European Stars and Stripes (Newspaper) - July 13, 1990, Darmstadt, Hesse                                In n Oil a a. I forum be 9, 9 it. E summer living at its Best no matter How simple the picnic. By Jane Weston Wilson associated press time to reach up to the top shelf in the closet and get Down the picnic hamper. Feasting outdoors no matter How simple the occasion is summer living at its Best. For those of us with a less structured lifestyle we can plan a lunch Brunch or supper for two to enjoy in any Shady Glen. A Plant in at the Park or Urban Garden where everyone brings a covered dish is a wonderful Community style outdoor feast and a Cross generational picnic now that the youngsters Are out of school and families come together for summer vacations is something to do often. The important thing about this kind of eating is to keep it simple and inexpensive and plan to do lots of foods that can be prepared ahead so when it s time to go All you have to do is assemble the foods and pack them up. Many foods travel Well. Especially Good travellers Are foods that Are marinated or pickled and that can be fish Chicken or Steak or pickled vegetable favourites like beets or cucumbers. Foods that do not travel Well Are pastry whether its a quiche or a pie they Saga amp to a they weep and Green salads they Wilt. Replace them with vegetable Grain and bean dishes. Quick fruit breads or cookies and oodles of fresh fruit bought at the last minute or on the Way Are perfect for dessert. And just be sure that the foods Are packed in the kinds of containers that can be tightly covered. Zip lock bags take up Little space and can carry Many kinds of foods. Marinated carrots with red peppers i Pound carrots peeled and Cut into 1-by-2-Lnch Finger slices i Pound Sweet red peppers peeled seeded and Cut into 1-by-2-Inch Finger slices juice of 1 medium Orange 2 Tablespoons Olive Oil in a medium Saucepan Over medium heat pour boiling water Over the carrots and return to the boil a Deuce heat and simmer 4 to 5 minutes so the carrots remain Crisp. Don t overcook. The carrots should have a firm texture. Drain carrots in a colander. In a medium bowl Combine carrots and peppers. In a Small bowl whisk together the Orange juice and Olive  a pour the marinade Oyer the carrots and peppers and marinate for one hour at room temperature. Serve at. Room temperature. Four Servings. Cold bean and pea salad 116-ounce can Chick peas thoroughly rinsed and drained 116-ounce can kidney Beans thoroughly rinsed and drained half a 10-ounce package Frozen Green peas thawed 2 medium red onions peeled and Cut into 1/4-Inch-thick slices 3 or 4 scallions Green parts Only Cut into Vic Inch slices a a a chopped Parsley or Cilantro As Garnish in a medium bowl Combine the first five ingredients cover and refrigerate shortly before serving in a medium bowl Combine Vinaigrette and salad ingredients. Garnish with Parsley or Cilantro. Eight Servings. Scandinavian pickled beets1 Large Bunch beets 4 or 5 beets stems and leaves removed reserved for another use it cup White wine or Rice vinegar 1 Small yellow onion diced a Teaspoon White Peppercorns a Teaspoon whole allspice or v Teaspoon ground allspice a stick cinnamon or a Teaspoon ground cinnamon in a Large Saucepan Over medium heat Cook beets in boiling water to cover. Partially cover the pan and keep at a rolling boil but Check frequently As beets have a tendency to Burn. Add More boiling water if necessary. Cook until tender about one hour. Drain beefs reserving i cup cooking liquid. Coot. Peel the beets and Cut into very thin slices. In a medium bowl Combine beet slices with the reserved liquid vinegar onion seasonings and sugar. Stir thoroughly. Refrigerate covered until ready to serve four Servings. Jane Weston Wilson is the author of the lifestyle Cookbook Quot Ealing Well when you just can t eat the Way you used to Workman publishing. 3r i it or a skin 988 chocolate Raspberry bars i cup unsalted butter softened % cup granulated sugar 1 egg separated i Teaspoon Vanilla extract i cup All purpose flour a cup unsweetened Cocoa powder a Teaspoon Salt i cup seedless red Raspberry Jam the kind with seeds can be also be used. I cup chopped walnuts. 1 to 2 Tablespoons granulated sugar As Garnish Cream the butter and cup sugar together in a mixing bowl until Light and Fluffy. Add the egg Yolk and Vanilla beating until thick and Silky. Stir together or sift the flour Cocoa and Salt to mix thoroughly. Add this to the butter sugar mixture and stir just until moistened. Spread the dough in an a greased 8-by-8-Inch baking pan and put in the Freezer to chill for ten minutes. A heat the oven to 325 f. Stir the Raspberry Jam to make it smooth and Loose. Spread it Over the chilled dough and return to the Mezer for five minutes. Beat the egg White until Frothy and Brush about half of it Over the cold Raspberry Jam discarding any remainder. Scatter the walnuts on top and lightly press into place. Bake in the hot oven for 35 minutes or just until the edges begin to pull away from the sides of the pan. Remove from the oven and immediately Sprinkle with the one to two Tablespoons sugar. Cool in the pan before cutting into serving pieces. Makes 16 Small squares or eight Large squares. A from Quot picnics Quot killer brownies 4 ounces unsweetened chocolate 2 ounces semisweet chocolate i Pound unsalted butter at room temperature 3 eggs 11/2 cups sugar cup flour 1 Teaspoon Vanilla extract 1 cup chopped walnuts preheat oven to 350 f. Butter a 9 by 13-Inch baking pan. Melt the chocolate and butter Over Low heat in a Saucepan. Set aside to Cool slightly beat the eggs and sugar together until Light. Stir in the chocolate mixture and the flour. Add the Vanilla and walnuts and spread the Batter in the prepared pan. Bake for 20 to 25 minutes until the brownies just begin to shrink around the edges and a cake tester comes out clean. Remove from oven allow to Cool and then Cut into squares. Makes 24 to 30 brownies. A from Quot pleasures of the table by Florence fab cants Harry n Abrams inc 1986. Lemon bars a Pound 1 stick butter 1/4 Pound 1 stick Margarine 2 cups Alt purpose flour i cup confectioners Siggar 4 eggs 4 Tablespoons flour 2 cups sugar i Teaspoon Salt 1 Teaspoon baking powder 6 Tablespoons freshly squeezed Lemon juice preheat oven to 350 f. Cream the first four ingredients together. Press the mixture into a baking Sheet with sides about 1 Inch deep. The pan should be about 15 a by 10vi inches. Press the dough gently about three quarters of an Inch up the sides of the Sheet. Bake it for 20 minutes. While the dough is baking mix he eggs flour sugar Salt and baking powder together in a bowl mix in the Lemon juice. Take the baked Shell from the oven and pour this mixture Over it spreading evenly. Return to the oven and pour this mixture Over it spreading evenly return to the oven still at 350 f and bake for 20 minutes or until Brown. Let the cake Cool and Sprinkle it with confectioners sugar. Cut it into bars pack the bars in a hard sided plastic Container to travel so that they won t be broken in transit. A from Quot the picnic gourmet Quot by Joan Herm Gway and Conroe Yancich. Random House 19/5 Day. July 13, 1990 the stars and stripes a a a Page 15