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The World In One Neighborhood: The Varied Cuisines Of Chicago's Far North Side


	Cookbook Image - 286879	Title: The World In One Neighborhood: The Varied Cuisines Of Chicago's Far North Side	By: Rogers Park / West Ridge Historical Society	Group/Family Location: Chicago, IL	Organization: Rogers Park / West Ridge Historical Society
Book Number: 286879
From: Chicago, IL
Number of Recipes: 221
Binding Style: Hard Back

Special Features: Many recipes include brief notes from the contributor, sharing the origin of the recipe or providing anecdotes of how the recipe is part of the contributor's family food traditions.

Description: Recipes were collected from residents and former residents of one of the most ethnically mixed neighborhoods in Chicago, include family favorites, traditional dishes and recipes from local restaurants with origins traceable to six continents. The book includes recipes for Homemade Bagels, Peking Duck, Ethiopian Dabo bread, Greek Style Roast Leg of Lamb, Soul Food Peach Cobbler and a host of other ethnic foods, healthy modern choices and selected recipes from a 1927 neighborhood cookbook from our historical collection.

Funds raised support: We are a neighborhood historical society providing free public educational programs on local history, tours of our neighborhood, and research services for anyone looking for information about the history of Chicago's Far North Side and its residents, former residents and businesses.

How to Purchase

Make check payable to:
Rogers Park / West Ridge Historical Society

Mail order to:
Rogers Park / West Ridge Historical Society
Att: Cookbook Orders
7363 N Greenview Avenue
Chicago, IL 60626
Phone: 773-764-4078
E-mail: cookbook@rpwrhs.org
Web site

Cost: $20
plus $5 S/H per book.

Favorite Recipe

Shakh Makhshi: Assyrian Stuffed Eggplant
By: Mrs. Baghdad Yaro

  • 2 small eggplants
  • 1/4 lb. ground beef
  • 4 tomatoes, cut in pieces
  • 1/2 onion, diced
  • 1 T. Middle Eastern 7-Spice Mix
  • Salt to taste
  • Oil for frying

Cut eggplant in half lengthwise, trimming off the stems. Scoop out some of the pulp to allow a space for stuffing and sprinkle the inside with a little salt. Place eggplant cut side down and fry in oil over medium heat, about 10 minutes or until soft. Remove from heat and set aside to cool. Meanwhile, make the stuffing by combining ground beef, 7-spice mix, tomato and onion; fry until meat is browned. Arrange eggplant halves in a baking dish, cut side up, and add stuffing. Pour about 1/2 cup water in the bottom of the dish. Cover with aluminum foil and bake at 350 F. for 15 minutes or so, until warm. Serve with rice or crusty bread.







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