Recipe: Picnic Recipes (10) - 06-27-00 Recipe Swap (updated)
Recipe Collections10 PICNIC RECIPES
Recipe Swap - 06-27-2000
RECIPES IN THIS FILE:
Soft Peanut Butter Cookies
Polynesian Marinade
Grilled Chicken with Tangy Marinade
Patriot's Parfaits
Festive Flag Cake
Chocolate Mousse Pie
Patriotic Picnic Cake
Picnic Salad
Icebox Vegetable Salad
Chicken and Strawberry Salad
SOFT PEANUT BUTTER COOKIES
From: carolyn, ind, 06-27-00
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Combine butter, peanut 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 and place on sprayed cookie sheet.
Bake for in a preheated 350 degree F oven for 7-10 minutes. Don't overcook.
POLYNESIAN MARINADE
Makes marinade 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 cups unsweetened papaya juice (or 1 papaya, pureed plus water to equal 1 1/2 cups in total)
1 Tbsp. light soy sauce
1 Tbsp. fresh lime juice
1/2 tsp. minced fresh ginger
1/4 to 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.
GRILLED CHICKEN WITH TANGY MARINADE
Source: American Institute for Cancer Research
1 1/2 cup 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
3/4 for 1 lb. skinless chicken breasts
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.
PATRIOT'S PARFAITS
Source: American Institute for Cancer Research
Makes 4 servings, each containing 155 calories and 2 grams of fat.
1 cup sliced fresh strawberries, plus extra whole berries for garnish
2 cups (1 pint) fresh blueberries, plus extra for garnish
2 to 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 tablespoon blueberry sauce, then 1/2 cup frozen yogurt per glass, topped with 1 tablespoon sweetened strawberries. Garnish with mint leaves.
FESTIVE FLAG CAKE
Adapted from source: American Institute for Cancer Research
Makes 1 (13x9-inch) cake, 20 servings
FOR THE CAKE:
1/2 cup butter, softened
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
FOR THE ICING:
3 cups confectioners' sugar
1/4 cup low-fat yogurt
2 tsp. vanilla
FOR DECORATING:
About 1 quart fresh strawberries, cut in half lengthwise
About 1 pint fresh blueberries
Preheat oven to 350 degrees F. Spray a 13x9-inch square pan with nonstick coating and set aside.
In a bowl, cream the butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the 2 teaspoons 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 confectioners' sugar, yogurt and 2 teaspoons 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 4x5-inch rectangle. For red stripes, arrange strawberries end to end in rows, with pointed ends facing the right side of the cake.
CHOCOLATE MOUSSE PIE
From: Jan,ME
In microwave safe container combine:
2/3 cup heavy cream
12 oz semi sweet chocolate chips
Start w/ 1 1/2 minutes, stir until smooth. If more time is needed only do 30 second intervals. Let cool 15-20 minutes, stirring occasionally.
In 8-inch springform pan put a chocolate crumb crust made with combined:
1/4 cup melted butter or margarine
1 1/2 cups crushed Oreo cookies
After chocolate is cool fold in:
1 1/2 cups 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 hours or overnight. Run a thin bladed knife around edge to separate. Enjoy!
PATRIOTIC PICNIC CAKE
From: Victoria__Pa
1 pound cake (rectangular)
2 containers (8 oz each) Cool Whip, thawed
A few drops of red and blue food coloring
FOR DECORATING:
Strawberries and blueberries
Red, white and blue sprinkles (optional)
Sparkler (optional)
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-inch from edge of cake. Place next layer on top and repeat with blue Cool Whip. Place remaining layer on top and cover all of the cake with 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 and 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 :)
PICNIC SALAD
From: Victoria__Pa
3 potatoes, cooked and cubed
1 cup chopped celery
1 cup chopped cucumber
4 hot dogs, cooked and sliced
Hard boiled eggs, chopped (optional)
1/2 cup Miracle Whip Salad Dressing
1/4 cup milk
Salt and pepper, to taste
Combine potatoes, celery, cucumber, hot dogs and hard boiled eggs, if using, in salad bowl.
In small bowl mix together Miracle Whip, milk, salt and pepper. Pour over mixture and toss lightly to coat. Chill before serving.
Jay, CO: Try this one - a pretty simple "dump" salad...
ICEBOX VEGETABLE SALAD
FOR THE 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 bell pepper, finely chopped
FOR THE DRESSING:
1 cup sugar
1/2 cup white vinegar
1/2 cup vegetable oil
1 tsp salt
1/2 tsp ground black 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: This is from an e-mail I received from BHG.com
CHICKEN AND STRAWBERRY SALAD
Adapted from source: Better Homes and Gardens
Makes 4 servings.
FOR THE DRESSING:
2 tablespoons orange juice
1 tablespoon olive oil or salad oil
1 tablespoon lemon juice
2 teaspoons sugar
FOR THE CHICKEN:
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
FOR THE SALAD:
4 cups spinach leaves
1 (11 ounce) can mandarin oranges, drained
1 cup sliced strawberries
TO PREPARE THE 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.
TO MARINADE THE CHICKEN:
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.
WHEN READY TO COOK:
Remove chicken from bag. Pour marinade into a small saucepan and boil for a few minutes; reserve.
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.
TO SERVE:
Line 4 individual salad plates with spinach leaves. Arrange oranges, strawberries, and chicken breast slices on spinach-lined
plates. Shake dressing; drizzle over salads.
Recipe Swap - 06-27-2000
RECIPES IN THIS FILE:
Soft Peanut Butter Cookies
Polynesian Marinade
Grilled Chicken with Tangy Marinade
Patriot's Parfaits
Festive Flag Cake
Chocolate Mousse Pie
Patriotic Picnic Cake
Picnic Salad
Icebox Vegetable Salad
Chicken and Strawberry Salad
SOFT PEANUT BUTTER COOKIES
From: carolyn, ind, 06-27-00
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Combine butter, peanut 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 and place on sprayed cookie sheet.
Bake for in a preheated 350 degree F oven for 7-10 minutes. Don't overcook.
POLYNESIAN MARINADE
Makes marinade 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 cups unsweetened papaya juice (or 1 papaya, pureed plus water to equal 1 1/2 cups in total)
1 Tbsp. light soy sauce
1 Tbsp. fresh lime juice
1/2 tsp. minced fresh ginger
1/4 to 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.
GRILLED CHICKEN WITH TANGY MARINADE
Source: American Institute for Cancer Research
1 1/2 cup 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
3/4 for 1 lb. skinless chicken breasts
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.
PATRIOT'S PARFAITS
Source: American Institute for Cancer Research
Makes 4 servings, each containing 155 calories and 2 grams of fat.
1 cup sliced fresh strawberries, plus extra whole berries for garnish
2 cups (1 pint) fresh blueberries, plus extra for garnish
2 to 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 tablespoon blueberry sauce, then 1/2 cup frozen yogurt per glass, topped with 1 tablespoon sweetened strawberries. Garnish with mint leaves.
FESTIVE FLAG CAKE
Adapted from source: American Institute for Cancer Research
Makes 1 (13x9-inch) cake, 20 servings
FOR THE CAKE:
1/2 cup butter, softened
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
FOR THE ICING:
3 cups confectioners' sugar
1/4 cup low-fat yogurt
2 tsp. vanilla
FOR DECORATING:
About 1 quart fresh strawberries, cut in half lengthwise
About 1 pint fresh blueberries
Preheat oven to 350 degrees F. Spray a 13x9-inch square pan with nonstick coating and set aside.
In a bowl, cream the butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the 2 teaspoons 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 confectioners' sugar, yogurt and 2 teaspoons 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 4x5-inch rectangle. For red stripes, arrange strawberries end to end in rows, with pointed ends facing the right side of the cake.
CHOCOLATE MOUSSE PIE
From: Jan,ME
In microwave safe container combine:
2/3 cup heavy cream
12 oz semi sweet chocolate chips
Start w/ 1 1/2 minutes, stir until smooth. If more time is needed only do 30 second intervals. Let cool 15-20 minutes, stirring occasionally.
In 8-inch springform pan put a chocolate crumb crust made with combined:
1/4 cup melted butter or margarine
1 1/2 cups crushed Oreo cookies
After chocolate is cool fold in:
1 1/2 cups 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 hours or overnight. Run a thin bladed knife around edge to separate. Enjoy!
PATRIOTIC PICNIC CAKE
From: Victoria__Pa
1 pound cake (rectangular)
2 containers (8 oz each) Cool Whip, thawed
A few drops of red and blue food coloring
FOR DECORATING:
Strawberries and blueberries
Red, white and blue sprinkles (optional)
Sparkler (optional)
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-inch from edge of cake. Place next layer on top and repeat with blue Cool Whip. Place remaining layer on top and cover all of the cake with 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 and 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 :)
PICNIC SALAD
From: Victoria__Pa
3 potatoes, cooked and cubed
1 cup chopped celery
1 cup chopped cucumber
4 hot dogs, cooked and sliced
Hard boiled eggs, chopped (optional)
1/2 cup Miracle Whip Salad Dressing
1/4 cup milk
Salt and pepper, to taste
Combine potatoes, celery, cucumber, hot dogs and hard boiled eggs, if using, in salad bowl.
In small bowl mix together Miracle Whip, milk, salt and pepper. Pour over mixture and toss lightly to coat. Chill before serving.
Jay, CO: Try this one - a pretty simple "dump" salad...
ICEBOX VEGETABLE SALAD
FOR THE 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 bell pepper, finely chopped
FOR THE DRESSING:
1 cup sugar
1/2 cup white vinegar
1/2 cup vegetable oil
1 tsp salt
1/2 tsp ground black 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: This is from an e-mail I received from BHG.com
CHICKEN AND STRAWBERRY SALAD
Adapted from source: Better Homes and Gardens
Makes 4 servings.
FOR THE DRESSING:
2 tablespoons orange juice
1 tablespoon olive oil or salad oil
1 tablespoon lemon juice
2 teaspoons sugar
FOR THE CHICKEN:
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
FOR THE SALAD:
4 cups spinach leaves
1 (11 ounce) can mandarin oranges, drained
1 cup sliced strawberries
TO PREPARE THE 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.
TO MARINADE THE CHICKEN:
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.
WHEN READY TO COOK:
Remove chicken from bag. Pour marinade into a small saucepan and boil for a few minutes; reserve.
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.
TO SERVE:
Line 4 individual salad plates with spinach leaves. Arrange oranges, strawberries, and chicken breast slices on spinach-lined
plates. Shake dressing; drizzle over salads.
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