Posted by T on August 11, 2001 at 13:40:06:
In Reply to: ISO-"Tail-gating recipes" posted by Kimberly on August 11, 2001 at 11:54:43:
Blueberry picnic bars
Category: Cookies & Bars, Desserts, Fruits, Picnic
Yield: 16 servings
1 1/2 cup Quick-cooking oats
1/2 cup All-purpose flour
1/2 cup Light brown sugar, packed
1/4 tsp Baking soda
1/8 tsp Salt
3/4 Unsalted butter or m
-argarine -- melted
Filling:
1 1/2 cup Blueberries, rinsed &
-patted dry
3 tbsp Sugar
2 tsp Cornstarch
1 tsp Lemon juice
Procedures
Recipe by: woman"s day heat oven to 350.
Line an 8-inch square baking pan with foil, letting ends extend above pan on 2 sides.
In a large bowl, mix oats, flour, brown sugar, baking soda and salt.
Add melted butter and stir with fork until evenly moistened (mixture will be crumbly).
Reserve ½ cup crumb mixture for topping.
Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan.
Bake 12 minutes to set crust.
Meanwhile preapare filling: in a small saucepan stir berries, sugar, cornstarch and lemon juice over medium heat until simmering.
Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minutes.
Spoon over crust.
Crumble reserved crumb mixture over top.
Bake 30 minutes until top is well browned and filling is bubbly.
Let cool completely in pan.
Lift foil by ends onto a cutting board.
Peel off foil; cut in 2- inch squares.
Summer picnic salad
Category: Picnic, Salads, Summer
Yield: 8 servings
2 cup Cooked rice
- cooled to room temperature
17 oz Whole kernel corn (canned)
-- drained
1/2 cup Diced poblano pepper
1/2 cup Chopped stuffed green olives
1/3 cup Chopped green pepper
1/3 cup Sliced green onions
1 tsp Crushed red pepper flakes
3 tbsp Lime juice
3 tbsp Olive oil
1 tsp Crushed garlic
8 oz Queso fresco*
Lettuce leaves
2 small Tomatoes, cut into wedges
Procedures
Combine rice, corn, poblano pepper, olives, green pepper, red pepper, green onions, and red pepper flakes; set aside.
Mix lime juice, oil, and garlic; add to rice mixture.
Just before serving add crumbled cheese and toss lightly.
Serve on lettuce leaves; garnish with tomato wedges.
*substitute a very mild feta cheese for queso fresco, if desired.
Fudgy picnic muffins (m_c-tc)
Category: Breakfast, Muffins & Biscuits, Picnic, Snacks
Yield: 12 servings
4 Squares semisweet chocolate
1 cup Margarine
1 cup Flour
1 3/4 cup Sugar
4 Eggs
2 cup Pecans or less, chopped
1 tsp Vanilla
Procedures
Melt chocolate with margarine.
Combine flour and sugar.
Add eggs and melted chocolate mixture to flour mixture.
Stir well (batter is heavy).
Add pecans and vanilla.
Pour into paper cups in muffin pan.
Bake at 300 40-45 minutes.
Makes24 muffins that freeze well
Prosciutto picnic sandwich
Category: Picnic, Sandwiches
Yield: 6 servings
1 Unsliced round loaf Italian
- or saudough bread or 1
- focaccia (8 to 10 inches
- in diameter)
Margarine or butter, soften
4 - 5 crisp large lettuce
- leaves
1/2 lbs Prosciutto or salami, sliced
2 med Tomatoes, sliced
Peppers
4 oz Sliced Swiss cheese
1/2 med Cucumber, thinly sliced
1 large Onion, sliced
3 tbsp Prepared mustard
Procedures
Cut bread horizontally in half.
Spread margarine over bottom half.
Layer lettuce, prosciutto and tomatoes on bottom half.
Sprinkle with pepper.
Layer cheese, cucumber and onion on tomatoes.
Spread mustard over cut side of top half of bread; place on top of sandwich.
Secure loaf with toothpicks or small skewers.
To serve; cut into 6 wedges.
375 calories
Picnic Beans
Category: Beans, Cereals, Picnic, Rice & Grains
Yield: 16 servings
64 oz pork and beans
1 cup catsup
1/3 cup brown sugar
1/2 cup green bell pepper
1/4 cup sweet onion
1 cup light molasses
2 tsp prepared mustard
1 tsp salt
1/2 cup bacon
Procedures
Combine ingredients in a large casserole.
Bake 30 mins. Serve
PICNIC COLESLAW
Categories: vegetables, salads, coleslaw, picnic
Yield: 16 Servings
6 c Cabbage -- shredded
2 c Carrots -- shredded
8 Bacon slices -- cooked,
Crumbl
12 Green onions with tops --
Thin
1/2 c Cider vinegar
1/3 c Vegetable oil
1/3 c Sugar
1 ts Salt
Recipe by: Sue Klapper
In a bowl, combine cabbage, carrots, bacon and onions. In a jar with
tight-fitting lid, mix vinegar, oil, sugar and salt; shake well. Just
before serving, pour dressing over cabbage mixture and toss.
From: Taste of Home Magazine.
ZIPPY PORK BARBECUE SANDWICHES
Categories: dish, main, picnic, sandwiches, barbecue, pork, zippy
Yield: 8 Servings
2 1/2 lb Pork sirloin roast
5 c Water
1 1/2 c Onion, chopped
1 c Celery, chopped
2 ts Brown sugar
14 oz Ketchup, bottle (1 1/3 cups)
1 ts Worcestershire sauce
1 ts Vinegar
1 ts Mustard, prepared
1/8 ts Pepper
Buns
Dolores L. Baird of Kankakee, Illinois, savors her outdoor eating
adventures at Kankakee River State Park. Her tender pork sandwiches
always go along. She and her family hike beside the river and Rock
Creek Canyon, then stroll through the tiny pioneer cemetery.
1. In a large saucepan or Dutch oven, combine meat and water. Bring
to
boiling. Reduce heat and simmer, covered, for 1 3/4 to 2 1/4
hours or
till meat is very tender. Remove heat from broth, reserving 1/2
cup
broth.
2. Return broth to saucepan or Dutch oven and add onion and celery.
Cook,
covered, for about 10 minutes or till vegetables are very tender.
Stir
in brown sugar, ketchup, Worcestershire sauce, vinegar, mustard,
and
pepper.
3. Remove the meat from the bones and discard the fat and bones.
Chop or
shred the remaining meat.
4. Add meat to mixture in saucepan or Dutch oven. Bring to boiling.
Reduce heat and simmer, uncovered, for about 10 minutes or till
mixture
is the desired consistency. Serve on buns.
Picnic Hint: Transport the pork sandwich filling in a baking dish
wrapped in towels. Or place in an insulated vacuum bottle to keep it
warm.