Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a picnic with pizzazz, some jiggly gelatin gems, hints for lively leftovers and more. Read on and you'll discover...

> Pack Some Picnic Pizzazz
> What I Add to Make It Special
> Try These Gelatin Gems
> 3 Ways to Give Leftovers a Lift
> Looking for Lighter Fare?
> Spin Your Spices!

Pack Some Picnic Pizzazz

Click image above to view a larger photo.

LOOKING for fresh ideas for your next picnic? These portable treats are simple to fix and fine for a summertime spread in the open air.

"Always a picnic favorite, this chicken is delicious hot or cold," says Jeanne S. of Lima, Montana.

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
1 tablespoon pepper, divided
2-1/2 teaspoons poultry seasoning
2 eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Cooking oil for deep-fat trying

In a large resealable plastic bag or shallow bowl, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In another bowl, beat eggs and water; add salt and remaining flour and pepper. Dip chicken in egg mixture, then shake or dredge in flour mixture. In a deep-fat fryer, heat oil to 365 degrees. Fry chicken, several pieces at a time, turning once, for about 10 minutes or until the chicken is golden brown and crispy and the juices run clear. Drain on paper towels. Yield: 8 servings.

COOL CUCUMBER PASTA

Concordia, Missouri field editor Jeanette F. says, "This salad is crispy, sweet and refreshingly different."

8 ounces tube pasta
1 tablespoon vegetable oil
2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1-1/2 cups sugar
1 cup water
3/4 cup vinegar
1 tablespoon prepared mustard
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; stir in oil, cucumbers and onion. Combine remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Serve with a slotted spoon. Yield: 8-10 servings.

MARSHMALLOW BROWNIES

"Picnickers of all ages will love these yummy bars loaded with goodies!" predicts Renee S. from Dumont, Minnesota.

1 cup (6 ounces) butterscotch chips
1/2 cup butter or margarine
2 eggs
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped walnuts

In a saucepan over low heat, melt butterscotch chips and butter; cool for 10 minutes. In a mixing bowl, beat eggs, brown sugar and vanilla. Add butterscotch mixture; mix well. Combine flour, baking powder and salt; add to batter and mix well. Stir in marshmallows, chocolate chips and nuts. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees for 25-30 minutes or until brownies test done with a toothpick. Cool before cutting. Yield: 3 dozen.

To view a photo, click here.

What I Add to Make It Special

WANT TO turn "ho-hum" foods into dishes that'll have family members asking for more? Take a look at the special ingredients suggested by some of our readers:

Fantastic Fish. Explains Doris C. of Michigan City, Indiana, "I marinate fish fillets in lemon juice and salt for 15 minutes. It makes the flesh firmer and easier to handle and gives the fish a fresh taste."

Sensational Soup. "Everyone raves over my homemade soups, stews and chowders," says Floy Ann M. of Anacortes, Washington. "I add fresh lime juice to give the flavor spark."

Terrific Tacos. Relates Catherine M. of Tulsa, Oklahoma, "After browning the ground beef, I stir in taco seasoning mix but substitute tomato juice for the water. This makes richer-tasting tacos."

Change-of-Pace Chili. In St. Joe, Arkansas, Ralph R. adds robust flavor to his chili by soaking the dried beans in leftover coffee instead of water.

Perfect Scalloped Potatoes. Writes Lori M. from her Sheboygan, Wisconsin kitchen, "I add grated carrot and shredded cabbage to my scalloped potatoes for extra nutrition. Even my kids love these potatoes."

Best Baked Beans. "Cinnamon gives my baked beans an unusual twist that folks enjoy," informs Brenda W. of Mesquite, Texas.

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"When it's cut, this dessert looks like stained glass windows," remarks Kathy C. of Cordova, Alaska.

1 envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine, melted
1 package (3 ounces) lime gelatin
1 package (3 ounces) strawberry gelatin
1 package (3 ounces) orange gelatin
4-1/2 cups boiling water, divided
1 carton (8 ounces) frozen whipped topping, thawed

Soften the unflavored gelatin in cold water. Boil pineapple juice; stir into unflavored gelatin. Set aside until slightly thickened. Meanwhile, combine the crumbs, sugar and butter; press onto the bottom of a 13-in. x 9-in. x 2-in. greased pan. Chill. Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into an oiled 8-in. x 4-in. x 2-in. loaf pan; chill until very firm. Repeat for strawberry and orange gelatins. Place whipped topping in a large bowl; gently fold in pineapple juice mixture. When flavored gelatins are firm, cut into 1-in. cubes; gently fold into whipped topping mixture. Spoon over crust. Chill for at least 2 hours. Yield: 12-16 servings.

MOLDED RHUBARB SALAD

Says Sue S. of Valatie, New York, "My bright red salad sets fresh tart rhubarb in a fruity-sweet gelatin blend."

3 cups diced rhubarb
2 cups water
1-2/3 cups sugar
1 package (6 ounces) strawberry gelatin
1 can (20 ounces) crushed pineapple, drained
1/2 cup chopped walnuts

In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set. Yield: 10-12 servings.

CREAMY GELATIN DESSERT

"This yummy recipe is a favorite when we gather with our five married children," reports Janis G. of Macon, Georgia.

1 package (6 ounces) lemon gelatin
2 cups boiling water
2 cups miniature marshmallows
4 large ripe bananas, cut into 1/4-inch slices
1 can (20 ounces) crushed pineapple
2 cups cold water
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
1 cup whipping cream
1/2 cup chopped walnuts

In a bowl, dissolve gelatin in boiling water. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture; mix well. Pour into a 13-in. x 9-in. x 2-in. pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. Whip the cream; fold into pineapple juice mixture. Spread over gelatin. Sprinkle with nuts. Chill for 1-2 hours. Yield: 16-20 servings.

To view a photo, click here.

3 Ways to Give Leftovers a Lift

LEFTOVERS...again? You won't hear that complaint once you try these tricks. Your family will want seconds from your second-time-around servings.

Secret Stuffed Peppers. "I always make stuffed peppers with leftover pot roast or meat loaf," reveals Kay B. of Pleasant Valley, New York. "I grind up the meat with a bit of onion, then add some ketchup. We love it!"

Hearty Hot Dogs. Says Karen C. of Union Bridge, Maryland, "When I have leftover mashed potatoes, I fix stuffed hot dogs. First I stir some chopped onion, parsley, pimientos and pepper into the potatoes. I slit boiled hot dogs, stuff with the potato mixture, dot with butter and broil until lightly browned. We gobble these up."

Perfect Pasta. "My wife Rita is great with leftovers," reports Tim H. of Calgary, Alberta. "If we have leftover cooked pasta, she fries diced bacon, then adds the pasta, stewed tomatoes, green onions and a mixture of shredded cheeses. It's delicious!"

IN SUMMER when tomatoes are at their best, treat family or friends to this easy, fresh-tasting side dish from Patrick D. of Burlington, Ontario.

CORN-STUFFED TOMATOES

6 large tomatoes
1/2 teaspoon salt, optional
1/2 cup plain or Italian-seasoned bread crumbs
2 cups frozen corn, thawed
2 tablespoons each chopped green pepper, celery and onion
2 tablespoons half-and-half cream
1 tablespoon butter or margarine, melted
2 tablespoons shredded mozzarella cheese
1/4 cup water

Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. Combine bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into the tomatoes. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until tomatoes are tender. Yield: 6 servings. Diabetic Exchanges: One serving (prepared with plain bread crumbs, margarine and low-fat mozzarella and without salt) equals 1 starch, 1 vegetable, 1/2 fat; also, 131 calories, 108 mg sodium, 3 mg cholesterol, 27 gm carbohydrate, 5 gm protein, 2 gm fat.

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