" APPETIZERS， SNACKS， & SANDWICHES ] 13<br >~blespoons vegetable oil. Peel two medium-sized eggplants， cut into 1-inch<br >~o bes， Add to pan with three 8-ounce cans tomato sauce， 1/2 teaspoon salt， ~<br >~spoon dried basil， and V2 teaspoon dried oregano. Add chopped black<br >olives if you wish and serve on lettuce， or as a stuffing for mushrooms or as a<br >~dwich filling.<br >~e~b Dip: Combine 2/3 cup homemade mayonnaise (see page 195)， 1 cup<br >~lain yogurt (see page 324)， 2 tablespoons chopped fresh parsley， I<br >~=blespobn snipped fresh dill weed， ~/4 teaspoon salt， 1 finely chopped clove<br >~u lic， 1 tablespoon finely chopped scallion， and ~ teaspoon celery seed. Mix<br >veil， chill several hours， and use with raw vegetable dippers.<br >t.vocado Dip: Combine one 8-ounce package softened cream cheese with 1<br >rap plain yogurt (see page 324)， 1 teaspoon celery salt， 2 finely chopped<br >~allions， 3 tablespoons lemon juice， and the cut up flesh of 2 medium-sized<br >~vocados in the container of an electric blender or food processor. Blend or<br >~I~ ess until smooth. Serve with raw vegetable dippers.<br >~ ully Nuts: Combine 2 cups nuts (cashews， peanuts， almonds， walnuts，<br >pecans) of one kind or mixed， with 1 cup chopped dried apricots， 1 cup<br >hopped dried apples， and ~ 2 cup seedless raisins. Store in a tightly covered<br >ootainer in the refrigerator. Makes about four cups.<br >lg Bites: Combine 1 cup dried figs and 2 tablespoons lemon juice. Pour over<br >oiling water to cover and let stand for 10 minutes. Drain. Chop the figs in<br >ie COntainer of an electlic blender or food processor and mix with 1 cut<br >nely .chopped (in blender or food processer) walnuts. Shave the mixture<br >~o~ olnchb~ls and roll Lrt unsweetened coconut. Makes about eighteen.-<br >~1，~e amsn: Measure ~ cup water into the container of an electric blender<br >r food processor. Add 6 tablespoons frozen apple juice concentrate. Whirl<br >，blend or process and while whirring at high speed add 8 ice cubes， one at<br >time， through the cover opening. Serve immediately. Makes one serving.<br >~anut-C0conut Balls. Combine 1 cup chunky peanut butter =/3 cup honey，<br >Cup non-fat dry milk powder and mix well Add 1 curt finel ound nut<br >~e~muts walnuts - L ~ ， y gr s<br > ， cashews， pecans) and enough unsweetened co<br >ake a moldable mixture eL . v conut to<br > onape rote tiny balls and roll in unsweetened<br >ICOnut. Makes about six dozen.<br >tilt Leather: Wash pit and cut up enouc， h nears each<br > ， ， ， ，<br >cherries ~ .，.~..， _ o r p es plums a ricots<br > a，~ ~mn m the container of an electric blend P<br >make 2 CUps of " er or food processor<br > . pur6e. Add 1 tablesvoon lemon juice and V， teaspoon<br >OUnd Cinnamon. Whir or process a ain S r<br >~ by 15-inch ;ell- "" g . p end evenly over a lightly oiled<br >r about 3 h~y r o|l pan and bake in a 175-degree oven with the door a ar<br >~l off ，，"~ ~ t:very 30 minutes check to see if leather I<br > ~ u it is sill is dry enough to<br >~lsWise into 6-1~J~ we! underneath， flip and return it to the oven. Cut<br >[I. Store -，-.， scrips; COVer with plastic wran and roll u like a "e<br > m an airtight container. - - P IllY<br >