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Deviled Eggs

6 hard-boiled eggs, peeled and halved lengthwise
3 tbsp mayonnaise
1 tbsp Dijon mustard
1/8 tsp salt
paprika, for sprinkling

With a small spoon, lift egg yolks out of whites. Place yolks in a small bowl. Add mayonnaise, mustard and salt to yolks; mix and mash well with a fork to make a very smooth paste. Adjust seasonings, if necessary. Arrange egg white halves on a serving platter. Mound some of the yolk mixture into each and sprinkle with paprika. Serve immediately or store, covered, in refrigerator until ready to use.

Seafood Puffs

cup water
5 tbsp margarine
2/3 cup flour
3 eggs

1 package imitation crabmeat
1 can tuna
1 tsp dill weed
3 tbsp chives (optional)
Mix with mayonnaise according to taste

Bring water and margarine to a low boil in a medium saucepan. Gradually add flour to warm water mixture, bring back to a boil and heat until dough detaches from pan. Remove from heat and cool. Add eggs one at a time with electric mixer (dough can still be warm), continue mixing until dough is uniform throughout. Spoon dough onto cookie sheet (about tbsp size) lined with wax paper and bake in oven at 350 for about 30 minutes. Do not open the oven door during the baking process because dough collapses easily. When done baking, cool completely; slice puffs on one side and stuff with seafood filling. Serve.

Sweet Potato Chips

3 sweet potatoes, peeled
1 tbsp each olive oil and butter, melted
salt or cinnamon sugar to taste

Preheat oven to 450. Thinly slice the sweet potatoes in a processor or with a cheese slicer and toss with the oil and butter. Spread them out in a thin layer on a jelly roll pan, sprinkle with the salt or cinnamon sugar, and bake for about 20 minutes, or until crispy. Flip once during baking to crisp both sides. Serves 6.

Taffy Apple Dip

1 package (8 oz.) cream cheese
cup packed brown sugar
1 tbsp. vanilla extract
cup chopped walnuts (optional)
6 apples, cut into wedges

In a small bowl, beat the cream cheese, brown sugar and vanilla until smooth. Spread mixture onto a small serving plate; top with the nuts. Serve with apple wedges.

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