Cold soup to football cookies … before-the-game picnic - recipes

Sunset, Oct, 1989

Much more than a simple picnic, tailgating is like car camping for the day. By using your vehicle to carry insulated containers, dishes, utensils, and even a barbecue, you can present an outdoor meal with flourishes of indoor dining.

Chilled Escarole Soup Brie, French Bread Grilled Chicken Breasts and Sausages

Rustic Roasted Vegetable Salad TomatoSalad , Pea and Pastina Salad

Bread sticks, Rolls, Mustards

Cannon Torta Football Cookies, Grapes, Peaches Dry Sauvignen Blanc, Mineral Water To ease preparation, treat the menu as a potluck, with guests bringing different dishes. Each recipe specifies how the food can be transported, and each has makeahead steps.

Bring a grill to cook boned and skinned chicken breasts and assorted sausages (allow a total of 4 to 5 ounces for a serving) to go with the salads. Also bring tomatoes to slice and season at the picnic.

Start with soup, cheese, and bread while meats cook. If you want football cookies, make a favorite recipe in football shapes, then add lacings with purchased white icing in a tube. Chilled Escarole Soup

1 medium-size onion, finely chopped 1 tablespoon olive oil 1 pound (about 2 heads) escarole, rinsed, drained, and chopped

2 cups unflavored yogurt or sour cream (orhalf of each)

8 cups chilled regular-strength chicken broth

In a 10- to 12-inch frying pan, stir onion often in oil over medium-high heat until onion is limp, 4 to 5 minutes. Add escarole and stir until wilted, 6 to 8 minutes. In a blender, smoothly puree escarole mixture with yogurt. Mix with broth. Cover and chill until cold, at least 3 hours or up until next day. Transport in a thermos jug. Pour into cups to sip. Makes 10 to 12 servings.

Per serving: 63 cal.; 4 g protein; 2.8 g fat; 5.4 g carbo.; 70 mg sodium; 2. 3 mg chol.

Rustic Roasted Vegetable Salad

To minimize cleanup, cook the vegetables in sequence in foil-lined pans,- it goes faster if You have more than 1 oven.

6 medium-size (about 21/2 lb. total) zucchini, ends trimmed

About 1/2 cup olive oil 3 large (2 1/2 to 3 lb. total) red onions

About 1/4 CUP balsamic or red wine vinegar

10 Asian eggplants (about 4 oz. each), stems trimmed

3 medium-size (about 11/2 lb. total) yellow bell peppers

Herb dressing (recipe follows) Salt and pepper

Cut zucchini lengthwise into about 1/4inch-thick slices. Line 2 pans, 10 by 15 inches each, with foil; brush foil with oil. Arrange zucchini in a single layer in pans; brush lightly with oil. Bake, uncovered, in a 500 degree oven until browned, 35 to 40 minutes. Slide foil with zucchini off pans; let cool. Line pans with more foil; oil foil.

Cut onions crosswise into about 1/2-inchthick slices; arrange slices in a single layer in pans. Brush generously with vinegar, then brush lightly with oil. Bake in a 500 degree oven until well browned on edges, 30 to 35 minutes. Slide foil with onions off pans; let cool. Line pans with more foil; oil foil. Cut eggplants lengthwise into 3/8-inchthick slices; arrange in a single layer in pans (you may need to fill 1 pan twice). Brush lightly with oil. Bake at 475 degree until browned and very soft when pressed, 25 to 30 minutes. Slide foil with eggplant off pans; let cool. Line pans with foil; do not oil.

Cut peppers in half lengthwise; place skin up in pans. Broil 2 to 3 inches from heat until charred, about 10 minutes. Remove from oven and drape with more foil; let cool. Pull off and discard skin, stems, and seeds; tear peppers into 1 -inch strips.

To transport, pack into individual containers and carry at room temperature (keeps up to 4 hours; or cover and chill up until next day.) Arrange vegetables on a large platter, pour dressing over them; add salt and pepper to taste. Makes 10 to 12 servings.

Per serving: 215 cal.; 3.6 g protein; 16 g fat, 18 g carbo.; a 8 mg sodium; 0 mg chol.

Herb dressing. In a jar, combine 1/3 cup olive oil, 1/3 cup balsamic vinegar or red wine vinegar, '/4 cup chopped fresh chives or green onion, and 2 teaspoons chopped fresh oregano or I teaspoon dry oregano leaves. Cover; if made ahead, let stand up to 4 hours; carry at room temperature.

Tomato Salad

1/4 cup lightly packed fresh basil leaves, chopped; or 2 tablespoons dry basil leaves

1/4 cup olive oil 1/4 cup balsamic or red wine vinegar 3 to 4 pounds (about 6 large) ripe tomatoes

Fresh basil sprigs (optional) Salt and pepper

Mix chopped basil, oil, and vinegar; put in a small covered jar (hold up to 4 hours). Rinse tomatoes and transport, uncut, with dressing at room temperature. Carry basil sprigs in an insulated chest.

At the picnic, core tomatoes and slice about 1/2 inch thick onto a large platter; pour basil dressing over them. Garnish with basil sprigs, and add salt and pepper to taste. Makes 10 to 12 servings.

Per serving: 65 cal; 1.1 g protein; 4.7 g fat;5.5g carbo.; 9.3 mg sodium; 0 mg chol.

Pea and Pastina Salad

3/4 pound (about 11/2 cups) small dry pasta stars, or about 1 pound (2 cups) dry rice pasta

Lemon dressing (recipe follows) 4 cups (20 oz.) frozen petite peas

Salt and pepper