Special Recipes
GRAPE-NUTS STUFFED BAKED EGGPLANT
| 1 large eggplant | ¼ cup tomato catsup |
| 1 cup Grape-Nuts | ¼ cup minced ham |
| 1 tablespoon grated onion | ¼ teaspoon paprika |
| 2 tablespoons melted butter | 1 teaspoon salt |
| 1 egg |
Parboil the eggplant for 20 minutes. Cut it into halves and scoop out the center, leaving a wall about half an inch thick. Chop the portion of eggplant which has been scooped out, add to it ¾ cup of Grape-Nuts, onion, melted butter, egg, catsup, minced ham (minced fried bacon or other cooked meat may be substituted for the ham) and seasoning; mix well. Fill the dressing into the shells, cover with ¼ cup Grape-Nuts, dot with bits of butter, and bake in a quick oven for 30 minutes.
This recipe serves eight portions as entrée, or four portions if used as main dish for luncheon or supper.
GRAPE-NUTS HAM EN CASSEROLE
(Southern Style)
| 1 slice ham (approximately 1 pound) | ½ teaspoon salt, if milk is used |
| 2 large sweet potatoes (1 pound) | |
| 1 small sweet pepper | 2 cups sweet milk or soup stock |
| ¾ cup Grape-Nuts |
Use low, wide casserole. Lay full-length slice of ham first. Spread lightly with chopped pepper. Sprinkle over with half the Grape-Nuts. Cut sweet potatoes in thick slices and completely cover the ham. Sprinkle over the remaining Grape-Nuts. Pour the salted milk or soup stock over all; cover;bake in slow oven 40 minutes or until ham is tender. More liquid may be added if very moist dish is desired. Uncover and brown before serving.
A complete luncheon dish, ample for four portions.
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