GREAT FOOD

MARILYN’S RITZY EGGPLANT CASSEROLE

1 lb eggplant, peeled and diced

3 medium onions, chopped

2 teaspoon salt (not for those over 55 Ha, ha)

1 egg, beaten

¼ teaspoon black pepper

2 tablespoon butter softened

1 cup sour cream

1 cup grated cheese (your choice)

1 cup Ritz Crackers

Combine eggplant and onion in a medium saucepan. Add water to a dept of 1 inch.

Bring to a boil, reduce heat and simmer until eggplant is tender. Drain. Combine egg

and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well. Mix

sour cream and cheese in a small bowl. Spoon half the eggplant mixture into the dish.

Add half the cheese mixture on top. Repeat layers. Top with cracker crumbs.

Bake 45 minutes at 350◦

MARILYN’S SUNDAY CHICKEN

SERVED ON FRIDAY

2 tablespoon butter

3 teaspoon curry powder

2 pippin apples chopped fine

1 can mushroom soup

1 cup cream

1 chopped onion

6 pieces chicken

Salt and paprika

Melt butter in a saucepan, sauté curry, apple and onion until onion is transparent. Add soup and cream salt and paprika the chicken. Spread in one layer in a shallow buttered baking dish. Pour sauce over it. Bake uncovered at 350 for 1 ½ hour.