Summer Picnic Menu

Menu:

Raspberry Jello Cups
Raspberry Lemonade
Oatmeal Chocolate Candy Cookies
Tuna pasta salad
Pear & Orange Slices
Red Grapes

Raspberry Jello Cups
Ingredients:

2 packages raspberry flavoured gelatin
2 cups (500 ml) boiling water
2 cups (500 ml) ice cubes
1\2 cup raspberries

Instructions:

Combine gelatin with boiling water and whisk to dissolve

Once completely dissolved add the ice cubes and whisk until melted

Arrange the raspberries in the bottom of your gelatin cups

Pour the mixture evenly into the cups and refrigerate to set

Yields 8 servings


Raspberry Lemonade
Ingredients:

1 cup (250 ml) fine white sugar
1 cup (250 ml) water
1 tbsp (15 ml) lemon zest
1\2 cup raspberries

An additional 4 cups (1 litre) water
1\2 tsp (2.5 ml) salt
1 cup (250 ml) freshly squeezed lemon juice

Instructions:

In a large saucepan combine sugar, water and lemon zest

Bring to a boil to dissolve the sugar

Remove from heat and add the raspberries

Pour into a large pitcher and add the rest of the water, salt and the lemon juice

Mix well and pour into empty water bottles with a few fresh raspberries

Serves 3-4 generously

Oatmeal Chocolate Candy Cookies

Ingredients:

1 cup brown sugar
1/4 cup white sugar
1/2 cup butter, softened
1 egg
1/4 cup milk
1 tbsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/3 cup flour
1 cup oats
1/2 cup chocolate candies (such as m & m's)

Instructions:

Preheat oven to 325 degrees

Cream butter and sugars to a smooth paste

Stir in vanilla, egg and milk

Add powder, soda and salt, beat one minute

Add flour and stir to form thick batter

Add oats and chocolate candies, stir until well distributed

Spoon onto cookie sheet a few inches apart

Bake 8 - 10 minutes

Remove to a rack to cool

Recipe yields 2 dozens cookies


Tuna Pasta Salad

Ingredients:

4 cups cooked penne pasta

2 cans of water packed chunk tuna
2 stalks celery, diced
2 green onions, diced
1 red pepper, diced
1 tbsp (15 ml) chopped parsley

Dressing:

1\2 cup (125 ml) lemon juice
1\2 cup (125 ml) olive oil
2 tbsp (30 ml) apple cider vinegar
1\2 tsp (2.5 ml) pepper
1\2 tsp (2.5 ml) salt

Instructions:

Drain tuna and place in a large bowl

Add the celery, onion, pepper and parsley, toss gently

combine dressing ingredients in a small bowl and mix well

Add the pasta to the bowl and pour over the dressing

Toss to combine and refrigerate until ready to eat

Add the celery, onion

Fruit

Slice pears and oranges and toss gently in your Tupperware

Wash grapes and pack them as well