SIDES FOR THE PICNIC!

So, it's time to take advantage of these great Summer days while they're still with us. What I'm trying to tell you is that we all should have as many picnics and cook-outs as we can while the weather is still cooperating and will let us do so.

However, don't limit yourself to the "normal" fare that we all think of when we plan such an outing. In short, don't just stick to the standard things such as Hamburgers and Hot Dogs, or some such. Those things are good eating, but they tend to become boring when they're served too often.

Be a little daring and take along your favorite Steak for your cook-out. Or be even more daring and cook some Lobster (They're Great on the Grill) or some other main dish that's just a little out of the ordinary.

But we don't want to stray too far from the spirit of the "Picnic", so we'll want to serve some of the sorta more standard type of side dishes that, somehow, just say--PICNIC.

I'm speaking of things like Cole Slaw, Potato Salad, or a Tossed Green Salad. I've given you some recipes for Potato Salad and Green Salad in the past, so this week I'll touch on the art of making a great Cole Slaw and even throw in a recipe for Salsa so you'll have something to use as a dip for some Tortilla Chips.

So let's get to work! <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

PICNIC COLE SLAW

1 Medium Head of Green Cabbage (Shredded)

1/2 Head of Red Cabbage (Shredded)

2 Large Carrots (Shredded)

1 Large Bell Pepper (Chopped)

1 Medium Red Bell Pepper (Chopped)

1 Medium Red Onion (Finely Chopped)

6-8 Little Green Onions (Scallions)(Chopped)

1/4 Cup Fresh Parsley (Chopped)

DRESSING INGREDIENTS

1/4 Cup Milk

1/4 Cup Buttermilk

1/2 Cup Mayonnaise

1/3 Cup Sugar

2 Tablespoons Lemon Juice (Fresh is Best)

1 Tablespoon Red Wine Vinegar

1/2 Tablespoon Salt

1/2 teaspoon Celery Seeds

Black Pepper (To Taste)

In a large bowl, combine all the vegetable ingredients and mix well. Combine all the Dressing ingredients in a Blender and blend until the mixture is smooth. Pour the Dressing over the vegetable mixture and toss until well coated. Cover and refrigerate until well chilled before serving. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CAJUN STYLE COLE SLAW

5-6 Tablespoons Mayonnaise

1 Tablespoon Hot Sauce (Or to Taste)

2 Tablespoon Prepared Mustard

2 Tablespoons Catsup

2 Tablespoons Olive Oil

1-2 Tablespoons Red Wine Vinegar

1 Tablespoon Garlic Salt

1 Tablespoon Worcestershire Sauce

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