Recipe for...Eggplant Casserole


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Eggplant Casserole This recipe is rated : 0 Recipe Ingredients * 1 large eggplant, cubed * 1 4 oz can tomato sauce * 1 lb. ground lamb or beef * 1 cup cheddar cheese, grated * 2 tsp salt, divided * 1 tsp sugar * 1/4 tsp black pepper * 1 med red onion, chopped * 1 green bell pepper, diced * 1 cup mushrooms, sliced (optional) * 2 slices bread, cubed Cooking Procedures Bring salted water to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion, green pepper and mushrooms. Continue to saut until vegetables soften. Season with 1 tsp salt, sugar and pepper. Add bread, tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Remove cover and bake at 375 for 15 minutes or until nicely brown.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: Cook in any wheatless crust. Mrs. Skeen. LEMON PIE 2 lemons (grated rind and juice). 1 tblsp. cornstarch. 1/2 cup sugar. 3 eggs (yolks). Butter substitute size of walnut. 2 cups water. Cook in double boiler until mixture thickens. Remove from fire, and when cooled pour into previously baked crust. Add meringue made of: 3 eggs whites, well beaten. 3 tblsp. sugar. Return to oven, to brown slightly. Mrs. H. Jacobs. 161 DESSERTS CONSERVATION RECIPES SQUASH PIE 1 cup strained Hu
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