Artichoke Soup

butter 1/4 cup

onion 1 large, finely chopped

carrot 2 large peeled and grated

celery 2 sticks, finely chopped

flour 2 tablespoons

chicken broth 2 1/2 cups

milk 1 3/4 cups

Mexican blend cheese 2 cups grated (you may use your favorite cheese here as long as it is mild)

artichoke hearts 2 1/2 cups cut in large bite size pieces

1. put top 4 ingredients in a large pot and saute till soft. You may want to stir frequently as butter has a tendency to burn.

2. Put flour in and mix saute for another minute

3. Add in milk and broth, bring to a simmer

4. Add cheese and stir till melted

5. Add the artichokes and simmer till everything is nice and hot.

Serve and enjoy.

Eggplant Parmesan

This is my easy (non egg) version

Peel one good sized eggplant or 2 small ones depending on what size of pan you want to use. Cut 1/2 inch slices so you have big round circles. Heat a small amount of olive oil in pan med high heat. Place eggplant in a single layer in the oil. (Eggplants are like sponges and will soak up the oil. If you want firmer and less oily use less oil.) Cook about 4 minutes sprinkle the other side with olive oil then turn them over to cook about another 4 minutes or until eggplant is soft. Place eggplant in 8 X8 pan or larger. Sprinkle with Parmesan cheese. Top with spaghetti sauce used from my previous recipe. Cover everything; I'm pretty generous with this. I like a little more spice so I sprinkle red pepper flakes on top of this. (Just a little) Then you sprinkle more Parm cheese to cover the top. Cook on 350 for 30 minutes or until cheese is melted and sauce bubbling.

Eat.