Marian Platt

Gloomy grey skies as I write this, but one day soon it will be a day we can refer to as a “picnic day” — the sun will shine early and the sky will be a clear blue and the out-of-doors will beckon us. And there are so many wonderful places here on the peninsula to have a picnic — in a sheltered park, by the open sea, in the wooded mountains or in a bustling marina — and even in one’s own backyard.
Potato salad is a standby for a picnic. As American as apple pie, what’s a summer get-together without a great-tasting potato salad? There are almost limitless variations.

Veggie Potato Salad
2 1/2 pounds baby red potatoes, cut into 1-inch cubes
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 carrots, grated
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, cut fresh green beans
1/4 cup finely chopped fresh parsley
1 tablespoon lemon zest
1 garlic clove, minced
salt and pepper to taste
Bring potatoes and salted water to a boil in a large pot; cover, reduce heat and simmer 7-10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil and toss gently. Cool completely (about 1 hour).
Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1-24 hours before serving.
Red potatoes are especially good for salads because they don’t absorb excess dressing or break apart as easily as other varieties. And because of their thin edible skin, they don’t need to be peeled.

Ham and Cheese Pull-Apart Sandwich Loaf
1 (10-12-inch) loaf Italian bread
3 tablespoons butter, soft
1 tablespoon spicy brown or Dijon mustard
6 (1-ounce) slices Swiss cheese
3/4 pound sliced cooked ham
Cut loaf of bread into 12 slices, each about 3/4-inch thick.
In small bowl, combine butter and mustard; blend well. Spread every other slice of bread with scant 2 teaspoon mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on sprayed heavy-duty foil and wrap securely using double-fold seals, allowing room for heat expansion.
Either place on grill about 5 inches from coals or on gas grill over medium heat or into a 350-degree oven and cook about 20 minutes or until cheese is melted. Wrap tightly in more foil and pack in picnic basket. When ready to eat, remove foil from loaf; pull apart sandwiches. Serves six.

Pat’s Old Settler Baked Beans
1/2 pound sweet Italian sausage
1 onion, chopped
1/2 pound maple bacon, cooked and crumbled
1/3 cup sugar
1/3 cup brown sugar
1/4 cup ketchup
1/4 cup barbecue sauce
1 teaspoon dry mustard
2 tablespoons molasses
1 teaspoon salt
1/4 teaspoon pepper
1 can red kidney beans, drained
1 can butter beans, drained
1 can (21-ounce) Bush’s New England Baked Beans
Brown sausage and chopped onion; fry bacon.
Mix next 8 ingredients in large baking dish; add next three. Then add sausage mixture and bacon. Place in preheated 325-degree oven and bake 90 minutes or longer.

And for the dessert for this traditional picnic, brownies, of course. But not just any brownie:
 
Karen’s Rolo Brownies
(Note: You’ll be mixing up two separate packages of fudge cake mix, chocolate chips and Rolo candies for this decadent dessert.)
1 package chocolate fudge cake mix
3/4 cup butter, melted
1/3 cup canned milk
First steps:
Mix together; spread in bottom of a 9-inch by 13-inch baking pan. Bake in preheated 350-degree oven 6 minutes. Remove from oven and sprinkle 1 package chocolate chips over top.
While brownies bake, melt in microwave for 2 minutes
1 bag Rolo candy and 1/3 cup canned milk. Stir well when melted. Spread melted Rolos over chocolate chips.
Then:
1 pkg. chocolate fudge cake mix
3/4 cup butter, melted
1/3 cup canned milk
Mix together; drop by spoonful on top of melted Rolos. Bake in 350-degree oven 20 minutes.
When cool, spread chocolate fudge frosting over top.
Just remember the utensils, something to sit on, a corkscrew for the wine, and the brownies, and, if it doesn’t rain, the day will be a delightful and memorable one — even if no one remembers what else they ate.
Marian Platt can be reached at 683-4691 or at mlplatt@olypen.com.