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Create a Picnic Kit
by Amy Schamburek
It's official, the picnic season is
upon us. Following a few simple tips, you will have the ability for a spur
of the moment picnic. Putting a kit together is very simple and will save
time when the thought occurs!
Carrier: Choose a deep, lined wicker basket or even a deep clean,
sturdy cardboard box. I have even found that those $5 plastic containers
with a lid from Wal-Mart work wonderflly and are a great place to keep your
supplies together.
Contents: Include a bright colored plates, cups, eating utensils and
napkins that can be washed instead of the disposable type. A plastic tablecloth
and an old bedspread or blanket can provide a table or cover the ground.
I always buy supplies at the end of the season for the next season to say
a few bucks.
Food Containers: For keeping food hot or cold, choose an assortment
of vacuum bottles and wide-mouthed jars that suit your family's needs, and
will fit into your picnic kit.
Coolers: Store them with the picnic kit so everything is right where
you need it. Keep reusable ice blocks frozen in the freezer. I have found
that empty 32 oz. soda bottles frozen 3/4 of the way with water work well
and are inexpensive. The frozen bottles also
provide cold water on a picnic.
Odds and Ends: Having a sharp knife with sleeve (Pampered Chef has
great self-sharping knife with plastic cover that work great), matches, bottle
and can openers, salt and pepper shakers, flashlight, and paper towel in
your kit are a must. You may also want to include bug spray (stored in a
plastic bag), and a simple first aid kit. Freeze wet sponges in plastic bags
for extra ice packs and re-use for clean up. For easy salt and pepper shakers,
fill plastic straws and tape the ends for easy mess free travel.
Food and Drinks: Remember that coolers are designed to keep cold food
cold and hot food hot. Do not use the same container for both. At our house
we have one small cooler that is red for hot food and a blue cooler for cold
items.
Cooking: If you are using a charcoal grill, remember charcoal briquettes,
pot holders, cooking utensils, and platters for after the food is cooked.
Never put cooked food back onto the same plate where the raw food was.
Protective Gear: Take clothing appropriate for the outing. Include sunscreen,
lotions, hats and cover up clothing. I also bring along warm clothing for
at night, it will seem much colder out after spending a day in the sun.
Fun Stuff: Bring along things that interest your family. Balls, kites,
Frisbees, fishing poles, and towels for the beach.
Clean-up: Pack moist towelettes or dampened towels in plastic bags
for clean up. Never leave your picnic area dirty, keep it clean for the next
family.
Great Recipes for your Picnic
Citrus Cooler
1 (6 oz.) can of frozen lemonade concentrate, thawed
1 (6 oz) can of frozen limeade concentrate, thawed
Water
6 pint-size zipper freezer bags
1 lemon sliced
1 lime sliced
6 straws
In
large
pitcher, combine juice concentrate. Add water as directed on the cans;
stir. Pour into 6 small zipper freezer bags. Add lemon and lime slices to
each. Seal tightly; freeze overnight or until firm. Thaw 2-3 hours until
slightly slushy before serving. Insert straw to drink.
These are great take for taking along on a picnic or a summer party for the
kids.
Ham and Chicken Salad
3 oz 1 cup uncooked pasta*
2 cups cubed cooked chicken and ham
1/2 cup sliced red onion
1/2 cup of celery
1 8-oz can pineapple chunks, drained
Dressing
1/2 cup tarragon or cider vinegar
1/2 cup oil
2 tablespoons honey
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon salt
Cook pasta according to directions on the package. Rinse with cold water.
In large bowl, combine all salad ingredients. In large jar with tight fitting
lid, combine all dressing ingredients, shake to blend. Pour over salad; toss
to coat. Serves 4-6
*Pasta nuggets or radiator are shaped to look like tiny car radiators. They
blend nicely with other bite-size pieces in this sweet and tangy salad.
Huge Picnic Sandwich
Bread
2 8 1/2 inch bakery focaccia bread
Filling
1/2 cup creamy Italian salad dressing
6-8 lettuce leaves
1/2 cucumber sliced thinly
1/2 green pepper sliced thinly
2 red onion slices, separated into rings
4 slices of American cheese
4oz salami
4oz ham
1 tomato sliced.
Spread half the of the dressing on the bottom half; top with half of the
lettuce leaves. Layer cucumber, green pepper, onion, cheese, meats and tomato.
Top with remaining lettuce. Spread remaining dressing on top half of the
bread; replace and cut. Serves 4-6
Strawberry Shortcake Kabobs
12 medium strawberries
12 donut holes
6 8 inch bamboo skewers
1/4 cup semi-sweet chocolate chips
2 tablespoons margarine or butter
Alternately thread 2 strawberries and 2 donut holes on each skewer. In small
saucepan, melt chocolate chips and butter.; blend well. Drizzle chocolate
mixture over strawberries and donut holes. Refrigerate till set. Makes 6
More You Might Like:
Picnic, Barbecue, & Cookout Food Safety Tips
Watermelon Picnic Caddy
July 4th Treats
About the Author:
Amy Schamburek is the busy working mother of 5 living in the midwest.
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