Eggplant Relish

Eggplant Relish

1 medium Eggplant
1 Egg -- hard-boiled
1 Green pepper
1 medium Onion
Oil
Vinegar
Garlic
Salt
Pepper
Sugar

Bake eggplant until soft. Grind together the baked eggplant, egg,
green pepper and onion. Add oil, vinegar and seasonings to taste.
Chill. Serve cold.

Appetizer Ribs

3 1/2 pounds spareribs -- cut into individual
salt and pepper
2 cups water
garlic salt
8 ounces bottle Russian salad dressing
6 ounces can pineapple juice

Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour
water over them. Cover and cook on low for 6 to 7 hours or until
tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt.
Make sauce by combining salad dressing and pineapple juice. Brush ribs
with half the sauce. Broil until brown; turn, brush other side and
brown.

NOTES : If possible, ask the butcher to cut each rib in half,
crosswise, so they will be a more convenient size to handle as an
appetizer.

Appetizer Stuffing

1 lg onion -- finely diced
3 stalks celery -- finely diced
1 clove garlic -- minced
salt and pepper -- to taste
3 Tbs margarine
8 oz seasoned croutons (crushed) -- Pepperidge Farm
1 egg -- slightly beaten
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1/2 lb. sausage -- browned & drained
or
1/2 lb. shrimp or other seafood -- preboiled
or
1 can whole baby clams
1 can tiny shrimp
~~~~~~~~~~~~~
optional shredded cheddar cheese

Saute onion and celery and garlic. *This can be dry sauted in Pam.

Mix in croutons and egg. Add a bit of stock or water as needed to
moisten.


If desired, add the sausage or seafood. Use this stuffing for squid or
mushroom caps.

If stuffing squid, bake, broil or saute the squid till it is just done.
Do not over cook or it will become tough.

If stuffing mushrooms, remove the stems, fill cavity with stuffing, put
the stem back in the stuffing as garnish, or mince and add to the
stuffing. Bake or broil till they are tender.

Appetizer Surprise

14 ounces Can artichoke hearts
1 cup Parmesan cheese
1/2 cup Mayonnaise
1/2 cup Sour cream
8 ounces Cream cheese
Garlic salt -- to taste
Dill weed -- to taste
Paprika

Drain and chop artichoke hearts finely and set aside. Mix remaining
ingredients until smooth and creamy. Add artichoke hearts and mix well.
Place in long shallow dish that has been greased or sprayed with nonstick
spray. Sprinkle with paprika. Bake at 375 F. for approximately
20-25 minutes, or until bubbly and brown.

Serve with Ritz crackers, or dipping cracker of your choice. Keep warm
while serving.