Eggplant Parmigiana

The "Eggplant Parmigiana" recipe can be found in The Better Homes and Gardens Italian Cookbook.

Submitted by Sue Stoecker

"Eggplant Parmigiana." Better Homes and Garden Italian Cookbook. 1971. Print.

 

Stuffed Mushrooms

Ingredients:

• 36 medium mushrooms (about 1 lb.)
• 2 tbsp. margarine or butter
• 1 small onion, chopped (about 1/4 cup)
• 1/2 small green bell pepper, chopped (about 1/4 cup)
• 1-1/2 cups soft bread crumbs
• 2 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
• 1/4 tsp. salt
• 1/4 tsp. ground turmeric
• 1/4 tsp. pepper
• 1 tbsp. margarine or butter

Directions:

1. Heat oven to 350℉.
2. Remove stems from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
3. Melt 2 tbsp. margarine in 10-inch. skillet over medium-high heat. Cook chopped mushroom stems, onion, and bell pepper in margarine about 3 minutes, stirring frequently, until onion is softened; remove from heat. Stir in bread crumbs, thyme, salt, turmeric, and pepper. Fill mushroom caps with bread crumb mixture.
4. Melt 1 tbsp. margarine in shallow baking dish in oven. Place mushrooms, filled sides up, in dish.
5. Bake 15 minutes. Set oven control to broil. Broil with tops 3-4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

Submitted by Sue Stoecker, a Betty Crocker recipe, source unknown

New Netherlands Cole Slaw

First introduced to America by the Holland Dutch when they settled in New York in 1624. They called it "koolslaa." It was their "great salad dressed with vinegar." 

Ingredients:

• 1/4 cup mild vinegar
• 1 tbsp. sugar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. mustard
• 1 tbsp. butter
• 1 egg, slightly beaten
• 2 tbsp. cream
• 3 cups finely shredded cabbage

Directions:

1. Heat vinegar, sugar, salt, pepper, mustard, and butter in a saucepan. Add some of the hot mixture to the egg; stir into hot vinegar mixture in saucepan. Cook until mixture thickens and boils. Remove from heat. Beat in cream.
2. Pour hot mixture over shredded cabbage. Chill and serve cold.

Submitted by Anna Restivo from Betty Crocker's Picture Cook Book, published in 1950

Slow Cooker Vegetarian Chili with Sweet Potatoes

Ingredients:

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• 2 tsp. unsweetened cocoa powder
• 1/4 tsp. ground cinnamon
• kosher salt
• black pepper
• 1 (28 oz) can or 2 (14.5 oz.) cans fire-roasted diced tomatoes
• 1 (15.5 oz.) can black beans, rinsed
• 1 (15.5 oz.) can kidney beans, rinsed
• 1 medium sweet potato (about 8 oz.), peeled and cut into 1/2 inch pieces

Directions:

1.  In a 4 to 6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp. salt, and 1/4 tsp. black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.

Serve with sour cream, scallions, radishes, and tortilla chips.

Submitted by Sue Stoecker from Real Simple

Connie's Babaganoush

Ingredients:

• 3 medium eggplants
• Parsley
• Garlic
• Salt and Pepper
• Olive oil
•  Lemon juice

Directions:

1. Cut slits in eggplants. Put on baking sheet and roast in 300℉ oven for 2 hours. Let cool completely.
2.  Cut open eggplant and scrape pulp off the skin. Throw away the skin.
3. Finely chop the eggplant, garlic and parsley. Mix together.
4. Add salt and pepper to taste.
5. Add equal amounts olive oil and lemon juice. Mix well.
6. Serve with crackers.

Submitted by Rachel Muchin Young

Cowboy Salad

Ingredients:

• 1/2 cup olive oil
• 1/4 cup sugar
• 1/3 cup red wine vinegar
• 1 tsp. chili powder
• 1 tsp. salt
• 1 lb. Roma tomatoes, seeded and diced
• 1 (15 oz.) can black-eyed peas OR chickpeas, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (11 oz.) can super sweet corn, drained
• 1 red onion, diced
• 1/2 cup green pepper, diced
• 1/2 cup red pepper, diced
• 1/2 cup, cilantro, chopped

 Directions:

1.  In a large bowl, whisk together olive oil, sugar, red wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas or chickpeas, beans, corn, red onion, and peppers. Stir to combine. 
2. Stir in cilantro. Cover and chill at least 1 hour or overnight. Serve with tortilla chips, over lettuce, or plain. 

Submitted by Sarah Bublitz