end-of-summer picnic.

Whether spread out beside the rolling surf or rocky shoreline, on the deck of a boat, in a public park or private garden, this form of al fresco eating is certainly fun for all ages.

Picnics can be held at any time of the day -- from sunrise to sunset, so let your imagination run riot and enjoy a picnic-with-a-difference this weekend.

Here are some menus-with-a-difference from Picnic by Edith Stovel, now available at the Bermuda Library: *** SUMMER HOLIDAY PICNIC MENU Phyllo Turnovers Grilled Tuna with Lime Garden Fresh Tomatoes with Basil and Balsamic Vinegar Marinated Pasta Salad Omi's Cocoa Cake Beer, Sparkling Water or Chilled Wine *** GRILLED TUNA WITH LIME Serves 8. Preparation Time: 20 minutes 21 to 3 lbs. tuna steaks 1 cup marinade (see recipe below) 2 limes, cut into wedges RINSE tuna, pat dry. Place in a low-sided container with a tight-fitting cover. Pour marinade over tuna, cover, pack in the cooler with ice. Place the lime wedges in a plastic bag.

At the picnic site, start a charcoal fire in the hibachi. When the coals are hot, grill tuna 5 to 7 minutes each side, brushing frequently with marinade.

Place tuna on a picnic platter and surround with lime wedges.

Marinade 1 cup sesame oil 1 cup tamari or soy sauce 1 cup mirin (sweet cooking sake) 4 large garlic cloves, minced 2 tbsp. fresh ginger root, peeled and grated 3 tbsp. crushed red pepper flakes COMBINE ingredients in a small bowl and pour over the fish. Let sit for 30 minutes in the refrigerator.

*** PHYLLO TURNOVERS Serves 8. Preparation Time: 30 minutes. Baking Time: 15 minutes 1 tbsp. olive oil 1 medium onion, chopped 3 cups finely chopped broccoli 1 egg 1 slice dry Swedish rye bread, crumbled 1 cup grated Cheddar cheese 1 tbsp. lemon juice 1 tsp. white pepper 1 Tsp. salt 1 package phyllo dough 1 cup melted butter 2 tbsp. fennel seed IN a medium-size skillet, heat oil and saute onion until soft. Place onions in a large bowl. Steam broccoli 5 to 10 minutes until tender, but still bright green. Add to onions. Mix in egg, bread crumbs, cheese, lemon juice, salt, and pepper. Set aside broccoli mixture.

Pre-heat oven to 375 degrees F.

Before opening phyllo dough, clear a work surface approximately 21 feet by 2 feet. Have clean, damp dish towel handy to covering phyllo. Place butter and baking sheet within reach.

Open phyllo and lay one sheet on the work surface with the long side facing you. Lightly brush with some melted butter, place another sheet on, brush with butter. Repeat process once more so you have three phyllo layers. Cover remaining phyllo with the damp cloth to prevent drying.

With scissors, cut layered dough crosswise into six equal strips. One inch from the end of each strip nearest you, place a heaping tablespoon of filling.

Fold a triangle of the dough over the filling and continue to fold the dough as if you were folding a flag. Place triangle on baking sheet, lightly brush with butter and sprinkle with a few fennel seeds. Repeat procedure until you have about thirty triangles.

Bake 15 minutes or until golden brown. Cool triangles on wire racks and pack gently in air-tight container.

These can be made ahead and frozen either before or after baking.

*** GARDEN FRESH TOMATOES WITH BASIL AND BALSAMIC VINEGAR This simple dish is totally dependent on fresh garden tomatoes, fresh basil and the rich taste of balsamic vinegar. Genetically engineered supermarket tomatoes that last a week cannot be substituted.

Serves 8 Preparation Time: 10 minutes 4 large, fresh garden tomatoes 8 fresh basil leaves 1 cup balsamic vinegar WASH tomatoes, remove stems, place in a covered container with basil leaves.

Measure out vinegar and place it in a small jar with a tight-fitting lid. Pack a small cutting board and tomato knife.

Just before serving, slice tomatoes into 1 to 1 -inch slices and arrange in the container. Chop basil. Drizzle vinegar over, sprinkle with basil.

*** MARINATED PASTA SALAD Serves 8. Preparation Time: 45 minutes. Chilling Time: 1 hour 3 lb. tri-colour rotelle pasta 1 cup olive oil 1 cup red wine vinegar 1 tsp. salt 4 to 5 fresh basil leaves 1 medium green pepper, seeded and chopped 1 cup red bell pepper, seeded and chopped 1 small purple onion, chopped 1 cup minced fresh parsley 1 cup sliced black olives 1 cup marinated artichoke hearts freshly ground black pepper IN a large pot of boiling salted water, over high heat, cook the pasta for 15 minutes or until al dente. Drain the pasta through a colander and rinse quickly with cold water.

Place pasta in a large bowl, toss with oil, vinegar, and salt. Chill 1 hour.

Meanwhile, prepare basil, peppers, onion, parsley, olives, and artichoke hearts. When pasta is cold, add these ingredients and toss well. Grind pepper over all and mix again. Store salad in a 2-quart covered container in the refrigerator until packing time.

*** OMI'S COCOA CAKE Preparation Time: 45 minutes. Baking Time: 15 to 20 minutes Cake 2 tbsp. softened butter 1 cup sugar 1 cup cold water 2 tbsps. cocoa 1 tsp. pure vanilla extract 2 eggs, well beaten 1 cup all-purpose flour 1 tsp. baking powder Filling 1 cup milk 3 cup sugar 1 cup cocoa 2 tbsps. softened butter 1 cup heavy cream, whipped PRE-HEAT oven to 350 degrees F.

In a large bowl, cream butter and sugar until thoroughly blended. With a whisk, beat in water, cocoa, vanilla, and eggs until mixture is well mixed.

Sift flour and baking powder together into a small bowl and stir into cocoa mixture. Pour the batter into two greased and floured 9-inch round cake pans and bake for 15 to 20 minutes, or until a tester inserted in the centre comes out clean. Cool cakes on wire racks in the pans for 10 minutes. Remove from pans and continue cooling on wire racks.

While cake is baking, make the filling: Place milk, sugar, cocoa, and butter in a large saucepan and cook over medium heat for 10 to 15 minutes, or until mixture thickens. Stir occasionally in the beginning and constantly at the end. Remove from heat and continue stirring while mixture is cooling. Filling will resemble a fudge sauce.

Place one of the layers on a plate and cover the top with the filling.

Carefully place the second layer on top of the filling. Cover the layer with whipped cream. Put cake in a covered box for transporting to the picnic. Store in the refrigerator until travel time.

*** BREAKFAST ON THE BEACH PICNIC MENU Hot Coffee with cinnamon whipped cream Currant Oat Scones with jam Cheese casserole Chilled asparagus Fresh orange juice or Sangria *** CURRANT OAT SCONES Makes 12 scones. Preparation Time: 30 minutes 11 cups all-purpose flour 3 cup old-fashioned rolled oats 1 tbsp. baking powder 1 cup sugar 1 tsp. salt 1 cup very cold butter, cut into chunks 2 eggs, well beaten 1 cup heavy cream 1 cup currants Sweet butter and jam PRE-HEAT oven to 400 degrees F. Place flour, oats, baking powder, sugar, and salt in a food processor. Process briefly. With the motor running, add butter and process until mixture resembles coarse crumbs. Mix eggs and cream together in a small bowl and, with the motor running, add to flour mixture. Process until dough forms a ball.

On a lightly floured surface, knead currants into the dough until they are evenly distributed. Form dough into a 7 to 8 inch by one-inch thick circle.

Cut circle in half and cut each half into six wedge-shaped pieces. Place wedges on an ungreased baking sheet. Bake 15 minutes or until golden brown.

Wrap in a fresh cloth napkin and keep warm until you get to the beach. Serve with sweet butter and jam.

A picnic -- the perfect way to end the summer! CHEESE CASSEROLE Serves 8. Preparation Time: 30 minutes. Standing Time: Overnight, plus 30 minutes. Baking Time: 50 to 60 minutes 9 slices whole-wheat bread, cut into thirds 1 medium onion, chopped 1 lb. Cheddar cheese, grated 4 eggs, slightly beaten 3 cups milk 1 tsp. dry mustard 1 tbsp Worcestershire sauce 1 tsp. salt 1 tsp. white pepper dash cayenne pepper IN greased, 2-quart casserole dish, place nine pieces of the bread. Sprinkle with 1 of the onions and 1 of the cheese. Repeat this layering until all ingredients are used.

In a 1-quart measuring cup, whisk together eggs, milk, mustard, Worcestershire sauce, salt, pepper, and cayenne. Pour over bread, onions, and cheese. Cover casserole with plastic wrap, store in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking.

Pre-heat oven to 325 degrees F. Bake casserole 50 to 60 minutes. It will be puffy as it comes from the oven and will deflate slightly as it cools. Wrap casserole in a towel to keep it warm until you're at the beach.

*** CHILLED ASPARAGUS Serves 8. Preparation Time: 15 minutes. Chilling Time: 1 hour 2 lbs. fresh asparagus, washed and trimmed 1 cup lemon butter STEAM asparagus about 15 minutes until crisp-tender. Spread stems out in a low, flat dish and cover tips with lemon butter. Cover bowl and chill for 1 hour.

*** SANGRIA Serves 8 to 12. Preparation Time: 15 minutes.

2 ozs. brandy 2 cups Triple Sec one 1 litre-bottle Tom Collins mix 1 to 1.5 litres red wine 1 orange, thinly sliced 2 apples, cored and thinly sliced lots of ice COMBINE all ingredients except ice. Fill two large thermos jugs with ice, pour sangria over.

*** GARDEN PICNIC MENU Cold carrot soup Mediterranean chicken salad Dilly bread Food for the Gods Chilled white wine (Suggestions: A fine Soave or Pinot Grigio from Northern Italy or a Corvo White from Sicily.

*** COLD CARROT SOUP Serves 8. Preparation Time: 30 minutes. Chilling Time: 2 hours 3 cups carrots, peeled and sliced 1 cup water 1 medium onion, chopped 1 tbsp. vegetable oil 1 tbsp. butter 3 cups chicken stock (homemade, if possible) 1 tsp. fresh ginger root, peeled and grated, OR 1 tbsp. finely minced fresh dill 3 tsp. salt 1 tsp. white pepper 1 cup plain yogurt Dill sprigs for garnish COOK carrots in water in a microwave oven for 5 minutes, or until tender.

Saute onion in oil and butter in a small skillet over medium heat. Pour half the carrots and onions into a blender with 1 cup of the chicken stock. Puree until smooth. Repeat procedure and add gingerroot or dill, salt, and pepper to the second batch. Stir remaining chicken stock and yogurt into the soup. Chill for 2 hours. Serve soup in small bowls, garnishing each with a dill sprig.

*** MEDITERRANEAN CHICKEN SALAD Serves 8. Preparation Time: 45 minutes 8 chicken breast halves plus cold water to cover 1 medium green pepper, seeded and cut into 1 -inch chunks 1 small red bell pepper, seeded and cut into 1 -inch chunks 1 medium purple onion, cut into 1 -inch chunks 1 cup black olives 1 cup artichoke hearts 4 leaves fresh basil, chopped 1 tsp. salt freshly ground black pepper 2 tbsp. balsamic vinegar 2 tbsp. olive oil 2 tbsp. corn oil PLACE chicken breasts in a large pot and barely cover with cold water. Bring to a boil over high heat. Reduce heat and simmer chicken for 20 minutes or until just cooked through. Let cool slightly in the liquid.

When chicken can be handled, remove meat from bones and cut into 1-inch chunks. Place chicken in a large bowl. Add peppers, onion, olives, artichoke hearts, basil, salt, and pepper. Stir well. Sprinkle vinegar and oils over all and stir again. Place salad in a large, covered container and chill in refrigerator until ready to pack in cooler.

*** DILLY BREAD Makes 1 loaf. Preparation Time: 20 minutes. Rising Time: 1 hour 40 minutes.

Baking Time: 40 to 50 minutes.

1 tbsp. active dry yeast 1 cup warm water 1 cup low-fat cottage cheese 2 tbsp. sugar 1 tbsp. minced dried onion 2 tbsp. dill seed 1 tsp. baking soda 1 egg, slightly beaten 1 tbsp. softened butter or margarine 21 to 21 cups all-purpose flour SPRINKLE yeast over warm water in a large bowl and let dissolve. In a medium-size saucepan, gently heat cottage cheese over low heat until lukewarm, stirring constantly. Add sugar, onion, dill seed, baking soda, egg, and butter to cottage cheese. Stir well. Add cheese mixture to yeast and mix well.

Gradually add flour, 1 cup at a time, beating with a wooden spoon after each addition. Knead dough about 10 times in the bowl to work the last of the flour into the dough. Shape dough into a ball and cover bowl with a damp cloth. Let dough rise about 1 hour, or until double in size. Punch down dough and again shape it into a ball. Place it in a greased 11 -quart round casserole and let rise 30 to 40 minutes more.

Preheat oven to 350 degrees F. Bake loaf 40 to 50 minutes or until lightly browned on top and hollow sounding when tapped. Let bread rest in the casserole for about 5 minutes before removing it. Cool completely on a wire rack before slicing.