Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. ...

What you do : Wash them eggplant real good, slice them lengthwise. Find you a pot, large, fill with slightly salted water, enough to cover them ...

Combine eggs, buttermilk, and dry ingredients, mixing well. Fold eggplant cubes into batter. Drop by large spoonfuls into hot deep oil in skillet. ...

*INGREDIENT LIST SHOULD READ: 2 oz. (1/2 cup) shredded cheddar cheese. Heat oven to 350 degrees F. Lightly butter 1 1/2-quart casserole. In medium ...

Slice the shallots lengthways Use brown sugar if palm sugar isn;t available. Peel and slice the cucumbers diagonally into thick ovals trim the green ...

Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion; saute for 6 minutes or until tender. Sprinkle with flour and the ...

Cut each onion into 4 thick slices, separate into rings, reserving small rings for other uses. Set aside. Combine cereal and next 3 ingredients, ...

Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter ...

In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and ...

Salt Saute the onion in the shortening until it begins to brown. Add the collards amp; salt amp; cook over low heat, stirring frequently, until the ...