ksul-uasc-mscc202_039

Vegetable Stew, con.

covered on low burner for about
15 min. Serve hot.

Cranberries

2 cs sugar
2 cs water
Cook 5 minutes
Add 2 cs cranberries
cook 5 minutes or until cranberries
pop open. Add a
little lemon juice.

Stuffed Eggplant

1 medium size eggplant
1 c cooked rice or breadcrumbs
1 c cooked meat chopped or cubed
1/2 to 1 onion
1 green pepper chopped fine
1 tb of lemon juice or 1 t vinegar
salt and pepper to taste
a little fresh parsley.

Cut eggplant in half lengthwise;
scrape out inside
leaving shell about 1/2 inch
thick. Boil in salt and
water until tender the
pieces removed, after choping
fine. Mix all other ingredients
return to eggplant shell.
Put in baking dish and
put in oven for 1/2 hour.
Serve with stuffed tomatoes
corn bread and green salad.
corn bread pg 29. stuffed tomatoes
pg 45.