Picnic Recipes

Some ideas for recipes to take along on a picnic including cold broiled chicken, roasted potato salad, three cheese deviled eggs, spinach-egg spread, all-american cole slaw, nutty picnic cake, pineapple picnic salad, and cucumber-dill pasta salad.

Cold Broiled Chicken

      1/2 c soy sauce
        1 c sherry
        1 TB paprika
        2    garlic cloves
        6    chickens -- split in half
      1/2 c cooking oil

Combine the soy sauce, sherry, paprika, and garlic; pour over the chicken halves. Let stand for an hour. or two, turning occasionally.

Remove the chicken from the marinade and brush each piece with oil.

Broil, bone side to the heat, for about 10 minutes. Brush with the marinade and broil for about 5 more minutes.

Turn and brush with marinade and broil for about 10 more minutes or until fully cooked.

Cool the chicken thoroughly in the fridge before packing to take along on the picnic.

Roasted Potato Salad

      4 c Quartered, unpeeled small
           Red potatoes
      1 c Miracle Whip
      2    Hard-cooked eggs, chopped
      4 sl Bacon, chopped, crisped and
           Drained
    1/4 c Green onions, sliced
    1/4 ts Salt
    1/4 ts Pepper

Preheat oven to 450.

Place potatoes in large baking pan sprayed with non-stick cooking spray.

Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once.

Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes and mix lightly.

Picnic Tip: Take two small coolers as opposed to one large one. Have one for fruit and beverages, which will be opened frequently even before reaching the picnic site. The other would be for perishables such as as meats, poultry, salads, sandwiches, and cheese.

Three Cheese Deviled Eggs

      6    Eggs, hard boiled
      3 tb KRAFT Three Cheese Ranch Dressing
           Pepper
        pn Dry mustard
           Paprika

Cut eggs in half lengthwise and remove yolks. Mash yolks until smooth.

Combine yolks with cheese dressing, pepper and mustard. Spoon filling back into whites.

Garnish with paprika.

Be sure to visit Angie's 4th of July picnic recipes

Spinach-Egg Spread

      2 pk Frozen chopped spinach;
           - thawed, well-drained
    1/2 c Onion
    1/2 c Celery; diced
    1/2 c Cheddar cheese; shredded
1 1/2 c Mayonnaise
      2 tb Lemon juice
1 1/2 ts Horseradish
      4    Hard-cooked eggs; chopped
    Salt and freshly-ground black pepper to taste

Mix well-drained, thawed spinach with onion, celery, cheese, mayonnaise, lemon juice, horseradish, eggs, salt and pepperremaining ingredients. Refrigerate to chill thoroughly.

Pack in container and place in ice box. Bring along some bread or crackers; spread mixture on when you get to the picnic and enjoy.

All-American Cole Slaw

1 1/2 lb Green cabbage; cored, and finely shredded
      3 tb malt vinegar
    1/4 ts Salt
      2    Carrot, medium; grated
    2/3 c Mayonnaise

In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrot directly into the bowl. Add the mayonnaise and toss well.

For best flavor, let sit in the fridge for about 30 minutes before serving.

picnic tip: Chill food thoroughly in the refrigerator or freezer before placing in the cooler -- the cooler cannot chill foods that aren't already cold.

Nutty Picnic Cake

      2 c Flour
      1 c Graham cracker crumbs
      1 c Firmly packed brown sugar
    1/2 c Sugar
      1 ts Baking powder
      1 ts Baking soda
      1 ts Salt
    1/2 ts Cinnamon
      1 c Butter, softened
      1 c Orange juice
      1 tb Grated orange peel
      3    Eggs
      1 c Chopped nuts
-------------------GLAZE----------------------------
      2 tb Brown sugar
      5 ts Milk
      1 tb Butter
    3/4 c Powdered sugar
    1/4 c Chopped nuts

Heat oven to 350 degrees F.. Generously grease and flour 12-c bundt pan or 10-inch tube pan.

In a large bowl, combine the flour, graham cracker crumbs, sugars, baking powder, baking soda, salt, cinnamon, butter, orange juice, orange peel, and eggs; beat 3 minutes at medium speed. Stir in 1 cup nuts of nuts by hand.

Spoon batter into greased and floured pan.

Bake at 350 degrees for 40 to 60 minutes until toothpick inserted in center comes out clean.

Cool completely, then drizzle glaze over cake.

For Glaze:
In small saucepan, combine the brown sugar, milk, and butter; cook over low heat just until sugar is dissolved, stirring constantly.

Remove from heat. Stir in powdered sugar; blend until smooth. Drizzle over cake; sprinkle with the nuts.

Cut into slices and pack for a yummy dessert at the picnic. This might be good with a fruit salad or the Pineapple Picnic Salad (see below).

Pineapple Picnic Salad

     20 oz Pineapple, crushed, undrained
      8 oz Cream cheese, softened
      4 oz Vanilla pudding, instant mix
     20 oz Pineapple chunks, drained
      8 oz Whipped desert topping
           -frozen non-dairy, thawed

In a large bowl, stir the undrained pineapple into the cream cheese. Stir in the vanilla pudding mix.

Fold in the drained pineapple chunks and whipped topping. Cover and chill till ready to serve at the picnic

picnic tip: Fill cooler to the top (if necessary, add bags of ice cubes or other cold nonperishables to fill space) -- a full cooler keeps food cold longer than a partially filled one.

Cucumber-Dill Pasta Salad

      1 c Broccoli florets
      3 c Cooked pasta (rotini,
           -macaroni, shells, etc.)
    1/2 c Thinly sliced carrot
    1/2 c Thinly sliced celery
      1    Green onion; thinly sliced
    1/4 c Chopped onion
    1/2 c Bottled Cucumber Ranch or Creamy Garlic Salad Dressing
      1 ts Dill weed
           Salt and pepper to taste

Heat 1 cup water to boiling in small saucepan. Add broccoli, cover and cook 1 minute. Drain and place broccoli in ice water to chill.

Combine carrots, celery, onions, salad dressing, dill, salt and pepper in salad bowl.

Drain broccoli and add to mixture. Toss well to blend thoroughly.

Chill until ready to serve at the picnic.

Links to more picnic recipes:

Picnic Recipes - 4th of July

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