Macaroni and cheese is a natural entree for lighter summer meals

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Lighter meals, picnics and outdoor meals while on trips will be a bit different than the usual home meals. For some homemakers, a more relaxed menu is used. This recipe was picked up at a summer picnic and has been used for covered-dish suppers, food demonstrations and regular home menus.

Macaroni and Cheese 1 (8-ounce) package elbow macaroni 2 cups cream-style cottage cheese 1 cup dairy sour cream 1 egg, slightly beaten

3/4 teaspoon salt

1/8 teaspoon pepper 2 cups ( 1/2 pound) shredded cheddar cheese

1/4 teaspoon cayenne pepper Paprika

Cook the macaroni according to package directions; drain. Combine cottage cheese, sour cream, egg, salt, pepper, cheddar cheese and cayenne pepper. Mix well. Stir in the macaroni. Spoon mixture into a buttered 2-quart casserole; cover and bake in a moderate oven for 45 to 50 minutes. Uncover casserole; sprinkle contents with paprika and bake, uncovered, for 5 minutes more. (Both regular and cayenne pepper are used for accenting the cheese flavor.)

Vary the menu with fish each week. This recipe is one suggestion.

Oven-Fried Fish Vegetable oil spray 2 tablespoons margarine, melted 1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

1/4 teaspoon paprika

1/4 teaspoon basil

1/8 teaspoon garlic powder 1 pound fillet of flounder or other fish

1/4 cup dry bread crumbs el3

Lightly spray a shallow baking dish with vegetable oil spray. Preheat oven to 475 F. Combine margarine, lemon juice, pepper, paprika, basil and garlic powder. Mix well. Dip fish in margarine-herb mixture and roll in bread crumbs. Arrange fish in a single layer in a baking dish. Spoon remaining margarine mixture over fish. Bake uncovered 15 minutes or until tender. Do not overcook.

If the family is gathering for summer parties, try this pineapple salad. The recipe makes 10 to 12 servings.

Pineapple Party Salad 1 (20-ounce) can crushed pineapple 1 (3-ounce) package lemon gelatin 1 (3-ounce) package lime gelatin

1/4 teaspoon salt 1 cup small-curd cottage cheese

1/2 cup mayonnaise

1/2 cup coarsely chopped almonds

Drain pineapple and reserve juice; add enough water to make 2 cups of liquid. Heat liquid; add gelatin and salt and stir to dissolve. Chill until syrupy; add remaining ingredients and mix well. Pour into a water-rinsed mold and chill until set.

This is an easy barbecued chicken dish, baked rather than cooked over the coals. It came to me from South Carolina.

Easy Barbecued Chicken 1 5-pound chicken, cut in serving pieces 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 large onion, sliced 6 ounces catsup 6 ounces cola beverage

Place chicken pieces in a foil-lined pan so pieces are flat. Season with salt, pepper and garlic powder. Separate onion slices into rings and place over the chicken pieces. Mix cola and catsup together and pour over the chicken. Bake in a moderate oven, 350 F, until tender, about 1 hour or until it tests done.

A mixture of bran muffin batter will keep in the refrigerator for several weeks, making it easy for the family to have fresh muffins often.

Ever Ready Bran Muffins 2 cups boiling water 2 cups 100 percent bran cereal 3 cups sugar 1 cup shortening 4 eggs, beaten 4 cups (1 quart) buttermilk 1 teaspoon salt 5 teaspoons baking soda 5 cups all-purpose flour 4 cups bran flakes cereal

Pour the boiling water over the 100 percent bran cereal and let stand until cool. Meanwhile cream sugar and shortening. Add eggs, buttermilk, salt and baking soda. Fold in all-purpose flour, bran flakes and bran-water mixture. Mix. Store batter in covered container in the refrigerator. Batter will keep well thus stored for several weeks. To bake, fill well-greased muffin tins 1/2 to 2/3 full. Bake at 400 F for 15 to 20 minutes.

School is out and the cookie jar needs to be kept filled more often. Sugar and molasses cookies or sometimes hermits were what our mother kept on hand for school lunches and snacks or during haying season. Peanut butter cookies came later.

Peanut Butter Cookies

1/2 cup shortening (half butter or margarine, softened)

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar (packed) 1 egg 1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and egg. Blend in flour, soda, baking powder and salt. Cover and chill. Heat oven to 375 F. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheet. With fork dipped in flour, flatten dough in criss-cross pattern to 2-inch size. Bake 10 to 12 minutes or until set but not hard. Makes about 36 cookies.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 42 years.