Gayla Warren,
795 South Street, Tamms, IL 62988
or call her at 618-747-2683.

1. Sprinkle eggplant with salt, let stand 20 minutes.
   
2. Pat dry with paper towels.
   
3. Mix flour, salt and pepper together.
   
4. Dip each slice in beaten egg, then flour mixture.
   
5. Heat the oil in a large non-stick skillet.
   
6. Brown the eggplant quickly.
   
7. Cooking over medium heat will help keep the eggplant from absorbing excessive amounts of oil.
   
8. Drain on paper towels.
   
9. Pour 1/4-inch of sauce in a greased 2-quart casserole dish.
   
10. Top with 1/3 eggplant slices, 1/3 remaining tomato sauce and 1/3 of the cheese.
    
11. Repeat layers.
    
12. Cover and bake in a 400° oven for 20 minutes.
    
13. Removed cover and continue baking for 10 minutes.

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1. Heat oven to 425°.
   
2. Spray rack in broiler pan with cooking spray.
   
3. Mix flour, brown sugar, salt and cayenne pepper in a shallow bowl.
   
4. Beat egg and lime juice in another bowl.
   
5. Place coconut in a third bowl.
   
6. Coat each shrimp with flour mixture.
   
7. Dip each side into the egg mixture and then coat well with coconut.
   
8. Place on the broiler rack.
   
9. Drizzle with butter and bake for 7-8 minutes until shrimps are pink, firm and coating is brown.

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1. Mix all ingredients together.
   
2. Roll into balls and place on an ungreased cookie sheet.
   
3. Take a fork and flatten cookies slightly with the prongs.
   
4. Bake for 15 minutes at 350°.
   
5. Let stand for 5 minutes before removing from cookie sheet.

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1. Brown celery, green peppers and onions in olive oil until almost soft; add sausage and chicken, cook until brown.
   
2. Add diced tomatoes, beef broth, garlic and cayenne pepper.
   
3. Season with salt, pepper and Cajun seasoning.
   
4. Cook 15 minutes.
   
5. Bring to a boil and add brown rice.
6. Cook until tender and add chopped green onions and serve.

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Joe Davis,
10810 Ogden Street, Petersburg, IL 62675
or call him at 217-632-3756.

1. Combine cream cheese and mayonnaise in a bowl and mix well.
   
2. Add liquid from olives and pepper; mix.
   
3. Fold in olives and pecans.
   
4. Seal or store in the refrigerator.

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1. Warm margarine or oil in a large pot over low heat.
   
2. Add celery, shallots and garlic and sauté until tender.
   
3. Add all remaining ingredients except yogurt; simmer for 2 hours.
   
4. Discard bay leaf.
   
5. Garnish with yogurt.
   
6. Serves 4-6.

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1. Mix together salt, pepper, garlic salt and flour.
   
2. Dip chicken breasts in egg, then in coconut, then in flour mixture.
   
3. Place in a baking dish big enough to hold chicken pieces in one layer.
   
4. Melt butter and pour over chicken in the pan.
   
5. Bake in a 400° oven for 30 minutes.
6. Turn chicken and bake another 30 minutes or until brown and tender.

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1. Line a pie pan with the crust.
   
2. Cook bacon.
   
3. Drain and place in the pie shell.
   
4. Saute onion in bacon fat until brown.
   
5. Drain off excess fat.
   
6. Take off heat and stir in eggs, milk, cream, cheese and seasonings.
   
7. Pour into the pie crust.
   
8. Bake at 375° for 25 minutes or until a knife inserted comes out clean.
   
9. Yields 4-6 servings.

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1. Preheat oven to 350°.
   
2. Grease the bottom only of a cake pan.
   
3. Core, peel and slice apples and place on the bottom of the pan until at least 1-inch deep.
   
4. Mix brown sugar and cinnamon in a bowl.
   
5. Sprinkle on top of apples.
   
6. Mix flour, sugar, baking powder and egg.
   
7. Sprinkle on top of brown sugar and cinnamon.
   
8. Sprinkle nuts on top.
   
9. Melt butter and drizzle on top.
   
10. Bake at 350° for 40-50 minutes.

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