Eggplant Casserole
V.G. Peel and cut the eggplants into cubes. Cook until tender in salted water. Drain well and mash. Add 2 tbsp. of butter and season with salt, pepper and nutmeg. Beat eggs and cream, add drained mushrooms and the eggplant and cheese. Mix well and put into a greased one quart casserole. Cover with bread crumbs, dot with remaining butter and cook at 350 for 20 min. You will find this casserole mixture slightly liquid before cooking, but don’t worry. Serves 6-8. The nutmeg is what gives this dish a wonderful, elusive flavor, but it must be used sparingly.

Claudia’s Note: Dec. 12, 2000. Grate whole nutmeg rather than using ground nutmeg. The flavor is better. Also, use fresh mushrooms - don't bother with the canned ones as they just add bulk and not much flavor.

Eggplant Casserole
Delicious Peel eggplant, cut in cubes and cook in boiling salted water 10 minutes until tender; drain and mash. Sauté celery and green pepper in butter 5 minutes. Combine with bread cubes and add eggs. Season with salt and pepper. Grease casserole and fill in alternate layers of eggplant and bread mixture. Top with crumbs, bake at 350 degrees for 25 minutes.

Claudia’s Notes: Dec. 12, 2000. Add mushrooms to this and it's even more delicious! I like three different types of mushrooms - Chanterelle, Shiitake, and common type - cut them in slices. I add probably 3-4 cups of mushrooms since they cook down and I love mushrooms. Just cut the Chanterelle and Shiitake mushrooms into small pieces, about 1 inch. Both of these add a wonderful flavor to this dish, so don't mince the mushrooms. Sauté in butter or peanut oil (not olive oil, as that overpowers the mushroom flavor). Try portabella, too. (But they are way more expensive! -Debbie)

For the buttered crumbs, only use 1/4 cup of bread crumbs lightly coated with melted butter, toss together before sprinkling on top. I have used 1/2 cup but feel it is too much.

I do not peel the eggplant. I just cut it into cubes. Why bother when the peel can be eaten? It adds color, and with the mushrooms you can't tell the peel from the mushroom when looking at it.

The last time I made this I used two slices of Santa Cruz brand Sliced Sourdough French Bread. I love this bread and the sourdough flavor enhanced the flavor.

I have thought about adding 1/4 - 1/2 cup of chicken stock to the beaten egg, as I would like a little more moisture in the finished dish. Next time I'll try it. I always use large eggs in this dish.

Eggplant En Casserole Slice eggplant into thin slices, then slice onions, garlic, tomatoes and pepper quite thin. Arrange them alternately in a casserole that has been greased; season each layer with salt and pepper. Pour in the melted Crisco and cover. Cook over slow fire or in moderate oven till the eggplant is tender.
Garden Row Eggplant Wash eggplant; cut in half lengthwise and remove pulp to within ½" of skin. Dice pulp; mix with 2 tbsp. of margarine onion, parsley, celery, tomatoes, green pepper, bread crumbs and salt. Fill eggplant shell with mixture. Place in greased baking dish. Cover. Bake at l400 for 40 min. Uncover and sprinkle with corn flakes that have been mixed with remaining tbsp. margarine. Bake 15 min. more, till topping is part brown.
Cooking Tips for Eggplant

Sliced or diced eggplant may be fried, broiled or baked in a casserole. For frying, use a batter of 1 cup sifted flour, ½ tsp. salt, dash of pepper, 2/3 c. milk, mixed with 2 well beaten eggs. Eggplant should be peeled, cut in ¼" slices, dipped in batter and fried in deep fat. The secret of good, crispy golden fried eggplant is to have the fat heated to 375, fry 2 to 3 min., drain on absorbent paper.

To French fry eggplant, cut peeled eggplant to resemble potato sticks, soak in salted water l hour, drain and dry. Dredge in seasoned flour, dip in slightly beaten egg mixed with 2 tbsp. water, then roll in fine bread crumbs, and deep fat fry.

To broil eggplant, peel, cut in ¼" slices, brush with olive oil and lemon juice, then broil 3 minutes on each side. Before serving, brush with melted butter or serve with tomato sauce, or with onion-flavored white sauce.

Stuffed Peppers Wash peppers, cut a slice from the top of each and reserve. Remove seeds and inner white. Place peppers in a large kettle of salted water. Bring water to a boil and cover; reduce heat and simmer 5 min. Drain. Remove stems from pepper tops and chop tops. Heat oil in a skillet, add pepper tops, onion, celery and garlic. Simmer 5 min. In a bowl combine cooked vegetable, ground beef, rice, 2 cup tomato juice, egg, seasonings and nuts. Stuff peppers, place in a shallow baking dish. Pour remaining tomato juice over the peppers. Bake uncovered 45 min. to 1 hour, baste occasionally.
Green and Gold Skillet Squash Wash and trim ends of zucchini and yellow squashes; cut into chunks. Sauté onion rings in butter or margarine just until soft in large heavy frying pan; push to one side. Place zucchini and squash chunks in same pan; spoon onion rings on top; cover; steam 20 min., or until crisply tender. Season with salt and pepper; sprinkle chopped pimiento over.
Old-Fashioned Creamed Asparagus

Cook 2 pkg. frozen, cut or 2 lb. cut-up fresh asparagus till just tender. Meanwhile, in saucepan make sauce: Melt 3 tbsp. butter or margarine; blend in 4½ tsp. flour. When asparagus is done, drain liquid into measuring cup (if it’s less than ¾ cup, add water; if more, discard excess.) Into flour mixture, stir asparagus liquid and ¾ cup undiluted evaporated milk; cook, stirring, until thickened. Add ½ tsp. salt, 1/8 tsp. pepper, asparagus. Heat just till boiling (stir as little as possible, to avoid mashing asparagus.) Makes 4 servings.

Corn in Foil

Husk corn and place individual ears on good sized squares of aluminum foil. Brush with melted butter or margarine, sprinkle with salt and pepper or brush with Tabasco butter, herb-seasoned butter or softened butter with a light sprinkling of one of the distinctive salad dressing mixes. Wrap each ear in the foil, twisting ends to secure. Cook on grate over fire about 25 minutes, turning frequently. Use foil which cools quickly to hold corn while eating. Oven roasting takes the same length of time in a 425 degree oven.

Corn Soufflé
(From Raymond Herald Newspaper) Melt butter, add flour then milk gradually. Stir and bring to boiling point. Add corn, seasonings, egg yolks beaten until thick, and lastly beaten egg whites. Turn into buttered dish and bake 40-45 min. at 350.
Creamy Carrots and Corn

Cook 6 sliced, pared medium carrots with 1 sliced medium onion until tender; drain. Add ½ cup milk, 1 12-oz. can vacuum-packed whole-kernel corn; heat till boiling. Meanwhile, mix 2 tbsp. butter or margarine with 1 tbsp. flour until smooth; drop into vegetable mixture; cook, stirring gently, until smooth and thickened. Add ¼ tsp. salt and 1/8 tsp. pepper and any other desired seasonings. Makes 4 servings.

Corn Fritters Preheat griddle to 400. In medium bowl, with rotary beater or portable electric mixer, beat egg whites just until stiff. Combine remaining ingredients in large bowl, and beat until well blended. With rubber scraper, gently fold in beaten egg whites. Drop by teaspoonfuls onto lightly greased griddle; cook until nicely browned on one side-about 2 minutes. Turn, and cook 2 minutes longer, or until nicely browned. Serve with hot maple syrup. Serves 5-6.
Cauliflower Fritters Trim the cauliflower, stand it upside down in cold water a few minutes, rinse and separate into small flowerettes. Cook in salted boiling water to cover 6 to 8 minutes. Drain and let cool. For one quart of flowerettes, make a batter by mixing the flour and melted butter smoothly, then stirring in the milk and the beaten egg yolk. Dip the flowerettes into the batter, then fry them golden brown in deep, hot fat. Drain on thick layers of paper toweling. Serve hot. Tartar, cheese or tomato sauce is delicious with these. 6 servings.
Instead of batter, dip the pieces of cauliflower into beaten egg mixed with a little water, then into seasoned crumbs, and into the egg again. Fry as above.

Sweet Potato-Orange and Apple Casserole
V.G. Remove skins from cooked sweet potatoes. Slice 4" thick. Peel and slice apples ¼ thick. In a buttered 9" pie plate arrange alternate layers of sweet potatoes and apples. Dot each layer with butter or margarine, using 1 tbsp. in all, and sprinkle with brown sugar mixed with cinnamon. Pour orange juice over all. Bake at 375 for 15 min. Remove from oven and dot with remaining 1 tbsp. butter or margarine. Return to oven and continue baking 15 min. or until top has browned. Yield: 6 servings.
Cranberry-Sweet Potato Wash potatoes. Add boiling water to cover. Cook, covered, until tender. Cool. Peel and cut potatoes in quarters. Mix together cranberries, orange juice, sugar and salt. Place alternate layers of potatoes and cranberry mixture in a 1-qt. casserole, ending with cranberries. Dot with butter. Cover. Bake at 350 for 25 min. Remove cover. Cook l0 min. longer. Serves 6 or 8.
Yam Casserole
(From Gloria Garabedian)

Cook 2 lb. yams and mash. Add rich milk or cream (¼ cup) and margarine. Add ¼ cup brown sugar, 1 tsp. nutmeg, ¾ tsp. salt, ½ tsp. cinnamon. Fold in 6 cut up marshmallows. Pile lightly in 1½ qt. well greased casserole. Bake at 350 for 15 min. Remove from oven and arrange 6 sliced marshmallows on top. Bake till brown.

Mother’s Note: Nov. 22, 1970. Made this recipe today. It is fine, but leave out the spices.

Sweet Potatoes Baked with Apples

Par boil as many sweet potatoes as desired. Slice a few in a baking dish and cover with a few dots of butter, salt and pepper, cinnamon, brown sugar and sliced apple. Make another layer having brown sugar on top. Bake slowly.

Tea Garden Yam Casserole Core apples (without paring) and cut in crosswise slices. Grill in butter until browned and nearly soft. Peel boiled yams and cut in thick, round slices. Arrange in greased baking dish in alternate layers with apples, sprinkling yams with salt. Pour syrup over all and dot with butter. Bake at 375 until syrup is absorbed and top is brown.

Note from Janet: I don’t know what Tea Garden syrup is, but it might be maple syrup . . . .

Oven Roasted Potatoes
Place butter in a shallow pan (13x9"). Put in 350 oven until butter is melted. Roll potatoes in butter. Sprinkle with salt and pepper. Cover pan lightly with foil. Return to oven and bake 1¼ hours. Put potatoes in serving dish and pour butter from pan over potatoes. Sprinkle with paprika and parsley, if desired. Makes 6 servings. Also sliced potatoes are good used in this recipe, and prepared as above.
Lyonnaise Potatoes
(When barbecuing meat) Mix potato and onion slices together. Divide into 4 portions, place each portion on a double fold of foil. Sprinkle with salt and pepper, dot with butter or margarine. Wrap securely, folding top and ends with a double fold. Place packages directly on coals and steam for 20 to 30 min., depending on size of the packages. Turn once or twice. Unwrap and serve. Serves 4.
Creamy Scalloped Potatoes
Ham and mushroom style Place half the potatoes in a buttered casserole; dot with 1 tbsp. butter. Combine remaining 5 ingredients; pour half over potatoes. Repeat, using remaining potatoes, butter and sauce. Cover; bake at 375 for 45 min. Uncover; bake 30 min. longer or until potatoes are tender and lightly browned. 6 servings.
Scalloped Potatoes to Serve 25 Bake at 325 deg. for 2 hours.
Red Cabbage with Apples Melt bacon fat, add vinegar, sugar, spice and salt, bring to a boil. Stir cabbage thoroughly in this liquor. Cover and cook slowly stirring occasionally. After 5 min. stir in the sliced apples. Cover and cook until cabbage is tender. 3 or 4 tbsp. claret will improve the flavor.

Note from Mother: Sometime pour boiling water over raw cabbage, then pour off immediately.

Cabbage and Mushrooms Au Gratin Cover cabbage with boiling water and cook, uncovered, about 5 min. Drain well. Cook onion in butter about a minute; stir in flour; add milk and mushrooms (including liquid.) Cook and stir constantly until thickened and boiling. Add salt and pepper. Turn cabbage into shallow baking dish; pour sauce over; sprinkle with buttered crumbs and sprinkle with paprika. Bake in 375 deg. oven about 30 min. 4-6 servings.

Mother’s Note: Add cheese, it’s good.

Pineapple Acorn Squash Dish Wash squash; cut in half. Leave seeds in and stem on. Cook in small amount of salted water or steamer until almost tender, 30-40 min. Remove seeds. Sprinkle cavity with salt and 1 tbsp. butter. Mix pineapple chunks and apple with brown sugar. Fill in cavity. Bake at 350 for 30 min., basting with pineapple juice. Makes 6 servings.
Green Bean Casserole with Bean Sprouts Drain beans and mushrooms. Mix together bean and mushroom liquids. Add ¾ cup of the liquid to soup, mixing until smooth. Combine soup, beans, water chestnuts, bean sprouts, mushrooms and onion pieces. (Reserve onion bits for garnish.) Add soy sauce and salt. Bake covered, in oven 350 deg. about 45 min. 8 servings.
Green Beans Supreme Sauté onion in butter. Blend in flour, salt and pepper. Add sour cream, stirring constantly and cook until smooth and thickened. Add cooked beans and pour into a shallow baking dish. Top with shredded cheese. Bake at 350 for 15-20 min. Makes 6 servings.
String Beans with Mushrooms

Wash and slice a few fresh mushrooms. Brown in a little butter or margarine. Drain cooked string beans. Season with salt and pepper. Arrange in serving dish. Pour mushrooms and butter over beans.

Green Bean-Onion Bake
V.G. Alternate layers of green beans and onion rings in a 2-qt. casserole. Blend together soup and milk. Pour over vegetables; blend slightly. Bake at 350 for 30 min. Yield: 6 to 8 portions.
Creamy Mushroom-Beans Drain liquid from beans and mushrooms into saucepan. Add onion and boil rapidly, uncovered, until most of liquid is evaporated. Add beans and mushrooms, cover, and heat thoroughly. Stir cornstarch into cream; add to beans along with all remaining ingredients. Heat, stirring, until mixture boils. Serve at once. Makes about 4 servings.
Zucchini Beef Casserole Wash zucchini and slice into ½ thick slices. Parboil 3 min. in small amount of salted water. Drain and set aside. Meanwhile, brown meat slightly in skillet; add onion and cook until onion is limp. Add 1 tsp. salt, pepper and oregano, mixing well. Set aside. Melt margarine in saucepan; blend in flour and simmer, stirring, for 1 min. Add milk and cook, stirring, until mixture comes to a boil and is thickened. Stir in American cheese. Add seasonings to taste. In 2-qt. buttered casserole, arrange a layer of zucchini slices; sprinkle on half of meat mixture. Spoon on half of cheese sauce. Reheat layers ending with cheese sauce. Sprinkle on Parmesan cheese. Bake at 350 for 30 min., or until heated through and bubbling. Serve immediately. Makes 6 servings.
Corn and Zucchini

Slice quite thin 1½ lb. zucchini. Add this to ¼ cup hot butter or margarine in a large frying pan. Add the kernels scraped from 5 ears fresh corn or use frozen corn. Add 3 tbsp. chopped green pepper and 2 tbsp. chopped onion. Do not add any water. Cover the frying pan and cook slowly about ½ hour, stirring occasionally so it won’t stick. Now add ¼ cup light cream, 1 tsp. salt and a little pepper. Heat a few minutes.

Zucchini and Sausage Wash zucchini; trim off ends. Cook whole in boiling salted water 15 min. Drain and chop coarsely. Place sausage and onion in a skillet over moderate heat; cook and stir frequently until sausage is brown. Combine squash, sausage mixture, crumbs, egg, thyme, salt and ¼ cup of the cheese in a shallow baking dish. Sprinkle with remaining cheese. Bake 40 to 45 min. at 350, until brown. Serves 4.
Stuffed Zucchini

Scoop out zucchini after cutting in half lengthwise. Parboil about 10 min. Brown 1 pound ground chuck in a little oil. Remove from skillet and sauté 1 medium onion cut rather fine, also remaining zucchini that has been cut fine. Add one can tomato sauce, salt and pepper, and ¼ cup parmesan cheese. Bake at 325 for an hour, longer if you do not parboil squash. Rub unbaked squash with oil.

Baked Zucchini and Tomatoes Break 1 slice of bread into the blender container and crumb coarsely. Empty into a measuring cup and repeat the process with the remaining bread. Set the crumbs to one side. Peel and cut the tomatoes into pieces. Put the tomatoes, oil, onions, seasonings and garlic into the blender container. Cover and blend until the onions are chopped fine. Put the zucchini into a well greased casserole. Pour the blended mixture and half of the crumbs over the zucchini. Mix well. Top with the remaining crumbs. Bake, uncovered, at 400 about 50 minutes until well browned.
“Something Special” Zucchini In a buttered shallow 2-qt. baking dish, arrange half of the zucchini around sides and over bottom of dish. Add half of the onion, tomato, pepper and 4 of the cheese slices. Sprinkle with salt and pepper. Dot with half of the butter. Repeat the procedure. Dish will be very full. Cover tightly with foil. Bake at 375 for 45 to 60 min. or until vegetables are tender. Cut 4 cheese slices diagonally in half. Remove dish from oven. Uncover. Arrange slices over vegetables. Return to oven 2 min. or just until cheese softens.
Broccoli Soufflé with Mushroom Cheese Sauce



Melt butter or margarine; blend in flour; gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens. Stir in salt, lemon juice, onion, and broccoli. Beat egg whites until stiff but not dry. Beat egg yolks until thick; add broccoli mixture; mix thoroughly; fold in egg whites. Pour into 1½-qt. casserole; place in pan of hot water. Bake at 350 for 40 min. or until knife inserted halfway between edge and center comes out clean. Serve at once with Mushroom Sauce.


Melt butter or margarine, blend in flour, salt and pepper; gradually add milk. Cook, stirring constantly, until mixture thickens. Add mushrooms and cheese; heat until cheese melts. Makes 6 servings.

Broccoli Casserole
(From Almeda) Sauté onion in 4 tbsp. butter. Stir in flour, add water and cheese, then broccoli. Add eggs, mix gently until blended. Turn into greased 1½ qt. casserole. Cover with crumbs. Dot with remaining butter. Bake at 325 deg. for 30 min.
Spinach Piquant Fry cut-up bacon until crisp; remove from skillet and drain off all but 2 tbsp. or so of fat. Add onion rings to pan; sauté until transparent. Remove from pan; set aside. In the meantime, wash spinach, being sure to shake off excess moisture. Put spinach in skillet; sprinkle with oregano; cover and cook only 7 or 8 minutes. Add other ingredients; toss lightly. Garnish with a few uncooked onion rings.
Riviera Spinach

Any amount of freshly cooked or canned spinach. ½ cup very thick cream sauce. Salt, pepper and dash of nutmeg. If canned spinach is used, wash well under hot water and chop fine.

Spinach Casserole Cook spinach according to package directions; drain well. Melt butter, stir in flour, add soup and wine. Cook, stirring until mixture boils and thickens. Add cheese. Remove from heat, add spinach and remaining ingredients. Turn into 6 well greased custard cups. Set in shallow pan of hot water. Bake until firm. Remove from oven and let stand 5 min. to unmold easily.
Harvard Beets Bake at 350 deg. for 1½ hours. If beets are cooked, bake ½ hour.
Beets with Pineapple Combine brown sugar, cornstarch, and salt in saucepan. Stir in pineapple (with syrup). Cook, stirring constantly, till mixture thickens and bubbles. Add butter or margarine, lemon juice, and beets. Cook over medium heat about 5 min., or till heated through. Makes 4 to 5 servings.
Beets Piquant Pare fresh beets. With sharp knife cut in thin strips. Melt butter in pan, add beets, sprinkle with lemon juice, sugar and salt. Cook covered over low heat 15-20 min. Sprinkle with parsley.
George’s Baked Beans
(From George Bielski) Combine all ingredients, put small strips of bacon on top. Bake uncovered at least 3 hours at 200. If you double the recipe, bake longer.

Mom’s Note: There are very good and so simple. I don’t even bother to make baked beans from scratch anymore.

Baked Beans
Delicious Combine and bake about 1hour.
Beans-Small White

Put cold water on beans and a pinch each of baking soda and borax. When water boils, drain and add more boiling cater. Add onion, garlic, bacon rinds. Cook about an hour, add a can of tomato sauce, cook until done. If you have a Pork bone or ham bone left from a roast, cook it with the beans also, it is simply delish.

Boston Baked Beans Wash beans; soak overnight in water to cover. Drain; place beans in large saucepan; cover with water; add diced onions; simmer 1 hour, or until tender. Drain; turn into 2 quart bean pot or casserole. Combine molasses, brown sugar, salt and dry mustard; add boiling water; pour over beans; add additional water to cover, if necessary. Place salt pork on top; cover. Bake in slow oven (300) for 6 hours, adding water if top seems dry. Uncover for last half hour of baking. Makes 6 servings.
Chili Con Carne

Wash and pick over 2 cups of pink or red beans. Soak overnight. In the morning, drain, cover with fresh water, bring to the boiling point. Again drain, cover with fresh boiling water and cook very slowly until the beans are tender, about an hour. Allow the water to cook away so that very little remains and the beans cook down to a thick consistency. Add salt when half done. Brown a clove of garlic in ¼ cup hot fat, remove the garlic, add a large onion, chopped, and cook until tender. Add l lb. of ground raw beef, and stir until seared. Add 1½ tsp. salt, 2 tsp. chili powder and 2 small cans to tomato sauce. Cook very slowly until meat is tender and seasonings are well blended. Combine with the beans. This serves l2 persons.

Luau Beans Fry bacon till crisp; remove from skillet, reserving bacon drippings. Cook onions in bacon drippings. Crumble bacon and combine in Dutch oven with onions and remaining ingredients. Cover and bake on grill over medium hot coals 1½ hours. Then remove cover and cook about 25 min. longer. Stir occasionally. Makes 10 to 12 servings.
Spanish Beans

Boil beans after being soaked. Fry onion and garlic in oil, add hot sauce and part of bean water. Add beans and continue to cook. A little chili powder goes well, too.