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MUSAKA (Serbo-Croatian Eggplant Casserole), Serbo-Croatian
Peel eggplants. Slice lengthwise into strips ½ inch wide. Arrange in layers in a bowl of salt water and leave for 1 hour with a cover on top so that strips are kept beneath the salt water.
In the meantime prepare meat. Heat 1 tbsp. of lard in a skillet. Cut up green pepper, tomatoes and onion. In the skillet, fry thinly sliced onion, add pepper, and cook 5 minutes. Then add tomatoes. When juice is absorbed, add meat. Fry on low heat for 7 minutes. remove from heat and add salt and pepper to taste. When cold, add 1 beaten egg and let stand. to prepare the eggplants, beat two eggs, dip sliced eggplants in cracker meal, then dip in beaten eggs, and fry in deep fat until brown on both sides. When all eggplant is fried, arrange layers in casserole with layers of meat, ending with a layer of eggplant on top. Beat sour cream with remaining egg and pour over casserole. Bake 20 minutes in a hot oven 450° until crust forms on top.
Contributed by Mrs. Mela Vesel, 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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