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By DAPHNE HUTCHINSON
Rappahannock News Staff Writer
Fried chicken and ham biscuits will fill the bill for most picnics but affecionados of outdoor dining who want to celebrate with a summer-ending picnic might want to be a little more extravagant — and adventuresome.
The very best picnic I ever sampled was a tailgate spread served at the Ben Venue point-to-point, a potluck affair that a group of friends concocted.
The menu featured cream puffs stuffed with crab meat, asparagus vinaigrette, meat loaf in pastry, stuffed mushrooms, fruit salad, dill bread, garlic-herb cream cheese and three or four desserts along with wine and cheese.
You can use your favorite cream puff recipe. Mine is from a little booklet printed years ago, “How to Enjoy Virginia Eggs in the Old Dominion Tradition.”
Cream Puffs
. 1 cup water
Vz cup butter
1 cup all-purpose flour
'A teaspoon salt
4 eggs
lA cup parmesan cheese.
Bring water and butter to a rolling boil in a saucepan. Add flour and salt, stirring virgorously over low heat until mixture forms a ball. Remove from heat. Beat in eggs all at once; continue beating until smooth. Beat in cheese. Drop dough by tablespoons onto lightly greased baking sheets. Bake in a pre-heated 400 degree oven 18 to 20 minutes or until light golden brown. Pierce with sharp tip of a knife and return to oven 5
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