Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1961-07-21
Take The Work
Out Of Picnicinq

AS summertime meals are moved
outdoors a central storage center
for outdoor eating equipment, sim
pie menus and easy to carry foods
become a must. Miss Janet Coblen-
tz, extension nutrition specialist at
the University of Delaware suggest
these ways to keep picnic meal
preparation at a minimum.
Keep outdoor eating equipment
and supplies in a central conven-
lent place ready to take TO the pic
mic site at a moments notice. Miss
CoblentZ suggests you include the
following items in your picnic kit:
napkins, paper towels, salt and pep
per, can and bottle openers, mat
ches. bug bomb. flashlght, insulat-
ed plastic bags to carry hot or
cold foods, thermos bottles, mus
tard, catsup, cooking pans and u
tensils and disposable, plates and
eating utensils.
Selecting foods that are easy to
cook and ones that are Seasoned
| travellers" will make picnic chores
and meal preparation easier. Miss
CoblentZ recommends you include
quick cooking meats such as steak
broiler or fryer chickens, spareribs
fish. canned meats andthe old
standbys hamburger and hotdogs
in your picnic menus.
Lamb shish-kabobs are also easy
to cook and dress up any picnic
meal. Cut lamb into 1h to 2 inch
cues and marinate them in this
tangy marinade for one hour. Com
bine 3i4 cup hot water, 1-3 cup soy
sauce, Il cup honey, tablespoons
salad oil, 2 tablespoons lemon ju-
ice and cloves garlic, crushed,
makes IL cups
Salads are one of the easiest way
of including vegetables in picnic
menus, Miss Coblentz says. Salad
green's and relishes can be prepar-
ed in advance, just chill them and
pack in plastic bags. Tossed salads
however should not be prepared
until just before mealtime if you
want to keep them fresh. Remem-
Der don't add the dressing until
you are ready to eat.
Corn on the cob is another ex-
cellent vegetable to serve at pic
mics. Just soak the unshucked cobs
in salt water for little while then
place on top of the grill to roast,
turning them constantly. Takes Is
to 20 minutes until husks are dry
and Drowned. To serve tear off
husks and add salt and lots of
butter.
Potatoes baked in charcoal fire
Goals make delicious picnic fare,
says Miss CoblentZ. Wrap them in
aluminium foil and place in the
Goals to bake for one hour.
| Baked goods that are seasoned
travellers" include rolls, cookies,
donuts, fruit pies and cupcakes.
Chill all food that need to be
kept cold before leaving the house,
pack them in insulated containers
and keep them out of the sun. Miss
Coblentz warns that meats, salads
mixed with mayonnaise such as egg
or potato salads and custards must
be kept cold for they spoil rapidly
and can cause food poisoning.
Try some of these quickie pic
/ hAS ACNApCo ny @lioo
COblentZ at your next lookout.
Weiner Roll Ups
Cut lengthwise slit in each VEIN
er mot completely through). Smear
slit with prepared mustard or chilli
sauce. Stuff with thin sticks of tan
gy hard or semi hard cheese. cam
ed pineapple, dill pickle. or sauer
kraut. Wrap each frank spiral fash
ion with bacon strip secur each
end with tooth pick. Grill or broil
turning until bacon is crisp and
franks are hot.
S'MOres
16 large graham crackers
plain milk chocolate bars
marshmallows
Place X bar of chocolate between
crackers. Give each person a gra-
ham chocolate sandwich a marsh
mallow, and fork or stick to toast
marshmallows. Pop the toasted
and press down.