My job is having a picnic saturday. Its bring a dish. Anyone have an idea of something I could take.....?

Question

that would wow them ?? and a recipe. Your opinions are appreciated..Thanks

Answer 1

a mocktail..
blend 1 lb strawberries into a paste, mix in soda or unfavored seltzer water, stir and freeze (like a slerpie)

a frozen salad
cut strawberries and apples, mix with blueberries, add 1 container of cool whip/non dairy whip topping. Frreze and serve

Answer 2

You could take some potato salad, coleslaw, boiled eggs cut in half with the yolk mixed with some gherkins and capsicum and then placed back in the white, cold rice salad, cold pasta salad. All these recipes and more you can get off the net which is where I get most of my recipes these days. (even though I have a cupboard full of recipe books). I hope you have a great time at the picnic.

Answer 3

Here's a few easy ideas that don't cost much money but are popular and transport well.

Rice Krispy Treats
1 Box Rice Krispies
1 bag marshmellows
Butter

The recipe is on the box. They are easy to make and whenever I bring them to potlucks there are never any left. You can add stuff like chocolate chips, white chocolate bits, or M&Ms to make it a bit different if you like.

Deviled Eggs
2 dozen eggs
mayonnaise
paprika

Hard boil the eggs (put in boiling water for about 12 minutes), put in ice water. Peel, slice in half lengthwise. Remove yolks. Mix with mayonnaise, put mix in cavities left by egg. Sprinkle with paprika. You probably want to bring them in a cooler with some ice.

Seafood Cocktails
one bag plastic wine glasses
1 head lettuce
2 pounds imitation crab meat or baby shrimp
cocktail sauce

Shred lettuce, make a base in each glass. Add baby shrimp or pieces of imitation crab meat. Add cocktail sauce. Cover with plastic wrap for transport in cooler. It costs a bit more but has a wow factor.

Fruit Skewers

1 package skewers
1 bunch grapes
1 watermelon
1 honeydew melon
1 cantelope
1 package of strawberries
1 can pineapple chunks

Cut cantelope, watermelon, honeydews into cubes. Create skewers using various fruits. It's pretty basic, but the wow is in the presentation. It's easy to substitute other fruits in season, and if you don't want to work at cutting up melons, you can get canned chunks of things like grapefruit or use easier to cut things like bananas. It also gets noticed as not many people bring fruit to potlucks.

Answer 4

This is easy and everyone seems to like it. Depending on how many people are there, pour several cans of Pork-n-beans in a large pot, add some brown sugar to taste, and heat on stove top til bubbly. Add several small cans of chuck pineapple and mix. ( one can per two cans beans). Take it to the park and enjoy. Even as it cools it is good.

Answer 5

*********SPAGHETTI SALAD
1 lb. cooked, broken spaghetti
8 oz. Italian salad dressing
4 tbsp. McCormick Salad Supreme seasoning
1 med. chopped onion
Salt and pepper to taste
3 stalks celery, chopped
2 cucumbers, chopped
3 tomatoes, chopped
1 lg. green pepper, chopped
Cook spaghetti noodles and drain. Mix Italian dressing and Salad Supreme with noodles. Chill in refrigerator until you are ready to add remaining ingredients. Mix well. Will keep for several days in covered container. Salad ingredients may be added to suit taste.

*************Dijon Green Beans

1-1/2 pounds fresh green beans, trimmed or 3 can of green beans
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
1 cup of grape tomatoes, halved
½ small red/ purple onion, sliced
2 tablespoons grated parmesan cheese

Place fresh beans in a large saucepan; cover with water. Bring to a boil. Cook, uncover, for 8-10 minutes or until crisp-tender. Or open canned green beans.

Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bow. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss a coat. Sprinkle with Parmesan cheese.

******BACON MUSHROOM CASSEROLE
1 pkg. egg noodles
2 cans cream of mushroom soup
6 slices bacon, cooked
3 slices American cheese
1 lg. can black olives, diced & drained
1 sm. onion, diced
1 c. potato chips, crushed
1 sm. can peas
In large bowl, mix together noodles, soup, olives, onion, and peas. Pour into large casserole dish. Top with bacon strips and American cheese. Bake at 250 degrees for half hour. Dish up on to plates, then sprinkle with potato chips.

Answer 6

ITALIAN PASTA & BEAN SALAD WITH GARLIC VINAIGRETTE

1 pkg. Rotini pasta
3/4 c. olive oil,
1/3 c. red wine vinegar
2 cloves finely chopped garlic
1/4 c. chopped fresh parsley OR 1/4 tsp. dried parsley
1/4 tsp. black pepper
1 can cannellini beans, drained
1 can chickpeas, drained
1-1/2 cups roasted red pepper, drained and chopped
1 c. large black pitted olives, halved lengthwise
1/2 c. sliced green onion

Cook pasta according to directions on the box. Rinse with cold water. Place the pasta in a large bowl.

While pasta is cooking, prepare the GARLIC VINAIGRETTE as follows:

In a large bowl, stir together and the olive oil, vinegar, parsley, garlic and pepper. Pour over pasta. Toss the pasta with the vinaigrette and add the rest of the ingredients. Toss again. Season with salt and pepper to taste. Serve immediately or refrigerate.

DILLY POTATO SALAD

4 lbs. red potatoes, halved
5 hard-cooked eggs
1 cup chopped dill pickles
1 small onion, chopped
1 to 1-1/2 cups mayonnaise
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper
Paprika

Place potatoes in a large kettle. Cover with water and bring to a boil. Reduce heat. Cover and cook 20-25 minutes or until tender. Drain and cool. Cut potatoes into 3/4 in" cubes. Chop four eggs. Slice the remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion. In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over the potato mixture and stir gently to coat. Sprinkle with paprika. Garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Makes 12-14 servings. If that's too much cut the recipe in half.

Honey-fried Chicken Wings

2 lbs. chicken wings, both,1st and 2nd sections
1 cup low sodium soy sauce
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1/2 lemon, juiced
2 tablespoons olive oil
2 tablespoons butter
1/2 cup honey
salt and pepper, to taste
sesame seeds, for garnish

Rinse and dry chicken. Place wings in shallow dish. Make a marinade with the soy sauce, ginger, cilantro, garlic, and lemon juice. Pour over the chicken. Toss well.Refrigerate for 2 hours. Remove the wings from marinade and pat dry. Season with salt and pepper. In a large saute pan over medium to medium-high heat, melt the butter in olive oil. Add the honey and chicken wings. Fry until wing are brown (about 5 minutes.) Turn the chicken and do the same on the other side. Continue cooking wings, turning them often to coat them with the honey glaze. Cook until the wings are sticky and cooked through. Do not overcook the chicken or cause the glaze to burn Garnish with sesame seeds.

* Note: I recommend doubling the recipes for your picnic.

Answer 7

Potato salad would be nice for picnics or you could take some chips and dip(dip could be unique) or cold pasta would also be a good idea. Good luck deciding :)

Answer 8

Autumn Fruit Salad

2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider

Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.

Bacon-Avocado Potato Salad

6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
salt
black pepper
paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

Green and Gold Bean Salad

1 can (1lb) cut grn beans -- drained
1 can (1lb) cut wax beans -- drained
1 cup Diced celery
1 teaspoon Dillweed
1/2 cup Bottled creamy onion dressng
1/4 cup Slivered almonds (optional)
1/2 cup Salad croutons

Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing

OK Corral Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Children Pasta
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Cooked Pasta wheels
Raw Carrot *
Med onion -- chopped
Rib Celery -- sliced thin
Green pepper -- chopped
Radishes -- sliced thin
6 1/2 ounces Can drained Tuna -- water pack
3/4 cup Dressing (see recipe)

* Scrubbed and sliced into thin matchsticks.
This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it Seashell Salad, etc.
Toss all the ingredients in a large salad bowl and chill. The salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor.
BASIC DRESSING
1 c extra-virgin olive oil
2 t Honey
2/3 c brown rice vinegar
freshly ground black
1 t Salt
1 garlic clove, mashed

Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. Makes a little less than 2 cups.

Answer 9

fat and sassy

crushed vanilla wafers on the bottom
vanilla pudding in the middle
then u put it in the fridge and when Ur ready to go put col whip on it
its amazing and something different

Answer 10

Case of Import...Chilean Red...you don't really think you are going to cook something asking this question, do you?