USING YOUR NOODLE

*Preventing boilovers-add a pat of butter or a few teaspoons of vegetable oil to the water. This method also prevents pasta from sticking together.

FROZEN LEMONADE PIE

*Summer Collection- 1/2 gallon frozen yogurt, softened 1 ( 6 oz ) can frozen pink lemonade, undiluted 1 ( 9-inch ) graham cracker pie crust * In large bowl, combine frozen yogurt and frozen pink lemonade. Work quickly. *Pile ice cream mixture in pie crust and freeze. (Source: The New Cooking with 4 ingredients-Jean Coates)

Crab Potato Salad

*Summer Collection- 5 potatoes, peeled and cubed 2 (8 oz) pkgs imitation crabmeat, chopped 1 cup finely chopped onion 2 cups mayonnaise *Place potatoes in a saucepan covered with water; bring to a boil and cook for about 20 minutes or until tender. Drain and cool. *In a large bowl combine the potatoes, crab, onion, salt and pepper. Toss with the mayonnaise. *Refrigerate for about 3 hours before serving. (Source: The New Cooking with 4 Ingredients-Jean Coates)

SUNSHINE CHICKEN

*Summer Collection- 1 chicken,quartered Flour 1 cup barbeque sauce 1/2 cup orange juice *Place chicken in a bowl of flour, coating well.*In skillet, brown chicken and place in a greased shallow baking pan. *Combine barbeque sauce and orange juice. Pour over chicken. *Bake covered at 350 degrees for 45 minutes. Remove from oven and spoon sauce over chicken; bake uncovered another 20 minutes. (Source: The New 4 ingredients- Jean Coates)

HELPFUL HINT

*Ever been baking away,only to discover you're one egg short for that delicious cake you've already started mixing? Here's a great substitute. Just blend in a couple of tablespoons of real mayonnaise. You'll be the only one who'll know.

ORANGESICLE MOUSSE DESSERT

*Summer Collection-Makes 24 servings Prep Time 1 hour *No-Stick Cooking Spray 1 package Orangesicle Orange Creamed flavored Cookie Mix 1 cup quick.  oats 1/2 cup butter softened 1 large egg 2 (4 serving size) packages  orange flavored gelatin  1-1/2 cups boiling water 1.  container Orangesicle Orange  Creamed flavored frosting,divided 2 ( 8oz.) packages, cream cheese, softened 1 1/2 cups heavy cream 1 (11 oz) can mandarin oranges, drained HEAT oven to 375 degrees. Coat 13 by 9-inch baking pan with no-stick cooking spray. Combine cookie mix, oats, butter and egg in large bowl. Press lightly into prepared pan. Bake 17-19 minutes or just until edges begin to brown. Remove from oven. Cool completely on wire rack.WHISK orange gelatin and water in large bowl for 2 minutes. Beat in cream cheese on low speed with electric mixer until blended. Reserve 3 TB frosting for topping. Whisk remaining frosting into orange filling until smooth. Chill 30 minutes. BEAT heavy cream and 3 TB frosting in large bowl until stiff peaks form. Chill. Stir chilled orange filling. Pour over cookie crust. Chill 1 hour or until filling has hardened. Spread whipped cream evenly over orange filling. Arrange oranges on top whipped cream. Cut into 24 bars. Chill until ready to serve. (SOURCE: THE J.M SMUCKER COMPANY & Pillsbury & photo also)

Watermelon Cooler

*Summer Collection- 1 cup Ginger ale, chilled 2 fresh mint leaves 2 cups cubed seedless watermelon, frozen *In a blender, cover and process Ginger ale and mint for 15 seconds or until finely chopped. Add watermelon; cover and process until slushy. Pour into chilled glasses; serve immediately. YIELD: 2 servings. (Source: Taste of Home & photo)