Eggplant, pistachio & tomato salad recipe

Ingredients (serves 4)

60ml (1/4 cup) olive oil
8 (about 600g) Lebanese eggplants, halved lengthways
2 ripe tomatoes, coarsely chopped
3/4 cup fresh coriander leaves
1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped
130g (1/2 cup) Greek-style yoghurt
60ml (1/4 cup) fresh lemon juice
1/2 garlic clove, crushed
Lebanese bread, to serve

Method

1. Heat half the oil in a large non-stick frying pan over medium heat. Add half the eggplant and cook for 3-4 minutes each side or until golden brown and tender. Transfer to a plate. Repeat with the remaining oil and eggplant.

2. Meanwhile, combine the tomato, coriander and pistachio in a medium bowl. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper.

3. Divide the eggplant among serving plates. Top with the tomato mixture and yoghurt dressing. Serve with the Lebanese bread.


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Irene's Rhubarb Custard Pie

Ingredients

Yield:
1
Pie Units: US | Metric
3 cups rhubarb, cut in 1-inch pieces
1 cup white sugar
2 tablespoons butter
1 egg
2 tablespoons flour
1 uncooked pie shell
TOPPING
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons butter

Directions

• Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
• Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
• Strain rhubarb well.
• With wooden spoon, add rhubarb to batter and mix.
• Pour into uncooked pie shell.
• Mix topping ingredients with a fork, and sprinkle over uncooked pie.
• Bake at 375° for 50 minutes or until set.
• Top with whipped cream if desired.

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Erica's Rhubarb Cake

Ingredients

Servings:
18
Units: US | Metric
2 cups flour
3/4 teaspoon salt
1 3/4 cups sugar, divided
2 1/4 teaspoons baking powder
3/4 cup butter
3 eggs
3/4 cup milk
6 cups rhubarb, chopped

Directions

• Preheat oven to 350 degrees.
• Put flour, salt, 3/4 cup of sugar, and baking powder in large mixing bowl. Add butter and cut into until crumbly.
• Beat eggs in small bowl.
• Add eggs and milk to flour mixture.
• Stir together like muffins.
• In separate large bowl, (make sure rhubarb is dry or it adds wetness to cake) put chopped rhubarb and 1 cup of sugar.
• Mix the rhubarb and sugar together.
• Put 2/3 of the cake mixture into a 13 X 9 inch that you did not grease, I repeat do not grease.
• Pour rhubarb on top.
• Drop remaining cake mix on top of the rhubarb.
• Bake for 55 minutes, or until toothpick comes out clean.

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Yummy Gelatin Salad

Ingredients:
Servings:
8
Units: US | Metric
1 cup unsweetened applesauce
1 (1/2 ounce) package sugar-free cherry gelatin
1 (12 ounce) can ginger ale
1 (8 ounce) can unsweetened crushed canned pineapple, undrained

Directions:

• In a saucepan, bring the applesauce to a boil; remove from the heat.
• Stir in gelatin until dissolved.
• Slowly add ginger ale and pineapple.
• Pour into a 2-qt. bowl.
• Chill until set.
• Garnish with apple slices

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Neverending Dessert Salad

Ingredients:

Servings:
10-12
Units: US | Metric
12 ounces Cool Whip
1 (8 ounce) can sweetened condensed milk (small can)
1 (15 ounce) can cherry pie filling or 1 (15 ounce) can blueberry pie filling
1 (15 ounce) can crushed pineapple or 1 (15 ounce) can chunk pineapple, drained
1 cup flaked coconut
1 cup chopped pecans

Directions:

• In a large bowl, mix together the Cool Whip and sweetened condensed milk.
• When completely mixed, add in all other ingredients.
• Refrigerate for at least 1 hour before serving.

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