There is something about a summer day that is awesome. No matter how old one gets, there is always that school-is-out feeling that you never forget.
And what would summer be without a picnic. There's a spark of adventure in the very notion. And picnics can be relaxing and comforting, even if it's under a tree in your back yard.
So get your blanket out, invite some friends , and indulge in some more memory-making.
Fourth
of July Picnic
Sugar Snap Pea
& Cherry Tomato Pasta Salad
Picnic
Potato Salad
Mixed Grill
Shiskabob
Fruit Punch
White
Chocolate Parfaits
~~~~~~
Sugar Snap Peas & Cherry Tomato Pasta Salad
1. Bring a large pot of salted water to a boil for cooking 8 ounces of
bowtie pasta, al dente
2. Meantime, make dressing.
Ingredients: 1/2 cup cottage cheese
1/2 cup buttermilk
1 tablespoon olive oil
2 tablespoons dill (fresh is best, but dried dill can be use)
2 tablespoons fresh or dried parsley
2 and 1/2 tablespoons grated parmesan cheese
1 teaspoon grated lemon lest
1 teaspoon lemon juice
salt & pepper to taste
In a blender or mini food processor puree cottage cheese until smooth. Add buttermilk and oil; process till smooth.
Scrape into a storage container and stir in remainder of ingredients. Cover and refrigerate.
Cook, drain, and cool pasta.
Cook
about a half-pound of fresh sugar snap peas in salted boiling water for
no more than 60 seconds, so they remain crisp-tender. Rinse under
cold water and drain well.
Place pasta and sugar snaps in a large container and
toss with 2 cups of red and yellow cherry tomatoes that you have halved. Add 4
chopped scallions.
Just before serving toss with dressing. (The dressing and
salad will keep in a refrigerator or cooler up to 8 hours). Makes 4 to 5
servings.
~~~~~
Picnic Potato Salad
Ingredients:
3
pounds potatoes (new potatoes preferred)
1
cup diced cucumber
3
tablespoons minced green onions, tops and bottoms
1
and 1/2 teaspoons salt
3/4
teaspoon fresh ground black pepper
2
hard-cooked eggs, cooled and chopped
Dressing:
1
and 1/2 cups sour cream
1/2
cup mayonnaise
1/4
cup vinegar, cider or wine vinegar
3/4
teaspoon celery seed
1
teaspoon chopped fresh or 1/2 teaspoon dried dill weed
1
tablespoon Dijon mustard
Scrub potatoes with a brush. Put in pan with just enough water to cover,
add tablespoon of salt. Cook till tender but still firm, about 15-20 minutes.
Don't overcook. Cool and cut into cubes. (No need to peel if new potatoes or
red potatoes used). Place potatoes in large bowl; add cucumber, onions, salt,
pepper, and eggs.
Mix together dressing ingredients and pour over
potato mixture, stirring to blend all. Serves 6-8.
~~~~~~
Mixed Grill ShishKabob
I like combining beef and sausage in shish kabob, with plenty of
vegetables. Everything is marinated together, which makes it simple. Cut
everything up the night before, make marinade and place all in a large plastic
bag to refrigerate overnight.
Marinade:
3 cups pineapple
juice
1 cup of each;
cider vinegar and vegetable or olive oil
1/4 cup of each:
sugar and soy sauce
1 tablespoon of
browning sauce is optional
1 teaspoon of
garlic powder
1 teaspoon
lemon-pepper seasoning (or use some lemon zest and black pepper)
Mixed Grill:
2 pounds of beef
tenderloin, cut into large cubes
1 pound fully
cooked sausage ( I like kielbasa or bratwurst)
4 medium green
peppers, quartered or cut into good-sized chunks
5 medium onions,
quartered
Portobello
mushrooms, cut into large pieces
After marinating overnight, drain and discard marinade.
Alternate meat and vegetables onto metal skewers, or soaked-in-water
wooden skewers;
Grill covered, over medium heat, 6-8 minutes on each side, till beef is
cooked to your liking.
Makes about 10 servings
~~~~~~
Fruit Punch
Ingredients:
2 quarts cranberry
juice
3 cups pineapple
juice
3 cups orange juice
¼ cup lemon juice
1 liter cold ginger
ale
1 naval orange,
thin sliced
1 small can
pineapple chunks (optional)
Combine juices in a large container and refrigerate. Just before serving
stir in ginger ale and fruit. Makes 5 quarts
~~~~~~
Red, White, & Blue White Chocolate Parfaits
Ingredients:
¾ cup whipping
cream
¼ cup sugar
2 teaspoons
cornstarch
2 egg yolks
4 ounces white
baking chocolate
1 teaspoon vanilla
extract
3 cups whipped
topping
1 and ½ cups fresh
blueberries
2 cups fresh
strawberries, sliced
In a saucepan, heat cream just to a boil. In a bowl, combine sugar and
cornstarch; stir in yolks until combined. Stir a small amount of hot cream into
yolk mixture; than put all in the saucepan. Cook and stir for 2 minutes or
until mixture is thickened. Stir in chocolate until melted, add vanilla. Cool
to room temp., about 15 minutes. Fold in whipped topping. Place ¼ cup in each
parfait glass or dish. Combine blueberries and strawberries; place ¼ cup in
each dish. Repeat layers so you have 3 layers ending with fruit on top. Garnish
with a small dollop of whipped topping if desired, and/or sprig of fresh mint.
Makes 4 servings (Use clear plastic glasses if serving outdoors)
No comments:
Post a Comment