Sunshine and mild temperatures are sure to send your tribe into the great outdoors. Your picnic may be on the patio in backyard with a friendly Chablis. Or you may choose to mount an expedition to your lakeside retreat or Caddo State Park.
No matter the excuse, you can enhance the experience with a selection from these family tested favorites that do not require you to spend three days in the kitchen for one afternoon of fun.
Let’s start with an easy one. You simply open a jar and spread the contents on a serving platter. Most groceries now have sliced melons and fruit in convenient containers. Put the fruit on one tray and the briny stuff on another…Tadah!
- Diced cantalope – 1 Pkg
- Diced watermelon – 1 Pkg
- Blue Berries – 1 Pkg
- Strawberries – 1 Pkg
- Baby Sweet Pickles – 1 jar
- Baby carrots – 1 Pkg
- Celery – 1 stalk
- Cream Cheese – 8 oz. pkg
- Peanut Butter – What you have around the house
- Stuffed Olives – 1 jar of your favorite
Put berries and melons on one tray. Put pickles, carrots and olives on second tray. Cut celery into 3-inch sticks. Stuff half of celery sticks with peanut butter. Mix cream cheese with 1 TBS of Worchester Sauce, ½ teaspoon garlic powder, ½ teaspoon white pepper. Stuff remaining celery sticks with cheese mixture. Sprinkle with Paprika.
TIP: Keep ingredients in their jars, containers or plastic Ziplocks until time to eat.
Quick ‘N Easy Baked Beans
Who has time to soak beans over night and cook them the rest of the next day? This recipe gets you in and out of the kitchen in about 90 minutes. Your can opener will be your weapon of choice.
- Ranch Style Beans – 1 Large Can
- Campbell’s Pork n beans – 1 Can
- Navy Beans – 1 Can
- Pinto Beans – 1 Can
- Yellow Onion – ½Yellow Mustard – 1 TBS
- Brown Sugar – 1 CupButter – 3 TBS
- Bacon – 3 Slices
- Powdered Garlic – 1 Tsp
- Black Pepper – 1 TBS
Empty cans of beans into large baking dish or pot. Dice bacon and add. Dice onion and add. Add sugar, mustard, pepper and garlic. Add 1 TBS of chili powder if desired. Stir and blend thoroughly. Spread evenly across pan. Add three pats of butter. Sprinkle with more brown sugar.
Bake in 375 degree oven for 45 minutes. It’s good hot or cold.
Where’s the fun if you just grab cold cuts and a loaf of bread. Here are three ideas – chicken curry, cucumber, and Deviled ham – you can take to the lake or impress your friends.
- Rotisserie Chicken – 1
- English Cucumber – 18 oz. Pkg
- Cream Cheese – 1
- Deviled Ham – 3 cans
- Sliced Swiss Cheese – 1 pkg
- Miracle Whip – 1 jar
- Bread – 1 loaf
- Curry Powder – 1 TBS
- Ground Ginger – 1 tsp
- White Pepper 1 tsp
- Pimento Stuffed Small Olives – 1 jar
- Apple Cider Vinegar – 2 TBS
Chicken Curry – Debone chicken and mince or grind in food processor. Add 3 TBS of Miracle Whip (I prefer mayonnaise, too, but you don’t know how long these will sit out in the heat). Add curry powder, ginger and white pepper. Blend thoroughly. Spread on bread. Top with a second slice and cut into wedges or strips.
Cucumber – Spread softened cream cheese on four slices of bread. Lay thinly sliced cucumber on top. Sprinkle with ACV. Place slice of bread on top and cut into wedges or strips.
Deviled Ham – Mix Deviled Ham with a table spoon of Miracle Whip to kick up flavor. Add ¼ teaspoon of Cayan. Mix thoroughly. Spread on bread. Put slice of Swiss Cheese on top. Place slice of bread on top. Cut into wedges, Spear olive with toothpick and place on top.
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