Planning a Picnic? Here's a Complete Menu Just For You

Is the lousy economy causing you to plan on staying close to home this vacation season? If it is, let me suggest that you go on a picnic. I guarantee you'll save money over an expensive vacation. There are great picnic grounds within an hour of just about everywhere. You'll need food for your picnic and that's where I come in. Here is a complete picnic menu for you to make and enjoy. I hope you like it as much as I do.

1. Not Your Mom's Macaroni Salad

INGREDIENTS

1. 4 cups uncooked elbow macaroni
2. 1/2 cup mayonnaise (I use lite)
3. 1/2 cup salad dressing (I use lite)
4. 2 1/2 tablespoons prepared yellow mustard
5. 1 1/2 teaspoons salt
6. 1/2 teaspoon ground black pepper
7. 1 large onion, chopped
8. 2 stalks celery, chopped
9. 1 green bell pepper, seeded and chopped
10. 1 cup shredded sharp cheddar cheese
11. 1/2 pound bacon ( I use turkey bacon)

Cook the bacon until very crispy, let cool, then crumble. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender (about 8 minutes). Rinse the macaroni under cold water and drain. In a large bowl, mix together the mayonnaise,salad dressing, mustard, salt and pepper. Stir in the onion, celery, green pepper sharp cheddar cheese, bacon crumbles. Then all that is left is to add the macaroni. Refrigerate the macaroni salad for at least 4 hours before serving. I prefer to refrigerate it overnight because it gives the flavors more time to blend together. In fact, I like to do as much as possible the night before my picnic. That lets us get an earlier start and have more time for the picnic.

2. Brenda's Boston Baked Beans

INGREDIENTS

1. 2 cups navy beans
2. 1/2 pound bacon (I use Turkey Bacon)
3. 1 onion, finely diced
4. 3 tablespoons molasses
5. 2 teaspoons salt
6. 1/4 teaspoon ground black pepper
7. 1/4 teaspoon dry mustard
8. 1/2 cup ketchup
9. 1 tablespoon Worcestershire sauce
10. 1/4 cup brown sugar (I use Splenda brown sweetener)

Soak the beans overnight in cold water. Simmer the beans in the same water until tender (approximately 1 to 2 hours). Drain and save the liquid to use later. Preheat your oven to 325 degrees F (165 degrees C). Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion. In a saucepan, combine the molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours in the preheated oven, until the beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry. I usually check it more often because it can get dry quickly.

3.Steak Au Poivre

INGREDIENTS

1. 1 lg. sirloin
2. Salt and pepper to taste
3. 4 tbsp. butter, melted
4. 2 tbsp of Worcestershire sauce
5. 4 oz of lemon
6. 2 tbsp. brandy (or more )
7. 1/4 c. chopped parsley

Sprinkle the steak with salt and pepper. Place over hot coals and sear quickly on each side. Combine remaining ingredients and baste steak as grilling continues. Turn the steak frequently basting each time, until cooked as desired. Remove from grill and pour remaining sauce over steak.

Note: Recommended internal temperatures

• Medium rare--145 degrees
• Medium-- 160 degrees
• Well done--170 degrees

INGREDIENTS

1. 4-5 medium sized red potatoes
2. 1 chicken bouillon cube
3. 2 teaspoon butter
4. 1/4 teaspoon oregano
5. 1/4 teaspoon basil
6. 1/2 teaspoon salt
7. fresh ground pepper

Preheat grill. Clean potatoes, cut in half and thinly slice. I like mine cut in quarters but that will add to your cooking time. Tear off about 12 inches of aluminum foil and place the sliced potatoes, butter, basil, oregano, salt and pepper to taste over potatoes. Crush the bouillon cube and sprinkle it over the potatoes. Bring the foil together, roll both sides down to and roll the ends. Place on grill with cover closed for 20 minutes or until done.

5. Grilled Raspberry Pound Cake

INGREDIENTS

1. 2 pint fresh raspberries
2. 1 to 2 tbsp. sugar (I use Splenda)
3. 1 pound cake
4. 2 tbsp. butter
5. 1/3 cup miniature chocolate chips

This dessert can be prepared on a charcoal or gas grill. In a food processor or blender, combine 1 pint of raspberries with sugar to taste and puree until smooth. Cover and refrigerate until serving time. Prepare a medium-hot fire or use an existing fire that burned a little past white-hot. Clean the grill with a wire brush to remove particles. Shortly before grilling, cover each of 6 to 8 dessert plates with 2 tablespoons of raspberry puree. Cut the cake into 8 slices, 1/2 to 3/4 inch thick, and brush both sides with melted butter. Place on grill, set 4 to 6 inches from coals, and grill until lightly browned on the bottom (about 1 to 2 minutes). Turn the cake over and immediately sprinkle about 2 teaspoons of miniature chocolate chips over each slice. Use a knife to gently spread chips over cake as they melt. Grill until second side is lightly browned (about 1 to 2 minutes longer). Set cake on raspberry puree and garnish with fresh raspberries, and top with whipped topping if desired.