Like many others, I was initially drawn into the Music Department because of my piano lessons with Arlene, and continued with the concentration in part to study with her as much as possible. The level of thoughtfulness and intentionality she insisted on certainly transformed my relationship with music. I will always remember the energy and good humor with which she approached life, and treasure her inexhaustible kindness and support.
Arlene contributed a recipe to my wedding cookbook that I’ve included below, along with some of her notes. Lisa and I have made this several times, and we hope that you’ll find this as tasty as we do.
Hungarian Vegetables
“Served by my aunt when we were first married. It remains a family favorite. Makes a big casserole—I have to make it every big occasion.” – Arlene Cole
Ingredients (you can alter vegetables and amounts depending on what you like):
- 1 potato, diced
- 1 zucchini, sliced
- ½ eggplant, diced
- 4 tomatoes, sliced (you may need more depending on the size of your casserole dish)
- ½ cup peas
- 2 small carrots, diced
- 2 tbsp parsley
- 1 ¾ cups sharp cheddar, jack, or mozzarella cheese
- ⅓ cup olive oil
- 1-2 tsp salt
- 1 tsp Tabasco
- 1 tsp pepper
- ⅓ cup rice
- ½ cup water
Instructions:
- Preheat the oven to 350 degrees Fahrenheit
- Combine the ingredients except for the cheese and tomato
- Line the bottom of a casserole dish with half of the tomatoes
- Put combined ingredients on top
- On top of that put other half of tomatoes
- Cover with lid and bake for 1 hour 45 minutes to 2 hours
- Uncover and sprinkle cheese on top. Let cheese melt.
Ivan Tan ’09