Hometown Get-Togethers - Candace Floyd [57]
4. Preheat the oven to 350°F. Spray a 13 × 9-inch baking dish with nonstick cooking spray.
5. Spoon one-third of the spaghetti sauce over the bottom of the dish.
6. To prepare the filling, combine the ricotta, mozzarella, eggs, Parmesan, parsley, salt, and pepper in a medium bowl; mix well.
7. Place 1/3 cup of the filling in the center of an eggplant slice. Fold the ends toward the center and overlap to form a roll. Place seam side down in the prepared baking dish. Repeat with the remaining eggplant.
8. Pour the remaining spaghetti sauce evenly over the eggplant rolls.
9. To prepare the topping, sprinkle the mozzarella and Parmesan evenly over the top of the rolls.
10. Bake, uncovered, for 30 to 35 minutes, until the cheese is slightly golden.
Maria’s Special Tomato Sauce
Maria Campanelli, New Bern, North Carolina
Serves 6
3 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Two 28-ounce cans peeled whole tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried Italian seasoning
1 teaspoon sea salt
1 pound uncooked ziti
5 or 6 basil leaves, chopped
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3 minutes, stirring frequently. Add the garlic and cook for 30 seconds, stirring constantly. Remove from the heat and set aside.
2. Working in two batches, place the tomatoes in a blender and process for 30 seconds or until smooth. Add the tomato mixture to the onion mixture. Stir in the tomato paste, Italian seasoning, and salt. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, for 1½ hours, stirring occasionally.
3. Cook the pasta according to the package directions; drain well. Serve with the sauce and sprinkle with the basil.
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TIPS FROM OUR TEST KITCHEN: Don’t omit the fresh basil.
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Onion Quiche
Jeannie Hutchins, Newport, Washington
Serves 4 to 6
“This is a wonderful quiche. Our family loves this quiche on holidays and during the winter when it is cold outside. It is great with the two kinds of onions—caramelized on the bottom and fried on top.”
3 tablespoons butter
2 large white onions, thinly sliced
1 tablespoon sugar
2 tablespoons cream sherry
2 eggs
1 cup half-and-half
½ teaspoon freshly grated nutmeg
One 9-inch unbaked piecrust
2 cups shredded Swiss cheese
1 cup French’s Original French Fried Onions
1. Preheat the oven to 375°F.
2. Melt the butter in a large skillet over medium heat. Add the onions and cook for 20 minutes, until caramelized, stirring frequently. Add the sugar and cream sherry and cook until the onions are very soft and golden, about 4 minutes, stirring frequently. The onions will cook down considerably. Remove the onions to a dinner plate and place in the freezer for 3 to 5 minutes to cool quickly.
3. Whisk the eggs, half-and-half, and nutmeg in a bowl until well blended. Place the piecrust on a baking sheet.
4. Remove the caramelized onions from the freezer and arrange them in the bottom of the pie shell. Top with the shredded Swiss cheese. Sprinkle evenly with the French fried onions and pour the egg mixture over all.
5. Bake on the middle rack of the oven for 30 minutes, or until a knife inserted in the center comes out clean. Serve hot or at room temperature.
Spinach Pie
Lois Carlson, Palisade, Minnesota
Serves 4 to 6
“I enjoy inviting people over after church. With family and friends, there are usually at least ten people gathered around our large country table. My Spinach Pie has been quite a hit, so I keep making it.”
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 medium onion, coarsely chopped
1 cup shredded Cheddar
One 3-ounce package cream cheese, softened
3 eggs
¼ cup milk
1 to 2 garlic cloves
½ teaspoon salt
One 9-inch unbaked piecrust
2 tablespoons grated Parmesan
1 medium tomato, thinly sliced
½ to ¾ cup French’s Original French Fried Onions
1. Preheat the oven to 350°F.
2. Combine