Both of my parents grew up on Texas farms. My dad’s family had a farm in the Abbott area. In fact, he went to school with Willie Nelson. Although Wilson is a few years older, my dad remembers him and his sister performing in school talent shows. He has other fond memories of the farm where he and his five brothers and sisters grew up.
One of the most surprising things to me is how he talks about having creamed turnips for dinner. He just loved them. What he leaves out is that at times, it was probably all they had. Yet he always smiles when he remembers how good they were. I like turnips, but I prefer them roasted with olive oil, garlic, herbs, salt and pepper.
My mother grew up on a small farm in Westphalia, south of Waco. Her daddy died when she was 14, leaving her mother and four children to work the farm. Since my mom was the oldest and the youngest were very small, she remembers it as hard work in a harsh environment.
Meat on their table was a rarity. Vegetables from the garden, eggs and perhaps some milk from the cow were the common fare. In fact, during winter months, a scrambled egg was breakfast, lunch and dinner.
Growing up, I was taught to appreciate whatever my mother made for dinner. She is a terrific cook and I don’t remember refusing to eat anything she made. Although I never really liked it when she cooked liver, you can bet I ate it without a word of complaint.
Currently, children seem to gripe about what they are served and I have trouble understanding it. Sometimes I think they don’t know what it means to be hungry. Anyway, the next two recipes are tasty main dishes commonly found on a farm table. Since modern-day dinners usually include meat, they also make great side dishes.
Egg and Onion Casserole
1 large sweet onion, coarsely chopped
3 Tbsp. olive oil, divided
5 slices of leftover bread, 1” thick
1 cup bread crumbs
1/2 cup grated cheese, Swiss or white cheddar
3 Tbsp. flour
1 Tbsp. butter
1 cup chicken broth
1 cup milk
1/2 tsp. salt
1/4 tsp. black pepper
6 hard boiled eggs, sliced
Sauté the onion in a Tbsp. of olive oil until soft and beginning to turn brown. Remove from the skillet. Make a white sauce by heating 2 Tbsp. of olive oil butter, flour, broth and milk. Stir until thickened and add salt and pepper. Set aside.
Fit bread slices into a 9×9″ baking dish. Brush with a little more olive oil. Spoon about 1/3 of the white sauce over the bread. Arrange the onions over the bread and then layer the eggs. Pour on the remaining sauce and spread evenly.
Mix the cheese with the bread crumbs and scatter over the top. Bake in a 350-degree oven until bubbly and the topping browns. Let sit for about 20 minutes before serving. It also reheats well.
Eggplant Casserole
1 eggplant, cubed
1/2 cup bell pepper, diced
1/2 cup onion, chopped
1 rib celery, chopped
1 garlic clove, minced
1 Tbsp. olive oil
2 cups crumbled cornbread
14.5-oz. can diced tomatoes
1/4 cup fresh parsley, chopped
1 tsp. each thyme and oregano
1/2 tsp. salt
1/4 tsp. black pepper
8 oz. cheese, grated and divided
2 eggs, beaten
1/4 cup broth or water
Prepare a 2-1/2 quart casserole with cooking spray. Bring two quarts salted water to a boil. Add eggplant and simmer until soft. (Squash could be substituted for eggplant.) Drain well.
Sauté the next four ingredients in the olive oil until soft. Scatter the herbs over the crumbled cornbread. Toss in the sautéed vegetables. Add salt and pepper. Stir in eggplant, tomatoes and half the cheese. Stir eggs into the broth or water and pour over the mixture. Stir to combine. The casserole should be moist, but not soggy.
Place into the prepared dish and bake for 40 minutes in a 375-degree oven. Remove from the oven and scatter the remaining cheese on top. Return to the oven and heat until the cheese melts and is slightly brown.