Recipes by Lloyd Nolan: Gasthaus Salad; Lamb-Eggplant Bake

Lloyd Nolan's Gasthaus Salad

Celery root:
1 1/2 lbs. knob celery
Boiling salted water
3 tbsps. olive oil
5 tbsps. white vinegar (or 1/2 water, 1/2 lemon juice)
Minced fresh parsley
1 tsp. salt
1/3 cup beef stock
Freshly ground pepper to taste
Thinly sliced pickled beets (cut with serrated edge)

1. Wash and peel celery root; cut into thin strips. Cover with boiling salted water. Cook until barely tender (about 4 minutes). Drain and cool.

2. Combine oil, vinegar, salt, pepper and stock; mix well, pour over celery in glass bowl. Chill 1 hour. Drain celery. Serve on glass plate with beets. Garnish with parsley. Serve with roast pork or schnitzel. Serves 4.

Thoughts: Celery root, popular in Europe as a winter vegetable (braised, casseroled, etc.), deserves to be seen more in the U.S. The cooked, then chilled julienne strips make an excellent hors d'oeuvre coated with a mustard-flavored mayonnaise dressing, served with hard-cooked eggs, garnished with fresh parsley or dill.

Lloyd Nolan's Lamb-Eggplant Bake

2 1/2 cups cooked, cubed lamb
1 small eggplant, cut in 1-inch cubes
1/4 cup minced yellow onion
1 small green pepper, sliced
2 ripe tomatoes, peeled and chopped
Hint of garlic (few drops pressed garlic)
1/2 tsp. salt
1/2 tsp. paprika
Freshly ground pepper to taste
About 1 cup leftover lamb gravy (or white sauce thickened with arrowroot) about 1/3 cup white wine (or 1/2 lemon, squeezed)
Buttered crumbs: (made with 1 cup bread crumbs, 1/4 cup grated Parmesan cheese, 2 tbsps. butter, salt and pepper to taste)

1. Grease baking dish. Combine all the ingredients in casserole, except gravy, wine (or lemon juice) and bread crumbs. Mix well.

2. Dilute gravy (or white sauce) with wine (or lemon juice); season with additional salt and pepper to taste. Mix gravy with ingredients in casserole. Top with buttered crumbs. Bake in preheated 375 degrees F. oven 45 minutes (or until eggplant is done). Serve alone or with rice and a crisp green salad. Serves 6.