Thread: Recipes and Cooking/Smokeing/Grilling etc.

Eggplant Parmesan:

Peel bout 3 medium eggplants, lay on their side and slice about 1/4 " thick Heat a lrg non-stick skillet with about a 1/4 cup oil. Dip eggplant into a eggwash and roll in Italian bread crumbs. Fry over med. heat till they are brown, not completely cooked, and remove and place on papertowls.Each batch you add to the skillet, you will have to add oil because the eggplant will absorb some of it. just use as little as possible. Once all the eggplant are browned use a 13 by 9 disposable aluminum pan or Pyrex glass dish and start layering your eggplant.Lay each slice in the pan till you have covered the bottom.Next and to save time, I use either Prago or Ragoo spaghetti sauce, but you can use your own if you like. Spread a thin layer of sauce over the eggplant, then cover with a layer of grated parmesan cheese.Then another layer of eggplant, sauce ,and cheese until all remaining eggplant are gone. Bake in a 350 degree oven for 30 to 45 minutes, serve with garlic bread, a salad, and a glass of chianti and enjoy!!!It's like a vegetable lasagna.You will swear that it has meat in it. Like all Itallian dishes it's better the next day!!If you use the disposable aluminum pans with the lids, you can pre-make these, freeze them and cook them later.In that case I would use a smaller square pan w/ a lid to save space in your freezer.

It ain't rocket science!!! BAM!!

OLD GEEZER FISHERMEN NEVER DIE, THEY JUST SMELL THAT WAY!!

Baked Crappie
This recipe will work for 10 nice filets.
Preheat your oven at 425 and spray a cookie sheet with Pam Cooking Spray. Crush one stack of saltine crackers in a gallon ziplock by rolling a jar over them. Pour the crumbs in a bowl and add 1/4 cup of Southern Star Fish Fry Seasoning right out of the bag. Mix that up good. Dip the filets in beaten egg then roll in the cracker crumbs. Place them on the cookie sheet and drizzle a little olive oil on them. Bake for 15 minutes then turn the oven on broil to brown the tops a little. They come out with a crunch to them and they taste great. Especially if dipped in some of my wife's Dill Dip. Enjoy

Fig Preserves
My mother made hers with equal amounts of figs/sugar. They were so good you could just about the jar, lid and all.. But they are also goo with less sugar, so I cut that in half. 1 cup sugar to 2 cups figs. Take a dish pan and fill it till u think it will cover the figs you have. Stir in a couple tbs of arm and hammer. Place your figs in the mixture, and let them soak for about 20 minutes. Rinse them off good, measure, and put them in a pot large enough to where the figs are about or less than 2/3 of the capacity. Add sugar. I add a cup of water to about 4 cups of figs, depending on the figs. Some figs need a little more, but rarely less. Slow cook them for an hour, stirring them often. When u first turn the fire on cut up a lemon and add the slices to the figs. 1/2 lemon to about 6 cups figs. While this is going on, boil your jars, lids and rings. I bring them to a good boil for 5 minutes then turn the fire off and just leave them in the pot till needed. fill your jars to about 1/4 inch of the top. If you get any on the rim of the jar, wipe that off. Hand tighten the rings and lids and I always turn them upside down for a few minutes, then right side up. Listen for the pop.. If you want them sweeter, just add some more sugar.
i thought for a long time my mother was ruining good figs by adding Strawberry Jello, till I tried it. It was great, can't tell it from real strawberries, maybe even better. To do this, add a pack of the Jello to about every 4 cups figs. If you want more flavor, add another pack. When you add the jello, stir it in with a potato masher.

Ima have to retry some fig preserves. I hated them as a kid and ain;t tried any in 30 years

I'm bringing some to Fall Camp that Steve and his wife made.

Well see if we can make it. My daughter decided to habe my grandbabiws bday party that sunday dadgummit.

Jalapeno popper dip. 3 blocks of cream cheese. 10 decent sized jalapeno peppers fine diced. 8 thick cut bacon strips cooked n diced. 1/4 cup good salsa. Few dashes habenero hot sauce made with carrots not maters. Bout 10 basil leaves fine duced. Dash S n P mix all ingreidants n let it meld for a few hours. Dang fine not but for sissies

Some of ya'll requested the recipe for the phatties I had at fall camp. It's in the "Cooking Crappie" forum as well, but here's the link:

http://www.crappie.com/crappie/cooki...ie-recipe.html

The ingredients you put in them is really a matter of taste. Like omlettes, pretty much anything goes.

Got 2 fatties ready for tonight. Been making em for a couple years. Sho are finer

GDG's Coon Bisquits
COON BISCUITS or MUFFINS

1 pound of hot sausage{or mild if you prefer}
1 pack of coon cheese{or shredded chedder}
2 and half cups BISQUICK mix

crumble sausage into skillet and brown then drain
put BISQUICK and sausage into bowl with the coon cheese grated up. We use shredded chedder cause ya cant always find the coon cheese. Add half cup of water or so and mix all this together until ya get a dough like biscuit dough, spoon small balls the size ya want onto a baking sheet and bake at 375 for about 15 minutes or untill brown. Take out and let cool and enjoy. And like I say make plenty of extras. Pop em in the microwave and warm em up with your coffee in the morning or just eat em cold{room temp}