Food for picnics

Press, Volume CXVI, Issue 34042, 5 January 1976, Page 6

Food for picnics

(By CELIA TIMMS) , Nothing quite equals the pleasure of eating out of doors during the summer months. And in New Zealand, which abounds in ideal picnic spots without ants, flies and dust that are part of the scene in some other countries, it is not surprising that so many families like to pack a hamper and set off for the day. Food for outings can be varied and quite exciting — sandwiches have had their day as far as I am concerned. So T hope you will find something to enjoy among the following suggestions. SAUSAGE AND TOMATO PIES These little pies are very! tasty when cold. They are; also easy to pack and carry. 1 The recipe makes six pies. You will need:6 oz shortcrust pastry 4 oz sausage meat 2 tomatoes i teaspoon mixed herbs salt Egg to glaze Method: Cut pastry into six rounds and fit into deep patty tins. Cut six smaller rounds for lids. Mix sausage meat, peeled and chopped tomatoes, herbs and salt and divide between the lined I tins. Brush edges with beaten I egg (or milk) put tops inplace. prick once with prongs! of fork, glaze either with beaten egg or milk and bake! at 350-375 for 25 minutes. SAUSAGE AND BACON ' PATE A meat loaf makes good I picnic fare. This one, sausage and bacon pate, is very firm and cuts thinly without breaking up. Ingredients make enough for eight servings. You will need:-6-8 rashers bacon Dry breadcrumbs H lb sausage meat (preferably pork) 1 onion 2 dessertspoons chopped parsley Method: Grease a loaf tin \ and coat inside with dry breadcrumbs. Fry rashers until lightly cooked and fry the chopped onion in remaining bacon fat. Mix this with sausagemeat and parsley. Put one-third of sausagemeat in base of tin, cover with bacon rashers and continue in layers, having sausage meat as the last layer. Bake at 350 for about 45 minutes. Leave to cool before turning out and if necessary coat with more breadcrumbs. CURRIED LAMB PATTY Curried lamb patty can bej taken to a picnic in the pieplate in which it was cooked? then served cut in wedges? ,The recipe makes enough fori a nine-inch pie plate.

i You will need:1 lb minced raw lean lamb or mutton 1 medium size onion 1 tablespoon curry powder i teaspoon salt 1 tablespoon lemon juice 1 tablespoon chutney i cup wheat germ 1 egg 1 cup milk Method: Combine all ingredients and blend well. Press into greased pie plate and cook at 350 for about 45 - minutes. : JELLIED STRAWBERRY CREAM PIE Jellied strawberry cream pie has a delicious flavour and carries well in a hamper. Ingredients given make enough for a nine-inch pie. You will need:1 baked deep shortcrust pieshell 1 pkt. strawberry jelly crystals 1 tin crushed pineapple 1 cupful halved fresh strawberries i cup chopped walnuts 1 cup dairy sour cream Method: Dissolve jelly! crystals in 1 cup boiling! water. Add strawberries and leave until thickened. Add the well-drained pineapple and nuts and fold in sour cream. Pour into pie shell and chill until firm. Can be decorated with more strawberries and whipped cream. i JELLIED SWISS ROLL ! Jellied Swiss Roll is a picj nic sweet that will be' greatly enjoyed by children.! mainly because it is made in i orange cups. The recipe makes enough for six ' servings. You will need:— 3 large oranges Orange jelly crystals 6 slices Swiss roll Method: Cut oranges in half and remove pulp carefully. Take all pith and pips from the pulp, chop and divide among half shells. Dissolve jelly crystals with boiling water and when cooled, pour a little into each orange shell sufficient to set the orange pulp, and leave to set. Place a slice of swiss roll on top of firm ! jelly and pour on more jelly I until the half oranges are filled to the tops. Chill to set. PICNIC TIPS Stack paper plates, with a sheet of waxed paper or foil between each plate. The first course can then be served on the cover paper, which will also prevent food from soaking into plate, and the same plate can be used for dessert. Carry unpeeled hard-boiled jeggs in an egg carton. Wide mouthed vacuum flasks can be filled with ice cream, re-frozen in container .before leaving and wrapped 'in newspaper. The ice cream! 'will be just right by lunch-! I time. Cold meat or poultry can

be cut into inch cubes and 'put on toothpicks. A sauce or catsup can bei carried in a screw top jar and the meat "dunked” be-: fore eating. Joint a cooked chicken into serving-size pieces and, wrap each piece separately! in foil. ' ,