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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - July 27, 2007

The Indispensable Picnic Checklist
& A GREAT Recipe to Try!

by Alice Osborne

If you feel frazzled at the thought of going on a picnic spontaneously, it's probably because of the worry of what needs to be taken to ensure a great time.

Here are some brief instructions on preparing for a picnic, along with a useful list that you can copy and add to/subtract from to suit your own needs.

  • Picnic basket, bag (cloth supermarket bags are great), box or other container
  • Frozen goods bag, container & ice bricks - for cold food storage
  • Tablecloth, rug, or blanket; if your groundcover isn't waterproof, also take a waterproof groundsheet
  • Napkins - cloth is nicest and environmentally-friendly
  • Plastic/metal/china/glass/disposable plates, cutlery, bowls
  • Mugs, cups, glasses (take re-usable ones)
  • Cutting or bread board
  • Bread knife and perhaps another sharp knife for meats/cheese/tomatoes/fruit
  • Servers and/or tongs for salads, meats etc
  • Corkscrew/bottle opener & wine glasses (optional but recommended for the pleasant experience)
  • Food containers & serving plates
  • Paper towels
  • Small pieces of foil, cheesecloth or plastic wrap for covering food; or get fold-away cake covers
  • Thermos flask for keeping drinks warm, hot or cool
  • Salt and pepper
  • Sugar, milk and milk substitutes
  • Favorite sauces, pickles, relishes etc
  • Waste bags (use up old supermarket bags or paper bags etc)
  • Hand wipes/tissues
  • Containers for leftovers (zippered plastic bags are useful)
  • Hats, sunscreen, insect repellents
  • Shade umbrella (optional)
  • Band-aids, bite lotion
  • Food & drinks
  • Hiking, cycling, driving maps & information
  • Games, balls, frisbee, books, iPod, pillow etc.
  • Your camera

    New Orleans Style Muffaletta Sandwich
    (serves 6)
    Courtesy of Cheri Sicard



    1 recipe Muffaletta Olive Salad (see below)
    1 8-10 inch round loaf of French bread
    4-6 oz. sliced smoked ham
    4-6 oz. sliced Genoa salami
    4-6 oz. Provolone cheese
    2 ripe tomatoes, sliced
    1/2 onion, thinly sliced

    Cut the bread horizontally in half. Remove some of the soft center to allow room for the filling (use bread centers for another purpose). Spread half the olive salad on the bottom of the bread. Follow with a layer of cheese, followed by layers of meat and veggies. Finish off with another layer of cheese and the remaining olive salad. Wrap sandwich tightly in foil and refrigerate for at least 3 hours before serving (you can make this a day ahead of time and it will still be great). Let stand at room temperature for about 30 minutes before serving. Cut into 6 wedges to serve.
            
      Download this recipe.


    Muffaletta Olive Salad

    1/2 C black brine cured olives, such as kalamatas
    1/2 C green olives
    1 C finely chopped celery, with leaves
    1 C Giardiniera (Italian pickled vegetables)
    1/3 C chopped fresh Italian parsley
    3-4 clove garlic
    1/4 C olive oil
    1/2 - 1 teaspoon freshly ground black pepper

    Pit olives (if necessary) and combine all ingredients in the bowl of a food processor. Process until mixed, but still somewhat chunky -- do not puree (see photo). For the best flavor, cover and refrigerate for a few hours before using.
            




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