Caliente Cheese And Egg Brunch Dish

   8                    eggs
   1      teaspoon      Tabasco sauce
     1/2  cup           all-purpose flour
   1      teaspoon      baking powder
     1/4  teaspoon      salt
   3      cups          Monterey jack cheese -- shredded
   1 1/2  cups          cheddar cheese -- shredded
     1/3  cup           green bell peppers -- minced
   2      tablespoons   black olives -- sliced
   2      tablespoons   green chiles -- chopped

* This will make 36 appetizers or about 8 brunch-sized servings.

     1. Lightly grease a 9-inch square pan. Heat oven to 375 degrees.
     2. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes.
     3. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles.
     4. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 36 pieces for appetizer or into larger portions for serving with a spicy tomato sauce or salsa.

CAN'T GET ENOUGH CHICKEN WINGS

  12                    Chicken wings (2 lbs.)
     1/2  cup           Margarine or butter --
                        Melted
   1                    Envelope Lipton Recipe
                        Secrets Savory Herb with
                        Garlic Recipe Soup Mix
   1      teaspoon      Cayenne pepper sauce --
                        Opt'l
                        To taste

Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half at joint.  Deep fry, bake or broil until golden brown and crunchy. In medium bowl, blend margarine, savory herb with garlic recipe soup mix and cayenne pepper sauce. Add more or less cayenne pepper to match your 'hot & spicy tolerance level.' Add chicken wings; toss until coated. Serve over greens with cut-up celery, if desired.

Caponata (Eggplant Appetizer)

   1 1/2  pounds        Unpeeled eggplant -- cut in 3/4 cubes.        
   1      tablespoon    Kosher salt
     1/2  cup           Olive oil
   1      cup           Coarsely diced onion
   4                    Med. sweet red peppers cut>>
                        Into 3/4" squares (2 1/2 c.)
   1      cup           Celery -- coarse dice
   8                    Med. ripe Italian tomatoes>>
                        Pureed to make 2 c. puree.
     1/4  cup           Red wine vinegar
   2      tablespoons   Sugar
     1/2  teaspoon      Minced garlic
     1/4  cup           Pitted,sliced -- black olives
   3      tablespoons   Capers (smallest available)
                        Salt and ground black pepper

Sprinkle the eggplant with the coarse salt and toss the cubes. Let them
drain in a colander for 1/2 hr., then pat dry with paper towels.

Preheat oven to 375 F.

Heat olive oil in a 12" skillet and saute onion, peppers, and celery over med. high heat for 5 min., stirring.  Add the eggplant and toss for another 5 min.  Add the tomato puree, winer vinegar, sugar, and garlic and stir for 2 min. longer.

In the skillet (if it's ovenproof) or baking dish, bake the caponata,
uncovered for 20 min.  Add the olives and capers and stir well. Bake 15
min. more, or until most of liquid has evaporated.

Cool the caponata, then taste and season with salt and pepper.
Refrigerate, covered, for 24 hrs. before serving.  Caponata will keep for at least a week in the 'fridge, or 6 mos. frozen.