My grandmother Margaret Bregman passed away last month. She died on her 90th birthday, the last day of Passover. My grandmother’s love found its way to everything from animals and children, to Judaism, and above all else, to her family and friends.
My grandmother was an interesting person. She was intuitive, compassionate and opinionated, sharing her opinions with everyone. I never had to ask for them — she provided them generously. Her world was divided into two parts, Jewish and not Jewish.
My grandma inspired in me a love and respect for all things Jewish, as well as Dear Abby, Trident sugarless gum, recycling and composting. Grandma was the original recycler, reusing plastic produce bags at the grocery store, rinsing out cardboard milk cartons to use for holding compost, and reusing twisty-ties until the paper came off the wires. This was in the 1970s, when the rest of America was contributing to the landfill.
She never saw a piece of litter that she didn’t pick up. She saved almost everything and wasted nothing. Food scraps became compost, which fertilized the most delicious cherry tomatoes. All gift wrap, ribbons, bags and boxes were carefully saved and reused. Old linens and towels became donations to the animal shelter.
When a Jewish woman dies we say “zichrona livracha” — may her memory be a blessing. I am very blessed by the love that she gave me, and I remember her not only when I say Kaddish, but each time I reuse a plastic bag or read Dear Abby.
I honor Grandma Margaret’s memory with tuna noodle casserole, one of her best dishes. She also loved cookies — chocolate chip, which she called Toll House, and peanut butter were her favorites.
Margaret Bregman’s Tuna Noodle Casserole
Serves 8
4 oz. unsalted butter
4 Tbs. flour
2 1⁄2 cups milk
1 tsp. fine sea salt
1⁄2 tsp. black pepper
1 large can (12 oz.) albacore tuna, packed in water
4 oz. grated (not shredded) Parmesan cheese
2 cups frozen peas
12 oz. egg noodles, cooked according to package directions and drained
Hungarian paprika
Melt the butter in a medium saucepan. Stir in the flour, and cook for a couple minutes, until the flour is lightly browned. Pour in the milk, and cook the sauce, stirring frequently for about 10 minutes or until thickened. Add in salt and pepper, tuna, cheese and peas.
In a large bowl, toss the tuna sauce with the cooked egg noodles. Pour the mixture into an oven-safe baking dish and sprinkle the top with the paprika. Cover with foil, and bake in a pre-heated 375-degree oven for 20 minutes, or until heated through. Serve warm.
Peanut Butter Cookies
Makes 4 dozen
1⁄2 cup peanut butter
4 oz. unsalted butter
1⁄2 cup sugar
1⁄2 cup brown sugar
2 eggs
2 tsp. vanilla extract
1 cup flour
1⁄2 tsp. baking soda
1⁄4 tsp. salt
Cream the peanut butter, butter and sugars until very fluffy. Beat in the eggs and vanilla until blended; combine the flour, salt and baking soda and add to the peanut butter and egg mixture. Allow the dough to chill for at least 1 hour.
Roll the dough into 1-inch balls and place them 1 inch apart on a cookie sheet. Flatten the balls with a fork, criss-cross style. Bake in a 375-degree oven for 8 to 10 minutes.
Rebecca Ets-Hokin is a certified culinary professional. Visit her Web site at www.GoRebecca.com. She can be reached at [email protected].