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Eggplant Parmesan

On 15 Sep 2007 at 18:01, Suzan wrote:

> Hello Uncle Phaedrus.
> I found your website for the first time today and am fascinated - I've
>  viewed it now for over 2 hours!  
> For years I have wanted a recipe for "Eggplant Parmesan" like I ate at
>  Tony's restaurant on Route 9 near Boston (it may have been in Newton 
> Highlands).  Tony's closed in the 80's or 90's and I've dreamed for
> years  of having this dish again.  I've found different recipes but 
> the one I crave for contained sauteed hamburger in it.
> Anything in your books?
> Thanks,
> Suzan

Hello Suzan,

No luck with a recipe from Tony's, but see below.


Eggplant  Parmesan

4 med. eggplants
2 lbs. hamburger
3 lbs. Mozzarella cheese, grated
2 1/2 to 3 qt. spaghetti sauce
16 oz. can Parmesan cheese
Garlic powder
Bread crumbs
3 eggs
3/4 c. milk
Cooking oil

Cut eggplant into 1/2 inch slices.  Dip in egg and milk mixture, 
then roll in bread crumbs.  In skillet, heat 1/2 inch of oil until 
hot and fry eggplant until golden brown.  In another skillet, brown 
hamburger with garlic and oregano to taste.  In a foil pan, 
11 3/4 x 9 3/8 x 2 1/2 inches, cover bottom of pan with spaghetti sauce.
Then start and layer eggplant, sprinkle small amount of hamburger, 
Mozzarella cheese, and sprinkle of Parmesan cheese and just 
keep layering until you get to top of pan, ending up with cheese on top.
Bake at 350 degrees for about an hour or until done. 
Eggplant  Parmesan

1 or 2 eggplants
1 (8 oz.) pkg. Mozzarella cheese
1 c. Parmesan cheese

Cut eggplants in thick julienne strips, bread and deep fry.

1/2 c. chopped onion
1 lb. hamburger
1/4 tsp. garlic powder
1 pt. tomatoes, undrained
1 c. water
1 (12 oz.) can tomato paste
2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper

Saute onion, garlic powder and hamburger.  Add remaining ingredients.
Bring to boil and simmer uncovered 20 minutes.  Arrange half of eggplant 
in a greased 9 inch x 13 inch pan. Sprinkle with half the Parmesan cheese 
and top with half the Mozzarella.  Cover with half the sauce.  Repeat for 
second layer.  Bake uncovered for 1 hour in a 350 degree oven.
Italian  Eggplant  Parmesan 

1 lb. ground beef
1 clove garlic, chopped
3 tbsp. olive oil
1/4 c. tomato paste
1 (16 oz.) can tomatoes
1 c. bouillon (beef)
1/2 tsp. salt
1/4 tsp. pepper
2 eggplants
2 eggs
1/2 c. bread crumbs
1/2 lb. Mozzarella cheese
1/2 c. Parmesan cheese
1/2 tsp. oregano
1/4 tsp. basil

 1. Cook beef and garlic in 1 tablespoon olive oil in heavy saucepan 
 until meat is browned.  Stir with fork for even browning.
 2. Add tomato paste, bouillon, salt, pepper, oregano and basil. 
 3. Stir and cook slowly 25 minutes.
 4. Wash, pare and slice eggplant.
 5. Dip slices in beaten egg then crumbs.
 6. Brown in 2 tablespoons olive oil.
 7. Place layers of eggplant in 9"x13" casserole dish.
 8. Cover with Mozzarella cheese, meat sauce and Parmesan cheese.
 9. Repeat layers.
 10. Bake 30 to 40 minutes at 350 degrees.

Atomic Balm?

On 16 Sep 2007 at 14:52, John wrote:

> I hope you can help me locate a specific bar-be-que sauce and dry rub
> recipe. The sauce or rub was named "Atomic Balm" (I think the rub was
> named this and the cook referred to the sauce as a 'mop'). It was the
> recipe of an award winning cook in Texas. The recipe dates from
> between 1988 and 1993 and was featured in a magazine. Since I have no
> idea what Bar-be-que contest in Texas the person won (as you know
> there are many), the name of the cook or even the title of the
> magazine that covered the recipe I have never been able to relocate
> it. My wife thinks it was in Tyler Texas but letters to the Tyler
> Chamber of Commerce have never been replied to. I have tried more than
> 150 Bar-be-que sauce recipes and this one was absolutely the best. At
> least in the opinion of me and my family. We had a copy of the recipe
> for years but somehow we lost in when we moved. I do know the magazine
> was a nationally distributed one, not a local or municipal magazine,
> and that the magazine was one related to cooking or even partially
> related to cooking ie. it wasn't an issue of Backpacker that just
> happened to be doing a story on Bar-be-que contests or some such
> thing. Possibly "Southern Living" or "Ladies Home Journal" but
> possibly "Gourmet" or Bon Appetite". My wife leans towards it being a
> woman's magazine like the two previously mentioned. Letters to those
> magazines have also not been replied to. Maybe we have bad
> correspondence karma with regards to this recipe since usually letters
> like these are replied to even if in the negative. I also believe the
> magazine was either just a 'Summer" issue or perhaps even a
> "Bar-be-que" issue. I do remember that this recipe was one of several
> bar-be-que recipes covered in that issue. I know this isn't much to go
> on but if you can find this recipe I will be eternally grateful. If
> you like Bar-be-que sauce I'd even be willing to send you a couple of
> gallons of this sauce per year for life if you can find the recipe for
> me. It is that good and easily worth this to me!
> John Thornton

Hello John,

The only bbq sauce that I can find with the name "atomic balm" was printed in the Contra Costa Times from California, and does not mention Texas at all. See below.


Atomic Balm Sauce
Contra Costa Times

Serve this sauce with pork ribs that have been rubbed with a combination 
of four garlic cloves, 1 tablespoon chili powder, 1 teaspoon cumin and 
1 teaspoon pepper.

1 cup ketchup
1/4 cup molasses
1/4 cup lemon juice
3 tablespoons red wine vinegar
3 cloves garlic, pressed
2 tablespoons finely chopped onions
1 tablespoon chile powder
2 teaspoons pepper
Beer, to thin, as needed

In a small saucepan, simmer gently for 15 minutes. Serve hot with ribs. 

Per serving: 284 calories, 3 g protein, 72 g carbohydrates, 1 g total fat, 
0 cholesterol, 1,480 mg sodium, 4 g fiber. Calories from fat: 3 percent. 

Apple Cider Donuts

On 16 Sep 2007 at 15:18, Gloria wrote:

> i need the recipe cider donuts it has apple cider   apple butter  and
> pure maple syrup  and you bake them

Hello Gloria,

See below.


Apple-Cider Doughnuts with Maple Glaze

Approx. 3 Tbsp. sugar for preparing pans
2 cups all-purpose white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 Tbsp. vegetable oil,
preferably canola oil
Maple Glaze
1 1/4 cups confectioners' sugar, sifted
1 tsp. pure vanilla extract
1/4-1/3 cup pure maple syrup

To make Doughnuts:
Preheat oven to 400 degrees F. Coat molds of a mini-Bundt pan with 
nonstick cooking spray or oil.

Sprinkle with sugar, shaking out excess.

In a mixing bowl, whisk together flour, baking powder, baking soda, salt 
and cinnamon; set aside.

In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, 
cider, yogurt and oil. Add dry ingredients and stir just until moistened. 
Divide half the batter among the prepared molds, spooning about 2 generous
tablespoonfuls of batter into each mold. Bake for 10 to 12 minutes, or until 
the tops spring back when touched lightly. Loosen edges and turn the cakes 
out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with oil 
and sugar. Repeat with the remaining batter.

To make maple glaze:
In a bowl, combine confectioner's sugar and vanilla.
Gradually whisk in enough maple syrup to make a coating consistency. 
Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. 
Then set them, glazed-side up on a rack over wax paper for a few minutes 
until the glaze has set.

Beer Brats

On 16 Sep 2007 at 17:47, Betty wrote:

>Do you have a recipe for bratwurst cooked with beer or marinated in
> beer?
> Thanks, Betty

Hello Betty,

See below for several.


Grilled  German  Bratwurst

4 bratwurst
Cooking oil
1 1/2 c. chopped onion
1 can (12 oz.) beer
2 tbsp. butter
1/2 tsp. onion salt
4 frankforter buns
1/2 c. grated sharp cheddar cheese
4 slices bacon, fried, crumbled

 Brown bratwurst over medium heat in a little oil.  Add onion and beer.
 Simmer uncovered, for 20 to 30 minutes.  Stir together butter and 
 onion salt; spread on buns.  Make a lengthwise cut in each bratwurst 
 to within 1/2-inch from end.  Spoon on drained onion; sprinkle with 
 cheese.  Place on foil "boat", leaving sides open.  Broil 4-inches 
 from heat for 2 minutes. Top with crumbled bacon.  (Can be done ahead 
 except for final heating, which can be done on outside grill; put 
 bratwurst on a baking sheet and cover grill a few minutes.
 Watch so they do not burn on the bottom).  Makes 4 servings.
Beer  And  Bratwurst

Serves 4 to 6 
4 pairs beer and bratwurst and or Kielbasa
4 tsp. butter
Sm.  bay leaf
Heaping tbsp. minced onions
2 to 3 c. (1 to 2 cans) beer
2 tbsp. flour

 Prick bratwurst on both sides, put in skillet with enough boiling 
 water to cover.  Cover and simmer 5 minutes.  Drain water, add 2 
 tablespoons butter and brown bratwurst.  Add beer and some water 
 to cover bratwurst, bring to boil, reduce heat and simmer 25 minutes.
 Remove cover and burn off about 1/2 of liquid.  In different pan:
 melt 2 tablespoon butter and saute' onions to brown.  Blend in flour 
 until the color of cocoa.  Add to simmering ale and blend until smooth 
 and thick.  Serve.   

 8 (12 oz.) Brats
6 pack of favorite beer
Barbecue grill

 Soak brats overnight in 4 cans of beer.  Prepare on grill next day, 
 sprinkling with beer occasionally. 
Bratwurst  In  Beer

1 lb. uncooked bratwurst
1 can (12 oz.) beer
1 can (16 oz.) sauerkraut, drained
4 to 6 hot dog buns

1. Combine bratwurst and beer in 2-quart casserole, cover. 
 Microwave at High (100%) 5 minutes. Reduce power to Medium-High (70%).
 Microwave until internal temperature reaches 170 degrees, 17 to 20 
 minutes, stirring 2 or 3 times.
 2. Add sauerkraut, cover and let stand 5 minutes. Serve on buns.
 Makes 4 to 6 servings. 

Palestinian Recipes



1001 Feasts


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