Sour Cream

Here's an opportunity to enjoy the best summer fruit. Serve this dessert with butter cookies from the bakery.

Can be prepared in 45 minutes or less.

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." Look for cinnamon chips in the supermarket's baking section.

Rillettes, potted meat spreads, are a French specialty traditionally done with pork and goose. This lighter version makes for a delicious, contemporary canapé.

Early in this century, fresh meat became a staple on many American tables. But old methods of flavoring and preserving beef-corning, for instance, which involved brining the meat with spices-remained popular. Often in New England, leftover corned beef simmered with vegetables would be chopped up and transformed into red flannel hash, so called because of the crimson color beets gave to the dish.

This fresh chutney is an excellent condiment for beef, chicken, and fish.

Bake this at least one day ahead.

Have creamed spinach and sautéed carrots with these updated Swedish meat loaves. Then serve applesauce and spice cookies.

Tangy and refreshing, this dip is called tzatziki in Greek. Here, it's served with crisp baked pita wedges, but it also goes well with crudités. Drain the yogurt a day before you plan to prepare the dip. And mix up a big batch of lemonade to pour throughout the picnic.

If you can't find fresh Key limes in your area, you can substitute bottled Key lime juice. We've tried several different kinds in our test kitchen, and the only one we like so far is Manhattan brand*.

Delicious over vanilla ice cream.

The almond-scented blueberry filling is sprinkled with a pecan topping.