| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
-or- |
| 2 |
sm |
Eggplants |
| 1/2 |
ts |
Salt |
|
|
Black pepper |
| 2 |
c |
Well drained tomatoes; mashed |
| 1/2 |
c |
Minced onions |
| 2 |
|
Eggs; well beaten |
| 2 |
c |
Corn bread crumbs |
|
|
Milk |
|
|
Grated cheese |
INSTRUCTIONS
Peel, dice and boil eggplant until tender. Drain. Mash and add salt,
pepper, tomatoes, onions, eggs and corn bread crumbs. Pour into large
casserole and add enough milk to cover. Top with cheese. Bake at 375 for 30
minutes or until cheese is bubbly.
MRS MARION FOSTER (MARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”