Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Eggplant -- cubed, peeled |
| 18 \N | Saltine Crackers -- |
| \N \N | 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