Recipe: Recipes Using Harvest Fruits and Vegetables (6)

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10-29-99 Harvest Fruits and Vegetables

vanessa,La. (10:58:51) : Eggplant Stacks with Three Cheeses
Serves 4

Sliced eggplant takes the place of bread in this sandwich of ricotta and goat cheese, baked in a rich tomato sauce and sprinkled with Parmesan cheese. Be sure to use a fresh goat cheese that is soft and creamy.

1 lb eggplant
salt and pepper
1/4 cup olive oil
small bunch of basil
small bunch of parsley
1/2 lb ricotta cheese
6 oz goat cheese
1/4 cup grated Parmesan cheese
for the fresh tomato, garlic, and oregano sauce
1/3 cup olive oil
3 onions, chopped
5 garlic cloves, finely chopped
3 lb tomatoes, peeled, seeded, and chopped
6 tablespoons tomato puree
3-4 tablespoons chopped oregano
pinch of sugar
4 individual gratin dishes

Preheat the oven to 375 degrees F. trim the eggplant and cut them across in sixteen-inch rounds. If they are small, cut them diagonally. Lay the slices in a single layer on a tray. Sprinkle them generously with salt on both sides and leave 20-30 minutes to draw out excess juices.

Rinse the eggplant slices, drain in a colander, and pat dry with paper towels. Arrange on oiled baking sheets and brush the tops with olive oil. Bake the slices until perfect crisp, turning once, 25-30 minutes. Let cool.

Meanwhile, make the tomato sauce; heat the oil in a large deep saucepan. Add the onions and fry over medium heat until soft and lightly browned. 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomatoes, tomato puree, oregano, sugar, salt, and pepper. Cover and cook over low heat until the tomatoes are very soft, 10-15 minutes. Uncover the pan and continue cooking the tomato sauce, stirring occasionally, until lightly thickened but still falling easily from the spoon, 5-10 minutes. Taste sauce and adjust seasoning.

Strip the leaves from the basil and parsley stems and chop the leaves, reserving 4 basil sprigs for decoration. Beat the ricotta and goat cheeses in a bowl until smooth. Stir in the chopped herbs, salt, and pepper and taste for seasoning. Brush the gratin dishes with olive oil and place an eggplant slice in each one. Spread about 2 tablespoons of the cheese mixture on the eggplant. Top each with a second slice. Repeat with remaining eggplant rounds and filing to make four-decker stacks.

Spoon the sauce over the stacks and sprinkle with Parmesan cheese. Bake in the oven until very hot and bubbling, 20-25 minutes. Serve at once.

vanessa,La. (10:57:42) : EGGPLANT PIROGUES

3 eggplants

Cut eggplants lengthwise. In a pot, parboil 5 minutes in salted water. Drain. Scoop out the pulp and set aside shells. Place pulp in a large bowl.

Stuffing:
1 onion, chopped
1/2 bell pepper, chopped
1 tablespoon butter
Tony's Creole Seasoning
1 cup chopped ham, shrimp, chicken, or combination
1/2 cup steamed rice
Cooking spray
1/2 cup bread crumbs

In a saucepan, saut onions and bell pepper in butter until tender. Season with Tony's Creole Seasoning. Add all ingredients (except bread crumbs) to eggplant pulp. Blend well. Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs. Bake in a 350 degree oven until shells are tender and tops are brown (about 30 minutes). Yields 6 servings.

Dawn/ny (04:56:00) : Roasted Pumpkin Seeds

1 Pumpkin
2 tb Vegetable oil
Salt to taste

Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp.

Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. Seeds will feel slippery to the touch under the water.

Dump seeds, a small amount at a time, into paper toweling and dry. Spread onto a large baking sheet and allow to finish air-drying for an hour or so. When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. Spread into a thin layer on the baking sheet and place in a 350 F oven for 30 minutes, or until golden brown, stirring every few minutes to prevent burning.

Remove from the oven and allow to cool before serving.

Kris,Ma (03:20:05) : Pumpkin Bread

2 cups all purpose flour
1 cup packed brown sugar
1 tbls baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp ground ginger or cloves
1 cup canned pumpkin
1/2 cup milk
2 eggs
1/3 cup shortening
1/2 cup chopped walnuts
1/2 cup raisins

In a large bowl combine 1 cup of the flour, the sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Add pumpkin, milk, eggs and shortening.

beat with mixer on low speed till blended, then on high speed for 2 minutes. Add remaining flour, beat well. Stir in nuts and raisins.

Pour batter into a greased 9x5x3 inch loaf pan. Bake on 350 degrees for 60 to 65 minute or until a toothpick inserted near center comes out clean. Cool for ten minutes on a wire rack. Remove from pan and cool thoroughly on wire rack. Wrap and store overnight before slicing.

Susannahoh (02:48:57) : PUMPKIN SPICE BARS

4 eggs
2 cups sugar
1 cup oil
1 can (16 ounces) pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoons baking soda
3/4 teaspoons salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup walnuts

Icing:
3 ounces cream cheese
6 tablespoon margarine
1 teaspoon vanilla

Heat oven to 350 degrees. Grease jelly roll pan. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves. Pour batter into pan. Bake until light brown, twenty-five to thirty minutes. Cool. Frost with Cream Cheese Icing: mix cream cheese, margarine, and vanilla.

Susannahoh (02:44:24) : This recipe comes from a 1905 cookbook.

SQUASH CAKES
David Powell
Granville Centennial Cookbook

One cup squash; sifted, three cups flour, or enough to mix thick with a spoon; salt, one tablespoon sugar, one tablespoon of butter, one cup of milk, one egg, two teaspoons of baking powder. Bake in gem pans in a quick oven, or put on pan by spoonfuls, and bake as drop cakes.