Lemon~Lime Ginger Ale

handful of grapes
1 apple, cored and sliced
½ inch fresh ginger (less if you find the taste too strong)
1/2 lime
1/4 lemon
sparkling mineral water
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Remove the grapes from the stem. Juice the apple and ginger together, then juice the rest of the fruit. Pour the juice in a large glass and fill to the top with sparkling water and serve with ice.

BAKED TILAPIA

1/4 c. celery
1/4 c. onion, chopped
1/4 c. sweet red pepper, chopped
3 tbsp. butter
3 tbsp. flour
Salt and pepper to taste
1/2 tsp. dried tarragon
1/2 tsp. dried basil
1 1/4 c. milk
1 c. Mozzarella cheese, shredded
1 1/2 lbs. Rain Forest Tilapia fillets

In a medium skillet, saute the celery, onions and sweet red pepper in butter until tender. Add the salt, pepper, tarragon, basil and milk; mix well. Cook for 1 minute, stirring constantly until thickened. Add the cheese and stir until melted. Do not boil. Rinse the Tilapia fillets in cold water and drain thoroughly. Place the fish in a 12 x 8 x 2 inch baking dish; spoon the sauce evenly over the fish. Bake at 425 degrees for 8 to 10 minutes, or until the fish flakes evenly when tested with a fork. Serves 4.

EGGPLANT OR ZUCCHINI PARMESAN

3 med. eggplants, washed, peeled
Your favorite tomato sauce
Mozzarella cheese, 1 lb., shredded
Grated Parmesan cheese
Salt, pepper to taste

Simple tomato sauce: In large saucepan add 2 tablespoons olive oil. To that add one small medium onion, peeled, sliced thin. Cook until tender. Add 1 clove garlic minced. Do not burn. Add 1 tablespoon tomato paste, 1 large can of tomatoes; sauce or puree. Season with salt, pepper, 1 teaspoon parsley, 1 teaspoon basil. Cook until thickened.
Eggplant: Cut off tops and peel skin. Slice thin and spread out on board or table. Sprinkle heavily with salt on both sides. Place in colander to drain. You will notice liquid drains out brown -discard all liquid. Let drain at least 1 hour.

Egg mixture: In large bowl or dish mix 5 eggs, 1/8 teaspoon salt, 1/2 cup grated Parmesan cheese, 1/8 teaspoon pepper and 1-2 tablespoons fresh chopped parsley, 1/4 cup water. Beat until thoroughly mixed.

In another dish place 1 cup flour.

First dip eggplant slice into flour, then into egg mixture. In large fry pan add 1-2 cups vegetable oil. Fry eggplant until golden brown. Drain on paper towels.

In large casserole dish layer tomato sauce, eggplant, Mozzarella, grated Parmesan cheese, top with tomato sauce - repeat for two or three layers depending on your taste. Top layer should end with sauce topped with cheeses. Bake 350 degrees 30-40 minutes until golden. Serve with your favorite red wine and French or Italian bread.

SHAKE & BAKE MIX

1 c. flour
1 c. cornmeal
4 tsp. ground cumin
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. dried oregano, crushed
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper (fresh ground preferable)

Mix all ingredients in a heavy ziploc plastic bag. Shake to mix.
To use mix: Heat oven to 375 degrees. Remove 1/2 cup mix and put in bag. Place a few pieces of chicken in bag at a time, shaking to coat. Arrange on lightly oiled pan and bake 40 minutes, turning chicken once. Mix will season 4 (3 1/2 pound) chickens.

MARINARA SAUCE (Meatless Italian)

2 tbsp. olive oil
1 sm. onion, chopped
2 garlic cloves
1 tbsp. sugar
2 tsp. basil
1 1/2 tsp. salt
1 (16 oz.) tomatoes
1 (6 oz.) tomato paste

Cook onion and garlic in oil. Stir in rest of ingredients. Cook covered for 20 minutes, until thickened, stirring occasionally. Makes 3 cups, enough for 6 servings of spaghetti.