Recipe(tried): Picnic at Ponce's El Tuque Water Park - Guacamole with Chips, White Sangria, Antipasto Pasta Salad, Colorful Tossed Salad, Chicken Cordon Bleu, Aioli, Sour Cream Pound Cake

PICNIC AT PONCE'S EL TUQUE WATER PARK
MENU
Easy Guacamole with Chips
Beers and White Sangria
Antipasto Pasta Salad
Colorful Tossed Salad
Chicken Cordon Bleu
French Baguettes and Aioli
No Fail Sour Cream Pound Cake

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EASY GUACAMOLE WITH CHIPS
Makes 2 cups

3 avocados, peeled, pitted and diced
2 packages (3 ounce each) cream cheese, softened
2 tablespoons salsa
1 tablespoon sour cream
1 pinch salt
1 dash ground black pepper
1 dash garlic salt
1 dash onion powder
lime juice
chips and crackers for serving

In a small bowl, mix together the avocados, cream cheese, salsa, and sour cream. Blend to desired consistency.

In a small bowl mix the salt, pepper, garlic salt, and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

Carry in a plastic container with cover. Drop some lime juice to cover the guacamole. Drain before serving.

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WHITE SANGRIA
Servings: 20

1 gallon white wine
2 cups Triple Sec orange liqueur with cognac brandy
1 1/2 cups frozen orange juice concentrate (12 ounces)
1 cup fresh lemon juice
2 oranges, thinly sliced
2 lemons, thinly sliced
one or two bottles of champagne or club soda

Mix all ingredients except champagne or club soda. Chill well.

Add champagne or club soda just before serving.

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ANTIPASTO PASTA SALAD
Servings: 12

SALAD:
1 pound seashell pasta
3 tomatoes, chopped
1 red bell pepper, diced
1 green bell pepper, chopped
1/2 pound Asiago cheese, diced
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1 (6 ounce) can black olives, drained and chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
DRESSING:
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

TO PREPARE THE SALAD:
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

In a large bowl, combine the pasta, tomatoes, red and green bell pepper, Asiago cheese, salami, pepperoni, and black olives,. Stir in the envelope of dressing mix.

Cover, and refrigerate for at least one hour.

TO PREPARE THE DRESSING:
Whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.

Just before serving, pour dressing over the salad, and mix well.

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COLORFUL TOSSED SALAD
Source: Taste of Home's Light & Tasty Magazine
Servings: 8

DRESSING:
1/4 cup white grape juice concentrate
3 tablespoons white wine vinegar or cider vinegar
2 teaspoons canola oil
1/2 teaspoon salt
1/4 teaspoon onion powder
SALAD:
10 cups torn mixed salad greens
8 large fresh strawberries, quartered
1 kiwifruit, peeled and sliced
2 tablespoons sliced green onion
2 tablespoons chopped macadamia nuts, toasted

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Refrigerate until serving.

Set aside 2 tablespoons of dressing. Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with nuts.

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CHICKEN CORDON BLEU
Servings: 6

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.

Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides.

Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter.

Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken.

Keep hot in a plastic container with a good cover until the moment of serving the chicken in the picnic site.

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AIOLI (GARLIC MAYONNAISE)
Makes 2 cups

4 large garlic cloves, peeled
2 large egg yolks*
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup olive oil, divided
1 1/2 tablespoon fresh lemon juice

Have all ingredients at room temperature.

Combine garlic, egg yolks, mustard, salt and pepper in blender jar. Cover and blend at medium speed until smooth.

With motor running, remove cover and SLOWLY pour in HALF the oil in a small steady stream. Stop the motor and scrape down sides of jar. Cover and turn to medium speed.

Uncover and add lemon juice, then remaining oil in slow stream as before, stopping motor to scrape down sides of jar occasionally as sauce thickens. Chill.

Serve with hot or cold fish or chicken. Good as dip or with bread or potatoes.

*Editor's note:
Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs

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NO FAIL SOUR CREAM POUND CAKE

3 cups sugar
1 1/2 cups butter, softened
6 eggs
3 cups flour
1/4 teaspoon baking soda
1 (8 ounce) container sour cream
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Spray bundt pan with cooking spray or Baker's Joy.

Cream sugar and butter. Add eggs one at a time. Slowly add flour.

Add baking soda to sour cream, then add to creamed mixture. Add vanilla. Pour batter into prepared pan.

Bake for 1 hour 15 minutes.