Eggplant Lasagna

• 1 lg. eggplant, cut in 1/4 inch slices
  
• 1 tbsp. olive oil
• ½ cup grated Parmesan cheese
• ½ tsp. Garlic salt
• 1/4 tsp. pepper
• Pinch of garlic powder
• 1 tsp. oregano
• 1 (8 oz.) can tomato sauce
• 8 oz. part-skim Mozzarella cheese, thinly sliced

1. Bring large pot of water to boiling; remove from heat. Drop in eggplant slices; let stand 5 minutes. Drain slices; blot dry with a paper towel. 
2. Heat oil in non-stick skillet; brown eggplant on both sides. 
3. Combine Parmesan cheese, salt, pepper, garlic powder and oregano in a small bowl. 
4. Spread a little tomato sauce over bottom of a 9-inch square shallow baking dish.
5.  Arrange eggplant in layers going eggplant, mozzarella, then Parmesan mixture. 
6. Pour remaining sauce over top then add a healthy dose of grated Parmesan cheese. 
7. Bake in 350 degree oven for 30 minutes or until bubbly. Makes 6 servings at around 200 calories each.

Cheese On A Stick

• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 3/4 cups buttermilk
• 4 large eggs, lightly beaten
• blocked Cheese, your choice (Cut Into 1/2-inch X 3 Inch Sticks)
• 3 quarts peanut or vegetable oil 

1. Set Wire Rack inside rimmed baking sheet
2. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, and salt together in a bowl
3. Whisk in buttermilk and eggs until incorporated.
4. Place remaining 1/2 cup flour in shallow dish.
5. Dredge cheese-stick in flour and shake to remove excess.
6. Thread cheese-sticks lengthwise onto eight 8-inch skewers.
7. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees.
8. Stir batter to recombine, then transfer half of batter to tall drinking glass.
9. Working with one at a time, submerge cheese-stick in glass and twirl to coat with batter.
10. Allow excess batter to drip back into glass and place cheese-stick in hot oil.
11. Repeat immediately with 3 more cheese-sticks.
12. Fry cheese-sticks, turning occasionally, until golden brown, 4 to 6 minutes.
13. Transfer to wire rack.
14. Return oil to 350 degrees and repeat with remaining batter and cheese-sticks.
15. Serve

photo provided by  http://www.flickr.com/photos/augustusgloop/3447971028/

Potato and Cheese Knishes

 

• 2 cups of flour
• 2 teaspoons of salt
• 2 sticks of butter
• 3 teaspoons vegetable shortening
• 1 egg yolk
• 1/4 cup of ice water
• 1 pound of potatoes peeled and quartered
• 2 tablespoons canola oil
• 1/4 cup diced sautéed onion
• 1 garlic clove minced
• 1/2 cup of ricotta cheese
• 1/4 cup of grated parm
• 1 tablespoon parsley
• 1/4 teaspoon of black pepper
• Egg wash

1. Prepare the dough. Sift the flour and 1 teaspoon of salt into a large bowl. Cut in the butter. Add the shortening and the egg yolk. Mix until blended then add water and continue to mix until the dough comes together.
2. Transfer the dough to a work space and knead for 2-3 minutes. Wrap the dough and place in the refrigerator overnight.
3.  Boil the potatoes for about 20-30 minuets or until fork tender. Drain and then set aside to dry. Put the potatoes through a food mill and reserve anything over 2 cups for another use.
4. Heat oil in a small sauté pan over medium low heat. Add the onions and garlic and sauté until shiny about 3-4 min. Transfer the onion mix to the bowl with potatoes. Add ricotta and parmesan cheese, the parsley and remaining salt, pepper, and mix together with a wooden spoon.
5. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Divide the dough into three equal pieces. Roll out each piece into a rectangle. Cut each rectangle into 3X8 inch strips. Spoon some filling along the center of three strips. Brush the edges with egg white and top with remaining strips and press along the edges.
6. Arrange the knishes on the prepared baking sheet. Bake until golden brown- about 20 min. Cut into 2-inch lengths and serve immediately. 

Photo provided by http://www.jewishboston.com/279-jewishboston-com/blogs/2072-dairy-potato-knishes