recipelink.com Chat Room Recipe Swap
06-27-2000 –13 Picnic Recipes

carolyn,ind (10:37:53) : Soft Peanut Butter Cookies

1/2 cup softened butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cup all -purpose flour

Combine butter, sugars, egg and vanilla . Blend together very well.
Add flour, baking soda and salt with mixer. Chill dough for 15 minutes in the refrigerator. Roll into balls by hand. Place on sprayed cookie sheet and bake for in a preheated oven 350 degrees for (7 - 10 minutes). Don’t overcook.

recipelink.com (08:12:26) :

Polynesian Marinade
(sufficient for 4 servings, totaling 3/4-1 lb. chicken or fish)
Source: American Institute for Cancer Research

Fruit can function as tenderizers, especially papaya, which is an excellent source of vitamin C. Both fresh, pureed papaya and papaya juice can be used to make a marinade.

Lemon or lime juice is usually added to enhance the papaya's flavor. A seasoning with some sharpness, such as chili pepper, offsets the richness of the fruit and adds a pleasant piquancy, as in this tropical marinade.

1 1/2 C unsweetened papaya juice or
1 papaya, pureed plus water to equal 1 1/2 C in total
1 Tbsp. light soy sauce
1 Tbsp. fresh lime juice
1/2 tsp. minced fresh ginger
1/4-1/2 tsp. dried hot red pepper flakes or to taste
1/2 tsp. salt

Combine marinade ingredients in a blender and mix on low speed until smooth. Transfer to a non-metal pan. Add chicken or fish and mix with a non-metal spoon until thoroughly coated.

Cover and let stand for 30 minutes at room temperature or refrigerated for 1 hour.

Take food out of marinade and remove excess marinade with paper toweling.

Grill until cooked, turning frequently to prevent charring.

The marinade contains 31 calories and less than 1 gram of fat. (Note that all the marinade is not absorbed.)

recipelink.com (08:11:34) :

Tangy Marinade
Source: American Institute for Cancer Research

(sufficient for 4 servings, totaling 3/4-1 lb. skinless chicken breasts)

1 1/2 C low-fat yogurt
2 Tbsp. fresh lemon juice
1/4 tsp. cayenne pepper
2 tsp. minced garlic
2 tsp. ground coriander
1 tsp. ground turmeric
2 teaspoons minced fresh ginger
salt and white pepper to taste

Place yogurt, lemon juice and seasonings in a blender and mix at low speed until well combined.

Place chicken breasts in a non-metal pan. Add yogurt mixture, mixing with a wooden or plastic spoon until chicken is well coated. Cover the pan and marinate in the refrigerator up to 60 minutes.

Take chicken out of marinade and remove excess marinade with paper toweling.

Grill chicken until cooked, turning frequently to prevent charring.

The marinade contains 63 calories and 1 gram of fat. (Note that all the marinade is not absorbed.)

recipelink.com (08:10:12) :

Classic Marinade
Source: American Institute for Cancer Research

[sufficient for 4 servings, totaling 3/4-1 lb. meat, fish or poultry)

1/2 C orange juice
1/2 Tbsp. safflower oil
1/4 C finely chopped onion
1 small bay leaf
2 sprigs fresh rosemary, thyme or
oregano (or 1/2 tsp. dried)
2 cloves garlic, finely minced
1/2 tsp. freshly ground pepper

Combine the marinade ingredients until well blended in a non-metal container large enough to comfortably contain the food to be grilled.

Add the food and turn several times until all sides are well coated.

Cover and refrigerate 30 minutes or more, depending on the size of the food portions. Using a non-metal spoon, periodically turn food to distribute flavors evenly.

Drain food and remove excess marinade with paper toweling. Grill, turning often to prevent charring.

The marinade contains 35 calories and 2 grams of fat. (Note that all the marinade is not absorbed by the food.)

recipelink.com (08:06:56) :

Elegant and Easy Crepes
Source: American Institute for Cancer Research

2/3 cup all-purpose flour
2 large eggs or 4 egg whites
1 tsp. sugar
3/4 cup fat-free milk
1 Tbsp. butter, melted, or canola oil (2 Tbsp.oil if using all egg whites)
1/4 tsp. vanilla
butter-flavored cooking spray
1 cup plain, fat-free yogurt
1/4 cup cranberry juice
1 cup fresh blueberries
1 cup fresh raspberries

Combine the flour, eggs, sugar and 1/4 cup of the milk in a bowl and mix with a whisk until smooth. Add the remaining milk, butter or oil and vanilla. Mix until smooth. (Mixture can be made ahead and refrigerated for 24 hours.)

Spray an 8-inch non-stick skillet or crepe pan with butter-flavored cooking spray and heat over medium high heat. When pan is hot, add about 3 tablespoons of the batter and quickly tilt and turn the skillet until it is coated with the batter. (This must be done quickly or the batter will set before the bottom of the skillet is coated.)

Cook crepes about 45 seconds, then turn and cook about 20 seconds on the other side. Crepes should be lightly browned. Stack the finished crepes on a plate, first-browned side down.

To make yogurt sauce, use a whisk to mix the yogurt and juice until well combined and smooth.

Cover a dessert plate with about 2 tablespoons of the yogurt sauce. Place a row of blueberries across the center of each crepe, then fold the half of the crepe above the row of berries over the fruit, like a taco. Using a spatula, carefully place the folded crepe on the center of the plate. Drizzle 2 tablespoons of yogurt sauce over the crepes and sprinkle with raspberries.

Makes 6 servings (2 crepes each). Each serving contains about 149 calories and 4 gams of fat.

recipelink.com (08:06:03) :

Patriot's Parfait
Source: American Institute for Cancer Research

1 cup sliced fresh strawberries, plus extra whole berries for garnish
2 cups (1 pint) fresh blueberries, plus extra for garnish
2-4 tsp. sugar
2 cups low-fat frozen vanilla yogurt or low-fat vanilla ice cream
Sprinkle 1-2 tsp. white sugar, as desired, over sliced strawberries in a bowl. Let sit at room temperature until the sugar dissolves, about 50-60 minutes. Use immediately or refrigerate up to 2 days, tightly covered.

In a saucepan, mash blueberries lightly with a fork. Mix in 1-2 tsp. sugar, as desired. Let sit 5 minutes, then bring the mixture to a boil over medium heat. Cook, simmering, 3 minutes.

Transfer blueberry sauce to a bowl and cool completely before using. Use immediately or refrigerate up to 2 days, tightly covered.

To assemble the parfaits, use narrow, fluted glasses. In each glass, first place 1 Tbsp. blueberry sauce, then 1/2 cup frozen yogurt per glass, topped with 1 Tbsp. sweetened strawberries. Garnish with mint leaves.

Makes 4 servings, each containing 155 calories and 2 grams of fat.

recipelink.com (08:05:10) :

Festive Flag Cake
American Institute for Cancer Research

Cake
1/2 cup soft margarine
1 1/2 cups granulated sugar
4 eggs
2 tsp. vanilla extract
2 cups mashed ripe bananas (about 6)
4 cups all-purpose flour
4 tsp. baking powder
2 tsp. baking soda
1 cup buttermilk

Icing
3 cups confectioners' sugar
1/4 cup low-fat yogurt
2 tsp. vanilla
Decoration
fresh strawberries, cut in half length-wise, about 1 qt. or enough to decorate
1 pt. fresh blueberries, or enough to decorate

Spray a 13 x 9-inch square pan with nonstick coating and set aside. Preheat oven to 350 degrees.

In a bowl, cream the margarine with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and bananas.

Mix together the flour, baking powder and baking soda.

To the egg mixture, add the flour mixture alternately with the buttermilk as follows: 1/3 flour mixture, 1/2 cup buttermilk, 1/3 flour mixture, the remaining 1/2 cup buttermilk and the remaining 1/3 flour mixture. Beat well after each addition.

Pour the batter into the prepared cake pan. Bake for 40 minutes or until a toothpick inserted in the cake's center comes out clean.

Let cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a rack before frosting it.

To make icing, combine sugar, yogurt and vanilla and mix until smooth. Spread over cake.

Decorate the cake with a flag design. Arrange blueberries side by side in upper left corner of cake, creating a 4 x5 inch rectangle. For red stripes, arrange strawberries end to end in rows, with pointed ends facing the right side of the cake.

Makes 20 servings, each containing 319 calories and 7 grams of fat.

Jan,ME (07:33:56) :

In microwave safe container combine 2/3 c. heavy cream and 12 oz semi sweet chocolate chips. Start w/ 1 1/2 min, stir until smooth. If more time is needed only do 30 sec intervals. Let cool 15 - 20 min, stirring occasionally.

In 8" springform pan put a chocolate crumb crust.(1/4 c. melted margarine, 1 1/2c. crushed oreo cookies)

After chocolate is cool fold in 1 1/2c. whipped heavy cream.

Spread a thin layer of this mousse into pan, sprinkle layer with crushed oreo cookies. Spread another layer of mousse, then cookies, etc. Refrigerate at least 4 hrs or overnight. Run a thin bladed knife around edge to separate. enjoy!

Victoria__Pa (04:03:53) : PATRIOTIC PICNIC CAKE

1 pound cake (rectangular)
2- 8oz containers cool whip
few drops of red & blue food coloring
some strawberries & blueberries

slice pound cake to make 3 sections horizontally
tint 1/2 of 1 container cool whip blue the other half red
place 1 layer of pound cake on serving dish and "ice" with red cool whip keeping 1' from edge of cake
place next layer on top & repeat w/ blue cool whip
place remaining layer on top and cover all of the cake w/ remaining white cool whip
garnish top with blueberries in upper left hand corner and strawberry slices across top to resemble flag
you can also add some red,white & blue sprinkles on sides for a festive look. Chill before serving
if desired before serving add one sparkler in middle of cake and present lit - remove quickly :)

Victoria__Pa (03:54:10) : PICNIC SALAD

3 potatoes,cooked & cubed
1 c. celery,chopped
1 c. cucumber,chopped
4 hot dogs,cooked & sliced
1/2 c. miracle whip
1/4 c. milk
salt & pepper to taste

Combine first 5 ingredients in salad bowl. In small bowl mix together remaining ingredients. Pour over mixture and toss lightly to coat. Chill before serving. you can add a few chopped hard-boiled eggs for some variety.

Jay,.CO (02:04:18) : Try this one - a pretty simple "dump" salad...

ICEBOX VEGETABLE SALAD

Salad:

1 16 oz can cut green beans, drained
1 16 oz can tiny peas, drained
1 16 oz can whole kernel corn, drained
1 4 oz jar pimento, drained
1 cup celery, finely chopped
1 medium onion, finely chopped
1 small green pepper, finely chopped

Dressing:

1 cup sugar
1/2 cup white vinegar
1/2 cup vegetable oil
1 tsp salt
1/2 tsp ground pepper

Combine all veggies in a large mixing bowl; set aside.

In a medium saucepan, combine dressing ingredients. Bring to a boil, then remove from heat. Let the dressing cool slightly, then pour over veggies. Mix well. Cover and refrigerate overnight. Mix again before serving.

Can be refrigerated up to one week.

Kate,.MO (10:18:15) :

Title: Re: German Potato Salad
Posted By: Kris
Date: May 22nd 1998
Board: TKL Cooking Club

This is my Grandma's recipe for German potato salad (the sauce is also good on green beans) and has been in our family for generations.
3 lbs. red potatoes, cooked whole, peeled and sliced
1/2 lb. bacon, diced
1 medium onion, diced
1 cup vinegar
1 cup sugar
1 cup water
2 tb. cornstarch

Slice the potatoes while still warm and salt and pepper.
Cook the bacon in a skillet until browned. Drain off bacon fat and add onion. Saute onion until translucent. Mix vinegar, sugar and water together. Stir in cornstarch. Add to skillet and cook until clear. Pour over potatoes and stir gently.

If you want to use flour as a thickener, add 2 tb. flour after the onions are cooked and omit cornstarch.

I like this potato salad fresh. My dad liked it the next day, after the flavors had blended.

Kate,.MO (09:38:30) : This is from an e-mail I received from BHG.com

2 tablespoons orange juice
1 tablespoon olive oil or salad oil
1 tablespoon lemon juice
2 teaspoons sugar
1/4 cup soy sauce
2 green onions, thinly sliced (1/4 cup)
2 tablespoons orange juice
1 clove garlic, minced
12 ounces skinless, boneless chicken breasts
4 cups spinach leaves
1 11-ounce can mandarin oranges, drained
1 cup sliced strawberries

For dressing, in a screw-top jar combine 2 tablespoons
orange juice, the oil, lemon juice, and sugar. Cover and
shake well. Chill dressing until serving time.

For marinade, combine soy sauce, green onions, 2 tablespoons
orange juice, and garlic. Place chicken in a plastic bag set
into a shallow dish. Add marinade; seal bag. Turn chicken to
coat well. Chill for 2 to 24 hours, turning chicken occasionally.
Remove chicken from bag, reserving marinade.

Grill chicken on an uncovered grill directly over medium coals
for 5 minutes. Brush chicken with marinade; turn chicken and brush
with marinade. Grill for 7 to 10 minutes more or until chicken is
tender and no longer pink. Cool slightly; slice chicken breasts.

Line 4 individual salad plates with spinach leaves. Arrange
oranges, strawberries, and chicken breast slices on spinach-lined
plates. Shake dressing; drizzle over salads. Makes 4 servings.