To Butterfly Salmon: Remove head, tail and fins. Run sharp knife down backbone until salmon opens flat. Place skin side down on sheet of foil. Mix LEMON ZESTO in butter and spread over fish. Sprinkle liberally with lemon juice and mustard. Cover with 1/4" to 1/2" of brown sugar.
To Cook: Place on bar-b-que, lower lid and cook over low heat for 20 to 30 minutes. Salmon is cooked when flesh flakes. DON'T OVERCOOK!.

Serves 6 to 8

BAKED BANANAS IN ORANGE AND LEMON JUICE

Peel and cut bananas lengthwise. Place in shallow baking dish. Arrange orange sections over bananas. Mix Orange & LEMON ZESTO in sugar and sprinkle over bananas. Combine melted butter and juices and pour over fruit.
Bake at 450 F. for 15 minutes.

Serves 6

CRAB TARTLETS

TART SHELLS:

CRAB FILLING:

TART SHELLS: Generously butter small muffin tins. Cut a 3" round from each slice of bread. Press into muffin tins. Bake at 400 for 10 minutes or until golden. FILLING: Melt 3 tbs. butter, stir in flour, cook until bubbly. Stir in milk; cook, stirring until thickened. Stir in cheese until melted. Add remaining ingredients, Fill each tartlet with mixture. Bake at 400 for 5 minutes or until bubbly.

Makes 3 dozen - freezes well

ARLENE'S HINT FOR AUGUST
 
If you have unwanted slugs in your garden, take them to the "Slug Pub". Put out a shallow container e.g. pie plate full of beer, and the slugs will come for it, drink their fill and drown.