Sicilian Eggplant Appetizer

   3      medium        Eggplant
                        Olive oil
   4      small         Celery stalks -- diced
   4      tablespoons   Tomato sauce
   4      tablespoons   White vinegar
     1/2  teaspoon      Honey
   4      each          Green olives -- halved
   4      each          Black olives -- halved
   4      tablespoons   Capers
   1      tablespoon    Pine nuts
     1/2  teaspoon      Black pepper
                        Salt

Cube eggplant, but don't peel.  Fry in olive oil in a skillet.  In another skillet, fry the celery till it begins to brown & then add to eggplant. Pour tomato sauce into the empty skillet & mix in the vinegar, honey, olives, capers & pine nuts.  Stir.  As soon as they are blended, pour over eggplant, add salt & pepper & simmer 10 minutes.  Add water if needed. Stir often.  Allow to cool & then serve.

SKEWERED TORTELLINI APPETIZER

                        Mild Vinaigrette (see
                        Recipe)
  12      ounces        Frozen tortellini
   2      tablespoons   Fresh basil or parsley --
                        Finely chopped

1. Prepare Mild Vinaigrette.

2. Cook tortellini following package directions. Drain.

3. Toss warm tortellini with Mild Vinaigrette. Place in a covered
container and let stand at room temperature at least 30 minutes before
serving.

4. With a slotted spoon, drain tortellini and thread on short bamboo
skewers, two tortellini to each skewer. Arrange on a serving platter and sprinkle with chopped basil.

SMOKED CATFISH TERRINE

   2      pounds        Catfish fillets
     1/2  pound         White crabmeat -- all shells r
     1/2  cup           Chopped celery
     1/4  cup           Chopped parsley
     1/4  cup    &nb