We have enjoyed this savory spread on summer picnics or day-long car travels.

A generation ago, it seems that everyone had a large cooler full of ice packed with everything needed to eat on the road.

With few places to stop to eat, even our Coleman stove was brought along.

The Corley family remembers road trips from the midlands to the mountains when their mother brought along everything to make breakfast on the way. She packed the food, the Coleman stove, the igloo cooler and everything else needed when they found a picnic table along the road. This sounds so idyllic today and is something your family may want to do this summer, My husband and his sisters still talk about the smell of bacon cooking along the road.

This spread is perfect to take. Just pack it in an airtight container, surround it with plenty of ice, grab a loaf of bread or a box of crackers and you will have something really good and different along the way. Choose chicken or shrimp or some of each.

Use 3 cups of cleaned, cooked and finely chopped shrimp or finely chopped chicken.

3 blocks (8 oz) softened cream cheese.

Let it soften at least 2 hours)

2 tsp. fresh squeezed lemon juice

1/2 cup finely chopped onion

4 Tbsp. mayonnaise

1/2 tsp. dry mustard

1/2 tsp. celery seed

1/2 tsp. salt and 1/2 tsp. black pep per

Using a mixer, whip the softened cream cheese, adding everything but the shrimp or chicken. After blending well for a minute or two, add the shrimp or chicken.

Add hot sauce if you like the taste of it.

Pack immediately in an airtight container or large glass canning jar and refrigerate.

This is best if made the day before.

Take along crackers, a loaf of French bread or any sliced bread you prefer.

All you need is the place to go as you will not be disappointed in this wonderful treat.

A great take along side dish is a simple cucumber/tomato salad - this is a wonderful combination! Here is a family recipe:

3 cups cherry tomatoes, (any combination of colors /sizes) sliced in half or 3rds.

1 large sweet onion sliced as thin as you can, then chopped.

2 cups of washed, peeled, thinly sliced cucumbers. No need to drain.

1/2 cup of Duke’s Mayo

1/2 tsp. hot sauce

1/2 tsp.. course black pepper

1/2 tsp. sea salt

Mix all together and refrigerate in a large clear glass, covered, canning jar.

I use canning jars for storage as the glass does not take on the taste of what you put in it. My recipes are better stored this way.