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Scroll down the page to look over recipes we posted earlier on our website that you may have missed:

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!

ORANGE JULIUS

Remember ordering a frosty "Orange Julius" and how good it tasted on a hot summer day?? Well, here's the recipe so you can make your own!! It will be a refreshing treat for the warm days ahead.

¼ Cup sugar
1 6-oz. can frozen orange juice
1 Cup water
1 Cup milk
½ Teaspoon vanilla extract
10 Ice cubes

Mix all ingredients in blender pitcher. Blend on high until well mixed and frothy. Serve immediately.

"Bunny Food" Carrot Souffle. 

Here's a wonderful addition for your Easter feast menu... delicious and colorful with ham or lamb, and almost more like a dessert than a vegetable.

1 Lb. carrots, peeled and chopped
2 Large eggs, lightly beaten
½ Cup Sugar
½ Cup butter, melted
3 Tablespoons all-purpose flour
1 Teaspoon baking powder
1 Teaspoon vanilla extract

Place carrots in medium saucepan and cover with water. Bring to boil. Cook 45 minutes or until very tender. Drain. Process carrots in food processor until smooth. Add eggs and remaining ingredients and pulse in processor until mixed.

Spoon into a buttered 1-quart baking dish. Bake at 350 degrees for 45 minutes or until puffed and set. Dust top with powdered sugar. Serve immediately.

St. Patrick's Day Cakes

Named after the patron saint of Ireland, these little iced sponge cakes were traditionally baked in three-cornered tins to represent shamrocks.

2 Cups all-purpose flour
1 Tablespoons baking powder
½ Teaspoon salt
½ Cup butter (1 stick)
1 Cup sugar
2 Eggs
1 Teaspoon vanilla extract
¾ Cup milk

Sift dry ingredients together. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla extract to milk and beat into egg mixture alternately with sifted dry ingredients. Beat until smooth.

Spoon batter into paper-lined muffin cups. Bake at 350 degrees for 15 - 20 minutes or until light golden. Watch cakes carefully so they do not get too brown. Cool on wire rack.

Make a simple glace icing with confectioner's sugar and milk. Reserve a bit of icing. Coat the teacakes with the remainder and allow to set. Color the reserved icing with green coloring and spoon into an icing bag. Pipe a small shamrock in the center of each cake. Makes 1 dozen

CUPID'S COCONUT CAKE

The way to your Valentine's heart could be this decadent, creamy coconut cake! It's outrageously and sinfully rich, but tastes like heaven.

1 Box Duncan Hines French Vanilla Cake Mix
¼ Cup cooking oil
1 16-oz. carton sour cream
3 Eggs, beaten
1 15-oz. can Lopez Cream of Coconut

Spray large pyrex baking dish (larger than 9 x 13”) with cooking spray. Mix above ingredients. Pour into pan and bake at 350 degrees for 30 minutes or until cake pulls away slightly from pan and is light golden.
Cool completely and top with icing.

1 Box (1-lb.) powdered sugar
¼ Cup butter, softened
2 Tablespoons milk
3 Teaspoons vanilla extract
4 8-oz. cream cheese, softened
5 Cup shredded coconut

Mix all ingredients except coconut. Beat with mixer until fluffy.
Spread on cake. Top with coconut.

CABBAGE & HAM SOUP

Enjoy this hearty soup on chilly January evenings as you plan your Spring getaway to Bartee Meadow!

2 Tablespoons butter
¼ Cup chopped onion
¼ Cup chopped celery
¼ Cup chopped green bell pepper
2 Tablespoons all-purpose flour
3 Cups boiling water
4 Cups shredded cabbage
5 Cups cubed ham
6 Bay leaf
¼ Teaspoon each salt & pepper
1 Teaspoon sugar
2 Cup sour cream
¼ Cup dry vermouth
2 Tablespoons chopped fresh parsley

In soup kettle, melt butter and sauté the onion, celery and pepper until just tender. Lower heat and sprinkle in flour. Blend into butter and vegetables. Slowly add boiling water, stirring to blend. Add cabbage, ham, bay leaf, salt, pepper and sugar. Simmer 10 – 12 minutes or until cabbage is tender.

Remove bay leaf and remove kettle from heat. Add sour cream, stirring to mix well. Return to low heat. DO NOT allow soup to boil.

Just before serving, stir in vermouth and sprinkle with fresh parsley. Serves 4.

HEAVENLY CRANBERRY RELISH

2 Lbs. fresh cranberries, washed and culled
2 Cups coarsely chopped pecans
3 Cups sugar
2 Lemons
2 Cups orange marmalade

Spray large baking dish with cooking spray. Spread clean cranberries in dish.
Top with chopped pecans. Sprinkle sugar over all. Grate rind of one lemon and sprinkle over all. Squeeze both lemons over mixture. Spread marmalade over top.
Cover with foil. Bake at 350 degrees for 45 minutes. A Holiday favorite!

     We hope that you'll enjoy this delicious and easy Baked Cranberry Relish with your holiday dinner. It's also wonderful as a spread for those favorite cold turkey sandwiches later.

PUMPKIN DESSERT SQUARES

1 Cup buttermilk baking mix
½ Cup oats
½ Cup dark brown sugar, packed
¼ Cup butter

Mix until crumbly. Press into bottom of 8” x 8” square pan that has been sprayed with non-stick spray. Bake 10 minutes in 350 degree oven. Cool.

1 Can pumpkin
1 Sm. can Pet milk
2 Eggs, beaten
¾ Cup sugar
½ Teaspoon salt
1 Teaspoon cinnamon
½ Teaspoon ginger
¼ Teaspoon ground cloves

Beat all together. Pour over cooled crust. Bake in 350 degree oven for 20 minutes.

½ Cup pecans, chopped
½ Cup dark brown sugar
2 Tablespoons butter

Sprinkle over top of dessert. Return to oven and bake 30 minutes more. Cool. Cut into squares and serve with a dollop of whipped cream.

OKTOBERFEST MUFFINS

These rich, tasty muffins are easy and quick to make and are great with hearty autumn soups and stews. Leftovers freeze well.

2 Cooked bratwurst, casings removed
4 Cups biscuit baking mix
2 Teaspoons caraway seeds
1 12-oz. can beer

Chop bratwurst into tiny pieces. In a bowl, combine the biscuit mix, caraway seeds and bratwurst. Stir in beer just until dry ingredients are moistened. Spray muffin pan with cooking spray. Fill muffin cups two-thirds full. Bake at 400 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm with butter. Makes 18 muffins.

POTATO BREAKFAST PIE

3 Cups frozen shredded hash browns
1/3 Cup butter, melted
1 Cup cooked ham, finely chopped
1 Cup sharp Cheddar cheese, grated
1 Green onion, chopped
¼ Cup red bell pepper, chopped
3 Large eggs, beaten
½ Cup half and half
½ Teaspoon salt
½ Teaspoon coarsely ground black pepper
Dash of nutmeg

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of a 9” pie pan that has been sprayed with cooking spray. Drizzle with melted butter. Bake at 425 degrees for 25 minutes or until lightly browned. Cool 10 minutes. Combine ham, cheese, green onion and bell pepper and spoon into potato shell. Beat together eggs, and remaining ingredients and pour over ham and vegetable mixture. Bake at 350 degrees for 25 – 30 minutes or until set. Let stand 10 minutes before slicing. Serves 6 – 8.

CRAWFISH & WILD RICE SALAD

Here's a perfect cold salad for hot August days. Add some fresh fruit and muffins or French bread for an easy and light lunch or supper.

1 Cup raw wild rice
1 Cup cooked crawfish tails
1 Red bell pepper, cut into thin strips
½ Cup black olives, thinly sliced
1 Cup sliced fresh mushrooms
¼ Cup chopped pecans

DRESSING
5 Tablespoons olive oil
1 Teaspoon apple cider vinegar
1 Teaspoon minced garlic
1 Teaspoon soy sauce
1 Teaspoon sugar
Juice of 1 lemon
Salt & Pepper to taste

Cook rice in lightly salted water until done. Spread on cookie sheet to dry. Add mixed dressing to rice and mix while still warm. Place rice in large bowl and mix in all remaining ingredients. Taste and adjust seasonings. If a bit more dressing is needed, add 2 ounces of good Italian salad dressing. Chill in refrigerator until ready to serve. Present on cold plates on a bed of field greens. Serves 4.

Cold Marinated Vegetables

This platter of marinated vegetables is cold and colorful for your summer table and is an easy, no-cooking change from the usual tossed salad accompaniment. You and your kitchen can keep your cool!

½ Cup white wine vinegar
½ Cup extra light olive oil
1 Cup mayonnaise
1 Tablespoon prepared mustard
½ Teaspoon salt
½ Teaspoon garlic powder
2 Hard cooked eggs, grated
½ Cup finely chopped green onion

Whisk together vinegar and oil. Add mayonnaise and mustard, salt and garlic powder and continue to whisk. Fold in grated egg and onion.

1 16-oz. can whole green beans
1 14 ½-oz. can asparagus spears
1 14-oz. can artichoke hearts
1 15-oz. can Belgian or Baby carrots

Drain and rinse all vegetables. Arrange carefully in air-tight refrigerator container. (Keep types of vegetables separate; do not mix.) Pour half of marinade over vegetables, cover and refrigerate. Also refrigerate balance of marinade.

When ready to serve, arrange vegetables on platter and spoon balance of sauce over all. Garnish with paprika and fresh parsley.

This dish is limited only by your imagination. We have used button mushrooms, slices of crisp red, yellow and green bell pepper, lightly steamed and chilled yellow and zucchini squash and broccoli in addition to the canned vegetables.

OUR HOMEMADE BARTEE BISCUITS

They're delicious any time of year, but are especially good with fresh summer peach preserves or strawberry jam!!

1 ½ Cups self-rising flour
½ Teaspoon salt
¼ Teaspoon baking soda
5 Tablespoons unsalted butter (2 of them melted)
1 Cup buttermilk (may need a little bit more)
1 Cup all-purpose flour

Preheat oven to 475 degrees. Spray an 8-inch round cake pan with cooking spray.

In medium bowl, mix self-rising flour with salt and baking soda. Add 3 tablespoons cold butter and cut it in with a pastry blender or work with your fingertips until the lumps are no larger than small peas. Stir in buttermilk and let it stand 2 or 3 minutes. Dough will be very wet.

Pour all-purpose flour into a shallow plate. Flour hands well. Scoop up about 2 tablespoons of dough into the flour. Sprinkle more flour over the dough. Gently pick up the clump of dough and shape it into a soft round by passing it quickly from hand to hand. Place it in the middle of prepared pan (dough will spread out)

Shape 9 more biscuits the same way with remaining dough. Brush tops with melted butter and bake 16 to 18 minutes or until biscuits are evenly golden brown.

*Note: These biscuits are best made with a “Southern” low-protein flour like White Lilly or Martha White. If you use a higher protein national brand such as Gold Medal, increase the quantity of buttermilk to 1 ¼ to 1 ½ cups.

LAZY ISLAND DIP

Try this delicious dip or spread with a tangy, tropical taste... perfect for summer cookouts and parties!

4 Ounces cream cheese, softened
¼ Cup mayonnaise
1 ½ Teaspoons soy sauce
2 Cups (8 ounces) shredded cheddar cheese
1 Can (8 ounces) unsweetened crushed pineapple, drained
½ Cup chopped, toasted almonds
¼ Cup finely chopped green bell pepper
2 Tablespoons finely chopped green onion

Mix cream cheese, mayonnaise and soy sauce, stirring until smooth. Stir in cheddar cheese, pineapple, almonds, green pepper and onion. Flavors blend better if dip is refrigerated overnight before serving. Delicious with crisp celery sticks or as a spread on your favorite crackers.

CHICKEN & WILD RICE SALAD

1 Box Uncle Ben's Original Wild & White Rice Mix

Open package and remove seasoning packet. Save seasonings for another use. Cook rice according to package directions without seasonings. Add salt to cooking water to taste. Fluff cooked rice with a fork and allow to cool to room temperature.

1 Deli-style Traditional Rotisserie Chicken
1 Fresh orange
4 Green onions, chopped
1 Cup toasted chopped pecans
1 Cup golden raisins
½ Cup canola oil
Salt and freshly ground pepper to taste

Skin and de-bone chicken. Coarsely chop meat. Coarsely grate orange peel, then juice the orange, removing any seeds. Combine the juice with canola oil.

In a large bowl, combine cooled rice, chicken, orange peel, green onions, pecans and raisins. Pour combined juice and oil over all.
Toss until well mixed. Season with salt and pepper.

Cover and refrigerate until chilled. Serve on a bed of fresh field greens drizzled with your favorite dressing.

This savory salad is delicious with tiny blueberry muffins and iced mint tea for a light and tasty lunch on a warm spring day!

FILLETS OF BEEF WITH RED PEPPER BUTTER

These delicious, tender oven-broiled fillets with savory red-pepper sauce are perfect for early spring patio suppers! Just add a crisp salad, stuffed baked potatoes, and some crusty bread. We like to end this meal with cold, fruity sorbet and our favorite shortbread cookies.

½ Cup butter, softened
¼ Cup finely chopped red bell pepper
¼ to ½ Teaspoon ground cayenne pepper
¾ Teaspoon seasoned salt
1 (2 ½-inch-thick) beef tenderloin fillets

Combine first four ingredients, stirring well. Shape into 4 (2-inch) rounds on a wax paper-lined baking sheet; cover and refrigerate 1 hour or until firm. Place fillets on a rack in broiler pan. Broil 6 inches from heat with oven door partially open for 6 minutes. Turn fillets over, and top each with a butter round. Broil 6 to 7 minutes or to desired degree of doneness. Turn fillets over, and transfer to a serving platter. Top with remaining butter rounds. YIELD: 2 servings.

CUPID'S DELIGHT

2 8-oz. cream cheese, softened
½ Cup coconut rum
½ Cup dark raisins
½ Cup mini-chocolate chips
½ Cup toasted chopped pecans
1 Cup confectioner’s sugar
Chocolate shavings or chocolate sprinkles

Begin this recipe 3 days before you plan to serve it.

Place raisins in a small bowl; pour coconut rum over raisins.
Cover and allow to soak for two days.

Stir softened cream cheese until smooth and fluffy. Add soaked raisins and any unabsorbed rum. Stir into cream cheese. Add chocolate chips, pecans and confectioner’s sugar. Stir until well-mixed. Shape into a ball and roll in chocolate shavings or sprinkles.

Wrap tightly in plastic wrap and refrigerate overnight.

Serve with gingersnaps and/or red apple slices. Yummmmm!

FRENCH MARKET SOUP

This hearty stew-type soup is the perfect warmer for cold January evenings. Serve with a winter salad, hot buttered French bread and a light fruit dessert.

2 Cups assorted peas & beans (we use a packaged 10-bean mix), washed
3 Quarts water
Meaty ham bone
Salt & pepper, 2 bay leaves
Simmer, covered for 2 ½ to 3 hours, stirring occasionally.

1 28-oz. can stewed tomatoes, undrained
2 Medium onions, chopped
4 Ribs celery, chopped
2 Cloves garlic, minced
Add to kettle and simmer covered another 1 ½ hrs. until creamy, stirring occasionally.

1 Lb. sliced smoked sausage
2 Boneless chicken breasts, chopped
Add to kettle and simmer another 30 - 40 minutes.

Before serving, add ½ cup red wine and ½ cup chopped fresh parsley. Taste and
adjust seasonings.

As with most soups, flavor improves with age. This is best served after having been made the day before! Serves 10. Freezes well.

A delicious dessert for a cold winter evening! Serve warm with a steaming mug of homemade cocoa.

Happy Holidays From Bartee Meadow!

CINNAMON PUDDING CAKE

1 Cup sugar
2 Tablespoons butter
1 Cup milk
2 Cups all-purpose flour
2 Teaspoons baking powder
2 Teaspoons cinnamon
¼ Teaspoons salt

Mix all ingredients together and blend well. Pour into a buttered 13" x 9" baking dish. Then, prepare topping as follows.

2 Cups brown sugar
2 Tablespoons butter
1 ¼ Cups water

Combine ingredients in a saucepan and bring to a boil stirring. Pour mixture slowly and evenly over the unbaked cake batter. DO NOT STIR. Bake at 350 degrees for 25 minutes. Serves 12

Here's an old, third generation family recipe that's a must for our holiday table. These basic, humble ingredients and simple preparation result in a tasty and heavenly confection that we hope will become one of your thanksgiving favorites, too!

THANKSGIVING RAISIN PIE

2 Cups dark raisins
1 Cup sugar
1 Cup water

Mix in bowl and set aside.

1 Cup sugar
1 Cup butter, melted
4 Eggs, separated
Vanilla extract

Mix sugar, butter and egg yolks; stir well. Add vanilla to taste. Combine with raisin mixture and stir to combine thoroughly. Beat egg whites until stiff. Fold into raisin mixture. Divide between two unbaked pie shells. Bake at 350F for 1 hour. Cool completely. Delicious with fresh whipped cream!

Makes 2 pies

Here's a great use for any late zucchini from your autumn garden. This dense, moist spicy bread is wonderful with afternoon tea or coffee or buttered and toasted for breakfast.

VISTA'S ZUCCHINI BREAD

3 Eggs
2 Cups sugar
1 Cup oil
2 Teaspoons vanilla
3 Cups flour
2 Teaspoons baking soda
1 Teaspoon salt
½ Teaspoon baking powder
1 ½ Teaspoons cinnamon
1 Teaspoon nutmeg
1 ½ Cups grated zucchini
1 8-oz. can crushed pineapple, drained
½ Cup golden raisins
1 Cup chopped pecans
1 4-oz. pkg. Instant French Vanilla Pudding Mix

In a large bowl, beat eggs, sugar, oil and vanilla until well mixed. In a separate bowl, sift flour, soda, salt, baking powder, cinnamon and nutmeg. Combine with egg mixture; stir in zucchini, pineapple, raisins, pecans and pudding. Pour into two greased and floured 9 x 5 x 3 loaf pans. Bake 1 hour at 350 degrees or until a toothpick inserted in center comes out clean. Freezes well. Makes 2 loaves.

These delicate and decadent Carrot Cake Pancakes will bring a spicy hint of early Fall to your breakfast table. We're sharing this recipe especially for our fellow innkeepers, Pam & Jim, at Salsa Del Salto Bed & Breakfast in Taos, New Mexico. Thanks, guys, for a fabulous vacation!!

Carrot Cake Pancakes:

In a large mixing bowl, sift together the flour, baking powder, salt, baking soda, sugar and cinnamon. In a smaller bowl, beat the eggs, then stir in the buttermilk. Add the egg mixture to the dry ingredients, mixing well. Add the oil and continue to mix until smooth. Set the batter aside and let stand at room temperature for at least 1 hour.

When the time has elapsed, fold in the grated carrots and the nuts. Heat a lightly buttered griddle over medium-high heat. Spoon 2 tablespoons of the batter into the pan for each cake. Cook until bubbles appear on the surface. Flip and cook on the reverse side until cakes are golden-brown and all of the batter is used. Makes 10 - 12.

Cinnamon syrup

1 Cup sugar
1 Cup water
1 Tablespoon white karo
¼ cup liquid cinnamon
Dash of ground cinnamon
Dash of ground cloves
Dash of salt

Combine all in saucepan, and heat, stirring until bubbly. Cook until slightly thickened (and your kitchen is filled with that tantalizing smell!!) Pour into serving pitcher and drizzle over carrot pancakes. Also wonderful on anything apple!

We can make it through the heat of August with this tropical chiller that's quick and easy to whip up in the blender. It's a great party-starter or perfect for
unwinding at the end of a busy summer day!

Bartee Meadow August Slush

Combine all ingredients in blender and pulse until "slushy". You may add a splash of coconut rum for a little kick. Pour into frosted glasses and garnish with a slice of lime.
Sip through a straw!

SUMMER POTATO SALAD

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.

OVER'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
3/4 CUP LEMON JUICE
4 (3-INCH) CINNAMON STICKS
3 TEASPOONS GROUND ALLSPICE
1 TEASPOON GROUND CLOVES
1/2 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:

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

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

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

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.

SENSATIONAL STRAWBERRY CAKE

1 Box Duncan Hines strawberry cake mix
1 Small box strawberry Jello
1/2 Cup milk
1 Cup vegetable oil
4 Eggs
1 Cup chopped strawberries
1 Cup coconut
1 Cup chopped pecans

Mix dry cake mix and dry jello. Add milk, oil and eggs (one at a time). Beat well.

In separate bowl, mix strawberries, coconut and pecans. Add half of this mixture to cake. Stir well. Pour batter into a large cake pan that has been sprayed with cooking spray. Bake at 350 degrees until done (30 - 35 minutes).

While cake cools, make frosting of stick butter, 1 box confectioner's sugar and remainder of strawberry mixture. Stir until smooth. Add a bit of milk if icing is too thick. Spread on warm cake.

Allow cake to cool completely before cutting. (Yeah, right! Like, who's going to wait??)