Footloose afternoon

Southern Living, Jul 2003 by Briscoe, Cynthia Ann, Bickley, Mildred

Kick back with this easy, casual party food.

Our fixings are a breeze to prepare, ideal for a backyard picnic with friends. No fancy recipes, just simple foods with minimal cleanup. Greet your guests with a Strawberry-Lemonade Slush to beat the heat; then nibble on Open-faced Coleslaw Reuben sandwiches and Chocolate-Cream Cheese Cupcakes.

OPEN-FACED COLESLAW REUBENS

MAKES 8 SERVINGS

PREP: 25 MIN., BAKE: 6 MIN.

Buy an unsliced loaf of rye bread in the deli section of your grocery store or bakery, and cut thick slices with a serrated or bread knife.

3/4 cup mayonnaise, divided

8 green onions, sliced

2 tablespoons white vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1 (10-ounce) package finely shredded cabbage

1/4 cup Dijon mustard

8 (1-inch-thick) rye bread slices, lightly toasted 16 ( 3/4-ounce) Swiss cheese slices 16 ounces thinly sliced corned beef

STIR together 1/2 cup mayonnaise and next 4 ingredients in a large bowl; stir in shredded cabbage, and set aside or chill until ready to serve.

STIR together mustard and remaining 1/2 cup mayonnaise. Spread evenly on 1 side of each bread slice. Layer evenly with 1 cheese slice and corned beef; top with remaining cheese slices. Place on a baking sheet.

BAKE at 450[degrees] for 5 to 6 minutes or until cheese is melted. Spoon coleslaw mixture evenly over cheese, and serve immediately.

MILDRED BICKLEY BRISTOL, VIRGINIA

CHOCOLATE-CREAM CHEESE CUPCAKES

MAKES 2' 1/2 DOZEN

PREP: 30 MIN., BAKE: 25 MIN.

Dollop cupcakes with whipped topping, and add your favorite sprinkles.

1 (18.25-ounce) package Swiss chocolate cake mix

1 (8-ounce) package cream cheese, softened

1/3 cup sugar

1 large egg

1 cup (6 ounces) semisweet chocolate morsels

PREPARE cake mix according to package directions. Spoon batter into paper-lined muffin pans, filling two-thirds full.

BEAT cream cheese and sugar at medium speed with an electric mixer until fluffy. Add egg, beating well; stir in chocolate morsels. Spoon 1 hearing teaspoon cream cheese mixture into center of batter.

BAKE at 350[degrees] for 25 minutes. Remove from pans, and cool on wire racks. Store in refrigerator.

NOTE: For testing purposes only, we used Duncan Hines Swiss Chocolate Cake Mix.

STRAWBERRY-LEMONADE SLUSH

MAKES ABOUT 2 QUARTS

PREP: 20 MIN., STAND: 30 MIN.

Fresh lemon juice offers a tart tang to this beverage.

2 (16-ounce) containers fresh strawberries, sliced

1/2 cups sugar

2 cups water

1 1/2 cups fresh lemon juice (about 6 to 9 medium lemons)

4 cups ice cubes

STIR together sliced strawberries and sugar; let stand 30 minutes.

PROCESS half of strawberry mixture, 1 cup water, 3/4 cup lemon juice, and 2 cups ice in a blender until smooth. Repeat procedure with remaining ingredients. Serve immediately.