Picnic Basket Tip: Use red, white and blue napkins
**July Fourth Picnic Activities Tip: Try a good old fashioned 3-legged race or
a potato sack race
or carrying the egg on a spoon race. Show the kids how its done - maybe you
will even win one!!
Picnic Basket Fried Chicken
Ol' Kentucky Fried Chicken
3 lb Chicken
2 pk Italian salad dressing mix
3 tb Flour
2 ts Salt
1/4 c Lemon juice
1 c Milk
1 1/2 c Pancake mix
1 ts Paprika
1/2 ts Sage
1/4 ts Pepper
Make a paste out of the marinade ingredients. Coat chicken
evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at
least for several hours.
Mix pancake mix with other seasonings. Dip pieces of chicken in milk, then in
pancake coating. Dust off excess. Lightly brown in skillet with 1/2 inch
vegtable oil in it. Brown for 4 minutes each side. Remove and place in a single
layer on shallow baking pan. Seal with flour.
Bake for 1 hour at 350 Uncover and baste again with milk. Return, uncovered,
for 30mins. Enjoy!!
Buttermilk Fried Chicken
3/4 c Buttermilk
1 ts Salt
1/4 ts Pepper
2 1/2 lb Chicken fryer or broiler
1 c Flour
1 1/2 c Vegetable oil
Combine buttermilk, salt and pepper; stir well. Skin cut up chicken, if
desired. Place chicken in a shallow container and pour mixture over top. Cover
and let stand 20 minutes, turning once. Remove chicken. Discard buttermilk.
Dredge chicken in flour, coating well. Cook in hot oil (350F.) until browned,
turning to brown both sides. Reduce heat to 275F. Cover and cook 25 minutes.
Uncover and cook an additional 5 minutes. Drain on paper towels.
2 1/2 lb Fryer, cut into 8 pieces
1 c Flour
1 tb Salt -(sounds like a lot but - it's key to the taste)
1 ts Freshly ground pepper
Vegetable oil - to 1 1/2-in depth
WASH FRYER PIECES; pat dry
with paper towels. Combine flour, salt and pepper in large plastic bag. Shake
pieces to coat well.
Heat oil in large 12-inch skillet over medium-high heat. When hot, add chicken
pieces, being careful not to crowd pan. (It may be necessary to cook chicken in
batches). Decrease heat to medium. Cook, uncovered, until well browned on
underside, about 15 minutes. Use tongs to turn. Cook, uncovered, until browned
on underside, about 12-15 minutes. Transfer chicken to double-thickness of
paper towels to blot excess fat.
18 Boneless chicken breasts, -skinned
2 c Flour
2 c Milk
3 c Vegetable oil
1 tb + 1 tsp salt
2 ts Onion powder
1 1/2 ts Black pepper
1 1/2 ts Rubbed sage
1 ts White pepper
1 ts Thyme
1/2 ts Garlic powder
In a small bowl, combine salt, onion powder, black pepper,
sage, white pepper, thyme and garlic powder to make the seasoning mix. Mix
seasoning ingredients well. Sprinkle the seasoning on chicken and rub in. Seal
chicken in a plastic bag and refrigerate overnight, if possible.
Remove chicken from refrigerator at least 1 hour before cooking. Place flour in
a pie pan and set aside In a wide shallow bowl, beat eggs and milk and set
aside. In a large deep skillet, heat oil to 375 degrees. Just before frying,
dredge chicken in flour, shake off excess. Immediately place chicken in egg
mixture and back into flour once again. Place in hot oil in a single layer and
fry until crisp before turning. Turn only once.
Picnic Basket Potato Salad
Bavarian Potato Salad
4 c Potatoes
2 c Chicken broth
1/2 ts Salt
1/4 c Vegetable oil
1/3 c Onion; chopped
1/2 ts Sugar
2 tb Lemon juice
1 x Pepper; as desired
Potatoes should be peeled and sliced 1/4-inch thick.
** Chicken broth may be either home made or bouillon mix
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain.
Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt
and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours
before serving. Serve at room temperature.
Best Ever Potato Salad
16 md Small Potatoes
3/4 c Mayonaise
1 1/2 ts Yellow Mustard
12 Eggs, hard boiled.
1 c Apple cider vinegar
1 1/2 tb Pickle relish
3/4 tb Dry parsley flakes
Pinch of Celery Salt
1/2 md White onion, diced
4 Celery stalks, split
Gather ingredients. The half cup of sprinkling vinegar should
be just estimated from the bottle as you sprinkle. It's just a conservative
guestimate and the exact amount will depend upon the amount of potatoes to
sprinkle. Don't worry about it too much. Boil potatoes whole.
If your potato size varies much, put in the larger ones first. A medium sized
potato will take ABOUT 25 minutes total. A smaller one maybe 18 minutes. One of
the keys here is to boil the potatoes till cooked but still a little firm. If
they are cooked till soft, then the subsequent stirring will render the salad
mushy. You don't want them crunchy, but just cooked and still firm. That's the
Peel the potatoes when they are still warm. The warmer the better. Peeling them
AFTER they are cooked seems to make a difference in taste. They MUST not cool
entirely or the vinegar will not be absorbed properly.
After you have cut up a potato or two, sprinkle them fairly generously vinegar
and stir around a bit in the bowl..just a bit so you get the vinegar that fell
to the bottom of the bowl on the potatoes.If you run out of the half cup, just
use more. Each potato gets a fairly generous sprinkling of vinegar.
The importance of a generous sprinkling of vinegar while the potatoes are
warm/hot can't be over emphasized. They will soak up the vinegar. I am always
amazed at how much vinegar it takes and how when they are done, the vinegar is
tasted, but the dish is not 'vinegary'
Stir in the other ingredients, leaving the eggs to last. Chop up the eggs,
slicing, cutting in whatever size/shape you wish but we are not talking about
whole or half eggs here. Cut them up. The yolks will fall apart when sliced up
and that's ok. Stir all the eggs into the rest of the mix. The yolks will
incorporate into the salad and you don't have to worry about them; don't stir
forever or worry about being gentle or anything. Just mix it up. Add the other
1/2 cup of vinegar.
Cover and put in a fridge over night.Notice that the vinegar flavor is much
softer. Add some more vinegar and let that absorb for an hour or two. You may
well have used much more than the 1 cup total by this point. Salt to taste if
needed. You can serve this without the over-night setting but it will truly be
a noticeably better salad the next day. You will want to adjust the amount of
mayo to suit your taste.
Garbanzo & Potato
2 lb Red Potatoes
3 Italian Plum Tomatoes -- (red-ripe)
1/2 md Red Onion -- minced
16 oz Can Garbanzo Beans
1/4 lb Fresh Spinach
1 tb Extra Virgin Olive Oil
2 tb Red Wine Vinegar
4 Cloves Garlic -- minced
1/2 ts Salt
1/2 ts Fresh Ground Black Pepper
1 tb Fresh Parsley -- minced
1/2 c Water
1/4 ts Crushed Dried Hot Red Chilies -- (or to taste)
First, mix all the stuff together for the dressing in a small
bowl or a measuring cup. Let that sit for at least a few minutes usually, if
you make it first, then do the potatoes and tomatoes, that's plenty of time.
Next, bring about 4-6 cups of water to a boil in a saucepan (more is better,
but leave room for the potatoes), and add the scrubbed bite-sized potato
pieces. Bring back to a boil, and boil for 4-5 minutes. Do not overcook! You
don't want them to be hard, but you don't want them to be mush, either. Drain
the potatoes, and rinse well under cold water (or cover with cold water, then
drain and rinse).
Drain the garbanzo beans and rinse them thoroughly under cold water. Cut the
tomatoes into bite-sized pieces, but smaller than the potato pieces. Chop up
the spinach (if you're using it). Mix everything together, including the
dressing, in a bowl that is big enough to stir it without dumping bits over the
side. Cover the bowl, and chill for at least 4 hours, tossing it once or twice
to make sure the dressing continues to coat things.
This recipe serves a crowd of up to
3 Green peppers
5 lb Potatoes; cooked, peeled, -and cubed
1 bn Celery; chopped
2 1/2 ts Salt
1 ts Pepper
3/4 c Mayonnaise
1 tb Mustard, Dijon
4 cn Artichoke hearts; chilled -and drained (8 oz. ea.)
2 tb Olive slices, pimiento-stffd
whole sweet Parsley springs, fresh
18 Eggs; hard-cooked
1/4 c Mayonnaise
2 tb Onion; minced
1/4 ts Cury powder
1/2 ts Salt
1/8 ts Pepper
Parsley spring, fresh
18 sl Olives, pimiento-stuffed
Chop 2 green pepper; cut remaining pepper into rings
Combine chopped green pepper, potatoes, celery, salt, pepper,
mayonnaise, and mustard; mix well, and chill thoroughly. Spoon potato salad
onto a large serving platter. Arrange stuffed eggs and artichoke hearts around
edge of platter. Garnish salad with green pepper rings, olive slices, pickles,
and parsley. Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash
yolks; stir in mayonnaise, onion, curry powder, salt, and pepper. Fill egg
whites with yolk mixture; chill. Sprinkle half of stuffed eggs with paprika,
and top with a small sprig of fresh parsley. Top with remaining stuffed eggs
with pimiento-stuffed olive slices.
Picnic Basket Apple Pies
All-American Apple Pie
1/4 c Packed light brown sugar
1/4 c Granulated sugar
1 tb All-purpose flour
1 ts Lemon zest -- grated
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
6 md Apple - peeled, cored, thinly slices
1 c Raisins
1 Pie crust (9 inch)
1 lg Egg -- beaten
1 ts Granulated sugar
Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with
vegatable cooking spray.
In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest,
cinnamon, and nutmeg. Mix well. Add apples to sugar mixture; stir until coated.
Stir in raisins. Spoon into prepared plate.
Place piecrust on top of filling. Trim edges, pressing against edge of pan.
Using a sharp knife, cut steam vents in piecrust.
To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar. Bake
until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack
and cool for 30 minutes.
Sour Cream Apple Pie
9-inch deep-dish pie shell
1 c Sour cream
Large egg, lightly beaten
2 ts Pure vanilla extract
3/4 c Sugar
1/8 ts Salt
1/4 c All-purpose flour
2 lb Granny Smith apples
peeled, cored, and thinly sliced
1/3 c All-purpose flour
1/4 c Sugar
1/4 c Light brown sugar, packed
2 1/2 ts Cinnamon, ground
3/4 c Walnuts, chopped
6 tb Butter, unsalted
In large bowl, combine sour cream, egg, vanilla, sugar, salt,
and flour, stirring until well blended. Stir in apples. Pour into unbaked
Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake an additional
TOPPING: Combine all topping ingredients, blending
until mixture resembles coarse meal. Spoon topping over pie and bake at 350
minutes for an additional 15 to 20 minutes, or until filling is bubbly.
Apple Pie in Cheddar Crust
2 c Unbleached flour; sifted
1 1/4 c Cheddar; md, shredded
1/2 ts Salt
2/3 c Vegetable shortening
7 c Apples, peeled, cored, sliced thinly
1/2 c Sugar
2 ts Unbleached flour
1/2 ts Cinnamon; ground
2 ts Butter or regular margarine
1 ea Egg yolk; lg, beaten
1 ts Water
Use tart cooking apples such as Macs or Granny Smith's.
CHEDDAR CRUST: Combine the flour, cheese and salt
in a bowl. Using a pastry blender or two knives, cut in the shortening until
coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and
using a fork, toss the crumbs until a dough is formed. Press the dough firmly
into a ball.
Divide the pastry almost in half and roll out the larger half, on a lightly
floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry,
trimming the edges to 1/2-inch beyond the rim of the pie plate.
FILLING: Combine the apples, sugar, flour, and
cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined
pie plate. Roll out the remaining pastry to an 11-inch circle.
Gently fold into quarters and cut steam slits in the folds. Unfold the crust
and place on top of the filling, trimming the crust to 1-inch beyond the rim of
the pie plate. Fold the top crust under the lower one and flute to form a ridge
around the edge of the pie plate. Combine the egg yolk and water, then brush
the mixture over the top crust and rim.
Bake in a 400 F. oven for 45 to 50 minutes or until apples are tender and the
crust is a golden brown. Cool on a wire rack.
Blue Ribbon Apple Pie
3 c all-purpose flour
1 TB grated lemon zest
1 c salted butter, -- chilled
6 lg Macintosh apples, peeled, cored, thinly sliced
1 c white sugar
1 ts ground cinnamon
1/2 ts nutmeg
1/4 c cornstarch
1/4 c salted butter, chilled, cut into small pieces
1 lg egg, beaten
1 TB white sugar
Crust: mix flour and zest together
in a medium bowl. Using pastry cutter, cut butter into flour until dough
resembles coarse meal. Add ice water and mix until dough can be gathered into a
ball. Divide dough in half. Flatten into disks and wrap and chill until firm.
Filling: preheat oven to 400F. Mix together sugar,
cinnamon, nutmeg, and cornstarch in a large bowl. Add apples to sugar mixture
and toss until apples are coated.
On a floured surface, roll out 1 dough disk into a circle about 12 inches in
diameter. Fold dough in half, and then into quarters. Place point of folded
crust in center of 9 inch pie plate and carefully unfold. Trim excess dough and
leave about 1 inch overhang.
Pour in apple filling and sprinkle with butter pieces. Roll out second dough
disk into circle about 10 inches in diameter. Again fold in half, then in
quarters and place on top of apple filling. Fold extra crust of top layer over
bottom layer and crimp edges together. Cut slits in pie top to let steam escape
and brush with egg wash. Sprinkle with 1 tablespoon sugar.
Bake 20 minutes at 400F. Reduce heat to 350F and bake another 30 minutes or
until crust is golden brown. Cool on rack to room temperature.
Picnic Basket Lemonade
Best Ever Lemonade
1 c Sugar
1 qt Water
Peel lemons and put rinds into a bowl. Cover with sugar and
let stand a half hour. Boil water, pour over lemons and sugar. When cool, take
out rinds. Squeeze lemons, strain and add to sugar mixture. Chill and serve ice
1 c Honey
1 c Hot water
3/4 c Lemon juice
8 c Cold water
Stir honey and hot water over low heat until blended. Let cool
and add lemon juice and cold water. Pour into iced glasses. The honey/water
syrup may be refrigerated and used to make lemonade a glass at a time. To
serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per person. Pour into
Old Fashioned Lemonade
1 1/2 c Sugar, granulated
1 1/2 c -Water
1 tb Lemon rind; finely grated
1 1/2 c Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
In small saucepan, stir together sugar, water and lemon rind. Bring to a boil;
stirring constantly; boil for 5 minutes, stirring. Remove from heat and let
cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3
weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup of the syrup
and 3/4 cup cold water; stir well. Garnish with lemon slice and sprig of mint.
3 c Cold water
1 c Lemon juice (about 4 lemons)
1/2 c Sugar
2 tb Grenadine syrup
1, 2 Or 3 dr Red food coloring
Tastes vary as to how sweet lemonade should be, so you may want to add more
sugar. Mix all ingredients. Serve over ice.