Eggplant Parmigiana

Source: Mom

Olive oil or vegetable oil
1 garlic clove, minced
1 large onion, chopped
5 cups canned tomatoes
1/2 tsp. dried basil
Salt and pepper to taste

1 cup flour
2 eggs, beaten
1 cup milk
1 medium eggplants, cut into 1/2 - 1 inch slices
1 cup grated Parmesan cheese
8 oz. Mozzarella cheese, diced
1/4 cup butter or margarine

Heat 1/4 cup of oil in skillet. Saute garlic and onion in it until soft. Add tomatoes, basil, salt and pepper. Cook, covered, stirring occasionally, for approximately 30 minutes.

Make batter, combining flour, eggs, and milk. Dip eggplant slices into batter and fry slices in shallow oil until just browned on both sides. Add more oil as necessary. Arrange alternate layers of eggplant, sauce, and cheese in casserole, sprinkling each layer with salt and pepper; dot with butter. Bake at 350 degrees for 30 minutes. Makes 6 - 8 servings.

Cabbage Casserole (Cabbage Au Gratin)

Source: Mom

1 medium head cabbage
2 cups chicken broth
4 tbsp. butter
4 tbsp. flour
1 cup milk
Buttered bread crumbs
Paper-thin lemon slices

Shred cabbage, discarding center core. Bring chicken stock to a boil and cook cabbage until barely tender, about 6 minutes. Drain, reserving 1 cup of the stock.

Melt butter and stir in flour. Gradually add the milk and reserved stock. Cook, stirring until thickened. Blend with cabbage and place in well-greased baking dish. Top generously with buttered crumbs and a few lemon slices. Brown in preheated oven (400 degrees) for 20 minutes.

Grandma Plewe's Red Cabbage

1 medium head red cabbage
1 medium onion
1 large or 2 small granny smith apples
3/4 c cider vinegar
2/3 c sugar
3/4 c water
1 tsp salt

Cut the red cabbage into 1/4 inch slices. Slice or chop the onion and apple. Combine everything in a pot and bring to a boil. Cook and stir for 5 minutes while boiling. Turn heat to low and cover ajar, for 45 minutes. When done, add no more than 1 tbsp corn starch to thicken the juices to the thickness of gravy.

Carrots Vichy

This is Mom's recipe. I have vivid memories of eating these growing up.

Source: Joy of Cooking

Place in a saucepan:

2 cups sliced or baby carrots
1/2 cup water
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon salt

Cover pan closely. To form a glaze with the butter and sugar, gently boil the carrots until the water is absorbed. (The key to this recipe is making sure the carrots cook for 20 minutes. Add more water if it evaporates before 20 minutes, and if it looks like the water won't evaporate before then, uncover the pan and turn up the heat.)

The carrots are done when the water is mostly absorbed and the carrots start sizzling in the butter. Sprinkle with fresh parsley and serve.