EGGPLANT OR ZUCCHINI PARMESAN

3 med. eggplants, washed, peeled
Your favorite tomato sauce
Mozzarella cheese, 1 lb., shredded
Grated Parmesan cheese
Salt, pepper to taste

Simple tomato sauce: In large saucepan add 2 tablespoons olive oil. To that add one small medium onion, peeled, sliced thin. Cook until tender. Add 1 clove garlic minced. Do not burn. Add 1 tablespoon tomato paste, 1 large can of tomatoes; sauce or puree. Season with salt, pepper, 1 teaspoon parsley, 1 teaspoon basil. Cook until thickened.
Eggplant: Cut off tops and peel skin. Slice thin and spread out on board or table. Sprinkle heavily with salt on both sides. Place in colander to drain. You will notice liquid drains out brown -discard all liquid. Let drain at least 1 hour.

Egg mixture: In large bowl or dish mix 5 eggs, 1/8 teaspoon salt, 1/2 cup grated Parmesan cheese, 1/8 teaspoon pepper and 1-2 tablespoons fresh chopped parsley, 1/4 cup water. Beat until thoroughly mixed.

In another dish place 1 cup flour.

First dip eggplant slice into flour, then into egg mixture. In large fry pan add 1-2 cups vegetable oil. Fry eggplant until golden brown. Drain on paper towels.

In large casserole dish layer tomato sauce, eggplant, Mozzarella, grated Parmesan cheese, top with tomato sauce - repeat for two or three layers depending on your taste. Top layer should end with sauce topped with cheeses. Bake 350 degrees 30-40 minutes until golden. Serve with your favorite red wine and French or Italian bread.

SHAKE & BAKE MIX

1 c. flour
1 c. cornmeal
4 tsp. ground cumin
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. dried oregano, crushed
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper (fresh ground preferable)

Mix all ingredients in a heavy ziploc plastic bag. Shake to mix.
To use mix: Heat oven to 375 degrees. Remove 1/2 cup mix and put in bag. Place a few pieces of chicken in bag at a time, shaking to coat. Arrange on lightly oiled pan and bake 40 minutes, turning chicken once. Mix will season 4 (3 1/2 pound) chickens.

MARINARA SAUCE (Meatless Italian)

2 tbsp. olive oil
1 sm. onion, chopped
2 garlic cloves
1 tbsp. sugar
2 tsp. basil
1 1/2 tsp. salt
1 (16 oz.) tomatoes
1 (6 oz.) tomato paste

Cook onion and garlic in oil. Stir in rest of ingredients. Cook covered for 20 minutes, until thickened, stirring occasionally. Makes 3 cups, enough for 6 servings of spaghetti.

Garlic Chipotle Mayo

1 Tbs. chopped fresh (or freshly toasted) garlic
Zest from one lime
Juice from one-half lime
2 tsps. chopped canned chipotle pepper
1 tsp. adobo sauce (from canned chipotles)
1 Cup mayonnaise
salt and freshly ground pepper to taste

Blend garlic, zest, juice, peppers, and adobo sauce in mini-chopper or small blender. Add mayo and blend. Add salt and pepper to taste and blend again. Keeps 1-2 weeks in refrigerator.

Good Meatloaf

1.5 - 2 lbs of hamburger
1 16oz can of meatloaf sauce
1 medium onion, diced
1 medium green bell pepper, diced
1/3 cup A-1 sauce
2 eggs, beaten
1 C of crushed garlic and cheese croutons
1/8 cup of canned mushrooms, drained and diced
1/2 teaspoon black pepper
1/2 teaspoon salt

Reserve 1/2 of the meatloaf sauce.

Mix remaining ingredients, form into a loaf, and bake at 350 degrees for 50 minutes. Pour off fat, top with remaining sauce, cook for an additional 10 minutes.


This was my first attempt at meatloaf. I searched for several recipes, and finally just combined a couple and added some extra stuff. I served this with a garden salad, baked potatoes, string beans, and cornbread. It went over really, really well. And no one added ketchup to the meatloaf! WOO!