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Archive for the ‘Picnic Menu’ Category

The warm weather is the time to enjoy the outdoors and an appetite for good food response strong outdoors. If you are planning a barbecue patio party or picnic, potato salad is a classic comfort food, remove the edge of hunger that can be caused by fresh air and exercise.

For carrying out house-places – maybe the fourth or in a park kiosk or remote forest protection – a cold potato salad is the best. Prepare the ingredients for several hours or overnight before coating combine, or in a covered container and let the cold salad in the refrigerator until you are ready to roll. Transportation refrigerator in your salad with lots of ice or commercial refrigeration. To quote from garden, terrace or patio, however, you can create a unique key in accordance with the addition of warm salads. Potato salad has a whole new personality when heated in the oven before serving.

Hot or cold salad is also thanks to layers served hot or cold and is easy to spot. Only one layer of vegetables of the rainbow with the sun pouring the boiled eggs and your choice of salad dressing, even a low-fat variety, if desired. What is more convenient?

Hot or cold potato salad in layers

4 servings

* 4 hard-boiled eggs sliced

4 red potatoes, boiled, peeled and chopped

2 cups grated carrots (about 8 ounces)

1 cup zucchini (about 3 small)

1 cup chopped tomatoes (about 1 large)

1 / 3 cup creamy dressing (assorted)

Sprigs of parsley, optional

Reserve a few slices to the center of egg yolk. 10 x 6 x 1 1/2-inch pan or pot (heated version refractory), evenly layer of 3.1 potatoes, carrots, another 1 / 3 potatoes, zucchini, and the remaining 1 / 3 of potatoes, eggs tomatoes and unconditional. Sprinkle evenly with dressing.

Serve cold fusion flavors Cover and refrigerate several hours or overnight.

To serve hot: Bake, covered, in preheated 350 degree F heat to cook for about 20 minutes.

Garnish with reserved egg and parsley desired, if necessary. For each service, serve a part of all layers.

* To hard-cook, place eggs in single layer in a saucepan. Add enough tap water to arrive at least an inch above the eggs. Cover and quickly bring just to cook. Turn off heat. If necessary, remove from heat to prevent cooking. Let stand covered egg in hot water for about 15 minutes for large eggs. (12 minutes on average, 18 for extra large.) Immediately run cold water over eggs or place them in ice water until completely cold.

To remove shell, crackle it by tapping gently all over. Egg Roll to relax the hands of Shell. Peel, the great evening. Hold egg under cold water or dip in a bowl of water to help ease the Shell.

4.1 Nutritional information per serving recipe with garlic and bottles of salad dressing: 288 calories, 12 g total fat cholesterol, 226 mg, 318 mg sodium, 836 mg potassium, 36 g carbohydrate, 10 g protein and 10% or more of the RDA of vitamins A and C, niacin, riboflavin, thiamine, iron, phosphorus