Potato And Ham Picnic Salad

Potato And Ham Picnic Salad

5 c. diced, cooked potatoes
1/2 c. sliced green onions
1 c. thinly sliced celery
1 c. shredded cheese
2 c. diced leftover cooked ham
1/3 c. sweet pickle relish
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 1/2 c. sour cream

Combine all ingredients in large bowl. Mix lightly. Chill for 2 to 3 hours.
Serve with fresh fruit, a bowl of relishes and toasted buns.

EASY, YET IMPRESSIVE PICNIC CAKE

EASY, YET IMPRESSIVE PICNIC CAKE

Cake:
1 pkg. yellow cake mix
1 pkg. instant lemon pudding
4 eggs
3/4 c. water
2/3 c. oil

Glaze:
1/3 c. combined orange and lemon juices
2/3 c. sugar
1/2 to 1 stick butter

Preheat oven to 325°. Grease and flour tube pan (do not use Bundt pan; it will be hard to get glaze to permeate cake and nut run off).

Mix eggs, water and oil until light-colored. Add cake and pudding mixes.Beat 10 minutes. Pour into prepared tube pan. Bake at 325° for 25 minutes or until tester comes out clean.

As cake cools, just slightly, melt butter, sugar and juices until dissolved. Turn out cake upside-down and perforate many places with thin knife. Pour glaze slowly over top and sides of cake until absorbed.

Picnic Chicken Salad

Picnic Chicken Salad

3 TB butter or margarine
1 pkg. (3 oz.) Oriental-flavor ramen noodle soup mix
2 TB sesame seeds
1/4 cup sugar
1/4 cup white vinegar
1 TB vegetable oil
1/2 tsp. ground black pepper
2 cups cutup cooked chicken
1/2 cup dry-roasted peanuts
1/4 cup (4 medium) green onions, thinly sliced
1 bag (16 oz.) coleslaw mix

Melt butter in 10" skillet over medium heat. Stir in seasoning packet from noodles.

Break block of noodles into bite-size pieces over skillet. Stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture and toss.

Makes: 6 servings

Source : The Just-Salads mailer on googlegroups.com

EASIEST PICNIC SALAD

EASIEST PICNIC SALAD

bananas, about 1/2 a banana per person (quantity to be determined by number to be served)
pineapple tidbits, canned, quantity to equal bananas
mayonnaise or salad dressing, quantity to taste, (I prefer Miracle Whip)
cocktail peanuts, salted, of course, to taste

Take bananas unpeeled, pineapple and peanuts unopened and enough salad dressing in a jar. Just before serving time, assemble peeled and sliced bananas, drained pineapple and salad dressing in servings bowl (which of course you have remembered to bring, along with a knife to slice bananas and a can opener
to open the pineapple). Just before serving, add peanuts and stir. Caution; don't add the peanuts too soon. They get soggy. This salad requires no refrigeration in transit to the picnic site and minimal preparation at  serving time. This is a favorite at our house, where we often make individual bowls. It also can serve as a dessert after a heavy main course.

CHICKEN PASTA PICNIC BOWL

CHICKEN PASTA PICNIC BOWL

1 (8 oz.) pkg. macaroni
1 (10 oz.) pkg. frozen peas and carrots
2 c. diced, cooked chicken
1 c. Cheddar cheese, cubed
1/2 c. sliced celery

Dressing:
1/2 c. oil
1/3 c. vinegar
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. dry mustard
1/2 tsp. marjoram
1/4 tsp. pepper
2 Tbsp. parsley, chopped
2 Tbsp. onion, chopped

Cook macaroni following label directions; drain. Cook peas and carrots until barely tender. Drain and cool, then add to macaroni in large bowl. Add chicken, cheese and celery. Combine remaining ingredients in jar with tight lid. Shake until blended. Pour dressing over macaroni mixture; toss well.

Chill several hours or overnight. Toss before serving.
Makes 6 to 8 servings.

BUTTER PECAN PICNIC BARS

BUTTER PECAN PICNIC BARS

2 1/2 c. flour
1 tsp. soda
1 tsp. allspice
1/2 tsp. salt
1/2 c. butter or margarine
1 c. sugar
1/4 c. molasses
2 eggs
1 c. applesauce
1/2 c. chopped pecans or walnuts
1/2 c. butterscotch chips
confectioners sugar (optional)

Sift together the flour, soda, allspice and salt. Cream the butter and sugar until light and fluffy. Beat in molasses until well blended. Add eggs and beat well. Add flour mixture and applesauce alternately to creamed mixture, beating until just blended after each addition. Stir in nuts and butterscotch chips. Pour in greased and lightly floured 13 x 9-inch pan.

Bake at 350° for 25 to 30 minutes or until firm to touch; cool on rack. Sprinkle with confectioners sugar, if desired.

Quinoa Salad with Sugar Snap Peas

Quinoa Salad with Sugar Snap Peas
This salad is perfect for picnics.
* SERVINGS: 6

Ingredients

1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives

Directions

1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.

2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.

3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.

Make Ahead-  The salad can be refrigerated for up to 6 hours.

German Potato Salad

Since German Potato Salad is usually served warm, this is a perfect picnic dish.
German Potato Salad

Recipe By :Martha Stewart
Serving Size : 10

4 pounds baby Yukon gold potatoes
1 tablespoon coarse salt -- plus 2 teaspoons
1/2 cup cider vinegar
1 tablespoon sugar
1 pound bacon -- cut into 1/2-inch pieces
2 small white onions -- finely diced
2 cups beef broth
1/2 cup fresh flat-leaf parsley -- chopped

Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.

While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.

Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.

Saute‚ bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute‚ until translucent but not browned.

Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.

Source: "Martha Stewart Living Television" S(Formatted by): "Lindell Martin on June 14, 2000" Copyright: "Martha Stewart"

By lindell on 14 Jun 2000 22:14:35 Mountain Standard Time.
By owner-mc-recipe-digest@lists.sierra.com (mc-recipe-digest)

NOTES : Warm weather invites picnics, and picnics call for fresh, portable fare. A classic accompaniment to this summer activity is creamy potato salad. Martha shares her recipe for a traditional version of potato salad, with some unusual variations, and shares some potato-salad tips.

Potato Salad with Crème Fraîche

Potato Salad with Crème Fraîche
From Country Living-This recipe has been tested by Country Living

Make this flavorful, creamy potato salad with only five ingredients.By Cheryl Slocum, Kana Okada
Serves: 10

a.. 3 pound(s) baby red potatoes
b.. 2 stalk(s) celery, chopped
c.. 3 1/2 tablespoon(s) snipped chives
d.. 1/2 tablespoon(s) snipped chives, for garnish
e.. 1/4 cup(s) crème fraîche
f.. 1 tablespoon(s) extra-virgin olive oil

Directions

1.. Place potatoes in a large pot of cold salted water and bring to a boil over high heat. Reduce to a gentle boil and cook until tender when pierced with a knife, 25 to 30 minutes.

2.. Drain potatoes and let cool; then cut into quarters. In a large bowl, toss potatoes, celery, and 3 1/2 tablespoons chives. Stir in crème fraîche and olive oil.

3.. Season with salt and freshly ground pepper. Refrigerate until chilled, about 1 hour. Garnish with remaining 1/2 tablespoon chives.

I looked up crème fraîche, because I had no idea what it was.  It is a soured cream containing about 28% butterfat. It is soured with bacterial culture, but is less sour than American sour cream.  I think American sour cream will work if you can not find the other.  I would just add it by taste.

Picnic Salad

Picnic Salad

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt and black pepper
1/2 cup chopped fresh cilantro, more or less.

1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.

2. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Yield: 4 servings.

CHEESY PICNIC POTATOES

CHEESY PICNIC POTATOES

2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1/3 c. milk
2 Tbsp. barbecue sauce
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
4 c. potatoes, sliced thin
1/2 tsp. paprika

Preheat oven to 350°. Combine 1 1/2 cups cheese, soup, milk, barbecue sauce, oregano, salt and pepper in large bowl. Stir in potatoes until well coated.
Put into a shallow buttered 1 1/2-quart baking dish. Cover with aluminum foil. Bake 45 minutes. Remove foil and bake 15 minutes longer or until potatoes are tender. Remove from oven and sprinkle with remaining 1/2 cup cheese and paprika. Let stand 5 minutes before serving.