Submitted by Anonymous on Tue, 09/18/2007 - 8:25pm.
Yes; I have yet another recipe; one of those you just start cooking before you know what you are going to end up with but since I just did it tonight I can actually remember how I put it together:
Local First Fusion
1 long, skinny eggplant (Farmer's Market)
6 little mini-zucchini (Farmer's Market)
2 lb carrots (Farmer's Market)
1 lb pork shoulder, cooked and diced (from Heffron farms; I bought a roast last week, cooked it, and threw it in the freezer for this week)
olive oil
salt
fresh pepper
2 cups Jiffy Baking Mix
3/4 cup Bareman's Milk
1 can cream of mushroom soup (undiluted)
1/4 c. water
If desired, remove skin from eggplant. Cut into small pieces. Chop zucchini. Clean carrots and cut into 2 inch long 'sticks'.
Preheat oven to 400. Place vegetables on roasting pan and drizzle with olive oil. Mix to coat. Add salt and freshly cracked pepper to taste. Roast vegetables in oven for 20 minutes.
Meanwhile, mix Jiffy Mix and milk. Make 8 'drop' biscuits and place on ungreased cookie sheet. Bake for 10 minutes or until browned.
Put soup in a saucepan. Add water. Add pork and cook until pork is heated through. Add roasted vegetables and mix to form a gravy.
Yes; I have yet another recipe; one of those you just start cooking before you know what you are going to end up with but since I just did it tonight I can actually remember how I put it together:
Local First Fusion
1 long, skinny eggplant (Farmer's Market)
6 little mini-zucchini (Farmer's Market)
2 lb carrots (Farmer's Market)
1 lb pork shoulder, cooked and diced (from Heffron farms; I bought a roast last week, cooked it, and threw it in the freezer for this week)
olive oil
salt
fresh pepper
2 cups Jiffy Baking Mix
3/4 cup Bareman's Milk
1 can cream of mushroom soup (undiluted)
1/4 c. water
If desired, remove skin from eggplant. Cut into small pieces. Chop zucchini. Clean carrots and cut into 2 inch long 'sticks'.
Preheat oven to 400. Place vegetables on roasting pan and drizzle with olive oil. Mix to coat. Add salt and freshly cracked pepper to taste. Roast vegetables in oven for 20 minutes.
Meanwhile, mix Jiffy Mix and milk. Make 8 'drop' biscuits and place on ungreased cookie sheet. Bake for 10 minutes or until browned.
Put soup in a saucepan. Add water. Add pork and cook until pork is heated through. Add roasted vegetables and mix to form a gravy.
Split biscuits and spoon gravy over; serve.
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