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In a large shallow casserole, al-
ternate layers of tomato slices
and cooked eggplant. Begin and
end with eggplant. Pour topping
over last layer. Cool and refrig-
erate overnight or freeze.
To freeze, cover casserole with
foil, label. Freeze up to one
month. Thaw overnight in re-
frigerator.
Bake in a preheated 350 de-
gree oven 35 minutes or until hot
and bubbly. serve with green sal-
ad and bread. Serves four.
VICHYSSOISE WITH
VEGETABLES
4 medium potatoes, peeled and
diced
4 stalks celery, chopped
2 onions, chopped
1 sprig fresh thyme
1 bay leaf
Few sprigs fresh parsley
3 quarts water
Salt
12 ounces fresh sorrel leaves, cut
into julienne
1/2 cup (8 tablespoons) butter
11/2 cups heavy cream
Freshly ground pepper
Combine potatoes, celery,
onions, thyme, bay leaf, parsley,
water, and salt to taste in a large
saucepan. Bring to a boil. Low-
er heat and simmer, covered for
30 minutes, or until vegetables
are tender. Skim foam. Press
soup through a sieve or food mill
and set aside.
Pour boiling water over the
sorrel and drain. Melt the butter
in a skillet and saute sorrel for
5 minutes. Stir cream and sorrel
into soup. Reheat and season to
taste with salt and pepper.
Serves four.
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■
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■
GROUPER CREOLE
. 4 tablespoons oil
1 large green pepper, seeded and
cut into one inch pieces
2 sticks celery, sliced
2 medium onions, diced
2 cloves garlic, crushed
2 (14 ounce cans) tomatoes
2 bay leaves
1 teaspoon cayenne pepper or
Tabasco sauce
pinch salt and pepper
pinch thyme
2 tablespoons cornstarch mixed
with 3 tablespoons dry white
wine
14 pounds grouper, cut in cubes
Place the oil in a large
saucepan and add the vegetables.
Cook for a few minutes over gen-
tle heat and add the garlic.
Add the tomatoes and their
juice, breaking up the tomatoes
with a fork. Add the bay leaves,
cayenne pepper or tabasco, sea-
soning and thyme, and bring to
a boil. Allow to simmer for about
5 minutes, uncovered.
Mix a few spoonfuls of the hot
tomato liquid with the cornstarch
mixture ar -I then return it to the
saucepan. Bring to a boil, stir-
ring constantly until thickened.
Add the grouper and cover the
pan. Simmer over gentle heat for
about 20 minutes.
Remove the bay leaves before
serving, and spoon the sauce over
the rice. Serves four.