Picnics and Romance

Winter, Spring, Summer and Fall
Anytime will do at all!

‘Picnics and Romance’ should put you in the mood for romance. It will also give you some ideas of where to go to enjoy solitude and the beauty of nature in our beautiful Lower Mainland.

I have included many wonderful, romantic and beautiful picnic spots where you can enjoy not only a romantic picnic but also walks, hikes, lakes and special spots that will soon become your own favourite areas where you can have a private picnic for two.

Included also are Appetizers, Salads, Entrees and Dessert Recipes for your romantic picnics that will be delicious no matter what time of year it is. A picnic is great whether there are new buds of Spring on the trees, a Summer’s sun shining warmly on your back, the colours turning to the yellows and golds of Fall or the Winter magic of snow on the ground.

What is needed for a Romantic Picnic?

- A sturdy, good-sized picnic basket and/or cooler
- Dishes and silverware
- Cups and wine glasses
- Napkins and tablecloth
- Candle and container (the container is necessary for protection against any breeze), and a lighter
- Food and refreshments (wine or champagne?)
- Blanket
- Vase and flowers (optional)
- A camera (to record your romantic picnic)

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Winter

Winter has a nice quiet beauty,
Of garden work, there is no duty.
A picnic in the white outdoors,
Or a picnic by a fire that roars.
Either one I’ll choose to do,
As long as it is me and you.

Spring

Spring is here, the world is green,
Blue skies and flowers can be seen.
We’ll go for a walk and smell the fresh earth,
The sun is shining, there’s been a rebirth.
We breathe in deeply of the sweet air,
And stride off briskly without a care.

Summer

A picnic, a hike and moss-covered trees,
We’ll sit by the ocean and feel the cool breeze.
Stand by a creek and watch the water rush by,
Feel our hearts soar when we see birds in the sky.
We’ll hear crickets and frogs on a warm summer night,
And walk in the woods with no others in sight.

Fall

So many things to do and see,
A mountain view, come share with me.
Fish to catch in a crystal clear lake,
With much to do, there are memories to make.
Orange, yellow and brown, the colours of Fall,
Let’s picnic together and forsake the mall.

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Romantic Romps
The Lower Mainland

Barnston Island

A few nice spots where we can eat,
With grass and view; it can’t be beat.
To a time long past is where we went,
This place of serenity was heaven-sent.

Peering between scattered trees, we watched log booms slowly drift by on the Fraser River. From an island that is predominantly farm land we were able to watch industry and commerce as tugs and ships of various sizes traveled the river.

The picnic spot where we had chosen to lunch gave us a good view of the river and of Surrey beyond, appearing to be undeveloped from where we stood. We knew this was not the case because we had just taken the barge/tug across from that thriving city.

On Barnston Island sheep and horses graze in lush green pastures and snow peaked mountains are a backdrop to this comforting and welcoming scene. Dogs barked lazily in the distance and a cat meandered across the road to welcome us. Plump ripe blackberries grew abundantly beside the road ready for the picking. Native islanders waved a passing greeting to us as we walked the road beside their farms, and children smiled without fear or curiosity.

On Barnston Island one takes a step back in time. Farming is a way of life existing in few other places. Part of the quaint charm, the laid-back feeling and the excitement of a visit to this small island seems to come with the barge/tug mode of travel.

The barge/tug crossing can be reached by going east on Highway 1, exiting at 176th Street and traveling north to 104th Avenue and then right a very short distance to the ‘ferry’. There is a parking lot where you can leave your car (or take it across on the ferry if you wish). From there it is a five minute trip across Parson’s Channel.

If you turn left after disembarking, you will pass farmyards with areas where the beach can be reached. One area we explored was sandy with a nice area for a picnic. Beside this grassy and sandy area was a large area of clay. We took off our shoes and let the soft clay squish between our toes while we explored the area. I’ll admit this is not for everyone but it gave us a sense of freedom, of throwing off restrictions. There is also another area further along with a couple of picnic tables that was private. Trees provided us with shade from the sun and we had a beautiful view of the river.

If you turn right after you get off the ferry, you will see a wild swampy area and then sweeping farmland. If you arrive at low tide, you will be able to walk along the beach and savour the beauty of the Fraser River.

As you circle the island, you will enjoy the splendor of the North Shore Mountains and Mount Baker. The round trip of the island is approximately 9.5 km.

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Bedwell Bay – Belcarra Park

Another picnic you can share with me,
At a little cove down by the sea.
We can go on a hike along the shore,
Then find another trail and hike some more.

Lots to see and lots to do and some lovely spots to picnic too! Belcarra Park is on the Burrard Inlet and can be reached by turning off Barnet onto Ioco Road. If you park in Belcarra’s main parking lot near the concession stand, you will be near the beginning of the trail that will take you to Burns Point. If you’re feeling very energetic, there is a hike you can take to Jug Island. The views are delightful and a lot of the walk is under cover of trees so even on a hot summer day, the walk can be very pleasant.

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Bowen Island

Another great picnic for you and me,
With a lake on the island for us to see.
We’ll search and look for a sandy spot,
To eat our lunch before the sun gets hot.
Perhaps for a stroll on the beach we’ll go,
Or rent a boat and go for a row.

The most difficult part of this enjoyable jaunt will be finding a parking spot at Horseshoe Bay. The best advice is to leave early enough in the day to avoid this problem, (or take your car and explore the rest of the island). On Bowen Island, we followed the road a very short distance from the ferry terminal and took a path to the lake. Because we were early, we followed the trail around the lake and then found a secluded area for our picnic.

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Campbell Valley Park

There's lots to see at this park of old,
With many stories to be told,
A farmstead and schoolhouse to explore,
Let’s come again, I do implore.
The wind’s at our back, our faces to the sun,
I can’t believe we’ve had so much fun.

This park seems to have it all: trees, a marsh, rolling countryside, a ravine, a river, a scenic meadow and lots of trails. The main parking area is off 8th Avenue and 204th Street in Langley. The round trip trail is 14 km (8.7 miles) and it’s suggested that four
hours be allowed for the trip. The trails are good all year. There are many picnic spots available in this park and many trips will be needed to find them all.

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Cates Park


We'll gaze at the ocean as the sailboats go by,
Hear the cry of the seagulls as they fly in the sky.
We’ll search for treasures walking hand-in-hand,
And leave our footprints in the wet sand.

A private picnic with history as a background! If that’s what you’re in the mood for, drive to Cates Park on Dollarton Highway. Grab your picnic basket and blanket and look for the entrance to the Michael Lowry Walk.

As you meander along the path, under a canopy of leaves, you can stop at several spots as benches have been placed along the way. The view is spectacular.

On the path you will see a sign telling you the story of Michael Lowry, author, born in 1909. He won the Governor General’s Award for fiction, writing “Under the Volcano”, “White Fire of the Mist”, and “Wild Ducks Doing Sixty Downwind”. He lived in a squatter’s shack with his wife Margerie, between 1940 and 1954, and died in 1957.

This area is adjacent to the Cedarside and Dollar Mills which were founded in 1916, when Captain Robert Dollar, from San Francisco, purchased one hundred acres on the Burrard Inlet. He built a sawmill with loading docks and changed the name from Roche Point to Dollarton. Until 1918, the only access was by boat.

Port Moody supplied lumber to the mill, all of which was destined for China, South Africa, England and India. At that time, it was a thriving community with a Post Office, a store, the Roche Point School, a community hall which doubled as a church, homes for key employees and bunkhouses for the men who worked in the mills. It operated until December 23, 1942 when it was sold for timber rights to the North West Logging Company. They closed the mill and sold off the machinery at that time.

The Vancouver Cedar Lumber Mill known as Cedarside adjacent to Dollar Mill operated until 1929 when the depression forced its closure. The concrete structure remaining on the property is the burner base from the Cedarside Mills. This structure is picturesque with four tunnels going into the centre which is now filled with grass and other vegetation. It is surrounded by trees with the ocean as its backdrop.

Walking past this structure, you will find a private, sandy beach with huge logs and overhanging trees. It is a perfect spot for a picnic. On the day we were there, we saw eighteen sailboats with brightly coloured sails pass us by.

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Crescent Beach

This is one of the best places to be,
With a walk through trails and boats to see;
Tranquility of surf anytime of the year,
We'll picnic here and feel full of cheer.

A Story Untold of Long Ago

Rotting pilings, covered with a growth of barnacles stand where an Oyster company stood in the early 1900’s – a thriving business that once employed 100 people on the shores of Crescent Beach. The warehouse and the bunkhouse are long since gone, only the pilings remain as a harsh reminder of what the small village of Crescent Beach once was. When the pilings rot and wear away, there will no longer be any reminders of the hustle and bustle of those early days. It will be a time forgotten by some and never known by many. Some of these pilings already lie in the sand, their only use a stop-off for the birds who occasionally sit atop them.

Some may look at these rotting pilings and see only something old with no purpose while others may see the beauty of something that has endured the ins and outs of tides, the winds and the growth of barnacles. What was once a smooth log with no story to tell now possesses character and beauty with a story to tell if we only but knew it.

Crescent Beach is on the east side of Boundary Bay and can be reached by taking the White Rock/Crescent Beach Exit off High 99 and then turning onto Crescent Road. At the end of Crescent Road there are several areas available for parking.

The tidal marshes abound with waterfowl. After walking along the beach area, you can walk through trails in the Blackie Spit area to a quiet corner of the beach. In this area you
can avoid the usual crowds of people during the hot summer and enjoy your romantic picnic for two.

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Derby Reach

Spirits soaring, our hearts are light,
Another picnic, the river’s in sight.
The fog has gone, the dew drops cling,
The sun is shining, can you hear my heart sing?

Our hearts soared as the fogs dispersed and sunbeams gradually filtered through the trees on our visit to Derby Reach one beautiful Fall day. Drops of moisture clung to the leaves, sparkling like twinkling stars as the sun crept further into the forest. The birds came alive, twittering with answering calls from nearby trees. Squirrels ran along the trail near our feet as we strolled and breathed in the fresh air and watched the sun as it rose higher into the sky.

Derby Reach is situated in Fort Langley and can be reached by traveling east along Highway No. 1, take 200th street exit, go north to Wilson Townline Road and go east for 1.5 km to McAdam Road, then north 2 km. to Allard Crescent, and east 3 km to the park entrance. There is a covered public picnic area near parking lot but follow trails to some of the nice spots looking out over the Fraser River.

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Kanaka Creek

Leave the hustle and bustle and come with me,
We’ll find a creek, not a soul shall we see.
High over our heads is a canopy of leaves,
Our picnic spot is surrounded by trees.
The water is rushing over slippery rocks,
And high in the trees there are two hawks.
Nature surrounds us, the sky is blue,
We’ll have a romantic picnic for two.

Are seclusion and tranquility what you yearn for? There are various areas along Kanaka Creek where you could enjoy a picnic. One is Twin Falls at Webster’s Corners in Maple Ridge on the Dewdney Trunk Road. This area, although lovely, is also popular so we decided to picnic in an area that is more off the beaten track. By following Dewdney Trunk Road and turning right on 272nd, we followed the twisty country road until we came to Ferguson Avenue and turned right again. You will have to park at the end of this road and take the short walk down a slight grade, along a narrow, gravel path to Kanaka Creek. You will almost be guaranteed of finding a private picnic spot.

Each Spring the landscape changes so there are always different areas to picnic depending on the winter run-off. You will be able to find small ponds where city-stressed picnickers can enjoy the tranquility of water rushing over rocks, hear the gentle breeze whispering through the leaves in the overhead trees and listen to the music of the various birds. It takes no time for these sounds of nature to lift your spirits. Occasionally you may hear the friendly neigh of a horse in the distance. Nature will wrap its welcoming arms around you and when it’s time to return home, you will not want to leave.

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Rocky Point Park

Please come on a picnic with me,
And explore the ruins beside the sea;
We'll follow the shore through a path in the trees,
And hear the leaves whisper in the sea breeze.
We’ll share a glass of wine or two,
And enjoy our picnic beneath a sky of blue.

Away from the middling crowd? If that’s your goal, make a visit to Rocky Point Park in Port Moody. Drive to the east end of the parking lot where you will see the beginning of the trail. You will work up an appetite for your picnic by following the shoreline trail from Rocky Point Park to Old Orchard Park at the far end. The round trip is 5 km (3.1 miles) of easy, scenic walking.

You will traverse footbridges and boardwalks through marshy areas and pass the wrecked hull of a long abandoned boat. Old Orchard Park, at the end of the trail, has all the amenities you will need of washroom facilities, picnic tables and sandy beaches. But if what you seek is tranquility and solitude, head back and turn right on the footpath directly past the large sign listing areas of protection for the local bird population.

This path will take you to the water and if you’ve timed it right, the tide will be in. You will see picturesque remnants of Stanley’s brickyard of years gone by as well as the remains of an old cedar mill.

The remains reminded us of a ruined castle, its crumbling bricks overgrown with nature’s vegetation. There are several private spots in this area you can choose from for your picnic. We found a spot off the path on a small bluff overlooking the water with the ruins behind us. We were surrounded with the natural fauna of the area and the birds were our only companions.

It was a perfect spot for a romantic picnic. We had privacy, a view, a bottle of wine and excellent food. After our leisurely picnic, we explored the barnacle covered ruins and tried to imagine what they looked like before our modern civilization intruded onto its doorstep.

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Rice Lake

There’s a quiet, small lake that I know of dear.
We can enjoy ourselves while we picnic here.
The water is warm and the grass is green,
There’s hawks and many a bird to be seen.

Tranquil and Serene

Almost entirely surrounded with mountains and different varieties of trees, the lake, upon reaching it after following the trail from Lynn Canyon, is like seeing a mirage in the desert. The forest and sky reflect their beauty in the mirror-like surface of Rice Lake and one does not expect to see so much beauty at the end of the curving uphill hike. The silence was a roar in our ears interspersed with the intermittent splash of fish jumping out of the water, rarely seen except for the rippling effect on the surface of the otherwise smooth lake.

There looked to be secret little coves hidden at various places on the distant shoreline. A kayak to explore would have been wonderful, I thought except it would have spoiled the serene beauty of the peaceful waters. It is a place to relax, to dream, to picnic and to forget there’s a world beyond this quiet corner of nature.

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Stanley Park

A perfect spot with a view that’s great,
Let’s grab a rod and get some bait.
We’ll fish and kiss and eat some lunch,
And head home late to avoid the crunch.

Stanley Park, in the downtown area of Vancouver offers much for both Vancouverites and suburbanites and can more than fill a whole day of enjoyment. Here again, the secret is to get there early in order to be able to obtain a parking spot. Grab your picnic basket and explore because you don’t know where you may find that absolutely perfect picnic spot.

But watch out for the seagulls! They will swoop down beside you and steal food off your plate. But don’t encourage them by giving them scraps if you don’t want an uninvited guest at your romantic picnic.

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Weaver Lake

O’r hill and vale, we’ll take a hike,
Through meadows and forests, you will like.
Colour surrounds us, the sky is blue,
Leaves overhead and birds flying too.
We had a great day that was filled with fun,
From early morn ‘til long after the sun.

Breathe deeply and enjoy the crisp, fresh air when you enter this wooded, hilly area near Harrison Hot Springs. Turn north off Highway 7 at the Sasquash Inn onto the Hemlock Valley Road. At the fork stay right and travel 9.5 km before turning left to reach Weaver Lake. The trek is well worth your while.

If you decide to follow the trail around the lake, the distance is approximately 6.5 km and will require about three hours if you meander, as we did. You will enjoy the various types of natural growth surrounding the lake, the view, the silence and the solitude. We met no one else on our hike.

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Whytecliff Park

While we climb on the rocks and smell the fresh air,
The wind may blow but we haven’t a care.
A squeeze of your hand and a wink of your eye,
I’m so happy my dear, I feel I could fly.

Whytecliff Park in West Vancouver can be reached by traveling west on the Upper Levels Highway and taking the Squamish route at Horseshoe Bay. Turn left and cross the overpass, through the stop sign, right onto Hycroft Road and then left uphill to the parking lot.

You will enjoy fabulous views of Howe Sound, Bowen Island, Point Grey and Black Mountain. If you walk over the causeway to Whyte Island and follow a trail through the trees, you’ll find your very own private picnic spot.

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Whonock Lake

A lake that is near and not very far,
An enjoyable drive then we'll unload the car,
Spring, Fall and Winter are the best times to go,
It'll be quiet on the lake when we go for a row.

Whonock Lake, at most times, with the exception of the heat of summer, is quiet. The water is warm and calm and great for kayaking and canoeing. The beaches are sandy and there are trees for shade. There are also a number of picnic tables available.

The lake can be reached from Lougheed Highway #7, turn left onto 272nd Street until you reach 112th Avenue, turn east and follow signage to Whonock Lake Centre and proceed to parking lot among the trees.

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Winter on the Fraser River

A winter’s picnic will be truly fun,
With heavy clothes we don't need the sun,
Hot mulled wine made for two,
A perfect spot I’ll find for you.

The crisp air makes the view of the distant mountains stand out in sharp contrast to the sky, not fuzzy and blurry as they sometimes are on a warm summer day. Everything on this cold winter day is crisp – the barren trees stripped of their leaves, the water smooth like a mirror with clouds, like icing on a cake, illuminated on its surface. The colours are vibrant like an untouched palette. No passing ship has churned the waters; the air is still.

Only our warm breath sending puffs of smoke spoils the scene before us but not before we have absorbed the beauty of it into our memories so that when the river becomes muddy brown in the springtime we can remember this winter scene and our romantic picnic.

There are many places to go,
To watch the river’s tidal flow.

There are many places along the Fraser River where a picnic can be enjoyed whether it is winter or summer. Some of those places are Derby Reach in Fort Langley, Deas Island Park in Delta as well as many other spots along River Road in Delta where the river is accessible. One such spot is underneath the Alex Fraser Bridge.

Standing beneath this high traffic bridge, we see not the hustle and bustle of people rushing, frayed tempers or scowling faces. The rumble overhead is faint while we watch this majestic river complete its journey to the ocean. Logs float downstream with seagulls perched on top, bouncing with the fast-moving current. At high tide they will float back upstream.

On the Delta side, there are grassy areas and low growing greenery offering a nice place to picnic and trails to walk. When we look to the left, we see the river widen before it begins its fall over the horizon. To the right, we can see wharfs and industry before the river disappears from view. In this small section of the river, there is much history; a fishing community sits on its banks.

And on the opposite side of the river, on Annacis Island, there are many other beautiful picnic spots to explore and enjoy. Fishing is usually good near the base of the pillars of the bridge on the Annacis Island side of the river.

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Picnics and Sunsets

As we watch the sun set over the sea,
We’ll marvel aloud at the beauty we see.



British Columbia’s Beauty


Lightning Lake
(Manning Park)

Another nice lake but a little bit colder,
The scenery is rugged, a whole lot bolder.
Let’s heat up the barbeque for our lunch,
We have steak and potatoes and a salad with crunch.

Lightning Lake in the Manning Park area has many picnic areas and hiking and walking trails. There are picnic tables at the lake near the parking area but also many nice spots along the trails.

The Park is a pleasant drive from the Vancouver area about midway on the highway between Hope and Princeton.

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Smugglers Cove

Let’s rest ourselves on this tranquil shore,
We can sit awhile and then explore.
This mystery cove of which much can be told,
About pirates and prisoners held down in the hold.

There’s tranquility in the calm blue waters mirroring clouds that drift like disappearing smoke. The water softly creeps into nooks and crannies, its only sound the swish of ripples lapping at pebbles on the beach. An eagle in a distant tree watches for his next dinner while birds flutter nearby, their voices raised in cheerful song. The breeze, warm on my already sun-bronzed skin, tickles my face like the gentle stroke of an ostrich feather. It is a place so tranquil that my chest constricts with the beauty of it.

But there is mystery also behind every outcropping of rocks that rise from the waters protecting what can’t be seen. Clusters of small islands huddle like stepping stones near the edge of the distant shore. What is nature hiding? What has it hidden before human eyes discovered its tranquility and beauty? What is the mystery of Smuggler’s Cove?

Smuggler’s Cove is on the Sunshine Coast and can be reached by driving 16 km north of Sechelt on the Sunshine Coast Highway (101), turn west on Brooks Road and follow the park signs 5 km to the parking area.

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Marvelous Menus


What shall we take on our picnic you say?
So many good things; we’ll want to stay.

Appetizers

Sesame Seed Spread

1 cup cottage cheese 1/3 cup toasted sesame seeds
1 tablespoon chopped parsley 1 teaspoon lemon juice
Grated fresh horseradish (to taste) 2 tablespoons finely diced green pepper
2 tablespoons finely diced red pepper Salt to taste
Whole wheat crackers

Combine all ingredients, mixing well. Refrigerate. Serve with crackers.

Chick Pea Dip

1 4 ounce can drained chick peas 3 tablespoons sesame paste
½ cup lemon juice 1 tablespoon olive oil
3 garlic cloves, finely shopped Prepared raw vegetables, as dippers
Chunks of pita bread as dippers

Combine all ingredients in a blender until a thick, coarse paste. Serve with dippers.

Garden Dip

2/3 cup low fat cottage cheese 1 tablespoon finely grated onion
1 tablespoon finely grated carrot 1 teaspoon finely chopped green pepper
½ teaspoon salt/dash of garlic salt 1 cup plain yogurt

Cream cottage cheese with a fork. Add onion, carrot, pepper, salt and garlic salt. Beat until fairly smooth. Stir in yogurt. Cover and chill. Serve with crackers, chips or raw vegetables.

Tasty Ham

2 tablespoons finely chopped green pepper 2 tablespoons finely chopped celery
2 tablespoons finely chopped pimento ¼ teaspoon Dijon mustard
2 teaspoons lemon juice 2 teaspoons olive oil
Salt/pepper 4 slices of cooked ham

Mix green pepper, celery and pimento together. Mix together lemon juice and oil; add salt and pepper to taste and pour over the vegetable mixture. Divide equally between the 4 ham slices and roll. Secure with toothpicks.

Biscuit Snacks

1 cup dry curd cottage cheese 2 tablespoons parsley flakes
1 teaspoon salt 2 tablespoons chopped pimento

Combine all ingredients and spread on English muffins.

Stuffed Pepper Slices

1 red and 1 green pepper 8 ounces low-fat cottage cheese
2 tablespoons skim milk 1 tablespoon chopped pimento
1 tablespoon chopped chives 1 tablespoon chopped watercress
¼ teaspoon salt/ 1/8 teaspoon white pepper 1 teaspoon lemon juice
1 tablespoon unflavoured gelatin 1/3 cup cold water
Lettuce

Cream cottage cheese in blender (thin with milk, if necessary). Add pimento, parsley, watercress, chives, salt, pepper and lemon juice. Soak gelatin in cold water and dissolve completely. Add to the cheese mixture. Fill washed, seedless red and green peppers and chill for at least two hours. Cut each pepper into 4 thick slices and serve on lettuce leaves.

Mexican-Style Eggs

8 hard-cooked eggs, chilled 1 tablespoon grated onion
1 tablespoon finely minced green pepper ¼ teaspoon chilli powder
¼ teaspoon salt 2 – 3 dashes hot sauce
2 teaspoons lemon juice 1 tablespoons oliver oil
16 small shrimp, cooked and peeled Parsley

Cut eggs in half lengthwise and remove yolks. Mash yolks with onion, pepper, chilli powder, salt, hot sauce, lemon juice and oil. Fill eggs with yolk mixture and serve with shrimp. Serve cold.

Surprise Spread

1 1/2 cups shredded cheddar cheese 1/4 pound cream cheese
1/8 milk
1/4 cup chopped walnuts 1/4 cup sultana raisins
1/8 cup chopped dates 1/4 cup chopped dried apricots

In blender, mix Cheddar cheese, cream cheese and milk, until smooth. Add walnuts, raisins, dates and apricots and blend. Put cheese mixture into pan or bowl and refrigerate for several hours or overnight. Include with the spread, apple slices and crackers.

Perfect Picnic Pate

1 finely chopped onion 1 minced garlic clove
1 tablespoon butter 1/2 pound ground pork
1/2 pound ground veal 1/4 pound finely diced baby beef liver
1/2 cup chopped, cooked ham 1 slightly beaten egg
1 teaspoon coarsely ground pepper 1/2 teaspoon salt
1/2 teaspoon allspice 1/4 teaspoon dried thyme
6 slices bacon 3 bay leaves

Saute onion, garlic in butter until softened. Add pork, veal, liver, ham, egg, pepper, salt, allspice and thyme. Mix well. Lightly cook bacon and place in pie plate, letting bacon hang over the side of plate. Put bay leaves under bacon. Place meat mixture evenly into pie plate and fold the ends of the bacon over meat mixture. Cover and put in microwave on medium-high for 4 minutes, until juices are no longer pink. Keep juices. Let pate cool. Refrigerate for 12 hours. Brush pate with juices and then cut into 1” slices.

Shrimp Spread

1/2 pound cream cheese 1/3 cup sour cream
1/3 cup ketchup 1 teaspoon horseradish
1/2 pound small cooked shrimp, deveined Crackers

In blender, mix cream cheese and sour cream until smooth. Spread into a 9 inch glass pie plate and chill until firm. Mix together ketchup and horseradish and spread over the cheese layer. Arrange shrimp on top. Serve with crackers.

Ham Twists

1/4 pound cream cheese 8 stuffed green olives
2 teaspoons horseradish 2 tablespoons mayonnaise
Salt and pepper to taste Thin ham slices
Toothpicks

Combine all ingredients and add salt and pepper to taste. Spread onto ham slices. Roll up and secure with a toothpick.

Ham Stuffed Mushroom Caps

1 pound large mushrooms 1/4 pound ham, finely chopped
Mayonnaise, as necessary Salt and pepper, to taste
1 green onion, minced

Remove stems from mushrooms and chop finely. Mix chopped mushroom stems, chopped ham with mayonnaise to form a paste. Add salt and pepper, to taste. Fill mushrooms with ham mixture and bake until brown at 350 degrees. Good warm or cold.

Other Ideas: Take cheese and crackers, jar of pickled beets, smoked oysters, smoked salmon, pate. Also, don’t forget the chips, pretzels, bacon rinds and peanuts.

Salads

Zucchini Salad

2 medium zucchinis 2 medium onions, separated into rings
3 tablespoons lemon juice 1/3 cup olive oil
¼ teaspoon oregano ½ teaspoon salt
Chopped parsley

Wash and slice zucchini very thin and cover with boiling water. Let stand 5 minutes, drain well. Prepare onion and add. Combine lemon juice, oil, oregano and salt and pour over zucchini and onions. Mix gently and allow to marinade for several hours before serving. Garnish with parsley.

Tuna Salad

1 – 7 ounce can tuna 1 cup diced apples
½ cup chopped celery ½ cup mayonnaise
Lettuce

Drain tuna and break into pieces. Combine all ingredients and serve on lettuce leaves.

Salad Supreme

½ head iceberg letter 1 green pepper, cut in strips
2 small sliced tomatoes 1 small onion, separated into rings
2 hard cooked sliced eggs ¼ cup sliced stuffed green olives
½ medium cucumber, cut in chunks

Salad Dressing:

2 tablespoons olive oil 1 ½ tablespoons tarragon vinegar
¼ teaspoon salt ¼ teaspoon ground pepper
1 clove crushed garlic 1/8 teaspoon oregano
1 teaspoon chopped parsley

Tear lettuce into bite sized pieces. Add peppers, tomatoes, onions, eggs, olives and cucumbers; refrigerate. Combine dressing ingredients and mix well. Add dressing to salad when serving.

Cucumber and Ham Salad

6 ounces baked ham, diced 2 small cucumbers, diced

Salad Dressing:

1 cup plain yogurt 1 teaspoon prepared mustard
Dash nutmeg/pinch of sugar Salt and pepper to taste
Parsley leaves, chopped 1 mint leaf, minced
2 tablespoons chives

Combine ham and cucumbers. Stir dressing ingredients together and mix hand and cucumbers into dressing when ready to serve.

Marinated Beef Salad

3 cups cubed cooked lean beef ½ cup chopped onion
2 tablespoons chopped parsley 1 red pepper, seeded and chopped
1 medium chopped tomato

Salad Dressing:

½ cup olive oil ¼ cup wine vinegar
½ teaspoon salt/1/4 teaspoon pepper ½ teaspoon oregano
½ teaspoon prepared mustard

Combine beef, onion, parsley, pepper and tomato. Mix well. Combine dressing ingredients and pour over salad. Refrigerate for 3 hours. When serving, place on lettuce leaves and garnish with sliced tomatoes. Serve with crusty bread.

Feta Cheese Salad

½ pound feta cheese ¼ teaspoon pepper
2 tablespoons vegetable oil 2 tablespoons white vinegar
2 stalks celery, sliced walnuts, almonds or pecans
¼ teaspoon salt

Arrange cheese in shallow bowl. Sprinkle with pepper. Drizzle 1 tablespoon each of oil and vinegar over cheese. Spread celery onto cheese and sprinkle with nuts. Drizzle with rest of oil and vinegar. Cover and refrigerate for at least one hour.

Vegetable Pasta Salad

¼ cup mayonnaise 1 tablespoon sour cream
1 tablespoon vinegar 2 teaspoons sugar
1 cup pasta, cooked 1 cup finely shredded white cabbage
1/2 cup grated carrot 1/2 cup diced green pepper

Mix together mayonnaise, sour cream, vinegar and sugar. Add cooked pasta and vegetables. Toss lightly.

Chicken Salad

1 pound cooked diced chicken 4 stalks diced celery
¼ cup vegetable oil 2 tablespoons malt vinegar
Juice of ½ lemon 1 hard-boiled egg, finely chopped
½ cup mayonnaise ½ cup sour cream
2 tablespoons chili sauce 2 tablespoons capers
½ teaspoon salt

Mix together chicken, celery, oil, vinegar and lemon juice. Chill for several hours. Mix chopped egg with mayonnaise, sour cream, chili sauce, capers and salt. Pour dressing over the chicken mixture and mix well. Serve on crisp lettuce leaves.

Hearty Salad

1 can green beans 2 carrots, cut in strips
1 cup chopped celery ¼ cup French Dressing
¼ pound cooked beef cut in strips ¼ pound ham, cut in strips
2 hard-boiled eggs ½ cup mayonnaise
1 teaspoon prepared horseradish sauce Lettuce

Marinate beans, carrots and celery in French Dressing for two hours. Wash and break lettuce into bite size pieces and put into a salad bowl. Place meat on top and then spoon vegetables over the meat. Cut eggs in circles and arrange over top of salad. Mix mayonnaise and horseradish sauce together for dressing.

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Tuna and Rice Mold Salad

1 ½ cups cooked rice 2 medium tomatoes, chopped
1 can tuna 4 tablespoons chopped chives
½ cup sour cream ½ cup mayonnaise
1 teaspoon celery seeds 1 tablespoon grated lemon rind
Salt/pepper to taste

Drain tuna and break into pieces. Add to rice, tomatoes and chives and mix well. Mix sour cream into mayonnaise and add celery seeds. Mix mayonnaise mixture with tuna and rice. Press into a mold and refrigerate.

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Beef With Potato Salad

½ pound cold cooked beef, cut in strips 2 tomatoes, quartered
3 potatoes, cooked and diced 2 tablespoons chopped parsley
1 dill pickle, chopped 2 tablespoons chopped chives

Combine beef, tomatoes, potatoes, parsley, pickle and chives and mix well. Before serving, pour on French dressing or dressing of your choice and toss.

Crunchy Cole Slaw Salad
Small cabbage shredded thinly 4 chopped green onions
1/2 cup slivered almonds 2 tablespoons sesame seeds
2 tablespoons chicken soup mix Dried chow mein noodles
1/4 cup olive oil 3 tablespoons white vinegar
1 teaspoon sugar 1/2 teaspoon pepper

Mix cabbage, onions and almonds. Mix together dressing and toss. Sprinkle sesame seeds and crumbled noodles on top.

Other Ideas: Don’t forget the regular standbys of traditional potato salad, sandwiches, cold oven-baked chicken and cold cuts. Bring along a loaf of French bread, crusty rolls or croissants. Also flavoured butters such as garlic butter are a great addition.

Entrees

Cheese and Macaroni Ring

1 cup elbow macaroni ¼ cup French dressing
2 cups cottage cheese ¼ cup diced pimento
¼ cup diced green pepper 2 tablespoons finely chopped onion
2 tablespoons chopped parsley

Cook macaroni about 10 minutes and drain well. While warm, add French dressing and mix well. Set aside to chill. Add all ingredients together and press into a quart ring mold. Chill several hours. Garnish with olive slices when serving.

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Picnic Chilli

1 can 6 ounce red kidney beans 1 can 6 ounce brown beans
1 medium onion, sliced ½ green pepper, chopped
1 pound lean beer 2 – 6 ounce cans stewed tomatoes
1 ½ tablespoons chilli powder ½ teaspoon salt
Dash of cayenne pepper 4 medium sized mushrooms, sliced

Brown beef, onion, mushrooms and green pepper; drain. Add kidney beans, brown beans, stewed tomatoes and seasonings. Simmer for a minimum of 2 hours. Add water, if necessary. Put into a wide-mouthed thermos bottle for winter-time picnics.

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Ham and Egg Sandwich Loaf

1 loaf uncut bread ½ pound cooked ham, chopped
1 – 3 ounce can pimentos, chopped Mayonnaise
1 cup sweet pickle relish 2 hard boiled eggs
1 – 1 ½ cups cream cheese

Remove crusts from bread and cut lengthwise into four equally sized slices. Mix together ham and pimentos with enough mayonnaise to make a paste. Chop pickle and eggs together and mix with mayonnaise. Butter two slices of bread and spread ham mixture. Then spread egg mixture between the next two slices and then ham mixture. The spread the top and sides of the loaf with softened cream cheese. Refrigerate 3 – 4 hours before slicing.


Chicken Stew
(Can be cooked ahead in a slow cooker)

8 boneless, skinless chicken thighs 1/4 teaspoons each of salt and pepper
1 tablespoon vegetable oil 1/2 chopped onion
1/2 cup each of carrot and celery 3/4 cup mushrooms, quartered
1/4 teaspoon dried thyme 1 cup chicken stock
1/4 cup all purpose flour 1/2 cup frozen peas
1 tablespoon chopped fresh parsley

Chopped chicken into bite-size pieces; sprinkle with half each of the salt and pepper. Heat 1/2 tablespoon of oil in skillet over medium heat. Brown chicken and then put into slow cooker. Drain fat and add remaining oil to skillet. Saute onion, carrot and celery until softened. Add mushrooms, thyme and remaining salt and pepper. Cook until softened and scrape into slow cooker. Add chicken stock to slow cooker. Cover and cook on low until vegetables are tender, about 4 hours. Mix flour with 1/2 cup of water and stir into slow cooker. Add peas and parsley and cook on high until thickened; about 20 minutes. Put into wide-mouthed thermos for picnic. Plenty for two. Eat with crusty buns or chunks of bread.

Minestrone Soup

1 cup meat sauce 3 cups water
1 cup cooked beans (any kind) 1/2 cup macaroni
1/2 to 1 teaspoon Italian seasoning 1/4 to 1/2 teaspoon garlic powder
Frozen peas, corn or any other cooked vegetables

Combine ingredients, simmering until macaroni is cooked. Add salt and pepper to taste. Put into wide-mouthed thermos and serve with crusty buns or chunks of bread.

Seasoned Chicken Thighs

2 chicken thighs 1/4 teaspoon garlic powder
1 tablespoons vinegar 1 tablespoon oil
1/2 teaspoon dried thyme 1 teaspoon dried oregano
Pinch of cayenne

Put chicken into a lightly greased baking dish. Combine remaining ingredients, mix well and spread over the chicken. Cover and refrigerate for about 15 minutes. Bake at 375 degrees for about 45 minutes. The chicken can be served hot or cold. Nicely served with potato salad.

Ratatoouille and Chickpeas

(Cook ahead in a slow cooker)
1 tablespoon vegetable oil 1 chopped onion
2 garlic cloves, chopped 6 cups chopped eggplant
2 tablespoons dried basil 1 teaspoon dried oregano
1/2 teaspoon each of salt and pepper 1 each of sweet red and yellow pepper
1 large zucchini 1/3cup tomato paste
1 can (19 oz) drained chickpeas 1 can 28 ounce tomatoes
1/4 cup chopped fresh basil or parsley

Heat oil in large skillet over medium heat. Fry onion, garlic, eggplant, basil, oregano, salt, pepper and stir occasionally until onion has softened. Put into slow cooker. Cut yellow and red peppers and zucchini into pieces and add to slow cooker. Add tomato paste, chickpeas and tomatoes. Cover and cook on low for 4 hours until vegetables are tender. Add basil at end. Put into a wide-mouthed thermos and serve with biscuits, crusty buns or chunky bread.

Tortilla Delight

1 1/2 cups shredded cheddar cheese 1 cup chopped dill pickles
1 cup diced salami 2 finely chopped green onions
2 large tomatoes, seeded and chopped 1/3 cup mayonnaise
Tortillas, Kaiser buns or tacos Lettuce

Combine ingredients and mix thoroughly. Line tortillas, buns or tacos with filling. Maybe add a salad and you’re set for your romantic picnic.

Tasty Burger Stew

1 pound ground beef 1 tablespoon minced onion
1/4 teaspoon salt, 1/8 teaspoon pepper 16 ounce can vegetable soup
1 can tomato soup 1 can mushrooms
Add any other vegetables you wish

Brown beef and onion. Drain and add seasonings. Stir in the soups, mushrooms and any other vegetables. Pour into casserole and bake at 400 degrees for 15 minutes. Put into a wide-mouthed thermos. There will be plenty to eat after a long hike.

‘You’d Never Know It Was Soup’ Bean and Sausage Soup

2 cups chickpeas 4 slices of bacon
3 tablespoons olive oil 2 onions, chopped
3 minced garlic cloves 1 chopped celery stalk
1 diced carrot 6 cups water
2 bay leaves 1 1/2 teaspoons ground coriander
1/2 teaspoon dried thyme 1/4 teaspoon dried marjoram
1 – 14 ounce can tomatoes 1/4 pounded ham, cut in pieces
1/2 pound chopped sausage or pepperoni Salt and pepper, to taste
1/2 cup chopped fresh parsley

Dice bacon and cook in oil until lightly brown. Discard all but 3 tablespoons of the fat. Cook the onions, garlic, celery and carrot until softened. Add bacon, beans, water, bay leaves, paprika, coriander, thyme, marjoram and bring to boil. Simmer for about 1 hour. Chop tomatoes into bite-size pieces and add. Add ham and sausage to the soup and simmer uncovered until well heated. Remove bay leaves. Season with salt and pepper and sprinkle with parsley. Put into wide-mouthed thermos and eat with crusty rolls or bread.

Fondue Picnic

Fondue Pot, fuel and fondue forks
Oil or beef or chicken broth Crusty bread or buns
Butter, margarine or garlic butter

Suggested vegetables and meat for cooking:

Bite-sized vegetables, i.e. zucchini, cauliflower, yams, new potatoes
mushrooms, broccoli, etc.
Bite-sized chunks of beef or chicken

Other Possibilities:

Perogies, European sausages

Condiments, i.e.: mustard, sour cream and various sauces. These may include:
Teriyaki sauce, honey garlic, plum sauce, etc.

This is great for a late Fall or Winter picnic.

Tuna Fish Burgers
(Take along a portable barbecue)

3 tins tuna 3/4 cups oatmeal
3 eggs 1 stalk celery, chopped
1 onion, finely chopped 1 teaspoon pepper
Hamburger buns Any desired condiments
Lettuce, tomatoes (optional)

Mix all of the tuna ingredients together and then form into patties. Cook until brown on each side.

Additional Ideas: Along with a portable barbecue, take some thick, juicy steaks, potatoes to bake and corn-on-the-cob and of course, a salad.

Desserts

Eggnog Rice Pudding

1 cup eggnog ¾ tablespoons cornstarch
1 tablespoon milk ½ cup seedless raisins
¼ teaspoon salt ½ teaspoon rum extract
1 cup cooked rice Nutmeg

Heat eggnog over low heat. Combine cornstarch and milk then pour into eggnog, stirring constantly. Cook and stir over low heat until mixture thickens. Add raisins before removing from heat. Add salt and rum extract then fold in to cooked rice. Chill. Can be served with whipped cream and a sprinkle of nutmeg.

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Blueberry Tapioca Pudding

1 ½ cups blueberries ¼ cup sugar
¼ cup water 1 tablespoon tapioca

Stir all ingredients together and then let stand for five minutes. Bring to a full boil, stirring constantly. Chill. Can be served with whipped cream.

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Coffee Mousse

¾ envelope unflavoured gelatin ¾ cups water
½ cup milk 1/3 cup sugar
1/8 teaspoon salt 1 tablespoon instant coffee
2 small eggs, separated ½ teaspoon vanilla

Place gelatin, water, milk, sugar, salt and coffee into top of double boiler and stir until gelatin has melted and mixture has reached boiling point. Add egg yolks and stir over low heat until the mixture has thickened. Remove from heat and add vanilla. Chill until mixture becomes the consistency of thick syrup. Beat egg whites until stiff and fold into mixture. Chill until firm.

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Yogurt Ecstasy

1 cup plain yogurt 3 tablespoons lemon juice
1/3 cup dry white wine Grated rind of half a lemon
1 teaspoon vanilla ¼ cup sugar
1 envelope unflavoured gelatine 1/3 cup cold water
3 egg whites

Blend yogurt, lemon juice, wine, lemon rind, vanilla and sugar. Soak gelatin in cold water and place over low heat, stirring constantly. Fold into yogurt mixture. Cool until thickened. Beat egg whites until stiff and fold into mixture. Chill.

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Lemon Cheesecake

1 cup graham wafer crumbs 1/3 cup toasted ground almonds
1/4 cup granulated sugar 1/3 cup butter, melted
1 envelope unflavoured gelatine 1 – 8 ounce package cream cheese, softened
1 cup sour cream or yogurt 2 cups whipped dessert topping
1 teaspoon grated lemon rind 1 package 4 ounce lemon pie filling

For the crust, combine graham crumbs, almonds, sugar and butter. Press mixture into the bottom and half way up the sides of a 10” springform pan. Bake at 375 degrees for 8 – 10 minutes then cool. Prepare lemon pie filling according to directions on package but substitute 1 whole egg for the 2 egg yolks and sprinkle gelatine over the lemon pie filling mixture before cooking. Reserve 1 cup of the mixture. Beat the cream cheese, blend in the sour cream and the remaining warm filling. Fold in the prepared dessert topping and lemon rind. Spoon into pan and chill for 1/2 hour. Then top with reserved lemon pie filling mixture and chill for three hours.

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Streudel Coffee Cake

2 1/4 cups all-purpose flour 3/4 cup granulated sugar
3/4 cup butter 1/2 teaspoon baking powder
1/2 teaspoon baking soda 1 egg, beaten
3/4 cup buttermilk or sour milk 1 – 19 ounce can apple pie filling
1/3 cup raisins

Combine flour and sugar and cut in butter until mixture is crumbly. Set aside 1/2 cup of the mixture. To the remainder add baking powder and soda. Combine egg and buttermilk and add to dry ingredients. Stir until moistened. Spread 2/3 of the batter over bottom and part way up the side of a greased 9” springform pan. Combine pie filling and raisins and spoon over batter. Drop spoonfuls of remaining batter over filling. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 50 – 55 minutes.

Pineapple Carrot Cake

2 cups flour 2 teaspoons baking soda
1 1/4 teaspoon salt 2 teaspoons cinnamon
4 eggs 2 cups sugar
1 cup oil or melted butter 2 cups grated carrots
2 cups crushed drained pineapple 1 cup walnuts or coconut

Stir together dry ingredients. Mix eggs, sugar and oil together. Add carrots, pineapple and nuts, beating after each addition. Add sifted ingredients and stir well. Pour into greased 9” x 13” pan. Bake at 350 degrees for 40 minutes. Ice with softened cream cheese.

Apple Cake

1 3/4 cups flour 1 teaspoon baking powder
1/2 teaspoon soda 1/2 teaspoon salt
Sugar 1/2 cup melted butter
1 egg Buttermilk
1 teaspoon vanilla 2 tart apples, peeled and sliced thinly
1 teaspoon cinnamon

Mix together flour, baking powder, soda, salt and 1 cup of sugar. Mix 1/4 cup butter with egg and add buttermilk to make one cup. Pour into flour mixture and beat until batter is smooth. Stir in vanilla. Pour remaining butter into baking dish. Add batter and arrange apples over the top. Mix cinnamon with 2 tablespoons sugar and sprinkle over the apples. Bake at 350 degrees for 35 – 40 minutes.

Apple Cranberry Crisp

1 1/2 cups chunky applesauce 1/4 cup packed brown sugar
2 tablespoons all-purpose flour 1 teaspoon lemon juice
1 – 16 ounce can whole cranberries 1 cup quick cooking rolled oats
1/2 cup all-purpose flour 1/2 cup packed brown sugar
1/2 teaspoon cinnamon or nutmeg 1/2 cup margarine

Combine applesauce, 1/4 cup brown sugar, 2 tablespoons flour and lemon juice in a saucepan and stir frequently until thickened. Stir in cranberries and heat mixture. Set aside. In mixing bowl combine oats, 1/2 cup flour, 1/2 cup brown sugar, cinnamon or nutmeg and cut in margarine until mixture is crumbly. Press half of this oat mixture into the bottom of a greased 8” x 8” x 2” baking pan. Spread applesauce/cranberry mixture over oat layer then sprinkle with remaining oat mixture. Bake in 375 degree over for about 35 minutes.

Unique Oatmeal Cookies

1 cup all-purpose flour 1/2 cup granulated sugar
1/2 cup packed brown sugar 1/2 teaspoon baking powder
1/2 teaspoon baking soda 1/4 teaspoon salt
1/2 cup shortening 1 egg
1/4 teaspoon vanilla 3/4 cup rolled oats
1/4 cup chopped nuts Granulated sugar

Combine flour, 1/2 cup granulated sugar, brown sugar, baking powder, baking soda and salt. Add shortening, egg and vanilla and beat well. Stir in rolled oats and nuts. Using a teaspoon, shape dough into balls and dip one side of the ball into granulated sugar. Place sugar side up on ungreased cookie sheet. Bake at 350 degrees for 12 – 15 minutes or until golden brown. Makes about 3 1/2 dozen cookies. (Freeze ahead for several picnics)

Lemon/Raspberry Tarts

1 1/4 cups boiling water 1 – 3 ounce package lemon flavoured gelatin
2 tablespoons sugar 1 cup lemon yogurt
1/2 cup raspberry jelly

Combine lemon flavoured gelatin and sugar. Add the boiling water and stir until the gelatin is dissolved. Beat in the lemon yogurt. Chill gelatin mixture until partially set. Beat the gelatin mixture until light and fluffy. Chill again until mixture mounds when spooned before filling baked tart shells. Cover and chill overnight. Garnish with raspberry jelly.

Rhubarb Pudding

1 cup flour 1/2 cup sugar
2 teaspoons baking powder 1/2 teaspoon salt
1/4 cup butter 1/2 cup milk
2 cups rhubarb 1 cup sugar
1 cup boiling water

Mix together all dry ingredients. Cut in butter to dry ingredients then add milk and mix
Spread into an 8” x 8” greased pan. Arrange rhubarb on top. Dissolve sugar in boiling
Water and pour over pan. Bake at 350 degrees for 1 hour.

Other Ideas: Take fresh fruit, some fruit yogurt, some ready-made puddings, granola bars, gingersnaps or trail mix.

Dreamy Drinks
(Ideal for Fall and Winter Picnics)

Mulled Memories

2 cups apple juice 2 cups water
1/2 cup light brown sugar 1 cinnamon stick
16 whole cloves Dash ground nutmeg
2 tablespoons fine grind instant coffee

Combine all ingredients except instant coffee. Cover and simmer for 20 minutes. Remove from heat and stir in instant coffee. Pour into thermos bottle for your picnic.

Elegance

4 teaspoons finely ground instant coffee 1 1/2 cups boiling water
1 tablespoon orange liqueur 1 tablespoon chocolate liqueur
3 tablespoons sugar Whipped cream

Combine all the ingredients except whipping cream. Put into thermos and enjoy on your winter picnic.

Heartwarmer

3 eggs, separated 3/4 cup sugar
3/4 cup cold water 3 teaspoons vanilla
3 cups milk 3/4 cup brandy
1/3 cup sugar 1 1/2 cups whipping cream
2 1/2 tablespoons finely ground instant coffee

Beat egg yolks. Add instant coffee, sugar, water, vanilla, milk and brandy and blend thoroughly. In a separate bowl, beat egg whites until they form soft peaks and gradually fold in 1/3 cup of sugar. Beat again until they form stiff peaks. Fold whipping cream, egg whites and coffee mixture together. Chill before putting into thermos.