New Castle News

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June 24, 2013

Culinary Conversation: Help wanted — reader seeks recipe

(Continued)

NEW CASTLE —

  • 2 to 3 cups cooked chicken or turkey, cut up
  • 11⁄2 cups celery, chopped
  • 1 medium onion, chopped
  • 1 cup almonds, slivered
  • 4 eggs, hard boiled and chopped
  • 1 can cream of chicken soup
  • 1 cup mayonnaise
  • 1⁄2 cup chicken stock
  • 2 tbsps. lemon juice
  • Salt and pepper to taste
  • 1 small can chow mein noodles

Preheat oven to 350.

Mix all ingredients and place in baking dish. May be kept in refrigerator overnight or until ready to bake. Just before baking, put chow mein noodles over top. Bake at 350 for 30 minutes or until bubbly.

Baked Eggplant

  • 1 large eggplant, peeled and sliced thin
  • 11⁄2 cups dry bread crumbs
  • 1⁄2 cup grated Parmesan cheese
  • 4 oz. mozzarella cheese, sliced
  • 2 eggs, beaten

Salt and pepper to taste

Tomato sauce:

  • 4 tbsps. olive oil
  • 1 large onion, chopped
  • 1, 15-oz. can tomato sauce
  • 2⁄3 cup water
  • 1 tsp. oregano
  • 1 tsp. garlic powder

Salt and pepper to taste

Heat oven to 350.

Prepare sauce by frying onion in olive oil. Slowly add water, tomato sauce, oregano, garlic powder, salt and pepper. Cook for 15 minutes. Arrange the sauce  in 7 x 12 x 2-inch baking dish or 2-qt. casserole to cover bottom of dish, and add a layer of eggplant, then sprinkle with salt and pepper, grated cheese, bread crumbs, mozzarella and some of the egg. Continue, adding more sauce and layers, using all ingredients. Pour remaining sauce on top. Bake for 45 minutes to 1 hour at 350, using the lower shelf in the oven. Serve hot or cold.

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