Golden eggplant

Yield: 6 servings

Measure Ingredient
2½ cup Eggplant -- cubed, peeled
18 Saltine Crackers --
Crumbled
½ cup Sharp Cheese -- grated
¼ cup Chopped Celery
2 tablespoons Chopped Pimiento
1 tablespoon Butter -- melted
½ teaspoon Salt
⅛ teaspoon Pepper
1 cup Light Cream -- OR
1 cup Evaporated Milk

Cook eggplant in boiling water for 10 mins. Drain. Combine with remaining ingredients and turn into casserole. Bake at 350 F for 45 mins. Serves 6. Note: May be prepared ahead of time and refrigerated.

from IF YOU CAN'T STAND TO COOK by Lorraine Gifford; easy-to-fix recipes for the Handicapped Homemaker. Published 1973 by Zondervan Publishing House.

Recipe By : If You Can't Stand To Cook - by Lorraine Gifford From: Dan Klepach Date: 05-09-95 (159) Fido: Cooking

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