APPETIZER:

Western Bar-B-Q sushi. Barbecued eel with shiitake mushrooms, cucumber, avocado, and sesame seeds, served at the Texas Rock and Roll Sushi Bar at the Hyatt Regency Hotel, Waikiki, for $2.25 per piece.

SALAD:

Sweet Pea Guacamole. Recipe using frozen peas instead of avocado, excerpted by the Austin American-Statesman from The $5 Chef, by Marcie Rothman, published by Prima Publishing, $12.

ENTREE:

Undertaker Mushrooms. Stuffed with ground tamales and turkey, served in the High Noon Saloon at Diamond Back’s Bar and Restaurant in Waco for $6.25.

FRUIT:

Chocolate-covered grapes. Offered by Lammes Candies, Austin, for $9.95 a pound as an alternative to chocolate-covered strawberries because of the cyclospora scare.

DESSERT:

Frog Chill. A soft frozen purple dessert served at Texas Christian University’s home football and basketball games for $3 a cup.