If you're planning a July 4 picnic, be sure to check out today's recipes.

I found the recipe for Patio Beans in an e-mail from the WOMEN (Women, Organized, Mentor, Empower, Network) of Southwestern Pa. Inc.

The nonprofit group with approximately 29 members holds fundraising events for organizations that help women and children in need.

I've been to several of their fundraisers, including their fabulous Symphony of Food at which noted chefs donate their time to prepare a seven-course sit-down dinner. It's a special event for a worthy cause. And the Patio Beans are delicious.

The recipe for Ice Box Cake was sent by Jannette Hursh from Copalis Beach, Wash. "I found your Web site and wanted to include my family's tried-and-true recipe for Ice Box Cake. It was a recipe my Aunt Mary served at Fourth of July gathering in the '50s and '60s. In fact we had Ice Box Cake at every family summer picnic and I'm planning on surprising everyone with it this July 4th."

Patio Beans

PG tested

• 1 medium onion, chopped
• 1-pound can kidney beans, drained
• 1-pound can lima beans, drained
• 5 ounces sharp cheddar cheese, cubed
• 1/2 cup brown sugar
• 1/3 cup ketchup
• 2 teaspoons Worcestershire sauce
• 6 slices of bacon or turkey bacon, fried crisp and crumbled
• Parmesan cheese

Preheat oven to 350 degrees.

Saute onion, set aside. In large casserole, combine beans, cheese, brown sugar, ketchup and Worcestershire sauce.

Stir in the onion and bacon. Sprinkle with Parmesan cheese. Bake until heated through and bubbly.

To request or send a recipe to Kitchen Mailbox, write the Pittsburgh Post-Gazette, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh, Pa. 15222 or aburnett@post-gazette.com.

ICE BOX CAKE

PG tested

I used pasteurized eggs (Eggbeaters). -- Arlene Burnett

• 1 box vanilla wafers, crushed
• 1 1/2 cups confectioners' sugar
• 1/2 cup butter, room temperature
• 2 eggs, beaten (or Eggbeaters)
• 1 pint whipping cream
• 1/2 teaspoon pure vanilla extract
• 20-ounce can crushed pineapple, drained

Spread all but 1/2 cup of crushed wafers over the bottom of a 9-by-13-inch pan. Cream together confectioners' sugar, butter and eggs. Spread over wafers.

Whip the cream until stiff peaks form. Blend by hand pineapple and whipped cream.

Spread over butter mixture. Sprinkle with remaining crushed wafers.

Refrigerate for 24 hours before serving.

-- Jannette Hursh, Copalis Beach, Wash