Vermicelli with Sausage and Eggplant

02

Directions

1. Discard casings, crumble sausage and brown in hot oil; remove from pan.
2. Cook onion and garlic in drippings.
3. Add sausage and remaining ingredients, except pasta; bring to boil.
4. Reduce heat and simmer uncovered for 20 minutes until thickened; stir often.
5. Pour sauce over hot paste and toss.
6. Makes 8 servings.
7. Substitute tomato paste with 1 medium can tomato sauce.
8. If using Japanese eggplant (long slender) bread ¼” slices after peeling it.
9. Bread with seasoned flour, egg beaten with a little milk, and cracker crumbs.
10. Fry eggplant in ¼” oil. Place sliced eggplant over pasta and cover with sauce.
11. Substitute vermicelli with spaghetti.
12. White Bacon Sandwich
13. A real artery clogger
14. James Jones
15. If not sliced from the butcher, slice at least 1/8 inch (It helps to freeze it for a short shile).
16. Placae in a pan of water and soak overnight. Change water a couple of times to remove some of the salt.
17. Remove the rind and save.
18. Flour both rind and fat back.
19. Fry or microwave for 7 minutes until brown.
20. Drain on paper napkins.
21. Serve 1 or 2 pieces on a folded slice of bread
22. Wash down with lots of water or lemonade
23. People with good teeth can eat the crispy rinds
24. Crumbled up in biscuit dough this makes crackling bread.