Robyn's Recipes

Meal of the Week

Dear Friends,

I would like to offer this recipe for Eggplant-Zucchini Parmesan.
If you are an eggplant lover and a vegetarian, this recipe
is sure to tempt you to try it.... it's one of the best I've
found as of late.  It's actually for eggplant and zucchini together.
It's an all-in-one meal, but very suitable for special
company dinners.  Not difficult to make, and
your guests will delight in this Italian dish!
Give it a try, and let me know what
you think......

Entree

Eggplant-Zucchini Parmesan

1/3 cup chicken broth
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 clove garlic, minced OR 1/2 teaspoon garlic powder
2 large tomatoes, chopped
1/2 of a 6 oz. can tomato paste (1/3 cup)
1 teaspoon dried basil, crushed
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
1 medium eggplant (about 1 lb.)
2 cups diagonally sliced zucchini (1/4 inch thick)
1 cup cottage cheese, drained (low-fat would work well)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

For the tomato sauce:

In a medium saucepan, combine chicken broth, celery, onion
and garlic.  Bring to boiling;  reduce heat.  Simmer, uncovered,
for 5 minutes.  Stir in chopped tomatoes, tomato paste, basil,
rosemary, and pepper.  Return mixture to boiling;  reduce
heat.  Simmer, uncovered, for 15 minutes, stirring occasionally.

Meanwhile, peel eggplant, if desired.  Cut into 1/2 inch thick slices.
Halve the slices.  In a Dutch oven or large saucepan, bring 1/2
inch of water to boiling.  Add eggplant and zucchini slices.  Simmer,
covered, for 4 minutes.  Remove vegetable slices from Dutch oven.
Drain on paper towels.  Pat dry.

Divide eggplant and zucchini evenly between 4 individual
au gratin dishes or individual sized casseroles.  Spoon cottage
cheese on top.  Divide the tomato sauce evenly among the dishes.
Sprinkle with mozzarella and Parmesan cheeses.
Bake, uncovered, at 350 degrees for about 1/2 hour or until
heated through.

Makes 4 servings.

Serve crusty rolls with lots of butter on the side
along with a super spinach salad.

Dessert

You make the crust for this pie.  It's very different
than most.  You use dry Instant Hot Cocoa mix in
the crust (not the baking cocoa).  This is one
of the best recipes for cheesecake that I've found.

Cherry Cheese Pie

For the crust:

3/4 cup dry instant hot cocoa powder mix
1/2 cup uncooked oatmeal
1/4 cup flaked coconut
1 tablespoon flour
1/2 cup vanilla wafer crumbs (about 16 wafers)
1/4 cup butter or margarine, melted

Thoroughly combine the instant cocoa mix, oatmeal, coconut,
flour and crumbs.  Add butter or margarine and stir until
ingredients are moistened.  (Mixture should hold shape when
pressed in hands).
Press crumbs firmly and evenly against bottom and side of a
9-inch pie pan.  Bake at 350° for 12 minutes.  Cool.
Fill with Cherry Cheese filling.  (see below)

Cherry Cheese Filling:

3 tablespoons sugar
1-1/2 teaspoons Knox unflavored gelatin
1 can (1 lb. 6 oz.) cherry pie filling
2 tablespoons milk
1 tablespoon lemon juice
1/4 teaspoon almond extract
1 8-oz. package cream cheese, room temperature (low-fat is fine, if desired)
Whipped Topping

Mix sugar, gelatin and 1 cup cherry pie filling in a small saucepan.
Bring to a boil over medium heat, stirring occasionally.
Cook one minute to dissolve gelatin.  Remove from heat.
Stir in milk, lemon juice and almond extract.

In a small mixing bowl, whip cream cheese at medium speed
until smooth.  Reduce speed.  Gradually add cooked cherry mixture
and blend well.  Pour into the pie shell.  Refrigerate for 2 hours
or until firm.

Spread remaining 1-1/2 cups cherry pie filling over top of cream
cheese filling.  Serve plain or with a dollop of whipped topping
on top.