Make large watermelon balls from the half watermelon, discarding seeds. Leave only the shell. Make smaller balls from the cantaloupe. With a sharp knife trim the edge of the watermelon shell. Cut 1-inch triangles all the way around, making a decorative saw-tooth edge. Insert the knife slant wise; make an incision 1-inch deep. Next to it make another incision slanted in the opposite direction to finish the triangle point. Repeat all the way around, cutting one triangle out and leaving one standing up. Fill the shell with the melon balls, adding strawberries, blueberries and cherries. Pile the fruit high in the shell. Decorate with 3 quartered limes and a few mint leaves. Chill before serving.  Yields 10 to 12 servings. Dortha Strack, Cape Girardeau, Mo.

Camp Biscuits
2 cups sifted flour
3 3/4 tsp. baking powder
1 tsp. salt
6 tbls. cold shortening 1 cup milk
3/4 cup milk

Sift flour, baking powder and salt; cut in shortening. Stir in milk quickly and knead lightly for a few seconds. Roll to 1/4-inch thickness and cut with floured cutter. Cook in lightly greased hot skillet over very low heat until biscuits are brown on underside and they rise to 1-inch.  Turn and brown on other side. Yields 10 biscuits. Joan Kiso, Chamois, Mo.

Cucumber Salad
9 cups cucumbers,sliced thin
1 large onion, sliced thin
1 large pepper, sliced thin
1 1/2 cups sugar
1 cup vinegar
1 tsp. salt
1 tsp. celery seed

Mix all ingredients together. Cover and let stand. Keeps 2 months covered in refrigerator. Shelly Rothove, Westphalia, Mo.

Marinated Vegetable Salad
2 cups bite-sized cauliflower florets
2 cups bite-sized broccoli florets
1 cup carrots, sliced diagonally
1 cup red bell pepper, cut into strips
1/3 cup red onion, sliced
2/3 cup Pace picante sauce
2 tbls. lime juice
1 tsp. lime peel, shredded
2 tbls. honey or sugar
2 tbls. honey or sugar
2 tbls. cilantro,finely chopped
1/2 tsp. salt

Steam the cauliflower, broccoli and carrots until tender. Plunge into cold water to stop cooking. Drain. Combine with pepper and onion in a large bowl. Combine remaining ingredients; mix well. Pour over vegetables; mix well. Chill at least 2 hours or up to 24 hours. Serve with additional picante sauce. Yields 6 to 8 servings. Esther E. Troyer, Clark, Mo.

Debbe's Picnic Cake

Cake:

Topping:

Cake: Preheat oven to 350°. In a large mixing bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, and beat after each addition. In a separate bowl, or on parchment paper, sift flour, baking powder, baking soda and salt three times. Add dry ingredients and milk alternately to creamed mixture, beating after each addition just until blended. Blend in vanilla; mix well. Pour into a greased and floured 9x13-inch pan or dish.

Topping: Cut marshmallows in half and arrange over batter with cut sides up. Mix sugar and nuts; sprinkle over top of marshmallows. Bake cake for 45 minutes. Yields 6 to 8 servings. Debbe Baker, Newburg, Mo.

Honey-Lime Grilled Chicken
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 boneless skinless chicken breast halves

In a resealable plastic bag or shallow glass container, combine honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 30 to 45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6 to 7 minutes on each side or until juices run clear. Yields 4 servings. Ruth Yoder, Windsor, Mo.

Crunchy Coleslaw
2 (3 oz.) pkgs. Ramen chicken noodle soup
1 medium cabbage, chopped
1 bunch green onions, chopped
2 whole chicken breasts, cooked and chopped
1 cup slivered almonds, toasted
4 tbls. sesame seeds,toasted
4 tbls. sugar
1 cup oil
6 bls. vinegar
1 tsp. salt
1 tsp. pepper

Break up two packages noodles, uncooked, in large salad bowl and sprinkle with one Ramen soup seasoning pouch. Toss together with cabbage, green onions, chicken, almonds and sesame seeds. Prepare dressing using sugar, oil, vinegar, salt, pepper and remaining Ramen soup seasoning pouch. Pour dressing over salad just before serving.  Yields 8 to 10 servings. Arlene Schmiedeskamp, Quincy, Il.

Calypso Chicken Grill
4 skinless, boneless chicken breast halves
4 slices cheddar cheese
4 (7-inch) sandwich rolls, split length wise, toasted
8 slices cooked ham
1/2 cup dill relish
sweet gherkin pickles

Flatten chicken breast to an even thickness using palm of hand, meat mallet or rolling pin. Place chicken on grill. Cook over medium heat for 5 minutes.  Flip and top each with cheese. Grill for 2 more minutes or until chicken is no longer pink and cheese is melted. In each roll, arrange 2 ham slices. Top each with a piece of chicken and 2 tablespoons of relish. Serve with sweet gherkins. Yields 4 sandwiches. Alma Troyer, Clark, Mo.

Picnic Sandwich Filling
1 (8 oz.) pkg. cream cheese, softened
3/4 cup California walnuts, chopped
1/4 green pepper, chopped
1/4 onion, chopped
3 tbls. canned pimento, chopped
1 tbls. catsup
3 hard-boiled eggs, chopped
3/4 tsp. salt
Dash of pepper

Combine all ingredients. Use as filling between lightly buttered slices of sandwich bread. Trim crusts. Cut each sandwich diagonally into 4 triangles. yields 2-1/2 cups of filling. Mrs. Mosie Gingerich, Clark, Mo. 

Pasta Salad
1 lb. macaroni
1 cup onion, chopped
1 cup cucumbers, chopped
2 tsp. dry parsley
1 1/2 cups sugar
1 cup vinegar
1/2 cup oil
2 tsp. prepared mustard
1 tsp. salt
1 tsp pepper
1 tsp. garlic

Cook and drain macaroni. Mix with onion, cucumbers and parsley; set aside. Mix remaining ingredients and toss together. Marinate for 2 days. Yields 10 servings. Stacia Rothove, Jefferson City, Mo.