Mash up the braunschweiger and add the horseradish sauce. Mix until it’s blended.

Transfer the warm pâté to a bowl, cover it with plastic wrap, and refrigerate it for at least 3 hours before serving.

A half-hour before you’re ready to serve, take the pâté out of the refrigerator and let it warm to spreading consistency.

Serve with a basket of assorted fancy crackers.

CAVIAR PIE

Carrie Rhodes got this recipe when she went to Los Angeles on vacation and stopped off at an estate sale. A lady named June Pierce kept her from spending too much money on a silver vase that wasn’t really silver and gave her this recipe to boot.

8-ounce or larger jar lumpfish caviar (you can also use red caviar)

1 ½ teaspoons good olive oil

4 hardboiled eggs, finely diced

1/3 cup sweet onion, finely diced (or green onion)

½ to one cup sour cream

2 tablespoons mayonnaise

1 teaspoon salt

Put caviar in a small bowl. Pour in olive oil, stir, and refrigerate while you make the rest of the recipe.

Boil the eggs. Cool them, peel them, and dice them. (If you have a food processor, use the steel blade — if you don’t have one, use a sharp knife to chop them finely.)

Put the diced eggs in the bottom of a 9-inch glass pie plate or shallow glass dish. Press them down with a metal spatula.

Dice the onions and sprinkle them over the diced eggs. Press them down.

Mix the sour cream with the mayonnaise and the salt. Put dollops of the mixture on top and carefully spread them together. Use as much as it takes to make a nice layer.

Drop the caviar on top of the sour cream by spoonfuls, spreading it out carefully. Cover the dish with plastic wrap and refrigerate it for 4-6 hours.

Serve with toast points or crackers for an elegant appetizer.

DEVILED EGGS

Claire Rogers got this recipe from her best friend Jayni Bailey who used to teach second grade in Lake Eden before she moved away to California. When Claire started dating Reverend Knudson, she felt uncomfortable bringing “deviled” anything to the parsonage, but Reverend Knudson said it didn’t matter what she called anything that tasted so heavenly.

When Claire asked for tips on boiling perfect eggs, Jayni said she put rubber bands around the egg cartons and tipped them on their sides in the refrigerator the night before she planned to boil them because that kept the yolks in the center of the eggs. After they were boiled, Jayni cooled them, put them in a covered bowl and refrigerated them for 24 hours before she peeled them.

To make six eggs:

Hard boil the eggs, using your favorite method. Peel the eggs. Cut the eggs in half from top to bottom. Remove the yolks and put them in a small bowl.

Mash the yolks with a fork until they’re crumbled. Then add:

¼ cup mayonnaise

½ teaspoon minced onion