Recipe: Shrimp and Eggplant Casserole

Here we go again with one of my Nanaw’s specialty dishes.  This is one of her recipes she made when the garden was really perking and growing some monster eggplants.  We loved it!  I think you will too.

Shrimp and Eggplant Casserole

1 large or 3 small eggplants
1 cup raw rice
2 Tablespoons Worcestershire sauce
3 beef bouillion cubes
1/4 cup bacon drippings (if you have them. if not, use real butter)
1 small green pepper, chopped
1 medium onion, chopped
1 rib of celery, chopped
2 dashes Tabasco sauce (3 if you feel naughty)
1 lb. shrimp, cleaned
2 cups hot water

Wash, peel and de-vein shrimp.  Peel eggplant and cut into pieces.  Cook eggplant covered in water until tender.  Drain.  Saute onion, pepper, and celery in bacon drippings.  Add eggplant and remaining ingredients.  (Melt bouillon cubes in hot water before adding to mix so it is already dissolved).  Pour into a greased casserole dish, cover with foil and bake for 1 hour and 15 minutes at 375 degrees.

Ya’ll Enjoy!

Recipe: Eden Isle Chicken

This is one of my Nanaw’s recipes. I do not know where or from whom the recipe originated, but it is named after Eden Isle, Louisiana , a small community on the north shore of Lake Pontchartrain. With all that history, I think it is fair to say this is a Southern Dish! It is wonderful, tasty, and oh so good for when “comp-nee” comes over to da house. I hope you give it try.

Eden Isle Chicken

1 Jar dried beef (you can find this usually by the canned meats)
12 chicken breasts, skinned and boneless
1 1/2 cups sour cream
12 half slices of bacon
3 oz. cream cheese
2 cans cream of chicken soup

Layer dried beef in the bottom of a large flat baking dish. Place chicken breasts on top of beef. Place 1/2 slice of bacon on each chicken breast. Mix sour cream, cream cheese, and soup and pour over chicken. Cover dish with foil and bake 2 1/2 hours at 325 degrees. Remove foil and bake 30 minutes longer. Serve over 4 cups cooked rice.

Ya’ll Enjoy!

Recipe: Gran-Dale’s Homemade Apple Butter

Back in the early 80’s, my parents lived in Eden, North Carolina for about 4 years.  While they were there, my father enjoyed going to the apple orchards, picking fresh apples and making his homemade apple butter.  My daughter would eat this stuff by the bowl full if I’d let her when she was little.  Who am I kidding, she’d do that now…..if I’d let her.  This is so easy and wonderful and delicious.  Borrow a few crock pots from your friends and whip up a big batch from this fall’s apple harvest.  I know we love it and I hope you love it too!

Gran-Dale’s Homemade Apple Butter

Fresh, Tart Apples (however many it takes to fill the crock pot)
3 Teaspoons Ground Cinnamon
1/8 Teaspoon Ground Cloves
Dash Salt
4 Cups Sugar

Peel, core and slice apples thin.  Chop apples and fill a large crock pot to the rim.  Cover and cook on low heat for 18 hours.  Stir in other ingredients and return to crock pot to cook for four hours longer.  (Can be blended in the blender before cooking final four hours for a smoother apple butter).  Place in sterilized jars and seal with heated two piece lids.

Ya’ll Enjoy!