There's nothing more fun than a summertime cookout with all your favorite "picnic foods"! And on this page, you'll find some of our family favorites that we hope will become favorites with your family, as well.

If you find something you like, let us know!

CHICKEN-PINEAPPLE TENDERS (for kids)

1/2 pound chicken tenders
1 c. unsweetened pineapple juice
1/2 c. packed brown sugar
1/3 c. light soy sauce

If using wooden skewers soak them in water before using.

In a small saucepan heat juice, brown sugar and soy sauce. Brush onto chicken tenders. Skewer the tenders on the soaked skewers and marinate for 30 minutes in the refrigerator.

Preheat grill for medium heat.

Oil grate and place skewered tenders on grill rack. Cook each side for about 5 minutes. They cook quickly, so watch them closely.

BEST FRIED CHICKEN

3 qts. water
1 T. salt
2-1/2 lb. chicken, cut up
1 tsp. salt
1 tsp. pepper
1 c. flour
2 c. vegetable oil
1/4 c. bacon drippings

Combine 3 qts. water and 1 T. salt in a large bowl (or use 2 c. buttermilk); add chicken. Cover and chill for 8 hours.

Drain chicken; rinse with cold water and pat dry. Combine 1 tsp. salt and pepper; sprinkle half of mixture over chicken.

Combine remaining salt/pepper mixture and flour in a large heavy-duty zip-lock plastic bag. Place 2 pieces of chicken in the bag; seal. Shake to coat. Remove chicken; repeat procedure with remaining chicken, 2 pieces at a time.

Combine oil and bacon drippings in a 12-inch cast-iron skillet or chicken-fryer; heat to 360-degrees. Add chicken, a few pieces at a time, skin-side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn pieces over; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during last 3 minuues for even browning. Drain on paper towels. Serves 4.

FRIED CHICKEN LIKE POPEYE'S!

6 c. vegetable oil
2/3 c. flour
1 T. salt
2 T. white pepper
1 tsp. Cayenne pepper
2 tsp. Paprika
3 eggs
1 chicken, cut up

Heat oil over medium heat in a deep-fryer or in a deep cast-iron skillet.

Combine the flour, salt, peppers and Paprika in a bowl. In another bowl, break eggs and beat until well-blended.

Dip each piece of chicken into eggs, then coat generously with the flour mixture. Drop each piece into the hot oil adn fry for 15 to 25 minutes, until chicken is dark golden brown.

Drain chicken on paper towels and serve warm.

Makes 8 pieces.

HAWAIIAN BEER CHICKEN

Mahalo to Darryn Okuna, from Oahu Hawaii, for submitting this recipe!

Ingredients:

One whole chicken (however big your smoker or oven can hold)
Can of your favorite beer
Rack to hold the can and chicken (available at Wal-Mart)
A pan to catch the drippings under the chicken
Spices for a dry rub

Dry Rub:

Equal portions of Paprika, Granulated Garlic, Onion Powder, Cayenne Pepper, Chili Powder, Salt, Oregano, White Pepper, and anything else you could think of that you would think could make for a good seasoning.

Cooking process:

Pat chicken dry then rub every square inch of the chicken inside and out, pour out half the beer into the drip pan and place can and chicken on top of pan and onto the grill to smoke for about an hour and a half to two hours. If cooking in an oven place pan into a 350 degree oven and bake for about the same amount of time.
Carve chicken and start to scarf the rewards of your labor!!! Your friends will be impressed on how tender the meat is from the steam coming from the beer. This might be a little tough to do if you're tailgating, due to time constraints and all that, but it would make for a great addition to any menu.

PICNIC FRIED CHICKEN

2 (2 lb) whole chickens, cut up
2 c. milk
1 large egg
2 c. flour
2 T. salt
2 tsp. pepper
3 c. shortening
2 tsp. salt

Rinse chicken with cold water; pat dry and set aside.

Whisk together milk & egg in a bowl. Combine 2 T. salt and pepper in a heavy-durty zip-lock plastic bag. Dip 2 pieces of chickenin milk mixture. Place in plastic bag; seal and shake to coat. Remove chicken; repeat procedure with remaining pieces.

Melt shortening in a Dutch oven over medium-heat; heat to 350-degrees. Fry chicken, in batches, 10 minutes on each side, until done and golden brown. Drain on paper towels. Sprinkle evenly with 2 tsp. salt. Serves 6.

MEMPHIS BARBECUE SAUCE

2 c. water
2 c. white vinegar
2 c. ketchup
1/2 c. chopped onion
3 T. salt
3 T. sugar
3 T. chili power
3 T. pepper

Combine all ingredients in large saucepan. Bring to boil; reduce heat and simmer (uncovered) for 1-1/2 hours, stirring often. Makes 3 cups.

Use for basting and serving on the side with ribs or chicken. Set some aside to store in refrigerator in airtight container for up to one month.

FRIED OKRA

1 lb. fresh okra
2 c. buttermilk
1 c. self-rising cornmeal
1 c. self-rising flour
1 tsp. salt
1/4 tsp. ground red pepper
Vegetable Oil
1/4 c. bacon drippings

Cut off and discard tips and stem-ends from okra; cut okra into 1/2-inch thick slices. Stir into buttermilk; cover and chill for 45 minutes.

Combine cornmeal and next 3 ingredients in a bowl. Remove okra from buttermilk with a slotted spoon; discard buttermilk. Dredge okra in batches, in cornmeal mixture.

Pour oil to a depth of 2-inches into a Dutch oven or cast-iron skillet. Add bacon drippings, and heat to 375-degrees. Fry okra, in batches, for 4 minutes, or until golden. Drain on paper towels. Serves 4.

HOT BEAN DISH

1 (16 oz) can baked beans
1 (16 oz) can kidney beans, rinsed & drained
1 (15-1/2 oz) can butter beans, rinsed & drained
1 (15-1/2 oz) can lima eans, rinsed & drained
1 (2 oz) jar diced pimentos, drained
8 bacon strips, cooked & crumbled
1/2 c. ketchup
1/4 c. chopped onion
2 T. chopped green pepper
1 T. Worcestershire sauce
1 tsp. ground mustard
1 (3 oz) brick cream cheese, cut into cubes

Combine the first 11 ingredients; pour into a greased 2-1/2 quart baking dish. Cover and bake at 350-degrees for 40 minutes. Stir in cream cheese. Bake, uncovered, 10 to 15 minutes longer, stirring several times, or until cheese is melted.

POTATOES & ONION ON THE GRILL

8 potatoes, quartered & sliced 1/4-inch thick
2 sweet onions, sliced
1-1/2 tsp. salt
1 tsp. ground black pepper
1/4 cup butter

Preheat grill for indirect heat. Measure out 2 or 3 sheets of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place potatoes and onion in the center, sprinkle with salt and pepper, and add butter or margarine. Wrap into a flattened square, and seal the edges.

Place aluminum wrapped package over medium heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

THREE-BEAN BAKED BEANS

1/2 lb. ground beef
5 bacon strips, diced
1/2 c. chopped onion
2 (16 oz) cans pork & beans, undrained
1 (16 oz) can butter beans, rinsed & drained
1 (16 oz) can kidney beans, rinsed & drained
1/3 c. brown sugar
1/4 c. sugar
1/4 c. ketchup
1/4 c. barbecue sauce
2 T. molasses
2 T. mustard
1/2 tsp. chili owder
1/2 tsp. salt

In a large skillet or saucepan over medium heat, cook beef, bacon and onion until meat is no longer pink; drain. Add beans. Combine remaining ingredients; stir itno bean mixture.

Pour into a reased 2-1/2 quart baking dish. Bake, uncovered, at 350-degrees for 1 hour or until beans reach desired doneness.

Serves 12.

BLT MACARONI SALAD

2 c. uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1-1/4 c. diced celery
1-1/4 c. mayonnaise
5 tsp. white vinegar
1/4 tsp. salt
1/8 to 1/4 tsp. pepper
1 lb. bacon, cooked & crumbled

Cook macaroni as directed on package; drain and rinse in cold water. In a bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon. Serves 12.

RAINBOW PASTA SALAD

1 (16 oz) pkg. tri-color spiral pasta
2 c. broccoli florets
1 c. chopped carrots
1/2 c. chopped tomato
1/2 c. chopped cucumber
1/4 c. chopped onion
1 (15-1/4 oz) can whole kernel corn, drained
1 (6-1/2 oz) jar marinated artichoke hearts, drained & halved
1 (8 oz) bottle Italian salad dressing

Cook the pasta as directed on package; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight. Serves 12-14.

SUMMER ICED TEA

6 tea bags
4 c. boiling water
1-1/2 c. sugar
1 (6 oz) can lemonade concentrate, thawed
1 (6 oz) can orange juice concentrate, thawed
10 c. water
1 c. pineapple juice

Steep tea bags in boiling water for 5 minutes; discard tea bags. Combine steeped tea, sugar and remaining ingredients in a 1-gallon pitcher. Serve over ice. Makes 1 gallon.

SUNNY ORANGE LEMONADE

4-1/4 c. water, divided
1 c. sugar
3/4 c. lemon juice (about 4 lemons)
3/4 c. orange juice (abotu 3 oranges)
2 tsp. grated lemon peel
1 tsp. grated orange peel
Ice Cubes
Lemon slices (optional)

In a saucepan, bring 1-1/4 cups water and sugar to a boil. Reduce heat. Simmer 10 minutes; cool. Transfer to a pitcher; add juices and peels. Cover adn refrigerate for at least 1 hour. Stir in the remaining water. Serve over ice. Garnish with lemon slices, if desired. Makes 6 to 8 servings.

POPSICLE ROCKETS

red juice (red raspberry, cherry, cranberry)
blue juice (blue Kool Aid, Gatorade, blue raspberry)
white juice (lemonade, coconut juice drink)
red string licorice for fuse
3 oz. paper cups
Popsicle Sticks
baking sheet

Line up several 3 oz. paper cups on a baking sheet. Pour 2 tablespoons of red juice into each cup. Freeze 2-3 hours until firm-slushy.

Remove from freezer and poke a popsicle stick into the center of each cup of juice. Add 2 tablespoons of white juice and freeze 2-3 hours.

Remove from freezer. Top off with blue juice and freeze 1-2 hours until slushy.

Remove from freezer and insert a 2 or 3-inch string of licorice into each popsicle. Freeze until hard. Peel off paper cups to serve.


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