COLD CAJUN-STYLE
MEAT LOAF
ing dish with non-stick cooking
spray. In a large bowl, combine
flour, baking powder, salt, sugar
and cinnamon. Work margarine
into the dry ingredients with a
mixer or your fingers until well
combined. Stir or beat in eggs,
milk, vanilla and 2 cups of blue-
berries. Spread batter in the bak-
ing dish and sprinkle the
remaining berries over. Top with
crumb topping and bake for one
hour until a toothpick inserted
into the center comes out clean.
Cool. Cut into squares before
serving. Serves 20.
• 1-1/2 pounds lean ground beef
• 1 cup dry plain or flavored
bread crumbs (not Italian-
style)
• 2 eggs
• 1-1/2 cup chopped onion
• 1 large green pepper, chopped
• 1 tsp. minced garlic
• 1/2 cup ketchup
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. thyme
• 1 tsp. salt
• 1 tsp. cayenne pepper
• 1 tsp. ground black pepper
• 1/2 tsp. ground cumin
Preheat oven to 375 degrees.
Place all ingredients in a large
bowl and combine well. Press
mixture into a large loaf pan.
Bake covered for 20 minutes. Un-
cover and bake another 40 min-
utes or until cooked through.
Remove from oven and cool com-
pletely before removing the meat
loaf from the pan, wrapping well
and chilling until you go. Slice
just before serving.
GRILLED VEGETABLE
SANDWICHES WITH
PESTO MAYONNAISE
• 1 large or 2 medium eggplant,
unpeeled and sliced lengthwise
into 1/4" slices
• 3 zucchini, halved lengthwise
• 2 red pepper, halved
lengthwise
• 4 large carrots, halved
lengthwise
• 3 Tbsp. plus 1 Tbsp. olive oil
• 2 Tbsp. balsamic vinegar
• 1 large Spanish or other mild
onion, sliced into rings
• 2 Tbsp. sugar
• 1/4 cup mayonnaise
• 1/4 cup pesto (homemade or
jarred)
• 16 slices grainy bread
Preheat grill. Lightly brush
eggplant slices, zucchini, red pep-
per and carrots with up to 3 Tbsp.
olive oil and grill, turning once or
twice, until softened and cooked
through. Sprinkle with balsam-
ic vinegar and set aside to cool.
Cut into smaller pieces to use for
the sandwiches.
In a large skillet, heat re-
maining 1 Tbsp. olive oil over
Crumb Topping
• 1/2 cup flour
• 1 cup oatmeal
• 2/3 cup brown sugar
• 1/4 pound (1 stick) butter or
margarine, cut into pieces
Everyone has memories of a favorite picnic.
medium high heat. Add onion
slices and saute, breaking up the
slices into rings, until softened,
about 3 minutes. Add sugar and
continue to cook until the onions
are golden. Let cool.
Make Pesto Mayonnaise. Com-
bine mayonnaise with pesto and
stir until smooth.
Spread some pesto mayon-
naise over 8 slices of the bread.
Divide vegetables among the
slices and top with remaining
bread slices. Wrap well in plas-
tic wrap. Slice sandwiches into
halves just before serving. You
also can pack all the ingredients
separately and build your own
sandwiches.
strawberries and 112 cup sugar
in a medium bowl. Toss well and
chill from 1 hour up to 2 days.
In a medium bowl, whip cream
until soft peaks form.
Place flour, baking powder and
salt in the bowl of a food proces-
sor. Process for 5 seconds. Add
butter and process for another 10
seconds. Add juice and process 5-
10 seconds more. Dough should
be slightly sticky.
Spread dough into the cake
pan and bake for 12-15 minutes
until golden. Remove from pan
while still warm. Cut into eight
wedges and serve with straw-
berries and whipped cream.
STRAWBERRY ORANGE-
SHORTCAKE
BLUEBERRY CRUMBLE
CAKE
(This coffee cake is easy to make
and serve.)
• 1 quart strawberries, halved
• 1/2 cup sugar
• 1 cup whipping cream,
whipped (optional)
Shortcake:
• 1-3/4 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 4 Tbsp. (1/2 stick) butter or
margarine, cut into pieces
• 3/4 cup orange juice
Preheat oven to 425 degrees.
Spray an 8"-round cake pan with
non-stick vegetable spray. Place
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3 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/3 cup sugar
2 tsp. cinnamon
1/4 pound (1 stick) margarine,
cut into pieces
3 eggs
1 cup skim milk
1 tsp. vanilla
1 quart (4 cups) blueberries
Preheat oven to 350 degrees.
Grease well or spray a 9x12" bak-
Picnic Checklist
You already know you need food. And something to serve it on. And something to eat it with. Here
is a checklist for some of the other things you will probably need on a picnic.
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CC
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56
Blanket or tablecloth
Ice and ice chest (tongs, too)
Bottled water (plenty)
A bread knife
Serving spoons and forks
Food storage bags, foil and
plastic wrap for leftovers
Corkscrew/bottle opener
Plenty of paper towel
Wet napkins or baby wipes
An inflatable beach ball and
Frisbee
Camera with extra film and
batteries
Insect repellent
Citronella candles
Matches/lighter
Flashlight with extra batteries
Extra clothes for the messiest
folks
Extra tennis shoes or laces
Beach towels
Sunglasses and sunscreen
Umbrella (keeps off sun and
rain)
A first aid kit (Band-Aids at
least)
Toilet paper (you never know)
A child'slastic • . e for
cleanup
Bags for garbage
Place all topping ingredients
in the bowl of a food processor
and pulse for about 5 seconds.
MACEDONIA DE
ARANCE
(Caramelized Oranges)
• 10 oranges
• 1 cup sugar
• 1/3 cup Grand Marnier liqueur
Peel eight oranges. Reserve
peel from three of the oranges.
Cut the peel into thin strips.
Juice the remaining oranges.
Place sugar into sauce pan and
cook over low heat without stir-
ring until the edges turn golden.
Then stir the sugar with a wood-
en spoon until the surface be-
comes foamy and melted sugar
turns a golden brown. Very slow-
ly and very carefully add the
juice, orange strips and liqueur.
Remove from heat and set aside
to cool. Pour the cooled sauce over
the orange slices. Keeps for about
four-five days.
PUDGY BROWNIES
• 2 ounces (2 squares)
unsweetened chocolate
• 1/4 pound (1 stick) butter or
margarine
• 1 cup sugar
• 1 tsp. vanilla
• 2 large eggs
• 1/2 cup flour
• Pinch of salt
• 1/2 cup nuts, chocolate chips,
dried cherries or dried
cranberries
Preheat oven to 350 degrees.
Grease well or spray an 8"-
square baking dish with non-
stick cooking spray. Place
chocolate and butter in a mi-
crowave proof bowl and mi-
crowave on high for one minute.
Stir to combine. If the mixture
is not sufficiently melted, mi-
crowave for 1 minute more. Stir
again. Add sugar and vanilla
and stir well to combine. Add
eggs and stir until the eggs are
incorporated. Add flour and salt
and stir just until the flour is
mixed in. Pour the mixture into
the baking dish and bake for 30
minutes. Let cool and cut into 16
or 25 bars. 111
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