Picnic Recipes

Orange Buttermilk Salad (Iris Putnam)

1 can (20 oz.) crushed pineapple, undrained

1 pkg (6oz) orange Jello

2 cups Buttermilk

8 oz Cool Whip

In Sauce pan, bring pineapple to a boil.  Remove from heat;  add gelatin and stir to dissolve.  Add buttermild and mix well.  Cool to room temp.  Fold in Cool Whop.  Pour in 11x7x2 pan refrigerate until firm.  Serves 12

 

Corn salad (Jessica Robison)
4-5 cans of sweet white corn, drained (regular yellow corn will work also)
4-5 radishes sliced thin
1-2 green onions
Cilantro, chopped

1/4 cup of olive oil
1/4 cup line juice

Combine all ingredients in bowl. Refrigerate before serving.

 

Homemade Oreos

Cookies:
2 boxes chocolate fudge cake mix

1 cup vegetable oil

4 eggs

Filling:

8 oz cream cheese, softened

1/4 cup butter

4 cups powdered sugar

1 tsp. vanilla

Mix cake mix, oil and eggs together until smooth.  Roll into 1/2 TBSP balls.  Bake @ 350 for 7-9 minutes.   Mix together filling ingredients and spread between 2 cookies.

Makes approx. 4 1/2 dozen oreos.

 

Bobby Flay's Blue Cheese Sauce (Sturges)

Use for a spread on hamburgers or as a dip for chips and veggies.

2 cups whole mild, or more, if needed

2 tablespoons unsalted butter

1 small Spanish onion, finely chopped ( I just use a regular one)

2 tablespoons all- purpose flour

1/4 teaspoon kosher salt

Pinch of  cayenne pepper

4 ounces crumbled blue cheese

( about 1 cup), plus extra for garnish

2 tablespoons finely chopped fresh chives

Pour the mild into a small saucepan and bring to a simmer over low heat.

Heat the butter in a medium saucepan over medium heat.  Add the onion and cook until soft, about 5 minutes.  Stir in the flour and cook for 1 minute.  Slowly whisk in the warm mild and continue whisking until the mixture thickens, about 2 minutes.  Season with the salt and cayenne pepper and continue cooking, whisking occasionally, for 5 minutes.

Remove from the heat and stir in the cheese.  If the sauce is too thick, thin with a little extra milk.   The sauce can be prepared 1 day in advance, covered, and refrigerated.   Reheat gently in a double boiler.  Sprinkle with the chives.

Bobby Flay's Pickled Habanero Onions (Sturges)

makes 1 cup

3/4 cup fresh lime juice

3/4 cup distilled white vinegar

2 tablespoons sugar

2 teaspoons kosher salt

1/2 habanero chile, seeds removed

1 large red onion, halved and cut into 1/8- inch-thick slices

2 teaspoon's finely chopped fresh oregano

2 tablespoons finely chopped fresh cilantro leaves.

Combine the lime juice, vinegar, 1/2 cup water, the sugar, salt, and habanero in a medium nonreactive saucepan.  Bring to a boil and cook until the sugar is dissolved, about 2 minutes.  Remove from he heat and let cool for 5 minutes.

Put the red onion slices in a small bowl.  Pour in the warm vinegar mixture, add the oregano and cilantro, and toss to coat.  Cover and refrigerate, stirring the mixture a few times, for at least 4 hours and up to 48 hours.