Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! Outdoor activities often mean less time for meal preparation, so you're sure to appreciate the speedy summer supper below. You'll also find some sensible snack ideas and tips on keeping the kitchen cool. Read on to discover...

> Summer Meal Made in Minutes
> Shortcuts Worth Sharing
> Savor Summertime Soups
> Having a Heat Wave
> Looking for Lighter Fare?
> Pickles are Perfect for Snacking
> Handy Timer "Hangs Around"

Summer Meal Made in Minutes

THE complete-meal menu here is made up of favorites from three great cooks. You can have everything ready to serve in just half an hour! Zesty Salmon Burgers from Melanie D. are a regular summer supper in her Wilmore, Kansas home. Crunchy Pea Salad from Mary F. of Brownwood, Texas is a refreshing side dish with a fun crunch. Field editor Julia L. of Frostproof, Florida says Lemon Crisp Cookies are a snap to make using a boxed cake mix. Click image at left to view a larger photo.

ZESTY SALMON BURGERS

1 can (14-3/4 ounces) salmon, drained, skin and bones removed
2 eggs
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 to 2 tablespoons prepared horseradish
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
4 kaiser rolls, split
Lettuce leaves 

Combine the first nine ingredients; mix well. Shape into four patties. In a skillet over medium heat, cook patties in butter until browned, about 6 minutes on each side. Serve on rolls with lettuce. Yield: 4 servings.

CRUNCHY PEA SALAD

1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1 cup thinly sliced celery
1/2 cup sliced green onions
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon seasoned salt, optional

In a bowl, combine the first four ingredients. In a small bowl, combine mayonnaise, sour cream and seasoned salt if desired; mix well. Add to pea mixture; toss to coat. Chill until serving. Yield: 8 servings. Nutritional Analysis: One 1/2-cup serving (prepared with fat-free mayonnaise and nonfat sour cream and without seasoned salt) equals 60 calories, 116 mg sodium, 1 mg cholesterol, 12 gm carbohydrate, 3 gm protein, trace fat. Diabetic Exchange: 1 starch.

LEMON CRISP COOKIES

1 package (18-1/4 ounces) lemon cake mix
1 cup crisp rice cereal
1/2 cup butter or margarine, melted
1 egg, beaten
1 teaspoon grated lemon peel

In a large bowl, combine all ingredients until well mixed (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until set. Cool for 1 minute; remove from pan to a wire rack to cool completely. Yield: about 4 dozen.

To view a photo, click here.

Shortcuts Worth Sharing

THIS regular feature gives readers a chance to share favorite kitchen tips.

For a decorative potato or macaroni salad, dissolve a little unflavored gelatin in a small amount of water and mix with the mayonnaise before adding to the salad. Spread the salad in a mold and chill. When turned out, the salad will hold its shape. --Doreen K., Roslyn, Pennsylvania

Have a hard time opening new jars of pickles, jam and such? Stick a spoon between the lid and the glass threads and gently pry until you hear a pop. Then the lid will twist right off. --Suzi R., Bassett, Nebraska

For very light and tender pancakes or waffles, separate the egg and beat the white until stiff. Stir the yolk and other liquid ingredients into the dry ingredients, then fold in the beaten egg white. --Jonelle W., Trenton, Michigan

Like to dress up a plain frosted cake but have no sprinkles? Crush sweetened breakfast cereal and scatter across the top. It adds a fun look and a nice crunch, too. --Marcia P., Winter Park, Florida

Savor Summertime Soups

SOUP is not just for winter, as these field editors' recipes suggest. Summer is the perfect time to enjoy the season's best fruits and vegetables in a refreshing mixture.

SUMMER FRUIT SOUP

"I've served this delightful medley for years, and it has never failed to get rave reviews," assures Gladys D. of Castleford, Idaho.

1/2 cup sugar
3 tablespoons quick-cooking tapioca
2-1/2 cups water, divided
1 can (6 ounces) frozen orange juice concentrate
1 package (10 ounces) frozen sliced sweetened strawberries, thawed
2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
2 medium ripe bananas, sliced
1 pint lime sherbet, optional

In a saucepan, combine sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5-6 minutes or until thickened and clear. Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in strawberries, peaches and oranges. Cover and refrigerate for 2 hours. Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired. Yield: 6 servings.

GARDEN CHOWDER

This creamy blend is chock-full of savory ingredients straight from the garden, says Darlene M. of Subliminity, Oregon.

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter or margarine
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups milk
1 tablespoon minced fresh parsley
3 cups (12 ounces) shredded cheddar cheese

In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Yield: 6-8 servings (2 quarts).

Your Recipe Could Be a Winner!

HUNDREDS of good home cooks have won exciting prizes in our recipe contests. You could be next! For information on current recipe contests and prizes, plus easy-to-use on-line entry forms, click the links below.

Taste of Home Recipe Contest

Quick Cooking Recipe Contest

Light & Tasty Recipe Contest

Having a Heat Wave

KEEP YOUR COOL in the kitchen by giving your oven a summer vacation and putting your microwave to work. Here are some helpful hints:

2 medium zucchini, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 to 3 tablespoons vegetable oil, optional
2 cups fresh or frozen corn
1 teaspoon garlic salt, optional
1/2 teaspoon Italian seasoning

In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. Yield: 10 servings. Nutritional Analysis: One 1/2-cup serving (prepared with nonstick cooking spray instead of oil and without salt) equals 48 calories, 7 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat. Diabetic Exchange: 2 vegetable.

To view a photo, click here.

Pickles are Perfect for Snacking

HAVING a hard time getting kids to eat their vegetables? It's nice to know that 1/8 cup of pickles counts as one of the five daily servings of fruits and vegetables recommended by the USDA. If you're in a pickle for summertime snack ideas, consider some of these suggestions provided by Pickle Packers International:

Handy Timer "Hangs Around"

DON'T waste time hovering around the kitchen or straining to hear the cooking timer. Our Timer on a Rope has a 16-inch cord so you can hang it around your neck and go just about anywhere. Made of lightweight plastic, with settings up to one hour, the timer has a magnetic back so you can stick it on the fridge when not in use.

To order Timer on a Rope from Country Store On-line, click here.

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