A Culinary Genealogy

2 cups canned garbanzo beans, drained 1/3 cup tahini 1/4 cup lemon juice 2 cloves garlic, halved 1 tbsp. olive oil Place everything in a blender or food processor and blend until smooth. If the mixture is too thick, add water, "garbanzo bean juice" (in general, I've found that the store brand beans have just the right amount of water in them to use all of the juice, but fancy beans like Bush have waaay too much water) or olive oil. Drizzle olive oil on top. -- Adam David Friedman, 1983- -- Michelle Lea McCoy Friedman, 1983-

Prepare basic crepes (see recipe on this blog) Prepare vegetables: Saute 4 sliced zucchini, 1 large sliced onion, 4 oz. mushrooms sliced. Salt and pepper to taste, 1/2 tsp. parsley and a touch of Italian seasoning. Prepare sauce: 2 tbsp. butter 3 tbsp. flour 1/2 tsp. salt 1 1/2 cups milk 2 eggs 1/4 cup grated Parmesan cheese Melt butter in saucepan; stir in flour and salt. Gradually add milk. Cook, stirring constantly until sauce thickens and bubbles, about 1 minute. Beat eggs in medium bowl, gradually beat in 1/2 of the hot sauce, pour back in saucepan, stir in cheese. Final prep: Place crepe in the bottom of a deep pie pan. Spoon on some of the vegetable mix. Spoon on some sauce. Add another crepe, more vegetables, more sauce, etc. until all crepes and vegetables are used. Try to end with a crepe on top. Pour the remaining sauce over the top crepe, sprinkle with a little Parmesan cheese. Bake at 350 degrees for 30 minutes. -- Meredith Joy Sproul Friedman, 1948- Meredith l...

1 quart pea beans 1/2 lb. piece salt pork 1/3 cup sugar 1/3 cup molasses 1 tsp. salt 1 tsp. soda 1/2 tsp. dry mustard boiling water Wash and pick over the beans and soak them overnight in cold water. In the morning drain them and cover with fresh water. Simmer until the skins break. Put the beans in a bean pot. Score the pork and press on top of the beans where it will brown. Filling the pot three-quarters full, add the sugar, molasses, salt, soda and mustard. Cover with boiling water. Cover the pot and bake without stirring for 8 hours in a slow oven, 250 degrees. Keep beans almost covered with water. Remove the pot's cover for the last half hour of baking. -- Louise C. Siddons Greenn, "Aunt Lulu" 1885-1968 When Aunt Lulu married Uncle Al Bischoff, they were in their 70's. The newlyweds would make a pot of beans at the beginning of each week and be able to eat it throughout the week.

Boil sweet potatoes in skins until tender. Peel and mash as you would for mashed potatoes. Add as much butter and seasoning as desired. Use no milk. Cool slightly as it will measure easier. Make balls using 1/4 cup measure. Roll balls in chopped nuts and cool. Brown Sugar Glaze: Melt equal amounts of butter and brown sugar. Take one ball at a time and place in center of pan and pour glaze over ball. When glazed, remove to a muffin tin that has been lined with metal baking cups. Place in 350 degree oven until heated (no need for further cooking). Can be used immediately, put in the fridge overnight, or frozen. -- Meredith Joy Sproul Friedman, 1948-

1 1/2 cups dried limas 5 cups cold water 4 slices bacon, cut in 1" pieces 1/3 cup minced celery 1/2 cup minced onion 1/4 cup diced green pepper 1 minced clove garlic 2 tbsp. flour 1 1/2 cups canned tomatoes 2 tsp. salt 1/8 tsp. pepper 2 tbsp. granulated sugar Soak limas overnight in 3 cups of cold water. In the morning, add the remaining 2 cups of water; cover; bring to a boil and cook until tender. Drain; place in a 1 1/2 quart casserole. Cook bacon until it begins to brown; then add celery, onion, green pepper and garlic; continue to cook until vegetables are tender and bacon is crisp. Stir in flour, add next 4 ingredients then cook, stirring, until sauce thickens. Pour sauce over limas; cover and bake in a slow oven of 300 degrees for 1 hour. Serves 4. -- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963

Mince 1 cup of cold cooked beets. Add 3 tbsp. of grated horseradish, 2 tsp. powdered sugar, 1/2 tsp. of salt, and 2 tbsp. of lemon juice. Mix well. Tasty for cold meat. -- Laura Katherine Siddons Nieser, "Aunt Lollie" 1891-1963

6 slices bacon 1/2 cup chopped onion 1 tsp. salt 1 tbsp. sugar 1 tbsp. flour 1 tsp. dry mustard dash of pepper 3/4 cup water 1/4 cup vinegar 4 cups sliced boiled potatoes 2 hardboiled eggs, quartered (optional) 1 whole celery root Wash celery root. Place in a pot and cover with water. Boil slowly until tender. When done, peel off the skin, slice and cube. While celery root is cooking, fry the bacon until crisp. Remove from the skillet and pour off all but 1/4 cup of fat. Add the onion and cook until lightly brown. Stir in salt, sugar, flour, mustard & pepper. Add the water and vinegar. Cook, stirring until thickened. Add potatoes, celery root, (eggs), and crumbled bacon. Gently mix all together. Let it stand over heat until warm. Can then be served hot (optimal) or cold (still very good). -- Louise C. Siddons Greenn, "Aunt Lulu," 1885-1968 "I have memories of the 4th of July at Aunt Lu's house. She would have fried chicken and German Potato Salad. W...