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Eggplant Perfect
Jody Roberts, Glide, Oregon
- 1 med. eggplant, peeled, cubed
- 3 tblsp.oil (olive)
- 2 tblsp. minced green onion
- 1 tsp. garlic powder
- 1 tblsp. parsley flakes
- 1/2 tsp. basil leaves, crushed
- 1/2 tsp. thyme
- pepper to taste
- 4 large tomatoes, peeled, seeded, chopped
- 2 tblsp. Parmesan cheese
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Lightly brown eggplant in
oil. Drain on paper towels and set aside. Combine
onion, garlic powder, parsley, basil, thyme, pepper, and tomatoes.
Cover and simmer
1/2 hour. Stir often. Add eggplant and simmer
10 more minutes. Put in 1 1/2 qt. casserole. Top
with Parmesan cheese and broil for 3 minutes. The men
love it. |
Ham/Beef Loaf
Kay Meredith Dusheck, Anamosa, Iowa
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Loaf:
- 2 lbs. ground pork or ham
- 2 lbs. ground beef
- 2 egg whites
- 1 1/2 cups milk
- 2 cups crushed Graham crackers
Sauce:
- 1 cup brown sugar
- 1 cup ketchup or diluted tomato soup
- 2 1/2 tsp. dry mustard
- 2 tblsp. vinegar
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Mix and make into
balls or small individual loaves. Place in crock-pot.
Combine sauce ingredients and pour over loaves.
Cook on low for 10-12 hours, or may be baked in
a conventional oven at 325° F. for 1 1/2 hrs. Best in the
universe. |
Coconut Sour Cream Cake
Mrs. Melvin Fisher, DeWitt, Arkansas
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Cake:
- 1 white cake mix
- 1 can (8 1/2 oz.) cream of coconut
- 1/4 cup oil
- 8 oz. sour cream
- 3 eggs
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With electric mixer, combine
all ingredients in a large bowl. Pour into greased and
floured 9 X 13 X 2-in. pan. Bake at 350° F. for 25
to 30 minutes. Cool. |
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Frosting:
- 2 cups powdered sugar
- 1 tblsp. milk
- 1 (8 oz.) pkg. cream cheese, softened
- 8 oz. heavy cream
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Mix sugar, milk, and softened
cream cheeese well with an electric mixer. Whip heavy
cream until stiff peaks form. Fold whipped cream into
other ingredients. Spread over cooled cake. Store
in refrigerator. |
Unique
cutting board award if your recipe is used on these pages.
Send recipes to: Country Kitchen, New Holland News, P.O. Box
1895, New Holland, Pa 17557. |
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