Eggplant Creole
1 med. eggplant
1 tsp. salt
2 sm. onions, finely chopped
1 T. brown sugar
3 to 4 T. margarine
1 lb. can stewed tomatoes
3 T. flour
Ritz crackers, buttered and crumbled
Peel and dice eggplant. Cook in boiling salted water, covered, for 10 minutes. Drain and put in greased 2 quart casserole. Melt margarine and saute onions until yellow. Lower heat to simmer, cover and cook 10 minutes. Add flour and blend in. Add the salt, brown sugar and tomatoes; cook 5 minutes. Pour over eggplant. Put Ritz crackers on top. Cook 1 hour at 350 degrees.
Pineapple Beets
1 can (13 1/2 oz.) pineapple chunks
1/2 c. water
1/3 c. cider vinegar
4 T. brown sugar
1 T. cornstarch
1/2 tsp. salt
1/8 tsp. ground ginger
2 cans (1 lb.) sliced beets ( 4 c.) (drained)
Drain syrup from pineapple and mix with water and vinegar. Mix sugar, cornstarch, salt and ginger; add vinegar mixture. Cook until thickened, stirring constantly. Add beets; then heat to boiling. Just before serving, mix pineapple into hot mixture.
Ruth's Marinated Carrots
2 lbs carrots-boiling water to cover. Cook 10 minutes. Drain
DRESSING: 1 can tomato soup, undiluted
1/2 tsp. pepper
1 c. sugar
1 1/2 tsp. dry mustard
1 c. Wesson oil
1 T. dry onions
3/4 c. cider vinegar
1 green pepper, finely diced
1 tsp. salt
Mix all dressing ingredients in blender. Pour dressing over cooked carrots. Let marinate over night. will keep in refrigerator for several days.
Silence is something a mother of four can scarcely remember.
Pat's Chiles Rellenos
1 c. half-and half
2 eggs
1/3 c. flour
3 (4 oz.) cans whole green chiles
1/2 lb. monterey jack cheese, grated
1/2 lb. sharp Cheddar cheese, grated
1 (8 oz.) can tomato sauce
Beat cream with eggs and flour until smooth. Split open chiles, rinse out seeds and drain. Mix cheeses, saving 1/2 cup for topping. Butter deep 1 1/2 quart casserole and layer cheeses and chiles. Pour egg mixture over all, then top with tomato sauce. Sprinkle with reserved cheeses. Bake in 325 degree oven 1 1/2 hours.
Copper Pennies
Start with crispy fresh vegetables (though I have been known to have considerable success with canned carrots).
2 lbs. fresh carrots, sliced in 3/4 in. rounds (4 1/2 c.)
2 med. onions, thinly sliced and separated in rings
1 med. green pepper, cut in thin strips
1 (10 3/4 oz.) can condensed tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. cooking oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt
Cook carrots in small amount of boiling water until just tender, about 5 to 10 minutes. Drain. Combine with onion and green pepper in large bowl. Stir together remaining ingredients; pour over vegetables in bowl. Cover and marinate in refrigerator several hours or overnight. Drain, reserving marinade. Serve in lettuce-lined bowl if desired. Return any leftover vegetables to marinade.
Zucchini and Tomatoes Bearnaise
4 to 5 c. sliced zucchini
1/8 tsp. Tabasco
8 quartered tomatoes
1/2 c. onion {sliced}
3 T. butter
1 clove garlic (crushed)
1 tsp. seasoned salt
1/2 c. bread crumbs
1/8 tsp. pepper
1 recipe Bearnaise Sauce
2 T. lime juice
Slice unpeeled zucchini 1 inch thick and sauté with quartered tomatoes in butter about 6 minutes, turning occasionally to cook through. Add seasonings, lime juice, Tabasco, onion and garlic and sauté 2 minutes longer.
Turn mixture into a shallow baking dish. Cover with Bearnaise Sauce, sprinkle with crumbs and place under hot broiler just until golden brown.
Baked Zucchini Squash
6 small or 4 medium zucchini
1/2 c. sour cream
1 T. butter
1 egg yolk
1 T. Parmesan cheese
2 T. chopped chives
Dice zucchini and boil in salted water 6 to 8 minutes. Drain well. Melt butter and cheese over low heat, add sour cream and blend well. Remove from heat and add egg yolk and chives. Put Zucchini in buttered casserole, pour sauce over and mix well. Bake at 350 degree 25 to 30 minutes. Serves 6.
Sauteed Spinach a la Chinoise
This recipe can be used for any leafy vegetable.
1 lb. spinach
1/4 tsp. sugar
2 T. vegetable oil
1/4 tsp. monosodium glutamate
1/2 tsp. salt (optional)
1 clove garlic
Dash of pepper
Wash spinach and discard stems and bruised areas of leaves. Drain. Peel and mince garlic very fine. Using a high flame, heat pan and add oil and salt. Add garlic and toss in spinach. Cover for 45 seconds. Uncover and stir for 15 seconds. Add sugar, monosodium glutamate and pepper.
Serves 3 or 4.
Spinach Rockefeller
2 1/2 pkg. chopped spinach
2 buds garlic (minced)
2 c. bread crumbs
1/2 tsp. thyme
1 onion (minced)
1/2 tsp. cayenne
6 whole eggs (beaten)
1 tsp. pepper
3/4 c. butter (melted)
Salt to taste
1/2 c. Parmesan cheese
Garlic salt
1 T. Ac’cent
Cook spinach; drain well. Mix all ingredients well. Make "hamburger" patties and place on sliced tomatoes. Top with garlic salt and bake at 350 degrees for 15 to 20 minutes on buttered dish.
Asparagus, Chinese Style
2 lb. fresh asparagus
1 T. corn starch
1 c. chicken broth (or cube)
1 T. soy sauce
2 tsp. onion juice
Dash of pepper
2 T. salad oil
1/3 c. water chestnuts (thinly sliced)
2 T. slivered toasted almonds
Remove ends of asparagus stalks. Wash thoroughly and cut in thin diagonal slices. Combine corn starch, chicken broth, soy sauce, onion juice and pepper; cook, stirring constantly until thickened. Simmer 2 minutes. Cook asparagus in hot oil in large skillet for 2 minutes, medium heat. Add sauce, cook 2 minutes longer. Stir in water chestnuts and almonds. Serve immediately.