I’ve decided that late afternoons on these long summer days are perfect for inviting the neighbors over for a cocktail hour now and then. Mama and Papa often had these impromptu get-togethers years ago on their cool, lush patio and I thought that was so civilized and pleasurable. You might want to do the same! These appetizers and desserts will surely win over the neighbors!

PEPPERONCINI-CREAM CHEESE DIP

1 (10-ounce) jar pepperoncini (salad peppers), drained and stemmed

1 (8-ounce) package cream cheese, softened

1/4 cup grated Parmesan cheese

1/2 cup sour cream

Two or three dashes of hot sauce, or to taste

Party crackers or toasted pita triangles

Combine the peppers, cream cheese and Parmesan in a food processor and pulse several times until smooth. Transfer this mixture to a bowl and fold in the sour cream. Season with hot sauce. Cover and chill for at least one hour before serving. Serve with party crackers or toasted pita triangles.

Makes about 1 2/3 cups




CORN AND AVOCADO DIP

Makes about 3 cups

1 cup frozen whole kernel corn, thawed

2 teaspoons vegetable oil

2 large avocados, peeled

1 medium tomato, finely chopped

3 tablespoons fresh lime juice

2 tablespoons finely chopped onions

2 garlic cloves, minced

2 teaspoons chopped, pickled jalapenos

1/2 teaspoon salt

1/4 teaspoon ground cumin

Yellow or blue cornmeal chips

Combine the corn and oil in a shallow pan. Bake at 400 F. for eight to 10 minutes, or until lightly browned, stirring once or twice. Cool and set aside. Mash one avocado and coarsely chop the remaining one. Combine the corn, mashed avocado, chopped avocado and the remaining ingredients, stirring to blend well. Cover and chill up to 24 hours. Serve with yellow or blue cornmeal chips.




SEAFOOD SPREAD

Makes about 20 appetizer servings

2 cups finely chopped cooked lobster, shrimp, or crawfish tails

1 cup finely chopped celery

1/2 cup finely chopped green onions

1/4 cup finely chopped red bell peppers

1 cup mayonnaise

3 tablespoons fresh lemon juice

1 tablespoon capers

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon hot sauce

1 tablespoon finely chopped parsley

Combine all of the ingredients in a mixing bowl and stir to mix well. Chill for at least two hours before serving. Serve with party crackers or toasted pita bread triangles.

FIG CAKE

2 cups sugar

3 large eggs

1 cup vegetable oil

1 cup whole milk

2 cups bleached all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

2 cups mashed fig preserves

1 cup pecan pieces

Preheat the oven to 350 degrees.

I always put up fig preserves during the summer, and I always set aside some to make this delicious cake. Serve it with vanilla ice cream for a cooling dessert.

Cream the sugar and the eggs. Add the vegetable oil and stir well to blend. Add the milk and mix well. In a separate bowl, combine the flour, cinnamon, salt, and baking soda. Mix well. Add this to the first mixture, stirring, to blend. Add the pecans and figs. Stir again to blend. Pour into a 12-cup bundt pan and bake until it sets, about 1 hour. Remove and cool before slicing to serve.