LAKESIDE PICNIC

This active Austin family works up on appetite for a Southwestern lunch by the water.

Whether you're landlocked or living on the lake, this easy Southwestern menu is great for picnics, weeknight meals, or any summer occasion.

Steve and Cindy Present of Austin, Texas, have mastered casual outdoor entertaining. They are always inviting friends to their Lake Austin home for good food and fun activities. The couple met skiing competitively in college and have made watersports a part of their personal and professional lives.

Try some of their favorite recipes. Mango-Chicken Wraps are delicious eaten out of hand, or use the filling as a salad. Layered Bean Dip makes a great portable appetizer, and Cilantro Potato Salad is a fine addition to any picnic. -Shannon Sitter Satterwhite

Mango-Chicken Wraps

MAKES 10 WRAPS

PREP: 15 MIN., CHILL: 1 HR., GRILL: 8 MIN.

2/3 cup vegetable broth

¼ cup chopped cilantro

1 green onion, chopped

1 garlic clove

1 Tbsp. fresh lime juice (1 lime)

1 Tbsp. white wine vinegar

½ tsp. sea salt

2 fresh mangoes, peeled, chopped, and divided

½ tsp. chopped and seeded serrano chile pepper (optional)

1 ½ lb. chicken breast strips

¼ tsp. salt

Romaine lettuce leaves

10 (8-inch) flour tortillas

Wooden picks (optional)

1. Process first 7 ingredients, 1 chopped mango, and, if desired, chile pepper in food processor until smooth, stopping to scrape down sides. Pour half of mixture into a shallow dish or zip-top plastic freezer bag; add chicken. Cover or seal, and chill at least 1 hour. Cover, chill, and reserve other half of cilantro mixture.

2. Remove chicken from marinade, discarding marinade. Sprinkle chicken evenly with ¼ tsp. salt.

3. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.

4. Shred chicken into bite-size pieces. Stir together chicken, remaining chopped mango, and reserved cilantro mixture.

5. Place lettuce leaves on each tortilla, and top each evenly with chicken mixture. Roll up tortillas, and secure with wooden picks, if desired.

right: Living on Lake Austin allows Cindy and Steve Present to be on the boat almost every day with their two boys, Cayden (left) and Coltyn (right). Even Ginger the dog enjoys family time on the lake.

You can use wooden picks to secure Mango-Chicken Wraps. Or attach colorful corrugated paper rings for a decorative touch. Simply cut out a strip of paper to size, wrap it around the sandwich, and tape the edges together.

Layered Bean Dip

MAKES 8 SERVINGS

PREP: 10 MIN.

Look for fresh salsa and guacamole for this make-ahead dip at your supermarket deli. Substitute mild refried beans if you prefer.

1 (15.6-oz.) can spicy refried beans

¼ cup sour cream

1 (8-oz.) package refrigerated guacamole

1 cup refrigerated salsa

1 cup (4 oz.) shredded Monterey Jack cheese

Toppings: chopped green onions, grape tomato halves, sour cream

Tortilla chips

1. Stir together beans and sour cream. Spoon evenly into an 8-inch-square serving dish. Spread guacamole over bean mixture; top evenly with salsa, and sprinkle with cheese. Cover and chill until ready to serve. Add desired toppings, and serve with tortilla chips.

Note: For testing purposes only, we used Pace Traditional Refried Beans.

Cilantro Potato Salad

MAKES 8 SERVINGS

PREP: 20 MIN., COOK: 15 MIN., CHILL: 4 HRS.

Canned green chiles add extra zest to this picnic favorite.

3 lb. red potatoes

2 tsp. salt, divided

1 cup mayonnaise

1 (4.5-oz.) can chopped green chiles

1/3 cup chopped fresh cilantro

3 green onions, chopped

2 Tbsp. fresh lime juice (about 2 limes)

1 garlic clove, minced

½ tsp. pepper

4 slices maple bacon, cooked and crumbled

Garnish: chopped fresh cilantro

1. Cook potatoes and 1 tsp. salt in boiling water to cover in a large Dutch oven 15 minutes or until fork tender. Drain and cool. Cut potatoes into quarters.

2. Stir together mayonnaise, next 6 ingredients, and remaining 1 tsp. salt in a large bowl; add potatoes, and toss to coat. Cover and chill at least 4 hours. Stir in bacon just before serving; garnish, if desired.

Papaya Gazpacho

MAKES 8 CUPS

PREP: 15 MIN., CHILL: 4 HRS.

Serve this gazpacho in nonbreakable, plastic stemware for a refreshing soup sipper. Coat the rims in salt by dipping them first in lime juice.

3 cups tomato juice

3 cups pineapple juice

1 cup chopped fresh papaya or mango

1 cup finely chopped avocado (about 1½ avocados)

2/3 cup chopped yellow bell pepper

2/3 cup chopped yellow tomatoes

3 Tbsp. fresh lime juice (2 limes)

4 tsp. chopped fresh mint

1 tsp. sea salt

½ tsp. pepper

Lime juice (optional)

Sea salt (optional)

Hot sauce (optional)

1. Pulse first 10 ingredients in blender until smooth, stopping to scrape down sides. Cover and chill at least 4 hours.

2. Dip rims of margarita glasses in lime juice, and dip rims in sea salt to coat, if desired. Serve chilled soup in prepared glasses; serve with hot sauce, if desired.

Texas Pecan-and-Avocado Salad

MAKES 8 SERVINGS

PREP: 15 MIN.

1 head Bibb lettuce

2 avocados, thinly sliced