Taking lessons from my grandmother, Lebanese style

A Lebanese grandmother, a strong-willed widow who raised six children, taught Carol Tull the importance of independence, frugality and fresh food.

Raised on the South Side of Chicago, Carol walked the four blocks to her grandmother's "big old bungalow" nearly every day, soaking up life lessons as she munched homemade breads, stuffed grape leaves and fresh vegetables grown on the empty lot next door.

"She always had something in the refrigerator to eat," says Carol, one of three children. "She would pull out the whole refrigerator for us, or tell us to go ahead and help ourselves.

"She baked constantly; her kitchen was always a flour mess."

Carol's grandmother supported her family through hard work, careful budgeting and without government aid.

"I always considered her the 'first women's libber,'" says Carol, a real estate agent for Coldwell Banker's Schaumburg office. "I'm very independent, too."

Wasting food was unimaginable back then, and though Carol and her husband, Bob, enjoy a more comfortable lifestyle, Carol can't waste anything either.

"I plan my menu for the week and only buy what I need," says Carol, who calculates amounts carefully. "If anything is left over, which is very rare, I freeze it or we eat it for lunch."

By the end of the week the refrigerator is cleared out.

Planning ahead cuts down on shopping, too - Carol goes once a week - and it makes dinner prep much easier at close of business.

One recent week's plan included beef stroganoff, lemon chicken with a side of pasta with broccoli and pesto sauce; Greek-style pork chops with couscous and fresh green beans and a homemade frozen meatloaf for the evening after her foot surgery.

"If I'm going to be gone, I make easy stuff for my husband to heat up," says Carol. "We eat out maybe once a week."

Lebanese dishes are on the menu often for weekday meals and entertaining. Her grandmother didn't have written recipes, so Carol worked hard to re-create them.

"I knew what the flavors were and the ingredients she used, so I just did it by trial and error," says Carol.

Fattoush, a salad made with pita bread, is "one of everyone's favorites." Carol preps the lettuce, vegetables and dressing in advance so she can toss everything together after a round of golf with the Schaumburg Senior Gold League.

Lamb outflanks beef in her kitchen. She layers cubes of lamb and eggplant in a casserole topped with an eggy white sauce. To simplify the prep work, Carol buys boneless leg of lamb.

Lebanese Rice, an easy side dish, works with a variety of main dishes.

We make no claims about the longevity-promoting benefits of these dishes, especially the casserole with its full cup of shortening. But Carol's grandmother lived to 92, so you never know.

Eggplant Casserole

1 tablespoon olive oil

1 pound diced leg of lamb (see note)

1 can (15 ounces) diced tomatoes

1 large eggplant

1 small onion, chopped

salt and pepper to taste

Topping

1 cup shortening

1 cup flour

1 cup water (about)

3 eggs

1 teaspoon salt

1 teaspoon black pepper

Heat oven to 350 degrees. Grease a baking sheet.

In a large skillet, saute heat olive oil; add lamb and onion and cook until meat is done. Add diced tomatoes and simmer about 10 minutes. Season to taste. Set meat mixture aside.

Peel and cut eggplant into ⅛-inch slices; place on baking sheet and cook about 15 minutes or until tender.

For the topping: Melt shortening in saucepan, blend in flour with wooden spoon. Add water gradually, stirring constantly.

In separate bowl beat eggs slightly and add slowly to hot mixture, stirring constantly. Add salt and pepper, cook over low heat 20-30 minutes until smooth and thick. To assemble: Layer half the eggplant in 9-inch baking dish, top with all meat mixture; finish with remaining eggplant. Pour topping over casserole and bake for about 1 hour or until surface is light golden brown.

Serves four.

Cook's note: Use boneless leg of lamb; it is easier to cut.

Nutrition values per serving: 880 calories, 61 g fat (16 g saturated), 40 g carbohydrates, 7 g fiber, 34 g protein, 230 mg cholesterol, 1540 mg sodium.

Fattoush -- Bread Salad

6-8 ounces white pita bread

-¾ iceberg head lettuce

¼ bunch fresh parsley, chopped

2 tomatoes, chopped

1 cucumber, chopped

1 medium green pepper, chopped

1 bunch green onions, sliced

1 tablespoon dry mint

l teaspoon black pepper

2 large cloves garlic

2 teaspoons salt

2 lemons, juiced

2 tablespoon olive oil

Place pita uncovered in cold oven overnight to dry. It should be completely dry and hard.

Tear lettuce into bite-size pieces and put in large bowl. Add parsley, tomatoes, cucumber, green pepper, onions, mint and black pepper. Break pita into bite-size pieces and add to salad.

In small bowl, mash the garlic with the salt, add lemon juice and olive oil. Drizzle over salad and toss.

Serves six to eight.

Nutrition values per serving: 140 calories, 4 g fat (0.5 g saturated), 23 g carbohydrates, 3 g fiber, 4 g protein, 0 cholesterol, 740 mg sodium.

Lebanese Rice

1 tablespoon vegetable shortening

8 ounces vermicelli, broken into short pieces

¾ cup extra long grain white rice

3 cups boiling water

2 tablespoon butter

2 teaspoons salt

Heat shortening in large skillet and sauté vermicelli until medium brown; add rice. Pour in enough boiling water to cover rice by at least ¼ inch. Stir in butter and salt. Cover and simmer about 20 minutes or until rice is tender and water is absorbed.

Serves four.