Picnic Tomorrow and I have no idea what to do!?!


Question: Picnic Tomorrow and I have no idea what to do!!?
My family is having a picnic tomorrow and I just found out today!. They think since I am such a good cook I should make it all and they will bring chips and stuff!.!.!.!.!.

But here is the problem!.!.!. I have no idea what to make!! I was thinking about making peanut butter and jelly sandwiches!.!.!. But thats getting old!. We do not eat unclean meat due to the church rules!. ( as in shrimp, pork, etc!.!.!.)

What should I make!? I am already making punch, but now its down to the food stuff!Www@FoodAQ@Com


Answers:
Dips and spreads make excellent appetizers, and they can be served with a variety of breads, baked pita chips, and tortilla chips!. As well, fresh vegetables such as jicama, celery, zucchini, and pea pods can accompany any dip or spread!. Stuffed mushrooms are also perfect for picnics, and they are quite simple to make!. The recipes below are all basic yet substantial enough to feed a hungry group!. So, why not try a couple at your next picnic!? And, of course, don't forget to bring a bottle of wine, sunscreen, bug spray, and lots of cold bottles of water!.

Zucchini Cilantro Dip
Makes 2 cups

2 small zucchinis, shredded
1 cup nonfat cottage cheese
3 green onions, chopped
2 tablespoons chopped fresh cilantro leaves
2 tablespoons lemon juice
? teaspoon pepper
? teaspoon salt
1 clove garlic, minced

Place half of the shredded zucchini in a blender or food processor and the other ingredients!. Cover and blend until smooth!. Spoon contents into a bowl!. Add remaining zucchini and stir!. Cover and refrigerate for two hours!.

Sun Dried Tomato Spread
Makes 2 cups

10 sun dried tomato halves (not packed in oil)
? cup fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon red wine vinegar
? teaspoon salt
? teaspoon pepper
2 cloves garlic, minced
? cup plain nonfat yogurt
? cup low-fat sour cream

Heat tomato halves in one inch of water to boiling!. Reduce heat and simmer for 5 minutes or until water has evaporated!. Place tomatoes and remaining ingredients, except yogurt and sour cream in blender or food processor!. Cover and blend until smooth!. Pour tomato mixture into glass bowl!. Stir in yogurt and sour cream!. Cover and refrigerate for two hours!.

Baked Pita Chips
Serves 8

4 whole-wheat pita breads

Heat oven to 400 degrees!. Cut around outside edges of pita breads to separate!. Cut each layer into 8 wedges!. Place in single layer on ungreased cookie sheets!. Bake about 10 minutes or until crisp and light brown!.

Chicken Stuffed Mushrooms
Makes 12 mushrooms

2 green onions, chopped
2 tablespoons fresh cilantro, chopped
3 tablespoons cholesterol-free egg substitute (or use egg whites)
1 tablespoon Dijon mustard
1 ? teaspoon fresh ginger, finely chopped
2 teaspoons soy sauce
1 clove garlic, minced
? lb ground chicken
12 large mushrooms, cleaned and stems removed

Heat oven to 450 degrees!. Spray cookie sheet with nonstick cooking spray!. Mix all ingredients except mushrooms!. Fill mushroom caps with chicken mixture!. Place mushrooms, filled sides up, on cookie sheet!. Bake 8 to 10 minutes or when tops are light brown and chicken mixture is cooked thoroughly!.


Keep these simple tips in mind to ensure your day is all about rest and relaxation!.

Freeze drinks the night before!. Not only will your drinks stay cold the next day, they'll help keep your food chilled!.
To keep your picnic festive, bring a colorful and comfortable blanket!. Extra towels can serve as pillows when sunbathing or napping!.
Set up your picnic in the shade!.
Although baskets can be quite stylish, a cooler packed with ice is safer!.
Make sure foods that are meant to be served cold are thoroughly cooled before packing!.
If you're driving, transport your cooler in the air-conditioned car, not in the trunk!.
Throw away any food that's been out of the cooler for more than an hour!.


When packing a picnic, don't forget these essentials:

Blanket
Insect repellent
Napkins
Plates
Silverware
Serving utensils
Cups and wine glasses
Corkscrew or bottle opener
Paring knife
Cutting Board
Condiments
Damp wipes or cloths for washing up
Garbage bagWww@FoodAQ@Com

Raw Veggie Picnic Salad

6 slices bacon
4 cups broccoli florets
1 cup chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup slivered almonds
1/4 cup white sugar
1 teaspoon salt
1/4 cup white wine vinegar
2 tablespoons grated onion
1/4 cup grated Parmesan cheese
1 1/2 cups mayonnaise

Place bacon in a skillet over medium high-heat, and cook until evenly brown!. Drain, crumble and set aside!.
In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds!. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise!. Pour dressing over the salad!. Gently toss to coat!.

Cheesy Tortillas

INGREDIENTS
2 (8 inch) flour tortillas
2 tablespoons whole kernel corn, drained
4 ounces shredded Colby-Monterey Jack cheese
1 tomato, sliced

Heat a flat grill or skillet to 350 degrees F (175 degrees C)!.
Layer a tortilla with the corn and cheese!. Place the second tortilla on top!.
Heat until the cheese is melted and both tortillas are slightly brown!. Top with the tomato slice and serve!.Www@FoodAQ@Com

greek pasta salad
6c cooked multi grain rotini
1&1/2 c diced cucumber
2 med tomatoes ,diced
2 oz feta cheese ,finely crumbled
1 med green bell pepper ,chopped
12 med pitted black olives,sliced
1/4 c chopped fresh dill
juice of 1/2 lemon
1/4 tsp salt
1/8 tsp black pepper

Mix all together in large bowl !. chill untill
ready to serve !.Www@FoodAQ@Com

Make fresh salsa
Cucumber Salad
Waldorf Salad
Corn on the cob
Grilled veggie and fruit kabobs
Grilled garlic toast
Potato Salad
Egg Salad
watermelon

Anything you want! If they are giving you all the responsibility you get to make all the decisions!Www@FoodAQ@Com

Potato Salad, macaroni salad, fruit salad, baked beans, mac and cheese, pasta salad, deviled eggs!.!.!.all of these are excellent options!.

No PB&J, please!Www@FoodAQ@Com

we have done just fruit and dips, chips and dip and crackers and cheese before!. no sandwiches!.

there is egg salad, tuna or chicken salad!. good luck, I hope you have fun!Www@FoodAQ@Com

How about a cucumber salad!? Cucumbers, onions and italian dressing all mixed together (cut up into small pieces)!.

brownies are a good thing to have as well!.Www@FoodAQ@Com

how about the old fried chicken, corn on the cob, cole slaw/potato/macaroni salad,biscuits and watermelon or apple pie!?Www@FoodAQ@Com

Make potato salad!
bring watermelon, make baked beans, get creative!Www@FoodAQ@Com

Chicken casserole or chicken salad!*Www@FoodAQ@Com

grill or bake vegetables!. salad!.Www@FoodAQ@Com

racheal rays 30 min meals had a picnic show a while back mabey u could search it on food networkWww@FoodAQ@Com

For an outside picnic I recently made a roasted squash and potato salad!. It has no eggs, dairy, mayonnaise in it and can be served warm or at room temperature!.

I made a few adjustments!. I couldn't find fresh marjoram and didn't have time to go to the gourmet supermarket so I substituted dried marjoram, I also didn't want to mess with the grill so I parboiled the potatoes and finished them off in the oven!. I also roasted the squash in the oven!. I had some leftover roasted red peppers but I think the recipe would be fine without them!. I used a mix of small white and red potatoes for color and only used yellow crooknecked squash!.
I also tripled the recipe because it was a large crowd!.

The recipe was originally posted on epicurious!.com!.
roasted potato, garlic, and red pepper salad
Gourmet | July 1997


Makes 6 servings!.


6 garlic cloves, unpeeled
3 pounds small boiling potatoes (white, red, or fingerling)
2 red bell peppers
3 1/2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Suggested additions: olives, pine nuts, goat cheese, grilled chicken, tuna, or prosciutto


Preheat oven to 450° F!.
Wrap garlic cloves together in foil!. Halve potatoes and cut bell peppers into 1/2-inch pieces!. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste!. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes!.

In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool!. Remove garlic from foil and squeeze pulp into a small bowl!. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste!. Just before serving, add basil!. Serve potato salad at room temperature!.Www@FoodAQ@Com





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