A Thanksgiving picnic - Recipe

Sunset, Nov, 1999 by Andrew Baker

5. In a small bowl, beat egg yolk with 1 tablespoon water to blend. Brush rolls lightly with egg yolk mixture.

6. Put a 10- by 15-inch pan on lowest rack of a 400 [degrees] oven and pour in about 1/4 inch of boiling water. Put another oven rack just above bottom one. Bake rolls on this rack until richly browned, 25 to 30 minutes. Transfer rolls to a rack to cool. Serve warm or cool.

Per roll: 109 cal., 17% (19 cal.) from fat; 3.1 g protein; 2.1 g fat (0.3 g sat.); 19 g carbo (0.8 g fiber); 123 mg sodium; 11 mg chol.

RELATED ARTICLE: Desert feast

Layered Pate

Squash-Peanut Soup

Chopped Salad

Turkey with Chili-Sage Glaze

Easy Gravy

Fresh Cranberry-Orange Relish

Green Beans with Sour Cream Onion Sauce

Cherry Tomatoes with Garlic

Whipped Sweet Potatoes with Marshmallow Crust

Crusty Rolls

Orange Pumpkins de Creme (page 160)

WINES

With the appetizers. Covey Run Riesling 1998 (Washington), $6. A fabulously fresh, fruity, zesty wine.

With the main course. Alban Estate Viognier 1998 (Edna Valley, CA), $28. Opulent, fruity, and floral, this elegant wine will stand up even to a turkey seasoned with chili and sage.

With dessert. Quady Elysium 1998 (California), $8.25 half-bottle (375 ml.). Made from Black Muscat grapes, with irresistible spicy, floral, honeyed flavors that aren't syrupy sweet.

- Karen MacNeil-Fife

RELATED ARTICLE: picnic game plan

* UP TO 1 WEEK AHEAD. Make cranberry-orange relish.

* AT LEAST 3 DAYS AHEAD. Thaw turkey in refrigerator if frozen.

* UP TO 1 DAY AHEAD. Make layered pate, squash-peanut soup, and crusty rolls. Prepare dressing and rinse vegetables for chopped salad. Roast turkey. Cook green beans. Prepare sweet potatoes. Bake orange pumpkins de creme.

* UP TO 4 HOURS AHEAD. Saute cherry tomatoes with garlic.

* THE LAST HOUR. Make sour cream onion sauce for beans. Combine vegetables for salad. Bake whipped sweet potatoes with marshmallow crust. Reheat soup and green beans.