Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Lucky for you that I am in a big hurry today! You get oodles of wonderful picnic recipes without too much of my chatter.
Please remember about the current Monthly Theme topic: Bountiful
Breakfast. I am pleased with the response so far but believe we're going to tip the scales (literally) with this one. I'd love for you to share some of your favorite breakfast recipes here in our
Monthly Theme which closes August 31st. Visit the Monthly Theme - Recipe Submissions section for the (required) link for sending yours.
You can find the link for sharing all of your other recipes there, too. And we
still need recipes for posting in regular issues. Thanks!
Today's issue is the final installment of out previous Monthly Theme topic:
Picnic Perfection. This turned out to be a wonderful idea and I feel certain you'll be dusting out the picnic basket soon. Thank the following for their help:
Luanne, FL
Tracey L., Newmarket, Ontario, Canada
Johnny, LA
Chris, NM
Brenda, AL
Shirley, WA State
Nancy F., Sacramento, CA
Larry Holmes, Toronto, Canada
Leasa, IA
Linda H., Carmel, NY
Beverley, Montreal, Canada
Robyn, Auckland, New Zealand
Rosie P., WI
Treva, Knoxville, TN
Jean, Syracuse, NY
Vicki, Sarasota, FL
We'll see you here again on Wednesday, God willing.
Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th. Use this handy link and I'll send you more information: Great Northern Escape.
I hope to see you there!
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Food For Thought
"He who rests on his laurels wears them on wrong end."
~ Unknown ~
Ramblings
I SAW ME
Shared by Luanne, FL
"I'm sorry. Please forgive me! I don't mean to hold you up," he said as he struggled to get off the escalator.
I'll admit to it. There have been times when walking or driving behind an older person, I've gotten impatient and upset. I've huffed and zoomed around them because I was in a hurry to get nowhere. Perhaps I'm more aware of it now because I see myself there one day soon. Today I saw myself in this old man's shoes and it caused me to slow down, stop, and ask for his forgiveness.
He was about five or six people ahead of me. I was in a hurry and saw him as an obstacle. I've seen people get off the end of an escalator and stop dead in their tracks, gather their things and suddenly there's a pile up of angry people behind them. You can't stop an escalator full of people behind you. Like the Energizer bunny, they keep on
goin'.
This man was well aware of the challenge. He tried desperately to step aside. Fumbling with his small packages, struggling to gain his footing, you could see how troubling this was for him. "I'm sorry Please forgive me! I don't mean to hold you up," he said as he struggled to get off the escalator.
I suddenly saw this in a whole new light. It was like I was watching my future. I felt sorry for him. I felt sick to my stomach because this man was apologizing to everyone, when we should have been helping him and calming his fears.
One by one, people zipped around him. I heard a few angry comments whispered as one lady passed by him. I saw me.
By the time I got to him he was just about steady on his feet.
"Oh, I'm sorry. I didn't know there was more," he said.
"No, sir. No more with me," I said. This really hit me hard. I realized right then how sad it was that the world was in such a hurry. That, of course, included me. But...no more with me Count me out.
This wonderful man paid his dues. For whatever time he had spent on this earth, he most likely walked many rough roads and too many important miles. Now he should be apologizing for moving slower?
My heart ached as I looked into his eyes. I wished that I could see what he had seen all those years. His face weathered from life itself, was creased and wrinkled. The small soft pockets under his eyes and the gentle lines that curved up and around them told me he had many happy moments, too. Those were traces left behind from laughter and a smiling, happy man.
"My friend, can I help you with those things?" I asked.
Hesitant at first, he finally said, "Well, yes, thank you!"
I placed my hand under his left arm and walked with him a safe distance away from the rush of people.
"So what are you shopping for, sir?"
"Oh, just a little something for my neighbor. She's a young mother raising kids on her own. She's always so nice to me. I thought a box of candy for Mother's Day..." he said, stopping suddenly as he searched the inside pocket of his sport coat.
"Do you need something?" I asked.
"Oh, no. Here. I think I have it right here. I always carry them with me," he said. Then pulling out a hand full of papers he shuffled through them and handed me a business card that read: "John A. Pomicter: Friend to all...enemy to no one! I said a prayer today and you were the answer. Thank you!"
"That's for you," he said. "Thanks for stopping to help an old man."
"My friend, you helped ME! I discovered that I was unhappy with the world and I was part of the problem. Now I'll be part of the solution. No more with me!"
"Then this was meant to be," he said smiling. "You know God sends me gifts every day and always at least one special person. You were my gift for today! Let's go get some chocolates, my friend."
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Everyone loves great burgers?hot from the grill, tender, juicy and with great taste. How do you make great burgers? In the following article, we?ll tell you. Remember these secrets for your next patio party and you?ll have great burgers.
1. Start with the right meat. Buy your meat from a butcher you trust. Avoid the lean and extra lean burger which is great for casseroles but too lean for burgers?you need the fat for flavor and juice. Your meat should be fresh. Ask the butcher when it was ground and avoid meat that was not ground in the last few hours.
2. Don?t handle the meat unnecessarily. Too much handling makes for tough burgers. Break a section of meat off and form the burgers with as little handling as possible. If you are mixing seasonings into the meat, toss the meat gently with your fingers to disperse the seasonings.
3. Make the burgers the right size. Remember, they shrink while cooking. Three-quarters of an inch thick on the edges and slightly thinner in the middle is just about right for most of us. A hamburger press like our Burger Buddy is a nice way to form burgers without handling them too much. Make the burger thicker than necessary and then gently press the center to form a concave patty.
4. Start out with a clean, well-oiled grill. Burnt food particles will taint your burger and make it stick.
5. Cook at the right temperature. You want your grill or pan to be at medium high, hot enough to sear the meat and seal in the juices.
6. Avoid the urge to press. Yes, you see others pressing their burgers with the spatula but doing so forces the juices from the meat. Again, it?s the juices that make your burgers moist and flavorful.
7. Turn ?em once. Years ago, I worked a grill in Alaska. The chef taught me to never turn the steaks more than once?doing so lets the juices run out and dries out the steak. The same goes for a burger.
8. Avoid the urge to overcook. A well-charcoaled burger is going to be tough and dry. That same chef taught me to tell how done a steak was by poking it with my finger. (The meat becomes firmer as it cooks.) You can do the same with burgers (and chicken). After the first cookout, you?ll be pro. No more over-cooked burgers or burgers torn apart to see how red they are in the middle.
From Tracey: These burgers look sooooooo good! I have already tried out the cheese-stuffed burgers, as well as a version with cheese inside and chopped bacon mixed into the meat.
Fancy Burger Ideas
It?s fun to be creative with burgers. Surprise your guests and make Cheese-Stuffed Burgers, Buttery Onion Burgers, or Tex-Mex Burgers. We?ll give you eight great burger ideas to get you started.
Make Cheese-Stuffed Burgers. Instead of placing the cheese on top of the burger, use a burger press like our Burger Buddy to form two thinner patties then place the cheese between the patties. Mold the edges together to trap the cheese as it melts.
Make Tex-Mex Burgers. Toss your ground beef with diced green chilies, chopped cilantro, and shredded Monterey jack cheese before forming the patties.
Make Cheese and Herb Burgers. Make burgers as for Tex-Mex burgers but instead of chilies, use your favorite herbs.
Make Buttery Onion Burgers. Freeze a cube of butter then grate it as you would cheese. Mix the grated butter, a chopped sweet onion, and your choice of spices into your ground beef before forming the patties. (To keep the butter hard, place the grater and a plate or cutting board in the freezer before use. Make sure that the meat is ice cold.)
Make Blue Cheese and Bacon Burgers. Mix crumbled blue cheese into the ground beef. Cook and top with crisply fried bacon. If you are cooking on the grill, try wrapping the bacon strips around the burger patties before cooking. Secure the strips with toothpicks.
Make Italian Burgers. Mix one part ground beef with one part ground Italian sausage. Form patties. Season with additional oregano and basil.
Make Bacon Burgers. Microwave bacon until it is partly done. With kitchen shears, snip the bacon into bits. Mix the bacon bits into your ground beef.
Make Swiss and Mushroom Burgers. Make a cheese-stuffed burger as above but with Swiss cheese. Top the burger with saut?ed mushrooms.
Chef?s note: Lean and extra lean burger is often too lean to make flavorful, moist burgers. By adding grated cheese or butter to the burger before forming, you are adding more fat and moisture to the meat and helping compensate for the lack of fat in the meat. Diced chilies, onions, or mushrooms and spices add flavor.
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Here's a topic that should garner some of the best response ever in a Monthly
Theme. It is believed that breakfast is the most important meal of the day. And not simply because it is eaten as the first meal of the day, either. True, the body needs refueling after sleep and more time since the last meal (hence the name
break fast). But the protein served in it is what the body needs for the busy day ahead. If you're like my family, we enjoy "breakfast foods" most any time of the day.
Luanne in Florida suggested this month's topic, even though she admits when she wrote me:
"I only believe in breakfast at I-Hops or Waffle House, but why not breakfast dishes for your next theme. I really can't remember you doing one and people will be having guests this summer and it just might fill the bill." I agree wholeheartedly, Luanne! Even fast food restaurants are now offering breakfast all day on their menus. If anyone knows about food popularity, it is
companies which serve food for a living. I hope you'll join in the fun by sharing your favorite breakfast (and brunch) recipes. The last time we touched on breakfast was when we did our
Bed & Breakfast Inn Recipes in October, 2005. That was one of the best issues ever.
Personally, I have a slew of make-ahead breakfast casseroles to share, and other easy meals to post. I will search further for breakfast recipes for households that cook for only one or two, too. Maybe that'll keep Luanne out of I-Hop, ya think?
Won't you join in the fun by sharing your own recipes for Bountiful Breakfast? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Bountiful Breakfast with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Bountiful Breakfast. We will collect them the remainder of this month and post them on the
first Sunday of August. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Bountiful Breakfast
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Bountiful Breakfast.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ?AtoZ? to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our August Birthday Babies:
2nd Erica C. in Arizona
2nd Sandy M. in Port St. Lucie, Florida
5th Clifford S. in Winona, Minnesota
5th Deborah P. in Huntsville, Alabama
6th Sally P. in Grants Pass, Oregon
9th Elizabeth S. in Cerritos, California
11th Nancy in New Mexico
11th Don in Walkerton, Indiana
12th Patti in Maryland
13th Rebecca C. in Chesapeake, Ohio
13th Ann P. in Kinston, North Carolina
13th Carolyn C. in Millsboro, Delaware
13th Chef Paul Kirk in Roeland Park, Kansas
14th Debbie in Tillson, New York
14th Tanya in Indianapolis, Indiana
14th Lisa P. in Morehead City, North Carolina
15th Linda H. in Rosharon, Texas
16th Fay in Sydney, Australia
17th Nancy H. in Montgomery, Texas
17th Jeri K. in Brooklyn, New York
19th Ann S. in Titusville, Florida
19th Katie B. in Scranton, South Carolina
19th Shirley M. in Olney, Illinois
21st Diane in Friesland, Wisconsin
21st LaDonna in Corvallis, Oregon
21st Cindy in Gardner, Illinois
23rd Lisa in Belmont, North Carolina
25th Marsha P. in Cynthiana, Kentucky
26th Charlie J. in Mobile, Alabama
26th Luanne T. in Deltona, Florida
26th Janet E. in North Little Rock, Arkansas
29th Carol R. in Lee's Summit, Missouri
30th Tom W. in Amesbury, Massachusetts
30th Valerie in Sparta, Tennessee
31st Evelyn C. in Palm Harbor, Florida
31st Ron J. in The United Kingdom
31st Linda D. in Eastbourne, United Kingdom
31st Karen in Hughson, California
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Little Johnny
Part I
Little Johnny?s preschool class went on a field trip to the fire station. The firefighter giving the presentation held up a smoke detector and asked the class: ?Does anyone know what this is??
Little Johnny?s hand shot up and the firefighter called on him.
Little Johnny replied: ?That?s how Mommy knows supper is ready!?
Part II
Little Johnny comes downstairs crying. His mother asked, ?What?s the matter now??
?Dad was hanging pictures, and just hit his thumb with hammer,? said little Johnny through his tears.
?That?s not so serious,? soothed his mother. ?I know you are upset, but a big boy like you shouldn?t cry at something like that. Why didn?t you just laugh?
?I did!? sobbed Johnny.
Part III
Little Johnny wasn't very good at spelling. During an oral spelling exam, the teacher wrote the word "new" on the blackboard. "Now," she asked Johnny, "what word would we have if we placed a "K" in the front?"
After a moment's reflection, Johnny said, "Canoe?"
Part IV
A teacher asked little Johnny if he knows his 1 to 10 well.
"Yes! Of course! My pop taught me...even more than 10"
"Good. What comes after three??
"Four," answers the boy.
"What comes after six?"
"Seven."
"Very good," says the teacher. "Your uh...dad did a good job. Now...so what comes after...let's say ten?"
"A jack"
Part V
One day little Johnny was digging a hole in his back yard. The next-door neighbor spotted him and decided to investigate.
"Hello Johnny, what are you up to?" he asked.
"My goldfish died and I'm gonna bury him," Johnny replied.
"That's a really big hole for a goldfish, isn't it?" asked the neighbor.
"That's because he's inside your cat!"
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
LOUISIANA
PECAN PRALINE GRAHAMS
~Submitted by Johnny, LA
35 graham cracker strips (strip=half of a cracker)
1 cup unsalted butter
1 cup firmly packed light brown sugar
1 1/4 cups chopped pecans
Preheat oven to 350?. Lightly grease or spray a 13 x 9" cookie sheet with raised sides. Arrange graham cracker halves close together in rows on the cookie sheet. Set aside. Put butter and sugar in a small saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Remove pan from heat and stir in the pecans. Pour hot praline mixture evenly over crackers. With the back of a spoon spread the pecans evenly over the crackers. Bake crackers for 8-10 minutes. Check cookies after 5 minutes. Do not let the crackers brown. Remove from oven. Let cookies stand for 10-15 minutes. Using a spatula of frosting knife, remove cookies to a wire rack to cool. Store: In single layers on plates, wrapped with foil.
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Picnic Perfection Recipe Favorites
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? c. mayonnaise or salad dressing
? c. cup sour cream
1 tbl. tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
? teaspoon celery seed
? teaspoon salt
? teaspoon pepper
? medium head cabbage, finely shredded or chopped (4 cups) - or 1 bag slaw mix
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)
Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad.
CHRIS'S HOT WINGS
~Submitted by Chris, NM
1 pkg. drummies
1/3 c. butter
1/4 c. hot pepper sauce (Louisiana Hot Sauce) OR to taste
little garlic powder
2 - 3 dashes Tabasco sauce
1/2 tsp. liquid smoke
1 - 2 small shakes salt
Melt butter in a small saucepan and add sauces and spices. Mix well and then cool. In a zip lok, combine wings with the sauce mixture, tossing to coat evenly. Bake wings on foil-lined baking sheet for 1 hr. at 425? F until fully cooked and crispy.
If you wish, you may grill wings with coating on the grill at med. high heat with the lid closed for 30 - 35 min. or until no pink remains and the juices run clear, turning occasionally. You may also deep-fry wings, with sauce on, in hot oil, 400? F for 12 min. and drain. If you choose to grill these, I would use one of those basket thingies so those little drummies don't fall through the grates! Enjoy! I serve these with fries and cole slaw - my own recipe.
HAWAIIAN BOWL SANDWICH
~Shared by Brenda, AL
I just got this in my in box and sounds delicious.
1 (16-ounce) round Hawaiian sweet bread
3/4 cup deli spinach dip
4 leaf lettuce leaves
3/4 pound sliced reduced fat honey ham
4 (1-ounce) slices Alpine Lace? Deli Reduced Fat Swiss Cheese, cut in half
Cut bread into 10 (1/2-inch) slices; remove 2 small end slices.
Spread spinach dip over 1 side of remaining 8 bread slices. Layer 4 bread slices with 1 lettuce leaf, 1/4 ham and 2 cheese halves. Top with remaining bread slices, dip-side down.
Cut each sandwich into thirds, secure with toothpick.
SALMON & CHEDDAR PASTA SALAD
~Shared by Brenda, AL
I got this from Alpine Lace cheese site and it said this would be good for a picnic.
Pasta Ingredients:
3 1/2 ounces (2 cups) uncooked dried bow tie (farfalle) pasta
Salad Dressing Ingredients:
6 tablespoons red wine vinegar
2 tablespoons chopped fresh basil leaves
1 tablespoon water
1 teaspoon sugar
1/8 teaspoon coarse ground black pepper
Salad Ingredients:
2 cups fresh spinach leaves
6 cherry tomatoes (1/2 cup), cut in half
1/2 cucumber (1 cup), scored, sliced 1/4 inch
4 ounce slice Alpine Lace? Deli Reduced Fat Cheddar Cheese, cut into 2x1/4-inch strips
1 (4.5-ounce) package smoked salmon, torn into bite-sized pieces
Cook pasta according to package directions. Rinse with cold water. Drain. Set aside.
Combine all dressing ingredients in small bowl; mix well.
Combine cooked pasta with salad ingredients in large bowl. Drizzle dressing over salad; toss gently.
SOUTHERN BELLE BARS
~Shared by Brenda, AL
I love pecan pie and these would be good for a picnic. Got it from Land O Lakes site.
All the flavors of pecan pie in an easy bar cookie form.
Preparation time: 10 min
Baking time: 38 min
Yield: 25 bars
Crust Ingredients:
1 1/4 cups all-purpose flour
1/2 cup LAND O LAKES? Butter, softened
1/4 cup sugar
1/4 cup coarsely chopped pecans
Filling Ingredients:
3/4 cup dark corn syrup
1/3 cup firmly packed brown sugar
2 eggs
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon salt
3/4 cup coarsely chopped pecans
Heat oven to 350?F. Combine 1 1/4 cups flour, butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/4 cup pecans.
Press crust mixture evenly onto bottom of ungreased 8 or 9-inch square baking pan. Bake for 18 to 22 minutes or until very light golden brown on edges.
Meanwhile, combine all filling ingredients except pecans in small bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake for 20 to 30 minutes or until filling appears set and knife inserted 1-inch from edge comes out clean. Cool completely; cut into bars.
TROPICAL FRUIT SALAD
~Shared by Brenda, AL
I am not sure if this would be good for a picnic but as long as it is chilled I think it is OK.
You can't beat fruit salad for a low-fat sweet treat. This tropical fruit salad makes the most of delicious summer fruit. It's really perfect by itself, but you can add a little low-fat vanilla yogurt or fat-free whipped topping if you like.
INGREDIENTS:
2 cups fresh pineapple
2 cups fresh cantaloupe
2 large, ripe mangoes, cubed
2 kiwifruit, sliced
2 medium navel oranges, peeled, pith and skin removed, cut into pieces
Juice of 1 small lemon
Juice of 1 small lime
1 tsp sugar
PREPARATION:
Combine pineapple, cantaloupe, mangoes, kiwifruit and orange pieces in a large bowl. Combine lemon juice and lime juice with sugar. Stir until sugar dissolves. Drizzle over fruit. Toss and refrigerate until ready to serve.
6-8 servings
BARBEQUE POTATO SALAD
~Shared by Brenda, AL
I found this unusual potato salad recipe at Allrecipes
site. I know I will try it.
"This is a yummy twist to potato salad! It is even better the next day; we always make a full pot so there are plenty of leftovers."
Yield: 12 servings
PREP TIME 25 Min
COOK TIME 20 Min
READY IN 2 Hrs 45 Min
INGREDIENTS
5 pounds unpeeled potatoes, cubed
1 small red onion, diced
6 hard-cooked eggs, peeled and finely diced
1 1/2 cups mayonnaise
1/2 cup barbeque sauce
1/2 teaspoon garlic powder
salt and ground black pepper to taste
1 teaspoon paprika (optional)
DIRECTIONS
Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours.
Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.
OATMEAL PICNIC CAKE FOR A GROUP
~Submitted by Shirley, WA State
Bake in a 12x18x2 inch pan. Grease and floured. Preheat oven 350F
Step 1: Bring 3 cups plus 2 Tbl. water to a boil
Add. 2 ? c. oats
1tsp. salt.
Stir, cover and set off burner.
Step 2. Add:
2 ? cubes of butter
5 c. white sugar
5 tbl. Brier Rabbit Molasses
5 large eggs
2 ? tsp vanilla
Mix well with a whisk.
Step 4: In a bowl or on waxed paper, sift the measured dry ingredients together before adding to wet ingredients.
Mix well with a whisk. Mix should be still a little warm. Pour in prepared cake pan and bake 45 min to 1 hour.
Prepare icing while it is baking.
In heavy sauce pan :
Melt 3 cubes of butter
1 ? c. walnuts or pecans
3 c. brown sugar or use 3 c. white and 6 tbl. molasses
? c. canned milk or use ? & 1/2 cream
3 c. Angel flaked coconut
Bring to a boil and then ice the hot cake with it. Now turn on the broiler and place hot cake under the broiler WHILE YOU WATCH IT. Broil the icing on the cake to a golden brown. IT WILL BURN EASILY. I pop the bubbles with a large skewer.
Stir for 2 days and pack in clean pint jars. Pack with the syrup that has collected. I do mine up in quarts as they never last very long.
SPEED STICKY BUNS
~Submitted by Shirley, WA State
On medium heat on top of stove place 8? non-stick fry pan with good lid.
Put in the following:
?? of maple pancake syrup
3Tbl. butter (a glob on a spoon)
1 tsp cinnamon ( a good shake to cover)
? c. nuts like walnuts, or pecans or almonds work
4 Tbl. raisins optional
1 can of baking powder biscuits in a can, cut in ??s (I do this ahead and have them on a plate) Not Grands!
Drop the 40 little pieces of biscuits into the hot syrup. Cover with the lid and time for exactly 8 minutes. Turn out onto cold plate and enjoy. Even if top is not your normal light brown
This are fully cooked and delicious.
I have made many of these on a camp stove for the adults to have with coffee so always pack extras. I make doughnuts out of them or bread sticks for spaghetti. Those little
biscuits are wonderful.
The above are from my old school cooking notebook.
PENNE PASTA SALAD
~Submitted by Nancy F., Sacramento, CA
Ingredients:
4 ounces uncooked penne or medium tube pasta
1 large tomato, chopped
1 large green pepper, chopped
3 green onions, sliced
1 small cucumber, chopped
3 ribs celery, finely chopped
4 slices thick bacon, fried crispy and crumbled
1/3 cup mayonnaise
1 teaspoon McCormick's Salad Supreme Seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon granulated garlic
Instructions:
Cook pasta according to package directions; drain, rinse in cold water and drain again and place in a large serving bowl.
Mix the mayonnaise, salad seasoning, salt, pepper and granulated garlic; pour over the pasta and mix well. Cover and refrigerate while preparing the vegetables.
Combine the pasta-mayonnaise mixture with the vegetables and the crumbled bacon. Cover and refrigerate for at least 2 hours before serving.
Makes 4 servings.
Recipe can be doubled, etc.
POTAGE GERMINY
~Submitted by Larry Holmes, Toronto, Canada
This is the cold version of a hot soup!
1 cup rich chicken broth
1 can condensed cream of chicken soup
1 can condensed potato soup
1 cup of more finely cut sorrel
3 tablespoons butter
1 cup heavy cream
salt and pepper
Combine the chicken broth with the cream of chicken and potato soups. Add the sorrel, first wilting it in a skillet with the butter. Heat the soup just to the boiling point. Cool slightly and add the cream. Add the salt and pepper if necessary. Chill for at least 12 hours. Garnish with finely chopped sorrel and parsley. Serve with Melba toast. Carry to the picnic in a vacuum jug.
Blend the Roquefort, cream cheese and butter thoroughly and flavor with a little
Cognac. Add more cream cheese if necessary. the mixture should be quite stiff. Roll it our into a long sausage shape and then roll in crushed (not
chopped) pecans. Chill the cheese roll in the refrigerator until firm. Slice and serve with rounds of toast.
FRENCH APPLE PUDDING CAKE WITH LEMON GLAZE
~Submitted by Larry Holmes, Toronto, Canada
Put this cake back in its springform pan to transport to picnic site.
6 eggs
1 cup sugar
1 1/2 cups finely chopped pecans
1 cup graham cracker crumbs
1 teaspoon baking powder
1/2 teaspoon salt
1 large apple, peeled, cored and grated
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
1 cups sifted powdered sugar
4 teaspoons (or more) fresh lemon juice
1/4 cup coarsely chopped pecans
Preheat oven to 35o degrees F. Butter a 10-inch springform pan.
In a large bowl of electric mixer, beat eggs with 1 cup sugar until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Combine 1 1/2 cups pecans, crumbs, baking powder and salt and fold into egg mixture; do not over mix. Fold in apple, lemon peel and 1 tablespoon lemon juice. Pour into prepared pan, smoothing top with rubber spatula. Bake until tester inserted in center comes out clean and cake is springy to touch, about 40 minutes. Cool cake in pan on rack. Remove from springform.
Combine powdered sugar and 4 teaspoon lemon juice in a small bowl and stir to blend. Add more lemon juice if necessary for proper drizzling consistency. Spoon glaze over cake. Sprinkle with the ? cup chopped pecans.
Makes 8 servings.
SPICED SPINACH PIE
~Submitted by Larry Holmes, Toronto, Canada
Pastry:
3/4 cup unbleached all-purpose flour
1/3 cup cake flour
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, chilled and cut into small pieces
3 to 4 tablespoons ice water
3 tablespoons unsalted butter
1 medium onion, minced
2 garlic cloves, minced
1/3 cup pine nuts or sunflower seeds, toasted
1/4 cup golden raisins
generous pinch of cinnamon
salt and freshly ground pepper
freshly grated nutmeg
4 ounces cream cheese, room temperature
1 cup sour cream
4 eggs
1/8 teaspoon salt
generous pinch of freshly ground pepper
generous pinch of cayenne pepper
6 ounces fresh grated Parmesan cheese
For pastry: Combine flours and salt in processor and mix well. Add butter and blend using one/off turns until mixture resembles coarse meal. Add water and mix using on/off turns just until dough begins to mass together. Gather dough into ball, wrap in plastic and refrigerate 1 to 24 hours. (To mix by hand, combine flours and salt in deep bowl. Cut in butter, using pastry blender until mixture resembles coarse meal. Add water and toss mixture with fork until moistened. Gather dough into ball, wrap and refrigerate for 1 to 24 hours.)
Grease 10-inch pie plate or 6-cup quiche dish and set aside. Roll dough out on lightly floured surface into large circle 1/8-inch thick. Fit into prepared pie plate and flute edges. Chill 1 to 8 hours.
Preheat oven to 400 degrees F. Line pastry with foil and weight with dried beans or rice. Bake 10 minutes. Discard foil and beans and continue baking until crust is golden brown about 4 minutes. Cool.
For spinach filling: Wash spinach thoroughly and transfer to large saucepan. Cook over medium-high heat, using only water clinging to leaves, until spinach is wilted. Plunge immediately into ice water to stop cooking process. Drain and pat dry. Chop finely.
Position rack in lower third of oven and preheat to 350 degrees F. Melt butter in large saucepan over medium heat. Add onion and saute until golden brown. Stir in garlic, nuts and raisins and cook 1 minute. Add spinach, cinnamon, salt, pepper and nutmeg and cook, stirring constantly, until moisture has evaporate, about 1 minute. Set aside.
Combine cream cheese, sour cream, eggs, salt, pepper and red pepper in processor or blender and puree.
Spread spinach mixture over bottom of crust. Sprinkle with Parmesan cheese. Pour cream cheese mixture over top. Bake until knife inserted between edge and center of filling comes out clean, about 40 minutes. Cool to room temperature, cover and refrigerate.
For variation: combine spinach mixture and Parmesan cheese and spoon into fresh mushroom cups. Bake at 400 degrees F. until filling is hot and bubbly. Serve hot or cold.
Makes 6 servings.
SNOW PEA AND WHITE CORN SALAD
~Submitted by Larry Holmes, Toronto, Canada
1 pound fresh snow peas (strings discarded, cut diagonally into 1/4-inch strips
6 small ears of sweet corn, preferably white, scraped and blanched
1 shallot, chopped
2 tablespoons coarsely ground French mustard
2 tablespoons cider vinegar
9 fresh tarragon leaves or 1/8 teaspoon dried, crumbled
5 fresh mint leaves
2 medium fresh basil leaves or generous pinch dried, crumbled
pinch sugar
6 tablespoons peanut oil
salt and freshly ground pepper
4 or 5 whole snow peas (garnish)
Placed sliced snow peas in colander and pour boiling water over. Drain well; immediately plunge into ice water and drain again. Transfer to a bowl. Min in corn and set aside.
Combine shallot, mustard, vinegar, tarragon, mint, basil and sugar in processor or blender and mix well until smooth. With machine running, gradually add oil in slow steady stem until mixture is creamy. Season with salt and pepper. Pour over vegetables and mix gently.
Refrigerate 4 hours or overnight. Garnish with whole snow peas.
Makes 6 servings.
HERITAGE BAKED BEANS
~Submitted by Larry Holmes, Toronto, Canada
2 pounds dried Great Northern beans
2 garlic cloves, chopped
1 large onion, chopped
1 bay leaf
1/8 teaspoon salt
1 pound bacon, (preferably deep-smoked country style) finely chopped
3 large onions, minced
1 1/2 pounds firmly packed dark brown sugar
2 garlic cloves, minced
1/4 to 1/2 cup cider vinegar
1/4 cup Dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
Add dried beans to heavy 6-quart saucepan. Cover with 2 inches boiling water., Let stand 2 to 3 hours. Discard any beans that float to surface.
Add garlic, chopped onion, bay leaf and cloves to beans and mix well. Place over medium heat and baring to gentle simmer. Reduce heat, cover partially and simmer until beans are tender, approximately 1 1/2 to 2 hours.
Meanwhile, cook bacon in heavy non-aluminum 5-quart saucepan or Dutch oven over medium heat until browned (but not crisp), about 10 minutes. Spoon off all but 6 tablespoons fat. Add minced onion. Reduce heat to medium-low, cover and cook until onion is soft and translucent, about 20 minutes, Stir in sugar, garlic, 1/4 cup vinegar, mustard, salt, pepper and cloves. Remove saucepan form heat.
Remove beans from liquid with a slotted spoon and add to bacon mixture, blending well. Taste and add more vinegar if desired. If mixture appears dry, add several spoonfuls of bean liquid. (Beans can be prepared ahead to this point, covered and refrigerated overnight.)
Preheat oven top 325 degrees F. Bake beans, uncovered, about 4 to 5 hours, stirring every hour to prevent scorching and adding some reserved been liquid if mixture appears dry; beans should be thick and caramelized. Let cool, cover and chill. (Can be prepared 2 days ahead and refrigerated.)
To transport to picnic, reheat beans in oven or over direct heat. Cover and wrap in several layers of newspaper. Transport in insulated container.
Makes 12 servings.
GRILLED STEAK SANDWICH WITH BRIE, ROASTED PEPPERS, AND WATERCRESS
~Submitted by Larry Holmes, Toronto, Canada
3 large red bell peppers
1 2-pound tenderloin, trimmed
2 tablespoons extra virgin oil
2 tablespoons dried Herbes de Provence
salt and pepper
6 ciabatta rolls (?slipper bread?)
6 tablespoons mayonnaise
6 tablespoons Dijon mustard
1/2 pound Brie, chilled, cut into 1/4-inch thick slices
2 cups loosely packed watercress
6 hard-boiled eggs, peeled, sliced
Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips.
Brush beef with oil, sprinkle with Herbes de Provence, salt and pepper. Let stand 30 minutes at room temperature.
Prepare BBQ (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.
Makes 6.
SUMMER GARDEN SALAD WITH CHILI-GARLIC SHRIMP
~Submitted by Larry Holmes, Toronto, Canada
1 teaspoon chili-garlic sauce
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon plus 1/8 teaspoon ground black pepper
2 pounds uncooked large shrimp, peeled, deveined
5 tablespoons extra virgin olive oil
2 ears of corn, husked
3 small tomatoes, cut into 1/2-inch-rthick wedges
1/2 English cucumber, halved, lengthwise, thinly sliced crosswise
4 teaspoons fresh lime juice
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon toasted sesame oil (such as Asian)
1 large avocado, halved, peeled, pitted, cut into thin slices
8 cups (loosely packed) mixed baby greens
2 tablespoons thinly sliced fresh mint leaves
Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy nonstick skillet over high heat until hot. Add half of the shrimp and saute until cooked through 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and saute until cooked through, about 3 minutes. Transfer shrimp to plate and cool.
Cook corn in pot of boiling salted waer until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs,. mix corn, tomatoes and cucumber into shrimp.
Whisk remaining 2 tablespoons oil, 1/ teaspoon pepper, lime juice, soy sauce and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
At picnic site, combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.
Serves 6,
GRILLED GAME HENS WITH BASMATI, DRIED CURRANT, AND ALMOND SALAD
~Submitted by Larry Holmes, Toronto, Canada
9 tablespoons olive oil, divided
2 1/2 teaspoon chili powder, divided
2 tablespoons chopped fresh thyme
2 tablespoons onion powder
1 teaspoon garlic powder
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
4 1 1/2 - 2 pound Cornish game hens, each cut in half lengthwise
1/4 cup red wine vinegar
1 cup hickory-smoked almonds
Mix 3 tablespoons oil, 2 tablespoons chili powder and next five ingredients in small bowl until taste forms. Spread paste over hens. Let marinate 30 minutes at room temperature.
Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes. Transfer to platter and cool. (Can be made 6 hours ahead; cover and refrigerate,.)
Heat 2 tablespoon oil in heavy sauce pan over medium-high heat. Add rice and stir 3 minutes. Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Place arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool.
Whisk remaining 4 tablespoons oil, 1/2 teaspoon chili powder, and vinegar in a small bowl; pour over rice, add almonds, and toss. (Can be made 3 hours ahead. Let stand at room temperature) Serve game hens with rice.
When transferring to picnic site, place the game hens and rice salad in separate containers and bring along a platter or serving.
Makes 8 servings.
ICED APPLE TEA
~Submitted by Leasa, IA
What picnic would be complete without iced tea?? This is one that has a twist!
1 tub Crystal Light low calorie ice tea mix
6 C cold water
2 C cold apple juice
Place drink mix in large plastic or glass pitcher. Add water and juice, stir until drink mix is dissolved. Serve cold over ice, garnish with a sprig of mint.
4 C watermelon chunks, seeds removed
6 T fresh lime juice
2 T sugar
4 C ice cubes
1/8 t table salt (I use kosher)
1/2 lime, cut into wedges for garnish
Combine all ingredients except lime wedges, in a blender, puree until smooth. Divide into 4 glasses and garnish with lime wedges.
Of course you can make it adult...just add your favorite tequila, or...use your imagination!!
RED CABBAGE, CRANBERRY, AND APPLE SLAW
~Submitted by Linda H., Carmel, NY
5 cups thinly sliced red cabbage (about 1 1/2 cups)
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 cups thinly sliced Granny Smith apple
1/4 cup chopped pecans, toasted
Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
3/4 cup sugar
4 tablespoons butter, softened
2 eggs
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 large apples
3/4 cup chopped walnuts or pecans
1 tablespoon lemon juice
1 teaspoon lemon zest
Preheat oven to 350'F. Grease and four an 8 x 4 inch loaf pan.
Cream the sugar and butter together in a large bowl.
Beat in eggs.
Sift in the flour, baking powder, and baking soda. Stir to combine.
Core the apples and grate into the mixture.
Add the nuts, lemon juice and lemon zest. Mix thoroughly. Pour into the prepared pan.
Bake for 1 hour, or until a skewer inserted into the center comes. out clean. Let cool in the pan for 10 minutes; turn out of the pan onto a wire rack. Cool completely before cutting.
Serve cold with Dill cream cheese. This bread freezes well.
Blend Cream Cheese and the Fresh chopped Dill, store in plastic container. Chill.
Yield: 12 - 16 slices
Source: My Family Recipes
HONEY DIJON CHICKEN
~Submitted by Linda H., Carmel, NY
1 package flour Burrito Tortilla Wraps
1 package Roasted Red Pepper Wraps
4 boneless skinless chicken breast halves
1/4 cup honey
2 tablespoons lemon juice
2 tablespoons light soy sauce
1 teaspoon Dijon mustard
2 tablespoons freshly grated Ginger
Place chicken in an ungreased 11x7x2 inch baking dish.
Combine honey, lemon juice, soy sauce, Dijon mustard and fresh grated Ginger; pour over the chicken.
Bake uncovered at 350'F for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.
Remove Chicken to cool on platter.
Slice thinly, arrange on Wraps, roll up & secure in plastic wrap. Using up all the chicken in the Wraps, as above.
Refrigerate until ready to use.
Source: My Family Picnic Recipe File
MEXICAN PASTA SALAD
~Submitted by Luanne, FL
Here is a pasta salad that doesn't have mayo or eggs, so holds up to picnicking very well.
1 12 oz. package of rotelle pasta cooked and drained
1 cup red onion (1 med)
1 cup each of red & green bell pepper
1 can Mexi-corn 8 oz. drained (may use regular corn)
1 can diced green chilies (4 oz)
1 to 2 chopped jalapenos
1/4 cup chopped fresh cilantro
1 cup prepared Italian salad dressing
1 tablespoon Chili powder
2 teaspoons ground cumin
1 cup Mexican cheese (or cheddar) optional
Directions:
In lg bowl, combine pasta, onion, red pepper, chiles, jalapenos, and cilantro
In small bowl, combine 1 cup Italian dressing, chili powder and cumin, blending well. Pour over pasta mixture tossing to coat well.
"THIS WAS my children's favorite salad when they were growing up. Whenever we would go on a picnic, they requested the 'tuna fish special'. The variety of flavors gives it a special taste everyone loves. No matter how many different tuna salad recipes I've tried, this one still tops our list!" (Another recipe I gotta try since I love tuna and everything else in this dish! :~)) Some suggestions were to mix it with some cooled bowtie pasta, and instead of the chow mein noodles on top, use French Onion Crispies.. ~Bev)
1 (6 ounce) can tuna, drained and flaked
1 cup frozen peas, thawed
1/2 cup chopped celery
1/4 cup sliced green onions
1/3 cup mayonnaise or Miracle Whip
1 teaspoon lemon juice
1/2 teaspoon soy sauce
1/8 teaspoon curry powder
1 dash garlic powder
2 tablespoons slivered almonds, toasted
1 cup chow mein noodles
Lettuce Leaves
DIRECTIONS
In a bowl, combine tuna, peas, celery and onions. In another bowl, combine mayonnaise, lemon juice, soy sauce, curry powder and garlic powder; stir into tuna mixture. stir in almonds; top with noodles. Serve on lettuce if desired.
GRILLED DEVILED CHICKEN
~Submitted by Tracey L., Newmarket, Ontario, Canada
Okay, here's one from the Crisco site. The recipe is at www.crisco.com I have made this a few times, and everyone LOVES it! Sorry, but there was no nutritional information!
4 servings
1/4 cup catsup
1/4 cup CRISCO Oil
2 tablespoons lemon juice
1 tablespoon chili powder
1 teaspoon lemon pepper seasoning
1/2 teaspoon ground oregano
1/2 teaspoon onion powder
1/8 teaspoon cayenne
2-1/2 to 3-pound broiler-fryer chicken, cut up
Additional CRISCO Oil for chicken
Salt and pepper to taste
Combine all ingredients except chicken in small bowl. Mix well. Set aside.
Brush chicken pieces lightly with Crisco Oil. Season with salt and pepper. Grill, turning over frequently, until juices run clear and meat near bone is no longer pink. Brush with sauce during last 10 minutes of cooking time.
STRAWBERRY BBQ SAUCE
~Submitted by Tracey L., Newmarket, Ontario, Canada
Here's a lovely BBQ sauce for any picnic! It is especially good with chicken! The recipe came to me from a friend of mine, but where it originated we're not sure! I hope you like it - it sure is delicious!
3-1/2 cups sugar
1-1/4 pounds strawberries -- capped and sliced
6 tablespoons balsamic vinegar
6 tablespoons water
2 teaspoons cracked black pepper
3/4 cup ketchup
4 tablespoons Dijon mustard
1 teaspoon hot sauce -- or more to taste
Mix sugar, strawberries, vinegar, water, and black pepper in a saucepan. Bring to a boil over medium heat. Continue to cook at a slow boil for about 45 minutes or until thick. Remove from heat. Add ketchup, mustard, and hot sauce; mix really well. Yield 3 to 4 cups (about 20 servings).
TRACEY'S MOST INCREDIBLE CHOCOLATE CHIP COOKIES
~Submitted by Tracey L., Newmarket, Ontario, Canada
If you don't want to run out of cookies at your next family picnic, or church picnic, (or any old time!!) then this is the recipe for you! It is a culmination of many recipes I have used over the years. This makes my most absolute favourite cookies ever. I hope you all like them as much as I do. Make sure you have a big bowl to mix in, and several cookie sheets ready!! This makes, literally hundreds of cookies!
2 cups butter (I used a whole pound block)
2 cups sugar
3 cups Demerara (brown, crystallized) sugar
1/4-1/3 cup molasses
4 eggs
1 Tablespoon vanilla extract (real, not imitation!)
5 cups flour
5 cups blended oatmeal
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/2-4 cups chopped nuts (I use pecans)
3 (or 4) packages (250 g) chocolate chips
12-16 oz grated Calebault (or other high quality chocolate)
Cream together butter, sugars and molasses. I let the mixer run for a good 5 minutes here. Add eggs and vanilla and beat well. I let this beat on my mixer for another 5 or so minutes. Blend oatmeal in a food processor until it becomes a fine powder. Place in a bowl with the flour, baking powder, baking soda and salt and blend well. Add dry ingredients to wet stuff, and mix together well. This took another 5 minutes!. Add nuts, chocolate chips and grated Calebault. Mix until incorporated well. Roll into balls and place about 2 inches apart on a cookie sheet. I made my balls about an inch to an inch and a half, and placed them less than 2 inches apart! I have one of those insulated baking sheets, and I did 30 to a sheet. Bake 10 minutes at 375 degrees F. Allow to cool 2 minutes on sheet. Transfer
to rack and cool completely. (Unless you're like me, and have to test the hot ones to see if they're any good!) These are really good cookies!
SUMMER PICNIC PIE
~Submitted by Robyn, Auckland, New Zealand
For a 23cm (9 inch) pie:
about 350g (13 oz) flaky pastry
3 eggs
3 tablespoons milk
2 ham steaks, chopped or 4 slices cooked bacon, chopped
2 sprigs mint, chopped or 4 spring onions
3-4 cold cooked new potatoes, sliced
1 cup cold cooked peas
salt (optional)
Roll pastry in two rounds and use one to line a 23cm (9 inch) pie plate.
In a large bowl mix eggs with milk to combine whites and yolks. Put aside a tablespoonful for a glaze.
To the remainder add chopped ham steaks or bacon, mint or spring onions, cold potatoes and peas.
Add salt only if small amounts of ham and bacon are used. Tip filling into uncooked pastry.
Dampen edge of second piece of pastry. Use to cover filling, folding edges under. Press edges with a fork.
Decorate top with pastry scraps and glaze with reserved egg. Cut steam vents in centre.
Bake at 200?C (400F) for about 30 minutes. Lower heat if pastry browns before this, but do not remove from oven until filling has set.
CARROT SALAD
~Submitted by Rosie P., WI
These recipes are all TNT from my Mothers recipe box, although I never saw her use a recipe.
2 pounds carrots
1 cup mayonnaise
1 cup raisins
1 cup sugar
1/4 cup vinegar
Slice carrots thinly. Mix remaining ingredients. Chill overnight for best flavor.
FRUIT AND YOGURT TAKE-ALONGS
~Submitted by Treva, Knoxville, TN
You can fix one per person on your picnic.
Prep Time: 5 min
Total Time: 5 min
Makes: 1 serving
1/2 cup sliced strawberries
1/2 cup strawberry low-fat yogurt
2 HONEY MAID Low Fat Cinnamon Grahams, broken into quarters
LAYER strawberries and yogurt in airtight plastic container or cup with lid. Refrigerate until ready to serve. Meanwhile, place graham pieces in a resealable plastic bag.
PACK strawberry/yogurt container and bag of graham pieces with an ice pack in an insulated lunch bag just before leaving the house.
PICNIC PASTA SALAD
~Submitted by Treva, Knoxville, TN
This quick and easy pasta salad features the fresh flavors of veggies and herbs.
Prep Time:20 min
Start to Finish:2 hr 20 min
Makes:12 servings
1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 cup sliced fresh mushrooms (3 ounces)
5 Roma (plum) tomatoes, coarsely chopped (1 & 1/2 cups)
1 large cucumber, coarsely chopped (1 & 1/2 cups)
1 medium red onion, chopped
1 can (2 & 1/4 ounces) sliced ripe olives, drained
1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.
ROSY PICKLED EGGS
~Submitted by Treva, Knoxville, TN
1 cup juice from canned beets, sliced or small whole beets
1 cup vinegar
1 medium bay leaf
2 tsp. mixed pickling spices
1/2 tsp. salt
12 hard cooked eggs
1 small onion, sliced and separated into rings.
1 clove of garlic (crushed)
In large bowl combine beet juice, vinegar, 4 cups water, garlic, bay leaf, pickling spices and salt. Mix well. Add eggs and onions rings, cover in a closed container and refrigerate for several days.
Makes 12 pickled eggs.
Recipe can be doubled.
SPARKLING PINEAPPLE LEMONADE
~Submitted by Treva, Knoxville, TN
A tall, cool glass of lemonade is a symbol of summer. This sweet and tasty twist on the old favorite really sparkles.
1/3 cup sugar
1/2 cup lemon juice
1 & 1/2 cups water
3 & 1/2 cups pineapple juice
3 & 1/2 cups club soda
Lemon slices for serving
Combine sugar, lemon juice and water in a large pitcher; stir until sugar is completely dissolved. Stir in pineapple juice and club soda. Serve over ice with lemon slices.
Servings: 10
WRAP-IT-UP ALASKA SALMON SANDWICH
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 can (14.75) Alaska salmon, drained and chunked
1 container (8-oz.) whipped cream cheese, regular or light
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
2 teaspoons dried Italian seasoning, or 2 tablespoons chopped cilantro
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
4 (10-in.) large flour tortillas
4 large Romaine or curly lettuce leaves, center ribs removed
4 cups chopped or thinly sliced assorted fresh vegetables*
In bowl, blend salmon, cream cheese, chives, lemon juice, Italian seasoning, onion powder, and pepper flakes. On each of 4 tortillas, divide and spread salmon-cream cheese mixture to within 1/2 inch of edges. Lay a lettuce leaf over each tortilla. Top with one cup vegetables* (such as cucumbers, bean sprouts, tomato, celery, broccoli or shredded carrots or cabbage) placed across middle of tortilla.
**Roll up tightly and slice on diagonal.
Makes 4 servings
BLUE CHEESE COLESLAW
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1/2 cup blue cheese, crumbled
1/2 cup buttermilk
3 tablespoons apple cider vinegar
2 tablespoons sugar
12 cups shredded green cabbage (about 1 large head)
Place first 4 ingredients in processor; blend until smooth, about 30 seconds. Place cabbage in large bowl. Add dressing; toss. Season with salt and pepper. Cover; chill at least 1 hour. (Can be made 1 day ahead; chill. Toss before serving.)
SHRIMP SALAD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 cups cooked, chopped shrimp
3 boiled eggs, chopped
1/4 cup pickle relish
Salt and pepper
Mayonnaise
Place shrimp and eggs into a bowl. Add pickles, salt, and pepper to taste. Add enough mayonnaise to hold salad together. Serve with lettuce and fresh tomatoes.
BLACK WALNUT CREAM CHEESE POUND CAKE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Preheat oven to 325? and grease and flour a bundt or tube pan. In a large mixing bowl, whip butter and cream cheese together. Gradually add sugar and continue to beat until the sugar is thoroughly dissolved. Add eggs one at a time, continuing to beat until the batter is well mixed. Blend in the cake flour a little at a time until thoroughly combined, then add the vanilla and black walnuts. Spoon batter into the prepared pan and bake in preheated oven for 1 hour and 15 minutes. Let cool in pan for 10 minutes, then invert onto serving plate. Serve either warm or let stand and serve when cooled.
PORK SATAY PICNIC
~Submitted by Vicki, Sarasota, FL
I am going to send a group of recipes we use for picnics ~~~ as well as at home for dinner parties, or just for us!! When we lived in California we used to take this to Cuyamaca or Julian with us!! When I was growing up, my parents loved picnics but never did you see a hot dog or tuna sandwich or the like on any of their picnics?I remember a 3 layer banana spice cake sliding in the container going up curvy mountain roads, or eating deviled spare ribs in the car when we got rained out!! So, here is our favorite picnic fare?.hit the mountains, or beaches, or parks, or backyard!!
PORK SATAY
Marinate 2 lbs. lean cubed pork in a sauce made of:
2 cloves garlic, cut up
4 tbsp. soy sauce
1 small onion, chopped
1 cup shelled peanuts, or 1 cup chunky peanut butter
3 tbsp. lemon juice
1 tsp. turmeric
1 cup water
4 slices candied ginger, chopped
2 tbsp. brown sugar
? tsp salt
3 dried hot red chili peppers or ? or so crushed red pepper flakes
Mix sauce in processor or blender, marinate the pork at least 3 hours or longer. We use a zip lock baggie to marinate, moving the meat about to coat well.
You can string the meat on skewers, or use a basket that can be flipped over the grill. Grill 20 minutes, turning basket twice, or skewers 4 times, or till done.
NOTE: Candied ginger can be found in the spice department or an Oriental grocery. Type of peanut butter doesn?t matter, I buy the cheapest to cook with!
Serve with Majur Chutney, Kheera Raita, and Qorma Chawal
MAJUR CHUTNEY
(Date Chutney)
1 lb. Dates, chopped
1 cup water
2 green chilies jalapenos or serranos, seeded and chopped
? tsp. salt
5 tbsp. lemon juice
1 cup chopped fresh cilantro
Combine in blender or processor and chill. Serve with pork satay.
NOTE: Dromedary puts out chopped dates, dusted with sugar and ready to go!! Baking department of store, usually.
QORMA CHAWAL
(Hot curried Rice)
Saute 3 chopped onions in 3 tbsp of butter or ghee until golden.
Add 1 ? tsp. minced fresh ginger, 5 chilies (or less if you don?t like hot!) serranos or jalapenos, seeded and halved, 1 ? bay leaves, and cook 2 minutes.
Add:
3 cups rice
3 tsp. salt
? tsp. each turmeric, cayenne, garam masala
1 ? tsp. cumin
4 ? cups chicken stock
1 (16 oz.) bag frozen mixed vegetables
Add all ingredients to pan, boil 2 to 3 minutes. Cover, and cook over medium heat 15 minutes. Let stand for 10 minutes. Fluff with a fork.
The liquid should be completely absorbed and the rice fluffy.
NOTE: Garam Masala can be purchased now in most grocery spice or gourmet sections or you can make your own, I can email you the recipe if you want to try!! Not too hard, and kinda fun, smells so good!! lol
KHEERA RAITA
(Cucumbers in Yogurt)
3 cups plain yogurt
1 tsp. salt
? tsp. cayenne
2/3 tsp. ground cumin
2 or 3 chilies serranos or jalapenos, chopped and seeded, or to taste
? to ? cups chopped fresh cilantro
Peel and slice 2 or 3 large cucumbers making sure to let them sit and drain to be rid of the liquid. Add the cucumbers to the above mix and stir gently. Sprinkle with paprika before serving.
This is a pretty easy meal to make and take, or serve to guests and WOW them?everyone has always loved it!! Even the ones who think they don?t like things hot! lol
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Heart Healthy
LOW FAT MACARONI SALAD
~Shared by Brenda, AL
I got this from the About site, I love pasta salads.
This makes a great picnic salad. Use elbow macaroni or ditaloni, the short tube pasta. It's fine to increase the amount of fat-free mayonnaise and yogurt to half a cup each if you want more of the dressing. It won't affect the fat content to any significant degree.
INGREDIENTS:
2 cups dry macaroni or ditaloni
1 cup sliced celery
1 cup chopped red pepper
1/2 cup cucumber, sliced and quartered
1/2 cup chopped red onion
1/3 cup fat-free mayonnaise
1/3 cup low fat plain yogurt
1 tbsp Dijon mustard
PREPARATION:
Cook macaroni according to package directions. Drain and rinse with cold water to cool. In a large bowl, combine cooled macaroni, chopped celery, pepper, cucumber, and onion. In a small bowl, combine mayonnaise, yogurt and mustard.
Add to pasta salad and toss well to coat. Chill for at least 2 hours.
Serves 6
PICKLED ZUCCHINI SPEARS
~Submitted by Maggie, TX
Let the pickles sit in the fridge overnight for the fullest flavor.
2 large zucchini, about 1 pound each
1 small red onion, sliced thin (about 1 cup)
20 sage leaves
2 cups white vinegar
2 cups water
1 cup sugar
1 tablespoon kosher salt
1 tablespoon curry powder
1 teaspoon mustard seeds
1/2 teaspoon red chili flakes
Cut the zucchini into 3 inch spears then place in a heat resistant glass or plastic container. Top with thinly sliced red onion and sage leaves.
In a large pot combine the white vinegar, water, sugar, salt, curry powder, mustard seeds, and chili flakes and bring to a simmer on medium high heat.
Carefully pour simmering liquid over zucchini and let sit for 20 minutes. Refrigerate overnight.
These pickles will keep while refrigerated for up to three weeks.
Makes 2 quarts
Source: NBC30 - Connecticut
LOW FAT CREAMY POTATO SALAD
~Submitted by Maggie, TX
5 large potatoes, peeled and cut into large pieces
4 bacon slices, cut into strips
6 eggs, hard-boiled, quartered
1 cup dill relish (or to taste)
2 celery ribs, sliced
6 scallions, chopped
FOR THE DRESSING:
1/3 cup plus 3 Tbsp. fat-free mayonnaise
1/3 cup plus 3 Tbsp. nonfat sour cream
1/4 cup skim milk
1/2 tsp. celery seed
Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and set aside to cool.
Cook bacon in a heavy nonstick skillet until crisp. Drain on paper towels.
Combine potatoes, bacon and next 4 ingredients in a large bowl and mix gently.
Combine ingredients for the dressing in a bowl and mix well. Stir into potato mixture. Chill until ready to serve.
Servings: 6
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Diabetic Choices
GREEN BEAN SALAD
~Submitted by Mary S., Nashville, TN
Yield: 3-3/4 cups (4 servings)
INGREDIENTS
- 12 ounces fresh small green beans, ends trimmed
- 8 fresh mushrooms, sliced
- 1/2 cup chopped red onion
- 3 tablespoons canola or corn oil
- 1 tablespoon balsamic or red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
DIRECTIONS
Cook the green beans in a large pot of boiling water for 5 minutes; drain. Plunge the beans into a bowl of ice water to stop the cooking and retain their bright green color. Drain and place in a large bowl.
Add the mushrooms and onions to the beans; toss to mix.
For the dressing, whisk the oil into the vinegar in a small bowl; add the remaining ingredients and pour over the green beans. toss lightly. Serve immediately.
- 3 cups shredded green cabbage
- 1/2 cup chopped (cored and seeded) red bell pepper
- 2 green onions, thinly sliced
- 2 tablespoons nonfat mayonnaise
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 2 tablespoons nonfat Italian dressing
DIRECTIONS
In large bowl, combine cabbage, bell pepper, green onions, mayonnaise, artichoke hearts, and dressing and toss gently to coat. Serve immediately, or cover and refrigerate up to 6 hours before serving.
Nutritional Information Per Serving (2/3 cup): Glycemic Index: 8, Glycemic Load: Less than 1, Calories: 28, Protein: 2 g, Carbohydrates: 5 g, Dietary Fiber: 2 g, Fat: 0 g, Cholesterol: 0 g, Sodium: 169 mg Diabetic Exchanges: 1 Vegetable
1 large green bell pepper, stemmed and seeded
1 large yellow bell pepper, stemmed and seeded
4 cups shredded green or red cabbage
2 cups peeled and shredded jicama
2 cups peeled and shredded carrots
1/2 lb snow peas, strings removed and cut into julienne strips
1/4 cup minced fresh flat-leaf parsley
FOR THE DRESSING:
3 Tbsp fresh lime juice
2 Tbsp canola oil
1 clove garlic, minced
1/8 tsp cayenne pepper
Cut peppers in half crosswise and cut each half into thin julienne strips.
In a large bowl, combine peppers, cabbage, jicama, carrots, snow peas, and parsley. Gently toss to mix well.
In a small cup, whisk together dressing ingredients. Pour over vegetable mixture; toss again. Pack in a container and chill.
To serve, transfer to a large serving bowl and serve.
Makes 16 servings
Nutritional information: 46 calories, 2 g fat, 1 g protein, 7 g carbohydrates, no cholesterol, 10 mg sodium, 3 g fiber.
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Combine all ingredients, except pita breads, in a bowl. Cover and refrigerate at least 30 minutes to allow flavors to blend.
Serve tuna salad in a pita bread pocket.
Servings: 2
PASTRAMI SANDWICHES
~Submitted by Maggie, TX
2 deli top quality crusty buns
Dijon mustard
Mayonnaise
Beef Pastrami deli slices
Red onion, thinly sliced
Kosher dill pickles, sliced thinly
Provolone cheese, sliced
Green leafy lettuce
Hollow out centers of buns leaving a 1/2-inch wall; spread mustard on one half and mayonnaise on the other half. Build the pastrami sandwich with several slices of pastrami, sliced red onion, sliced kosher dill pickles, sliced Provolone cheese, lettuce and serve.
CUCUMBER SANDWICHES
~Submitted by Maggie, TX
Make these just before leaving for your picnic. Keep them very cold until serving.
Directions:
1. Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately or wrap well and refrigerate.
Serves 2.
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Publisher's Choice
CHICKEN SANDWICH SPREAD
I don't recall where I got this one but the basic recipe is really good. I sometimes use chopped water chestnuts in it. I also stuff tomatoes with this and add halved green grapes to it.
Play with ingredients and call it your own personal recipe!
INGREDIENTS:
1 1/2 to 2 cups minced cooked chicken
1/4 to 1/3 cup mayonnaise
salt and pepper, to taste
cayenne, garlic, onion powder, your choice, to taste
PREPARATION:
Combine ingredients until well blended. Spread generous amount on sliced rustic bread or croissants. Secure each sandwich in plastic wrap and keep refrigerated.
For variety, add one of these combinations:
1/2 cup minced celery and 1 tablespoon minced onion
1/2 cup minced ham and 1 teaspoon prepared mustard
1/2 cup crisp crumbled bacon
1/2 cup chopped toasted almonds and 1 teaspoon curry powder
1/2 cup chopped water chestnuts and 2 tablespoons low sodium soy sauce
2 tablespoons minced fresh parsley and 1 teaspoon minced onion
3 tablespoon minced celery and 1 teaspoon dried tarragon (or 1 tablespoon minced fresh tarragon)
TAKE-ALONG PEA SALAD
INGREDIENTS
1 tablespoon vegetable oil
1 cup chopped green pepper
1 cup chopped onion
1 cup minced celery
1 tablespoon sugar
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) tomatoes, chopped, liquid reserved
1/2 teaspoon salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
In a skillet, heat oil over medium-high. Saute green pepper, onion and celery. Add sugar, bay leaf, peas, tomatoes, half the tomato liquid, salt and pepper. Reduce heat and simmer 15 minutes. Remove to a bowl and sprinkle with bacon. Serve hot or at room temperature.
Makes 6 servings.
HEARTY MUFFULETTA SANDWICH
Olive Salad:
1/2 cup mixed pitted olives, coarsely chopped
1/4 cup cocktail onions, coarsely chopped
1 stalk celery, finely diced
1 tsp. dried Italian seasoning
2 Tbsp. olive oil
Sandwich:
1 large round loaf Italian bread
1/4 lb. hard salami, thinly sliced
1/4 lb. reduced-fat provolone cheese, thinly sliced
1/4 lb. deli ham, thinly sliced
7-oz. jar roasted red peppers, drained
Directions
1. In a small bowl, mix together all the ingredients for the olive salad and set aside.
2. Slice the bread loaf in half horizontally and scoop out some of the insides to make it hollow.
3. Spoon half of the olive salad into the bottom portion of the loaf. Layer salami, cheese, ham and peppers on top. Cover with remaining olive salad and close the sandwich with the top piece of bread. Let it all sit for about 10 minutes so the bread soaks up the juices (put it in the fridge if you?re leaving it for more than 15 minutes).
4. Cut the giant sandwich into quarters; wrap each quarter separately in plastic wrap.
This is an excellent sandwich filler. For picnicking, we would not toast the bread. Secure each sandwich in plastic wrap and keep refrigerated.
Serves 8
Ingredients
4 cups cubed, cooked chicken
2 tablespoons fresh lemon juice
1 cup low-fat creamy salad dressing (e.g. Miracle Whip)
1/2 teaspoon salt
1 cup pineapple tidbits in juice, drained
1 cup halved green grapes
1/2 cup blanched slivered almonds, toasted
1/2 cup chopped canned water chestnuts
1 head green leaf lettuce, rinsed
16 slices Sara Lee Soft & Smooth Whole Grain White Bread
Cooking Instructions
In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
Mix the salad dressing, salt, pineapple, grapes, almonds, and water chestnuts into the chicken until well blended. Chill until serving. Serve on toasted bread with lettuce leaves.
Source: Sara Lee Soft & Smooth Bread
ICY'S BOLOGNA SANDWICH SPREAD
Ingredients
1 Large Clove Garlic, mashed
1/2 Large Onion, chunk
3/4 Pound Bologna*, Garlic, chunk
1/2 to 3/4 Pound Cheddar*, chunk
6-7 Medium Sweet Gherkins
1/2 to 3/4 Cup Miracle Whip (NOT Mayonnaise), to taste
1 Tablespoon Mustard, Prepared, heaping, to taste
Salt and Pepper to taste
Method
Mash the Garlic (optional) and rub the Mixing Bowl well with it. Grate the Onion in the Food Processor (Medium Disk) with the (Optional) Garlic. Remove and re-grate (or discard) any larger pieces. Remove to the Mixing Bowl. Grate the Bologna, Cheddar, and Gherkins and remove to the Bowl. Add 1/2 Cup Miracle Whip (NOT Mayonnaise), Mustard and the Salt and Pepper. Fold in, adding more Miracle Whip to make it a spreadable
consistency and to your taste.
Make a sandwich out of fresh White Bread, Miracle Whip, Sliced Gherkin, Onion, or whatever you want. Refrigerate covered overnight to develop flavors.
This recipe makes about 6-Cups and refrigerates well for 10 days or more. I've ever tried to freeze it, but I don't think it would work very well.
*A really good substitution for the local Bologna is BOAR'S HEAD GARLIC BOLOGNA available Nationwide. Any good sharp Cheddar (even Colby) is great. Buy it in Chunks, not sliced.
Ingredients
1/2 cup mayonnaise
2 teaspoons chopped tarragon
1 teaspoon lemon zest
1/2 teaspoon salt
2 tablespoons freshly grated horseradish
2 tablespoons lemon juice
2 small bulbs celery root (about 1 pound), peeled and cut into small matchsticks
2 crisp apples, such as macoun, cored and cut into small matchsticks
1 large egg, hardboiled and finely chopped
Directions
Combine the mayonnaise, tarragon, lemon zest, salt, and horseradish in a medium bowl. Toss the lemon juice, celery root, and apples together in a large bowl and stir in the mayonnaise mixture and egg. Let sit at least 45 minutes before serving.
Tips
Timesaver: Replace the celery root with a 1-pound package of precut coleslaw, found in the produce section of the grocery store.
Yields 6 cups
Nutritional Information (per serving)
Calories 207
Total Fat 15.9 g
Cholesterol 42 mg
Sodium 401 mg
Carbohydrates 14.6 g
Fiber 2.8 g
Protein 2.5 g
Four 11-in. flour tortilla wraps, any flavor
1/2 cup whipped light roasted garlic cream cheese (from an 8-oz tub)
1 lb thinly sliced deli roast beef
2 jars (12 oz each) roasted red peppers, well drained
1 lb deli coleslaw
1. Spread each tortilla with 2 Tbsp cream cheese. Top with roast beef, slices overlapping slightly.
2. Cut or tear peppers in 1-in.-wide strips. Scatter evenly over beef. Top each with 1/4 of the coleslaw. Roll up tightly. Cut in half or thirds diagonally.
Per serving: 599 cal, 34 g pro, 65 g car, 3 g fiber, 24 g fat (8 g saturated fat), 75 mg chol, 2,220 mg sod
For quintessential potato-salad flavor, toss warm potatoes with vinaigrette, then, once they're cool, add mayonnaise dressing. (This salad tastes even better if you chill it overnight, but recheck the seasonings to see if it needs more salt.)
Ingredients
3 pounds all-purpose potatoes (9 medium), peeled and cut into 1-inch chunks
1/4 cup cider vinegar
2 tablespoons olive oil
1 tablespoon spicy brown mustard
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
3/4 cup mayonnaise
1/2 cup whole milk
2 medium celery stalks, chopped
1/2 small red onion, chopped
Chopped fresh parsley leaves and sliced radishes for garnish
Directions
1. In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender.
2. Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, pepper, and 1 teaspoon salt.
3. Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula to combine. Let stand until cool.
4. In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and red onion to potatoes. Gently stir with rubber spatula to combine. Cover and refrigerate 4 hours or overnight. Garnish with parsley and radishes to serve.
Serves: 16, side-dish servings
Nutritional Information (per serving)
Calories 165
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 7 mg
Sodium 300 mg
Carbohydrates 17 g
Fiber 2 g
Protein 2 g
CORNED BEEF AND PUMPERNICKEL SANDWICHES WITH PICKLED MUSTARD
Ingredients
1 cup whole-grain Dijon mustard
1 tablespoon capers
1/4 cup finely chopped sweet gherkins
16 slices pumpernickel bread
1 pound sliced corned beef
8 ounces thinly sliced Swiss cheese
1 head red-leaf lettuce (16 small leaves)
Directions
Combine the mustard, capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry. Layer the corned beef, Swiss cheese, and lettuce on 8 of the bread slices, top with the remaining bread slices, and serve.
Tips
Timesaver: Omit the chopped pickles and stir in your favorite relish.
Yields 8 sandwiches
Nutritional Information (per serving)
Calories 330
Total Fat 11.4 g
Cholesterol 29.6 mg
Sodium 754 mg
Carbohydrates 43.7 g
Fiber 4.6 g
Protein 14.7 g
Spread two tablespoons sauce over top and bottom halves of each roll. Line bottom half with lettuce, top with 2 tomato slices and 2 ounces roast beef, and top half of roll. Wrap in plastic and chill.
Ingredients:
2 apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
1 cup vegetable oil
Directions:
1. Peel and dice apples. Add sugar and cinnamon. Cook in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce.
2. Sift flour and salt together. Cut in the shortening. Add water and mix with fork.
3. Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).
4. In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.
5. Heat oil in a large skillet on medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.
Will make 8 fried pies.
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