There are many ways to flavor deviled eggs. Some have pimiento cheese as an ingredient. Yes, this one does, too. Place eggs in large saucepan. Cover with 2 inch of water. Add 1 teaspoon salt. Heat over medium low heat until lightly bubbling, Cover, turn off heat and let stand until cool. Drain and cover with cold water. Carefully peel eggs and rinse in cold water. Cut eggs in half lengthwise.

In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts
-Place berries in the refrigerator, unwashed, because excessive moisture can make them mold quickly.
-Spinach should be loosely wrapped in a damp paper towel and stored in a plastic bag in the refrigerator.
-Store cherry tomatoes on the counter at room temperature for the best flavor and texture. Wash just before eating.

Fresh tomatoes in the summertime are a treat. The winter hothouse ones are pretty but lack flavor. This is a summertime salad, place prepared vegetables in large bowl. Combine dressing ingredients and mix well. Pour over vegetables and lightly toss. Refrigerate at least 4 hours to allow flavors to blend. Serve on lettuce leaves.

A can of salmon on your pantry shelf is always a good beginning for a tasty meal. Drain salmon. Remove skin and bones. Flake salmon with a fork. Add softened cream cheese, lemon juice, onion, salt and liquid smoke. Stir well. chill mixture, covered, several hours or overnight. Then shape salmon mixture into a log. Combine pecans and parsley. Stir well. Roll salmon log in pecan mixture. Place on serving plate and chill for several hours. Makes a 10 inch log. Serve with assorted crackers.

In large bowl combine first 7 ingredients. Transfer mixture to greased 9 inch pie plate
Drizzle with butter. Sprinkle with paprika. Bake at 350 F. until lightly browned, 35 to 40 minutes. Makes 6 servings.

In shallow dish, whisk together the first 7 ingredients. Then preheat a well greased griddle over medium heat. Dip bread in egg batter mixture, letting it soak in for a few seconds on each side. Cook on griddle until golden brown on both sides. Serve with butter and maple syrup plus any desired toppings. Makes 4 servings. Recipe can be doubled.

Preheat oven to 400 F. arrange asparagus in greased 9 by 13 inch baking dish. In small bowl combine half and half, softened cream cheese, salt and pepper until smooth.Pour over asparagus. Top with mozzarella cheese, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25 to 30 minutes. Remove dish to wire rack to cool for 5 minutes. Makes 8 servings.

Preheat oven to 350 F. Cook bacon in large skillet over medium heat until browned and crisp, about 10 minutes. Remove bacon and drain. Reserve 1 tablespoon of drippings in skillet. Cook chopped sweet onions in drippings over medium heat until softened, about 7 minutes. Stir into skillet the beans, brown sugar, ketchup and cooked bacon. Pour mixture into an 8-inch square baking pan. Bake uncovered, until heated through and bubbly, 45 minutes to 1 hour. Let stand 10 minutes before serving.

Arrange two racks evenly spaced in oven. Preheat oven to 350 F. Line two muffin pans with paper muffin liners. In large mixing bowl, whisk together the eggs, oil and vanilla. Add carrots, apple, pineapple, pecans coconut and raisins. Stir together. In medium bowl, stir together dry ingredients. Add dry ingredients to wet ingredients and stir just until combined.

Canned soup to the rescue again. This makes a quick and tasty lunch. Over medium heat, saute onions in margarine until soft but not browned. Stir in chicken noodle soup, water, cream style corn, evaporated milk and pepper. Heat not quite to a boil. Sprinkle each serving with chopped chives.