Eggplant Appetizer

1 medium eggplant cut into ½ inch slices.
Rub both sides with salt and let them sit for 30 minutes. Rinse and pat dry.

1 small yellow onion cut into ½ inch slices.
Brush onion and eggplant with olive oil and grill 10-12 minutes, turning it partway through. Allow to cool and coarsely chop.

1 Medium tomato – chopped
15 Kalamata olives – pitted and chopped
2 TBS Fresh Basil – Chopped
1 TBS Capers
2 tsp balsamic vinegar
1 tsp finely chopped garlic
Fresh ground pepper

Add above ingredients to eggplant and onion.

Goat Cheese
Italian or other coarse Bread

Spread Goat cheese on Bread and spoon Eggplant mixture on top.

Melody Walther's Romano Cheese Pasta Salad

1 lb. bow-tie pasta (we used a penne so it wouldn't be so big-use whatever pasta you prefer)
1 pkg. fresh spinach
1 can sliced olives-drained
1 can artichokes-drained & chopped
4 oz. feta cheese
grape tomatoes-halved
small purple onion, chopped
1 bottle Girard's Romano cheese dressing (you can find this at Smith's with the salad dressings)

Cook pasta, drain & toss with 1/2 bottle of dressing. Let sit all day or overnight. Before serving, add remaining dressing & ingredients.

Fruit Pizza

2 pkgs. Betty Crocker Sugar Cookie mix, mixed according do directions
1 recipe Cream Cheese frosting
Fruit of your choice

Spread Cookie dough in a jellyroll pan and bake according to directions. Spread frosting on top and top with fruits of your choice.

Caramel Corn

2 cups brown sugar
½ cup corn syrup, light
1 cup margarine or butter
1 tsp. Salt
¼ tsp. Cream of Tartar
1 tsp. Vanilla
1 tsp. Baking soda
6 quarts popped popcorn


In 2 ½ quart heavy pan, combine sugar, syrup, butter, tartar, and salt. Bring to a boil, stirring occasionally until hard ball (260°). Remove from heat. Stir in vanilla and soda quickly until light and foamy. Pour over popcorn and stir to mix. Bake in 200° oven for 1 hour, stirring every 20 minutes. Pour contents onto wax paper and quickly spread into individual bite-size pieces before it begins to cool and harden. Store in an airtight container and enjoy!

Muddy Buddies

9 cups Rice chex
1 cup chocolate chips
½ cup peanut butter
¼ cup margarine or butter
1 tsp. Vanilla
1 ½ cups Powdered sugar

Melt chocolate chips and peanut butter and butter. Stir in Vanilla. Pour over cereal and stir until evenly coated. Pour into Ziploc bag with powdered sugar and close and shake until coated.

Chex Mix

6 Tbsp. Butter or Margarine
2 Tbsp. Worcestershire sauce
1 ½ tsp. Seasoned salt
¾ tsp. Garlic powder
½ tsp. Onion powder
3 cups Corn Chex
3 cups Wheat Chex
3 cups Rice Chex
1 cup mixed nuts
1 cup pretzels
1 cup garlic flavor bite size bagel chips

Heat oven to 250°. In large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. Yield: 12 Cups
Microwave: In large microwabable bowl, melt butter uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Cucumber Sandwiches

1 8-oz. Pkg. Cream Cheese
½ cup Mayonnaise
1 packet Italian Dressing mix
2-3 cucumbers, thinly sliced
Baguette bread or other small party bread (rye coctail bread works well)—sliced.

Mix Cream Cheese, Mayonnaise, and Italian dressing mix. Spread cream cheese mixture on bread, put on a slice of Cucumber and top with another slice of bread. Enjoy.

Veggie Pizza

2 pkg. Crescent Rolls
1 Lg. Tub Whipped Cream Cheese
2/3 cup Mayonnaise
1 packet Hidden Valley Ranch Original Dressing
Green Pepper
Green Onion
Broccoli
Shredded Cheddar Cheese
Tomatoes
Carrots
Other Vegetables as desired

Unravel rolls and flatten them into a jellyroll pan and bake as directed on package. Mix cream cheese, Mayonnaise, and Ranch Dressing Mix together until well blended. When the crust is cool, spread the Cream Cheese Mixture on top and sprinkle with the rest of the ingredients.