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Have a Summertime Picnic

Summertime is the time for picnics, and here are a variety of recipes to use to build your
own for a family outing. Select dishes that will suit family members and guests, ones
that will travel well if you will be having a picnic away from home, and be sure to
exercise care with any dishes containing eggs, poultry, fish, meats, mayonnaise, milk, or
salad dressings.  Have a good time, and enjoy dining in the great out of doors.

Main Course Options:

1. Barbecue Chicken
1 c salad oil 
1/2 c vinegar 
1/4 c soy sauce 
6 buds garlic, crushed 
1 sprig rosemary 
1 tbsp. celery seeds 
1 tsp. salt 
1/4 tsp. pepper chickens
Combine all sauce ingredients, simmer ten minutes. Cut chickens in half and barbecue,
turning several times and swabbing with sauce generously until tender.

2. Char-Broiled Steaks
6 Rib Eye Steaks, 1 inch thick 
1/2 lb. butter 
1 lemon hot sauce to taste 
1 lb. Mushrooms,
sliced white onions bell peppers tomatoes salt and pepper to taste.
Prepare ahead of time lemon suace by melting butter and juice of one lemon, peel of 1/2
lemon and a dash of hot sauce. Wrap Mushrooms, peppers, onions, and tomatoes and
garlic in a wire grill that closes to hold them. Put on grill, basting with lemon sauce and
turning frequently When almost done. Move to coolest area of grill surface. On hottest
part of fire, put steaks on for five minutes about 2 inches from coals. Baste with lemon
sauce and turn over. Grill for five minutes, baste and turn. Grill for another 5 minutes
for rare (total 15), 10 minutes for medium (total 20), 15 minutes for well done (total 25).
(Turn again and again as needed, basting as you please). Put on platter and dump
vegetables over. Put remaining lemon sauce over top and serve.

Barbecued Shrimp
3 sticks butter, melted 
2 cloves garlic, minced 
hot sauce to taste 
1 lime or lemon
sliced thin dash of oregano 
1 tbsp. chili sauce 
1 cup white wine 
1 lb. shrimp
Dehead shrimp leaving head and tail on. Marinate shrimp for one hour or more in
sauce made from ingredients above. Broil shrimp over charcoal fire, turning and basting
often. Or, if preferred, bake in 300 degree oven, basting often with sauce for about 30
mintes. Do not overcook.

Shrimp Kabob
3lb. shrimp, peeled 
1 lb. bacon, 
2 cans 1/2 slices pineapple chunks
Marinade 1 c soy sauce 1/2 c lemon juice.
Combine marinade ingredients. Marinate shrimp for 1/2 hour. On skewers, alternate
shrimp, pineapple, bacon (1/2 slice folded). Broil on grill until bacon is crisp. Serves 6-8

Barbecued Beans
1 lb. bacon, each slice cut in 1/3s 
1 large or 2 medium onions, chopped 
5 no. 1 cans of pork and beans 
1/4 C prepared mustard 
1/4 C worcestershire sauce 
1 bottle catsup 
1/2 C molasses 
1/2 C sweet pickle relish 
2 1/4 C packed brown sugar 
2 tsp. liquid smoke.
Fry bacon in a 4-6 quart pot until crisp. Add onions and saute until clear. Add beans and
stir. Then add rest of the ingredients. Stir well and lower heat to simmer. Let simmer
uncovered until cooked down to consistency desired. (2 hours or more) Serves 20.

Apricot Salad
2 small boxes apricot Jello 
2 C boiling water 
1 3/4 C cold water 
1 C miniature marshmallows 
1 15 oz. can crushed pineapple, drained, reserving juice 
2 bananas
Dissolve Jello in hot water. Add marshmallows and stir until almost melted. Add cold
water, then pineapple, then bananas. Chill until firm.
1/2 C pineapple juice 
1/2 C sugar 
2 tsp. flour 
2 tsp. butter 
1 small package cream
cheese 1 cup whipped cream, whipped
Combine the sugar, butter, flour, juice and beaten egg. Cook, stirring constantly over low
heat until thick. Add cheese, blend and chill. Whip cream and fold into thickened sauce.
Spread over top of firm salad. Chill overnight or at least six hours.  Serves 14-16

Chinese Bean Salad
1 can Del Monte seasoned green beans 
1 small can petit pois (small tender peas) 
1 can sliced water chestnuts drained 
1/2 C fresh bean sprouts 
1 C chopped celery 
1 Vidalia onion sliced in rings 
1 pint cherry tomatoes, cut in half 
3/4 C apple cider vinegar 
1 C sugar 1 tsp. salt dash pepper
Cook vinegar and sugar until sugar is dissolved. Pour over vegetables, toss and chill
overnight. Serves 12

Potato Salad
6 large potatoes 
2 hard cooked eggs 
1 medium onion 
1 green pepper 
2 ribs celery 
1 small jar pimentoes 
1 small jar pickle relish 
salt and pepper 
Mayonnaise to taste
Cook potatoes in skins. Peel while hot and dice. Dice eggs, onion, pepper, celery and add.
Drain pimentoes and add. Add pickle relish, salt and pepper to taste and mayonnaise to
blend to a nice consistency. Chill until ready to eat.

Marinated Salad
1 head lettuce, coarsely chopped 
1 green pepper, chopped 
1 1/2 C chopped celery 
1 medium cucumber chopped 
1 medium onion, chopped 
1 medium tomato, diced 
1 bunch radishes, diced 
1 bottle FAT FREE Catalina Dressing 
1 clove garlic 
salt and pepper to taste.
Cut garlic clove in half and rub wooden salad bowl generously with cut side. Discard rest
of garlic. Add rest of the ingredients, toss with dressing. Cover tightly and let stand in
refrigerator at least 6 hours or overnight.

Fruit Cobbler
1/2 C margarine 
3/4 C milk 
2 tsp. baking powder 
3/4 C sugar 
3/4 C flour 
about 2 cups fresh fruit or one can fruit.
In casserole dish, melt margarine. In a bowl, mix milk, sugar, flour and baking powder.
Pour into pan over margarine. Sweeten selected drained fruit with sugar and add
enough juice or water to make a juicy pie filling. Bake at 350 for about an hour until
crust forms and browns.

Londonderry Cheesecake
1 1/2 C all purpose flour 
grated lemon peel 
1/2 C butter or margarine 
4 egg yolks
vanilla extract 
4 8 oz. packages of cream cheese 
1 cup finely shredded very sharp cheddar cheese 
4 eggs 
1/4 C beer 
1/4 C heavy cream 
1/2 tsp. grated orange peel.
Early in the day> 
1. In a medium bowl, combine flour, 6 tablespoons sugar, and 1 tsp.
grated lemon peel. With pastry blender or two knives used scissor fashio, cut in butter
or margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg yolks and
1/2 tsp. vanilla to form a very stiff dough. Chill 30 minutes. Preheat oven to 425 deg. F. 
2. Press one third of the chilled dough evenly into the bottom of a 9 inch springform
pan. Bake 8 - 10 minutes until golden brown. Cool. Press rest of dough around sides of
pan to within 1 inch of top. Do not bake. 
3. In a large bowl, with mixer at high speed, beat cream cheese until smooth' gradually 
add Cheddar cheese, beating until well blended - about 5 minutes. Occaisionally scrape 
bowl with rubber spatula. 
4. At medium speed, gradually beat in 1.2 tsp. grated lemon peel, 1/2 tsp. vanilla, 
1 3/4 cups sugar, 2 egg yolks, and remaining ingredients until blended. Beat 5 minutes, 
occasionally scraping bowl. 
5. Pour mixture into crust. Bake 10 minutes. Turn oven control to 300 degrees F and bake 
1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger. 
6. Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust.
With spatula, loosen paan side and remove. Loosen cake from pan bottom; slide onto
plate; chill. 
Makes about 12 servings.

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