Now the cream sauce for today’s dish:

Start with a stick (1/4 lb) of butter and melt in the pan. Slowly add 4-5 tablespoons flour while whisking continuously. Before the roux (this flour/butter mix) starts to brown, add one pint heavy cream, still whisking. Once the cream is incorporated, add 1/2 cup Parmesan cheese.

Serve over poached salmon and shrimp or scallops, whichever you prefer. You can choose among many sidedishes, we prefer to keep it simple, brown rice and steamed carrots.

Any leftover sauce can be the start of a nice mac and cheese for lunch.

Enjoy.

• Pasta Sauce
• Best Lasagna Ever!
• Meatballs
• Raisin Oatmeal Cookies
• Healthy Fruits and Veggie Snacks

• Avocado Pie Recipe
• Swedish Kringler Coffee Cake
• Old Fashioned Norwegian and Swedish Cookies
• Scalloped Potatoes and Ham Recipe
• Apple Crisp Recipe

3-4 lbs beef brisket
5 cups diced (big chunks) carrots
2-3 sweet potatoes cut into 6-8 pcs each
1/2 cup brown sugar
3/4 lb dried plums (the fruit formerly known as prunes)

Place the brisket in a large pan and cover with water. When water hits boiling, turn down to simmer.

Put the meat aside, and separately boil the potatoes and carrots in the broth from the pan until each are still a bit hard.

Next, in a smaller saucepan, put about 2 cups broth, the sugar, and dried plums. Heat until the sugar is dissolved, and then for just 5 minutes after.

Last, slice the meat thinly, and against the grain, and put into a large casserole dish. Cover tightly with heavy foil (to hold in moisture) and cook at 350F for one hour. This dish is best when reheated and served the next day, so it makes a great main course when you’d like to get some of the cooking out of the way in advance. Enjoy!

(Note: the meat is underneath the vegetables in the pan. You can also put a recipe of matzo balls in this dish. Just make the mix and put the uncooked matzo balls under all the other ingredients.)

• Best Lasagna Ever!
• Minuloti
• Shrimp and Vegetable Tempura
• Eggplant Parmigiana
• Nuts 4 Nuts

• Chinese Pork Chow Mein Recipe
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• Roasted Garden Vegetables
• Old Fashioned Banana Split Dessert
• 3 Day Diet Review

We start with ripe eggplants, and slice them, a bit over 1/4 inch.

Next, dip them in egg (we use fat free eggs, such as egg beaters) and breadcrumbs.

Brown in a non-stick pan sprayed with Pam (a non-stick vegetable oil spray), about 10 minutes each side. You can see that they brown nicely.

A few tablespoons of sauce, and top with shredded mozzarella cheese. Place in a preheated 350F oven for about 20-25 minutes until cheese melts and starts to brown.

If you enjoy eggplant dishes in a restaurant but for whatever reason, just haven’t tried it at home, now’s your chance. Let us know if you enjoyed this healthier version.

Happy Thanksgiving.

* I know – Eggplant is technically a fruit not a vegetable. There’s an old expression; Knowledge is knowing a tomato is a fruit, wisdom is knowing not to put it in a fruit salad.

• San Antonio Spicy Chili
• Slow Cooked Ribs
• Shrimp and Vegetable Tempura
• Minuloti
• Pasta Sauce

• No Excuses for Fruits and Vegetables pt 2
• Tips for Getting More Fruits and Vegetables
• Chili Recipe
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First, let’s talk about barbecue sauces.

There are dozens to choose from, and that’s just counting what’s in our pantry. The great thing is there’s a sauce for everyone’s taste preference, hot, sweet, tangy, whatever you prefer. The ribs we use are babyback, and we usually get a package weighing about 10lbs at Costco. For a gettogether, cook them all, but for a family meal just make what you’ll eat in a few days. If the racks of ribs are long cut in half so you can wrap them and fit in the oven. Cut between the bones, jut enough for the sauce to cover each rib, but not all the way through. Now, get a large piece of heavy duty tin foil, put the ribs down and cover in barbecue sauce. wrap it up tight and put in a pan so if they leak, you won’t set off the smoke detector. Start the oven at 250F, and cook for 1/2 hr. Then drop the temperature to 180F (yes, one hundred eighty degrees F) and cook for a total of 24 hour, more or less. Not a typo, I said twenty four hours. We’ve done this many times and never been disappointed.

The ribs come out with the meat so tender, the bone can jut slip out. When we make these, we wrap up a couple racks in each of two or three different sauces and see which one we like best. That Kraft honey barbecue sauce seems to be taking the lead in this comparison. One fiendly warning; some ovens won’t stay on for 24 hours, ours shuts after 12, so we turn it off and on just before going to bed, and then again when we wake up. Above is have they serve it when I (dad) have eaten BBQ in Austin, TX. Try this and let us know what you think.

• Meatballs
• Ratatouille
• Squash!
• Salmon in a Cream Sauce
• San Antonio Spicy Chili

• Cowboy Spaghetti Recipe
• Baked Spaghetti Recipe
• Slow Cooker Beef Barley Soup Recipe
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• Roasted chicken

2-1/2 lbs ground turkey
2 eggs
1/2 cup bread crumbs
1/2 tsp salt
1/2 tsp pepper

First, mix the ingrediants in a large mixing bowl, then form into balls. We use an ice cream scooper to get these consistant.Use a bit of cooking spray then cook on a low flame with the lid on. About 10 minutes on low, then flip over.

Another 10 minutes or so and they are ready.

These meatballs freeze well, and go great in our homemade pasta sauce. Enjoy.

• Taco Tuesday
• Ratatouille
• Shrimp and Vegetable Tempura
• Squash!
• Eggplant Parmigiana

• Grilled Chicken Breast Recipe
• Breakfast Taco Recipe
• Fish acqua pazza recipe
• Turkey Meatloaf Recipe
• Herbed Lamb or Beef Stew Recipe