Hometown Get-Togethers - Candace Floyd [48]
3. Melt the butter in a large skillet over medium heat. Add the mushrooms and onion and cook until the onion is golden, about 8 minutes, stirring frequently. Stir in the half-and-half and Cheddar. Heat until the cheese melts; add the pimientos and chiles, if using.
4. Pour the cheese mixture over the pasta and turkey. Top with the stuffing mix, if using. Bake for 30 minutes.
Eggplant Parmesan with Pepperoni
Loretta Petrosky, Lower Burrell, Pennsylvania
Serves 8
“This is a great dish to take to picnics. I usually bake two and freeze one for later use.”
1 medium eggplant (about 1½ pounds)
½ teaspoon salt
1 cup all-purpose flour
2 eggs
2 cups dry Italian bread crumbs
½ cup olive oil
8 ounces mozzarella cheese, shredded (2 cups)
3 hard-cooked eggs, finely chopped
2 ounces sandwich-style pepperoni slices, cut into eighths and separated
½ cup grated Parmesan or Romano, or to taste
One 24-ounce jar spaghetti sauce
Grated Parmesan, optional
1. Peel the eggplant and cut into ¼-inch slices. Arrange the slices on paper towels and sprinkle with the salt. Let stand for 10 to 15 minutes. Blot dry with paper towels.
2. Preheat the oven to 375°F. Grease a 13 × 9-inch baking dish.
3. Place the flour in a shallow bowl. Place the eggs in a second shallow bowl; beat well. Place the bread crumbs in a third shallow bowl.
4. Heat ¼ cup of the olive oil in a large skillet over medium heat. Dip each eggplant slice in the flour, eggs, and bread crumbs. Working in batches, brown the slices for 2 minutes on each side. Add the remaining ¼ cup olive oil, if needed. Make sure the oil is hot before proceeding.
5. Place a layer of browned eggplant in the prepared dish. Top with one-third of the mozzarella, chopped eggs, pepperoni, Parmesan, and spaghetti sauce. Repeat the layers twice.
6. Spray a sheet of aluminum foil with nonstick cooking spray. Cover the casserole with the sprayed side down. Bake for 35 minutes. Uncover and bake for 10 to 15 minutes longer, until thoroughly heated. Let stand for 10 minutes before serving. Sprinkle with additional Parmesan, if using.
Pineapple Upside-Down Ham and Onion Loaf
Patricia Lawshe, Kalispell, Montana
Serves 8
“With six children and a variety of company at all times, this loaf was a great way to stretch a meal and use leftover ham. It was always the choice to take to a 4-H get-together because it looked fancy and was easy for even the kids to make.”
3 tablespoons melted butter
1/3 cup packed dark brown sugar
One 20-ounce can pineapple slices, drained (use 9 slices, save remainder for later use)
9 maraschino cherries, drained
1 pound ground cooked ham
2/3 pound freshly ground pork or bulk pork sausage
2 cups dry Italian bread crumbs
2 eggs, well beaten
1 cup milk
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon dry mustard
One 2-ounce can French’s Original French Fried Onions
1. Preheat the oven to 350°F.
2. Combine the butter and the brown sugar in a small bowl; mix well. Spread the mixture in the bottom of an 8-inch-square glass baking dish. Place a layer of the pineapple slices on top of the sugar mixture and place a cherry in the middle of each.
3. Combine the ham, pork, bread crumbs, eggs, milk, salt, pepper, and mustard in a medium bowl; mix well. Spread evenly on top of the fruit. Carefully press the French fried onions on top of the ham mixture to resemble a crust.
4. Cover with foil and bake on a foil-lined oven rack for 1 hour. Uncover and bake for 30 minutes longer. Run a knife carefully between the edge of the loaf and the sides of the dish. Place a platter on top of the dish and invert. Let stand for 10 minutes before cutting into squares to serve.
Cherry Glazed Pork Roast
Dorothy Clonch, Hopkinsville, Kentucky
Serves 12 to 14
“I have served this many times, especially at Easter and when I have company. Everyone loves it.”
One 5-to 6-pound boneless double pork loin roast, rolled and tied
One 21-ounce can cherry pie filling
¼ to ½ cup golden raisins