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Cook’s Corner from Aug. 18-19, 2018

Ann Hudson

Eggplant Parmesan

1 eggplant (peeled)
4 T. oil
1 clove of garlic
1 medium can of tomatoes
1 medium can of tomato sauce
1 can water
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
Flour
Mozzarella cheese (as much as desired)

Cut eggplant into 1/4 inch slices. Dip in flour and brown. Mix together 4 T. oil and 1 clove of garlic. Add tomatoes, sauce, water, salt, pepper and sugar to oil and garlic. Simmer 1 hour. Starting with the sauce, layer sauce, eggplant and mozzarella cheese. Begin and end with sauce. Bake for 30 minutes at 350 degrees until cheese is melted.

Fried Green Tomatoes

1 egg
1/2 c. buttermilk
1/2 c. plain flour
1/2 c. cornmeal
Salt
Pepper
3 medium tomatoes (cut in 1/3 in. slices)
Vegetable oil

In one bowl, combine egg and buttermilk. In another bowl, combine salt and pepper with 1/4 cup corn meal and 1/4 cup flour. Dip tomatoes in flour mixture and then dredge in egg mixture. Combine remaining flour and corn meal; dredge tomatoes. fry in 1/2 inch oil at 375 degrees for 2 minutes. Drain on paper towels.

Golden Scalloped Potatoes

1/4 c. butter
3 T. flour
1 tsp. salt
1 dash pepper
3 c. milk
5 large Yukon Gold potatoes (peeled and thinly sliced)

In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to boil. Cook and stir for 2 minutes, or until thickened and bubbly. Place potatoes in a greased 9 inch square dish. Add sauce and stir gently to coat. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 30 to 40 minutes, or until tender.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.