CURRIED EGGPLANT STRUDEL

   1      large         eggplant -- peeled/diced
     1/2  teaspoon      salt
   1      cup           chopped onion
   1      tablespoon    olive oil
   1                    garlic clove -- minced
   1      tablespoon    curry powder
   1      teaspoon      ground cumin
   1      teaspoon      chili powder
   1      cup           chopped canned tomatoes
   2      tablespoons   sugar
     1/4  teaspoon      ground saffron
     1/4  cup           vinegar
     1/2  cup           roasted peanuts -- chopped
   1      pound         frozen phyllo dough (24 sheets) -- defrosted
     3/4  pound         unsalted butter -- clarified
   1      cup           plain yogurt

Toss the eggplant with the salt and set aside for 30
minutes. Wrap in a towel and squeeze out any excess
moisture. Set aside.

In a skillet, saute the onion in the olive oil over medium
heat until soft, about 2 minutes. Add the garlic, curry
powder, cumin and chili powder, and cook 2 more minutes.

Add the reserved eggplant, tomatoes and sugar. Mix the
saffron into the vinegar and add to mixture. Simmer for 15
minutes, until the eggplant is soft. Add a bit of water if
the mixture should become too dry.

Add the peanuts and cool completely.

Preheat the oven to 400 degrees.

Place a sheet of phyllo on a clean work surface and drizzle
lightly with clarified butter. Layer five more sheets,
drizzling a bit more butter atop each layer. Brush the top
layer with butter.

Place a quarter of the filling over the sheets, mounding
more of it along one of the longer sides. Roll the sheets
up jelly roll-style, starting at the edge with the mounded
filling. Place seam-side down on a greased sheet pan and
brush with more cla rified butter. Make three more strudels
using the rest of the phyllo and the remaining filling and
butter.

On sheet pans, bake in the preheated oven until golden
brown, about 25 to 30 minutes, moving the pans front to
back and top to bottom halfway through. Let rest for 10
minutes before serving.

Cut the strudel in 1-inch-thick slices and top with yogurt.

DIM SUM (STEAMED CHINESE APPETIZERS).

   1 3/4                Ground meat (beef -- pork or
          of            two)
                        -----BASIC MIX-----
   2                    Eggs
   3      tablespoons   Soy sauce (light -- preferred)
   3      tablespoons   Sherry
   1      teaspoon      Grated fresh ginger
     1/2  teaspoon      White pepper
   2      tablespoons   Sesame oil
   3                    Chopped little green -- onions
   2      tablespoons   Corn starch
   4      tablespoons   Chopped water chestnut
   3                    Clove garlic -- minced
                        -----EXTRA CONDIMENTS-----
   1 1/2  teaspoons     Red chili sauce with -- garlic
   2      teaspoons     Spicy brown bean sauce
   3      teaspoons     Hosin sauce
   1      teaspoon      Grated orange peel
                        -----WRAPPER-----
   1      package       Wonton skins

in a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth.

Separate mix into four equal parts.  For each part, add one of the EXTRA condiments -- mix well.

To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin.  Fold into shape.  Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what.

To cook, place on top of lettuce leaf on steam rack ( the leaf helps
prevent sticking).  Be very careful not to let them touch each other or
else they will stick. Steam for 20 minutes.  Eat hot. Can be frozen and reheated in microwave.