A Dad's Day Picnic

Published 2:55 pm Tuesday, June 11, 2013

The popular expression, “the way to a man's heart is through his stomach,” is especially true on Father's Day. We all know dads like to eat. Instead of going out to a restaurant and fighting the crowds get the family together and plan a special outing or picnic.

A tasty meal for Dad on his special day is easy to make with a bit of planning. A quick menu of favorite summer dishes, like this one, is ideal for a picnic with the ultimate goal of spending time with Dad. Everything can be prepared ahead of time or you can grill the pork and veggies on site.

Father's Day Picnic:

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Blackberry Barbecued Pork Tenderloin

Savory “No Rise” Yeast Rolls

Grilled Vegetables.

Rosemary Roasted Potato Salad

Dad's Favorite Strawberry Pie

Savory “No Rise” Yeast Rolls, filled with slices of pork tenderloin, are ideal for a picnic.

“Different from the typical yeast roll recipe, this one does not require time for rising or kneading,” a White Lily flour spokesperson stated. “Simply stir up the batter, spoon into muffin cups and bake. Made with White Lily self-rising flour, garlic, fresh sage and a sprinkling of Parmesan cheese, these rolls are tender and delicious – the perfect complement to pork.”

With fresh rolls made ahead of time, all you need to do is slice them in half – one pork tenderloin medallion fits perfectly. Corn, sliced potatoes, squash and zucchini are all favorite vegetables for grilling. They're delicious with favorite spices or seasonings; simply wrap in aluminum foil and grill to desired tenderness.


1-1/4 lb. pork tenderloin, 1/2 c. blackberry jam, seedless, 3 T. thick BBQ sauce, 3/4 tsp. Italian dressing, fresh parsley, chopped, salt/pepper

Spray grill grates with non-stick cooking spray. Heat grill to 350 to 375 degrees. Generously season tenderloin with salt and pepper. Mix blackberry jam, barbecue sauce and seasoning in a microwave safe bowl. Microwave on HIGH for 30 to 40 seconds, stir to blend. Grill pork, turning occasionally, 16 to 20 minutes (of until meat thermometer reads 160 degrees). Baste liberally with blackberry barbecue sauce during last five minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Sprinkle with chopped parsley and serve with additional sauce, if desired. Serves 4.


1 pkg. dry yeast , 2 c. lukewarm water, 1/4 tsp. minced garlic, 4 c. White Lily self-rising flour, 1/4 c. sugar, 3/4 c. butter, melted, 1 lg. egg, beaten, 1 to 2 T. fresh sage, chopped, 1/3 c. Parmesan cheese

Heat oven to 425 degrees. Spray 24 muffin cups with cooking spray (if using dark muffin pans, heat oven to 400 degrees). Whisk yeast into lukewarm water in large bowl. Add garlic, flour, sugar, butter and egg. Whisk until combined and smooth. Fold in sage. Spoon into prepared muffin pans. Sprinkle with Parmesan. Bake 15 to 20 minutes or until golden brown. Makes 24.


2 lb. red potatoes, in chunks, 1 red onion, sliced thin, 1-1/2 T. rosemary, minced, 1/4 c. oil, 1 tsp. salt, 1/2 tsp. pepper, 1/2 c. mayonnaise, 1/2 c. grated Parmesan

Heat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Toss potatoes, onion and rosemary in large bowl. Add oil, salt and pepper. Toss well to coat. Spread evenly on prepared baking sheet. Bake 20 to 30 minutes or until lightly browned and fork tender. Remove from oven; cool. Spoon potato mixture into large serving bowl. Add remaining ingredients; stir to combine. Season with salt and pepper, if needed. Serve warm or chilled. Makes 6 to 8 servings.


1 9-in. baked pie crust, 1 qt. strawberries, 1 c. sugar, 1 c. water, 3 T. cornstarch, dash red food coloring

Slice 1 cup of the strawberries; set aside. Mix water with sugar and cornstarch in saucepan. Stir in sliced berries. Heat mixture, stirring constantly, until it thickens and turns opaque, about 5 to 8 minutes. Remove from heat and cool to lukewarm; add red food coloring, if desired. Remove caps from remaining berries; cut large berries in half. Stir berries into cooled mixture in saucepan. Turn berry mixture into cooled piecrust. Chill for at least two hours before serving. Serve with Cool Whip or ice cream.