Nana's Kitchen

by Christine Greene

Picnic...what picture comes to mind? Is it more about the place, people or what you will have to eat? I know, all are important!

Memories that come to my mind ar those our sunday school classes from church in Wilkes county took to the mountains when my two sisters, brother and I were still at home. For those trips, I remember more about the hikes and the people who went with us than the food. Sometimes hot dogs and hamburgers were cooked on grills. More often, covered dishes, (pot luck), like at family reunions, were taken.

Trips my dad took our family on for about three days in the summer were different. There were fewer fast food places then and we had little money to spend for food after a few nights in a motel. Pork and beans with potted meat and crackers are what I recall most. Our Uncle Bhanson, Aunt Bernice and cousins Wanda and Roger were often with us. Roadside tables along the way made for fun stops and plenty of food. A stop at the grocery store yielded a loaf of bread, tomatoes or some kind of meat like Spam or Treat was packed. Bananas made good sandwiches as well.

Several generations later, what memories will our grandchildren have? When Sydney and Mollie were here for a visit, we took a picnic to the park. Peanut butter and jelly is a favorite of theirs and cousins Abby and Grace Anna, so those were made in Nana’s kitchen. Griffin and Kane preferred the chicken nuggets my niece has picked up on the way. “Take-outs” are a way of life for many families with young children.

Grownups usually like pimento cheese which is great to make ahead. Throw in a few pickles, chips and cookies with juice boxes and you have a picnic! Let the children help spread the cheese and peanut butter and jelly. Put sandwiches in plastic baggies and then into a small basket or insulated bag easy enough for kids to help carry to the picnic site.

If the day happens to be rainy when a picnic is planned, have it in Nana’s kitchen. Pack as usual, put down a quilt or other throw on the floor, play a game, sing a song or prayer and enjoy the picnic!

PIMENTO CHEESE RECIPE
from Mountain Park Elementary School lunchroom, where my cousin, Irene Norman, used to work. Irene uses American cheese, makes the whole batch, (it’s a lot and can easily be cut in half), and freezes it in small containers.
1/2 pt (8 oz) pimento peppers
2 1/2 to 3 lbs cheese, cut in small pieces
1 qt mayonnaise
1/4 c mustard
Pinch of salt
Sugar to taste
Combine all ingredients in food processor or blender, adding salt and sugar last. If thicker than desire, add a little vinegar or a little more mayo.