An Elegant Picnic for Watching Fireworks
          It is said that all that is needed is a jug of wine, a loaf of bread and Thou, but I'd rather have food
           

          a picnic, by my definition, is cold food that carries well not a cook out but since opinions vary I will give you some of both. Since most salads, fruit etc. need no recipes what I am going to give you here are main dishes. You can fill in the rest.

          Pasties
          This is a northern Michigan take off on the old Cornish Pastry which was developed to allow the miner of Cornwall to carry their lunch before the days of lunch buckets.
          4 1/2 cups all-purpose flour
          1 cup shortening
          1 1/4 cups ice water
          1 teaspoon salt
          5 1/2 cups potatoes (2 1/2 pounds), sliced thin
          2 medium carrots (1/2 pound), shredded
          1 small onion, diced
          1/2 cup rutabaga, diced
          1 1/2 pounds lean ground steak
          1/2 pound lean ground pork
          1 tablespoon salt
          1 teaspoon ground black pepper
          1 1/2 teaspoons monosodium glutamate
          1 beef bouillon cube
          1/2 cup hot water
          Directions:

            1 Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
            2 Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
            3 Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
            4 Bake at 425 degrees F (220 degrees C) for 45 minutes.  Makes 8 - 10 pasties


          Chicken Sticks Cordon Blue
          8 boneless skinless chicken breast
          8 slices of cooked ham
          8 sticks of Monterey Jack Cheese 1/2" x 1/2" x about 5"
          Directions:

          1. Place each chicken breast between sheets of wax paper and beat until thin and even.
          2. Cover each breast with ham slice and place cheese stick in center. Roll up. Secure with tooth pick.
          3. Dip chicken stick in egg wash and roll in flour. Fry in heavy skillet with about 1/2" hot fat till brown and sealed then reduce heat to cook through. Drain on paper towel and cool. Carries well and good finger food.

          Gyro's
          often thought of as Greek sandwiches
          1 leg of Lamb, butterfly and de-bone
          1 bottle of Greek or Italian salad dressing
          8 large Pitas
          chopped onion
          chopped roma tomatoes (de-seeded)
          yogurt/dill sauce
          Directions:

          1. When you buy your leg of lamb have butcher butterfly and de-bone it. Then place it in large baggy and pour salad dressing over it close tightly and let marinate at least 24 hours. Carry to your picnic in marinate.
          2. Peal and remove seeds from tomatoes and chop coarsely. Chop onions about same size. Make yogurt sauce by mixing dill weed with yogurt to taste. Keep all of the above chilled while carrying to cook out site.
          3. Make fire and reduce to hot bed of coals. Grill Lamb, basting with marinate until degree of doneness desired is reached. Let set while warming Pitas.
          4. fill Pitas with thinly sliced lamb, add tomatoes and onions and top will dill sauce. ENJOY.

          Your drink of choice depends on which of these main dishes you choose. Pasties go particularly well with Beer. While you might want a bottle of dry White Wine with the Chicken Sticks or Red Wine with the Gyro's.
          Add fresh fruit, a salad of choice and a desert and you have a meal fit for the Gods.


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