1 pound chicken livers
2 medium-sized onions, chopped
1/3 cup rendered chicken fat
2 hard-cooked eggs
1 teaspoon salt
1/2 teaspoon pepper

Sauté chicken livers and onions in chicken fat in large skillet until no pink remains in the livers and the onions have turned a golden brown. Chop livers, onions and eggs coarsely and evenly, or put through food grinder using coarsest blade. Do not use an electric blender. Gently stir in salt and pepper. Refrigerate. Serve garnished with additional chopped egg and parsley sprigs, if desired, or serve in lettuce cups and garnish with minced onion and chopped egg. Chopped liver is also good spread on crisp thin crackers or toast, or stuffed in celery sticks. From Eli's, The Place for Steaks Restaurant in Chicago, Illinois.

3 6-1/2 oz. cans Harris Atlantic Crab Meat (drained)
3 8 oz. pkgs. cream cheese
2 tablespoons prepared mustard
1 tablespoon powdered sugar
1/2 cup mayonnaise
1/2 cup white wine
1 tablespoon onion juice
1 tablespoon lemon juice

Melt cream cheese in double boiler. Add all other ingredients. Heat until bubbly. Serve from chafing dish with assorted crackers or fresh vegetables cut for dipping.

1 large eggplant (1-1-1/4 pounds)
1 large garlic clove, crushed
1 cup Colombo plain yogurt
1 teaspoon salt
1 teaspoon red pepper
2 tablespoons parsley, minced

With fork, prick the eggplant two or three times. Place on a cookie sheet in a 325 oven and bake for one hour, or until very soft. Let eggplant cool a little, scoop out all the pulp and mash well. Add all other ingredients and chill. Makes 2-1/2 cups. 7.5 calories per tablespoon.

1 large eggplant, (about 2 pounds) cut in half lengthwise
Salt and black pepper
1 whole head of garlic, unpeeled
1 large sprig of fresh rosemary
16 sun-dried tomatoes (dry, not packed in oil)
2 tablespoons lemon juice
1/2 tsp dried oregano

Roasting the eggplant along with the garlic and rosemary not only intensifies the flavor but simplifies the cooking as well. Feel free to add other herbs to the pan.

Preheat oven to 400 and lightly coat a baking pan with nonstick cooking spray. Sprinkle the eggplant with salt and pepper and place, cut side down, in the pan. Spray the garlic lightly with the oil, sprinkle with salt and pepper, and place in the pan along with the rosemary. Cover with foil and bake 1 hour until the garlic and eggplant are very tender. Uncover and allow to cool at room temperature.

Place the sun-dried tomatoes in a small bowl and pour in just enough boiling water to cover. Let stand 5 minutes. Drain, reserving liquid, and coarsely chop the tomatoes.

When the eggplant is cool enough to handle, scrape out the pulp and place in food processor. Cut off the top of the garlic using a serrated knife and squeeze out the pulp. Add to the food processor along with the sun dried tomatoes, lemon juice, oregano, 1 tsp salt, and 1/2 tsp pepper. Process until pureed. Add a small amount of tomato soaking liquid to reach the desired consistency. Transfer to bowl and chill. This dip is best if allowed to chill overnight, as the flavors become stronger and more balanced with time. Season with additional salt, pepper and lemon juice if desired. Makes 2-1/2 cups (20 servings). Per serving: 34 calories (7% from fat)