Family picinic food?!
Family picinic food?
I am going to be attending my families annual picnic later this month. It's kind of a potluck thing, so I have to bring something to pass around. The problem is, I live over three hours from where the picnic is taking place. So, the whatever I make has to be able to not only survive the trip, but survive being in the sun during the picnic. It doesn't matter if it's a snack, meal, or dessert, I just need to show up with something. I don't want to show up with a bag of Doritos. lol. Anyone have any good ideas?
Answers:
There are alot of pasta salads you could make that are good whether hot or cold.
3 bean salad
Spinach Dip can be used as a dip for breads, chips, or vegtables.
A vegtable tray
Surely you have a cooler you could put ice in, make a nice tuna macaroni salad, always a crowd pleaser...
You could make something cold like salad or fruit salad, and then stick it in an ice box with plenty of ice. It'll survice the trip AND the picninc itself -- if you keep the ice that is.
What about cookies?? They don't have to be hot rite? Then you can buy ice cream nearby the picnic area and make a fancy ice cream sandwiches. I bet the kids will like it.
Also, if there's a grill available, make fruit kabobs or meat kabobs, tehn grill it in the picnic site.
I like potato salad made with sun-dried tomato's and olive oil.
Boil potatoes (white or red) until tender
Chop sun-dried tomato's (the kind that are packed in olive oil)and add to the potato's
Toss with olive oil, salt and pepper to taste
Add fresh herbs or parsley if you have them..
Also good with broccoli florets that have been blanched until bright green and crispy/tender.
serve at room temp.
I make a tomato and onion salad. Slice ripe tomatoes and add some sliced vidalia onions to taste in a bowl. Add 1/4 to 1/2 cup red wine vinegar, salt, dried oregano and some sugar to your taste. Mix all together and let it marinate in the fridge. My family loves it and there is no mayo to go bad. If you like you can add crushed garlic and a little olive oil too. Have fun at your BBQ and enjoy the recipe
dip
here are a few i have tried and they lasted in a 2 hour car ride
in a cooler with ice. all i did was put ice in the bottom on the cooler and set the platter ontop, you don't have cover it with ice.
Crab Tartlets
INGREDIENTS
3 (2.1 ounce) packages frozen miniature phyllo tart shells
1/2 cup shredded Swiss cheese
2 eggs
1/3 cup mayonnaise
1/4 cup half-and-half cream
1 green onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
DIRECTIONS
Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375 degrees F for 18-20 minutes or until pastry is browned. Serve warm.
22 servings
Sausage Mushroom Appetizer
INGREDIENTS
48 large fresh mushrooms
2 eggs, lightly beaten
1 pound bulk pork sausage, cooked and crumbled
1 cup shredded Swiss cheese
1/4 cup mayonnaise
3 tablespoons butter or margarine, melted
2 tablespoons finely chopped onion
2 teaspoons spicy brown mustard or horseradish mustard
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce
DIRECTIONS
Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 16-20 minutes or until heated through.
24 servings
GAZPACHO PASTA SALAD
1 lb. penne or ziti, ridged is best
1 cup frozen niblet corn
1 can kidney or black beans, rinsed well
1 cup English or "burpless" cucumber, diced with skin on
3-6 scallions, sliced
1 large or two small orange and/or yellow bell pepper, diced
Dressing:
1 14.5 oz. can diced tomatoes in juice
2 TBS extra virgin olive oil
1 TBS chili powder
1/2 TBS oregano or basil, or fresh
snipped chives are nice
1 TBS dried parsley or fresh chopped to taste
fresh ground pepper
1/2 to 1 tsp. garlic powder
Prepare pasta al dente, adding frozen corn during last 4-5 minutes of
boiling. Drain. Meanwhile, chop veggies. Place tomatoes in salad or
pasta bowl, add olive oil, herbs, garlic and black pepper. Mix well, add beans and stir. Toss in scallions and drained pasta/corn. Add chopped
cukes and peppers, mix well. Adjust for pepper or more herbs, refrigerate overnight. Stir well and check for seasonings before serving.
Fruit Salsa and Cinnamon Chips, I brought this to a cookout and it was a hit. It can be used as an app or dessert.
http://allrecipes.com/recipe/annies-frui...
Marinated Tomatoes
3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup white balsamic vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes or more, each cut into 6 wedges Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a large resealable plastic bag and pour marinade over. Marinate at room temperature for at least 2 hours, turning the bag occasionally.
These will travel well and all you have to do is pour them in a bowl when you get there, and they are soooo good!
Brownies are the perfect picnic dessert. If you show up with four dozen brownies they will call you a rock star.