|
From: Terry
To: phaedrus
Subject: egg plant recipe
Date sent: Thu, 27 Jan 2000 16:16:45 -0500
> I have been trying to find out how to cook an egg plant casserole I had
> years ago. I think it was all mashed up and it had cheese in it. It was
> almost like thick mashed potato's. Back then I didn't know how good it
> really was! Thanks for help.
>
Hi Terry,
Well, there are dozens of eggplant casserole recipes out there that
have mashed eggplant and cheese. Each one is a little different.
Below are a few. If none of these is it, think of another ingredient that
was in it and I'll have another go at it.
Phaed
Eggplant And Tomato Casserole
Ingredients :
1 med. eggplant (about 1 1/2 lbs.)
2 tbsp. margarine
2 lg. eggs, beaten
1 med. onion, chopped fine
1/2 tsp. oregano
1/2 c. bread crumbs
1/2 c. grated Cheddar cheese
6 med. size tomato slices
Salt and pepper to taste (optional)
Preparation :
Peel eggplant. Cut into 1/4 inch slices. Place in pan with 1/2
inch boiling water. Cover and cook 10 minutes. Drain and mash.
Blend in margarine, eggs, onion, oregano, bread crumbs and
pepper. Turn into greased 1 quart casserole. Cover eggplant
mixture with tomato slices. Sprinkle with cheese. Bake 375
degrees for 25 minutes or until lightly browned. If you freeze
grated Cheddar cheese ahead of time, it crumbles more easily.
----------------------------------
Eggplant Casserole
Ingredients :
1 lg. eggplant
2 beaten eggs
1/2 c. milk
1/2 c. bread crumbs
1/2 onion, chopped
1 c. grated cheese
1/4 c. melted butter
3/4 c. cracker crumbs
Preparation :
Peel eggplant, cut into small pieces, cook in boiling, salted
water for 15 minutes. Drain and mash. Add eggs, milk, bread
crumbs, onion and cheese; blending well. Pour into greased
casserole dish. Combine butter and cracker crumbs and sprinkle
over casserole. Bake at 350 degrees for 30 minutes.
----------------------------------
Eggplant Casserole
Ingredients :
1 lg. eggplant, peeled and cubed
1 med. onion, chopped
2 bay leaves
Dash of ground cloves
1/2 stick butter
2 slightly beaten eggs
1 c. grated extra sharp cheddar cheese
1/2 c. chopped pecans
1/8 tsp. nutmeg
Salt and pepper to taste
Preparation :
Cook eggplant, onion, bay leaves, ground cloves in water until
tender. Drain and remove bay leaves and mash. Add other
ingredients except cheese. Mix well and put in a buttered
casserole dish and sprinkle grated cheese over the top. Cook 30
minutes or until bubbly at 350 degrees.
----------------------------------
Eggplant Casserole
Ingredients :
2 med. eggplant
1/4 c. chopped parsley
2 eggs or egg substitute
1 c. cracker crumbs or bread crumbs
1 c. grated Cheddar cheese
1 lg. onion
Dash of garlic powder
1 c. milk
Salt and pepper to taste
Preparation :
Wash and dry eggplant - cube - steam until tender. Drain and put
in mixing bowl. Add salt, onion and parsley. Mix with eggplant.
Add remaining ingredients. Mix and mash. Place eggplant
mixture in greased casserole dish, bake until hot and bubbly;
about 45 minutes. Remove from oven; sprinkle top with shredded
Cheddar cheese. Return to oven; bake 5 minutes longer.
----- Original Message -----
From: Joan
To: phaedrus
Sent: Wednesday, July 19, 2000 19:24
Subject: macaroni & cheese recipie
Hi Phaed - Have been so busy - long time "no talk" how about the best
recipe you have for baked macaroni and cheese - like the ones that almost
taste like stauffer's mac and cheese - lots of cheddar - would really
appreciate your help....Thanks in advance - Joan
Hi Joan,
Try these. The Italian variation with mozzarella sounds really tasty.
Phaed
Grandma's Baked Macaroni and Cheese
1 lb macaroni (I use the small shells), cooked & salted
2 C milk (use light cream for a richer mix)
4 eggs
1 lb shredded cheddar cheese
6-8 globs butter or margarine
1 t salt
1 t pepper
1 t celery salt
1/2 t basil
Beat the eggs with the seasonings. Mix well the cooked macaroni, milk,
eggs and 3/4 of the cheese. Sprinkle the remaining shredded cheese over the
top and the globs of butter on top of the cheese. Bake covered at 350 degrees
for 20 minutes covered then 20 minutes uncovered.
------------------
Baked Macaroni and Cheese
2 cups uncooked elbow macaroni
1/2 c. butter
1/2 c. flour
1-1/2 c. milk
1-1/2 c. sour cream
1 t. salt
1/2 T. pepper
10 oz. bar mild Cheddar cheese, grated
Preheat oven to 350°F.
Cook macaroni in salted boiling water according to package directions.
Drain and rinse with cold water. Pour into a 3-qt. casserole.
In a saucepan, melt butter and stir in flour. Gradually stir in milk and
sour cream. Add salt and pepper.
Cook over low heat, stirring constantly, until sauce bubbles and thickens.
Reserve 1 c. grated cheese for the top of the casserole. Toss macaroni with
remaining cheese.
Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese.
Bake for 1 hour, or until bubbly and brown.
Serve immediately.
Serves 6.
------------------------
Baked Macaroni and Cheese (Serves 8)
Ingredients:
1-1 lb. Box Elbow Macaroni
Water as Directed
8-10 oz. Sharp Cheddar Cheese; Grated
4-6 oz. Mozzarella Cheese; Grated
1 Stick Mutter or Margarine
1 can Evaporated Milk
1-28 oz. Can Crushed Tomatoes
In a mixing bowl blend grated cheeses together. In a large cooking pot boil
elbow macaroni in water as directed on the package until sightly firm,
approximately 8-minutes. Drain well. Return the drained elbow macaroni to the
large pot and add 1/2 of the grated cheeses and blend until cheeses are melted.
Add butter or margarine, blend mixture again until butter is melted. Add
evaporated milk and crushed tomatoes, thoroughly combine.
Put mixture in a 9" x 13" ovenproof baking dish, top with remaining grated
cheeses Bake in a pre-heated 350-F degrees oven until cheese is melted and
lightly browned, approximately 30-minutes. Serve warm from the oven.
Kitchen Staff Tip: Experiment with the crushed tomatoes! We prepared the
original recipe with an Italian fresh herb mixture added to the crushed
tomatoes. Fresh basil, chives, even parsley makes a lovely addition to this
cheesy macaroni bake. Try adding 2 or 3 tablespoons of your favorite fresh
herb mixture to the tomatoes and prepare as directed.\
From: Craig
To: phaedrus
Sent: Friday, April 04, 1997 16:52
Subject: recipe search
> I'm looking for the spanish rice recipe that once appeared on the back of
> the minute recipe box in the 50's or 60's.
> Craig
Hello Craig,
Well, it's really difficult to locate a recipe that a company once put on
their package. The Minute Rice website was no help. There are lots of
Spanish Rice recipes around, but none of them say they came from the box.
There are some likely candidates below. See if one of them seems familiar.
Phaed
2021 Update: Jennifer found this recipe, which says it is from a box.
Spanish Rice Pronto
1/2 cup thinly sliced onion
1/3 cup diced green pepper
2 cups Minute Rice
1/4 cup bacon drippings or butter
2 cups hot water
2 cans (8 oz. each) tomato sauce*
1 teaspoon salt
Dash pepper
Saute onion, green pepper, and Minute Rice (right from box) in the bacon drippings.
Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer,
uncovered, 5 minutes. Makes 6 servings.
*Or use 4 cups (2 cans, 1 lb. each) tomatoes and omit the water.
Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place
in serving dish and top with additional 1/2 cup grated cheese.
Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice.
Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with
the rice.
----------------------------------
Easy Spanish Rice
Ingredients :
1 lg. (32 oz.) can tomato soup
1 sm. bell pepper (green) diced
1 sm. onion, diced
1/2 lb. hamburger
2 c. Minute rice
Preparation :
Brown hamburger and onion in skillet. Drain fat. Add green bell
peppers. Add tomato soup. Add rice. Stir and simmer 15 minutes.
----------------------------------
Spanish Rice In A Flash
Ingredients :
1 c. water
1 (14 1/2 oz.) can stewed tomatoes
1 tbsp. chili powder (or less if you prefer)
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
1 1/2 c. Minute Rice
Preparation :
Put all ingredients except rice into saucepan; bring to boil. Add
rice; stir well. Cover; remove from heat. Let stand 5 minutes.
Optional: You can add crispy bacon and green onion tops finely
chopped if you want. LEDC
----------------------------------
Spanish Rice
Ingredients :
1 1/2 c. Minute rice
15 oz. can tomato sauce
16 oz. can tomatoes
1 lb. ground beef, uncooked
Tabasco sauce, to taste
Salt and pepper to taste
Onion, optional
Preparation :
Cook 7 to 8 minutes in microwave. Let stand 3 minutes.
----------------------------------
Spanish Rice
Ingredients :
6 bacon strips, cut into sm. pieces
1 lg. green pepper, chopped
1 lg. onion, chopped
2 c. Minute Rice
2 (15 oz.) cans tomato sauce
Preparation :
Fry bacon until brown, remove. In grease saute onion and green
pepper. Add rice and stir-fry for a few minutes. Add tomato sauce;
cover and simmer about 15 minutes.
----- Original Message -----
From: Joan
To: phaedrus
Sent: Wednesday, May 31, 2000 14:42
Subject: CARMELIZED ONIONS
Hi Phaed - thanks so much for the mornay sauce recipies -
cannot wait to try them - we live in n.H. - curious where
you went for seafood on your adventure last week...
Also can you help me with easy & delicious carmelized onion recipies...
Thks again as usual. Joan
Hi Joan,
I had chowder (white, red, and clear) and mussels in Rhode Island, then weiner schnitzel at the
Bernerhof Inn in North Conway, NH, then clams & mussels & scallops with linguine & the excellent
seafood bisque at the Homestead Restaurant in North Conway, NH. From there went to Bangor, Maine &
had an excellent lobster roll (can't remember the name of the restaurant) & lobster stew and fried
clams in Presque Isle, Maine. Then back to Boston, where I had Grilled Atlantic Salmon & Lobster Bisque
at the Hilton at the airport.
To carmelize onions, you just slice them & cook them slowly in some butter until they are brown & sweet.
You can use oil if you wish, but butter is better.
Here are some carmelized onion recipes for a variety.
Phaed
Caramelized Onions
3 tablespoons butter
Pinch of Sugar
2 large onions, thinly sliced
Salt and Pepper
Melt butter in large skillet over medium heat. Add onions and toss to coat
with butter. Cover and slowly cook onions, stirring occasionally, for 10
minutes or until a golden Color is reached. Turn heat up to medium high and
begin to brown the onions, stirring constantly about 10 more minutes.
Season with salt and pepper
Yield: 4 servings
----------------------------------
Caramelized Onions
2 lg. Vidalia onions, thinly sliced
2 tbsp. butter or margarine
2 tsp. packed light brown sugar
Preparation :
Cook onions in butter in large frying pan over medium-high heat 8 to 10
minutes or until golden, stirring frequently. Stir in brown sugar;
cook until melted. Keep warm. Yield: about 1 3/4 cups.
----------------------------------
Caramelized Onions
Ingredients :
1 tbsp. butter or margarine
1 med. sweet Bermuda or Spanish onion, sliced into 1/2 inch rings
1 tbsp. brown sugar
Preparation :
Melt butter in 10-inch skillet over medium heat. Add onion
rings, stir to coat. Sprinkle with brown sugar. Cook, stirring
constantly, until onion is tender and turns a light caramel color,
about 13 minutes.
----------------------------------
Caramelized Onions
Ingredients :
2 lg. onions (1 lb.)
2 tbsp. salad oil
2 tbsp. red wine vinegar
1 tbsp. brown sugar
Preparation :
Cut onion into thick slices. In 10-inch skillet over medium heat,
in hot oil, cook onion until tender. Stir in vinegar and brown
sugar; cook until golden. Makes 4 servings. Each serving, about
115 calories.
----- Original Message -----
From: Darlene
To: phaedrus
Sent: Friday, April 21, 2000 08:40
Subject: salads
> Do you have recipie for seven-layered salad.
>
Hi Darlene,
Can do. Here are two.
Phaed
Seven Layer Salad
Ingredients:
1 large head iceberg lettuce, chopped
1 medium red onion or 1 bunch green onion, chopped
1 (10 ounce) package frozen peas
1 (10 ounce) package, shredded Cheddar or Jack cheese
1 pound bacon
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Crumble and set aside.
2. In a large flat bowl, place the chopped lettuce and top with a layer of
onion, peas, shredded cheese, bacon and cauliflower.
3. Prepare the dressing by whisking together the mayonnaise, sugar and
parmesan cheese. Drizzle over salad and refrigerate until chilled.
Makes 4 to 6 servings
-------------------------------------
Seven Layer Salad
Prep: 15 min, plus refrigeration time.
1/4 head iceberg lettuce, washed
1/2 cup bottled real bacon pieces
1/2 medium green bell pepper, seeded and chopped
1/2 small onion, chopped
5 ounces frozen peas, thawed
2 celery ribs, chopped
1 carrot, peeled and shredded
1/2 cup shredded cheddar cheese
3/4 cup mayonnaise type salad dressing
2 Tbs. sugar
1/2 cup croutons
Prepare day before serving. Arrange lettuce in the bottom of a deep baking
dish or plastic container with a cover. Sprinkle with bacon pieces. Layer
with remaining vegetables and sprinkle with cheese. Combine salad dressing
and sugar in a bowl. Spread over top of salad so it is air tight. Cover and
refrigerate until serving time. Just before serving, toss and add croutons,
if desired.
|
