Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! Summer is finally here--it's time to head outdoors for a cookout or picnic. You'll find some great grill recipes below, plus potato salads and a pleasing summertime dessert. There are plenty of menu tips and kitchen hints, too. Read on and you'll discover...

> It's Time to Get Grilling
> What I Add to Make It Special
> Potato Salad's Picnic Perfect
> Tasty Trivia
> Looking for Lighter Fare?
> Have Cart...Will Travel
> Glass Bucket Is a Big Hit

It's Time to Get Grilling

WANT to spend a lot less time in the kitchen? Step outdoors and fix a meal on the grill! Try these savory summer favorites from readers:   Click image at left to view a larger photo.

TUMMY DOGS

Looking for a fun and flavorful way to jazz up hot dogs? Try these bacon-wrapped beauties served with zippy Dijon mustard. "They don't take long to fix," assures Myra I. of Auburn, Kansas. "And your tummy will thank you!"

8 bacon strips
8 hot dogs
4 ounces Monterey Jack cheese, cut into strips
1/4 cup butter or margarine, softened
1/4 cup Dijon mustard
8 hot dog buns
1 small onion, thinly sliced, optional
1 can (4 ounces) diced green chilies, optional

Partially cook bacon; drain on paper towels. Cut a 1/4-in. lengthwise slit in each hot dog; place cheese in each slit. Starting at one end, wrap bacon in a spiral around hot dog; secure with toothpicks. Split buns just halfway. Combine butter and mustard; spread inside buns. Set aside. On a covered grill over medium heat, cook hot dogs with cheese side down for 2 minutes. Turn and grill 3-4 minutes longer or until bacon is crisp and cheese is melted. Place buns on grill with cut side down; grill until lightly toasted. Remove toothpicks from the hot dogs; serve in buns with onion and chilies if desired. Yield: 8 sandwiches.

CITRUS SIRLOIN STEAK

For a nice change of pace from usual steak seasonings, try this mild citrus-flavored marinade from Carol T. of Pasadena, California.

2 medium unpeeled lemons, quartered
1 medium unpeeled orange, quartered
1/2 cup vegetable oil
1 garlic clove, minced
1 boneless sirloin steak (about 2-1/2 pounds and 1-3/4 inches thick)

In a skillet, cook the lemon and orange wedges in oil over medium heat for 10-15 minutes, stirring often. Add garlic; cook and stir 1-2 minutes longer. Place steak in a shallow glass baking dish; pierce meat every inch with a fork. Pour citrus mixture over meat; turn to coat. Cover and refrigerate overnight, turning three or four times. Drain and discard marinade. On a covered grill over medium-hot heat, cook steak for 9-10 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees). Yield: 6-8 servings.

To view recipe photos, click here.

What I Add to Make It Special

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:

Perky Potato Salad. "When cooking potatoes for salad, I stir a teaspoon or more of crab boil spices (those normally used to cook crab or shrimp) into the boiling water," remarks Beth H. of Boulder, Colorado. "The potatoes absorb the spices and give the salad a tangy New Orleans flavor."

Perfect Pasta. From Allendale, Michigan, Nancy P. writes, "I often serve pasta prepared with fresh vegetables and chopped garlic sauteed in olive oil. For delightful taste and color, I sometimes stir in dried cranberries and cayenne pepper."

Super Salad. "When fixing a batch of my Southern-style cold chicken salad, I add a little poultry seasoning and sugar to the mayonnaise before mixing it with the cooked chicken and sliced celery," explains Kathy A. of Farmville, North Carolina.

Standout Coleslaw. "I've found that seedless grapes tossed into my coleslaw make this salad a real winner at family meals," reports Ann C. of Watsonville, California.

Fine Vegetables. "A dusting of sage on cooked summer squash or cauliflower is a real improvement," assures Ethel B. of Somers, Connecticut.

Delicious Dessert. "To keep peanut butter cookies moist, add 1/2 cup of sour cream to the recipe," instructs Phyllis M. of Victoria, Texas.

Potato Salad's Picnic Perfect

WHETHER you're planning a picnic or headed to the backyard for a barbecue, make potato salad part of the menu. These variations from field editors suggest tasty twists for the traditional dish.

FIESTA POTATO SALAD

"With Mexican foods so popular, this salad has plenty of appeal," notes Marlene M. of Delano, Minnesota.

6 cups cooked cubed peeled potatoes
1-1/2  cups (6 ounces) shredded cheddar cheese
2/3 cup black beans, rinsed and drained
2/3 cup chopped sweet red pepper
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
1 to 2 tablespoons minced fresh cilantro or parsley
3/4 cup ranch salad dressing
1/2 cup chunky salsa
1/2 teaspoon salt
Lettuce leaves, optional

In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 12-16 servings.

LOW-FAT POTATO SALAD

Jesse and Anne F. from Bluefield, West Virginia like to make this chunky salad the day before to let the flavors mellow.

2 pounds red potatoes, cubed
1/2 cup Italian salad dressing
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup thinly sliced radishes
1/4 cup minced fresh parsley
1 teaspoon salt, optional
1/2 teaspoon pepper
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar

Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 14 servings. Nutritional Analysis: One 1/2-cup serving (prepared with fat-free salad dressing and mayonnaise and without salt) equals 55 calories, 147 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, trace fat. Diabetic Exchanges: 1 vegetable, 1/2 starch.

GERMAN POTATO SALAD

"Lemon-lime soda is the secret ingredient in this family recipe," writes Aljene W. from Seattle, Washington.

6 bacon strips, diced
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon all-purpose flour
1 to 2 teaspoons salt
1/2 teaspoon ground mustard
Pinch pepper
1 cup lemon-lime soda
1/3 cup vinegar
3 pounds potatoes, peeled, cooked and sliced

In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Drain, reserving 3 tablespoons drippings. In the drippings, saute onion and green pepper until tender. Stir in flour, salt, mustard and pepper. Add soda and vinegar. Bring to a boil, stirring constantly; boil and stir for 1 minute. Gently stir in potatoes and bacon; heat through. Yield: 12-14 servings.

Tasty Trivia

TO RIPEN a hard avocado, poke a small paper bag with a toothpick in several spots and place the avocado inside, along with an apple. Close and keep at room temperature. The avocado should ripen in 1 to 3 days.

1/2 gallon orange sherbet or flavor of your choice,* softened
1 package (10 ounces) frozen sweetened raspberries, thawed
2 medium ripe bananas, mashed

Place the sherbet in a large bowl; stir in raspberries and bananas. Freeze until firm. Yield: 18 servings. Nutritional Analysis: One 1/2-cup serving equals 150 calories, 40 mg sodium, 4 mg cholesterol, 34 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat. *Editor's Note: Rainbow sherbet is not recommended for this recipe.

To view a photo, click here.

Eat Your Spinach!

RELATED to beets and Swiss chard, spinach is a low-growing long-stemmed plant that has succulent dark-green leaves. The leaves may be curly or smooth and oval or round, depending on the variety. Spinach grows fast and matures while the weather is still cool. It can be harvested about 3 months after planting. After summer's heat subsides, a second crop can be planted.

High in fiber, iron and vitamins A and C, spinach is delicious and versatile raw or cooked. In the supermarket or farmers market, look for fresh spinach with dark green leaves that are crisp. Avoid spinach with limp, broken or bruised leaves or yellow spots. To store fresh spinach, thoroughly wash the leaves and pat dry. Place in a plastic bag lined with paper towels and store in the refrigerator for up to 3 days.

One pound of fresh spinach equals about 12 cups of torn leaves. To cook, remove the stems and put the leaves in a pan of boiling water (salted if desired) for 3 to 5 minutes or until tender. Or steam for 3 to 5 minutes. "For freshest flavor, don't overcook spinach," advises field editor Priscilla W. of Hagerstown, Maryland. "I steam mine with just the water that clings to the leaves after washing. Sometimes I'll add sliced fresh spinach to a pot of soup just before serving."

Have Cart...Will Travel

GETTING GROCERIES doesn't have to be slow going if there's a method to your marketing! Here are some tips that are sure to streamline your trips down the aisles:

Glass Bucket Is a Big Hit

OUR unique glass bucket looks so handsome on your buffet table. Guests are bound to ask, "Where'd you get that?" It's great for serving layered desserts and salads, or for keeping several cans of your favorite beverage "on ice". No wonder it's one of our most requested products. Sturdy metal handle with wooden grip. 7-1/2"H x 9"D, tapering to 6-1/4" at base.

To order the Glass Bucket from Country Store On-line,
click here.

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