Thursday, September 10, 2009



This is a good way to use up some of those excess big cucumbers we all seem to find in our garden this time of the year...

3-Tbs flour
3-Tbs butter
1-1/4-cups milk
1-beef bouillon cube
Dash of pepper
1/4-tsp onion juice
1-cup grated sharp cheese
1/3- cup fine dry bread crumbs
1-1/2 tsp butter, melted
2 med cucumbers, peeled

PreHeat Oven 350 degrees:
Blend flour & butter well. Gradually add milk and stir constantly over med heat until sauce boils and thickens. Stir in bouillon cube, pepper and onion juice. Remove from heat.
Add cheese, stirring until melted.
Stir in bread crumbs into melted butter to coat them well.
Slice peeled cucumbers about 1/8 inch thick into a 6 cup buttered casserole.
Put alternate layers of cucumbers and hot cheese sauce.
Top with buttered bread crumbs.
Cover and bake at 350 degrees for 30 minutes.
Remove cover and continue baking 10 minutes more or until cucumbers are tender and surface browned..


Eggplant season has just begun, and you can enjoy this fruit (yes, it’s a fruit—not a vegetable!) through October...I like this creamy eggplant recipe...Nice to use instead of the tomato based ones!

1 lb. eggplants, peeled and cubed
1 lb. yams, peeled and cubed
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. turmeric
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Feta cheese, grated

Preheat oven to 375 degrees:
Boil eggplants and yams together until tender, about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain eggplants and yams. Add onion, oil, turmeric, salt, black pepper and cream. Mash well until smooth. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Feta cheese. Stir until melted.
Put eggplant and yam mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden.

1 comment:

Anonymous said...

I have a ton of cucumbers, thanks for the recipe!