ICED STRAWBERRY TEA I found this a few years ago in Taste of Home Magazine....it's perfect for a picnic or barbecue on a warm summer day. To carry to a picnic, pack the strawberries for garnish separately and add them at the last minute. This is easy to double or even triple for a crowd.
Prep.Time: 15 minutes
1 pint Fresh Strawberries
4 cups Cold Tea
1/2 cup Sugar
1/4 cup Lemon Juice
In a blender, puree all but 4 strawberries; transfer to a pitcher. Stir in tea, sugar and lemon juice until sugar dissolves; chill. Serve over ice; garnish with fresh berries. Yields about 5 cups.
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BARBARA'S MEXICAN ROLL-UPS My niece, Barbara prepared these for me on my first visit to her house. Ohhhhh, they are so good! Easy for picnics and barbecues.
Yields 16 roll-ups
Prep.Time: 30 minutes
1 package Cream Cheese (11 oz.) -- softened
1 can chopped Green Chilies (4 oz.)
1 can chopped Black Olives (4 oz.)
1 jar chopped Pimiento (4 oz.)
1 teaspoon Tabasco sauce
8 Flour tortillas (8-inch)
Hot Salsa
Place cream cheese into small bowl. Drain chilies, olives and pimiento and add to cheese. Mix well until blended thoroughly. Spread mixture about 1/4 inch thick on one side of each tortilla and roll up tightly. Wrap in waxed paper; chill at least 2 hours or overnight. Slice rolls into 2-inch slices and serve with salsa.
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CONNECTICUT VEGGIE GRINDERS Grinder, sub, hoagie, hero....whatever you want to call these, try this one....a favorite of my cousin in Connecticut. For a picnic, wrap each grinder in foil and keep chilled. Oh yes, if your a carnivore, you can certainly add some deli meats. :-)
Serves: 4-8 (depending on appetites)
Prep.Time: 15 minutes
4 soft baguettes, 10"-12" long
4 teaspoons mustard
4 teaspoons mayonnaise
4 teaspoons diced hot cherry peppers
8 slices provolone cheese
2 large tomatoes -- thinly sliced
1 medium onion -- thinly sliced
1/2 cup grated carrot
24 round dill pickle slices
1 red or yellow bell papper -- julienned
2 tablespoons sliced pitted black olives
Fresh ground black pepper to taste
8 crisp lettuce leaves
Cut each baguette in half horizontally, but not all the way through to leave one side attached. Spread one side of each roll with mustard, mayonnaise and chile peppers. Place a layer of cheese on the length of each roll; add a layer of tomatoes, then a layer of onions, grated carrot, pickle slices and pepper strips. Sprinkle with black olives; grind pepper over all. Press lettuce leaves over the top. Use a large knife, place it lengthwise in the middle of the food, and press rolls closed. Use toothpicks stuck into each half to hold it closed. Use a large sharp knife and sawing motion to cut sandwiches in half.
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LALA LAND SANDWICHES I found this one in a Reynolds Wrap ad a long time ago....but the name is mine 'cause it sounds like something right out of L.A. *LOL* Actually it's quite good, especially if you use some of that hickory-smoked peppered bacon from Virginia Traditions (they're on my shopping page).
Makes 1 sandwich
Prep.Time: 10 minutes
2 tablespoons Mayonnaise
1 tablespoon Hot Salsa
6 leaves Spinach
2 slices Tomato
3 ounces Smoked Turkey -- sliced
2 slices Cheddar cheese
2 slices Bacon -- cooked
1/2 Avocado -- sliced
2 slices Whole Grain Bread
Combine mayonnaise and salsa; spread on bread. Layer spinach, tomato, turkey, cheese, bacon and avocado. Wrap in foil. If eating at home, you can heat in 300 degree oven 10 minutes if desired. If taking to a picnic, just keep it wrapped in foil and keep chilled. If you have a grill, you can warm the foil-wrapped sandwiches briefly over low heat.
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BEANS AND CHILES SALAD I adapted this from a salad I saw done on Grillin' and Chillin' (Food Network) back in '98. It's perfect for picnics and barbecues, easy to fix, and can be done ahead. Go ahead and use more chipotle chiles if you like the "heat".
Serves: 4
Prep.Time: 20 minues
1/2 pound dried kidney, pinto or black beans, cooked and drained or 2-3 16-oz. cans, rinsed and drained
2 canned poblano chiles -- seeded and chopped or 2 4-oz. cans chopped green chiles
1 medium red onion -- diced
1/4 cup chopped fresh cilantro
1 canned chipotle chile (or more to taste) -- chopped
1 teaspoon adobo sauce from canned chipotle chiles
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons olive oil
Salt and fresh ground pepper to taste
Combine all ingredients in a large mixing bowl; season with salt and pepper. Cover and refrigerate 1-2 hours before serving.
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MACARONI AND HAM SALAD This recipe came from my Aunt many years ago. It's a staple at most of my picnics and barbecues. Just be sure to keep it chilled and covered with saran wrap.
Serves: 4
Prep.Time: 30 minutes
4 cups cooked Macaroni
1 cup diced cooked Ham
1/4 cup Sweet Pickle Relish
1/2 cup Red and green bell peppers -- diced
1 teaspoon Dry mustard (I use Coleman's)
1 teaspoon Water
3/4 cup Mayonnaise
1/2 cup Sour Cream
Salt and Pepper to taste
Combine macaroni, ham, relish and peppers in large bowl. Combine remaining ingredients in small bowl; add to salad and mix well. Cover and refrigerate at least 2 hours before serving.
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GERMAN COLE SLAW Great for picnics and barbecues! This was originally in Taste of Home magazine. I copied the recipe and changed proportions a little to suit our tastes. It's the only coleslaw I make! 1 head Cabbage -- finely shredded
4 Green Onions, with tops (optional) -- thinly sliced
3/4 cup Sugar
3/4 cup Cider vinegar
1 1/2 teaspoons Celery Seed
1 1/2 teaspoons Salt
1/4 teaspoon coarse-ground Black Pepper
3/4 cup Vegetable Oil
Place cabbage into a large non-reactive bowl. In a small saucepan, combine sugar, vinegar, celery seed, salt and pepper; bring to a boil. Add oil; return to a boill and cook over medium heat, stirring constantly, until sugar is dissolved. Pour dressing over cabbage; toss to coat well. Cover and refrigerate at least 3 hours before serving.

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CHEESE SCONES These are just totally yummy...any time, anywhere, and with anything!
Serves: 8
Prep.Time: 15 minutes + 20 minutes baking
1 tablespoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon dried Thyme Leaves
1/4 teaspoon Salt
2 cups All-purpose flour
6 tablespoons Butter
2 cups shredded Cheddar cheese
2 Eggs
1/2 cup Buttermilk
Preheat oven to 400 degrees. In a medium bowl, combine baking powder, baking soda, thyme, salt and flour. With a pastry-blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cheese. In a small bowl with a fork, beat eggs and buttermilk; stir into four mixture just until blended. Turn dough out onto lightly floured surface; sprinkle top of dough lightly with flour. With floured hands, gently knead dough 10 times, sprinklig with more flour if needed. Shape dough into a slightly flattened ball, about 7" across; cut into 8 wedges. Place scones onto a ungreased cookie sheet, about 2" apart. Brush tops lightly with buttermilk; bake 18-20 minutes or until golden. Serve warm, or cool on a wire rack to serve later.
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CREAMY CARAMEL DIP WITH FRUIT Another goodie from my old reliable Taste Of Home Magazine. Serve with only the best of summer-fresh fruits---I like it with peaches, plums, nectarines and apples.
Serves: 10
Prep.Time: 20 minutes
1 package Cream Cheese (8-oz.) -- Softened
3/4 cup Brown Sugar -- Packed
1 cup Sour Cream
2 teaspoons Vanilla
2 teaspoons Lemon Juice
1 cup Cold Milk
1 package Instant Vanilla Pudding Mix (4-0z.)
Assorted Fresh Fruit
Beat cream cheese and brown sugar in mixing bowl with wire whisk until smooth. Add remaining ingredients except fruit; whisk or beat after each addition. Cover and chill at least 1 hour before serving.
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COUNTY FAIR PIE Summer is also the time for a lot of country County Fairs, including right here in the Shenandoah Valley. Here's a fair winner from Judy Acuff of Lathrop, Missouri, that she submitted to Country Magazine. Of course you can still take it to your picnic. It's really worth heating up your kitchen for!
Serves: 6
Prep.Time: 20 minutes + 1 hour baking
1/2 cup Butter -- melted
1 cup Sugar
1/2 cup All-purpose flour
2 Eggs
1 teaspoon Vanilla Extract
1 cup chopped Walnuts
1 cup Semisweet Chocolate Chips (6-oz.)
1/2 cup Butterscoth Chips
1 Unbaked Pastry Shell (9 inches)
Preheat oven to 325 degrees. In a mixing bowl, beat butter, sugar, flour, eggs and vanilla until well-blended. Stir in nuts and chips; pour into pie shell. Bake 1 hour or until golden brown; cool on a wire rack.
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