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June 21, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Mr. Food 


Betty requested eggplant recipes other than eggplant parmesan in the 6/18 newsletter. Here is a favorite; it is great even if you omit the gravy/sauce.
Robbie IN

Stuffed Eggplant

3 medium eggplants
1 c. onions, chopped
1 c. green onions, chopped
1 c. minced celery
½ c. chopped bell peppers
1 clove minced garlic
salt and pepper to taste
3 Dashes of Tabasco Or hot sauce (optional)
1-1/2 c. white lump crab meat
1-1/2 c. raw diced shrimp, cleaned and deveined
3 c. seasoned bread crumbs
1 egg

Slice eggplants in half, scoop out the inside and boil until tender in salted water, reserving the shells. Sauté onions, parsley, celery and garlic until glazed. Then add shrimp and crab meat and cook over medium heat until shrimp have turned pink. Remove from heat and add the remaining ingredients.

Allow to cool, then stuff mixture into eggplant shells and bake 30 minutes. at 350º.

When ready to serve, top with mushroom-wine gravy, made as follows:
2 T. butter
2 T. flour
1 c. chicken bouillon
1 small can mushrooms
1/2 c. burgundy wine
salt and pepper to taste

Melt butter slowly in a heavy saucepan, stir in flour and cook over low heat, stirring constantly until brown. Then remove pan from heat and slowly add bouillon and drained mushrooms. Return to heat, allow to thicken and add wine just before serving.
Robbie IN
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Betty, here is an eggplant recipe that your friend might like. My family and friends love it.
It's and eggplant relish and is called:

Sicilian Eggplant Caponata

1 large eggplant
salt
olive oil
2 medium onions, chopped
2 garlic cloves, crushed
3 celery stalks, chopped
1 can (l lb.) Italian plum tomatoes
10 large green olives, quartered and pitted (buy the pitted ones or the ones with
the pimento in them.)
3 tablespoons pine nuts
1/4 cup capers
1/4 cupwine vinegar
2 tablespoons sugar

Wash eggplant. Do not peel. Cut into 1" cubes. Salt eggplant and place in a colander to drain for about an hour. Squeeze dry on paper towels.

Fry in heated olive oil till tender. Remove from pan and set aside. Saute onion, celery and garlic in same pan till tender. Add tomatoes, breaking them up with your hands. Cook for 10 min. Add eggplant, pine nuts, and capers. Mix. Heat vinegar in microwave and stir in sugar. Add to vegetable mixture. Cook for a few more minutes. Use as an appetizer with crackers or as a relish side dish.

If you try this, please let me know how you liked it.
Gay in L.I.
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Eggplant Tomato Pie

9" unbaked pie shell
3 c. cubed eggplant (1 eggplant is enough)
1 c. cheddar cheese, grated
1 c. mozzarella cheese, grated
1/4 c. onion, chopped
1/4 c. red pepper, chopped
1/4 c. butter
8 oz. tomato sauce

Preheat oven to 375°. Put pie shell in baking dish. Salt cubed eggplant and place in colander. After 10 minutes rinse and press eggplant. Saute chopped onion and pepper in 1/4 cup butter. Add tomato sauce. Bring to a boil and add eggplant. Simmer 15 minutes or longer until tender. Put 1/2 of mixture in pie shell. Cover with 1/2 of the cheddar and mozzarella cheese. Add the remaining eggplant mixture to the pie shell and cover with the remaining cheddar and mozzarella cheese. Bake for 30 - 40 minutes until bubbly and cheese is browned.
Sue in TX
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Zucchini and Egg Casserole

2-1/2 cups sliced zucchini
1-1/2 cups sliced onion
1 tablespoon oil
1 small eggplant, cut in 1-1/2 x 1/4 strips
1-1/2 cup chopped green bell pepper
2 cloves garlic, minced
1-1/2 teaspoon salt
1 teaspoons parsley flakes
1/2 teaspoon oregano leaves, crushed
1/4 teaspoon pepper
2 med. tomatoes, peeled and wedged
8 eggs

Cook zucchini and onion in oil in a large omelet pan on medium heat till lightly browned, 8 to 10 minutes, stirring frequently. Add eggplant, bell pepper, and garlic. Cover and cook 5 minutes. Stir in seasonings; top with tomato. Cover; cook just til tomatoes are soft, about 3 minutes. Spoon about 1 1/4 cup of mix into each of four proof bowls or baking dishes, 12 to 14 ounces each. Break and slip 2 eggs into each bowl on top of vegetable mix. Bake at 350° till whites are set and yolks are soft and creamy, about 20 minutes. Serves 4.
Sue in TX
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This is for Betty who wanted Eggplant recipes. from Abby in Atlanta

Stuffed Eggplant

6 medium egg plants
2 beef bullion cubes
1 cup water
Garlic powder
1 large onion chopped fine
Parsley flakes
8 ozs butter
1 tsp. salt
1 lb. crabmeat
1 hunk hard french bread cubed (2”X6”)
1 lb. shrimp
1 can mushrooms

Cut egg plant in half and scrape out pulp. Put pulp in sauce pan with bullion cubes and water, garlic powder and onions and let simmer about 30 mins. Add butter, salt, crabmeat and bread. Pour into eggplant shells and bake 45 mins at 350. Make a medium white sauce and when ready add shrimp and mushrooms and pour into shells and bake for 15 mins more.
Abby in Atlanta
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For Betty looking for eggplant recipes. I found this somewhere but do not remember where. I have others but they are in my head. I need to put them down on paper for you. I actually take par-boiled eggplant and saute' with onion then add seasoniong and shrimp and cook for approx 30 minutes and serve over rice. Yummy!

Eggplant and Shrimp Casserole

2 eggplants (peel cut and soak in salt water 30 minutes, then cook until done)
2 med. onions, chopped
1/2 cup celery, chopped
1 med. bell pepper, chopped
1/4 cup bread crumbs
2 eggs
1 tsp. lemon juice
Salt and pepper to taste
1/2 cup Romano cheese, grated
2 lbs. shrimp (cleaned and deveined)
2 strips bacon, fried and crumbled
Fry bacon. Remove and in the bacon drippings saute' the onion, celery, bell pepper, garlic. Add shrimp and cook for a few minutes. Mix all the ingredients together, reserving half the cheese. Place the mixture in a buttered casserole and add remaining cheese on top. Bake in 350F degree oven for 45 minutes.
Serves 6
Trudy in Slidell
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Batter Fried Eggplant

2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Lisa in TX
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Batter Oven Fried Eggplant

2 tablespoons plus 1/2 tsp.salt, divided
2 eggplants
2 cups fresh breadcrumbs
1/4 teaspoon freshly ground black pepper
Pinch of cayenne (optional)
2 teaspoons vegetable oil
2 eggs

In a large bowl dissolve 2 Tbsp. salt in 1 cup warm water. Add 3 quarts cold water. Set aside.

Trim eggplant and cut into ½-inch thick, 3- to 4-inch long sticks. Put in salt water, submerge with an upside-down plate, and let sit 30 minutes.

3.Meanwhile, in a medium bowl, combine breadcrumbs, remaining ½ tsp. salt, pepper, and cayenne, if you like. Add oil and use your fingers to work the oil into the breadcrumb mixture. Transfer to a large plate or shallow bowl. Set aside.
Karen in TX


This is for Betty and her friend this is delicious, I made it and everyone loved it even an older lady that had never tasted eggplant.
Enjoy Bill Dotson

Eggplant Lasagna Recipe
Yield: 10

A simple, delicious recipe for Eggplant Lasagna that you'll love.

2 eggplants, sliced about 1/4" thick
4 tablespoons olive oil
sea salt
fresh ground black pepper
1 recipe Simple Marinara Sauce
3 pounds ground beef or turkey, cooked and drained (optional)
1 15-ounce package whole Ricotta cheese
3 large eggs
1 cup grated Parmesan cheese
1-1/2 cups grated Mozzarella cheese

Preheat oven to 350 degrees Fahrenheit.
Slice eggplant into thin strips and place on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast in the oven until tender, about 10 minutes.
Prepare marinara sauce, including meat if preferred.

Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese.

Bake until bubbly, about 30 minutes.
Bill Dotson
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Click Here for Simple Marinara Sauce Recipe


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Bev in Ga.
June 20 newsletter you wanted to know about the sugar free cake mix. We get it at Wal-Mart. It cost under $2. Hope you can find it. If not, I would ask if they can start stocking the sugar free cake mix.
Shirley in MS


Nancy
This is for Linda who requested no flour cookies. My daughter gave this recipe to me years ago. Many raves whenever I give to friends.

Peanut Butter Cookie

1 cup peanut Butter
1cup sugar
1 egg
1 teaspoon vanilla

Mix all ingredients. Make balls from the mi. Flatten , make balls, flatten, bake at
350° for 8-10 minutes…

Time may be need to be increased depending on size. might be more…depends on size, mine took 14-17 minutes, but I used a 1-1/2 Tablespoon cookie scoop.
Judy
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This is for Bev in GA. Pillsbury makes a chocolate and a yellow "no sugar added" cake. You will find that many desserts can be made with the yellow cake mix, just as you would use a regular one.
Sandy in Iowa


Hi Nancy,
In the 6/15 N/L, Margaret from Tulsa submitted a link for Bacon Bites for Dogs. I was not able to access that page, and it appears it is from the 4/17/07 N/L. Would there be any way for you to reprint it in a current N/L?

I am certain Cassie, my Shih-Tzu and I would be most grateful.

Thanks and slurps from Cassie, Artemis in NYC


Robbie's Gluten Free Cookies
Here are two gluten free cookie recipes for Linda (6/18 newsletter). I have additional recipes I will send, depending on what other readers submit.
Robbie IN

No Flour Peanut Butter Cookies

1 cup Gluten free peanut butter, creamy or crunchy
1 cup white sugar or sugar substitute
1 egg, beaten
1 tsp gluten free vanilla

Mix all together. Roll in small balls. (If dough is too soft refrigerate for a while before rolling into balls.) Place on ungreased cookie sheet. Mark with fork or press walnut half, cherry, chocolate star or raisins on top. Bake 10 to 12 minutes at 325°. Makes about 3 dozen cookies.
Robbie In


Fudge Brownies Gluten Free

1 cup water
1/2 cup corn margarine
1/2 cup uncooked Cream of Rice hot cereal
1 egg or 1/4 cup free egg product
1 teaspoon GF vanilla*
1 cup sugar
3 Tablespoon unsweetened cocoa
1 teaspoon GF baking powder*
1/4 cup walnuts (optional)

Preheat oven to 350°F.

In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal and cook for 1 minute. Remove the pan from the heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg product and vanilla.

In a medium bowl, combine the sugar, cocoa, and baking powder. Stir in the cereal mixture until well blended. Stir in the nuts, if desired. Spread the mixture evenly in a greased 8 x 8 x 2 inch baking pan.

Bake for 40-50 minutes. Cool and cut into 2-inch squares (This recipe can be doubled and baked in a 9 x 13 inch pan.).

* If you do not have to be governed by GF products just use the regular vanilla and baking powder.
Robbie IN
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Cheesy Biscuit Lasagna

1 lb Italian Sausage
1 jar (28 oz) spaghetti sauce
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp pepper
1 can (12 oz) Pillsbury Grands Jr. Golden Homestyle Buttermilk Biscuits
1 cup shredded mozzarella cheese
1/2 cup cottage cheese
1 Tbsp parsley flakes
1/2 tsp dried basil leaves
3 Tbsp grated Parmesan cheese

Preheat oven to 400.
In 10-inch skillet, cook Italian sausage; drain fat. Stir in pasta sauce, garlic powder, Italian seasoning and pepper. Reduce heat; cover and simmer 10 minutes.

Separate dough into 10 biscuits. Press each biscuit into a 4-inch round. In small bowl, mix mozzarella cheese, cottage cheese, parsley flakes, and basil.

Place about 2 tablespoons cheese mixture on each flattened biscuit. Fold dough in half over filling; press edges with fork to seal.

Pour meat sauce into a lightly greased 9x13-inch pan. Arrange prepared biscuits on top on sauce. Sprinkle biscuits with Parmesan cheese.

Bake 15 to 18 minutes or until biscuits are golden brown.
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Creamy Jalapeno Sauce

1/4 cup mayonnaise
2 teaspoons canned sliced jalapeños, minced (nacho slices)
2 teaspoons juice from jalapeño can
3/4 teaspoon granular Splenda or equivalent liquid Splenda
1/2 teaspoon paprika
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
Dash salt, optional

Mix all of the ingredients and chill to allow flavors to develop. Serve over burgers or chicken, etc.

Makes about 1/4 cup
Do not freeze

Per Tablespoon: 103 Calories; 11g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per Batch: 414 Calories; 45g Fat; trace Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Bill, Alb
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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