Wednesday, June 20, 2001

Tips for packing a creative picnic

When it comes to stocking a picnic basket, there's no reason to settle for the same old fare.

With a few expert tips and a bit of creativity, you can create a casual repast that will have family members not to mention Yogi Bear salivating.

The first "pique-niques" were social events where each guest provided a share of the food. They later became outdoor excursions to a place in the country where friends could meet and provisions be shared.

The word "picnic" was adopted in England sometime after 1800 and, by the mid-1800s, the concept had caught on in the U.S.

"Almost any occasion can be perfect for picnicking," says Sarah Leah Chase, picnic expert and author of The Nantucket Open-House Cookbook. "And I wouldn't think of heading off for a summer day at the beach or a stargazing adventure without a charming picnic basket brimming with fun-filled treats."

One tip, Chase suggests, is to use top-quality ingredients. For example, when making salads, quiches and sandwiches, go for real mayonnaise, such as Hellmann's and Best Foods brands. These creamy condiments add smooth texture to favorite picnic foods, such as this delectable recipe:

Seashell Pasta Salad

Prep time: about 20 minutes

Makes 4 to 6 servings

4 oz. small seashell pasta, cooked, drained and cooled

1 pkg. (9 oz.) frozen baby peas, thawed

3 oz. thinly sliced prosciutto or ham, minced

1/4 cup pine nuts, lightly toasted

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise

1/3 cup prepared pesto (purchased or homemade)

1 Tbsp. fresh lemon juice

Salt and freshly ground pepper to taste

In large bowl, combine pasta, peas, prosciutto and pine nuts. Stir in mayonnaise, pesto and lemon juice until well combined. Season with salt and pepper to taste.

Chill until ready to serve. Garnish with basil sprigs, if desired.

Chase offers these additional tips to help enhance the occasion:

· Make food safety a top priority by keeping chilled food cold with freezer packs or coolers.

· Celebrate seasonal and regional foods, including new variations on old picnic standbys chicken, tuna, potato salad, etc.

· Don't be afraid to pack a little extra food. Picnicking is conducive to making friends and sharing. Europeans always pack picnics for train journeys and many lifelong friendships have begun by breaking a baguette with fellow travelers.

· Take a cue from professional party planners and sit in a circle, using a round tablecloth instead of a rectangular, well-worn blanket.

· Contrary to myth, don't hold the mayonnaise. Add it to salad mixtures during initial preparation. The acid and salt in commercial mayonnaise actually helps to protect food from spoilage.

· Unleash the whimsy. Search out an old-fashioned picnic basket for carrying the meal.

Top-quality ingredients and a sense of occasion can make for fresh, fun picnic fare.

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