Eggplant dish like Franke’s serves up

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Last week’s cover story about old-fashioned recipes whetted several Alley Kats’ appetites for Eggplant Casserole like that served at Franke’s Cafeteria. This recipe, which is not official, has been circulating around the Alley for nearly 30 years.

Eggplant Casserole Like Franke’s

Butter or margarine 1 large OR 2 small eggplants

½ teaspoon salt Dash ground black pepper 2 cups canned tomatoes, well drained

½ cup finely chopped onion Green bell pepper, seeded and finely chopped, optional (no

amount given) 2 eggs, well beaten 2 cups finely crumbled cornbread Milk Grated cheese

Heat oven to 350 degrees. Coat a 2-quart casserole dish with butter or margarine. Set aside.

Peel and cube eggplant. Cook in water until tender. Drain well. Add salt and pepper and mash with a potato masher.

In a large bowl, combine tomatoes, onion and bell pepper (if using) and mash thoroughly. Stir in the mashed eggplant, along with the eggs and cornbread crumbs. Mix well. Transfer to prepared casserole dish. Add enough milk to cover, then top with grated cheese. Bake 30 to 35 minutes.

David Johnson shares this recipe that makes use of barbecue leftovers.

Pulled Pork Pie

2 refrigerated pie crusts 1 ½ cups baked beans 1 to 1 ½ pounds leftover barbecued pulled pork Barbecue sauce Coleslaw

Prepare bottom pie crust according to package instructions for a single-crust pie.

Spread the beans evenly over the prepared crust. Mash. Then spread the pulled pork over the beans, add barbecue sauce to taste and top with top crust. Crimp edges to seal. Bake until golden brown according to package instructions. Cool 10 to 15 minutes before slicing. Serve topped with coleslaw.

Makes 1 (9-inch) pie.

To finish with something cool and sweet, Barbara Sue Turner shares this icy treat called Frozen Elvis.

Frozen Elvis

4 medium bananas, peeled 1 cup chopped, cooked bacon 1 cup dry-roasted peanuts, chopped 4 cups semi-sweet chocolate chips Line a baking sheet with parchment paper. Insert a craft stick into one end of each banana. Place on prepared baking sheet. Freeze at least 1 hour, or until solid. Combine bacon and peanuts in a shallow dish; set aside. In the top part of a double boiler over medium-low heat, melt chocolate chips, stirring until smooth.

Dip each frozen banana in melted chocolate, then coat in bacon peanut mixture. Return dipped and coated bananas to the baking sheet and freeze 1 hour.

Makes 4 servings.

REQUESTS

Marinara sauce like that served at the much-missed The Villa Italian Restaurant in Little Rock for Sarah Buffalo and Linda Deloney.

Salsa like that served at Mexico Chiquito for Marg Dory.