Autumn Baked Carrots and Moma’s Eggplant Rice Dressing


Autumn Baked Carrots by William Jupp


2 Medium Apples, Peeled and Sliced
2 Cups Cooked Sliced Carrots
4 Teaspoon Sugar
1/2 Cup Water
2 Tablespoons Butter
1/8 Teaspoon Cinnamon


Heat oven to 350 degrees.  In small saucepan, combine apples and water.  Cover, cook over medium heat for 5 minutes.  Drain.  In 2-quart casserole dish, combine apples and carrots.  Dot with butter and sprinkle sugar and cinnamon.  Bake for 30 minutes.


Moma’s Eggplant Rice (or Cornbread) Dressing by Debra Dupont


1 to 2 Pounds Ground Beef
1 Pound Ground Pork
1 Chicken & Livers Dresing Mix
1 Eggplant, Chopped into Small Pieces
1 Onion, Chopped
1 Bell Pepper, Chopped
3/4 Cup Italian Bread Crumbs
2 1/2 Cups Water
3 Cups Cooked Rice or Pre-Baked Jiffy Cornbread Mix
Tony’s Seasoning, To Taste


Put all ingredients in pot, except bread crumbs and rice (or cornbread).  Let all ingredients cook down and brown lightly.  After cooking down, leave enough juices to mix with either cooked rice or baked cornbread.  Add bread crumbs and mix well. Combine with cooked rice (or cornbread). This dressing recipe is great for stuffing bell peppers, which may be frozen for later.


Autumn Baked Carrots and Moma’s Eggplant Rice DressingThese recipes from “It’s Better on the Bayou” and “Bordelonville Volunteer Fire Department” cookbooks.  These cookbooks, along with many others, sell for $10.00 each plus $5.00 shipping. They can be purchased at our gift shop located at the ACT Office, 8592 Highway 1, Suite 3 in Mansura.  Call (800) 833-4195 or e-mail for details.