Picnic Recipes and Games

Fall Picnic Recipes

As the temperature cools and the leaves begin to drop, a fall picnic is a wonderful way to celebrate the changing of the season. An easily planned get-together at a park, on the beach, or even in your own backyard, can be a fun and memorable experience. It's as simple as bringing a football to throw, some warm apple cider to sip, and a few tasty treats to nibble on while you enjoy those last pleasant days before winter begins.

Autumn brings a bounty of delicious produce that can be used for a picnic meal. Crunchy apples, exotic pomegranates, and juicy pears are in season and ideal for outdoor snacking. Hearty vegetables, such as squash and sweet potatoes, are plentiful this time of year and can be used to make a delicious, cool weather stew that is perfect for toting to an afternoon picnic.

Bring along some savory buttermilk biscuits to accompany the warm stew. Keep them warm in aluminum foil and serve them with plenty of real cream butter. Margarine simply doesn't do them justice.

Autumn Stew

2 boneless, skinless chicken breasts, cut into small pieces
1 tablespoon olive oil
1 small zucchini squash, cubed
1 yellow onion, chopped
2 cloves of garlic, minced
1 16 ounce can diced tomatoes
2 16 ounce cans of cannellini beans
2 sweet potatoes, peeled and cubed
1 cup water
cup peanut butter
2 tablespoons tomato paste
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon ginger
teaspoon cayenne

In a large saute pan, cook chicken in oil until no longer pink. Add onion and garlic and saute 3 to 5 minutes. Add remaining ingredients and mix well. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until potatoes are tender. Stir occasionally, and add water if stew becomes too thick. Serve with rice, couscous, or thick slices of crusty French bread.

Buttermilk Biscuits
Makes 10 to 12 biscuits

2 cups all purpose flour
2 teaspoons baking powder
teaspoon baking soda
1 tablespoon sugar
5 tablespoons solid shortening
cup buttermilk

Preheat oven to 450 degrees. In a bowl, sift together flour, baking powder, baking soda, sugar, and salt. Using a pastry cutter or two knives, cut shortening into flour mixture until it resembles cornmeal. Pour in buttermilk and stir with a fork until dough begins to form a ball.

Wit hands, gather dough into a large ball and place it on a lightly floured board. Knead about 10 times. Dough should feel light and soft, but not sticky. Roll out dough into a -inch thick circle. Using a floured biscuit cutter or a round glass, cut biscuit rounds as close together as possible. Fit leftover bits of dough together, pat smooth, and cut. Place biscuits close together on an ungreased baking sheet. Bake for 15 to 20 minutes or until tops are lightly browned.

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