[Trillian]

I cut the peeled eggplant in thin slices and fry them in oil. I then stuff them and roll them up with a mixture of ground beef, breadcrumbs, parmesan, eggs, salt, garlic, parsley and a touch of mint. Cover with tomato sauce in a casserole dish and bake for about an hour.

[Liz]

Havent tried this yet.

Pat Nixon's Vanilla Souffle

"The First Ladies' Cookbook" / Parents' Magazine Press 1969

ING 4 tablespoons butter 2 tablespoons flour 1 cup light cream, scalded 5 egg yolks 1/4 cup sugar 1/4 cup (yes, 1/4 cup) vanilla 1/2 teaspoon salt 6 egg whites, stiffly beaten

Cook melted butter; flour til starts to brown. Gradually stir in scalded cream; cook/stir on med about 5 min. Stir into egg yolks beaten w/ sugar. Add vanilla, salt. Fold in egg whites. Pour into Buttered/sugared 1-1/2 qt souffle dish or casserole. Bake 450 deg 10-12 minutes. Then lower to 350 deg; bake 20 min.

SERVE immediately with Vanilla Sauce below. Makes 6 servings.

Vanilla Sauce: beat in bain 3/4 cup sugar, 1-1/2 to 2 tsp vanilla, 6 egg yolks, pinch salt. Stir in cup milk. Cook/stir over boiling water til mixture coats a spoon. Chill.