and picnicking are a way of life, even when entertaining.

But, as usual for the time of year, palates are growing jaded with the constant reappearance of salad, salad and more salad. Barbecued chicken, steak and fish are also beginning to pall.

As the following menus and recipes from "Picnic'' by Edith Stovel show, interesting and even elegant fare is possible with just a little work and some advance preparation.

"Picnic'' is available at the Bermuda Library, and Taste will feature more menus and recipes from it just before the September 6 holiday.

BOATING PICNIC MENU Iced cucumber soup Lemony chicken Red potato salad with fresh peas Tannies and grapes White wine spritzers, or sparkling cranberry juice ICED CUCUMBER SOUP Serves 8. Preparation Time: 15 minutes. Chilling Time: 1 hour. 5 cucumbers, peeled, seeded, cut into 1-inch chunks 5 fresh mint leaves 2 cups buttermilk 2 cups chicken stock 1 tbsp. lime juice 1 tsp. salt 8 mint leaves for garnish PLACE cucumbers and mint in a 2-quart blender or food processor and whirl to a fine puree. Add buttermilk, chicken stock, lime juice, salt. Mix well. Chill soup until it is icy cold (at least 1 hour), then pour into thermos bottles.

Put mint leaves in a small plastic bag and at the picnic, garnish each serving with a mint leaf.

LEMONY CHICKEN Serves 8. Preparation Time: 1 hour. Marinating Time: 12 hours. Baking Time: 35 to 40 minutes .

12 to 16 chicken thighs, with skin removed 1 cup lemon juice 1 cup all-purpose flour 1 tsp. salt freshly ground black pepper 1 tsp. dried thyme 2 tbsp. corn oil 2 tbsp. butter 1 cup chicken stock 2 tbsp. lemon juice 1 tbsp. grated lemon rind 1 tsp. dried thyme RINSE chicken in cold water and pat dry. Place in a low-sided baking dish and cover with lemon juice. Marinate in refrigerator about 12 hours, turning several times. Let chicken sit at room temperature for 30 minutes before cooking.

Put flour, salt, pepper, and thyme in a medium size paper bag.Shake a few pieces of chicken at a time in the bag until they are evenly coated in the flour mixture.

Meanwhile, heat oil and butter until hot but not smoking over medium heat in a large skillet. Add enough chicken thighs to cover skillet bottom without crowding. Saute approx. 5-10 minutes on each side, or until the pieces are golden brown. Gently remove chicken from skillet and place in a large low-sided baking dish.

Pre-heat oven to 350 degrees F.

Mix stock with 2 tablespoons of lemon juice and pour it around chicken in the baking dish. Sprinkle each piece with a little of the lemon rind and thyme.

Bake for 35 to 40 minutes or until chicken is cooked through but not dry, or cook the chicken in a microwave oven according to oven directions. Place pan, uncovered, in refrigerator to cool. Arrange chicken on two lightweight picnic serving plates and cover them tightly with plastic wrap. Refrigerate until cold. Pack plates in an insulated bag with a frozen ice pack.

RED POTATO SALAD WITH FRESH PEAS Serves 8. Preparation Time: 30 minutes.

2 lbs. small red potatoes, washed and halved or quartered, but unpeeled (about 8 cups) 1 med. videlia or sweet onion, chopped 1 cup cider vinegar 1 tsp. salt 2 tbsp. mayonnaise 1 tbsp. Dijon mustard 1 cup plain yogurt freshly ground black pepper 4 leaves chopped fresh mint OR 1 tbsp. minced fresh dill 1 lb. fresh peas, shelled BRING a large pot of salted water to a boil. Add potatoes, cook 15 minutes or until tender when pierced with a sharp knife. Drain, place in a large bowl with onions, 2 tbsp. of the vinegar, and salt. Gently stir potatoes to combine all ingredients. Cover bowl with plastic wrap and let it sit, unrefrigerated, for 30 minutes to blend flavours.

In a small bowl, whisk together remaining vinegar, mayonnaise, mustard, yogurt, and pepper just until smooth. Pour this dressing over marinated potatoes, stir to blend. Sprinkle mint or dill over salad and scatter peas over all. Store salad in two covered 1-quart containers and chill until ready to pack in an insulated bag for the picnic.

TANNIES Serves 8. Preparation Time: 10 minutes. Baking Time: 35 minutes 20 graham crackers, rolled into crumbs 1 cup wheat germ 1 14-oz. can evaporated milk 1 6-oz. pkge. chocolate chips 1 tsp. pure vanilla extract 1 cup chopped walnuts (optional) PRE-HEAT oven to 350 degrees F. Combine cracker crumbs, wheat germ, milk, chocolate chips, vanilla, and nuts in a large bowl. Mix well. Spread batter in a greased 9-inch x 9-inch square baking pan. Bake 35 minutes, or until lightly browned on top. Cool Tannies in the pan 5 minutes only. Then cut into squares and remove. Cool completely on wire racks. Pack in a seal-lock plastic bag and place on top of the pack when it is time to travel.

REUNION PICNIC MENU Gazpacho Madrileno Barbecued butterfly lamb Cold rice salad and cucumber raita Carrots with minted mustard vinaigrette Sourdough rye bread and sweet butter Assorted fresh fruits and strawberry cookies Lemon ice water or California wines Wine suggestions: A Bordeaux or California Cabernet Sauvignon or a Merlot or a Guigal Cote' de Rhone) GAZPACHO MADRILENO Serves 8. Preparation Time: 15 minutes 1 small green pepper, seeded and chunked 1 med. cucumber, peeled and cut into qts.

1 garlic clove 3 med-large tomatoes, seeded and chunked 2 tbsp. red wine vinegar 1 tsp. ground cumin 1 tsp. salt 5 tbsp. olive oil 3 cups water Garnishes 1 small green pepper, seeded and chopped 1 small tomato, seeded and chopped 1 small cucumber, peeled and chopped PLACE pepper, cucumber and garlic in a blender or food processor and process briefly. Add tomatoes, vinegar, cumin and salt. Blend until smooth. With motor running, gradually drizzle oil into mixture and blend until creamy. You have now made a concentrate to which you will add the water. Pour soup into a 1 1 -quart covered container and refrigerate until ready to pack the picnic. Place garnishes in individual, small covered containers and chill until ready to go.

Serve soup in disposable cups and let people choose their garnishes.

BARBECUED BUTTERFLY LAMB Serves 8. Preparation Time: 20 minutes. Marinating Time: 6-8 hours. Cooking time: 30 to 45 minutes.

One 6-7 lb. leg of lamb, butterflied 1 cup dry red wine 3 cup beef broth 3 tbsp. orange marmalade 2 tbsp. red wine vinegar 1 tbsp. minced dried onion 1 tbsp. dried marjoram 1 tbsp. dried rosemary 1 large bay leaf, crumbled 1 tsp. salt 1 tsp. ground ginger 1 garlic clove, minced PLACE lamb in a shallow roasting pan, fat side down. Combine remaining ingredients in a large saucepan over medium heat. Simmer, uncovered, 20 minutes. Pour hot mixture over lamb, cover, and marinate 6-8 hours in the refrigerator. Remove lamb from the refrigerator 1 hour before cooking. (This can be the time spent travelling to the picnic site). Prepare a charcoal fire of medium-hot coals. Place the lamb on the grill and cook for 30 to 45 minutes. Turn meat several times, being careful not to pierce it. Brush with the marinade as it is cooking. Place lamb on a platter and slice thinly on a slight diagonal.

COLD RICE SALAD Serves 8. Preparation Time: 30 minutes 6 cups cooked brown rice 1 medium green pepper, seeded and chopped 1 medium purple onion, thinly sliced 3 cup dried currants 1 Granny Smith or tart apple, cored and chopped 1 cup capers 1 tsp. peeled and grated fresh ginger root 1 cup toasted slivered almonds DRESSING 1 cup white wine tarragon vinegar 1 tbsp. sugar 1 tsp. salt freshly ground black pepper 1 tsp. dry mustard 1 tsp. ground mace 1 tsp. ground cardamom 1 tsp. ground cinnamon 1 tsp. cayenne pepper 2 tsp. curry powder OR garam marsala 3 cup vegetable oil MIX rice, pepper, onion, currants, apple, capers, ginger root and almonds together in a large bowl. Place all ingredients except the oil for the dressing in a blender or food processor and process until blended. With machine running, slowly drizzle in the oil until mixture is creamy. Pour the dressing over salad and chill for several hours. Pack salad in a 2-quart covered container to transport to the picnic. This salad can be served at room or "air'' temperature.

CARROTS WITH MINTED MUSTARD VINAIGRETTE Serves 8. Preparation Time: 40 minutes 6 large carrots, peeled and sliced 1 inch thick 1 cup chopped fresh mint leaves Mustard Vinaigrette 1 cup lemon vinegar OR lemon juice 2 tbsp. olive oil 2 tbsp. vegetable oil 1 tbsp. Dijon mustard 1 tsp. salt 1 tsp. white pepper STEAM carrots for 10 minutes, or until crisp tender, or microwave them 5 to 8 minutes until crisp-tender. Mix hot carrots in a bowl with the other ingredients. Cover and cool in the refrigerator for about 30 minutes. Sprinkle mint on cooled carrots and pack in a covered container to take to the picnic.

Best served at "air'' temperature.

STRAWBERRY COOKIES To make these whimsical cookies, you will need a strawberry shaped cookie cutter. Without it, you will have a tender, lemon-flavoured sugar cookie in the shape of your choice.

Makes 5 dozen. Preparation Time: 15 minutes Chilling Time: 1 hour. Baking Time: 20 minutes.

1 cup solid shortening 3 cup sugar 1 cup milk 1 egg, slightly beaten 1 tsp. pure almond extract 2 tsp. grated lemon rind 2 1 cups unsifted all-purpose flour 2 tsp. baking powder Red and green food colouring IN the large bowl of an electric mixer, cream shortening and sugar at medium speed until light and fluffy. Beat in milk, egg, almond extract, and lemon rind until well blended. In a medium bowl, sift together flour and baking powder. Gradually add to creamed mixture until dough is well mixed. Wrap dough in plastic wrap and chill for 1 hour, or until firm. Pre-heat oven to 350 degrees F. Divide dough in half, form each half into a flattened ball, and place one ball on a lightly floured surface. Roll dough to 1 -inch thickness.

Cut cookies out with strawberry cutter and place on ungreased baking sheets.

With a skewer, make small indentations to resemble strawberry seeds on the cookies. Put 1 tablespoon of water in two small dishes and add a few drops of the food colouring. Brush stems of the cookies lightly with green food colouring and fruit with red food colouring. Bake for 8 minutes or until lightly browned around the edges. Remove from baking sheets and cool on wire racks. Repeat with second ball of dough.

ELEGANT PATIO PICNIC MENU Baked brie with fresh fruit Roast pork loin with mustard and conserves Mediterranean torte Broccoli salad with Caesar dressing Sour cream apple pie Natural fruit sodas or red wine (Wine Suggestions: A medium-bodied Petit Chateaux from the Bordeaux region, a California Merlot or for the adventurous, a slightly chilled Bourgueil or Chinon from the Loire Valley.) BAKED BRIE WITH FRESH FRUIT Serves 8. Preparation Time: 30 minutes Chilling Time: 30 minutes. Baking Time: 10-12 minutes.

l 1 lb.-package phyllo dough 1 cup melted butter 1 1 lbs. brie, cut into wedges grapes, strawberries, apple wedges UNROLL phyllo sheets and keep them covered with plastic wrap to prevent them from drying out. Remove two sheets of phyllo and brush the top one with butter. Place a wedge of brie diagonally on the phyllo sheet, about two inches from one corner. Fold phyllo over cheese and continue to roll the brie up in the phyllo sheet. Fold the ends in when half of the phyllo is used up. Finish rolling until whole sheet is used up and brie is neatly packaged. Brush outside with butter to prevent flaking. Repeat process until all the brie is used up. Chill for 30 minutes. Recipe can be made to this point, covered tightly with plastic wrap and stored in the refrigerator for a day.

Preheat oven to 400 degrees F.

On a baking sheet, bake phyllo for 10 to 12 minutes or until golden brown.

Line a small basket with paper towels and gently place brie in it. Arrange fruit around it.

ROAST PORK LOIN WITH MUSTARD AND CONSERVES Serves 8. Preparation Time: 40 minutes. Cooking Time: Several hours.

3 to 4 lbs. boneless pork loin 3 garlic cloves, minced 1 to 3 cup coarse mustard Freshly ground black pepper Several fresh rosemary sprigs FRUIT CONSERVES 1 lb. plums, peaches, or nectarines, pitted and chopped 1 1 cups sugar 3 cup raisins 1 cup water 1 tbsp. grated orange rind 1 cup orange juice 1 cup chopped walnuts PREHEAT oven to 375 degrees F. PLACE pork loin on a rack in a shallow roasting pan. Spread outside with minced garlic and cover with a thick layer of mustard. Sprinkle with pepper and rosemary. Bake 30 to 35 minutes per pound or to 160 degrees F. internal temperature. Remove meat from pan and chill. Slice and arrange on a plate with the conserves. Cover with plastic wrap and store in the refrigerator until picnic time. To make the conserves: Combine fruit, sugar, raisins, water, and rind in a large, heavy saucepan. Bring mixture to a boil and simmer 20 minutes. Add orange juice and simmer 10 minutes more. Add walnuts and simmer additional 5 minutes. Remove from heat, cool slightly, and chill. Put conserve in a dish with a tight fitting cover.

MEDITERRANEAN TORTE Serves 8. Preparation Time: 45 minutes. Baking Time: 45 minutes. 1 1 lbs.

bread dough (frozen store-bought dough OR your favourite bread dough recipe) 8 oz. Genoa salami, arranged in two 4-oz. stacks 1 quart cleaned, whole small mushrooms 1 cup black olives, drained and dried 8 oz. provolone, arranged in two 4-oz. stacks 8 oz. thinly sliced ham arranged in two 4-oz. stacks 1 1 lbs. frozen chopped spinach, thawed and squeezed dry 1 13 3 -oz. can pimientos, drained and dried 1 1 cups drained, dried artichoke quarters 1 egg yolk mixed with 1 tbsp. water PRE-HEAT oven to 350 degrees F. Use one quart of the dough to roll out a 10-inch circle for the top. Set this piece aside. ROLL out remainder of dough so it fills a 10-inch springform pan with one inch anging over the edge.

Arrange the filling in the following order from bottom to top by spreading each ingredient in a layer on top of the preceding one: 4 ounces of the salami, mushrooms, olives, 4 ounces of the provolone, 4 ounces of the ham, spinach, pimentos, remaining 4 ounces of salami. Fold excess dough in over the filling and continue with: remaining 4 ounces of ham 1 inch from the edge, artichoke hearts, remaining 4 ounces of provolone. Brush edge of the dough with egg glaze and place top piece of dough on the edge. Brush top with the glaze, prick a few times with a fork, and let the dough rise briefly. Bake for 45 minutes or until golden brown. Let torte cool in the pan. Remove sides and serve at room temperature. Store in refrigerator. Cut torte into pieces before serving.

BROCCOLI SALAD WITH CAESAR DRESSING Serves 8. Preparation Time: 15 minutes 6 cups broccoli fleurettes with 2-inch stems ice water 1 cup sliced black olives 1 medium red onion, thinly sliced 1 medium red bell pepper, seeded and thinly sliced DRESSING 2 tsp. Dijon mustard 2 egg yolks 2 tsp. minced garlic 1 tsp. capers freshly ground black pepper 1 cup grated Parmesan cheese 2 parsley sprigs 3 anchovy fillets 1 cup olive oil 2 tbsp. lemon juice 1 cup red wine vinegar BLANCH broccoli in boiling water 1 minute, or until bright green. Plunge immediately into ice water. Drain, place in a bowl, and toss with olives, onion, and pepper.

To make the dressing: Blend mustard, egg yolks, garlic, capers, pepper, cheese, parsley, and anchovies in a food processor. Slowly drizzle in the oil.

Add lemon juice and wine vinegar. Pour over broccoli and chill.

SOUR CREAM APPLE PIE A wonderful alternative to old-fashioned apple pie. It keeps better, too, if there is any left over.

Makes 1 pie. Preparation Time: 20 minutes. Baking Time: 1 hour 15 minutes 1 9-inch pie shell, unbaked 6 tart baking apples, peeled, cored and sliced 1 1 cups sour cream 1 egg, beaten 1 cup sugar 1 cup all-purpose flour Topping 1 cup melted butter 1 cup granulated sugar 1 cup firmly packed brown sugar 1 cup all-purpose flour 1 tsp. ground cinnamon 1 cup chopped walnuts PRE-HEAT oven to 450 degrees F. Place apples in a large bowl with sour cream, egg, sugar and flour. Toss all together until apples are coated with the mixture. Pour into pie shell, bake 10 minutes. Turn oven down to 350 degrees F., bake 35 to 40 minutes.

Mix topping ingredients together in a medium size bowl. Sprinkle over the pie.

Bake an additional 15 to 20 minutes until topping looks crunchy. Cool on a wire rack.