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Cornnut
Crunch
Beef Blankets
Smoked-Turkey Salad
Colossal Cookie
Mulled Grape Cider
Food writer Nancy Skodack of Roanoke, Texas, interviewed children
ages six to eight about their personal preferences. This research
led her to concoct a fantasy picnic for six with fare that travels
easily, tastes terrific, and can be eaten with a minimum of muss
and fuss. Skodack suggests a mulled grape cider and a flaky puff
pastry stuffed with beef and melted cheese, given a thumbs-up
by her own four children. Pumpkins (or squash) make a natural
package for a chilled smoked turkey salad and are a fun food container
for young eaters. Cornnut crunch, a combination of corn, peanuts,
pumpkin seeds, and bagel croutons, has the appeal of junk food
but without the junk. A colossal iced oatmeal-raisin cookie --
easy on the cook because there's just one to make -- is the after-picnic
reward.
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(List is for entire menu; for individual shopping lists, see
recipe pages.)
Grocery
honey
corn syrup
baking soda
cinnamon
salt
quick-cooking oats
butterscotch baking chips
raisins
powdered confectioners' sugar
almond extract
Cornnuts
bagel croutons
dry-roasted peanuts
roasted and salted pumpkin seeds
olive oil
2 cans tomatoes
cloves
cinnamon sticks
4 ounces tomato paste
dried oregano
dried basil
bay leaf
white pepper
self-rising flour
vegetable shortening
Nonstick vegetable pan coating
brown sugar
peanut oil
coarsely chopped pecans
prepared mustard
Produce
garlic
onion
fresh parsley
6 miniature pumpkins (6 to 8 inches in diameter) or acorn squashes
cucumber
celery
leaf lettuce
zucchini
yellow squash
carrots
Meat & Dairy
4 cups diced smoked turkey
2 cups diced Canadian bacon or lean ham
plain low-fat yogurt
sour cream
milk
low-fat buttermilk
1/2 pound lean ground beef
4 ounces part-skim mozzarella
eggs
margarine
Frozen
1 cup pineapple juice
2 six-ounce cans frozen grape juice concentrate, thawed
1 ten-ounce package frozen baby peas |
