My Deviled Eggs

1 dozen eggs boiled and cooled, shelled, halved (set whites on serving platter), yolk removed and placed in med. sized bowl and add:

lite mayo approx 1 cup
honey mustard about 4 Tab
few shakes or Lea & Perrin's worchestershire sauce
1/4 cup minced fresh/frozen dill (I buy fresh dill chop and freeze)

With electric mixer combine and whip mayo, egg yolds, honey mustard, worchestershire
sauce, and dill. Add more mayo till thick consistency but not too heavy to use in
a piping gun.

Place whites on platter and using piping gun, pipe filling. Sprinkle with paprika
litely. Chill and serve.

Apricot Meringue Bars

3 cups flour
1 cup sugar
1 cup butter
4 eggs separated
Solo apricot filling
1/2 cup sliced almonds
1 teas. vanilla

Combine flour, 1/2 cup sugar, butter, eggs yolks and vanilla with electric mixer.
Press onto 15 x 10 pan. Bake 350 12-15 min till barely brown on edges. Take out
oven and spread two cans of apricot filling onto crust.

In chilled bowl with egg whites in it, whip whites till soft peaks, add other 1/2 cup sugar little at a time till glossy and peaks form almost stiff. Spread over
filling. Sprinkle 1/2 cup or more of sliced almonds over meringue. Bake 350, 25-30
min. till litely brown, watch closely. Cool and cut in squares. Refrigerate
till serving.

Peapod Salad

3 small pkgs snow pea pods
4 carrots sliced thin
2 sweet red/yellow peppers thinly sliced
3 stalks celery sliced thinly
1 sm pkg fresh mushrooms thinly sliced
1 can sliced waterchestnuts crained
handful of sesame seeds
toasted almonds to large handful

Rinse snow peas and pull out strings if needed and place in large bowl.
Use food processor and slice carrots, peppers, celery, and mushrooms.
Combine in large bowl.

In a separate bowl combine:

2/3 cup peanut oil
4 Tab. lemon juice
2 Tab lite soy sauce
2 teas. brown sugar
Combine and pour over salad....Add handful of sesame seeds. Mix litely.
Chill few hours....At serving sprinkle toasted almonds and litely stir them in.