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Show Sunday, May 13, 1984 THE HERALD, Prove, Utah, - Page 33 5 Timely issues, news, features, Including family, food, fashion y Today Take Mom to a Summer Picnic - a time to take Today is Mother's Day mother out of the kitchen and onto the picnic grounds. A change in scene can make all the difference, whether it is into the back yard or up into the canyons. Spring has made an almost a month late appearance at last so summer festivity should begin at once. An outdoor picnic not only keeps the kitchen cool but also helps keep mom cool. It permits her to enjoy the festivities as much as the family and guests. Picnics are usually simpler, and even if something more ambitious is planned, it gives the cook a change of pace. And it is easier, primarily because dad usually sets up the barbecue and picnic table and the children even seem to get the spirit of the occasion in their willingness to carry dishes and food to the backyard. Cleanup is a little harder, but even then it takes on a party atmosphere and family or friends will generally offer help. It is a great break for mom. Hamburgers and steaks cooked on the grill are great picnic fare, but sometimes something different tastes good. Such a menu is the one below emphasizing simplicity and advanced preparation good for the entire summer months. It is a hearty menu to satisfy those voracious appetites that seem to grow even bigger when food is eaten outdoors. And it can easily be transported to the park, lake or into the mountains. The Picnic Mix is such a tasty snack that it may be gobbled up before the picnic begins, so more than the usual amount should be made. Nut mixes have long been a snack favorite but a pecan mix is a change appetizing and tangy. The side dish is another make-ahea- d recipe, with pecans showing off their versatility and good flavor. The Pecan Rice Picnic Ring can be served hot or cold. What is a picnic without tomatoes? As an alternative to slicing them, how about a cold tomato soup Al Fresco Gazpacho enhanced with naturally brewed soy sauce. Chicken has long been the meat alternative for a picnic. This Crunchy Pecan Teriyaki Chicken can be wrapped in foil and taken on the picnic in an ice cooler. Pecans are again featured as the crunchy coating for the baked chicken. (Shelled pecans can be stored in airtight containers for year-roun- d use or in the refrigerator for nine a freezer for two years. ) months Tomatoes again take star billing in the Perky Patio Salad that is enhanced with Kikko Pecan Dressing, (recipe below). The picnic menu is complete with a tray ft M of summer's fresh fruit for dessert strawberries, melons, pineapple, bananas, or for a real taste delight some kiwi fruit. Summertime will be a happy time for mother and the entire family if the big move is made a move to the outdoors. .a 0$$&se a c - yr -: :- 1 V-- wlf' y f Perky Patio Salad Refreshing Gazpacho medium fresh tomatoes large head lettuce, rinsed and drained 4 stalks celery, sliced 4 green onions & tops, cut diagonally into thin slices 1 small zucchini, cut into julienne strips Kikko Pecan Dressing (recipe below) 3 3 to 4 large fresh tomatoes (about Vi lbs.) 1 c. water V c. soy sauce 4 c. chopped onion 2 T. lemon juice 1 clove garlic, minced V t. black pepper 1 small cucumber, peeled and finely chopped V c. finely chopped green pep- Terriyaki Picnic Mix 'j c. teriyaki per Reserve 1 tomato; cut up remaining tomatoes and place in blender container. Add water, soy sauce, onion, lemon juice, garlic and pepper. Cover and blend until tomatoes are pureed; pour into large serving bowl. Dice reserved tomato and stir into pureed mixture with cucumber and green pepper. Chill in refrigerator 8 hours, or overnight to blend flavors. Stir before serving. Makes about 5 cups. barbecue marinade and sauce 2 T. vegetable oil 2 c. pecan halves 3 c. toasted oat cereal (like Cheerios) 1 c. shredded coconut Vi c. raisins Pecan Rice Picnic Ring c. chicken stock rice c. butter or margarine 2 c. uncooked Vt 1 1 Cut tomatoes into wedges; set aside. Tear lettuce into bite-siz- e pieces; combine with tomatoes, celery, green onions and zucchini in large salad bowl. Pour desired amount of pecan dressing over salad; toss to combine. Serve immediately. Makes 8 servings. Kikko Pecan Dressing c. vegetable oil c. pecan halves or pieces Vi c. cider vinegar V cup soy sauce 3 T. minced fresh parsley 1 1. sugar Vi t. garlic powder 1 34 Blend teriyaki sauce and oil in large bowl; stir in pecans until thoroughly coated. Let stand 10 minutes; stir occasionally. Add oat cereal and coconut; toss together to combine, and coat thoroughly. Turn out onto large shallow baking pan or cookie sheet, spreading mixture out evenly. Bake at 250 degrees 15 minutes. Remove from oven and stir gently with fork or wooden spoon. Bake 15 minutes longer. Remove and let stand in pan until cool ; stir in raisins. Store in tightly covered container. Makes 6 cups. 4 1 long-grai- n large onion, minced c. chopped pecans teaspoon basil, crumbled Combine chicken stock and rice in large saucepan; cook rice MEAN-whilaccording to package directions, omitting water and salt. melt butter in large skillet over medium heat; add onion and saute 5 min., or until golden brown. Stir in pecans and basil. Thoroughly combine rice and pecan mixture. Pack into lightly casserole or ring moid. Place casserole in large greased pan of hot water; cover loosely and let stand at room temperature 15 minutes. If transporting, leave ring in mold en route and unmold onto platter just before servtog. Makes 8 servings. e, Crunchy Pecan Chicken 34 c. teriyaki barbecue marinade and sauce 1 1. ground ginger 1 1. garlic powder 4 pounds frying chicken pieces (breasts, thighs, legs) 1 large egg, beaten lVic. finely minced pecans 4 c. flour Combine teriyaki sauce, ginger and garlic; pour into large plastic bag with chicken pieces. Press air out; tie top securely. Turn over several times to coat pieces. Refrigerate 8 hours or overnight, turning over occasionally. Remove chicken; reserve marinade. Combine egg and 2 T. reserved marinade; set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides. Place chicken pieces, skin side up, on rack placed in large baking pan. bake at 350 degrees 50 minutes or until chicken is tender. Remove from oven and cool slightly. Serve immediately. OR, chill in refrigerator 4 hours or overnight. Wrap in foil; transport packed in ice cooler to picnic. Makes 8 servings. Measure all ingredients into screw-to- p jar; cover and shake well to combine. Refrigerate 4 hours or overnight for flavors to blend. Shake thoroughly before serving. Makes about 2 cups dressing. Summertime Is Tomato Time From late May through October, fresh tomatoes are in abundant supply at the grocers. H helps to know a few facts about selecting them for fresh eating and recipe vise. To use immediately, choose tomatoes that have developd a bright red color, a sweet subtle aroma and yield slightly to palm pressure. To ripen store-bougtomatoes for later use, choose pink tomatoes and set them in baskets or bowls at room temperature (between 50 and 70 degrees) out of direct sunlight. Do not refrigerate fresh tomatoes; they will never reach optimum flavor or texture potential. ht |
