Published: Jul/Aug 2003

A tisket, a tasket put this picnic fare in your basket

We knew our readers possessed knowledge about Midwest geography and history, but we didn’t know so many great cooks were reading “AAA Midwest Traveler.”

It was tough, and we’ve gained a couple of pounds while “researching,” but the editors have selected the best of the picnic recipes, as requested in the May/June issue.

Congratulations to the winners, who will be receiving a portable cooler on wheels and a picnic blanket from AAA. These winning recipes, and the runners-up for each category, are on our Web site, www.aaatravelermags.com. Many thanks to everyone who submitted an entry. A few recipes were accompanied by personal notes, which we enjoyed reading.

Try some of these dishes (we enjoyed trying them all), pack a picnic basket and get family or friends together to enjoy some of the natural beauty and bounty only the Midwest offers. Enjoy the rest of your summer.

Main Dish: Chicken & Apple Salad

Gretchen Eickhorst, St. Charles, Mo.

“All-Time Best Chicken Marinade”

1/4 c. apple juice concentrate
2 T. salad oil
2 T. soy sauce
1 T. white vinegar
1 t. summer savory (spice)
4 medium skinless, boneless chicken breast halves

Mix apple juice, oil, soy sauce, white vinegar and savory and place in a low, shallow plastic container or bag just large enough to hold four chicken breasts. Close bag or cover container. Refrigerate four hours or overnight, turning once. Remove and grill until just tender and cooked through. Cut in strips and cool for salad.

“Apple Chicken Salad”

3 c. torn romaine or iceberg lettuce
2 c. torn red leaf lettuce
1/2 c. broken pecans or walnuts
1/3 c. red onion slices or rings
2 medium Red Delicious apples, cored and cut into pieces
Grilled chicken strips made with marinade

In a large bowl, combine lettuce, nuts and on-ion. Divide salad greens among four dinner plates. Arrange chicken, nuts, and apples over greens.

“Dressing”
3/4 c. mayonnaise
1/4 c. apple juice concentrate
1/4 t. salt, 1/4 t. pepper

Mix mayonnaise, apple juice, salt and pepper in a bowl. Drizzle dressing over salads.


Side Dish: Spinach Nuggets

Lois Coleman, St. Louis, Mo.

2 packages frozen chopped spinach. Cook and squeeze to drain.
2 t. minced onion
2 c. herbed stuffing mix
1-1/2 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
1 stick butter
3 eggs

Mix ingredients in a large bowl and refrigerate for at least 30 minutes. Roll into one-inch balls and place on greased cookie sheet. Bake in a preheated oven at 350 degrees for 15 minutes.


Salad: Picnic Pasta Salad

Susan Hammond, St. Charles, Mo.

2 6-ounce jars marinated artichokes, undrained
1 12-ounce package dried fusilli, cooked
2 4-1/2-ounce cans sliced, ripe olives, drained or 1 c. whole kalamata olives, pitted
1 7-ounce jar roasted red peppers, drained and sliced
8 ounces mozzarella cheese, cubed
1/4 pound hard salami, cut into 1/4-inch strips
1/2 c. shaved, fresh Parmesan cheese
1/4 c. finely chopped onion
1/2 c. chopped flat-leaf parsley
1/2 c, chopped fresh basil
1/2 c. zesty Italian dressing

Drain artichokes, reserve liquid. Cut artichokes into fourths. Set aside. Combine pasta, artichokes, reserved artichoke liquid, olives and remaining ingredients in a large bowl and gently toss. Keep chilled until ready to serve.


Dessert: Blueberry Cake

Kay Reiter, Festus, Mo.

1/2 c. softened margarine
1-1/2 c. sugar
2 eggs
1 t. vanilla
1/2 c. sour cream
2 c. flour
1 t. baking powder
1/2 t. salt
2 c. fresh blueberries

Beat together margarine, sugar, eggs and vanilla. Alternate sour cream with flour, baking powder and salt. Fold in blueberries and spoon into greased 9” x 13” pan.
Topping: Mix together 1/2 c. softened margarine, 3/4 c. flour, 3/4 c. brown sugar. Sprinkle over batter and bake for 30-40 minutes at 350 degrees.

Beverage: Lemon-Berry Punch

Susan Hammond, St. Charles, Mo.

1 12-ounce can frozen orange juice
1 package frozen, sliced strawberries
1 12-ounce can frozen lemonade
1 quart cold carbonated water
1 quart cold ginger ale

Before leaving for your picnic, combine juices and strawberries in a gallon-size container. Keep cold. Just before serving, add carbonated water and ginger ale. Garnish each cup with a lemon or orange slice, if desired.

Runners-Up

Chosing the winning recipe for each category was often a close call and not an easy task (although quite enjoyable, as several tastes had to be made). We wanted to showcase the runners-up because these cooks deserved recognition for their scrumptious entries.

Main Dish: Beef ‘n Bean Burger

Carol Dvorak Gettings, St. Louis, Mo.

1 pound ground beef
1 16-ounce can of pork-and-beans
1 can of biscuits (to yield 10 biscuits)
1/2 c. ketchup
1/2 c. chopped onion (or dry minced onion)
1 T. mustard
1/4 t. pepper
1/4 t. chili powder
Cheddar and mozzarella cheese

Grease cookie sheet or coat with non-stick cooking spray. Brown and drain ground beef. Mix together browned ground beef with beans, ketchup, onion, mustard, pepper and chili powder.

Separate biscuits onto prepared cookie sheet. Press and flatten each biscuit. Spoon mixture onto biscuits. Sprinkle cheddar and mozzarella cheese on top of each biscuit.

Bake at 375 or 400 degrees for 15–18 minutes, or until golden brown.

Yield: 10 servings.


Side Dish: Black Bean/Corn Salsa

Jennifer Case, Jefferson City, Mo.

Jennifer says she gives this recipe away numerous times, although she has never entered it in a contest. It a good representation of summertime flavors (we agreed), and the dish holds up well at a picnic. Even her three-year-old loves it.

1 16-ounce can of black beans
1 16-ounce can of white corn
1/4 c. fresh cilantro, chopped
1/4 c. green onion, chopped
1/3 c. lime juice
1 T. ground cumin
1/2 c. ripe tomatoes, chopped
1/4 c. green peppers, chopped
Drain and rinse beans and corn.

Combine all ingredients in large bowl, except tomatoes. Cover and chill at least two hours or overnight. Just before serving, stir in tomatoes. Serve with tortilla chips.


Salad: Pink Lemonade Fruit Salad

Susan Hammond, St. Charles, Mo.

If you prefer a sweeter taste to this salad, our panelist judge suggested substituting a carton of frozen strawberries in heavy syrup for the frozen lemonade concentrate, and/or adding sugar. This dish is a great showcase for summer melons.

4 c. melon balls or cubs (cantaloupe, honeydew and/or watermelon).
2 c. seedless red or green grapes
2 c. strawberry halves
1 c. fresh blueberries
1/3 c. frozen pink lemonade concentrate, thawed
1 T. sugar

Combine fruit in large non-metal bowl and set aside.

In one-cup glass measure, combine lemonade concentrate and sugar. Microwave on high for 30 seconds. Stir to dissolve sugar. Pour over fruit, tossing to coat. Cover and chill under ready to serve.

Yield: 8–10 servings.


Dessert: Berry-Apple Fantasy Pie

Gretchen Eickhorst, St. Charles, Mo.

The dessert category was the toughest from which to select a winner. Many tasters were wild about this pie. Gretchen–who has authored a cookbook–says it’s a wonderful July treat when Missouri’s blackberries are ready. Try it–your friends and family will thank you.

Pastry for double-crust pie
1 c. sugar
4 t. quick-cooking tapioca
1/2 t. ground cinnamon
2 c. fresh blackberries
2 c. sliced, peeled, tart apples
2 T. butter, cut up
Egg wash (one egg yolk and 1/4 c. milk)

Prepare crust or use pre-made pastry crust. Place one pastry circle in a nine-inch pie plate.

In a large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apples to gently coat. Let stand 15 minutes.

Spoon filling into pastry-lined pie plate and dot with butter. Place other pastry circle on top and cut several slits in the center to let steam out. Crimp the edges in a decorative fashion.

Lightly brush the top with the egg wash for a golden color and sprinkle with sugar. Cover the outer edge with a foil ring or pastry shield to prevent over browning.

Bake in a 375-degree oven for 25 minutes. Remove the foil. Bake for 20-25 minutes more until the crust is golden brown and the filling is bubbly.


Beverage: Country Tea

Gretchen Eickhorst, St. Charles, Mo.

1 quart water
nine individual tea bags (or three family size)
1 1/4-c. sugar
6-ounce can lemonade concentrate
Sliced oranges

Brew the tea in the water for 3-4 minutes and add sugar. Add the lemonade. Fill with additional water to make a gallon of tea. Stir and chill well. Serve over ice with an orange slice.

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