Grab Your Picnic Basket and Celebrate Father's Day

Memphis, Tenn. (June 2009) – The popular phrase, “The way to a man’s heart is through his stomach,” especially rings true as Father’s Day draws near. We all know dads like to eat. Instead of going out to a restaurant and fighting the crowds, or giving a card and the requisite tie, get the family together to plan a special outing.

A tasty meal for Dad on his special day is easy to make with a little bit of planning. A quick menu of favorite summer dishes, like this one, is ideal for a picnic with the ultimate goal of spending time with Dad. Everything can be prepared ahead of time or you can grill the pork and vegetables on site.

Father’s Day Picnic Menu

Blackberry Barbecued Pork Tenderloin
on Savory “No Rise” Yeast Rolls


Raw or Grilled Vegetables

Rosemary Roasted Potato Salad

Fresh Fruit Skewers

Chocolate Pecan Pie

Iced Tea

Savory “No Rise” Yeast Rolls filled with slices of pork tenderloin are ideal for a Father’s Day picnic. “Different from the typical yeast roll recipe, this one does not require time for rising or kneading,” said Dede Fuson, baking expert. “Simply stir up the batter, spoon into muffin cups and bake. Made with 100% soft wheat White Lily® Self-Rising Flour, garlic, fresh sage and a sprinkling of Parmesan cheese, these rolls are tender and delicious – the perfect complement to pork.”

With fresh rolls made ahead of time, all you need to do is slice them in half – one pork tenderloin medallion fits perfectly in between.

Corn, sliced potatoes, squash and zucchini are all favorite vegetables for grilling. They’re delicious with your favorite spices or seasonings; simply wrap in aluminum foil and grill to desired tenderness.

Everything else on the menu can be prepared in advance and, if time is short, an easy option for vegetables is to serve them raw. Sliced celery, carrots, bell pepper strips, broccoli, cauliflower and asparagus spears are perfect with dressing for dipping. You can also make a crowd favorite, roasted potato salad, dressed up with fresh rosemary. Chunks of fresh fruit on skewers is another easy side item that will satisfy Dad’s cravings.

Top off this tasty meal with a delicious Chocolate Pecan Pie. “The only way you could possibly improve on the ever-popular Southern pecan pie is to add chocolate chips. But the thing that turns a good pie into a great one is a delectable homemade pie crust. Made with White Lily All-Purpose Flour and butter, this crust will be tender and flakey every time,” said Fuson. “And you have the option of making the dough in a food processor, if you prefer.”

Take advantage of the fact that you’ve prepared your picnic ahead of time. Enjoy your meal together and let Dad know how much you appreciate him.

For more wonderful recipes, go to www.whitelily.com and click on the recipe section.


Savory “No Rise” Yeast Rolls

Crisco® Original No-Stick Cooking Spray
1 (.25 oz.) pkg. active dry yeast
2 cups lukewarm water (100° F to 110° F)
1/4 teaspoon minced garlic
4 cups White Lily® Self-Rising Flour
1/4 cup sugar
3/4 cup butter, melted
1 large egg, beaten
1 to 2 tablespoons chopped fresh sage
1/3 cup shredded Parmesan cheese

  1. Heat oven to 425° F. Spray 24 muffin cups with no-stick cooking spray (If using dark non-stick muffin pans, heat oven to 400° F).
  2. Whisk yeast into lukewarm water in large bowl. Add garlic, flour, sugar, butter and egg. Whisk until combined and smooth. Fold in sage. Spoon into prepared muffin pans. Sprinkle with Parmesan cheese.
  3. Bake 15 to 20 minutes, or until golden brown. Remove to cooling rack. Serve hot or at room temperature.

Makes 24 rolls


Blackberry Barbecued Pork Tenderloin

Crisco Original No-Stick Cooking Spray
1 1/4 pounds pork tenderloin
Salt and pepper
1/2 cup Seedless Blackberry Jam
3 tablespoons prepared thick barbecue sauce
3/4 teaspoon Italian Seasoning
Finely chopped fresh parsley, if desired


  1. Spray grill grates with no-stick cooking spray. Heat grill to
    350° F to 375° F. Generously season tenderloin with salt and pepper.
  2. Mix blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds, stir to blend.
  3. Grill pork, turning occasionally, 16 to 20 minutes (or until meat thermometer reads 160° F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing*. Sprinkle with chopped parsley and serve with additional sauce, if desired.

4 servings

* Tip: To serve on Savory “No Rise” Yeast Rolls, slice tenderloin into 1/2-inch medallions. Slice rolls and fill with one medallion. Makes enough to fill approximately 16 rolls.


Rosemary Roasted Potato Salad

Crisco Original No-Stick Cooking Spray
2 pounds red potatoes, diced into small chunks
1 red onion, thinly sliced
1 1/2 tablespoons minced rosemary
1/4 cup Crisco Pure Vegetable Oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
Salt and pepper to taste


  1. Heat oven to 400° F. Spray a baking sheet with no-stick cooking spray.
  2. Toss potatoes, onion and rosemary in large bowl. Add oil, salt and pepper. Toss well to coat. Spread evenly on prepared baking sheet.
  3. Bake 20 to 30 minutes or until lightly browned and fork tender. Remove from oven; cool.
  4. Spoon potato mixture into large serving bowl. Add remaining ingredients; stir to combine. Season with salt and pepper, if needed. Serve warm or chilled.

Makes 6 to 8 servings


Chocolate Pecan Pie

Crust
1 1/4 White Lily All-Purpose Flour
1/4 teaspoon salt
1/2 cup butter, cut in cubes, chilled
6 tablespoons ice cold water

Filling
3 large eggs, lightly beaten
1/2 cup light corn syrup
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 tablespoons butter
1/2 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans

Chocolate Pecan Filling
1/2 cup coarsely chopped pecans
1/2 cup semi-sweet chocolate chips


Crust
  1. Combine flour and 1/4 teaspoon salt in large bowl or bowl of food processor. Cut in butter with pastry blender or 2 knives. Or if using food processor, cut in butter by pulsing quickly, until mixture is the size of peas.
  2. Add water a little at a time, tossing lightly with fork, or pulsing food processor only a few times, until dough is moist enough to hold together when pressed together.
  3. Turn onto lightly floured surface; press into ball. Flatten ball; fold in half 3 times (handle dough as little as possible). Shape into flattened round, wrap tightly in plastic wrap; chill at least 30 minutes or up to 24 hours.
  4. Roll dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center rolling pin over pie plate; unroll, easing dough into pie plate.
  5. Trim edges of dough, leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Cover with plastic wrap and chill while preparing filling.

Filling
  1. Heat oven to 350° F. Combine eggs, syrup, vanilla and 1/4 teaspoon salt in large bowl.
  2. Melt 2 tablespoons butter and 1/2 cup chocolate chips in microwave-safe bowl on MEDIUM (50% power). Stir at 30 second intervals. Heat just until melted.
  3. Stir chocolate mixture into egg mixture, just until blended. Fold in 1 cup pecans. Pour into prepared pie shell. Sprinkle top with 1/2 cup pecans and 1/2 cup chocolate chips.
  4. Bake 30 minutes or until browned. Serve warm or cooled.

Makes 8 servings

Crisco is a trademark of The J.M. Smucker Company.

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