**OCTOBER RECIPES 2**

LEMON BARS:

1 cup butter softened
2 lemons, juiced
4 eggs
2 cups all purpose flour
4 tbsp flour-all purpose
1/2 cup sugar-white
1 1/2 cups sugar-white


Preheat oven to 175degrees (350F)
In a bowl blend together softened butter,2 cups flour & 1/2 cup sugar
Press into the bottom of an ungreased baking pan (9x13 inch pan)
Bake for appx 15 min until golden & firm
In another bowl whisk together the remaining 1 1/2 cup sugar & 4 tbsp flour
Whisk in the eggs & lemon juice
Pour over the baked crust
Bake for an additional 20min.
The bars will firm up as they cool
For a festive mood add food colouring* to the topping mixture
Sprinkle with icing sugar is desired


GOAT CHEESE PENNE:
1/3 cup olive oil
1 medium eggplant cut into cubes
3 tbsp parsley-chopped
1 cup sundried tomatoes
1 packet penne pasta
2 cups goat cheese

Preheat oven to 180degrees
Place eggplant cubes in colander -lightly sprinkle with salt.Allow to stand for 30min
Pour olive oil in baking dish,add eggplant & toss together
Place in roasting pan -brown for appx 20min
In food processor mix together,sundried tomatoes,parsley,2 tbsp of oil
Cook penne pasta al dente
Add eggplant,tomato paste & toss well
Sprinkle with goat cheese and serve


EGGPLANT SARMIES:
1 1/2 cups breadcrumbs-salt/pepper
3 eggplants
2 cups mozzarella cheese
salt & pepper
2 eggs
oil for frying
8 basil leaves


Gently heat the oil in frying pan/skillet
Cut the eggplant into equal round sizes
Cut the mazzarella to match the eggplant
Beat the eggs together & place the breadcrumbs in a seperate bowl
Take two slices of eggplant,place a slice of cheese & a basil leaf inside & close
Carefully dip the sandwich into the egg then the breadcrumbs
Now fry in the heated oil until golden brown
Keep warm in the oven until all ingredients are used