Wow! Next weekend there sure are a lot of special events going on. Saturday, King Charles III and his queen Camilla will be coronated, all shown live from London. Also, live from Louisville, will be the 149th running of the Kentucky Derby. And while we may not see it on television let’s send out a big Ole for Cinco De Mayo Friday.

In celebration of these events, I’ll share recipes that are customary to each occasion.

For Cinco De Mayo, friends, beverages and a spicy dip with lots of chips is a perfect way to have fun. And what would Derby Day be without a slice of the signature pie. Chocolatey, gooey and nutty this decadent pie is the epitome of richness.

And in honor of the coronation why not join the “Big Lunch” along with the royals who’ll be dining on a flaky-crusted quiche filled with spinach and Gruyere and white cheddar cheeses. Enjoy the fanfare.

Salsa Cheese Bake

2 cloves garlic, finely chopped

1 T. vegetable oil

1 (12-ounce) jar salsa

1 (4-ounce) can chopped green chilies, drained

2 T. raisins

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

Dash ground cumin

1/2-pound loose Italian sausage

1-pound Monterey Jack cheese, cut into 1/4-inch slices

1/4 cup sliced pimiento-stuffed green olives

Tortilla chips for dipping

Directions: In small saucepan saute garlic in oil, about 1 minute. Stir in salsa, chilies, raisins and spices. Heat to boiling, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is slightly thickened, about 3 minutes.

In skillet, brown sausage; drain. Stir in 1 cup of the salsa mixture.

Place half of the cheese slices in bottom of ungreased 9-inch round pie plate. Spoon sausage mixture over cheese slices; top with remaining cheese. Bake uncovered in preheated 400-degree F. oven till cheese is melted, 8 to 10 minutes. Heat remaining salsa mixture and the olives until hot. Pour over cheese. Serve with tortilla chips. Serves 15.

Derby Pie

1 home-made or packaged 9-inch pie crust

1 1/2 cups chopped pecans

1 cup semisweet chocolate chips

1 cup dark corn syrup

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/4 cup bourbon or water

4 large eggs

1/4 cup butter, melted

2 tsps. cornmeal

2 tsps. vanilla extract

1/2 tsp. salt

Directions: Fit pie crust into a 9-inch deep-dish pie plate, fold edges over and crimp. Sprinkle pecans and chocolate chips evenly over bottom of crust. Set aside.

In large saucepan combine corn syrup, sugar, brown sugar and bourbon. Bring to boil over medium heat. Cook, stirring constantly 3 minutes. Remove from heat.

In mixing bowl, whisk together eggs, butter, cornmeal, vanilla and salt. Gradually whisk about a quarter of the hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into pie plate.

Bake in preheated 325-degree F. oven 55 minutes or until set. Cool on wire rack. Serve small slices with vanilla ice cream or whipped cream.

Coronation Quiche

1 sheet frozen puff pastry

1 (8-ounce) package cream cheese, cut into 8 equal pieces

6 large eggs

1 1/2 cups light cream or half-and-half

1/4 tsp. salt

1/4 tsp. pepper

1 T. Dijon mustard

1 cup chopped cooked spinach, squeezed dry or 1 (4-ounce) can diced green chilies

3 cups shredded cheese (a combination of Gruyere or Swiss and white cheddar)

Directions: Defrost puff pastry for 30 to 45 minutes. On a lightly floured surface, roll out pastry to a 12 1/2 -inch circle. Fit without stretching into 10-inch quiche pan or deep-dish pie pan. Roll edges toward center of dish and press lightly against rim.

Place cream cheese pieces, spoke fashion, in bottom of crust. Beat together eggs, salt, pepper, cream and mustard. Mix in cheese and spinach. Turn filling into crust.

Place quiche on baking sheet to catch any drips. Bake in preheated 375-degrees F. and bake 1 hour and 15 minutes, or till knife inserted in center comes out clean. Allow to cool 5 minutes before cutting and serving. Serves 6.