Oh what a gloomy, gray day it was Saturday. I’m not complaining. We sure did need the rain, and I enjoyed staying in doing as little as possible. Then came Sunday…what a glorious day. The sun was shining brightly, and there was a cool breeze. After church, we went to the zoo. Even the animals were enjoying the beautiful day. They were moving around; some taking a sunbath. We then went down to the river and walked. It was good to see families enjoying the beautiful weather. I was reminded of family picnics. Our kids, Rick and I have always enjoyed spring and fall picnics. Sometimes we would go by and pick up fried chicken, cheese, bread and fruit; grab the quilt and go to a park. What wonderful memories. With a little more planning, we would make homemade sandwiches, salads or maybe fry the chicken.
Whether we spend a lot of time preparing or not, we always have a great time. As Spring is approaching, think about going on a picnic. Try the following condiments (page 222 in my cookbook). The Champagne Mustard is so tasty on a ham sandwich, and the Jezebel Sauce is excellent on a roasted turkey sandwich. Use a variety of breads from the bakery.
- 15 tablespoons dry mustard
- 1½ cups sugar
- 3 tablespoons all purpose flour
- 1½ teaspoons salt
- 1½ teaspoons pepper
- 6 eggs, beaten
- ¾ cup vinegar
- ¾ cup champagne
- 3 tablespoons butter
Combine mustard, sugar, flour, salt and pepper in double boiler. Add eggs, vinegar and champagne. Blend together thoroughly with a wire whisk. Cook over simmering water, stirring constantly, until mixture is thickened. Add butter and stir until melted. Refrigerate until ready to serve. Keeps indefinitely. Yields 1 quart.
- 1 jar (18 ounce) pineapple preserves
- 1 jar (18 ounce) apple jelly
- 1 jar (5 ounce) horseradish
- 1 can (1-1/8 ounce) dry mustard
- 1 tablespoon cracked black pepper
Blend all ingredients in mixer or by hand. This keeps in refrigerator for several weeks. Makes 1 quart.
Hope you enjoy your picnic and cherish the memories.
May God Bless You.
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.