Western Oregon Journal

Issue date: 6/3/05 Section: Culture

Now that summer is just around the corner, staying inside just isn’t all that appealing. So why not gather together some roommates and friends to dine al fresco? Whether everyone chooses to lie out a blanket in the backyard or hoof it to the local park, the change of scenery and the fresh air is sure to make any meal more enjoyable. Here is a bunch of picnic-friendly recipes that are easy to tote and sure to please!

 

Ants on a log

 

Ingredients:

Celery

Peanut butter

Chocolate chips

 

Directions:

1. Wash and cut celery into 2-3 inch pieces
2. Spread with your choice of crunchy or creamy peanut butter
3. Add chocolate chips* (the ants) 
4. Pack for picnic (or a class snack) and enjoy!

 

*raisins or M&Ms can be substituted for chocolate chips

 

 

Perfect chicken marinade

 

Ingredients:

Italian dressing

Garlic salt

Lawry’s seasoning salt

Grated parmesan cheese (optional)

 

Directions:

1. Thaw boneless, skinless chicken breasts
2. Season both sides liberally with Lawry’s
3. Add desired amounts of garlic salt and parmesan cheese
4. Liberally apply Italian dressing to both sides
5. Grill chicken on a barbeque or George Forman* until done

 

*This grill is available at Bi-Mart for $12.99, and is a handy portable cooker to take camping or to the beach.

 

 

Bubbling Strawberry Punch

 

Ingredients:

2 3 oz. packages strawberry gelatin (other flavors can be substituted)

2 cups boiling water

4 cups cold water

12 oz. can frozen lemonade concentrate, thawed

2 cups pineapple juice

2 liters ginger ale or sparkling water

Sliced strawberries (optional)

 

Directions:

1. Dissolve gelatin in boiling water
2. Stir in cold water after gelatin is dissolved
3. Add lemonade concentrate and pineapple juice
4. Chill well (but not too long or the gelatin will solidify!)
5. Add ginger ale or sparkling water
6. Add sliced strawberries if desired

 

 

Hot & Spicy potato salad

 

Ingredients:

1 lb tiny new potatoes, quartered

1/4 cup water

1/4 cup picante sauce

1-2 Tbs. lime juice

1 Tbs. olive oil

1/4 tsp. salt

1/8 tsp. pepper

1 large tomato, seeded and chopped

1/2 cup sliced, pitted black olives

1/4 cup sliced green olives

1 Tbs. snipped cilantro or parsley

 

Directions:

1. In microwave-safe casserole dish, cook potatoes and water on high, covered, for 4-5 minutes

2. Stir once, then continue cooking 3-5 more minutes or until tender, then drain water

3. Combine picante sauce, lime juice, oil, salt, and pepper in microwave-safe bowl

4. Cook uncovered on high 30-60 seconds, or until thoroughly heated

5. Add sauce to cooked potatoes

6. Stir in tomatoes, olives, green onions, cilantro or parsley and toss to coat

 

Aloha peaches & cream cheese cupcakes

 

Ingredients:

Cheesecake:

3 8oz packages cream cheese, softened

5 eggs

1 cup sugar

1 tsp. vanilla extract

1/4 tsp. almond extract

 

Sour Cream Filling:

1 cup sour cream

3 Tbs. sugar

1 tsp. vanilla extract

 

Peach-Mango topping:

2 cups fresh peaches, chopped and peeled

2 1/2 Tbs. cornstarch

1/3 cup sugar

1/2 cup Odwalla Mango Tango

 

Directions:

Cheesecake:

1. Preheat oven to 300 degrees F
2. Beat cream cheese with mixer on low speed until smooth
3. Add eggs, sugar, vanilla and almond
4. Beat on medium speed until smooth
5. Fill paper-lined muffin cups 2/3 full
6. Bake for 30 minutes

Sour Cream Filling:

1. Just before cupcakes are finished cooking. combine all filling ingredients
2. Remove cupcakes from oven (the middle of the cupcake will have sunk)
3. Spoon sour cream filling into the sunken middle of each cupcake
4. Bake cupcakes for 5 more minutes
5. Remove from oven and allow to cool

Peach Mango topping:

1. Combine 1 cup peaches, cornstarch, sugar and mango juice in saucepan over medium heat
2. Cook, stirring, until mixture thickens
3. Cool for 10 minutes
4. Stir in remaining cup of peaches
5. Spoon topping over sour cream filling on cupcakes
6. Serve! (refrigerate leftovers immediately)

 

 

 

 

 

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