Northwest NEWS

July 20, 1998

Home & Garden

DINING IN: Plan a portable picnic

  

Mediterranean Picnic Sandwich


   Fig-Olive Filling:
   Sandwich:
   Remove stems from figs and thinly slice. Combine with remaining filling ingredients; set aside.
   Cutting horizontally, remove top third of loaf. Hollow out bottom portion of loaf, leaving a 1-inch shell. Pack filling into bottom of loaf, reserving about 3 Tbsp. of liquid. Brush liquid on cut side of top. Layer sliced meats over filling. Replace top of bread loaf. Wrap in air-tight plastic bag. Place loaf upside down in refrigerator.
   Weight with 5-pounds (e.g. a bag of sugar) and refrigerate for 3 to 12 hours. To serve, turn up-right and cut into wedges.
  
  

Skewered Antipasto


   Drain oil from tomatoes into large bowl; set aside tomatoes. Add tortellini, potatoes, chives and rosemary to oil. Toss to coat; cover and marinate 1 hour at room temperature.
   To assemble, alternately thread tomatoes, potatoes, tortellini, and vegetables of your choice onto 6-inch skewers, dividing equally.
  
  

Fresh Peach Salad


   In a small bowl or measuring cup, combine the yogurt, lemon juice, honey and mustard.
   In a large mixing bowl, toss together the peaches, celery, parsley, cilantro, onions, and apricots. Add the yogurt mix; toss again. Chill for at least 3 hours before serving.
  
  

Creamy Potato Salad


   In a medium pot, cover the eggs with cold water and set over medium-high heat. When the water boils, remove the pot from the heat, cover, and let sit for 20 minutes.
   In another pot, cover the potatoes, unpeeled, with cold water. (If necessary, cut any potatoes that are significantly larger, so all the potatoes are 1 to 1 1/2-inches.)
   Bring to a boil and cook until a knife easily pierces the potatoes, about 10 minutes. With a slotted spoon, transfer the potatoes to a medium bowl.
   Place the beans in the water from the potatoes and boil until they are al dente, about 4 minutes for fresh beans, 1 minute for frozen.
   Immediately drain the beans in a colander and place them in a bowl of ice cold water. Drain well and add the beans to the potatoes.
   Peel the warm eggs. Chop them coarsely. Add the eggs to the potatoes. Add the onion, mayonnaise, and mustard powder to the bowl.
   Mix the salad with fork until it is creamy.
  
  

Fast Fixing Chocolate Chip Cake


   (This recipe, from Kathy Roach of Woodinville, ran a couple of years ago, but it is perfect for a picnic and a snap to make.)
   Preheat oven 350 F. Pour oil into 13x9" pan. Add remaining ingredients.
   Stir with fork until well blended. Scrape sides and spread. Bake 35-40 minutes