Friday, February 20, 2009

Recipes: Camp Stew and Country Eggplant Casserole

I've been very scarce around here lately. I think I needed a break from blogging. But I'm back for now and I thought I would share a couple of recipes. They are simple to prepare and some of our favorites; just plain and simple down-home cooking.

Randy and I had lunch with his mother many years ago and she served this dish. We both loved it and she was gracious enough to share the recipe with me. Delicious.

Eggplant: Country Supper Style

1 medium or large eggplant, pared and cubed

butter or oil

1 medium onion, peeled and chopped

1 large can diced tomatoes

1 Tablespoon finely chopped parsley

1 teaspoon sugar

1/2 teaspoon chili powder

1 teaspoon salt

1/8 teaspoon pepper

Bread crumbs

Grated Cheese

Saute eggplant in butter (preferred) or oil for around 5 minutes or until it begins to look transparent.

Pour the eggplant into a buttered 9X13 casserole dish.

Saute onion in 2 tablespoons butter until it begins to turn yellow, add can diced tomatoes, parsley, sugar, chili powder, salt and pepper.

Sir and let come to a boil Pour over eggplant. Top with crumbs, dot with butter, and sprinkle cheese over all.

Bake 350 for 35 minutes or until bubbly.

Good served with a salad in the summer or with rolls or cornbread in the winter but either way, you need a gallon or so of Sweet Tea. Hmmmm...good.

Another favorite is Camp Stew. It is a dish that I believe originated in the south.

When I was growing up some of the churches in our area would sell Camp Stew as a fund raiser.

Brunswick Stew is a name I have heard used interchangeably but there are some differences. I think the main difference may be the addition of butter beans (Baby Limas) in some cases barbecue sauce is used instead of catsup.

The original recipes that I have found included such meats as rabbit, squirrel or even bear. Even though the recipe calls for beef and chicken.

I have substituted ground pork,turkey and even vegetarian meat substitutes. All have been well received. It is also just as good with only one type of meat instead of two.

We eat this several times a month during the winter. It is best served with a pan of hot cornbread.

Crock Pot Camp Stew

1 lb. ground beef

1 c. boiled or baked chicken, chopped.

1 medium chopped onion

2 cans cream style corn. ( I often just substitute a bag of frozen corn)

2 cans tomatoes, diced

1 can Baby Lima beans, optional

1 Tablespoon lemon juice

3 tablespoons Worcestershire sauce

1 cup catsup

1 teaspoon hot sauce, optional

Brown and drain ground meat. Put everything in crock pot.

Stir and cook : High for 3 hours or Low for 6 hours

6 comments:

Christine said...

Thanks, Carrie! Can't wait to try this one out!

Susie Q said...

This sounds so good...I just copied it down and know we will enjoy it! Your blog is so lovely!!
I enjoyed stopping by and have it bookmarked so I can pop in easily!

Rebecca said...

That sounds good. I'm going to try it. Do you think I could put a bag of carrots into it instead of the lima beans? Or would it not taste right?

Carrie J said...

Rebecca, I don't think I would like carrots in it. You could add a few to a small portion and cook it separate from the rest and try it. I think if I was going to substitute I would probably use potatoes or even great northern beans, something with a milder flavor.
If you do try the carrots please let me know how it taste.

Laura E. Jordan said...

Camp stew = delicioso.

Eggplant casserole? G-ross.

Sure, you and Dad and plenty of other people love it. But I see that you didn't mention that your oldest daughter thinks it tastes like nasty.

Carrie J said...

My oldest daughter is one of questionable taste. She should eat tofu and twigs like always and leave the tasty foods to her mother. Who, btw, is a person of exquisite taste and refinement.
When I made this last week the dish was emptied and Tyler asked for more. So...neener, neener.

Love you.