Baingan
ka Tikka (eggplant
with curried vegetables)
Recipes: The cooking of India. Time-Life Books, 1969
to serve 6
Pat’s adaptations
| 4 Tbsp ghee
(or clarified butter)
3 c. chopped eggplants
1 1/2 tsp salt
1/2 tsp. finely chopped garlic
1 tsp. scraped, finely chopped fresh ginger root
1/4 c. finely chopped onions
2 1/2 tsp. ground coriander
1 tsp. garam masala (a powder made from cardamom, cloves, cumin seeds
coriander seeds, peppercorns)
1 cup fresh green string beans, trimmed and cut into 1-inch pieces |
1 cup fresh green peas, shelled (about 1/2 cup)
1 medium-size carrot, scraped and finely chopped
1 cup finely chopped potato
2 medium-sized tomatoes, washed, cored and coarsely chopped, or substitute
1 cup chopped, drained, canned tomatoes
1 Tbsp. finely chopped fresh mint
1/2 tsp. ground cumin
1/8 tsp. ground hot red pepper (cayenne)
1/3 cup water |
Chop eggplant. Sprinkle with salt.
In a heavy 8-to 10-inch skillet, heat 1 Tbsp. of olive oil over moderate heat
until a drop of water flicked into it splutters instantly. Add the garlic, ginger
and onions, and stir for 1 minute. Stir in the ground coriander, cumin, cayenne,
mint, chopped eggplant and, lifting and turning the ingredients constantly, fry
for 6 to 7 minutes.
Stir in the green beans, peas, carrot, potatoes and tomatoes, reduce the heat
to low, cover, and simmer for 15 minutes.
Paul's comment: it helps to have
an apprentice (better known as husband) to help cut-up, stir and clean-up.
Baked
Corn Casserole
from The Amish Cook site
|
1 can creamed corn (or use
your own fresh)
1 can whole kernel corn
(or use your own fresh)
1 large onion, chopped
1 medium bell pepper,
chopped
1 (2 oz) jar pimiento,
chopped
salt and pepper, to taste
|
red pepper, to taste
2/3 cup milk
1 egg, beaten
1 cup cracker crumbs
1 cup shredded cheddar
cheese
1/4 cup butter -- melted
|
Combine all ingredients in order
given; mix well. Pour into greased 2-quart ovenproof casserole.
Bake at 350° for 1 hour.
Creamed
Style Corn
(Brookville Hotel)
2 1/2 lb. box frozen corn
1 tsp. salt
3 tsp. sugar
3/4 whipping cream or coffee cream
2 to 3 tsp. cornstarch
Cook corn in a small amount of water.
Add salt, sugar, and cream. Bring to boil and thicken with mixture of cornstarch
and a little cream. Serves 20.
Cooked Carrots
Microwave (MW) for 13-15 minutes (or until tender):
8 c. carrots (sliced or shredded)
1/2 c. water
melt together in MW: 3 T. butter and 3 T. honey
add 2 T. homemade apricot brandy :-)
Italiano
Spinach Cups
(this is a family favorite - Tina's 4-H demo)
1-10 oz. pkg frozen chopped spinach
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 Tbsp. instant minced onion
1/2 tsp. oregano
1/4 tsp. salt
1 egg, slightly beaten
10 cooked crepes
1/2 cup finely chopped pepperoni
Sour cream, optional |
|
Thaw Spinach and squeeze dry. Mix
with ricotta, parmesan, onion, oregano, salt & egg.Line greased muffin pans
or custard cups with cooked crepes (below). Sprinkle pepperoni in bottom of
each. Spoon about 3 Tbsp. cheese spinach mixture into each cup. Bake at 350º
for about 15 min. or until light golden brown. Cool several min. and garnish
if desired with sour cream. Makes 10 spinach cups. |
Crepes
You can make a variety of crepes;
such as, graham cracker, cornmeal or chocolate besides this recipe.
Multi-purpose crepe batter
4 eggs
1/4 tsp. salt
2 cup flour
2 1/4 cup milk
1/4 cup butter or oleo, melted |
|
Mix eggs and salt. Add flour alternately
with milk. Beat until smooth, then beat in melted butter. refrigerate 1 hr.
Makes 32-36 crepes. This is a good all-purpose crepe; however, for a dessert
crepe you might like to add 3 Tbsp. sugar to the batter. Dessert filling: Any
pudding, flavored cream (chocolate is great),
etc. Most dessert types you can stack with filling inbetween. |
Ratatouille from Kitchen Parade
1 medium eggplant, cut in 1” cubes
1 medium onion, chopped
1 large tomato, cut in 1/2-inch pieces (or 14 oz canned diced tomatoes)
1 small zucchini, chopped in 1/2-inch pieces
4 garlic cloves, sliced thinly
1 tablespoon balsamic vinegar
1/4 c. feta cheese = sprinkle on top
Salt and pepper to taste
Optional
1/2 cup black olives (Kalamata if available), pits removed and halved
8 ounces fresh mushrooms, quartered
1/2 red or green pepper, chopped
Parmesan cheese (fresh if available)
Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Add balsamic vinegar, stirring to distribute. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.
Spinach Loaf
From Pat (10/26/06)
1 cup cooked brown rice
1 cup celery-stalks & leaves chopped
1 egg
2 cups cooked spinach (or swiss chard)
1/2 cup cheddar cheese
Pat added:
1 cup shredded carrots
1/4 cup onion
Chop spinach, add rice & other ingredients. Pour into greased loaf, sprinkle with germ (optional), and grated cheese (Pat mixed in). Bake at 400º for minutes. (Pat cooked the spinach, celery, carrots & onions together.)
original recipe from Country Gardeners' Cookbook by Emma Bailey ©1963.
Spinach Mushroom Artichoke Casserole
2 (15 oz) cans leaf spinach
6 Tbsp. butter, optional
1 (6 oz.) can button mushrooms
2 Tbsp. flour
|
1 1/2 c. milk
1 (1#) can artichoke hearts (1 1/2-2 c.)
1/2 tsp. salt (or celery salt) - Pat 1/4
1/2 tsp. pepper - Pat 1/4
|
| Toppings: |
|
1/2 c. sour cream
1/2 c. mayonnaise |
2 Tbsp. lemon juice |
Cook spinach the drain. Saute mushrooms in butter, remove & drain. Add flour to melted butter & cook until bubbling.
Add milk & stir until smooth. Add spinach, mushrooms, drained artichoke hearts & seasonings. Place in a 2-qt. casserole dish. Prepare topping. Mix ingredients & warm. Pour over casserole. Bake in a 350 deg. oven for 30 min. Serves 8. |
original recipe from "Talk About Good II. Junior League of Lafayette."
Squash Casserole I
From Pat (09/07/09)
6-8 cups peeled & sliced yellow squash
1 stick butter/margarine, optional
2-4 corn muffins, crumbled
1 can cream corn
|
1 small onion, minced
salt & pepper to taste
1 cup grated cheddar cheese
|
| Prehead oven to 350 deg. Boil squash & onion until tender (about 8 min. on high in MW). Add butter & crumbled corn, muffins, 1/2 c, cheddar cheese, salt & pepper. Put in greased 1 1/2 qt. casserole. Sprinkle the rest of the grated cheese. Bake for 30 min. serves 4-6 |
| |
original recipe from "Talk About Good II. Junior League of Lafayette."
Veggie Crack
Recipe from JOHN THE GREATEST,
by way of Alida L. & Deb
Chop:
1 green bell pepper, 1 red bell pepper
3 stalks of celery, 1 medium onion
2 cloves of garlic
Rinse and drain:
1 can white corn, 1 can black eye peas
1 can pinto beans, 1 small can diced green chilies
Add & mix
1/2 cup oil, 3/4 cup sugar
3/4 cup cider vinegar, 1tsp each of salt & pepper
marinade for several hours or longer serve with Tostitos scoops
yummy :)
