Picnic Recipes

Pre-Picnic Tips Foods spoil quickly in the summer sun, so move your picnic table to the shade. Picnic baskets are traditional, but keep perishables on ice in a cooler. Lemonade and blended drinks can be made ahead of time and frozen; they serve the double purpose of saving on-site preparation time and reducing spoilage when transported with perishable foods. Let foods cool properly before packing and never pack hot/warm foods with cold foods. Most condiments should be transported on ice, even if they are unopened. Appetite Teasers Deviled eggs These are crowd pleasers. You will need: 1 dozen large eggs, hard boiled, cooled, and peeled 1/4 cup mayonnaise 1 teaspoon prepared mustard 2-3 tablespoons of heavy cream 1/4 teaspoon each of parsley flakes, garlic powder, and onion powder Pinch or two of salt and pepper Paprika to garnish. Cut cooled eggs, gently remove yolks, and place yolks in a bowl. Using a low mixer speed, combine yolks, cream, mayonnaise, and mustard; mix until thick and smooth, adding more cream if necessary. Mix in all other ingredients, except for paprika. Scoop yolks into the center of each egg white half, sprinkle lightly with paprika, cover, and refrigerate overnight (serves 8). Cheese Ball On a simple note, put together a cheese ball combining the following: 16 ounces cream cheese 4 ounces sharp cheddar cheese 1 package Knorr vegetable soup mix Form into a ball, cover tightly, and refrigerate overnight.

Carbs Worth an Extra Workout

Twice Baked Potato Halves
Delight the guests at your picnic with a potato recipe that will have them racing to the picnic table. You will need:
4 large potatoes
1 package cream cheese
1 cup of shredded sharp cheddar cheese
1 stick of butter
1/2 teaspoon garlic powder
1 teaspoon freshly grated onion
1 teaspoon finely chopped fresh parsley
1/4 cup of Italian bread crumbs
Bake potatoes, cut in half lengthwise, and carefully scoop out of skin. Add half of the butter, cream cheese, cheddar cheese, and all spices to warm potatoes and mix until ingredients are combined. Melt 1/2 of remaining butter, add garlic, and brush potato skins generously inside and out with garlic butter. Scoop potato mixture into skins. Melt remaining butter, combine with breadcrumbs, and sprinkle on top of each potato half. Potatoes can be placed in a baking dish and baked for 40-45 minutes in a 325-degree oven or they can be wrapped in foil and placed on the grill (serves 8).

The Main Event

Chicken will please most people you invite to your picnic table. But do you fry or bake it? You will need
6-8 chicken breasts
2 cans of evaporated milk
1 stick of butter
Box of corn flakes, crushed
Cut chicken breasts into generous strips. Place in milk and refrigerate for 1 hour. Remove, and roll each chicken strip in corn flake crumbs and place on a greased cookie sheet. Melt butter and drizzle over each chicken strip. Cover with aluminum foil, and bake at 350 degreees for 30-45 minutes, depending on the size of the strips (serves 8).

Barbeque grills and picnic tables are perfect partners. Try marinating steaks in whiskey for a couple of hours before grilling; wrap in bacon for an extra tasty treat.

Italian dressing makes a tasty overnight marinating agent for meat and chicken.

Marinate brats overnight in beer with sliced sweet onions.