Making Dorothy Green’s Recipe of the Uncooked Christmas Fruit Cake- Some actually call it a nut loaf.

The Recipe

Ingredients

1 pound vanilla wafers (crushed fine)
1 pound candied cherries (red & green)
1 pound raisins
1 pound of English Walnuts (broken)
2 pounds pecans chopped
1 small package black walnuts

1 pound miniature marshmellows
1 large can of carnation or Pet milk

Directions

Mix the above nuts, raisens, and wafers ingredients together in large mixing bowl.

Place milk in double boiler and heat. When hot add marshmellows slowly until all are dissolved. Pour this over the above nut mixture and coat well.

Line loaf pans or tube pan with aluminum foil. Press the mixture down good so it will mold together. Hint, butter fingers or wear gloves. Cover with foil and put in cool place.

Cake can be cut as soon as it is set together.

Who is Dorthy Green? She was a longtime member of First Baptist Church Henderson.  She was known to many as the church hostess.  She was the keeper of the church linens and overall know as one of the finest cooks of sweet delicacies. She was also a seamstress that worked for the Cornbleet’s dress factory Dixie Lou Frocks in downtown Henderson Kentucky.   Her husband Jake Green was the caretaker at First Baptist Church for many years.

Clairee Belcher  asked  Ouiser Boudreaux on the hit movie Steel Magnolias starring Dolly Parton “Would you call that color Grape or Aubergine?”  Ouiser responded “You’re makin a fool outta yourself Claree. All the listeners want to hear about are touchdowns and injuries! No one gives a <censored> about that Eggplant stuff.”

Well, I know all about that Eggplant stuff this summer.  It seems that the local gardens have been blessed with an overabundance of Aubergine better known as Eggplant.

This summer I participated in a CSA.   The experience was wonderful, and I look forward to participating in 2012 as well.  My CSA is Cullennook Farms.   Carol Cowan and her family provided me with 10 pounds of locally produced vegetables for 12 weeks.  I really enjoyed the variety and finding something to do with the week’s surprise.

So I have been making several different recipes with Eggplant.  Below are four of my favorite.

Eggplant Parmesan-It was good but instead of baking the eggplant I breaded and baked.  It would have been much better if I would have fried the eggplant.  Furthermore, the slices were a little thick.  They should have been cut thinner.  I also let the eggplant soak in salt water after slicing for about an hour.  After that I dried them well before dipping them in egg then coating in italian bread crumbs before baking.

Moussaka (Baked Eggplant with Potatoes) this was good but instead of using ground beef, I used spicy Italian Sausage. This dish was a good way to use Eggplant

Eggplant Caviar – Some refer to this as Turkish Caviar.   This was so far the best.  An easy way to use an Eggplant.  Cut Eggplant in half.   Cut some slits in the eggplant insert some garlic and be generous.  The garlic will roast as well.  Top with butter.  Roast for approximately 40 minutes in a 400-degree oven.  Let cool.  Scoop out insides and puree them in food processor.  Some add a little of greek yogurt.  I didn’t do that and enjoyed on crackers as a dip.   This one is a make again for sure.  Another food blogger did a similar but more complex recipe of this. AllRecipes.com did a simple version similar to mine.

Hillbilly Eggplant Casserole.  This apparently is a recipe that has been around forever.  Some refer to it as a substitute for an oyster casseroles around the holidays.  This too was a good way to use eggplant. Thank you Jane Warren for sharing this one with me.

What is your favorite way to use an Eggplant?