Nashville Valley Farm

Eggplant Parmigiana

2 Small Eggplants; unpeeled cut into 1/4−inch rounds

2 Eggs; lightly beaten

1−1/2 Cup Bread crumbs

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Garlic cloves peeled and halved

3/4 Cup Olive oil

20 Ounce Tomatoes, canned

1/3 Cup Tomato paste

2 Tablespoon Minced basil

1 Teaspoon Salt

1/8 Teaspoon Pepper

1 Cup Grated Parmesan cheese

1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and

pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2

tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato

paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to

350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper

towels. Put a thin layer of tomato sauce into a baking dish and layer

eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella

on top. Bake, uncovered, for 30 minutes.

Manicotti

1 lb. ricotta cheese

1 1/2 lbs. mozzarella cheese (grated), divided

1/4 cup romano cheese (grated)

Salt and pepper

1/4 cup provolone cheese (grated)

Parsley (chopped)

3 eggs

2−3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.

(Use 1 lb. mozzarella cheese)

Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti

shells and place in pan. Spread more tomato sauce in between each layer and

on the top, followed by 1/2 lb. of just mozzarella cheese.

Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown

top.

Meatballs (Polpette Alla Casalinga)

2 slices Italian bread, torn into small pieces

1/2 Cup milk

2 Tblsp. finely chopped fresh Italian parsley

2 cloves finely chopped garlic

1 teaspoon salt

1 egg lightly beaten

1 pound beef chuck, ground twice

6 Tblsp. freshly grated Romano cheese

1 Tblsp. olive oil

1/4 teaspoon garlic salt

Freshly ground black pepper

1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them

dry an discard the milk. In a large mixing bowl, combine the soaked bread,

then beaten egg, beef and sausage with the remaining ingredients. Knead the

mixture vigorously with both hands or beat with a wooden spoon until all

ingredients are well blended and the mixture is smooth and fluffy. Shape the

mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs

out in one layer on a flat tray or baking sheet, cover them with plastic

wrap and chill for at least 1 hour.

Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch

skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time

over a moderately high heat, shaking the pan constantly to roll the balls

and keep them round. In 8 − 10 minutes, the meatballs should be brown

outside and show no trace of pink inside. Add more oil to the skillet as

needed. Serve the meatballs hot with tomato sauce.

Pasta E Fagioli

1/4 cup extra virgin olive oil

6 cloves garlic, minced

1 can (6 ounces) tomato paste

2 cans (15 ounces each) cannellini beans, undrained

2 teaspoons dry basil leaves

3−4 cups boiling water, divided usage

2 cups beef broth

1/3 cup dry red wine

12 ounces ditalini, elbow macaroni, or any short tubular pasta

Salt and pepper to taste

Parmesan cheese, freshly grated

Chopped fresh basil leaves, optional

1. Place olive oil and garlic in a large saucepot (6 quart). Cook over

medium heat just until golden. Add tomato paste and cook 3−4 minutes

stirring occasionally.

2. Puree 1 can of beans in food processor or blender; add to saucepot with

remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,

broth, wine, salt and pepper. Increase heat and bring to a boil, stirring

occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al

dente, adding remaining hot water, if needed and stirring occasionally.

3. Serve hot topped with Parmesan and fresh basil, if desired.

Stuffed Roasted Peppers

4 − 7 oz. cans roasted peppers

1 cup seasoned breadcrumbs

8 oz. shredded fontina cheese

3 cloves minced garlic

1/4 cup imported grated romano cheese

A few sprigs of fresh

parsley, chopped fine

Salt and pepper

Flour and beaten eggs (enough to dredge peppers in)

Olive oil to fry peppers in

Drain peppers and rinse with water. Open peppers, splitting in one side, so

that they lay flat on counter. Sprinkle with small amount of breadcrumbs,

reserving most to coat peppers with. Add minced garlic, shredded fontina

cheese, parsley, and grated romano cheese. Roll up peppers, keeping as much

filling inside as possible, then dredge in flour, egg, then seasoned bread

crumbs and set aside. Heat olive oil on medium−high heat in frypan. When

hot, fry peppers until golden, turning once to brown evenly. Sprinkle with

salt and pepper and serve.

APPLE JELLY -1.

Take many apples as may be required. 1 pint of water to each 1 lb. of apples. Wash and cut up

the apples, and boil them in the water until tender; then pour them into a jelly bag and let drain

well; take 1 lb. of loaf sugar to each pint of juice, and the juice of 1 lemon to each quart of liquid.

Boil the liquid, skimming carefully, until the jelly sets when cold if a drop is tried on a plate. It may

take from 2 hours to 3 hours in boiling.

APPLE JELLY -2.

Select apples that are rather tart and highly flavored; slice them without paring; place in a

porcelain preserving kettle, cover with water, and let them cook slowly until the apples look red.

Pour into a colander, drain off the juice, and let this run through a jelly-bag; return to the kettle,

which must be carefully washed, and boil half an hour; measure it and allow to every pint of juice

a pound of sugar and half the juice of a lemon; boil quickly for ten minutes. The juice of apples

boiled in shallow vessels, without a particle of sugar, makes the most sparkling, delicious jelly

imaginable. Red apples will give jelly the color and clearness of claret, while that from light fruit is

like amber. Take the cider just as it is made, not allowing it to ferment at all, and, if possible; boil it

in a pan, flat, very large and shallow.

APPLE JELLY -3.

Take twenty large ripe juicy pippins. Pare, core, and chop them to pieces. Put them into a jar with

the yellow rind of four lemons, pared thin and cut into little bits Cover the jar closely, and set it into

a pot of hot water Keep the water boiling hard all round it till the apples are dissolved, Then strain

them through a jelly-bag, and mix with the liquid the juice of the lemons. To each pint of the mixed

juice allow a pound of loaf-sugar. Put them into a porcelain kettle, and when the sugar is melted,

set it on the fire, and boil and skim it for about twenty minutes, or till it becomes a thick jelly. Put it

into tumblers, and cover it with double tissue paper nicely fitted to the inside of the top. The red or

Siberian crab apple makes a delicious jelly, prepared in the above manner.

CRAB-APPLE JELLY.

The apples should be juicy and ripe. The fruit is then quartered, the black spots in the cores

removed, afterward put into a preserving kettle over the fire, with a teacupful of water in the

bottom to prevent burning; more water is added as it evaporates while cooking. When boiled to a

pulp, strain the apples through a coarse flannel, then proceed as for currant jelly.

APPLE CUSTARD PIE -1.

Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs

well beaten, two tablespoonfuls of fine sugar, one of melted butter, the grated rind and half the

juice of one lemon, half a wine-glass of brandy and one teacupful of milk; mix all well and pour

into a deep plate lined with paste; put a strip of the paste around the edge of the dish and bake

thirty minutes.

APPLE CUSTARD PIE -2.

Three cupfuls of milk, four eggs and one cupful of sugar, two cupfuls of thick stewed apples,

strained through a colander. Beat the whites and yolks of the eggs lightly and mix the yolks well

with the apples, flavoring with nutmeg. Then beat into this the milk and, lastly, the whites. Let the

crust partly bake before turning in this filling. To be baked with only the one crust, like all custard

pies.

APPLE CUSTARD PIE -3.

Peel sour apples and stew until soft, and not much water left in them; then rub through a

colander; beat three eggs for each pie to be baked and put in at the rate of one cupful of butter

and one of sugar for three pies; season with nutmeg.

APPLE PIE -1

1-1/2 cups flour

1-1/2 teaspoons Baking Powder

1/2-teaspoon salt

1/3 cup shortening

Cold water

4 apples or 1 quart sliced apples

4 tablespoons sugar

Mouth-Watering Apple Recipes

1-tablespoon butter

Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough cold

water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples,

which have been washed, pared and cut into thin slices; sprinkle with sugar and dot with small

pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out

remainder of pastry; cover pie, pressing edges tightly together. Trim off extra paste. Prick top of

crust with fork or knife and bake in moderate oven 30 minutes. Sprinkle with powdered sugar and

serve hot.

APPLE PIE -2

2 medium-sized cooking apples, sugar and cinnamon or lemon peel to taste. Some paste for

short crust. Pare, core, and cut up the apples, and fill a small pie-dish with them; add sugar and

cinnamon to taste, and a little water. Cover with paste, and bake in a fairly quick oven until brown,

then let cook gently for another 1/4 hour in a cooler part of the oven.

IRISH APPLE PIE.    

Pare and take out the cores of the apples, cutting each apple into four or eight pieces, according

to their size. Lay them neatly in a baking dish, seasoning them with brown sugar and any spice,

such as pounded cloves and cinnamon, or grated lemon peel. A little quince marmalade gives a

fine flavor to the pie. Add a little water and cover with puff paste. Bake for an hour.

MOCK APPLE PIE.

Crush finely with a rolling pin, one large Boston cracker; put it into a bowl and pour upon it one

teacupful of cold water; add one teacupful of fine white sugar, the juice and pulp of one lemon,

half a lemon rind grated and a little nutmeg; line the pie-plate with half puff paste, pour in the

mixture, cover with the paste and bake half an hour.

APPLE AND PEACH MERINGUE PIE.

Stew the apples or peaches and sweeten to taste. Mash smooth and season with nutmeg. Fill the

crusts and bake until just done. Put on no top crust. Take the whites of three eggs for each pie

and whip to a stiff froth, and sweeten with three tablespoonfuls of powdered sugar. Flavor with

rose-water or vanilla; beat until it will stand alone; then spread it on the pie one-half to one inch

thick; set it back into the oven until the meringue is well set. Eat cold.