Just Like Mom’s
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Th e lazy days of summer call for cuisine that’s carefree, too. So it’s no surprise that picnics are a popular choice when the weather warms.
Pack up your baskets with these easy picnic recipes from Just Like Mom’s! From delicious sandwiches to tasty salads to fruit-fi lled desserts, we have the perfect picnic food for your next alfresco summer outing.
PICNIC PICNIC
Table of Contents
Pagoda Salad .............................................. 1Midwest Deviled Eggs ................................ 2Italian Sandwich ......................................... 3Th e Devil Wears Fruit Dessert Pizza ......... 4Fresh Squeezed Blackberry Lemonade ...... 5
Picnic Recipes
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Fresh Squeezed Blackberry LemonadeINGREDIENTS About 7 Lemons (1 1/2 cups juice); zest of 1/2 lemon 1 1/2 cup Sugar 2+5 cups Water 1 pint Blackberries
INSTRUCTIONS1. Juice the lemons. Remove the seeds, straining the pulp
if desired. 2. Heat sugar and 2 cups water to boiling and stir to
dissolve all of the sugar. Let cool to room temperature, then refrigerate for at least a half hour.
3. Puree about 1 cup blackberries and strain seeds if de-sired.
4. Mix lemon juice, sugar water, remaining water and blackberry puree. Refrigerate until chilled.
(Makes 9 cups)
Just Like Mom’s
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The Devil Wears Fruit Dessert Pizza
INGREDIENTSFrozen pie crust, baked according to product instruc-tionsTopping:6 oz Cream cheese1/2 cup Sugar1 tsp Vanilla Strawberries, sliced Cantaloupe, chopped Kiwi, sliced Blueberries, whole
INSTRUCTIONS1. In a bowl, beat cream cheese with sugar. 2. Add vanilla. 3. Spread mixture over cooled crust. 4. Arrange fruit slices and chill.
(8 servings)
Picnic Recipes
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Pagoda Salad INGREDIENTS1 (8-oz) package Quinoa Pagodas1/3 cup Mayonnaise2 Tbs Plain fat-free Greek yogurt2 tsp Unfi ltered apple cider vinegar 1 1/2 tsp Dijon mustard1 cup Shelled edamame, steamed and chilled1 Red bell pepper, freshly roasted, chilled, diced2 Scallions, thinly sliced2 Tbs Minced pickled green tomatoes
INSTRUCTIONS1. Cook the pasta according to package directions; drain.
Return the pasta to the pan.2. Whisk together mayonnaise, yogurt, vinegar, and mus-
tard in a small bowl; chill.3. Combine the pasta, edamame, bell pepper, scallions,
and pickled green tomatoes.4. Stir in the mayonnaise mixture just before serving.
Adjust seasoning, and serve.
(6 servings)
Just Like Mom’s
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Midwest Deviled EggsINGREDIENTS6 Hard-cooked eggs2 Tbs Miracle Whip1 1/2 tsp Prepared yellow mustard2 tsp Cider vinegar1 1/2 tsp Light brown sugar1/2 tsp Garlic powder2 tsp Hopped green onion
INSTRUCTIONS1. Peel eggs, cut in half, and mash yolks in a bowl.2. Combine mashed yolks with Miracle Whip and mus-
tard. Stir in vinegar, brown sugar, garlic powder, and green onion.
3. Fill the whites evenly with the mixture and garnish each egg with a sprinkle of chopped green onion.
(12 servings)
Picnic Recipes
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Italian SandwichINGREDIENTS1 loaf Ciabatta bread, cut in half horizontally1 cup Pesto 8 slices Salami4 slices Prosciutto12 oz jar Roasted red peppers, drained, and sliced2 balls Fresh mozzarella, thinly sliced8 slices Provolone cheese12 Basil leaves
INSTRUCTIONS1. Slather pesto on both sides of the bread. 2. Using the bottom half as the base, build the sandwich
by layering salami, prosciutto, roasted red peppers, fresh mozzarella, provolone cheese, and fresh basil leaves.
3. Cut whole sandwich into 4 separate/evenly sized large sandwiches, or 8 small sandwiches. Wrap in parch-ment paper, and tie with a string.
(8 servings)