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Here! Eat This |
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Agenda 062311 – Outdoor/Indoor Picnics the Michels Family Style
Getting Tipsy - Weeks in advance - plan and write out ALL items you MAY need, a food preparation list, serving timeline and who is bringing what. At the time you are sending out the invitations, ask for volunteers and assign them projects in advance so they know what they will be assembling, monitoring and helping with the breakdown once the party is over.
Do you need charcoal and lighter fluid? Check to make sure your propane tank(s) fit snug and safely. Bring an extra for additional tank cooking. If using charcoal, add charcoal into a specific sealed container to prevent rain or high humidity from achieving your effectiveness for lighting. Please dispose of charcoal based on preserve/church directions.
Verify before preparing meals if ANYONE has food, grass or insect allergies to name a few. Ask if any members are diabetic. Ask EVERYONE to bring their meds and any special items in case of an emergency.
Know your facility’s rules regarding bringing food on site (some locations require you to use their food service or choose from specific caterers). If you bring in your own food, such as outdoor Park District, Forest Preserves or Churches verify what their regulations are at least 1 month in advance.
Have added filling finger foods (such as bread, chips, nuts) to ensure no one goes hungry and enables them to snack in between courses being served. Mix food textures so that you have a variety for all types of hungry guests. Such as crunchy, sweet etc.
Offer hot and cold choices, especially with the appetizers or in the buffet. Verify if your facility has electrical capabilities for your use of refrigeration (camping fridge) or for the use of warming plates and/or crock pots. Be sure to bring extension cords along with 3 prong power strips (preferably the ones that you can plug in 4-6 items at once. BE CAREFUL of weather conditions so that these are not sitting in water or close to water. Safety first. That reminds me… SUNSCREEN!!!!!!! Visit the facility several times and scout out your kitchen area. Know the kitchen you’ll be using – and plan around it. The number of serving dishes, ovens, refrigerators, amount of preparation area, etc. can vary significantly or let you know if you need to bring your own. Make your life easier by using as many disposable products are necessary. Picnic tables, grills, garbage cans. First aid, etc…
Make a list of everything you think you MAY need as it is easier to bring it back home and not need it then to need it and NOT have it. (extra large garbage bags, bug spray, wipes, aluminum foil, baggies and plastic wrap as well as kitchen towels, pot holders, paper towels, toilet paper roll, grill scrub brush etc. Bring items you need for both and indoor HOME party, Church party or outdoor picnic/forest preserve party.
Rental stores can provide you with needed equipment such as chafing dishes, serving plates, linens and specialty items such as a popcorn machine, chocolate fountain or helium tank
Stick with the basics – use tried and true recipes with few ingredients and DO YOUR RESEARCH. Online websites have the ideal printable list of basics and EVERYTHING you need.
Have extra ice and coolers on hand to store left overs later but for the time bring to ensure your food is maintained healthy and safely before service.
Don’t forget the toys for ALL ages. A few volleyballs, baseball and bats, frisbees, horseshoes, corn hole game, puzzles, coloring books with crayons as well as numerous jugs of water for squirt water pistols to cool each other off.
Water balloon toss is fun for the adults and as well as for the kids to watch and cheer on their parent(s), Aunt, Uncle or special someone(s) in their life. Board games and cards for kids to play with are also a lot of fun.
If there is a pool, lake etc nearby (parents choice), check to make sure kids are supervised properly so they can swim to cool off and tire themselves out. Talk to the life guard if there is one and be sure to USE SUNSCREEN and be cautious of symptoms of heat stroke and/or heat exhaustion. (Check with your Dr./Pediatrician for more information).
Appetizer – Smoked Cheese N Beef Ball
Ingredients: 2 – 8 oz Packages Cream Cheese, softened 1 – 6oz Package of Budding Smoked Beef (thin slice) 3 Scallions – use greens only, chopped 1 Tsp. Worcestershire Sauce ½ Tsp. Accent Seasoning
Directions: Soften cream cheese to room temperature and place in large bowl. Add chopped green onions and chop about 4 ounces of smoked beef. Place over cream cheese. Add Worcestershire Sauce and accent seasoning. Mix all ingredients together and form into a ball. Wrap with plastic wrap and refrigerate for 2-3 hours or overnight. Just before serving, chop remaining 2 ounces of smoked beef and press around outside of ball. Serve with your choice of crackers. (Tastes best with Veggie Thins!).
Salad – 2 Day Refrigerator Pickles
Ingredients: 12 Pickling Cucumbers about 5” long 5 Sprigs Fresh Dill per jar 1 Quart Water ¾ Cup Vinegar 1/3 Cup Coarse Salt 4 Large Cloves Garlic thinly sliced 4-5 Pint Sterilized Canning Jars
Directions: Scrub cucumbers thoroughly and cut off ends and discard. Pack into four or five sterilized pint jars with dill sprigs. Add garlic slices diving amongst jars evenly. Cucumbers can be cut into halves or quartered to facilitate tight packing.
In medium saucepan, combine water, vinegar and salt. Bring to a full rolling boil and cook five (5) minutes. Remove from heat and cool completely.
Pour brine over cucumbers to within ½ inch of top of jar. Seal, date and refrigerate immediately. Pickles will be ready to eat in two (2) days.
Put it on the Side - Deep Fried String Cheese Strips
Ingredients: 2 eggs, beaten 1/4 cup water 1 1/2 cups Italian seasoned bread crumbs 1/2 teaspoon garlic salt 2/3 cup all-purpose flour 1/3 cup cornstarch 1 quart oil for deep frying 1 (16 ounce) package String Cheese Marinara or Ranch Sauce for dipping
Directions: In a small bowl, mix the eggs and water. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
Cut each string cheese in half. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
Main Course – Patty Bacony Meatloaf
Ingredients: 1 12-ounce red onion, coarsely diced 3 large garlic cloves, peeled 1 1/4 pounds ground beef (10% fat) 1/2 cup ketchup, divided 2 large eggs 1 teaspoon salt 1 teaspoon ground black pepper 7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise 4 slices white sandwich bread, torn into pieces 3 tablespoons chopped fresh parsley
Directions: Preheat oven to 400°F. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.
Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well.
Transfer mixture to 9x5x3-inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve.
Dessert – Cinnamon Roll Strata with Apples and Pecans
Ingredients: 4 Large Cinnamon Rolls cut in cubes (4-5 cups) 2 Tbsp. Butter 2 Granny Smith Apples peeled, cored and diced 2 Tbsp. Brown Sugar 1 ½ Tsp. nutmeg, divided 1/3 Cup Raisins 6 Eggs 2 Cups Milk ¼ Tsp. salt ½ Cup Pecan Halves 2 Tsp. Powdered Sugar Warm Maple Syrup
Directions: Heat oven to 300 degrees. Spray cookie sheet with cooking spray and spread cinnamon cubes in single layer. Bake for 25-30 minutes while stirring occasionally. Remove and cool.
Melt butter in heavy skillet over medium heat. Add apples, brown sugar, ½ of the cinnamon and ½ of the nutmeg. Sauté apples about 5 minutes or until they are tender and caramelized. Transfer to plate and cool.
Lightly grease a 13x9 inch pan with butter. Spread toasted cinnamon cubes in bottom followed by the apples and raisins.
Whisk eggs, milk, salt and remaining cinnamon and nutmeg together and pour over the rolls and apples. Cover and refrigerate overnight.
To bake; let strata sit at room temperature for 45 minutes. Heat oven to 350 degrees. Coarsely chop pecans and toast in over for 5-10 minutes. Bake Strata for 35 minutes, sprinkle with toasted pecans and powdered sugar. Serve with heated syrup.
Lighten UP!!! Broccoli Cheddar Bake Dietitian's tip: Well-cooked broccoli should look bright green and crisp but be tender when pierced with a fork. Because the florets cook faster than the stalks, cut the stalks in half lengthwise to increase their surface area. This ensures more even cooking. - By Mayo Clinic staff - Serves 6
Ingredients: 4 cups chopped fresh broccoli
Directions: Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.
In a nonstick skillet, combine the broccoli, onion and water. Saute over medium-high heat until the vegetables are tender, about 5 to 8 minutes. Keep adding water to prevent the vegetables from drying out, but use as little water as possible. Drain and set aside when the broccoli is done. In a bowl, combine the egg substitute, milk and 3/4 cup cheese. Add in the broccoli mixture and pepper. Stir to mix well.
Transfer the mixture into the prepared baking dish. Set the baking dish into a large pan filled with about 1 inch of water. Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes. Remove from the oven and top with the remaining 1/4 cup shredded cheese. Let stand about 10 minutes before serving. Nutritional Analysis - (per serving)
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