EVENING PICNIC AT THE FIREWORKS! | |
| What could be lovelier and more thrilling than a blanket or tablecloth on the ground under a starry night sky, popping the cork of a bottle of chilled champagne or Reisling, and sharing a romantic interlude with soft background music and colorful fireworks. Don't forget the good wine goblets and linen napkins to make this really special! | |
Sparkling Sangria Fromage Quatre Guacamole Chili-Roasted Cornish Hens Austrian Green Bean Salad Marinated Artichokes Potato Salad Basque-Style Apricot Bread Blondies |
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1/4 cup Sugar
1/4 cup Water
1 Lime
1 Orange
1/2 Lemon
1 bottle Dry White Wine (25.4 oz.)
1 tablespoon Grand Marnier
1 cup Club Soda Water -- chilled
In a small saucepan, combine sugar and water. Cut off ends of fruits; add ends to mixture in saucepan. Bring to boil; boil 3 minutes. Cool; discard ends. Cut remaining lime, orange and lemon into thin slices. In a 1-1/2 quart container, combine sugar-water mixture, wine and the Grand Marnier liqueur; mix well. Add fruit slices; refrigerate. Just before serving, add club soda and stir gently.
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Serves: 7-8
Prep.Time: 15 minutes
3-4 cups of various Cheeses
1 clove Garlic -- sliced
1/2 teaspoon Coarse-ground black pepper
1/2 cup Dry White Wine, or more
Place cheeses, garlic, pepper, and 2 tablespoons of the wine into a blender or food processor; whirl briefly just until combined. With lid in place, pour wine gradually through hole in the top while processing until consistency is creamy and almost smooth (it's alright if small lumps remain). Spoon mixture into small serving bowl or plate; cover with plastic wrap and refrigerate up to 1 hour before serving.
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Serves: 6-8
Prep.Time: 15 minutes
3 whole avocados
1 tablespoon minced onion
2 jalapeno chiles -- seeded and chopped
1 whole fresh tomatoes -- chopped
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 pinch fresh-ground black pepper
1 tablespoon fresh lemon juice
1 dash Tabasco sauce
1 tablespoon sour cream
Peel avocados, cut them in halves and remove pits. Toss with lemon juice in a ceramic bowl. Mash with a fork until smooth. Add remaining ingredients, blend well, and adjust seasoning to taste. Serve with toasted pieces of pita bread or tortilla chips. (Be sure to keep this chilled.)
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Serves: 4-8
Prep.Time: 30 minutes
4 Cornish Game Hens
1/4 cup Butter
2 cloves Garlic -- minced
1 tablespoon Tabasco sauce
1 tablespoon Chili Powder Blend
1 teaspoon pure New Mexican Chile Powder (or additional blend)
1/2 teaspoon Salt
Preheat oven to 375 degrees; remove and discard giblets from hens cavities. Wash hens inside and outside thoroughly; pat dry with paper towels. In a small saucepan, melt butter; stir in remaining ingredients. Place hens on a rack in shallow roadting pan; brush all over with sauce. Roast 45-55 minutes, basting frequently with sauce and pan juices, until cooked through and juices run clear. (Be sure to chill them thoroughly if taking on a picnic.)
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Serves:6
Prep.Time: 35 minutes
2 slices Bacon
1 can French-style or Cut Green Beans -- drained
1 teaspoon Salt
1/3 cup Onion -- finely chopped
1 teaspoon Dillweed
1/2 cup Water
1/4 cup Vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon fresh ground pepper
2 tablespoons Olive Oil
In a small skillet, cook bacon until crisp and brown; drain, crumble and place in a medium bowl. Add beans, 1 teaspoon salt, onion and dillweed; toss gently. In a small bowl, combine remaining ingredients; whisk until well- blended. Pour dressing over bean mixture; toss gently to coat. Cover and refrigerate about 2 hours before serving.
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Serves: 4
Prep.Time: 30 minutes + marinating time
1 package frozen Artichoke Hearts (10-oz.)
1/2 cup Olive Oil
1/4 cup Tarragon Vinegar
1 teaspoon minced Garlic
1/2 teaspoon dried Oregano
1/4 teaspoon Dry Mustard
Salt and Pepper to taste
Cook artichoke hearts according to package directions; drain and put into a medium bowl. In a small bowl, whisk remaining ingredients until well-blended; pour over artichokes and toss gently. Cover and chill up to 4 hours, or serve at room temperature.
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Serves: 6
Prep.Time: 30 minutes
1 package 5.5-ounce Idaho Scalloped Potatoes (I use Betty Crocker)
3 1/2 cups Water
2 tablespoons Vegetable Oil
1/4 cup Onion -- chopped
1/4 cup Milk
1/4 cup Vinegar
1/2 teaspoon Oregano
1/2 teaspoon Basil
1/2 pound fully cooked Ham -- diced
1 small green bell pepper - diced
1 Tomato, peeled and seeded -- diced
Set aside the sauce packet from potatoes. Heat 3 cups of the water in medium saucepan; add potatoes and simmer 12 minutes. Drain, rinse, and drain again. Saute onion in oil in medium skillet until tender. Blend in sauce mix, remaining water, milk, vinegar, oregano and basil; stir and cook until mixture is thickened. Combine ham, green pepper, tomato and potatoes in large bowl; pour dressing over all and toss to coat. Cover and chill 2-3 hours.
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Yields: 1 loaf
Prep.Time: 35 minutes + baking time
1 cup chopped dried Apricots
2 cups Boiling Water
2 tablespoons Butter -- softened
1/2 cup Sugar
1 Egg
3/4 cup Orange juice
2 cups All-purpose flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
3/4 cup chopped Nuts (optional)
Soak apricots in boiling water for at least 30 minutes. Preheat oven to 350 degrees; grease a 9x5x3 loaf pan. Meanwhile, in a mixing bowl, cream sugar, butter and egg; stir in orange juice. In another bowl, combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to the batter with nuts if used. Pour batter into prepard pan; bake 50-55 minutes or until bread tests done. Cool 10 minutes in the pan before removing to a wire rack. Yields 1 loaf.
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Yields: 16 blondies
Prep.Time: 20 minutes + baking time
1/2 cup butter
2 cups brown sugar
2 eggs -- beaten slightly
1 tablespoon vanilla extract
1 cup all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon salt
Preheat oven to 350 degrees. Butter a 9 inch square pan, line with wax paper, then butter and flour the wax paper. Melt butter in saucepan. Stir brown sugar into butter until dissolved. Cool slightly and beat in egg and vanilla. Sift flour with baking powder and salt. Stir dry ingredients into butter/sugar/egg. Pour batter into pan. Bake for 30-45 minutes; cool on a wire rack.
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