Let's Pack a
Picnic
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Oven-Fried Chicken
From Joann Frazier Hensley of McGaheysville
Ingredients:
 | 3-3 1/2 lbs. split chicken breasts with ribs |
| 1/4 cup butter |
| 1/3 cup olive oil |
| 2/3 cup self-rising flour |
| 1/4 t garlic |
| 1/2 t pepper |
| 1 t paprika |
Directions:
Heat oven to 425 degrees. Wash chicken. In oven, melt butter and olive
oil in baking pan (13x9x2 inches). Mix flour, garlic, pepper and paprika;
coat chicken with flour mixture. Place chicken skin-side down in baking
pan. Bake 30 minutes. Turn chicken; bake 30 minutes longer. Yields 6
servings.
Gobb Stoppers
From Elaine Barnett of Ruckersville
Ingredients:
| 1 cup peanut butter |
| 2 cups mini marshmallows |
| 2 cups Rice Krispies |
| 16-oz. white chocolate |
Directions:
Melt chocolate. Mix in rest of ingredients. Either drop by spoonfuls
onto wax paper or into mini paper cups until firm. Store in airtight
container. Tastes like a mallow cup.
Limeade Cooler
From Carrie Wise of Niwot, CO
Ingredients:
| 1 (6-oz.) can frozen limeade concentrate |
| 4 cans cold water |
| 1 qt. cold ginger ale |
| 1 lime, sliced |
Directions:
Mix concentrate with water in large pitcher. Add ginger ale and lime
slices just before serving. Makes 8 servings.
Oriental Broccoli Slaw
From Lyn Gibbs of Gaithersburg, MD
Ingredients:
| 1 pkg. Ramen oriental noodle soup, chicken flavor (reserve flavor
packet) |
| 1/2 cup slivered almonds |
| 1/2 cup sunflower seed kernels |
| 1 T butter |
| 16-oz. bag broccoli slaw |
| Small bunch green onions, sliced |
| Dressing: 3 T vinegar, 3 T sugar, 1/2 cup oil, Flavor packet from
Ramen noodles |
Directions: Crunch up Ramen noodles and brown in butter
with almonds and sunflower seed kernels. Toss this mixture with broccoli
slaw and onions. Mix all dressing ingredients in a carafe and toss with
slaw immediately before serving. (If broccoli slaw is not available, this
recipe is good with cabbage slaw as well.)
Sour Cream Potato Salad
From Sherry DeMaury of Cambria
Ingredients:
| 1/3 cup Italian salad dressing |
| 7 medium potatoes, peeled, cooked and chopped (6 cups) |
| 3/4 cup sliced celery |
| 1/3 cup sliced green onion |
| 4 hard-cooked eggs (optional) |
| 1 cup mayonnaise |
| 1/2 cup sour cream |
| 1 1/2 t horseradish mustard (optional) |
| Salt and celery seed to taste |
Directions: Pour Italian dressing over warm
potatoes; chill 2 hours. Add celery and onion. Chop eggs and mix with
mayonnaise, sour cream, and mustard; fold into salad. Add salt and celery
seed to taste. Chill two hours. Makes 8 servings.
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