Pack-and-Go Picnic

Food seems to taste better at a picnic. Make our menu, which includes a mega sandwich that feeds four and transports with ease, and fill in with goodies you buy along the way.

Use plenty of ice to ensure your meal arrives safely. When you buy ice, place the unopened bag in the cooler. If using ice from your freezer, seal it in zip-top plastic freezer bags. Pack food and beverages on top of bags. This keeps the food dry and cold. Then use the ice for drinks during the outing.

Whether it's a favorite place in the park, along a stream, or in your own backyard, it feels good to relax with a fun, laid-back meal. -ANDRIA SCOTT HURST

Turkey, Bacon, and Havarti Sandwich

MAKES 4 SERVINGS

PREP: 20 MIN., CHILL: 1 HR.

Havarti is a Danish cheese that is semisoft with small irregular holes and a mild flavor; substitute Muenster or Swiss if you can't find it.

1 (7-inch) round sourdough bread loaf

¼ cup balsamic vinaigrette

½ lb. thinly sliced smoked deli turkey

6 (1-oz.) Havarti cheese slices

1 (12-oz.) jar roasted red bell peppers, drained and sliced

4 fully cooked bacon slices

1. Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. (Reserve center of bread loaf for other uses, if desired.)

2. Drizzle 2 Tbsp. vinaigrette evenly in bottom bread shell; layer with half each of turkey, cheese, and peppers. Repeat layers with remaining turkey, cheese, and peppers, and top with bacon. Drizzle evenly with remaining 2 Tbsp. vinaigrette, and cover with reserved bread top; press down firmly.

3. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges.

Sour Cream Coleslaw

MAKES 11 CUPS

PREP: 15 MIN., CHILL: 2 HR.

1 (8-oz.) container sour cream

1 Tbsp. sugar

1 Tbsp. white vinegar

2 tsp. caraway or celery seeds

½ tsp. salt

1 (10-oz.) package finely shredded cabbage

½ cup diced green bell pepper

1½ Tbsp. minced red onion

1. Stir together sour cream and next 4 ingredients in a large bowl; add shredded cabbage, bell pepper, and onion, tossing well. Cover and chill at least 2 hours or up to 8 hours. Toss coleslaw before serving.

Fresh-Squeezed Lemonade

MAKES 8 CUPS

PREP: 20 MIN.

1½ cups sugar

½ cup boiling water

1 Tbsp. grated lemon rind

1½ cups fresh lemon juice (8 large lemons)

5 cups water

1. Stir together 1½ cups sugar and ½ cup boiling water until sugar is dissolved. Stir in lemon rind, lemon juice, and 5 cups water. Cover and chill. Serve over ice.

For More Info

Outdoor starlight picnic: southernliving.com/june2007

Copyright Southern Progress Corporation Jun 2007
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