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You Asked For It

Meanwhile, a dish from back at the Ranch

By ELLEN FOLKMAN
Published November 15, 2006

Hilda Egri wanted the eggplant casserole recipe from the Branch Ranch restaurant, which recently closed. Carolyn Ashe copied the recipe from a note card that was sold at the Plant City restaurant many years ago. It is published here exactly as it appeared on the card. 

Side dish

For: Hilda Egri of Clearwater From: Carolyn Ashe of Trinity

Branch Ranch Escalloped Eggplant

1 medium eggplant

Salt and pepper

1/4 cup butter

1 1/2 to 2 cups evaporated milk

1 1/2 cups cracker crumbs

2 teaspoons Accent seasoning

- Peel, slice and cook eggplant until it mashes easily. Season with salt and pepper and add other ingredients. Pour into a buttered baking dish about 1 1/2 inches deep.

- Bake at 350 degrees for 20 to 30 minutes.

Serves 6.

Recipe requests

Dale Jefferson is looking for a variety of recipes, including creamed pearl onions, steamed Yuletide pudding, corn souffle that is made with dried corn and Roxbury sauce, which is good with apple and mincemeat pastries and steamed puddings.

Vera Cote is looking for the baked stuffed shrimp recipe from the Chesapeake Crab House restaurant in Spring Hill.

Peter Frank would like to know where to buy zucchini flowers to stuff and fry. He would also like a recipe for them.

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.

[Last modified November 14, 2006, 10:57:21]