Reader Recipes

Buon Appettito!: Easy Italian Dishes

STUFFED EGGPLANT (MELANZANA)

From Antonio DeFabio of Port Republic

 

Ingredients:

bullet

3 eggs, divided

bullet

Milk

bullet

Progresso Italian breadcrumbs

bullet

Parmesan cheese to taste

bullet

Eggplant

bullet

Extra virgin olive oil

bullet

Garlic cloves, minced

bullet

15 oz. old-fashioned ricotta cheese (e.g. Polly-O brand)

bullet

Basil, oregano, parsley

bullet

Mozzarella cheese (shredded)

bullet

Spaghetti sauce

 

Directions: In a large bowl, beat two eggs with some milk. In a separate bowl, mix breadcrumbs with Parmesan cheese. Slice eggplant into round pieces less than 1⁄2-inch thick (can leave skin on). Dip eggplant into the egg/milk mixture, then dredge in breadcrumb/cheese mixture, both sides. Put breaded eggplant on plate; place in refrigerator to cool and dry. In large frying pan, heat some extra virgin olive oil and garlic. Slowly brown each eggplant piece in oil until golden and tender; test with a fork. In another bowl, mix ricotta cheese with one egg. Add basil, oregano and parsley to taste. Add shredded mozzarella cheese; mix well. In a casserole dish, layer spaghetti sauce on the bottom. (Use your favorite, store or homemade. Store sauces are way too thick and need to be cut with water. Sauce should be smooth, not watery or too thick.) Place one row of eggplant in bottom of casserole dish and top each slice with ricotta mixture. Put a final layer of eggplant on top of the ricotta. Top each eggplant slice with a generous amount of sauce; sprinkle with Parmesan cheese. Cover lightly with aluminum foil. Bake at 350° for 20 minutes.

 

 

ITALIAN MEAT LOAF

From Patricia Harbin of Louisa

 

Ingredients:

bullet

11 crackers, crushed

bullet

1 1⁄2 lbs. ground beef

bullet

6 oz. tomato paste

bullet

2 eggs

bullet

1⁄2 cup finely chopped onion

bullet

1⁄4 cup finely chopped green pepper

bullet

3⁄4 teaspoon salt

bullet

Dash of pepper

bullet

11 crackers, crushed

bullet

12 oz. small-curd cottage cheese

bullet

3-oz. can chopped mushrooms, drained

bullet

1 T snipped parsley

bullet

1⁄4 t dried oregano, crushed

 

Directions: Combine first 8 ingredients in a bowl, mixing well. Pat half the mixture into an 8x8x2-inch baking pan. Combine remaining ingredients in a second bowl; mix well. Spread evenly over meat in the pan. Top with remaining meat mixture. Bake at 350° for 1 hour. Let meatloaf stand 10 minutes before serving. Makes 8 servings.

 

ITALIAN vegetable dip

From Opal Ashton of Rose Hill

 

Ingredients:

bullet

1 pkg. of dry Italian dressing mix

bullet

8 oz. cream cheese

bullet

2-3 T of tomato juice or enough to make ingredients creamy

 

Directions: Mix ingredients until creamy. Serve with fresh vegetables.

 

 

VEGETABLE PASTA CASSEROLE

From Linda Eastep of Spring Grove

 

Ingredients:

bullet

2 zucchini squash (about 6" long)

bullet

2 yellow summer squash

bullet

1 small bunch fresh broccoli

bullet

1 large onion

bullet

1 medium green pepper

bullet

2-3 garlic cloves, minced

bullet

1 T olive oil

bullet

16-oz. can Italian-style tomatoes

bullet

2 cups water

bullet

1 cup rotini pasta (or small shells)

bullet

1 cup grated cheddar cheese

bullet

1 t sugar

bullet

1⁄2 t garlic salt

bullet

1⁄2 t Italian seasoning

bullet

Salt/pepper to taste

 

Directions: Wash and slice first 6 ingredients as for stirfry. Sauté with oil in deep skillet. Add tomatoes, cover, lower heat and simmer until tender. Add water, pasta, cheese and seasonings; stir well, cover and cook slowly for another 10 minutes or until pasta is tender. You may need to add a little more water as pasta cooks. Pour into casserole dish. Bake at 350˚ for 5-10 minutes. (Low fat, very good and easy to make.)

 

 

UPSIDE-DOWN ITALIAN PIZZA

From Kathryn Dunn of Cumberland

 

Ingredients:

bullet

1 lb. bulk Italian sausage

bullet

1 medium onion (chopped)

bullet

1⁄4 cup green pepper (chopped)

bullet

2 T plus 1 cup all-purpose flour (divided)

bullet

1⁄2 t dried basil

bullet

15-oz. can tomato sauce

bullet

8 oz. shredded mozzarella cheese

bullet

2 eggs

bullet

1 cup milk

bullet

1 T vegetable oil

bullet

1⁄2 t salt

bullet

2 T grated Parmesan cheese (optional)

 

Directions: In a saucepan, cook the first three ingredients over medium heat until meat is no longer pink; drain. Stir in 2 tablespoons flour, basil and tomato sauce; cook and stir for 2 minutes. Pour into an ungreased 13x9x2-inch baking dish. Sprinkle with mozzarella cheese. Put remaining flour in a mixing bowl; beat in the eggs, milk, oil and salt until smooth. Stir in Parmesan cheese, if desired. Pour over meat mixture in casserole dish. Bake uncovered at 425° for 25-30 minutes or until brown. Makes 8 servings.

 

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads; Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

Home ] Up ] Historic Jamestowne ] Jamestown Series ] Down Home ] [ Reader Recipes ] Feathered Friends ] Food For Thought ] Editorial ]