EGGPLANT FINGERS
2 (1 lb.) egg plants
Oil for deep fat frying
2 c. milk
2 c. flour
2 1/2 c. fresh breadcrumbs
Powdered sugar
Peel egg plants and cut into 1/2 inch strips. Heat oil to 375 degrees. Dip egg plant into milk, then flour, milk again then breadcrumbs. Deep fry, drain completely until no trace of oil appears on paper towel. Serve with powdered sugar.
Eggplant Rolls
1 medium eggplant
6 tbs. extra virgin olive oil
salt, pepper
8 slices Mozzarella
flour
8 fresh basil leaves
Cut 6 thin slices of the eggplant, leaving the skin on. Salt lightly and let sit for 1/2 hour to draw out the water, and then wash the eggplant slightly and pat dry with paper towel.
Dust eggplant with flour and brown both sides in a saucepan with olive oil. Remove eggplants from pan and top each with a slice of Mozzarella and basil leaf, salt and pepper and roll to form a roll. Place in pot, sprinkle with oil and pepper, and put in a low heat (325 degrees), preheated oven for about 5 mins, just until cheese melts and the flavors are blended.
Fennel Au Gratin
(4 servings)
1 large head of fennel, or 3 small
5 tbsp butter
3 tbsp flour
1-1/2 cups milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup grated Parmesan cheese
1/2 cup soft fresh bread crumbs
Preheat oven to 375 F.
Wash fennel, trim it and cut it into 1-inch lengths. Steam fennel over boiling water for about 10 minutes, or until barely tender.
Melt 3 tbsp of butter, blend in flour, and gradually stir in milk. Season with salt and pepper and bring to a boil, stirring. Add cheese and stir to melt.
Spread half of crumbs over bottom of a greased shallow 1-quart casserole. Place steamed fennel pieces over top and pour sauce over all. Top with remaining crumbs and dot with remaining butter.
Bake for 20 minutes, or until bubbly hot.
Variation
Endive Au Gratin
Pour boiling water over 8 heads of endive, add salt to taste, cover and cook until almost tender, about 20 minutes. Proceed with step 3 as for fennel above.
Fennel Polacka (Polish Style)
4 sm. fennel
1/4 l. white wine
4 T. butter
2 T. bread crumbs
white pepper
Slice the fennel and steam in white wine and a little salt until al dente. Serve on a warmed platter, melt butter and mix with the crumbs and pepper. Spoon over fennel. Garnish with fennel green.
Green Bean Medley
1 Lb green beans
4-5 carrots, sliced
6 potatoes
1 med onion
juice of 1 lemon
olive oil
salt and pepper to taste
fresh parsley
Use fresh veggies. Cut and cover with water. Cook about 15 minutes or until tender but not mushy. Drain and add lemon juice and olive oil. Sprinkle with fresh snipped parsley
Herbed Green Beans
(4 servings)
1 lb fresh green beans, cut into 1-inch lengths
4 tbsp butter
1/4 cup minced onions
1/2 garlic clove, minced
1/4 cup minced celery
3/4 tsp salt
1/4 tsp rosemary
1/4 tsp basil
Soak green beans in cold water for 15 minutes.
Melt butter in a 1-1/2 quart saucepan. Saute onions, garlic and celery in it until tender.
Add drained beans, cover, and cook over low heat for 15 to 20 minutes. Add seasonings.
Country Green Beans
1 lb. fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped fully cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
In a medium saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.
Wilted Dandelion Greens
Serves 3 to 4.
4 cups coarsely shredded dandelion greens
4 strips bacon, diced
3 Tbsp mild vinegar
2 tsp sugar
1/2 tsp salt
Dash of freshly ground pepper
1/4 tsp dry mustard
Tough roots or stems should be removed from the greens before shredding them. Place the greens in large bowl.
Cook bacon until crisp. Add remaining ingredients to the bacon and fat and heat, stirring, until sugar has dissolved.
Pour mixture over the dandelion greens and toss well.
VARIATION - Wilted Lettuce
Prepare as above, substituting for dandelion greens an equal quantity of lettuce cut into bite-size pieces.
Baked Onions
1/3 cup honey
1/4 cup butter
1/2 tsp salt
6 large onions, sliced
Preheat oven to 425 degrees.
In 1-quart saucepan over medium heat, heat honey, butter and salt.
In greased 13 x 9 inch baking dish, arrange onions; pour honey-butter mixture evenly over onions.
Bake 45 minutes or until onions are fork-tender and golden brown in color.
Onions Au Gratin
(4 servings)
1 lb small while white onions, or large onions sliced
2 tbsp butter
2 tbsp flour
1/2 cup cream or milk
salt and freshly ground pepper to taste
1/4 cup chopped parsley
1 cup coarse breadcrumbs, buttered, or 1/4 cup grated Parmesan cheese
Peel onions and boil them in lightly salted water until just tender. Drain well, reserving 1/2 cup cooking liquid.
Melt butter in saucepan, add flour and blend with wire whisk. Meanwhile, bring cream to a boil and add all at once to the butter-flour mixture, while stirring vigorously with the whisk. Add the reserved cooking water, salt, pepper and parsley.
Add onions to the sauce and turn the mixture into a casserole. Sprinkle with buttered crumbs or grated cheese, or mixture of both.
Brown under preheated broiler or, if the dish has been prepared ahead, bake uncovered in a preheated 375 F oven until heated through and brown on top.
Variation:
Vegetables Au Gratin
Substitute any cooked vegetables such as peas, spinach or celery or a mixture of vegetables for part of the onions.
Italian Spinach
(4 servings)
3 lbs spinach, well washed and trimmed
1 tbsp butter
1 tbsp olive oil
1 garlic clove, finely chopped
salt to taste
1/4 tsp cayenne
coarsely grated Parmesan cheese
Cut spinach into coarse shreds. Plunge into boiling salted water to cover and parboil 30 seconds. Drain well and place in baking dish.
In skillet heat butter and olive oil. Add garlic, salt, and cayenne and cook over low heat 5 minutes. Combine oil mixture with spinach and sprinkle with cheese and additional butter, melted. Brown quickly under a broiler.
Baked Spinach and Cheese
Servings: 6
1 lb cottage cheese
3 eggs, beaten
1/4 cup butter, melted
1/4 lb Swiss cheese, grated
10 oz package frozen chopped spinach, thawed and squeezed
3 Tbsp flour
1. Preheat the oven to 350F degrees. Butter a 1-1/2 quart casserole.
2. Combine the cottage cheese, eggs, butter and Swiss cheese in a large
mixing bowl.
3. Add the spinach and flour and blend thoroughly.
4. Transfer the quiche mixture to the prepared casserole. (The pudding
may be prepared 6 to 8 hours in advance up to this point and
refrigerated. Return to room temperature before baking.) 5. Bake for
60 minutes until the custard sets. Let cool for 10 minutes before
cutting into portions and serving
HONEY-KISSED VEGETABLES
2 1/4 cups acorn squash, pared, seeded and cut into chunks
1 turnip, pared and cut into chunks
1 cup julienned carrots
1 small onion, halved and quartered
1/4 cup honey
2 tablespoons margarine, melted
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
Steam squash, turnip, carrot and onion over water in covered skillet about 5 minutes or until tender. Drain. Combine honey, margarine, orange peel and nutmeg. Drizzle over vegetables and toss; serve.
Italian Veggies
1 teaspoon salt
1 medium eggplant, cubed
2 medium zucchini, sliced 1/2 inch
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4 inch thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the crock-pot, layer 1/3 of the vegetables, 1/3 of the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover; cook on low 6 to 8 hours.
VEGETABLES GRATIN
SERVES 6
1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
8 oz. baby carrots, halved lengthwise
1 red bell pepper, cut in strips
2 T. butter
4 oz. Alpine Lace cheese, shredded
½ c. Italian-seasoned bread crumbs
1 t. salt
½ t. oregano
½ t. garlic powder
¼ t. pepper
Boil 4 qts. water; add broccoli, cauliflower, carrots and pepper; reduce heat; cook 5 minutes. Drain. Place in greased casserole. Process remaining ingredients. Sprinkle over veggies. Broil 5 minutes or until browned.
CREAMED VEGETABLES
2 lb. sliced carrots, onions, asparagus, new potatoes or peas
1/4 c. butter
1/4 c. flour
1/2 c. reserved vegetable liquid or water
1/2 c. light cream or milk
1 tsp. sugar
1/4 tsp. pepper
Cook fresh or frozen vegetables following instructions on packages or until done. In sauce pan, melt butter on low heat, about 2 minutes. Add flour, stirring until smooth. Gradually blend in water or reserved liquid and cream; cook until thickened on low heat. Add sugar and pepper. Add cooked vegetables to cream sauce. Combine gently. Makes 6 to 8 servings.
, CCCathy
