On The Menu

Summer! What a change from the past few months of hunkering down for safety’s sake. Even though we continue to take every precaution in distancing ourselves when necessary, a backyard picnic may be just the thing to lift spirits as well as to honor Dad on his special day.

While visiting in Wisconsin a few months ago, fish-frys, cheese curds (in every imaginable form and size), and delicious baked goods were delights to behold. A favorite of Wisconsinites (or Cheeseheads) across the board is bratwurst. Many there are fiercely loyal to home-state beers, with most having a favorite or two. Warming brats in beer before finishing off on a grill is a staple, giving a very home-town taste. The Bratwurst Picnic Ring recipe below may be made in any size according to the guest count and is sure to become a family go-to for future gatherings.

As picnic prep takes place, try the following crowd-pleasing recipes and enjoy the great outdoors, home-style.

Bratwurst Picnic Ring

1 Bratwurst Picnic Ring 2 cans beer of choice (optional) 2 cups water 8 bratwurst sausages 2 cans crescent rolls 1 egg Options for serving: • Sauerkraut • Mustard varieties:Brown,

Preheat oven to 375⁰. Prepare round cooking sheet by covering with heavy-duty foil and spraying with cooking spray. Set aside. In large kettle, bring beer and water to a low boil on stovetop. Pierce each bratwurst sausage once with a table fork, place in beer, cooking for 5 minutes. Remove to platter. (Step may be omitted if not using beer.) Continue cooking bratwurst by grilling until nearly cooked, approximately 10 minutes on a medium heat grill. On a lightly floured surface, unroll crescent rolls, cutting each triangle lengthwise in two, creating 32 narrow triangles. Cut each into 4 equal pieces. Yummy!

Dijon, Spicy or Table

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Roll each bratwurst piece in a crescent roll section, placing in a circle on prepared cooking sheet. Place outer circle first by placing individual rolls at 12 and 6 o’clock positions, then filling in both sides in order to arrange in a concentric circle. Create inner circle with remaining bratwurst sections, rearranging bratwurst rolls as necessary to complete two circles. Mix egg with 2 tsps. water and brush on top of bratwurst picnic circles. Bake until golden brown, approximately 15-18 minutes. Serve with desired mustards and sauerkraut. Serves approximately 6-8 depending upon desired portions.

Broccoli and Bean Salad

1 cup Greek yogurt 3 Tb. extra virgin olive oil 3 Tb. lemon juice 2 tsp. granulated sugar 2 Tb. each dried parsley and basil ½ tsp. each salt and pepper 3 cups frozen broccoli florets, thawed and loosely chopped 2 cups frozen green beans, thawed and loosely chopped 5 green onions, chopped 2 jalapeños, diced 1 small bunch red grapes, halved (optional)

Garnishes: bacon bits, dried cranberries, chopped pecans, additional dried basil, freshly ground peppercorns

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In a small bowl, whisk together yogurt, oil, lemon juice, sugar until incorporated. Fold in parsley, basil, salt and pepper. Set aside. In a large bowl, warm broccoli and green beans in microwave 3 minutes, being careful to not overly cook. Remove from microwave and rinse in colander with cool water. In serving dish, place broccoli, beans, and stir yogurt; mix until coated. Fold in sliced grapes if desired. Garnish with desired toppings and refrigerate until used. Serves 6-8.

Banana Pudding Royale

6 bananas, rather firm, sliced 1 each 5.1 oz. box banana creme and

French vanilla instant pudding mix 6 cups cold milk ½ of a 14 oz. can of sweetened condensed milk (7 oz.) 1 8 oz. tub whipped topping 1 1 oz. box vanilla wafer cookies, coarsely crushed, reserving some whole for garnish ½ tsp. ground nutmeg (optional)

Slice bananas. Set aside. Mix puddings with milk according to box directions until slightly set. Place in large serving bowl. Fold in condensed milk, whipped topping and banana slices until incorporated. Refrigerate until just

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before serving. To serve, fold in crushed vanilla wafer cookies, garnish with whole cookies, and dusted nutmeg.