Ingredients:
Veal Breast
Madera wine
Shallots
Pasta sheet
Oil
Heavy cream
Parmesan cheese
Mushrooms
Breadcrumbs
Chives

Instructions:
Marinate breast in Madera wine, braise w/shallots & more Madera and veal stock. Cut to 4” squares, 2 tbl meat. Roll, use sushi sheets, cover w’/wrap. Sprinkle liberally w/heavy cream, top w/parmesan. Roll pasta sheet flatter and blanche & oil.

Sauté mushrooms, add braising liquid, cream starts to brown, top cannelloni w/crushed toasted bread crumbs, add chives @ end of mushrooms. Put in broiler

Plate mushrooms in wreath, add cannelloni to center, and drizzle w/cream and Madera.

Ingredients:
Bananas
1 tbl allspice
1 tsp cinnamon
1 tsp vanilla
1 tsp cornstarch
¼ cu rum
1 tsp butter
1 tsp curry
1 tsp nutmeg
3 tbl brown sugar
1 tbl toasted peanuts

Instructions:
Put bananas in pan, cover w/above ingredients. Bake at 350° for 20-30 min. Top w/juice from pan.

Baked Bananas-Jamaican

Bananas
1 tbl allspice
1 tsp cinnamon
1 tsp vanilla
1 tsp cornstarch
¼ cu rum
1 tsp butter
1 tsp curry
1 tsp nutmeg
3 tbl brown sugar
1 tbl toasted peanuts

1. Put bananas in pan, cover w/all ingredients.
2. Bake at 350° for 20-30 min.
3. Top w/ juice from pan.

 

Ingredients:
Lg eggplant
Salt
Pepper
Mozzarella (hard)
Basic (diced)
Parmesan cheese
Tomato sauce
Celery
Carrots onions tomato

Instructions:
Slice thin lengthwise, 5 slilces. Cook in skillet a touch of oil, fllip & pull out. Salt & pepper, put strip of mozzarella on top. Sprinkle w/diced basil, sprinkle with parmesan cheese, roll slices w/cheese in center. Place sauce 1/8 “ of sauce in pan. Place eggplants into pan top w/more sauce and sprinkle w/greated parmesan cheese. Bake at 450° for 5-7 minutes.

Special Steps:
Sauce; Blend 1/8” tomato sauce in cook pan w/celery, carrots, onions, tomato and blend.

Ingredients:

• frozen blueberries
• 2 C flour (unbleached all purpose)
• ½ tsp baking soda
• 2 tsp baking powder
• 2 TBS sugar
• 2 C sugar
• 2 C milk (whole milk)
• 1 TBS lemon juice
• ½ tsp salt
• 1 egg
• 3 TBS melted butter (but not hot)

Instructions:

1. Mix milk, lemon juice, set aside to thicken.
2. Rinse berries under cold water, set aside on paper towel.
3. Mix dry ingredients, mix egg & butter into milk mixture, combine wet and dry ingredients.
4. Keep lumps & streaks of flour (do not beat until smooth), will activate gluten & make tough.
5. Heat griddle to med, pour one “sacrificial” pancake in 1 tsp oil
   • paint w/ pastry brush.
6. Pour pancakes to serve, sprinkle blueberries over top (don’t mix into batter – it will turn your batter blue) .
7. Flip when bubbles break.
8. For lots of pancakes, put on cooking rack at 200° for up to 20 minutes.

Ingredients
1 medium sized eggplant
Lots of salt

Instructions
1. Slice eggplant in about 1/4 inch pieces
2. Lay on rack, over sink, to drain
3. Cover liberally with salt and let drain 15 minutes
4. Flip and repeat
5. Continue for a total of 2 hours
6. Rinse throughly in running water, followed by rinse in bowl of water
7. Squeeze excess liquid out and press onto paper towl or tea cloth
8. This removes the absorbidity of the eggplant.
Now, you can use it in Eggplant Lasagna or BBQ Eggplant

ANOTHER WAY TO REDUCE THE LIQUID
Cut the eggplant into 1/4 inch pieces
Coat a baking sheet with a light bit of oil
Spread the eggplant out
Spray lightly with oil and lightly salt
Cook 400 degrees for 30-45 minutes

Notes Handwritten notes to this recipe are scanned in PDF document at http://www.xml3.com/family/Recipes/Eggplant.pdf

1. A good eggplant should have no wrinkles and the flesh should give when pressed with the finger, but should completely spring back.
2. Smaller is better. The seeds are more developed and more bitter in older eggplants.
3. Female eggplant has more seeds. Femal will have OVAL navel, and male will have a ROUND navel.
4. Top should be bright green

Ingredients
2 eggplants
3 cloves garlic (chopped)
1 medium sweet onion (chopped)
1/8 CU fresh dill (chopped)
1/4 bunch parsley (chopped)
1 1/2 CU olive oil
lemon
1 bunch chives (chopped)
3 pitas
pepper and salt to taste

Instructions
1. Bake eggplant 1 hour @ 400 degrees
2. Cut tip off and remove skin
3. Cut in half and remove seeds
4. Chill in fridge for 30 minutes
5. Dice eggplant into half inch cubes and place in large mixing bowl
6. Add onion, dill, parsley, garlic, pepper, salt, chives and olive oil
7. Toss gently, completely coating eggplant
8. Cut pita in half and heat on a grill.
9. Fill with relish and serve

1 eggplant (prepared – Eggplant: Basic Preparation)
maranara sauce
sausage, hamburger or pepperoni
variety of cheeses: here, ricotta, mozerella, parmesan

Instructions
1. Preheat oven to 375 degrees
2. Slices of prepared eggplant
3. Bake on rack for 20 minutes
4. Two or three layer (from bottom to top)
L1: meat sauce or maranara with basil chiffonade (on bottom)
L2: eggplant
L3: grated parmesan, chili, garlic
L4: mozzerella and ricotta cheeses
5. Last top layer should be mozzerella
6. Top with bread crumbs
7. Bake for 40 minutes
8. Let cool 20 minutes before cutting

Because of the water content, DO NOT fill to the top of your baking dish.
Leave at least 1/2 inch for boiling liquids.

Ingredients
Lg eggplant
Salt
Pepper
Mozzarella (hard)
Basic (diced)
Parmesan cheese
Tomato sauce
Celery
Carrots onions tomato

Instructions
1. Slice eggplant thin lengthwise, 5 slilces.
2. Cook in skillet a touch of oil, flip & pull out.
3. Salt & pepper, put strip of mozzarella on top. Sprinkle w/diced basil, sprinkle with Parmesean cheese, roll
slices w/cheese in center.
4. Place sauce 1/8 “ of sauce in pan. Place eggplants into pan top w/more sauce and sprinkle w/ grated Parmesean cheese.
5. Bake at 450° for 5-7 minutes.

Sauce
1. Blend 1/8” tomato sauce in cook pan w/celery, carrots, onions, tomato and blend.

Cut off top of eggplant, slice thin lengthwise into 5 slices.

Ingredients
2 eggs
6 tbsp sugar
4 tbsp white corn syrup
1 cup top milk
1 cup light cream
1 tsp. Vanilla

Instructions
1. Beat egg yolks, sugar and corn syrup until thick and lemon colored.
2. Add milk, cream, flavoring.
3. Pour into refrigerator tray.
4. Freeze until firm.
5. Remove to chilled bowl.
6. Add unbeaten egg whites and beat until fluffy.
7. Return to freezing compartment for 20-25 minutes or until frozen.

OR

1 C cream
2 TBL sugar
1/2 tsp vanilla

Put into a small zip lock bag
Fill a large zip lock bag 1/2 way with ice
Add 1/2 C salt to the ice
Put small bag into the larger one
Shake it around for about ten minutes

Special Steps

Variations Peanut Brittle Ice Cream – substitute 1 cup crushed peanut brittle for sugar.
Add 1 tsp vanilla.

Strawberry Ice Cream – Substitute 1 cup finely sieved strawberries for 1 cup milk. Add ¼ cup sugar.

Coffee Ice Cream – dissolve 1 tbsp instant coffee in 1 tsp boiling water. Add to milk in basic recipe.

Ingredients
2 CU yogurt
1/2 CU fresh fruit (diced)
2 eggs (separated)
2 TBL sugar
1 tsp. Vanilla

Instructions
1. Separate egg yolks and whites. Set whites aside.
2. Beat egg yolks, sugar and sugar until thick and lemon colored.
2. Add yogurt and mix well
3. Pour into large plastic bowl
4. Freeze 30 minutes
5. Stir every 10-15 minutes for 1 more hour
6. Beat egg whites and beat until fluffy.
7. Mix egg whites into frozen yogurt
8. Stir every 10-15 minutes for another 1/2 hour
9. Fold in fresh fruit.
10. Continue stiring every 10-15 minutes until firm
11. Serve in chilled bowl.

Ingredients
2 CU strawberries (chopped small)
2 CU sugar
1 TBL lemon juice
1 tsp butter
1 tsp pectin

Instructions
1. Crush/chop strawberries
2. Put in sauce pan with sugar
3. Stir until sugar is dissolved
4. Add 1 tsp butter
5. Increase heat to 220-222 degrees (rolling boil)
6. Skim off foam with metal spoon
7. Stir constantly for 5 minutes
8. Pour into canning jar

Ingredients
1 pound smoked sausage, thinly sliced
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
3 (15-ounce) cans red beans, rinsed and drained
1 (16-ounce) can tomato paste
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 1/2 cups water
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon hot sauce
1 bay leaf
Hot cooked rice

Instructions
Sauté first 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Add beans and next 7 ingredients.

Bring to a boil; cover, reduce heat, and simmer 20 minutes. Discard bay leaf. Serve over rice. To reheat, microwave at MEDIUM (50% power) 3 to 5 minutes or until thoroughly heated. Yield: 8 servings.

Potatoes, egg, collard greens, onions, and other as desired.
Cut potatoes into half-inch cubes.
Toss lightly in olive oil and salt.
Cook on medium high heat 10 minutes.
Meanwhile steam greens.

Miracle whip, mustard, Horse radish, Lemon, salt, cayenne, White vinegar, black pepper

1 pound semolina flour . About 3 cups
Five large eggs, 6 med or 7 small
Salt
EVOO

Mix into ball

Use AP to work into non sticky tight ball
Fold, press, repeat
Eventually cut into fist-sized balls and flatten
Roll through, fold flatten, sprinkle flour, repeat about ten times
Turn dial down, fold, roll, repeat
Turn dial back to one, shape pasta, roll, repeat
Turn dial down, fold, roll, repeat
Fold into thirds and roll with flat edge to outsides
Repeat if necessary.

Put through cutter.

Toss in flour to prevent sticking
Freeze in nests
After frozen, seal in vaccuum bags

Boil in large pot of salted water about three minutes.

4 TBL butter
1 small bell pepper (julienne strips)
1 med onion (sliced thin)
1 celery stalk (sliced thin)
3 bay leaves
1 TBL garlic
1/4 CU parsley
1 CU broth or stock
salt, pepper and cayenne to taste
—–
4 CU bread crumbs
1/4 CU chopped black olives
1/4 CU grated cheese
2 TBL scallions (thin slices)

1. Over VERY low heat, melt butter in skillet
2. Cook onion for 5 minutes or until transluscent, not browned
3. Add bell pepper and celery and cook additional 5 minutes
4. Add garlic and cook additional 5 minutes
5. Add all other ingredients (down to the line) and simmer 20 minutes
6. Add 4 cups bread crumbs and toss until all bread is wet
7. Fold in black olives, scallions, and cheese
> If too dry add 1 TBL water, if too wet add 1 TBL corn meal until moist
——-
8. Place in greased casserole dish and bake 45 minutes
OR
8. Roll in meat panard, roll and tie; then bake 45 minutes.

Try with prepared or cooked mushrooms
Original recipe calls for 1 CU oysters (drained)

INGREDIENTS

• 1/2 C  plain flour
• 2 eggs
• 1/2 CU (4 FL OZ) milk
• 3 TBL butter (melted)
• 2 TBL sugar
• 1/2 tsp vanilla
• 1/2 tsp lemon zest or juice
• scant nutmeg
• salt and pepper for taste

STEP BY STEP

1. Cover the bottom of a cast iron skillet liberally with butter
2. Place skillet in a COLD oven and turn heat to 425 degrees F or 220 C.
3. Use a sieve to sift the flour and other dry ingredients into a bowl.
4. Mix HALF the dry ingredients with all of the wet ingredients and mix well
5. Add in the remaining dry ingredients and mix, but do not over-mix
6. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
7. Add the batter to the pan. It should sizzle as you pour it.
8. Bake for about 20 to 40 minutes minutes.
9. Let the pudding rise and get golden brown in color
10. Remove from oven
11. It will start to deflate as soon as it has been removed from the oven.   Cut and serve immediately with sugar and lemon

See also “Yorkshire Pudding”

Going the Extra Step

Caramel Apple Baby

While your Baby cooks, prepare the following filling.  After removing from the oven (ABOVE) the center will collapse.  Let it; then pour your filling into the cavity and serve.

1. In a hot skillet, add 2 TBL butter, 1/4 C water and 1/4 C brown sugar
2. Let caramelize a bit then put in apple slices or pieces
3. Stir to coat, then simmer covered for five minutes
4. Uncover and sprinkle with cinnamon, salt and some white sugar
5. Cook uncovered for an additional 5-7 minutes
6. Pour into your Dutch Baby and serve hot