Get outside and celebrate the Fourth WITH FOOD

By Lisa Losasso

Family picnics are still in vogue

Mill Creek Park, the perfect place for an outing. Add a sunny day, live music floating through the air, some homemade sandwiches, fresh fruit and veggies, a snack and something cold to drink and you have all of the ingredients for a beautiful picnic.

Leigh and Adil Jaffer, owners of Handel’s on Mahoning Ave. in Austintown, and their children Jace, 2 and Jaden, 4 recently heard about Trail No. 6 at The Flats from some friends, and they wanted to see the silver bridge.

Now that their sons are both old enough to enjoy getting out and getting some exercise, the Jaffers say they are getting reacquainted with the park.

“It was such a beautiful day,” said Leigh, sitting on a blanket in the shade with her family. “We went on a hike at the flats and grabbed some food for a picnic.”

The family had a cooler packed with turkey sandwiches, watermelon, carrots, celery, yogurt and water.

Jace, the younger of the two boys, said his favorite part of the picnic was the crackers. Jaden, when asked by his mother, said his favorite part was the hike.

“We’ll definitely come back to this area,” said Leigh.

As the Jaffers enjoyed their lunch, other people gathered with their friends, families and pets.

As if it couldn’t get any better, a couple of local musicians made themselves comfortable on a picnic table with some snacks, a guitar and a bongo.

Matt Palka, a musician from Bowling Green and Chris Rutushin, a filmmaker from Youngstown, provided a beautiful soundtrack for the day. Rutushin will be back in the town on July 26 for a performance at Cedar’s in downtown Youngstown.

The Jaffers, who live in Liberty, said they also like hiking and picnicking in Boardman Park, having cookouts with neighbors and going to the area pools.

Recently, they said, they hosted a neighborhood party. A neighbor, Tom Shapiro, had hosted a seafood boil at his home a couple of weeks before, and it was so well received that the Jaffers asked him to cook for a seafood boil at their home. “It’s been around,” said Leigh.

According to the Jaffers, Shapiro uses a very large pot which he heats on a propane tank. The pot is then filled with seafood and other ingredients, such as clams, shrimp and mussels, Depizzo’s sausage, corn, potatoes, celery and mushrooms.

A large tarp is spread out over a picnic table, and the large pot is lifted from the fire by the handle with broomsticks and poured out onto the table. “Everyone just helps themselves,” said Adil.

Another favorite escape for the Jaffers is Wagon Trails on Belmont Ave. in Vienna. “They have wild animals, a safari tour and a petting zoo,” said Leigh.

For the Fourth of July, they will be going to a lake house in Canada. “It’s kind of funny,” said Adil, “going to Canada for the Fourth. They don’t even celebrate it.”

Greek Orzo Salad

1 box of orzo

1 container pitted Kalamata olives cut in half

I container feta cheese crumbles

2 pints grape tomatoes cut in half

1 jar marinaded artichoke Hearts

1 bunch of basil chopped

1 bunch of parsley chopped

2 lemons juiced

Rind of 1 lemon

Olive Oil

Salt

Pepper

Boil orzo, rinse and set aside.

In large bowl mix all ingredients together. Add orzo last and mix thoroughly to incorporate flavors throughout. Salt, pepper, lemon and oil could be adjusted to taste.

Chill for 1 hour and serve. Also good served at room temperature.

Recipe contributed by Leigh Jaffer.

Bean Salad

1 can yellow wax beans

1 can green beans

1 medium onion, chopped

2‚Ñ3 cup cider vinegar

1‚Ñ2 teaspoon pepper

1 green pepper, chopped

1 can red beans

3‚Ñ4 cup sugar

3‚Ñ4 cups salad oil

1 teaspoon salt

Drain liquid from the yellow wax beans, red beans and green beans. Add with green pepper, sugar, cider vinegar, pepper, onion, salad oil and salt. Marinate overnight.

Recipe published in Flavors from the Seventh Ward, 1997, and contributed by Shirley O’Hara, Lynn Avenue Blockwatch

Fresh Vegetable Dip

1 cup (8 ounces) real mayonnaise

1 cup plain yogurt

1 tablespoon parsley flakes

1 tablespoon onion flakes

1 tablespoon dill weed

1 tablespoon Lawry’s seasoned salt

Mix all ingredients. Refrigerate overnight.

Round Bread Sandwiches

1 loaf pumpernickel, sour dough, or any favorite round bread

Favorite lunchmeats

Favorite cheeses

Fresh spinach and/or lettuce

Sliced onions

Sliced tomatoes, and/or other favorite veggies

Mustard, mayonnaise, Italian or favorite dressing to taste

Slice top of loaf horizontally to create a lid. Scoop bread out from center of loaf to make a shell (about one inch thick). Alternate layers of meat, cheese and veggies. Place bread lid back on top of loaf. Wrap tightly in plastic wrap. Refrigerate. Slice into pie shaped pieces and serve.