Pork Egg Roll in a Bowl

This quick-fix meal is packed with protein, vitamins, and flavor. This meal-in-one is also colorful and crunchy. Another winning recipe my sister, Marla Payne, shared.It is SO GOOD that we had had to have a second helping! 

Our nephew Mason as he prepares what is basically a quick stir-fry meal . . . that was ABSOUTELY DELICIOUS! 

Pork Egg Roll in a Bowl   45 to 6 servings

1 pound ground pork

1 tablespoon canola oil

4 scallions (green onions), chopped, white and green parts separated

4 garlic cloves, minced

1 teaspoon minced fresh ginger

1 teaspoon garlic chili oil (or use sesame oil or more canola if this is not available)

1 (16-ounce) pkg. coleslaw mix or ½ of a large (3 lb.) cabbage, shredded

1/3 cup lower-sodium soy sauce or coconut aminos

1 teaspoon toasted sesame oil

Chopped peanuts and/or sesame seeds for garnish

1. Heat canola oil in a large skillet or wok over medium high. Ad pork; cook until browned, 5 to 7 minutes, using a spatula to break up any large pieces.
2. Add white part of the scallions, garlic, ginger and garlic chili oil to skillet; cook, stirring often, until fragrant, 1 to 2 minutes.
3. Add coleslaw mix, stirring to incorporate. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
4. Add soy sauce and sesame oil to skillet; stir to coat. Cook until all liquid is absorbed, 2 to 3 minutes. 
5. Garnish with green part of scallions, peanuts and sesame seeds, if desired. 

Slow Cooker WHITE CHICKEN CHILI as featured in KANSAS! Magazine, vol 80, 2024

The latest issue of KANSAS! (2024 / vol 80 / issue 2  ) has been released;  the Taste section focuses on food policies during the Eisenhower years. Cited in the article is Jennifer Ifft, an agricultural economist at Kansas State University, who was a presenter at one of the the monthly Eisenhower Foundation’s Lunch & Learn series. Titled, “Freedom from Hunger,” the article reveals how the president from Kansas helped sustain a farm and food policy legacy that contines today with the SNAP program. K-State Research and Extension provided an EZ Does IT Recipe, just one in a collection of recipe as their website. 

Scan of the magazine photo; photographer Brian Goodman

EZ Does IT Recipe — Designed as a part of SNAP-Ed by K-State Research and Extension, these recipes are great for anyone looking for nutrition-inspired dishes that are easy-to-make and budget friendly. Their “Cook” page offers up this advice, “You will become more skilled, relaxed, versatile and organized the more you cook. Cooking is a healthy habit that’s worth forming.” Recipes include instructions for proper food handling including “Remember to wash your hands with soap and warm water before and after cooking.” 

 

Note: I tend to "do my own thing" with recipes and this is how I changed this one up ... I sautéed the onions with the chicken and then used the vinegar to deglaze the pan. I did not drain the beans so I cut back on the other liquids called for in the recipe. Also used full fat sour cream and cheese. In addition, I browned the chicken and onions in the Insta-Pot and then used the slow cooking setting to cook the soup, making it a one-pot dish. We deemed the recipe to be absolutely delicious. I made half a batch . . . and wished I'd made the full recipe! 

Slow Cooker WHITE CHICKEN CHILI   Servings: 8 

INGREDIENTS: 

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced 

 

DIRECTIONS: 

1. In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. 
2. In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar. 
3. Transfer chicken to slow cooker. 
4. Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. 
5. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. 
6. Top each serving with shredded cheese and green onions, if desired. 

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein 

Recipe without photos . . .

Slow Cooker WHITE CHICKEN CHILI   Servings: 8 

INGREDIENTS: 

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1⁄2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced 

 

DIRECTIONS: 

1. In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. 
2. In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar.
3. Transfer chicken to slow cooker. 
4. Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. 
5. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. 
6. Top each serving with shredded cheese and green onions, if desired. 

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein 

 

Crock Pot Dump Potato Soup

Usually Barry makes the Kirby House’s Loaded Baked Potato Soup that uses a mashed potato base and is finished with twice-baked potato toppings — it’s comfort food in a bowl! However, sometimes it’s nice to have a quick and easy dump recipe, especially one that is packed with flavor . . . as in this one that Mary Amess shared with us. The recipe called for adding about 1 ½ ounces of cooked bacon to the soup as it cooks – I just used it, along with sliced green onions and grated cheese as toppers. 

Crock Pot Dump Potato Soup 

1 (28 to 30 oz. bag frozen diced hash browns (the Potatoes O’Brien variety with onions and red and green peppers)

1 (32 oz.) box chicken broth

1 (10 oz.) can cream of chicken soup

1 (8 oz.) block (full-fat) cream cheese

Salt & pepper to taste

Toppers: cooked bacon, chopped / grated Cheddar cheese / sliced green onions 

1. Put potatoes in crock pot. Add chicken broth, cream of chicken soup, salt and pepper. (Original recipe adds 1 1/s oz. of cooked and chopped bacon at this point.)
2. Cook on low for 8 hours or until potatoes are tender.
3. An hour before serving, cut cream chees into small cubes and add to soup. (It takes awhile to melt so I’ll add it sooner next time.) Stir a few times to mix.
4. Load with toppers for serving.

   

   Ingredients are added to the crock pot and then the soup cooks low and slow all day. 

   
   

Chicken Piccata

I prepared this delicious recipe and healthy version of an elegant classic for Barry's birthday. This quick-fix recipe was provided by my sister Marla Payne. (I had every intention of photographing the process but that didn't happen!)

Chicken Piccata with Easy Baked Rice is ready in just about 30 minutes. 

Barry's birthday dinner. 

Chicken Piccata     4 servings

4 boneless, skinless chicken breasts or chicken tenders

Salt & pepper to taste

2 tablespoons coconut oil

3 tablespoons olive oil

6 cloves garlic, minced

3 green onions, chopped

3/4 cup chicken broth

1 lemon, juiced

3 tablespoons capers

1. If using breasts, cut in half lengthwise (easier if they are partially frozen). Pound breast halves or tenders to 1/4-inch thickness.
2. Season with salt and pepper.
3. In a large pan, heat coconut oil over medium-high heat. 
4. Cook chicken until golden brown, about 2 1/2 to 3 minutes per side, until cooked through. Remove from pan.
5. Add olive oil, garlic and onions to pans and sauté for 2 minutes, scraping any chicken drippings. 
6. Whisk in the chicken broth, lemon juice and capers. Simmer for 3 to 5 minutes. Pour over chicken. 

Judy’s Picnic Pasta Salad

This was one of Judy Potter McMullen’s contributions to the July 2021 picnic in KC. It’s full of garden produce + a couple of types of cheese, and is topped with a light and flavorful dressing. This is one of those salads that gets better over time . . . so make ahead and allow the flavors to meld! A great side dish or add pepperoni or other sausage, ham etc. for a main dish salad. 

Judy’s Picnic Pasta Salad    Serves 10+

Pasta Salad

1 lb. dried pasta like rotini, fusilli, penne, or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions/green onions (5 to 6)

1/4 cup sliced pepperoncini or banana peppers, optional

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

Dressing

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar, optional

1/2 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). 
4. Taste for seasoning and adjust with salt and pepper as needed. 
5. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

 Judy found the recipe at inspiredtaste.net

Chicken Pozole Soup

Chicken Pozole Soup is hearty and loaded with flavor + the addition of toppings adds to it’s nutritional value — be sure to include chopped cabbage which adds a crisp texture to the soup. I did cut the recipe in half making it just enough for two with leftovers for lunch the next day.  

Chicken Pozole Soup     6 servings, about 12 cups 

2 tablespoons extra-virgin olive oil

1 cup diced carrots

1 medium onion, diced

1 red pepper, diced 

2 cloves garlic, minced 

1 tablespoon minced fresh cilantro or 1 teaspoon dried 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

Pinch of red pepper flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken broth

1 (14.5-ounce) can crushed or diced tomatoes 

2 cups shredded cooked chicken 

One 15.5-ounce can white hominy, drained 

 

Serve with any or all of the following:

Shredded cabbage, shredded Monterey jack or Cheddar cheese, diced avocado, sliced green onions, thinly sliced radishes, sliced jalapeños, fresh cilantro leaves, tortilla chips, sour cream, tot sauce, lime slices for squeezing over soup

1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, onions and red pepper; cook until softened, adding garlic near the end. 
   
2. Stir in the seasonings. Raise the heat to high and cook, stirring frequently, for 1 minute. 
3. Add the tomato paste and fry until the color deepens, about 1 minute. 
4. Add the chicken stock, tomatoes, shredded chicken and hominy Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Taste and adjust the seasonings. Note: I made the soup and then transferred to a slow cooker set on low to simmer through the afternoon.
   
5. To serve: Dish up in bowls and set out toppings for everyone to garnish as desired.
   

Recipe without photos . . . Chicken Pozole Soup     6 servings, about 12 cups 

2 tablespoons extra-virgin olive oil

1 cup diced carrots

1 medium onion, diced

1 red pepper, diced 

2 cloves garlic, minced 

1 tablespoon minced fresh cilantro or 1 teaspoon dried 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

Pinch of red pepper flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken broth

1 (14.5-ounce) can crushed or diced tomatoes 

2 cups shredded cooked chicken 

One 15.5-ounce can white hominy, drained 

 

Serve with any or all of the following:

Shredded cabbage, shredded Monterey jack or Cheddar cheese, diced avocado, sliced green onions, thinly sliced radishes, sliced jalapeños, fresh cilantro leaves, tortilla chips, sour cream, tot sauce, lime slices for squeezing over soup

1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, onions and red pepper; cook until softened, adding garlic near the end. 
2. Stir in the seasonings. Raise the heat to high and cook, stirring frequently, for 1 minute. 
3. Add the tomato paste and fry until the color deepens, about 1 minute. 
4. Add the chicken stock, tomatoes, shredded chicken and hominy Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Taste and adjust the seasonings. Note: I made the soup and then transferred to a slow cooker set on low to simmer through the afternoon.
5. To serve: Dish up in bowls and set out toppings for everyone to garnish as desired. 

Sausage and Chicken Gumbo

 It's Fat Tuesday so gumbo is on the menu! 

Sausage and Chicken Gumbo   4 servings  

2 tablespoons+ olive oil

About 1/2 lb Andouille Smoked Rope Sausage olive oil, cut into chunks or coins

About 1/2 lb. chicken breast or thighs, boneless and cut into 1/2” pieces (or use cooked chicken and add when broth is called for in recipe)

1 medium onion, diced

2 ribs celery, diced

1/2 large green pepper diced

1 large garlic clove, minced.

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Cajun seasoning

2 to 3 cups+ chicken broth

8 oz. tomatoes (canned or frozen – I used a frozen tomato mixture from our garden that included additional onions and peppers)

1 bay leaf

Cooked rice 

Green onions for garnish

1. Heat 2 tablespoons oil in Dutch oven over medium heat . Add sausage and chicken and brown (or add precooked chicken when broth is called for). Near end, add onions, celery and peppers (and more oil if needed) and sauté until  translucent  adding garlic when veggies begin to soften. Remove and set aside.
2. Add 2 tablespoons butter and melt at medium temperature. Stir flour into melted butter and continue to stir until mixture is a golden brown, add seasonings as mixture is stirred.
   
3. Slowly whisk in 2 cups broth and tomatoes; add bay leaf.
4. Add bay leaf and then cooked meats and veggies. Simmer for at least 30 minutes or for an hour or two to meld flavors. Add additional liquid as needed.
   
5. Serve with cooked rice and garnished with sliced green onions.
   

Recipe without photos . . . Sausage and Chicken Gumbo   4 servings  

2 tablespoons+ olive oil

About 1/2 lb Andouille Smoked Rope Sausage olive oil, cut into chunks or coins

About 1/2 lb. chicken breast or thighs, boneless and cut into 1/2” pieces (or use cooked chicken and add when broth is called for in recipe)

1 medium onion, diced

2 ribs celery, diced

1/2 large green pepper diced

1 large garlic clove, minced.

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Cajun seasoning

2 to 3 cups+ chicken broth

8 oz. tomatoes (canned or frozen – I used a frozen tomato mixture from our garden that included additional onions and peppers)

1 bay leaf

Cooked rice 

Green onions for garnish

1. Heat 2 tablespoons oil in Dutch oven over medium heat . Add sausage and chicken and brown (or add precooked chicken when broth is called for). Near end, add onions, celery and peppers (and more oil if needed) and sauté until translucent, adding garlic when veggies begin to soften. Remove and set said.
2. Add 2 tablespoons butter and melt at medium temperature. Stir flour into melted butter and continue to stir until mixture is a golden brown, add seasonings as mixture is stirred
3. Slowly whisk in 2 cups broth and tomatoes; add bay leaf.
4. Add bay leaf and then cooked meats and veggies. Simmer for at least 30 minutes or for an hour or two to meld flavors. Add additional broth as needed.
5. Serve with cooked rice and garnished with sliced green onions.

Slow Cooker White Chicken Chili . . . a creamy soup that will take the chill out of winter!

The aroma of this southwestern spiced, super creamy and cheesy soup greeted us when we arrived at my sister’s home recently. It’s rich, hearty and oh, so good! Add the ingredients to a slow cooker and with a minimum of work, you’ll have a soup that will take the chill out of winter. Marla Payne discovered this recipe at Spicy Southern Kitchen. 

Slow Cooker White Chicken Chili    6 servings

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning (or about 2 tablespoons homemade)

1 (14.5-ounce) can chicken broth

2 (15.8 oz.) cans northern beans, drained and rinsed

1 (8 oz.) block cream cheese @ room temperature 

1 cup shredded cheddar cheese (I saved some of this cheese to use on top)

1 cup shredded Monterey Jack cheese

Soup toppings: sliced green onions & Frito chips

1. Place onion and jalapeno in bottom of slow cooker. Put chicken on top.
2. Add green chiles, taco seasoning, chicken broth, and beans. Cover slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
   
3. Dice cream cheese and stir into hot ingredients in slow cooker; cook on LOW for 1 more hour.
   
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.
5. Serve with green onions and Frito chips.

Recipe without photos . . .

Slow Cooker White Chicken Chili    6 servings

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning (or about 2 tablespoons homemade)

1 (14.5-ounce) can chicken broth

2 (15.8 oz.) cans northern beans, drained and rinsed

1 (8 oz.) block cream cheese @ room temperature 

1 cup shredded cheddar cheese (I saved some of this cheese to use on top)

1 cup shredded Monterey Jack cheese

Soup toppings: sliced green onions & Frito chips

1. Place onion and jalapeno in bottom of slow cooker. Put chicken on top.
2. Add green chiles, taco seasoning, chicken broth, and beans. Cover slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
3. Dice cream cheese and stir into hot ingredients in slow cooker; cook on LOW for 1 more hour.
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.
5. Serve with green onions and Frito chips.

Fun with Mexican Layered Dip

Some call it Mexican Layered Dip, others refer to it as 7-Layer Dip or Tex-Mex Dip. This dip had it’s origins in Texas and, according to online sources, made its debut nationwide when it was published in Family Circle magazine in 1981.

I made just a typical dip (recipe included below) but cut down amounts for a smaller batch and then reorganized the layers slightly so I ended with taco-seasoned sour cream. Then the fun began --- arranging extra ingredients and additions (cherry tomatoes, jalapeno pepper slices & chives) to resemble a flower garden! 

 

Mexican Layered Dip    Fills an 8”x8” pan; about 12 servings

1 (16 oz.) can refried beans 

3/4 cup guacamole   

2 to 3+ tablespoons taco seasoning (homemade or commercial)

1 cup sour cream

1/2 cup chunky salsa; drain if it contains a lot of liquid

2 to 3+ tablespoons taco seasoning (homemade or commercial)

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

2 medium green onions, chopped

About 2 ounces sliced black olives, drained

Tortilla Chips for serving

1. Spread the refried bean layer into the bottom of a square 8”x8” glass dish. Smooth out the layer with the back of a spoon.
2. Spread the guacamole on top of the refried beans. Smooth with the back of the spoon
3. Add a layer of salsa and spread evenly.
4. Mix sour cream with taco seasoning and spread over salsa. . . or if you are making my version, add sour cream as the last layer and then decorate to resemble a garden.
5. Sprinkle the shredded cheese, chopped green onion, and sliced black olives on top.
6. Cover the 7 layer dip with plastic wrap and place in the refrigerator. Let the layered dip chill for at least 30 minutes, serve cold with tortilla chips. Note: Layered dip lasts 3 to 4 days in the fridge. After 24 hours layers begin to meld together but it is still tasty though it is not as attractive as it is right after assembly.  

Mexican Eggplant

A friend (Deanna Whitehair) gave us the eggplant. Another friend (Gwyn Johnson) recommended the recipe. Mexican Eggplant appears on p. 267 of the Colorado Cache Cookbook that was compiled by The Junior League of Denver. I own a copy of third edition that was published in 1988. I made a few changes in the recipe so I'm including my version of Mexican Eggplant followed by the original recipe in Colorado Cache Cookbook. Since there are only two of us, I made 2 small casseroles—one went into the oven, the other into the freezer to be baked and enjoyed later. We served our Mexican Eggplant with chips and a side of Cucumber Salsa/Salad. 

A layer of baked eggplant serves as the base for this Mexican flavored casserole that we will definitely make again . . .

Mexican Eggplant, Meta's Version     Makes 2 small casserole, about 3 servings each

1 large eggplant

1/4 cup olive oil

About 1/2 lb. ground sausage (we recommend fresh ground pork sausage from Zey’s Market)

About 1/2 on a yellow onion, diced

4 or 5 sliced button mushrooms

1 pint tomato sauce w/ peppers, onions & garlic (click on homemade tomato sauce for our version)

1 (4 oz.) can chopped, mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt 

1 cup (4 oz.) Cheddar cheese

Sour cream and parsley or cilantro for garnishing

1.  Peel and slice eggplant—about 1/4" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes. 
   
2. Meanwhile, in a small Dutch oven, partially brown sausage  add then add onion and mushrooms and cook until vegetables are tender.
3. Add tomato sauce, chiles, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
4. Grease, oil or spray 2 small casserole dishes and layer half of the ingredients in each dish in the following order: baked egg plant slices, meat and tomato sauce, cheese. 
   
   
   

   

   
   

   
5. Bake uncovered at 350° for 20 minutes. Let stand for 5 to 10 minutes to set.
6. Serve with dollop of sour cream and parsley or cilantro.
   

Mexican Eggplant, Original Recipe from Colorado Cache Cookbook

Makes a 9”x13” casserole; 6 servings

1 large eggplant

1/4 cup vegetable oil

1 (15 oz.) can tomato sauce 

1 (4 oz.) can chopped, mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt 

1 cup (4 oz.) Cheddar cheese

1 cup (8 oz.) sour cream

8 ripe olives, sliced

1. Peel and slice eggplant.Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes. 
2. Combine tomato sauce, chiles, green onions, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
3. In a greased 9”x13” casserole, layer eggplant, sauce and cheese. 
4. Top with sour cream and olives.
5. Bake uncovered at 350° for 20 minutes. 

Meta's version without photos . . . Mexican Eggplant, Meta's Version     Makes 2 small casserole, about 3 servings each

1 large eggplant

1/4 cup olive oil

About 1/2 lb. ground sausage (we recommend fresh ground pork sausage from Zey’s Market)

About 1/2 on a yellow onion, diced

4 or 5 sliced button mushrooms

1 pint tomato sauce w/ peppers, onions & garlic (click on homemade tomato sauce for our version)

1 (4 oz.) can chopped, mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt 

1 cup (4 oz.) Cheddar cheese

Sour cream and parsley or cilantro for garnishing

1.  Peel and slice eggplant—about 1/4" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes. 
2. Meanwhile, in a small Dutch oven, partially brown sausage  add then add onion and mushrooms and cook until vegetables are tender.
3. Add tomato sauce, chiles, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
4. Grease, oil or spray 2 small casserole dishes and layer half of the ingredients in each dish in the following order: baked egg plant slices, meat and tomato sauce, cheese. 
5. Bake uncovered at 350° for 20 minutes. Let stand for 5 to 10 minutes to set.
6. Serve with dollop of sour cream and parsley or cilantro.