Friday Feast number 136

It has been another crazy week.. I will try to update the recipes from this week sometime during the weekend.

Appetizer
Who is your favorite news anchor/reporter? Why?

I miss Tom Brokaw... just a believable guy.

Soup
Name 3 foods that are currently in your freezer.

Beef, french fries, and pie crusts.

Salad
If you were to have the opportunity to name a new town or city, what would you call it?

Waunakee.. so that the Waunakee that we live in wouldn't be the only one in the world anymore and they would have to change the signs!

Main Course
What will most likely be the next book you read?

I think I will read something called About Alice, I am not sure of the title and also not sure when I will have time to read it.

Dessert
What's the first thing you notice about the opposite gender?

Eyes and smile.

The Friday Feast is a weekly meme intended to "feed your mind by asking thought-provoking, mind-stimulating questions."

Eggplant Antepasto

2 eggplants (medium size), cubed
1 sliced yellow onion
1-2 small cans of sliced ripe olives
1/2 cup of golden raisins
1/3 cup olive oil
salt
oregano


Mix eggplant, onion, raisins, olives, salt, and oregano in a greased pan. Add the olive oil and mix again. Cover the pan with aluminum foil and put in a 450 oven for 30 minutes. Mix the antepasto and let it cook again for 45 minutes. Mix once more and allow to cool. Store in the refrigerator.

I received this recipe from a friend from Brazil. It is very good and it best the day after it is made. It can be used on top of salad or just on crackers. Also, I forgot to take a picture of the finished product but the picture above is the cubed eggplant.

Monterey Sausage Pie

1 pound bulk pork sausage
1 cup chopped onion
1 cup chopped sweet red pepper
1/2 cup chopped fresh mushrooms
3 tsp minced garlic
2-1/2 cups (10 oz) shredded Monterey Jack cheese divided
1-1/3 cups milk
3 eggs
3/4 cup biscuit/baking mix
3/4 tsp sage
1/4 tsp pepper

In a large skillet, cook the sausage, onion, red pepper, mushrooms and garlic over medium heat until the meat is no longer pink. Stir in 2 cups of cheese. Transfer to a greased 9-in. deep-dish pie plate.
In a small bowl, combine the milk, eggs, biscuit mix, sage, and pepper. Pour over sausage mixture.
Bake at 400 degrees for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese; bake 1-2 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.

This recipe is from the March/April issue of Simple and Delicious. The recipe was great.. and it made great leftovers!

Colorful Corn 'n' Bean Salad

1 can (15 oz) black beans, rinsed and drained
1 jar (13 oz) corn relish
1 can kidney beans, rinsed and drained
1/2 cup quartered cherry tomatoes
1/2 cup chopped celery
1/4 cup sweet orange pepper
2 tsp minced fresh parsley

In a large bowl, combine all ingredients. Cover and refrigerate until serving.

This recipe is from the July/August 2006 issue of Simple and Delicious. It also called for 1/4 cup sliced pimento stuffed olives but I didn't have any... I am sure they would be great in the salad as well.

Chive 'n' Garlic Corn

1 pkg (16 oz) frozen corn, thawed
1/2 cup finely chopped onion
2 tbsp butter
1/4 cup minced chives
1/2 tsp minced garlic
1/8 tsp salt
pepper to taste

In a large skillet, saute corn and onion in butter for 5-7 minutes or until tender. Stir in chives, garlic, salt and pepper; heat through.

This is a recipe from Taste of Homes Simple and Delicious March/April 2007 issue. It was a good compliment to the Honey Lemon Schitzel

Honey Lemon Schnitzel

2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp pepper
4 pork sirloin cutlets (4 oz each)
2 tbsp butter
1/4 cup lemon juice
1/4 cup honey

In a large resealable plastic bag, combine the flour, salt, and pepper. Add pork, two pieces at a time, and shake to coat. In a large skillet, cook pork in butter over medium heat for 3-4 minutes per side or until juices run clear. Remove and keep warm.
Add lemon juice and honey to the skillet; cook and stirr for 3 min or until thickened. Return pork to pan; cook 2-3 min longer until heated through

This is a recipe from Tast of Home's Simple and Delicious March/April 2007 issue. The sweetness of the honey was a perfect compliment to the pork. I am sure we will make this again!

New video

as requested by Anil.