Whose Recipe Is It Anyway?

Mom Mom, my ex mother-in-law, called us today and asked if we would send written copies of her recipes. I needed to clarify just what she meant by “her” recipes. Over the years, every dish that anyone in the family said that they liked suddenly became one of “her” recipes. When confronted by the originator of the recipe, she would then admit that the recipe was originally not hers but she made it better. Usually better meant that she added a few tablespoons of butter or her favorite herb; dill.

It’s not that Mom Mom isn’t a good cook. Hands down she makes the best pies I’ve ever eaten and we certainly love her Bum Stew and Green Bean Soup. But, we’re not sure whether or not to give her credit for some of her other recipes. For example, Mom Mom’s sister-in-law and rival, Aunt Jean, made delicious crab au gratin for us on many occasions. Mom Mom would ask her over and over for the recipe but Aunt Jean would not give it to her. For years, she bugged Aunt Jean for that recipe. Finally, Aunt Jean gave in and handed over the recipe. The first time Mom Mom made the crab dish for us, she asked, “ Didn’t mine come out better than Jean’s?” In unison we all answered, “Yes, Mom Mom yours is better.” If we didn’t agree, she would hound you into submission. The only way to enjoy the meal was agree that her version was better. After making the crab recipe over and over it became hers. Aunt Jean never again got credit for the crab au gratin recipe.

Maybe every family has their recipe divas, mine is no exception. I once found a Campbell Soup recipe for meatball stew which I made when my parents came over for dinner. They liked the meal very much and my mom asked me to write down the recipe for her. Much later, my cousin Richard went to visit my mom; he told me that she made this really great meatball stew. He asked her where she learned to make such a tasty dish and she said she couldn’t remember where she got the recipe since she’s been making it for years. I guess both me and the Campbell Soup Company will never get the credit for giving my mom the recipe.

I’m no exception. My mother taught me how to make clams and linguini in a white garlic butter sauce. Every time I make the dish everyone asks for the recipe. I even put the recipe on allrecipes.com and it’s received 5 star ratings from many reviewers. I never gave my mom credit for the recipe either. And, Mom Mom tells everyone that the clams and “lou-guini” recipe is hers! I don’t know if my mom was the originator of the recipe of if someone else taught her how to make the dish. So to honor my mom, here is her version of clams and linguini in a white sauce.

Clams and Linguini

Ingredients:
2 (6.5 ounce) cans minced clams, with juice
1/4 cup butter
1/2 cup vegetable oil
1/2 teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
1/4 tablespoon dried basil
1 (16 ounce) package linguini pasta

Directions:
1. Cook pasta according to package directions.
2. Meanwhile prepare the sauce. Combine clams with juice, butter or margarine, vegetable oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

What'd Ya Do With An Eggplant

Well, I have been without a job for a week now; so much for my never being out of work for more than a week comment. In keeping with my new mission of planning meals on a now a very tight budget, I thought of a question that one of the girls at the office asked when one of the salesmen brought in eggplants. “What’d ya do with an eggplant?”

My grandparents grew eggplants in the backyard garden. Gramma Rinaldi used eggplants in many different recipes. She used them in vegetable stews, minestrone soup, and just plain fried. Gramma taught me that the perfect eggplant is not the biggest one; it’s the medium size because the bigger ones are too seedy. At first, I wouldn’t eat eggplants because I didn’t like the seedy part. But after I took my private cooking classes in Gramma’s kitchen, I learned to appreciate the eggplant. Now, the first thing that comes to my mind when I see a nice sized purple eggplant is eggplant parmigiana. I always make sure to buy an extra one because it is just to tempting not to munch on them while they’re frying. I can make a meal out of just eating them during the frying stage of preparation, which would save a few bucks too.

Eggplant Parmigiana

Ingredients:

2 medium eggplants
4 eggs, beaten
2 cups bread crumbs
1/2 cup grated parmesan cheese
salt/pepper to taste
¼ tsp. Garlic Powder
Marinara sauce (preferably your own homemade sauce – or 1 jar of store bought sauce)
16 oz. mozzarella, sliced thin or thickly grated
olive oil for frying

Directions:

Slice eggplant into slices about 1/4" thick. Mix bread crumbs with grated cheese, salt/pepper and garlic powder. Dip eggplant in egg and then roll in bread crumb mixture. Fry until light brown. Drain on paper towel. In baking pan, put a layer of eggplant, sauce and mozzarella cheese, make layers until pan is full. Top with mozzarella, more grated parmesan cheese and sauce. Bake in 350 degree oven for 35 minutes until cheese melts.