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Show ' &m r" jsj.4)riM n -i These Foods Make a Picnic (Set reciptt below) Picnic Foods WE ALL AGREE that picnics are fun, but how's the food holding out, now that you've already had some picnics during the summer? Is the variety still there to tempt Jaded appetites or are you ready for some quick and easy ideas full of inspiration? You'll want to keep anything edible edi-ble simple and easy to prepare as well as easy to vt. carry because v U . it's no fun to get x !PL worn out in the fAf&' process of pack- JClI lng, and there is fKpD also nothing tS worse than ar- v i riving with sog- I gy sandwiches as well as bruised fruit or mussed cake. Everyone will feel better at picnics pic-nics if you plan well balanced meals, so have your share of starches, vitamins and minerals. Sandwiches are a standby, but they can have infinite variety. Add some crisp vegetables to the filling when you can, thus making the texture interesting and more delicious. deli-cious. Plan to use fruit in season, carefully care-fully washed and wrapped, of course, so you can enjoy eating it. Cakes should be simple, and are best made in square or oblong pans, tucked in a box and cut when served. No chance for messing when it's done this wayl HERE ARE SOME delightful fillings for sandwiches which I know will be a hit with the folks. Chill the fillings, and they won't soak through the bread. Savory Ham-Vegetable Filling (Makes 8 sandwiches) 18 slices bread 4 cup softened batter 1 cup deviled bam 1 cup grated raw carrot K cup chopped green pepper H teaspoon salt cop mayonnaise Spread sliced bread and butter. On eight slices spread deviled ham. Combine green pepper, carrot, salt and mayonnaise. Spread carrot mixture on ham and place buttered slices of bread on top. Cut as desired de-sired and wrap well. 'Egg Salad Sandwiches (Makes 8) 4 chopped hard-cooked eggs 1 cup minced celery H teaspoon salt H cup minced stuffed olivet V cup mayonnaise 'Mix all ingredients together in order given. Spread filling on cracked wheat bread which has been buttered. Sbrtmp Sandwiches (Makes 8) 94 cap canned and cleaned shrimp, crabmeat or lobster 4 tablespoons batter or substitute H teaspoon minced onion 1 teaspoon lemon Juice H teaspoon mustard I tablespoons minced staffed olivet ol-ivet White or whole wheat bread Mince the shrimp and mix with the remaining ingredients. Chill thoroughly before spreading on bread. Chlckenflim Sandwiches (Make 6) H cap ground, cooked chicken H cap ground, cooked ham I chopped, stuffed olivet 1H tablespoons mayonnaise H teaspoon lemon Juice LYNN CHAMBERS' MENU Ham and Vegetable Sandwiches Egg Salad Sandwiches Chicken-Ham Sandwiches Deviled Eggs Whole Tomatoes Potato Chips Grapes or Watermelon Mincemeat Goodies Lemonade or Milk Recipes Given. Combine and spread on white bread. DEVILED EGGS are handy to have on a picnic gwffi'W!S! to eat either with .w?PSj the sandwiches, fii.y by themselves 17 ".fp or with tomatoes Yz'M or other relishes. Here's a tasty J way In which tf4''7o you may prepare JJ)' if them without too iVlLa much work. saAdtfcOlifcKa Deviled Eggs. 8 hard-cooked eggs 4 tablespoons softened butter 1 teaspoon salt 1 teaspoon prepared mustard Dash of pepper 1 teaspoon vinegar Mayonnaise Cut eggs in half lengthwise and remove yolks. Mash yolks and combine with butter, salt, mustard, pepper and vinegar. Add mayonnaise mayon-naise to make a creamy consistency. con-sistency. Refill egg white and sprinkle with paprika. Chill. HERE ARE SEASONAL fruits suitable to take on a picnic: Apricots, Apri-cots, plums, nectarines, peaches, berries, cantaloupes and watermelon. water-melon. Oranges, apples and bananas ba-nanas are also good standbys. Grapes and cherries are delightful. Berries and peaches may be washed, sugared and placed in mason jars with fpi tight covers. If fj vTi thoroughly, wrap U4fi& iU7uVa.Pnrd scoop out the seeds just before you serve it IF YOU LIKE easy-to-carry cookies to take along with you, serve them with the fruit or as snacks between meals if you are making the picnic a whole day af fair. Mlnremeat Goodies (Makes 4 doicn) 1 cap shortening I cups sugar 1 eggs, beaten S caps tifted flour 1 cap mincemeat 1 teaspoon baking soda H teaspoon ginger 1 teaspoon clove 1 teaspoon nntmeg H teaspoon salt H cap chopped nata Cream shortening and sugar together to-gether until fluffy. Add eggs and flour enough to prevent mixture from curdling. Add mincemeat and dry Ingredients, sifted together, and the nuts. The amount of flour varies with the amount of liquid in the mincemeat. The mixture should be stiff enough to drop from spoon onto a greased cookie sheet. Bake in a moderate (37S degree) oven about 10 minutes. Released by WNU features. |