This Weeks Food & Drink Recipes

Food

Drink

Eggplant Casserole 

Pumpkin Pie Martini

Ingredients 

• 8 Medium eggplant (peeled and cut into 1/2 inch dice

• 2 cups onions cut into 1/4 inch dice

• 1 cup celery cut into 1/4 inch dice

• 2 cups bell pepper cut into 1/4 inch dice

• 3 cups margarine, melted

• 2 bay leaves

• 2 cloves garlic, crushed

• 1/4 tsp. basil leaves

• 2 cubes chicken bouillon 

• 8 oz. American cheese

• 2 cups plain breadcrumbs

• 1/4 tsp. black pepper

• 1/4 cup parsley, finely chopped

• salt to taste

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Directions​

• Immerse diced eggplant in boiling water for 5 minutes

• Remove, drain, and set aside

• In a 2-gallon pot, sauté onion, celery, and bell peppers in margarine for 4 minutes

• Add eggplant, bay leaves, garlic, basil leaves, and chicken bouillon. Cook for an additional 4 minutes. 

• Wih heat now turned to simmer, add American cheese and fold until cheese is thoroughly melted. 

• Remove and discard smoked sausage casing. Remove from the processor and add to casserole. 

• Add plain breadcrumbs, black peppers if desired, parsley, green onion, and salt. 

• Transfer contents to a casserole dish and bake at 350 degrees for q15 minutes. 

• 6 servings

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Ingredients

• 1 oz Stoli Vanilla ​

• Dash of Pumpkin Seasoning 

• 1/2 oz. Butterscotch Schnapps 

• 1/2 oz. Half & Half

• Crushed Graham Crackers

• Lemon Wedge

• Cinnamon Stick

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Directions

• Rim the lip of a cocktail glass with lemon and crushed graham crackers. Pour all other ingrdients into an ice filled shaker. Shake well and strain into the cocktail glass. Garnish with a cinnamon stick

Special Thanks to "The Court of Two Sisters" for this recipe!