May 26 - Picnic Dishes
The Carefree Gourmet by Joyce McCombs

Well, the CG is all over the place this week, and I guess there is a theme, if you look hard! I mentioned last time that I’m always on the prowl for quick and easy things to tote along to summer events, and a quick check of my files unearthed some things I haven’t made for a while, a couple of reliable things I make all the time, and one new item that I am really eager to sample.

I’m so glad barbecue season is finally here, and I don’t know why things taste better outside, do you? Maybe it’s because all our senses are involved in appreciating the meal, the tantalizing scents and sounds of dinner sizzling on the grill, the brilliant green landscape we’ve waited through the winter to enjoy, and of course, the good company of friends and family waiting to chow down! I know Memorial Day is considered the start of grilling season in most parts of the world, but according to what I’ve been sniffing on the wind out in Clearwater, Deltans fired up their grills several weeks ago and will surely keep going strong until well after the first snow comes in the Fall.

My own grill jockey, the incredibly talented Carefree Spouse, has such great skill with barbecue that I literally have not touched our barbecue or even poked at a steak or a piece of chicken since we’ve been married. My grilling expertise is limited to a hot dog on a stick over an open fire and I leave the rest to him. I really like it when everyone pitches in to make the meal come together and I hope you find something in today’s column that you can share with the eager audience that’s probably already lined up at your picnic table.

Overnight Coleslaw

This has no mayonnaise, so it can wait comfortably at room temperature for a while your own grill jockey gets the rest of the meal ready. Originally in Taste of Home magazine, but I forgot to write down which issue!

1 head finely shredded cabbage
4 thinly sliced green onions, including tops
3/4 cup sugar
3/4 cup cider vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup vegetable oil
Place shredded cabbage in large plastic or glass bowl (no metal – vinegar doesn’t like it). In a small saucepan, combine sugar, vinegar, celery seed, salt and pepper; bring to a boil. Add oil; return to a boil and cook over medium heat, stirring constantly, until sugar is dissolved. Pour dressing over cabbage; toss to coat well. Cover and refrigerate overnight before serving.

Almost Instant Coleslaw

If you don’t have time to do the overnight version above, trot on down to the produce section for one of those great packages of shredded cabbage. I have been known to chop up an apple and pour on some bottled dressing and call it good, and I always feel a little guilty doing this! I’ve never had any complaints, though, and I always bring home an empty bowl and a compliment or two. Here’s some other things you can add to jazz up this great convenience item:

Canned, drained and coarsely chopped mandarin oranges
Well-drained pineapple tidbits
Drained, canned sliced water chestnuts
Sliced green onions
Toasted sesame seeds
Chopped walnuts or almonds

Try prepared Oriental salad dressing instead of the coleslaw dressing, too. It’s lighter and more flavorful and goes especially well with the water chestnuts.

CREAMY CARAMEL DIP WITH FRUIT

Another treasure from Taste Of Home Magazine – works best with sturdier fruits like apples, firm bananas, nectarines and strawberries. Easy to transport, too!
One 8 ounce package cream cheese, softened
3/4 cup packed brown sugar
1 cup sour cream
2 teaspoons vanilla
2 teaspoons lemon juice
1 cup milk
One 4 ounce package instant vanilla pudding

Beat cream cheese and brown sugar until smooth. Add remaining ingredients beat well after each addition. Cover and chill at least 1 hour before serving. Serve with fresh fruit slices.

Gooey French bread Melt

This goes so well with barbecue, it probably ought to be illegal. It’s ok to prepare it well ahead of time and tuck it into the fridge until it’s time to head to the lake or pop it in the oven.

1 cup shredded Colby cheese
1 /2 cup Parmesan cheese
1/2 cup butter, softened
1 / 4 cup mayonnaise
3 Tablespoons chopped parsley
1 teaspoon paprika
1/2 teaspoon garlic powder
1 /2 teaspoon onion salt
1 loaf crusty, sliced French bread

Combine all ingredients (except bread) and mix well. Spread this mixture between bread slices. Reform bread slices into a loaf shape and wrap bread in heavy-duty aluminum foil, tightly sealing tops and sides

Bake at 400 degrees for 20 minutes or until cheese is melted. You can also toss the foil wrapped bread on to the grill over very low heat or coals for about the same time, just turn it every five minutes so it heats evenly.

Sweet Potato Packet

We used to make foil packet dinners all the time for picnics with Boy Scouts, Swim Team and for backyard campouts. This is the same technique, but with new ingredients that can be used as dessert or a side dish. I haven’t tried this yet, but it’s on the top of my list for the first barbecue of the season. Before you grill this, make sure the barbecue is fairly warm – call it medium-high heat.

1 sheet (18 x 24-inches) heavy-duty aluminum foil
4 medium sweet potatoes, peeled and cut into 1/4-inch slices
2 Granny Smith apples, cored, thinly sliced into rings
1/2 cup dried cranberries or raisins
1/2 cup packed brown sugar
3 tablespoons butter, melted
1/2 teaspoon cinnamon

Spray sheet of foil with Pam, then place sweet potatoes, apples and cranberries evenly in center. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar.

Bring up foil sides. Double fold top and ends to seal, making one large foil packet, leaving room for heat circulation inside. Grill 20 to 25 minutes until sweet potatoes are tender.

Overnight Casserole

On the rare occasions when you have both leftover turkey and time to get organized for an event the night before, this recipe is a winner. Not only does it make enough to feed a dozen hungry souls, it doesn’t call for anything you probably don’t already have in the house. It’s hearty and filling and doesn’t require a lot of chopping, fussing or shopping, and it tastes great.

2 cans cream of mushroom soup
2 1/2 cups milk
1/2 pound cheddar cheese, cubed
1 /2 package dry onion soup mix
4 cups cooked turkey, diced
2 cups macaroni - cooked very ala dente
3 hard boiled eggs, chopped
1/2 cup butter or margarine melted and divided
1 1/2 cups soft bread crumbs

In a large bowl, combine soup, dry onion soup mix, milk, and cheese. Add chicken or turkey, macaroni and eggs. Stir in 1/4 cup melted butter. Transfer to a well sprayed 9 x 13 baking dish. Cover and refrigerate overnight.

In the morning, toss the breadcrumbs with remaining butter; sprinkle over casserole. Bake uncovered, at 350 for 60-65 minutes until top is golden brown.

Savory Beet Spread

I didn’t like beets when I was a kid, but something in my taste bud zone changed when I grew up and discovered that their earthy, slightly sweet taste and brilliant color were really terrific. The first time I had borscht I fell totally in love and now I enjoy beets more than ever. This recipe caught my eye with its unique combination of ingredients and it looks like a sneaky way to give this delicious vegetable some good exposure. Serve it on whole-wheat crackers or with celery or zucchini sticks for an appetizer. Anchovies live right next to the canned tuna section, and come in a long, flat can. The best ones are Italian and come packed in olive oil. Happy dunking!

1 can (16 ounces) beets, drained
3 canned anchovy filets
2 tablespoons plain fat-free yogurt
1 tablespoon lemon juice
1 garlic clove
1/4 teaspoon pepper
2 ounces feta cheese, crumbled
1/4 cup chopped green onion

Purée beets, anchovy, yogurt, lemon juice, garlic and pepper in food processor. Mix feta cheese and green onion. Refrigerate until well chilled. Makes about 12 appetizer servings.

Enjoy summer; it looks like it’s here to stay! Next time I hope to finally track down the celebrity chef who keeps promising me an interview. I promise he’s got a great story to share; he just has to meet me half way so we can share it with you!
 

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003