Shrimp Stuffed Eggplant

Virginia Harrison Leipper

3 medium eggplant

1/2 cup part oleo

shortening

4 cloves garlic

3 medium onions

3 stalks celery

1 small can shrimp

3 slices dry toast

3 eggs

1 teaspoon Worcestershire

oregano

tarragon

3 teaspoon chopped

parsley

juice of 1 large lemon

cayenne

pepper

salt

paprika

Cut eggplant in half lengthwise, parboil in salted water until just tender. Remove from water and scoop out centers. Place shells on baking sheet. Chop the garlic, onion and celery fine and saute in the shortening/oleo.

Drain shrimp saving the juice. Mash the garlic, onion, celery, eggplant, shrimp. Add toast crumbs, saving out 1-1/4 cups crumbs for topping. Add the beaten eggs, Worcestershire sauce, spices, parsley, and lemon juice to eggplant mixture. Add salt and red pepper, mix, add strained shrimp juice to make a soft consistency.

Place mixture in shells, dust well with crumbs. Place ring of lemon on top of each, sprinkle with the minced parsley, place pat of butter on lemon ring, sprinkle with paprika. Bake until brown in medium oven for 30 to 40 minutes.

Pizza

Virginia Harrison Leipper

Crust

3/4 cup warm water

1 pkg yeast

6 Tablespoon oil

3-1/4 cups sifted flour

1-1/2 teaspoon salt

1/4 teaspoon pepper

Topping

tomato sauce

sausage

Mozzarella cheese

Parmesan cheese

oregano

mushrooms

green peppers

anchovies

D issolve yeast in warm water, stir in oil. Sift dry ingredients into yeast mixture, blend thoroughly. Turn dough onto lightly floured board, knead until smooth and elastic. Place in large bowl, let rise until double in bulk, (about 2 hours). Turn out onto floured board, knead a bit then cut in half. Roll and stretch each half to make a thin shell in a 14 inch pizza pan. Fill with appropriate filling and bake.

For filling, pour a can of tomato sauce over pastry, slice Italian sausage and arrange; then slice Mozzarella cheese and arrange over the tomato sauce. Sprinkle generously with Parmesan and oregano. May use mushrooms, anchovies, green pepper strips, or whatever to your taste.

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