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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

MUSACA DE VINETE (Eggplant) CARTOFI (Potato) Eggplant or Potato Casserole, Romanian

Ingredients
  • 2 large eggplants (about 1 lb. each)
  • 1 large minced onion
  • 1 lb. ground beef
  • Salt and pepper
  • 1 1/2 cups tomato juice or about 5 fresh tomatoes
  • Shortening
  • About 1 tsp. minced parsley
  • Minced dill (optional)
Preparation Instructions

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

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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

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