Down Home Kitchen

1 lb. eggplant, peeled & cubed

1/2 lb. dry bread crumbs

1/2 c. milk

1 stick butter,melted

1 sm. onion chopped

1/2 green pepper, chopped

2 ribs celery, chopped

2 eggs, beaten

1 T pimento, chopped

1/4 tsp. sage

salt & pepper to taste

1 1/2 c. cheddar cheese, grated

Soak eggplant in water overnight, drain and place in pot, cover with water, bring to boil, reduce heat, cover & simmer till tender, drain & set aside.  Mix bread crumbs with milk.  In skillet place butter, onions peppers & celery, saute’ till tender. 

Heat Oven to 350* F.  In bowl, combine eggplant,bread crumbs, vegetables, eggs, pimento & seasonings & mix.  In greased baking dish, place mix, cover with aluminum foil and bake for 45 min.  Top with cheese, bake 10 min. more to melt cheese & serve hot.

1 pkg. 12 oz. lg. elbow macaroni

1 c. celery, chopped

1/2 c. onions, chopped

1/2 can peas, uncooked & drained

2 tsp. mustard

1 T. mayonnaise

1/2 tsp. celery seed

4 eggs, boiled and chopped

1/2 c. fresh parsley, chopped

1 tsp. oregano

1 tsp. basil

1 tsp. garlic powder

salt & pepper to taste

Prepare macaroni according to pkg. instructions.  In bowl combine, all ingredients, toss well and serve or chill for later use.

4 to 6 pieces chicken

1 c. rice

1 (16 oz) can mushroom soup

1 sm. onion

2 celery ribs chopped

3 carrots cleaned & sliced thin

1/2 c. water

salt & pepper to taste

Heat oven to 350* F.  Spray baking dish with Pam or vegetable spray, layer rice, vegetables, chicken, water, salt & pepper.  Top with mushroom soup, cover with aluminum foil and bake for 30 min. Serve with meal. 

1 head cabbage, shredded

3 to 4 carrots, cleaned & coarsely chopped

1/2 green pepper, sliced thin

2 T. vinegar

1 T. sugar

1/4 c. mayonnaise

1 tsp. oregano

1 tsp. basil

1 tsp. garlic powder

salt & pepper to taste

1/4 c. milk

In bowl combine all ingredients, toss well and let set for 10 mins., toss again and serve or chill and serve later.

4 to 6 Pork chops

1/2 c. flour

1 tsp. basil

1 tsp. oregano

salt & pepper to taste

1/2 c. oil

Mix together flour and seasons.  In skillet heat oil, baste pork chops and fry in hot oil brown and turn.  Drain on paper towels.  Serve with vegetables/

3 to 4 Ham Hocks

2 to 3 bunches Collard greens

salt & pepper to taste

1 tsp. oregano

1 tsp. basil

1 sm. onion sliced

Rinse greens and strip leaves from large stems. Place in lg. pot with seasonings, onions and hocks. Put enough water to cover and bring to boil. Cover, reduce heat and simmer for 1 hour, checking on water ever so often. Serve with meal.

I have opened my kitchen to your visitations and in hopes that you will make it your constant companion, when looking for new ideas and recipes, to serve your family. I am getting as many recipes as I can listed, so you can find the one for your next dinner. It’s been fun getting this blog started and running. Please enjoy all that you see and read. Welcome and make this a rewarding find.