Eggplant Casserole (Kukuye Bademjan)


4 medium egg plants
1/3 cup margarine
2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic
3 tbsp. lemon juice
4 egg whites
4 egg yolks
2 tbsp. margarine


Serves: 4 people

Peel egg plants. Cut them lengthwise and rinse them. Drain the water well and sate them in a fry pan, in the margarine until golden brown. Let cool. Put the egg plants in a bowl and mash them well. (I use a simple potato masher.)

Beat the egg whites well, until foamy. Fold in egg yokes. Fold this mixture into the mashed egg plants. Melt the 2 tbsp. margarine in a 9" casserole or cake pan. Pour the egg plant mixture in the pan and bake it at 350 degrees for about 45 min. or until done. The top gets a nice brown color when done.

Serve it topped with a dollop of plain yogurt.
~As a variation grate some sharp cheddar cheese and add to egg plant mixture before poring into the pan and baking. (This is very good!)


Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!


Kielbasa Cabbage Skillet


1 lb. fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices
4 tbsp. butter (margarine)
1 large head cabbage (4 lbs.) coarsely chopped
2 med. onions chopped
3 cans (8 oz. each) tomato sauce
1/2 cup sugar
1 tbsp. paprika
3 to 4 large potatoes peeled and cubed


Prep: 10 min. Cook: 1 1/4 hours Yield: 8-10 servings

In a large deep skillet or dutch oven, brown sausage in the butter; remove and set aside. In the same pan, saute the cabbage and onions in remaining butter until onions are tender.

Combine the tomato sauce, sugar and paprika in a separate bowl; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 min. Add potatoes and reserved sausage. Cover and simmer 30 min. or until potatoes are tender.

Calphalon 8-Quart Stockpot I use this pot for this recipe. I love it and it is well worth the money.


Cookie Dough Truffles


3/4 cup brown sugar
1/2 cup butter
2 cups flour
1 14 oz. can of sweetened condensed milk
1 tsp. vanilla (Madagascar)
1/2 cup mini chocolate chips
1/2 cup walnuts ( can substitute 1/2 cup more mini choc. chips )
1 lb. package chocolate candy coating


Cream together sugar and butter until light and fluffy. Mix in flour, milk and vanilla. Add chips and nuts. Drop into 1 inch balls onto wax paper lined baking sheet and refrigerate until firm. (1-2 hours) Melt coating as directed on package. Dip cookie dough in chocolate to coat and return to wax paper lined baking sheet. Refrigerate for about 15 more min. if needed. Keep refrigerated.

~I noticed when I dipped these in chocolate after taking the balls out of the refrigerator, they hardened very quickly and I didn't need to harden them further in the fridge.

These truly taste like cookie dough with no eggs to worry about! Yummy...

I prefer these without walnuts, but if you use them chop them finely.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!


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