A2ZRecipes.net

Good afternoon and welcome to your Sunday edition of A to Z Recipes Newsletter. Sunday issues normally come out in the morning but most folks are in church while I am here posting. So, I decided to do Mass this morning and finish this off afterwards. I hope you understand.

The current Monthly Theme topic is Bountiful Breakfast. We will collect recipes throughout this month and post them on September 9th. Please join in the fun by sending yours in using the link found in the Monthly Theme - Recipe Submission section.

The heat is rising here in the south. It is really hot in Texas now but the rains have subsided which should help those who were horribly affected by the recent flooding. Wherever you are, I hope the sun is shining because we're going to be preparing a picnic! Yes, this is the first installment of the Monthly Theme topic: Picnic Perfection. We had so many wonderful recipes shared... enough for two issues. If you do not see all of your recipes posted today, you will next Sunday. I would like to thank the following for sharing their goodies:

Jim, WA State
Linda, Carmel, NY
Treva, Knoxville, TN
Larry Holmes, Toronto, Canada
Patricia, Charlevoix, MI
Chris, NM
Brenda, AL
Donna, Elkhorn, WI
Shirley, WA State
Nancy F., Sacramento, CA
Sally, Boise, ID
Leasa, IA
Luanne, FL
Beverley, Montreal, Canada
Tracey L., Newmarket, Ontario, Canada
Lisa H., Belmont, NC
Pam, OH
Jean, OH
Robyn, Auckland, New Zealand
Rosie P., WI
Jean, Syracuse, NY

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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~ Bob Hope

Bruised Apples

Shared by Jim, WA State

A few years ago a group of salesmen went to a regional sales convention in Chicago. They had assured their wives that they would be home in plenty of time for Friday night's dinner.

Well, as such things go, one thing led to another.

The sales manager went longer than anticipated and the meeting ran overtime. Their flights were scheduled to leave out of Chicago's O'Hare Airport, and they had to race frantically to the airport. With tickets in hand, they barged through the terminal to catch their flight back home.

In their rush, with tickets and brief cases, one of these salesmen inadvertently kicked over a table which held a display of baskets of apples.

Apples flew everywhere.

Without stopping or looking back, they all managed to reach the plane in time for their nearly-missed boarding.

All but one.

He paused, took a deep breath, got in touch with his feelings, and experienced a twinge of compassion for the girl whose apple stand had been overturned.

He told his buddies to go on without him, waved goodbye, told one of them to call his wife when they arrived at their home destination and explain his taking a later flight. Then he returned to the terminal where the apples were all over the terminal floor.

He was glad he did. The 16 year old girl was totally blind! She was softly crying, tears running down her cheeks in frustration, and at the same time helplessly groping for her spilled produce as the crowd swirled about her; no one stopping, and no one to care for her plight.

The salesman knelt on the floor with her, gathered up the apples, put them into the baskets, and helped set the display up once more.

As he did this he noticed that many of them had become battered and bruised; these he set aside in another basket.

When he had finished, he pulled out his wallet and said to the girl, "Here, please take this $20 for the damage we did. Are you okay?" She nodded through her tears. He continued on with, "I hope we didn't spoil your day too badly."

As the salesman started to walk away, the bewildered blind girl called out to him, "Mister...."

He paused and turned to look back into those blind eyes.

She continued, "Are you Jesus?"

He stopped in mid-stride, and he wondered. Then slowly he made his way to catch the later flight with that question burning and bouncing about in his soul:

"Are you Jesus?"

Do people mistake you for Jesus? That's our destiny, is it not? To be so much like Jesus that people cannot tell the difference as we live and interact with a world that is blind to His love, life and grace.

If we claim to know Him, we should live, walk and act as He would. Knowing Him is more than simply quoting Scripture and going to church. It's Actually living the Word as life unfolds day to day.

You are the apple of His eye even though we, too, have been bruised by a fall. He stopped what He was doing and picked you and me up on a hill called Calvary and paid in full for our damaged fruit.

Let's start living like we are worth the price He paid.

~Author Unknown

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a downloadable cookbook from AllRecipes that is perfect for this theme of Picnic Perfection. The Crispy Cucumbers and Tomatoes in Dill Dressing in today's Publisher's Choice section is one I saved for my own recipe collection. It is excellent (and easy!) for picnicking: Summer Picnics. ~Maggie


Picnic Tip

Shared by Linda, Carmel, NY

For picnics this time of year to keep food items from spoilage I do the following. I freeze the day before 16.9 ounce or larger water bottles for each guest on the picnic. When I pack up the picnic basket, take each bottle, first wrap in paper towel, then in aluminum foil. Then place around the food for the picnic. This way guests will have a paper towel to wash hands, besides a cool bottle of fresh water.



Here are a few tips on packing a delicious picnic, whether you're venturing into the great outdoors or just going out the back door.

Shared by Treva, Knoxville, TN

To avoid soggy sandwiches, pack the ingredients separately and assemble them once you get to your picnic destination. 

Create simple wrap sandwiches by combining whole-wheat tortillas with grilled chicken, your favorite sauce or seasonings, and a variety of washed and sliced vegetables. 

Pack lots of bottled water to stave off thirst and dehydration, especially if you're planning an active day, and try this trick: Fill plastic water bottles the night before and freeze them. (Leave room for expansion — about an inch at the top of each bottle.) Then pack them in the cooler to keep your food cold. As they thaw throughout the day, you'll have more water to drink! 



PICNIC PERFECTION

Shared by Larry Holmes, Toronto, Canada

THE HASSLE-FREE PICNIC WRAPPING, PACKAGING AND SERVING TIPS
From “Outdoor Entertaining”, Bon Appetit, 1988

Whether your picnic is staged from elegant English wicker basket, plain brown paper bag, cardboard box, or a plastic container, the key to success is good organization

* Bundle individual place settings in napkins or hand towels, and tie securely with ribbon.

* Protect glassware by wrapping each individually in a napkin. Then place glasses in the folds of a tablecloth for additional protection.

* Divide the picnic fare between two ice chests if possible. Designate one for food and the other for beverages. Alternatively, transport the goods in several baskets to distribute the weight. Or pack different courses in separate baskets.

* Pack the ice for cooler in self-sealing plastic bags. These not only will keep the ice clean for use in beverages but also prevent water damage to the food.

* If the picnic site might be short on extra space, organize the hampers in reverse order of the sequence of the meal. The last item should be the first packed; make sure that fragile items are well protected. Otherwise, pack the heavier items on the bottom and the lighter and fragile ones on top.

* Avoid spills en route by taping down the tops of salt and pepper shakers and the lids of jars.

* Keep hot foods hot by wrapping the container in foil and then in several layers of newspaper. The temperature should hold for several hours..

* Divide foods into individual serving portions beforehand; wrap in foil or plastic.

* Pre-slice or carve larger foods ahead of time. Reshape and wrap tightly with plastic or foil.

* Protect fruit and vegetables that bruise easily by wrapping them in paper towels, then packing in solid stackable containers to prevent crushing.

* Create imaginative edible serving plates out of hollowed-out vegetables and fruit – perfect for salads, soups and fresh fruit desserts. Wrap tightly with plastic and keep chilled.

* To facilitate transportation and serving melons, slice the top of the fruit. Scoop out the flesh and cut into chunks; mound the cut fruit in the shell. Then replace the top and wrap the melon in plastic or foil.

* Invest in some good vacuum and insulated containers. They can keep foods hot or cold for several hours. To chill a vacuum bottle, fill it with ice water and let it stand for several minutes. Empty the container and fill with cold food. To warm the bottle, fill it with very hot or boiling water and follow the same procedure.

* Maintain the freshness of salads by transporting them in a plastic container with the dressing in a separate container. Toss together just before serving.

* Pack foods such are marinated vegetables in clear jars. They will add color to the picnic table.

* To prevent sandwiches from becoming soggy, pack prepared spreads or meats, lettuce, tomatoes and other condiments separately and have guests assemble their own. If you have to assemble the sandwiches ahead of time, layer the “wet” ingredients (such as tomatoes) in between the meats away from the slices of bread.

* Take cakes and bar cookies in their original baking pans.

* Use an empty egg carton to transport deviled eggs.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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~Maggie~

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Three turtles, Joe, Steve, and Raymond, decide to go on a picnic. So Joe packs the picnic basket with cookies, bottled sodas, and sandwiches. The trouble is, the picnic site is 10 miles away, so the turtles take 10 whole days to get there. By the time they do arrive, everyone's exhausted.

Joe takes the stuff out of the basket, one by one. He takes out the sodas and says, 'Alright, Steve, gimme the bottle opener.' 

'I didn't bring the bottle opener,' Steve says. 'I thought you packed it.' Joe gets worried. He turns to Raymond. 'Raymond, do you have the bottle opener?' 

Naturally, Raymond doesn't have it, so the turtles are stuck ten miles away from home without soda. Joe & Steve beg Raymond to turn back home and retrieve it, but Raymond flatly refuses, knowing that they'll eat everything by the time he gets back. 

After about two hours, the turtles manage to convince Raymond to go, swearing on their great-grand turtles' graves that they won't touch the food. 

So, Raymond sets off down the road, slow and steadily. Twenty days pass, but no Raymond. Joe and Steve are hungry and puzzled, but a promise is a promise. 

Another day passes, and still no Raymond, but a promise is a promise. After three more days pass without Raymond in sight, Steve starts getting restless. 'I NEED FOOD!' he says with a hint of dementia in his voice. 

'NO!' Joe retorts. 'We promised.' 

Five more days pass. Joe realizes that Raymond probably skipped out to the diner down the road, so the two turtles weakly lift the lid, get a sandwich, and open their mouths to eat. 

But then, right at that instant, Raymond pops out from behind a rock, and says, 'Just for that, I'm not going.'

Click if you have a submission for the Crazy Corner 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!

COUNTRY PICNIC SANDWICH

Note: This recipe calls for some brand name-specific ingredients but can easily be made with foods found locally. I think it would be perfect for a family of four or two couples, meeting in the park for a picnic. ~Maggie

Ingredients 
1 flat loaf pain rustique from La Brea Bakery, cut in half lengthwise 
1 jar Trader Joe's sun-dried tomato pesto 
One 1-ounce log goat cheese, room temperature 
1 small eggplant, sliced thinly 
3 zucchini, sliced thinly 
1 red pepper - roasted, seeded, and cut into thin strips 
1 yellow pepper - roasted, seeded, and cut into thin strips 
1 large onion, cut into 1/4-inch slices 
1/3 cup olive oil (or more as needed) 
2 teaspoon Cajun seasoning 
1 cup wild greens, optional 

Mix the olive oil and Cajun seasoning together. Brush the eggplant, zucchini, and onion slices with the olive oil mixture and grill over medium heat until tender but not charred. Cut into large strips.

To assemble: Open the 2 halves of bread and spread half the pesto on each inside half, then spread half the goat cheese onto each bread half. Layer the vegetables on the bottom half of the bread, spreading out to cover completely. Top with wild greens and finally the top of the bread. Press down to seal well.

Wrap in plastic wrap and chill for at least 1 hour. Or, cut into 2 pieces, wrap each piece, and stack in the refrigerator. About 30 minutes before serving, remove the sandwich from the refrigerator and cut into squares.

Makes: About 15 to 20 sandwiches

Source: Orchard Hill Farm Bed & Breakfast, Paso Robles, California

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

LIME WHIP AND MARSHMALLOWS

~Submitted by Patricia, Charlevoix, MI

Jell-O goes over well at picnics. This recipe amuses me for the Jell-O company once told me there was no such thing as "whipped Jell-O" - yet in high school, it was always served in the cafeteria.

1 pkg lime Jell-O
20 marshmallows

Soak contents of lime Jell-O in two cups boiling water, add marshmallows at once. The marshmallows will dissolve. When Jell-O begins to set, beat until very frothy.

Grapes, nuts, most any fresh fruit make a nice addition. Serve with whipped cream.


TOMATO & ONION SALAD
T & T

~Submitted by Chris, NM

4 Roma tomatoes, sliced thinly
1/2 sweet onion, sliced thinly
3/4 to 1 c. small cubed mozzarella

Red Wine Vinaigrette*

Mix tomatoes, onion and cheese thoroughly. Drizzle with vinaigrette, cover and refrigerate for 1 hour before serving.

*1/4 c. olive oil
2 tbl. red wine or raspberry vinegar
1 - 2 cloves, crushed
salt & pepper to taste

Mix well and drizzle over salad.

If you want to jazz it up a bit, use red onion instead of the sweet onion and add salad shrimp. There! You have a full meal! Just serve crusty French or Italian baguettes along side! Yummy!

I fixed Shrimp Spaghetti with this salad and it was a nice light meal for a hot day.


MENDOZA'S SALSA

~Submitted by Chris, NM

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro – or to taste
Salt and pepper to taste
Optional: oregano and or cumin to taste

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin. Let sit for an hour for the flavors to combine. Makes approximately 3-4 cups. Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans. Careful with the peppers! Use latex gloves to seed and dice.


QUESO BLANCO DIP
(White Cheese Dip)

~Submitted by Chris, NM

This is the hard-to-find dip that is served in many Mexican restaurants

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded)
4 ounces green chiles 
1/4 cup half-and-half 
2 tablespoons finely chopped onion
2 teaspoons ground cumin 
1/2 teaspoon salt 
1 serrano or jalapeno pepper, finely chopped (optional) 
1 tablespoon finely chopped fresh cilantro (optional)

Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas. 

Source: http://www.ortega.com


CUBAN ROAST BEEF SANDWICH

~Shared by Brenda, AL

Here is a sandwich that would be good for a picnic.

1/2 cup orange juice 
1 tablespoon lime juice 
1 teaspoon finely chopped fresh garlic 
1/2 teaspoon ground cumin 
1/2 teaspoon dried oregano leaves 
1/2 teaspoon salt 
1/8 teaspoon pepper 
8 (1-ounce) slices Alpine Lace® Deli 97% Fat Free Extra Lean Roast Beef, cut into 1/2-inch strips 
4 poorboy rolls, split, toasted 
8 red onion rings 
4 green bell pepper rings 
4 (1-ounce) slices Alpine Lace® Deli Reduced Fat, Reduced Sodium Provolone Cheese, cut in half 

Combine orange juice, lime juice, garlic, cumin, oregano, salt and pepper in 10-inch skillet. Cook over medium heat until mixture comes to a boil (3 to 4 minutes). Add roast beef. Continue cooking until heated through (3 to 4 minutes).

Heat broiler. To assemble each sandwich, place bottom half of roll onto ungreased baking sheet, cut-side up. Spoon 1/2 cup beef mixture onto bottom half of roll; top with 2 onion rings, 1 pepper ring and 2 halves cheese. Repeat with remaining ingredients.

Broil 4 to 6 inches from heat until cheese is melted (1 to 2 minutes). Place top half of roll over cheese.


COOL CHICKEN 'N' PASTA SALAD

~Shared by Brenda, AL

I think this would be good to take on a picnic. From Campbell's Kitchen. 

Prep Time: 20 min.
Chill Time: 30 min.

Ingredients:
3 cups cooked elbow macaroni (about 1 1/2 cups dry) OR corkscrew macaroni (about 2 1/4 cups), cooked without salt 
2 cans (5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained 
1 small cucumber, cut in half lengthwise and sliced (about 1 1/2 cups) 
1 1/2 cups cherry tomatoes cut in half 
1 small onions, chopped (about 1/4 cup) 
3 tbsp. chopped fresh parsley 
3/4 cup prepared fat free Italian salad dressing 

Directions:
1. In large bowl toss macaroni, chicken, cucumber, tomatoes, onion, parsley and dressing until evenly coated. Refrigerate at least 30 min.

Serves 4. 


MAUREEN'S BAKED BEANS

~Shared by Brenda, AL

Maggie this is a different kind of baked beans. Found this at Allrecipes site.

INGREDIENTS
1 (15 ounce) can green beans, drained 
1 (14.5 ounce) can wax beans, drained 
1 (15.5 ounce) can butter beans, drained 
1 (15 ounce) can kidney beans, drained 
1 (16 ounce) can baked beans with pork 
1 tablespoon mustard powder 
3/4 cup packed brown sugar 
1 tablespoon chili powder 
1 teaspoon Worcestershire sauce 
1 (15 ounce) can tomato sauce 
1 (10.75 ounce) can condensed tomato soup 
1 (16 ounce) package ground pork breakfast sausage 
2 medium onions, chopped 
2 cloves garlic, crushed 

DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). 

In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup. 

Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture. 

Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes. 


RAISIN FINGER SANDWICHES

~Shared by Brenda, AL

INGREDIENTS
1 (8 ounce) package cream cheese, softened 
1/4 cup mayonnaise 
1/2 cup chopped pecans 
10 slices raisin bread 

DIRECTIONS
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in pecans. Spread over five slices of bread; top with remaining bread. Cut each sandwich into three strips. Serve immediately.


FROSTY PINEAPPLE SALAD

~Shared by Brenda, AL

INGREDIENTS:
1 1/2 cups buttermilk
3/4 cup sugar
1 (20 ounce) can unsweetened crushed pineapple, drained
1 (8 ounce) carton frozen whipped topping, thawed

DIRECTIONS:
1.In a bowl, combine the buttermilk, sugar and pineapple; mix well. Fold in the whipped topping. Transfer to a 13-in. x 9-in. x 2-in. dish. Freeze for 4 hours or until firm. Remove from the freezer 20 minutes before serving.


BANANAS ON A STICK

~Submitted by Donna, Elkhorn, WI

2 tablespoons butter
1 (8 ounce) milk chocolate candy bar
2 tablespoons shortening
16 wooden sticks inserted into 16 bananas
4 cups Corn Chex cereal, crushed to 1 1/3 cups

Melt butter in shallow baking dish in 300 degree F oven. Remove pan; add cereal crumbs. Stir and return to oven for 10 minutes to lightly toast. Cool.

Heat chocolate and shortening in double boiler over hot, not boiling, water until melted. Pour into shallow pan and let cool 15 minutes.

Dip bananas in chocolate and roll in crumbs. Freeze until set, about 2 to 3 hours.

Makes 16.


PEA SALAD

~Submitted by Shirley, WA State

½ lb. chopped bacon fried crisp and drained
1 med onion, diced fine
3 stalks of celery, chopped fine
1 lb or more of sharp cheddar cheese cut in tiny cubes
1 can of water chestnuts, diced fine
1-16 oz bag of frozen tiny petite peas
1 cup of broken cashew nuts
Miracle Whip to cover

Mix all the ingredients together in bowl. Do not thaw peas. Cover with plastic wrap and

Take to picnic in ice chest.


CRAZY CAKE FOR A GROUP

~Submitted by Shirley, WA State 

This recipe is for a 12x18x2 inch pan (I got mine from Wiltons)

Grease and flour pan. Preheat oven to 350 degrees F.

7 ½ c. flour
5 c. sugar
1 c. cocoa (Hershey or any other unsweetened kind)
5 tbl. of cider vinegar
5 c. cold water
5 tsp. baking soda
2 ½ tsp. salt
2 c. cooking oil. Like canola
5 tsp. vanilla 

Sift dry ingredients into a large bowl. Mix up wet ingredients in a bowl.

Whisk together till no white shows. Pour in prepared pan and place in 

Center of preheated oven and bake at 350 F for 1 hour. Test for doneness.

Ice with your favorite frosting. I like cream cheese frosting on mine. 


PICKLED GARLIC

~Submitted by Shirley, WA State

Peel 24 small cloves garlic. If thicker than ½ inch. cut in half lengthwise.

In a 1 to 1/12 quart sauce pan, mix
½ c. rice vinegar or white vinegar 
3 tbl. sugar
1 tsp. salt

Bring to a boil. Add the garlic and cook 1 minute. Cool, cover and chill 1 day or up to 2 weeks


PICKLED POLISH SAUSAGES

~Submitted by Shirley, WA State

2 c. white vinegar
½ c. white vinegar
1 tbl. pickling spices
2 slices fresh ginger
Polish Sausages

Simmer above at least ten minutes. Strain and pour over cooked sliced at an angle pieces of Polish Sausages. Refrigerate.

The above are from my own cookbook less other wise stated


HOME GARLIC BREAD
1/94

~Submitted by Shirley, WA State

Mix together the following

1 c. Best Food Mayonnaise
1 c. sharp cheddar cheese grated
¼ c. Parmesan cheese
3 green onions, finely chopped
5 cloves garlic smashed and chopped fine
1 stick melted butter
1 long loaf of French bread split the long-ways 

Spread on the split French bread, place on cookie sheet and place under broiler till light brown about 10 to 15 min. Serve hot.

Note: Make sure sauce reaches clear to edges so they will not burn.


BUTTERSCOTCH DELIGHTS 
from Ralston 1955 era

~Submitted by Shirley, WA State 

2 ½ c. white sugar
2 ½ c. brown sugar or 5 Tbl. molasses added or 2 ½ c. white sugar
2 ½ c. hard margarine in sticks
2 ½ tsp. vanilla
2 ½ tsp. baking soda
2 ½ tsp baking powder
2 ½ tsp salt
¼ c. whole milk
5 eggs
5 c. flour
5 c. rolled oats

Optional: Divide and add coconut to one portion, chocolate chips to another and some plain or add dried fruit to it or orange slices chopped up. 

Mix well . They spread out so leave 2 or 3 inches between each coolie on the baking sheet. I get 14 dozen with a level # 40 scoop.

Bake 350 F oven for 15 min. GREASE cookie sheet or use parchment like I do.

Great for picnic with coffee, clam digging or anytime.


CALIFORNIA CHICKEN SALAD

~Submitted by Nancy F., Sacramento, CA

Ingredients:

1 head romaine lettuce broken into bite size pieces 
2 ripe tomatoes, chopped 
1/2 small red onion 
3 oz. Monterey Jack cheese, shredded 
1 can (4oz) diced green chilies
1 can (2.2 oz.) sliced black olives, drained 
1/2 cup jicama, shredded 
1/4 cup fresh cilantro, chopped
1 ripe avocado 
Cumin Dressing (see recipe below)

Directions:

Gently toss chicken, romaine, tomatoes, red onion, Jack cheese, chilies, olives, jicama and cilantro. Refrigerate 1 hour. Just before serving, peel and seed the avocado, cut into 1-inch pieces and add to the salad. Pour chilled Cumin Dressing over the salad and toss lightly to coat.

Serves 8.

Cumin Dressing

Ingredients:

1/2 cup low-fat mayonnaise 
2/3 cup low-fat sour cream 
1 Tbs. ground cumin 

Directions:

Stir together mayo, sour cream and cumin. Chill.


CORN DOG CASSEROLE

~Submitted by Sally, Boise, ID

We take this already baked to our picnics. It stays warm in our covered and insulated Pyrex carrier tote. Every body loves it.

2 cups finely minced celery
2 Tbsp butter
1 1/2 cups sliced green onions
1 1/2 pounds of hot dogs (use Oscar Meyer beef)
2 eggs
1 1/2 cups milk
2 tsps sage
1/4 tsp black pepper
1/4 tsp salt
2 8 1/2- oz boxes of Jiffy muffin mix
8 ozs sharp Cheddar Cheese shredded

2 cups finely minced celery 
2 Tbsp butter 
1 1/2 cups sliced green onions 
1 1/2 pounds of hot dogs (use Oscar Meyer beef) 
2 eggs 
1 1/2 cups milk 
2 tsps sage 
1/4 tsp black pepper 
1/4 tsp salt 
2 8 1/2- oz boxes of Jiffy muffin mix 
8 ozs sharp Cheddar Cheese shredded 

Saute celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl.

Cut hot dogs in half lengthwise, then chop into bite size pieces. Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl.

Slightly beat eggs and milk together. Add egg mixture and next 4 ingredients to bowl. Add 1 1/2 cups of cheese to bowl also. Mix all ingredients well.

Spray a 13 x 9-inch Pyrex glass casserole. Pour ingredients into casserole. Top with reserved hot dogs and cheese. Bake uncovered at 400 degrees for 30 minutes.


CHILLED PEA POD SOUP

~Submitted by Larry Holmes, Toronto, Canada

8 cups very tender peas, in the pod (not snow peas)
6 cups chicken stock
1 cup well-packed shredded lettuce
1 cup chopped onions
2 cups light cream
4 parsley sprigs
1 bay leaf
1 teaspoon salt
1 teaspoon white pepper
1/4 teaspoon ground nutmeg
2 egg yolks
watercress

Wash peas pods, trim and discard blossom ends and tails. 

In large saucepan, combine pea pods, stock, lettuce and onions. Bring to boil; cover, reduce heat and simmer until pods are fork tender, 20 to 30 minutes. Remove from heat and puree in food process ors blender.

Return soup to saucepan; stir in cream, parsley and bay leaf and bring to boil. Remove from heat and discard parsley and bay leaf; seas on salt, pepper and nutmeg.

In small bowl, beat egg yolks; blend in a little hot soup, then stir egg yolks into saucepan. Heat gently, stirring, until thickened but do not boil. Remove from heat and chill. Taste and adjust seasonings, if necessary. 

Transport chilled soup to picnic site in insulated container. Garnish with watercress when serving.

Makes 4 to 6 servings.


SZECHUAN CHICKEN WITH RED PEPPERS & GINGER SAUCE

~Submitted by Larry Holmes, Toronto, Canada

This is especially delicious when packed into pita pockets along with a spoonful of Cucumber Salad with Yogurt and Mint (recipe follows)

4 chicken breasts, skinned (about 1 1/4 pounds)
2 tablespoons cornstarch
2 tablespoon soy sauce
2 egg whites
4 cloves garlic, minced
1/2 teaspoon Chinese chili paste OR hot pepper flakes
1/4 cup vegetable oil
2/3 cup pine nuts
2 small red peppers, cut in strips
pita pocket or lettuce cups

Ginger Sauce:
1/4 cup soy sauce
1/4 cup red wine
2 tablespoons dry sherry
2 tablespoons rice vinegar
1 tablespoons honey
1/2 teaspoon chopped fresh ginger root

Wash and dry chicken; cut meat from bones into strips 1/2–inch wide. In bowl, mix together cornstarch, soy sauce, egg whites, garlic and chili paste. Stir in chicken strips and marinate at room temperature for 30 minutes or in refrigerator for 3 hours.

Meanwhile, prepare Ginger Sauce. In a small bowl, combine all ingredients and set aside.

In skillet, heat oil and saute pine nuts until golden, about 2 minutes. With slotted spoon, transfer pine nuts to side dish and set aside. 

Drain chicken, discarding marinade. Add chicken to skillet; stir-fry for 2 minutes. Add peppers and cook for 2 minutes longer. Stir in Ginger Sauce and bring to boil. Ad pine nuts and remove from heat. Let cool, then pack into plastic container and refrigerate until serving. Spoon into pita pockets and serve.

Makes 4 to 6 servings.


CUCUMBER SALAD WITH YOGURT AND MINT

~Submitted by Larry Holmes, Toronto, Canada

2 English cucumbers
1 teaspoon salt
1 small onion, minced
1/3 cup finely chopped fresh mint
1 tablespoon chopped fresh coriander (optional)
1 teaspoon ground cumin
pinch freshly ground pepper
1 1/2 cups plain yogurt

Peel cucumbers and slice 1/4-inch thick. Place in sieve and sprinkle with salt; weigh down and let stand for 30 minutes to squeeze our excess moisture.

Combine cucumber slices with remaining ingredients, mixing thoroughly. Spoon into container, cover and refrigerate overnight.

Makes 4 to 6 servings.


BEAN AND ARTICHOKE SALAD WITH FRESH BASIL DRESSING

~Submitted by Larry Holmes, Toronto, Canada

1 can (14 ounces) kidney beans, drained
3/5 cup cooked sliced green beans, in 1 1/2-inch pieces
1/2 cup quartered artichoke hearts
1/4 cup sliced radishes
1/4 cup pitted black olives

Basil Dressing:
1 tablespoon minced fresh basil OR 1 teaspoon dried
1 1/2 teaspoon dry mustard
2/3 cup olive oil
3 tablespoon balsamic vinegar
2 tablespoon finely chopped shallots
1 tablespoon fresh lemon juice
1 1/2 teaspoon Worcestershire sauce
1 1/2 teaspoon minced drained anchovies
1 garlic clove, minced
salt and freshly ground pepper

Garnish:
1 hard-cooked egg, sliced
chopped fresh parsley

In a large bowl or plastic container toss salad ingredients together.

Basil dressing: Combine all ingredients, adding salt and pepper to taste, and mix gently, into salad. Cover and chill for about 2 hours before serving.

Garnish with egg and parsley before serving.

Makes 4 to 6 servings.


SMOKED SALMON WITH HORSERADISH CREAM

~Submitted by Larry Holmes, Toronto, Canada

3 ounces sliced smoked salmon

Horseradish Cream:
1/4 cup cream cheese
1 tablespoon drained prepared horseradish
1/2 teaspoon fresh lemon juice

Garnish:
watercress
lemon wedges

Horseradish cream: Combine cream cheese, horseradish and lemon juice and mix until smooth.

To assemble, spread about 1 teaspoon horseradish cream along narrow end of each slice of smoked salmon. Roll up, slice into pinwheels 1-inch thick and arrange on platter. Refrigerate until serving time. Garnish with watercress and serve with lemon wedges.

Makes 4 to 6 servings.


ROLLED STUFFED FLANK STEAK WITH ROQUEFORT SAUCE

~Submitted by Larry Holmes, Toronto, Canada

1 1/2 pound flank steak
Roquefort sauce (recipe follows)

Stuffing:
1 tablespoon butter
1/4 cup chopped onion
1 cup dry bread crumbs, cut into 1/4-nch dice
1/2 cup shopped fresh parsley
1/4 cup chopped almonds
1 large egg
1 teaspoon finely chopped fresh ginger root
1 cardamom pod (seeds only) crushed, OR pinch dried
pinch ground cloves
salt and freshly ground pepper

Pound steak until 1/4-nch thick; with sharp knife, score both sides slightly.

Stuffing: In skillet, melt butter and cook onion until softened; stir in bread cubes and cook, stirring until slightly crisp. Remove from heat and stir in remaining ingredients, add salt and pepper to taste.

Spread stuffing over one side of steak; starting at long end, roll steak up jelly roll style. Secure with string in several places. Place rolled steaks in baking dish, cover and bake in 350-degree oven for 1 to 1-1/4 hours or until fork tender. Let cool for 10 minutes, then wrap well and refrigerate. Before serving, cut into 1/2-inch thick slices and serve with Roquefort sauce.

Makes 4 to 6 servings.

Roquefort Sauce:

1/2 cup crumbled Roquefort cheese (about 3 ounces)
1/2 cup mayonnaise
4 ounces cream cheese
1 tablespoon lemon juice
dash Worcestershire sauce
pinch cayenne pepper

In blender or food processor, mix together all ingredients until smooth. Spoon into container, cover and store in refrigerator. 

Makes about 1 cup.


STUFFED TOMATOES

~Submitted by Larry Holmes, Toronto, Canada

8 large ripe tomatoes
2 7-ounce tins tuna in olive oil
2 4-ounce tins anchovy fillets in olive oil
2 medium onions, finely chopped
8 hard-boiled eggs
black olives
basil-flavored vinaigrette sauce (recipe follows)

Cut off tops of the tomatoes, evenly (reserve tops), and scoop out the seeds and meat, leaving only the shell. Add pieces of tuna, a few anchovy fillets, some onion, and an egg. Top with another anchovy fillet and 2 or 3 black olives. Replace the tops of the tomatoes, and wrap each one in foil. Chill. Serve with the vinaigrette sauce and additional olives.

BASIL-FLAVORED VINAIGRETTE SAUCE

6 tablespoons olive oil
2 tablespoons wine vinegar
1/2 to 1 teaspoon salt
12 grinds of pepper mill
crushed fresh or dried basil

Blend oil and vinegar and the salt and pepper. You may adjust the vinegar content to suit the individual palate. Add the basil to blend. 


VEAL & PORK TERRINE

~Submitted by Larry Holmes, Toronto, Canada

1/2 cup Madeira or sherry
1/2 cup cognac
4 cloves garlic (2 cloves finely chopped)
1/2 teaspoon Quatre Epices or Spice Parisienne
1 teaspoon sage
1 1/2 pounds veal scallopine
bacon
1 pound good sausage meat
salt and pepper
1 pound ground pork and veal

Make a marinade of the Madeira, cognac, 2 whole cloves, quatre espices and sage. Place the veal scallopine in this and soak for several hours, then pour off the marinade and reserve. 

Cover the bottom of a 2 1/2-quart terrine or casserole with bacon. Ad a layer of the sausage meat, then a bit of the chopped garlic, a layer of veal scallopine and salt and pepper to taste. Continue with a layer of the ground pork and veal mixture and repeat until the terrine is filled. Pour marinade over the meat and cover with bacon. Top with chopped garlic. Place a piece of foil over the terrine and cover. Set in a pan of hot water, and bake at 375 degrees. for 2 hours, adding additional hot water to pan if necessary. Cool.

Carry to picnic in a portable ice chest.


BEEF A LA MODE EN GELEE

~Submitted by Larry Holmes, Toronto, Canada

4 pounds brisket of beef, trimmed of fat
1 cup chopped beef suet
1/3 cup Cognac
salt and pepper
2 cups white wine
1 bay leaf
1 teaspoon thyme
1 pig’s foot, split
1/2 teaspoon sugar
1 cup canned beef bouillon or consommé
6 young carrots
18 small white onions, peeled

Brown beet very well on both sides in the melted suet. Blaze with the cognac. Salt and pepper to taste then add the white wine, bay leaf, thyme, pig’s foot, sugar and bouillon. Cover and simmer for 2 hours. Add the carrots and cook another 1 1/2 hours. Finally add the onions, which have been first sauteed in butter and sprinkled with sugar to glaze them. Continue cooking until meat is tender.

Remove the meat after it has cooled slightly, and cut into thinnish slices. Strip the meat from the pig’s foot, and slice the carrots. Place the meat and vegetables in a terrine or casserole, and pour pan sauces over all. When it is quite cool, remove the fat that has risen to the surface. Wrap the terrine in foil and chill. Carry to picnic in a portable ice chest.

Serve with Dijon mustard.


SANGRIA PUNCH 

~Submitted by Leasa, IA

This is for my catnip sis's, Cheesy Carol and Bev. After hearing what a good time they had together in the QT, I just couldn't resist sending this!

3/4 C lemonade or pink lemonade drink mix
1 qt cold cranberry juice cocktail
1 C cold orange juice
3 C cold club soda
2 med oranges, sliced
2 med limes, sliced

Empty drink mix into large pitcher. Add cranberry juice, orange juice and lime juice. Stir until drink mix is completely dissolved. Refrigerate until ready to use. Stir in club soda and fruit. Serve over ice cubes in tall glasses.

Tip: you might try adding 1 C mixed berries with the sliced fruit. Or substitute orange juice for the cranberry juice.

Variation: For an adult beverage, add 1 bottle red wine and 3/4 C raspberry flavored vodka.

Source: Recipe4Living 


SALAD WRAPS

~Submitted by Linda H., Carmel, NY

1 bag of Cole slaw mix
1 package of shredded red cabbage
1 large red onion, thinly sliced
6 radishes, thinly sliced
1 stalk celery, sliced thinly
1 cucumber, sliced thinly
1 jar of Cole slaw dressing 
2 packages of Roasted Red Pepper Wraps
12 bottles of 16.9 oz. water ready to serve, frozen from your freezer

Spread out your Wraps on your work space, spread a lite coating of the Cole slaw dressing. A thin spread goes a long way.

Sprinkle a layer of Cole slaw mix, red cabbage. Arrange slices of radishes, celery and cucumbers.

Wrap up gently, not over stuffed. Place on plastic wrap, cut each in half, sealing. 

Refrigerate until ready to pack your picnic basket. Remove frozen water self serve bottles, will keep food cold. Ready to drink at time of Picnic.

Source: My Family Picnic Recipe File


GOOD MUNCH VEGETABLE PACKETS

~Submitted by Linda H., Carmel, NY

1 box of sandwich size plastic lunch zip-lock bags
2 pounds of fresh baby carrots
2 bunches of fresh radishes, cut in quarters
2 cucumbers, cut into sticks
2 thin yellow squash, cut into sticks
2 thin zucchini scarce cut into sticks
1 bunch of celery, washed cut into sticks

Assemble all your bags of equal amounts until you run out of vegetables, sealing each package but not over stuffed. The more packets you have the better. 

Refrigerate until ready to pack your picnic basket.

Source: My Family Picnic Recipe File


ORANGE SOUR CREAM CAKE

~Submitted by Luanne, FL

This is a cool refreshing cake for a picnic.

INGREDIENTS:

1/2 cup shortening 
1 teaspoon salt
1 tablespoon orange rind, grated
1 cup sugar
2 eggs
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
8 ounces sour cream
1/3 cup orange juice
1 cup finely chopped pecans or walnuts

PREPARATION:

Cake: Preheat oven to 350°. Blend shortening, salt and 1 tablespoon orange rind together. Gradually cream in sugar and then add eggs one at a time, beating well after each addition. Sift dry ingredients into creamed mixture alternating with sour cream and orange juice, mixing until smooth after each addition. Add chopped nuts then pour into a greased and floured bundt cake pan. 

Bake 45 to 50 minutes. Cool 10 minutes; remove from pan. 

Frosting is your choice of 2 cups of powdered sugar mixed with 1/4 cup of orange juice or in the micro, heat 1/2 can of cream cheese frosting and glaze cake with either one.


TORTELLINI VEGETABLE SALAD

~Submitted by Luanne, FL

Here is another salad that does not use mayo. This is really good and you may change the veggies to suit your family's taste.

1 bottle (8 oz) prepared Italian Dressing* 
2 T. Dijon mustard 
1 C. fresh broccoli florets 
1 C. sliced fresh mushrooms 
1 C. cherry tomato halves 
1 C. sliced zucchini 
1 pkg (9 oz) refrigerated cheese or meat filled tortellini, cooked and drained. 
1/2 C. sliced ripe olives

Directions:

In a large bowl combine Italian dressing and mustard. 

Add remaining ingredients and toss to coat. 

Cover and chill.

* I like the zesty one for this.

Serves 6-8 



ONO SPARERIBS
(rated 5* at AllRecipes)

~Submitted by Beverley, Montreal, Canada

"I usually make this as an appetizer. Always a hit. It's so easy and quick. Great for potluck or picnics, although it's never enough!" Ono means delicious in Hawaiian and everyone who's made these simply raves about them.

1/4 cup rice vinegar 
1/4 cup soy sauce 
1/2 cup white sugar 
3 slices fresh ginger 
3 pounds pork spareribs, cut into bite size pieces 
Garlic salt and pepper to taste 
all-purpose flour 
1/4 cup toasted sesame seeds (optional) 

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray. 

Bring the rice vinegar, soy sauce, sugar, and ginger slices to a simmer over medium-high heat. 

Meanwhile, place rib pieces into a large bowl, and season to taste with garlic salt and pepper. Toss with a little flour to coat, then toss with ginger sauce. Place ribs onto prepared baking sheet in an even layer. 

Cover with foil and bake in preheated oven for 45-60 minutes; remove foil, turn ribs over, and bake uncovered an additional 45-60 minutes, until tender. Sprinkle with sesame seeds to serve.



MOMMA'S WINE CAKE
(rated 5* at AllRecipes) 

~Submitted by Beverley, Montreal, Canada

"This simple cake works perfectly during the holidays, on a buffet table or in a picnic basket! And you won't believe the aroma that comes from your oven during baking! The alcohol bakes off and leaves just the flavor. It's very moist and has been a favorite birthday request in our house for over 20 years!" (Definitely will be making this as soon as I have the wine! :~)) Most reviewers took the suggestion of dusting the cake pan with the cinnamon sugar mix, and Merlot was the preferred wine for taste. One lady used a yellow cake mix, butterscotch pudding and cream sherry with great results as well.. ~Bev)

1 (18.25 ounce) package moist white cake mix 
1 (5 ounce) package instant vanilla pudding mix 
1 teaspoon ground nutmeg 
3/4 cup vegetable oil 
3/4 cup white wine 
4 eggs 

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan. 

In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes. 

Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries, and a cream cheese frosting works well too. 

Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.


GRILLED RASPBERRY CHEESE DIP

~Submitted by Tracey L., Newmarket, Ontario, Canada

First of all, I have to thank all you wonderful A to Zer's out there (and Maggie, of course!!) for the AMAZING recipes I am constantly finding in this newsletter. They are just the best. I have found some of my most favourite recipes here. Thank you all so much for being so great!

This is SO delicious! I had to make a double batch the last time I made it - it went faster than a Lambourghini on the Autobahn!!

1 tub (500g) 2% or 4% creamed cottage cheese
2 cups (375mL) shredded old (old, old!) cheddar cheese
2 tsp (10mL) cornstarch
1 tsp (5mL) paprika
1/2 tsp (2mL) each: salt and pepper
1 peach, finely chopped (decent size, not teeny!)
1/2 cup (125mL) raspberries
1 green onion, thinly sliced
1 Tbsp (15mL) chopped fresh dill
1 round loaf of bread (I like sourdough - pumpernickel works great, too!)

In a food processor or blender, puree cottage cheese until smooth. Pulse in the next four ingredients until combined. Pour it into a saucepan (pot) and add peach, raspberries, green onion and dill. Stir it up, to combine well. Heat over a medium-low heat, gently stirring, for about 5 minutes or so, until it is warmed through. Cut about a 7-inch circle in the top of the bread (depending on how large your loaf is) and remove the bread inside. (I place this, as well as the piece cut from the top, into a zip-lock bag to keep from drying out.) Hollow out loaf, making sure you leave a thick border/wall of bread. Place on a large sheet of foil and cut the remaining bread into bit-size pieces. Pour warm cheese mixture into the bread. Place the bread onto a preheated grill (medium heat) and close the lid. Grill for about 15 minutes, or until the top of the cheese and the bread are golden brown. Serve with the bite-size bread, crackers and cut up vegetables. This makes about 3 cups (750mL)


TRACEY'S ROASTED POTATO SALAD

~Submitted by Tracey L., Newmarket, Ontario, Canada

Hi Maggie and A to Z lovers! This theme, Picnic Perfection, is great! I love summer, and any meal that can be taken outside and eaten, gives us all more time out there enjoying the sun, the heat and the fun of it all! This is my very own recipe that I created all on my own. It is absolutely delicious, and SO worth the effort. Have a great summer everyone. I can't wait to see all the great recipes for this theme!

6-8 pounds of new red potatoes, scrubbed but not peeled
oil for tossing (your fave ~ I use canola or olive oil)
herbs of your choice (I use basil, oregano, thyme, etc.)
One package bacon (500g/approx. 1 lb)
6 stalks celery, chopped small
6 eggs, hard-boiled and chopped
1/2-3/4 cup of chives
1 3/4-2 cups Miracle Whip (I prefer this to mayo)
1/4 cup Dijon, Russian, specialty mustard (your favourite)
1-2 tablespoons crushed/minced fresh garlic
Ground pepper to taste

Scrub and cut potatoes into small pieces. Rinse starch off. Put about 1/2 cup of oil and herbs into a very large bowl. Add potato pieces, and toss until covered with the herbed oil. I roast them in 2 large roasters (glass, about 10" x 14") at 425-450F degrees until done. ~Mine took about 45 minutes or so to be done with some crispy edges!~ As they roast, cook the bacon. Chop it into little pieces*. Also chop the celery and hard-boil the eggs. Remove potatoes and put into a large bowl. Allow to cool completely. (Try to keep nosey little fingers out of them if you can!! LOL!) I refrigerate mine overnight. I put the chopped bacon, celery, eggs and chives into a bowl with some more herbs and refrigerate as well. In the morning, I mix the Miracle Whip, mustard and garlic, adding some ground pepper. After tossing the potatoes with the other chopped stuff, I mix in the wet ingredients. This made tons! And I mean tons! Probably 20 cups at least! I find waiting to add the wet ingredients keeps the potatoes and bacon from getting soggy. Oh, and feel free to use whatever herbs and mustards you like! If you use mustard powder, just increase the Miracle Whip (or mayo) to suit your tastes!

Hope you like it! It sure goes fast around here!

*Lately, I chop the bacon into bite-size pieces before I cook it. That way there's no need to crumble it afterwards, and get my fingers all greasy!

**Note ~ This is also absolutely delicious, served warm!

Enjoy!


GREEK PASTA SALAD

~Submitted by Lisa H., Belmont, NC

This salad is easy to make and tastes fantastic. Great for family barbecues/picnics.

BASE 
1 package rotini pasta 
1 can sliced black olives , drained 
1 can artichoke hearts, drained & quartered (I prefer packed in water) 
1 cup garbanzo beans, drained 
1 cucumber, peeled, halved & sliced 
1 small onion, chopped 
1/2 green bell pepper, chopped 
1/2 red bell pepper, chopped 
1 cup cherry tomato's, halved 
1 package feta cheese, drained & crumbled 

DRESSING
4 tablespoons olive oil 
4 tablespoons red wine vinegar 
4 tablespoons water 
3 tablespoons lemon juice 
4 teaspoons oregano 
4 cloves garlic, minced 
salt & pepper to taste 

Boil pasta according to directions, drain. 

In a small bowl prepare dressing and set aside. 

In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese. 

Add the dressing and stir. 

Best if allowed to refrigerate for an hour before serving.


BAKED BEANS DIANE

~Submitted by Pam, OH

(This is from Pam and Bill's Family Cookbook)

This came from Bill's cousin, Diane Woods, who got it from the minister's wife, etc. Pam changed a couple of things to suit our taste and this is the result. However it came about, these are really good beans and a refreshing change from what you might normally fix.

Start with 1/2 lb. bacon cut into little pieces and crisped in a skillet. Remove bacon from the grease, then saute'1/2 cup of chopped sweet onions (Vidalia, if in season) in the bacon grease. Drain the grease from the cut bacon and chopped onion.

Add the bacon and the onions to:
1 8 oz. can dark kidney beans (drained)
1 8 oz. can light kidney beans (drained)
1 16 oz. can butter beans (drained)
1 16 oz. can pork & beans (DO NOT drain)

Mix this with:
1/2 cup brown sugar
1/2 cup ketchup
2 teaspoons white vinegar

Mix thoroughly and bake in a covered dish at 3500 F. for 45-50 minutes.

Note: If you've got a bunch coming and you need a large batch, then use a #10 can of pork & beans and multiply everything else x 6.

If you need an electric roaster full (like it's some friend's big to-do and you opened your mouth and said you'd help by making all the beans they'd ever need) then use the following proportions:

2 #10 cans pork & beans (one drained, the other not)
6 of the 15 oz cans of butter beans
1 #10 can of the dark kidney beans
3 of the 40 oz cans of light kidney beans
4 lbs. of bacon
2 large or 3 small Vidalia onions
4 and 1/2 cups of brown sugar
4 and 1/2 cups of Heinz ketchup
1/2 cup of the white vinegar


CORNED BEEF SANDWICH FILLING

~Submitted by Jean, OH

Years ago, I made this recipe for a group of friends vacationing with us at Cape Hatteras on the Outer Banks in North Carolina. I started with 3 cans of meat ! It was a great hit and I've used it many times since.

1 can Libby's corned beef, broken up
2 or 3 Tbs. Sweet pickle relish
2 Tbs finely minced onion
1/2 cup preferred Salad dressing
1/4 cup finely rolled saltine crumbs

Blend well and chill.

May need more dressing to reach your preferred spreading consistency.

Good on almost any flavor of bread or rolls and thinned a little is a good dip. 

A tsp of prepared mustard may be added.

And after the first time you make it, I don't care how you make it better to suit you. I just gave you the first directions !!!!


BAKED SCOTCH EGGS

~Submitted by Robyn, Auckland, New Zealand

4 eggs, hard-boiled
500g sausage meat
1 cup fine, dry breadcrumbs

Shell the hard-boiled eggs, form the sausage meat into four flat patties and shape as evenly as possible into a coating around each of the eggs, working with wet hands. 

Roll each egg in crumbs, then bake uncovered, in a shallow baking tin, at 180ºC, for 20-30 minutes, until sausage meat is firm.

DEEP-FRIED SCOTCH EGGS 

Use ingredients and shaping method as for Baked Scotch Eggs. 

Lower the prepared eggs into enough preheated oil to cover the surfaces of the eggs, in a saucepan on the stove. Cooking time should be about 10 minutes for each egg, otherwise the sausage meat will not cook.

NOTE: Oil which is too hot causes over-browning and splitting.


CONFETTI MEAT LOAF
(Microwave)

~Submitted by Robyn, Auckland, New Zealand 

For 8-10 servings 

500 mince
450g sausage meat
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 teaspoon curry powder
1 teaspoon instant herb stock
1 teaspoon instant beef stock
1 egg
1 cup fresh breadcrumbs (about 2 slices bread)
about ½ cup fine, dry breadcrumbs 

Mix all except last ingredient. With wet hands, form mixture into a large, sausage-shaped roll. 

Roll in plain crumbs and place on a flat dish. Stand this on an inverted plate so that the meat loaf is raised from the bottom of the oven.

Cook at Medium-high (70% power) for 20 minutes. Let stand for 5-8 minutes if serving hot, or leave to cool.

Variation: Replace peppers with 1 ½ cups thawed mixed vegetables and up to 1 cup chopped celery, if desired. 


SWEET AND SOUR SAUERKRAUT SALAD

~Submitted by Rosie P., WI

1 large can sauerkraut, drained 
1 cup chopped celery 
1 cup chopped green bell pepper 
1 cup chopped onion 
1/2 cup vinegar 
1/2 cup vegetable oil 
1 1/4 cups granulated sugar

Mix together the sauerkraut, celery, green pepper and onion. Then add the vinegar, oil and sugar. If the mixture seems too dry, add more vinegar and oil.

Make this in the morning because it must be refrigerated 8 hours to let the flavors mix before serving.


RED BEET EGGS

~Submitted by Rosie P., WI 

4 cups white vinegar
2 cups granulated sugar
2 teaspoons salt
2 dozen hard-boiled eggs (shelled)
2 large cans red beets with juice

In saucepan bring the vinegar, beet juice, sugar and salt to boiling. Remove from heat; add eggs and beets.

When cool, place in a container and refrigerate. Leave in refrigerator for two hours before eating.

Eggs get better the longer they sit in juice, although they will start to get rubbery after a week.


COLD TUNA MACARONI SALAD

~Submitted by Treva, Knoxville, TN 

1 (12 ounce) package macaroni
3 tomatoes - peeled, seeded and diced
3 stalks celery, chopped
1 (12 ounce) can tuna 
1 & 1/2 cups light mayonnaise 
1 tablespoon Italian-style salad dressing
1 tablespoon white sugar
1 pinch ground black pepper 

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. 

2. In a large bowl, combine the pasta, tomatoes, celery and tuna. 

3. Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour. 

Yields: 6 servings 


SOUTHERN CAVIAR

~Submitted by Treva, Knoxville, TN

3 (16 oz. cans) black-eyed peas, drained
1 onion, sliced fine
1 tablespoon coarsely ground black pepper
1 small jar capers, drained
1 teaspoon garlic powder
1 (16 oz.) bottle Italian dressing

Mix above ingredients. Cover and refrigerate at least 24 hours, stirring 
occasionally.

Drain and place in serving bowl. Serve with Triscuits or tortilla chips.

This may be made up to 5 days ahead.

Yield: 15-20 servings 


BROCCOLI SUNNY SLAW

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

6 packets chicken-flavored ramen noodles 
4 bags (each about 16 oz.) broccoli slaw 
1 bunch green onion, cut into thin slices 
1 to 2 C. sunflower seeds 
1 to 2 C. sliced almonds 

For the dressing: 
2 C. oil 
1 C. sugar 
1/3 C. white vinegar 

Seasoning packs from ramen noodles 

Combine salad ingredients: 
Remove seasoning packets from ramen noodles and set aside. Pour noodles, slaw, onion, seeds and almonds into a bowl. Do not mix. 

Prepare the dressing: 
Combine oil, sugar and vinegar with contents of ramen seasoning packets. 

Assemble the salad: 
Pour dressing over top of salad. Do not mix. Let stand 20 minutes. 

Mix salad and serve immediately. 

Makes about 20 servings.


CORN-RICE SALAD

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

4 to 6 cans (each 12 oz.) whole-kernel corn, drained 
3 C. cooked rice 
4 large, ripe tomatoes, diced 
Salt, freshly ground black pepper to taste 
Favorite bottled salad dressing 

Mix ingredients, tossing with salad dressing to taste. Cover tightly and refrigerate to chill. 

Serve chilled. 

Makes about 20 servings.


FRESH FRUIT SALAD IN A WATERMELON BOAT

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

1 medium sized watermelon 
1 medium sized cantaloupe 
1 honeydew melon 
1 to lb. green grapes (red and purple too if desired) 
1 to 2 cans orange slices, drained (or fresh) 
1 can pineapple chunks, drained (or fresh) 
fresh strawberries or blueberries (optional) 

WATERMELON BOAT

Cut about 1/4 off top of watermelon. Cut back to the white and get all the red out to mix with other fruit. You can use a melon baller, teaspoon measuring spoon, or easiest of all just cube up all the melon. Make sure the seeds are removed. Removing all the watermelon from the shell is a BIG job and takes a surprising amount of time. This can be done the day before it is needed. Cube up the melons and store in a separate containers .You can make the edge of the water melon saw toothed or scalloped. For a scallop, use a glass or cup as a rounded guide, it's easier to do on an empty shell. 

Before filling with fruit, drain both watermelon and watermelon shell well. Mix fruit carefully, and heap into shell. Soft fruits like berries may be added at the last, but tend to get crushed. 

Fresh Oranges and Pineapple are better than canned, however they are optional. Just 3 melons, and grapes are great, as you have a good variety of color and flavors. 

Optional Dressing 

1 c. sugar 
1/2 c. fruit juice 
1/4 c. lemon juice 
3 Tbsp. cornstarch 

Cook sauce until thickened; it will stay thin. 

Chill. Pour over fruit in watermelon boat or mix in large bowl and chill.


THREE BEAN SALAD

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

2 15 oz. cans green beans
2 15 oz. cans yellow or wax beans
2 15 oz. cans kidney beans
1 onion, sliced
1 1/2 cups vinegar
1/2 cup oil
1 1/2 cups brown sugar
pepper to taste

First drain and rinse all of the canned beans. After draining off the rinse water, transfer the beans to a large bowl. Add the thinly sliced onions. 

Meanwhile, in a two quart sized saucepan combine the vinegar, oil and brown sugar. Bring it to a boil on the stove. Remove it immediately, and pour it over the beans and onions. Add a bit of pepper if you like. 

Chill and serve. 

This recipe serves about 24 people. It keeps for several weeks in the fridge, so leftovers keep well.

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SHRIMP SALAD 

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

This cool seafood salad is perfect to serve at a spring luncheon.

Preparation 20 min. 
Chilling 1 hrs. 

Ingredients:
3 tablespoons mayonnaise 
1/8 teaspoon salt 
1/8 teaspoon coarsely ground pepper 
1 pound cooked deveined shrimp, each cut in half 
3 hard-cooked eggs, chopped 
1/4 cup green onions, sliced 1/4-inch 
1 tablespoon chopped fresh dill* 

Instructions:

Stir together mayonnaise, salt and pepper in medium bowl. Stir in shrimp, eggs, green onions and dill. Cover; refrigerate at least 1 hour.

*Substitute 1 teaspoon dried dill weed. 

Yield: 8 (1/2-cup) servings 
Nutrition Facts (1 serving)
Calories:110
Fat:7 g
Cholesterol:165 mg
Sodium:180 mg
Carbohydrates:<1 g
Dietary Fiber:0 g
Protein:11 g


TANGY LOW-FAT COLESLAW

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Serves: 4

1/2 cup nonfat yogurt
1 1/2 tablespoons cider vinegar
1 tablespoon sugar
1 tablespoon fresh dill, snipped (1 teaspoon dried dill)
1 teaspoon prepared horseradish, drained
1/2 teaspoon dry mustard
salt and pepper to taste
4 cups finely shredded cabbage
1 cup grated carrots

Line a colander or sieve with a coffee filter or a few layers of cheesecloth. Add the yogurt; cover and let set and drain at room temperature for at least 2 hours or overnight in the refrigerator. Transfer the drained yogurt to a bowl and whisk in the vinegar, sugar, dill, horseradish, mustard, and salt and pepper to taste. Whisk until smooth. In a large bowl, combine the cabbage and carrots. Stir in the dressing and toss to coat evenly. Chill for at least one hour.

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TURKEY AND TOMATO WRAP 

~Submitted by Mary S., Nashville, TN

Yield: 1 serving 

INGREDIENTS 

- 1 (6 inch) low-fat flour tortilla 
- 2 teaspoons reduced-fat mayonnaise 
- 2 slices deli-style fat-free roasted turkey breast 
- 2 tablespoons chopped fresh tomato 
- 1 tablespoon chopped fresh basil leaves 
(or 1/8 teaspoon dried basil) 

DIRECTIONS 

Lay the tortilla flat on a small plate. Spread with the mayonnaise. Lay the turkey slices on the tortilla. Sprinkle with tortilla with the tomato and basil. 

Roll the tortilla and turkey around the tomato-basil filling. Eat like a rolled sandwich. 

Nutritional Information Per Serving (1 sandwich): Calories: 147, Fat: 3 g, Cholesterol: 27 mg, Sodium: 297 mg, Carbohydrate: 19 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 12 g Diabetic Exchanges: 1 Starch, 1 Lean Meat 

Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"


BROCCOLI SLAW 

~Submitted by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS 

- 12-ounce package broccoli slaw mix (about 5 cups) 
- 1 medium apple, cut into matchstick-sized pieces 
- 1/3 cup dark raisins 
- 1/3 cup roasted salted sunflower seeds 

Dressing: 
- 1/2 cup plus 2 tablespoons nonfat or light mayonnaise 
- 1 tablespoon sugar substitute or sugar 
- 1 tablespoon apple cider vinegar 

DIRECTIONS 

Combine the broccoli, apple, raisins, and sunflower seeds in a large bowl, and toss to mix well. 

Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the broccoli mixture and toss to mix well. Add a little more mayonnaise if the salad seems too dry. 

Cover the salad and chill for at least 1 hour before serving. 

Nutritional Information Per Serving (per 3/4 cup serving): Calories: 80, Carbohydrate: 13 g, Cholesterol: 0 mg, Fat: 2.7 g, Saturated Fat: 0.3 g, Fiber: 2.7 g, Protein: 2.2 g, Sodium: 186 mg, Calcium: 26 mg Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1/2 Fat 

Source: "The Complete Diabetes Prevention Plan"

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CRISPY CUCUMBERS AND TOMATOES IN DILL DRESSING

1/4 cup cider vinegar
1 teaspoon white sugar*
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges

In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.

Serves 6.

Source: Summer Picnics, a downloadable cookbook from AllRecipes

*Note from Maggie: I used sugar replacement.


GARLIC PASTA SALAD 

1 lb. dry Penne pasta 
1 lb Garlic Summer Sausage, cut in 1/2 lengthwise, sliced 1/8-inch thick 
1 tomato (diced) 
1 red pepper (diced) 
1 green pepper (diced) 
1 cup sliced snow peas 
1 bunch green onions (sliced) 
6 oz Pepper Jack Cheese (cubed) 
6 oz extra sharp Cheddar cheese (cubed) 
12 oz Italian dressing 
12 oz Balsamic Vinaigrette dressing 

Cook pasta according to directions. Drain well. Place pasta in large serving bowl; let cool. Add sausage pieces, veggies, and cheeses. Toss to blend well. Add dressings and toss/fold until completely coated. Refrigerate until ready to serve. Serve chilled or at room temperature.

Serves 6-8.


SALMON PICNIC SANDWICHES

1 pound fresh or frozen skinless salmon fillet, cut 1 inch thick 
1 cup Chardonnay or other dry white wine, or chicken broth 
1 medium Vidalia or other sweet onion, cut into thin wedges (1/2 cup) 
1/2 teaspoon sea salt or coarse salt 
1/2 teaspoon cracked black pepper 
2 sprigs fresh oregano 
1 recipe Olive and Onion Relish (see recipe below) 
1 8- to 12-ounce loaf ciabatta or baguette Italian bread 
Olive oil 
Lemon wedges 

Thaw fish, if frozen. Rinse fish. In a large skillet or fish poacher combine wine or broth, onion, salt, pepper, and oregano. Bring to boiling; add salmon. Reduce heat and simmer, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. Use a slotted spatula to transfer salmon and onions from cooking liquid to a large bowl or shallow dish. Discard cooking liquid. Cover and refrigerate salmon and onions for 1 hour or until chilled. 

Meanwhile prepare Olive and Onion Relish. Cut bread into quarters. Slice each quarter horizontally in half. Drizzle cut sides lightly with olive oil. Remove salmon from refrigerator. Cut salmon fillet into 4 equal pieces. Place a piece of salmon on bottom of bread. Top with Olive and Onion Relish. Add top piece of bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours. Squeeze lemon wedges over salmon and relish before serving. 

Makes 4 sandwiches. 

Olive and Onion Relish: 
In a small bowl combine reserved onion wedges (from poaching liquid); 1/2 cup pitted green olives, halved; 1/2 cup pitted kalamata olives, halved; 2 tablespoons snipped fresh flat leaf parsley; and 2 teaspoons snipped fresh oregano. 

Nutritional Information 
Nutritional facts per serving
calories: 398, total fat: 17g, saturated fat: 2g, monounsaturated fat: 7g, polyunsaturated fat: 3g, cholesterol: 70mg, sodium: 1269mg, carbohydrate: 32g, total sugar: 2g, fiber: 3g, protein: 29g, vitamin A: 0%, vitamin C: 6%, calcium: 7%, iron: 15% 

Makes 4 sandwiches

Source: Better Homes and Gardens


ROOT BEER CAKE

This one seems to taste better chilled, so packing it on ice for a picnic is perfect!

Cake:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
Pinch salt
1 cup root beer (do not use diet)
3/4 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract

Frosting:
6 tablespoons root beer
1 1/4 cups confectioners' sugar
1/4 cup ( 1/2 stick) unsalted butter, softened
1/2 teaspoon pure vanilla extract

Heat oven to 350 degrees. Grease an 8-inch springform pan.

For cake, sift together the flour, baking soda and salt; set aside. Put 1 cup root beer in a small saucepan; boil, uncovered, until it is reduced to 1/2 cup, about 5 minutes. Cool to lukewarm.

Beat brown sugar and butter in large bowl of an electric mixer on high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Stop the mixer and add the reduced root beer and vanilla. Mix just to combine. Fold in the dry ingredients with a rubber spatula.

Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool 5 minutes. Poke holes all over top with a toothpick. Brush with about 3 tablespoons of the root beer. Remove the sides from the pan and cool cake completely.

For frosting, mix remaining 3 tablespoons root beer, confectioners' sugar, butter and vanilla in a small bowl to make a thin frosting. Spread over top of cooled cake, letting it drip down the sides.


BACON & CHEESE DEVILED EGGS

12 hard cooked eggs, peeled and halved, yolks removed
1/2 cup mayonnaise (can use low-fat)
1 Tbs honey mustard
1/4 tsp salt
1/4 tsp white pepper (black pepper is fine)
4 strips of bacon, cooked and crumbled
2 Tbs grated sharp cheddar cheese
Paprika or parsley (garnish)

Mash the yolks with a fork. Add the mustard, mayonnaise, salt and pepper. mix well. Fold in the bacon and cheese. Place yolk mixture in a Ziploc bag. Snip off one corner with scissors.

Fill each egg white with the yolk mixture by gently squeezing toward the snipped corner. Sprinkle with paprika or parsley.


LEMONADE PUNCH

Mix a batch of this up in an empty gallon water jug. For adults, you can add rum to this at the picnic site. Serve the designated driver the un-spiked punch.

2 envelopes unsweetened lemonade drink mix 
1 46 oz. can pineapple juice 
4 C. water 
2 C. sugar (can use equivalent sugar replacement)
1 28 oz. bottle ginger ale 

Combine drink mix, pineapple juice, water, sugar and ginger ale in a large container and mix well. Chill, covered, until serving time. 

Makes 16 servings.