Recipes Included On This Page Egg and Bacon Pie Eggplant Lasagna Hallie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Egg and Bacon Pie Recipe By :Alberta Egg & Fowl Marketing Board Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for two 9-inch pie shells [9-inch/23 cm] 1/2 pound back bacon -- (250 g) or ham -- thinly sliced 8 eggs 3 tablespoons finely chopped chives -- (50 mL) or green onions 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon pepper -- (1 mL) 1 tablespoon water -- (15 mL) or milk Line a 9-inch (1 Liter) quiche dish or pie plate with pastry. Arrange half of the back bacon or ham over the pastry base. Break 7 eggs into the pie. Break the yolks with a fork but do NOT stir the yolks and whites together. Sprinkle onions, salt and pepper over the eggs; top with the remaining back bacon or ham. Cover with pastry. Beat the remaining egg with water and brush over the top of the pie. Bake in a 400F (200C) oven for 25 to 30 minutes. Preparation time: 10 minutes. Baking Time: 25 to 30 minutes. From Beyond Breakfast; Alberta Egg & Fowl Marketing Board. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 April, 2001. Year 4 Volume 04 Number 08 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 189mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Eggplant Lasagna Hallie Recipe By :Hallie du Preez, February 1995 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant 4 cups spaghetti sauce -- 1 L 1 medium tomato -- chopped 1 stalk celery -- chopped 1/2 medium green pepper -- chopped 8 medium mushrooms -- chopped 1/2 pound lasagna noodles -- 250 g 1/2 cup cheddar cheese -- 125 mL; shredded 1/4 cup parmesan cheese -- 50 mL; grated 2 teaspoons salt -- 10 mL 1 tablespoon dill pickles -- 15 mL;finely chopped 1. Preheat oven to 350F. 2. Cut eggplant into slices approximately 3/8-inch thick. 3. Heat water in bottom of large steamer and add salt. When it reaches the boil add the lasagna noodles one at a time so the water stays on the boil. 4. Place steamer tray over pot and place the sliced eggplant into it. 5. Cover and steam until noodles are al dente. Lift the noodles out into a strainer and place under cold running water for a minute so they won't stick together. Drain. 6. Replace eggplant over boiling water, cover and cook an additional 5 minutes or until tender. 7. Put spaghetti sauce into a microwave-safe dish and heat about 4 minutes on high. 8. Mix together the chopped fresh vegetables in a bowl. 9. Spray a large shallow baking dish with vegetable spray. 10. Place a layer of noodles in dish. Cover with a layer of steamed eggplant slices. Cover with half of the spaghetti sauce. Distribute half the fresh vegetables over the sauce and sprinkle with half the parmesan cheese. Add another layer of noodles (use them all up), eggplant slices, spaghetti sauce, fresh vegetables and the rest of the parmesan cheese. Sprinkle the shredded cheddar cheese over the top. 11. Bake at 350F for 30 minutes. Divide into 8 portions and serve. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 16 April, 2001. Year 4 Volume 04 Number 16 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 307 Calories (kcal); 10g Total Fat; (27% calories from fat); 10g Protein; 47g Carbohydrate; 9mg Cholesterol; 1267mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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