Picnic
Recipes
(This is a work in progress)
Orzo Pasta Salad
Susan Oleson
Susan’s recipe comes from
Giada DeLaurentiis.
4 cups chicken broth
1 ½ cups orzo
1 can (15 ounces) garbanzo
beans, drained and rinsed
1 ½ cups red and yellow
teardrop tomatoes or grape tomatoes, haled
3 Persian cucumbers, sliced
and halved
¼ cup finely chopped red
onion
½ cup chopped fresh basil
leaves
¼ cup chopped fresh mint
leaves
About ¾ cup red wine
vinaigrette, recipe follows
Salt and freshly ground
black pepper, to taste
Red Wine Vinaigrette:
½ cup red wine vinegar
½ cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
¾ teaspoon freshly ground
black pepper
1 cup extra virgin olive oil
Pour
the broth into a large heavy large saucepan. Cover the pan and bring the broth
to a boil over high heat. Stir in the orzo. Cover partially and cook until the
orzo is tender but still firm to the bite, stirring frequently, about 7
minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide
bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss
the orzo with the beans, tomatoes, cucumbers, onion, basil, mint, and enough
vinaigrette to coat. Season the salad, to taste, with salt and pepper, and
serve at room temperature.
Red
Wine Vinaigrette:
Mix
the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine
running, gradually blend in the oil. Season the vinaigrette, to taste, with
more salt and pepper, if desired.
Cannelini Beans with Tomatoes and Broccolini
Mary Beth Collins
Yield: Serves 8 to 12
2 cups broccolini, steamed
4 cans cannelini beans,
rinsed and drained
1 cup halved cherry tomatoes
Handful of herbs (parsley,
marjoram, oregano, tarragon)
6 tablespoons white wine
vinegar
½ cup red onion, finely
diced
½ cup plus 2 tablespoons
olive oil
Kosher salt and freshly
ground black pepper
Steam the broccolini in a
microwave until it is crisp tender.
Drain and rinse in cold water.
Transfer to a mixing bowl.
Add beans and tomatoes, Toss to combine.
In a small bowl combine
vinegar, herbs and onions. Slowly
whisk in the olive oil. Season
with salt and pepper. Toss the dressing with the beans and vegetables. Let it rest in the refrigerator for a
couple of hours or up to 12 hours.
Fruit Kabobs with Strawberry Dip
Lana
Andrews
Strawberry
Dip:
8 ounces cream
cheese
2 ounces sour
cream
1 tablespoon sugar
1 teaspoon
lemon juice
½ cup cut up
strawberries
½ to 1 cup
additional strawberries
Process above
in a food processor. Place in a bowl to chill (it will thicken). Add
additional cut up strawberries (½ to 1 cup) depending on taste.
Using wood skewers, place several different bite-size pieces of fruit together. Serve with Strawberry Dip.
Corn Avocado Salad
Ann Baldwin
From the May 2013 issue of Southern Living
2 cups fresh corn kernels
(about 4 ears)
1 tablespoon olive oil
3 pounds assorted small
heirloom cherry or pear tomatoes, halved
1 English cucumber, sliced
into half moons
1 cup thinly sliced radishes
1/3 cup Champagne vinegar
¼ cup extra virgin olive oil
1 large shallot, finely
chopped
2 teaspoon country-style
Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground black
pepper
2 avocados, chopped
1 package fresh basil
leaves, torn
Preheat the oven to 450
degrees. Toss corn with 1 tablespoon olive oil, and spread in a single layer on
a jelly roll pan. Bake 7 to 8
minutes or until golden brown.
Cool 10 minutes. Combine
corn, tomatoes and next six ingredients.
In a large bowl, whisk
vinegar together with next five ingredients. Add tomato mixture and toss to coat. Gently stir in avocado. Let stand 20 minutes, stirring occasionally. Top with basil just before serving.
Corn Salad
Sandie Fenton
30 ounces canned or frozen
corn, drained
1 can (4 ounces) diced green
chiles, drained
1 can (15 ounces) low-sodium
black beans, rinsed and drained
1 small red onion, sliced into
thin rings
4 green onions, chopped
½ cup green bell pepper,
chopped
1 cup grape tomatoes, cut in
half or thirds
1/4 to 1/3 cup chopped
cilantro
Dressing:
¼ cup white wine vinegar
Juice of half a lemon
¼ teaspoon ground cumin
1/8 teaspoon garlic powder
1 tablespoon sugar
Combine dressing ingredients
and pour over salad . Mix
thoroughly. Cover and chill until
ready to serve. Toss lightly to
redistribute the dressing just before serving.
Cowboy Caviar
Dana DeBellis
1 can (15 ounces) pinto beans, rinsed
1 can (17 ounces) whole corn, drained
2 large tomatoes, diced and seeded
1 large avocado, diced
1/2 cup chopped red onion
1/4 cup chopped cilantro
Dressing:
1 tablespoon red wine vinegar
3 to 4 tablespoons fresh lime juice
1 to 2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Mix beans, corn, tomatoes, avocado, onion and cilantro. Combine
the dressing ingredients and toss them into the mixture.
Curried Shrimp
Tarts
Julie Courtney
1 cup chopped cooked shrimp
4 ounces cream cheese,
softened
3 tablespoons green onions
1 tablespoon fresh lime
juice
¼ teaspoon curry powder
¼ teaspoon ground red pepper
15 mini phyllo pastry shells
1½ tablespoons jarred mango
chutney
Stir together first six
ingredients. Spoon mixture into
pastry shells. Spoon ½ teaspoon mango chutney over each tart.
Country Coleslaw
Lynn Lytle
From Our State, June 2016.
Yield: 8 to 10 servings
½ cup Duke’s mayonnaise
2 tablespoons apple cider
vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons celery seed
1 head cabbage, shredded
1 green bell pepper, chopped
1 cup sweet onion, chopped
1 large carrot, shredded
Mix mayonnaise, vinegar,
sugar, salt and pepper and celery seed. Set aside.
In a large mixing bowl, add
shredded cabbage, bell pepper, onion, and carrot. Pour mayonnaise dressing over
cabbage mixture and toss until the dressing has coated the vegetables. Refrigerate at least one hour before
serving. Toss slaw just before
serving.
Majestic Layered Salad
Mary Ann Nagel
1 quart shredded lettuce
2 cups mushroom slices
1½ cups red onion
1 package (10 ounces) frozen
green peas, cooked and drained
½ cup mayonnaise
½ cup sour cream
½ teaspoon curry powder
1 teaspoon sugar
2 strips crisp bacon
Layer lettuce, mushrooms,
onions and peas. Combine
mayonnaise, sour cream and curry powder.
Spread evenly over salad to seal.
Sprinkle with sugar and cover with plastic wrap. Refrigerate 8 hours or overnight. Top with crumbled bacon before serving. A layer of cooked ham, chicken or
turkey may be added.
Cucumber Lime Salad Mold
Joan Smith
A recipe from the cookbook
published by The Junior League of Grand Rapids, Michigan.
Yield: 8 to 10 servings
1 package (3 ounces) lime
jello
¾ cup boiling water
2 packages (3 ounces each)
cream cheese softened
1 cup salad dressing
1 teaspoon horseradish
¼ teaspoon salt
2 tablespoons lemon juice
¾ cup diced peeled cucumber
¼ cup minced onion
Cucumber slices and radish
flowers, for garnish
Dissolve lime jello in boiling
water. Add salad dressing,
horseradish, softened cream cheese, salt and lemon juice. Beat until smooth. Add cucumber and onion and stir
well. Chill in 1-quart mold. Garnish with unpeeled cucumber slices
and radish flowers.
Cucumber Salad
Brenda Dills
3 large cucumbers, peeled, seeded, and cut into ¼-inch slices
1 tablespoon salt
2 Jalapeno peppers, seeded
and chopped
¼ cup chopped cilantro
½ cup sugar
½ cup rice wine vinegar
Crushed peanuts, for garnish
Sprinkle the cucumber slices
with salt, drain for 30 minutes. Wash and pat dry with paper towels.
Seed and chop peppers. Chop cilantro. Mix sugar and rice wine vinegar until
sugar is dissolved. Mix everything
together and top with crushed peanuts before serving.
Pork Tenderloin
Brenda Dills
Season with olive oil and
McCormick’s Montreal Steak seasoning.
Can be cooked on the grill or in the oven.
Garden Salad
Patti Harlan
Lettuce
Tomato
Carrots
Cheese
Avocado
Artichoke hearts
Broccoli
Cauliflower
Chopped fresh basil leaves
Toss the above with your
favorite French vinaigrette.
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