Eggplant fritters 1

1 large eggplant

1 beaten egg

3 to 6 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon red or black pepper

1/2 teaspoon baking powder

Peel and slice one large eggplant. Steam until tender, then drain. Mash and beat until smooth. Add the following ingredients: egg, flour, salt and pepper and baking powder. Beat well Form into 2 or 3 inch patties and fry in deep hot cooking oil. Brown on all sides (a light brown).

Serves 6 to 8.

Easy potatoes

5 pounds red potatoes

2 medium onions

2 teaspoons salt

1 teaspoon red pepper

1 cup chopped green onions

1/4 lb butter

1 cup of water

Peel and cube potatoes. Cut up onions. Place all ingredients in 8 cup rice cooker. When it starts steaming, stir once and cover. When cooking cycle is complete, potatoes are done. Serve over rice or alone as a vegetable.

Serves 10.

Easy cabbage rolls

2 tablespoons canola oil

1 pound ground chuck

1/2 teaspoon red pepper

1 teaspoon salt

1 teaspoon sugar

1 medium onion (chopped)

1/2 small bell pepper (chopped)

1 stem celery (chopped)

2 pods garlic (chopped)

6 medium fresh mushrooms (chopped)

One 16-ounce can stewed tomatoes

1 small can tomato sauce plus

1 can water

1 medium head cabbage, chopped

1-3/4 cup instant minute rice

Preheat oven to 350F. Cook ground meat in canola oil until slightly brown. Add next 8 ingredients and saute until vegetables look tender. Add can stewed tomatoes and can of tomato sauce, plus one can water. Cook about 1/2 hour. In another pot, steam chopped cabbage in 1 cup water just until tender. Drain well and add to meat sauce. Mix well. Add instant rice. Mix well. Pour in lasagna sized baking dish. Bake at 350F about 45 minute, if desired sprinkle with Parmesan cheese before baking). Serve hot.

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection."