1/4 c Olive or veg oil

1 tb Rosemary; fresh, chopped

1 Garlic clove; minced

2 md Zucchini

1 sm Eggplant (3/4lb)

1 Red pepper

1 Lemon; in wedges

Boston lettuce leaves Flecked with rosemary and garlic, this collection of fresh vegetables makes a delicious start to any meal. Prefheat broiler. In small cup or bowl combine olive oil, rosemary and minced garlic. (If dried rosemary is used, reduce qty to 1 tsp.) Cut zucchini into long strips 1/2-inch thick. Cut eggplant into rounds 1/2-inch thick. Cut onion into rings 1/2-inch thick. Cut red pepper into

strips 1/2-inch thick. Place vegetables in single layer on large baking sheet. Brush with half the olive oil mixture. Broil 4-inches from heat source 5 minutes. Turn vegetables; brush with remaining olive oil mixture. Broil 4-6 minutes, until vegetables are tender. Sprinkle with salt and pepper to taste, Arrange vegetables on serving platter with lemon wedges. Tuck lettuce leaves under vegetables around platter.

3 qt Popcorn

2 c Corn chips

1/4 c Butter or margarine

1 1/2 ts Mexican Seasoning

3/4 c Cheese, taco, shredded

Heat oven to 300 F. Spread popcorn and corn chips in a shallow baking pan lined with foil. Melt butter in small pan. Stir in Mexican seasoning. Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at once. Makes about 3 1/2 quarts. Just right for two!!!

6 oz Cheddar Cheese; Shredded, *

6 ea Jalepeno Chilies; **

1 x Tortilla Chips;

* There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices. ~————————————————————————- Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla

chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot.

15 oz Chili beans in chili gravy

9 T Picante sauce

15 oz Corn tortilla chips

4 c Cheddar; grated

1 Avocado

1 T Lemon juice

1 1/2 c Sour cream

1 T Onion; grated

4 Scallion; with top, chopped

1 c Olive, black pitted; chopped

1 Tomato; chopped

Preheat the oven to 400 F. Mash the beans with one-half cup of the picante until well mixed. Grease two 9″ x 13″ baking pans. Place half the chips in each pan, then spoon the bean mixture over them. Sprinkle the grated cheese on top. Bake for about minutes or until the cheese is melted and beans are bubbling. Meanwhile, peel, pit and mash the avocado, then mix it with the lemon juice, 1/2 cup of the sour cream, the grated onion, and 1 tablespoon of the picante. Garnish the nachos with the guacamole you just made, the remainder of the sour cream, scallions, tomato, and olives. —*The Cereal Murders* Diane Mott Davidson