Meal planning made easy

By Staff
Suzanne Langcuster
A friend of mine, Gail Amos, gave me the most interesting story about deviled eggs.
"When deviled eggs were first introduced they were covered with peppers so hot one bite brought to mind the fires or flames of Hades, if not a few tears in your eyes as well. That's how deviled eggs got their name."
What an interesting story about an appetizer that is a favorite of many.
On our recipe page today you will find four recipes for stuffed or deviled eggs.
Each recipe is different but helps you choose one you think will be most popular for your family, or just give them a choice by mixing up more than one.
These eggs make a great appetizer or can be used as a side dish.
When I put out deviled eggs for our meal they are eaten quickly and rarely make it until mealtime.
Spreads are also great to use as an appetizer.
You have such a good choice now of crackers and breads to use with your spreads.
Just spread and serve. These spreads can contain cream cheese, olives, and nuts, all good ingredients for an appetizer .
Cream Cheese is such versital food to build an appetizer around.
Top cream cheese with any of the following:
Serve on toast, crackers or chips.
Cut raw vegetables arranged on a tray can make a good appetizer.
Make a dip to use with these vegetables.
A good easy vegetable dip is included on our recipe page this week.
It won't be long now before we will be enjoying the wonderful treats from our tomato vines and gardens.
How great it is to live in the South and be able to enjoy these wonderful vegetables.
Take advantage of a healthy choice of good fresh fruits and vegetables for summer meals.
Suzanne Langcuster is a special guest food columnist to the Franklin County Times. Her recipes can be found each Sunday.