You can't go wrong with a 7-layer salad. I make mine a little different, but no matter what, it just gets better the longer it sits. It's great for picnics or cookouts because it doesn't last long enough for the mayo to go bad! Jasdip, that glaze sounds delicious! Have any of you ever made gazpacho? I've wanted to try it so this may be the summer to do so. I found this recipe, but if you have one you really like, I'd appreciate it if you could post it. GAZPACHO 1 red pepper, diced 1 green pepper, diced 3 medium ripe tomatoes, peeled and diced 1/2 red onion, diced 4 Tbsp olive oil 2 Tbsp apple vinegar 7 leaves fresh basil 1 cup minced cucumber 1 clove garlic 1/4 tsp cayenne pepper 1/2 tsp freshly ground black pepper 1/4 tsp tabasco sauce 1/4 tsp cumin 1 pinch salt 1/2 cup cold water For garnish: diced avocado, fresh basil leaves, radishes, parmigiano reggiano. Put aside 2 Tbsp diced red pepper, 2 Tbsp diced green pepper, 2 Tbsp diced tomato and 1 Tbsp red onion. Put the rest of the ingredients in a blender and mix them for about 10 seconds. Transfer the mixed ingredients in a soup bowl and add the chopped pepper, tomato and onion that you set aside. Give it a stir and put the covered bowl in the fridge for a few hours. The longer the soup stays in the fridge, the more the aromas blend. Serve in glasses or bowls, garnished with the diced avocado, fresh basil, radishes and parmigiano. Serves 4-6

It's picnic time! What's better than pimento cheese! Homemade pimento cheese 1 lb sharp cheddar cheese 1 4 oz jar pimentos 1 small can evaporated milk 1 cup Hellman's mayonnaise ( if you like it thinner, add 1/3 cup more) I like it thin. Grate cheese and pimento in processor. Combine with remaining ingredients. Leave in mixing bowl, refrigerte for several hours or overnite.to thicken. Makes almost a quart. Would make a quart if I didn't have to sample, before jarring.

Chicken with Potatoes, Bacon and Cabbage (Real Simple) 3/4 pound new potatoes, thinly sliced 2 tablespoons olive oil kosher salt and black pepper 4 6-ounce boneless, skinless chicken breasts 3 slices bacon, chopped 1 small shallot, minced 1 tablespoon whole-grain mustard 3 tablespoons cider vinegar 1/2 small head savoy cabbage (8 ounces), cut into 1/2-inch strips Heat oven to 425 F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side. In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.

Almond Tres Leches Muffins 1/2 cup butter (stick not soft tub margarine) or 1/2 cup margarine, softened ( stick not soft tub margarine) 2/3 cup sugar 1/2 teaspoon almond extract 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1/3 cup sweetened condensed milk ( from 14oz can) 1/3 cup heavy whipping cream 1/3 cup milk 1/2 cup slivered almonds 1/4 cup sliced almonds 1/4 cup additional sweetened condensed milk Directions Preheat oven to 400F; grease 12 regular-size muffin cups with shortening or line with paper cups. In a large bowl beat together butter and sugar on medium speed until smooth. Beat in almond extract and eggs. With wooden spoon, stir in flour, baking powder, 1/3 cup condensed milk, whipping cream. milk and 1/2 cup of the almonds just until combined. Divide batter evenly among muffin cups (3/4 full) sprinkle 1/4 cup sliced almonds evenly over batter. Bake 15-20 minutes or until light golden brown. Cool 10 minutes and drizzle each with 1 tsp of the additional condensed milk. Serve warm. From The Betty Crocker Booklet Fall Baking Sue