| Description |
The Marriott-Slaterville City History Collection was created by the residents of the town to document their history. The collection includes Autobiographies, Oral Histories, History of Marriott, History of Slaterville, and the History of the Merging Townships to create Marriott-Slaterville City. This information has left behind rich histories, stories and important information regarding the history of the Marriott-Slaterville area. |
| OCR Text |
Show Eggplant Parmesan Eggplant: 1 large egg, lightly beaten 1/2 tablespoon water 1 cup whole wheat panko (Japanese bread crumbs} 1/4 cup grated fresh Parmigiano-Reggiano cheese 1 pound eggplant, peeled and cut crosswise into 1/2-inch thick slices Cooking spray Filling: 1/4 cup fresh torn basil 1/4 cup grated fresh Parmigiano-Reggiano cheese 1. Preheat oven to 375 degrees. 1/4 teaspoon red pepper 3/4 teaspoon minced garlic 1/8 teaspoon salt 1 (8-ounce} container part-skim ricotta cheese 1 small egg lightly beaten Remaining ingredients: 1 (12 ounce jar premium pasta sauce 1/8 teaspoon salt 4 ounces thinly sliced mozzarella cheese 3/4 cup finely grated provolone cheese 2. To prepare egg plant, combine 1 egg and water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake 375 for 30 minutes or until golden, turning once and rotating baking sheet after 15 minutes. 3. To make filling, combine basil and next 6 ingredients (through egg). 4. To assemble, spoon 1/4 cup pasta sauce in the bottom of a 8 X8 glass baking dish coated with cooking spray. Layer half of the eggplant slices over pasta sauce. Sprinkle eggplant with salt Top with 1/4 cup pasta sauce; spread half of the ricotta mixture over sauce, and top with a third of mozzarella and a third of provolone. Repeat layers once, ending with pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake 375 degrees for 35 minutes. Remove foil; top with remaining mozzarella, and provolone. Bake at 375 for 10 min or until sauce is bubbly and cheese melts; cool 10 minutes. Summer Seminar and Bingo Party August 22,2014 "Rheumatoid Arthritis and Advancements in Treatments" Dr. Michael Morgan McKay-Dee Rheumatology 2:00 p.m.- 3:00 p.m. Education Department, Green Auditorium, Bingo Party and Refreshments 3:15 p.m.- 4:30 p.m. September Seminars and Screenings Ogden Valley Center; 7400 E. 131 So. Huntsville September 10,2014 noon Advanced Directives LakeView Center; 5580 W. 4600 So. Hooper September 11, 2014 noon Advanced Directives Riverdale Center; 4433 So. 900 W. Riverdale September 12,2014 11:00 a.m. Choi/glucose For questions and concerns contact Rebecca Nichols @ 801.866.8993. Rebecca.Nichols@imail.org or CHIC Center 801.387.7800 |
