The College Gourmet

With the sun coming out and the green starting to grow, being outdoors is something many students will prefer over being locked up indoors studying.
Whether it be at the beach, at your favorite park or on the floor of your dorm room, a picnic has been a long-time favorite for people wanting to get together to eat and socialize.
Here are some simple but yummy recipes to pack into your picnic bag or grill at the park.

Strawberry Shortcake

2 1/2 cups baking mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1 quart strawberries, sliced
3/4 cup sugar
6 tablespoons butter
6 scoops vanilla ice cream

Preheat oven to 425 degrees F.
In a bowl, add baking mix, milk, sugar and butter. Stir until soft dough forms. On an un-greased cookie sheet, put six spoonfuls of dough. Then bake for 10-12 minutes or until golden brown.
In a bowl, add strawberries and sugar, then mash the strawberries finely. Split biscuits in half and butter with half a tablespoon on each half. Layer four tablespoons of strawberries on the bottom half and top it with the top half of the biscuit. Spoon on two tablespoons of strawberries and garnish with vanilla ice cream.

Honey-Garlic Grilled Chops

4 boneless pork chops
1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced

Combine marinade ingredients and pour over chops in plastic bag. Refrigerate for 4-24 hours. Prepare grill with drip pan in center. Remove chops from marinade and grill for 12-15 minutes, turning once and basting occasionally with reserved marinade.

Egg Salad Sandwich

6 hardboiled eggs
2 celery stocks
1/2 onion
1/2 cup salad dressing or may
1/4 teaspoon salt
1 tomato, sliced
4 lettuce leaves
8 bread slices

Mix eggs, celery, onion, salad dressing and salt. The ingredients need to be well mixed, but coarsely chopped. Put about a tablespoon of egg salad and spread on a slice of bread. Add two tomato slices, leaf of lettuce and top with bread slice.

Potato Salad

1 cup mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon pepper
4 cups cubed cooked potatoes
1 cup celery, sliced
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Combine mayonnaise, vinegar, salt, pepper and potatoes. Stir in celery, onion and eggs. Cover and chill.

Mint Tea Punch

8 tea bags
8 fresh mint sprigs
1 cup sugar
2 quarts boiling water
2 1/2 cup pineapple juice
1 can frozen lemonade concen trate, thawed
additional mint sprigs for gar

Combine tea bags, sugar and mint sprigs. Pour boiling
water over tea mixture. Cover and let set for at least half an
hour. Remove and discard tea bags and mint sprigs. Transfer to a large pitcher and add
pineapple juice, cold water and lemonade concentrate. Stir well, serve over ice and garnish with mint sprigs.

Margarita Fruit Salad

Tequila Orange Liqueur Dressing:
3 tablespoons tequila
3 tablespoons orange-flavored liqueur
3 tablespoons marmalade
2 tablespoons of lime juice
Fruit Salad:
4 cups strawberries, sliced
4 oranges peeled, sectioned and
cut in small pieces
1 small honeydew melon, rind
and seeds removed and cut in
small pieces
1 small cantaloupe melon, rind
and seeds removed and cut into
small pieces

In a large bowl, mix together tequila, orange-flavored liqueur, orange marmalade and lime juice. Add strawberries, oranges, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight.

Barbequed Shrimp

1 tablespoon ground pepper
1/2 teaspoon crushed red pep-
1/4 teaspoon cayenne
1 teaspoon kosher salt
1 tablespoon extra-virgin olive
1/4 cup lemon juice
2 pounds medium-sized shrimp
in shell
dash of Tabasco

In a bowl, combine black pepper, red pepper, cayenne, Tabasco and salt. Whisk in the olive oil and lemon juice. Add the shrimp and toss. Cover bowl and refrigerate for 3-24 hours. Cook the shrimp in their shells until pink. Allow them to cool and shell before serving.

So go out, have some fun and don’t forget the utensils.