What's for Dinner Tonight?

[Sherri]

Originally Posted by Margies3

We ate Subway for supper because I was busy cooking for 3 potlucks this weekend!

For tomorrow I made cheesy potatoes. If I liked potatoes, I'd probably enjoy these.

6 large russet potatoes - boil in water to cover them until done. Cool and peel the skins off, and cut up in bite size chunks. (I didn't bother peeling them cuz Keith wanted the skins left on). Put the potatoes in a deep dish cake pan.

1/2 c. butter
2 large onions, diced
Cook onions till soft but not brown
add 1/4 c. flour. Stir till smooth, but again, not brown.
Slowly add 4 cups milk, whisking as you do.
Then add a large block of Velveeta cheese
Stir until cheese melts and the sauce begins to thicken.

Pour over potatoes in baking dish. Crush up 2-3 c. of Corn Flakes. Sprinkle over the top. Then melt 1/2 c. butter and pour over Corn Flakes. Bake 350 degrees for 1/2 hour.

Hmmm.........I'm a little bit nervous getting a potato recipe from you. That's like me posting a recipe for Strawberry Shortcake!

[Sherri]

Well, the potato cakes will have to wait until tomorrow, I guess. Everyone is so stuffed from lunch at Lambert's that no one wants supper tonight!!!

[Hoovie]

Asiago and spinach sausages, potato pirogis, cream corn and fresh basil pesto.

[Scott Hutchinson]

Chili dogs,yum yum.

[Sinatra]

I cooked one of my favorite dinners tonight! It was delicious!

I made Eggplant Parmigiana, a Green Salad w/ a Balsamic, Lemon and Olive Oil Vinaigrette, and Tomato, Basil Bruschetta. (Parmigiana recipe below)


Eggplant Parmigiana

(1) 20 basil leaves, diced
(2) 1 small onion, diced
(3) 2 tablespoons diced shallot
(4) 2 cloves garlic, minced
(5) a pinch of red pepper flakes(be careful,this packs some heat!)
(6) 3, 15-ounce cans crushed tomato
(7) 1/4 cup olive oil
(8) 2 medium eggplant
(9) 1-1/2 cup grated mozzerella
(10) 2 cups finely grated parmesan (use the real, not the stuff in a can)
(11) About 2 cups vegetable oil for frying
(12) About 1-1/2 cups all purpose flour for dredging

For the sauce. Combine garlic, onion, basil, red pepper flakes, and olive oil. Simmer for about five minutes over medium heat and then add the tomato. Season with salt and pepper and let simmer for about 30 - 40 minutes. Set aside or store in the refrigerator until you're ready to layer it with the eggplant. The sauce is best when it's made in advance.

For the eggplant. Slice the eggplant lengthwise into half-inch thick pieces, salt both sides, then let them sit for 20 minutes. This draws out the moisture. After 20 minutes, rinse, and then pat dry with a kitchen towel.

Dredge the eggplant slices in flour and set aside.

Heat the vegetable oil in a pan until it's very hot and fry the eggplant for about 1-2 minutes on each side or until slightly golden.

Preheat the oven to 400 degrees. Cover the bottom of the pan with sauce and then layer with the eggplant slices, fitting them in the pan like pieces in a puzzle. Use kitchen scissors to cut the slices down to fill in gaps as needed.

Add another layer of sauce over the eggplant and then cover with 1 cup parmesan and 3/4 cup mozzerella. Add another layer of eggplant and cover with sauce.

Sprinkle the rest of the parmesan evenly over the layer of sauce and then top with the remaining mozzerella. Bake for 20 minutes or until the top is golden brown.



Sinatra

[Hoovie]

Sinatra, I wonder if I could make this with small to medium Zucchini instead of Eggplant??

[Sherri]

If I served this dish (which sounds amazing), my clan would all go, "Where's the Beef"???? and then they would head to Wendy's.

[Sinatra]

Originally Posted by Stephen Hoover

Sinatra, I wonder if I could make this with small to medium Zucchini instead of Eggplant??

Absolutely. I make a vegetable lassagne w/ zucchini that's similar to this, so it should work.

Sinatra

[Sinatra]

Originally Posted by Sherri

If I served this dish (which sounds amazing), my clan would all go, "Where's the Beef"???? and then they would head to Wendy's.

This is a dish I make whenever my oldest is home from college. (She's doesn't eat meat) I've actually made this w/ a meat sauce a few times and it turns out similar to a lassagne.

Sinatra

[Scott Hutchinson]

What I am going to do next week ? my cook is going out of town,I guess I'll buy some sardines or something ?