Kelly - Easy Picnic Cookbook: Delicious Easy Picnic Recipes for All Ages

Who doesnt love a good picnic?

Picnics are perfect for just about any occasion and whatseven more perfect was that there are a variety of meals thatwould be perfect for the windy outdoors. Unfortunately, so many people seem to think that the only foods that can stand up to this unpredictable environment are sandwiches and though sandwiches were delicious you can enjoy so much more.

This Easy Picnic Cookbook will introduce you to so much more. From salads to spreads and to desserts. All enough for you to enjoy an elegant picnic with your guests that willleave just about everyone longing for more.

So, what are you waiting for? Flip the page to get started.

Use baked wafflecut potatoes in place on buns. This would be an excellent dish to serve to a small crowd as a littleappetizer. Enlist some help and make a double batch.

Serves: 16Time: 15 minIngredients:

16 Large Frozen Wafflecut Potatoes
1 lb. Ground Beef
3 Tsp Your Favorite Grill Seasoning
4 Slices of Cheddar Cheese, Each Cut into 4 Pieces
4 Sliced Cherry Tomatoes
Various Condiments (Ketchup, mustard, sour

cream, pickles)Directions:1. Preheat oven to 400F.2. Line a baking sheet with foil and space the potatoes outon it. Bake until lightly browned and crispy (18 min).

3. While this is going, mix the meat and seasoning. Make 16 little mini burgers and fry them up on a medhigh heat untilinternal temperature is 160F (5 min). Turn once. Drain on kitchen paper towels.

4. Once the potatoes are done, set them aside and move theoven racks to roughly 5 from the element (dont forget to adjust the oven to broil to preheat).
5. Now grab one potato waffle thingy and top with a burger, a dinky little piece of cheese and a slice of tomato. Repeat x 16.

6. Broil briefly for a minute or two until it looks tasty.7. Serve with your usual condiments like mustard and ketchup along with sour cream and pickles. Enjoy! This delicious potato salad is filled with vegetables and herbs to create a tasty warm salad.Serves: 10Time: 35 minutesIngredients:

olive oil, 1/8 cup
white wine vinegar, 1/4 cup
shallots, 2 tbsps., minced
anchovies, 4, minced
parsley, 2 tsps., chopped
basil, 2 tsps., chopped
marjoram, 2 tsps., chopped
green beans, 8 oz., trimmed
wax beans, 8 oz., yellow, trimmed
Yukon Gold potatoes, 2 lbs., unpeeled, cubed
red onion, 1/2 cup, chopped
green olives, 1/2 cup, pitted, halved
Niois olives, 1/2 cup, pitted, halved
Capers, 1/4 cup, drained

Directions:1. Mix olive oil, vinegar, shallots and anchovies in mediumbowl.2. Whisk in about a teaspoon each of basil, parsley and marjoram. Season with pepper and salt to taste.

3. Set a saucepan on high heat with water to boil then add in all your beans to cook for about 5 minutes or until tender yetcrisp.

4. Drain and light rinse beneath cold water then dry with anapkin.
5. Cover separately, then place to refrigerate. Leave to stand at room temperature for about 2 hours.

6. Allow the potatoes to steam for about 12 minutes or until just about tender.

7. Place your potatoes into a large bowl then set your dressing to warm up in the microwave for about 30 seconds. Add the dressing over the potatoes then toss to coat.

8. Transfer your potatoes to the center of the platter to createa small mound then combine your remaining dressing beansin a bowl.

9. Add in your beans around your potatoes. Sprinkle with onion, olives, capers and herbs. Serve warm or at roomtemperature.

A simple salad with a tangy dressing-perfect for and Aprilpicnic.Serves: 4Time: 25 minutesIngredients:

olive oil, 1/3 cup
Dijon mustard, whole grain, 5 tbsps.
mustard seeds, yellow, 3 tbsps.
Dill, 3 tbsp., chopped
white wine vinegar, 2 tbsp.
red-skinned potatoes, 1 1/2 lbs., medium, cut into

wedges then halved
sugar snap peas, 8 oz., stringed
red onion, 1/2 cup, chopped

Directions:1. Blend your first 5 ingredients in a bowl then season with pepper and salt.

2. Set your potatoes to steam for about 10 minutes or untiljust tender. Once cooked transfer your potatoes to a bowlthen lightly coat with 3 tablespoons.

3. Set your snap peas to steam for 2 minutes, or until tender yet crisp. Set to cool. Add to bowl with potatoes.4. Add red onion and remaining dressing then toss to coatand season to taste with pepper and salt.5. Enjoy

Use minced chicken and corn instead of beef. This recipeuses and extra bun for making bread crumbs; so, if you havesome readymade stuff on hand you would rather use, you only need 6 buns.

Serves: 6Time: 5 minsIngredients
The Burger:

1 Small Chopped Onion (1 cup)
1 Tsp Your Vegetable Oil of Choice
6 (+1 Extra) Round Buns (+1 Extra bun for the food

processor)
1 lb. Ground Chicken
1 Egg, Lightly Beaten
3 Tbsp Your Favorite Barbecue Sauce
Tsp Salt
Tsp Ground Black Pepper
1 cup Corn Kernels (Fresh or thawed from frozen)

To Serve:Sliced Red Onion, enough for toppingBarbecue Sauce, as preferredDirections

1. Heat your oven broiler and give the rack a poof or two of cooking spray
2. Saut onion on medlow until softened (10 min) but dontlet them brown.

3. While the onions are sweating away, savagely rip a bun apart and pop into a food processor. Pulse until there isnothing left but fine crumbs.

4. Mix the ground chicken, lightly beaten egg, and the restof the burger ingredients together. Shape into 6 balls and then pat them into, well, patties.

5. Grill or broil roughly 4 from the heat. Turn after about 5
min. and cook until done (165F), which will take another 5
min or so.

6. Serve with the rolls, garnishing with onion slices and extrasauce and any of your favorite trimmings.7. Enjoy! Grab a known carnivore and have them see what they think of this oneServes: 4Time: 15 minIngredients
Patties:1 x Can (15 oz) Red Kidney Beans: Rinsed and

Mashed
1 Onion, Sliced
1 Egg (Raw, for binding)
1 Tbsp Tomato Sauce/Ketchup
1 Tsp Mustard (Premade)
2 Tsp Worcestershire Sauce
Tsp Cumin (Ground)
3 Tbsp Bread Crumbs (Flavored ones can be used)
To Serve:
1 Tbsp Vegetable Oil (For frying)
4 x Buns
Lettuce
Thousand Island Salad Dressing, to taste

Directions1. Mix all the ingredients and form into 4 patties.2. Heat oil in a pan over a medlow heat.3. Fry for 3 minutes on each side.4. Serve with buns and lettuce with dressing.