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Bored With Sandwiches

Summer is almost upon us and that means that my husband and I will do a lot of traveling. We take food with us in a cooler whenever we can. We also go to a lot of events when we are supposed to pack a picnic lunch. Does anyone out there have any more ideas for food that is safe to transport in a well-iced cooler but doesn't need a heat source (like a grill) to be prepared? Sandwiches get boring after awhile. Thanks.
Lisa N-W

Buy Lunch, Not Dinner

I don't like eating sandwiches out of the cooler for days when we are driving, so if we do eat fast food or at a restaraunt, we do so at lunch time. Most places are much cheaper at lunch and have great buffets or specials. We save the sandwiches for our evening meal at the hotel. It is not as cheap as eating every meal from the cooler, but it is better than going out to dinner!
DCC

'Transportable' Foods

In answer to the question for Lisa, the following foods transport very well in a cooler, and are delicious eaten cold.

Chicken and Potato Salad.
Pasta Salad, including meats & cheeses in salad.
Shredded slow-cooked Roast Beef or Pork, served with rolls, cheeses & raw vegetables (& dips).
Filled Breadsticks (recipe below).
Homemade 'Lunchables' made with assorted crackers, sliced cheeses & sliced meats- also good with assorted cut fruits such as melons, grapes & oranges.
Leftover cold pizza is always a favorite!
Salsa and Tortilla chips with a green salad.
Taco Salad, using cold kidney beans in place of spiced meat.
French bread with spiced oil (to dip), sliced cheeses & assorted raw vegetables w/dip.

Filled Bread Sticks

from Real Food for Real People website

(This recipe is for Bread Makers, but any good bread dough may be used)

Dough:

1 cup water
2 Tblsp. Margarine, softened
1 egg
3-1/4 cups Flour
1/4 cup sugar
1 tsp. salt
3 tsp. regular or quick acting dry yeast

Place all dough ingredients in bread pan in the order listed. Select SWEET dough cycle. Grease cookie sheet, and divide finished dough into 12 equal pieces. Work each piece into a rectangle about 2-1/2 to 3 inched wide by 4-1/2 to 7 inches long. Place desired filling along center of dough, leaving room on ends for closing. Fold dough over and pinch sides and ends closed. Place on cookie sheet, seam side down. Cover & let rise about 20 minutes. Bake in 350* F. oven for 18 - 20 minutes or until golden brown. Brush tops with vegetable oil if desired. May be served hot or cold.

Filling:

Choose from the following fillings, or be creative and make up your own!

Thin sliced ham & cheese of your choice, rolled up
String cheese (Mozzarella is a nice low fat cheese)
Shredded pork roast OR shredded cooked chicken or turkey, mixed with barbecue sauce.

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