Recipes from Helen's Kitchen: Aug. 13, 2010

Eggplant Sauce with Penne Pasta

(Made in slow cooker!)

1 medium-sized eggplant, peeled and diced into 1-inch cubes

1/2 cup chopped onion

2 (14-ounce) cans diced tomatoes

1 (6-ounce) can tomato paste

1 (4-ounce) can sliced mushrooms, drained

1/4 cup dry red wine

1/4 cup water

2 garlic cloves, chopped

1-1/2 teaspoons dried oregano

1/3 cup pitted Kalamata olives, sliced

2 tablespoons chopped fresh parsley

1 box penne pasta

Black pepper (to taste)

Freshly grated Parmesan cheese

In a 3-1/2 to 5-quart slow cooker, combine eggplant, chopped onion, canned tomatoes with juice, tomato paste, mushrooms, red wine, garlic and oregano. Cover and cook on low-heat 7 to 8 hours. Next, add Kalamata olives and parsley; stir. Prepare penne pasta as directed on box; drain pasta. Pour eggplant sauce over pasta; sprinkle with Parmesan cheese and serve. Yield: 6 servings.

Easy Chicken Italiano

1/2 cup freshly grated Parmesan cheese

2 tablespoons fresh parsley

1 teaspoon Italian seasoning

1 clove garlic, minced

1 teaspoon Black pepper

4 boneless chicken breasts

3 tablespoons melted butter

Combine Parmesan cheese, parsley, seasoning, garlic and pepper. Dip chicken in melted butter, then in Parmesan cheese mixture. Place in shallow baking dish; drizzle with remaining butter and cheese mixture. Bake at 375° for 25 minutes or until tender. Yield: 4 servings. (Try nonfat yogurt instead of butter or oil to hold breading or seasonings on baked chicken).

Broccoli Cheddar Pie

Crust:

2 cups packed, grated raw potato

1/2 teaspoon salt

1 egg

1/4 cup grated onion

Filling:

1-1/2 cups packed, grated cheddar cheese

1 medium head broccoli, broken into florets

1 medium clove of pressed garlic

1 cup chopped yellow onion

3 tablespoons butter

Dash thyme

1/2 teaspoon basil

1/2 teaspoon salt

Pinch Black pepper

2 eggs, beaten together

1/4 cup milk

1 tablespoon oil

Paprika

Crust: Heat oven to 375°. Salt the grated potato and drain for 10 minutes in a colander over a bowl. Squeeze out excess water and add to remaining crust ingredients. Pat it into a greased 9-inch pie pan, building the sides of the crust with lightly floured fingers. Bake for 40-45 minutes, until browned. After the first 30 minutes, brush crust with a little oil to crispin it.

Filling: Turn oven down to 350°. Saute onions and garlic lightly salted in butter for 5 minutes. Add herbs and broccoli. Cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the herbs and broccoli mixture, then remaining cheese. Beat eggs, milk and oil together. Pour custard on top and dust with paprika. Bake 35-40 minutes until set. Yield: 6 servings.

Fudgie Ice Cream Squares

24 chocolate sandwich cookies

4 tablespoons melted butter

1 quart softened ice cream

1 cup of your favorite chocolate fudge topping

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup chopped peanuts (optional)

Crush cookies (filling included) in blender or by hand to make 2-1/4 cups crumbs. Combine with butter, pat in 9-inch square pan. Cover with layer of ice cream; freeze. Remove from freezer; cover with fudge topping. Whip cream with powdered sugar; spread on top of dessert. Sprinkle with chopped peanuts. Cover; freeze until ready to serve. Yield: 9 servings.

Citrus Chiffon

1/4 cup cold water

2 teaspoons unflavored gelatin

1/2 cup hot water

1/2 cup sugar

2 teaspoon grated lemon peel

3/4 cup orange juice

2 tablespoons fresh lemon juice

1/3 cup nonfat dry milk powder

Place cold water in a medium saucepan and sprinkle gelatin over water. Let stand 5 minutes. Add hot water and sugar. Place saucepan over medium-high heat and stir constantly until gelatin is dissolved. Remove from heat. Stir in lemon peel and orange and lemon juices. Chill until thickened to the consistency of unbeaten egg white. Sprinkle milk powder over gelatin mixture. Using an electric mixer, beat until light and fluffy. Pour into a serving bowl or a 1-quart mold and chill 8 hours or overnight. Unmold or spoon into serving dishes. If desired, serve with fresh strawberries or orange slices. Yield: 8 servings

Any comments, questions or favorite recipes? I'd like to hear from you. Please e-mail me at helenkitchen@msn.com. Please write "Helen's Kitchen Request" in the subject line to make sure that I receive your e-mail request!

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