Our Family Recipes

1 tablespoon extra Virgin Olive oil 1 1/2 coups chopped yellow onion 1/4 teaspoon dried thyme 3 cloves garlic, finely chopped 1 (8 0z) package Baby Bella mushrrom, thinly sliced 1/2 pound asparagus, trimmed and cut into 1-inch lengths 1 teaspoon salt 8 eggs 1 cup milk 2 tablespoons Dijon mustard 3 tablespoons chopped parsley Black pepper to taste 5 cups (1-inch) cubes sourdough bread 4 ounces herb or plain goat cheese, crumbled. Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside. Spread half of the bread over the bottom of a light greased 9x13-inch baking dish. top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture and pour egg mixture evenl...

6 ears select corn fresh picked or frozen-thawed 3 egg yolks well beaten 1/4 c flour 1/2 tsp baking powder 3/4 salt 1/4 tsp pepper 3 eggs whites stiffly beaten Cut corn off cob about two-thirds the depth of the kernel. Scrape cob to remove the remaining corn, but not any of the cob. Add egg yolks, blend. Sift together flour, baking powder, salt and pepper. Stir into corn-egg mixture; blend. Gently fold in egg whites. Drop by spoonfuls on hot, well-greased griddle. Fry until nicely browned.

Drain 2 cups cut, fresh corn or use one 1-pound can whole kernel corn, drained. Add enough milk to liquid to measure 1 cup. Sift together 1-1/2 cups sifted all-purposed flour, 2 teaspoons baking powder and 3/4 teaspoon salt. Combine 1 beaten egg, milk mixutre and corn. Add to dry ingredients. Mix just till flour is moistened. Drop batter from tablespoon into deep, hot fat. Fry until golden brown, about 3 minutes. Drain on paper towels. Serve with warm maple-flavored syrup. Makes about 18.

1 med eggplant 1 sm onion sliced 1 egg 1/2 tsp salt 1/8 tsp pepper 1-1/2 c cracker crumbs Corn meal Shortening Peel eggplant; slice 1/4" thick. Cook with onion in small amount of boiling salt water (1/2 tsp salt to 1 c water) until very tender. Drain; discard liquid. Cool. Add egg and mix well, mashing eggplant. Add salt, pepper and cracker crumbs, mix. Pat rounded tablespoonfuls of mixture into patties of board sprinkle heavily with corn meal; turn patties and press very thin. Pan-fry quickly in generous amount of hot shortening until brown and crisp. 8 servings

1 eggplant 1 c sharp cheddar cheese grated 2 eggs 1 tbsp water 1 c cracker crumbs 1/4 to 1/2 c salad oil Peel eggplant; cut in slices 1/4" thick (makes 12 slices). Lay on platter or large plate and sprinkle with salt; let stand 20 minutes. Pat dry on both sides with paper towel. Combine cheese and 1 egg, beaten. Spoon over 6 eggplant slices; spreading almost to edge. Top with remaining slices. Dip each eggplant sandwich in mixture of water and remaining egg, beaten, then in cracker crumbs. Fry in hot salad oil until brown and crisp on both sides. Serve immediately. Makes 6 sandwiches.

1 can creamed corn 1 can kernel corn, undrained 1 c sour cream 2 eggs 1 box jiffy cornbread mix 1 stick margarine, melted. Whisk together. Pour into greased 9?13 dish. Bake at 350 degrees for 50-55 minutes. Haven't baked this one myself. Had it at a friends and liked it enough to ask for the recipe.