1 large eggplant, peeled and sliced
1 tsp. sesame seeds
1 clove
1/2 tsp. salt
4 Tbsp. lemon juice
2 Tbsp. chopped parsley

Bake the eggplant in a 350* oven for about 10 minutes. In a blender, grind the sesame seeds and garlic into a pste. Add the eggplant and blend until smooth. Blend in the salt and lemon juice. Mound the dip on a shallow dish and sprinle with the chopped parsley. Serve with your favorite foods.

Polynesian Crab

1 fresh pineapple for serving
6 oz. ketchup
6 oz. chili sauce
2 (6 1/2 oz.) cans crabmeat
Dash of Worcestershire sauce
Juice of half a lemon
1 1/2 Tbsp. horseradish
1 Tbsp. pineapple juice from pineapple
Dash of Tabasco sauce

Cut up pineapple so that a deep bowl is formed from the shell. Save the 1 tablespoon of juice to mix with crab. Save the fruit for breakfast the next morning. Blend together all the ingredients. Chill. Serve in the pineapple shell with crisp crackers or similar foundations.

Hawaiian Tea

3 C. pineapple-orange juice
1 cinnamon stick
2 Tbsp. chopped crystallized ginger
1/4 tsp. anise seed
1/4 tsp. whole cloves
1 orange tea bag
1 peppermint tea bag
brown sugar (opitional)

Combine juice and spices in saucepan. Bring to a boil. Reduce heat; simmer for 1 minute. Add tea bags. Cover and steep for 5 to 7 minutes. Sweeten with brown sugar, if desired. Makes 3 servings.

English Eggnog

12 eggs, seperated
1 C. sugar
2 C. sherry
1/4 C. brandy
5 C. half & half
1 C. heavy sweet cream, whipped
Dash of nutmeg

Beat yolks with 1/2 cup of sugar until thick. Add sherry, brandy, and half & half, and beat together. In a large bowl, beat egg whites and add 1/2 cup sugar as whites thicken. When whitews are stiffly beaten add to egg yolk mixture along with whipped cream. Use a rubber spatula and fold together, gently, but thoroughly. Serve from a well-chilled punch bowl, set in ice. Sprinkle with nutmeg.