ITALIAN APPETIZER

   4 1/2  cups          Zucchini -- - about 6 med
                        Size
                        Sliced or grated
     1/2  cup           Onion -- minced
   1                    Hand full parsley -- chopped
  10      milliliters   Garlic -- - minced
   1 1/2  cups          Bisquick
     3/4  cup           Oil -- Salt to taste or
   1 1/2  teaspoons     Seasoning salt
     3/4  cup           Grated Parmesan cheese
   6                    Eggs -- - slightly beaten

Preheat oven to 350~F;  combine all ingredients in  a large bowl in the
order given; mix thoroughly; pour into an oiled 9 X 13 Pyrex baking dish; bake 35  to 40 minutes or until lightly browned; cool on a wire rack and cut into small squares; can be served warm or cold.

Note:   If served  as a  cold appetizer,  cut into smaller pieces.

Italian Roasted Vegetables

   2      each          Yellow Peppers -- Cut into Chunks
   2      each          Red Bell Peppers -- Cut into Chunks
   2      each          Green Peppers -- Cut into Chunks
   3      each          Zucchini -- Sliced Lengthwise
   2      bunches       Green Onions -- Trimmed
   2      each          Japanese Eggplant -- Sliced

  24      spears        Asparagus -- Whole, trimmed
   1      pound         Baby New Potatoes -- Sliced thin
   8      ounces        Mushrooms -- Halved or whole
   1      bunch         Fresh Rosemary -- Chopped
  12      cloves        Garlic -- Chopped
     1/4  cup           Extra Virgin olive oil
                        Salt and pepper -- To taste

Preheat oven to 500. Put vegies into open roasting pan.  Toss with
rosemary, chopped garlic, salt and fresh ground black pepper and just
enough olive oil to coat.  Roast for about 45 minutes, or until crisp
tender.

Italian Sausage in Tomato Sauce

   2      pounds        Italian Sausage
   2      tablespoons   Olive oil
   2      cups          Tomato sauce
   1      teaspoon      Oregano
   1      cup           Chablis wine
   1      pound         Mushrooms -- fresh and sliced

Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up.  Remove sausage and let cool. Cut into bite-size pieces.  Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first.
Some may find 1 cup too much.