{"id":15295,"date":"2021-10-01T01:00:00","date_gmt":"2021-10-01T01:00:00","guid":{"rendered":"https:\/\/goodnewsmags.com\/?p=15295"},"modified":"2023-08-03T01:32:46","modified_gmt":"2023-08-03T01:32:46","slug":"fall-picnics-in-shelbyville","status":"publish","type":"post","link":"https:\/\/goodnewsmags.com\/shelbyville\/fall-picnics-in-shelbyville\/","title":{"rendered":"Recipes – Fall Picnics in Shelbyville"},"content":{"rendered":"\n

SANDWICH CROSTINI<\/strong>– Submitted by Beverly Morris<\/p>\n\n\n\n

Ingredients:
2 T. olive oil
1 1\u20442 lb. pork tenderloin
salt & pepper to taste
2\u20443 c. mayonnaise
3 T. dijon mustard
2 cloves garlic, chopped
7 thin slices, ham cut into thirds 20 slices French baguette 1\u20444 inch thick 2 T. oil
7 slices Swiss cheese, cut into thirds 40 dill pickle slices
parsley for garnish<\/p>\n\n\n\n

Directions: Preheat the oven to 425 \u030a. Heat oil in an oven-proof pan over high heat. Season tenderloin with salt and pepper. Cook until golden brown. About 8 minutes. Mix mayonnaise, mustard, and garlic in a food processor until smooth. Season with salt and pepper. Put mixture in a bowl, cover and refrigerate for 30 minutes. Put the pan of meat in the oven for 15 minutes. Remove, let rest for 10 minutes, slice into 1\u20444 inch thick slices. Place bread on a baking sheet. Brush w\/oil. Bake for 5 minutes. Place ham, pork & cheese on bread, broil until cheese melts. Add 2 pickles and mayonnaise. Garnish with parsley.<\/p>\n\n\n\n

EASY SNACK WRAP<\/strong>– Submitted by Beverly Morris<\/p>\n\n\n\n

Ingredients:
1 pkg. cream cheese, softened, 8 oz. 12 (10\u201d) flour tortillas
1 head of lettuce
deli sliced turkey, 6 oz.
2 c. carrots, shredded
2 c. tomatoes, minced<\/p>\n\n\n\n

Directions: Spread cream cheese evenly over tortillas. Top cream cheese with lettuce leaves. Arrange turkey slices over lettuce. Sprinkle carrots and tomatoes over turkey slices. Roll tortillas into wraps. Cut wraps diagonally into bite-size pieces. Secure with toothpicks.<\/p>\n\n\n\n

PISTACHIO SALAD<\/strong>– Submitted by Joyce Woosley<\/p>\n\n\n\n

Ingredients:
1 sm. pkg. pistachio instant<\/p>\n\n\n\n

pudding mix
1 can crushed pineapple with juice,<\/p>\n\n\n\n

20 oz.
1 c. mini marshmallows
1\/2 c. nuts, chopped
1 carton Cool Whip\u00ae, 8 oz.<\/p>\n\n\n\n

Directions: In a large bowl, combine pistachio pudding mix, crushed pineapple, mini marshmallows and chopped nuts. Mix well. Blend in Cool Whip\u00ae. Pour or spoon into salad molds or dessert dishes. Chill. Keep refrigerated until ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

SANDWICH CROSTINI– Submitted by Beverly Morris Ingredients:2 T. olive oil1 1\u20442 lb. pork tenderloinsalt & pepper to taste2\u20443 c. mayonnaise3 T. dijon mustard2 cloves garlic, chopped7 thin slices, ham cut into thirds 20 slices French baguette 1\u20444 inch thick 2 T. oil7 slices Swiss cheese, cut into thirds 40 dill pickle slicesparsley for garnish Directions: […]<\/p>\n","protected":false},"author":12,"featured_media":15311,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-15295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories"],"yoast_head":"\nRecipes - Fall Picnics in Shelbyville - Shelbyville, TN Good News Exchange<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/goodnewsmags.com\/shelbyville\/fall-picnics-in-shelbyville\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes - 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