Recipes

Eggplant and Baby Bella Mushroom Lasagna

(I just winged this when I created it, so the recipe is more of a guesstimate!)

Olive oil
1 small onion, chopped
Few baby carrots, shredded or finely chopped
1.5 pounds ground beef (deer would work nicely too!)
Salt
Pepper
2 garlic cloves, quartered and mashed
28oz can crushed tomatoes
15oz can tomato sauce
1 medium eggplant, thinly sliced
1 carton baby bella mushrooms
Italian seasoning
Parsley
Oregano
1 heaping tablespoon sugar
16oz lasagna noodles
4 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.

In a large dutch oven, heat olive oil (a few turns of the pan, more or less), onion, carrots, ground beef, and salt and pepper to taste until the veggies are soft and translucent and meat is brown. Drain if needed, but it’s better to use a lean meat if possible to retain the cooking juices.

Add garlic, crushed tomatoes, tomato sauce, eggplant, mushrooms, Italian seasoning, parsley, oregano (all to taste), and sugar. Cover and simmer, stirring occasionally. Sauce is done when noodles are done.

Boil water with salt and olive oil, add noodles, and cook according to directions on box.

Spread about a half a cup of sauce in bottom of pan. Layer noodles, sauce, and cheese, ending with noodles and cheese on top.

Bake until cheese is golden brown.

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Amish Brown Sugar Pie

This pie filling is simple to make, and can be made with things you probably have on your shelf at home. My Mom found this recipe, but I have no idea where it originates from. I’ll be checking in my Amish cookbook to see if it is there.

Ingredients:

1 12 oz can evaporated milk
1 1/3 cups brown sugar
2 TBSP flour
Dash cinnamon, nutmeg to taste
Pats of butter

In bowl, combine all ingredients except butter. Pour into frozen pie crust, refrigerated pie crust, mini pie shells, or homemade pie crust. Top with pats of butter.

Bake at 350 degrees until crust is brown and filling is firm, about 30-40 minutes for mini pie shells, or about 60 minutes for a regular pie.

Notes:
The next time I make this pie, I’ll be adding some canned apples or pears to give it another layer of flavor. This seems to be a simple, stand alone pie, or the beginnings of an easy and yummy fruit pie filling. If I add peaches, I’ll omit the nutmeg.