Nora got me hooked on this every Christmas with my wife’s family.
1 lb. bulk or link sausage: crumbled, browned & drained (double this amount for bacon)
6 slices white bread: remove crust, dice
2 cups milk
4 eggs, beaten
1 tsp dry mustard
1 tsp salt
1/4 lb. grated American or cheddar
Mix all of the above and refrigerate 12 hours, or overnight. Pour into greased 8×12 or 9×13. Cover with foil and bake in pre-heated oven at 325°F for one hour. Remove foil and continue to bake 15 minutes.
Gabe’s grampa smuggled this recipe into the U.S. from Syria via Cuba back in the day.
1 19oz can of chick peas, or two of the smaller European-sized cans of chick peas (a.k.a. garbanzo beans, a.k.a. ceci beans, a.k.a. Kichererbsen
One Teaspoon of salt
Three tablespoons of Sesame Tahini (Ground Sesame Seeds in Olive Oil)
Four or five cloves of peeled garlic (you can use fresh garlic or minced in a jar)
Five tablespoons of Lemon Juice
1. Drain the chick peas and save the juice.
2. Dump everything else into the blender
3. Start blending and slowly add chick pea juice until you get the viscosity you like (we used about half of the juice we drained).
Note: we used 3 heaping teaspoons of minced garlic in our batch and it was strong enough for us.
We had some leftover minced parsley and threw that on there with a little olive oil and a dusting of Spanish pimentón (smoked paprika).