(NAPSA)—Whether you are spending a quiet day at the lake or sharing a moonlit evening under the stars, few occasions are more romantic than enjoying an al fresco meal with a loved one. Setting the Mood A tree-shaded, level spot is the best place for a daytime rendezvous. If dining at night, create an enchanting atmosphere by surrounding your picnic space with lots of candles in wind-protected containers. With the wide variety of picnic baskets available, you can dine in style wherever you are. Picnic Perfect Menus The ultimate picnic should feature the “flavors of the season” in light and easy dishes. Swanson Marinated Vegetables is a cool, refreshing side dish featuring a bounty of seasonal produce and a delicious array of herbsandspices. The recipe gets its full flavor by cooking the vegetables in a broth and herb mixture and then allowing them to marinate in the refrigerator for at least 12 hours. Serve with picnic favorites, such as grilled meats, fresh baked bread and cheese, and tree- ripened fruit. A fresh, crisp salad is another warm weather favorite. Swanson Tangy Vinaigrette is a delicious dressing for any salad, including pasta and bean salads. For even more flavor, try cooking pasta or beans in Swanson broth instead of water. Finishing Touches Dress up the occasion with linen cloths and napkins. Use hearty flowers such as sunflowers or lilacs as an uncomplicated centerpiece. For more cooking tips and seasonal recipes, or to receive a free copy of the Swanson Broth Simply Delicious Recipe Book, visit www.swansonbroth.com. Swanson Marinated Vegetables Prep /Cook Time: 25 min. Marinating Time: 12 hr. 1 can (14 oz.) Swanson Chicken Broth or Natural Goodness Chicken Broth (1% cups) 1 thsp. Sugar For light and pleasing picnic fare, consider marinated vegeta- bles. This cool, refreshing side dish is simmered in broth and herbs. % tsp. Dried thymeleaves, crushed 4 tsp. Garlic powderor 2 cloves garlic, minced \% tsp. Pepper 4 cups cauliflower flowerets 1% cups green beanscut in 1” pieces 2 medium carrots, sliced ’% cup vinegar 2 tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes HEAT broth, sugar, thyme, garlic and pepper in saucepan to a boil. ADDcauliflower, beans and carrots. Cover and cook over low heat 1 min. or until ten- der-crisp. PLACEvegetables and broth mixture in shallow nonmetallic dish. Add vinegar and parsley. Refrigerate at least 12 hr. Serves 12. Swanson? Tangy Vinaigrette Prep /Cook Time: 10 min. 1 can (14 oz.) Swanson Chicken Broth or Natural Goodness Chicken Broth (1% cups) % cup vegetableoil % cup vinegar \% cup choppedonion 1 clove garlic, minced 2 tbsp. chopped fresh parsley 2 tbsp. spicy brown mustard 1 thsp. Worcestershire sauce COMBINEall ingredients in blender jar. Cover and blend until smooth. Refrigerate at least 2 hr. Makes 3% cups.
