Bring back the Family Picnic

Karen Ciancio How many of us remember the family picnic? I have many fond memories of suitcases and go to a cold dinner with my family, including uncles and cousins, a family picnic on the lake. Sometimes we grill sausages and burgers to salads and desserts to go cold, my mother had prepared. Other times, it was a cold dinner, in which the salami and chicken pieces to eat side salads wonderful. Before dinner, we would be in water, play and find food delicious picnic meal ready. After dinner, we relax, maybe play cards and watch a beautiful sunset and surprise us again.

Times have changed and it seems that we are not always time to create memories with our families. It 'an easy thing to do though. Here are three easy recipes that will help create an unforgettable experience for the whole family picnic. All are easy to carry in plastic containers with lockable lid. Just enter the cooler of ice, according to some cold drinks and maybe watermelon, perennial hot update, and have a fun day that family and friends will remember for a long time.

Peanut Crunch

2 cups shredded cabbage
1 / 2 cup finely chopped celery
1 / 4 cup sour cream
1 / 4 cup mayonnaise
/ 2 teaspoon salt
1 teaspoon to
2 tablespoons minced green onion
2 tablespoons chopped green pepper
1 / 4 cup cucumber
1 / 4 cup salted peanuts, chopped

Combine the cabbage and celery together and cold. Mix sour cream, mayonnaise, salt, onions, peppers and cucumber. Chill the mixture well. Just before serving, mix the vegetables with dressing. Sprinkle chopped nuts on top.

Makes 4 servings.

Peanut Crunch Salad shredded cabbage 2 cups half cup thinly sliced celery 1 / 4 cup sour cream 1 / 4 cup mayonnaise salt half c. tea 2 tbsp chopped green onions, chopped 2 tablespoons chopped green pepper 1 / 4 cup chopped cucumber 1 / 4 cup salted peanuts, coarsely chopped Combine the cabbage and celery together and cold. Mix sour cream, mayonnaise, salt, onion, peppers and cucumber. Chill the mixture well. Just before serving, discard the vegetables with the vinaigrette. Sprinkle chopped nuts on top. Makes 4 servings.

Sweet potato salad sweet potato

4 oranges
1 small red pepper, seeded and diced
1 / 4 cup mayonnaise
2 tablespoons Dijon mustard
4 stalks celery, chopped 2 green onions, sliced
1 - 8 ounces of pineapple pieces drained salt and pepper to taste
1 / 2 cup chopped walnuts, toasted Wrap each sweet potato in foil and bake for 1 hour at 400i ¿½ F until tender or pierce with a knife,

wrap each apple in a towel land paper and microwave for 5-6 minutes until soft.

Peel sweet potatoes and cut into 3 / 4 inch pieces. Combine mayonnaise and mustard in a large bowl and whisk until smooth. Add sweet potatoes, celery, red pepper, pineapple and scallions. Mix gently. Season with salt and pepper to taste. Chill, covered, for 10-10 hours. Just before serving time in the pecans. Salad may be sprinkled with chopped chives for the presentation if you wish.

Serves 6

Three crushed pineapple fruit Fluff

1 cup, undrained
1 cup canned mandarin oranges, undrained
8 ounces strawberry yogurt 8 ounces whipped topping
1 small packet of white chocolate instant pudding maraschino cherries or fresh strawberries (optional)

Mix the undrained pineapple and mandarin oranges, yogurt, whipped cream and pudding mix in large bowl. Mix well. Chill, covered, until serving. Garnish each serving with a maraschino cherry or a few fresh strawberries.

Makes 6-8

on all of these recipes can be enjoyed anywhere at any time.

However, I hope they pique your interest in the package and find an ideal place for a family picnic.

Do not forget the Frisbee!