - July 22, 1896\
14. Marie Gutke in Alaska 1898-99
15. Newspaper Article From July 3, 1897 - Oscar Gutke Resorts to Strategy
16. Oscar Julius Gutke Family c. 1910
17. Marie Hazel Gutke With Julia Gutke Brixen c. 1910
Tuesday, April 7, 2009
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.
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."
"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."
"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."
"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."
Tuesday, March 24, 2009
Utah Digital Newspapers
I thought this was cool! Murray was constantly being updated on the European travels of my great-grandfather, Herond Nishan Sheranian during the Depression.
Enjoy the following newspaper clippings here:
Murray Eagle 1933-01-19 "Dr. H.N. Sheranian Will Study in Europe"
Murray Eagle 1933-02-16 "Dr. Sheranian in Vienna"
Murray Eagle 1933-06-18 "Dr. Sheranian Writes of European Conditions"
Enjoy the following newspaper clippings here:
Murray Eagle 1933-01-19 "Dr. H.N. Sheranian Will Study in Europe"
Murray Eagle 1933-02-16 "Dr. Sheranian in Vienna"
Murray Eagle 1933-06-18 "Dr. Sheranian Writes of European Conditions"
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