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Life is a Life PICNIC.

The Magnolia State possesses many beautiful locations to visit with a blanket, picnic basket, and someone with whom you enjoy spending an afternoon. Days spent basking in our state's natural glory with summer sunshine and great food-life in Mississippi this time of year is a picnic indeed.

SMOKED CHICKEN PASTA SALAD

3 smoked chicken breasts or 1 1/2 cups of smoked chicken

1 box bowtie pasta, cooked and drained

1 can sliced black olives

1 bunch asparagus, steamed and chopped into 1-inch pieces

1 red bell pepper, julienned

1 cup red wine vinegar

1/4 cup balsamic vinegar

2 tablespoons lemon pepper

salt and pepper to taste

Toss all ingredients together and marinate overnight.

* You can buy chicken breasts already smoked from your grocer.

Emily Hines

Yazoo City

TROPICAL FRUIT BROCHETTES

1 mango

2 firm kiwi

1/4 watermelon

20 toothpicks or small skewers

Cut each fruit into 20 3/4-inch cubes. Thread 3 different fruit cubes onto each skewer. Cover and refrigerate for 30 minutes.

PASSION FRUIT DIP

2 passion fruits, halved

1/4 cup sour cream

1 tablespoon honey

1 tablespoon grated orange peel

Spoon passion fruit pulp out from the center of each half. Sieve pulp and discard seeds. Combine fruit, sour cream, honey, and orange peel. Cover and refrigerate. Serve with tropical fruit brochettes.

Emily Hines

Yazoo City

VEGGIE SALSA

1/2 of a medium white onion, diced

1/2 of a medium red onion, diced

I large tomato, diced

1/4 cup fresh cilantro, chopped

1/2 cup red wine vinegar

Dicing the vegetables in the food processor and snipping a bunch of cilantro with kitchen scissors makes this salsa recipe quick and easy. Combine all ingredients and refrigerate overnight in a lidded plastic container that will be easy to transport. Serve with tortilla chips; especially good with lime-flavored chips.

BEEF SANDWICHES WITH WALNUT-DILL DRESSING

1 1/2 pounds thinly sliced roast beef I loaf French bread, sliced crosswise into 18 slices

Kiwi slices

Roasted red bell pepper cut into small shapes (available in jars)

WALNUT-DILL DRESSING

1/4 cup red wine vinegar

1 teaspoon Dijon-style mustard

1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed

1/2 cup walnut oil or olive oil

1/4 cup finely chopped walnuts

1/4 teaspoon salt

Freshly ground black pepper

Toast French bread slices under broiler for 1 to 2 minutes on each side. To assemble sandwiches, place toasted bread on a serving platter and brush the surface of each with some of the dressing. Arrange 2 slices of beef on each toast slice. Spoon about 1 teaspoon of dressing on top of beef, making sure to include some chopped walnuts. Top with a kiwi slice and a roasted bell pepper shape and garnish with fresh dill. Makes 18 sandwiches.

CRUSTY ROUND LOAF LAYERED SANDWICHES

1 round crusty loaf of bread

1/2 pound thinly sliced deli meats (ham, turkey, beef)

Lettuce or spinach

Several thinly sliced vegetables (tomatoes, cucumbers, onions, squash, bell peppers, olives, mushrooms)

Thinly sliced cheese

French Dijon Vinaigrette (recipe follows)

Slice about 1/5 top off crusty round loaf of bread and hollow out inside. Begin with lettuce or spinach to line loaf and layer with meats, cheeses, and vegetables. Spoon 1 tablespoon of French Dijon Vinaigrette on sandwich about half way through layering and then 1 tablespoon of vinaigrette on top of sandwich. Replace top on loaf and serve immediately or wrap in foil and refrigerate until next day.

FRENCH DIJON VINAIGRETTE

1/2 cup canola oil

1/4 cup first cold press extra virgin olive oil

1/4 cup tarragon vinegar

2 heaping teaspoons Dijon-style mustard

1 large clove garlic, (pressed)

2 sprigs fresh thyme

1 teaspoon salt

Dash of black pepper

Combine all ingredients and mix well. Better if made day before. Refrigerate and store in a covered container. Also delicious on green salads and pasta salads. Keeps in refrigerator about 1 month.

Beth Allgood

Ridgeland

COWBOY COOKIES

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups (3 sticks) butter at room temperature

1 1/2 cups sugar

1 1/2 cups packed light brown sugar

3 eggs

1 tablespoon vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened flake coconut

2 cups chopped pecans

Heat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon, and salt in a bowl and set aside. In a large bowl, beat butter on medium speed until smooth and creamy, about 1 minute. Gradually beat in sugars and beat until combined, about 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut, and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing about 3 inches apart. Bake in 350-degree oven for 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through baking. Remove cookies to rack to cool. Makes about 3 dozen large cookies. For 6 dozen small cookies, use 2 tablespoons dough for each and bake at 350 degrees for 15 to 18 minutes.

RASPBERRY CRUNCH BARS

1 1/4 cups quick cooking oats

1 cup all-purpose flour

1 cup sugar

1 cup flaked coconut

1 cup sliced almonds

1 cup raspberry or strawberry jam

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 egg, beaten

1/2 cup packed brown sugar

3/4 cup butter or margarine, softened

Heat oven to 350 degrees. Mix oats, flour, 1 cup sugar, coconut, nuts, butter, and brown sugar until crumbly. Reserve 1 1/2 cups. Pat remaining crumbly mixture into ungreased 9 by 13 pan. Bake 15 minutes. Cool 5 minutes and spread with jam. Mix 1/3 cup sugar, egg, and cream cheese together. Pour over jam. Sprinkle with reserved crumbly mixture. Bake until top is golden, about 20-25 minutes. Cool and cut into bars. Makes about 36 small bars.

Holiday Potpourri

First Presbyterian Day School

CRANBERRY ICED TEA COOLER

2 quarts Iced Tea [*]

1 can (6 ounce) frozen cranberry concentrate, partially thawed and undiluted

1 cup orange juice

1/4 cup sugar

(*.) Iced Tea: Place 2 quart size iced tea bags in a glass or porcelain container. Pour 2 quarts boiling water over tea bags and steep 7 to 10 minutes. Squeeze and remove tea bags, allow tea to cool.

In large pitcher, combine the cranberry and orange juice. Stir until well mixed. Then pour in the iced tea. Add sugar and mix until sugar is dissolved. Cover and place in refrigerator to chill about 1 hour.

AlansKitchen.com
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Article Details
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Title Annotation:picnic suggestions, and recipes
Publication:Mississippi Magazine
Article Type:Recipe
Geographic Code:1U6MS
Date:May 1, 2001
Words:1117
Previous Article:The Romantic Side of GRENADA.
Next Article:A Good Old Boy Goes Home.
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