MMMMM, those look delicious! I have been meaning to try the Utmost Grilled Cheese. It has been in my "to try" file for so long! Question. I know it should be served hot, but is it still good after it cools? I mean if I put it out on an appetizer buffet would it still be delicious after a half hour or more? I'd love to serve it next weekend, but the girls will be "grazing" throughout the evening and I don't want something I'll have to jump up and make another batch every 20 minutes. Linda

I love this recipe - it's a bit of work, but if you are not a big fan of store bought mayonnaise and you do like something different, try this. It is spectacular! Old Fashioned Potato Salad: 3 lbs (10) unpared, medium potatoes, well scrubbed 1 1/2 tsp salt Boiling Water Cook Potatoes until fork tender, not mushy. Slice (with peel on). Marinade: 1 1/2 tsp salt 1 tsp dry mustard 1/8 tsp pepper Dash Cayenne 1/4 cup cider vinegar 1/2 cup salad oil 1/2 cup green onion chopped. Pour marinade over still-warm, cooked potatoes. Toss gently to coast well, refrigerate covered at least 2 hours. Boiled Dressing: 1 tbsp flour 2 tbsp sugar 1 tsp salt 1 1/4 cups milk 3 egg yolks slightly beaten 1/4 cup cider vinegar 1 tbsp prepared mustard 2 tbsp butter Stir flour with sugar and salt. With wire whisk, gradually stir in milk. Cook, stirring over medium heat until mixture starts to boil. Boil 1 minute, remove from heat. Gradually stir the hot mixture, a little at a time into the beaten egg yolks. Pour back into saucepan. Add vinegar & mustard. Cook, stirring constantly until mixture starts to boil. Remove from heat and stir in butter. Cool, then refrigerate. One hour before serving, add celery, radish, hard-cooked eggs and dressing to potatoes. Refrigerate until serving time. Bon Appetit!

Lemon Curd Pound Cake 1 C. butter, softened 1/3 C. shortening 3 C. sugar 6 large eggs 3 C. A.P. flour 1/2 tsp. baking powder 1/8 tsp. salt 1 C. milk 1 T. lemon zest 1 tsp. vanilla extract 1 tsp. lemon extract Lemon Curd glaze Preheat oven 325. Beat first 2 ingredients at medium speed with heavy duty mixer until creamy. Gradually add sugar until light and fluffy. Add eggs, 1 at a time beating just until yellow disappears. Sift together flour and next 2 ingredients. Add to butter mixture alternating with milk beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon zest and next two ingredients. Pour batter into a greased and floured 10 inch tube pan. Bake 325 for 1 hour and 15 minutes to 1 hour and 30 minutes or until long wooden pick comes out clean. Cool cake in pan on wire rack 15 minutes. Meanwhile, make lemon curd. Remove from pan to wire rack and gently brush warm glaze over top and sides of cake. Cool completely. (my cake took one hour and 30 min.) Lemon curd 2/3 C sugar 1 1/2 T. butter, melted 2 tsp. lemon zest 2 T fresh lemon juice 1 large egg, lightly beaten Stir together first 4 ingredients in a small, heavy saucepan. Add egg and stir until well blended. Cook over low heat, stirring constantly, 10 - 12 minutes or until mixture thickens slightly and begins to bubble around the edges. (cooked mixture will have a thickness similar to heavy cream. Use immediately

There is something about sweet pickle relish that turns me off. Don't even put it on hot dogs and I for sure wouldn't add it to egg salad but that's just me :-)) Except for gherkins, I don't even like pickles much and don't think about putting one on my hamburger!! I just don't care for savory and sweet mixed together.