Summer Squash by John

Peel three medium summer squash dice into 1/2' cubes.

Hot tab water into pot.

Squash but into the pot of water bring to boil.

As soon as water boils drain squash.

Add to Squash:

1/3 cup olive oil
1/2 tsp. celery salt
2 tsp onion powder
1/2 tsp garlic powder
1 tsp turmeric
1/2 tsp basil
1/2 tsp pepper

Heat - form syrup fold squash gently.

Deviled Eggs by Doreen

Ingredients:

12 eggs, hard boiled
2/3 cups of mayonnaise
4 tablespoons mustard
4 tablespoons sweet pickle relish
salt & pepper
1/4 teaspoon hot red pepper sauce
Paprika for garnish

Directions:

Peal and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper to taste and hot re pepper sauce.

Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika.

Olive Tapanade by Al

Ingredients:

1 lb olives, kalamata, not canned, pitted olives
2-4 sprigs rosemary, chopped
2-4 cloves garlic, smashed and chopped
2-4 anchovy fillets, chopped
black pepper to taste.

Run through the food processor, adding enough extra virgin olive oil to allow the mixture to
form into a spread of the desired consistency.

Correct seasonings, and add salt it you wish.

Serve with homemade crostini or chips.

Diagonal slice ficelle bread into 1/2" slices. Brush both sides with extra virgin olive oil, put one
layer deep onto a baking sheet, put into a 350 degrees oven, turning every 5 minutes or so until each side is golden.

Usually 10-15 minutes, but you do have to watch them, as it is easy to over brown toward the
end of the oven time.

Remove, allow to cool and use.

These will keep for a few days in a sealed plastic bag, after you let them cool.