This week we are packing light. It is officially Spring—says me—and it‘s time for picnics and mountain hikes. Shake the spiders out of those old hiking boots and tell the dog to stop sleeping in your backpack. We are going for a hike.
Cheese Spread Sandwich
Ingredients:
- 2- shallots (which as everyone knows is a type of onion)
- 2- cups sour cream
- 1/2 tsp salt
- 1 tsp parsley
- 1 tsp dill
- 1 tomato, sliced
- 4 leafs of lettuce
- 8 slices rye bread
Directions:
Put the shallots (onions remember) into a blender and chop for 2-seconds—give or take a second. Add in the sour cream, salt, parsley, and dill. Mix for another 30 seconds. Then pour into a bowl and cover with plastic wrap and chill and refrigerate for 30 minutes.
Now spread 1¦2 – cup of your mixture onto a slice of rye. Repeat three times. Add 2-slices tomato on each slice with spread. Add a leaf of lettuce on tomato and top with slice of rye bread.
Picnicking or Tailgating: Heat the pepper mixture in a microwave and place in a thermal container.
Makes 4 sandwiches.
Hot and Spicy Travel Mix
Ingredients:
- 3 cups Corn Chex® cereal
- 3 cups Wheat Chex® cereal
- 1 cup pretzels
- 1 tablespoon Worcestershire sauce
- 2 to 3 teaspoons red pepper sauce
- 3 cups Rice Chex® cereal
- 1 cup mixed nuts
- 1 cup bite-size cheese crackers
- 1/4 cup margarine or butter*
- 1 1/4 tsp seasoned salt
Microwave Directions:
Melt the margarine in a large microwavable bowl uncovered on High. Next stir in the seasonings. Gradually stir in remaining ingredients until evenly mixed. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. finally spread on paper towels until cool. Store in airtight container.
1 serving (1/2 cup)
Well get off the couch and put on some pants. Get back to nature, breath the crisp New Hampshire air, and some other hippy crap. Just remember to come back on monday.
Enjoy.