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PICNICKING WITH VICKI

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!!

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

Bon Appetit,
Vicki, Sarasota, FL

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
1/2 tsp salt
3 dried hot red chili peppers or 1/2 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
1/4 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 1/4 tsp. minced fresh ginger, 5 chilies (or less if you don't like hot!) serranos or jalapenos, seeded and halved, 1 1/2 bay leaves, and cook 2 minutes.

Add:
3 cups rice? 
3 tsp. salt
3/4 tsp. each turmeric, cayenne, garam masala
1 3/4 tsp. cumin
4 1/2 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
1/2 tsp. cayenne
2/3 tsp. ground cumin
2 or 3 chilies serranos or jalapenos, chopped and seeded, or to taste
1/2 to 3/4 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.




BEEF STEW

~Submitted by Anita, Battle Ground, WA

I cook the first 12 ingredients in the crock pot while I??™m at work, then add the vegetables when I get home.

3 lb. Stew meat
6 T shortening
2 medium onions
4 cups water
1 cup red wine
2 bouillon cubes
1 clove garlic
Parsley
1 bay leaf
Dash thyme
1 ?? T salt
?? t pepper

6 medium potatoes
6 medium carrots
10 small white onions
3 stalks celery
2 green peppers
2 medium tomatoes

Dredge meat in flour and brown. Add chopped onions and cook till tender. Add water, wine, bouillon, garlic, parsley, bay leaf, thyme, salt and pepper.

Cook till meat is tender. Add potatoes, carrots, onions and celery. Last 15 minutes add green pepper and tomato.




SOUTHWEST ZUCCHINI CASSEROLE

~Submitted by Nancy, NM

3 cups sliced zucchini
1 small onion, chopped
1 cup green chile, roasted, peeled, seeds removed if preferred (fresh is best, canned if necessary)
2 TB butter
1 cup mayonnaise
1 celery stalk, chopped
2 eggs
2/3 cup grated cheddar cheese
2/3 cup cracker crumbs

Cook zucchini for a few minutes in 3-4 TB water until partially tender. Saut?© chile, onion, and celery in 2 TB butter until tender. Mix eggs and mayonnaise. Combine mayonnaise mixture with vegetables. Pour into a casserole dish. Sprinkle the grated cheese, then the crumbs over the top. Bake at 350 degrees F for about 30 minutes, until mixture is firm. You can substitute yellow or other squash and use other cheeses, e.g. parmesan.




RED, WHITE AND BLUE CHEESECAKE-LIKE DESSERT

~Submitted by Jessica, Corfu, Greece

3 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 1/2 tsp. vanilla
1 egg
2 (8 oz.) pkg. Pillsbury crescent rolls
1 pt. fresh blueberries or thawed and drained frozen blueberries
1 qt. strawberries, cleaned, crushed and sweetened with 2 tbsp. sugar

Beat cream cheese until light and fluffy. Gradually add sugar, vanilla and egg, beating thoroughly. Unroll 1 package of crescent rolls and evenly line bottom of ungreased 9x13 inch pan. Spread whole blueberries over crescent roll layer. Spoon cream cheese mixture evenly over the top. Unroll second package of crescent rolls and place evenly over the top. Bake in preheated 350 degree oven for 35-40 minutes, until crust is lightly browned. Cool on rack and cut into squares to serve. Spoon crushed strawberries over the top of each serving. Store in refrigerator. Makes about 12 servings. (Nice with a bit of frozen yogurt)




FESTIVE MERINGUES

~Submitted by Lillian, FL

These are so pretty for many occasions. Fill with your favorite filling, strawberry, blueberry for the Fourth of July, or lemon for a bridal shower or any dinner.

3 large egg whites, room temperature
7/8 C.sugar
?? tsp. salt
?? tsp. cream of tartar OR 1 tsp white vinegar
?? tsp. almond OR vanilla extract
1 tsp. cornstarch

Beat egg whites, salt, and cream of tartar OR vinegar until soft peeks form. Add sugar, 1 Tbsp. at a time, beating constantly. Add extract and continue beating until stiff peaks form. Sprinkle cornstarch over meringue and fold in. Spread into 8 round circles on brown paper lined cookie sheet. Use the back of a spoon to shape circles with a rim on the outside edge. Bake for 1 hour in a 250 degree oven, then turn off oven and leave meringues in oven overnight without opening oven door. Carefully remove meringues with wide spatula to serving dish and fill with favorite filling. You can make your own or use canned pie fillings. Top the filling with a bit of whipped cream and a piece of fruit.? 




SCALLOPED CARROTS

~Submitted by Larry Holmes, Ontario, Canada

4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
?? teaspoon pepper
2 ?? cups half and half cream
3 cups cooked sliced carrots
2 cups grated cheddar cheese
2 cups corn flakes crushed (1/2 cup crumbs)
1 tablespoons butter, melted

Melt 4 tablespoons butter in saucepan over medium heat. Blend in flour, salt and pepper, stirring until mixture is smooth and bubbly. Gradually add cream, stirring constantly. Bring to boil and remove from heat.

Spread half of carrots on the bottom of a 2-quart greased casserole dish, pour on half the sauce and sprinkle with half the cheese. Repeat.

Combine corn flake crumbs and 1 tablespoons melted butter. Sprinkle on top of mixture. Bake at 350?° F. for 20 to 30 minutes or until hot and bubbly.

Makes about 6 servings.

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For Two...

PANCAKES FOR TWO

~Submitted by Jean, Syracuse, NY

1 cup Original Bisquick mix
1/2 cup milk
1 egg

Heat griddle or skillet over medium-high heat or electric griddle to 375?°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls into hot griddle. Cook until edges are dry. Turn; cook until golden.

Recipe from Bisquick