Flying Kites and Picnic Delights

"Summertime and the livin's easy"

As a child growing up in Anacortes, I always looked forward to summer picnics.  We were surrounded by wonderful parks, water, beautiful rocky beaches with lots of wading pools to discover all sorts of sea life. My family would pack up the station wagon with blankets, cushions, kites, the old fashioned cooler and jugs full 0f ice cold lemonade.  Of course my parents always had to have a thermos of hot coffee too.  Off to Sunset beach, Rosario, Deception Pass, Cranberry Lake, Bowman's Bay or some other fun place to eat, swim and frolic all day.  Once in awhile we would take the ferry to Orcas Island.  There were numerous places to swim and hike, as well as great picnic spots.

Sometimes my mom and dad would go fishing, but my favorite thing to do was fly old fashioned kits with tails on the end.  Back in the 50's and 60's you could buy a kite for really cheap, something like a quarter then you would have to put it together and ask mom for scraps of fabric for a really long tail.  There was always a breeze so Kristin (sister) and I would get excited when my dad could get that kite way up high in the air.  One thing you always had to worry about is getting it tangled in a tree only to come crashing down.  Hopefully dad was able to fix it, but if not the next best thing was to go play and explore all day.  My older siblings; Sandy and Terry were too old for that nonsense and Sandy usually brought her boyfriend and future husband, Joe with her.  Terry didn't come too often because he wanted to be alone with his girlfriend.  Oldest brother, David was off in the military.   

Food is always an important factor for the perfect picnic and my mom was a great cook so we were always blessed with delightful goodies in the basket, including ice cold watermelon which was always a favorite.

Living here in Texas, Jerry and I find we can only picnic up to about May, as the hot weather really bothers us. 

Picnics mean fun, casual dining outdoors and beautiful sunshine.  What's nice about summer picnics as a child was there was always fresh garden food and recipes passed down from generation to generation,  such as; fried chicken, potato chips and dips, potato salad (my niece Debbie makes a killer one) baked beans and from scratch lemonade, chocolate sheet cake, assorted berry pies.  Hamburgers, hot dogs are good choices too.  Being raised in Washington, salmon on the grill was one of my favorites.

Always remember to bring lots of ice.  Don't forget to bring; utensils, serving bowls, sharp knives, napkins, corkscrew, salt, pepper, condiments (ketchup, mustard, relish, cheese, etc.) paper plates, plastic glasses, can opener, matches, the cooler, quilts, blankets, garbage bags, paper towels and clean up items such as baby wipes, a must.   If you are bringing your dog, remember dog food, water bowl, water and pet toys. Sanitation and keeping foods at cold or hot temperatures is very important for you health safety.  Don't leave foods out too long and be sure to keep them out of the glaring sun.  Be sure to have enough coolers with ice to store perishable foods.  Bring extra water in case there is not drinking water at your picnic site.  Most likely your picnic leftovers will have been sitting our for more that an hour or two, so please discard these leftovers.  Cold food that was in a cooler with ice should be safe.  It's better to throw items away than risk getting food borne illness.

Did you know April is National Kite Month?  As for flying kites, adults and children love it.  Choosing the right kite and how to use it can bring hours of simple inexpensive (well may not inexpensive as some kites today are very expensive) fun for all.  As I said, back in the 50's kites were made from balsa sticks, newspapers, glue, string and colorful fabric tails and always shaped like diamonds. Pretty much every ones kite looked alike and sometimes dad would brush shellac on the paper to make the kites waterproof and more durable.  As soon as you'd get that kite up in the air you run to keep it afloat, laughing all the way. There is nothing like the sound of children's laughter, it's infectious.  Nowadays, kites come in all shapes and sizes and are very colorful.  When we lived in San Diego we would go to Mission Bay or Fiesta Island (also in San Diego over by Seaworld) and fly kites.  Brittany always had a great time and then when we got tired of kites we'd all get on our bikes and ride around.  San Diego is known for it's beautiful beaches and parks.

Then followed that beautiful season...Summer...

Filled was the air with a dreamy and magical light; and the landscape

Lay as if new created in all the freshness of childhood.

-Henry Wadsworth Longfellow-

Hope you enjoy the old fashioned picnic recipes listed below and remember, get out there and enjoy the beauty of a picnic with family and friends.  Fly some kites and have wonderful picnic delights!  Some of these recipes are my mothers.  Love her and miss her!

Refreshing Lemonade (including raspberry)

Simple Syrup
1 cup sugar
3/4 cup water


In saucepan, add ingredients and mix.  Bring to a boil and boil 5 minutes, do not stir.  Remove from heat and let cool before using.  Store in frig.


Lemonade using Simple Syrup


1 cup freshly squeezed lemon juice
4 cold cold water
1 lemon, sliced
ice


I would suggest doubling this recipe.  In a large container, combine lemon juice, water, simple syrup and blend well.  If making raspberry lemonade; take 1 (10 oz) box frozen raspberries in syrup and thaw.  Place berries in strainer over a bowl and press through strainer.  Stir raspberry liquid into lemon mixture and refrigerate.  To serve lemonade, place ice in glasses and pour in lemonade, add lemon slices for garnish.

Dips with Chips or Vegetables

Salmon Dip

8 oz. cream cheese, soft
2/3 cup sour cream
1 Tbl. fresh lemon juice
2 scallions finely minced, including green part
1 tsp. horseradish
salt and freshly ground black pepper
2 cups smoked salmon, flaked
2 Tbl. fresh Italian parsley, chopped
2 tsp. fresh dill, chopped

In a bowl, combine cream cheese, sour cream, lemon juice, scallions, horseradish, salt and pepper.  Gently stir in salmon and mix. Place in container with lid and store in cooler until service.

Zippy Barbecue Dip

2 (8 oz.) packages cream cheese, soft
1 small package ranch dressing
1 1/2 cups sour cream 
1/4 cup barbecue sauce (choose a zippy one, vs sweet)
8 slices bacon, chopped
1 1/2 cups sharp Cheddar cheese, shredded
2 scallions finely minced, including green part
1 small jalapeno, seeded and finely minced
1 large ruby red tomato, seeded and finely chopped
Tabasco, to taste

In a saute pan, add chopped bacon and cook until nice and crisp.  Remove to drain on paper towels.  When bacon is cooled, chop into small pieces.  In a bowl, combine the cream cheese, sour cream and ranch dressing mix and stir until smooth.  Mix in the barbecue sauce and all other ingredients, cover and chill. Store in container with lid and place in cooler until service.

Buttermilk Chicken (served chilled)


3 1/2 lbs. chicken pieces or breasts
2 cups corn flake cereal
1 cup all purpose flour
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. poultry seasoning
1 Tbl. dried parsley flakes
salt and freshly ground black pepper
1 Tbl. Tabasco (or to taste)
1 cup buttermilk


Preheat oven to 425 degrees.  Place cereal in ziplock, seal and crush cereal with a rolling pin.  On a plate add cereal, flour and dry seasonings, mix well.  In a bowl, add buttermilk and Tabasco, mix well.  Dip chicken into buttermilk, let drip off excess and roll into flour/cereal mixture to coat.  Place chicken on baking sheets and cook for about 1 hour until juices run clear.  At this point remove from oven, let rest a little while to cool then place in frig.  When ready to take on picnic, place chicken in container with lid, then place in cooler with ice.    Note:  You can also fry the chicken in a little oil to get brown and crispy, then finish in the oven.


Grilled Chicken with Coffee Barbecue Sauce (this is my sauce recipe that was published in Taste of Home Magazine)


10 chicken breasts, boneless and skinless (or you can use mixed chicken pieces)
Sauce (it makes 4 1/2 cups)
1 medium onion, finely chopped
2 Tbl. olive oil
8 garlic cloves, minced
2 cups ketchup
1 cup cider vinegar
1 cup honey
1/2 cup soy sauce
1/2 cup strong brewed coffee
2 tsp. instant coffee granules
1/4 tsp. salt
1/4 tsp. freshly ground black pepper


In large saucepan, saute onion in oil until tender, add garlic and cook 2 minutes longer.  Stir in remaining ingredients and bring to a boil.  Reduce heat; simmer, uncovered for 35 to 45 minutes or until desired consistency, stirring occasionally.  Note:  some people don't care for the extra zip with the vinegar, so if that is you, just cut done the amount of vinegar.

Wash and pat dry chicken breasts and remove any fat. Place chicken into a ziplock bag and drizzle with a little olive oil.  Place chicken into cooler with ice and barbecue sauce.  When you are ready to grill at your picnic remove breasts, season with salt, pepper and place on grill.  Grill on each side to get nice grill marks and just before chicken is done, baste with barbecue sauce.  In a small saucepan add extra barbecue sauce to heat up and serve alongside.

Red Potato Salad - I love potato salad, it is my weakness and I love creating different varieties


3 lbs. red potatoes
6 scallions, sliced including green part OR 1/2 sweet onion, chopped finely
1 carrot, peeled and grated (optional, but adds a nice sweetness)
1 cup celery, sliced
1/2 cup bread and butter or dill pickles, chopped
5 hard boiled eggs, chopped
1 Tbl. cider vinegar
3/4 cup mayonnaise
2 Tbl. Dijon
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped


In large pot of boiling salted water, add potatoes and bring to boil.  Cook until tender about 40 minutes.  Drain and let cool for a little while, then cut in large cubes.  Place in bowl and pour over cider vinegar, mix gently. In another bowl, add remaining ingredients and mix well; pour over potatoes and season with salt and pepper.  Chill overnight before packing into covered container. 


Mom's Baked Beans


1 lb. dried navy beans
salt and freshly ground black pepper
cold water
1 large sweet white onion, chopped (such as Walla Walla)
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 cup molasses
1/2 package apple smoked bacon, sliced
1/4 cup brown sugar, packed
1/4 cup yellow mustard
1 cup ketchup
1/4 cup honey
1 cup chicken stock, good quality

In a saute pan, add cut up bacon and fry until crisp, remove from pan and drain on paper towels. Pour off most all of the bacon drippings and saute the onions, bell pepper and garlic until soft.  Remove and set aside in refrigerator. 


In a Dutch oven add 2 qts. cold water, beans and salt and bring to a boil for about 5 minutes.  Remove from heat and let stand for 1 hour.  Drain beans and return to pan.  Cover with 2 qts cold water and bring to a boil.  Reduce heat; cover and simmer for about 2 hours until beans are tender. Drain.  In a large baking dish combine beans and all other ingredients.  Cover and bake at 325 for 3 1/2 hours or until beans are thickened, stirring occasionally.  If they become too dry, add a little more chicken stock.  Pack in covered container and place in ice chest.  I like these served chilled.


Old Fashioned Macaroni Salad


1 lb. large elbow macaroni
5 hard boiled eggs, cooled and sliced
2 cups mayonnaise
2 Tbl. cider vinegar
1 Tbl. Dijon
2 tsp. sugar
salt and freshly ground black pepper
3 Tbl. sweet pickle relish (don't like sweet, add dill relish)
1 cup celery, thinly sliced
1 cup red bell pepper, seeded and diced
1/2 cup scallions, sliced including green part
1/2 cup fresh Italian parsley, chopped
1 cup black olives, pitted and sliced (optional, but I love them)
1 cup Cheddar cheese, shredded (optional)


Bring a large pot of salted boiling water to a boil.  Add macaroni and cook until al dente.  Drain well and chill.  In a large bowl, add mayonnaise, mustard, pickle relish, vinegar,  cooled hard boiled eggs, salt, pepper and mix well. Add cooled macaroni, parsley, celery, scallions, red peppers and olives and mix gently.  Place in covered serving container and chill until ready to be packed in iced cooler.


Mom's Old Fashioned Bean Salad (I like using fresh green beans and wax beans in this)

1 lb. fresh haricot verts OR (if you want canned use one 14.5 oz) can, drained
1 lb. yellow wax beans OR (if you want canned use one 14.5 oz) can, drained
1 (15.5) can red kidney beans, drained and rinsed
1 (14.5) can garbanzo beans, drained and rinsed
1 green and red bell pepper, seeded and chopped
1 red onion, chopped
4 stalks celery, chopped
2/3 cup sugar
2/3 cup white vinegar
1/3 cup salad oil
salt and freshly ground black pepper
1/2 tsp. celery seed
1 tsp. dried thyme
1/4 cup Italian parsley, chopped


In a pot of boiling salted water, add haricot verts and wax beans, cook for just a few minutes, as you want them crisp/tender.  Drain well and place into a large bowl of chilled ice water.  Let beans cool then drain well (this will stop the cooking process).  Place beans on paper towels to remove all moisture.  In a large bowl, whisk together the vinegar, sugar and oil, taste and adjust flavorings, whisk in salt, pepper, and celery seed.  Pour over beans and add thyme and parsley, chill in frig for about 8 hours.

Grilled All American Burgers (makes about 10 -12 burgers)


4 lbs. ground beef
1/2 cup Italian parsley, chopped
3 tsp. onion powder
2 tsp. garlic powder
salt and freshly ground black pepper
2 Tbl. Worcestershire sauce
1/2 cup fresh basil, chopped
2 Tbl.  ketchup


Hamburger buns
Condiments; cheese, ketchup, mustard, mayonnaise, pickles, lettuce, tomatoes, onions, etc.


In a large bowl, mix beef, parsley, basil, onion powder, garlic powder, salt, pepper, Worcestershire sauce and ketchup together.  Form into patties and wrap individually in plastic wrap.  Place all burgers in a large plastic container with lid and place in cooler on bottom with lots of ice.   When you get to picnic and you are ready to grill remove and place on grill and cook to desired doneness.


Sour Cream Chocolate Cake (my mom's recipe)


2 cups all purpose flour
2 cups sugar
1 cup water
3/4 cup sour cream
1/4 cup butter, soft
1 tsp. baking soda
1 tsp. salt
1 tsp. pure vanilla extract
1/4 tsp. baking powder
2 eggs
4 oz. unsweetened baking chocolate, melted and cooled


Preheat oven to 350 degrees.  Spray a 13x9 baking pan with PAM cooking spray.  In a large bowl, cream butter and sugar, add eggs one at a time and mix well.  Add sour cream, vanilla and water, mix together.  Add cooled chocolate, blend.  Sift dry ingredient's together and incorporate into batter, scraping bowl constantly.  Beat on high for 3 minutes and pour into prepared pan.  Bake for 25 to 30 minutes or until pick inserted in center comes out clean.  Remove to cooling rack and cool completely.


Frosting
1/2 cup butter, soft
4 oz. unsweetened baking chocolate, melted and cooled
4 cups powdered sugar
1 cup sour cream
1 tsp. pure vanilla extract


Frosting; combine butter and chocolate in bowl and mix until well blended.  Blend in powdered sugar, sour cream and vanilla; beating until smooth.  Spread over cooled cake.

Citrus Pound Cake - there is nothing better to me for dessert than a pound cake or shortbread cookies, I simply adore them.  Note:  you can use either lemon or lime juice too.  I haven't tried grapefruit, but I think it would work as well.  This cake makes 2 loaves and requires extra large eggs.

Cake
3 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 cups sugar
3/4 cup buttermilk (not low fat)
1/3 cup orange zest
1/4 cup fresh orange juice
2 sticks butter, room temp.
4 extra large eggs
1 tsp. pure vanilla extract
Citrus Syrup
1/2 cup fresh orange juice
1/2 cup sugar
Glaze
2 cups powdered sugar
4 to 6 Tbl. fresh orange juice

Preheat oven to 350 degrees.  Grease bottom and sides of two 9x4 loaf pans; dust with flour. 

In a bowl of electric mixer, cream butter and sugar until light and fluffy.  Beat in eggs one at a time and the orange zest.  In large bowl, sift dry ingredients together.  In another bowl combine orange juice, buttermilk and vanilla.  Add the flour and buttermilk mixtures alternately beginning and ending with flour.  Divide batter among pans and bake 40 to 50 minutes or until pick inserted in center comes out clean.  Place on cooling racks.

For syrup; stir together orange juice and sugar in saucepan over medium heat until sugar dissolves.  When dissolved cook for about 3 minutes and remove from heat.

Use a toothpick to poke holes in top of cake and brush the tops with the orange syrup, letting it soak into cake and brush again.  Cool completely. 

For glaze; In a bowl whisk the powdered sugar and orange juice together so it thick and pourable.  Pour over the top of each loaf and let it harden. 


Strawberry Shortcake - A summer must have


6 cups fresh strawberries, hulled and sliced
1/3 cup sugar
1 tsp. fresh lemon juice
1 1/4 cups all purpose flour
3 Tbl. sugar
1 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
3 Tbl. butter, chilled and cut into small pieces
1/2 cup buttermilk

Frozen Cool Whip - normally I would not suggest Cool Whip, but freshly whipped cream will not hold up during a picnic.  Note:  keep Cool Whip frozen and pack in ice chest.


In a bowl, combine strawberries, 1/3 cup sugar, and lemon juice, mix gently and set aside.


Preheat oven to 425 degrees.  In a bowl, add flour, 3 Tbl. sugar, baking powder, baking soda and salt; cut in butter with pastry blender until mixture resembles coarse meal.  Add buttermilk, stirring until just moistened (dough will be sticky).  Turn out onto lightly floured work surface and knead about 4 times.  Pat into a rectangle and cut into 6 circles.  Place on baking sheet coated with cooking spray and bake for 12 minutes.  Cool on wire rack.  Place shortcakes in covered container.  Place berries in covered container.  Pack in cooler and when ready to serve, slice shortcakes in half, pile on berries and a big dollop of Cool Whip.


Bon Appetit

"I will not forget you!  See, I have engraved you on the palms of my hands."

Isaiah 49:16

"Blessed be the Lord for the beauty of summer and spring, for the air, 
the water, and the song of birds"
Carl von Linnaeus