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Recipes From The Georgia Peach
~BARBARA'S COUNTRY KITCHEN~
JOIN ME FOR LAUGHTER, RECIPES AND COFFEE
Wow here it is after the New Year, and we need to consider some
healthier eating. Join me in following some dieting meal plans. You
say, "No I will pass!" Well, it sneaks up on you all at once,
and you look in the mirror and will not like what you see.
I have started the diet this year, and I have lost a few pounds
already! I'm looking forward to it becoming a part of my daily
routine.
CHICKEN RECIPE MEALS.....EACH MEAL 390 CALORIES
Honey mustard chicken with rice & steamed vegetables
1 small chicken fillet (4oz)
2 tsp of honey
2 tsp of mustard
3 tsp of soy or tamari sauce
Preheat oven to 220 degrees
Cut scores through the chicken fillet but do not cut right
through.
Mix the honey, mustard and soy sauce together and use to coat
the chicken fillet. Set aside for 30 minutes, or up to an hour
if possible.
Bake the chicken fillet for 15-20 minutes, depending on
thickness, until cooked through and no longer pink in the
middle.
Serve with:
1 1/2 ozs. of brown rice (uncooked weight)
2 vegetables of choice
Total Meal Calories - 390
Ranch Chicken with baked potato and salad
1 large chicken fillet ( 6oz)
1 tbs of ranch dressing
1 clove of garlic
1 tb of fresh basil leaves
Make three deep cuts across the chicken fillet, taking care
not to cut the whole way through.
Combine the dressing, garlic and basil in glass or ceramic
dish, use to coat the chicken and set aside to marinade for
30 minutes.
Preheat the grill and then grill the chicken for 6-8 minutes
on each side, turning occasionally, until the chicken is
cooked through and no longer pink in the middle.
Serve with:
1 small baked potato (4oz)
1 serving of salad + 3 teaspoons of very low fat salad
dressing
1 serving of sugar free jelly
Total meal Calories - 390
Chicken & Cashew Stir-fry
1/2 tsp of olive oil
1 small chicken fillet (around 100g or 4oz)
1/2 tsp of honey
1 clove of garlic
1 piece of fresh ginger (1cm or 0.5 inch)
1/2 tsp fresh chilli
1 small carrot
3 ozs. of mange tout or snow peas
2 ozs. of baby sweetcorn
1 tsp of soy or tamari sauce
1/4 tsp of sesame oil
1 tsp of lime juice
1 tbs of chopped fresh coriander
4 unsalted cashew nuts
Heat half of the oil in a non-stick frying pan or wok. Once hot
add the chicken, cut into strips, and cook to seal on all
sides. Add the honey and continue to stir-fry until the chicken
is cooked through and golden in colour. Set aside on a plate.
Add the remaining oil to the pan and cook the garlic, ginger
and chilli for about 30 seconds. Add the sliced vegetables and,
keeping the heat high, cook until almost tender. Add the soy
sauce, sesame oil and the lime zest and juice, return the
chicken to the pan and heat through. Sprinkle with chopped
coriander and cashew nuts before serving.
Serve with:
1 ounce of brown rice (uncooked weight)
1 fruit
Total meal 390 Calories
Chicken & Herb Casserole
1 1/2 tsp of olive oil
1/2 onion
2 ozs. of mushrooms
1 oz. of carrot
1 small tin of tomatoes (200g)
1 small chicken fillet (around 100g or 4oz)
3 small new potatoes thinly sliced
1 sprig of fresh rosemary
Preheat the oven to 200 C.
Fry the onion in oil until transparent. Add the mushrooms,
carrot & tomatoes. Transfer to a warmed casserole dish and
lay the chicken in the centre. Cover with layers of potato.
Sprinkle with rosemary and bake for about 1 hour.
Serve with:
2 ozs of cooked green beans
1 fruit
Total meal Calories 390
Chicken & Rice Stew
1 small chicken fillet (4oz)
1 tsp of olive oil
1/2 onion
1 stalk of celery
1 clove of garlicoptional
1 oz. of brown rice, uncooked weight
1 small tin of chopped tomatoes (8oz)
1/2 pepper
1 pinch of paprika
1 pinch of oregano
1 pinch of dried parsley
1/3 stock cube
Cut the chicken into bite-sized pieces. Heat half the oil in a
non-stick pan and brown the chicken pieces on all sides. Set
aside on a plate. Heat the remaining oil and cook the finely
chopped onion, sliced celery and crushed garlic over a low heat
to soften.
Stir in the rice and then add all of the remaining ingredients,
including the chicken. Add enough stock to just cover, bring to
a boil and simmer for 35 minutes.
While cooking, stir this dish occasionally and add a little
extra water or stock as necessary.
Serve with:
1 fruit
Total Meal Calories - 390
1/2 tsp of olive oil
1 small chicken fillet (4oz)
1 small potato (4oz)
1 small carrot
1/2 courgette
2 ozs. of broccoli
2 ozs. of cauliflower
1/2 onion
1/3 can of Campbell's 99% FF condensed chicken soup
1 pinch of mixed herbs
3 ozs. of mushrooms
2 tbs of breadcrumbs
1oz of fat reduced cheddar cheese shredded
Pre-heat oven to 180 degrees C.
Heat the oil in a non-stick frying pan and add the chicken, cut
into strips. Cook over a medium-high heat to brown all over.
Peel and grate the potatoes, cut the carrot and courgettes
into thin matchsticks, cut the broccoli and cauliflower into
small florets and finely slice the onion. Place into an
oven-proof dish and add the soup and herbs. Mix well and bake
in the oven for 20 minutes.
After this time, stir in the sliced mushrooms and a little
water if necessary, then top the bake with the mixed
breadcrumbs and grated cheese.
Bake for a further 10-15 minutes, until golden
Serve with:
1 serving of salad
1 serving of sugar free Jelly
Total Meal Calories - 390
Chicken and Vegetable Casserole
5 ozs. of chicken fillet
1 small carrots chopped
2 stalks of celery chopped
5 ozs. of mushrooms
2 ozs. of leek, sliced
2 small new potatoes diced
1 tsp of cornflour
1 tsp of olive oil
1/2 stock cube
1 tsp of mixed herbs
Preheat the oven to 180 C.
Heat the oil in a non-stick pan. Brown the chicken all over and
place in a casserole dish. Lightly cook the chopped leeks and
mushrooms in the pan and place in the casserole dish, along
with the diced carrot and baby potatoes. Add water to the
stock cube according to package instruction and add with the
mixed herbs. Season with freshly ground black pepper. Mix well,
cover and bake for around 1 hour until the chicken and
vegetables are tender.
Mix the cornflour with a little water and stir in to thicken
the casserole just before serving.
Serve with:
1 fruit for desert
Total Meal calories - 390
Mushroom-stuffed Chicken
1/2 oz. of dried porcini mushrooms
1/2 tsp of olive oil
1 oz. of onion, chopped
1 clove of garlic optional
3 ozs. of mushrooms
1 pinch of dried thyme
2 tbs of breadcrumbs
1 small chicken fillet (around 100g or 4oz)
4 tbs of vegetable stock
2 tbs of Cider Vinegar
1 tbs of Greek yogurt (whole milk, plain)
Preheat the oven to 190 degrees C.
Place the dried mushrooms in a heat-proof bowl and pour over
2 tbs of boiling water. Set aside to soak for 20 minutes.
Heat the olive oil in a non-stick pan. Add the finely chopped
onion and crushed garlic and cook gently for 2-3 minutes.
Drain the rehydrated mushrooms, pouring the water into the pan.
Chop the mushrooms and add to the pan, along with the finely
chopped fresh mushrooms and thyme and cook for a further 4
minutes. Stir in the breadcrumbs and set aside to cool
slightly.
Place the chicken fillet between 2 pieces of cling-film and
then use a meat mallet, rolling pin or empty bottle to flatten
to a thickness of around 1cm or 1/2". Remove the cling-film and
spoon in the mushroom stuffing. Roll up and secure with
a cocktail stick.
Place in an oven-proof dish and add the vegetable stock and
cider vinegar. Bake for 15-20 minutes or until the chicken is
no longer pink, turning the chicken over and covering with
foil half-way through the cooking time.
Slice the stuffed chicken fillet into thick slices. Stir the
Greek yogurt into the liquid in the baking dish and serve as a
sauce for the chicken.
Serve with:
1oz of pata uncooked weight
1 handful of either watercress or rocket
1 serving of sugar free Jelly
Total meal calories - 390
Sesame Chicken
1/4 small can of chopped tomatoes (200g)
3 ozs. of chicken fillet
1 pinch of Italian seasoning
1 pinch ground black pepper
1 pinch of oregano
1 egg white
Spray of Cooking Spray
1 tsp of sesame seeds
2 tbs of breadcrumbs
2 1/2 ozs. of pasta
Preheat oven to 200 degrees C.
Cook pasta according to package directions, omitting any
added fat and salt.
Heat tomatoes and season with Italian seasoning, ground
black pepper and oregano.
Coat chicken with beaten egg white, breadcrumbs and sesame
seeds. Spray baking tray with cooking spray. Bake chicken for
15-20 minutes or until center is no longer pink.
Serve over cooked pasta and top with tomato sauce
I serving of salad
Total Meal Calories - 390
Turkey & Bean Enchiladas with salad
3 ozs. of minced turkey
1 tomato
1 tbs of tomato-based salsa
2 ozs. of pepper
1 pinch of chilli powder
1 flour tortilla
4 ozs. of re-fried beans
1 spring onion
Cook the turkey minced in a non-stick pan until the meat is no
longer pink, about 10 minutes. Drain off any excess fat and
then add the chopped tomatoes, salsa, sliced pepper and
chili powder. Cook for a further 5-10 minutes to soften the
pepper.
Heat the tortilla(s) in the microwave for 20 seconds (these can
also be heated in the oven for 10 minutes or served cold) and
spread with the re-fried beans. Top with the turkey mix and
chopped spring onions. Roll up and serve.
Serve with:
1 serving of salad + 2 teaspoons of very low fat salad
dressing
Total meal Calories - 390
LUNCHES ...
Tuna Stuffed Baked Potato
3 ozs. of tuna, canned in water or brine, drained
2 tsp of low fat salad dressing
1 serving of mixed salad leaves
1 medium-sized baked potato ( 7ozs)
Chicken salad sandwich
2 1/2 ozs. of roast chicken
1 tomato
1 serving of mixed salad leaves
1 level tbs of reduced fat mayonnaise
1 wholegrain roll
1 pear
Total Meal calories - 390
Prawn/Shrimp salad with fruit
1 level tbs of reduced fat mayonnaise
1 level tbs tomato Ketchup
6 ozs. of prawns/shrimp
1 serving of mixed salad leaves + 1 tomato
1 apple
Chicken salad & yoghurt
2 ozs. of chicken fillet
1 serving of mixed salad leaves
2 tsp of low fat salad dressing
1 serving of low fat yogurt (6 fl oz)
Soup, and fruit lunch
Bowl of Wild Mushroom soup
1 slice of wholegrain bread
1 fruit of choice
Salmon salad sandwich
2 slices of bread of choice
3 ozs. of salmon, canned and drained
1 spring onion
1 level tbs of reduced fat mayonnaise
1 serving of mixed salad leaves + plus 1 Tomato and celery
Chicken salad sandwich
2 1/2 ozs. of roast chicken
1 tomato
1 serving of mixed salad leaves
1 level tbs of reduced fat mayonnaise
1 wholegrain roll
1 pear
Total Meal calories - 390
Georgia Peach Pound Cake
Peaches are the perfect fruit for a pound cake.
INGREDIENTS:
1 cup butter, softened
3 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
1/4 teaspoon baking soda
1/2 cup sour cream
2 cups chopped ripe peaches
whipped cream, optional
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour 10 inch tube pan.
In large bowl cream butter and sugar until light and fluffy. Add eggs one at a time. Beat well and add extracts.
In a small bowl mix flour and baking soda and add to creamed mixture. Fold in sour cream and add chopped peaches.
Next, pour batter into pan and bake 1-1/4 to 1-1/2 hours or until toothpick comes out clean. Top with whipped cream.
~Georgia Recipes~
First, let me splain somtin' about us Georgia gals....
SOUTHERN GIRLS
Someone once noted that a Southerner can get away with the most
awful kind of insult just as long as it's prefaced with the
words, "Bless her heart"
or "Bless his heart." As in, "Bless his heart, if they put his
brain on the head of a pin, it'd roll around like a BB on a
6-lane highway."
I was thinking about this the other day because my Yankee
friend was telling me how her toddler, who was born in the
South, is just beginning to talk and he has a southern accent.
My friend, who is otherwise very kind and, bless her heart,
cannot do a thing about those thighs of hers, was miffed about
this. Can you imagine? After all, this woman had CHOSEN
to move to the South a couple of years ago. She actually said
to me, "Can you believe it? A child of mine is going to be
"taaaawkin liiiike theeyussss."
Now, don't get me wrong. Some of my dearest friends are from
the North, bless their hearts. I welcome their perspective,
their friendships, and their recipes for authentic Northern
Italian food. I've even gotten past their endless complaints
that you can't find good bread down here. (The heathens,
bless their hearts, don't count cornbread!)
As I was saying, we've already lost too much. I was raised to
say "swanee," not swear, no lady would ever SAY "swear", much
less do it, but you hardly ever hear anyone say that anymore,
I swanee you don't. And I've caught myself thinking twice
before saying something is "right much," "right close, or
"right good" because non-natives think this is right funny
indeed.
I have a friend from Bawston who thinks it's hilarious when I
say I've got to "carry" my daughter to the doctor or "cut off"
the light. She also gets a giggle every time I am "fixin'" to
do something. And, bless her heart, she
don't even know where "yonder" is, or what "I reckon" means!
Oh well, bless her heart, she can't help being ugly, but she
could've stayed home with that kind of talk.
Southern girls know that a display of bad manners is even worse
than a display of bad hair.
And Southern girls know bad manners when they see them:
1. Drinking straight out of a can.
2. Not sending thank you notes.
3. Velvet after February.
4. White shoes after Labor Day
Southern girls always say:
1. "Yes, ma'am."
2. "Yes, sir."
Southern girls have a distinct way with fond expressions, and
they are just that - expressions, not downright invitations,
any educated person shouldknow the difference:
1. "Y'all come back now, hear?"
2. "Drop by when you can."
3. "How's your momma-n-em?"
4. "Come back when you can stay longer."
Southern girls know the accent is on AFTER in the AFTER-noon.
Southern girls know everybody's first name:
1. Honey
2. Darlin'
3. Shugah
Southern girls know the movies that speak to their hearts:
1. "Gone With the Wind"
2. "Fried Green Tomatoes"
3. "Driving Miss Daisy"
4. "Steel Magnolias"
Southern girls know their cities dripping with Southern charm:
1. Add-LAN-ah (Atlanta as outsiders say)
2. RICH-mun
3. CHALL-ston
4. S'VAN-ah
5. BIRM-n-HAYAM
6. NAW-lins
7. KNOX-vull
8. Oh! and that city in Alabama ? It's pronounced
Munt-GUM-ry!
Now I got to run along, Shugah, I've got to write my friend.
I think I'm gonna tell her, "The fact that your children were
merely born in the South does not make them Southerners. After
all, if a cat had kittens in the oven, that wouldn't make them
biscuits."
Now for some good ole, home cookin', Georgia recipes!!!
Peach Jubilee Pie
Ingredients:
9-inch pie shell (baked & cooled)
1 can (1 lb. 5 oz.) peach pie filling
2 tablespoons sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 envelope whipped topping mix
1/4 cup sugar
1 cup (8 oz. carton) sour cream
Maraschino cherries, optional
Directions:
Combine peach pie filling, sugar, cinnamon, and nutmeg; set
aside. Prepare whipped topping mix as directed on package
except omit 2 tablespoons of the milk, beat until stiff.
Add 1/4 cup sugar at low speed. Gently fold in the sour cream.
Spoon about 1/2 of the peach mixture into pie shell.
Spread about 2/3 of the whipped topping mixture over the
peaches, then gently spoon the remaining peaches over the
whipped topping layer. With the remaining whipped topping
mixture, swirl a spoonful on each serving and top with a
maraschino cherry, if desired. Chill until firm, about 2 hours.
Store in refrigerator.
Better-than-ever Peach Pie
Pie Shell Ingredients:
1 stick margarine, melted
1/3 cup powdered sugar
1 pkg. graham cracker crumbs
Filling Ingredients:
2 8-oz. pkgs. cream cheese, softened
1 14-oz. can sweetened condensed milk
3 - 4 cups mashed peaches
1/2 cup peach juice
1 pkg. unflavored geletin
4 oz. Cool Whip (let thaw)
1 cup peach slices, sweetened, drained
2 tsp. cornstarch
1/2 cup water
Directions:
Combine margarine, sugar, and cracker crumbs for pie shell.
Press into spring-form pan. Set aside. Dissolve geletin in
peach juice in small sauce pan over low heat. In mixing bowl,
blend cream cheese and milk; add mashed peaches, geletin
mixture, and Cool Whip. Pour into spring-form pan. Top with
peach slices. Dissolve cornstarch in water in small sauce pan
over low heat. Pour over top of pie for a clear glaze.
Refrigerate.
Peaches 'n Cream Crisp
Ingredients:
1 29-oz. can peach slices, drained
3/4 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1/2 cup flour (all-purpose)
6 T. butter
Vanilla ice cream
Directions:
Arrange drained peaches in an 8x1½-inch round baking dish.
Combine oats, brown sugar, flour, and butter. Sprinkle over
peaches. Bake at 350°F for 30 minutes. Serve warm with scoops
of vanilla ice cream. Makes 6 servings.
Peach Silk Pie
Pie Shell Ingredients:
1 1/2 cups flour (all-purpose)
1/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup margarine/butter melted
Filling Ingredients:
1 8-oz. pkg. cream cheese, softened
1 3/4 cup sifted powdered sugar
1 8-oz. Cool Whip (lite, let thaw)
1 3-oz. pkg. peach jello
1 cup boiling water
3/4 cup cold water
3 peaches, peeled & sliced (or large can of sliced lite
peaches)
Directions:
Combine flour, brown sugar, pecans, and margarine. Press into
bottom of 13x9x2-inch baking dish. Bake at 300°-350°F for
18-20 minutes. Let crust cool completely. Combine cream
cheese, powdered sugar and Cool Whip. Beat at medium speed
until fluffy. Spread over crust. Dissolve jello in boiling w
ater; add cold water. Chill to the thickness of an unbeaten
egg white. Arrange peaches neatly, overlapping edges, over
the mixture in the crust. Spoon jello over peach slices.
Cover and chill until firm.
Peach Surprise
Ingredients:
1 can peach pie filling (also try apple, cherry, blueberry)
1/2 box cake mix (yellow, white, or spiced with apple)
1/2 stick margarine
Directions:
Put filling in bottom of casserole dish, sprinkle mix over it,
cut up margarine and place over mix. Bake 30 minutes at 350°F.
Crusty Peach Cobbler
Peach Mixture Ingredients:
1 (No. 2-1/2) can peach slices, well drained (or 3 cups sliced
fresh or frozen peaches)
1/4 cup sugar
1/2 tsp. cinnamon
Biscuit Ingredients:
1 cup flour (sifted, self-rising)
1/4 cup sugar
3 T. shortening
1 egg, unbeaten
3 T. milk
Directions:
Arrange peach slices in bottom of well greased 8x8x2-inch pan.
Combine sugar and cinnamon; sprinkle over peaches. Sift flour
and 1 T. of the sugar into mixing bowl. Add shortening; cut in
with two knives or pastry blender until particles are fine.
Blend together egg and milk; stir into the dry ingredients just
until all dry particles are moistened. Drop spoonfuls of dough
over peaches. Sprinkle remaining sugar over top. Bake at 400°F
for 25-30 minutes. Serve warm with ice cream, if desired.
Peach Ice Cream
Ingredients:
1 can sweetened condensed milk
2 cups sweet milk
1 cup sour cream
2 cups sweetened peaches
Directions:
Mix all ingredients. Turn in a hand or electric ice cream
churn until thickened. Enjoy.
Note: Other fruit can be substituted for the peaches. Try
strawberries, crushed pineapple, blueberries, and raspberries.
Also try 3 bananas mashed and 1 cup Chocolate Syrup.
Peach Delight Crêpes
Ingredients:
1 8-oz. pkg. cream cheese, softened
1 8-oz. carton ricotta cheese
5 T. sugar
1 tsp. salt
1/2 tsp. vanilla
1 cup flour (sifted, all-purpose)
3 eggs
1 cup milk
3 T. butter or margarine
1 can (21 oz.) peach pie filling
1/4 cup water
1/4 tsp. almond extract
1/4 cup toasted slivered almonds
Directions:
Mix cheese, lemon peel, 2 T. of the sugar, 1/2 tsp. of the salt,
and vanilla in a medium bow. Sift flour, remaining 3 T.
sugar and 1/2 tsp. salt into a medium bowl. Beat eggs in a
small bowl; stir in milk; beat into flour mixture until
smooth. Melt 1 T. of the butter or margarine in a small
skillet; stir into batter until blended. Heat a 6-inch
skillet slowly; grease lightly with part of the remaining
butter or margarine. Measure a scant 1/4 cup of the batter
into skillet; quickly tilt skillet until batter covers bottom.
Bake 1 to 2 minutes until brown on bottom; turn; bake 1 minute
longer until borwn. Repeat with remaining batter,
lightly buttering skillet between bakings. As crêpes are
baked, spread spread 2 T. of the cheese mixture over each;
roll up tightly, jelly-roll fashion; place, seam side down,
in a large shallow baking dish. Keep warm until all are baked
and filled. Combine pie filling, water, and almond extract
in a small saucepan; heat until bubbly. Spoon over crêpes.
Sprinkle almonds on top. Serve warm. Yield: 6 servings
Note: Other fruit can be substituted for the peaches. Try
strawberries, crushed pineapple, blueberries, and raspberries.
Also try 3 bananas mashed or 1 cup Momma Betty's Chocolate
Syrup (see separate recipe).
~Georgia Chicken and Dumplings~
Chicken
2 1/2 pounds chicken, cut up and ready to cook
1 tsp. salt
1 tsp. pepper
Place chicken in a saucepan and cover with water.
Sprinkle with salt and pepper. Boil over medium heat for 30
minutes. Pour off the broth and save for the dumplings.
Dumplings
2 cups of all-purpose flour
2 cups milk
1/2 cup water
Salt and pepper
Mix flour, 1/2 cup of the milk, and the water in a bowl and
knead until dough is firm. Mash flat on a floured surface. Let
stand for 10 minutes. Roll out with a rolling pin until
knife-blade thin and cut into 2-inch squares. Drop into boiling
broth. Cook for 10 minutes over high heat. Reduce the heat to
low and return the chicken to the pot. Pour the remaining
1 1/2 cups of milk into the mixture and stir. Remove from the
heat. Serve with salt and pepper to taste!
~SOUTHERN SEA FOOD~
Crawfish Etoufee
2 Lbs. cooked, peeled crawfish, fresh or frozen
1/4 cup butter , melted
3 TBSP. all-purpose flour
1 cup chopped sweet onions
1/2 cup chopped celery
1/4 cup chopped green pepper
2 TBSP. chopped parsley
1 clove garlic, minced
1/2 cup water
1 TBSP. lemon zest
1/4 tsp. salt
1/4 tsp. cayenne pepper
3 cups cooked rice
Thaw fish if frozen. In a l0-inch skillet, combine butter and
flour. Add onions, celery, green pepper, parsley and garlic.
Sautee vegetables over medium heat, stirring constantly for 5
minutes or until tender. Add water gradually and continue to
stir; cook until thick.
Stir in craw fish, lemon juice, salt and pepper; heat
thoroughly.
Serve over rice.
Makes 6 servings.
Shrimp Scampi
Shrimp
2 green onions
2 tbs. parsley
1 tsp. lemon juice
2 dashes Louisiana hot sauce
6 tbs. butter or margarine
salt, pepper, to taste
garlic powder
Melt the butter over med. high heat. Add the chopped green
onions and mix well with the butter. Add the shrimp, salt,
pepper, garlic powder hot sauce. and lemon juice. Just before
shrimp are done, sprinkle the parsley over the mixture. This
takes no more than 3-4 minutes to prepare.
SHRIMP AND EGGPLANT CASSEROLE
2 medium eggplants (peeled and cut 1/2 inch slices)
2 quarts water
3 tablespoons butter
1 medium onion chopped
3 cloves garlic minced
1 bunch green onions chopped
1/2 cup snipped parsley
1 1/2 lbs. boiled shrimp
1 cup bread crumbs soaked in water
1/2 teaspoon cayenne pepper
1 teaspoon thyme
1 tablespoon Parmesan cheese
1/2 teaspoon salt
1 tomato diced
Soak eggplant in cold, salted water. Weigh down with a plate
on top for 15 minutes. Drain and pat dry. Boil in 2 quarts
water until tender 10-15 minutes. Drain, mash and set aside.
Heat butter and sauté onions, garlic and green onions until
transparent. Add eggplant, shrimp, bread crumbs, parsley,
salt, pepper and tomatoes. Blend over heat for 3 to 5 minutes.
Pour into 2 quart casserole. Sprinkle with Parmesan cheese.
Bake at 375 uncovered for 25 minutes or until bubbly.
* This dish will taste and look like you slaved all day, it is
wonderful with just a salad and bread. It is so rich an yummy!
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