Count me in also as a vote for the mini-swap. As much as I have loved our swaps, they can get very expensive. I also like the idea of including homemade items, but I for one have more than enough cookbooks - lol! But I would follow the rules of the swap if a cookbook was to be included. We have had as many as 50 people in past swaps and even then that seemed like a lot to me. I agree with Ann's opinion that a person is not allowed in the swap if she/he did not follow through in a previous swap. BTW, we have had some problems in Quilting with mailing our swap blocks to Canada. I just hope this isn't a sign of more trouble to come. We had a small swap on the Quilting forum where we sent some fabric, new kitchen towels and potholders, a recipe and candy. That swap was probably under $25 and was a lot of fun. When you are limited by what you send, it really makes you think about what you want to send. Maybe we could so something similar: one homemade item (food or not), a spice, blend or dry seasoning and a recipe that would use the spice, a not expensive gadget and candy/chocolate - or something on this order. Thanks to all who participate in the swaps! Teresa

This recipe from Epicurious was outstanding. It's for a grilled eggplant parmigiana sub (really good bread makes a huge difference - I had fresh ciabatti rolls from a local bakery - when I bought bread from Trader Joe's it was good, but not as special). What I loved was that the eggplant was grilled - after brushing with olive oil - so it really cuts down on the oil, but didn't sacrifice in taste. It took some time and a number of steps (esp. to make the sauce by reducing actual tomatoes) - and seemed to my family to be a ridiculous amount of work for a sub - until they ate it. And even my daughter who doesn't like anything I make said, "that's pretty darned..delicious.) Here's the recipe: Grilled Eggplant Parmigiana Heros Gourmet : September 2009 by Ian Knauer This bravura sandwich stimulates all the senses. Grilling eggplant instead of frying it adds lightness and smoky complexity. Yield: Makes 4 sandwiches Active Time: 1 hr Total Time: 1 3/4 hr ingredients For tomato sauce: 1 1/2 pounds tomatoes, chopped 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 5 garlic cloves, chopped 1/4 teaspoon hot red pepper flakes 1/3 cup grated Parmigiano-Reggiano For eggplant heros: 4 (6-inch) hero or hoagie rolls, split 1/4 cup extra-virgin olive oil, divided 2 (1-pound) eggplants 1/2 pound thinly sliced provolone or fresh mozzarella, divided 1 cup basil leaves, chopped preparation Make tomato sauce: Pur�e tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Saut� onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato pur�e, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese. Make sandwiches: Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Brush cut side of rolls with 1 tablespoon oil total. Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt. Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray. Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray. Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches. Read More http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Eggplant-Parmigiana-Heros-354972#ixzz1N32z9lgQ Lynn.

Debbie, it's in the 5th post down. AnnT says she used the Tarte au Sucre cake recipe for the dough and the cream cheese filling from the second recipe for the filling. AnnT is a marvelous cook and accomplished baker, I've never gone wrong with one of her recipes and I've been posting on the Cooking Forum for about 20 years along with her. Annie

So many posts, so many ideas. Glenda, one of my daughters lived in B'ham a few years ago and she took ne to the Chocolate Biscuitfor lunch. I don't remember what I ate but I had never heard of chocolate gravy . OT, I bought their cookbooks, a weakness of mine, and in a ton of their recipes they kept refering to Rotel. It took a while to realize what they were talking about and apparently their contributors used a LOT of Rotel To me, Rotel is just a brand, like Hunt's or whatever. However, since I "discovered" these forums I don't use cookbooks nearly as much...I just turn to the experts, here. I've lived in TN all my life and I've never heard of anyone making chocolate gravy. I agree they should call it someting besides "gravy". The idea of chocolate gravy definitely doesn't appeal to me. When I make biscuits, I ALWAYS make more than I need and put what's left over in the freezer and when I need them, take out as many as I need, wrap them in foil and heat them in the toaster oven. And in response to strawberries and biscuits, that's one of our favorite meals in strawberry season. I know, as usual, my comments are disjointed but I talk that way as well.LOL jude