Well, we finally had a phenomenal weekend. We have had some great ones, but this past one was one of the best. My son and some friends got up early on Sunday and headed to the beach for the day. (Oh, to be young and adventurous!) Think about it. All it takes is some want, gas money and a cooler full of sandwiches and drinks. Although in this heat, I recommend water. All the sugar and/or caffeine in the soft drinks can leave you feeling a little off. Here are a couple of recipes for some picnic treats. Have a great week and enjoy the sun. It won’t be long before we’ll see the Thanksgiving decorations in our local stores! They already have “Back to School” supplies.
(Use your imagination and whatever sandwich meats and cheeses you prefer)
1 (3 ounce) package cream cheese, softened
1 loaf unsliced French bread, halved lengthwise
6 slices deli ham
6 slices provolone cheese
1 (4.5 ounce) jar sliced mushrooms, drained
2 medium tomatoes, thinly sliced
1 small onion, thinly sliced
2 banana peppers, thinly sliced
2 cups shredded lettuce
Directions: Spread cream cheese on bottom half of bread. Layer with the ham, cheese, mushrooms, tomatoes if desired, onion, peppers and lettuce. Replace top. Cut into 1-1/2-in. slices.
1 1/2 pounds skinless, boneless chicken breast halves
1/2 cup barbecue sauce
1 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 Kaiser rolls, split
8 tomato slices
8 lettuce leaves
Directions: Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn to coat. Refrigerate overnight. Grill chicken, covered, over medium-hot heat for 6-8 minutes on each side or until juices run clear. Cool; cover and refrigerate chicken until chilled.
Chop chicken; place in a bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Fill rolls with chicken mixture and top with tomato and lettuce. You can wrap these and store in the refrigerator until it’s time to pack up the cooler, add in a bag of chips and some cookies and you are good to go!
Keep writing, have a great week, and we’ll talk more next time. Please contact me at Susie cooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
