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Kathy's Eggplant Casserole
Sandrea's Favorite Meatloaf
Pumpkin Pie Milkshake
Carrot Cake Smoothie
Yam/Sweet Potato Soup
Granola for a Feeding Tube
Kathy's Eggplant Casserole
This one's been our family for years.
2 lg or 3 med eggplant
1/4-1/2 cup butter
1 sm onion grated
1 beaten egg
1 1/2 cup grated parmesan cheese
12-18 Saltines crushed
milk if needed to moisten
salt & pepper
Peel, cut up, & boil eggplant until tender (about 15-20 mins) in salted water. Drain, mash, & add butter, onion, crackers, egg, and 1 cup of cheese.
Add salt & pepper to taste. Add milk if needed until mix is soft and moist but not soupy.
Pour mix in greased casserole dish. Top with remaining cheese and bake at 350 degrees for 30 minutes.
Sandrea's Favorite Meatloaf
This recipe makes lots of yummy sauce and is very tender.
Mix together
1 16 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock
3 Tbsp. balsamic vinegar
3 Tbsp. brown sugar
2 Tbsp. Dijon mustard (or regular)
2 tsp. Worcestershire sauce
Mix together in separate bowl
1 pound ground beef
1 cup bread crumbs or about 3 slices bread crumbled
parsley flakes
1 small onion, finely chopped
1 small green bell pepper, chopped
1 egg
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Put ¾ cup of tomato mixture with meat mixture and then place in
baking dish. Put remaining tomato mixture on meat loaf. Bake 350
for about one hour.
Pumpkin Pie Milkshakes
Submitted by Susan
1 cup canned pumpkin
1 cup milk
6 scoops (3 cups) ice cream
½ tsp pumpkin pie spice
½ tsp rum or vanilla extract
Combine in blender, blend until smooth.
Option: Add pasteurized liquid egg product for more protein
Yield: 3 generous 1 cup servings
Carrot Cake Smoothie
Submitted by Susan
½ cup pineapple chunks, drained
1/3 cup carrot juice (Odwalla is good)
3 scoops (1 ½ cups) ice cream
about ½-1 cup ice
½ tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
Blend until smooth, adding ice last to the desired consistency. Yield: 2 servings (1 cup each)
Bonus: Add pasteurized liquid egg product for more protein.
Yam/Sweet Potato Soup
Submitted by Sam Oman
I don't know if it's suitable for a PEG, but we used it for
a long time as Margie's chewing/swallowing got progressively weaker. It was also good for
masking the taste of all kinds of yukky dietary supplements she was taking.
2 or 3 large yams or sweet potatoes, peeled and cut into large chunks.
1 onion, sliced
2 thin slices of lemon, with peel
nutmeg or powdered cloves
(optional) plain yogurt or sour cream
1. Saute the onions in some margarine in a soup pot.
2. Add the yams, seasoning, lemon slices and some water, and boil until
soft (about 15 - 20 minutes). The trick is not to use too much water;
it should be a little bit LESS than covering the potatoes.
3. Mush everything up in a blender or with a potato masher.
You can have the soup hot or cold; if you want to add yogurt, mix it in
just before serving. Don't cook the soup with the yogurt in it.