Let's Make Some Picnic Food

Watermelon Salad made by Judi

1 cubed watermelon
1 cubed English cucumber
1/4 red onion, chopped
8-10 small mint leaves
1 Tbps. cilantro (may add more if desired)
juice of 2 limes
1/2  - 1 cup olive oil
drizzle of balsamic vinegar

Toss all the above together and enjoy.

Macaroni Salad made by Lois

1 1/2 pounds elbow macaroni, cooked
2-3 stalks celery, sliced
2-3 carrots, sliced
1 12 oz. jar pickles - save the juice
8 hard boiled eggs, sliced
2 cups real mayonnaise
dash of paprika

Add the carrots, celery, pickles, and 6 of the eggs to the macaroni.  Mix the mayo and pickle juice together and fold into the other ingredients.  Put two of the eggs on top for  garnish and sprinkle with paprika.  Refrigerate until serving.  Options:  you can add onions, olives, or other garnishes you enjoy.

Rice Pilaf made by Andrea

1 stick margarine
1 (10 3/4 oz) can Campbell's French Onion Soup (or Onion)
1 (10 3/4 oz) can Campbell's Beef Consume Soup
1 1/2 cups Uncle Ben's Converted White Rice
1/2 cup grated cheddar cheese

Melt margarine in a casserole dish in the oven.  Bring both soups just to a boil in a saucepan on top of the stove.  Mix rice grains into the melted margarine, stirring to cover all the grains with the margarine.  Stir the soups in with the rice mixture.  Bake in a 325 degree oven for 50 minutes in a covered casserole.  Add the grated cheese for the last 5 minutes and leave uncovered.  Serves 8-10.  I doubled this and it works well.

Sloppy Joe's made by Roseann

2 lb. ground beef
1 large onion, chopped
1/2 green pepper, chopped
1/2 cup celery, chopped (optional)
1 bottle chili sauce
1 bottle water
1 can tomato soup
1 can water
2 tsp. brown sugar

Brown the meat in a dutch oven then push the meat to one side and then saute the onion.  Add the remaining ingredients and cook covered for 30 mins.  Then cook uncovered for another 30 minutes.  Always good when it is rewarmed and it can be frozen. 

Rave Review Baked Beans made by Kathy

1 lb. loose sausage or ground beef
1 onion, chopped
1 bell pepper, chopped
2 (16 0z) cans pork and beans
1/2 cup packed light brown sugar
1/4 cup molasses
1 tsp. dry mustard
2 tsp. Worcestershire sauce
1/2 cup ketchup
ground black pepper to taste

Preheat the oven to 325 degrees.  Lightly grease a medium-size casserole.  Brown the meat in a skillet, stirring to break into bite-sized pieces; remove from the skillet.  Brown the onion and bell pepper in the meat droppings.  Drain the meat, onion, and pepper well.  Stir together the ketchup and black pepper.  Bake uncovered for about an hour or until the liquid is slightly thickened and the meat is tender.  

We love when school is out and the kids and grand kids of the Lovely Lunch Ladies can come to help us.  Here Kaylen and Brandon are helping Lyndsey frost cupcakes for the residents of the House.

Pretzel Salad made by Andrea

2 cups crushed pretzels
3/4 cup margarine, melted
2 tsp. white sugar
1 (8 oz) package cream cheese
3/4 cup white sugar
4 1/2 oz. frozen whipped topping, thawed
1 (6 oz) package strawberry flavored jello
2 cups boiling water
2 (10 oz) packages frozen strawberries

Preheat oven to 400 degrees.  In a medium bowl, mix the crushed pretzels with the margarine and sugar.  Press into the bottom of a 9 x 13 inch baking dish, and bake in the preheated oven for 8 mins.  Remove from heat and allow to cool.  Blend together the cream cheese and sugar.  Fold in the whipped topping and spread evenly over the cooled pretzel mixture.  In a medium bowl, dissolve the strawberry flavored jello in boiling water.  Mix in the strawberries and set aside to cool for about 15 mins.  Pour jello mixture over the cream cheese mixture and refrigerate until set, about 4 hours.  

Pretzel Butterflies made by Andrea

50 small pretzel twists
small package of pretzel sticks
1 cup white vanilla candy coating, cut into pieces
1 tsp. vegetable oil
100 M & M's

Line a large cookie sheet with parchment paper.  To make 25 butterflies, arrange the pretzel twists in a cookie sheet in groups of 2 with single-hole sides of pretzels touching to form the wings.  Melt about 1/4 cup of the white chocolate and 1/4 tsp. vegetable oil at a time in the microwave.  Put the melted chocolate  into a squeeze bottle or a pastry bag.  Squeeze the chocolate down the middle of the pretzels to form the body.  Make wider at the top and narrow at the bottom.  Break the pretzel sticks into small pieces and stick 2 at the top for antennae and add another dab of chocolate.  Put a blob of chocolate into each of the four holes and put an M & M into each.  Let these sit until they are totally dry. This will take close to an hour depending on the temperature of your room and the humidity.   Gently remove from the parchment paper and store in a tightly covered container. 

In honor of Italy Republic Day

Fresh Mozzarella and Prosciutto Swirls made by Diane

1 lb. mozzarella curd *
2 Tbsp. salt
1/2 pound thinly sliced prosciutto di Parma

Cut mozzarella curd into 1 inch squares.  Place in a large bowl with lots of kosher salt atop.  Bring a large pot of water to 165 to 170 degrees (use instant read thermometer.)  Do not get much hotter.  Pour generous amount of water to cover curd and stir for 2 minutes.  Discard water.  Pour another generous amount of water over curd.  Curd will start to come together as you stir, probably for less than 2 minutes.  With hands continuously dipped in cold water, shape curd (which is now mozzarella) into a ball.  On a flat surface spread the mozzarella out thinly into a sheet and blot it with a paper towel.  Put the prosciutto on top in layers or pieces next to each other.  Slowly roll the sheet into a roll, being careful to blot the bottom as you roll to eliminate more of the moisture from the mozzarella.  Cut into pinwheels and serve immediately.
*Mozzarella curd can be purchased in Cleveland at Gallucci's and in New York City at Di Pali's.  It is not available many other places.

Eggplant Parmesan made by Stacey

Slice the eggplant thin and bread with Italian bread crumbs.  Then cook in olive oil on the stove top.  Make the following layers:

1.  Small amount of tomato sauce or marinara sauce
2.  Cooked eggplant
3.  Mozzarella cheese slices and shredded mozzarella cheese
4.  Repeat layer 1
5.  Repeat layer 2
6.  repeat layer 3
 Do as many layers as you would like then top with sauce and shredded cheese

Mini Caprese Bites made by Andrea

1 pt. grape tomatoes, halved
30 small mozzarella cheese balls
32  4 in. wooden skewers
1/4 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. pepper
6 thinly sliced fresh basil leaves
kosher salt and pepper to taste

Thread one tomato half onto the skewer, then a cheese ball, then a slice of basil, then the other half of the tomato.  Place skewers in a shallow serving dish.  Whisk the olive oil, balsamic vinegar, and salt and pepper.  Drizzle it over the skewers and add salt and pepper to taste.  Note:  If you can't find the small cheese balls you cut the larger ones into halves or thirds or can you use packaged fresh mozzarella.  

Pappa al pomodoro - Tomato and Bread Soup made by Connie

1 1/4 lb. firm-ripe tomatoes
5 Tbsp. extra-virgin olive oil plus extra for serving
3 whole cloves garlic, bruised
8-10 leaves fresh basil, torn
8 oz firm textured white or brown bread, 2 days old, cut in 1 inch thick slices and then diced
salt and freshly ground black pepper
about 1 1/4 cups water or stock (homemade or bouillon cube)

Place the tomatoes in a heatproof bowl.  Add sufficient boiling water to cook and leave for 1 min.  Drain, rinse quickly in cold water, and then skin.  Cut in half, discarding the seeds and any tough parts, and chop into small pieces.  Heat the oil in a heavy bottomed saucepan over a low heat, add the garlic and basil, and saute for 2 minutes before adding the bread.  Increase the heat to moderate and cook, continuously, for 2 minutes.  Season with salt and pepper.  Cook for 2 minutes more and then add the tomatoes and a little water or stock. Continue cooking, uncovered for 15 mins, stirring frequently.  Add more salt and pepper, if needed, and more stock if the soup begins sticking to the bottom of the pan, although remember that it is supposed to be very thick.  Serve hot. 
This is a classic peasant dish from the hills around Sienna.  It is excellent when made in advance and reheated. 

Antipasto Pasta Salad made by Kathy

1 package (16 oz) farfalle (bow-tie) pasta
1/4 pound salami, diced (3/4 cup)
1 small green bell pepper, cut into 1 1/2 inch strips
1 jar (7 oz) roasted red bell peppers, drained and cut into 1/4 inch strips (1/3 cup)
1 can (6 oz) pitted large ripe olives, drained
1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
1/2 cup freshly shredded Parmesan cheese
1/2 cup Italian Dressing
2 Tbsp. chopped sun-dried tomatoes in oil, drained.

Cook and drain the pasta as directed on the package.  Rinse with cold water; drain.  Place pasta and remaining ingredients in a large bowl, toss gently.

Double Tomato Bruschetta made by Barb

6 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting.  In a large bowl mix all the ingredients except for the baguette and cheese.  Allow the mixture to sit for 10 mins.  Cut the baguette into 3/4 inch slices.  On a baking sheet, arrange the bread in a single layer.  Broil for 1-2 mins until slightly brown.  Divide the tomato mixture evenly over the baguette slices and top with the mozzarella cheese.  Broil for 5 more mins or until the cheese is melted.

Chicken Portebello made by Lori

Skinless chicken breasts
2 Tbsp. olive oil
1 Tbsp. garlic
salt and pepper
mushrooms, sliced
olive oil
sliced fresh mozzarella

Sear the chicken and saute the mushrooms in olive oil, then add garlic, salt and pepper.  Layer the chicken, mushrooms, and mozzarella and cook at 350 degrees for 45 minutes.

Creamy Polenta made by Diane

2 1/4 cups whole milk
1 stick unsalted butter
2 tsp. salt
1/2 cup fine yellow cornmeal

In a saucepan bring the milk, butter and salt just to a boil, stirring occasionally, and immediately add cornmeal in a slow stream, whisking.  Cook cornmeal over low heat, stirring frequently, until thickened, about 10 minutes.  Season with salt and pepper.  

Italian Jello made by Sandi

Red jello
Whip Cream
Green jello

Layer the jello and whip cream in a glass bowl to show the Italian colors

Tiramisu made by Lori

2 cups cold milk
1 package instant vanilla pudding (large)
8 oz cream cheese
8 oz. cool whip
1 cup hot water
1/2 cup Kahlua
1 Tbsp. instant espresso
24 lady fingers
3 Tbsp. cocoa

Mix the pudding, cream cheese, and cool whip until smooth.  Put 1/2 of the ladyfingers in your greased pan.  Dissolve the espresso, and Kahlua in the hot water and drizzle half over the lady fingers.  Add a layer of 1/2 of the pudding mixture on top of the lady fingers and then repeat each layer.  Top with unsweetened cocoa.  

Let's Get This Summer Started - Memorial Day 2012

Overnight Vegetable Salad made by Kathy

1 lb. green beans, cut in 1 inch pieces
4 cups fresh or thawed frozen whole-kernel corn
3 cups thinly sliced celery (about 6 stalks)
8 green onions, sliced
2 cans (16 oz each) kidney beans, drained and rinsed
1/3 cup sugar
3 Tbsp. all-purpose flour
2/3 cup cider vinegar
1/2 cup water
2 Tbsp. spicy brown mustard
1 tsp. salt
1/4 tsp. pepper

Bring 3 quarts water in saucepan to boiling.  Add green beans; boil 2 mins.  Place corn in colander.  Pour green beans with water over corn; drain.  Transfer to a large bowl.  Add celery, green onion and kidney beans.  Stir together the sugar and flour in a medium-size saucepan.  Stir in the vinegar, water, mustard, salt and pepper until smooth.  Cook over medium heat, stirring constantly, until the mixture boils and becomes translucent.  Pour the hot dressing over the veggies; mix well to coat vegetables.  Cover the bowl and refrigerate overnight.  

Grandma;s Beer Chili made by Diane

2 Tbsp. olive oil
1 large onion (Vidalia if available), diced
4 cloves garlic, crushed
1 1/2 to 2 pounds ground turkey
1 can (28 oz) crushed tomatoes
1 cup beer (dark preferred)
3 Tbsp. chili powder
1 tsp. curry
3 Tbsp. hot sauce
1/3 cup honey
1 pkg. (10 oz) frozen corn
1 can (15 oz) pink or kidney beans
1/3 cup diced mild green chilies
3 beef bouillon cubes
1 to 2 Tbsp. flour to thicken

Heat oil in a large skillet over medium-low heat.  Add onion and cook for 5 mins, stirring frequently.  Add garlic and cook for 2 mins.  Add turkey and cook until no pink remains.  Drain and add remaining ingredients, stirring until mixed.  Transfer mixture to a crock pot slow cooker.  Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.

Easy Baked Chicken made by Lori

Dip chicken breasts in beaten eggs.  Then dip in Progressive bread crumbs.  Bake at 350 degrees for 1 hour.

Cranberry Chicken Salad made by Sandi

4 cups cooked chicken meat (cooled)
1 1/2 cup mayo
1/4 tsp. paprika
1 1/2 cup cried cranberries
1 cup chopped celery
2 green onions, chopped
1 tsp. seasoned salt
1 cup chopped pecans

In a medium bowl, mix mayo with paprika and salt.  Blend in the cranberries, celery, onions, and nuts.  Add chopped chicken and chill for 1 hour.  Serve on croissants.