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Re: crockpot and chicken
i use my crockpot all during the winter,...
Top Five Foods For Picnics and Cookouts
Summer is almost here! Memorial Day is the unofficial start to the season. To help you start off the summer season right, here are our top picks for easy but tasty picnic foods:
1. Kabobs or Burgers (and not just beef ones). Nothing says light up the grill like a great kabob or burger. Pick fresh tomatoes for the burgers, add a piece of avocado or grilled mushrooms. Try all-vegetable kabobs or veggie burgers. Check out our crab patty burger.
2. Fresh Tossed Salad. Stop at the local farmers market and get some fresh lettuce, cucumbers, and tomatoes. Refreshing and healthy. Or make our walnut apple salad.
3. Fresh Tomatoes. Depending on how you serve them, they should withstand the heat without getting spoiled. But if heat is not a concern, get creative. Cut fresh slices and sprinkle with fresh parmesan cheese; add a piece of fresh mozzarella and some balsamic vinegar for a great taste; or slice and marinate in some virgin olive oil, garlic and parsley.
4. Macaroni Salad. This dish is one that just says “summer.” There are so many different ways to make macaroni salad --with mayonnaise, with an oil and vinegar dressing –pick your favorite or try something new. Add pieces of cheese or pepperoni, or keep it vegetarian and add cucumbers, tomatoes, olives, and celery.
5. Chocolate Éclair Cake. Ice cream would be great too but this easy to make (see below) dessert is tasty, cool, and both adult and child approved.
Happy Picnicking!
Do you have a favorite cookout recipe? Share it with us. We’re also looking for the best-ever iced tea recipe! Got one?
1 cup flaked crab meat
1/4 cup celery, diced
2 tbsp. onion, chopped
1/2 cup Cheddar
cheese, shredded
1/2 cup mayonnaise
(approx.)
Hamburger buns, split and buttered.
Combine crab meat, celery, onion, and cheese. Add mayonnaise. Spread on buttered halves of hamburger buns. Broil or grill until hot and browned.
Teriyaki Kabobs
2 1/2 lbs. round steak
1 1/4 tsp. meat tenderizer
2/3 cup vegetable oil
1/3 cup soy sauce
2 cloves garlic, minced
1 tsp. ginger
30 skewers
1 (13 1/2 oz.) can pineapple chunks, drained
Cut meat into bite-sized pieces. Sprinkle with tenderizer. Combine oil, soy sauce, garlic, and ginger, add the meat, and refrigerate for several hours. Turn occasionally. Spear meat and pineapple chunks alternately on skewers.
Broil or grill.
Walnut-Apple Salad
2 cups walnuts
1 head romaine lettuce
2 cups blue cheese, crumbled
2 red Delicious apples, cut into bite-size pieces
1 lemon
Italian dressing (to taste)
Toast walnuts on a baking sheet in an oven or toaster oven at 150ºF, for 10 minutes. Remove and let cool. Tear lettuce into bite-sized pieces. Add crumbled blue cheese, walnuts, and apples (to keep the apples from turning brown, sprinkle them with lemon juice before adding to the salad.) Add the dressing (enough to coat the salad) right before serving.
Chocolate Éclair Dessert
1 lb. graham crackers
2 (3 1/2 oz.) boxes instant vanilla pudding
3 1/2 cups milk
1 (9 oz.) container whipped topping
Grease bottom of a 9" x 13" pan. Line with a layer of graham crackers. Mix pudding with
milk; beat 2 minutes at medium speed. Blend in whipped topping.
Pour half the mixture over the crackers. Add a second layer of crackers and the remaining
pudding. Cover with a final layer of crackers. Refrigerate 2 hours. Frost with chocolate
frosting and refrigerate overnight.
Chocolate Frosting
1 1/2 cups confectioners’ sugar
6 tbsp. cocoa
3 tbsp. softened margarine
2 tbsp. oil
2 tsp. light corn syrup
3 tbsp. (or more) milk
Sift confectioners’ sugar with cocoa. Cream margarine and blend in sugar and cocoa. Add oil and corn syrup. Blend in milk until frosting becomes smooth and spreadable.
