Citrus Sunset

1 lime
2 t sugar
ice cubes
1-1/2 oz vodka
1 oz triple sec
1 oz peach schnapps
3 oz orange juice
2 maraschino cherries

Slice off each end of the lime just enough to remove the rind and peel on the ends of the fruit. Slice the fruit lengthwise in half. Wrap and refrigerate one of the lime halves. Slice the other half lengthwise, then cross-wise into thirds. Muddle the lime and sugar in the bottom of a cocktail shaker.

Add five or six ice cubes to the cocktail shaker. Pour the vodka, triple sec, and peach schnapps over the ice, then shake well.

Place the cherries in the bottom of an old fashioned glass. Add some of the cherry juice if the drink is for a lady. Strain the shaker contents into the glass, and fill the glass with orange juice.

Baked Eggplant

This is an easy, tasty dish that's a main dish or a hearty side dish.

1 large eggplant (1-1/2 lbs)
1/4 c olive oil
2 or 3 large portabello mushroom caps
3 or 4 medium, ripe tomatoes, or 15 oz can of diced tomatoes
2 large cloves garlic
1 or 2 t dried oregano
salt
pepper
1/4 lb aged Gruyère or aged Cheddar cheese, grated

Cut off the stem end of the eggplant, and slice into 1-inch slices. Using a kitchen brush, "paint" both sides of each eggplant slice with the olive oil. In an ungreased iron skillet over medium-high heat, fry the eggplant slices until browned on both sides. Arrange the eggplant in the bottom of a large casserole dish that has a cover. Lightly salt and pepper the eggplant.

Wash, trim, and slice the portabello mushrooms into four or five slices per cap. Arrange the slices over the eggplant slices. Lightly salt the mushrooms.

Wash and core each tomato. Slice each tomato into four slices. Arrange the slices on top of the mushrooms. Lightly salt and pepper the tomatoes. Mince the garlic, and sprinkle on the tomatoes. Sprinkle the oregano over the tomatoes.

Cover the casserole and bake the casserole in a 350°F oven for 30 minutes. Remove the casserole cover, sprinkle the cheese over the vegetables. Cook uncovered for another 20 minutes.

This casserole is soupy. Serve it on bulgur, rice, or pasta.

About the Church Ladies....

These recipes originated with the Ruth and Naomi Circle of the Women's Society for Christian Service at the First United Methodist Church in Moscow, Idaho. The original edition had 218 recipes and was published in 1948. The book was reprinted in 1986 to raise money for the church's building fund. The original cover note states, "Not all of the recipes are original with the members who contributed them, but all are tested and favorite recipes."

The recipes that I've included under "Church Ladies" were contributed by my mother and her friends. I grew up with many of these recipes. I've included some others because of their anthropological significance. This is about as down-home cookin' as you can get.

Mincement

Norma Dobler

2 pounds lean meat
1 teaspoon allspice
1/2 pound suet ground
1 tablespoon nutmeg
2 cups meat stock
1 tablespoon cinnamon
4 pounds apples
1 teaspoon mace
2-1/2 pounds raisins (grind 1/2 of them)
1 tablespoon salt
1 pound currants
4 cups cider
3 lemons
1 cup vinegar
3 cups sugar (half brown)
1 cup molasses
1/3 pound citron peel
1/4 pound lemon or orange peel

Boil meat till tender. Grind meat, suet, and half the raisins. Add to other ingredients and simmer on low heat for 1-1/2 hours. Pour into sterilized jars and seal. Makes 5 quarts.

Washington Nut Pie

Harriet Ravenscroft

3 eggs beaten
1/4 teaspoon salt
1/2 cup sugar
1 cup dark Karo
4 teaspoons melted butter
1 cup chopped walnuts or pecans
1 teaspoons vanilla

Bake in an unbaked pie shell at 400 for 15 minutes then reduce temperature and bake 30 minutes.

Meat Relish

Dorothy Clanton

50 medium ripe tomatoes
1 tablespoon whole allspice
10 medium sized onions
1 tablespoon whole cloves
4 red peppers, seeds removed
1 tablespoon whole cinnamon
1 large bunch celery
3 cups sugar
3/4 quart of vinegar
2 tablespoons salt
1 grated teaspoon nutmeg

Scald tomatoes, peel, chop into container. Grind rest of vegetables. Mix with tomatoes, vinegar, sugar and salt and bring to a boil. Keep mixture simmering for 2-1/2 hours. Tie spices together in a bag, drop bag into mixture and boil 15 minutes more. Remove bag of spices and place relish into jars immediately. Seal while hot.

La Guardia Spaghetti

Prudence Burlison

1 large can tomato juice
1 large can mushrooms
1 small can tomato paste
1/4 pint olive oil
2 medium sized peppers
2 garlic cloves (slivered)
5 red pepper pods
2 cups parmesian cheese
2 bay leaves
1 package spaghetti
2 slices bacon
1-1/2 lb. ground round

Brown garlic cloves in olive oil. Add mushrooms. Mix tomato paste and juice, add cut up green peppers, red peppers and bay leaves; add to first mixture. Make small meat balls of hamburger, egg, breadcrumbs and seasonings and brown in bacon fat. Add to tomato mixture. Simmer for 2 or 3 hours. Pour over cooked spaghetti. Just before serving add parmesan cheese.

Jambalaya (Rice and left-over meat)

Phyllis McAllister

1 lb. hamburger or ham (pre-cooked or fried). Fry 1 chopped onion and 1 minced clove of garlic in butter until golden brown. Add one green pepper, 1 large can tomatoes, 1 tablespoon concentrated tomato paste, and 1 can beef bouillon soup. Add meat. Cook separately, 1-1/2 cups washed rice. When tender, add to the above mixture. Keep at low heat and stir to prevent burning. Add 1/2 teaspoon pepper, 1-1/2 tablespoon sugar, 1 teaspoon paprika and 1/2 teaspoon salt. Blend thoroughly and taste. Transfer to well greased casserole. Bake in 375 oven for 45 minutes. Serves 6-8 people.

Crusty Apple Pudding

Harriett Ravenscroft

Pare and slice 1 quart apples. Put in large baking pan. Add 1 cup water or more, according to apples. Sprinkle with sugar and cinnamon. Place on stove to simmer while preparing crust.

Crust:
1 cup flour
1 egg
1 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder

Sift dry ingredients. Add egg. Mix till crumbly. Sprinkle over apples and bake in medium oven until golden brown. Serve with cream.

Fudge Squares

Mildred McIlvaine

3/4 cup sifted cake flour
1 cup sugar
1/2 teaspoon baking powder
2 eggs, well beaten
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup shortening
1 teaspoon vanilla
2 ozs. (squares) chocolate

Sift flour with baking powder and salt. Melt shortening with chocolate. Beat sugar into eggs, add chocolate mixture and blend. Add sifted ingredients, nuts and vanilla and mix well. Bake in greased 8 in. pan in moderate oven (350) about 35 minutes. Cool and cut in squares.