Last night, in spite of threatening skies, we decided to try and have our picnic by the river again this week on the way to prayer meeting. God graciously allowed the rain to hold off -- the first sprinkles fell as we returned to our car. This week, some friends met us at the picnic area and we enjoyed a nice time of fellowship along with our picnic suppers!
It was a bit chilly this week, so along with our sandwiches -- instead of the pasta salad I had planned, I decided to bring along a Thermos of soup. I found a very simple recipe that just served two and brought along styrofoam cups to serve it in, along with a snack-size ziptop bag of oyster crackers and a little container of shredded cheddar. The soup really hit the spot on a cool evening.
Here are the recipes:
SALMON DILL SANDWICHES
1 8-oz. pkg. light cream cheese, softened
1 pouch of salmon (approx. 7 ounces)
1/4 cup mayonnaise (I use Hellman’s Light)
1 Tblsp. lemon juice
1 Tblsp. chopped chives
1 tsp. prepared horseradish
1/2 tsp. dill weed
Dash of salt
1/4 tsp. garlic powder
6 wheat sandwich buns, split
1 cup shredded lettuce
In a mixing bowl, beat the cream cheese until smooth. Stir in the next 8 ingredients and combine thoroughly. Divide into 6 equal portions and spread over the sandwich buns. Top with lettuce and replace bun tops. Yield: 6 sandwiches
This recipe (which I have changed a lot) was intended to be used on croissants. That sounded like it would be just too rich for my tastes, and indeed it would have been. I think the next time I make these (and there will be a next time -- they’re delicious!) I’ll add some chopped celery and shredded carrot to the filling and use baby spinach leaves instead of the shredded lettuce.
SPICY TOMATO SOUP
1 can tomato soup
3/4 of a soup can milk
1/3 cup medium salsa
Shredded cheddar cheese
In a small saucepan, combine the soup, milk and salsa until well blended. Cook and stir over medium heat until heated through. Sprinkle with cheese (and oyster crackers if you like) when serving. Yield: 2 servings.
The original recipe called for a 4-oz. can of chopped green chilies rather than
salsa. I happened to be out of green chilies, but decided to substitute salsa. It worked beautifully. A great warming soup for a chilly night! You could easily double or triple the recipe for more servings.
And that was this week’s picnic!