Tasty recipes for family picnics

Picnics can be as simple or as elaborate as you want. Whether you use a basket filled with wine glasses, china plates and silverware, or plastic ware, paper plates and cups, your efforts will be rewarded with praises. Appetites are always bigger when you are out in the fresh air, eating at a table, or sitting on a blanket under a shade tree. Rather than purchasing everything from the deli, put some imagination into your food preparation. Italian or Pumpernickel bread is much more of a treat than squishable white bread.

Keep cold dishes cold by wrapping them in aluminum foil, then pack them in ice. Hot dishes will stay hot wrapped in foil, then in newspapers. Tape container lids to prevent spills.

Make a list of everything you need to take, from a can opener to hand cleaner, plus the food.

Before leaving, check your list again. Leaving a dish home in the refrigerator can bring on a headache.

A few essentials to have on the list: insect repellent, sun screen, first aid kit, drinking water, paring knife, can opener, paper towels, one large bag for burnable trash and one for cans, etc. Frisbee, football or a softball and bat.

 

Baked Beans
4 slices bacon, fried crisp & crumbled

1 (14 oz.) can Lima beans, undrained

2 (14 oz.) cans pork & beans

1 (14 oz.) can dark kidney beans, drained

1/4 cup chopped onion

3/4 cup catsup

3 tsp. white vinegar

1 tsp. prepared mustard

2 Tbsp. dark brown sugar

Mix all ingredients and spoon into a greased 2 qt. baking dish. Bake at 350° for 45 minutes, or until bubbly. Serves 8. Option: Cook 3 hours in a crock pot,

 

Rump Roast
3 or 4 lb. boneless beef round rump roast

2 Tbsp. Canola oil

1 cup chopped onion

1 tsp. beef bouillon granules

1 tsp. thyme

1 tsp. marjoram

1 tsp. garlic powder

1 bay leaf

1/4 tsp. black pepper

1/2 cup water

Trim fat from meat. In a Dutch oven or large kettle, brown roast in oil; drain fat. Mix all other ingredients and add to pan. Bring to a boil, reduce heat. Cover; simmer 2 hours or until meat is tender. Remove meat and place on cutting board; let rest for 20 minutes, then cut in thin slices.

Place in a storage bowl; wrap in foil and newspapers to keep hot, or chill to serve cold. Makes 12 servings.

 

Pasta Salad
2 cups shell macaroni

1/2 cup pickle relish

1/2 cup diced cheddar cheese

1/2 cup diced green onions

1/4 cup diced green pepper

1/4 cup diced red pepper

1/2 cup diced celery

Dressing:

1/2 cup sour cream

1/2 cup mayonnaise

1/2 Tbsp. lemon juice

Cook and drain macaroni; mix with all the ingredients. Mix dressing, then stir into salad. Chill. Serves 6 to 8.

 

Veggie Salad Dressing:
1 cup sugar

3/4 cup white vinegar

1 tsp. salt

1 tsp. seasoned pepper

1/2 cup Canola oil

Mix together and boil until sugar is dissolved. Cool.

Salad:

1 (14 oz.) can French style green beans

1 (14 oz. small English peas

1 (14 oz.) shoe peg corn

1 small can pimento or chopped red pepper

1 cup chopped celery

1 large green pepper, chopped

1 bunch green onions, chopped (tops too)

Drain the veggies and mix all ingredients together; spoon into large bowl with tight fitting lid. Pour dressing over salad; chill for 12 hours.

 

Cocoa Brownies
1-1/2 cups flour

1-1/4 cups butter

2 cups sugar

1/2 cup cocoa

1 tsp. baking powder

1 tsp. salt

4 eggs, unbeaten

2 tsp. vanilla

2 Tbsp. light corn syrup

1 cup chopped nuts

Put all but the nuts into a mixing bowl. Beat on medium speed for 2 minutes. Stir in nuts.

Spread in a greased 13x9 inch pan. Bake at 350° for 40 minutes or until a toothpick inserted near center comes out clean. Cut into 24 bars; store in airtight container.