MOTHER EARTH NEWS Favorite Autumn Picnic Recipes

MOTHER EARTH NEWS guide to putting on the ultimate autumn outdoor spread, including menu and picnic recipes.


| September/October 1986



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"Why not," someone suggested, "use some of our old favorites to make up the menu for the upcoming editorial picnic?" And that's just what we did!

ILLUSTRATION: MOTHER EARTH NEWS STAFF

Nostalgia played a delicious role in MOM's editorial picnic. So did Snackin' Crackers, Braised Chicken Wings, Blackberry Shortcakes. . . 

As our editorial staff perused past copies to pick "the best of MOTHER EARTH NEWS" for issue 100, we kept running across mouth-watering recipes that we hadn't gotten around to enjoying for quite a while. "Why not," someone suggested, "use some of our old favorites to make up the menu for the upcoming editorial picnic?" And that's just what we did!

Our Autumn Picnic Menu

Snackin' Crackers and Cheese Spread
Relish Pears
Esther Shuttleworth's Beer Bread
Braised Chicken Wings
Leona's Fabulous Fruit Salad
Carrot-Date-Cabbage Slaw
Peanut Butter and Fruit Sandwiches
Tomato/Cheese/Onion Sandwiches
Blackberry Shortcakes
Sunshine Fruit Drink

(Each of the following recipes makes approximately six servings.)

Snackin' Crackers Recipe

2 cups whole wheat flour
1 teaspoon salt
1/2 cup sesame seeds
1/2 cup raw wheat germ
1/4 cup vegetable oil
1/2 cup cold water
 

Blend together the flour, salt, sesame seeds, and wheat germ, then add the oil and mix well with a fork. Pour in the cold water, mix, and continue to add water a tablespoon at a time until the dough is soft and workable. Turn the dough out onto a floured board and knead it for at least 10 minutes. Pull off a golf-ball-sized lump and roll it into a ball. Use a floured rolling pin to roll the dough out until it's cardboard thin. Heat an ungreased cast-iron skillet as hot as possible. Bake each cracker in the skillet until it's light brown on the bottom, then flip it over and just barely brown the other side (or bake the crackers on an ungreased cookie sheet in a 400 degree Fahrenheit oven, turning as described above to brown both sides). Allow the crackers to cool thoroughly on a towel before storing them in an airtight container.





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