Recipe: Some Ideas for Wanetta's Picnic Wedding Celebration.

Here are some easy ideas that can be brought to the picnic by different friends or family. You will have to adapt the recipes for the number of guests. If you are interested in something more formal, please, let me know.

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Beefy Three-Cheese Enchiladas

3 pounds ground beef
2 tablespoons garlic, pressed or minced
2 tablespoons ground cumin
1 tablespoon chili powder
48 ounces mild salsa or picante sauce (for use with beef mix)
1-1/2 pounds cream cheese, softened and cut into chunks
6 cups shredded cheddar cheese
6 cups shredded Monterey Jack cheese
3 red or green peppers, finely chopped
36 (6-inch) tortillas
48 ounces mild salsa or picante sauce (for topping)
4-1/2 cups shredded cheddar or Monterey Jack cheese

Note: These instructions are for make-ahead freezer meals (6 meals of 4 servings each). However, if you are cooking for a crowd, simply use a large pan and skip the freezing instructions. For a chicken version, substitute shredded cooked chicken for the ground beef.

In a stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in cheddar cheese, Monterey Jack cheese and peppers. Remove from heat and set aside.

Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container. Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze.

Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving.

Yield: 24 servings

Nutrition information per one enchilada: 432 calories, 23 grams protein, 29 grams fat, 19 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 771 milligrams sodium

Credits
Recipe adapted from Cooking Among Friends: Meal Planning and Preparation Delightfully Simplified by Mary Tennant, Becki Visser ____________________________________

Blue Potato Honey Mustard Salad

3 pounds blue potatoes, quartered, then halved
1 green bell pepper, diced
1 red bell pepper, diced
1/2 large red onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup honey
1/3 cup mustard
1 tablespoon cider vinegar, for dressing
2 tablespoons water, for saute
1 tablespoon balsamic vinegar, for saute

Prepare potatoes by quartering length wise, then halving the quarters. Boil for approximately 15 minutes. Drain and return pan to stove to dry cooked potatoes. While potatoes are cooking, saute until tender onions and peppers. Combine honey, mustard, cider vinegar, and spices, mix thoroughly. Mix potatoes, veggies, and dressing together, serve hot or chill for a summer salad.

Yield: 10 to 12 servings
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Baked Ham in Champagne

1 (9-pound) boneless ham
1 (1-pound) box light brown sugar
2 (4/5 quart) bottles extra dry champagne
3 tablespoons honey
1-1/2 teaspoons ground ginger
1-1/2 teaspoons dry mustard

Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325 degrees F. 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger, and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and spiced apples, if desired.

Yield: 15 to 20 servings

Source: Los Angeles Times California Cookbook Edited by Betsy Balsley (New American Library)
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Sausage Mozzarella Supper for a Crowd

20 pounds link or bulk Italian sausage, sliced or crumbled
3 gallons spaghetti sauce
16 cup sliced fresh mushrooms
1-1/2 quarts tomato juice
3 large onions, chopped
3 tbsp Italian seasoning
2 tbsp salt
1 tbsp pepper
12 pounds corkscrew noodles, cooked and drained
5 pounds mozzarella cheese, sliced
8 pounds mozzarella cheese, shredded

Brown sausage, drain fat. Mix with the spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper. Grease 8 6-quart baking pans. Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. Cover and bake at 350 degrees F. for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted.

Yield: 150 servings
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Banana Cake with Cinnamon Glaze

1-1/2 cups flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream
1 tsp pure vanilla extract
Cinnamon Glaze:
1 cup confectioners' sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 to 2 Tbsp milk or cream

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts. Stir until evenly mixed.

In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.

Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.

Yield: 24 to 36 servings, depending on cut size