May 26 - Picnic Dishes
The Carefree Gourmet by Joyce McCombs
Well, the CG is all over the place this week, and I guess there is
a theme, if you look hard! I mentioned last time that I’m always
on the prowl for quick and easy things to tote along to summer
events, and a quick check of my files unearthed some things I
haven’t made for a while, a couple of reliable things I make all
the time, and one new item that I am really eager to sample.
I’m so glad barbecue season is finally here, and I don’t know why
things taste better outside, do you? Maybe it’s because all our
senses are involved in appreciating the meal, the tantalizing
scents and sounds of dinner sizzling on the grill, the brilliant
green landscape we’ve waited through the winter to enjoy, and of
course, the good company of friends and family waiting to chow
down! I know Memorial Day is considered the start of grilling
season in most parts of the world, but according to what I’ve been
sniffing on the wind out in Clearwater, Deltans fired up their
grills several weeks ago and will surely keep going strong until
well after the first snow comes in the Fall.
My own grill jockey, the incredibly talented Carefree Spouse, has
such great skill with barbecue that I literally have not touched
our barbecue or even poked at a steak or a piece of chicken since
we’ve been married. My grilling expertise is limited to a hot dog
on a stick over an open fire and I leave the rest to him. I really
like it when everyone pitches in to make the meal come together
and I hope you find something in today’s column that you can share
with the eager audience that’s probably already lined up at your
picnic table.
Overnight Coleslaw
This has no mayonnaise, so it can wait comfortably at room
temperature for a while your own grill jockey gets the rest of the
meal ready. Originally in Taste of Home magazine, but I forgot to
write down which issue!
1 head finely shredded cabbage
4 thinly sliced green onions, including tops
3/4 cup sugar
3/4 cup cider vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup vegetable oil
Place shredded cabbage in large plastic or glass bowl (no metal –
vinegar doesn’t like it). In a small saucepan, combine sugar,
vinegar, celery seed, salt and pepper; bring to a boil. Add oil;
return to a boil and cook over medium heat, stirring constantly,
until sugar is dissolved. Pour dressing over cabbage; toss to coat
well. Cover and refrigerate overnight before serving.
Almost Instant Coleslaw
If you don’t have time to do the overnight version above, trot on
down to the produce section for one of those great packages of
shredded cabbage. I have been known to chop up an apple and pour
on some bottled dressing and call it good, and I always feel a
little guilty doing this! I’ve never had any complaints, though,
and I always bring home an empty bowl and a compliment or two.
Here’s some other things you can add to jazz up this great
convenience item:
Canned, drained and coarsely chopped mandarin oranges
Well-drained pineapple tidbits
Drained, canned sliced water chestnuts
Sliced green onions
Toasted sesame seeds
Chopped walnuts or almonds
Try prepared Oriental salad dressing instead of the coleslaw
dressing, too. It’s lighter and more flavorful and goes especially
well with the water chestnuts.
CREAMY CARAMEL DIP WITH FRUIT
Another treasure from Taste Of Home Magazine – works best with
sturdier fruits like apples, firm bananas, nectarines and
strawberries. Easy to transport, too!
One 8 ounce package cream cheese, softened
3/4 cup packed brown sugar
1 cup sour cream
2 teaspoons vanilla
2 teaspoons lemon juice
1 cup milk
One 4 ounce package instant vanilla pudding
Beat cream cheese and brown sugar until smooth. Add remaining
ingredients beat well after each addition. Cover and chill at
least 1 hour before serving. Serve with fresh fruit slices.
Gooey French bread Melt
This goes so well with barbecue, it probably ought to be illegal.
It’s ok to prepare it well ahead of time and tuck it into the
fridge until it’s time to head to the lake or pop it in the oven.
1 cup shredded Colby cheese
1 /2 cup Parmesan cheese
1/2 cup butter, softened
1 / 4 cup mayonnaise
3 Tablespoons chopped parsley
1 teaspoon paprika
1/2 teaspoon garlic powder
1 /2 teaspoon onion salt
1 loaf crusty, sliced French bread
Combine all ingredients (except bread) and mix well. Spread this
mixture between bread slices. Reform bread slices into a loaf
shape and wrap bread in heavy-duty aluminum foil, tightly sealing
tops and sides
Bake at 400 degrees for 20 minutes or until cheese is melted. You
can also toss the foil wrapped bread on to the grill over very low
heat or coals for about the same time, just turn it every five
minutes so it heats evenly.
Sweet Potato Packet
We used to make foil packet dinners all the time for picnics with
Boy Scouts, Swim Team and for backyard campouts. This is the same
technique, but with new ingredients that can be used as dessert or
a side dish. I haven’t tried this yet, but it’s on the top of my
list for the first barbecue of the season. Before you grill this,
make sure the barbecue is fairly warm – call it medium-high heat.
1 sheet (18 x 24-inches) heavy-duty aluminum foil
4 medium sweet potatoes, peeled and cut into 1/4-inch slices
2 Granny Smith apples, cored, thinly sliced into rings
1/2 cup dried cranberries or raisins
1/2 cup packed brown sugar
3 tablespoons butter, melted
1/2 teaspoon cinnamon
Spray sheet of foil with Pam, then place sweet potatoes, apples
and cranberries evenly in center. Sprinkle with brown sugar.
Combine butter and cinnamon; drizzle over brown sugar.
Bring up foil sides. Double fold top and ends to seal, making one
large foil packet, leaving room for heat circulation inside. Grill
20 to 25 minutes until sweet potatoes are tender.
Overnight Casserole
On the rare occasions when you have both leftover turkey and time
to get organized for an event the night before, this recipe is a
winner. Not only does it make enough to feed a dozen hungry souls,
it doesn’t call for anything you probably don’t already have in
the house. It’s hearty and filling and doesn’t require a lot of
chopping, fussing or shopping, and it tastes great.
2 cans cream of mushroom soup
2 1/2 cups milk
1/2 pound cheddar cheese, cubed
1 /2 package dry onion soup mix
4 cups cooked turkey, diced
2 cups macaroni - cooked very ala dente
3 hard boiled eggs, chopped
1/2 cup butter or margarine melted and divided
1 1/2 cups soft bread crumbs
In a large bowl, combine soup, dry onion soup mix, milk, and
cheese. Add chicken or turkey, macaroni and eggs. Stir in 1/4 cup
melted butter. Transfer to a well sprayed 9 x 13 baking dish.
Cover and refrigerate overnight.
In the morning, toss the breadcrumbs with remaining butter;
sprinkle over casserole. Bake uncovered, at 350 for 60-65 minutes
until top is golden brown.
Savory Beet Spread
I didn’t like beets when I was a kid, but something in my taste
bud zone changed when I grew up and discovered that their earthy,
slightly sweet taste and brilliant color were really terrific. The
first time I had borscht I fell totally in love and now I enjoy
beets more than ever. This recipe caught my eye with its unique
combination of ingredients and it looks like a sneaky way to give
this delicious vegetable some good exposure. Serve it on
whole-wheat crackers or with celery or zucchini sticks for an
appetizer. Anchovies live right next to the canned tuna section,
and come in a long, flat can. The best ones are Italian and come
packed in olive oil. Happy dunking!
1 can (16 ounces) beets, drained
3 canned anchovy filets
2 tablespoons plain fat-free yogurt
1 tablespoon lemon juice
1 garlic clove
1/4 teaspoon pepper
2 ounces feta cheese, crumbled
1/4 cup chopped green onion
Purée beets, anchovy, yogurt, lemon juice, garlic and pepper in
food processor. Mix feta cheese and green onion. Refrigerate until
well chilled. Makes about 12 appetizer servings.
Enjoy summer; it looks like it’s here to stay! Next time I hope to
finally track down the celebrity chef who keeps promising me an
interview. I promise he’s got a great story to share; he just has
to meet me half way so we can share it with you!
