**White : **White Sauce**
4 : c Milk
1/4 : c Butter or margarine
2/3 : c All-purpose flour
1/2 : Bay leaf
1 : ts Salt
1/3 : c Freshly grated Parmesan
-cheese : -cheese
REST: : REST: :
6 : c Eggplant; finely diced
2 : ts Salt; divided
1 : tb Olive oil; (plus one tsp
-more) : -more)
1 : c Onions; finely chopped
2 : ts Minced garlic
1/2 : ts Cinnamon
1 : pn Ground red pepper
1 : lb Lean ground beef
1/2 : ts Dried mint flakes
1/2 : ts Freshly ground pepper
1/4 : c Tomato paste
1 : cn (28-oz) tomatoes
1/3 : c Fresh flat-leaf parsley;
-chopped : -chopped
1 : pk (6-oz) ziti pasta; cook
-according : -according to pk
0: Pepper to taste Make a batter of the cornmeal, flour, salt, baking powder, shortening (the oil from the baking fowl is generally used) and milk
1: Bake in a hot oven (400) until done, about half an hour
2: Then crumble the bread, add one medium sized onion, chopped fine, pepper and a little more salt
3: Break in the two eggs and wet with the juice from the baking chicken or turkey
4: The liver chopped fine and added to the dressing improves it, as does the addition of hard cooked egg
5: After mixing thoroughly, put the mixture on one side of the baking dish and roast with the fowl until brown
6: When basting the fowl, baste the dressing also to keep it moist and to improve the flavor
7: This amount will serve 12 persons
8: From: 200 years of Charleston Cooking 1930 Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
9: synapse
10: com/~gemini