Season with salt and pepper. Eggplant-tomato casserole _6 servings, ¾ cup each_ Onion, chopped 1 large Eggplants, peeled and diced 2 small Butter or margarine ¼ cup Tomatoes, drained 28-ounce can Salt 1 teaspoon Pepper ⅛ teaspoon Corn flake crumbs ¼ cup _Preheat oven to 350°F. (moderate)._ Cook onion and eggplant in fat until golden brown. Add tomatoes, salt, and pepper. Mix thoroughly. Pour into casserole and top with crumbs. Bake 30 minutes. Sauces Mock hollandaise sauce _6 servings, 2 tablespoons each_ Cream cheese, softened 3-ounce package Egg, beaten 1 Lemon juice 2 tablespoons Milk 2 tablespoons Salt ⅛ teaspoon Beat cream cheese and egg together until smooth. Add lemon juice, milk, and salt. Mix well. Cook over low heat, stirring constantly, until sauce is thick and fluffy. Salads Jellied vegetable salad _6 servings, ½ cup each_ Lemon-flavored gelatin 3-ounce package Unflavored gelatin 1 teaspoon Boiling water 1 cup Cold water 1 cup Onion, finely chopped 1 teaspoon Salt ½ teaspoon Green pepper, chopped ¼ cup Carrots, shredded ¼ cup Celery, diced ¼ cup Radishes, thinly sliced ¼ cup Salad greens 6 leaves Mix flavored and unflavored gelatin. Dissolve in boiling water. Add cold water, onion, and salt. Chill in refrigerator until mixture begins to thicken. Gently stir in green pepper, carrots, celery, and radishes. Pour into a 1-quart mold or six individual molds. Chill until set. Unmold on salad greens. Luncheon chef’s salad _6 servings, about 3 cups each without dressing_ Head lettuce 1 medium Radishes, thinly sliced 8 Green onions, thinly sliced 4 Tomatoes, cut in eighths 3 large Ham, cooked, diced 2 cups Swiss cheese, coarsely shredded 1½ cups (7 ounces) Croutons 1⅓ cups Salad dressing As desired Wash and drain lettuce. Reserve outer leaves; tear remaining lettuce into bite-size pieces. Toss lettuce pieces lightly with radishes and onions.