Ratatouille, Sweet and Sour Green Beans, Boston Baked Corn & Peas and Prosciutto 


  • 1 eggplant2 zucchini 
  • 2 large tomatoes1 green pepper 
  • 2 cups sliced fresh mushrooms1 large sweet onion 
  • 1 cup grated Parmesan cheese2 cloves garlic, minced 
  • Salt & pepper to taste2 teas dried parsley 
  • 1 Tbsp. olive oil 
  • Preheat oven to 350 degrees F.  Spray a 1 ½ quart casserole dish with cooking spray. 

Cut eggplant into ½ inch cubes.  Slice the zucchini, the green pepper and the onion.  Chop the tomatoes.  Heat the olive oil over medium heat in a skillet.  Add the garlic and eggplant and parsley and cook and stir until the eggplant is soft, about 10 minutes.  Season with salt and pepper. Spread a layer of the eggplant mixture over the bottom of the casserole. Sprinkle with some Parmesan cheese.  Top the eggplant mixture with a layer of the zucchini and salt lightly and sprinkle with more cheese.  Top this layer with a layer of the green pepper, then mushrooms, onion and tomatoes.  Sprinkle cheese between each layer.  Continue layering and sprinkling cheese between each layer until all ingredients have been used.  Bake in preheated oven for 45 minutes. 

Sweet and Sour Green Beans 

  • 2 16 oz cans whole green beans, drained3 sliced bacon 
  • 2 Tbsp onion, chopped2 Tbsp vinegar 
  • 1 Tbsp sugarSalt & pepper to taste 

Cook the bacon in a medium skillet over medium heat until crisp.  Drain bacon on paper towels and crumble.  Set aside.  Sauté the onion in the bacon drippings until translucent.  Add the vinegar, sugar, salt and pepper to the onions and mix well.  Stir in the beans.  Cover the skillet and heat for 5-8 minutes, stirring occasionally.  Transfer beans to serving dish and sprinkle with crumbled bacon. 

Boston Baked Corn 

  • 2 12 oz cans whole kernel yellow corn2 slices bacon 
  • ½ cup onion, minced1 cup catsup 
  • 1 teas, dry mustard2 Tbsp. brown sugar 
  • 1 teas. Worcestershire sauceSalt & pepper to taste

Drain the corn.  Dice the bacon slices.  Preheat oven to 350 degrees F.  Spray a 1 ½ quart casserole dish with cooking spray.  In a medium bowl combine the dry mustard, brown sugar, Worcestershire sauce, catsup and salt and pepper and mix well.  Stir in the onion and drained corn.  Spoon corn mixture into prepared casserole dish.  Top with bacon pieces.  Bake in preheated oven for about 45 minutes until bacon is cooked and corn is hot. 

Peas and Prosciutto 

  • 1 10 oz package frozen peas thawed2 Tbsp melted butter or margarine 
  • ¼ cup minced onion½ cup chicken broth 
  • 2 oz diced prosciutto¼ teas. pepper 

In a medium skillet over medium heat sauté the onion in the melted butter or margarine until translucent.  Add the chicken broth, peas and pepper.  Bring mixture to a boil, reduce heat, cover and simmer for 10-15 minutes.  Add the prosciutto and simmer, uncovered for an additional 2-3 minutes or until liquid has been absorbed.