Food and Drinks
Remember that coolers are designed to keep cold food cold and hot food hot. Do not use the same container for both. At our house we have one small cooler that is red for hot food and a blue cooler for cold items.

Cooking
If you are using a charcoal grill, remember charcoal, pot holders, cooking utensils, and platters for after the food is cooked. Never put cooked food back on the same container wher the raw food was.

Protective Gear
Take clothing appropriate for the outing. Include sunscreen, lotions, hats and cover up clothing. I also bring along warm clothing for at night, it will seem much colder out after spending a day in the sun.

Fun Stuff
Bring along things that interests your family; balls, kites, Frisbees, fishing poles, and towels for the beach.

Clean-up
Pack moist towelettes or dampened towels in plastic bags for clean up. Never leave your picnic area dirty, keep it clean for the next family.

Great Recipes for Your Picnic

Citrus Cooler

1 (6 oz.) can of frozen lemonade
concentrate, thawed
1 (6 oz) can of frozen limeade concentrate, thawed
Water
6 pint-size zipper freezer bags
1 lemon sliced
1 lime sliced
6 straws

In large pitcher, combine juice concentrate. Add water as directed on the cans; stir. Pour into 6 small zipper freezer bags. Add lemon and lime slices to each. Seal tightly; freeze overnight or until firm. Thaw 2-3 hours until slightly slushy before serving. Insert straw to drink.

These are great take for taking along on a picnic or a summer party for the kids.

Chicken Salad

3-oz 1 cup uncooked pasta*
2 cups cubed cooked chicken
1/2 cup sliced red onion
1/2 cup of celery
1 8-oz. can of pineapple chunks, drained


Dressing
1/2 cup tarragon or cider vinegar
1/2 cup oil
2 tablespoons honey
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon salt

Cook pasta according to directions on the package. Rinse with cold water. In large bowl, combine all salad ingredients. In large jar with tight fitting lid, combine all dressing ingredients, shake to blend. Pour over salad; toss to coat. Serves 4-6 *Pasta nuggets or radiator are shaped to look like tiny car radiators. They blend nicely with other bite-size pieces in this sweet and tangy salad.

Huge Picnic Sandwich

Bread
2 8-1/2 inch bakery Focaccia bread

Filling
1/2 cup creamy Italian salad dressing
6-8 lettuce leaves
1/2 cucumber, sliced thinly
1/2 green pepper, sliced thinly
2 red onion slices, separated into rings
4 slices of American cheese
4 oz. salami
4 oz. ham
1 tomato, sliced

Spread half the of the dressing on the bottom half; top with half of the lettuce leaves. Layer cucumber, green pepper, onion, cheese, meats and tomato. Top with remain lettuce. Spread remaining dressing on top half of the bread; replace and cut. Serves 4-6

Strawberry Shortcake Kabobs

12 medium strawberries
12 donut holes
6 8-inch bamboo skewers
1/4 cup semi-sweet chocolate chips
2 tablespoons margarine or butter

Alternately thread 2 strawberries and 2 donut holes on each skewer. In small saucepan, melt chocolate chips and butter; blend well. Drizzle chocolate mixture over strawberries and donut holes. Refrigerate till set. Makes 6

Recommended Reading
As an outdoor trainer, I find this (and other Dian Thomas books) invaluable parts of my personal training library. She offers many simple yet intriguing ideas for outdoor cooking fun, suitable for novices or experienced cooks who want to add flair to their outdoor cooking experiences. My particular favorites are the wheelbarrow grills (great when the local ordinances will not allow us to build a fire on the ground) and the turkey cooked hung from a tripod (We fed 15 people with a "bird" done this way. It took a lot of work to set it up, but we were paid off in oohs & ahs for our inventiveness!) (courtesy Amazon)