PICNIC BASKET MEMORIES

I was out in the potting shed the other day, looking for some gardening gloves when I spotted Mom’s old wicker picnic basket. I had forgotten all about it, until I saw it behind the tubs of birdseed. I took it out, dusted it off and dusted off a few memories, as well.

That old basket was used every time we went to the lake for an afternoon of play and, while it didn’t occur nearly often enough with a farm life schedule firmly in place, whenever she could, Mom corralled us for an afternoon in her favorite place on earth, the place of her childhood, the north shore of Green Lake. Only an 11- mile trip from our farm, the lake seemed like the end of the earth with how little time we really had to enjoy it. Once we got there, we opened the dark, musty cabin, changed into swimsuits, grabbed pails, shovels and inner tubes and flew down the hill to the sandy shore for a few hours of swimming and play on the beach.

If Dad came along, it was usually for an evening. In that case, chores were done early, and he’d go fishing while we played with Mom in the water. Then, at dusk, she’d fry up all the fish he caught and cleaned.

But first she unpacked the picnic basket she had filled at home. Lemonade, potato or bean salad, bread, pickles, Jell-o, rice and peanut butter bars or chocolate cake or raisin cookies or gingersnaps…accompanied our fish fry and, as usual, we never left the table hungry.

That old picnic basket hasn’t been filled for awhile. Maybe this summer would be a good one to pack up a few old memories and make some new ones.

MOM’S FISH FRY

Wash fish under cold water and pat dry. Dip in 1 beaten egg mixed with 1 tablespoon water. Then dip in cornmeal and flour combined in equal parts. Sprinkle with salt and pepper to taste. Brown fish in 1/4 inch hot fat on one side. Turn and brown on the other side. Serve with fresh lemon wedges.

 SUMMER PICNIC BEAN SALAD

2 cups fresh green beans, blanched  (or 1 can, drained)

2 cups fresh wax beans, blanched (or 1 can, drained)

1 can dark kidney beans, drained

1/2 jar pimiento

1 cup celery, chopped

1/2 cup red onion, chopped

1 cup green pepper, chopped

Fresh dill and parsley, chopped

1 cup sugar

1 cup vinegar

1/2 cup oil

1 teaspoon paprika

1 clove garlic, pressed or minced

Mix together all vegetables with herbs. In a small bowl, stir together sugar, vinegar, oil, paprika and garlic. Toss over vegetables. Serve at room temperature or chilled.

PICNIC BASKET PEANUT BUTTER BARS

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1/3 cup peanut butter

1/2 teaspoon baking soda

1/2 teaspoon vanilla

1 cup flour

1 cup quick oats

In a large mixing bowl, beat together butter and sugars. Beat in eggs. Stir in peanut butter. Add soda, vanilla, flour and oatmeal. Spread dough in a lightly greased 9 by 13 inch pan. Bake at 350 degrees for 20 to 25 minutes.

SWIRL FROSTING

1 package chocolate chips

3/4 cup powdered sugar

1/4 cup crunchy peanut butter

2-4 tablespoons cream

While warm, spread with chocolate chips. In a small bowl, stir together powdered sugar, peanut butter and cream. Squeeze onto bars with a pastry bag in swirl design.