Gather at the beach

Southern Living, Sep 2003 by Harrington, Shirley, Campbell, Carmen, Conroy, Trish, Sears, Kathy

Labor Day weekend is the perfect time to relax with friends and no-fuss food.

Spend some time with the Campbell, Conroy, Elliott, Fitz, Sears, and Sions families on the Outer Banks of North Carolina, and you'll laugh until your cheeks hurt. The fun started 21 years ago, when a few college friends enjoyed a simple beach weekend. It has turned into a yearly reunion for them and their children.

When everyone gets together, video cameras roll, and snapshots are taken to fill scrapbooks. Trish Conroy, one of the original attendees, sums up the experience best: "This group has become so congenial that on one trip, three people shared the same book using three different bookmarks. That's magic, isn't it?"

How do that many people get along in one rented beach house? "The key is organization, patience, and a desire for a relaxing vacation," says Trish. "Great food keeps everyone in good spirits," she adds. We've shared a few of their favorite recipes here, including Trish's Beach Barbecue and Kathy Sears's Chocolate Eclair Cake.

While the families have grown larger and older over the years, the ties remain strong. So if you're on the Outer Banks, listen for them-they're the big group with all the laughter.

SHIRLEY HARRINGTON

STEAMED SHRIMP

MAKES 8 SERVINGS

PREP: 15 MIN., COOK: 15 MIN., STAND: 2 MIN.

We used 16- to 20-count shrimp per pound when testing this recipe.

6 cups water

1 (12-ounce) bottle beer

1 large onion, quartered

4 to 6 tablespoons Old Bay seasoning

6 pounds unpeeled, jumbo fresh shrimp

Cocktail sauce (optional)

Lemon wedges (optional)

BRING first 4 ingredients to a boil in a large Dutch oven. Add shrimp, and cook, covered, 10 minutes or just until shrimp turn pink, stirring often. Turn off heat, let stand 2 minutes; drain. Serve shrimp with cocktail sauce and lemon wedges, if desired.

LAYERED NACHO DIP

MAKES 8 CUPS

PREP: 15 MIN.

This classic 1981 Southern Living recipe has stood the test of time with the group.

1 (16-ounce) can retried beans

2 teaspoons taco seasoning mix

1 (6-ounce) container avocado dip

1 (8-ounce) container sour cream

1 (4.5-ounce) can chopped ripe olives, drained

2 large tomatoes, diced

1 small onion, diced

1 (4-ounce) can chopped green chiles

1 1/2 cups (6 ounces) shredded

Monterey Jack cheese Corn or tortilla chips

STIR together beans and seasoning mix; spread mixture into an 11- x 7-inch baking dish. Spread avocado dip and sour cream evenly over bean mixture. Sprinkle with olives and next 4 ingredients. Serve with chips.

TRISH'S BEACH BARBECUE

MAKES 10 SERVINGS

PREP: 20 MIN., COOK: 2 HRS., STAND: 10 MIN.

Trish prepares and freezes both the meat and sauce. To reheat, place in a 13- x 9-inch baking dish. Cover and bake at 350[degrees] for 30 minutes or until bubbly.

1 (4-pound) eye of round roast

1 teaspoon salt

3 (8-ounce) cans tomato sauce

1 (12-ounce) bottle chili sauce

1 medium onion, chopped

1/2 cup vinegar

1/4 cup brown sugar

1/4 cup butter or margarine

1/4 cup lemon juice

2 tablespoons Worcestershire sauce

1/2 teaspoon dry mustard

1/2 teaspoon chili powder

1/2 teaspoon paprika

Hamburger buns

PLACE roast in large Dutch oven, and sprinkle with salt; add water to cover, and bring to a boil. Cover, reduce heat to medium, and cook 2 hours or until tender, adding more water as needed after 1 hour.

STIR together tomato sauce and next 10 ingredients in a large saucepan; bring to a boil. Reduce heat to low, and simmer 1 hour, stirring occasionally.

REMOVE roast from Dutch oven, and let stand 10 minutes before serving. Shred or slice meat, and serve with hamburger buns and sauce.

NOTE: For testing purposes only, we used Heinz Chili Sauce.

FRESH HERB-RUBBED

SALMON FILLETS

MAKES 4 SERVINGS

PREP: 15 MIN., CHILL: 1 HR., GRILL: 10 MIN.

1/4 cup tightly packed fresh parsley leaves

1/4 cup tightly packed fresh cilantro leaves

1/4 cup chopped onion

2 cloves garlic, pressed

3 tablespoons olive oil

1 1/2 teaspoons chili powder

1 teaspoon dried oregano leaves

1/2 teaspoon salt

6 (6-ounce) salmon fillets

PROCESS first 8 ingredients in a food processor until smooth.

PLACE salmon fillets, skin side down, in a 13- x 9-inch baking dish. Spread herb mixture evenly over fillets; cover and chill 1 hour.

GRILL, skin side down, covered with grill lid, over high heat (400[degrees] to 500[degrees]) 6 to 10 minutes or until fish flakes with a fork. TRISH CONROY

CHOCOLATE ECLAIR CAKE

MAKES 12 SERVINGS

PREP: 15 MIN., CHILL: 8 HRS.

One box of graham crackers contains three individually wrapped packages of crackers; use one package for each layer of this indulgent dessert.

1 (14.4-ounce) box honey graham crackers

2 (3.4-ounce) packages French vanilla instant pudding mix 3 cups milk

1 (12-ounce) container frozen whipped topping, thawed

1 (16-ounce) container ready-to-spread chocolate frosting

LINE bottom of an ungreased 13- x 9-inch baking dish with one-third of honey graham crackers.

WHISK together pudding mix and milk; add whipped topping, stirring until mixture thickens. Spread half of pudding mixture over graham crackers. Repeat layers with onethird of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours. KATHY SEARS