|All Recipes Appetizers Main Courses Side Dishes Dessert Recipes Jams, Jellies, Preserves Recipes Salads Sauce Recipes Soup Recipes Baked Goods BBQ Recipes Beverages Herbs and Spices All Menus|
Other Retro Pages
Other Recipe Sources:
RECIPES FROM THE RETRO HOUSEWIFE
MUSACA DE VINETE (Eggplant) CARTOFI (Potato) Eggplant or Potato Casserole, Romanian
Wash eggplants; do not peel. Cut in round slices 1/3 inch thick. Fry quickly in very little grease. Keep on warm platter until all slices are fried. Brown minced onion in a little fat, add ground meat, salt and pepper and cook 5 minutes. Arrange in ungreased casserole 1 layer of eggplant slices, sprinkled with salt, meat (and slices of tomatoes if using fresh tomatoes), repeat and finish with a layer of eggplant. Pour tomato juice (water, when fresh tomatoes are used) over all and sprinkle some dill on top (optional). Bake in moderate oven about 1 hour. Serve in casserole with some cream and minced parsley on top.
Variation: Follow same procedure using potatoes instead of eggplants. Fry and brown round slices of peeled potatoes (not over 1/4 inch thick). Serves 4.
Contributed by Mrs. Frances Ocneanu, 1950
HAVE A COMMENT, QUESTION OR RECIPE OF YOUR OWN?
I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
|All Romanian Recipes|
|© Retro Housewife 2003-2014|