Picnic Fare

[shoyski]

CL did a small segment on this in the May 1995 issue:
Sourdough-Herb Rolls
Sangria-Style sipper
Cool Chicken Salad Shells
Ginger Cookies
Fruit Kebabs

[Gail]

Ah, JB... if you will hop down to page 4 of the general archive, you will find a topic having to do with picnic ideas. Hopefully, it'll give you some new ideas.

[CATHIEA]

JB- I love picnics! What kind (family reunion, tailgate, just 2, soccer playoffs, beach, etc.) Hot-cold sesame noodles (see peanutty noodles from May 2000 CL) travel well if food will be out for a long time. A favorite for me is the noodles served with lemon or soy chicken legs, greenbean/tomato salad and no-may potato salad and minted fruit salad. A nice bottle of wine.....
CathieA

[BethH]

Lemony Orzo Salad from a few months ago is super! Its best at room temperature, but is also excellent cold--perfect fr the fluctuating temperatures of a picnic. Definitely give these a shot!

[Denise]

The couscous recipes from June are ideal for picnics!

[Shelly]

Here is a recipe I got from an old issue of Woman's Day. These are very good, and the fat content, although not low, is very reasonable. I think I used Shedd's spread sticks, which would lower the fat even more.

Blueberry Picnic Bars

BASE AND TOPPING:
1-1/2 c uncooked oats (quick or old fashioned)
1/2 c flour
1/2 c packed brown sugar
1/4 tsp baking soda
1/8 tsp salt
6 tbsp unsalted butter or margaring, melted
FILLING:
1-1/2 c blueberries, rinsed and patted dry
3 tbsp sugar
2 tsp cornstarch
1 tsp lemon juice

Heat oven to 350 deg. Line 8-inch square baking pan with foil, letting ends extend above pan on 2 sides. In large bowl, mix oats, flour, brown sugar, soda and salt. Add melted butter and stir with fork until evenly moistened (it will be crumbly). Reserve 1/2 c for topping. Press remaining mixture evenly and firmly into bottom of ungreased, foil-lined pan. Bake 12 minutes to set crust.
Prepare filling while crust bakes: In a small saucepan stir filling ingredients over med. heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minutes. Spoon over crust. Crumble reserved crumb mixture over top. Bake 30 min. until top is well browned and filling is bubbly. Let cool completely in pan. Lift foil by ends onto cutting board. Peel off foil; cut in 2-inch squares.
Makes 16 squares
Per square: 125 cal, 2 g protein, 19 g carbs, 5 g fat

YUMMY!!!!! http://www.cookinglight.com/bbs/biggrin.gif