A Wood Nymph courtesy of Lyle Dagnen How do you visualize a picnic? A basket of food on the ground? Nice idea, maybe not the best one, but it is an idea. The basket on the ground thing is safe if you are doing the simple “snack in the woods” Some bread, cheese, fruit, wine or other drinks of your choice. Most people want some kind of meal. Here are some rules for carrying food with you to another place to consume the meal • Mayonnaise is not the enemy, most likely the meat you choose to bring with you is the enemy. Meat is very sensitive to temperature. It must be kept cool. Pack it in an ice chest with ice • If you want potato salad, be sure it is loose in the bowl and not packed or formed into something cute • Pack your ingredients in the original containers and open them at the place you picnic. Discard unused food before you return to your point of departure. • If you plan a cookout at the picnic place, someone needs to go ahead to have the fire ready for cooking when you get there These are just some basic rules for keeping the food safe which means that you won't be up with food poisoning later. Handling food in this day and age requires careful, thoughtful planning. You can still have fun, just don't shoot yourself in the foot. All of the recipes below are meant for you to supply the amount needed for the number of people. Talk to the people going, see what they like and prepare accordingly. You will notice I do not include salt in the recipes. I no longer have a sense of using salt. My cardiologist told me I wasn't to even look at a salt shaker. I don't use it. Salting the food it totally up to you.
This is a vegetarian picnic. Pimento Cheese for sandwiches or can be stuffed in celery • A food grater • 1 block of Kraft Sharp Cheddar Cheese slices (when you grate the slices it make a nice size piece of cheese for the salad) • Choose a cheese that appeals to you. Do this the easy way: buy pre-shreaded cheese to make the pimento cheese • 1 small jar pimentos (chopped) • 3 Tbs. mayonnaise (use more, adjust to taste) • An itty bitty squirt of yellow mustard • Mix together, put in a plastic storage container, place in refrigerator Egg Salad • Hard Boil 4 – 6 eggs. Add one egg for any number over four people • Shell and peel cooled eggs. (Use cold water) • Cut the eggs into quarter sections • Add Pickle relish (I use dill to avoid sugar, You may use sweet) I add about ¾ of a cup because I like the dill flavor. Reduce to ½ cup you prefer that taste. • Optional additions: Bell pepper, celery or celery seeds, onions. All finely chopped • Once again the mayonnaise should be to suit your taste. • ½ cup mayonnaise • 1 Tbs. mustard • Blend together until the egg salad is the consistency that appeals to you. Put it in a plastic storage container and place in the refrigerator. Choose bread types that the picnic guests like. Egg salad in very tasty on Pumpernickel. I usually pack a loaf of Italian style white loaf bread.
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