Category: Grandpa’s Use Only

These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.

Pasta Shells Stuffed with Eggplant

2 medium sized eggplants
2 large sweet onions
1 can mushroom soup
1/2 C butter
1 bag herbed seasoned stuffing crumbs
1 TBL Worcestershire
salt and pepper to taste
EVOO

Wash eggplant
Cut off the top third of the eggplant
Cut around the inside of the shell, leaving a 1/2 inch thick skin
Scoop out the pulp, being careful not to pierce the skin
Peel the top you removed and cut all pulp into small pieces discarding any large masses of seeds
Put the shells into ovenproof baking dishes and set aside
Simmer the pulp in a small amount of water until soften, then drain well
Mix pulp with soup, seasoning and about two-thirds of the crumbs
Mixture should be slightly soft
Saute the chopped onions in 1/4 C butter until yellow.
Remove, drain and add to mixture.
Season to taste.  Mixture should not be bland.
Add remaining butter to pan and add rest of crumbs for topping.
Fill eggplant shells, heaping up the mixture.
Top with the buttered crumbs
This recipe can be done up to 6 hours in advance.
Bake at 350º for 40 minutes.

 

Whipped Cream Topping

Ingredients

  • 1/2 C Heavy Whipping cream
  • 2 TBL corn syrup, simple syrup or Karo
  • 1/2 tsp Vanilla
  • 1 1/2 tsp sour cream
  1. Beat whipping cream with electric beater, mixer or Kitchen Aid with a whisk attachment for about 2-3 minutes
  2. Add vanilla, sour cream and corn syrup
  3. Cool while you prepare your dish upon which it will be used
    Suggestions:  Crepes, pancakes, strawberries
  • You want firm peaks.
  • Too soft, and the peaks slump over.  Beat 10-20 seconds more.
  • Just right and the peaks stay upright.  Fluffy, but firm.
  • Too long and you get sweet butter.  Great on biscuits, but not as whipped cream.

Salt and Vinegar French Fries

fries

Fat Fries – Ranch Fries – Chips – Whatever you may call them, these are relatively healthy  French Fries that bake (not fry) the taters. Salt to your own taste.

  1. Preheat the oven to 425º
  2. Wash, and cut the potatoes
  3. Soak in ice water 1-2 hours
  4. Pat dry with a towel, then let air dry another 15 minutes
  5. Toss in 2 TBL EVOO, 2 TBL melted butter, and  a bit of chopped rosemary
  6. Spread the potatoes on a lightly greased rimmed baking sheet in a single layer with the potatoes not touching another
  7. Bake until golden brown – about 25-30 minutes
  8. Turn fries half way through
  9. Sprinkle with malt vinegar and salt
  10. Optional:  Sprinkle with crushed red pepper
  11. Serve immediately
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