125 Recipes with 29
by DeeDee Stovel
This book offers
recipes and planning
suggestions for 29 portable repasts, from an "After the Wedding" Brunch
Picnic to a Workday Picnic. Arranged seasonally, the suggested picnics
cover all 12 months of the year, beginning with a Spring Day-Hike
and progressing to a Summer Canoe Picnic, an Autumn Beach Picnic and
in winter, an Apres-Ski Picnic.
125 Recipes with
29 Seasonal Menus
Picnics are usually associated with lazy
Sunday afternoon trips to the seashore or a riverside park and a hamper
full of sandwiches, cold meats and lemonade.
The origin of the word "picnic" is something
of a mystery. It first appeared in France in the late 16th century as
but was not used in England until after 1800. Originally,
were social events where each guest provided a share of the food, sort
of like a potluck. Later, picnics became associated withs
excursion to a place in the country where friends would meet and share
a professional caterer, the author --
DeeDee Stovel -- knows a thing or two about cooking for the road and
meals to go. Her recipes reflect her New England background and family
upbringing; most are designed for eight servings.
"Cut the recipes in half
if you outing
will consist of a quartet," she suggests, "or plan to have leftovers.
picnics for two are designed for smaller quantities."
writing the book, Stovel asked friends
and acquaintances to reflect on their favorite picnics. Invariably,
heads would tilt back, their eyes would close and a smile would creep
the body, mind, and soul,"
she points out.
offers a pleasant mix of inspiration,
creative ideas and detailed advice for introducing this kind of
into our lives.
- 4 whole boneless, skinless chicken
- salt and freshly ground black
- 1 tablespoon melted butter
- 1 tablespoon olive
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh
- 1/2 cup sliced almonds,
|Preheat oven to 350 F
- Wash the chicken and pat it
dry. Arrange in a single layer in a shallow baking dish sprayed with
cooking spray. Sprinkle with salt and pepper.
- Combine the butter and olive
oil and pour over the chicken. Pour the wine over the chicken.
- Sprinkle with rosemary and scatter
the almonds on top, Bake for 20 minutes, or until the chicken is cooked
through. Cool slightly and store in the refrigerator until party time.
Serve at room temperature.
toast almonds, spread
them thinly in the pan of a toaster oven. Turn it on to 400 F and cook
for 5 to 10 minutes, or until the almonds are lightly browned and
Check them after 5 minutes, so they don’t get too dark.