Picnic Recipes

It is that time of year. What do you take for a picnic? Do you eat it odn the grass on a blanket, or up on a bench?

  • Exported from MasterCook *

                           Parmesan Crisps
    

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : cheese Sidedish/Snack

Amount Measure Ingredient – Preparation Method


 1/2           cup  grated Parmesan

Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Serve with Egg Salad Sandwiches

  • Exported from MasterCook *

                      Blue Cheese Macaroni Salad
    

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : cheese Fruit
Nuts Pasta

Amount Measure Ingredient – Preparation Method


4 ounces elbow macaroni
1/2 cup coarsely chopped walnuts
1/2 cup reduced-fat mayonnaise
1 1/2 teaspoon Dijon-style mustard
1 ounce blue cheese – crumbled (1 to 2)
1/2 cup halved seedless grapes

Cook macaroni according to package directions; drain and set aside to cool.

Mix together walnuts, mayonnaise, mustard, blue cheese and grape halves.

Combine with cooled pasta and refrigerate until ready to serve.

Servings: 4

  • Exported from MasterCook *

                          Al Fredo's POPcorn
    

Recipe By :Rachael Ray
Serving Size : 4 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient – Preparation Method


3 tablespoons vegetable oil
1/2 cup popping corn
4 tablespoons butter
1 garlic clove – cracked
1 cup Parmesan
Salt – to taste
Freshly-ground black pepper – to taste

Place oil in a heavy pot with lid and heat over medium-high heat. Add corn and pop, shaking the pan until popping slows to 2 or 3 seconds between pops.

Melt butter with garlic in microwave 15 seconds on high. Discard garlic clove. Pour butter over corn and add cheese to corn. Turn to coat. Season corn with salt and black pepper, to taste.

This recipe yields 4 servings.

  • Exported from MasterCook *

                    Broccoli Mandarin Orange Salad
    

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Nuts
Salad Vegetable

Amount Measure Ingredient – Preparation Method


5 cups broccoli flowerets
2 tbsp. almonds
2 cans mandarin orange sections – (11 oz. each) well drained
1 orange – grated peel and juice
5 green onions – chopped
3 tbsp. white vinegar
1 tbsp. sugar
2 tbsp. olive oil
salt and pepper – optional*

Steam broccoli flowerets in covered saucepan for 3 minutes only. Remove quickly and rinse with cold running water until broccoli is no longer warm. Do not cook further. Place in serving bowl and chill, covered.

Meanwhile, in a medium-sized bowl, combine almonds, drained mandarin oranges, grated peel and juice from orange, green onions, and remaining ingredients except for salt and pepper. Toss gently and allow to stand at room temperature for about 15 to 30 minutes.

When ready to serve, pour marinated orange mixture on chilled broccoli and toss very gently. Season to taste with salt and pepper, if desired, and serve.*

Chef’s Notes: Vividly green vegetables such as green beans, cucumbers, broccoli, and zucchini will slowly turn a drab yellow-green color when in the presence of acids for a moderate period. To keep this salad bright in color, the orange-flavored dressing is added just before serving.

Servings: 6 (1 1/4 cup each)

  • Exported from MasterCook *

                    Fabulous Fruit And Feta Salad
    

Recipe By :n/a
Serving Size : 6 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient – Preparation Method


1 package mixed salad greens - (10 oz)
1 can mandarin orange segments - (11 oz) – drained
1/2 cup thinly-sliced red onion
1 cup coarsely-chopped walnuts – toasted
1 package Athenos Traditional Crumbled Feta Cheese – (4 oz)
3/4 cup Kraft Light Done Right Raspberry
Vinaigrette Dressing

Toss greens, orange segments, onion, walnuts and feta cheese in large bowl. Add dressing; toss to coat.

This recipe yields 6 servings.

Great Substitutes: Substitute Good Seasons Italian Salad Dressing, Good Seasons Zesty Italian Salad Dressing, Sevev Seas Viva Italian Dressing, Kraft Special Collection Greek Vinaigrette Dressing or Kraft Ranch Dressing for Raspberry Vinaigrette Dressing.

How To Toast Nuts: Spread walnuts in single layer on cookie sheet. Bake at 350 degrees for 7 minutes or until lightly toasted, stirring occasionally.

  • Exported from MasterCook *

                       Homestyle Macaroni Salad
    

Recipe By :Quick Cooking Magazine
Serving Size : 14 Preparation Time :0:00
Categories : Dinner Eggs
Lunch Pasta
Salad Side Dish, Snacks

Amount Measure Ingredient – Preparation Method


1 pound cavatappi or macaroni pasta
4 hard-cooked eggs – chopped
1 cup chopped celery
1/3 cup finely chopped red bell pepper
1 tablespoon minced jalapeýo – optional
1/3 cup chopped red onion
1/2 cup buttermilk
1/2 cup mayonnaise
2 1/2 tablespoons cider vinegar
3 tablespoons snipped fresh chives
1 1/4 teaspoons salt
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper

  1. Cook pasta according to package directions. Transfer to colander and rinse under cold water; drain.
  2. Meanwhile, combine remaining ingredients in a large bowl until well blended. Add cooled pasta and toss to coat. Makes fourteen 1-cup servings.
    Make-Ahead Tip: Cover salad and refrigerate up to 24 hours. Let stand at room temperature 30 minutes before serving.

Description:
“A cool salad using buttermild ( OR BUTTERMILK POWDER)”
Yield:
“1 cup servings”

  • Exported from MasterCook *

                      Jello Cottage Cheese Salad
    

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Side Dish, Snacks

Amount Measure Ingredient – Preparation Method


1 box orange Jell-O (can use any flavor – (1 ounce) but I always use orange) (1 to 3)
1 small carton cottage cheese
1 small can crushed pineapple (drained)
1 small carton Cool Whip (thawed)

Mix all ingredients and put into shallow dish. Place into refrigerator to jell. This is great to eat as a snack or to serve as a side dish.

  • Exported from MasterCook *

                     Mediterranean Couscous Salad
    

Recipe By :n/a
Serving Size : 6 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient – Preparation Method


1 cup couscous
1/4 cup fresh lemon juice
1/4 cup olive oil
2 large tomatoes – chopped
1/2 cup sliced green onions
1 package Athenos Crumbled Feta Cheese with
Basil & Tomato - (4 oz)

Boil 1 1/2 cups water in medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with fork; cool, uncovered, 10 minutes.

Mix couscous, lemon juice and olive oil. Add tomatoes and green onions; cover. Refrigerate 4 hours or overnight.

Stir in cheese just before serving. Serve on lettuce-lined plate or as a filling for pita bread.

This recipe yields 6 servings.

Variation - Mediterranean Tabbouleh Salad. Prepare as directed, substituting 1 cup bulgar wheat, cooked as directed on package, in place of couscous.

  • Exported from MasterCook *

                   Best Ever Low-Fat Baked Chicken
    

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Baked/Roasted Chicken
Dinner Lunch

Amount Measure Ingredient – Preparation Method


4 chicken breasts – skinless, boneless
1/2 c bread crumbs
1/4 c parmesan cheese – fat free
1 t rosemary
1 t basil
1/2 t oregano
1 t black pepper
1 t parsley – flakes
1/2 c liquid margarine – fat free (squeeze bottle)

Mix bread crumbs, cheese and seasoning in shallow bowl. Dip each chicken breast in liquid spread, then in bread crumb mixture. Place each breast on baking sheet sprayed with nonstick cooking spray. Bake for approximately 30-45 minutes on 375 degress or until golden brown.
Serve Hot or Cold
Yields 4 servings

Each Serving: Calories 230 Fat 4.5 grams

                                - - - - - - - - - - - - - - - - - - -
  • Exported from MasterCook *

               Bombay Chicken Wings with Yogurt Chutney
    

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Chicken
Lunch Marinates and Sauces

Amount Measure Ingredient – Preparation Method


2 packages chicken wing drummettes (24 pieces) – (1-1/4 pound each)
1 teaspoon curry powder
1/2 teaspoon ground turmeric
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons green onion – minced
2 cloves garlic – minced
1/8 teaspoon black pepper
1 Sprigs cilantro for garnish
Yogurt Chutney Dipping Sauce:
1/2 cup plain yogurt
3 tablespoons mango – finely chopped
1 tablespoon cilantro – minced
1 tablespoon green onion – minced
1/4 teaspoon hot sauce
1/8 teaspoon salt

In large bowl, mix all ingredients except chicken wings and cilantro to make marinade. Add chicken wings, making sure all pieces are coated well with mixture; cover and refrigerate for at least 1 hour.

Preheat oven to 350F. Drain chicken wings; place in single layer on jelly roll pan.

Bake 25 minutes until golden brown. Arrange on platter surrounding a bowl of Yogurt Chutney Dipping Sauce. Garnish with cilantro sprigs and serve Hot or Cold.

Prepare Yogurt Chutney Dipping Sauce

In medium bowl combine all ingredients; cover and refrigerate until needed.

Makes 24 appetizers, Serves 6 to 8

                                - - - - - - - - - - - - - - - - - - -

Pickled Picnic Shrimp
Serve these at a picnic (or any party, really) and watch them disappear.

Makes 6 to 8 servings

2 cups cider vinegar
1 teaspoon allspice berries
1 teaspoon dill seeds
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
6 whole cloves
1 cinnamon stick (3 inches)
2 garlic cloves, crushed under a knife
2 teaspoons sugar
1 teaspoon salt
2 pounds large shrimp
1 medium onion, sliced
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley
4 bay leaves
1 cup olive oil
1 cup vegetable oil
In a medium nonreactive pot, bring the vinegar, allspice berries, dill seeds, mustard seeds, peppercorns, cloves, cinnamon, garlic, sugar, and salt to a boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes. Increase the heat to high. Add the shrimp and cover. Cook until pink and firm, 2 to 3 minutes (the liquid does not have to return to a boil).

Using a slotted spoon, transfer the shrimps to a large baking sheet

to cool completely. Strain the cooking liquid into a medium bowl. Peel and devein the shrimps. Layer the shrimps with the onion and lemon slices, parsley, and bay leaves in a 9-inch square glass or ceramic baking dish or a large glass jar. Gradually whisk the oil into the cooking liquid and pour over the shrimps. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 36 hours.

To serve, strain the shrimp and arrange on a platter. Serve chilled.

Antipasto Platter
Yield: 25 servings

Florets of 1 head cauliflower
2 pounds carrots, peeled, diagonally sliced
Florets of 1 bunch broccoli
2 (14 ounces each) cans artichoke hearts, drained, cut into halves
1 (5-ounce) jar pimento-stuffed green olives, drained
1 (6-ounce) jar black olives, drained
1 cup white vinegar
1/4 cup sugar
1 tablespoon dry mustard
1 1/2 tablespoons Italian seasoning
1 1/2 teaspoons salt
1 1/2 cups olive oil
Lettuce leaves
1 red bell pepper

Place the cauliflower, carrots, broccoli, artichokes, green olives and black olives in separate sealable plastic bags. Whisk the vinegar, sugar, dry mustard, Italian seasoning and salt in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in the olive oil.
Pour some of the olive oil mixture into each plastic bag and seal tightly. Toss to coat. Marinate in the refrigerator for 8 to 10 hours, turning occasionally; drain.
Arrange the lettuce leaves on a large serving platter. Hollow out the red pepper, discarding the seeds and membranes. Place the red pepper in the center of the platter. Spoon the black olives into the red pepper. Arrange the cauliflower, carrots, broccoli, green olives and artichokes around the red pepper.

Festive Winter Salad with Walnuts & Apples.

Prep time 10 minutes , Makes 6 servings
Ingredients;
1 Package any European-style salad mix
1 Thinely sliced tart Apple
1 Cup Walnut halves
1 Package(4oz) Crumbled Blue Cheese
1/4 Cup Vegtable Oil
1/4 Cup Balsamic Vinagar

Combined salad mix, apple slices, walnuts and blue cheese in large bowl.

Whisk together oil and vinegar in small bowl. Season with salt and pepper, if desired . Pour over salad and toss.
When traveling keep dressing in different container pour into salad when ready to serve.

Nutty Broccoli Salad
Ingredients;
1/2 Ponud Bacon
1 Cup White Raisins(golden)
1 medium Red Onion
1 (2oz) Pkg Almonds (Sliced or Slivers)

Prep;
Wash Broccoli and drain. Fry Bacon and Crumble. Add all ther ingrediates and refrigerate. One hour before Serving Add Dressing. Dressing recipe follows

Dressing
2 Tbs Red Wine Vinagar
2 Tbs Sugar
1 Cup Mayonnaise
Combine all ingrdients.

Lemon Squares
Crust:
1 Cup Butter melted
1/2 Cup Powdered Sugar
2 Cups Flour
Mix all ingredients together. Press into bottom and up sides of a greased 9x13 pan. Bake at 350 degrees for 20 minutes.
Filling:
4 Eggs
2 Cups Sugar
4 Tbs Lemon Juice
Powdered Sugar to taste
Beat eggs, Stir in sugar and lemon juice.
Pour over cooked crust. Bake at 350 degrees for 20 minutes . Sprinkle with powdered sugar , cool and cut into squares. Makes about 3 dozen.

Here’s one that is absolutely delicious for a picnic. Also good to take to someone who is sick or bereaved. Can be enjoyed either hot or cold.

Chicken/Pasta Salad

8 oz. Vermicelli Pasta
½ c. Italian salad dressing
salt and lemon pepper to taste
3 c. cooked chicken, shredded
1 can artichoke hearts, drained and sliced
1 c. mayonnaise
2 T fresh parsley, chopped
1/3 c. green onions, sliced
1 t oregano, chopped
1 t basil, chopped
½ c. Parmesan cheese, optional

Serves 6

  1. Cook pasta according to directions and drain well. Toss in dressing and season to taste. Cover and marinate overnight.

  2. Combine the chicken, artichokes, mayonnaise, onions, oregano and basil. Chill overnight also.

  3. Toss the pasta with the chicken mixture in a large bowl. Mix the parsley and Parmesan cheese. Adjust seasonings if necessary. Serve chilled. Keeps well and flavors keep improving.

• I think it serves 8-10 unless you have big eaters. I probably used more than 3 cups of chicken. I used freshly grated Parmesan cheese.