Mom's Eggplant Lasagna

2 eggplants, sliced thin
container of spaghetti sauce (homemade) or jar
mozzarella cheese
pecorino romano cheese
ricotta cheese (big container) whole milk
2 eggs for ricotta
garlic powder, salt and pepper, parsley, basil


Mix together: ricotta cheese, 2 eggs, romano cheese, and seasonings.

For the eggplant:
Bread crumbs (unseasoned)
2 eggs beaten to dip eggplant
flour

Slice and salt eggplant. Dip in flour, beaten egg with a splash of water, and then breadcrumbs seasoned with romano cheese, s & p, garlic powder, parsley and basil.

Fry in hot oil until golden brown. Drain on paper towel.

To assemble:

Ladle sauce in bottom of pan. Layer eggplant, then ricotta cheese, another layer of eggplant, then sauce, then mozzarella, then grated cheese. Repeat layers.

Cover with plastic wrap, then foil. Bake at 350 degrees for 35-40 minutes. Let set about 20 minutes. Then serve and enjoy!

Fruit Pizza

2 packages sugar cookie dough. Press dough in pizza pan, bake 350 degrees. Cool.

Cover with 8 oz cream cheese, 1/2 cup sugar, 1 tsp vanilla. Spread on cooled crust.

Slice fresh fruit for toppings: kiwi, bananas, strawberries, grapes, blueberries. Arrange on top of cream cheese.

Glaze (optional): Combine 1/2 cup water, 3/4 cup orange juice, 1/4 cup lemon juice, t tblsp cornstarch and 3/4 cup sugar. Boil one minute, stirring constantly. Slightly cool then pour over fruit. Refrigerate. Slice like a square pizza and serve.

Mom's Stuffed Peppers

6 whole Green or red peppers
1 pound ground beef
1 small onion
3 cloves garlic
1 cup cooked rice
2 small cans v-8® vegetable juice
1 can tomato soup
1 jar Barilla tomato sauce with tomato and basil
seasonings, salt & pepper, parsley, garlic
powder, onion powder
sliced Asiago Cheese

Cut tops off green pepper, rinse, clean out seeds. Cook rice, brown
ground beef. Add chopped onion, chopped garlic and cook well. Add
seasonings, then add cooked rice. Mix well

Mix together Barilla sauce, V8, and tomato soup. Season with salt and
pepper, garlic powder and onion powder.

Stuff peppers with mixture. Place in sauce and spoon sauce on top of each
pepper.

Cook low, covered about 30 minutes until peppers are soft.

Place slice of asiago cheese on top. Turn off stove, cover until cheese
melts.

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Per Serving (excluding unknown items): 310 Calories; 21g Fat (60.1%
calories from fat); 14g Protein; 16g Carbohydrate; 1g Dietary Fiber; 64mg
Cholesterol; 390mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1
Vegetable; 3 Fat.

Mom's Chicken Soup

Chicken pieces
half a kettle of water and chicken broth
chopped veggies: onion, celery, carrots
soup pasta (ditalini, orzo, pastina)

Boil chicken in water and chicken broth. Add salt and pepper.
When chicken is done, remove from water to cool.
Add veggies and simmer until done.

Add about 1/2 cup of pasta to the broth and return the chicken
to the soup after removing from the bone.
Shred or cut into bite size pieces.

Cool soup. If desired, put in the refrigerator and
skim fat off the surface.

Variations: Straciatella or Italian Wedding Soup:
add chopped escarole and little meatballs.
Beat up a few eggs and add before turning the soup off.

Mom's Banana Bread

3 mashed bananas
1 cup sugar
1 tbsp water
2 eggs, well beaten
1/2 cup Crisco
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
Toasted walnuts
Mash bananas. Add sugar and water and let stand 15 minutes. Mix eggs and Crisco in large bowl. Add banana mixture and rest of ingredients. Beat well.
Bake at 350 degrees for 50-60 minutes in greased loaf pan. Cool 10 minutes and turn out on cake rack.
*Note: Never use oil in place of shortening in this recipe.

Variation: Add toasted walnuts, pecans, or chocolate chips.

Mom's Zucchini Bread

Beat 3 eggs until frothy.
Add:
1 cup sugar
1 cup brown sugar
1 cup oil
1 tbsp vanilla
1 tsp cinnamon
1/4 tsp ginger
Beat mixture until thick and frothy. Stir in 2 cups shredded zucchini. Stir gently into zucchini mixture:
2 and 3/4 cups flour
2 tsp baking soda
1/8 tsp salt
1/2 tsp baking powder
1 cup chopped nuts
Pour into 2 greased and floured loaf tins. Bake at 350 degrees for about 1 hour. Cool in pan for 10 minutes, then turn out onto racks until cooled.

Variations: Add toasted walnuts, pecans, or chocolate chips.