At least twice a year I volunteer to help make refreshments for the monthly garden club meeting. Since I am a dessert addict I will usually make the sweet portion of the goodies served. Well, this time I thought I would try the savory portion, which left me high and dry for ideas. Appetizers are not my strong point. Thinking back on things I have had the pleasure of trying at past club meetings, I especially remembered some mini crustless quiches and a wonderful summer pizza. And of course, deviled eggs are a must! I can't remember the last time I made deviled eggs. These are good simple recipes I hope you will try this coming season of entertaining and gatherings.

Beat the eggs with a wire whisk until well mixed. Add all other ingredients. Spray a quiche pan or pie dish with cooking spray and pour in the mixture. Bake for 1 hour at 350 degrees. Allow to cool 10 minutes before slicing. (Instead of the large quiche I put 2 tablespoons of the quiche mixture in the cups of a mini-muffin pan and baked for about 15 minutes.)

Press out 2 tubes of crescent rolls on cookie sheet with 1 inch sides. Seal all seams carefully. Bake at 350 degrees for about 10 minutes and cool. Mix together 1 8 ounce package cream cheese with 1/2 cup mayo and 1 package Good Seasons Italian dressing mix (or Ranch) then spread on crust. Top with variety of finely chopped veggies like mushrooms, broccoli, bell peppers, red onions, scallions, celery, cucumber, etc. Cut into bite size pieces.

In a small bowl, mix the mustard, sugar, light cream or milk, vinegar and salt. Cut the eggs in half lengthwise and remove the yolk. Place yolks in another small bowl and mash thoroughly. Add enough of the mustard mixture to make a smooth paste. Refill the egg white halves and garnish with a light sprinkle of paprika.