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Category:Appetizers - Author:N/A- Contributor:

Roasted Onion and Eggplant

Ingredient:

1 large onion, quartered
1 clove garlic
1 medium eggplant
pinch of chili powder
olive oil
lemon or lime juice to taste
1 cup cream cheese
salt and black pepper to taste

Direction:

Preheat oven to 425 degrees F. Quarter onion and place on a baking sheet with eggplant. Season lightly and drizzle with olive oil. Roast for 45 minutes, until eggplant is blackened and the skin wrinkled. Allow to cool. Cut off and discard the end of eggplant. Place eggplant in a food processor with onion, cream cheese, garlic and chili powder and blend until completely smooth. Season p??with salt, pepper and lemon or lime juice to taste.

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Pick of the Week

Title:COCO LOPEZ CAKE - Author: - Contributor:

Ingredient:
1 box butter cake mix
1 sm. pkg. coconut
1 can Coco Lopez (coconut milk used
in Pina Coladas)
1 sm. tub Cool Whip

Direction:
Combine cake mix with 1/2 package of coconut and bake in 13 x

9 inch pan. Allow to cool, then poke holes with handle end of

wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool

Whip and remaining coconut. Keep refrigerated.