Meals with Marge 11-5

My sister and I are planning a day together this week. It will not be an ordinary get-together, but a “visit the cemeteries” day. We have been feeling bad, because we have planned this trip since early summer, but one thing after another kept interfering with our plans. I guess what was important is that we knew we would do it eventually. So this is the week.

We’ll start by meeting in Plymouth and then off to the Grafton Cemetery where our parents are buried, have lunch and then move on to Milwaukee to visit graves of our grandparents and aunts and uncles, buried at two different cemeteries. Our roots start in Milwaukee, so that’s where we’ll end our day.

My sister asked me to bring a copy of my eggplant casserole recipe as she had eggplants in her garden. I made a copy for her – and this is a good time to share it with our readers also. You don’t see a lot of recipes using eggplant, but I have to say this one is special.

Be prepared to spend a little extra time in preparation. This casserole is very rich, but very good and – I’m sure you’ll agree – worth the extra work. It is a good recipe to make either a day ahead or in the morning and refrigerate. Then all you have to do is pop it in the oven – and maybe serve with some applesauce.

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Meatball and Eggplant Casserole

serves 4-6
Ingredients:
1-1/2 lbs. twice-ground chuck (once-ground works fine also)
3/4 cup bread crumbs, seasoned
1 small onion, minced
3/4 teaspoon cornstarch
Dash of ground allspice
1 beaten egg
3/4 cup light cream
3/4 teaspoon salt – or to taste
1/4 cup olive oil (for sautéing meat)
1 medium-sized eggplant
1/3 cup flour
1/4 teaspoon salt
1 cup salad oil (for cooking eggplant)
1 8-ounce package processed mozzarella cheese, shredded
2 15-ounce cans tomato sauce
1/2 teaspoon oregano, divided

Directions: Mix first 8 ingredients together, shape into good-sized balls and brown all over in olive oil (about 8-10 minutes each side)

Slice eggplant into 1/2-inch slices, coat with flour and 1/4 teaspoon salt. Sauté in one cup salad oil until golden (5-7 minutes for each side).

In large casserole, layer half of the eggplant, meatballs, cheese and tomato sauce. Sprinkle with 1/4 teaspoon oregano, then repeat the layers using remainder of ingredients.

Bake at 350 degrees for 1 hour. If making ahead of time, cover with plastic wrap and refrigerate. One hour before baking, remove from refrigerator and then bake. Let stand for 10 minutes before serving

• • • The following recipe is from Naomi Schmidt of Elkhart Lake. She says she thinks we will like her “old” German potato dumpling recipe. Thanks, Naomi, I think old recipes are the best.

• • • Potato Dumplings

Kartoffelklosse or Kartoffelknodel makes about 6 dumplings

Ingredients:
2 tablespoons butter
3-1/2 cups riced potatoes (about 2 lbs.)
1 teaspoon salt
2 eggs, beaten
2 teaspoons salt
Dry bread crumbs
2 slices white bread, cubed (crust removed)

1 cup flour
4 quarts water

Directions: Heat butter, cook bread cubes until browned. Mix potatoes, flour, 1 teaspoon salt. Stir in eggs. Mix until dough holds shape (I use my hands). Flour hands, shape into balls about the size of tennis balls or a little larger. Put one or more bread cubes in center. Heat water and 2 tablespoons salt until boiling, drop in dumplings, stir once or twice. Reduce heat, simmer uncovered 12-15 minutes. Dumplings will rise to the top and roll over. I grate the remainder of the bread cubes and sprinkle the crumbs over the top of the dumplings before serving.

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The next day I slice the leftover dumplings and fry them in butter – Delicious! Recipe can be doubled or tripled.

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Don’t forget to send some of your best recipes for the upcoming holidays. They could be main dishes, side dishes, salads, desserts or special treats.

• • • Either e-mail or send your recipes to The Review, P O Box 317, Plymouth, WI 53073. I can be reached on Wednesdays or Thursdays at (920) 893-6411, ext. 32.