6 servings
2 cups pared, cubed eggplant
2 tablespoons finely chopped onion
¼ cup water
2 eggs, slightly beaten
2 slices soft bread, torn in very small pieces
½ cup milk
1 teaspoon salt
Pepper, as desired
1¼ cups shredded sharp Cheddar cheese
Cook eggplant and onion in unsalted water until eggplant is tender, about 7 minutes; drain. Combine all ingredients except ¼ cup cheese; mix well. Pour into a greased 1-quart casserole. Bake uncovered at 350° F. (moderate oven) 25 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.
Glazed carrots
6 servings
2 tablespoons butter or margarine
¼ cup brown sugar, packed
1 tablespoon water
3 cups cooked carrots, cut in strips
Blend fat, sugar, and water in a heavy fry pan over low heat. Add carrots. Cook over low heat 5 to 10 minutes, turning carrots to coat all sides with sirup. Keep heat low to prevent scorching.
Potato patties
6 patties
2 cups seasoned mashed potatoes
1 egg or 2 egg yolks, slightly beaten
1 tablespoon finely chopped onion
1 tablespoon chopped green pepper
2 tablespoons fat or oil