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If summer is famous for anything, it's time for the traditional family reunion.

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Everyone is invited to bring a favourite recipe and it always seems like there's enough food to fill any army as cousins and aunts and uncles start arriving.

The problem for many getting ready for this event, however, is lack of time and finding food that will travel easily.

We've searched our archives today to find some easy-to-make delightful treats and pot-luck dishes that will make you the favourite for the day.

Don't forget if you have a recipe you are willing to swap to send it to thisweek@brunswicknews.com.

I'll feature them in this column, which runs intermittently in This Week. Don't hesitate to send in requests for specific recipes either.

Here are this week's recipes:

Wild Rice Chicken Soup

Prepare this and bring it along in your Dutch oven. It’s nourishing,
really good and easy on the budget.
Ingredients:
1 pkg (6.2 oz) quick-cooking long grain and wild rice mix
2 14 oz cans reduced-sodium chicken broth
1 tbsp snipped fresh thyme or 1 tsp dried thyme, crushed
4 cloves garlic, minced
4 cups chopped tomoates
1 9 oz package frozen chopped cooked chicken breast
1 cup finely chopped zucchini
1/4 tsp black pepper
1 tbsp Madeira wine
Method:
Prepare rice mix according to package directions, except omit the seasoning
packet and margarine. Meanwhile, in a slow-cooker or Dutch oven,
combine chicken brother, dried thyme if using and garlic. Bring to boiling.
Stir in tomatoes, chicken, zucchini, pepper and, if using, fresh thyme. Return
to boiling, reduce heat. Simmer, covered, for five minutes. Stir in cooked rice
and if desired, Madeira. Heat through

Tuna-Vegetable Salad

Ingredients:
1 cup chopped celery and/or chopped seeded cucumber
1/2 cup shredded carrot
2 tbswp sliced green onion
1/2 cup fat-free mayonnaise dressing or salad dressing
1 1/2 tsp snipped fresh dill or 1/2 tsp dried dill
1/2 tsp finely shredded lemon peel
1/8 tsp garlic powder
1/8 tsp black pepper
1 61/2 ounce can low-sodium chunk light or white tuna (water pack)
drained and broken into chucks
4 medium tomatoes, sliced
Method:
In a medium bowl, combine celery, carrot and green onion. Add mayonnaise
dressing, dill, lemon peel, garlic powder and pepper. Gently fold in tuna.
Cover, chill for one to four hours. To serve, divide sliced tomatoes among
salad plates. Spoon tuna mixture over tomato slices.

Quick Chocolate Fudge

Ingredients:
3 cups icing sugar 750 mlo
1/2 cup butter or margarine 125 ml
1/2 cup cocoa 125 ml
1/4 cup milk 60 ml
1 tsp vanilla 5 ml
1/2 cup chopped walnuts 125 ml (optional)
Method:
Place icing sugar, butter, and cocoa in two quart (2 l) bowl. Heat, uncovered,
on high for about one minute, stirring two or three times. Add milk and
vanilla. Stir. Cook on high about one minute. Stir in walnuts. Beat with spoon
for two minutes until thick and glossy. Spread in greased 8x8 inch (20 x 20
cm) pan. Chill. Cut into 36 squares.
(Travel with this in the cooler as it will melt in a hot car).