hort.net Seasonal photo, (c) 2006 Christopher P. Lindsey, All Rights Reserved: do not copy
articles | gallery of plants | blog | tech blog | plant profiles | patents | mailing lists | top stories | links | shorturl service | tom clothier's archive0
 Navigation
Articles
Gallery of Plants
Blog
Tech Blog
Plant Profiles
Patents
Mailing Lists
    FAQ
    Netiquette
    Search ALL lists
    Search help
    Subscription info
Top Stories
Links
sHORTurl service
Tom Clothier's Archive
 Top Stories
Disease could hit Britain's trees hard

Ten of the best snowdrop cultivars

Plant protein database helps identify plant gene functions

Dendroclimatologists record history through trees

Potato beetle could be thwarted through gene manipulation

Hawaii expands coffee farm quarantine

Study explains flower petal loss

Unauthorized use of a plant doesn't invalidate it's patent

RSS story archive

Eggplant


Melody (and all you other eggplant lovers) - here is a recipe we love:
 
EGGPLANT STUFFED WITH SEAFOOD
 
Figure 1/2 eggplant per person, adjusting filling for # people and size
of eggplants.  Recipe is for four people using medium eggplants.
 
Cut ep's in half - scoop out pulp and chop.  Drop shells into boiling
water and boil for just 2 or 3 minutes and remove from water
immediately.  Set on paper towel to drain and cool.
 
Melt 1 stick butter, add 1/2 cup ea. chopped parsley, green onions and
celery,  the eggplant pulp, 1/2 Tsp. thyme,  and cook on slow fire.
Meanwhile break up 2 hamburger buns into bowl and cover with water to
thoroughly wet each piece.  Let sit till all bread is soft and squishy.
When celery is soft add 1/4 cup dry sherry, white wine or lemon juice.
Keep cooking slowly till all items are cooked.
 
Add two 6 oz. pkg. frozen crabmeat and 1 lb. fresh shrimp, peeled and
deveined.  Continue to cook 10-15 minutes longer (till shrimp are pink).
Add bread and water mixture and season liberally with salt, tabasco and
cayenne.  Mix well and stuff into shells.  Put shells on cookie sheet
and top with seasoned bread crumbs (we like the crumbs finely grated)
and cheese (optional).  Bake at 400 degrees for 20 minutes or until tops
are lightly browned.
 
 
It's a bit of work, but wonderful eating to reward your efforts.
 
Lynda
West TN - Zone 7

---------------------------------------------------------------------
To sign-off this list, send email to majordomo@hort.net with the
message text UNSUBSCRIBE GARDENCHAT



Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index



 © 1995-2015 Mallorn Computing, Inc.All Rights Reserved.
Our Privacy Statement