Recipe Making A Spread Using Canned Corned Beef Old Fashion The Picnic Habit

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The Picnic Habit

One of the healthiest summer habits is packing an easy picnic lunch to eat with your loved ones. Plant it anyway. When the weather is nice outside, take your meals outside as far as you can comfortably walk. There’s nothing like getting outdoors to improve health or lift your spirits. Even sometimes a lunch or dinner served on a shaded porch seems twice as healthy as the same meal eaten in a hot room; and if a little management is used, no extra work is added. Be sure to pack everything carefully; food that looks like it’s never much fun. Separate each sandwich, or if they are small and this is too much trouble, at least separate the different types. The modern picnic kit has boxes and containers for everything. But a regular basket or a suitable-sized packing box, with empty pickle boxes or other miscellaneous containers you can find in your closet, will carry lunch for even a queen’s taste.

Below are some fun and easy ideas to make your picnic a little different and more special.

Sandwich Fillings: For good reason, sandwiches are a staple of any picnic. They are easy to eat, and surprisingly filling. Many people are confused about the sandwiches that go on a picnic. Ham, chicken, cheese or egg sandwiches are all right in their own way, but variety in sandwiches is as good as anything else. Have you ever tried mixing a little crushed green pepper into cheese sandwiches? Boston brown bread sandwiches baked with raisins, cut into slices and filled with cream cheese, or for cooking, thinly sliced ​​whole wheat bread sandwiches with a thin filling of horseradish brown bread. are also popular.

Tomato or cucumber sandwiches: These are best when prepared just before eating, which can be very easily managed even in a car, by slicing the cucumbers and tomatoes before starting, packing them separately in jars or plastic containers, and then in a box packing slices of buttered bread, or rolls, or biscuits, the halves of which are put together with waxed paper, so that they can be quickly pulled apart for filling. It is common to bring a small jar of mayonnaise with you, and spoon it over the tomato or cucumber before the top of the sandwich is replaced. Dry lettuce leaves are also used in sandwiches. Easy vegetarian sandwiches are the most popular in the lunch basket on a hot day.

Peanut Sandwiches: Roast fresh peanuts and grind them with a fine grater, or put them in a food processor. Use one cup of chopped celery for every two cups of peanuts. Make a paste by adding stiff whipping cream. Season with salt. Spread on thin slices of freshly buttered wheat bread.

Minced meat sandwiches: For this you can use any cold meat you have. Ham, pork or beef are especially tasty. Finely mince the meat and remove all the gizzards, but leave a bit of fat – not enough to make it greasy, but enough to remove the harsh taste that cold meat often has. Spend in the food process. If the meat is too lean, baste with melted butter, using a tablespoon per cup of meat. If necessary, add pepper and salt. Cold meat is best if a few drops of Worcestershire sauce or a tablespoon of chili or chili sauce are added to each cup of ground beef. Spread between thin slices of white or wheat bread, or white or buttered slices of bread.

Pineapple Cake: This is great to eat at a picnic with fruit making it the healthiest dessert. Use your favorite recipe for a layer cake, or try this: Beat together one cup of sugar and half a cup of butter, add two well-beaten eggs and half a cup of milk, then stir in two cups of flour. teaspoon of sifted baking powder. Bake in two layers.

full: Boil two cups of sugar with two to three cups of cream for ten minutes. Remove from heat and beat until thick and smooth. Add a cup of grated pineapple to a third of this and spread between the layers; to the rest add enough pineapple juice to spread it evenly over the top and sides, and then stir in one-third cup of grated pineapple to thicken the frosting with it. Before the frosting hardens, press a piece of canned pineapple into leaf-like dots in the center of the cake and place a crushed cherry in the center. The pineapple used for decoration should be well drained of liquid and as dry as possible so that it sticks to the ice cream.

Little Spice Cakes: Take a bag of granulated sugar, add one cup of brown sugar and cream with one cup of butter, three well-beaten eggs, half a cup of milk. Then slowly mix two and a half cups of sifted flour, two teaspoons of baking powder with one teaspoon of ground cinnamon, one teaspoon of cinnamon, one teaspoon of baking powder. grapes are floured. Bake in small pans. These are plain or iced with chocolate or white icing.

Homemade Gingersnaps: Put a spoonful of molasses in a saucepan, add half a cup of brown sugar and cook gently until the sugar dissolves. Dissolve a teaspoon of baking soda in two tablespoons of hot water, stir into the hot molasses. Now add half a cup of melted butter. Then, from time to time, mix two cups of flour with one teaspoon of ginger, one teaspoon of cinnamon and half a teaspoon of honey. Add a little more flour if it is too soft. There should be enough so that the thin strips come out. Cut into small cubes and bake in a quick oven. These snaps should be very clear. They are delicious with lemonade or fruit drinks.

Sponge-Cake Sandwiches: Add the sweet cream to one of the small cream cheese puffs wrapped in cheesecloth, until thin enough to spread evenly, four crushed Brazil nuts or six English walnuts and a teaspoon of add strawberries. Beat until well combined, and spread between thin slices of sponge cake.

Cheese Straws: These are nice and easy to pack. Mix together a cup of flour with a quarter teaspoon of baking powder and a pinch of salt. Cut two tablespoons of oil into the flour with a knife, add a cup of grated cheese and a pinch of cayenne pepper and enough cold water to make a stiff paste and knead very thin. Cut into thin strips and bake on a greased baking sheet under an inverted plate or shallow pan. Sprinkle a few grains of salt on each finger while still warm.

Pineapple-Lemonade: This can be served chilled. Boil a sugar cube with six cups of water until syrup is formed. Then grind and cool. When cool, add the juice of six lemons and one orange and a can of grated pineapple, both the fruit and its juice. Let the mixture cool down a bit in the fridge before putting it in a thermos bottle.

Grape-Punch: This is a drink that is always highly appreciated when I take it to a picnic. Make a cup of tea—it must be strong enough because it will be very thin—until it is hot, add two tablespoons of sugar and let it cool. Then squeeze the juice of one and a half medium lemons and add three cups of grape juice. If you like your drinks sweeter, add sugar.

Fruit-Lemonade: Make two-thirds as much strong lemonade as you need, and to each cup add one cup of canned or canned fruit juice, or freeze fresh fruit and let it sit overnight. stand in a wide dish with thanks. In order to extract the maximum amount of juice from the fruit and pineapple, the berries should be slightly crushed. Before putting in the cork, put some crushed berries or some pieces of pineapple in a thermos or mug.

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