Another Great Picnic Menu
So, you've decided to try and save some money this year by spending more time outdoors and less time in expensive restaurants. Well we're doing the same thing so this weekend, if the weather permits, we're going on our second picnic of the season. Are you interested in the recipes for the food that will be in our wicker picnic basket on Saturday? Well, here they are.
1. Stuffed Grilled Banana Peppers
You'll need to prepare these in advance and carry them in your picnic cooler.
INGREDIENTS
- 12 banana peppers
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 8 ounce can crushed tomatoes
- 1 46 ounce can tomato juice
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 1/2 teaspoons salt divided
- 1/2 teaspoon ground black pepper divided
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese (you may prefer to use more)
- 1/2 pound hot Italian sausage
- 1/2 pound ground beef
- 1 cup bread crumbs
DIRECTIONS
Cut the tops off the peppers and remove the ribs and seeds. Chop the edible portions of the tops and set aside. Bring a large pot of salted water to a boil. Add the peppers, reduce the heat and simmer until tender but still firm. This should take about 5 minutes. Drain the peppers and set them aside.
Heat the butter in a medium skillet. Saute the reserved chopped pepper, onion and celery for 3 to 5 minutes until tender. Stir in the crushed tomatoes, tomato juice and garlic. Season with basil, orgeno, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Simmer uncovered for 10 minutes.
Meanwhile, in a large mixing bowl, Worcestershire sauce and Parmesan. Mix in ground beef, hot sausage, bread crumbs and 1 cup of the tomato juice mixture. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture and pour the remaining tomato juice mixture over the peppers.
You can grill these peppers in a casserole dish but I like to do them right on the grill to get that barbecue look and aroma. Grill the peppers for one hour on medium high heat or until the internal temperature reaches 160 degrees. Place the sauce in a casserole onto the grill to heat the sauce and use for basting. I'd suggesting basting every 15 minutes. When the peppers are done, put them back into the casserole with the sauce and let them sit for 5 minutes before serving.
By the way, this recipe will work just fine in your home oven if you cook it for 1 hour at 350 degrees.
2. Potato Salad
INGREDIENTS
- 6 potatoes
- 4 eggs
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2/3 cup sweet pickle relish
- 2 or 3 tablespoons prepared mustard depending on your taste
- ground black pepper to taste
- 2/3 cups mayonnaise
- 1/3 cup Miracle Whip
- salt to taste
DIRECTIONS
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender. Drain, cool, peel and chop the potatoes.
Place the eggs in a saucepan and cover with cold water. Bring the water to a bill, cover, remove from the heat and let the eggs stand in the hot water for 10 - 12 minutes. Remove the eggs from the hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, mustard, pepper, mayonnaise and Miracle Whip. Mix together well and refrigerate until chilled. This takes a while so I like to make it the day before so we can be ready to head out on our picnic in the morning.
3. Grilled Corn on the Cob
I like this method of cooking corn on the grill because you get the taste and aroma of outdoor cooking but the corn doesn't end up dry or burnt. In effect you'll be steaming the corn right on your grill.
INGREDIENTS
- 1 ear of corn per person (buy your corn with the husk still on)
- 1 tablespoon of butter per ear of corn
- salt to taste
- ground black pepper to taste (optional)
DIRECTIONS
Peel back the husks from the corn without removing them. Remove all the corn silk and close the husks back up. Submerge in cold water for at least two hours. Preheat your grill to medium high heat (if you're cooking on charcoal, make sure all the black is burned away). Place the corn directly on the grill grate. Do not wrap in aluminum foil. Turn the corn 1/4 turn every 3 minutes until the husk is dry and browned from the grill grate. The total cooking time will be about 20 minutes. As I said before, your corn will have that great roasted flavor but will actually be steamed. Personally, I don't use any salt, butter or pepper but you can season the corn to taste.
4. Grilled Cranberry Peaches (You're gonna love these)
INGREDIENTS
- 12 ounces fresh cranberries
- 1 1/2 teaspoons lemon juice
- 2 fresh peaches, peeled and halved
- 5 teaspoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon butter or margarine
- 1 cup sugar
DIRECTIONS
Saute the cranberries, sugar and lemon juice until the cranberries cook down and the sauce has thickened. Cover and chill.
Place the peach halves, cut side up, on a large piece of heavy-duty aluminum foil. Combine the brown sugar and cinnamon and sprinkle into the peach centers. Sprinkle with vanilla and dot with butter. Fold the foil over the peaches and seal. Grill over medium hot heat for 15 minutes or until heated thoroughly. Spoon the cranberry sauce over the peaches and serve.
Does this sound like a delicious meal or what? I can tell you first had that it is! You know, you're going to need a great picnic basket and barbecue tools to make this meal complete. Allow me to recommend that you visit Picnic Baskets and More for all your picnic accessories.
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