Memorial Day Picnic Recipes

by Michele Cheplic | More from this Blogger

19 May 2009 06:23 AM

The long Memorial Day weekend is just a few days away. Time to get out the grill and start cooking up your favorite summertime treats. If you are looking for the perfect dishes to prepare for a holiday weekend potluck or picnic, check out the following recipes:

GRILLED SODA POP PORK TENDERLOIN

Ingredients:

2 cups of ginger ale

1/4 cup brown sugar

1/4 cup soy sauce

1 tablespoon minced garlic

Pork Tenderloin

Directions:

Mix all ingredients. Place two tenderloins in plastic bag. Marinate tenderloins for 2 to 6 hours.

Remove pork from marinade and grill until tenderloins reach an internal temperature of 160 degrees.

Remove from grill. Slice and serve.

COBB SALAD

Ingredients:

4 hard boiled eggs, chopped

8 bacon slices, cooked and crumbled

1 large head romaine lettuce, chopped into bite-size pieces

5 cups chopped spring mix lettuce

2 cups diced cooked chicken or turkey breast

1 cup sliced black olives

2 avocados, pitted, peeled and diced

2 tomatoes, seeded and chopped

3/4 cup Bleu cheese, crumbled

1/4 cup red wine vinegar

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 clove garlic, minced

1/4 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/2 cup light olive oil

1/2 teaspoon sugar

Directions:

On a large platter make a bed of both types of lettuce.

Arrange eggs, bacon, chicken or turkey, olives, avocados, tomatoes and the Bleu cheese, in layers on top of the lettuce.

In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, pepper and sugar. Whisk oil in to form dressing.

Serve dressing on the side with the salad.

Makes 4 to 6 servings.

STRAWBERRY RHUBARB CRUMBLE

Ingredients:

1 1/2 cup oatmeal

2 cups brown sugar

2 cups flour

1 cup melted butter

8 cups combination of rhubarb and fresh strawberries

2 cups sugar

Pinch of salt

4 tablespoons cornstarch

2 cups boiling water

Directions:

Preheat oven to 350 degrees.

Mix oatmeal, brown sugar, flour, and melted butter. Set aside 2 cups.

Press remaining mixture in a 9 by13-inch cake pan.

Place fruit over crust.

Mix 2 cups sugar, salt, cornstarch, and boiling water. Cook until thickened and clear. Pour mixture over fruit, then crumble remaining oatmeal mixture over top.

Bake for an hour.

Cool before serving.

Related Articles:

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Outdoor Dining: Three-Course Simple Summer Meal

Healthy Grilling: Super Summer Salmon Salad

Refreshing Raspberry Recipes

Make a Watermelon Ice Cream Cake and other Cool Summer Treats

Kids in the Kitchen: Sweet and Simple Strawberry Treats

Fourth of July Picnic Favorites: Super Steak Sandwiches and Strawberry Watermelon Salad

Watermelon Spinach Salad with Poppy Seed Vinaigrette

Pairing Chicken with Summer's Harvest--Peaches and Cherries

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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