Ingredient:
- 1 1/4 lb eggplant
- 1 1/2 cups ripe olives, pitted and halved
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 8 oz Mozzarella cheese
- 15 oz Ricotta cheese
- 2 cups spaghetti sauce
- 1/2 cup olive oil
- 2 tsp fennel seed
- 1 tsp dried basil
Direction:
Preheat the oven to 425 degrees. Cut the eggplant into thin slices.
Mix the olive oil with all the herbs. Brush on both sides of the eggplant slices. Brown the eggplant slices on both sides until tender in a non-stick skillet. Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish. Repeat the layers. Top with the
remaining mozzarella. Garnish with olives. Cover. Bake until hot and bubbly (about 25 minutes). Let stand 15 minutes before serving.
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Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |