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..........The Perfect Picnic-The Weekend Cook

A picnic is the perfect way to celebrate a weekend. Summer just shouldn't pass by without at least one meal eaten outdoors. Sitting on a thick quilt, eating a meal with friends as it slowly grows dark, listening to the crickets and watching fireflies appear is just wonderful.
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Why not make your picnic a party?

There are so many places to hold picnics. Your backyard or porch may be the perfect spot. But think about making it even easier on yourself and pick a spot away from home. Parks, creekside, out on a boat, at a playground, or near a lake are all wonderful locations. Choose the spot with your comfort and your guest's in mind. Make sure there are tables if the people you're inviting aren't comfortable sitting on the ground. And always have a contingency plan just in case the weather is stormy on your picnic night.

There are logistics to consider when you are packing a moveable feast. Food safety is number one. Anything left out of refrigeration should be thrown away after two hours (one hour if it's really warm), or placed back in the refrigerator. Don't count on your cooler to keep food safe after you've eaten, even if you still have plenty of unmelted ice. The cooler isn't mean to rechill food, only to keep it cold after it's been chilled.

So you don't forget anything, make a master list several days before your picnic. Check it over again in the next few days. You will probably think of things to add. Pack your picnic basket carefully, remembering to cross items off your list as you add them. Lots of big napkins, salt and pepper and other condiments, serving and eating utensils, moist towelettes for cleaning hands before eating, paper or plastic plates and cups (or use china and glassware if you really want to be fancy), and a big bag for garbage are the bare minimum. I learned about a great tip for cleaning up after a picnic - cleaning people, not dishes! Rinse some big, thick face cloths in hot water, squeeze to drain and wrap in foil, then place in a heavy duty plastic zipper bag. You'll have warm, damp towels to pass around after everyone has eaten. That's a real luxury!

Get the Recipes!

Pack your cooler carefully, and wrap food very well. The most perishable foods should be on the bottom, where it's coldest. Make sure you have plenty of ice in heavy-duty plastic zipper bags, and layer them throughout the cooler. Or freeze those freezer packs and use lots of them.
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One great idea is to freeze water in plastic bottles, leaving some headspace for expansion. Then put the bottles in your cooler. The ice will gradually melt, and you'll have ice water to drink as a bonus! All the foods here are prepared ahead of time. As always, substitute, add or subtract ingredients to your taste. Follow the directions carefully, be sure to bring a huge thick tablecloth or quilt to sit on or to cover the picnic table, and enjoy your weekend getaway.

My Perfect Picnic Menu

• potato chips
• Cheese and Carrot Sandwich Buns-These rolls have the best texture - even, fine, and velvety, but they don't squish down when you eat them! Well, that's my criteria for the perfect sandwich roll. They don't keep very long, unfortunately, so after two days slice them and freeze in plastic zipper bags.

  1 cup water
  1 cup milk
  2 pkg. active dry yeast
  2 Tbsp. sugar
  1 tsp. salt
  1 cup finely shredded carrots
  1/4 cup solid shortening
  1 cup shredded cheddar cheese
  1 egg
  5-1/2 to 6-1/2 cups flour

  
  In 4 cup glass measure, heat milk and water in microwave until warm. Pour into a large bowl, and add yeast, sugar, salt, carrots, shortening, cheese and egg. Mix well to combine. Add 3 cups flour to the carrot mixture and beat well until combined. Gradually stir in about 2 cups more flour until a dough forms. Knead in remaining flour as needed until the dough is smooth and elastic. The dough will still be sticky. Place dough in greased bowl, turning to grease top. Cover and let rise until doubled, about 40-60 minutes.

  Punch down dough and divide into 18 pieces. Shape each piece into a smooth ball. Place on greased cookie sheets and flatten slightly with the palm of your hand. Cover with kitchen towels and let rise until doubled, about 30 minutes.

  Preheat oven to 375 degrees. Bake rolls at 375 degrees for 13-17 minutes until golden brown. Remove to wire rack to cool. 18 buns. I am so particular about sandwich buns. They have to be sturdy enough so they don't squish down into a thin layer as you eat, they must have flavor on their own, they can't ever get soggy, and they have to be tender yet have enough texture to stand up to the fillings. These homemade buns are the answer! You'll love them too.

• sandwich meats
• mayonnise, mustard, relishes
• lettuce and tomato for sandwiches
• Honey Lime Fruit Salad-The combination of honey and lime with the best fresh fruits of the season is really fabulous. If Farmer's Markets are open in your area, go there for the best produce selection. Honey Lime Fruit Salad
  1/4 cup fresh lime juice
  1/2 cup honey
  1 tsp. grated lime peel, if desired. In a small bowl, combine all ingredients and blend well with wire whisk. Use to dress about 8 cups any combination of fresh fruit. A combination I like is pitted Bing and Rainier cherries, raspberries, honeydew melon balls, and chunks of peaches and nectarines. Serves 8-10.

• Chocolate Cherry Cheesecake Cups-Chocolate Cherry Cheesecake Cups
  I like to take the pie filling out of the can, leaving lots of the thickened juice behind, put it in a well-sealed plastic container, and place in the cooler so it's chilled at dessert time. If you don't want to make the base from scratch, just use refrigerated chocolate chip cookie dough and continue following the recipe for the filling and baking instructions.

  Chocolate Chip Base OR refrigerated chocolate chip cookie dough

  1/2 cup butter, softened
  1/2 cup brown sugar, firmly packed
  1/4 cup sugar
  1 egg
  1/2 tsp. vanilla
  1 cup flour
  1/2 tsp. baking powder
  1/8 tsp. salt
  1 cup chocolate chips

  
  Preheat oven to 375 degrees. Cream butter and sugars together. Stir in egg and vanilla and mix well. Add flour, baking powder and salt and blend. Stir in chocolate chips. Line 24 muffin cups with paper liners. Place 1 tablespoon of the base in each muffin cup.

  Cheesecake Filling

  1 8-oz. pkg. cream cheese, softened
  1/2 cup butter, softened
  1 cup sugar
  2 eggs
  1 tsp. vanilla
  1/4 cup flour

  
  In large bowl, beat softened cream cheese with butter thoroughly until smooth. Add sugar and beat well. Add eggs and vanilla and blend thoroughly. Add flour and stir until well combined. Top base with cream cheese mixture, filling muffin cups 2/3 full. Bake at 375 degrees for 30-40 minutes, or until tops are light brown. Cool completely and chill.

  21 ounce can cherry or other fruit pie filling

  Top cheesecakes with pie filling and serve.

  If you made the base from scratch, you will probably have some dough left over. Guess what - it's chocolate chip cookie dough! Just chill it, well covered, and bake cookies some other time for a fast treat. (375 degrees for 8-10 minutes). 24 servings
  

  
  And this is the perfect picnic dessert! These little cheesecakes have a chocolate chip cookie crust and are topped with fruit pie filling. I scoop the fruit out of the pie filling can, leaving lots of the thickened filling behind, just to get more fruit in each bite.

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