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Show I Jfc I 'J . . . I K V'" ' - r ' J , .-. . .' . . --.-.. , These Foods Make a Picnic (See recipes below) Picnic Foods 1 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 N. carry because v It's no fun to get v 'JSjfPrL worn out in the process of pack- -VJ tag, and there is Kf3 also nothing worse than ar- riving with sog- 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 way! 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) 16 slices bread cup softened butter 1 cup deviled ham 1 cup grated raw carrot Yi eup chopped gTeen pepper Yi teaspoon salt Yi 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. 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. DEVTLED EGGS are handy to have on a picnic 'Vsw 1 to eat either with .fTf5, J1 , t the sandwiches, w-'aa by themselves JrZrJf!ym or with tomatoes frfct,- or other relishes. -Sj Here's a tasty fcSTl way in which E j--" J you may prepare fV 111 them without too n i Tf? much work. vi iHWJ 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. ChiU. 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 S -Jl T Ji tight covers. If (SjjfJJjlr melon, it's best TuGsy t0 chi11 14 ff) jOC JJ thoroughly, wrap USmi&l ta rxed paperj s and cut and scoop out the seeds just before you serve It. Egg Salad Sandwiches (Makes 8) 4 chopped hard-cooked eggs 1 cup minced celery Yx teaspoon salt Yi cup minced stuffed olive cup mayonnaise Mix all ingredients together In order given. Spread filling on cracked wheat bread which has been buttered. Shrimp Sandwiches (Makes 8) cup canned and cleaned shrimp, crabmeat or lobster 4 tablespoons butter or substitute Y teaspoon minced onion 1 teaspoon lemon juice Yi teaspoon mustard Z tablespoons minced stuffed olives ol-ives White or whole wheat bread Mince the shrimp and mix with the remaining ingredients. Chill ' thoroughly before spreading on bread. Chicken-Ham Sandwiches (Makes 6) Yi cnp ground, cooked chicken Yt cup ground, cooked ham 3 chopped, stuffed olives VA tablespoons mayonnaise H teaspoon lemon juice 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 affair. af-fair. Mincemeat Goodies (Makes 4 dozen) 1 cup shortening Z cups sugar 3 eggs, beaten 3 cups sifted flour 1 cup mincemeat 1 teaspoon baking soda teaspoon ginger 1 teaspoon cloves 1 teaspoon nutmeg Y teaspoon salt Yt cup chopped nuts 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 (375 degree) oven about 10 minutes. Released by WNU Features. , LYNN SATS: Do Something Special With Your Salads Scoop out fresh and nicely firm cucumbers. Flake a can of salmon, season it with lemon juice and mayonnaise and fill the hollowed cucumbers. With this pass some crackers and cheese and luncheon Is served. Chicken salad takes on an elegant air when it's served in canned peach halves. Sprinkle with toasted, ilivered almonds. Melons have an affinity for lime seasoning. Marinate wedges or balls of melon in the juice before serving them on crisp lettuce leaves. Have you ever served a shrimp salad In cucumber cups? Or try the salad in green pepper rings, garnished with wedges of red, ripe, well chilled tomatoes and deviled eggs. Pimiento cups are a nice innovation inno-vation for salads. Try filling them with an egg and celery salad. |