Ingredients

• 1 large eggplant
• 1 beaten egg
• 3 to 6 tablespoons flour
• 1/2 teaspoon red or black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Directions

Peel and slice one large eggplant. Steam until tender, then drain. Mash and beat until smooth. Add the following ingredients: egg, flour, salt and pepper and baking powder. Beat well Form into 2 or 3 inch patties and fry in deep hot cooking oil. Brown on all sides (a light brown).

Serves 6 to 8.

Ingredients

• 4 strips bacon, diced
• 1/2 t. caraway seeds
• 2 large garlic cloves, crushed (optional)
• 1/2 cup chicken soup stock or bouillon
• 1 large yellow onion, peeled & sliced
• 1/2 cup dry white wine
• 2 pounds cabbage, cored & sliced
• Salt and black pepper to taste

Directions

Heat a large Dutch oven and add the bacon. Saute until cooked, butnot crisp. Add the garlic (if using) and onion. Saute until the onion is clear. Add the cabbage, caraway, stock and wine. Cover and cook until the cabbage collapses, about 5 minutes. Remove the lid and cook until the liquid is reduced a bit, about 10 minutes, stirring now and then. The cabbage should be barely tender. Do not overcook it.

Serves 5-6.

*Frugal Gourmet

Ingredients

• 1 tablespoon bacon grease
• 4-6 ears Silver Queen or other white Corn
• 1/4 cup heavy cream
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Cut corn from cob with a sharp knife. Using the back edge of the
knife, scrape the cob to remove the milk from the cob and reserve
this liquid.

In a large skillet, heat bacon grease until it shimmers but doesn’t
smoke. Add corn and season with salt and pepper. Heat through, then
add milk and cream. Cook until corn is hot and liquid just comes to a
boil.

Ingredients

• 4 large green tomatoes
• 2 cups plain white corn meal
• 1 1/2 tablespoon salt
• Pinch of black pepper
• 1/2 cup cooking oil

Directions

Wash the tomatoes and pat dry. Cut tomatoes in 1/4-inch slices.
Sprinkle
with salt and pepper. Dip each slice in corn meal and lay aside on
waxed
paper. Heat oil. Fry tomato slices until golden brown. Drain on
paper
towels. Serve hot.

Ingredients

• 1 1/2 pounds baby spinach leaves
• 2 TBS. good olive oil
• 2 TBS. chopped garlic
• 2 tsps. kosher salt
• 3/4 tsp. freshley ground black pepper
• 1 TBS. unsalted butter
• Lemon
• Sea Salt (optional)

Directions

inse spinach in cold well and dry well. In large pot heat olive oil and saute the garlic over medium heat for 1 min. but not browned. Add all the spinach, salt, pepper, toss it with the garlic and oil, cover pot and cook 2 mins. Uncover pot and turn heat on high and cook spinach for another min., stirring with a wooden spoon, until spinach is wilted. Using slotted spoon, but in bowl and top with butter, squeeze of lemon and a sprinkling of sea or kosher salt. Serve hot.