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The good foods of summer - tips and serving ideas for everyday and entertaining.

THE GOOD FOODS OF SUMMER-TIPS AND SERVING IDEAS FOR EVERYDAY AND ENTERTAINING

Sandwiches with style are the answer to the question of what to serve for supper when it's too hot to spend much time in the kitchen. No one feels short-changed when served sandwiches as long on satisfaction and flavor as these are.

Hip-pocket Sandwiches

Chicken, cheese, and ham stips, crisp shredded lettuce, and a nippy dressing make a chef's salad sandwich within crescents of warm pocket bread. 4 whole-wheat pocket bread rounds (6 to 7 in.), cut in half 1/2 cup mayonnaise 2 tablespoons purchased medium-hot red of green chili salsa 1 cup shredeed cooked chicken 1 cup (5 to 6 oz.) each julienne strips cooked ham and jalapeno jack cheese 1 to 1-1/2 cups shredded romaine lettuce

Wrap pocket bread in foil; heat in 350' oven until warm, about 10 minutes.

In a medium-size bowl, blend mayonnaise and salsa. Stir in chicken, ham, and cheese.

Tuck equal portions lettuce and chicken filling into warm pocket bread halves. Makes 4 servings, 2 sandwiches each.

Per serving: 651 cal.; 35 g protein; 37 g carbo.; 41 g fat; 105 mg chol.; 1,391 mg sodium.

Focaccia Flats

Frozen bread dough makes a quick loaf of Italian flat bread. It underlies pizza-like hot prosciutto and cheese open-facd sandwiches. Serve them with a mixed green salad and robust red wine. 1 loaf (1 lb.) frozen bread dough, thawed 1/4 cup olive oil Coarse or kosher salt 1 tablespoon red wine vinegar 1/8 teaspoon crushed dried hot red chilies 1/3 cup finely chopped red onion 2 tablespoons drained capers 1/4 pound thinly sliced prosciutto 2 cups (8 oz.) shredded mozzarella cheese

Roll dough out on a floured board to fit a greased 10- by 15-inch baking pan; ease dough into pan. With fingers, poke deep holes in dough at 2-inch intervals. Brush with 2 tablespoons of the oil; sprinkle lightly with coarse salt. Cover lightly with plastic wrap. Let rise in warm place until almost doubled, about 20 minutes.

Bake, uncovered, in 450[deg.] oven until golden brown, 12 to 15 minutes. Meanwhile, in a small bowl, stir together remaining olive oil, vinegar, and chilies until well combined. Mix in onion and capers; set aside.

Remove browned focacia from oven. Cover evenly with prosciutto, then with cheese. Return to 450[deg.] oven and bake until cheese is melted and lightly browned, about 5 minutes. Spoon onion mixture evenly over cheese. Cut into strips and serve hot. Makes 4 to 6 servings.

Per serving: 438 cal.; 18 g protein; 40 g carbo.; 23 g fat; 44 mg chol.; 64 mg sodium.

Triple-deck Shrimp Club

Sandwiches

Crisp bacon provides a counterpoint to creamy dilled shrimp salfad in this three-tiered variation on a sandwich classic. 1/3 cup each mayonnaise and sour cream 1/3 cup thinly sliced green onions (including tops) 2 teaspoons lemon juice 1 teaspoon Dijon mustard 1 tablespoon minced fresh dill or 1 teaspoon dry dill weed 1/2 pound tiny cooked shelled shrimp 8 slices bacon (about 5 oz. total) 12 slices egg bread Butter lettuce leaves, washed and crisped 2 large firm-ripe tomatoes, cored and thinly sliced

In a medium-size bowl, mix mayonnaise, sour cream, green onions, lemon juice, mustard, and dill; remove 1/4 cup of the mixture and set it aside. Stir shrimp into mixture in bowl.

Cook bacon in a 10- to 12-inch frying pan over medium heat, turning often, until crisp and brown. Drain on paper towels; keep warm.

If desired, trim crusts from bread. Toast bread slices. Spread one side of each slice lightly with reserved mayonnaise mixture. Cover 8 of the slices with butter lettuce, then tomatoes. Place cooked bacon on 4 of the tomato-covered slices; spoon shrimp salad over 4 more slices.

Stack bacon and shrimp layers together. Cover with remaining mayonnaise-sprefad toast slices to complete sandwiches. Fasten with wooden picks. Cut sandwiches into halves or quarters. Makes 4 servings.

Per serving: 546 col.; 24 g protein; 52 g carbo.; 27 g fat; 138 mg chol.; 902 mg sodium.

Sumertime to avid gardeners means a daily harvest of vegetables. Celebrate their notable freshness and flavor with these colorful creations.

Tomato, Bsil, and

Cheese Tart

The colors of Italy's flag meet in this tomato pie. Filling and pastry can be made a day ahead; finish baking tart just before serving. 1/4 pound sliced pancetta or bacon, coarsely chopped 1 medium-size red onion, finely chopped 4 medium-size firm-ripe tomatoes, cored and chopped 1/4 cup lightly packed chopped fresh basil leaves Salt Freshly ground pepper Tart shell (recipe follows) 2 cups (8 oz.) shredded whole-milk mozzarella cheese Basil sprigs Tomato slices (optional)

Cook pancetta in a 10- to 12-inch frying pan over medium heat, stirring often, until crisp and brown, about 8 minutes. Lift out, drain, and set aside. Reserve 1 tablespoon of the drippings in pan. Add onion and cook, stirring, until limp. Add chopped tomatoes and chopped basil; cook, uncovered, stirring occasionally, until thick, about 15 minutes. Stir in pancetta. Add salt and pepper to taste. Spoon into tart shell and cover with cheese.

Bake in a 400[deg.] over until cheese is melted and dappled with golden brown, about 15 minutes. Remove pan rim, if detachable. Garnish with basil sprigs and tomato slices. Makes 6 to 8 first-course servings.

Per serving: 327 col.; 19 g protein; 22 g carbo.; 22 g fat; 92 mg chol.; 309 mg sodium.

Tart shell. In food processor or bowl, combine 1-1/2 cups all-purpose flour and 1/2 cup (1/4 lb.) firm butter or margarine, cut into pieces. Process or rub with fingers until mixture resembles fine crumbs. Add 1 large egg; process or stir with a fork until dough holds together. Press pastry over bottom and sides of a 9-inch tart pan with removable bottom, quiche pan, or pie pan. Bake in a 325[deg.] oven until golden, about 45 minutes.

Crunchy Radish Dip

Radishes are often the first successful crop harvested by the youngest gardener in the family. They tint this crunchy dip a gentle pink; scoop it up with small, crisp romaine leaves. A food processor makes chopping the radishes a simple task. 1/2 cup sour cream 1/4 cup unflavored yogurt 1 cup chopped red radishes (about 6 oz.) 1/4 cup chopped parsley 1 to 2 tablespoons prepared horseradish Salt Small, inner romaine lettuce leaves, washed and crisped

In a medium-size bowl, mix sour cream, yogurt, radishes, and parsley. Add horseradish and salt to taste. Serve in a bowl on a tray, surrounded by romaine leaves to use for scooping up the dip. Makes about 1-2/3 cups, 6 to 8 servings.

Per tablespons: 12 cal.; 0.3 g protein; 0.7 g carbo.; 1 g fat; 12 mg chol.; 6.5 mg sodium.

Minted Zucchini and

Tomato Salad

The alwfays-prolific zucchini comes into its own with a refreshing yogurt dressing in this generous salad. 4 cups shredded zucchini (about 2 lb.) Salt 1/2 cup unflavored yogurt 2 tablespoons cider vinegar 1 teaspoon sugar 3 tablespoons chopped fresh mint leaves or 1 tablespoon dry mint 1/2 cup thinly sliced green onions (including tops) Pepper Red lettuce leaves, washed and crisped 2 large tomatoes, cored and thickly sliced

Mix Zucchini and 1/2 teaspoon salt; let stand about 15 minutes. Drain in a colander and press out liquid.

Meanwhile, combine yogurt, vinegar, sugar, and mint; mix until well blended. Add green onions and drained, pressed zucchini. Mix, then add salt and pepper to taste.

Arrange lettuce on salad plates. Set tomato slices on lettuce; mound zucchini mixture over tomatoes. Makes 6 to 8 servings.

Per serving: 36 cal.; 2.5 g protein; 7 g carbo.; 0.4 g fat; 0.9 mg chol.; 153 mg sodium.

Sweet Corn Risotto

Corn kernels, not rice, make up the sweet substance of this red bell pepper-flecked side dish. Stir it up to go with spicy grilled sausages. 3 large ears white or yellow corn 1/4 Cup (1/8 lb.) butter or margarine 1/2 pound mushrooms, thinly sliced 1/2 cup finely chopped red bell pepper 1/8 teaspoon each ground nutmeg and ground white pepper 1 cup regular-strength chicken broth Salt 2 tablespoons fresh cilantro (coriander) leaves

Strip and discard huskes and silks from corn. cut kernels from cobs; discard cobs.

In a 10- to 12-inch frying pan, melt 2 tablespoons of the butter over medium-high heat. Add mushrooms and cook until most of the liquid is gone and mushrooms are lightly browned. Stir in bell pepper, corn, nutmeg, white pepper, and broth.

Cook, uncovered and stirring often, until most of the liquid has evaporated. Reduce heat to low and stir in remaining 2 tablespoons butter until well blended.

Add salt to tasts. Garnish with cilantro. Makes 3 or 4 servings.

Per serving: 205 cal.; 4.9 g protein; 21 g carbo.; 13 g fat; 31 mg chol.; 216 mg sodium.

New Potato and Green

Bean Salad

Tender-crisp green beans bring a light touch to a potato salad accented with Scandinavian forthrightness by pungent anchovies and caraway seed. 1 pound small thin-skinned potatoes, scrubbed 3 tabelspoons salad oil 2 tablespoons olive oil 1-1/2 tablespoons white wine vinegar 1 tablespoon lemon juice 2 canned anchovy fillets 1 teaspoon caraway seed 1/2 pound green beans, ends trimmed, cut into 1-1/2-inch lengths 4 green onions (ends trimmed), thinly sliced, including tops Salt Green leaf lettuce, washed and crisped Lemon slices Additional canned anchovy fillets (optional)

Fill a 3-1/2- to 4-quart pan with about 1 inch water; add potatoes. Cover and boil gently until potatoes are tender when piereced, 25 to 30 minute; drain.

Meanwhile, in a blender or food processor combine salad oil, olive oil, vinegar, lemon juice, 2 anchoby fillets, and caraway seed; whirl until pureed. Set dressing aside.

When potatoes are cool enough to handel, peel and dice. Place in large bowl; mix lightly with half of the dressing.

Bring about 2 quarts water to a boil in a 3-1/2- to 4-quart pan; add beans. Cook, uncovered, just until beans are tendercrisp when piereced, 4 to 6 minutes. Drain and immediately immerse in ice water until cold; drain well. Add beans to potatoes with green onions and remaining dressing; mix lightly. Add salt to taste. Spoon into a lettuce-lined bowl. Garnish with lemon slices and additional anchovies, if desired. Serves 4 to 6.

Per serving: 178 cal.; 2.8 g protein; 17 g carbo.; 12 g fat; 0.7 mg chol.; 56 mg sodium.

Creamy Ham and Bell

Pepper Salad

Serve this salad for a bright summer lunch with warm corn muffins and grosty glasses of iced tea. 1 each medium-size red and green bell peppers 1/3 cup each mayonnaise and sour cream 1 tablespoon prepared mustard 2 tablespoons sweet pickle relish 2 cups (10 oz.) diced cold baked ham 1 hard-cooked large egg, chopped 1/2 cup diced Swiss cheese Baby or butter lettuce leaves, washed and crisped

Cut each bell pepper in half crosswise; remove and discard stems and seeds. Slice half of each pepper into about 1/4-inch rings; set rings aside. Finely chop remaining half of each pepper.

In a large bowl combine mayonnaise, sour cream, mustard, and pickle relish; mix well. Add ham, egg, cheese, and chopped bell pepper; mix lightly until well coated. If made ahead, cover and refrigerate up to 1 day.

Line a serving plate with lettuce leaves; arrange pepper rings around edge. Mound ham salad in center. Makes 4 to 6 servings.

Per serving: 280 cal.; 17 g protein; 4.6 g carbo.; 22 g fat; 99 mg chol.; 902 mg sodium.

The cool of a weekend morning is a splendid time for a relaxed brunch on the patio. The Venetian drink called a bellini, combining pureed fresh peaches and sparkling wine, makes for elegant sipping while sausages sizzle on the barbecue. Fresh Herbed Omelets Steamed New Potatoes with Mustard-Shallot Butter Grilled Italian Sausages with Rosemary Blueberry Cornmeal Muffins Bellinis Coffee Minted Raspberry-Peach Compote

To Prepare ahead, cook the potatoes and bake the muffings. Refrigerate the potatoes, then reheat them in their seasoned butter. Warm the muffins in the oven or microwave. The peach puree for the drinks and the fruit compote can be refrigerated for up to 3 hours.

Fresh Herbed Omelets 8 or 12 large eggs 1/4 teaspoon salt or to taste 1/8 teaspoon each white pepper and ground nutmeg 3 or 4 tablespoons water 4 tablespoons butter or margarine 2 tablespoons chopped fresh chives, fresh tarragon, fresh chervil, or fresh dill 1/2 cup shredded gruyere cheese Whole chives or tarragon, chervil, or dill sprigs

In a large bowl, combine the eggs, salt, pepper, nutmeg, and water; beat with a whisk until well combined.

To cook each omelet, melt 1 tablespoon of the butter in a 6- to 7-inch omelet pan (preferably with a nonstick surface) over medium-high heat. When butter is melted and just beginning to brown, quickly add 1/4 of the egg mixture. As eggs begin to set (almost at once), push cooked portion aside to allow uncooked eggs tp flow onto pan bottom. Shake pan often to keep eggs moving freely.

When eggs are softly set, spoon 1/4 of the chopped herb and 2 tablespoons of the cheese down center of omelet. With a spatula, fold omelet in half and slide out onto a plate. Keep warm until all omelets are cooked.

Immediately return pan to heat; repeat to make remaining 3 omelets. Garnish with Whole chives or herb sprigs. Makes 4 servings.

Per serving: 319 cal.; 17 g protein; 1.4 g carbo.; 27 g fat; 595 mg chol.; 438 mg sodium.

Steamed New

Potatoes with

Mustard-Shallot Butter 8 to 12 small thin-skinned red potatoes, about 1-in. diameter, scrubbed (about 1-1/4 lb. total) 1/4 cup (1/8 lb.) butter or margarine 1-1/2 teaspoons mustard seed, coarsely crushed 3 tablespoons finely chopped shallots Salt and coarsely ground pepper

Place potatoes on a rack above about 1 inch of boiling water. Cover and steam until tender when pierced, 25 to 30 minutes. Set aside.

In an 8- to 10-inch frying pan, melt butter over low heat. Mix in mustard seed and shallots; cook, stirring occasionally, until shallots are soft, about 5 minutes. Cut potatoes into quarters and add to butter misture; mix lightly to coat well and reheat, if necessary. Season to taste with salt and pepper. Makes 4 servings.

Per serving: 226 cal.; 3.5 g protein; 27 g carbo.; 12 g fat; 31 mg chol.; 127 mg sodium.

Grilled Italian Sausages

With Rosemary 4 mild Italian sausages (about 3/4 lb. total) 1 tablespoon fresh resemary leaves or 1 teaspoon dry rosemary leaves, crumbled Lemon wedges Parsley sprigs

Pierce sausages in several places with a fork. Place on a grill 4 to 6 inches above a solid bed of low coals (you can hold your hand at grill level only 6 to 7 seconds).

Cook, turning occasionally, until sausages are browned on all sides. Each time you turn sausages, sprinkle lightly with a little of the rosemary (any herb that falls on the coals will contribute aromatic smoke to the cooking sausages). Cook until sausages are gray in center (cut to test), about 15 minutes total. Serve with lemon wedges to squeeze over sausages to taste; garnish with parsley. Makes 4 servings.

Per serving: 202 cal.; 12 g protein; 1.1 g carbo.; 16 g fat; 49 mg chol.; 574 mg sodium.

Blueberry Cornmeal

Muffins 1 cup all-purpose flour 2/3 cup yellow cornmeal 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon each baking soda and salt 2 large eggs 1 cup sour cream 1/4 cup salad oil 1 cup blueberries, rinsed and drained well

In large bowl, combine flour, cornmeal, sugar baking powder, soda, and salt; mix until thoroughly combined.

In another bowl, beat eggs with sour cream until blended; beat in salad oil. Add egg mixture to flour mixture, stirring just until batter is evenly moistened; stir in blueberries with the last few strokes.

Spoon batter evenly into 12 paper-lined or well-greased 2-1/2-inch muffin cups.

Bake in a 400[deg. oven until the muffins are lightly browned and firm when gently touched in center, 18 to 20 minutes. Carefully remove from pans and serve warm. Makes 12 muffins.

Per muffin: 189 cal.; 3.4 g protein; 22 g carbo.; 9.7 g fat; 54 mg chol.; 219 mg sodium.

Minted Raspberry-Peach

Compote 1/3 cup each water and sugar 1 to 2 tablespoons lemon juice 2 tablespoons chopped fresh mint leaves 3 medium-size firm-ripe peaches (about 12 oz. total) About 1-1/2 cups raspberries, rinsed and drained well

Combine water and sugar in a 1- to 1-1/2-quart pan over high heat. Bring to a boil, stirring until sugar dissolves; boil for 30 seconds. Remove from heat; stir in lemon juice and mint. Cool, then refrigerate until cold.

Peel, pit, and slice peaches. Add to mint syrup with raspberries; mix lightly. Serve, or cover and refrigerate for up to 3 hours. Makes 4 servings.

Per serving: 115 cal.; 0.9 protein; 29 g carbo.; 0.3 g fat; 0 mg chol.; 1 mg sodium.

Bellinis 4 medium-size ripe peaches (about 1 lb. total) 1/2 cup sugar 2 tablespoons lemon juice 3/4 cup water 1 bottle (750 ml.) chilled sweet sparkling wine such as California spumante, Italian Prosecco, or Asti spumante Mint sprigs (optional)

Peel, halve, pit, and coarsely chop peaches. Place fruit in blender or food processor with sugar, lemon juice, and water. Whirl until smoothly pureed. If made ahead, cover and refrigerate for up to 3 hours.

Set a pitcher of peach puree, cold sparkling wine, mint sprigs, swizzle sticks or long spoons, and 6- to 8-ounce steemed glasses on a serving tray.

To make drinks, pour about 1/4 cup peach puree into a 6- to 8-ounce stemmed glass. Slowly, to avoid foaming over the rim, fill glass with sparkling wine. Stir to blend. Garnish with mint. Makes 10 to 12 servings.

Per serving: 87 cal.; 27 g protein; 12 g carbo.; 0.02 g fat; 0 mg chol.; 3.7 mg sodium.

When the mercury rises, salad is the first food that comes to mind to counter the heat. New ways to assemble the abundant crisp greens and fresh garden vegetables of summer are always welcome.

Radicchio and Smoked

Turkey Salad with

Carpaccio Dressing

Carpaccio--paper-thin beef slice embellished with olive oil, mustard, parmesan cheese, and lime juice--lends its distinctive flavors to a crisp salad made with smoked turkey from the delicatessen. 1 quart lightly packed bite-size pieces butter lettuce, washed and crisped 3 cups lightly packed bite-size pieces radicchio, washed and crisped 1/4 cup thinly sliced green onions (including tops) 1/2 pound thinly sliced smoked turkey, cut into bite-size strips Carpaccio dressing (recipe follows) Lime wedges Salt and pepper

In a large bowl, combine butter lettuce, radicchio, green onions, and smoked turkey. Pour carpaccio dressing over salad and mix lightly. Divide onto 4 dinner plates; garnish with lime wedges. Add salt and pepper to taste. Makes 4 servings.

Per serving: 251 cal.; 13 g protein; 3.4 g carbo.; 21 g fat; 27 mg chol.; 649 mg sodium.

Carpaccio dressing. In a small bowl, combine 1/3 cup olive oil or salad oil; 2 tablespoons red wine vinegar; 1 clove garlic, minced or pressed; 1 teaspoon Dijon mustard; and 2 tablespoons grated parmesan cheese; mix until well blended.

Sesame Chicken Salad

with Snow Peas

Present this chicken salad wreathed with pea pods. 1/2 pound edible-pod peas, ends and strings removed 2 tablespoons sesame seed 1/4 cup salad oil 2 teaspoons Oriental sesame oil 3 tablespoons lemon juice 1-1/2 tablespoons each soy sauce and white wine vinegar 3 cloves garlic, minced 1 tablespoon minced fresh ginger 3 to 3-1/2 cups shredded cooked chicken breast 1 cup thinly sliced celery 1/3 cup fresh cilantro (coriander) leaves Thinly sliced green onions, including tops (optional) Cherry tomatoes (optional)

In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat. Add peas and cook just until bright green, about 1-1/2 minutes. Drain and immerse in ice water until cold.

Meanwhile, stir sesame seed in a 6- to 8-inch frying pan over medium heat until golden, 2 to 3 minutes. Mix sesame seed, salad oil, sesame oil, lemon juice, soy sauce, vinegar, garlic, and ginger. In a large bowl, mix chicken, celery, cilantro, and dressing. Drain peas and pat dry; arrange in a starburst pattern on each of 4 dinner plates. Mound chicken salad in center of each. Garnish with onions and tomatoes. Serves 4.

Per serving: 396 cal.; 39 g protein; 9 g carbo.; 22 g fat; 98 mg chol.; 503 mg sodium.

Gorgonzola, Walnut, and

Spinach Salad

When nothing but a leafy salad will suffice, try this colorful spinach melange. Iths good as a first course or a light main dish with a hearty whole-grain bread. 1 cup walnuts, coarsely chopped 3/4 pound spinach, stems and coarse leaves discarded; leaves washed well 1 small red onion, thinly sliced and separated into rings 1/2 cup crumbled gorgonzola or other blue-veined cheese 1/2 cup thin strips roasted red and yellow bell peppers (packed in oil), drained; or 1 jar (about 7 oz.) roasted red peppers, drained and cut into strips Tarragon dressing (recipe follows) 2 hard-cooked large eggs, cut into wedges

Spread walnuts in an 8- or 9-inch-wide shallow pan. Toast in a 350[deg.] oven until cut surfaces are golden brown, 8 to 10 minutes. Set nuts aside.

Pat spinach dry and tear larger leaves into bite-size pieces. In a large salad bowl combine spinach, onion, cheese, and pepper strips (if done ahead, cover and refrigerate for up to 4 hours).

Stir tarragon dressing and pour over salad; mix lightly until spinach is well coated. Sprinkle with walnuts and garnish with eggs. Serves 2 or 3 as a main dish or 4 to 6 as a first course.

Per serving: 408 cal.; 10 g protein; 8 g carbo.; 39 g fat; 106 mg chol.; 322 mg sodium.

Tarragon dressing. Combine 2 cloves garlic, minced or pressed; 2 tablespoons chopped fresh tarragon or 2 teaspoons dry tarragon leaves; 1/4 cup taragon white wine vinegar; and 1/2 cup olive oil or salad oil. Mix until well blended.

Green Tabbouleh with Shrimp

The color green is often cited for its calming effect. Why not cool down with this refreshing bulgur salad in which greens figure invitingly? Scoop up the salad and diminutive shrimp with crisp romaine leaves. 1 cup each bulgar and water Lemon-basil dressing (recipe follows) 1/2 pound tiny cooked, shelled shrimp 2 medium-size zucchini (about 1 lb. total), ends trimmed 1/2 cup thinly sliced green onions (including tops) 1 small green bell pepper, stemmed, seeded, and finely chopped 1 stalk celery, thinly sliced 1/4 cup finely chopped parsley Salt Large romaine lettuce leaves, washed and crisped 1 or 2 medium-size firm-ripe tomatoes, cored and cut into wedges

In a large bowl, combine bulgar and water; let stand for 1 hour. Meanwhile, mix 2 tablespoons lemon-basil dressing with shrimp; cover and refrigerate while completing salad.

If necessary, drain bulgar well. Cut zucchini lengthwise into quarters, then slice crosswise 1/4 inch thick. To buglar add zucchini, green onions, bell pepper, celery, parsley, and remaining dressing. Add salt to taste and mix. Cover and refrigerate, stirring occasionally, for at least 4 hours or up to 1 day.

Line a shallow bowl or rimmed platter with romaine and fill with the bulgar mixture. Garnish with tomatoes and shrimp. Makes 6 to 8 servings.

Per serving: 249 cal.; 9 g protein; 22 g carbo.; 14 g fat; 0 mg chol.; 76 mg sodium.

Lemon-basil dressing. Combine 1/3 cup lemon juice; 1/2 cup olive oil or salad oil; 2 cloves garlic, minced or pressed; 2 tablespoons minced fresh basil leaves or 1-1/2 teaspoons dry basil; 1/2 teaspoon each dry mustard and sugar; and 1/4 teaspoon pepper; mix until well blended. Makes about 1 cup.

Smoked Salmon and

Watercress-Orange Salad

Oven-smoking fresh salmon is far faster than you might suspect. All it takes is a bottle of liquid smoke, a deep pot with a steamer rack, and less than 15 minutes. The succulent salmon that emerges from this smoky sauna elegantly completes a salad of greens and oranges. 3 tablespoons liquid smoke 1 pound salmon fillet, skinned and cut into 1/2-inch-wide strips 2 tablespoons pine nuts or slivered almonds 1/4 cup seasoned rice wine vinegar (or white wine vinegar plus 2 teaspoons sugar and salt to taste) 1/4 cup salad oil 1 teaspoon Worcestershire 1 teaspoon dry basil leaves 2 large oranges 1 quart each lightly packed bite-size pieces butter lettuce and watercress sprigs, washed and crisped Salt.

Pour liquid smoke into 5- to 6-quart pan. Set a rack in pan. Arrange salmon in a single layer on rack and cover tightly. Bake in a 350 oven until fish is opaque in thickest part when cut, 10 to 12 minutes.

Meanwhile, toast the pine nuts in a 6- to 8-inch frying pan over medium heat, shaking pan often, until golden, 3 to 5 minutes; let cool.

Combine rice wine vinegar, oil, Worcestershire, and basil; mix until well blended. With a sharp knife, cut away peel and white membrane from oranges. Holding oranges over bowl of dressing so that any juices will be caught in bowl, cut between inner membranes to remove orange segments. Set the orange segments aside.

In a large bowl, combine butter lettuce, watercress sprigs, orange pieces, and basil dressing. Mix lightly; add salt to taste. Divide salad evenly onto 4 dinner plates. Top each portion with salmon stripes. Sprinkle with pine nuts. Makes 4 main dish servings.

Per serving: 377 call.; 26 g protein; 17 g carbo.; 24 g fat; 62 mg chol.; 85 mg sodium.

Rotisserie Chicken Burritos

Stuff soft warm flour tortillas with shredded chicken from the deli, embellished by a colorful rice salad and traditional garnishes of avocado slices, shredded jack cheese, ripe olives, and spicy salsa. Pimiento-rice salad (recipe follows) 8 flour tortillas (7 to 8 in.) 1 cooked (on rotisserie or barbecue) whole chicken (2 to 2-1/2 lb.) 3 cups shredded iceberg lettuce 1 large firm-ripe avocado About 1 cup (4 oz.) shredded jack or cheddar cheese 1 can (2-1/4 oz.) sliced ripe olives, drained Purchased medium to hot chili salsa

Prepare pimiento-rice salad and set it aside to blend flavors while preparing other ingredients.

Dampen each tortilla lightly with water; stack and wrap in foil and place in a 350 oven until hot, 12 to 15 minutes.

Remove and discard skin, if desired, and bones from chicken. Tear meat into bite-size pieces and place on a platter lined with shredded letture. Pit, peel, and thinly slice avocado; arrange slices around chicken.

To eat, spoon some of the pimiento-rice salad onto a warm tortilla; top with chicken, lettuce, and avocado slices. Add cheese, olives, and salsa to taste. Roll or fold tortilla to enclose filling. If desired, serve burritos on a bed of shredded lettuce, garnished with avocado slices and ripe olives. Makes 4 servings of 2 burritos each.

Per serving: 949 cal.; 56 g protein; 56 g carbo.; 56 g fat; 158 mg chol.; 409 mg sodium.

Pimiento-rice salad. In a medium-size bowl, mix 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 2 green onions, thinly sliced (including tops), ends trimmed; and 1 small jar (2 oz.) chopped pimientos, drained. Add 1-1/2 cups cold cooked rice and lightly stir together to blend. Season with salt and pepper to taste.

Dinner from the barbecue is never more inviting than on a sultry evening. That's also the time when a light fish or shellfish entree is most welcome.

Scampi-seasoned Skewered Shrimp

You'll taste Italian overtones in this combination of jumbo shrimp, zucchini chunks, and plump mushrooms threaded onto pairs of skewers. 1/4 cup olive oil 2 cloves garlic, minced or pressed 1/3 cup lemon juice 1/4 teaspoon each salt and seasoned pepper 1/3 cup chopped parsley 16 jumbo shrimp (16 to 20 per lb.), shelled and deveined 4 medium-size zucchini (1 lb. total), ends trimmed 12 mushrooms, each with caps about 1-1/2 inches across Lemon wedges

In a large bowl, stir together oil, garlic, lemon juice, salt, pepper, and 3 tablespoons of the parsley. Add shrimp, stirring to coat. Cover and refrigerate for 2 to 4 hours.

Meanwhile, cut each zucchini into 3 equal chunks. Lift shrimp from marinade and drain briefly; reserve marinade. Alternately thread 4 shrimp, 3 zucchini pieces, and 3 mushrooms on a pair of thin skewers, aligning skewers parallel so shrimp lie flat. Repeat with remaining shrimp and vegetables.

Place shrimp on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Cook, basting with marinade and turning once, until shrimp are opaque in thickest part (cut to test), 6 to 8 minutes total. Garnish with remaining parsley and lemon wedges. Makes 4 servings.

Per serving: 246 cal.; 19 g protein; 9 g carbo.; 15 g fat; 124 mg chol.; 269 mg sodium.

Skewered Scallops Provencale

Accompany this quick grilled seafood entree with juicy ripe sliced tomatoes and crusty French rolls. 1/4 cup (1/8 lb.) butter or margarine 2 tablespoons olive oil 2 cloves garlic, minced or pressed 2 tablespoons finely chopped parsley 1 teaspoon dry Provence herb mix or dry Italian herb mix 1-1/2 pounds sea scallops, each 1 to 1-1/2 inches in diameter

In a 2- to 3-cup pan, combine butter, olive oil, garlic, 1 tablespoon parsley, and herb mix. Place over low heat until melted; set aside and keep warm.

Rinse scallops, pat dry, and thread through their diameters onto thin skewers (scallops should lie flat). Brush generously with butter mixture. Place on a grill 2 to 4 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning once, until the scallops are opaque in thickest part (cut to test), 5 to 8 minutes.

Place skewered scallops on warm dinner plates; drizzle with any remaining butter mixture. Sprinkle with remaining parsley. Makes 4 to 6 servings.

Per serving: 210 cal.; 19 g protein; 3.3 g carbo.; 13 g fat; 58 mg chol.; 264 mg sodium.

Shark Nantucket

Seasoning fish with olive oil, vinegar, garlic, cilantro, and mint is a tradition with the Portuguese fishing families who settled the New England island of Nantucket. 3 tablespoons olive oil 1 tablespoon red wine vinegar 1/4 cup chopped fresh cilantro (coriander) 2 cloves garlic, minced or pressed. 1-1/2 to 2 pounds shark steaks, 3/4 to 1 inch thick, cut into serving-size pieces 2 large firm-ripe tomatoes, cored and sliced Mint sprigs Salt and freshly ground pepper

Combine olive oil, vinegar, cilantro, and garlic; mix well. Brush fish pieces on both sides with olive oil mixture. Reserve remainder.

Place on a grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds). Cook, turning once with a wide spatula, until fish is just opaque in thickest part (cut to test), 8 to 10 minutes. Serve on a warm platter, garnished with tomatoes and mint. Drizzle fish with remaining oil mixture. Add salt and pepper to taste. Services 4.

Per serving: 365 cal.; 42 protein; 4 g carbo.; 19 g fat; 101 mg chol.; 163 mg sodium.

Grilled Mushroom-stuffed Trout

Baste trout with mustard butter as they cook on grill. 2 tablespoons salad oil 1/2 pound small mushrooms, thinly sliced 1 clove garlic, minced or pressed 1/2 teaspoon dry tarragon leaves Salt and white pepper 2 tablespoons butter or margarine, melted 1 tablespoon each dry white wine and Dijon mustard 4 whole cleaned trout (about 1/2 lb. each) Lemon wedges Parsley sprigs

In a 10- to 12-inch frying pan, stir oil, mushrooms, and garlic over high heat until mushrooms are lightly browned and liquid has evaporated, about 5 minutes. Stir in tarragon; remove from heat. Add salt and pepper to taste.

To melted butter, add wine and mustard. Rinse fish and pat dry. Brush cavities with butter mixture. Spoon mushroom mixture evenly into cavity of each trout. Brush outsides of fish with more of the butter mixture.

Place fish on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds). Cook, turning once and brushing with any remaining butter mixture, until fish is opaque in thickest part (cut to test), 8 to 10 minutes total. Garnish with lemon and parsley. Serves 4.

Per serving: 249 cal.; 18 g protein; 3.6 g carbo.; 18 g fat; 62 mg chol.; 349 mg sodium.

Barbecued Salmon

Fillet Rolls

Swirl salmon fillets into coils to barbecue on skewers. 1/4 cup (1/8 lb.) butter or margarine 1 teaspoon fennel seed, coarsely crushed 1 tablespoon prepared sweet mustard 2 tablespoons dry sherry 2 pieces tail-end salmon fillet (1 to 1-1/4 lb. total), skinned Salt

In a 1- to 2-cup pan, melt butter with fennel seed over low heat. Blend in mustard and sherry; remove from heat.

Place salmon fillets skinned sides down. Brush with butter mixture. Starting at a narrow end, roll up each fillet, pinwheel fashion. Cut each roll crosswise into slices 1 to 1-1/2 inches wide; thread onto 4 skewers to hold pinwheels shut.

Place salmon skewers on a grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds). Brush with more of the butter mixture. Cook, turning once with a wide spatula and brushing again with butter mixture, until salmon is just opaque in thickest part (cut to test), 8 to 10 minutes total. Add salt to taste. Makes 4 servings.

Per serving: 292 cal.; 26 g protein; 1 g carbo.; 20 g fat; 101 mg chol.; 224 mg sodium.

Grilled Snapper

Veracruz

The flavors of the classic dish from Mexico's Gulf Coast are robustly present in the salsa that accents this fish. 1/4 cup olive oil or salad oil 2 tablespoons lime juice 2 cloves garlic, minced or pressed 3 tablespoons chopped fresh cilantro (coriander) 1/4 teaspoon salt (optional) 1/8 teaspoon seasoned pepper 1-1/2 to 2 pounds Pacific snapper (rockfish) fillets, about 3/4 inch thick 1 medium-size onion, thinly slivered 1 or 2 fresh jalapeno chilies, stemmed, seeded, and finely chopped 1 small firm-ripe tomato, cored, seeded, and finely chopped 1/4 cup sliced Spanish-style pimiento-stuffed green olives Lime wedges

Mix oil, lime juice, garlic, cilantro, salt, and seasoned pepper. Arrange fish in a single layer in a 9- by 13-inch baking dish; pour oil mixture over fish, turn to coat on all sides. Cover and chill while preparing salsa.

In a medium-size bowl, combine onion, chili, tomato, and olives. Remove fish from marinade; pour remaining marinade into onion mixture. Set aside.

Place fillets on a grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds). Grill, turning once, until fish is opaque in thickest part (cut to test), 8 to 10 minutes. Serve with lime wedges and salsa to add to taste. Makes 4 to 6 servings.

Per serving: 231 cal.; 28 g protein; 2.9 g carbo.; 12 g fat; 49 mg chol.; 314 mg sodium.

What could be more all-American than hamburgers on the barbecue, corn on the cob, and potato salad? In this firecracker of a menu, however, you'll see new sparkle in every dish. Chili- and Cheese-stuffed Burgers Grilled Corn with Pepper Butter Basil, Dried Tomato, and Potato Salad Green and Yellow Coleslaw Red, White, and Blueberry Cheese Pie Lemonade Beer

You can make the meat patties ahead and chill up to 8 hours. Assemble the peppers for butter to go with corn, and prepare both salads--the potato salad can be held up to 2 hours, the coleslaw for 8. Bake and chill the cheese pie up to 1 day ahead; add berries shortly before serving time.

Green and Yellow

Coleslaw 2/3 cup mayonnaise 1/3 cup unflavored yogurt 1/8 teaspoon pepper 1 teaspoon each sugar and prepared mustard 1 tablespoon white wine vinegar 2 tablespoons chopped fresh dill or 1 teaspoon dry dill weed 1 small green cabbage (1 to 1-1/4 lb.), thinly shredded (about 2 qt.) 5 green onions (ends trimmed), thinly sliced, including tops 1 small yellow bell pepper, stemmed, seeded, and cut into matchstick-size pieces Dill sprigs (optional) Nasturtium blossoms Salt

In a large bowl, combine mayonnaise, yogurt, pepper, sugar, mustard, vinegar, and chopped dill; mix well. Add cabbage, green onions, and bell pepper; mix lightly to coat well. Cover and refrigerate for at least 2 hours or up to 8 hours. To serve, garnish with dill sprigs and nasturtiums. Add salt to taste. Makes 4 to 6 servings.

Per serving: 214 cal.; 23 g protein; 8.2 g carbo.; 20 g fat; 15 mg chol.; 176 mg sodium.

Grilled Corn with

Pepper Butter 1/8 teaspoon each black, white, dry green, and dry pink peppercorns 4 medium-size ears corn Salad oil 1/4 cup (1/8 lb.) butter or margarine, melted 1 small clove garlic, minced or pressed Salt

Coarsely crush peppercorns with a mortar and pestle (or place in a small plastic bag and crush with flat side of a mallet).

Strip and discard husks and silk from corn; brush lightly with oil. Place on a grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds). Cook, turning occasionally, until kernels are tinged with brown on several sides, 8 to 12 minutes. Mix together peppercorns, garlic, and butter. Serve corn with pepper-butter mixture and salt to add to taste. Makes 4 servings.

Per serving: 211 cal.; 3 g protein; 17 g carbo.; 16 g fat; 31 mg chol.; 131 mg sodium.

Basil, Dried Tomato,

and Potato Salad 1 pound small thin-skinned red potatoes, scrubbed 1/4 cup dried tomatoes packed in oil, drained (reserve oil) and slivered 3 tablespoons each salad oil and red wine vinegar 1 teaspoon Dijon mustard 1 small clove garlic, minced or pressed 1/3 cup thinly sliced celery 1/4 cup coarsely slivered fresh basil leaves 3 green onions (ends trimmed), thinly sliced, including tops Salt and pepper

Put about 1 inch water in a 3-1/2- to 4-quart pan; add potatoes. Cover and boil gently until potatoes are tender when pierced, 25 to 30 minutes; drain.

Meanwhile, measure 2 tablespoons of the oil from tomatoes, set tomatoes aside. In a small bowl, combine oil from tomatoes, salad oil, vinegar, mustard, and garlic; mix until blended. Set dressing aside.

When potatoes are cool enough to handle, cut into 1/2-inch cubes. Place in a large bowl and mix lightly with half of the dressing. Add celery, basil, green onions, tomatoes, and remaining dressing; mix lightly until well coated. Season with salt and pepper to taste. Cover and refrigerate for 1 to 2 hours. Serve cold or at room temperature. Makes 4 servings.

Per serving: 274 cal.; 3.2 g protein; 24.7 g carbo.; 19 g fat; 0 mg chol.; 194 mg sodium.

Red, White, and

Blueberry Cheese Pie 1 prepared graham cracker pie crust (8 in.), about 6 ounces 1 large package (8 oz.) cream cheese, at room temperature 1/4 cup cottage cheese 3 tablespoons lemon juice 1 tablespoon grated lemon peel 2 large eggs 1/2 cup powdered sugar 1 cup sour cream 2 tablespoons granulated sugar 1 teaspoon vanilla About 1 cup strawberries, rinsed 1/2 cup blueberries, rinsed Strawberry sauce (recipe follows)

Bake pie crust in a 375[deg.] oven until lightly browned, about 5 minutes. Remove from oven; set aside to cool slightly. Reduce oven temperature to 350[deg.].

In food processor or blender, combine cream cheese, cottage cheese, lemon juice, lemon peel, eggs, and powdered sugar; whirl until smooth. Pour into partially baked crust. Bake at 350[deg.] until center jiggles only slightly when gently shaken, about 25 minutes.

Meanwhile, stir together the sour cream, granulated sugar, and vanilla. Remove cheese pie from oven and reduce temperature to 250[deg.]. Spread sour cream mixture lightly over top of cheese pie. Return to oven and bake for 5 minutes.

Cool in pan on a rack, then refrigerate until chilled, at least 2 hours. Decorate with strawberries and blueberries. Serve with sauce to drizzle to taste over each wedge. Makes 6 servings.

Per serving: 465 cal.; 8.8 g protein; 40 g carbo.; 30 g fat; 158 mg chol.; 395 mg sodium.

Strawberry sauce. In food processor or blender, combine 1 cup sliced strawberries, 2-1/2 tablespoons sugar, 1 tablespoon raspberry or cassis syrup, and 1 teaspoon lemon juice. Whirl until pureed.

Per tablespoon: 15 cal.; 0.01 g protein; 3.8 g carbo.; 0.03 g fat; 0 mg chol.; 1.03 mg sodium.

Chili- and Cheese-stuffed

Burgers 1-1/2 pounds ground lean beef 3 ounces cheddar cheese, cut into matchstick pieces 2 to 3 tablespoons minced pickled jalapeno chilies Pepper Garlic salt 4 round sourdough French rolls (about 4-in. diameter) or hamburger buns, split horizontally Mayonnaise Green leaf lettuce, washed and crisped Sliced tomatoes

Divide ground beef into 8 equal portions; shape each portion into a patty about 1/4 inch thick. Top 4 of the patties with equal amounts of cheese and jalapenos; cover with remaining patties, pressing edges together to seal. Sprinkle with pepper and garlic salt to taste.

Place patties on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning once, until well browned on both sides and done to your liking, 10 to 12 minutes total for medium-rare. When you turn patties, place buns, cut sides down, around outside of grill to toast. Serve patties on buns with mayonnaise, lettuce, and tomatoes to add to taste. Makes 4 servings.

Per serving: 569 cal.; 40 g protein; 28 g carbo.; 32 g fat; 127 mg chol.; 594 mg sodium.

Cooking on the barbecue keeps the heat out of the kitchen, but there's a certain sameness to grilled meats, poultry, and fish. One of these bold sauces can add a flourish to such simple fare.

Browned Pine Nut Butter

Succulent veal chops or trout benefit from a drizzling of this lemony but butter with its faintly resinous flavor. 1/4 cup (1/8 lb.) butter or margarine 1/4 cup pine nuts or silvered almonds 2 tablespoons lemon juice 1 teaspoon grated lemon peel

Melt butter in a 6- to 8-inch frying pan over medium heat until foamy. Add pine nuts and stir until nuts begin to brown, 3 to 4 minutes. Swirl in lemon juice and lemon peel. Serve at once. Makes about 1/2 cup, enough for 4 to 6 servings.

Per tablespoon: 76 cal.; 1.6 g protein; 0.9 g carbo.; 8 g fat; 16 mg chol.; 60 mg sodium.

Fresh Nectarine Chutney

In this quick and spicy chutney, sliced nectarines are cooked just enough to heat and soften them slightly. You'll enjoy it with smoked pork chops. 1/4 cup firmly packed brown sugar 1/4 cup tarragon vinegar 1 small onion, finely chopped 1/2 cup golden raisins 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1 tablespoon minced fresh ginger 3 medium-size firm-ripe nectarines (about 3/4 lb.), pitted and sliced 1/4 inch thick

In a 10- to 12-inch frying pan, combine brown sugar, vinegar, onion, raisins, cinnamon, allspice, and ginger. Stir over medium-high heat until onion is limp and raisins are plump, about 5 minutes. Add nectarines and stir gently until heated through, 3 to 5 minutes. Serve hot or at room temperature. Makes about 2 cups.

Per 1/4 cup: 77 cal.; 0.7 g protein; 20 g carbo.; 0.2 g fat; 0 mg chol.; 3.6 mg sodium.

Mint Bearnaise Sauce

A touch of fresh mint brings summer flavor to this classic sauce for lamb. It's also good over grilled salmon or mild white-flesh fish steaks. 2 tablespoons finely chopped shallots 2 tablespoons white wine vinegar 3 tablespoons chopped fresh mint leaves or 1 tablespoon dry mint 1/2 cup (1/4 lb.) butter or margarine 1 large egg 2 teaspoons lime or lemon juice

In a 1- to 1-1/2-quart pan, combine shallots, vinegar, and mint; place over medium-low heat and simmer, uncovered, until most of the liquid has evaporated. Add butter and continue heating until butter is melted.

Combine egg and lime juice in food processor or blender. With motor running, add butter mixture in a slow, steady stream; sauce will thicken. Serve warm or at room temperature. Makes about 3/4 cup.

Per tablespoon: 76 cal.; 0.6 g protein; 0.5 g carbo.; 8 g fat; 46 mg chol.; 84 mg sodium.

Toasted Almond

Mayonnaise

As a sauce for trout cooked on the barbecue or for cold poached salmon or roast chicken, this nut-flavored mayonnaise is unsurpassed. 3/4 cup blanched almonds 1 large egg 2 teaspoons Dijon mustard 1 tablespoon white wine vinegar 1 cup salad oil Salt

Spread almonds in 8- to 9-inch-wide pan. Bake in 350[deg.] oven until golden brown, about 10 minutes; set aside to cool. Whirl 1/2 cup of the nuts in food processor or blender until finely chopped; remove from container and set aside.

To processor add egg, mustard, and vinegar; whirl to blend. With motor running, pour in oil in a slow, steady stream; sauce will thicken. Stir in chopped almonds. Season to taste with salt. If made ahead, cover and refrigerate for up to 2 days. Use remaining whole almonds for garnish. Makes about 1-1/2 cups.

Per tablespoon: 102 cal.; 0.9 g protein; 0.6 g carbo.; 11 g fat; 11 mg chol.; 16 mg sodium.

Your microwave oven does a superb job of cooking chicken to moist tenderness in record time. Steamed chicken breasts lightly seasoned with sherry, soy, ginger, and garlic are good as is or as the starting point for several other quick summer dishes.

Microwave-steamed

Chicken Breasts

If you wish, you can serve these chicken breasts with steamed rice and a reduction of the marinade, complemented by a green vegetable or salad. 1/2 cup dry sherry 2 tablespoons soy sauce 1 teaspoon sugar 1/2 teaspoon ground ginger 1 clove garlic, minced or pressed 3 whole chicken breasts (about 1 lb. each), split, skinned, and boned

In a wide, shallow bowl, stir together sherry, soy sauce, sugar, ginger, and garlic. Turn chicken in mixture. Cover and refrigerate at least 30 minutes or up to 2 hours. Lift chicen from marinade (reserve marinade if making mu shu chicken; recipe follows).

Arrange chicken in a single layer in a 10- to 11-inch round nonmetal plate or pie dish; place thickest ends toward rim. Cover chicken with plastic wrap. Cook in a microwave oven on full power (100 percent) until meat is no longer pink in center (cut to test), 6 to 8 minutes. For even cooking, rotate dish 1/4 turn every 2 minutes.

Use chicken as directed in the following recipes.

Chicken Melt

Sandwiches

Split and toast oversize croissants to make chicken, ham, and cheese broiler sandwiches. Microwave-steamed chicken breasts (recipe precedes) 1/3 cup mayonnaise 2 tablespoons Dijon mustard 1/2 teaspoon dry tarragon leaves 1/4 cup thinly sliced green onions (tops included) 2 tablespoons sweet pickle relish Cayenne 4 croissants (each 5 to 6 in. long), split horizontally 4 thin slices cooked ham (4 oz. total) 4 thin slices Swiss cheese, each 3 to 4 inches square (about 2-1/2 oz. total)

Shred chicken and set aside.

Combine mayonnaise, mustard and tarragon. Add chicken, green onions, pickle relish, and cayenne to taste; mix lightly and set aside.

Place croissants, cut sides up, on a 12- by 15-inch baking sheet. broil 4 inches below heat until lightly browned, 1 to 2 minutes. Remove from oven and set tops of croissants aside. Spread toasted side of each remaining croissant half with 1/4 of the chicken mixture and top with a slice of ham and a slice of cheese. Return sandwiches to oven and broil until cheese is melted, 2 to 3 minutes. Cover with croissant tops; serve hot. Makes 4 servings.

Per serving: 683 cal.; 65 g protein; 19 g carbo.; 31 g fat; 172 mg chol.; 1,397 mg sodium.

Chicken and Rice Skillet

Zesty Louisiana-style sausages enliven this simplified paella based on the cooked chicken. Microwave-steamed chicken breasts (recipe precedes) 1/2 pound andouille or Louisiana hot sausages, sliced about 1/1 inch thick 1 clove garlic, minced or pressed 1 small onion, chopped 1 cup short-grain (pearl) white rice 1 jar (4 oz.) sliced pimientos, drained 1 can (6-1/2 oz.) minced clams 1 can (14-1/2 oz.) regular-strength chicken broth 2 green onions (ends trimmed), thinly sliced, including tops Fresh cilantro (coriander) sprigs

Cut chicken crosswise into bite-size strips; set aside.

In a 10- to 12-inch frying pan, cook sausage briefly over medium-high heat to release some fat; add garlic, onion, and rice. Cook, stirring, until onion is soft and rice turns opague, about 4 minutes. Mix in pimientos, juice from clams (set clams aside), and broth. Bring to a boil; reduce heat to medium-low, cover, and cook until rice is barely tender to bite, about 15 minutes.

Stir clas into rice mixture and lay chicken over rice. Cover and cook until chicken is hot, 6 to 8 minutes. Sprinkel with green onions and garnish with cilantro. Makes 4 servings.

Per serving: 727 cal.; 67 g protein; 49 g carbo.; 27 g fat; 182 mg chol.; 1,509 mg sodium.

Chicken and Summer

Fruit Salad

In the mood for something cool? Apricots, cherries, and a creamy sweet-sour dressing turn the cooked, cooled chicken breasts into a handsome main-dish salad. Microwave-steamed chicken breasts (recipe precedes) 1/4 cup slivered almonds 1/2 cup halved, pitted sweet cherries 4 firm-ripe apricots, pitted and cut into bite-size slivers 1/4 cup sliced green onions (including tops) Chutney dressing (recipe follows) Salt 1 large firm-ripe avocado 3 to 4 cups watercress sprigs, washed and crisped Orange wedges

Cut chicken into bite-size chunks; set aside.

Spread almonds in 8- to 9-inch-wide baking pan and toast in a 350[deg.] oven until golden, about 8 minutes; set aside.

In a large bowl, combine chicken, cherries, apricots, green onions, and chutney dressing. Add salt to taste. If made ahead, cover and refrigerate for up to 3 hours.

Peel, pit, and slice avocado. Line 4 dinner plates with watercress; mound chicken salad in center. Arrange the avocado slices around chicken salad. Sprinkle with toasted almonds. Garnish with orange wedges. Makes 4 servings.

Per serving: 630 cal.; 56 g protein; 23 g carbo.; 35 g fat; 147 mg chol.; 540 mg sodium.

Chutney dressing. In a bowl, mix 1/3 cup each mayonnaise and sour cream, 2 tablespoons Major Grey chutney (coarse pieces chopped), 1 teaspoon grated orange peel, and 1/8 teaspoon ground nutmeg.

Mu Shu Chicken

Spoon this chicken stir-fry into warm four tortillas. Microwave-steamed chicken breasts and reserved marinade (recipe precedes) 2 tablespoons salad oil 2 teaspoons Oriental sesame oil 1/2 pound mushrooms, thinly sliced 1 medium-size onion, thinly slivered 8 to 10 flour tortillas (7 to 8 in.) 2 cups shredded iceberg lettuce 2 large eggs, well beaten Hoisin sauce Sliced green onions (including tops) Fresh cilantro (coriander) leaves

Cut chicken into bite-size strips. Set chicken and marinade aside.

Pour salad oil and sesame oil into a 10- to 12-inch frying pan over high heat; add mushrooms and onion. Cook, stirring often, until mushrooms are lightly browned and liquid has evaporated, about 6 minutes. Add marinade. Bring mixture to a boil and cook, stirring occasionally, until reduced by about 2/3, about 2 minutes.

Meanwhile, wrap tortillas in foil and warm in a 300[deg.] oven about 15 to 20 minutes. Or enclose in plastic wrap and heat in a microwave oven at full power (100 percent), 3 to 4 minutes.

To mushroom mixture add chicken and lettuce, stirring until chicken is heated through, 2 to 3 minutes. Add eggs and stir just until set.

Serve chicken mixture to spoon into warm tortillas. Offer hoisin sauce, green onions, and cilantro. Makes 4 or 5 servings.

Per serving: 370 cal.; 40 g protein; 23 g carbo.; 13 g fat; 177 mg chol.; 654 mg sodium.

Pasta with Chiken,

Sausage, and Red

Pepper

Adding Italian sausage, red bell pepper, and cream turns chicken into a sauce for vermicelli. Microwave-steamed chicken breasts (recipe precedes) 2 tablespoons butter or margarine 1 mild Italian sausage (about 3 oz.), casing removed 1 small red bell pepper, stemmed, seeded, and cut into thin strips 1 teaspoon dry Italian seasoning mix, or 1/4 teaspoon each dry basil leaves, dry oregano leaves, dry thyme leaves, and dry marjoram leaves 8 ounces dry vermicelli 1/2 cup whipping cream Salt and pepper Parsley sprigs (optional) Grated parmesan cheese

Cut chicken into bite-size chunks; set aside. In a 10- to 12-inch frying pan, melt butter over medium heat. crumble sausage into pan; add red pepper and Italian seasoning. Cook, stirring often, until sausage is browned and red pepper is soft, about 8 minutes.

Meanwhile, in a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat. Add vermicelli; cook until just render to bite, 8 to 10 minutes.

Mix chicken into sausage mixture; stir in cream. bring to a gentle boil and cook, stirring, until mixture thickens slightly, 2 to 5 minutes. Add salt and pepper to taste.

Drain vermicelli and arrange on a platter. Spoon sauce over. Garnish with parsley. Offer cheese to add to taste. Serves 4.

Per serving: 682 cal.; 62 g protein; 48 g carbo.; 250 g fat; 193 mg chol.; 632 mg sodium.

Glorious summer fruits need little embellishment. The glowing colors and bright flavors of berries and orchard fruits make refreshing warm-weather desserts that are notably low in calories.

Paper-thin Blueberry-Peach Tart

Roll out thawed frozen puff pastry shells to make the airily crisp crust for this colorful fruit tart. 2 frozen puff pastry shells (1-3/4 oz. each) 3 tablespoons sugar 1 teaspoon all-purpose flour 1/8 teaspoon ground mace or ground nutmeg 1/2 cup blueberries, rinsed and drained well 2 medium-size firm-ripe peaches 1 tablespoon strawberry or red currant jelly (optional)

Let frozen puff pastry stand in a single layer on a floured board, lightly covered with plastic wrap, to thaw while preparing fruit.

In a bowl, stir together sugar, flour, and mace until well combined; mix in blueberries. Peel, pit, and thinly slice peaches. Add to blueberry mixture, stirring lightly to coat with sugar mixture; set aside.

Roll each pastry shell out on the board to flatten to about 1/8-inch thickness; then place 2 together and continue rolling to make a 9- to 10-inch circle. Place on an ungreased 12- by 15-inch baking sheet. With a fork, prick surface to within 1/2 inch of edge. Bake on the bottom rack of a 425[deg.] oven for 5 minutes. Remove from oven.

Spoon blueberry-peach mixture over crust and distribute evenly to within 1/2 inch of edge. Return to bottom rack of oven. Continue baking until pastry is golden brown, 10 to 15 minutes. If desired, melt jelly in a 1- to 2-cup pan over medium heat, or in a nonmetal container in a microwave oven, until bubbling; brush or drizzle over hot tarts. Serve warm. Makes 2 or 3 servings.

Per serving: 243 cal.; 2 g protein; 38 g carbo.f 9 g fat; 0 mg chol.; 159 mg sodium.

Lime-Honey Pineapple

Honey with a squeeze of lime brings a floral note to the tartness of juicy fresh pineapple--one of summer's best fruit bargains. 1 medium-size pineapple (3-1/2 to 4 lb.) 1/4 cup honey 1 tablespoon lime juice Lime wedges or slices

Cut pineapple lengthwise into quarters, cutting through leaves and core. Using a curved knife, cut fruit from rind and lift out; cut out and discard core. Cut fruit into chunks; if desired return fruit to shells to serve.

In a small bowl, blend honey and lime juice. Garnish pineapple with lime wedges or slices and serve with honey mixture to drizzle on to taste. Makes 4 to 6 servings.

Per serving: 121 cal.; 0.7 g protein; 81 g carbo.; 0.7 g fat; 0 mg chol.; 2.3 mg sodium.

Raspberry Nockerin

Crimson raspberries nestle under golden clouds of soft meringue in this traditional Austrian dessert. 4 large eggs, separated 6 tablespoons granulated sugar 4 teaspoons all-purpose flour 1 tablespoon butter or margarine 1-1/2 cups raspberries, rinsed and drained well 2 teaspoons framboise or kirsch (optional) Powdered sugar

In large bowl of an electric mixer, beat egg whites at high speed until they hold soft peaks. Gradually add 4 tablespoons granulated sugar, beating until whites will hold stiff, moist peaks; set aside.

With same beater, beat egg yolks at high speed in a small bowl until very light in color and slightly thickened. Add flour and continue to beat until mixture is thick. Fold yolks into whites, blending lightly but thoroughly; set aside.

Place butter in a shallow oval or rectangular pan about 7 by 11 inches; melt over medium heat. Remove from heat and lightly mix in raspberries. Sprinkle with remaining 2 tablespoons of the granulated sugar and framboise.

Making 4 to 6 equal mounds, heap egg mixture over raspberries. Bake in a 350[deg.] oven until top is pale brown, edges are set, and center is moist and slightly creamy, 10 to 12 minutes. For a firmer texture, bake a few more minutes. Dust lightly with powdered sugar. Serve at once. Serves 4 to 6.

Per serving: 139 cal.; 4.5 g protein; 18 g carbo.; 5.8 g fat; 188 mg chol.; 66 mg sodium.

Grapes with Zabaglione

Spumante

Polish your prettiest stemmed glasses to present this spectacular dessert of grapes in a froth of beaten egg yolks and sparkling wine. 1 cup each stemmed red and green seedless grapes 4 large egg yolks 1/4 cup sugar 1/2 teaspoon grated lemon peel 1 cup California spumante wine or sweet sparkling wine Mint sprigs (optional)

Divide red and green grapes into 6 stemmed, 8- to 10-ounce dessert or wine glasses; set aside.

In a round-bottomed zabaglione pan or in top of a double boiler, combine egg yolks, sugar, lemon peel, and 3/4 cup of the wine. Place zabaglione pan directly over medium-high heat, or set double boiler over boiling water. Cook, beating constantly with an electric mixer or whisk, until egg mixture is very foamy and thick enough to form a soft peak when beater is lifted, 5 to 10 minutes. Remove from heat.

Immediately pour remaining 1/4 cup wine equally over grapes; pour zabaglione evenly over grapes. Garnish with mint, if desired. Makes 6 servings.

Per serving: 100 cal.; 2.1 g protein; 16 g carbo.; 4 g fat; 182 mg chol.; 8.4 mg sodium.

Strawberries Balsamico

Aged balsamic vinegar from Italy, with a flavor both tart and winy, intensifies the flavor of juicy strawberries in this simple presentation. About 2 cups strawberries 3 tablespoons sugar 1 tablespoon balsamic vinegar Fresh mint sprigs (optinal)

Rinse and drain the strawberries; remove and discard hulls. Cut berries in half lengthwise. combine fruit in a bowl with sugar and vinegar; mix lightly. Let stand at room temperature for about 15 minutes for strawberries to release juices.

Spoon the berries into bowls. Garnish with mint sprigs, if desired. Makes 4 servings.

Per serving: 59 cal.; 46 g protein; 15 g carbo.; 0.3 g fat; 0 mg chol.; 0.9 mg sodium.

Hot Broiled Apricots

Broiling apricot halves topped with a drizzle of lemon butter and a sprinkling of brown sugar brings out their sweet tartness. 2 tablespoons butter or margarine, melted 1 tablespoon lemon juice 1 pound firm-ripe apricots, halved and pitted 1/3 cup firmly packed brown sugar Unflavored yogurt or sour cream (optional)

In a small bowl, mix butter and lemon juice. Arrange apricot halves, cut sides up, in a single layer in a shallow, greased baking pan measuring about 8 by 12 inches. Drizzle fruit with butter mixture. Sprinkle brown sugar evenly over apricots. Broil, about 6 inches below heat, until sugar is melted and bubbling, 3 to 5 minutes.

Serve the fruit hot with unflavored yogurt to spoon over each serving to taste. Makes 4 servings.

Per serving: 170 cal.; 1.5 g protein; 29 g carbo.; 6 g fat; 16 mg chol.; 66 mg sodium.

On the hottest days, a cold soup is as welcome as a breeze. These tempting coolers can be made ahead and kept waiting in refrigerator for up to a day. Choose one to serve as a first course or for a light lunch or supper.

Creamy Potato-Cilantro

Bisque

Admirers of vichyssoise, knowing the devastatingly rich side of cold potato soup, will be happily surprised by the lower calorie count and snappy flavor of this lighter version. 4 cups regualr-strength chicken broth 2 large thin-skinned potatoes (about 1 lb. total), peeled and coarsely chopped 1/8 teaspoon white pepper 1/2 teaspoon ground cumin 1 small cna (4 oz.) diced green chilies 1 cup lightly packed fresh cilantro (coriander) sprigs 3 green onions (ends trimmed), thinly sliced, including tops 1 cup sour cream Salt Additional fresh cilantro sprigs

In a 3-1/2- to 4-quart pan, combine broth, potatoes, pepper, and cumin. Bring to a boil over high heat; reduce heat, cover, and boil gently until potatoes are very tender when pierced, 15 to 20 minutes.

In a food processor or blender, combine half the potato mixture, chilies, the 1 cup cilantro, and green onions; whirl until smooth. Transfer to a large bowl. Then puree remaining potato mixture and sour cream. Add to first mixture; season with salt to taste. Cover and refrigerate until cold, at least 2 hours or up to a day. Stir well before serving. Garnish each portion with a cilantro sprig. Makes 6 to 8 servings.

Per serving: 123 cal.; 3.8 g protein; 12 g carbo.; 6.9 g fat; 13 mg chol.; 133 mg sodium.

Cucumber-Yogurt

Refresher

No heat at all is required to put together this cold soup, so even the cook can stay as cool as the cucumber. 1 large cucumber (about 1 lb.), peeled and seeded 2-1/2 cups unflavored yogurt 1/4 cup each thinly sliced green onions (including tops) and celery 1 tablespoon minced fresh dill or 1 teaspoon dry dill weed 1 large clove garlic, minced or pressed 2 tablespoons walnut oil or salad oil Salt (optional)

Shred enough of the cucumber to make 1/4 cup; set aside.

Coarsely chop remaining cucumber and place in a food processor or blender. Add yogurt and whirl until smooth. Transfer mixture to a bowl and mix in reserved cucumber, green onions, celery, dill, garlic, and oil. Season to taste with salt. Cover and refrigerate until cold, at least 1 hour or up to a day. Stir well before serving. Makes 4 servings.

Per servng: 168 cal.; 8 g protein; 14 g carbo.; 9 g fat; 8.8 mg chol.; 112 mg sodium.

Shrimp or Crab Billi-Bi

In its classic form, this creamy French creation is made with fres mussels in their shells.

Replacing them with cooked shrimp or crabmeat cuts a time-consuming step. 1 tablespoon salad oil 1/4 cup finely chopped shallots or white onion 1/2 teaspoon paprika 1/4 teaspoon each curry poweder and white pepper 1 can (14-1/2 oz.) regular-strength chicken broth 1 bottle (8 oz.) clam juice 1 cup dry white wine 1 cup whipping cream 1/2 pound tiny cooked shelled shrimp or shelled cooked crab 1 cup half-and-half (light cream) Salt (optional) Parsley sprigs

Pour oil into a 3- to 4-quart pan, and place over medium heat. Stir in shallots, paprika, curry poweder, and pepper; stir occasionally until shallots are limp, 5 to 8 minutes. Stir in broth, clam juice, wine and whipping cream. Increase heat to high and boil, uncovered, until mixture is reduced to 1 quart.

Removed from heat and mix in shrimp and half-and-half. Add salt to taste. Cover and refrigerate until cold, at least 2 hours or up to a day. Stir and serve soup, garnished with a parsley leaf or 2 atop each portion. Makes 4 or 5 servings.

Per serving: 293 cal.; 13 g protein; 6 g carbo.; 24 g fatf 159 mg chol.; 608 mg sodium.

Shopping effectively at a delicatessen is the warm-weather cook's number one strategy. Perfect this talent and you can master the art of no-cook cooking. Combine your delicatessen and supermarket purchases handsomely, and quick summer dinners will be just as varied and delicious as the food you serve the rest of the year.

Beef and Potato Salad

Plates for Two

Enhance a carton of potato salad with red onion, sliced radishes, and chopped egg to serve with rolls of roast beef wrapped around crisp green onions. 1 pint prepared potato salad from delicatessen 1/2 cup slivered red onion 1/3 cup coarsely chopped red radishes 6 green onions, ends trimmed 6 thin slices (about 8 oz. total) rare roast beef Butter lettuce leaves, washed and crisped 1 hard-cooked large egg, coarsely chopped Red radishes

Transfer potato salad to a bowl and stir in red onion and chopped radishes; cover and refrigerated.

MEanwhile, pull off and reserve 6 outer strips from green onions to use as ties. Roll 1 roast beef slice around each green onion to make 6 rolls; carefully tie each with a reserved green onion strip, making a loose knot.

Place a lettuce leaf on each of 2 dinner plates. On each lettuce leaf, place a mound of potato salad garnished with egg. Set 3 roast beef rolls alongside. Garnish plates with whole radishes. Makes 2 servings.

Per serving: 717 cal.; 41 g protein; 35 g carbo.; 41 g fat; 401 mg chol.; 1,434 mg sodium.

Antipasto Plates

Create a quick Mediterranean-style salad with marinated artichokes, canned garbanzos, and fresh red and yellow bell peppers. For contrast, complement this multicolored antipasto with shrimp, salami, tomatoes, and crustry rolls. 1 jar (6 oz.) marinated artichoke hearts 2 tablespoons olive oil 1 tablespoon wine vinegar 1 small can (8 oz.) garbanzos, drained 1/3 cup each finely chopped red and yellow bell peppers (or 2/3 cup of 1 color) 2 tablespoons chopped parsley Freshly ground pepper 8 to 12 large leaves green leaf lettuce, washed and crisped 1/2 pound tiny cooked shelled shrimp 1/2 pound thinly sliced dry salami 4 medium-size Roma-type tomatoes (about 1 lb. total), cored and sliced

Drain marinade from artichokes into a medium-size bowl. to marinade add oil, vinegar, garbanzos, red and yellow peppers, parsley, and pepper to taste.

To serve, line 4 dinner plates with lettuce. Arrange 1/4 of shrimp, salami, tomato slices, artichokes, and garbanzo salad on each plate. Makes 4 servings.

Per serving: 514 cal.; 29 g protein; 21 g carbo.; 35 g fat; 155 mg chol.; 1,484 mg sodium.

speedy Turkey Tonnato

Delicatessen sliced turkey takes on Italian airs thanks to an easy and elegant tuna-flavored mayonnaise you make in minutes in the blender or food processor. 1 small can (3 oz.) oil-packed tuna About 1 cup olive oil or salad oil 5 canned anchovy fillets 3 tablespoons lemon juice 2 large eggs 1-1/2 tablespoons drained capers 12 to 18 large red lettuce leaves, washed and crisped 1-1/2 pounds thinly sliced cooked turkey breast 2 to 3 cups cherry tomatoes 1 large lemon, thinly sliced Ripe olives Parsley sprigs

Drain oil from tuna into a measuring cup; add olive oil to make 1 cup. In a blender or food processor, combine tuna, achovies, lemon juice, eggs, and capers; whirl until smooth. Gradually add oil in a thin, steady stream; sauce will thicken. Cover and chill.

MEanwhile, line 6 dinner plates with lettuce. Roll or fold turkey slices attractively; arrange an equal portion of the turkey on each plate, tehn add cherry tomatoes. Spoon about 1/4 cup of the sauce over each serving of turkey; pour remaining sauce into a small bowl to add to taste. Garnish each plate with lemon slices, olives, and parsley sprigs. Makes 6 servings.

Per serving: 587 cal.; 42 g protein; 6 g carbo.; 45 g fat; 179 mg chol.; 480 mg sodium.

Ice cream is never out of season. But on a stifling hot summer day, nothing tastes better. It's the ideal dessert when you feel like creating something special without losing your cool.

Italian Ice Cream

Truffles

You can re-create the pride of the gelato shop at home by rolling scoops of rich chocolate ice cream in ground chocolae to make tempting frozen truffles. 1 quart dark chocolate ice cream 2 to 3 ounces semisweet chocolate

Scoop large balls of ice cream and place in a single layer in a chilled 10- by 15-inch pan; freeze until firm, about 1 hour.

Meanwhile, place chocolate in food processor or blender and whirl unti powdery. Spread chocolate in a shallow pan or on a sheet of waxed paper. Roll ice cream scoops in chocolate to coat generously; return to pan and freeze again until firm, about 2 hours or up to 1 week (cover after ice cream hardens).

Place each ice cream truffle in a fluted paper baking cup to serve. Makes 8 to 10 servings.

Per serving: 143 cal.; 2 g protein; 17 g carbo.; 8 g fat; 24 mg chol.; 46 mg sodium.

Della Robbia Ice Cream

Wreath

Jewel-colored fresh berries and sparkling slices of kiwi fruit garnish a garland of ice cream scoops. 1/2 gallon lemon custard or peach ice cream 2 cups strawberries, rinsed and drained well 1 cup each raspberries and blackberries, boysenberries, or blueberries, rinsed and drained well 1/2 cup red currants, rinsed and drained well (optional) 2 small kiwi fruit, peeled and sliced Red currant sprigs (optional) Mint sprigs Raspberry sauce (recipe) follows)

Scoop ice cream into large balls and arrange in a 12-inch-diameter wreath-shaped ring on a chilled, rimmed 14- to 16-inch-diameter platter. Freezer until ice cream is very solid, about 2 hours or up to 4 days (cover after ice cream hardens).

Quickly garnish wreath with strawberries, raspberries, blackberries, currants, kiwi slices, and currant and mint sprigs. Offer raspberry sauce to spoon over each portion to taste. Makes 11 to 14 servings.

Per serving: 176 cal.; 3 g protein; 24 g carbo.; 8 g fat; 34 mg chol.; 67 mg sodium.

Raspberry sauce. In a blender or food processor, puree 3 cups rinsed and drained raspberries, 1/4 cup sugar, and 3 to 4 tablespoons lemon juice to taste. If desired, push mixture through a fine strainer to remove seeds. Serve or cover and chill up to 3 hours. Makes 1-1/2 cups.

Per tablespoon: 16 cal.; 0.2 g protein; 4 g carbo.; 0.1 g fat; 0 mg chol.; 0.5 mg sodium.

Delta Mud Pie

Honeyed almonds and hot chocolate sauce embellish this ice cream pie in a crisp chocolate cooky crust. 1/2 cups finely crushed chocolate cooky crumbs (about 26 waters, 2-1/4-in. size) 1/3 cup butter or margarine, melted 2 quarts coffee or chocolate ice cream (or 1 quart each), slightly softened 1 cup coarsely chopped honey-roasted almonds Hot chocolate sauce (recipe follows)

In a medium bowl, stir together crumbs and butter until well combined. Press evenly and firmly over bottom and sides of an 8-or 9-inch pie pan. Bake in a 350[deg] oven until crisp and firm, about 8 minutes. Transfer pan to a rack to cool.

Spread 1/2 the ice cream into cooled, baked crust, making an even bottom layer; scoop remaining ice cream on top. Sprinkle evenly with almonds. Freeze until firm, at least 2 hours (cover after ice cream hardens), or up to 1 week.

To serve, transfer pie to refrigerator to soften slightly for about 15 minutes before cutting into wedges. Ladle hot chocolate sauce to taste over each wedge. Makes 6 to 8 servings.

Per serving: 649 cal.; 10 g protein; 60 g carbo.; 43 g fat; 97 mg chol.; 453 mg sodium.

Hot chocolate sauce. Place 1 bar (3-1/2 to 4 oz.) semisweet or bittersweet chocolate, coarsely chopped, in top of double boiler over barely simmering water. When melted, gradually stir in 1/2 cup whipping cream. Stir occasionally until sauce is hot. Remove from heat and blend in 1 tablespoon amaretto liqueur, if desired. Serve hot. Makes 2/3 cup.

Great Apple Ice

Tart summer apples are the base for an elegant frozen dessert that's easy to prepare in either an ice cream maker or the freezer. For old-fashioned taffy apple flavor, top with a hot caramel sauce. 1 large lemon 1 cup sugar 1-1/2 cups water 5 medium-size tart green apples (2-1/2 to 3 lb. total), such as Granny Smith or Gravenstein, peeled, cored, and thinly sliced Hot caramel ice cream topping (optional)

Thinly pare peel (yellow part only) from 1/2 of the lemon. Ream lemon and set aside 3 tablespoons juice.

In a 3- to 4-quart pan, combine sugar, water, and lemon peel. Bring to a boil over high heat, stirring, until sugar dissolves; continue boiling, uncovered, for 2 minutes. Add apple slices and bring to a boil again. Cover, reduce heat, and simmer until apples are just tender when pierced, 10 to 12 minutes.

Transfer apple mixture to a food processor or blender. Add reserved 3 tablespoons lemon juice and whirl until smooth. Pour into a 9-inch-square pan and freeze until edges are frozen but center is still soft, 2-1/2 to 3 hours. (Or refrigerate until cold, about 1 hour or up to the next day, then pour into container of a 1-1/2-quart or larger ice cream maker and freeze according to manufacturer's directions; store in freezer until ready to serve.)

Spoon mixture into large bowl of electric mixer and beat until smooth and creamy, or whirl in a food processor. Transfer to a freezer container, cover tightly, and freeze until firm, 6 to 8 hours at 0[deg.] or colder.

To serve, let stand at room temperature or in refrigerator for 20 to 30 minutes to soften slightly, then scoop into dessert dishes. Serve with prepared hot caramel sauce, if desired. Makes 6 servings (about 5 cups).

Per serving: 244 cal.; 39 g protein; 63 g carbo.; 0.7 g fat; 0 mg chol.; 0.4 mg sodium.

Hot Fudge Puffs

The French call them profiteroles, the Italians say bignoline. But in any language, feather-light cream puffs filled with ice cream and drenched with hot chocolate sauce are irresistible. 1/2 cup water 1/4 cup (1/8 lb.) butter or margarine 1 tablespoon sugar 1-1/4 cups sifted cake flour 2 large eggs 16 small scoops coffee or chocolate ripple ice cream (about 1 quart total), firmly frozen Hot chocolate sauce (recipe follows)

In a 2- to 3-quart pan over medium-high heat, combine water, butter, and sugar; stir occasionally until butter melts, then bring to a full rolling boil. Remove from heat. Add flour all at once, stirring vigorously until mixture is smooth and pulls away from sides of pan. Beat in eggs, one at a time, until thoroughly blended and smooth.

Spoon dough in 16 equal-size mounds about 1-1/2 inches apart onto a lightly greased 12- by 15-inch baking sheet.

Bake in a 375[deg.] oven until puffs are firm to touch and golden brown, 25 to 30 minutes. Cut a slit in base of each puff; cool on a rack.

To serve, carefully cut puffs in half. Fill each with a scoop of ice cream. Arrange 2 puffs for each serving on dessert plates. Pour the hot chocolate sauce equally over each serving. Makes 8 servings.

Per serving: 420 cal.; 6 g protein; 42 g carbo.; 27 g fat; 131 mg chol.; 139 mg sodium.

Hot chocolate sauce. Coarsely chop 6 ounces semisweet chocolate. Combine in a 1- to 2-quart pan with 1/2 cup whipping cream. Stir the mixture over low heat until chocolate is melted, smoothly blended with cream, and hot. Remove from heat and gradually stir in 2 tablespoons brandy, if desired. Serve hot. Makes 1 cup.

You needn't plan days ahead for this picnic. Most of the foods can be found in one stop at the suermarket, and the rest are quick to put together. Consider enjng the menu in leisurely stages over a long afternoon--with pauses in between for skipping stones along the beach, reading a detective yarn, or playing an inning or two of softball. Dilled Bay Shrimp Dip wit Bagel Chips Crisp Lemon-Mustard Drumsticks Curried Rice and Zucchini Salad Add-on Macaroni Salad Whole-Wheat and Sourdough Baguettes Cheeses Red and Green Grapes Fudgy Brownies with Peanut Butter Chips Mineral Water Blush Zinfandel

Keeping foods safe to eat in hot weather is important. If you're taking this picnic any farther than your own garden, transport the perishable foods in an insulated cooler. After serving the dip, chicken, and salads, return any leftovers to the ice chest so they stay cold.

Dilled Bay Shrimp Dip

with Bagel Chips 2 small packages (3 oz. each) cream cheese, at room temperature 1/4 cup sour cream 1/2 teaspoon each garlic salt and dill weed 1 small jar (2 oz.) chopped pimientos 6 ounces tiny cooked shelled shrimp About 10 ounces bagel chips

With an electric mixer, beat together cream cheese, sour cream, garlic salt, dill weed, and undrained pimientos until fluffy. Stir in shrimp. If made ahead, cover and refrigerate for up to 1 day. Transport in a cooler. Serve with bagel chips for dipping. Makes 2 cups 6 to 8 servings.

Per serving: 28 cal.; 1.6 g. protein; 0.3 g carbo.; 23 g fat; 17 mg chol.; 58 mg sodium.

Crisp Lemon-Mustard

Drumsticks 1 large egg 2 tablespoons Dijon mustard 1 tablespoon lemon juice 3/4 cup fine dry bread crumbs 3/4 teaspoon garlic salt 1/2 teaspoon dry tarragon 8 to 10 chicken drumsticks (1-3/4 to 2 lb. total) 2 tablespoons butter or margarine 1 tablespoon salad oil

In a shallow, bowl, beat together egg, mustard, and lemon juice. In another shallow bowl, combine bread crumbs, garlic salt, and tarragon. Dip each drumstick into egg mixture, lettig excess drip off; then roll in crumb mixture to coat generously.

In a 9- by 13-inch baking pan, combine butter and oil; place in 400[deg.] oven as it preheats. Remove pan from oven, swirl to combine melted butter and oil, then add drumsticks; turn to coat with butter mixture.

Bake, uncovered, until drumsticks are well browned and meat at bone is no longer pink when cut, 35 to 40 minutes. Serve warm; or cool, then cover and refrigerate until the next day and serve cold. Makes 4 or 5 servings.

Per serving: 310 cal.; 24 g protein; 12 g carbo.; 18 g fat; 136 mg chol.; 693 mg sodium.

Curried Rice and

Zucchini Salad 1/3 cup mayonaise 1/4 cup unflavored yogurt 1 teaspoon soy sauce 1/2 teaspoon curry powder 1/4 teaspoon garlic salt Liquid hot pepper seasoning 2 cups cold cooked rice 1 small jar (2 oz.) chopped pimientos, drained 1 jar (6 oz.) marinated artichoke hearts, drained 1 medium-size zucchini (about 6 oz.), ends trimmed

In a large bowl, blend mayonaise, yogurt, soy sauce, curry powder, and garlic salt. Add liquid hot pepper seasoning to taste. Add rice, pimientos, and artichoke hearts; mix lightly to coat with dressing. If made ahead, cover and refrigerate for up to 1 day.

Cut zucchini lengthwise into quarters; slice thinly. Mix zucchini lightly into salad. Transport in a cooler. Makes 4 to 6 servings.

Per serving: 172 cal.; 2.6 g protein; 16 g carbo.; 11 g fat; 7.7 mg chol.; 240 mg sodium.

Fudgy Brownies with

Peanut Butter Chips 1/2 cup (1/4 lb.) butter or margarine, cut into chunks 3 ounces unsweetened chocolate 2/3 cup each granulated sugar and firmly packed brown sugar 2 large eggs 1 teaspoon vanilla 1/2 cup all-purpose flour 1/2 cup peanut butter-flavor baking chips

In a 2- to 3-quart pan over low heat, combine butter and chocolate; when ingredients begin to soften, stir until melted and blended. Remove from heat; add granulated and brown sugars, eggs, and vanilla, then beat until smooth. Beat in flour.

Spread batter in a greased, flonch-square baking pan. Sprinkle with baking chips. Bake in a 350[deg.] oven until brownie feels firm at edges and springs back in center when gently pressed, about 25 minutes. Let cool in pan on a rack. Cut into bars or squares. Makes 1 dozen.

Per serving: 263 cal.; 3.8 g protein; 32 g carbo.; 15 g fat; 66 mg chol.; 109 mg sodium.

Add-on Macaroni Salad 3 tablespoons pine nuts or slivered almonds 1 pint prepared macaroni salad from delicatessen 1 medium-size red bell pepper, stemmed, seeded, and finely chopped 2 hard-cooked large eggs, chopped 1 cup thinly sliced celery 1/4 cup minced parsley 1/3 cup crumbled feta cheese

Toast pine nuts in a 6- to 8-inch frying pan over medium heat, shaking pan often, until golden, 3 to 5 minutes; let cool.

Transfer macaroni salad to a large bowl. Add bell pepper, eggs, and celery; mix lightly. Spoon into a serving bowl or refrigerator storage bowl; sprinkle with parsley, pine nuts, and cheese. If made ahead, cover and refrigerate for up to 3 hours. Transport in a cooler. Makes 4 servings.

Per serving: 291 cal.; 9.2 g protein; 20 g carbo.; 20 g fat; 155 mg chol.; 266 mg sodium.

These recipes contain nutritional information based on the most current data available from the USDA: calorie count; grams of protein, carbohydrate, and total fat; and milligrams of cholesterol and sodium.

This analysis is usually stated for a single serving, based on the largest number of servings listed for the recipe. Or it will be for a specific amount, such as per tablespoon (for sauces), or by a unit, as per cooky.

The nutritional analysis does not include optional ingredients or those for which no specific amount is stated (salt added to taste, for example). If an ingredient is listed with an alternative--such as unflavored yogurt or sour cream--the figures are calculated using the first choice. Likewise, if a range is given for the amount of an ingredient (such as 1/2 to 1 cut butter), values are figured on the first, lower amount.

Recipes using regular-strength chicken broth are based on the sodium content of salt-free homemade or canned broth.
COPYRIGHT 1988 Sunset Publishing Corp.
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Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Date:Jul 1, 1988
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