1 medium eggplant
4 medium tomatoes, sliced
1 large green pepper, chopped
2 medium onions, chopped
Garlic salt (or powder)
3/4 pound medium or sharp cheddar cheese sliced thin
Slice unpeeled eggplant about 1/4 inch thick. Squeeze fresh lemon over slices to keep from browning. In a large casserole dish place layer of egg plant, layer of tomatoes and fill spaces with the chopped onion and green pepper. Lightly add seasonings. if desired, add 1/2 tsp. sugar.
Place slices of cheese on top. Cover and bake at 400 D until steaming, approx. 1/2 an hour. Remove cover, reduce heat to 350 D. Bake until eggplant is tender and sauce is think and golden, approx. 1/2 an hour. Serves 6.
These are bean burgers, dressed Reuben-style with sauerkraut. But they are also good with lettuce, tomato, pickles and onions. Makes enough for six, but can cut the recipe in half if desired.
2 (15oz.) cans pinto beans, drained. Reserve the liquid. Leave one can of beans whole, fork-mash the remaining can
1 cup dry bread crumbs, (just use a small chopper)
2 large eggs, lightly beaten
1 tsp. pepper
1 tsp. garlic powder
1/2 cup mayonnaise
2 Tbs. ketchup, with little horseradish added
6 wheat buns
1/4 cup olive oil or canola oil
6 thin slices Swiss cheese
2 cups drained sauerkraut
Mix ketchup, horseradish and mayonnaise. Set aside.
Mix beans, bread crumbs, eggs, pepper and garlic in a medium bowl, adding enough bean liquid for mixture to hold together without being wet. Divide into 6 equal portions and flatten into 4 inch patties. Warm buns in pre-heated oven at 300 D for 5-6 minutes. In large skillet, heat oil, add patties and cook, turning only once, until crisp brown on both sides. About 6-8 min.
Top burgers with cheese slices, cover skillet, turn low and let cook just until cheese is melted. Spread each bun with sauce, set burger on bottom bun, top with sauerkraut, cap with bun top and serve.
Psalm 97:10 Ye that love the Lord, hate evil: he preserveth he souls of his saints; he delivereth them out of the hand of the wicked.