July 20, 1998
DINING IN: Plan a portable picnic
Mediterranean Picnic Sandwich
8 oz. (1 pkg.) Calimyrna figs
1/2 c. thinly sliced red bell pepper
1/3 c. pitted and chopped Kalamata olives
1/3 c. thinly sliced red onion
1/3 c. olive oil
1/4 c. thinly sliced fresh basil (1 1/2 tsp. dry basil)
1/4 c. fresh lemon juice
2 Tbsp. each water and drained capers
Salt and pepper to taste
1 round (24 oz.) sourdough, or Italian bread, unsliced
1 lb. assorted sliced deli meats and cheeses (turkey, ham, provolone)
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.
1 jar (8 oz.) marinated dried tomatoes
1 c. prepared egg and/or spinach tortellini, cooked as package directs, and drained
1 lb. (3 medium) new potatoes cut into 1-inch cubes, cooked until tender
1 Tbsp. snipped fresh chives or 1 tsp. dried chives
1 Tbsp. chopped fresh rosemary or 1 tsp. dried rosemary
2 c. bite-sized vegetable pieces (celery, bell peppers, radishes, carrots, cucumber, green onions)
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
1 c. plain nonfat yogurt
2 tsp. fresh lemon juice
2 tsp. honey
1 tsp. Dijon mustard
2 large fresh peaches, peeled and chopped
1 celery stalk, chopped
1 Tbsp. minced fresh parsley
1 Tbsp. minced fresh cilantro
2 Tbsp. minced onions
4 dried apricots, minced
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
1 lb. small red-skinned new potatoes
1 c. fresh green beans, cut in 1-inch pieces, or cut frozen
1/4 c. finely chopped red onion
1 Tbsp. mayonnaise
1/2 tsp. dry mustard
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.)
1 pkg. Devil's Food cake mix
1/4 c. oil
1 1/4 c. water
1 pkg. (4 oz.) chocolate instant pudding
1 c. chocolate chips (6 oz.)
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