Buffalo Rising Online

Jul 25th 2007, 10:22am By Christa Glennie Seychew

Regular BR readers know that we recently invaded the audience at a performance by Shakespeare in Delaware Park of All's Well That Ends Well. We peeked in your picnic baskets and picked your brains. We also had a lot of fun. Fortunately for you, two of the best recipes were happily provided to us by eager participants, and we have them here for you.

Both are good rain or shine, indoors or out. That said, they also happen to travel well and are suited to most outdoor occasions.

The first, provided by Diane McGuire (who gives all of the credit to Mary Clare Breidenstein), is for the rhubarb squares YUMster Courtney Bajdas had the opportunity to sample. “Unique and yummy” were how Courtney described them- two words we can't get enough of here. We imagine that you probably feel similarly. The recipe is very simple, and one of McGuire's all time favorites.

Rhubarb Squares

Crust
1 cup flour 1/3 cup confectioner's sugar 1/3 cup butter

Filling
1 cup sugar ٠ 1/4 cup flour ٠ 2 eggs, lightly beaten ٠ 1 tsp vanilla ٠ 3 cups finely chopped rhubarb

Preheat oven to 350֯
Combine the crust ingredients until crumbly. Press into the bottom of a greased 8 x 8 pan. Bake for 12 minutes. Combine the first four ingredients of the filling, then stir in the rhubarb. Pour over the warm crust. Bake at 350֯ degrees for approximately 35 minutes, until a toothpick comes out clean. Store in the refrigerator. Everything can be doubled and baked in a 13 x 9 pan.

Next up is a recipe for a simple “main course” that's affordable, tasty and easy all at once. Does it really get any better than that? I myself didn't witness the “BIG” sandwich, whose recipe was provided by participant Wendy Schwenker, but it was apparently of legendary proportions. The flavor combination, while good, isn't the big surprise, it's the process of compressing the sandwich by placing it under your heavy, beverage laden cooler that is. This method marries the flavors of the sandwich and changes the texture of the bread, all to a good end. The recipe, in Wendy's words, appears below.

The BIG Picnic Sandwich

Slice a large loaf of soft French bread (not the crusty type) in half lengthwise. Pour about 1/2 cup olive oil in a small bowl. Add a few cloves of crushed garlic, some salt, basil and oregano. Let sit awhile then spread on both sides of the bread. Layer provolone cheese, sliced onions, green peppers and tomatoes on the bread. Any toppings you like can be used: deli meats, olives, sun-dried tomatoes, roasted red peppers, pesto, be creative. Then wrap the sandwich in aluminum foil and place a heavy cooler on top. Leave like this for a bit so the flavors can get all mushed together. Slice, eat and enjoy!

BR is working on another event at Shakespeare in Delaware Park during it's run of Othello. We're excited about it, and we think you will be too. We'll keep you posted.