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Here's our recipe for the very best potato salad, just in time for summer picnics and barbecues. As with any dish made with mayonnaise, be sure to keep it well-chilled.
It's delicious with cold deli sandwiches or with anything you grill. Happy Summer!

SUMMER POTATO SALAD:

5 POUNDS RED POTATOES
5 HARD-BOILED EGGS
1 MEDIUM ONION
2 CELERY RIBS
½ CUP DILL PICKLE
1 TABLESPOON VEGETABLE OIL
1 TABLESPOON OLIVE OIL
½ CUP ITALIAN SALAD DRESSING
3 TABLESPOONS MAYONNAISE (HEAPING)
3 TABLESPOONS MUSTARD (HEAPING)
SALT AND PEPPER TO TASTE
TONY CHACHERE'S CREOLE SEASONING TO TASTE
PAPRIKA AND FRESH PARSLEY

Scrub and cut potatoes into bite-sized pieces and simmer in salted water until tender. Drain and set aside. Peel eggs and remove yolks to separate bowl. Mash yolks and mix with olive oil, vegetable oil, Italian dressing, mayonnaise, mustard, salt and pepper. Pour over potatoes.
Dice egg whites, celery, onion and pickles. Add to potato mixture and mix well. Season with Tony's to taste. Garnish with paprika and parsley. Cover and chill until ready to serve. Makes lots!

We had a special request for this recipe from a former guest. The aroma of these spicy pancakes with their cream cheese filling will have folks flocking to your breakfast table. The sunny yellow color and citrus-y flavor of the lemon sauce just says "summer"!

GINGER PANCAKES WITH LEMON CUSTARD SAUCE:

1 Cups baking mix
1 Egg
1 ½ Cups milk
1 Teaspoon cinnamon
1 Teaspoon cloves
½ Teaspoon ginger

Mix until smooth. Bake on buttered griddle. Spread hot cakes with softened
cream cheese and roll up. Keep warm until ready to serve.

½ Cup butter
1 Egg, beaten
1 Cup sugar
¼ Cup water
2 Tablespoons lemon juice
Peel of one lemon, grated

Heat in saucepan whisking until thickened and color changes to yellow.
Spoon over ginger pancakes. I make the sauce the night before and refrigerate it to be reheated for serving. Save any leftover sauce to spread on hot biscuits or use as a topping for ice cream (or just to eat out of the refrigerator!!!)

These melt-in-your mouth muffins conjure tropical visions of sandy beaches and palm trees... delicious for summer breakfasts.

Pina Colada Muffins:

1 Box cake mix, butter recipe
1 Teaspoon pure coconut extract
1 Teaspoon pure rum extract
1 Cup flaked coconut
1 Cup chopped pecans
1 8-ounce can crushed pineapple, undrained

Preheat oven to 350 degrees. Prepare cake batter according to package directions. Add remaining ingredients and mix for 1 minute. (do not over-mix.) Fill buttered or lined muffin cups ¾ full and bake for 15 - 20 minutes or until golden. Butter them while they're hot!

Makes 24 muffins
They freeze beautifully (if there are any left!)

This light and not-so-sweet cake is an old Easter favorite. I like to display it on a cake stand, dusted with powdered sugar and garnished with fresh pansy or wild violet blooms. You can also drizzle it with a powdered sugar and cream glaze and sprinkle with chopped almonds if you prefer a slightly sweeter cake.

ALMOND POLENTA CAKE:

½ CUP UNSALTED BUTTER
¼ CUP ALMOND PASTE
½ CUP YELLOW CORN MEAL
½ CUP CAKE FLOUR
1 TEASPOON BAKING POWDER
1 ¼ CUPS POWDERED SUGAR
½ TEASPOON VANILLA EXTRACT
2 WHOLE EGGS
4 EGG YOLKS
¼ CUP SOUR CREAM

Whip butter and almond paste with electric mixer until light and fluffy. In separate bowl, beat together eggs, egg yolks, vanilla and sour cream until well mixed. Sift together all dry ingredients.

Add dry ingredients to butter mixture alternately with wet ingredients, blending well.

Spread in a buttered round cake pan. Bake at 350 degrees for 30 minutes or until firm in center and golden. Cool completely. Remove from pan onto serving plate.
Makes 1 layer.

The first hints of spring call for a patio party! This Appetizer Vegetable Cheesecake will get your festivities off to a colorful and delicious start.

APPETIZER VEGETABLE CHEESECAKE:

1 (5-OUNCE) PACKAGE THIN VEGETABLE CRACKERS
1/3 CUP BUTTER, MELTED
2 (8-OUNCE) PACKAGES CREAM CHEESE, SOFTENED
½ CUP FINELY CHOPPED FRESH BROCCOLI FLOWERETS
½ CUP FINELY CHOPPED RED BELL PEPPER
¼ CUP FINELY CHOPPED GREEN ONIONS
1/3 CUP GRATED FRESH PARMESAN CHEESE
2 TEASPOONS DRY RANCH-STYLE SALAD DRESSING MIX
¼ TEASPOON GARLIC POWDER
DASH OF WORCESTERSHIRE SAUCE

Position knife blade in food processor bowl; add crackers. Process until crackers become fine crumbs (about 1 ½ cups crumbs). Combine crumbs and butter; press mixture onto bottom of a 9-inch springform pan. Beat cream cheese at medium speed with an electric mixer until smooth; add broccoli and next 6 ingredients, mixing well. Spread mixture over crust. Cover and chill 8 hours.

Run knife around edge of pan to loosen. Remove sides from pan and place cheesecake on serving platter. Garnish with fresh veggies. Serve with party rye bread and assorted crackers. Makes 12 appetizer servings.

Win the heart of your valentine with this rich and decadent dessert. Its fudgy consistency and big chocolate flavor are perfectly complimented by the tart raspberry sauce which looks lovely spooned over each slice.

LOVER'S TRUFFLE CAKE WITH RASPBERRY SAUCE:

½ Cup butter
6 Squares (1-oz. each) semisweet chocolate, chopped
3 Eggs
2/3 Cup sugar
1 Teaspoon vanilla extract
¼ Teaspoon salt
2/3 Cup all-purpose flour

Melt butter and chocolate in microwave or double boiler, stirring until smooth. Cool for 10 minutes. Beat eggs with sugar, vanilla and salt until thick (about 4 minutes). Blend in chocolate mixture. Stir in flour and mix well. Pour into a greased and floured 9" springform pan. Bake at 350 degrees for 25-30 minutes or until set in center. Cool completely on wire rack.

¼ Cup butter
2 Squares (1-oz. each) semisweet chocolate
2 Squares (1-oz. each) unsweetened chocolate
2 Teaspoons honey

Combine ingredients for this glaze in small saucepan. Cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around the edge of springform pan to loosen cake. Remove cake to serving plate. Spread glaze over top and sides; set aside.

2 Cups fresh raspberries
2 Tablespoons sugar

For this sauce, puree raspberries in blender or food processor. Press through a sieve and discard seeds. Stir in sugar and chill until ready to serve cake.

Spoon raspberry sauce over individual wedges of cake and garnish with whipped cream, fresh raspberries and sprigs of mint.

Snuggle up with this tasty treat and take the chill off a cold January day. Drink up the warm comfort of this Bartee Meadow winter warmer.

APPLE APRICOT CIDER SIPPER:

1 Gallon apple cider
1 (11.5 OZ.) CAN APRICOT NECTAR
2 CUPS SUGAR
2 CUPS ORANGE JUICE
¾ CUP LEMON JUICE
4 (3-INCH) CINNAMON STICKS
3 TEASPOONS GROUND ALLSPICE
1 TEASPOON GROUND CLOVES
½ TEASPOON GROUND NUTMEG

COMBINE ALL INGREDIENTS IN LARGE PAN SUCH AS A DUTCH OVEN. BRING TO A BOIL.
REDUCE HEAT AND SIMMER 10 MINUTES. REMOVE CINNAMON STICKS. SERVE HOT.
MAKES ABOUT 20 CUPS.

COOL ANY UNUSED MIXTURE AND REMOVE CINNAMON STICKS. POUR INTO PITCHER AND STORE COVERED IN REFRIGERATOR. MIXTURE MAY THEN BE HEATED A FEW MUGS AT A TIME, AND WILL KEEP REFRIGERATED FOR SEVERAL DAYS.

These little chicken “presents” offer a different smoky flavor for a holiday meal, and look so cute on a Christmas plate!  We like them served with creamy scalloped potatoes, steamed fresh asparagus and baby carrots, and cold, poached winter pears filled with spicy cranberry-orange relish.

CHICKEN BUNDLES WITH BACON RIBBONS:

6              Boneless chicken breasts, skinned and tenderized with a meat mallet
½      Cup molasses
¼      Teaspoon ground ginger
¼      Teaspoon garlic powder
1              Tablespoon Worcestershire Sauce
¼      Cup soy sauce
¼      Cup olive oil
¼      Cup lemon juice
1              Pound fresh mushrooms, sliced
10          Green onions, chopped
¼      Cup butter, melted
½      Teaspoon Cavender’s Greek Seasoning
11          Slices bacon

Place prepared chicken breasts in a large, shallow container; set aside.  Make marinade of next seven ingredients.  Pour over chicken.  Cover and marinate in refrigerator overnight.

Saute mushrooms, onions and seasoning in butter until tender.  Lay 2 slices of bacon in a cross.  Place a marinated chicken breast on top.  Fill with 3 tablespoons of vegetable filling.  Fold chicken over filling to make a square “package”.  Pull bacon around and fasten ends with a wooden toothpick. 

Grill over medium coals for 55 to 60 minutes or until done taking care not to burn.  Turn and baste with marinade every 15 minutes.    Serves 6.  Easily doubled.

NOTE:  Simplify the preparation of this recipe by asking your butcher to run the chicken breasts through his meat tenderizer for you.  Purchase the mushrooms already sliced.

This creamy dip is redolent with cinnamon and ginger and will evoke memories of that traditional favorite Thanksgiving dessert. It also can be a wonderfully sweet surprise for a holiday appetizer buffet.

PUMPKIN PIE DIP:

1 package (8 ounces) cream cheese, softened
2 cups powdered sugar
1 can (15 ounces) pumpkin pie filling
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
   Gingersnaps
   Apples & pears, cored and sliced

Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling and spices, beating well. Cover and chill 8 hours. Serve with gingersnaps and fresh apple and pear slices.

Yield: 3 cups dip

TIP: The apple and pear slices can be cut several hours ahead and kept from darkening by covering them with Sprite and storing in the refrigerator. Drain well before arranging on serving platter with gingersnaps and dip.

With its heavenly aroma and flavor, be prepared to serve seconds and thirds of this comforting soup. It's perfect as a meal-starter, but substantial enough to be a meal by itself with an autumn salad and hearty bread......a wonderful way to warm up a chilly October night.

SUPPER AT THE INN CHICKEN SOUP

1 Cup sliced carrots
1 Cup thinly sliced celery
1 Small onion, chopped
2 Cloves garlic, chopped
2 Tablespoons butter, melted
8 Cups chicken broth
2 Cups chopped cooked chicken (we use a deli-type rotisserie chicken)
1 Bay leaf
1 Teaspoon thyme
1 8-oz. package small egg noodles
Salt & pepper to taste
½ Cup half & half milk
½ Cup flour

In soup kettle, saute carrots, celery, onion and garlic in butter until crisp-tender. Add chicken and broth. Season with thyme and bay leaf. Cook over medium heat for 20 minutes. Add noodles. Cook 10 - 15 minutes more. Taste and adjust seasonings. Mix flour and half & half in small bowl until smooth. Add a few spoons of hot broth to mixture and stir. Pour mixture into soup and stir gently until broth thickens. Makes 3 Quarts.

Bursting with golden peachy-ness, these warm muffins are the very essence of late summer bounty! This is one of our most-requested recipes.

THOSE PEACH MUFFINS EVERYONE LOVES!

1 ½ Cups all-purpose flour
¾ Teaspoons salt
½ Teaspoons soda
1 Cup sugar
2 Eggs, well beaten
½ Cup salad oil
1 ¼ Cup fresh ripe peaches, peeled, sliced & mashed
½ Teaspoon vanilla extract
1/8 Teaspoon almond extract
½ Cup chopped slivered almonds

Combine flour, salt, soda and sugar. Make a well in the center. Add eggs and oil. Stir only until moistened. Stir in mashed peaches, extracts, and nuts. Spoon into 12 paper-lined muffin cups. Bake at 350 degrees for 20-25 minutes. We like them buttered while they're hot.

Frozen Fruit Cups
These icy-cold desserts will help you "keep your cool" while August sizzles!

1/2 Cup chopped pecans
1/2 Cup crushed pineapple, drained
1 Banana, diced
1/2 Cup marischino cherries, chopped
3/4 Cup sugar
2 Tablespoons lemon juice
1 Cup sour cream

Stir together until sugar dissolves. Spoon into paper-lined muffin cups. Freeze.
Allow to soften slightly before serving. These are especially pretty unmolded and presented in a stemmed champagne glass with a sprig of fresh mint. Makes 12.

MUSTARD MOUSSE
Perfect for Summer Patio Suppers!

1 Envelope unflavored gelatin
¼ Cup cold water
¼ Cup dry white wine
2 (8-ounce) cartons sour cream
2 Cups mayonnaise
2 Tablespoons prepared horseradish
1/3 Cup chopped fresh chives
½ Cup spicy brown mustard
2 Teaspoons dry mustard
2 Teaspoons lemon juice
¼ Teaspoon cayenne pepper

Sprinkle gelatin over cold water in small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves; stir in wine. Combine sour cream and next 7 ingredients; add to gelatin mixture, stirring until blended. Spoon mixture into a lightly oiled 6-cup mold; cover and refrigerate overnight. Garnish as desired. This light, airy cold mousse is wonderful with raw vegetables, cold cuts, toasted crackers and hearty breads, and it's pretty enough to be a centerpiece when garnished with fresh parsley and lemon rind strips.

PINEAPPLE-MINT LEMONADE
A perfect chiller for a hot summer day!

1 cup sugar
2/3 cup water
1 46-ounce can pineapple juice
1 cup fresh lemon juice
1/3 cup chopped fresh mint

Combine sugar and water. Bring to boil. Boil 1 minute and remove from heat.
Stir in remaining ingredients. Let stand 15 minutes. Strain into lemonade pitcher.
Discard mint. Serve over ice in frosty glasses with a straw.