SMOKED SALMON DIP (Foodgawker) 8 ounces smoked wild Alaskan salmon (use hot smoked, aka "kippered" salmon, not lox) 4 ounces cream cheese � cup sour cream � cup mayonnaise � teaspoon Louisiana-style hot sauce 2 tablespoons capers, drained and roughly chopped 2 tablespoons chopped walnuts (optional, but they add some nice texture)* 2 teaspoons cream horseradish 2 teaspoons finely chopped dill, plus extra for garnish (or fresh chives) 1 teaspoon lemon juice 1/8 teaspoon freshly ground pepper 1. Break the salmon into small pieces, discarding skin and bones. Set aside. 2. Place the cream cheese in a medium, microwave-safe mixing bowl. Microwave on high, 30 seconds or until softened. 3. Add all remaining ingredients (except salmon) to the cream cheese and stir to combine. Add flaked salmon and using a rubber spatula, fold into mixture until thoroughly coated. 4. Place in a serving dish, and garnish with extra dill. Keep refrigerated until ready to serve. May be made 1 day in advance. Serve on pumpernickel bread squares, crackers or flat bread. *I would used diced jicama or water chestnuts instead of nuts.

I've never cooked eggplant, but the idea of ratatouille intrigues me. I think you either love or hate eggplant....how many of you like it? This is a recipe that's a Mediterranean relish or antipasto. The instructions look long and daunting, but it's just cooking it in batches. If you like antipasto, this should be delicious! Caponata gets better overnight, so make at least a day ahead if possible. It will keep 3-5 days in the frig. Serve with pita bread or Italian bread or crostini. Caponata----Relish/Antipasto (Mediterranean Harvest cookbook) 1 1/2 lb (1 large) eggplant, cut in half lengthwise 3 tbsp olive oil 1 medium onion, chopped 3 large garlic cloves, minced 2 red bell peppers, cut into 1/2" dice 1 can (14 oz) crushed tomatoes 2 tbsp plus 1/4 tsp sugar 3 stalks celery, sliced 1/2" thick and blanched in boiling salted water 3 tbsp capers, rinsed and drained 1/4 cup coarsely chopped green olives 1/4 cup wine vinegar or sherry vinegar Preheat oven to 400*. Line a baking sheet with foil and brush the foil lightly with oil. Score the cut sides of the eggplant halves with a small knife, cutting down to the skin, but not through. Place on the baking sheet, cut side down and bake 20 minutes, until the eggplants collapse and the skins begin to shrivel. Drain and cool, cut side down in a colander. When cool enough to handle, pull off and discard the skin, scraping any eggplant that adheres, and chop. The eggplant should be soft and is not meant to hold its shape. Heat 1 tbsp olive oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring until tender but not browned, 5 minutes; and add 2/3 of the garlic. Cook 1 minute until the garlic begins to smell fragrant; add bell peppers and 1/4 tsp salt. Cook, stirring, until just about tender, 8 minutes. Add 1 tbsp oil and the eggplant, and cook, stirring, 5 minutes until the vegetables are tender. Transfer to a bowl. Add the remaining 1 tbsp olive oil and the remaining garlic to the skillet. Cook 30 seconds, just until the garlic begins to color, and add the tomatoes, 1/4 tsp salt, and 1/4 tsp sugar. Cook, stirring 5-10 minutes until the tomatoes have cooked down somewhat; they should not be dry however; and they smell fragrant. Return the eggplant mixture to the pan and stir. Add the celery, capers, olives, vinegar, salt to taste, and remaining 2 tbsp sugar. Reduce heat to medium-low and cook, stirring often, 15-30 minutes, until the vegetables are thoroughly tender and the caponata is quite thick, sweet and fragrant. Season with salt and pepper and cool to room temperature.

This recipe is from the Cooking Forum. I sure miss Marilyn's recipes. They were the best! MARILYN'S BRUSSEL SPROUTS 18-20 Brussels sprouts, cut in half Salt and pepper to taste 2 Tbsp. butter 2 Tbsp. flour 3/4 c. milk 1/4 c. freshly grated Parmesan cheese 2 Tbsp. mayonnaise 2 Tbsp. cracker crumbs Clean sprouts by cutting off the tip of the stem and removing the tough outside leaves; wash in cold water. Place in a single layer in a medium skillet. Sprinkle with salt and pepper and add enough water to fill the bottom of the pan. Cover and bring to a simmer, steaming sprouts until a knife inserted comes out easily. Do not over cook. Immediately remove from skillet and place in ice water to stop the cooking and set the bright green color. Remove liquid from skillet and add butter, melting completely. Whisk in flour along with salt and pepper until smooth and bubbly; cook for about 2 minutes. Whisk in cold milk gradually until smooth and mixture thickens. Stir in cheese, remove from heat and stir in mayonnaise. Add sprouts to sauce and pour all into a casserole dish. Sprinkle top with cracker crumbs and bake at 350 for about 20 minutes until bubbly. Serves 4.

another great one dish meal, this is called Death Chicken because so many people make it and take it to the home of the family when there has been a death. To me it is called Death chicken because it is to die for and you can eat so much you darn near keel over! Death chicken Line a 9 X 13 pan* with 6 or more slices of uncooked bacon ( I use the thick sliced and prefer the one with pepper edge). Pour a cup of uncooked rice over the bacon. On top of the rice put some chicken pieces, skin on (I have made it with boneless skinless too). Salt and pepper the chicken a little bit and sprinkle a little paprika over it. Then whisk together one can of cream of chicken soup(I use the chicken and mushroom cream soup) and 1 cup of water, adding a little bit of garlic salt, a pinch of nutmeg, 1 teaspoon of oregano, and 2 to 3 tablespoons of dried parsley flakes. Pour all that over the chicken and cover the whole deal with HEAVY foil. Cook it at 300 degrees for 2 hours, with no peeking. (I kind of lift the chicken pieces and let some of the soup mix get up under there too) * I spray my dish with pam first