*** A WORD FROM THE KITCHEN ***
I like portable food. Even though fast food is readily
available everywhere I much prefer to take something
along that I can pull out of the cooler anytime. Sometimes
that little prep ahead of time makes for a refreshing and
very little effort treat when it's time for "eats" too.
When you start venturing out on mini-picnics though you
start to develop habits that make it even easier to get
up and go on the fly. For example, keeping empty 32 oz.
soda bottles frozen 3/4 of the way with water to keep
things cool and also provide cold water as it melts. I
also keep a stocked picnic kit ready for those spur of
the moment ideas. Among other things it includes, reusable
plastic plates, flatware, moist towellets, salt & Pepper
a sharp covered knife and mini cutting board, bottle &
can opener (and corkscrew), bug spray in a plastic zip
bag, trash bags, of course a frisbee and our cozy picnic
blanket. Add whatever you think you'll need and this is
a real time-saver.
Here's a great recipe idea for your next picnic or road
trip...TANGY CHICKEN SALAD. Toss some fresh fruit in the
cooler and add a few slabs of hearty bread and you've got
yourself a great little meal.
Enjoy all!
Marzee
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RECIPE: TANGY CHICKEN SALAD
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INGREDIENTS:
1 small head iceberg lettuce, torn into bits
1 small head Romaine lettuce, torn into bits
3 whole cooked boneless chicken breast, cut into 1/2" cubes
1 small can manadrin oranges
1 apple, cored, peeped, and cubed
1/2 cup celery, chopped
1/2 cup toasted almonds
1/2 cup Catalina French dressing
DIRECTIONS:
In a large salad bowl, first add the iceberg lettuce
and then the Romaine. Add the chicken to the salad bowl.
Next, add the oranges, apple, celery. Lightly toss the
ingredients and then place in refrigerator to chill. About
15 minutes before serving, take out of refrigerator and
add the almonds. Then pour the dressing and again toss.
Add the salad to small salad bowls and serve.
Yield: 4 Servings
Categories: Salads, Picnic
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MARZEE'S CORNER
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TAKING IT TO GO:
You could make the salad a day ahead of time.
Then place lettuce, chicken, orange, apple, and
celery in a large zip plastic storage bag. Pour
the dressing into a plastic container and seal.
Place both the lettuce fixings and dressing in
ice chest. Put the almonds in a small container,
the do not need to be in the ice chest.
At the picnic or tailgate site and just before
serving, add the almonds. Then pour in the dressing.
Re-zip the bag and toss. Then place in paper bowls.
Now that's quick clean cookin'!