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Picnic Time!Whether it's a picnic at the beach or lake, in the backyard or the park, food just tastes better outdoors. So, pack up and enjoy! This trio of chilled salads is welcome warm-weather fare and offers something for everyone--a German potato salad and steak duo; Greek-inspired beets and shrimp; and a layered bean salad with a Tex-Mex twist. Just add crusty bread and favorite beverages, and off you go. For dessert, it's home-baked brownies and fresh fruit from the farmers market. Moist and chocolaty brownies are made with a mix and two surprise ingredients: chipotle chile powder imparts subtle heat, and pickled beets make them extra moist and flavorful. Make It Easy & Safe --High quality prepared foods streamline prep time. Canned salads like German potato salad and three bean salad, plus pickled beets packed in jars, provide a delicious head start to the salad trio. For a spur of the moment picnic (or a quick meal accompaniment), don't forget they are ready to eat ... just open the can or jar. --Pack foods in containers with tight-fitting lids or in sealable storage bags. For transporting the Steak & German Potato Salad, pack the steak strips and potato salad separately, then combine when it's time to top the packaged greens. --Separate containers of avocado and tortilla chips can be added to the Tex-Mex Layered Bean Salad just before tossing. Pack the dressing for Greek-Style Beet Salad in a separate container for easy drizzling at serving time. --Use plenty of frozen gel packs or ice in coolers or picnic baskets, and keep them in the shade whenever possible; open only when necessary. --Return food to the cooler quickly after eating, within one hour, or less time, if you are in the sun. --Visit www.senecafoods.com for additional recipes and serving suggestions. Steak & German Potato Salad 1 can (15 ounces) Read German Potato Salad
Stir together potato salad and mustard in medium bowl; set aside. Heat medium nonstick skillet over medium heat until hot. Place steak in skillet and cook about 15 minutes until medium rare doneness (145 F); turn occasionally. Cool steak. Carve diagonally across grain into 1/4-inch-thick slices; reserve. Just before serving, gently toss steak with potato salad. Serve over greens. Makes 4 servings. Note: Recipe can be doubled. Tex-Mex Layered Bean Salad 1 large red or yellow bell pepper, seeded and chopped
In 3 1/2-quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and three bean salad. Mix together the mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve. Makes 8 to 10 servings (about 12 cups). Note: Read Four Bean Salad can be substituted for Three Bean Salad. Greek-Style Beet Salad 1 jar (16 ounces) Aunt Nellie's Whole Pickled Beets, drained
Drain beets well; cut into quarters. Combine beets and olives in medium bowl. Top with combined shrimp and cucumber. Sprinkle with feta; refrigerate, covered, until chilled. To serve, sprinkle with dill, and drizzle with vinaigrette, as desired. Makes 4 servings. Note: Recipe can be doubled. Chipotle Beet Brownies 
1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
Preheat oven to 350 F. Lightly spray bottom of 9- by 13-inch pan with nonstick cooking spray. Drain beets, reserving 1/4 cup liquid. Combine beets and reserved liquid in blender or food processor. Puree until smooth; set aside. Combine brownie mix, oil, eggs, pureed beets and chile powder in large mixing bowl; stir 50 strokes with spoon. Stir in chocolate chips. Pour into prepared pan. Bake 28 to 30 minutes as directed on package. Remove from oven; cool. Lightly dust with confectioners' sugar, if desired. Makes 24 brownies. 6/16/08 Date: 6/9/08 Advertisement
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