AUNT MARY'S EGGPLANT BALLS
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.
Provided by LYNETTE MARIE
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
- Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
- Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 16.1 g, Cholesterol 53.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 3.2 g, Sodium 257 mg, Sugar 3 g
MARY'S MEATLOAF
This meatloaf recipe is the only one I use now because my family loves it, and it is very easy to make.
Provided by MROBINSON
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
- Press the meat mixture into a 9x5-inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 2 hours.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 28.3 g, Cholesterol 117.8 mg, Fat 25.9 g, Fiber 1.3 g, Protein 24.7 g, SaturatedFat 10.2 g, Sodium 581.5 mg, Sugar 14.5 g
AUNT MARY'S SAUERKRAUT HOTDISH
My aunt Mary used to make this recipe. Great Sunday dinner. Feel free to add canned vegetables or substitute cubed, cooked chicken breast for the ground beef.
Provided by Buffington
Categories One Dish Meal
Time 50m
Yield 4-6 platefuls, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef.
- Cook noodles according to package directions.
- Drain sauerkraut.
- In a large pot, combine cans of condensed soup, 1 soup can of milk, and sauerkraut. Mix well to combine.
- Add in cooked beef and noodles. Stir until well coated.
- Cook together on stove over medium-high heat until heated all the way through.
- Top with shredded cheese before serving.
Nutrition Facts : Calories 1061.3, Fat 47.2, SaturatedFat 20.4, Cholesterol 219.8, Sodium 2387.1, Carbohydrate 104.2, Fiber 6.7, Sugar 6.3, Protein 54.2
AUNT MARY'S BLADE MEAT
My Aunt Mary shared this recipe for our family cookbook. Yummy!
Provided by Lou Ann Marques @Lilylou
Categories Pork
Number Of Ingredients 7
Steps:
- Combine all ingredients. Marinate overnight, simmer, covered,until meat is tender.
- OR, (my note) you can grill this and serve on rolls.
AUNT MARY'S POT ROAST
This recipe was found in "A Skillet Full" from the South Pittsburg Tennessee Historic Preservation Society. South Pittsburg is where the Lodge Manufacturing Co. is located; they make the best cast iron utensils, pots, etc. The recipe is so easy, but so good. My aunt's hairdresser shared this one with her and she shared it with us. I have increased the oven temperature to 350 degrees and decreased the baking time without any problem.
Provided by Librarybaker
Categories Roast Beef
Time 3h10m
Yield 1 pot roast, 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in an ovenproof dutch oven (I use cast iron). Brown the roast in the oil on all sides. Sprinkle the dry dressing mix over the meat and pour the beer over all. It will foam up! Place in a preheated oven set at 300 degrees and bake for 3 to 4 hours or until tender. I have baked it at 350 degrees for 2 to 3 hours before and had it turn out fine. If desired, you can add carrots and/or potatoes during the last hour of cooking.
Nutrition Facts : Calories 816.7, Fat 61.5, SaturatedFat 24.2, Cholesterol 208.7, Sodium 180.8, Carbohydrate 2.1, Protein 55.9
CHICKEN SOUP (AUNT MARY'S PENICILLIN)
Mary Stacey shared this chicken soup recipe with The Times in 1990. The then 76-year-old aunt of Curtis Sliwa, of the Guardian Angels, made it regularly in her Howard Beach home, carrying the soup to Mr. Sliwa as he patrolled the subways. Mrs. Stacey believed that the magic of chicken soup is unleashed only when the carrots and onions are mashed into the broth. Strained, it makes an excellent broth for a myriad of soups. The strained broth can be frozen in small containers for future soups or in ice-cube trays to use in sauces.
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, main course, side dish
Time 3h45m
Yield Three quarts
Number Of Ingredients 11
Steps:
- In a large pot, place four quarts cold water. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil over medium heat. Reduce the heat and simmer for three hours, using a spoon to skim the soup as thoroughly as possible. Cool. (The soup can be strained at this point, to use as chicken broth. Mrs. Stacey proceeds with the next two steps.)
- Strain the soup. Discard the onion, parsley, bay leaf and peppercorn, and save the other vegetables. Skin and debone the chicken and save the meat. Return the chicken meat, carrots, celery and garlic clove to the pot and bring back to a simmer, seasoning with additional salt or pepper to taste.
- Serve the soup in big bowls, over pastina, rice or very thin spaghettini. The soup's curative powers are released only when the vegetables are mashed together in the bowl. Use a fork for mashing. Use a big spoon for eating.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 77 milligrams, Sugar 0 grams, TransFat 0 grams
AUNT MARY'S SHORTBREAD
My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture.
Provided by Lumberjackie
Categories Dessert
Time 2h50m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 3
Steps:
- Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
- Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
- Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.
Nutrition Facts : Calories 308, Fat 24.8, SaturatedFat 15.6, Cholesterol 65.1, Sodium 174.8, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.8
AUNT MARY'S ALABAMA CORNBREAD
Make and share this Aunt Mary's Alabama Cornbread recipe from Food.com.
Provided by PsychRN
Categories Quick Breads
Time 35m
Yield 1 skillet, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- Place a 12 inch cast iron skillet over medium heat on the stove top to preheat while you mix the batter.
- Mix dry ingredients in a large bowl and set aside.
- Mix wet ingredients and then stir into the dry mix.
- Pour the 1/4 cup oil into the skillet and turn the heat to high.
- When the oil begins to shimmer pour the batter into the pan.
- Bake approximately 25 minutes or until the top is golden brown.
- Serve hot with plenty of butter.
- Enjoy!
Nutrition Facts : Calories 399.4, Fat 19.4, SaturatedFat 3, Cholesterol 49, Sodium 603.8, Carbohydrate 49.7, Fiber 3.6, Sugar 6.4, Protein 8.4
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