I Made A Cookbook With Friends...What Fun:):)
 

I got to make a cookbook with a group of online friends. We had a great time making it and some even gave them away as gifts. You can see what we did here:)

Mike and Lisa's World: How To Make Your Own Cookbook And Some Sweet Recipes

Good job and very appealing! I like the visuals you have used!

Nice Job! Looks like a fun time was had by all...and what a great gift to give!

Thank you.

It was great fun:)

What a wonderful idea. There are so many great recipes floating around here on TOTV. Maybe someone will organize them into a TOTV cookbook.
Where in Tennessee do you live ? The cookbook's front cover says it was taken from your window. What a beautiful view.

How about if someone creates a recipe book in iBooks for the iPad ??? My wife uses the iPad for recipes now and it resides on the kitchen counter

Thank you. I am on the TN, NC, And VA borders in the mountains.

It's great fun to do a book as a group:)


Do you want to organize it:):) That is a good idea...wish I could use and iPad.

Stuffed Eggplant
 

Prep time: 30 minutes
Bake time: 30 minutes
Servings: 4

BAKED STUFFED EGGPLANT

A large eggplant is hollowed out and it's flesh is mixed with crumbled Italian sausage (out of its casings and sauteed)........garlic, Progresso dry bread crumbs, parm cheese.........the filling is then stuffed back into the shells and topped with parm cheese (I put some shredded mozarella on at the end)....and baked.

Great as a main course but you can buy the mini eggplants and use them as a side dish or appetizer..........just buy more of the mini eggplants.

INGREDIENTS:
1 VERY LARGE EGGPLANT, HALVED LENGTHWISE
Salt and Pepper to taste
1/2 cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1/2 cup white wine (or not)
2 cups Italian seasoned Progresso dry bread crumbs
1/2 cup grated Parmesan cheese, divided
(Shredded mozarella if you want to top the eggplant boats & brown at end)

DIRECTIONS:
Preheat oven to 350 degrees.

Scoop out the flesh of the eggplant, chop it and reserve.
If you score the interior both ways, little squares will pop out.

Season shells with salt and pepper, and coat with some olive oil....inside and out.....just a bit.

Set aside.

Heat 1/4 cup olive oil in a large deep skillet over medium high heat.
Saute sausage and garlic until sausage is evenly browned.
Stir in the reserved and chopped eggplant.
Season with parsley, salt and pepper.
Pour in wine and cook 5 minutes. You can eliminate the wine.
Mix in the bread crumbs and 1/4 cup parm cheese.
If mixture is dry, stir in more olive oil.
Stuff mixture into eggplant shells, and sprinkle top with remaining parmesan.

Bake in preheated oven for 45 minutes or until eggplant is tender....depending on its size.........you can top with shredded mozarella at end and let it melt......that's what I do.

Teenagers love this; people of all ages.

You can substitute diced up pepperoni if you don't want the crumbeld sausage.

You can make it all vegetarian by substituting chopped mushrooms for the sausage meat.......improvise. The chopped eggplant gets very tender after the sauteeing and the baking.............

Enjoy. Oh, you can also do this with zucchini boats....but need a lot more of them.

Season

p.s.
SORRY but I thought I was posting a new thread under the Kitchen/recipes section.
Somehow it ended up in your new cookbook thread. I apologize.
Don't know how to move it.........