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 • • • • • • • • • • 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. LLJ C/D I_LJ Cr) CC LLJ LU 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 1:4,-1,er