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Cold soup to football cookies ... before-the-game picnic.

Much more than a simple picnic, tailgating is like car camping for the day. By using your vehicle to carry insulated containers, dishes, utensils, and even a barbecue, you can present an outdoor meal with flourishes of indoor dining.

Chilled Escarole Soup Brie, French Bread Grilled Chicken Breasts and Sausages

Rustic Roasted Vegetable Salad TomatoSalad , Pea and Pastina Salad

Bread sticks, Rolls, Mustards

Cannon Torta Football Cookies, Grapes, Peaches Dry Sauvignen Blanc, Mineral Water To ease preparation, treat the menu as a potluck, with guests bringing different dishes. Each recipe specifies how the food can be transported, and each has makeahead steps.

Bring a grill to cook boned and skinned chicken breasts and assorted sausages (allow a total of 4 to 5 ounces for a serving) to go with the salads. Also bring tomatoes to slice and season at the picnic.

Start with soup, cheese, and bread while meats cook. If you want football cookies, make a favorite recipe in football shapes, then add lacings with purchased white icing in a tube. Chilled Escarole Soup

1 medium-size onion, finely chopped 1 tablespoon olive oil 1 pound (about 2 heads) escarole, rinsed, drained, and chopped

2 cups unflavored yogurt or sour cream (orhalf of each)

8 cups chilled regular-strength chicken broth

In a 10- to 12-inch frying pan, stir onion often in oil over medium-high heat until onion is limp, 4 to 5 minutes. Add escarole and stir until wilted, 6 to 8 minutes. In a blender, smoothly puree escarole mixture with yogurt. Mix with broth. Cover and chill until cold, at least 3 hours or up until next day. Transport in a thermos jug. Pour into cups to sip. Makes 10 to 12 servings.

Per serving: 63 cal.; 4 g protein; 2.8 g fat; 5.4 g carbo.; 70 mg sodium; 2. 3 mg chol.

Rustic Roasted Vegetable Salad

To minimize cleanup, cook the vegetables in sequence in foil-lined pans,- it goes faster if You have more than 1 oven.

6 medium-size (about 21/2 lb. total) zucchini, ends trimmed

About 1/2 cup olive oil 3 large (2 1/2 to 3 lb. total) red onions

About 1/4 CUP balsamic or red wine vinegar

10 Asian eggplants (about 4 oz. each), stems trimmed

3 medium-size (about 11/2 lb. total) yellow bell peppers

Herb dressing (recipe follows) Salt and pepper

Cut zucchini lengthwise into about 1/4inch-thick slices. Line 2 pans, 10 by 15 inches each, with foil; brush foil with oil. Arrange zucchini in a single layer in pans; brush lightly with oil. Bake, uncovered, in a 500 degree oven until browned, 35 to 40 minutes. Slide foil with zucchini off pans; let cool. Line pans with more foil; oil foil.

Cut onions crosswise into about 1/2-inchthick slices; arrange slices in a single layer in pans. Brush generously with vinegar, then brush lightly with oil. Bake in a 500 degree oven until well browned on edges, 30 to 35 minutes. Slide foil with onions off pans; let cool. Line pans with more foil; oil foil. Cut eggplants lengthwise into 3/8-inchthick slices; arrange in a single layer in pans (you may need to fill 1 pan twice). Brush lightly with oil. Bake at 475 degree until browned and very soft when pressed, 25 to 30 minutes. Slide foil with eggplant off pans; let cool. Line pans with foil; do not oil.

Cut peppers in half lengthwise; place skin up in pans. Broil 2 to 3 inches from heat until charred, about 10 minutes. Remove from oven and drape with more foil; let cool. Pull off and discard skin, stems, and seeds; tear peppers into 1 -inch strips.

To transport, pack into individual containers and carry at room temperature (keeps up to 4 hours; or cover and chill up until next day.) Arrange vegetables on a large platter, pour dressing over them; add salt and pepper to taste. Makes 10 to 12 servings.

Per serving: 215 cal.; 3.6 g protein; 16 g fat, 18 g carbo.; a 8 mg sodium; 0 mg chol.

Herb dressing. In a jar, combine 1/3 cup olive oil, 1/3 cup balsamic vinegar or red wine vinegar, '/4 cup chopped fresh chives or green onion, and 2 teaspoons chopped fresh oregano or I teaspoon dry oregano leaves. Cover; if made ahead, let stand up to 4 hours; carry at room temperature.

Tomato Salad

1/4 cup lightly packed fresh basil leaves, chopped; or 2 tablespoons dry basil leaves

1/4 cup olive oil 1/4 cup balsamic or red wine vinegar 3 to 4 pounds (about 6 large) ripe tomatoes

Fresh basil sprigs (optional) Salt and pepper

Mix chopped basil, oil, and vinegar; put in a small covered jar (hold up to 4 hours). Rinse tomatoes and transport, uncut, with dressing at room temperature. Carry basil sprigs in an insulated chest.

At the picnic, core tomatoes and slice about 1/2 inch thick onto a large platter; pour basil dressing over them. Garnish with basil sprigs, and add salt and pepper to taste. Makes 10 to 12 servings.

Per serving: 65 cal; 1.1 g protein; 4.7 g fat;5.5g carbo.; 9.3 mg sodium; 0 mg chol.

Pea and Pastina Salad

3/4 pound (about 11/2 cups) small dry pasta stars, or about 1 pound (2 cups) dry rice pasta

Lemon dressing (recipe follows) 4 cups (20 oz.) frozen petite peas

Salt and pepper

In a 6- to 8-quart pan, bring 4 quarts water to a boil over high beat. Stir in pasta and cook, uncovered, until barely tender to bite, 6 to 7 minutes. Drain, rinse with cold water, and drain again. In a large bowl, mix pasta with lemon dressing. If made ahead, cover and chill up until next day Transport, covered, in an insulated chest, along with peas in a plastic bag.

To serve, stir thawed peas into salad. Add salt and pepper to taste. Makes 10 to 12 servings,

Per serving: 192 cal; 5.8 g protein; 6.5 g fat:28g carbo.; 67 mg sodium; 0 mg chol.

Lemon dressing. In a small bowl, combine 1/2 cup each olive oil and white wine vinegar, 1 teaspoon ground nutmeg, 2 tablespoons grated lemon peel, and 5 tablespoons lemon juice.

Cannon Torta

1 cup whipping cream

2 3/4 cups (1 large container, 15 oz., and 1 small container, 8 oz.) ricotta cheese

About 1 cup shelled, salted pistachios, chopped

2 tablespoons orange-flavor liqueur

2 tablespoons rum

3 tablespoons powdered sugar

1/2 cup finely chopped semisweet chocolate

Fresh candied orange peel (directions follow)

Press-in pastry (directions follow) About 1/2 cup finely grated semisweet chocolate

In a bowl, whip cream until it holds soft peaks. In another bowl, combine cheese, 1/2 cup pistachios, liqueur, rum, sugar, chopped chocolate, and candied peel with syrup. Mix well; fold in whipped cream. If made ahead, cover and chill 2 hours or up until next day; carry in an insulated chest. At picnic, remove pan rim from pastry Mound filling onto pastry, top with grated chocolate, and garnish with remaining pistachios. Cut into wedges. Makes 10 to 12 servings.

Per serving: 473 cal; 12 g protein; 32 g fat; 36 g carbo.; 137 mg sodium; 88 mg chol.

Fresh candied orange peel. With vegetable peeler, pare orange part of peel from 2 medium-size oranges; ream juice from fruit. With a knife, cut the peel into very thin shreds.

In a 1 1/2- to 2-quart pan over high heat, bring peel and 1 cup water to a boil; drain. Repeat step. Add juice and 1/3 cup sugar. Boil, uncovered, stirring occasionally, until syrup is reduced to 2 to 3 tablespoons, 10 to 15 minutes. Remove from heat; stir in 2 tablespoons rum. If made ahead, cover and chill up to 1 week.

Press-in pastry. Combine 1 1/2 cups allpurpose flour, 1/2 CUP (1/4 Lb.) butter or margarine, and 2 tablespoons sugar. Whirl in a food processor or rub with fingers until fine crumbs form. Whirl or stir in with a fork 1 large egg until dough holds together.

Press dough on bottom (not sides) of an 11-inch tart pan with removable rim. Bake in a 300 degree oven until golden brown, 40 to 45 minutes. Let cool; cover airtight. If made ahead, keep pastry up until next day; carry at room temperature.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Oct 1, 1989
Previous Article:Crisp vegetables, warm fish ... they're main-dish salads.
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