Burgers in the backyard

Put a new twist on an old-fashioned cookout.

When 's the last time you and your friends toppled over each other trying to win a sack race or dodge a ball? Too far back to remember? This summer, plan to do it again-invite them over for a cookout; then chill out, and have a ball in your backyard.

Play up the let's-have-a-ball theme on the tables by making beaded napkin rings and flower centerpieces that are reminiscent of beach balls. For long-lasting decorations, make one-panel, tie-on chair covers, or carve out time to build a whimsical picnic table. (For instructions visit southernliving.com, AOL Keyword: Southern Living.)

On the menu, serve cookout favorites that feature unexpected tastes. Grill juicy burgers, and serve with toppings such as Marinated Green Tomatoes, Pimiento Cheese, and Sweet-Hot Ketchup. Prepare what you can the day before to keep party day tasks to a minimum.

After the last scoop of Over-the-Moon Banana Pudding has been enjoyed, we know you'll hear, "Wow, I had a ball," as neighbors stroll home from a day of summer fun.

BARBARA'S BIG JUICY BURGERS

MAKES 10 SERVINGS

PREP: 20 MIN., GRILL: 18 MIN.

Shape into 12 patties for smaller, quarter-pound burgers.

1 (11.5-ounce) can lightly tangy vegetable juice

3 white sandwich bread slices, torn into pieces

3 pounds ground chuck or ground round

1 large egg

1 1/2 teaspoons salt

1 teaspoon pepper

10 hamburger buns

Vegetable cooking spray

MICROWAVE vegetable juice in glass bowl at HIGH 1 minute. Add bread pieces; let cool. Combine, using hands.

COMBINE vegetable juice mixture, ground chuck, and next 3 ingredients. Shape into 10 patties.

GRILL patties, covered with grill lid, over medium-high heat (350[degrees] to 400[degrees]) 6 to 8 minutes on each side or until beef is no longer pink.

SPRAY cut sides of buns with cooking spray; place buns, cut sides down, on grill rack; grill 2 minutes or until lightly browned. Serve hamburgers on buns. BARBARA MANNING BIRMINGHAN, ALABANA

NOTE: For testing purposes only, we used V-8 for vegetable juice.

POTATO COBB SALAS

MAKES 8 TO 10 SERVINGS

PREP: 30 MIN., COOK: 30 MIN.,

CHILL: 2 HRS.

3 pounds Yukon gold potatoes

3/4 teaspoon salt

1 (16-ounce) bottle olive oil-and-vinegar dressing, divided

8 cups mixed salad greens

2 large avocados

1 tablespoon fresh lemon juice

3 large tomatoes, seeded and diced

12 small green onions, sliced

2 cups (8 ounces) shredded sharp Cheddar cheese

4 ounces crumbled blue cheese

6 to 8 slices bacon, cooked and crumbled

Freshly ground pepper to taste

COOK potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.

SPRINKLE potatoes evenly with % teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.

ARRANGE salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.

ARRANGE potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing.

GRILLED RED ONIONS

MAKES 6 SERVINGS

PREP: 20 MIN., CHILL: 8 HRS.,

GRILL: 10 MIN.

If you've tried to grill onions only to have the rings separate and end up in the fire, then we have a solution. Insert a skewer through an onion slice to hold the rings together.

12 (8-inch) wooden skewers

3 medium red or sweet onions

1 1/2 cups dry white wine

2 to 4 tablespoons butter or margarine, melted

1 teaspoon chopped fresh thyme

1/8 teaspoon pepper

INSERT 4 wooden skewers (1 at a time) through each onion about 1/2 inch apart to create horizontal segments. Cut onions into slices between skewers. (Leave skewers in place to hold onion slices together during marinating and cooking.)

PLACE slices in a shallow container; add wine. Cover and chill 8 hours, turning occasionally. Drain.

MELT butter in small saucepan; stir in thyme and pepper. Brush onion slices with butter mixture, reserving some for basting.

GRILL onions, covered with grill lid, over medium-high heat (350[degrees] to 400[degrees]) 6 to 10 minutes, turning and basting often with reserved butter mixture.

MARINATED GREEN TOMATOES

MAKES 8 TO 10 SERVINGS

PREP: 15 MIN., CHILL: 1 HR.

4 large green tomatoes (about 2 pounds)*

2 tablespoons sugar

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup tarragon vinegar

CUT tomatoes into 1/4 inch-thick slices. Arrange half of slices in a large shallow serving dish; sprinkle with half each of sugar, salt, and pepper. Top with remaining tomato slices; sprinkle with remaining sugar, salt, and pepper. Drizzle vinegar evenly over tomatoes. Cover and chill 1 hour. Turn tomato slices, coating with vinegar mixture, before serving.

NORA HENSHAW

OKEMAH, OKLAHOMA

*Red or yellow tomatoes may be substituted for green ones, or use a mixture of all three varieties.

OVER-THE-MOON BANANA PUDDING

MAKES 12 TO 15 SERVINGS

PREP: 20 MIN., COOK: 10 MIN.,

STAND: 20 MIN., CHILL: 2 HRS.

2 (4.6-ounce) packages cook-and-serve vanilla pudding mix

4 cups milk

1 (8-ounce) container sour cream

8 (2.75-ounce) chocolate-marshmallow sandwiches, cut into eighths