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May menus: turkey roll-ups on a picnic or at home, warm or cold.

To celebrate warm May days, consider meals that can move outside. For Memorial Day, prime picnic time, an easy-to-transport meal features turkey.

even breakfast can be mobile when the menu calls for a filling, healthy, fruit-and-yogurt shake whirled in the blender. For some, the shake might make a whole meal, but you can have hearty backups.

For Mother's Day, or for any special family occasion this month, present a cozy soup supper. Its elements are designed to appeal to youngsters, with preparation steps they can manage.

Memorial Day picnic

Sliced turkey breast wrapped around salty prosciutto, mild mozzarella cheese, and aromatic sage makes up the picnic main dish. Sliced, the rolls become attractive pinwheels to eat plain with the mayonnaise or on sliced bread or lettuce leaves. If you want to enjoy turkey hot, have your picnic at home.

Picnic Turkey Rolls

Sage-Caper Mayonnaise

Romaine Lettuce Leaves

Celery-Olive Salad

Green Grapes Toasted Almonds

Wine and Fruit Juice Spritzers

You can put this meal together a day ahead and carry the foods cool, or simply cook them, pack, and go. Start the salad first; flavors blend as it stands a while. Before preparing the turkey, wash and crisp the lettuce, make the sage-caper mayonnaise, and rinse the grapes. Boning, pounding, and shaping the turkey take the most time; however, the rolls cook quickly.

For spritzers, bring a bottle of chilled fruity white wine (such as a Johannisberg Riesling), a quart of chilled sparkling water, and a quart of fruit juice; pack in a cooler with ice or in thermos bottles.

At the picnic, let individuals mix wine, juice, and sparkling water.

Picnic Turkey Rolls with Sage-Caper Mayonnaise 1 turkey breast half (about 3 lb.) 1/2 pound mozzarella cheese 8 thin slices proscuitto 48 large fresh sage leaves or 2 teaspoons rubbed dry sage 3 tablespoons each butter or margarine and salad oil Sage-caper mayonnaise (recipe follows) 1 long baguette (about 1/2 lb.)

Remove and discard skin and bones of turkey breast. Cut breast meat crosswise into 8 equal slices. With a flat mallet, pound each sliced between sheets of waxed paper or plastic wrap until it is 1/8 inch thick. Peel off and discard paper.

Cut cheese into 1/4-inch-thick sticks.

To make each roll, top a piece of pounded turkey with a slice of prosciutto. Lay 1/8 of the cheese sticks on prosciutto, parallel to narrow sides of turkey, spacing them evenly apart. Arrange sage on top, using 6 fresh leaves or 1/4 teaspoon of the dry herb. Loosely roll turkey from narrow end; tie with string in at least 2 places to secure. Repeat to make remaining rolls.

In a 10- to 12-inch frying pan on medium-high heat, melt butter in salad oil. When pan is hot, add turkey and cook, turning to brown lightly and evently, until meat is no longer pink in center (cut to test). Serve hot, or take on a picnic. If you plan to serve within 4 hours, pack to carry the rolls at room temperature. Otherwise, refrigerate up to overnight and carry rolls in an insulated container.

To serve, remove strings and present the turkey with sage-caper mayonnaise and baguette; or slice rolls crosswise and place the pinwheel pieces on sliced baguettes to make open-faced sandwiches. Makes 4 servings, 2 rolls each.

Sage-caper mayonnaise. In a blender, combine 1 large egg, 1 tablespoon each lemon juice and drained capers, 1 teaspoon Dijon mustard, and 1/4 teaspoon rubbed dry sage. Whirl until blended. With motor running, add 2/3 cup salad oil in a slow steady stream; as mixture thickens, you can add the oil faster. Pour mayonnaise into a small bowl and serve, or cover and chill as long as 1 week; transport to picnic in an insulated container. Makes about 1 cup.

Celery-Olive Salad 2-1/2 cups (4 to 5 stalks) diagonally cut, thinly sliced celery 1 can (6 oz.) whole pitted large ripe black olives, drained 1 jar (8-1/2 oz.) whole pimiento-stuffed Spanish-style green olives, drained 1/2 cup finely chopped parsley Herb vinaigrette (recipe follows)

In a bowl, combine celery, black and green olives, parsley, and dressing. Mix well. Cover and let sit at room temperature to allow flavors to blend, at least 1 hour. Or refrigerate as long as overnight. Transport at room temperature or chilled, as you like. Makes 4 servings.

Herb vinaigrette. Stir together 1/3 salad oil, 1/4 cup white wine vinegar, 2 teaspoons Dijon mustard, 1 small clove garlic (minced or passed), and 1/2 teaspoon each dry basil leaves and dry oregano leaves. Use immediately, or cover and refrigerate as long as 1 week.

Breakfast on the patio

If the weather is fine, collect elements of this minimum-utensil meal onto a tray and move out to the patio.

Cantaloupe-Yogurt Shakes

Pan-fried Sausages

Buttered Toast

Hot Tea or Coffee

As the sausages brown and the bread toasts, put together the nourishing and filling breakfast drink; preparation time should be less than 30 minutes.

Cantaloupe-Yogurt Shakes 2 small (about 2 lb. each) cantaloupes 1/4 cup lemon juice 2 cups unflavored yogurt 3 tablespoons sugar

Cut cantaloupes in half: scoop out and discard seeds. Cut one half in half again; set one of these pieces aside. With a metal spoon, scoop remaining cantaloupe meat from rind and put into a blender; add lemon juice, yogurt, and sugar. Whirl until smoothly blended.

Cut reserved portion of cantaloupe, unpeeled or peeled, into bite-size wedges. Thread 4 or 5 wedges onto each of 4 wooden skewers, each 5 to 6 inches long. Put one skewer in each of 4 large tumblers and pour in cantaloupe-yougurt mixture. Serves 4.

Soup and oven fries supper

The familiar flavors of this menu appeal to both children and adults, which makes it ideal for a family supper. The soup and oven fries involve elementary cooking techniques that budding cooks should have no trouble mastering if they elect to lend a hand in the kitchen.

Beef and Carrot Soup with Swiss Chard

Thick Oven-fried Potatoes

Catsup or Tomato-based Chili Sauce

Strawberries and Strawberry Ice Cream

Hot or Cold Apple Cider

You can make the soup the day before and reheat it. While the oven-fired potatoes bake, cut up the Swiss chard and grate the cheese for soup. Slice and sweeten strawberries to go with ice cream.

Beef and Carrot Soup with Swiss Chard 2 medium-size onions, coarsely chopped 3 tablespoons salad oil 2 pounds ground lean beef 1 tablespoon chili powder 1/2 pound Swiss chard, well washed 1 pound (about 6 large) carrots, peeled and cut into thin diagonal slices 1 can (15 oz.) tomato puree 2 quarts regular-strength beef broth Salt and pepper 1 cup (5 oz.) shredded or grated Paresan cheese

In a 5- to 6-quart pan, cook onion in oil over medium-low heat, stirring, until onion is golden, about 15 minutes. Lift onion from pan with a spoon and set aside.

In the same pan, break up beef with spoon and add chili powder. Cook, stirring often, over medium-high heat until meat is richly browned, about 20 minutes.

Meanwhile, trim stems from Swiss chard and thinly slice; cut leaves into thin shreds and set aside.

Returns the onion to pan along puree, and broth. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Add salt and pepper to taste. Skim off and discard fat. At this point, you can cool, cover, and refrierate the soup as long as overnight (wrap chard leaves in damp paper towels, put in a plastic bag, and refrigerate).

Heat soup to boiling and stir in chard leaves. Serve soup from pan or a tureen. Offer shredded cheese and salt and pepper to add to individual bowls of soup. Makes 6 to 8 servings.

Thick Oven-fried Potatoes

Scrub 6 medium-size (about 1/2 lb. each) russet potatoes. Cut lengthwise into 1/2-inch-thick slices; cut slices into 1/2-inch-thick sticks the length of the potatoes.

Arrange potatoes in a single layer on 2 ungreased 12- by 15-inch rimmed baking pans. Melt 1/2 cup (1/4 lb.) butter or margarine and brush evenly over potatoes. Bake potatoes, uncovered, in a 400[deg.] oven, turning over with a spatula as needed, until evenly browned and crisp, about 1 hour. Sprinkle lightly with salt and pepper. Serve hot. Makes 6 to 8 servings.
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Date:May 1, 1985
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