Taco Dip Recipe:

Ingredients:

1. ½ pound lean ground beef
2. 1 chopped onion
3. 1 minced clove of garlic
4. 1 can (15 ounces) red kidney beans that are mashed with the liquid
5. ½ cup tomato sauce
6. 1 tablespoon chili powder
7. ¼ teaspoon salt
8. 1 cup shredded sharp cheddar cheese, divided
9. ½ cup chopped pimiento-stuffed green olives
10. Taco or tortilla chips

Directions:

Combine meat, onion, and garlic in a 1 ½ quart glass bowl.  Stir to break up the meat.  Cover tightly with plastic war, turning back one edge to vent.  Microwave at 100 percent power for about 4 minutes, stirring twice.  Drain off the fat.  Add the beans, tomato sauce, chili powder, and salt.  Mix well and recover leaving the vent and microwave at 50 percent power for 8 minutes, stirring once.  Stir in ½ cup cheese.  Spoon into a chafing dish and set over a low flame or simmering water.  Sprinkle with remaining ½ cup of cheese and olives.  Serve with taco or tortilla chips.

Caponata Recipe

Ingredients:

1. 4 tablespoons olive oil
2. 1 medium eggplant that is peeled and diced
3. 1 medium chopped onion
4. 1/3 cup minced celery
5. 1 cup tomato puree
6. 1/3 cup chopped pitted green olives
7. 4 anchovy fillets that are minced
8. 2 tablespoons drained capers
9. 2 tablespoons red wine vinegar
10. 1 tablespoon sugar
11. Salt and pepper
12. 2 tablespoons snipped parsley.

Directions:

Combine 3 tablespoons of the oil and the eggplant in saucepan.  Cover and cook on high for 9 minutes stirring every 3 minutes.  Add remaining oil, onions and celery.  Cover and cook for 4 minutes stirring once.  Add tomato puree, olives, anchovies, capers, vinegar and sugar.  Sprinkle lightly with salt and pepper, and stir to combine.  Cover and cook on low for 30 minutes or until very thick.  Stir the mixture every 5 minutes.  Season to taste.  Stir in the parsley.  Cool and then put in refrigerator until needed.  Let the mixture warm to room temperature before serving.  You can serve with rye bread or crisp sesame seed crackers.