The Rural Voice, 1979-08, Page 39If you're planning to go picnicking this summer, make sure
you have the supplies necessary to keep all perishable foods well
chilled says Nancy Ross, home economist in Perth. These foods
include all meat, fish, poultry, eggs, dairy products and
especially any mayonnaise based dishes and cream desserts.
Meats for barbecuing at the picnic must also be kept cold until
they are cooked. If these foods are not cared for properly, you
run the risk of food poisoning.
Cold foods should be kept below 4° C (40° F). When packing
them for a picnic, make sure they all have been well chilled. Pack
in an insulated container with any of the frozen ice packs that are
available - or pack with bags of ice cubes that can later be used in
cold drinks.
Don't leave foods sitting out before or after you have eaten. As
soon as you have eaten, any leftovers should be returned to the
cooler, or discarded, the Perth home economist cautions.
Family Picnic to go to the Lake
Weiner & Beans with a Difference
Old Fashioned Salad Bowl
Surprise Zucchini Loaf
Cheddar Cheese
Fresh Fruit (if desired)
Grape Sparkle
Beverage GRAPE SPARKLE
1 c sugar
1 c water
3 c (24 oz. bottle) grape juice
11/2 c. orange juice (fresh or diluted frozen concentrate)
2 c cold water
2 - 25 oz. bottles gingerale
1. Boil together sugar and water for 3 minutes to make a simple
sugar syrup. Chill.
2. Combine sugar syrup with chilled fruit juices and water.
3. Just before serving, add ginger ale. Makes about 12 servings.
SURPRISE ZUCCHINI LOAF
This moist loaf, topped with crunchy sesame seeds, will surely
become a family favourite.
l egg
'/: c. salad oil
2/3 c brown sugar, firmly packed
11/2 tsp maple flavouring
1 c zucchnini, coarsely shredded
1' c all purpose flour, unsifted
1/4 c toasted wheat germ
1 tsp salt
1 tsp baking soda
'/s tsp baking powder
'i: c walnuts, finely chopped
2 tbsp sesame seeds
Ina large bowl, beat egg well. Add oil, sugar and flavouring.
Continue beating until mixture is thick & foamy. Stir in shredded
zucchini. Combine flour, wheat germ, salt, baking soda, baking
powder, and walnuts, gently stir into the zucchini mixture until
just blended. Pour batter in a greased 9" x 5" x 23/4" loaf pan.
Sprinkle the sesame seeds over the top of the loaf. Bake at 350° F
for 60 min. or until skewer inserted comes out clean. Cool
slightly before turning onto a wire rack. Makes 1 loaf.
WEINERS & BEANS WITH A DIFFERENCE
'/: small onion
fat to brown onion
8-10 weiners
1 can (796 ml) beans with pork
1 can (388 ml) pineapple tidbits
1. In large frying pan or Dutch oven, brown onions in fat (use a
barbecue or a hibachi).
2. Slice weiners. Add to onions and brown.
3. Add beans and drained pineapple (the juice makes a good
drink).
4. Heat thoroughly.
OLD FASHIONED SALAD BOWL
1 small head of lettuce
2 c spinach or other greens
'/2 cucumber sliced
1/4 c sliced radishes
1/4 c diced green onions
1/3 c French dressing
Tear lettuce and other greens into bite -sized piects in large
salad bowl. Add radishes and onions. Before serving, toss gently
with dressing to coat lettuce well. Makes 6-8 servings.
Following is Huron County Economist Grace Bird's suggest-
ions for lunches for father in the field:
Summer field work is now in full swing. It's great to see the
crops being cultivated, sprayed, and harvested, but at this time
of year when everyone is so busy, do you find your meals
dragging? Do you need something different to prepare and take
to the man working so hard out there in the field? Well, relax.
Here are some colourful ideas which will help relieve those noon
day meal problems.
Carried lunches must be easy to prepare, stand up well in
transit, and appear fresh and appetizing at lunch time.
On hot days, remember the food safety rules, and try to keep
the lunch as cool as possible if it must go to the field first thing in
the morning, or better still, prepare and deliver the lunch to your
man right at noon. To keep the lunch cool, you may freeze the
sandwiches, desserts and juices and when these are taken to the
field they will be thawed by lunch time, or put ice in a plastic bag
or special pack in the lunch pail to keep the food items cool.
Always remember to put the lunch in a cool, shady place away
from bright sunlight.
Food spoilage bacteria which cause food poisoning have a
special liking for raw and cooked meats, fish and poultry, and
foods prepared with milk, cream and eggs. Any foods containing
these items must be kept under refrigeration of 40° F until just
before serving.
Good choices of foods for lunches are those which will safely
keep at room temperature for a long period of time such as
peanut butter, nuts, bread, crackers, fruits and vegetables,
cheeses, salami, summer sausage, etc.
With these things in mind here are two menus you could
prepare for your man if he can't come home for lunch.
MENU (prepare and send out in the morning)
Frozen cans of tomato juice
Submarine sandwich containing mozzarella cheese, summer
sausage, thin tomato slices, thinly cut lettuce strips, put on
frozen bread
Fresh Ontario peaches
MENU (prepare and brought out at lunch time)
Apple juice
Roast beef sandwich on cracked wheat bread
Assorted garden fresh vegetables
Spiced Hermit cookies
Fresh raspberries
Ice cold milk
SPICED HERMIT COOKIES
150 ml butter or shortening
125 ml granulated sugar
5 ml vanilla
300 ml flour
THE RURAL VOICE/AUGUST 1979 PG. 37