I'm not sure how this recipe evaded my blog for so long, but no longer.

This warm Moroccan eggplant dish is made by cooking chopped eggplants in olive oil, garlic and spices until tender enough to mash. Kahrmus may be eaten as a dip with middle eastern flat bread or over rice or other grain.

I modified the original recipe -- my version is below with a link to the original (on about.com) at the bottom

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This is one of those ubiquitous molded jello salads of the 60s, and, in my opinion, one of the best. If the orchid-crayon color of the dish doesn't scare you and you don't get too hung up on the artificial flavors and colors in the jello, you'll probably like it too.

Molly Powell made this blueberry - pineapple jello salad in a 2 qt mold. I am including both her original recipe and my scaled-down version that fits into an 8" x 8" square pyrex baking dish.



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One of the problems in buying bushels of apples at a time is that it takes even more time to 'put them up' and find uses for them. I found a few articles that suggested that you can use the older, wrinkled apples in things like applesauce (since the texture is mostly what gives up the ghost). Even though my apples weren't as "tart" as I think this recipe suggests, they worked great. We ate the entire batch of applesauce the evening I made it!

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