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Picnic Time!

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Steak & German Potato Salad
Tex-Mex Layered Bean Salad
Greek-Style Beet Salad
Chipotle Beet Brownies

(Family Features) - Whether it's a picnic at the beach or lake, in the backyard or the park, food just tastes better outdoors. So, pack up and enjoy!

This trio of chilled salads is welcome warm-weather fare and offers something for everyone ... a German potato salad and steak duo; Greek-inspired beets and shrimp; and a layered bean salad with a Tex-Mex twist. Just add crusty bread and favorite beverages, and off you go!

For dessert, it's home-baked brownies and fresh fruit from the farmers market. Moist and chocolaty brownies are made with a mix and two surprise ingredients: chipotle chile powder imparts subtle heat, and pickled beets make them extra moist and flavorful.

Picnic Primer - Make It Easy & Safe

  • High quality prepared foods streamline prep time. Canned salads like German potato salad and three bean salad, plus pickled beets packed in jars, provide a delicious head start to the salad trio. For a spur of the moment picnic (or a quick meal accompaniment), don't forget they are ready to eat ... just open the can or jar.

  • Pack foods in containers with tight-fitting lids or in sealable storage bags. For transporting the Steak & German Potato Salad, pack the steak strips and potato salad separately, then combine when it's time to top the packaged greens.

  • Separate containers of avocado and tortilla chips can be added to the Tex-Mex Layered Bean Salad just before tossing. Pack the dressing for Greek-Style Beet Salad in a separate container for easy drizzling at serving time.

  • Use plenty of frozen gel packs or ice in coolers or picnic baskets, and keep them in the shade whenever possible; open only when necessary.

  • Return food to the cooler quickly after eating, within one hour, or less time, if you are in the sun.

  • Visit www.senecafoods.com for additional recipes and serving suggestions.

Steak & German Potato Salad

Ingredients
  • 1 can (15 ounces) Read German Potato Salad
  • 2 tablespoons coarse ground Dijon-style mustard
  • 1/2 pound boneless top sirloin steak, cut 1 inch thick
  • 1 bag (10 ounces) hearts of romaine lettuce

Preparation
    1. Stir together potato salad and mustard in medium bowl; set aside.
    2. Heat medium nonstick skillet over medium heat until hot. Place steak in skillet and cook about 15 minutes until medium rare doneness (145°F); turn occasionally.
    3. Cool steak. Carve diagonally across grain into 1/4-inch-thick slices; reserve. Just before serving, gently toss steak with potato salad.

Preparation Time
15 minutes

Cook Time
15 minutes

Serves
Makes 4 servings

Notes, Tips & Suggestions
Note: Recipe can be doubled.

Tex-Mex Layered Bean Salad

Ingredients
  • 1 large red or yellow bell pepper, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
  • 1 cup shredded Mexican cheese blend
  • 2 cans (15 ounces each) Read Three Bean Salad, drained
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup low-fat sour cream
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 1/2 cup crumbled tortilla chips (optional)
  • 1 small avocado, sliced (optional)

Preparation
    1. In 3-1/2-quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and three bean salad.
    2. Mix together the mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours.
    3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

Preparation Time
20 minutes

Chill Time
up to 8 hours

Serves
Makes 8 to 10 servings (about 12 cups)

Notes, Tips & Suggestions
Note: Read Four Bean Salad can be substituted for Three Bean Salad.

Greek-Style Beet Salad

Ingredients
  • 1 jar (16 ounces) Aunt Nellie's Whole Pickled Beets, drained
  • 1/4 cup pitted Kalamata olives, halved
  • 1/2 pound medium cooked shrimp, peeled, tails removed
  • 1/2 cup seeded, chopped cucumber
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon snipped fresh dill
  • Prepared vinaigrette dressing

Preparation
    1. Drain beets well; cut into quarters. Combine beets and olives in medium bowl. Top with combined shrimp and cucumber. Sprinkle with feta; refrigerate, covered, until chilled.
    2. To serve, sprinkle with dill, and drizzle with vinaigrette, as desired.

Preparation Time
15 minutes

Chill Time
2 hours

Serves
Makes 4 servings

Notes, Tips & Suggestions
Note: Recipe can be doubled.

Chipotle Beet Brownies

Ingredients
  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
  • 1 box (19.5 ounces) milk chocolate brownie mix
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 teaspoon ground chipotle chile powder
  • 1 cup semi-sweet chocolate chips or chunks
  • Confectioners' sugar (optional)

Preparation
    1. Preheat oven to 350°F. Lightly spray bottom of 9 x 13-inch pan with nonstick cooking spray. Drain beets, reserving 1/4 cup liquid. Combine beets and reserved liquid in blender or food processor. Puree until smooth; set aside.
    2. Combine brownie mix, oil, eggs, pureed beets and chile powder in large mixing bowl; stir 50 strokes with spoon. Stir in chocolate chips. Pour into prepared pan. Bake 28 to 30 minutes as directed on package. Remove from oven; cool. Lightly dust with confectioners' sugar, if desired.

Preparation Time
15 minutes

Cook Time
28 to 30 minutes

Serves
Makes 24 brownies

SOURCE: Aunt Nellie's Beets (Seneca Corporation)



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