Got a picnic coming up. What are your favorite picnic dishes? (Non-grilled item)

My Mom's Baked Beans-- Recipe==>

Mom's Baked Beans (from Elaine Wiggins)

Use a deep 4-quart casserole dish that has been sprayed w/ PAM.

Van Kamp's Pork & Beans--Use a 3lb 5oz can + a 1lb 15oz can. Drain off some of the juice, but reserve it in case you need to add any back in later.

Half a pound of bacon that has been partially fried & cut into pieces--fry bacon about half way or just enough to get rid of some of the fat. Bacon strips should still be pretty raw-looking. They will crisp up in the oven.

1 12-oz bottle Heinz Chili Sauce

1 pound box light brown sugar

Stir together beans, chili sauce & brown sugar. Put into casserole dish. Cover top with partially cooked bacon pieces. Bake in a preheated 300 F (yes, three hundred degrees) for 3 to 3-1/2 hours uncovered. If beans start looking too thick halfway through baking time, add some of the reserved Van Kamp's pork & bean juice.

PS: Mother never put onion in her baked beans, but I don't see why you couldn't add some for a bit of additional flavor.
PPS: If anyone needs to serve 75 people, I have the amounts to serve that large a large crowd. Just let me know & I will post!

 
REC: Marinated Vegetable Salad with Dijon Dressing (T&T)

Marinated Vegetable Salad with Dijon Dressing
(from JUNIOR LEAGUE CENTENNIAL COOKBOOK--specifically ONE MAGNIFICENT COOKBOOK, Chicago. IL)

1 cup cauliflower florets
1 cup broccoli florets
3 ounces green beans, trimmed
1/3 red bell pepper, cut into strips
12 ounces canned hearts of palm, drained, cut into 1/2-inch diagonal slices
5 ounces fresh spinach, thoroughly washed, stems removed, patted dry

DRESSING
1/3 cup extra virgin olive oil
3 Tablespoons red wine vinegar
3/4 Tablespoon Dijon mustard
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon minced garlic

In large pan bring 1-1/2 quarts of water to a boil. Drop the cauliflower and broccoli into the boiling water. Cook 4 minutes. (I cook less time.) Remove the florets with a slotted spoon. Drain and rinse under water. Drain again.

Return the water to a boil and add the green beans. Cook 2 minutes (I cook longer.). Remove, drain, rinse with cold water. Drain again. Combine the cauliflower, broccoli, green beans, bell pepper, and hearts of palm in a bowl.

Pull the dressing ingredients into a container with a tight-fitting lid and shake well. Pour the dressing over the vegetables and toss to mix. Refrigerate for 2 to 3 hours. Prepare a bed of fresh spinach leaves on a serving platter. Spoon the vegetables over the bed of spinach. Serves 4.

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REC: Broccoli-Cauliflower Salad with Cranberries and Pistachios

from CHRISTMAS WITH SOUTHERN LIVING 2010, p. 148.
Makes 6 to 8 servings.

Dried cranberries and pistachios replace raisins and pecans (or sunflower seeds) in this traditional salad.

6 bacon slices
1 cup mayonnaise
1/4 cup sugar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
3 cups coarsely chopped broccoli florets
2 cups coarsely chopped cauliflower (about 1/2 head)
1 cup sweetened dried cranberries (I have successfully substituted dried cherries here.)
1/2 cup chopped pistachios (I toasted.)
3 Tbsp. chopped red onion

1) Cook bacon in a large skillet over medium-high heat 6 to 7 minutes or until crisp; remove bacon and drain on paper towels. Crumble bacon.
2) Meanwhile, combine mayonnaise and next 4 ingredients in a large bowl, stirring until blended. Add bacon bits, broccoli, and remaining ingredients. Toss until vegetables are coated.
Note: Chop the broccoli and cauliflower just enough to create uniform pieces, keeping smaller florets intact.

Caryn's notes: I used entire small head of cauliflower and entire broccoli bunch and blanched both briefly in boiling water, then plunged into ice water and drained & patted dry.
This required making and using additional dressing, but I liked the larger proportion of vegetables to fruit & nuts. I also sometimes use raspberry wine vinegar in the dressing.

 
Broccoli Salad

This is an OLD recipe I got from a friend, Maxine Chapple, back in 1985. I have adapted it from the original version.

3 bunches broccoli--cut into florets & blanched & patted dry. (Original REC called for 1 bunch raw broccoli)

1 bunch scallions, chopped (I use green & white parts)--The original REC called for 1 very large onion, chopped fine.

1 cup currants (original REC called for 1 cup raisins)
1 cup sunflower seeds
1 lb. bacon, fried, drained & crumbled
I also add 2 tins of sliced water chestnuts, drained

Mix above together and stir in dressing of:
1 cup real mayonnaise with
1/2 cup sugar and
2 Tbsp. vinegar
(I throw some poppy seeds into the dressing & probably use about half the dressing amounts given above. I do not like my salads to be drowning in dressing so I add dressing until my salad tastes right to me.)

 
Layered salad - 6/16 reduced fat version

Layered Salad - 6/16 reduced fat version (serves 4 at lunch)

A small, very-deep-but-not-wide, cylindrical - preferably clear glass - pretty salad bowl, chilled
1/4 head of iceberg lettuce, sliced in large shreds (about 1 1/2 cups)
1 1/2 tsp sugar, sprinkle over lettuce
salt and pepper, sprinkle over lettuce
3 hard-boiled eggs, thinly sliced
salt eggs
1/2 10-oz. box frozen peas, uncooked but defrosted and dried (I run under cold water or nuke for a few minutes and then dry and chill before using)
1/4 cup finely sliced green onion (we use less)
1/4 head of iceberg lettuce, sliced in large shreds (1 1/2 cups)
3 slices thick bacon, fried crisp and chopped fine
6 TBS Swiss cheese, grated (3/8 cup)

Topping:
3 TBS light mayonnaise
1 TBS grated parmesan cheese

Layer each ingredient in the chilled salad bowl beginning with 3 cups of shredded lettuce and ending with the grated Swiss cheese. Press down slightly to leave head room at the top of the container - so topping doesn't stick to the lid or plastic wrap.

Mix the topping, drop in small amounts across the top and (try to) spread together and to the edges to seal salad. Cover with plastic wrap/lid. Refrigerate 8-12 hours.

** You can sprinkle more parmesan, parsley or sliced onions on the top before serving. I have substituted a layer of grated carrots for the bacon to make the salad more vegan friendly. Also, if the lettuce and peas aren't very dry and very cold, water can condense in the bottom of the bowl.

6/16: Ours had 2 slices of bacon, 1/4 cup Swiss, and 2 TBS light mayo - still very good Colleen

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Greg's Birthday Coconut Carrot Cake Bars

Greg's Birthday Coconut Carrot Sheetcake
1 cup raisins plumped in hot water
2 cups all-purpose flour
2 tsps baking soda
2 1/2 tsps cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp salt
1/2 cup of grated carrots
4 eggs
2 cups sugar
1 1/2 cups vegetable oil
12 oz carrot baby food
toasted macadamia or walnuts (opt)
2 cups coconut (save 1 cup for frosting)
8 oz softened cream cheese
1/4 cup softened butter
1 1/2 tsps vanilla extract
1 1/3 cups powdered sugar
toasted macadamia or walnuts (opt)
1) Preheat oven to 350 degrees. Grease and flour (we use finely ground almonds in place of flour) a 12"x18"x2" jelly roll pan. Sift together the flour, baking soda, spices and salt. Set aside. 2) In a food processor, grate carrots and set aside. Change to blade. Beat sugar and eggs for 20 seconds. Add oil slowly in a stream. Process 20 seconds. Scrape into a large bowl. 3) Stir in baby food, 1 cup of coconut, raisins, nuts (opt) and grated carrots. Add flour mixture and stir until no streaks appear - do not over mix 4) Spread batter into the pan. Bake for 20-35 minutes. Allow cake to cool before icing. 5) Make cream cheese icing by combining cream cheese, butter and vanilla extract in a medium bowl. Beat in sugar until smooth. 6) Ice cooled cake. Sprinkle with remaining coconut and/or nuts.

 
Pasta shells - what a great idea!

Sticking a note to add pasta on the recipe right now and adding small pasta shells to my shopping list. Thank-you for sharing! Colleen

 
This Chopped Vegetable Salad with Feta and Olives was a hit at a recent outdoor event.

It's simple, attractive and refreshing.

Chopped Vegetable Salad with Feta and Olives

1 large head romaine lettuce, finely chopped (about 8 cups)
4 medium plum tomatoes, seeded, finely chopped (about 1 1/2 cups)
1 large cucumber, peeled, seeded, finely chopped (about 1 1/4 cups)
1/2 cup chopped red onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup pitted halved Kalamata olives or other brine-cured black olives

Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve. Serves 4.

Source: http://www.epicurious.com/recipes/food/views/5474

Pat’s note: Sooo good, especially with fresh summer tomatoes. Sometimes I add yellow or orange bell pepper – very pretty.

http://www.epicurious.com/recipes/food/views/5474

 
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