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Last year I kicked myself for not having enough free time to enter TLC Book Tours' contest to have tea with author Adriana Trigiani. Everyone who was lucky enough to win had a fabulous time, and they are still talking about it. This year the contest is for lunch and a walking tour with Adriana, and I can enter by following this guideline:
Make a recipe given to you by your grandparents, take a picture of the recipe you made, post about it on your blog, and then post the link on Adriana’s Facebook page.I can do that! And I can go one better: Today's meal features a recipe from each of my grandmothers.
I will be forever grateful that I was able to really know my grandparents. In fact, I lost my last grandparent when I was in my forties. I loved knowing my grandmothers as peers and loved sharing recipes with them. My family has an abundance of great cooks who are easygoing and inventive in the kitchen. Because both my grandmothers lived nearby, I have many, many memories of helping them in the kitchen.
The lamb recipe comes from my maternal grandmother. My mother's parents liked to travel, and my grandmother told me that this dish was served on trains "going west to San Francisco" in the 1950s. On the train, diners also got rolls, peas, and new potatoes, but in my house, the lamb is often served with my paternal grandmother's famous noodle pudding. One taste of this dish, and you'll forget about the pile of dirty dishes left in its wake.
The recipes are exactly as I got them from my grandmothers.
- 3 eggs, separated
- 1/2 cup melted sweet butter
- 2 tablespoons sugar
- 1 pound creamed cottage cheese
- 1 cup sour cream
- 1/2 pound medium noodles, cooked
- 1/2 cup cornflake crumbs
- extra butter
My dad's mom gave me this very cool egg separator!
- 2 1/2 pounds boned lamb
- 1 medium onion, chopped
- 1/4 pound sweet butter
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 2 medium turnips, peeled and chunked
- 1 heaping tablespoon flour
- 1 cup tomato puree or sauce
- 1 pint broth, lamb or chicken
- salt and pepper
Pour into a casserole. Cover and bake until done.
My notes written on the recipe: Sauce doesn't really get thick, this is tasty even without herbs, bake about 40 minutes or so at 350F or 375F.
Enjoy!! Be sure to visit Adriana's Facebook page or click on the cute I ♥ Adriana button to learn more about the contest.