Eggplant Casserole

I just happened to have an eggplant on my counter that I had picked from the garden, a mess of potatoes from my friendly neighbor, and tomatoes ripening faster than I could use them. So I tried Grandma's eggplant casserole this afternoon. I used a lot of tomatoes - 5 or 6 medium ones - and baked it uncovered in the oven. I also had some lamb brats which I used for the sausage. I boiled them 30 minutes and then sliced them into 1/2 inch slices and sauteed briefly before adding them to the casserole. Note: My mom didn't like the sausage/brat factor in there. I also thought maybe some crumbly top would be good - bread crumbs or french fried onions maybe. Or, cheese. This also could be made in a large skillet on the stovetop instead of baking in a casserole. Note: watch the olive oil in this one. She has us adding it several times to the pan, and you can wind up with too much an an oily texture like I did.

Eggplant Casserole
1 small onion, chopped
Extra virgin olive oil
1 small eggplant (1 lb.)
2 medium tomatoes
2 large potatoes
2 cloves garlic (optional)
Polish or Italian sausage

Peel eggplant if desired, quarter lengthwise, and cut into 1/4-inch slices. Saute the onion in olive oil. Add the eggplant and saute lightly. Add 1/4 cup water and cook until eggplant is soft - 5 to 10 minutes. Remove to 1-1/2 quart casserole pan.

Saute sliced potatoes in olive oil. Add 1/2 cup water and cook til potatoes are tender. Add salt if desired. Add potatoes to the casserole pan.

Split sausage lengthwise and cook in the frying pan to remove the grease. Drain on paper towel and cut in 1-inch pieces. Add to casserole. Cover with chopped tomatoes (and juice, if canned).

Bake at 350F for 20-25 minutes.

Lemon Bread

I tried this bread this morning. I used butter instead of shortening and plain yogurt that I made (and it tasted a little sour!) in place of sour milk. I used pecans for the nuts, because it's what I had. Grandma would have used farm-fresh eggs from out back in the chicken coop. Which makes me think of when I was four or five running out to find Grandpa in the chicken coop. A big orange rooster was not happy about my plan. He came at me with a vengeance, squawking, his neck stretched out, and running full speed like he was going to pierce right through me with that beak and keep going. I remember my terror at his bright red crown flapping as he ran. I ran for the house, screaming at the top of my lungs. No one properly understood my pain. I believe they laughed, in fact. Grandpa said chickens don't like bright colors - he said that's why he wore a plain green coverall when he was working with them. He told me the rooster was alarmed by my red hair running at him. Hmm. At least someone took my plight moderately seriously.

In case you want the step-by-step for the Lemon Bread, which Grandma didn't include in her recipes, here you go. My attempt turned out a little oilier than I expected and not the light texture I thought it would be. Might be that I neglected to alternate flour and milk when I mixed them in. Be sure to try that step and add your comments if you have more success than I did!

Lemon Bread
1 cup sugar
1/2 cup shortening [or soft butter]
Rind of 1 lemon
2 eggs
1/2 cup sour milk [or plain yogurt]
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup chopped nuts

Topping:
Juice of 1 lemon
1/2 cup powdered sugar

Coat a loaf pan with cooking spray or oil.

Cream the sugar and shortening (or butter) together until light and fluffy. Beat in eggs one at a time. Add grated lemon rind.

Mix baking soda into flour separately. Mix into sugar mixture alternately with sour milk (or plain yogurt). Stir in nuts and vanilla.

Pour into the greased loaf pan and bake at 350F for 50 minutes, until a toothpick poked into the center comes out clean. (Use a 325F oven for a glass pan.) Let cool 10 minutes.

Meanwhile, mix the juice of 1 lemon with the powdered sugar. Transfer bread from pan to cooling rack over a plate. Spoon lemon mixture over the top of the bread (still warm), letting it absorb before spooning more. (Add any dripping that are caught by the plate.) Let cool completely. Serve at room temperature, thinly sliced, as a dessert bread or for tea. Store covered with plastic wrap at room temperature.

Read Me

Dear Family and Internet Wayfarers,

I've been scanning recipes from Grandma's recipe box that I've had since she moved from Fall Creek. She died last week, good and ready to go at the age of 96. (Some days she would tell me she was 100.) In her honor, I'm going to post her recipes here for all of us to share. To some I will add amendments (in brackets and red) if I've tried them and can flesh out the details. Others I will just post as Grandma wrote them. Click on the image to enlarge it for easy reading, or some I will reiterate in type. Leave a comment if you try one and have advice for the rest of us.

We love you Grandma! Thanks for all you meant to us. This treasure of recipes is the least of it.

Love and Adoration,
Susan
Grandchild #4

p.s. Here's Grandma with Uncle Verne.