—Lancaster Farming. Saturday, June 22,1968
10
For the
Farm Wife
By Mr*. Kichard C. Spence. Food Editor
Planning on a picnic? Whether it’s a cas
ual roadside picnic or an outdoor meal for
?;uests, picnicking is fun even for Mom, the
atnily cook, if you plan ahead.
The first thing to do is to keep menus
simple. Choose three or four dishes that pack
easily, are easy to eat and easy to clean up af
ter the picnic. Then Mom wiU have time and
energy to enjoy the picnic too. But, take plenty
of what you do fix; appetites are heartier out
of-doors.
Naturally, any meal should be nutritious;
a picnic is no exception. A meal of hot dogs,
buns, potato chips, pickles and pastry may ap
peal to the children, but it falls short of sup
plying basic food needs. Add some vegetables,
a fresh fruit dessert and milk or
fruit juice to send the nutrition
al value way up. And the meal
will still appeal to outdoor ap
petites
SPENCE
Salad vegetables travel well
in a crisper pan or plastic bag
with ice cubes. Carrot and cel
ery sticks, green pepper strips,
onions, tomatoes and cucum
bers are a few of the favorite
picnic vegetables. Try cauliflow
er flowerets, avocado cubes,
radishes or water cress for
something different.
Carry salad dressing in a jar
and mix it with vegetables just
before serving Or, bring a jar
of your favorite dunk sauce for
a salad without fuss or muss.
Sandwiches taste better made
on the spot. Butter the bread
ahead of time, then let everyone
make his own; it’s easier on the
chief cook. Bring a selection of
fillings, and try a different kind • If you use a cooler chest, pre
of bread occasionally. cool it with ice and pre-chill the
Many one-dish meals made food in the refrigerator. When
ahead of time make good picnic you pack, put the beverages and
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Picnics Can Be Fun!
main dishes. Keep them hot un
til served or pack them cold and
reheat over the picnic fire. For
easy spur - of - the - moment pic
nicking, double the recipe when
you’re making a favorite cas
serole. Freeze half, so you’ll be
ready on that gorgeous day when
someone says, “Let’s go on a
picnic.”
For that easy fresh fruit des
sert, try apples, cherries, orang
es, figs, bananas, pears, plums
or peaches. And, when it’s in
season, what picnic is complete
without watermelon? Children
agree watermelon is twice as
good when they can let the
seeds fall where they may
It’s easy nowadays to eat safe
ly at a picnic. New thermal con
tainers help keep hot foods hot
and cold foods cold—the secret
of safe picnic foods.
frozen foods down In the Ice. Put
meats and salad dressings di
rectly on top of the ice, with
breads and those foods that
don’t have to be quite as cold
nearer the cooler top.
Don't use dry ice in a cooler.
It's expensive, dangerous to
handle and could freeze foods
solid.
Keep picnic staples together
in a cupboard or kit. It saves
time and you won’t forget some
thing small but important. For
everybody’s comfort, include
sample first-aid supplies, head
ache and indigestion medicine,
sunburn ointment, soap and
plenty of paper towels and facial
tissues.
Here are some simplified ways
to make vegetables for picnics—
either in the oven or on an out
door grill.
BUTTERED BEETS
Peel a bunch of tender young
beets; slice thinly or dice and
place in the center of a square
of heavy-duty foil. Add 2 tea
spoons each of lemon juice and
butter or margarine, 1 teaspoon
sugar, if desired, salt and pep
per. Bring opposite sides of foil
together over vegetables and
make a double fold called a
drug store fold. Fold ends of
packet twice to make a tight
package. Bake in 350 degree
oven for 1 hour or cook on an
outdoor grill about 45 minutes
or until done. Pick up each pac
ket at least twice during grilling
and shake well use asbestos
gloves or wide spatula, keep side
with folds up to prevent leaks.
Cook small whole 'beets the same
way but increase cooking time
to an hour on the grill and 1%
to IVz hours in the oven.
GREEN BEANS
WITH MUSHROOMS
Cut 1 pound of fresh green
beans into 2 inch lengths, wash
and drain. Place beans on a
square of heavy-duty foil and
add a small onion diced and %.
* * * *
pound of mushrooms sliced, add
2 tablespoons each of water and
butter or margarine. Sprinkle
with salt and pepper. Bring foil
up over vegetables and make
double folds at top and ends for
a tight package. Bake in 350
degree oven for 40 minutes or
cook about 30 minutes on an out
door grill. Pick up the packet
with asbestos gloves and shake
at least twice during cooking.
Keep fold side up.
BAKED ONIONS
Onions are excellent cooked
the same as beets. Allow an
hour for small onions and 1%
hours for large Bermudas. Re
duce the cooking time on the
grill by 15 minutes or more if
the coals are very hot.
*
This cake is great for toting
to a picnic—
BUTTEBCHOC CAKE
VA cups boiling water
Ui caps qnick-cooking rolled
oats
cop butterscotch morsels
cup granulated sugar
cup firmly-packed brown
sugar
% cup shortening
3 eggs
2 % cups sifted flour
VA teaspoons -baking soda
VA teaspoons salt.* .
I
1
%
1 teaspoon cinnamon
Vt teaspoon nutmeg
1 cup raisins -->*
% cup chopped nuts
Combine boiling water and
rolled oats in saucepan and let
I HOLLAND
STONE
Ready-Mixed
CONCRETE
New Holland Concrete Products
New Holland, Pa.
stand. Melt the butterscotch,
morsels over hot water and set
aside. sugars and
shortening in bowl 'and beat
well. Beat in eggs. Blend In the
rolled oats mixture and melted
butterscotch. Sift together the
flour, baking soda, salt, cinna
mon and nutmeg; blend into
creamed mixture. Stir in raisins
and nuts. Pour into greased
13x9x2-inch pan. Bake at 350 de
grees for 50 to 55 minutes. Cool
in pan and frost with Chocolate
Frosting.*
•CHOCOLATE FROSTING
V* cup milk
2 tablespoons batter
% teaspoon salt
1 cap semi-sweet chocolate .
morsels
1 teaspoon vanilla
V/2 cups sifted confectioners
sugar
1 to 2 teaspoons milk
Combine milk, butter and salt
and bring just to boil over mod
erate heat. Remove from heat.
Add ■chocolate morsels and van
illa at once and stir till choco
late is melted. Blend in confec
tioners sugar. Stir in 1 to 2 tea
spoons of milk gradually, till
mixture is of soft, spreading
consistency. Spread evenly over
cooled cake. Mark surface by
running tines of fork lengthwise,
in wavy lines. Cut into 2-inch
squares. Makes 24 squares.
Cottonseed is .one of the most
important sources of cooking
and table fats.
CONCRETE
BLOCKS
METAL
WINDOWS
354-2114