Spicy Devilled Eggs

12 eggs, hard-boiled, peeled and chilled
1/2 cup mayonnaise
1/4 cup minced pitted Nicoise olives
1 tablespoon Dijon mustard
1 tablespoon drained capers
1 tablespoon minced drained oil-packed sun-dried tomatoes
1 anchovy fillet, minced
1/8 tsp Tabasco
1 tablespoon minced fresh parsley

1 bunch watercress
1 pint basket cherry tomatoes
12 Nicoise olives
Paprika or cayenne pepper

Cut eggs lengthwise in half.  Place yolks in bowl; mash with fork.  Mix
in mayo, olives, mustard, capers, tomatoes, anchovy and pepper.  Mix in

Arrange watercress and tomatoes on serving tray. Pipe or spoon egg mixture
into egg halves, mounding slightly.  Place eggs atop watercress.  Garnish
with Nicoise olives.  Sprinkle with paprika.  Cover and refrigerate until

Grilled Steaks with Lemon-Herb Merinade

8 1 1/4 inch T-bone or Porterhouse steaks
Lemon-Herb Marinade

Place steaks in a large baking dish.  Pour marinade over.  Let stand 25
minutes at room temperature.

Prepare barbecue (high heat).  Remove steaks from marinade.  Season with
salt and pepper.  Grill to desired doneness, about 5 minutes per side for

Grilled Marinated Vegetables

8 zucchini halved lengthwise
8 crookneck squash or pattypan squash, halved lengthwise
4 red bell peppers, quartered lengthwise
8 muchrooms
Lemon-Herb marinade

Arrange all vegetables in glass baking dish.  Pour marinade over.  Let
stand 30 minutes at room temerature.

Prepare barbecue (high heat).  Remove vegetables from marinade.  Grill
until golden, turning frequently with tongs, about 10 minutes.  Transfer
to platter.  Season with salt and pepper and serve.

Lemon-Herb Marinade

1/2 cup olive oil
1/3 cup fresh lemon juice
1/3 cup dry vermouth
2 tablespoons dried rosemary, crumbled
1 tablespoon dried thyme, crumbled
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Whisk all ingredients to blend.

Double Cabbage Coleslaw

1/3 cup cider vinegar
1/4 cup honey-mustard
2 tablespoons golden brown sugar
2 teaspoons celery seeds
1 1/2 teaspoons pepper
1 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream or plain yogurt
1 medium head green cabbage, shredded
1 medium head red cabbage, shredded
1 bunch green onions, chopped
1/2 cup dried currants

Whisk first 6 ingredients together.  Add may and sour cream and whisk until
smooth.  Add both cabbages, green onions and currants and toss to coat (I'd
use a large bowl here).  Cover and refrigerate at least 4 hours.

French Bread with Firecracker Red Bell Pepper Butter

1 7 ounce jar roasted red bell peppers
1 cup butter
1 tablespoon tomato paste
1 1/2 teasopons brown sugar
1/4 teaspoon (or more) cayenne
1/2 teaspoon Tabasco

2 French bread baguettes, cut into 1/4 inch thick slices

Puree red bell peppers in food processor.  Add butter, tomato paste,
brown sugar, cayenne and Tabasco and stir to blend.  Season with salt.
Transfer to bowl.

Preheat broiler.  Arrange bread slices on cookie sheet.  Broil until
tops are golden brown.  Turn bread slices over.  Spread pepper butter
over slices.  Broil until bubbling.  Serve hot.

Peach Cobbler

2 tablespoons butter
5 pounds peaches, halved, pitted, and cut into 1 1/2 inch wedges
1 1/2 cups sugar
1/4 cup instant tapioca
1 tablespoon fresh lemon juice
2 teasoons grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teeaspoon ground nutmeg
pinch salt

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup chilled butter, cut into pieces
1 cup sour cream

2 tablespoons powdered sugar
vanilla ice cream

For fruit: Position rack in lowest third of oven and preheat to 425F.  
Grease 10 x 14 x 2 inch baking dish with 2 tablespoons butter.  Place
peaches in large bowl.  Add sugar, tapioca, lemon juice, lemon peel, 
cinnamon, nutmeg and salt; toss gently.  Let stand 10 minutes.

For biscuits: Combine flour, sugar, baking powder, baking soda and salt. 
Cut in butter until mixture resembles coarse crumbs.  Add sour cream and
blend just until soft dough forms.  Turn dough out onto lightly floured
surface and knead just until no longer sticky, about 30 turns.  Roll
dough out to thickness of 1/2 inch.  Cut out stars using floured 3 inch
star cookie cutter.  Gather scraps, reroll and cut out additional stars.

Transfer fruit mixture to prepared dish.  Top mixture with star-shape
biscuits, spacing evenly.  Bake until juices bubble and thicken and
biscuits are deep golden brown, about 50 minutes.  Cool cobbler slightly.
Sift powdered sugar over biscuits.  Serve warm with ice cream.