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August 3, 2013
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Eggplant Recipes


Here are 3 more recipes; Shrimp Stuffed Eggplant, Shrimp Eggplant Casserole and Bayou Bend Chicken Salad (the latter uses grapes.)

Shrimp Stuffed Eggplant

6 medium sized eggplants
1/2 cup shortening
1 medium onion, chopped finely
1 clove garlic
1 cup finely minced (or ground) shrimp
1/2 bell pepper, chopped
3 slices stale French bread soaked in water and squeezed dry)
(or 1 cup seasoned French bread crumbs)
Salt, pepper and cayenne to taste
Seasoned bread crumbs for topping

Cut 3 eggplants in half. Scoop pulp from shells of those 3. Peel the other 3, cut into pieces; put all pulp into boiling water and boil until tender, not mushy. Put the 6 shells in the pot while the pulp is boiling (about 6 minutes). Remove carefully so the shells do not break.

Fry in 1/4 cup shortening; 1 cup ground or minced shrimp for a few minutes until pink. Add onion, bell pepper and garlic. Let cook about 5 minutes, stirring often.

Drain eggplant pulps in fine mesh strainer and add to mixture. Add the 3 slices of stale French bread, or the crumbs. Season to taste with salt, black pepper and cayenne. Stir often and cook on low heat until all the water has evaporated. Fill eggplant shells with cooked mixture. Put into aluminum pan or Pyrex dish. Sprinkle with seasoned bread crumbs and bake at 350 degrees until lightly brown. Serve warm.
From the “Destrehan Plantation Cookbook”.
Jody in Spring, Texas
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Jody's Shrimp Eggplant Casserole
(my own recipe)

1 medium eggplant, peeled, diced and soaked in salted water until ready to cook then thoroughly drained.
1-2 pounds peeled raw shrimp
1 onion, minced
1 sweet red pepper, diced small
4 ribs (lower third of stalk) celery plus the leaves, small dice
1/4 to 1/2 cup chopped fresh parsley
1 bunch green onion, chopped. Use all the white bulb and some of the green above.
3 cloves garlic, minced or mashed
Olive oil and butter
1 16 oz. can original stewed tomatoes, drain and reserve liquid, cut up large chunks
Fresh thyme or 1/2 tsp. dried
2 bay leaves
3/4 cup seasoned dry bread crumbs, divided
(1 or 2 cans of Progresso Caponata Eggplant Appetizer, if available)
1/2 to 3/4 cup heavy cream

Saute onion in oil and butter (1/2 and 1/2, the oil keeps the butter from burning) until translucent. Add celery, red pepper, garlic, bay leaves and parsley. Cook over low to moderate heat until tender and much of the liquid had evaporated (about 15 minutes) stirring frequently. Add shrimp and cook 5 minutes. Add drained stewed tomatoes and Caponata and thyme. Remove bay leaves. Add I/2 cup heavy cream and incorporate then add ½ cup seasoned breadcrumbs and mix gently. (Add more cream if too dry, or some of the reserved tomato liquid) Put into greased casserole, sprinkle with remaining ¼ cup crumbs. Bake in 350 degree oven for 45 minutes. This can also be used to stuff pre-boiled eggplant shells or green peppers.
Jody in Spring, Texas
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Eggplant Casserole

2 lbs. (two med.) eggplant, peeled
3 c. tomato sauce (three 8 oz. cans)
1/8 tsp. pepper
1/4 tsp. salt
1/2 tsp. garlic salt
1 1/2 tsp. Italian seasoning
1/2 c. onion, chopped
1 c. ricotta cheese
2 c. Monterey Jack cheese, shredded
1/4 c. grated Parmesan cheese
1/3 c. soft bread crumbs
1 tsp. butter, melted

Cut eggplant into 1 1/2 inch cubes. Parboil eggplant in salted, boiling water until just tender, about 5 to 10 minutes. Drain well. Mix together tomato sauce, pepper, salt, garlic, Italian seasoning, and onion. Spoon thin layer of sauce mixture in bottom of 3-quart casserole. Top with eggplant. Spread ricotta cheese over eggplant. Top with remaining sauce mixture, Monterey Jack cheese, and Parmesan cheese. Mix together bread crumbs and butter. Sprinkle over Parmesan cheese. Bake in moderate oven (350 degrees) for 45 minutes.
Makes 6 to 8 servings.
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Eggplant Casserole #2

1 med. eggplant
20 Saltines, crushed
1/4 lb. longhorn cheese, grated
1/2 onion, chopped
1 can cream of mushroom soup
1 egg

Peel and cube eggplant and boil with onion until tender, about 5 minutes; drain. Mix Saltines, egg and soup with eggplant and 1/2 of grated cheese. Put in small buttered dish. Put remaining cheese on top and bake at 350 degrees, about 45 minutes.
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Eggplant Dressing

2 med. eggplant (cook, drain and mash)
1 bell pepper (chopped)
1 lb. ground meat
1 c. cracker crumbs
2 beaten eggs
1 c. chopped celery
1 c. chopped onions
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. cooking oil
2 c. cooked rice

Bake in 2 quart casserole dish. Cook celery, onion and chopped bell pepper. Cook until soft. Add eggplant and rice. Brown ground meat in cooking oil. Drain, then add softened celery, onions and bell pepper to the drained, ground meat. Mix all ingredients and put in casserole dish. Bake at 350 degrees for 30 minutes.
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Fried Breaded Sliced Eggplant

1 small eggplant
3/4 cup fine fresh bread crumbs
1/4 cup water
4 tablespoons vegetable oil
1 egg
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
Flour for dredging

Cut eggplant in 1/2 inch thick slices; set aside. Combine bread crumbs and cheese. Mix egg, water, salt, and pepper. Dip eggplant in flour; remove excess. Dip in egg mixture. Remove excess; dip in cheese-bread crumb mixture. Pat slices firmly so they are evenly coated. Fry in hot oil until golden brown on both sides. Drain on paper towels.
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Scalloped Eggplant

1-1/2 lbs. eggplant
32 oz. tomatoes, canned, peeled
1/4 lb. onion, diced fine
3 oz. bread, crust trimmed
1/2 oz. sugar
1 tsp. salt
1/4 tsp. pepper, white, freshly ground
1 pinch basil, dried
1 pinch oregano, dried
1 oz. bread or cracker crumbs
1 oz. Parmesan cheese
1 oz. butter, melted

Wash and peel eggplant. Cut into 1/2 inch cubes and cook in boiling salted water until tender (about 10 minutes). Drain well. Drain the tomatoes and reserve half of the juice. Saute onions in olive oil. Toast the bread and cut into 1/4 inch cubes. Place tomatoes, reserved juice from tomatoes, sugar, salt and pepper into a saucepan and bring to a boil. Combine toasted bread cubes and onions and mix well. Add bread and onion mixture to tomato mixture and place into greased baking dish. Add eggplant and mix well. Sprinkle basil, oregano, bread or cracker crumbs, and Parmesan cheese on top. Drizzle with melted butter and bake in oven at 375 degrees for 30-40 minutes, until top is well browned.
Serves: 6.
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Mr. Food


This chicken salad recipe is served very often at luncheons here in Houston. It is said to have been a favorite recipe of Ima Hogg’s and often served at Bayou Bend High Teas.

Bayou Bend Chicken Salad

4 chicken breasts, cooked and diced (I usually use a whole, boned and skinned chicken)
2 cups cooked wild rice (I often use a mixture of white and wild rice)
1 cup each; green seedless grapes, cut in half
celery, diced small
apples, diced small. Peeled and cored first
slivered almonds of cashews
1/2 cup Hellman’s or other good mayonnaise or more to taste
1 tablespoon Mango Chutney (I use “Major Grey’s”) or more to taste
2 tablespoons Soy sauce
2 - 3 teaspoons Curry powder dissolved in 2 tablespoons hot water

In a large bowl, combine chicken, grapes, celery, apples and nuts. Add mayonnaise and stir gently. Mix chutney, soy sauce and curry. Adjust seasoning to taste and chill at least 2 hours. (I have used white rice for wild. Used more rice to stretch the dish; substituted diced cucumber for apples or plumped raisins for grapes.
Jody in Spring, Texas)
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A quick refreshing fruit salad. A good side dish for your next cookout.

Creamy Fruit Salad

3 tbsp. sugar
1 pkg. (8 oz.) cream cheese, softened
1 can (20 oz.) crushed pineapple
1/2 cup maraschino cherries, cut up
1/2 cup chopped nuts
1 container (8 oz.) frozen whipped topping, thawed

Drain pineapple, reserving 1/4 cup of the juice. Whip cream cheese until fluffy and gradually beat in sugar. Beat in reserved pineapple juice. Stir in cherries, nuts and drained pineapple. Fold in whipped topping. Cover and refrigerator overnight before serving.
Judy (in Alaska)
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This bean dish is a snap to make in the microwave

Southwest Chili

1 lb. lean ground beef
1/2 lb. pork sausage
1 medium onion, diced
1 small green pepper, diced
1 clove garlic, minced
1 can (28 oz.) diced tomatoes
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. cayenne pepper
(I used regular black pepper)
1/8 tsp. cinnamon
1 can (20 oz.) red kidney beans, drained
(I use the small red beans)

In 3 quart microwave safe casserole, crumble the meats and cook on high power (100%) for 6 to 7 minutes, or until meat has browned, stirring once. With fork, break up meat. Add onions, green pepper and garlic. Cover and cook on high heat 2 to 3 minutes. Stir in remaining ingredients. Cook, covered, on high heat for 10 minutes, stirring after 5 minutes. Makes 6 servings.
Judy (in Alaska)
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This is such a yummy pie, that is quick to put together, and if don't want to take the time, or is too warm to bake your own crust, can use a
refrigerated, or frozen 9 inch pie crust, and bake according to directions.

Cherry Berry Pie

1 baked 9 inch pie crust
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 tsp. vanilla
1/2 tsp. grated lemon peel
1 pint (2 cups) fresh whole strawberries
1 can (21 oz.) cherry pie filling
1/4 tsp. almond extract added to pie filling, if desired
Whipped cream or topping, if desired

Beat together well the cream cheese, sugar, vanilla and lemon peel. Spread over baked and cooled pie crust. Lightly press whole strawberries into the cream cheese mixture. Add almond extract to pie filling, if desired and spoon filling on top. Chill several hours before serving. Store leftovers in refrigerator. Top with spoon of whipped cream, or topping, if desired.
Serves 8
Judy (in Alaska)
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This is for Marcie WI. You could use Pina Colada rum in this recipe instead of coconut rum. I believe this is from a March 2011 newsletter.
Robbie IN

Pina Colada Bunt Cake

1 (18.25 ounce) package pineapple cake mix
1 (3.5 ounce) package instant coconut pudding mix
1 (14 ounce) can cream of coconut
1/2 cup coconut rum OR 1/2 c. water w/one T rum extract
(Note: you can use juice drained from pineapple instead of water)
1/3 cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple, drained, juice reserved
2 tablespoons rum or 1 T rum extract
1/2 c or more shredded coconut
1/3 reserved pineapple juice
1/2 cup coconut, toasted (optional)*
1/3 – 1/2 c powdered sugar (optional)*

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch fluted or tube pan.

In large mixing bowl, combine cake mix, pudding mix, 1/2 cup only coconut creme, 1/2 cup rum, oil, pineapple juice and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple and coconut. Pour into prepared pan.

Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.

Combine remaining coconut creme and 2 tablespoons of rum (or add extract to coconut cream). Slowly spoon over the cake. If desired, top with toasted coconut.

Chill thoroughly. Store in refrigerator.

*I added about 3 tablespoons of pineapple preserves (could use pineapple ice cream topping) and about 1/3 cup of powdered sugar to the coconut cream and extract. Whisk until smooth and spoon over cake. Top with toasted coconut, if desired.
Doris
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Nancy and all, I have had some trouble the last year as some of you people have known. Will I found out the end of May of this year that I had a ganglion cyst near my ankle bone. And a few weeks before that I also found out that I was going to need a hip replacement. I had them both done at the same time and yes I could walk on my foot the day of the operation on it. I have been home a week from recovery and it feels great. Still using the walker and can leave home to go to Church along with out to lunch, doctors appointments and hair appointments. It hurt so much this past year that I didn't want to do anything that caused me to be in pain. Climbing stairs and just plain walking was so hard that most of the time I just sat. Now I climb our stairs and get in and out of the suburban with no trouble and walk outside. Just thought that you all might wonder why I had not been on line for some time.

I now need to get caught up in reading the newsletters. It will take sometime but I will be doing it very soon.

Everyone have a great day. Nancy and associates take care, stay safe and comfortable.
Susie Indy


Marcie in Wisconsin requested recipes using yogurt or cream cheese. I have many that fit this category, so if you can be more specific it would be helpful. Do you want recipes in all categories, or specific ones, such as main dishes, appetizers, muffins, dips, desserts, etc?
Robbie IN

Woman of the Year Lemon Muffins

2-1/4 c. flour
1 c. sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1 c. plain yogurt
3 egg whites
1 stick butter, melted
Grated lemon peel from 2 lemons
Juice of 1 lemon (approx. 2-1/2 tbsp.)
2 tsp. poppy seeds (optional)

Mix all dry ingredients together, then add remaining ingredients and stir just until mixed. Fill muffin tins 2/3 full and sprinkle each with approximately 1/8 tsp. sugar. Bake in 350 degree oven 20-25 minutes. Do not overbake. Makes 12- 15 muffins.
Robbie IN
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Gyros Greek Sandwich

1 lb. ground lamb or beef
2 tbsp. water
1 tbsp. lemon juice
salt and pepper to taste
1 tsp. ground cumin
1 tsp. oregano
pepper
2 cloves garlic, crushed
1 sm. onion, chopped, about 1/4 c.
2 tbsp. vegetable oil
4 pita breads, 6 inch diameter
2 c. shredded lettuce
1/2 c. plain yogurt, or 1/2 c. sour cream
1 tbsp. snipped mint or 2 tsp. dried mint leaves
1 tsp. sugar
1 sm. cucumber, peeled and chopped, about 3/4 c.
1 med. tomato, chopped

Mix ground lamb or beef, water, lemon juice, salt, cumin, oregano, pepper, garlic, and onion. Shape into 4 thin patties. Cook patties in oil over medium heat, turning frequently until done, 10-12 minutes. Split each bread half way around with knife; separate to form pocket. (If preferred, you can just fold pita bread, taco form to hold filling.) Place patty in bread; top with lettuce. Mix yogurt, mint and sugar. Stir in cucumber. Spoon onto lettuce; top with tomato.
Makes 4 sandwiches.
Robbie IN 
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Lubbock, Texas 79499


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