Crockpot Beans with Tuna

Crockpot Beans with Tuna

1/3 cup olive oil
1 clove garlic, crushed
1 pound small white beans, soaked overnight drained
2 cups chopped tomatoes
2 6-1/2oz can white tuna in water, drained and chunked
2 sprigs basil, finely chopped
salt and pepper, to taste

Saute garlic in oil until brown; discard garlic.

Combine oil with beans and 1 1/2 quarts water in Crockpot.

Cover and cook on high 2 hours.

Turn heat to low, cover and cook 8 hours.

Add remaining ingredients, cover and cook on high for 30 minutes.

Watermelon Pie

Watermelon Pie

Ingredients

• 1 (3 ounce) package watermelon flavored gelatin
• 1/4 cup water
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 cups watermelon
• 1 (9 inch) prepared graham cracker crust

Directions

1. Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
2. Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

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Hamburger Beans

Hamburger Beans

1 lb. cooked ground beef
2 cans tomato soup
3 cans pork-n-beans, drained
1 can diced tomatos, undrained
salt & pepper

Cook ground beef and drain. Add tomato soup, beans and diced tomatoes. Salt & pepper to taste. Simmer in pot on top of stove.

Sweet Baby Ray's BBQ Butter

Sweet Baby Ray's BBQ Butter

1/2 lb. softened butter
4 oz Sweet Baby Ray's Barbecue Sauce
1/2 tsp. black pepper
1/2 tsp. seasoned salt

Blend all ingredients together in a mixing bowl. Serve with corn-on-the-cob, fish, boiled or baked potatoes, and bread and rolls.

Sesame Chicken on a Stick

Sesame Chicken on a Stick

Ingredients:
1/3 cup soy sauce
2 tablespoons honey
1/4 teaspoon ground cinnamon (optional)
1 tablespoon sesame oil
2 tablespoons chopped sweet onion
3 boneless skinless chicken breast sliced into strips
15 (3 inch) bamboo skewers (soaked in water several hours)
3 tablespoons sesame seeds
Directions:
In a large bowl combine the first 5 ingredients and stir well. Slice the chicken breast lengthwise into 1/4 inch thick pieces (about five per breast). Skewer the chicken slices onto the bamboo sticks and place into a zip lock bag. Pour the marinade into the bag and place in refrigerator for one hour (or overnight). Remove the chicken skewers from zip lock bag and discard the remaining marinade. Sprinkle the sesame seeds over the chicken and grill over a medium fire for four minutes per side (or until cooked through). Serve warm or at room temperature. Serves 6.

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Macaroni Picnic Salad

Macaroni Picnic Salad

2 tablespoon salt
4-6 quarts boiling water
1 cup mayonnaise
4 cups elbow macaroni (1 pound)
1/3 cup sweet pickle liquid
1/4 cup spicy brown mustard
1 cup slice radishes, celery & sweet gherkins
2 tablespoons chopped onions
1 teas prepared horseradish
1 teas salt
1/8 teas white pepper

Add 2 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Rinse with cold water. Drain again. In large bowl, combine macaroni, radishes, celery, gherkins and onion. Blend together remaining ingredients. Toss dressing with gherkin fans, radish roses and salad greens, if desired..

 

Picnic Tartar Sauce

Picnic Tartar Sauce

1 cup Hellmann's mayonnaise
1/4 cup dill pickle relish
1 tsp. grated onion
1 Tbs. chopped canned pimento

Stir together and put in the icebox to chill or take the stuff and make it when you get there.

Mom's Ham and Cheese Picnic Salad

Mom's Ham and Cheese Picnic Salad
Recipe By :Lynn Ratcliffe
Serving Size : 8

12 Ounces uncooked pasta (elbow macaroni, shells, etc)
1 Pound ham -- diced
1 Pound cheddar cheese -- diced
1 cucumber -- seeded & diced
1/2 bell pepper -- chopped
1 Bunch green onions -- sliced
1/2 Cup green peas
salt and pepper -- to taste
salad dressing

Cook pasta according to package directions until firm, tender. Drain. Rinse thoroughly in cold water, drain. Combine drained pasta with ham, cheese, cucumber, bell pepper, green onions and peas. Stir in enough salad dressing for desired consistence and moistness. Salt and pepper to taste. Chill until ready to serve.

NOTES : Becky Low, Utah State University Extension-Try this great summer salad for picnics, reunions and holidays this summer,it will be a hit.