cookbook

Just Like Mom’s

6

Th e lazy days of summer call for cuisine that’s carefree, too. So it’s no surprise that picnics are a popular choice when the weather warms.

Pack up your baskets with these easy picnic recipes from Just Like Mom’s! From delicious sandwiches to tasty salads to fruit-fi lled desserts, we have the perfect picnic food for your next alfresco summer outing.

PICNIC PICNIC

Table of Contents

Pagoda Salad .............................................. 1 Midwest Deviled Eggs ................................ 2 Italian Sandwich ......................................... 3 Th e Devil Wears Fruit Dessert Pizza ......... 4 Fresh Squeezed Blackberry Lemonade ...... 5

Picnic Recipes

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Fresh Squeezed Blackberry Lemonade INGREDIENTS About 7 Lemons (1 1/2 cups juice); zest of 1/2 lemon 1 1/2 cup Sugar 2+5 cups Water 1 pint Blackberries

INSTRUCTIONS 1. Juice the lemons. Remove the seeds, straining the pulp

if desired. 2. Heat sugar and 2 cups water to boiling and stir to

dissolve all of the sugar. Let cool to room temperature, then refrigerate for at least a half hour.

3. Puree about 1 cup blackberries and strain seeds if de- sired.

4. Mix lemon juice, sugar water, remaining water and blackberry puree. Refrigerate until chilled.

(Makes 9 cups)

Just Like Mom’s

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The Devil Wears Fruit Dessert Pizza

INGREDIENTS Frozen pie crust, baked according to product instruc- tions Topping: 6 oz Cream cheese 1/2 cup Sugar 1 tsp Vanilla Strawberries, sliced Cantaloupe, chopped Kiwi, sliced Blueberries, whole

INSTRUCTIONS 1. In a bowl, beat cream cheese with sugar. 2. Add vanilla. 3. Spread mixture over cooled crust. 4. Arrange fruit slices and chill.

(8 servings)

Picnic Recipes

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Pagoda Salad INGREDIENTS 1 (8-oz) package Quinoa Pagodas 1/3 cup Mayonnaise 2 Tbs Plain fat-free Greek yogurt 2 tsp Unfi ltered apple cider vinegar 1 1/2 tsp Dijon mustard 1 cup Shelled edamame, steamed and chilled 1 Red bell pepper, freshly roasted, chilled, diced 2 Scallions, thinly sliced 2 Tbs Minced pickled green tomatoes

INSTRUCTIONS 1. Cook the pasta according to package directions; drain.

Return the pasta to the pan. 2. Whisk together mayonnaise, yogurt, vinegar, and mus-

tard in a small bowl; chill. 3. Combine the pasta, edamame, bell pepper, scallions,

and pickled green tomatoes. 4. Stir in the mayonnaise mixture just before serving.

Adjust seasoning, and serve.

(6 servings)

Just Like Mom’s

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Midwest Deviled Eggs INGREDIENTS 6 Hard-cooked eggs 2 Tbs Miracle Whip 1 1/2 tsp Prepared yellow mustard 2 tsp Cider vinegar 1 1/2 tsp Light brown sugar 1/2 tsp Garlic powder 2 tsp Hopped green onion

INSTRUCTIONS 1. Peel eggs, cut in half, and mash yolks in a bowl. 2. Combine mashed yolks with Miracle Whip and mus-

tard. Stir in vinegar, brown sugar, garlic powder, and green onion.

3. Fill the whites evenly with the mixture and garnish each egg with a sprinkle of chopped green onion.

(12 servings)

Picnic Recipes

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Italian Sandwich INGREDIENTS 1 loaf Ciabatta bread, cut in half horizontally 1 cup Pesto 8 slices Salami 4 slices Prosciutto 12 oz jar Roasted red peppers, drained, and sliced 2 balls Fresh mozzarella, thinly sliced 8 slices Provolone cheese 12 Basil leaves

INSTRUCTIONS 1. Slather pesto on both sides of the bread. 2. Using the bottom half as the base, build the sandwich

by layering salami, prosciutto, roasted red peppers, fresh mozzarella, provolone cheese, and fresh basil leaves.

3. Cut whole sandwich into 4 separate/evenly sized large sandwiches, or 8 small sandwiches. Wrap in parch- ment paper, and tie with a string.

(8 servings)