Old Fashioned Potato Bread

Okay, I have a confession to make…..apparently the bread recipe I’ve been using and the bread recipe previously posted on this blog are NOT the same!  I had my Old Fashioned Potato Bread recipe written out on notebook paper and it was well used and well loved.  Well, I cannot find that paper anywhere (and my cookbooks and recipes are currently in piles on the floor as my little bookshelf fell apart….particle board is no match for my recipe collection!). So I thought, no problem, its on my blog!  However, I discovered that the Mashed Potato Bread recipe isn’t the same.  Its similar, but not.  So here is the Old Fashioned Potato Bread recipe I prefer (and I read through and the only thing I do differently is that I scrub the potatoes and leave them whole with their skins on to cook.  I think by doing that I might be getting nutrients out of the skins too.  I don’t know for sure, its just how I do it.  Plus there’s less waste as just the very thin skin peels off after you boil them.  So give these a try.  Here’s the link!
Old Fashioned Potato Bread
This makes 2 loaves at a time.  The other recipe, as written, made 4.  I baked 2 and froze 2 after the first rise.

Mom’s Eggplant Parmigiana Express

Got this email from my Mom, so I’m including the whole thing because who doesn’t love notes from moms?

Good morning kids!
Amy called this morning requesting  this recipe, it’s one of our favorites, so I thought I’d send it to all of you to enjoy.
Love always,
The usual procedure of sauteing eggplant in oil after dipping it in egg and bread crumbs, is time-consuming and messy.  Because each slice absorbs quite a lot of oil, it is also caloric.  here’s another lighter, faster approach that yields delicious results.
Preparation time 10 min.
Baking time 30 min.
Serves 6 to 8
preheat oven to 425F
1 medium-sized eggplant
Wash and trim eggplant.  If skin is tender, there’s no need to peel it.  Cut into 1/2″ slices.
1/4 C. low-fat mayonnaise (but not no-fat!)
1 C. Cracker or bread crumbs
1/3 C. freshly grated parmesan or cheddar cheese
Spread mayonnaise thinly on each side of eggplant slices and dredge in combined crumbs and cheese.  Arrange slices on un greased baking sheet and bake for about 15 min., or until browned and fork-tender.  Reduce oven temperature to 375F.
1 thin slice mozzarella cheese for each eggplant slice (I sometimes use shredded cheddar cheese if I don’t have mozzarella)
1 C. Quick Tomato Sauce (see below) I usually use spaghetti sauce.
1/4 C. freshly grated parmesan cheese
Layer eggplant in a casserole lightly sprayed with oil, top each slice with mozzarella cheese, and sprinkle with half the parmesan.  Spread some of the tomato sauce on each slice and pour the remainder over all, Sprinkle with the remaining parmesan.  (This recipe calls for only 1 layer of eggplant, but I use more than one layer.) Bake at 375F for about 15 min.
A quick tomato sauce can be made by diluting two 6-oz. cans of tomato past with wine or water to make a thick sauce.  Add 1/2 tsp. basil, 1/2 tsp. oregano, 1/8 tsp. garlic powder, 2 tsp. brown sugar, and salt and pepper to taste.  If you have more than you need for this eggplant parmigiana express store remainder in refrigerator for later use.