Create some culinary fireworks with these picnic recipes
The Fourth is Saturday and no matter what the plans, you're sure to be eating. Traditionally revellers have backyard barbecues or pack the food and family for a picnic in the park.
We've collected a variety of recipes that will serve both sites with entrees, salads and desserts. Most of them are pretty simple and appear to be tasty. This writer predicts the Turtle Bars to be "the bomb" – meaning, all will love them.
Here's to a safe and appetizing holiday!
EASY HAM ROLL-UPS
1 can refrigerated crescent roll dough
prepared honey mustard
4 to 8 thin slices ham, depending on size
4 rectangular Mozzarella cheese slices, or use shredded Mozzarella cheese
sesame seeds
Divide crescent rolls into 4 rectangles and press perforated seams together. Spread with the honey mustard. Top each rectangle with 1 slice of ham and 1 slice of cheese, or sprinkle with shredded cheese. Roll lengthwise, then roll in sesame seeds. Cut each roll into 6 slices and bake at 350° following crescent roll directions, or until browned.
Makes 24.
PICNIC POTATO SALAD
2 pounds new small red potatoes
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (see note)
1/4 cup red onion, sliced
1 shallot or green onion, minced
3 cloves garlic, finely minced
1/4 teaspoon each of fresh basil and oregano, minced
salt and pepper, to taste
2 tablespoons fresh parsley
1/2 green pepper, cut into thin strips
Because this potato salad contains no mayonnaise, it's a safe bet for a picnic or cookout for those long hot summer days. Be sure to taste and season well.
Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients.
Stir for one minute over medium heat. Set aside to cool.
May be served warm or cold.
Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the "edge" off.
PICNIC FRANKS
1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup butter
1 can tomato soup
1/4 cup brown sugar
1/4 cup water
3 teaspoon vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
10 frankfurters
1/2 lemon, sliced thin
1/2 onion, sliced thin
In skillet, cook celery and green peppers in butter until almost tender. Add soup, brown sugar, water, vinegar, garlic salt, and Worcestershire sauce. Simmer uncovered for 15 minutes. Make some light cuts in the franks then broil until lightly browned. Add lemon and onion to sauce. Simmer 15 minutes. Put franks in sauce and take to picnic.
CREAMY STUFFED CELERY
3 stalks celery
1 (3 oz.) package cream cheese, softened
1 tablespoon finely chopped pimento stuffed olives
1 tablespoon finely chopped onion
1 tablespoon finely chopped sweet pickles
1 tablespoon finely chopped pecans
1 1/2 teaspoons mayonnaise
Wash and scrape celery. Cut into 3-inch pieces. Combine remaining ingredients, mixing well. Stuff the celery pieces with cream cheese mixture.
COUNTRY-STYLE BARBECUED CHICKEN
1/2 cup chopped onions
1 cup ketchup
1/2 cup distilled white vinegar
1/4 cup brown sugar
1 tablespoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken breast halves
Add chopped onions, ketchup, distilled wine vinegar, brown sugar, dry mustard, salt, and fresh ground pepper to saucepan. Cook 15 minutes over medium heat, stirring occasionally.
Preheat oven to 350 degrees. Arrange chicken breasts in a lightly buttered baking dish. Pour barbecue sauce over chicken breasts. Bake 25 minutes, or until juices run clear.
Allow to cool. Pack tightly in foil and place in sealable plastic containers for packing.
BRATS IN BEER
Epicurious, August 2008. The recipe is reprinted from Gameday Gourmet by Pableaux Johnson.
1/4 cup butter
2 medium onions, sliced into thin rings
4 garlic cloves, finely chopped (optional)
3 to 4 (12-ounce) cans beer
8 bratwurst links
8 small, crusty hoagie rolls
Prepare the grill for a medium-hot fire. Place the butter in a medium disposable foil roasting pan. Place the pan on the grill rack and cook until the butter melts. Add the onions and garlic (if using); cook until softened, three to five minutes. Add the beer and bring to a simmer. Place the pan on the low heat zone and keep the onion mixture warm.
Place the bratwurst on the grill rack. Grill, turning occasionally, until evenly charred, four to five minutes. Transfer the bratwurst to the onion mixture and let stand until ready to serve. With tongs, place the bratwurst in the rolls. Serve with onions, whole-grain mustard and pickle spears.
HOT AND PEPPERY GRILLED PICNIC SHRIMP
1 1/2 pounds peeled and deveined raw large shrimp
1/4 cup chopped green onions
1/4 cup lime juice
1 tablespoon soy sauce
2 teaspoons grated lime peel
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper
2 cloves garlic, finely chopped
2 teaspoons sesame oil
Mix all ingredients except oil in large plastic bowl. Cover and refrigerate at least 4 hours. Pack raw shrimp still in bowl on ice to the picnic. Place shrimp on hot grill and cook until they are pink in color. Drizzle with oil and serve with toothpicks.
NOODLE SALAD
Real Simple, June 2000
5 tablespoons low-sodium soy sauce
4 tablespoons seasoned rice (sushi) vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 tablespoon vegetable oil
8 ounces soba (buckwheat) noodles, whole wheat spaghetti, or fettuccine noodles
4 scallions, thinly sliced
1/2 English cucumber, peeled, seeded, and thinly sliced, about 1 cup (or 2 regular cucumbers)
2 cups broccoli-heart (or cabbage) coleslaw mix
In a small bowl, combine the soy sauce, vinegar, lemon juice, sugar, and oil, and whisk until well-blended.
Bring a pot of salted water to a boil and cook soba noodles until just tender (but not mushy), about 3 to 4 minutes. Drain and rinse under cold water until noodles are cool. Drain well.
In a large bowl, combine the noodles, scallions, cucumber, and slaw and toss with soy dressing. Serve at room temperature or chilled, if desired.
Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.
FIVE-MINUTE SLAW
Bon Appetit, November 2008
1/4 cup red wine vinegar
2 tablespoons sugar
2 teaspoons coarse kosher salt
1/4 teaspoon celery seeds
3 green onions, thinly sliced
2 8-ounce packages coleslaw mix
Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.
DEEP CHOCOLATE BROWNIES
Gourmet, June 2008
2 sticks ( 1/2 pound) unsalted butter
8 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked)
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
Preheat oven to 350 degrees with rack in middle. Butter and flour a 13-by-9-inch baking pan.
Melt butter and chocolate in a 3-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.
Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool completely. Makes 32 2-inch squares.
FOURTH OF JULY CHERRY-COLA CAKE
1 package two-layer size German chocolate cake mix
Cherry cola
1 1/2 teaspoons ground ginger
1 teaspoon finely shredded lime peel
1 recipe Celebration Icing (see below)
10 to 12 dark sweet cherries with stems
Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan; set aside. Prepare cake mix according to package directions except substitute cherry cola for the liquid called for and add ground ginger and lime peel. Pour batter into prepared pan. Bake according to package directions.
Cool for 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.
Use a serrated knife to cut top of cake level. Trim edges of cake. Discard trimmed pieces. Cut cake in half lengthwise into two 13-by4 1/2-inch rectangles. Place one rectangle on a serving platter. Spread with icing, tinted if desired. Top with second rectangle. Spread with white icing. Refrigerate cake for 1 hour or until icing is set. Wrap cake in plastic wrap. Refrigerate for 4 to 24 hours before serving. Top each slice with a cherry. Makes 10 to 12 servings.
Icing: This recipe is based on a 1-pound box (about 4 1/2 cups) of powdered sugar. In a medium mixing bowl beat 1/3 cup butter with electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 3 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 2 cups powdered sugar. Divide the mixture in half.
TURTLE BARS
Real Simple, May 2005
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter
1 14-ounce can sweetened condensed milk
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup pecans, coarsely chopped
3/4 cup semisweet chocolate chips
1 cup toffee-and-chocolate baking pieces (such as Heath or Skor)
Heat oven to 350 degrees. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes.
Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes.
Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.
Also on this date
- Parking, traffic restrictions for Freedom Celebration
- C-U, area communities all preparing their holiday cheers
- Paxton city council takes no vote on union contract
- Water main reported broken at Ameren site
- Fairmount woman hurt in three-vehicle wreck in Urbana
- Hoopeston Area teachers contract achieved in short order
- Current, ex-UI law deans respond to 'Cloutgate' articles
- Carle again earns a Level I trauma center designation
- Owner says Urbana dueling-piano bar staying silent
- Obituaries