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Picnics on the Prairie

by Jan Mathew

On the Trail

Roasted Garlic Bean Dip
Paul Leurck, Professional Chef Services

1 garlic head
2 tsp., plus 1 T. olive oil
3 cups cooked white beans, or canned white beans, rinsed and drained
1/3 cup creme fraiche
3 T. chopped, fresh chives
1/2 tsp. coarse sea salt

Preheat oven to 325 degrees. Slice off the top half-inch of the garlic head. Discard any loose, papery skin covering the head, taking care to keep the cloves intact. Rub 1 tsp. olive oil on the garlic head. Place the head in a small roasting pan and cover with aluminum foil. Bake until garlic feels soft when squeezed gently, about 40-45 minutes. Cool completely. To remove garlic from the skins, pinch the pulp from the cloves.

In a blender or food processor, combine the garlic, 1 T. olive oil, beans, creme fraiche, chives, salt and pepper. Process until blended (will equal about 3 cups). Serve immediately, or refrigerate in a tightly covered container for up to 3 days. For your picnic, use as a vegetable dip or sandwich spread.

By the Water

Golden Baked Potato Soup
Melodie Burrus, The Gathering Place

9 cups chicken stock
1 cup celery, chopped
1 cup onion, chopped
5-6 cups baked potatoes, cut, with skins on
1 cup milk
1/2 cup flour
3/4 pound bacon, crisped and crumbled
1/2 large block of Velvetta, cubed
1 pint Half and Half
Milk (optional)
Salt and pepper to taste

Bring stock to a boil and add onion and celery. Simmer 15 minutes. Place milk and flour in a jar. Cover, and shake until all lumps are gone. Pour in to simmering pot and stir until thick. Add remaining ingredients, one at a time. Add milk to thin, if needed. Season with salt and pepper to taste. Garnish with chopped green onions or chives. Serves 6.

On the Porch

Tomato, Bacon and Potato Salad
Barbara Wall, The Cow Depot and Barb's Custom Cuisine

1 pound tomatoes, cut in to 3/4-inch cubes (room temperature; makes about 2 cups)
8-ounces potatoes, cooked and peeled (cut into 3/4-inch cubes; makes about 1-1/2 cups)
2 T. vegetable oil
1/2 cup chopped onion
1/2 cup frozen peas, thawed
1/2 tsp. salt
1 tsp. sugar
2 T. white vinegar
3 T. crumbled bacon

Heat oil in medium skillet. Saute onion until transparent. Stir in salt, sugar and vinegar. Toss tomatoes, potatoes and peas in bowl. Pour vinegar mixture over tomato, potato and pea mixture. Toss gently; sprinkle with bacon. Serve at room temperature.

Publisher's Note:
These recipes may be printed for personal use only.

This article originally appeared in the April / May 2001 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2001 Decatur Magazine - First String Productions. All rights reserved.