Perfect for a Picnic, easy to Prep 

As we inch toward summer, plans are being made for vacations, weekend trips, relaxing days at the lake and holidays. A big part of these plans will involve providing good meals for friends and families, especially with picnics.When planning a picnic involve the whole family. This will give the vacation a feel of an early start. The children will look forward to the meal time rest stop and perhaps be less focussed on spotting a towering fast food sign peering overtop an exit marker.

Here are some road-worthy food ideas to consider when planning your next trip or picnic. These are easy to prepare low maintenance recipes that you are sure to enjoy, letting you have fun and save a little money to boot.

GRILLED NEW YORK PASTRAMI SANDWICHES

(Serves 4-6)

INGREDIENTS 2 pounds cooked and thinly sliced beef pastrami 4-6 slices havarti cheese Coarse grind mustard or Dijon mustard Dill pickle slices Thinly sliced sweet onion 8-16 slices rye bread or 4-6 sandwich buns 1 cup beef broth

DIRECTIONS Simmer pastrami in broth until hot. Divide meat among bread, using about 6 ounces for smaller sandwich and 8 ounces for large. Add cheese, mustard, pickles and onions to taste. Grill sandwich until toasty and crisp. Wrap loosely with aluminum foil and poke holes with a toothpick all over foil to allow any steam to be released.

TERESA'S BROCCOLI SLAW

(Serves 4-6)

INGREDIENTS 1 pound broccoli slaw 1 cup sunflower seeds 1/2 cup chopped sweet onions 2 packages beef ramen noodles 1/2 cup honey 1/2 cup white wine vinegar 1/4 cup vegetable oil 1/4 cup sesame oil

DIRECTIONS In a large bowl, combine broccoli slaw, crumbled Ramen noodles, sunflower seeds and chopped onions. Make dressing using the seasoning packets from one of the packages of beef Ramen noodles, honey, vinegar and both oils. Whisk or shake vigorously then pour dressing over salad. Store in a Ziplock bag. Store in bag or other container with light ice to lightly chill until used.

CRUNCHY CHEESE STRAWS

(Serves 10)

INGREDIENTS 2 cups all-purpose flour 1 1/2 cups shredded sharp cheddar cheese 1/2 cup shredded pepper jack cheese 3/4 cup butter 1 teaspoon baking powder 1/2 teaspoon lemon pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 cup water

DIRECTIONS Preheat oven to 400 degrees Fahrenheit. Grease or line a baking sheet with parchment paper. Combine the flour, baking powder, cayenne pepper, lemon pepper, salt, grated cheeses and butter in a bowl. Mix until well combined. Add water a little bit at a time to make very stiff dough. On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4-to-5-inch lengths. Arrange the pieces on the baking sheet and bake at 400 degrees Fahrenheit for 5 to 7 minutes, or until browned. A brown paper bag works best for storage.

CHOCOLATE CHIP DATE BARS

(Serves 4-6)

INGREDIENTS 1 cup chopped dried dates (or substitute dried fruit of your choice – dried cherries, oranges, etc.) 1 teaspoons baking soda, divided 1-1/2 cups boiling water 3/4 cup butter flavored shortening 1-1/2 cups sugar, divided 1 egg 2 cups all-purpose flour 1/2 teaspoon salt 2 cups semisweet chocolate chips 1/2 cup chopped pecans

DIRECTIONS Place dates or dried fruit of your choice, and 3/4 teaspoon baking soda in a bowl. Stir in boiling water; cool completely. In a mixing bowl, cream shortening and 1 cup sugar then beat in the egg. Combine the flour, salt and remaining baking soda; add to creamed mixture alternately with date mixture.

Pour into a greased 13-inch-by-9-inch-by 2-inch baking pan. Sprinkle with remaining sugar; top with chocolate chips and nuts. Bake at 350 degrees Fahrenheit for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Shopping List

1 pound broccoli slaw

2 sweet onions dried dates Baking soda Baking powder Sugar all-purpose flour Butter flavored shortening Semisweet chocolate chips Small package chopped pecans 8 ounce shelled sunflower seeds Honey White wine vinegar Vegetable oil Sesame oil

Beef broth

1 egg

2 sticks Butter

1 pound shredded sharp cheddar cheese

8 ounce havarti chees

8 ounce shredded pepper jack cheese Lemon pepper cayenne pepper Salt

2 packages beef ramen noodles

2 pounds cooked and thinly-sliced beef pastrami coarse grind mustard or dijon mustard dill pickle slices package of rye bread or sandwich buns

Chef John Strand of Accents – Personal Chef Services specializes in elegant in-home dinners and weekly meal services, “making your home your favorite place to eat.” He can be reached via email from his website at www.accentspcs.com.