EGG PANCAKE ROLLS WITH PORK FILLING

   4                    Eggs
   1      tablespoon    Dry sherry
                        Carrots -- finely chopped
                        (for garnish)
                        -----FILLING-----
   1      cup           (about 1/2 lb) ground pork
                        Uncooked
   2      medium        Fresh mushrooms
                        Chopped fine
   2                    Scallions -- chopped fine
                        (white parts separate from
                        The green)
   2      teaspoons     Cornstarch -- dissolved in
   2      tablespoons   Water -- cold
     1/2  tablespoon    Dark soy sauce
   1      tablespoon    Dry sherry
   1      teaspoon      Salt
   1      tablespoon    Peanut oil
                        -----SAUCE-----
   2      tablespoons   Oyster sauce
   1      tablespoon    Light soy sauce
   1      tablespoon    Plum sauce
                        Dash hot chili oil or
                        Tabasco
                        Sauce

In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine
all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly.  Pour about a quarter of the egg mixture to cover the bottom of the skillet.  Heat until the egg pancake has barely set, then transfer to a plate.  Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll.

Seal with a little leftover egg from the egg-beating bowl.  Place the
rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients.  To serve, cut the rolls into slices, cutting on the slant.

Drizzle the sauce over them and top with the scallion greens and the
carrots.  Makes 6 to 8 appetizer servings.

                    
EGGPLANT APPETIZER (CAPONATINA)

   1      pound         Small
     1/4  cup           Coursely chopped garlic --
                        (not from a jar)
   4      ounces        Can
                        Drained -- (or fresh
                        Chopped)
   1      medium        Red Bell Pepper -- in 1/2 in
                        Pieces
     1/4  cup           Coursely chopped FRESH Mint
                        Leaves
     1/4  cup           Coursely chopped FRESH Basil
                        Leaves
     1/4  cup           Olive oil
     1/3  cup           Basalmic Vinegar
                        Course Grd Pepper and Salt
                        To taste
                        Eggplant -- 5 to6 in. long
                        Mushrooms Pieces or caps

Cut lengthwise, all eggplants in half. Cut each half length-wise into thirds. Cut cross ways to make inch size pieces.(Actually they will be small triangles.) Add 1/4 cu. olive oil to saute pan. Add Eggplant and
Peppers,,saute  med.heat 4-5 min. Do not overcook.

Eggplant should be firm. Add Garlic and stir. cook 1 minute. Remove from heat and place in bowl. Add Mint, Basil, Pepper and Basalmic vinegar. Taste for salt.