Katharine's Deviled Eggs

Boil, chill, and peel one dozen eggs. Slice in half, longways, and deposit yolk in bowl. To yolks add 1 tsp. celery seed, 3 tsp. regular yellow mustard, 1 tbsp. Dijon mustard (my favorite is "Téméraire". I get it at Food Lion and I swear by it) and 2-3 tbsp. mayonnaise. Mash together well with a fork.

Place the egg whites on your deviled egg plate (mine is a New Jersey commemorative from the thrift shop) or a regular plate if that's all you've got (though they're going to slide around a bit on the way to the party). Sprinkle the whites with salt, white pepper, and chili powder.

Spoon the yolks back into the whites and there you have it. I made these for Tom Maxwell's wedding - five dozen!

The Admiral's Rack

For this recipe you need Bush's Baked Beans - 1 can or several depending on your guest list. Pour into a baking dish - you can stir in a spoonful of good mustard if you like.

Open a package of Ballpark Franks and slice the hotdogs lengthwise, but not all the way through and arrange them side to side down the length of your pan. Bake in a moderate oven until the beans have caramelized a bit and the Franks have browned and curled up at the ends. Truly a Gala dish! I made this one year for Chris Phillips' annual tubing party. I floated it down the river in a big ol' Tupperware tied to my innertube.

Corn Fritters - My Grandmother's Recipe

Mix these ingredients:

• 1.5 cups flour
• 1.5 tsp. baking soda
• 0.5 tsp. salt
• 1 egg
• 1 can creamed corn

Drop by the spoonful into hot oil - turning once and drain on paper bags. These are Stuart Cole's favorites! Deep fried delights!