In a large pitcher, mix the lemonade, white wine, lemon juice and sugar to taste. At this point mixture may be refrigerated. Just before serving, stir in the soda. Pour over ice cubes in tall glasses. Garnish with a dollop of non-dairy whipped topping and a lime slice.

Editor's tip: Dip the rims of each glass into lightly beaten egg white, then in granulated sugar. Place in freezer until needed. If wary of uncooked egg white, just chill glasses before using.

SALMON TOAST CANAPES (PAREVE)

Makes 24 pieces

• 1 small ( approx. 6 ounces) can salmon, drained
• 3 rounded tablespoons light mayonnaise
• 1 teaspoon white horseradish
• 2 tablespoons chopped fresh dill
• 12 slices cucumber, halved
• 6 slices whole wheat sandwich bread, toasted, crusts removed
• 2 tablespoons soft margarine

In a small bowl, flake the salmon with a fork. Add the mayonnaise, horseradish, and dill. Mix to a coarse paste. Thinly spread each toasted bread slice with margarine. Cut each slice into four triangles. Place a rounded tablespoon of salmon mixture on each triangle. Insert half a cucumber slice into each to garnish. Serve chilled

Editor's tip: Spreading bread with margarine prevents the canapes from becoming soggy.

SESAME BAKED CHICKEN WINGS (MEAT)

Makes 20-24 pieces

• 2 1/2 pounds chicken wings
• 3/4 cup sesame marinade dressing
• 1/4 cup orange juice
• 1/2 teaspoon ground ginger
• 1/2 cup dry fine breadcrumbs
• 3 tablespoons sesame seeds
• olive oil

Preheat oven to 375F. Spray a large baking sheet with non-stick cooking spray. Trim chicken wings. Cut each wing between the first and second joints to make two pieces. Set aside. In a bowl, mix the sesame dressing, orange juice and ginger. In a large plastic bag, mix together the breadcrumbs and sesame seeds. Coat chicken wings with the sesame dressing mixture, then place in the plastic bag and shake to coat with crumb mixture. Place on prepared baking sheet in one layer. Spray with olive oil. Bake in preheated oven 20 minutes or until cooked through.

BEACHBUM HOAGIES (MEAT)

MAKES 20-24 PIECES

• 1 large loaf French bread
• Olive oil
• 1 cucumber, thinly sliced
• 1 jar (16 ounce approx.) roasted red peppers,drained
• 1/2 pound thinly sliced salami, cut in 1/2-inch strips
• 8 ounces thinly sliced smoked turkey, cut in 1/2-inch strips
• 1 (8 ounce) jar marinated artichokes, drained and coarsely chopped
• 1 large sweet onion, thinly sliced
• Dried oregano
• Grape or cherry tomatoes for garnish (optional)

Split the loaf in half lengthwise removing the soft bread so that a 3/4-inch shell remains. Drizzle bottom half with olive oil and sprinkle lightly with oregano. Arrange cucumber slices to cover. Top with roasted peppers, salami and turkey. Cover with chopped artichokes and sliced onion. Drizzle with olive oil and finish off with a light sprinkling of oregano. Cover with top half of French bread. Press lightly. Wrap in plastic wrap and refrigerate for 2-4 hours. When chilled, cut into slices about 1 1/2-inches thick. Arrange on platter and garnish with grape or cherry tomatoes.

HONEYDEW AND BLACKBERRY BROCHETTES (PAREVE)

Makes 15-18

• 1/2 honeydew melon
• 1 pint blackberries
• 3 tablespoons honey, warmed
• 1 tablespoon fruit liqueur (eg. blackberry)
• 1/4 cup finely chopped fresh mint

Peel and seed melon. Cut into 3/4 -inch chunks. Thread 1 melon chunk and 1 blackberry on each sandwich pick. Repeat adding 2 melon chunks and 2 blackberries on each. Combine honey and fruit liqueur. Brush over brochettes. Sprinkle with mint. Refrigerate until serving.

PEACH MELBA TARTLETS (PAREVE)

Makes 15

• 3/4 cup non-dairy whipped topping
• 2 tablespoons peach preserves
• 1 ripe peach, coarsely chopped
• 2 teaspoons orange liqueur e.g. Sabra
• 1 (2.1 ounces) miniature filo tartlets
• 1 ounce square pareve chocolate, chopped

In a small bowl, mix the whipped topping with peach preserves. Set aside. In a cup or bowl, mix the chopped peach with orange liqueur. Divide the topping mixture evenly between the filo tartlets. Top with chopped peach mixture. Microwave the chocolate at high for 30 seconds or until beginning to soften and melt. Remove from microwave and stir until smooth. Drizzle melted chocolate over each tartlet. may be refrigerated up to 4 hours before serving.

JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes.