Saturday, April 13, 2013


-Potatoes (4-8)
-Garlic (1-4 cloves)
-Onion (1-2)
-Green beans (1 can)
-Wax beans (1 can)
-Dices tomatoes (6-10 cups)
-Salt and pepper to taste

(All measurements are personal preference)

Dice all ingredients and mix together in a big pot or in a crock pot.

Make sure there is enough diced tomatoes to cover mixture.

On a stove top in a big pot (cover) bring mixture to boil and then simmer until potatoes are tender. Stir occasionally so the mixture does not stick to the bottom of your big pot.

In a crockpot start mixture early in the day and cook for 4-8 hours or until potatoes are tender.

Serve yucknee by itself or over rice.

Baked eggplant

Garlic powder
Hot pepper flakes (optional)
Olive oil
Preheat over to 500'

Slice eggplant however you like it. Sprinkle slices eggplant with salt in a colander and toss to coat evenly with a couple of pinches of salt. Set aside for up to half an hour. This help pull moisture out of the eggplant so it's not mushy.

Mix flour, salt, pepper, garlic, and pepper flakes together in a bowl or on a plate (to taste).

Rinse and dry eggplant.

Coat eggplant with just enough oil to cover eggplant.

Dip eggplant in flour mixture and place single layer on a cookie sheet cover with foil. Oil foil first.

Bake eggplant at 500' for twenty minutes.
Turn once half way though baking if desired.

Cool and enjoy.