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Opals Cookbook

Opals Cookbook

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Publicado porklmoebes
Recipes used by Opal Wilson, a 90 year old great-grandmother, compiled as a gift to her family.
Recipes used by Opal Wilson, a 90 year old great-grandmother, compiled as a gift to her family.

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Published by: klmoebes on Dec 05, 2011
Copyright:Attribution Non-commercial

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07/20/2013

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1 large peeled eggplant cut into 8 circles
1 tsp salt
½ tsp pepper
3 tbsp butter
1 cup chopped onions
2 cloves minced garlic

2 cups chopped tomatoes
Pinch of thyme
Salt and pepper
¼ cup chopped parsley
½ cup white bread crumbs
1 cup grated mozzarella cheese

Slice eggplant about 1 inch thick trimming slices so they are the same size.
Place in a shallow oven dish. Sprinkle with salt and pepper. Broil 5 minutes
or until fork tender. Heat butter, add onion and garlic, cook until yellow.
Add tomatoes and trimmings of eggplant; cook until thick. Stir in seasoning,
parsley and breadcrumbs. Correct the seasoning (salt and pepper). Pile on
the broiled eggplant. Cover with cheese. Bake at 350 degrees until cheese is
melted.

Pork and Black-eyed Peas Casserole

1 boneless smoked pork butt, about 2 lbs
1 tbsp mixed pickling spice
¼ cup brown sugar
1½ lb frozen black-eyed peas
1 cup tomato juice
2 cups water

1 cup chicken stock
1 garlic clove
1 cup chopped onions
1 bay leaf
1 tsp salt
¼ tsp pepper

Place meat, spices and sugar in deep kettle; add hot water to cover. Bring to
boil, reduce heat to low and simmer for 1 hour. Let stand in cooking liquid
while preparing peas. Combine peas with rest of ingredients. Bring to a
rapid boil. Reduce heat to low, simmer for 30 minutes. Put peas and liquid
in which they cooked into a 1½ qt. casserole dish. Place drained pork butt in
peas. Cover and bake at 350 degrees for 30 minutes.

Page 128

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Side Dishes

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