Ground Meat and Eggplant Casserole

Ground Meat and Eggplant Casserole
Serves: 6

• 1/2 lb. ground beef or chicken, or a combination of both
• 1 medium eggplant, peeled and cut into 1/2" cubes
• 1 medium onion, chopped
• 1 green pepper, diced
• 2 cloves garlic, diced
• 1/4 tsp. garlic powder
• 1 cup tomato sauce
• 2 tbsp. oil
• 1 cup water
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Combine all the ingredients well. Pour into a large greased casserole or baking dish. Put into pre-heated moderate oven (350°F) and bake uncovered for about 45 to 50 minutes.

This may be covered for the last ten minutes for softer vegetables.

Kosher Salami

Kosher Salami
Serves: 20

• 5 pounds medium ground chuck
• 4 tablespoons salt
• 3 tablespoons sugar
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 2 teaspoons ground ginger
• 1 teaspoon nutmeg
• 8 cloves pressed garlic
• 1 cup dry white wine

Combine all ingredients, mix well and refrigerated for 48 hours.

Stuff into fiber or cellulose casing. Cool smoke for 6-8 hours.

Slowly increase the temperature to 150°F-160°F degrees., or until the internal temperature is 140°F degrees.

Chill the sausage in cold water and continue to dry (approximately 5-8 weeks).