Halve potatoes. Cut and discard a very thin slice from the skin side of each slice, to create steady base for setting on plate.

In 2-quart saucepan, cover potatoes with water; add salt. Bring to boiling over high heat, reduce heat, cover and cook until tender, 10-15 minutes.

Drain; cool to room temperature.

Meanwhile, in small bowl, mix cheese, salmon, lemon juice and pepper; blend thoroughly.

With spoon, mound salmon mixture onto potato halves and cucumber slices, dividing equally (1-1 1/2 teaspoons each).

Arrange on serving plate and add choice of garnishes.

Note: These can be prepared several hours in advance; cover and refrigerate. Serve at room temperature. Makes 10-12 servings.

— U.S. Potato Board

PISTACHIO-PEPPERCORN FETA CROSTINI

Combine cheeses and nuts. Mix well.

Brush bread slices with olive oil; grill or toast slices. Spread each slice with cheese mixture. Makes 24 servings.

— Wisconsin Milk Board

OYSTER AND ARTICHOKE DIP

Preheat oven to 350 degrees.

Place oysters in small, stainless-steel sauce pot with oyster liquor and milk.

Simmer 6-7 minutes until oysters are well cooked. Strain, reserve liquid and allow oysters to cool. Once they have cooled, roughly chop oysters.

In a food processor, combine cream cheese, reserved oyster broth, Parmesan, green onions, garlic, eggs and lemon juice; pulse until smooth. Add artichokes, salt, Creole seasoning, pepper and hot sauce; pulse until just mixed. Fold in chopped oysters by hand.

Transfer mixture to buttered, deep 1-quart casserole dish; bake until mixture is lightly browned and set — approximately 30 minutes.

Serve warm with crackers. Makes 1 quart; 32 servings.

— "Deep South Parties" by Robert St. John (Hyperion)

SPICY PEACH SHRIMP

Peel and devein shrimp. Place in resealable plastic bag.

In a bowl, combine peach nectar, juice of lemon, juice of lime, garlic, salt and red pepper. Whisk in olive oil.

Pour half of mixture over shrimp; seal bag. Marinate 30 minutes, turning bag occasionally. Do not leave more than 30 minutes or the shrimp will toughen from the citrus juices.

Meanwhile, in a small saucepan, combine peach preserves, peppers and remaining juice mixture. Heat over medium heat until preserves melt. Remove from heat; set aside.

After 30 minutes, drain shrimp, discard marinade. Thread shrimp onto long metal skewers. Grill over medium heat for 5-6 minutes, turning once.

Remove from skewers and serve with reserved spicy peach sauce. Makes 10-12 servings.

— Candace McMenamin, Pillsbury Bake-off finalist

CORN AND WALNUT ROLL-UPS

Mix all ingredients except tortillas.

Spread about 1/4 cup of mixture on a 10-inch flour tortilla. Roll up tightly. Repeat until all mixture has been used. Store rolls in refrigerator up to 2 days.

Cut into 1-inch slices; serve with commercial or homemade salsa. Makes about 20 servings of 5 roll-ups.

— Alison Porter, chef, USC Chi Omega house

GREEN CHILI CANES

Preheat oven to 350 degrees.

Spray board or countertop with nonstick cooking spray.

Combine 12 rolls; roll into 18-by-12-inch rectangle. Repeat with remaining 12 rolls.

Brush both dough rectangles with butter.

Combine cheese and green chilis; sprinkle over 1 dough rectangle. Top with remaining dough rectangle, butter side down. Cut into 12 1 1/2-inch strips. Twist each strip several times and turn one end to resemble candy cane.

Place at least 1 inch apart on large sprayed baking sheets.

Sprinkle with Parmesan cheese and let rise 30 minutes.

After canes rise, bake at 350 degrees 15-20 minutes or until golden. Makes 12 servings.

— RhodesBread.com

HERBED CHICKEN NUGGETS WITH HONEY MUSTARD

For chicken:

For honey-mustard sauce:

Preheat oven to 400 degrees.

Combine bread crumbs, cheese and herbs in a dish.

Dip chicken pieces into butter, roll in bread mixture. Place on a baking sheet in one layer. Bake at 400 degrees 20 minutes.

Serve with honey-mustard sauce.

To freeze: Layer on wax paper, freeze. After nuggets are frozen, put in freezer bags. Makes 20 servings of 4 nuggets.

— Alison Porter