A few steps for planning an outdoor picnic

Did you know the word picnic comes from the French word pique-nique?
And did you also know that the first picnics in France took place after the French Revolution, when royal parks turned into public parks?
Well, today, Americans enjoy picnics with family and friends, during holidays, birthday celebrations or just when they want to enjoy the outdoors. RecipeMatcher encourages readers to take a traditional dish to the next picnic, but switch it up a little by trying one of the following recipes.
Also, check out the following tips to make your picnic more enjoyable:
1. Pack food and drinks side by side, rather then on top of one another. This will decrease the number of times you will have to pull items out to find what you are looking for.
2. Make a list of things that you will need, so you don't forget anything. Here is a good start: food; blanket or tablecloth; sunscreen; umbrella; hat; sunglasses; paper towels or a couple small hand towels; sport equipment (balls, baseball bats and gloves, Frisbees, etc.); Band-Aids; insect repellent; large trash bag (for clean up); and a camera.
3. Keep perishable foods such as dairy items, meat, salads containing mayonnaise, and eggs in a cold cooler, away from direct sun.
4. Don't forget to bring plenty of napkins, paper or plastic plates and cups, bottles of water, and a selection of juices or sodas.
5. Think about the number of people you expect and plan for chair accordingly.
In addition, being in the great out of doors for a meal brings other challenge. No we’re not talking about Yogi Bear and Boo Boo stealing your picnic basket. However, it’s always good to use bear lockers to contain food when it’s not being used and you’re camping in Voyageurs National Park.
Instead, insects like bees and wasps can end a picnic quickly.
Stings from bees and other large stinging insects such as yellow jackets, hornets and wasps can trigger allergic reactions varying greatly in severity. Avoidance and prompt treatment are essential. In selected cases, allergy injection therapy is highly effective.
Mild localized itching, swelling, or discomfort requires a call your health care provider for advice.
Worsening of local symptoms over a few days may be evidence of infection at the sting site. Pain, increased swelling and redness, and warmth suggest an infection. Call your health care provider for an appointment the same day.
If you had a reaction in the past, even if you used an epinephrine injection kit for this sting, go immediately to your medical office or hospital emergency department, whichever is closer. Even if you have treated yourself, you still need to be evaluated to make sure that your symptoms are resolving and are not recurring.
Hives or rash or swelling all over your body, difficulty breathing or swallowing, or dizziness or fainting suggest an anaphylactic reaction and require immediate medical attention.

Perfect potato salad
Ingredients:
To taste seasoning - black pepper
To taste seasoning - salt
1 teaspoon seasoning - celery seed
1 1/2 teaspoons seasoning - onion flakes
2 teaspoons mustard - yellow
3 tablespoons vinegar - cider
3 tablespoons sugar - white
2/3 cup sour cream
1 1/2 cups mayonnaise
4 hard cooked (cubed) eggs
8 medium (cubed) potatoes - red
Cooking directions:
1. Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. Place in a bowl; add eggs. Combine the remaining ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for 6 hours or overnight.

Greek pasta salad
Ingredients:
1 (4 ounce) can, whole olives - black
1/2 cup (chopped) onions - green
3/4 cup (crumbled) cheese - feta
1 cup (sliced) bell pepper - red
15 (halved) tomatoes - cherry
3 cups (sliced) mushrooms
2 1/2 cups (cooked) pasta - macaroni
3/4 teaspoon sugar - white
3/4 teaspoon seasoning - black pepper
1 1/2 teaspoon seasoning - oregano
1 1/2 teaspoon seasoning - basil
1 1/2 teaspoon seasoning - garlic powder
1/2 cup vinegar - red wine
1/2 cup olive oil
Cooking directions:
1. Cook pasta according to package instructions (penne or bowtie pasta work well if you don't have macaroni).
2. In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, and olives. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Spicy deviled eggs
Ingredients:
To taste (garnish) seasoning - paprika
To taste seasoning - black pepper
To taste seasoning - salt
1 stalk (finely chopped) celery
1/3 cup (chopped) shallot
2 (seeded and finely chopped) jalapeno peppers
1 tablespoon lemon juice
1 tablespoon mayonnaise
2 tablespoons mustard - dijon
12 eggs
Cooking directions:
1. Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and peel.
2. Halve the eggs lengthwise. Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice. Add the jalapenos, onion and celery and season to taste with salt and pepper.
3. Mound the egg-white halves with the filling and sprinkle with paprika.

Turkey burgers
Ingredients:
8 hamburger nuns
3 pounds turkey - ground
1/4 cup bread crumbs - seasoned
1/4 cup (finely diced) onions
1 clove (minced) garlic
1/4 cup (chopped) parsley
2 (whites, lightly beaten) eggs
1/4 teaspoon seasoning - black pepper
1 teaspoon seasoning - salt
Cooking directions:
1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
3. Garnish with lettuce, tomato, ketchup and mustard to keep it healthy.

The best spareribs
Ingredients:
1/4 teaspoon seasoning - black pepper
1/2 teaspoon seasoning - garlic powder
3/4 teaspoon mustard - dry
1 teaspoon seasoning - salt
1 1/2 cups seasoning - ginger
1/3 cup soy sauce
1/2 cup honey
1/2 cup vinegar - white
3/4 cup sugar - brown
1 1/2 cups ketchup
6 lbs. pork spareribs
Cooking directions:
1. Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in. x 9-in. x 2-in. baking pans. Cover tightly with foil. Bake at 350 degrees F for 1-1/4 hours or until meat is tender.
2. Drain; remove racks and return ribs to pans. Combine remaining ingredients; pour over ribs. Return to the oven or grill for the last 35 minutes .
From RecipeMatcher
Information about bee stings taken from eMedicineHealth Web site.