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Picnic Table Food Recipies


The topic is on what works when on a picnic. Do change the subject title to show when a new food idea/recipe is introduced (it helps in "search engine rankings").

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3/1/16, 9:33 am Link to this post Send Email to Pastor Rick   Send PM to Pastor Rick Blog
 
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Refreshing Watermelon and Heirloom Tomato Salad


I found this recipe by Matt Armendariz and it looks awesome!

Yield:Serves 4
INGREDIENTS

FOR SALAD:
1 small seedless watermelon, peeled and cut into small chunks
2 heirloom tomatoes, each cut into 8 wedges
1 tablespoon mint, minced
1 tablespoon extra virgin olive oil
1/4 cup feta cheese
salt to taste
FOR HONEY-BALSAMIC GLAZE:
1/2 cup balsamic vinegar
1/3 cup honey
1/4 cup granulated sugar
DIRECTIONS

For the Honey-Balsamic Glaze:
Place all the ingredients into a small saucepan and cook over medium heat, stirring occasionally.
Allow the mixture to reduce by half, remove from heat and cool.

For Salad:
Place watermelon, tomatoes, mint, and oil in a bowl and gently toss together.
Season with salt. Portion the salad onto four plates and top each with a crumbling of feta and a drizzle of glaze. Serve.

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Messup434 Profile
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Chips


They're simple, fun and don't get old. They could work at a emoticon

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3/1/16, 10:10 pm Link to this post Send Email to Messup434   Send PM to Messup434 Blog
 
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Re: Watermelon Pie!


It's awesome! Watermelon Pie is creamy, cool, and full of fun summer flavors.
What You'll Need:

1 (14-ounce) can sweetened condensed milk
1/4 cup lemon juice
1 (8-ounce) container frozen whipped topping, thawed
2 cups cubed watermelon, well-drained
1 (9-inch) graham cracker pie crust
What To Do:

In a large bowl, mix together sweetened condensed milk and lemon juice until thick. Add whipped topping and mix until thoroughly combined. Add watermelon; mix well and spoon into pie crust.
 
Cover and chill at least 8 hours, or until ready to serve.
 
Notes

How juicy and ripe the watermelon is will determine how firm the pie comes out. Just make sure to drain the watermelon well, and if the slices are a little loose, it's okay 'cause it still tastes good.

Read more at http://www.mrfood.com/Fruit-Recipes/Watermelon-Pie-682#Pabv27bebp1FCbbi.99

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Re: Yin-Yang Sandwiches


By Sara Quessenberry

INGREDIENTS

1 loaf ciabatta or French bread
1/3 cup mayonnaise
1/2 pound sliced provolone
1 pound sliced ham
1/4 pound sliced salami
1/4 cup jarred pepperoncini (hot Tuscan peppers) or roasted red peppers
1 small head butter lettuce

DIRECTIONS

Slice the bread in half horizontally. Spread the bottom with the mayonnaise.
Layer on the provolone and ham.
On the left side only, add the salami, pepperoncini, and lettuce.
Sandwich with the top of the bread. Cut into 8 pieces.

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Re: Roasted Potato Salad


I tried this at a church social and every one said they loved it! Every one knows potato salad has to have mayo right? Not this one emoticon

Yield: 8 servings (serving size: 1 cup)

Ingredients

POTATOES:
2 teaspoons olive oil
1/4 teaspoon salt
4 pounds small red potatoes, quartered
Cooking spray
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
4 bacon slices, cooked and crumbled
VINAIGRETTE:
2 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
Preparation

Preheat oven to 450°.

To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon.

To prepare vinaigrette (which takes the place of the mayo), combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately.

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