Favorite Picnic Food

This great meal gets you out of the kitchen fast.

Enjoy summer nights with friends and a few nibbles. All of these recipes bring special homemade touches to your menu and can be made ahead. Then just pick up some assorted sweet treats from the bakery for dessert.

ANDRIA SCOTT HURST

OLD BAY SHRIMP SALAD

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN., COOK: 2 MIN., CHILL: 2 HRS.

3 quarts water

¼ cup Old Bay seasoning

2 pounds unpeeled, medium-size fresh shrimp

½ cup finely chopped celery

1/3 cup finely chopped onion

1/3 cup light mayonnaise

2 tablespoons lemon juice

¾ teaspoon Old Bay seasoning

¼ teaspoon seasoned pepper

8 green leaf lettuce leaves (optional)

Assorted crackers (optional)

BRING 3 quarts water and ¼ cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.

STIR together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.

CARRIE MCCORMICK

BELMONT, NORTH CAROLINA

SHRIMP ROLLS: Place 1 lettuce leaf on top of each 8 (8-inch) flour tortillas. Top each evenly with ½ cup Old Bay Shrimp Salad and 3 or 4 avocado slices. Roll up tortillas, and secure with thick, round wooden picks. Cut in half. Makes 8 servings.

SHRIMP PITAS: Cut 12 mini pita pockets in half. Stuff pockets with Old Bay Shrimp Salad. Makes 8 servings.

HONEY-PECAN CHICKEN STRIPS

MAKES 6 SERVINGS

PREP: 15 MIN., CHILL: 2 HRS., BAKE: 20 MIN.

½ teaspoon salt

½ teaspoon dried thyme

½ teaspoon ground red pepper

½ teaspoon ground black pepper

2 pounds chicken breast strips

¾ cup Dijon mustard, divided

¾ cup honey, divided

2 garlic cloves, minced

2 cups finely chopped pecans

½ teaspoon curry powder

COMBINE first 4 ingredients; sprinkle evenly over chicken in a shallow dish or zip-top plastic freezer bag. Stir together ¼ cup mustard, ¼ cup honey, and garlic; pour over chicken. Cover and chill 2 hours.

REMOVE chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.

BAKE at 375° for 20 minutes or until chicken is done.

STIR together remaining ½ cup mustard, remaining ½ cup honey, and curry powder; serve sauce with chicken strips.

BACON 'N' ONION POTATO SALAD

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., COOK: 25 MIN., CHILL: 1 HR.

4 pounds red potatoes

1 (8-ounce) container sour cream

1 cup light mayonnaise

3 tablespoons Creole mustard

1 teaspoon salt

½ teaspoon pepper

1 bunch green onions, chopped (about 1 cup)

¼ cup chopped fresh flat-leaf parsley

4 bacon slices, cooked and crumbled

PLACE potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into ½-inch-thick slices.

STIR together sour cream and next 4 ingredients.

STIR together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill 1 hour or until ready to serve. Stir in bacon just before serving.

Copyright Southern Progress Corporation Aug 2005
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