PACK THE PERFECT PICNIC FEAST

HAMBURGERS AUX FINES HERBS
I have been using this recipe for over 30 years. After you try these tasty seasoned hamburgers, you will never go back to plain old hamburgers. I make lots and freeze the patties individually on cookies sheets and then place into zip lock baggies. If you don't have all the herbs, use whatever you have.

Double, triple, or quadruple amounts for extra hamburgers for the freezer!

2 lbs. hamburger
1 TB chopped chives
1/2 tsp. crumbled tarragon
2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
1/4 c. chopped green onion
1 egg

Mix all ingredients. Shape into 6-8 large patties. Broil.

DREAM BARS
Very easy and healthy recipe adapted from PICNIC ( Storey Pub) Omit whipped cream for lower fat version.

3 egg yolks, beaten
7 graham crackers, rolled into crumbs
1 cup chopped pecans
1/2 cup chopped pitted dates
1/2 cup Sucanat or sugar
1 tsp. baking powder
3 egg whites, beaten until stiff peaks form
1 cup heavy cream, whipped, optional

Preheat oven to 350° F and grease a 9 X 13" baking pan. Place the egg yolks in a large bowl., Add the graham cracker crumbs, pecans, dates, sugar, and baking powder and mix well. Gently fold the egg whites into the crumbs mixture until combined. Pour the batter into the prepared pan. Bake for 15 to 20 minutes, or until lightly browned. Cool on a wire rack for 10 minute before cutting. Put the pieces on a plate and cover with plastic wrap if traveling to a picnic and bring whipped cream in a separate container and chilled. Add a dollop to each piece before serving, if desired.

TORTELLINI SALAD with Pine Nuts
Pine nuts make this salad authentic Mediterranean cuisine, but the pine nuts are an optional ingredient.

2 lbs fresh tortellini pasta or 1 9 oz pkg dry torellini cooked el dente
1 Cup chopped green pepper
1 cup chopped red pepper
1 cup chopped green onion
1/2 cup chopped pine nuts (optional)
1/4 cup chopped fresh basil, or 1 TB dried
1/4 cup chopped fresh dill, or 1 TB dried
1/4 cup grated Parmesan cheese

DRESSING
Homemade dressings are much healthier and economical than commercial equivalents and made in minutes.

1/4 Cup balsamic vinegar (or whatever you have)
1 clove of garlic, minced or to taste
1/4 tsp. salt
3/4 cup good quality oil such as Safflower or Peanut oil

BROCCO-VEGGI MANIA - - Reprinted from LUNCHES AND SNACKS

A plate or tray of raw vegetables can be as simple as carrot and celery sticks or a whole rainbow array of interesting shapes, textures, and bright colors, including cooked broccoli, for a beautiful vegetable tray, perfect for snacks or a picnic. Serve with a tasty dip!

Picnics and company occasions are a great time to get the children involved with cooking.

Cook and chill broccoli flowers 2 hours or more before preparing the vegetable tray. See below. Prepare Easy Dip ahead to blend flavors.

COOKING BROCCOLI

1. In a saucepan bring enough water that will cover the broccoli to a boil.
2. Meanwhile, thoroughly was broccoli and trim away tough outer part of stalks. Cut off the flowers with 1" of the stalk.
3. Drop broccoli into boiling water. Raise heat to bring quickly back to a boil. Cover and boil for only 1 minutes.
4. Drain in colander, place in covered container and refrigerate to chill.

Assemble Choice of desired vegetables from the following list:

carrots
celery
cucumber
radishes
cauliflower
kohlrabi
cherry tomatoes
dark leaf greens

1. Wash vegetables in cool water. Scrub as needed with a vegetable brush.

2. Cut vegetables in desired shapes; place in a bowl or on a try (don't arrange yet).

A few ideas:

Ruffled cucumber wheels: Leave peeling on unless heavily waxed. Score cucumber lengthwise all around with the tines of a dinner fork. Cut in slices crosswise.

Radish roses: Slice a little piece off top of radish to make a flat white top. Cut down through radish from the flat top, but not all the way through, with a paring knife. Cut where lines are drain in first illustration at the right. Soaking in ice water will help the radish "petals" to fan out. Another way to make radish flowers is to cut them in half sawtooth-shaped .
Carrot curls: Fat carrots work best. Lay carrot on cutting board and slice it in half lengthwise with chef's knife. Peel down flat side with a vegetable peeler. Roll strip in a curl and secure with a toothpick. Soak in ice water. Toothpicks can be removed after soaking.
Stuffed celery: Fill the celery sticks with peanut butter or some other filling (so p. 81).

3. For a special picnic or company dinner, line the bottom of tray or plate with dark leafy greens.

4. Place bowl for dip in center of the platter, and arrange vegetables attractively around it. There are no rules, so have fun with this!

EASY DIP (OTHER DIP RECIPES ON PP 134-136)

1. Blend ingredients thoroughly with a wire whisk; chill:

1/2 CUP light sour cream or regular
3/8 CUP (6 TB) low fat yogurt
1 tsp. dried onion flakes or 1 TB fresh chopped
1 tsp dried parsley flakes or 1 TB fresh minced
1-2 tsp. dried dill weed.

2. For a special occasion, use a hollowed out head of red cabbage for a dip bowl. You;ll need a large platter for such a larg dip container.

NUTRITION QUIZ:

Can you name 3 nutrient groups that vegetables are especially high in? Loook up Broccoli in MAIN DISHES p. 211. It has good amounts of serveral important nutrients. What are they? Are vegetables a good source of fiber? What do the many different nutrients, shapes, textures, tastes, and colors of vegetables tell you about God's creative genius?

Reprinted from LUNCHES AND SNACKS by Sue Gregg used with permission.

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