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Eggplant Casserole

From:          	Terry 
To:            	phaedrus
Subject:       	egg plant recipe
Date sent:     	Thu, 27 Jan 2000 16:16:45 -0500

> I have been trying to find out how to cook an egg plant casserole I had
> years ago. I think it was all mashed up and it had cheese in it. It was
> almost like thick mashed potato's. Back then I didn't know how good it
> really was! Thanks for help.

Hi Terry,

Well, there are dozens of eggplant casserole recipes out there that have mashed eggplant and cheese. Each one is a little different. Below are a few. If none of these is it, think of another ingredient that was in it and I'll have another go at it.


 Eggplant  And  Tomato  Casserole

 Ingredients : 
 1 med. eggplant (about 1 1/2 lbs.)
 2 tbsp. margarine
 2 lg. eggs, beaten
 1 med. onion, chopped fine
 1/2 tsp. oregano
 1/2 c. bread crumbs
 1/2 c. grated Cheddar cheese
 6 med. size tomato slices
 Salt and pepper to taste (optional)

 Preparation : 
    Peel eggplant.  Cut into 1/4 inch slices.  Place in pan with 1/2
 inch boiling water.  Cover and cook 10 minutes.  Drain and mash. 
 Blend in margarine, eggs, onion, oregano, bread crumbs and 
 pepper. Turn into greased 1 quart casserole.  Cover eggplant
 mixture with tomato slices. Sprinkle with cheese.  Bake 375
 degrees for 25 minutes or until lightly browned.  If you freeze
 grated Cheddar cheese ahead of time, it crumbles more easily. 
 Eggplant  Casserole

 Ingredients : 
 1 lg. eggplant
 2 beaten eggs
 1/2 c. milk
 1/2 c. bread crumbs
 1/2 onion, chopped
 1 c. grated cheese
 1/4 c. melted butter
 3/4 c. cracker crumbs

 Preparation : 
    Peel eggplant, cut into small pieces, cook in boiling, salted
 water for 15 minutes.  Drain and mash.  Add eggs, milk, bread
 crumbs, onion and cheese; blending well.  Pour into greased
 casserole dish.  Combine butter and cracker crumbs and sprinkle 
 over casserole.  Bake at 350 degrees for 30 minutes.
 Eggplant  Casserole

 Ingredients : 
 1 lg. eggplant, peeled and cubed
 1 med. onion, chopped
 2 bay leaves
 Dash of ground cloves
 1/2 stick butter
 2 slightly beaten eggs
 1 c. grated extra sharp cheddar cheese
 1/2 c. chopped pecans
 1/8 tsp. nutmeg
 Salt and pepper to taste

 Preparation : 
    Cook eggplant, onion, bay leaves, ground cloves in water until
 tender. Drain and remove bay leaves and mash.  Add other 
 ingredients except cheese.  Mix well and put in a buttered
 casserole dish and sprinkle grated cheese over the top.  Cook 30
 minutes or until bubbly at 350 degrees.
 Eggplant  Casserole

 Ingredients : 
 2 med. eggplant
 1/4 c. chopped parsley
 2 eggs or egg substitute
 1 c. cracker crumbs or bread crumbs
 1 c. grated Cheddar cheese
 1 lg. onion
 Dash of garlic powder
 1 c. milk
 Salt and pepper to taste

 Preparation : 
    Wash and dry eggplant - cube - steam until tender. Drain and put
 in mixing bowl.  Add salt, onion and parsley.  Mix with eggplant.
 Add remaining ingredients.  Mix and mash.  Place eggplant 
 mixture in greased casserole dish, bake until hot and bubbly;
 about 45 minutes.  Remove from oven; sprinkle top with shredded
 Cheddar cheese. Return to oven; bake 5 minutes longer. 

Macaroni & Cheese

----- Original Message ----- 
  From: Joan 
  To: phaedrus
  Sent: Wednesday, July 19, 2000 19:24
  Subject: macaroni & cheese recipie

 Hi Phaed - Have been so busy - long time "no talk" how about the best 
recipe you have for baked macaroni and cheese - like the ones that almost 
taste like stauffer's mac and cheese - lots of cheddar - would really 
appreciate your help....Thanks in advance - Joan

Hi Joan,

Try these. The Italian variation with mozzarella sounds really tasty.


  Grandma's Baked Macaroni and Cheese

  1 lb macaroni (I use the small shells), cooked & salted 
  2 C milk (use light cream for a richer mix) 
  4 eggs 
  1 lb  shredded cheddar cheese 
  6-8 globs butter or margarine 
  1 t salt 
  1 t pepper 
  1 t celery salt 
  1/2 t basil 

  Beat the eggs with the seasonings. Mix well the cooked macaroni, milk, 
eggs and 3/4 of the cheese. Sprinkle the remaining shredded cheese over the 
top and the globs of butter on top of the cheese. Bake covered at 350 degrees 
for 20 minutes covered then 20 minutes uncovered.
  Baked Macaroni and Cheese

  2 cups uncooked elbow macaroni 
  1/2 c. butter 
  1/2 c. flour 
  1-1/2 c. milk 
  1-1/2 c. sour cream 
  1 t. salt 
  1/2 T. pepper 
  10 oz. bar mild Cheddar cheese, grated 
  Preheat oven to 350F. 
Cook macaroni in salted boiling water according to package directions.
Drain and rinse with cold water. Pour into a 3-qt. casserole. 
In a saucepan, melt butter and stir in flour. Gradually stir in milk and 
sour cream. Add salt and pepper. 
Cook over low heat, stirring constantly, until sauce bubbles and thickens. 
Reserve 1 c. grated cheese for the top of the casserole. Toss macaroni with
remaining cheese. 
Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese. 
Bake for 1 hour, or until bubbly and brown. 
Serve immediately. 
Serves 6. 
  Baked Macaroni and Cheese (Serves 8)

  1-1 lb. Box Elbow Macaroni 
  Water as Directed 
  8-10 oz. Sharp Cheddar Cheese; Grated 
  4-6 oz. Mozzarella Cheese; Grated 
  1 Stick Mutter or Margarine 
  1 can Evaporated Milk 
  1-28 oz. Can Crushed Tomatoes

  In a mixing bowl blend grated cheeses together. In a large cooking pot boil
elbow macaroni in water as directed on the package until sightly firm, 
approximately 8-minutes. Drain well. Return the drained elbow macaroni to the 
large pot and add 1/2 of the grated cheeses and blend until cheeses are melted. 
Add butter or margarine, blend mixture again until butter is melted. Add 
evaporated milk and crushed tomatoes, thoroughly combine.

  Put mixture in a 9" x 13" ovenproof baking dish, top with remaining grated 
cheeses Bake in a pre-heated 350-F degrees oven until cheese is melted and 
lightly browned, approximately 30-minutes. Serve warm from the oven.

  Kitchen Staff Tip: Experiment with the crushed tomatoes! We prepared the 
original recipe with an Italian fresh herb mixture added to the crushed 
tomatoes. Fresh basil, chives, even parsley makes a lovely addition to this 
cheesy macaroni bake. Try adding 2 or 3 tablespoons of your favorite fresh 
herb mixture to the tomatoes and prepare as directed.\

Spanish Rice

From: Craig 
To:   phaedrus
Sent: Friday, April 04, 1997 16:52
Subject: recipe search

> I'm looking for the spanish rice recipe that once appeared on the back of
> the minute recipe box in the 50's or 60's. 
> Craig

Hello Craig,

Well, it's really difficult to locate a recipe that a company once put on their package. The Minute Rice website was no help. There are lots of Spanish Rice recipes around, but none of them say they came from the box. There are some likely candidates below. See if one of them seems familiar.


2021 Update: Jennifer found this recipe, which says it is from a box.

Spanish Rice Pronto

1/2 cup thinly sliced onion
1/3 cup diced green pepper
2 cups Minute Rice
1/4 cup bacon drippings or butter
2 cups hot water
2 cans (8 oz. each) tomato sauce*
1 teaspoon salt
Dash pepper

Saute onion, green pepper, and Minute Rice (right from box) in the bacon drippings. 
Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, 
uncovered, 5 minutes. Makes 6 servings.

*Or use 4 cups (2 cans, 1 lb. each) tomatoes and omit the water.

Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place 
in serving dish and top with additional 1/2 cup grated cheese.

Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice.

Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with 
the rice.
Easy  Spanish  Rice

 Ingredients :
 1 lg. (32 oz.) can tomato soup
 1 sm. bell pepper (green) diced
 1 sm. onion, diced
 1/2 lb. hamburger
 2 c. Minute rice

 Preparation :
   Brown hamburger and onion in skillet.  Drain fat.  Add green bell
 peppers.  Add tomato soup.  Add rice.  Stir and simmer 15 minutes.
 Spanish  Rice  In  A  Flash

 Ingredients :
 1 c. water
 1 (14 1/2 oz.) can stewed tomatoes
 1 tbsp. chili powder (or less if you prefer)
 1/2 tsp. salt
 1/4 tsp. garlic powder
 1/8 tsp. black pepper
 1 1/2 c. Minute Rice

 Preparation :
   Put all ingredients except rice into saucepan; bring to boil.  Add
 rice; stir well.  Cover; remove from heat.  Let stand 5 minutes.
 Optional:  You can add crispy bacon and green onion tops finely
 chopped if you want.  LEDC
 Spanish  Rice

 Ingredients :
 1 1/2 c. Minute rice
 15 oz. can tomato sauce
 16 oz. can tomatoes
 1 lb. ground beef, uncooked
 Tabasco sauce, to taste
 Salt and pepper to taste
 Onion, optional

 Preparation :
    Cook 7 to 8 minutes in microwave.  Let stand 3 minutes.
 Spanish  Rice

 Ingredients :
 6 bacon strips, cut into sm. pieces
 1 lg. green pepper, chopped
 1 lg. onion, chopped
 2 c. Minute Rice
 2 (15 oz.) cans tomato sauce

 Preparation :
   Fry bacon until brown, remove.  In grease saute onion and green
 pepper.  Add rice and stir-fry for a few minutes.  Add tomato sauce;
 cover and simmer about 15 minutes.

Carmelized Onions

----- Original Message ----- 
  From: Joan 
  To: phaedrus
  Sent: Wednesday, May 31, 2000 14:42

  Hi Phaed - thanks so much for the mornay sauce recipies - 
  cannot wait to try them - we live in n.H. - curious where 
  you went for seafood on your adventure last week...
  Also can you help me with easy & delicious carmelized onion recipies...
  Thks again as usual. Joan

Hi Joan,

I had chowder (white, red, and clear) and mussels in Rhode Island, then weiner schnitzel at the Bernerhof Inn in North Conway, NH, then clams & mussels & scallops with linguine & the excellent seafood bisque at the Homestead Restaurant in North Conway, NH. From there went to Bangor, Maine & had an excellent lobster roll (can't remember the name of the restaurant) & lobster stew and fried clams in Presque Isle, Maine. Then back to Boston, where I had Grilled Atlantic Salmon & Lobster Bisque at the Hilton at the airport.

To carmelize onions, you just slice them & cook them slowly in some butter until they are brown & sweet. You can use oil if you wish, but butter is better.

Here are some carmelized onion recipes for a variety.


  Caramelized Onions 

  3 tablespoons butter 
  Pinch of Sugar 
  2 large onions, thinly sliced 
  Salt and Pepper 

  Melt butter in large skillet over medium heat. Add onions and toss to coat 
  with butter. Cover and slowly cook onions, stirring occasionally, for 10 
  minutes or until a golden Color is reached. Turn heat up to medium high and 
  begin to brown the onions, stirring constantly about 10 more minutes. 
  Season with salt and pepper

  Yield: 4 servings  
   Caramelized  Onions

   2 lg. Vidalia onions, thinly sliced
   2 tbsp. butter or margarine
   2 tsp. packed light brown sugar

   Preparation : 
   Cook onions in butter in large frying pan over medium-high heat 8 to 10
   minutes or until golden, stirring frequently.  Stir in brown sugar;
   cook until melted.  Keep warm.  Yield: about 1 3/4 cups. 
   Caramelized  Onions

   Ingredients : 
   1 tbsp. butter or margarine
   1 med. sweet Bermuda or Spanish onion, sliced into 1/2 inch rings
   1 tbsp. brown sugar
   Preparation : 
      Melt butter in 10-inch skillet over medium heat.  Add onion
   rings, stir to coat. Sprinkle with brown sugar.  Cook, stirring
   constantly, until onion is tender and turns a light caramel color,
   about 13 minutes.   
    Caramelized  Onions

   Ingredients : 
   2 lg. onions (1 lb.) 
   2 tbsp. salad oil
   2 tbsp. red wine vinegar
   1 tbsp. brown sugar

   Preparation : 
     Cut onion into thick slices.  In 10-inch skillet over medium heat,
   in hot oil, cook onion until tender.  Stir in vinegar and brown
   sugar; cook until golden.  Makes 4 servings.  Each serving, about
   115 calories.  

Seven Layer Salad

----- Original Message -----
From: Darlene
To: phaedrus
Sent: Friday, April 21, 2000 08:40
Subject: salads

> Do you have recipie for seven-layered salad.

Hi Darlene,

Can do. Here are two.


Seven Layer Salad

1 large head iceberg lettuce, chopped
1 medium red onion or 1 bunch green onion, chopped
1 (10 ounce) package frozen peas
1 (10 ounce) package, shredded Cheddar or Jack cheese
1 pound bacon
1 cup chopped cauliflower

1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese

1. Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Crumble and set aside.
2. In a large flat bowl, place the chopped lettuce and top with a layer of
onion, peas, shredded cheese, bacon and cauliflower.
3. Prepare the dressing by whisking together the mayonnaise, sugar and
parmesan cheese. Drizzle over salad and refrigerate until chilled.
Makes 4 to 6 servings
  Seven Layer Salad

Prep: 15 min, plus refrigeration time.

1/4 head iceberg lettuce, washed
1/2 cup bottled real bacon pieces
1/2 medium green bell pepper, seeded and chopped
1/2 small onion, chopped
5 ounces frozen peas, thawed
2 celery ribs, chopped
1 carrot, peeled and shredded
1/2 cup shredded cheddar cheese
3/4 cup mayonnaise type salad dressing
2 Tbs. sugar
1/2 cup croutons

Prepare day before serving. Arrange lettuce in the bottom of a deep baking
dish or plastic container with a cover. Sprinkle with bacon pieces. Layer
with remaining vegetables and sprinkle with cheese. Combine salad dressing
and sugar in a bowl. Spread over top of salad so it is air tight. Cover and
refrigerate until serving time. Just before serving, toss and add croutons,
if desired.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus