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Sunday, November 30, 2008

Green Papaya Salad

2 medium green (unripe) papayas
6 cloves garlic
6 small, Thai chili peppers, or 1 jalapeño pepper, stemmed
1 tablespoon palm sugar, or brown sugar
3 tablespoons fish sauce
1/2 cup green beans, trimmed and cut into 2" lengths
6 cherry tomatoes, quartered
1/4 cup roasted unsalted peanuts
1/4 cup fresh lime juice
1 head Bibb lettuce, leaves removed and washed

Cooking Instructions
1. Peel, half lengthwise and seed the papayas. Cut them into long, thin shreds, or shred them in a food processor and set aside.
2. In a large mortar, combine the garlic and chilis and pound them into bits with a pestle. Add the sugar and fish sauce and combine with the pestle.
3. Add the papaya and green beans and pound for about 3 minutes to slightly crush them. Use a spoon to scrape the sides of the mortar and rotate the mixture as you work.
4. Add the cherry tomatoes and pound for a minute to release some of their juices.
5. Stir in the peanuts and lime juice.
6. Place a few leaves of lettuce on each plate and spoon the salad onto the lettuce.

Sunday, November 23, 2008

AfterThanksgiving Casserolle

When there are leftovers (because there always are…) keep this recipe on hand to empty the fridge.

1 C. butter
1 C. onions, diced
1 C. celery, diced
1 C. green pepper, diced
1 4 oz. can mushrooms, drained
3 10 3/4 oz. cans condensed cream of chicken soup
3 C. diced turkey
1/3 C. slivered almonds
1 3 oz. can chow mein noodles, divided

Preheat oven to 350 degrees. Grease a 2-quart casserole dish and set aside. Sauté onion, celery, and green pepper in butter. Add mushrooms, cream of chicken soup, diced turkey and almonds. Line prepared casserole dish with 1/2 can chow mein noodles. Add turkey mixture and cover with remaining noodles. Bake for 40 minutes

Thanksgiving Day-Southern Pecan Pie

This southern pecan pie recipe is perfect for a delicious dessert on Thanksgiving.

9 inch pie shell
1 C. pecan halves
3 large eggs, slightly beaten
1 Tbs. butter, melted
1 C. light corn syrup (Karo)
1/2 tsp. vanilla
1 C. sugar
1 Tbs. flour

Arrange pecan halves in bottom of pie shell. Beat eggs. Add butter, corn syrup, and vanilla. Stir well until blended. Combine sugar and flour and blend with egg mixture. Pour over nuts in pie shell. Let stand until nuts rise to the surface. Bake in a 350 degree oven for 45 minutes. Nuts will glaze during baking.

Thanksgiving-Apple,Sausage andPecan Stuffing

1 lb. Jimmy Dean pork mild sausage
3 C. onions, chopped
2 c. celery, chopped, including leaves
1 C. butter (2 sticks)
1 14-oz. bag + 1 sm. bag Pepperidge Farm herb seasoned stuffing
3 red apples, washed, cored, and chopped
1 C. golden raisins
1/2 C. chopped pecans (or almonds or walnuts)
2 packets G Washington's Seasonings
1 tsp. cinnamon
3 C. homemade turkey stock (recipe follows), divided use
salt and pepper to taste

Cook sausage in skillet until browned. Drain and set aside. Saute onions and celery in butter until onions begin to golden.

In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins, nuts, seasoning packets, and cinnamon. Begin blending, with your hands, add 1 C. broth at a time until you get to the desired stuffing consistency. Taste and adjust seasoning by adding salt and pepper to taste.

Put the stuffing in a casserole dish with foil over (refrigerate until ready to bake). Remove from refrigerator, let stand 15 minutes and then bake the last 45 minutes with the turkey or until heated through.

I make turkey stock by putting the bagged contents that come inside the turkey in a pressure cooker, top with water, 1/2 an onion studded with 6 whole cloves, 2 garlic cloves, a sprig of parsley, 1 celery stalk cut in half, 1 bay leaf, salt and pepper. I pressure cook for about 45 minutes. I take out the turkey neck and pick off all the tender meat and place in a bowl. I then strain the broth. Discard everything else and use the stock and turkey meat to add to the stuffing

Thanksgiving Day-Apple Cinnamon Glazed Turkey

This is a recipe that you'll love to bring to the Thanksgiving table. The sweet glaze add the perfect amount of flavor to the turkey.

10 apple-cinnamon herbal tea bags
1 C. boiling water
2 C. corn syrup
2/3 C. brown sugar
1 small turkey or large turkey breast (about 5 lb.)
1 tsp. olive oil

Preheat oven to 325 degrees. Place tea bags in a cup and pour in boiling water. Steep tea for 4 minutes. Remove tea bags and combine liquid with corn syrup and brown sugar in a small saucepan. Mix well and bring to boil. Follow the cooking directions for the turkey, basting several times using the apple-cinnamon glaze while cooking

Saturday, November 22, 2008

Zesty Marinated Asparagus

Spicy and cool this dish makes an excellent side for summer dishes.

2 lbs. fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 1/2 C. balsamic vinaigrette salad dressing
2 tsp. grated lemon zest
1/4 C. chopped fresh parsley
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large, resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally. Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Parmesan Asparacus

2 lb. asparagus spears
1 1/2 C. grated Parmesan cheese
1 1/2 C. fresh bread crumbs
2 eggs, beaten
1/2 tsp. salt
Dash hot pepper sauce
2 Tbs. butter or margarine
2 Tbs. olive oil
Grated Parmesan cheese (optional)


Cook the asparagus in a small amount of water until crisp-tender. Drain well. Combine 1 1/2 C. cheese and the bread crumbs on a plate. In a shallow bowl, stir together eggs, salt and pepper sauce. Dip each asparagus spear in egg mixture and roll in crumbs to coat well. Chill 20 minutes. In a skillet, heat butter and oil on medium-high heat. Brown the spears in a single layer, turning carefully. Remove and keep warm while browning the remaining spears. Serve with additional Parmesan cheese.

Carrot Casserole

Celery soup provides the base for this otherwise orange casserole.

5 C. cooked carrots
1 C. diced onions
1 C. shredded cheddar cheese
1 can celery soup
1/4 C. milk
Seasoned croutons
1 Tbs. butter

Sauté onions in butter until tender. Add cheese, celery soup and milk. Stir in with carrots and pour into a greased casserole dish. Top with crushed croutons, and bake at 350 degrees for 30 minutes.

Pasta with Eggplant Sauce

1 Tbs. olive oil
1 small onion, chopped
1 large garlic clove, minced
1/2 green bell pepper, cubed
1 lb. eggplant, peeled, cubed
2 lb. tomatoes, cubed
1/2 C. dry red wine
2 Tbs. fresh basil (or 1 tsp. dry)
2 Tbs. fresh oregano (or 1 tsp. dry)
Salt and pepper to taste
12 oz. spaghetti, cooked

In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook until onion is soft. Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano. Season with salt and pepper if desired. Reduce heat, cover and simmer 30 minutes. Serve sauce over noodles.

Friday, November 21, 2008

Thanksgiving-Cranberry Cherry Relish

1 1-ounce package fresh or frozen cranberries (3 cups)
1 10-ounce package frozen sweet cherries (2 cups)
2 firm ripe pears, such as Bosc or Anjou, peeled and cubed
3/4 cup cider vinegar
1/2 cup packed light brown sugar
Pinch of ground nutmeg
Pinch of ground cinnamon

1. Combine cranberries, cherries, pears, vinegar, sugar, nutmeg and cinnamon in a large heavy saucepan and bring the mixture to a simmer over medium-high heat, stirring often to prevent sticking.

2. Reduce heat to low and cook, stirring occasionally, until the fruit is tender and the relish has thickened, 40 to 45 minutes. Let cool.

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Thanksgiving Day-Portebello Mushroom Gravy

Portobello Gravy
You can make this rich, earthy gravy with fresh shiitakes as well as Portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.

Serves: 8
Preparation time: 30 minutes

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chopped cleaned Portobello mushrooms (2 medium)
2 1/4 cups vegetable broth
3 tablespoons tamari or reduced-sodium soy sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon crumbled dried sage
1 tablespoon cornstarch
2 tablespoons water
Freshly ground pepper to taste

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

2. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. For smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.

Thanksgiving Day-CornBread and Sausage Stuffing

1 pound sweet Italian turkey sausage (about 4 links), casings removed
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2 to 3 cups reduced-sodium chicken broth

1. Preheat oven to 325°F. Coat a 9” x 13” baking dish with cooking spray.

2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.

3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.

4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Thanksgiving Day-Maple Roasted Sweet Potatoes

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste

1. Preheat oven to 400°F.

2. Arrange sweet potatoes in an even layer in a 9” x 13” glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

3. Cover and bake for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Thanksgiving Day- Southwestern Rubbed Turkey

Southwestern Rubbed Turkey
Smoked paprika is the key to the turkey rub in this recipe. Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist. To toast cumin seeds, place them in a small skillet over medium heat and stir occasionally until fragrant, about two minutes. Transfer to a plate to cool, then grind them in a spice mill or blender into a fine powder.

Serves: 12
Preparation time: 4 hours

2 tablespoons smoked paprika
1 tablespoon cumin seeds, toasted and ground
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons, plus 2 cups water, divided
1 12-pound turkey, giblets removed

1. Position rack in lower third of oven; preheat to 350 degrees F.

2. Mix paprika, ground cumin, cinnamon, salt and pepper in a small bowl; stir in 2 tablespoons water to make a paste. Rub the mixture all over the turkey, particularly under the skin and onto the breast meat.

3. Place the turkey breast-side down on a roasting rack in a large roasting pan. Add 2 cups water to the pan. Roast for 1 1/2 hours.

4. Remove the turkey from the oven and turn it over – either use silicon oven gloves or cover the bird with foil and use cloth oven mitts to turn it over. Continue roasting, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 degrees F, about 1 1/2 to 2 hours more. If the bird is browning too deeply, tent it with foil while it continues to bake. If the pan runs out of juices, add about 1/2 cup water, scrape up any browned bits, and use this liquid for basting. Let rest at room temperature for 30 minutes before carving.


Monday, November 10, 2008

Baked Sweet Potatoes

sweet potatoes (recommended: one per person)
diet butter or regular butter
salt and pepper
cooking spray
aluminum foil

Peel your sweet potatoes. Slice potatoes in half lenghtwise, then a few more times[ like you are making home fries ]. Tear aluminum foil in medium size pieces, spray the foil, arrange potatoes on foil, lightly sprinkle with salt, pepper, cinnamon, and a dab of either butter. Seal the aluminum foil starting at one end and across the top, then before sealing the other end add water and seal. When i do this part i just hold it under the tap and add enough water to each serving pack to keep them from drying out, maybe 1/4-1/2 C. or more depending on how much you put in each one. You can then arrange them in the oven around all your other things that are cooking or put them on the top rack of your grill and cook till tender.

Candied Sweet Potatoes

This is the easiest way I have found to make candies sweet potatoes and I wanted to share this recipe with all of you.

6 lg. sweet potatoes
2 C. sugar
1 stick butter
1/4 tsp. nutmeg

Peel and slice potatoes. Put into baking dish. Pour sugar over potatoes, dot with margarine and sprinkle with nutmeg. Cover with foil and place pan in 350 degree oven. Cook 1 hour, then remove foil and cook 15 minutes more. If potatoes make too much juice, pour off some, and then cook a few more minutes. Juice will then get syrupy.

Cinnamon and Honey Sweet Potatoes

5 lg. sweet potatoes, peeled and sliced
1 tsp. cinnamon
1/2 tsp. ginger
1 Tbs. orange juice
1/4 C. honey


Preheat oven to 350 degrees. Lightly spray a 9-inch baking dish with nonfat cooking spray. Arrange potato slices in bottom of dish. Sprinkle with cinnamon, ginger, orange juice and honey. Bake, covered, in preheated oven for 50-60 minutes until potatoes are soft and tender.

Friday, November 7, 2008

Turkey Stuffing

Always make at least double the stuffing you need for the turkey and cook the extra stuffing in a casserole dish. For an extra taste delight, sprinkle some of the turkey juice or canned broth over the stuffing.

1/4-C. butter
2 garlic cloves, minced
1 C. fresh mushrooms, chopped
1 large onion, finely chopped
1 C. celery, finely chopped
1/4-C. bacon bits
4 C. multigrain bread, dried and cut into 1/2 inch cubes
1/4-tsp. salt
1/4-tsp. pepper
1/4-tsp. paprika
2 Tbs. poultry seasoning
1/4 tsp. dried oregano
2 Tbs. dried parsley
1 1/4 c chicken or vegetable broth

Brown garlic in butter. Add mushrooms and sauté. Add the rest of the vegetables and cook until they begin to soften. Stir bacon bits into mixture, then lower heat to medium and add bread cubes and seasonings. Continue cooking for approximately 5 more minutes stirring continuously. Add hot vegetable stock and mix well. Cover and cook over low heat for at least 30 minutes, stirring frequently, until bread cubes have broken down. (The secret to a good turkey stuffing is in the slow cooking and the frequent stirring). 3 - 4 C. of stuffing

Old Fashion Stuffing

White bread, turkey giblets, oysters and mushrooms make this a truly classic recipe.

3-4 loaves of white bread (or 5 if you like leftovers)
Chicken broth
Turkey giblets
2 bunches celery
1 or 2 onions
2 Tbs. butter
1/2 tsp. sage
Oysters (optional)
Mushrooms (option)


The night before, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out. The next day, after you remove the turkey's giblets, boil the giblets in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes). Remove giblets for later use or discard. Set giblet cooking water aside. Preheat oven to 350 degrees. Chop onion and celery and place into food processor until minced. Melt 2-3 Tbs. of butter in large saucepan. Sauté onion and celery until heated through. Do not brown! (Sauté mushrooms also at this time if using them).

Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts. Once cooked, pour the onion/celery mixture directly over the dried out bread. Pour 1/2 tsp. sage over bread/onion/celery mixture. Using the reserved giblet cooking water, pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in. Mix thoroughly and smell/taste for perfect stuffing. If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage. If you are using oysters, add them now.

Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid. Either stuff in turkey to be baked in oven, or put in 9x13 pan. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through. Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

Thanksgiving Day- Sausage Stuffing

The Thanksgiving day feast is not complete without the perfect stuffing. This one is easily adaptable to your taste.

1 lb. bulk breakfast sausage
3/4 C. finely chopped onion
1 1/2 C. finely chopped celery
1 C. (combined) margarine and drippings from sausage
8 C. bread cubes
5 tsp. poultry seasoning
1/4 tsp. ground black pepper


Cook sausage. Drain. Melt margarine. Add enough to sausage drippings to make 1 C. Sauté onions and celery in margarine/dripping mixture until onion is tender. Do not brown. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 C., and add a tsp. or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra stuffing in the oven, place in a buttered casserole dish, and place in a pan of hot water. Cover and baste with turkey drippings occasionally

Meatball Soup

Seasoned meatballs simmered in tomato and bay leaf with rice

2 lbs. ground beef
Medium onion, diced
1/2 tsp. oregano or to taste
½ clove fresh garlic, minced
Small bunch of cilantro, diced
Salt and pepper to taste
1 whole bay leaf
2 16 oz. cans of beef broth with 4 cans of water
1 16 oz. can of tomato, diced or 3 whole tomatoes, diced
2 C. regular rice or 2 C. instant rice pre-cooked

Take the raw meat and blend in the onion, oregano, salt, and pepper to taste. Form 24 to 30 meatballs. Brown the meat in the minced garlic. In a 4-qt. cooking pot, add the broth, water, tomatoes and the bay leaf. Add the cooked meat balls and bring to boil then reduce the temp to low heat covered for 60 minutes remove the bay leaf add the rice and cook according to the time on the package (if using instant rice add and simmer for 10 minutes). Serve with flour tortillas or cheese crisp

Meatball and Tortellini Soup

4 C. chicken stock, low sodium
1/2 C. onion, chopped
1/2 C. sweet bell pepper,(red, green and yellow), chopped
1 C. celery, chopped
3 cloves garlic, chopped
2 C. zucchini, diced
1 Tbs. fresh basil, chopped
1 Tbs. fresh oregano, chopped
1/2 C. Italian parsley, chopped
2 C. canned tomatoes,chopped and undrained
1 lb. frozen mini meatballs
2 tsp. season salt
1 8-oz. pkg. 3-cheese tortellini
2 Tbs. grated parmesan

Place all ingredients except meatballs, tortellini and Parmesan, in a large pot. On high heat, bring to boil, about 10 minutes. Add tortellini and meatballs and turn heat down to medium and simmer for about 10-12 minutes or until pasta and veggies are tender. Take off heat. Gently stir in 2 Tbs. parmesan cheese. Serve garnished with slices of pepperoni and fresh grated Parmesan cheese, and garlic bread.

Mushroom Meatball Soup

2 10 3/4 oz. each cans condensed cream of mushroom soup undiluted
2 2/3 C. milk
1/2 tsp. dried oregano
1/8-1/4 tsp. pepper
1 12 oz. pkg. frozen cooked Italian meatballs, thawed
1 4 1/2 oz. jar sliced mushrooms drained

In a large saucepan, whisk the soup, milk, oregano and pepper until blended. Add the meatballs and mushrooms. Cover and cook until heated through.

Yield: 6 servings

Wednesday, November 5, 2008

Apple Caramel Cake

Real chunks of tart apples add fresh flavor to this sweet cake.

2 C. all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 C. vegetable oil
1 1/2 C. granulated sugar
3 large eggs
1 1/2 tsp. vanilla extract
2 tart apples, such as Granny Smith, about 8 oz. each, peeled, cored, and cut into 1/2 inch chunks (about 3 C.)
1 C. chopped pecans

Caramel Glaze:
1/2 C. butter or margarine
1 C. light brown sugar, firmly packed
1/4 C. milk
Softly whipped heavy cram (optional)

Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. In medium size bowl, stir flour, salt, baking soda, and cinnamon to mix well; set aside. In large bowl, with electric mixer at medium speed, beat oil, granulated sugar, eggs, and vanilla 3 minutes. Stir in flour mixture just until moistened; fold in apples and pecans. Spoon batter into prepared pan. Bake 50-55 minutes until wooden pick inserted in center comes out clean. Remove from oven’ set cake, in pan, on wire rack.

In 1 quart saucepan over medium high heat, bring butter, brown sugar, and milk to boil, stirring until sugar melts; boil 1 minute. Spoon half of glaze over arm cake, setting remainder aside; let cake stand 5 minutes.

Cut warm cake into 3x2 inch pieces; serve accompanied by remaining glaze and, if desired, whipped cream sprinkled with cinnamon.

Slow Cooked Chilli

2 lb. ground beef, brown and remove grease
1 1/2 C. chopped onion
1 C. chopped green pepper
2 garlic cloves finely minced
1 28 oz. can stewed or diced tomatoes, undrained
2 16 oz. cans kidney beans, 1 light, 1 dark, undrained
2 tsp. salt
1 tsp. black pepper
1 tsp. cumin
2 Tbs. chili powder


After ground beef is prepared and drained, add all other ingredients and simmer for 7-10 hours. If too spicy, add a sprinkle of cinnamon.

Eggplant Mozzarella

In this low-fat, vegetarian dish, a layer of mozzarella covers lightly-breaded eggplant in a spaghetti sauce with green onion, mushroom, and cottage cheese.

1/2 C. chopped green onion
1/2 C. sliced mushrooms
1/4 C. water
2 C. spaghetti sauce
1/2 tsp. salt
1 small eggplant, peeled and sliced
1 egg white, slightly beaten
1 Tbs. water
1/2 C. all-purpose flour
1 tsp. olive oil
1 C. low-fat cottage cheese
1 C. shredded low-fat mozzarella cheese (4 oz.)

Preheat oven to 350 degrees F. In a large saucepan over low heat, cook green onion and mushrooms in 1/4 C. water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes. Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non-stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13 x 9-inch casserole, spread about 1/2 C. sauce. Add a layer of eggplant, top with 1/2 C. cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 minutes. Let stand 5 minutes before serving.
Yield: 9 servings

Chicken and Cheese Casserole

This simple layered dish makes dinner a snap!

2 or more thin chicken breasts
1 C. marinara sauce
2 C. multi-cheese mozerella, romano, cheddar
1 C. bread crumbs, cornflake crumbs, or flour
1 Tbs. Italian spices

Preheat oven to 400 degrees. Oil baking pan with olive oil. Put chicken breasts on bottom of pan cover with bread crumbs. Add marinara sauce and sprinkle with spices. Add cheese on top. Cover and bake for 30 minutes.