GREAT TIME get-together

Enjoy an outdoor gathering with these sensational (and healthful) recipes.

Of all the seasons, summer offers countless opportunities to get outside for food, fun, and fellowship. To jump-start these gatherings, combine familiar foods with fresh flavor. Yes, they taste good, but you'll find these dishes have a bonus-they're wholesome too. Head out the door with your plate to take advantage of heavenly days of blue skies and sunny weather. It will do the body and soul good.

shredded flank steak mini-sandwiches

MAKES 16 MINI-SANDWICHES

PREP: 30 MIN.; COOK: 1 HR., 15 MIN.

1 ¾ pounds flank steak, trimmed

1 ¼ teaspoons salt, divided

1 large onion, quartered

4 garlic cloves, pressed

1 cup low-sodium fat-free chicken broth

1 large onion, chopped

1 large green bell pepper, chopped

2 teaspoons olive oil

4 garlic cloves, minced

1 (14 ½-ounce) can diced tomatoes, undrained

2 tablespoons fresh lime juice

1 to 1 ½ teaspoons hot sauce

½ teaspoon ground cumin

½ teaspoon pepper

16 mini-Hawaiian bread rolls, split*

SPRINKLE steak with ¼ teaspoon salt.

PLACE steak, quartered onion, pressed garlic, and broth in a 3-quart pressure cooker.

COVER cooker with lid, and seal securely. Set on high-pressure setting, if available. Cook over mediumhigh heat until pressure cooker steams and full pressure is achieved. Reduce heat to medium, and cook for 45 minutes.

REMOVE from heat; release pressure. Carefully remove lid so that steam escapes away from you. Remove meat from cooker. Let cool slightly. Strain onion mixture, reserving broth for another use; discard solids.

SAUTÉ chopped onion and bell pepper in hot oil in a Dutch oven over medium-high heat 7 minutes or until tender. Add minced garlic, and sauté 2 minutes. Stir in remaining 1 teaspoon salt, diced tomatoes, lime juice, hot sauce, ground cumin, and pepper; cook, stirring occasionally, 7 minutes or until most of the liquid evaporates.

SHRED beef, and coarsely chop; add to tomato mixture. Spoon about ¼ cup meat mixture over bottom half of each roll; cover with tops of rolls. *Hawaiian bread rolls may be found in the deli section of your supermarket. Other small rolls may be substituted.

NOTE: For testing purposes only, we used a Fagor 3-Quart MULTIRAPID Pressure Cooker. If you have another model, cook according to manufacturer's instructions.

Per serving: Calories 189 (22% from fat); FatSg (sat 1.3g, mono 2g, poly 0.5g); Protein 138; Cart) 23g; Fiber 2g; Clrol 14mg; Iron 2mg; Sodium 512mg; CaIc 58mg.

pickled shrimp

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN., CHILL: 12 HRS.

Shrimp ranks second to tuna as America's most popular seafood and is low in fat and calories. With its mild flavor, this shellfish blends well with other ingredients.

5 pounds unpeeled, cooked jumbo shrimp

1 (4-ounce) jar capers, drained

2 medium-size white onions, sliced

1 large red bell pepper, sliced

2 teaspoons celery seed

3 lemons, thinly sliced

2 (0.6-ounce) envelopes Italian dressing mix

½ cup vegetable oil

½ cup cider vinegar

1 tablespoon prepared horseradish

PEEL shrimp, and devein, if desired.

LAYER a 13- x 9-inch baking dish with one-third each of shrimp, capers, onion slices, bell pepper slices, celery seed, and lemon slices. Repeat layers twice.

healthy benefits

* Reduced-fat dairy products contain about the same amount of calcium as full-fat products; this promotes good bone health.

* For heart health, choose leaner meats-such as flank steak-that have less saturated fat than other cuts.

WHISK together dressing mix and next 3 ingredients. Pour evenly over shrimp. Cover and chill at least 12 hours. PAT CLEMENT

PASS CHRISTIAN, MISSISSIPPI

Per serving: Calories 467 (38% from fat); Fat 19.3g (sat 2g, mono 9.1g, poly 6.1g); Protein 59g; Carb 12.6g; Fiber Ug; Chol 431mg; Iron 7.4mg; Sodium 1,396mg; CaIc 180.5mrj.

tangy bean salad

MAKES 8 SERVINGS

PREP: 10 MIN.

Serve this versatile recipe as an appetizer with lime-flavored baked tortilla chips.

1 (15-ounce) can garbanzo beans, rinsed and drained

1 (15-ounce) can dark red kidney beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

1 cup frozen whole kernel corn, thawed

1 small red onion, iinely chopped

2 (4.5-ounce) cans diced green chiles

1 (4-ounce) jar diced pimientos, drained

1 teaspoon grated lime rind

¼ cup fresh lime juice

1 teaspoon hot sauce

½ teaspoon ground cumin

¼ teaspoon salt

Garnish: lime slices

STIR together first 12 ingredients. Cover and chill until ready to serve. Garnish, if desired.

Per about 2/3 cup serving: Calories 144 (7% from tat); Fat 1g (sat 0.2g, mono 0.2g, poly 0.5g); Protein 7.2g; Carb 28.2g; Fiber 6.3g; Chol 0mg; Iron 1.8mg; Sodium 270mg; CaIc 45mg.

healthy benefits

*Dried or canned beans are quite possibly the perfect food-they're virtually fat-free and promote good digestive health,

* Because of their high fiber and nutrient content, beans help reduce the risk of heart disease and stroke.

key lime-coconut mini-cheesecakes

MAKES 14 SERVINGS

PREP: 20 MIN., BAKE: 12 MIN., COOL: 15 MIN., CHILL: 2 HRS.

Vegetable cooking spray

14 vanilla wafers

1 (8-ounce) package fat-free cream cheese, softened