Smoked Salmon Dip Recipe

Smoked Salmon Dip Recipe Resources & Articles

A cherry jubilee: a baby blue sky that goes on and on and on. Comfy soft blankets on the grass. A plump drippy sandwich nearly too big to bite. You know what it all means: an old-fashioned outdoor summer feast - picnic food - Recipe

Nancy Wall Hopkins

For sterters: shades of fun

Bright beams of sunshine bursting from the sleepy morning sky are all the incentive you need to kick off your picnicking hoopla. Food is the focus here, but the setting--and the setup--adds fun. We'll show you how to do it all the easy way. Start a week or so ahead and get a little hype going by hand-delivering a delicious invitation, in this case a jar of jaunty red Just Cherries or preserves like the ones pictured (above). Try our recipe on page 242, or pick up some at the grocery store.

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On the day of the picnic, tote it all to the park or field--or just step outside your back door. Take along your favorite flea-market finds too: an old chair or two, chunky go-anywhere dishes, and reliable Mason jars. Toss in big, cushy pillows. Of course, don't forget the food and lots of ice. An easy-up canopy for shade can be fashioned from red-checked cloth tied onto wooden shower curtain rods (see directions, page 240).

Step up to the plate

This over-the-top alfresco feast is worth a little extra fuss. You'll find out fast that a heap of cherries makes an effortless centerpiece and looks irresistible when flaunted inside a pudgy glass jar (see photo, page 238). Two-handed, herb-poached salmon sandwiches are tastier when made with a great crusty bread.

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Always be sure to watch the temperature of your food. You know the mantra: Keep hot foods hot and cold foods cold. There are plenty of insulated carriers and coolers to help you out. Roomy baskets and tubs make charming carryalls for plates, napkins, and other essentials.

And fresh cherries go everywhere. Turn them into fanciful table weights--with the help of some wooden clothespins. They'll keep your tablecloth from flapping skyward in the breeze. Just bunch up the dangling tablecloth at each corner and tie it with a ribbon. Then use clothespins to clip a couple of cherries by their stems to the ribbon or cloth.

just kidding around

Allow wide open spaces for play. All the whooping and hollering and zigzagging between the trees will stir up kids' appetites. If the grown-ups are really nice, the kids might even let them join in on a giddy game of "Ring Around the Rosey." Bring a favorite red wagon, hula hoops, and a net for chasing butterflies.

Give the small-fry their very own lunch baskets and a kid-size dining nook far enough from the adults to encourage general silliness and goofy, gobbling.

Need soft places to sit? Grab some bright comforters or sleeping bags and fold them into fanny-sized squares.

Remember to point the way to the frolicking festivities and each special area by scrawling fun signs on paper plates gussied up with bows and ribbon.

Make a closing statement with some show-off desserts and caramel-dipped pretzels decked in chocolate and pecans. This is another terrific place to flaunt cherries. Start with a bright red clothesline tied between two trees (below). Make (or buy) little waxed-paper pouches for the candy-coated pretzels.
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Just Cherries These lemongrass-infused cherries are refreshingly tart, so they're wonderful paired with sweeter companions like chocolate ice cream. Prep: 45 minutes Cook: 35 minutes 2 1/2 lb. fresh tart red cherries or two 1-lb. pkg. frozen unsweetened pitted tart red cherries 1 cup sugar 1/2 cup water 4 large stalks fresh lemongrass, trimmed and cut into 2-inch pieces, or 4 tsp. finely shredded lemon peel 1 1/2 tsp. vanilla 1. If using fresh cherries, rinse and drain cherries; remove stems and pits. Measure 6 cups. In a large saucepan combine cherries, sugar, water, and lemongrass or lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, for 35 minutes. Remove from heat. Stir in vanilla. 2. Ladle the fruit mixture into clean half-pint jars or storage containers. Cover and store for up to 3 weeks in the refrigerator; remove lemongrass, if using, after 1 week or before serving. Makes 4 half-pint jars (4 servings per jar). Nutrition facts per serving: 79 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 2 mg sodium, 20 g carbo., 1 g fiber, and 1 g pro. Daily Values: 16% vit. A 11% vit. C, 1% calcium, and 1% iron. Hit-the-Spot Lemon Water You'll be amazed at the subtle flavors that pop out when you soak lemons and fresh herbs in water for a few hours. It's pure, thirst-quenching goodness--no sugar needed. Prep: 15 minutes Chill: 1 to 8 hours 4 lemons, sliced 1 1/2 cups firmly packed fresh mint or basil leaves 6 to 8 cups bottled water or tap water 6 to 8 cups ice cubes Fresh mint or basil sprigs 1. Place lemon slices in a large pitcher. Carefully rub the 1 1/2 cups basil or mint leaves between the palms of your hands to slightly bruise the leaves. Add to pitcher with lemon. Pour in water. Cover and chill for 1 to 8 hours. Strain lemon-water mixture. Discard herbs. Divide lemon slices and additional fresh mint or basil leaves equally among 8 pint-sized canning jars (or plastic water bottles). For each serving, add 1 cup of ice cubes; fill with the lemon water. Add lids when transporting the jars. Makes 6 to 8 servings. Nutrition facts per serving: 11 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 8 mg sodium, 4 g carbo., 1 g fiber, and 0 g pro. Daily Values: 0% vit. A, 34% vit. C, 1% calcium, and 1% iron. Gingered Salt with Cakes and Radishes Candied ginger, which you can buy in major markets or specialty stores, adds a spicy snap to this dipping salt. Prep: 10 minutes Stand: 24 hours 1/2 cup coarse-grained sea salt or kosher salt 2 to 3 Tbsp. chopped crystallized ginger Baby cucumbers, halved lengthwise, or medium cucumbers, halved crosswise and cut lengthwise into wedges, peeled, if desired Radishes 1. In a screw-top jar combine salt and ginger. Screw on the lid. Shake well to combine. Let stand for 24 hours or up to 1 month. Serve salt with cucumbers and radishes. Makes 2/3 cup (48 servings). Nutrition facts per serving: 12 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 804 mg sodium, 3 g carbo., 1 g fiber, 1 g pro. Daily Values: 3% vit. A, 10% vit. C, 1% calcium, and 1% iron. Peachy Baked White Beans Tote these summertime baked beans to the feast in an insulated carrier to keep them hot. Prep: 20 minutes Bake: 11/2 hours Cook: 1 hour Stand: 1 hour 1 lb. dry white beans, such as great Northern, cannellini, or navy beans (about 2 1/3 cups) 1 to 1 1/2 lb. meaty smoked pork hocks 3 medium peaches, pitted and cut into wedges (about 3 cups) 1 cup chopped onion (1 large) 1 cup peach nectar or apple juice 1/4 cup packed brown sugar 2 Tbsp. snipped fresh sage or 2 tsp. dried sage, crushed 1/2 tsp. salt 1/2 tsp. pepper 1 or 2 medium peaches, pitted and sliced Fresh sage sprig 1. Rinse beans. In a large Dutch oven or pot combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place overnight.) 2. Drain and rinse beans. Return beans to Dutch oven. Add pork hocks. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or until beans are tender, stirring occasionally. Remove hocks; set aside. Drain beans. When cool enough to handle, cut meat off bones; coarsely chop meat. 3. Preheat oven to 300 [degrees] F. In a 2 1/2- to 3-quart casserole combine the beans, meat, the 3 cups peach wedges, and onion. Stir in peach nectar, brown sugar, sage, salt, and pepper. 4. Bake, covered, for 1 hour. Uncover and bake 15 minutes more or until desired consistency, stirring occasionally. Before serving, top with remaining peach slices and fresh sage sprig. Makes 10 to 12 servings. Nutrition facts per serving: 229 cal., 2 g total fat (1 g sat. fat), 6 mg chol., 139 mg sodium, 43 g carbo., 10 g fiber, and 12 g pro. Daily Values: 6% vit. A, 11% vit. C, 8% calcium, and 12% iron. Cantaloupe and Tomato Salad For the freshest taste, carry dressing and other ingredients in separate containers or sealed plastic bags and keep them in the cooler. Toss everything together just before it's time to summon picnickers to the table. Prep: 25 minutes 1/4 cup olive oil 2 Tbsp. balsamic vinegar 1 green onion, finely chopped 1/4 tsp. salt 1/4 tsp. pepper 2 cups lightly packed watercress 1 medium cantaloupe, halved, seeded, peeled, and cut into thin wedges 2 cups red and/or yellow pear or cherry tomatoes, halved or quartered 4 oz. crumbled goat cheese with garlic and herbs 1. For dressing, in a screw-top jar combine olive oil, balsamic vinegar, green onion, salt, and pepper. Shake well to combine. 2. In a large bowl carefully toss together watercress, cantaloupe wedges, and tomatoes. Sprinkle with goat cheese. Drizzle with dressing. Toss gently to coat. Makes 8 servings. Nutrition facts per serving: 149 cal., 11 g total fat (4 g sat. fat), 11 mg chol., 160 mg sodium, 9 g carbo., 1 g fiber, 4 g pro. Daily Values: 62% vit. A, 70% vit. C, 6% calcium 4% iron. Potato Gnocchi Salad Look for potato gnocchi in specialty food shops. We liked the small fresh gnocchi found in sealed plastic pouches. Larger gnocchi tends to be heavy in this refreshing summer salad. Prep: 25 minutes Cook: 5 minutes Chill: 4 to 24 hours 2 cups sugar snap peas (8 oz.), ends trimmed and halved crosswise 8 oz. potato gnocchi or small new potatoes, quartered 1/2 of a 4-oz. pkg. (1/2 cup) crumbled garlic-and-herb feta cheese 1/4 cup thin wedges red onion 1 recipe Herb Vinaigrette (page 245) 1. In a large saucepan cook sugar snap peas in lightly salted boiling water for 1 minute. Using a slotted spoon, transfer peas to a colander. Rinse peas under cold water; drain and set aside. 2. Add gnocchi to the boiling water remaining in saucepan. Cook according to package directions or until tender but firm; drain. Rinse with cold water; drain again. Or, add the potatoes to the boiling water and cook, covered, for 10 minutes or until just tender. Drain and rinse with cold water; drain again. 3. In a large bowl toss together sugar snap peas, gnocchi or potatoes, feta cheese, and onion. Cover and chill 4 to 24 hours. 4. Prepare Herb Vinaigrette. Cover and chill 4 to 24 hours. Before serving, shake dressing. Pour over salad. Toss lightly to coat. Makes 8 servings. Herb Vinaigrette: In a screw-top jar combine 3 tablespoons olive oil, 3 tablespoons lemon juice, 1 tablespoon snipped fresh dill, 1 tablespoon snipped fresh garlic chives or chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and shake well. Makes 1/2 cup. Nutrition facts per serving: 114 cal., 7 g total fat (2 g sat. fat), 6 mg chol., 282 mg sodium, 12 g carbo., 1 g fiber, 3 g pro. Daily Values: 1% vit. A, 19% vit. C, 4% calcium, 2% iron. Salmon Picnic Sandwiches Avoid last-minute scurrying by putting these two-fisted sandwiches together in advance. Keeping them wrapped in the fridge adds to the incredible flavor. Prep: 30 minutes Cook: 10 minutes Chill: 1 hour 1 lb. fresh or frozen skinless salmon fillets, cut 1 inch thick 1 cup Chardonnay or other dry white wine, or chicken broth 1 medium Vidalia or other sweet onion, cut into thin wedges (1/2 cup) 1/2 teaspoon sea salt or coarse salt 1/2 teaspoon cracked black pepper 2 sprigs fresh oregano 1 recipe Olive-and-Onion Relish (page 246) 1 8- to 12-oz. loaf ciabatta or baguette Italian bread Olive oil Lemon wedges 1. Thaw fish, if frozen. Rinse fish. In a large skillet or fish poacher combine wine or broth, onion, salt, pepper, and oregano. Bring to boiling; add salmon. Reduce heat and simmer, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. Use a slotted spatula to transfer salmon and onions from cooking liquid to a large bowl or shallow dish. Discard cooking liquid. Cover and refrigerate salmon and onions for 1 hour or until chilled. 2. Meanwhile prepare the Olive-and-Onion Relish. Cut bread into quarters. Slice each quarter in half horizontally. Drizzle the cut sides lightly with olive oil. Remove salmon from refrigerator. Cut salmon fillet into 4 equal pieces. Place a piece of salmon on bottom of bread. Top with Olive-and-Onion Relish. Add top piece of bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours. Squeeze lemon wedges over salmon and relish before serving. Makes 4 sandwiches. Olive-and-Onion Relish: In a small bowl combine reserved onion wedges (from poaching liquid); 1/2 cup pitted green olives, halved; 1/2 cup pitted kalamata olives, halved; 2 tablespoons snipped fresh flat-leaf parsley; and 2 teaspoons snipped fresh oregano. Nutrition facts per sandwich: 398 cal., 17 g total fat (2 g sat. fat), 70 mg chol., 1,269 mg sodium, 32 g carbo., 3 g fiber, and 29 g pro. Daily Values: 7% vit. A, 6% vit. C, 7% calcium, and 15% iron. Lumpy PB&J Roosters Thick slices of firm bread work best to support the lollipop sticks. Pile finished sandwiches on a "nest" of shoestring potatoes (which come in a variety of kid-pleasing flavors). We've found kids immediately pull the birds off their roosts and devour the filling. Prep: 25 minutes Chill: 1 hour 1 10-oz. jar raspberry or strawberry spreadable fruit 1/4 cup chopped peanuts 1/4 cup shredded coconut 3 Tbsp. orange juice 12 slices firm-textured white or whole wheat sandwich bread 3/4 cup peanut butter 1/2 cup chopped strawberries, bananas, and/or pineapple 6 4- to 5-inch lollipop sticks 6 dried currants or miniature semisweet chocolate pieces or 3 raisins, snipped in half 1. In a small bowl combine spreadable fruit, chopped peanuts, coconut, and orange juice. Set aside. 2. Cut 12 shapes from bread slices using 3- to 4-inch rooster or other shaped cutters. (Reserve bread you've cut away for another use.) 3. Spread 1 tablespoon of the peanut butter on one side of each shape, making sure that shapes will match up when placed together. Sprinkle chopped fruit over peanut butter on 6 of the shapes. Top each fruit-covered shape with matching top, peanut butter side down. Press shapes together, forming a sandwich. Insert a lollipop stick into the filling of sandwich. Press slightly to secure lollipop stick. Repeat with remaining shapes and sticks. 4. Spread a small amount of peanut butter on bottom of a currant. Place a currant "eye" on each rooster sandwich. Wrap and chill up to 1 hour. Serve with spreadable fruit mixture as a dipping sauce. Makes 6 sandwiches. Nutrition facts per sandwich: 486 cal., 24 g total fat (5 g sat. fat), 0 mg chol., 421 mg sodium, 64 g carbo., 3 g fiber, and 14 g pro. Daily Values: 0% vit. A, 18% vit. C, 6% calcium, and 13% iron. Carrots with Dried Fruit Confetti You can cut the get-ready time to nearly nothing by using purchased carrot sticks. Prep: 15 minutes Chill: 1 to 4 hours 12 small carrots with tops or 6 medium carrots (1 lb.) 1 8-oz. tub of flavored cream cheese, such as honey-nut or apple-cinnamon 2 to 3 tsp. milk 1 1/2 cups dried blueberries, dried cranberries, and/or golden raisins 1. Peel carrots. If using small carrots, serve whole. Cut medium carrots into sticks about 3 inches long and 1/2 inch wide. Pat dry. with paper towels. 2. In a medium bowl combine cream cheese and milk, stirring until smooth. Spread the cream cheese mixture to cover half of the carrot. 3. Sprinkle dried blueberries over the cream cheese mixture. Cover and chill 1 to 4 hours. Makes 12 snack servings. CUTTERS 'N' STUFF Here's the gear you need to make Lumpy PB&J Roosters (recipe, left) and Wild Blueberry Pies (recipe, page 248). Our Cutters 'N' Stuff Pack contains a rooster cookie cutter (4 inches high and 21/2 inches wide), 6-inch lollipop sticks (bag of 50), and a set of six graduated flower-shaped cookie cutters. The six graduated flowers range in size from 11/2 to 33/4 inches in diameter. From Off the Beaten Path, Make 'N Mold, and Ateco, the complete Nutrition facts per serving: 139 cal., 5 g total fat (3 g sat. fat), 18 mg chol., 76 mg sodium, 21 g carbo., 2 g fiber, and 1 g pro. Daily Values: 192% vit. A, 6% vit. C, 4% calcium, and 3% iron. Cheery Cherry-Lemon Cake Tote the frosting separately in a cooler until you're ready to serve this lemony cake flecked with chopped cherries. Then just plop a big spoonful of the fluffy stuff onto each serving of cake and add a jaunty cherry. Prep: 40 minutes Bake: 30 minutes 1 1/2 cups coarsely chopped pitted sweet cherries 2 1/2 cups all-purpose flour 2 1/2 tsp. baking powder 1/2 teaspoon salt 3/4 cup butter, softened 1 3/4 cups sugar 1 1/2 tsp. vanilla 3 eggs 1 1/4 cups milk 2 tsp. finely shredded lemon peel 1 recipe Cream Cheese Frosting Red sweet cherries with stems Fresh mint leaves oven to 375 [degrees] F. Grease a 13x9x2-inch baking pan; set aside. Pat the coarsely chopped cherries as dry as possible with paper towels to prevent bleeding. In a medium bowl combine flour, baking powder, and salt; set aside. 2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir lemon peel into batter. Pour batter into the prepared pan. Sprinkle the chopped cherries evenly over top of batter. (The cherries will sink during baking.) 3. Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Place cake in pan on a wire rack; cool thoroughly. 4. To serve, cut cake into 12 pieces. Top each piece with a generous dollop of Cream Cheese Frosting. Add a cherry and mint leaf to each piece. Makes 12 large servings. Cream Cheese Frosting: In a large bowl beat together until light and fluffy, one 8-ounce package cream cheese, softened; 2/3 cup butter, softened; 2 teaspoons finely shredded lemon peel; and 2 tablespoons lemon juice. Gradually add 3 cups sifted powdered sugar, beating well. Gradually beat in about 1 1/2 cups additional sifted powdered sugar to reach a consistency that will dollop. Nutrition facts per serving: 676 cal., 32 g total fat (20 g sat. fat), 138 mg chol., 498 mg sodium, 94 g carbo., 1 g fiber, and 8 g pro. Daily Values: 26% vit. A, 8% vit. C, 12% calcium, and 10% iron. Wild Blueberry Pies Prepare the pastry first and have the cutouts ready before making the fruit filling, or the filling becomes too juicy. Prep: 30 minutes Bake: 18 minutes 2 cups all-purpose flour 1/2 tsp. ground cardamom 1/2 tsp. salt 2/3 cup shortening 6 to 7 Tbsp. cold water 1 recipe Wild Blueberry Filling or Raspberry Filling (page 250) 1 beaten egg Coarse sugar or sugar 1. Line a large baking sheet with foil; set aside. In a medium mixing bowl stir together flour, cardamom, and salt. Using a pastry blender, cut in shortening until pieces are pea-size. 2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide dough in half. Form into two balls. 3. On a lightly floured surface flatten 1 ball of dough. Roll dough into a 16x8-inch rectangle. Use a 3 3/4- to 4-inch scalloped or round cutter to cut out eight circles from dough. Stack cutouts between pieces of waxed paper. Repeat procedure with remaining dough ball. You will have a total of sixteen 4-inch cutouts. 4. Preheat oven to 375 [degrees] F. Prepare desired filling. Place eight of the pastry cutouts 2 inches apart on the prepared baking sheet. Spoon about 2 tablespoons filling onto each of the cutouts. Moisten edges with water. Top with remaining pastry cutouts. Seal edges with tines of a fork. 5. Prick tops of pies two or three times with a fork to allow steam to escape. Brush with beaten egg and sprinkle with sugar. Bake for 18 to 20 minutes or until golden brown. Remove from pan; cool on a wire rack. Makes 8 pies. Wild Blueberry Filling: In a medium bowl stir together 2 to 3 tablespoons sugar, 1 tablespoon all-purpose flour, and 1/2 teaspoon finely shredded lemon peel. Stir in 1 1/2 cups fresh or frozen wild or cultivated blueberries. (If berries are frozen, do not thaw before using.) Raspberry Filling: In a medium mixing bowl stir together 3 to 4 tablespoons sugar, 4 teaspoons all-purpose flour, and 1/2 teaspoon finely shredded lemon peel. Stir in 1 1/2 cups raspberries. Nutrition facts per serving: 305 cal., 17 g total fat (4 g sat. fat), 27 mg chol., 156 mg sodium, 33 g carbo., 2 g fiber, and 4 g pro. Daily Values: 1% vit. A, 7% vit. C, 2% calcium, and 11% iron. Turtle Pretzels Enjoy these pretzels the same day they're prepared, especially the rods, because the pretzels may soften on standing. Prep: 45 minutes Chill: 20 minutes Butter 1 14-oz. pkg. vanilla caramels (about 48) 1 Tbsp. water 15 to 20 large pretzel twists (about 4 inches wide and 1/2 inch thick) or pretzel rods 4 oz. bittersweet or semisweet chocolate, chopped 1 tsp. shortening Chopped pecans, snipped dried cranberries or dried blueberries, or miniature candy-coated semisweet chocolate pieces 1. Lightly butter a large cookie sheet; set aside. In a small saucepan combine unwrapped caramels and 1 tablespoon water. Cook and stir over low heat until caramels are just melted and smooth. Remove from heat. 2. Dip the top portion of pretzel twists or three-fourths of each pretzel rod into the caramel mixture, tilting pan as necessary to help coat each pretzel. Let excess caramel drip off of pretzels. Place pretzels on prepared cookie sheet. (If caramel mixture is running off of pretzels onto the cookie sheet, wait a few minutes before dipping remaining pretzels. The caramel mixture will cool slightly and thicken a bit, clinging to pretzels better.) Cool until caramel is set. 3. Place chocolate and shortening in another small saucepan. Cook and stir over low heat Until chocolate is just melted and smooth. Cool slightly. Spoon melted chocolate mixture into a small plastic bag. Use scissors to snip a small hole in one corner of the bag. Drizzle chocolate from the bag onto pretzels, forming decorative lines. Sprinkle with nuts, dried fruit, or chocolate pieces. Chill pretzels in refrigerator for about 20 minutes or until chocolate is firm. Transfer to waxed paper or cellophane bags. Makes 15 to 20 pretzels. Nutrition facts per serving: 283 cal., 10 g total fat (3 g sat. fat), 4 mg chol., 503 mg sodium, 46 g carbo., 2 g fiber, and 5 g pro. Daily Values: 0% vit. A, 0% vit. C, 6% calcium, and 5% iron. Low-Country Shrimp Boil Some South Carolinians call this recipe Beaufort Stew or Frogmore Stew, although it's known in general terms as a low-country boil. Start to finish: 45 minutes 16 cups water 1/4 cup Old Bay seasoning or crab boil seasoning 2 to 3 tsp. ground red pepper 2 lb. cooked smoked sausage, cut in 1 1/2-inch chunks 2 lb. tiny new potatoes, halved if large 10 small onions, peeled (about 3 lb.) 5 fresh ears corn, shucked and halved 2 lb. fresh or frozen large shrimp in shells 1/4 cup butter, melted (optional) 1/4 cup snipped fresh herbs, such as thyme, oregano, and/or basil (optional) Cocktail sauce (optional) Bottled hot pepper sauce (optional) 1. In a 10-quart Dutch oven combine water, Old Bay seasoning, and ground red pepper. Cover and bring to boiling. Once water is boiling, carefully add sausage, potatoes, onions, and com. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add shrimp. Cover and cook for 2 to 3 minutes more or until shrimp turn opaque. Remove from heat; let stand for 5 minutes. 2. Carefully drain in a large colander. Combine melted butter and herbs; drizzle over shrimp and vegetables. Serve with cocktail sauce and hot pepper sauce. Makes 10 servings. Nutrition facts per serving: 520 cal., 29 g total fat (13 g sat. fat), 131 mg chol., 1,039 mg sodium, 38 g carbo., 5 g fiber, and 28 g pro. Daily Values: 5% vit. A, 39% vit. C, 7% calcium, and 21% iron. A

CAMPBELL'S[R] 2-Step Beefy Taco Joes 1 lb. ground beef 1 can (10 3/4 oz.) CAMPBELL'S[R] Tomato Soup 1 cup Pace[R] Chunky Salsa 1/2 cup shredded cheddar cheese 8 round sandwich rolls, split Brown ground beef. Add can CAMPBELL'S[R] Tomato Soup and cup salsa. Heat through. Top with shredded cheddar cheese. Serve on rolls. Serves 8 NESTLE[R] Famous Fudge 1 1/2 cups granulated sugar 2/3 cup NESTLE[R] CARNATION[R] Evaporated Milk 2 Tbsp. butter or margarine 1/4 tsp. salt 2 cups miniature marshmallows 1 1/2 cups (9 oz.) NESTLE[R] TOLL HOUSE[R] Semi-Sweet Chocolate Morsels 1 1/2 cups chopped walnuts or pecans (optional) 1 tsp. vanilla extract Line an 8-inch square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Makes 49 pieces SURE-JELL[R] Raspberry Peach Freezer Jam 3 1/2 cups prepared fruit (buy about 1 1/2 pt. fully ripe red raspberries and about 1 1/4 lb. fully ripe peaches) 7 cups sugar, measured into separate bowl (See tip below.) 3/4 cup water 1 box SURE-JELL[R] Fruit Pectin Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared raspberries into large bowl. Peel and pit peaches. Finely chop or grind fruit. Measure exactly 1 1/2 cups prepared peaches into bowl with raspberries. Stir in sugar. Let stand 10 minutes; stir occasionally. Mix water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Fill all containers quickly to within 1/2 inch of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator. Makes about 7 (1 cup) containers. Important Tip: 70 get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

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