Helen’s Eggplant Bake

Eggplant
Eggplant
This is an old favorite recipe that my Aunt Helen gave me at least 45 years ago. I have always enjoyed it and haven’t changed a thing about it over the years.

Ingredients

  • 1 medium eggplant, sliced in 1/2 inch slices
  • 3/4 cup melted butter
  • 3/4 to 1 cup bread crumbs
  • 1 large tomato, sliced
  • 1 large onion, sliced
  • 1/2 teaspoon salt
  • 1 teaspoon basil
  • 4 oz fresh mozzarella cheese
  • 2 Tablespoon freshly grated parmesan cheese

Directions

Layer eggplant, tomato, and onion. Drizzle with 1/4 cup butter, salt, and basil. Cover and bake for 20 minutes @ 400 degrees. Remove from oven, top with mozzarella cheese, mix the Parmesan, 1/2 cup butter, and breadcrumbs and sprinkle over the top of mozzarella. Return to oven for 10 more minutes.

Corn Tomato Chowder

Corn Tomato Chowder
Corn Tomato Chowder
I got this favorite recipe from my dear friend, Carol. She is an amazing cook and eating at her house is always a treat. This is a nice easy soup for a cool fall evening.

Ingredients

  • 3 Teaspoon olive oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 Teaspoon
  • 1 can diced tomatoes (plain or with chilies or with basil and garlic)
  • 1 can chicken broth
  • 1 cup water
  • 1 can whole kernel corn, drained
  • 2 chicken breasts, cut into bite size pieces
  • 1/4 cup heavy cream

Directions
Saute the onions, peppers, chicken, and Cajun seasonings until the the chicken is cooked through. Add tomatoes, broth and water, cover and bring to a boil. Stir in the corn and cream and heat through.

Lemon Dijon Vinaigrette

As stated in an earlier post, I prefer homemade salad dressings over store bought dressings. Not only are they easy, but they are inexpensive, too. Here is one of my favorite recipes for a vinaigrette. It is not only good on a salad of fresh greens, but also on potato salad or a vegetable salad.

Ingredients

  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Freshly ground pepper

Directions
Mix all ingredients together and blend well.

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