The Index-Journal from Greenwood, South Carolina • Page 2

2 Th lnd-Journol, Gr nwood, fb. 76, 1975 Persian Cooking Ultimate Answer To Entertaining Company c6oks three meals a day for her family of six including herself, contends that Iranian food is the easiest food in the world to cook. "In America, if someone drops by at the last moment, it's panic time. You know there is only food for four or however many guests are on hand four lamb chops, four Idahos and so on. In Iran, you always add a little more meat or a few more vegetables to the pot and there's enough for everyone." The innate thing about Persian cooking is that all cooked foods roasts or whatever are By CRAIG CLAIBORNE (C) 1975 New York Times New Service SCARSDALE, NX To listen to Jennifer Manocherian tell it, Persian cooking is the ultimate answer to that consummate question, how to cook for company, turn off the heat and greet the guests, anxiety-free, nonchallant, insouciant and full of the assurance that the food with only a touch of heat will be ready to serve an hour, two hours or an even more portracted time later.

Mrs. Manocherian, who served well done. Mrs. Manocherian has a rather solid background in cooking. Born Jennifer Rob-bins, she is the daughter of Ann Roe Robbins, who for many years directed one of the best cooking schools in Manhattan, until it closed in 1971.

Mrs. Robbins gave her lessons and the family lived in one of the oldest apartment buildings in Manhattan. It was in that building that Miss Robbins met her Iranian husband, Fraydun (better known as Fred) Manocherian, a real estate executive, who the butter in a skillet and add the onion slices and cook, stirring often, until soft and nicely browned. Spoon the onions over the eggplant dip. Serve with bread.

Yield: Eight to 12 servings. PERSIAN YOGURT SALAD 1 cup plain yogurt 1 small onion, grated 1 small or half a Urge cucumber, peeled and diced "4 cup raisins Salt to taste 4 cup loosely packed fresh mint leaves, if available. Spoon the yogurt into a mixing bowl and add the remaining ingredients. Blend well and chill. Yield: Eight to 12 servings.

Salt to taste 3 tablespoons butter I large onion, cut into thin, lengthwise slices, about two cups Middle-Eastern bread or French bread. 1. Preheat the oven to 350 degrees. Place the eggplant on a sheet of aluminum foil in the oven and bake about one hour or until the vegetable is thoroughly tender inside and the skin almost collapsed. Let cool.

2. Cut the eggplant in half and scrape the insides into a mixing bowl. Discard the skin. Mash the flesh with a fork and add the minced onion, lemon juice, yogurt and salt. Blend well and chill.

3. When ready to serve, heat room temperature until thoroughly defrosted. 2. Combine the spinach, onion, leeks or green onions and parsley 3. Melt eight tablespoons of butter in a large, heavy skillet and add the vegetable mixture.

Cook over medium heat, stirring oftep, until thoroughly cooked, about half an hour. The vegetables will become' dark green. Remove from the heat and cool. 4. Beat the eggs in a large mixing bowl and add the vegetable mixture.

Add salt to taste. 5. Melt the remaining butter and the oil in the large, heavy skillet and pour in the egg mixture. Cover and cook over medium heat until the egg is set and the bottom is nicely browned, 20 Ao 30 minutes. To test the bottom, lift the edge of the "omelet" up gently with a spatula.

6. Cut the "omelet" into quarters with a sharp knife and turn over each quarter in the skillet to brown the other side. Brown the second side without covering. Serve warm cut in wedges like a pie with yogurt on the side. Yield: Eight servings.

EGGPLANT AND YOGURT APPETIZER (MastoKhiar) 1 eggplant, about one pound 1 teaspoon finely minced onion 1 teaspoon lemon juice or more to taste 1 cup plain yogurt TENNIS ANYONE? one Take them to court and win. Good sports. They play the fashion game, too. Smash hits for wearability. Look great feel great.

Many styles, lD(5Q7 SdoD on these Penney brand items. Thursday, Friday, Saturday. 4 I Warm up for a game of tennis in this smart suit. The newest look! Size S-M-L also lived there. Manocherian, who had been born in Teheran, came to this country in 1946 when he was 14 years old and came from a family where fine food was a tradition.

His mother excelled at Persian cookery. "Fred and I spent one summer there. Only one un-f ortuna tely Mrs. Manocherian said. "Flying makes me nervous.

Fred's mother taught me everything I know, just as she taught all of her daughters-in-law." One of the many fine recipes sampled recently in the young woman's home (the Manocherian children range in age from 1 year to 15) was an excellent roast lamb with yogurt, the meat having been marinated for many hours in with seasonings. There was, in addition, a fine Persian "omelet" made with eggs and spinach, and known as coocoo and an admirable eggplant and yogurt appetizer, improved with the addition of fried onions before serving. Mrs. Manocherian is a stockholder and Works in the public relations field for the New York Health Clubs. She has also edited a spiral bound 130-page and very interesting cookbook called "The Betty Quaker Cookbook," sales of which benefit the Quaker Ridge School Parents and Teachers Association in Scarsdale.

The book, which contains many of her own recipes, is available by sending $3.50 in check or money order to her in care of the School on Weaver Street, Scarsdale. A PKRSIAN SPINACH "OMELET" 2 10-ounce packages frozen chopped spinach 1-2 cup finely chopped onion 1 large onion I cup finely chopped fresh leeks I large or 2 small bunches) or green onions 1 1-2 cups finely chopped parsley 10 tablespoons butter 8 eggs Salt to taste 2 tablespoons peanut, vegetable or corn oil I cup yogurt 1. Let the spinach stand at THE INDEX-JOURNAL CrMmvood Journal Mtobfotwd Aug. 1. )B94i GrMiwood Mm nrabliilMd Nov.

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