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An All-American
Picnic
By
Julie Jensen
The
All-American Picnic can be anywhere there is fresh air
and sunshine —
the neighborhood park, a clear mountain lake, or your own backyard.
Any day can seem like a mini-vacation when you fill up the picnic
basket and head for a new horizon. These recipes are classics you're
sure to use again and again.
Do-ahead style
and self-service are keys to this menu for 8-10 people. It's ready
to unpack and enjoy! Guests help themselves to everything from drinks
to dessert, leaving you free to participate in the fun.
Foot-long
Sandwiches allow everyone to serve themselves, slicing just
enough to fit the appetite. Fruit Boats mean a minimum
of containers to tote along. Pineapple, melons or papaya make delightful
baskets for cool fresh fruit chunks, while Baked Beans
add zesty flavor. Fresh Corn on the Cob comes
to the picnic table steaming hot from the thermos. You are sure
to get rave reviews of the refreshing Pineapple-Orange Slush.
Finish off with fabulous Butterscotch Cookies.
Foot-long
Sandwiches
This
main course lets everyone get the perfect amount.
2 large loaves
French bread, unsliced
1/2 cup
mayonnaise or salad dressing of your choice
2 lbs.
thinly sliced ham, turkey, or beef
2 large
tomatoes, slices
2 large
leaves romaine lettuce
1/2 lb.
cheese (a variety is fun--provolone and havarti are great!).
Optional
Items:
mustard
pickles
onions,
thinly sliced
herbs: sprinkling
of basil, thyme, or other
favorites
Slice each loaf
in half length-wise. Layer half of the meat and cheese on bottom
half of bread. Spread mayo or salad dressing over layers. Then add
tomatoes, romaine lettuce, and optional items if desired. Layer
remaining meat and cheese on top. This method will help keep the
loaf fresh for travel. Seal in plastic wrap or foil. Take along
a good knife to allow guests to cut their own portions. Serves 8-10.
Fruit
Boats
Easy
to carry, easy to serve!
1 medium watermelon,
cut in half
2 cantaloupe
1 pineapple
other
fruits of choice
Hollow out watermelon
half. Cut all fruits in 3" chunks and place in separate plastic
bags and refrigerate until ready to leave. At the picnic, pile fruits
in watermelon half and enjoy
Baked
Beans
A
hearty side dish with a zesty taste.
1 lb. bacon
1/2 cup
chopped onions
3 cans
pork & beans (15 oz. each)
1 Tbs.
mustard
1 cup
brown sugar (firmly packed)
2 Tbs.
vinegar
1/2 cup
ketsup
Cut bacon in
1" pieces. Fry and drain. Combine ingredients in 2 1/2 or 3-quart
casserole dish. Bake at 300 degrees for 3 hours or 200 degrees for
6 hours. Can be made ahead and reheated in the microwave or even
frozen ahead for convenience.
Corn
on the Cob
Steaming
hot from the thermos, fresh sweet corn is a crowd pleaser.
In a large pot
bring 1 1/2 gallons of water to a boil. Place 10-12 husked corn
cobs in a two-gallon thermos. Just before take-off time, pour boiling
water over corn. Secure thermos lid tightly. Corn will be ready
to serve in 15 minutes, or can be kept hot in thermos for up to
two hours. Butter and salt as desired.
Pineapple-Orange
Slush
You'll
love this refreshing drink.
4 cups sugar
1 can
pineapple juice (46 oz.)
6 cups
hot tap water
1 bottle
(2 liter) lemon-lime carbonated soda
1 can
undiluted frozen orange concentrate (6 oz.)
1 can
undiluted frozen lemonade (6 oz.)
Stir together
sugar and hot tap water. Add other ingredients and mix thoroughly.
Freeze in 5-quart plastic container (ice cream buckets work well).
Thaw at room temperature for 2 to 3 hours. At serving time add lemon-lime
soda as desired.
Butterscotch
Cookies
Fabulous!
Moist with a nutty flavor.
1/2 cup butter
1 1/2
cup brown sugar
2 eggs
2 1/2
cup flour
1 tsp. soda
1/2 tsp.
baking powder
1 cup sour cream
2 tsp. vanilla
roasted
whole pecans or nuts of your choice
Cream butter
and sugar. Add beaten eggs. Sift dry ingredients and add alternately
with sour cream. Fold in nuts and vanilla. Drop by well-rounded
teaspoons onto greased cookie sheet, placing about 2 inches apart.
Bake at 350 degrees for about 15 minutes or until lightly brown.
Cool and frost.
Frosting
The
frosting gives the rich flavor to this cookie!
Brown 1/2 cup
butter until nut brown. Add 4 cups powdered sugar and 1/3 cup boiling
water. Mix together and add 1 tsp. vanilla. Top with whole roasted
pecan.
Roasted
Nuts
Place
about 1 cup nuts in mixing bowl. Add 1 Tbs. melted butter. Stir
briefly. Lay out on baking pan. Lightly salt. Bake at 350 degrees
for about 10 minutes until lightly browned.
Makes about
4 dozen. Delicious cookies!
ENJOY
YOUR PICNIC!
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