RAVIOLI APPETIZERS

   1      cup           Bread Crumbs -- soft -- very
                        Fine ones
   1      teaspoon      Dried Oregano
   1      pound         Ravioli -- Cheese-Filled --
                        Cooked
                        Nonstick Cooking Spray
   1      cup           Spaghetti Sauce -- Low fat
                        Or nonfat
                        Warmed

These tasty bites of pasta are perfect for back porch picnics, where the kitchen is close at hand.  Simply prepare the ravioli ahead and pop them into the oven for 5 min when your guests arrive.

Preheat the oven to 45 deg F.  Coat 2 baking sheets with nonstick spray.

In a pie plate, combine the bread crumbs and oregano. Roll each hot ravioli in the crumb mixture until coated. Place the ravioli, 1" apart, on the baking sheets. Mist them with the nonstick spray.

Bake 1 sheet of the ravioli until lightly browned, about 5 min. Bake the second sheet.  Serve with the spaghetti sauce for dipping.

 Servings:  12

RED COOKED EGGS #1

   6                    Eggs
     1/4  cup           Brown sugar
     1/2  cup           Dark soy sauce
     1/2  cup           Chicken broth
   1      teaspoon      Sesame oil
                        Hoisin sauce oyster sauce

In a pot, cover the eggs with cold water; bring to a boil, then simmer 15 minutes.  Remove from heat, cool the eggs under cold running water, and shell them.

In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame
oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs. Simmer, covered for 1 hour.  The liquid should cover the eggs, but if it does not, baste frequently.

Turn off the heat and let the eggs stand in the another hour, turning
them from time to time, to ensure even coloring.  Serve cut into halves or quarters, with dipping sauce.  Makes 6 to 8 appetizer servings.

DIPPING SAUCE:  In bowl, combine equal parts of the hoisin sauce and
oyster sauce.