Picnic Recipes

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

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

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

Artichoke hearts
Chopped fresh basil leaves

Toss the above with your favorite French vinaigrette.

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