flaflwrgrl posted:
~~~

Eggplant something:


Ingredients:

1 Eggplant
2 egg whites (I used X-Large)
1/3 cup of milk
Salt & Pepper
Cornstarch
Oil to fry in
Mild pork sausage
Shredded parmesan cheese
White onion
Ricotta cheese
Fresh tomatoes
Shredded Mozzarella cheese
Tomato sauce

1 Eggplant, skinned & slice so you have 1/2" thick rounds.
Separate 2 x-large eggs & ditch the yolks, you only want the whites. Whisk them until frothy & then add about 1/3 cup milk & whisk.
Cornstarch, peppered & salted & mixed up.
Heat some oil in a fry pan & dip the eggplant in the milk/egg white mixture, then coat with the cornstarch. Then place the slices in the fry pan & fry them till brown. Remove onto a paper plate ---- NO paper towels on it. Lay them so they rest on the ridge of the paper plate & not flat or they will be all sweaty. Let cool.
Line a pan with tin foil, greased.
Lay the eggplant on the pan.
Crumble MILD pork sausage on the eggplant.
Sprinkle with shredded parmesan cheese -- not too much now!
Slice some white onion paper thin & you can cut them in fourths & sprinkle them over the sausage.
Put Ricotta cheese over this. Again, not a ton, just thin dollops.
Sprinkle a bit more shredded parmesan cheese on top.
Slice fresh tomatoes, not too thick but not paper thin either & place on top.
Shredded Mozzarella goes next --- use your judgement, however much you like or don't like.
Spoon tomato sauce on top. Don't go nuts with it. You don't want to completely cover it with tomato sauce.

I baked mine @ 350 degrees in a convection oven for 30 minutes.

from daylily
~~~~

I record Martha Stewart's cooking school program every week, on PBS. It is in reruns, but still lots of information.

I remembered seeing her cook acorn squash sections by roasting. My local wonderful orchard, Branstool's, had acorn squash , but they have the same mottled appearance of the delicatas, not sure of the variety. I bought two, and the first one I cut a bit of a hole in the top, scooped out the seeds, added butter, chopped apple, raisins, brown sugar, butter etc... Very good as always. With the second one, I wanted to try something different. So, I googled Martha's method I saw on TV.

It was fantastic! All you do is (simplified... Please see link for recipe...) cut the squash in half, remove seeds, cut in wedges, coat with oil, salt, pepper, a tiny bit of sugar and roast. Boy was it good! So easy!

http://www.marthastewart.com/3...

~~~from Fiwit:

(this might be a duplicate, but here it is anyway.)

Coconut baked chicken

grease a glass baking dish with coconut oil. I also slather coconut oil all over the chicken breasts.
Put the chicken in the baking dish. Add almond milk, about 1/2 way up the chicken. DO NOT SUBMERGE the chicken. Season the chicken to your preference. Bake low and slow (I do 250 for 60min). Check it every 20min or so, to avoid over-cooking. I do 30min on one side,then flip the chicken, season the flip side, and bake for another 20. Then I'll do broil for 5min with the shredded parm.

From Natalie, Marie Callender's Chicken Pot Pie

http://www.cdkitchen.com/recip...

From MaryE


Mint Chocolate chip Fudge

3 1/4 c white chocolate chips
2 Tbsp butter
1can (14 oz) sweetened condensed milk
2-3 tsp mint extract (not peppermint)
green food coloring
3/4 c mini chocolate chips (divided)

Line an 8x8 square pan with foil and spray lightly with cooking spray.
Microwave white chocolate chips and butter on high for 1 minute. Wait a minute and check to see if all are melted. Stir in sweetened condensed milk and mint extract. Add food coloring to desired color. Let cool for a few minutes and stir in 1/2 c mini chocolate chips. Press into pan. Sprinkle rest of mini chips on top and gently press in. Refrigerate for 2 hours or more. Cut into squares. Store in airtight container.
I'm going to add nuts to mine.

From Quietyard

Peppermint Bark


16 oz. bittersweet chocolate, coarsely chopped
4 oz. white chocolate coarsely chopped
4 6-in candy canes, chopped

1. Line a 15 1/2 x 10 1/2 jelly roll pan with nonstick foil or parchment paper, leaving a 2-in. overhang on 2 sides. In the microwave safe bowl, melt the bittersweet chocolate on high, stirring every 20 seconds, until smooth. Spread it into the prepared pan.

2. In a microwave-safe bowl, melt the white chocolate on high, stirring every 20 seconds, until smooth. Drop small spoonfuls onto the bittersweet chocolate and, using a skewer, swirl the white chocolate through the dark.

3. Let the chocolate set for 5 minutes. Sprinkle with the candy canes, then refrigerate until set, about 30 minutes. Break into pieces before serving.

Very easy !


Edited to add the image.

Charlemagne (Charley) posted a recipe for Eggplants.....

Saw all of the beautiful eggplants and thought you might let a guy post a recipe;

INGREDIENTS
1 large eggplant
2 heirloom tomatos, diced
1 ½ teaspoons red wine vinegar
½ teaspoon kosher salt, more to taste
½ teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers, for garnish, I use a couple of Tablespoons
Grilled pita bread, for serving

PREPARATION
Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
When cool enough, scoop out the insides of the eggplant (we eat the skins) and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

Charley

A recipe for pepper lovers from Charlemagne (Charley) ....

SHISHITO PEPPERS!

To clear your palates from all that tomatoey goodness, I had for breakfast Rocky Ford Sweet which is a cross between cantaloupe and honeydew, scrambled eggs with Hatch chilies, blue corn blueberry tamales, and shishito peppers.

Now shishito peppers have become kind of an in thing served at various eateries all prepared the same way, sautéed in oil til blistered, and while interesting they don't grab my taste buds and insist that I eat them all.

Here is a recipe that I dare you to just eat one, if you grow them or can buy them at a local farm market;

CookingChanneltv.com
Shishito Peppers with Soy-Ginger Sauce
Recipe courtesy of Haylie Duff

Total Time:
25 min
Prep: 15 min Inactive Prep: -- Cook: 10 min
Level:Easy
Yield:2 servings
INGREDIENTS

8 ounces shishito peppers
2 tablespoons toasted sesame oil
3 tablespoons soy sauce
1 tablespoon mayonnaise
1 teaspoon grated ginger (please use fresh ginger)
1 teaspoon honey
1 teaspoon lime juice
1 teaspoon toasted sesame oil
1/2 teaspoon chile paste (short plastic bottle with red top in Asian food section.)
1 teaspoon sea salt or less
DIRECTIONS

Heat a heavy skillet over medium to high heat. Toss the shishitos with the 2 tablespoons sesame oil in a large bowl. Add the peppers to the hot skillet in a single layer. Cook, turning occasionally, until softened and charred in spots, about 10 minutes.

Meanwhile, in a large bowl, mix together the soy sauce, mayonnaise, ginger, honey, lime juice, sesame oil and chile paste.

Once the peppers are well blistered (yup, blackened in spots) add them to the sauce and toss to coat. Sprinkle with the sea salt and serve immediately.

A recipe for Cheese Grits from Charlemagne (Charley)...

CHEESE GRITS

INGREDIENTS
6 cups water
2 1/4 teaspoons salt
2 cups yellow grits* (not quick or instant; 12 oz)
1 stick (1/2 cup) unsalted butter
1/2 teaspoon black pepper
2 tablespoons chopped garlic
1/2 lb Cheddar, coarsely grated (2 cups)
3 large eggs
1 cup whole milk
PREPARATION
Put oven rack in middle position and preheat oven to 350°F.
Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.
Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)
Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.
*Available at bobsredmill.com.

Charley (try em, you'll like em)

Char shared a simple recipe for dried pumpkin seeds....

Pumpkin Seeds

Scoop the seeds out of the pumpkin and take off as much of the stringy stuff as I can. Rinse the seeds and spread in a single layer on a cookie sheet. Sprinkle with salt to your liking. Bake 350 degrees 20 - 30 mins, stirring them a little about half way, bake til toasted light golden and dry. They can have a bit of a chewy, maybe stringy texture. I think it depends on the pumpkin.

Billyporter (Sally) shared a recipe for canning Grape Juice with us in the Summer Weather thread...

Grape Juice

I fill a quart jar with 2 c. of grapes. Fill to almost the top with boiling water and water bath can for 20 minutes. In six weeks it's basically ready to drink. I only add about a half cup of sugar to a gallon of juice. I can drink mine tartish. I also add water if it was a good year and the grape flavor is strong.

What to do with those end-of-season monster zucchini? Char shared a recipe for Lemon Zucchini Cookies....

Lemon Zucchini Cookies

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
3/4 cup sugar
1 egg beaten
1 tsp. + grated lemon peel
1 1/2 TBSP. lemon juice
1 cup shredded unpeeled zucchini, (no seeds).
1 cup chopped nuts (optional)

Set aside the lemon juice and extra lemon peel. Cream butter and sugar, add egg. Mix in flour, baking powder, salt, 1 tsp lemon peel, zucchini and nuts. Drop by spoonful onto cookie sheets, bake 350 degrees 15 - 20 mins until lightly browned, cool on racks, drizzle or spread (I tend to make the frosting a bit thicker than Mom did so it doesn't run off) with frosting while warm.

Frosting - mix 1 cup of confectionery sugar and 1 1/2 TBSP lemon juice, plus a little lemon peel.

On June 19, 2017 Legalily (Ginny) shared a favorite recipe for Strawberry Shortcake...

Today is National Strawberry Shortcake Day so I thought I would share our favorite recipe - it's a light sponge type not a heavy cake type:

Mom's Strawberry Shortcake Recipe
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD:9 servings

Ingredients
2 eggs
1-1/2 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 tablespoon butter
1 teaspoon vanilla extract
1 to 1-1/2 quarts fresh strawberries, sliced
Sweetened whipped cream
Mint leaves, optional

Directions
1. Preheat oven to 350°. Grease an 8-in.-square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin).
2. Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
3. Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves. Yield: 9 servings.

Florange (Arlene) shared a recipe on the Porch Swing for Green Chile Sauce. Here is her post with the recipe...

Margaret, here is my recipe for Green Chile sauce. I use anaheim chiles from my garden and then add canned Ortega chiles (27 oz can) to make the 4 cups this recipe uses. With chunks of chiles and tomatoes, the sauce is very attractive when it is finished cooking.

Green Chile Sauce

2 T olive oil
1-1/2 c chopped onion
4 cloves garlic, minced
2 c chicken broth
4 c chopped green chile (roasted, peeled, seeded)
1 c chopped tomato (fresh or canned)
3/4 t cumin
salt to taste

Heat the oil and saute the onion 4-5 minutes, then add the garlic and cook one more minute. Add the chopped tomatoes and cook for 3-4 minutes or until softened. Add green chiles, broth cumin and salt. Bring to a boil then reduce heat to a simmer. Cook, covered for about 1-1/2 hours or until chiles are very soft.

Blend the chile with an immersion blender until sauce thickens, but still retains a salsa-like texture.

In Sept. 2016 Legalily posted a favorite recipe for Zucchini Bread in the Porch Swing thread. Here's her post....

I see your link to recipes. Yesterday I was asked for a Zucchini Bread recipe which has been one of my favorites over the years and here it is:

Zucchini Bread
3 eggs
2 cups grated peeled zucchini
3 tsp vanilla
3 cups flour
1/4 tsp baking powder
3 tsp cinnamon
1 cup oil
2 cups sugar
1 tsp salt
1 tsp soda
1/2 cup chopped nuts

Beat the eggs until light and foamy. Add oil, sugar, zucchini, and vanilla and mix lightly - then beat well. Add dry ingredients and mix until blended. Pour into 2 greased loaf pans. Bake at 350 for 45 minutes or until bread tests done. Pumpkin or squash may be used in place of zucchini.