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Preparations
for a Perfect Picnic
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SOUTHERN FRIED CHICKEN
From Lucy Blazson of Lignum
INGREDIENTS:
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6 frying chickens
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3 cups buttermilk
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2 T salt
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1/2 t pepper
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1/2 t paprika
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4 cups flour
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DIRECTIONS: Cut up chickens and put pieces in buttermilk;
let soak at least 1 hour. Mix flour and seasonings. Dip chicken in seasoned
flour and fry until golden brown.
BAKED BEANS
From Margaret Dinges of Cullen
INGREDIENTS:
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1 medium can pork-n-beans
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1/2 cup dark Karo syrup
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1 t prepared mustard
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1/2 cup Hunts tomato ketchup
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1 medium onion, chopped
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Bacon
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DIRECTIONS: Mix all ingredients except bacon together,
pour into baking dish, put sliced bacon on top. Bake at 475˚ for 1 hour.
GARDEN MACARONI SALAD
From Louise Smith of Fulks Run
INGREDIENTS:
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3/4 cup mayonnaise
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1 t salt
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8 oz. elbow macaroni, cooked and drained
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1 cup diced cucumber
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1 cup diced celery
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1/2 cup diced green pepper
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1/4 cup diced radish
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2 T sliced onions
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2 diced tomatoes
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DIRECTIONS: Stir all ingredients together. Chill for 1
hour.
POTATO SALAD
From Margaret Dinges of Cullen
INGREDIENTS:
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4 cups cooked potato slices
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1 cup sliced celery
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4 hard-boiled eggs, chopped
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1/4 cup chopped onions
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1/4 cup chopped pimento
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1 t salt
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Dash of pepper
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3/4 cup Miracle Whip salad dressing
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1 T prepared mustard
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DIRECTIONS: Combine potatoes, celery, eggs, onions,
pimento and seasonings. Add combined salad dressing and mustard and mix
lightly. Chill. Makes 6 servings.
FREEZER PICKLES
From Sandra Seate of Clarksville
INGREDIENTS:
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2 quarts cucumbers, sliced thin (unpeeled)
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1 onion, sliced thin
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2 T salt
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1 cup white vinegar
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3 cups sugar
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DIRECTIONS: Let cucumbers and
onions soak in salt water 2 hours; drain. Put mixture in pint or quart
containers. (Can use any plastic containers or stew cups.) Heat sugar and
vinegar until sugar melts. Pour over cucumbers and freeze. Thaw in
refrigerator as needed.
FLUFFY FRUIT
From Marlene Giglio of South Boston
NGREDIENTS:
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16-oz. container cottage cheese
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3-oz. box orange Jell-O
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8-oz. container whipped topping
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15-oz. can crushed pineapple (drained)
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11-oz. can mandarin oranges (drained)
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DIRECTIONS: Fold all ingredients together in a large bowl
until mixed well. Chill and serve.
COCONUT PIE
From Jackie Hoke of Covington
INGREDIENTS:
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1/4 cup sugar
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1⁄3 stick butter
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2 eggs
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1 cup milk
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1/4 cup self-rising flour
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1/2 cup coconut
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DIRECTIONS: Mix sugar and butter; add eggs, milk and then
flour; mix well. Add coconut. Pour into 9-inch pie pan that is sprayed with
non-stick cooking spray. The pie makes its own crust. Bake at 350˚ for 45
minutes or until golden brown.
MARYS SUGAR COOKIES
From Linda Logan of Boydton
INGREDIENTS:
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1 cups sifted powdered sugar
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1 cup (2 sticks) softened margarine
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1 egg
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1 t vanilla
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1/2 t almond flavoring
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2 cups sifted all-purpose flour
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1 t baking soda
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1 t cream of tartar
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DIRECTIONS: Cream margarine, powdered sugar, egg and
flavorings. Stir dry ingredients together and blend into creamed mixture in
2 parts, working the last part in with your hands until dough holds
together. Divide dough in half. On a floured board, roll dough out to 3⁄16
thick. Cut with cookie cutters into desired shapes. Repeat with other half
of dough. Place on greased baking sheet. Bake at 375˚until golden, 7-8
minutes. Cool on wire rack, frost and decorate. Makes about 3 dozen.
ONE-HOUR ROLLS
From Louise Smith of Fulks Run
INGREDIENTS:
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1 cups milk
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1 T lard
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1 T sugar
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1 t salt
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1 cake yeast
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5 cups flour
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DIRECTIONS: Scald milk; pour over lard and cool. Dissolve
sugar, salt and yeast in cooled milk. Add flour. Mix; knead lightly. Shape
into rolls; let stand one hour. Bake at 350˚ and check until done.
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