Recipes by Walter Lantz: Eggplant; Guacamole; Hors D'oeuvres; Polynesian Barbecued Lamb

Walter Lantz's Eggplant

1 large eggplant
Seasoned flour
1 beaten egg mixed with 1 tbsp. water
2 tbsps. butter
2 tbsps. olive oil
1/3 cup grated Parmesan cheese
1/2 tsp. dried basil

1. Peel eggplant, slice in 1-inch slices. Stack slices on paper towel, weight with plate; let drain 1 hour to drain off excess moisture. Dry well. Roll in seasoned flour, then in egg batter.

2. Heat butter and olive oil in large skillet. Brown eggplant on each side until golden (about 3 minutes per side). Place on warmed plate.

3. Arrange layer of slices in bottom of greased casserole. Top with grated Parmesan and basil. Repeat using up eggplant slices, cheese and basil. Cover and cook in preheated 350 degrees F. oven about 30 minutes. Serves 4.

Variations

For Eggplant Lasagne: Precook 1 lb. lean ground beef until lightly browned and crumbly. Spoon meat over sauteed eggplant, top with tomatoes (stewed, canned Italian tomatoes), Parmesan cheese, herbs (basil and-or oregano) and bits of Mozzarella cheese cut in 1/4-inch bits. If desired, beef can be omitted and cheese, herbs and tomato sauce used.

Thoughts: Walter says, "I don't think the average family realizes what a wonderful food eggplant is or how many variations can be made using it. If you don't drain eggplant (as instructed above), it gets watery and will spatter when sauteed. If you're using oregano, allow one-fourth as much oregano as basil--it's a potent herb! If Mozzarella cheese is cut in 1-inch squares, it never becomes stringy. The beauty of a dish like this is it can be made ahead and frozen."

Walter Lantz's Guacamole

2 medium-sized very ripe avocados
4 oz. pkg. softened Philadelphia cream cheese
1 tbsp. very finely chopped onion
2 tbsps. lemon juice
Dash of Tabasco sauce
Dash of paprika
Salt and pepper to taste

1. Mash avocados with fork. Blend in softened cream cheese. Mix well with remaining ingredients. To make ahead, place avocado seed in center of spread. Cover tightly with foil or cellophane wrap. Chill well before serving as dip with corn chips or steamed (or cooked) artichoke (leaves pulled from the base, arranged on plate with guacamole).

Walter Lantz's Hors D'oeuvres

Broiled scampi:

24 fresh shrimp (medium or jumbo-sized)
2 tbsps. melted butter
2 tbsps. olive oil
1 tsp. parsley flakes
1/2 tsp. dried basil
Dash of garlic powder
Salt and pepper to taste
Lemon slices

1. Remove shell, leaving on tail. Split by butterfly-slicing, devein.

2. Heat butter and olive oil together until soft. Add parsley flakes, basil, garlic powder, salt and pepper to taste. Just heat through. Arrange shrimp in broiler pan. Spread lightly with seasoned oil mixture. Cook in
broiler 10 inches from the flame (or cook in chafing dish) until brown and tails curl up (allow 6 minutes for medium, 10 minutes for jumbo shrimp). Serve hot as fish course or as appetizer; or serve cold as cocktail nibble. Garnish with lemon slices.

Walter Lantz's Polynesian Barbecued Lamb

6-lb. leg of lamb (have butcher cut slit along leg bone or remove entire bone)
Juice of one lemon

1. Marinate outside of lamb with lemon juice for 2 hours before stuffing.

For the filling:

4 tbsps. butter (or margarine)
1/2 tsp. garlic powder
1/2 tsp. pepper
1 tbsp. scraped onion pulp
2 tbsps. parsley flakes
1/2 tsp. ginger
1 cup crushed pineapple
1 1/2 cups unflavored bread crumbs
Salt and freshly ground pepper

1. Melt half the butter (or margarine); mix well with all ingredients. Fill slit in leg. Insert short lengths of string and tie to close opening. Dust outside lightly with more ginger. Melt remaining butter, spread over lamb. Season liberally with salt and pepper to taste. Insert meat thermometer into roast. Roast uncovered in preheated 325 degrees F. oven until thermometer registers 140 degrees F. for rare, 150 degrees F. for medium or 160-170 degrees F. for well done (or allow 30-35 minutes per pound). Baste often with pineapple juice mixed with a little melted butter.

2. Leg can be cooked "barbecue fashion" many ways. For optimal results, follow manufacturers' directions for rotisserie, covered barbecue kettle, etc.

For the sauce:

1 cup pineapple juice
2 ozs. dry sherry
Dash of garlic powder
Salt and pepper to taste
2 tbsps. flour (more if thicker sauce desired)

1. Mix flour with small amount of cold pineapple juice. Add sherry, remaining pineapple juice, garlic powder, salt and pepper to taste. Cook until thickened, stirring. Spoon over sliced meat and dressing. Roast adequately serves 6.