Eggplant Many say it is not needed, but for many dishes, I still soak sliced up eggplant in a strong saltwater solution for several hours in the fridge. The water will be discolored after soaking, sometimes just a little, other times it will be black as ink! This soaking does take away bitterness. I enjoy many dishes with eggplant, but a great tasting starter is Peel skin from eggplant slice (either discs like potato slices of bits like French fries (I like FF method best) Soak in saltwater solution in fridge several hours minimum (I usually place a saucer on top to push all eggplant under water) Drain in colander Dredge in flour to coat (I usually put flour in ziplock bag add slices and shake and turn) Lay on plate or cookie sheet Make a simple batter 1 egg to 1/3C water and 1/3C Flour, mix together until smooth. (I usually scale to amount I am making) Drop a few pieces of the floured eggplant into your bowl of batter to coat, remove from batter and place directly in hot oil to deepfry. Cook until a nice golden brown (You will need to turn as it will float to top while cooking) Remove from fryer, place on cookie sheet covered with paper towel to absorb excess oils, salt and eat....... Have had many people young and old alike eat this not knowing what it was and love it, yet most of these people say eeewwww to eggplant! Battered and deep fried is not the healthiest way to enjoy this, but it is a great way to get accustomed to it's taste! Healthy or not it is a real favorite for several generations in our family!

As we all know, Taste is subjective. What is wonderful to you, May be dog food to me. And visa versa. That being said, I will say that there are a LOT of versions Of the King Ranch Casserole, aka King Ranch Chicken. Most I don't particulary care for, (I do not like corn tortillas in any way, shape or form) But some are really good. And while it is true that it is served In many so-called "Tea Rooms", Ranchers seldom order it. (Not many true ranchers eat in Tea Rooms) Where it got its name has always been a mystery to me. I live within walking distance of the main gate for the King Ranch. I've taken many visitors on the tour. And to my knowledge, Chickens are not something that's ever been raised there. Perhaps one of their chefs got tired of the ubiquitous beef? Anyhow, here is a casserole recipe we like, Usually a side dish, But could be an entree, I suppose. Squash Casserole (from an early 1980's Southern Living) Ingredients: 4 slices bacon 4 large yellow squash, sliced* 2 green onions, chopped 1 egg, beaten 1/2 C sour cream 1/2 C Swiss cheese, shredded 3/4 C Cheddar cheese, shredded Method: Fry bacon in a large skillet until crisp, Drain on papre towels. Crumble and set aside. Reserve drippings. Saute squash & onions in drippings 8 to 10 minutes. Combine egg & sour cream, Add to squash mixture. Stir in half the bacon. Spoon half the squash mixture into a greased 2 qt casserole. Sprinkle swiss cheese over top. Spoon remaining squash mixture over cheese. Sprinkle cheddar cheese over top, Top with remaining bacon. Bake at 350 degrees about 20 minutes (until bubbly) Yield: 6 servings * Can use zucchini, patty pan, or a mixture of summer squashes. It's all good. Rusty

It's the same recipe chase posted! How about spinach Madeline? My copy of this recipe uses bullet points at every line...and that translates into wierd symbols...just ignore them!! Largely influenced by the classic Louisiana recipe, this Spinach Madeleine is easy to prepare and ideal for both cheese and spinach lovers. While our reader says her recipe has "converted many non-spinach eaters into spinach lovers," she asked us to help make it "just as tasty using not only all natural ingredients but also organic and the freshest ingredients possible." In this version, we call for organic milk, organic fresh spinach, unbleached organic white flour and natural pepper jack cheese. A true natural delight! � 1 lb baby spinach* � sea salt � 4 TB organic butter � 2 TB unbleached organic white flour � 2 TB minced yellow onion � 1/2 cup cream or whole milk � sea salt and black pepper, to taste � 1/4 tsp celery seed, optional � 1/2 tsp garlic granules � cayenne pepper, to taste � 1 tsp vegetarian Worcestershire sauce � 6 oz pepper jack cheese, cut into small pieces � 1/2 cup whole wheat bread crumbs � 1 TB organic extra virgin olive oil Cook fresh spinach over medium-high heat in a large dry non-stick skillet with a pinch of sea salt until completely wilted, about 4 minutes. Remove spinach with a slotted spoon, leaving the liquid in the pan. Set spinach aside. Pour liquid from the pan into a small bowl and set that aside. Wipe skillet dry. Melt butter in the skillet over medium heat. Add flour stirring until blended but not brown, just a minute. Add onion and cook until soft but not brown, about 3 minutes. Add spinach liquid and cream very slowly, stirring constantly, to avoid lumps. Cook until smooth and thick, about 30 seconds. Add salt, pepper, celery seed, garlic granules, cayenne pepper, Worcestershire sauce and cheese. Stir until melted, about 2 to 3 minutes. Add spinach back to skillet and stir to completely blend. Spoon the spinach into a serving dish. Combine bread crumbs with olive oil and sprinkle over the spinach. You may either serve this immediately or for a hot bubbly dish, bake at 400 degrees for 15 minutes or until bread crumbs are crispy and golden and spinach is hot and bubbly. This dish may be frozen for later use.

We are all triangles, lol. Such an interesting observation about the internet and forums. I know eyes probably roll at most of my posts, but someone somewhere might use my non-recipe jumble way of cooking or use a hint since we cut out most sugars and salts a long time ago. Mentioning pharmacists Barb...i've done the same. I wandered into a pharmacist in the city....seems to be one on every NYC block...two young girls behind the counter, young meaning younger, probably early thirties. This was a couple years ago, but i decided to ask about a possible urinary tract infection and we ended up chatting for 20 minutes. They were so helpful and suggested a non-invasive over the counter thing to try first before seeing my primary care as i just had no time...they were a fantastic wealth of information. And made me promise to seek doctor help if it was not solved in a few days. Researching on our own is just good knowledge to have along with your primary care office. We really are responsible for our own basic needs at home and to eat as healthy as we can. It is difficult to start making changes to a dish that is so familiar but i feel pretty shitty after eating comfort food. DH made red-eye gravy, scratch biscuits, the day after a party. With leftovers after i made a de-salted roasted ham NewYears day...we ate tiny portions and it was a treat, then felt crappy all day. We just don't eat that way anymore. (it was delish going in!) Not had tuna casserole since my my mother made it when i was a kid. Loaded with wasted calories. Lots of ways to replace that with vegetables and still be creamy and filling. I've been making a no-mayo nicoise tuna salad for years. Even better, With your prep bowls...6 or 8 soup bowls near your chopping block...chop a half red onion, or white, a half red pepper, a couple ribs of celery, some green onion...pull some peas, limas, spinach, out of the freezer,,,,(i buy the bags over the rectangle cube boxes from the freezer section). Any good veg choices you like...) in the bags you can just take a handful, then wrap it back up with a rubber band. A veg in each bowl, the frozen as well and they start to thaw a bit. Some olives if you like them, capers if you have them. A half a chopped apple and some lemon zest with a 1/4 juice...grate a couple cups of cauliflower. Or chop. Even chopped mushrooms. Saute your onions and celery, grated carrot, garlic...whatever you want and place in the bottom of a casserole, add all other veg and layer with tuna and cooked rice pasta or regular egg noodles but use a 1/4 portion. Just replace all that pasta with 3/4 veg. Cauliflower is such a great pasta/rice replacement. We use non-fat greek yogurt mixed with cottage cheese, feta, or a slice of goat cheese...we like all of those and usually have them on hand. I use a bit of water but skim milk is a good choice for some moisture. And egg stirred in is good but not necessary. I always have citrus ice cubes frozen with some herbs. a couple of those on top...cover and bake...then cover off near the end of oven cooking to get a nice bubbly light brown top. Browning a bit adds flavor. Packed with lots of veggie you can eat a bit more. The rest of the fresh chopped veg and apple/lemon/herb, olives etc goes into a fresh tuna salad for the next day or two. Cucumber and avocado is super on that salad. You then have a crisper drawer of leftover veg not cut up for another few meals at the end of the week. Half a red pepper, half and onion, etc. My veggie lasagna and Shipwreck pie, both are 75% veg and keep winning cooking contests. Because they are baked casserole dishes they have all the elements of comfort food without the high starches and empty calories though very filling and comforting...and we don't feel shitty the next day.