The
Everyday Picnic
Recipes from Home
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Copyright Š 2013 Natalie Browning
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Table of Contents Breakfast......................................4 Salads..........................................7 Appetizers & Sides..................... 11 Main Dishes................................15 Breads........................................22 Desserts.....................................29
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Breakfast
Why, sometimes I’ve believed as many as six impossible things before breakfast (Lewis Carroll, Alice in Wonderland) 4
Waffles Ingredients
2 eggs 1½ c. flour ½ c. wheat flour 1¾ c. milk ½ c. vegetable oil 1 Tbs. applesauce
1 Tbs. white sugar 4 tsp. baking powder ¼ tsp. salt ½ tsp. vanilla extract 1–2 Tbs. melted butter
Instructions Beat the eggs. Whisk in the milk, oil, applesauce, sugar, baking powder, salt, and vanilla. Add the white flour and wheat flour. Fold in the melted butter. Scoop about 1/3 c. of batter into the waffle mixture at a time and cook according to machine directions.
Morning Biscuits Ingredients
2 c. flour 1/3 c. sugar 3 tsp. baking powder 1 tsp. salt ¼ c. oil or applesauce 2/3 c. milk Instructions Mix all the dry ingredients. Then, add the wet ingredients and stir well. Scoop dollops of biscuit dough onto a greased baking sheet and bake at 400 for 12 minutes.
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German Pancakes Ingredients
5 eggs 1 c. milk 1 c. flour ½ tsp. cinnamon small dash of nutmeg
1 tsp. vanilla extract lemon juice powdered sugar syrup
Instructions Preheat oven to 425. Melt 1 Tbs. butter in each round cake pan by placing pans with butter into the preheating oven for 5 minutes. Add batter to pans (should fit into two cake pans). Place in oven and bake for 15 minutes. They should be puffy and lightly golden around the edges. Slide onto plates and serve with lemon juice and syrup, and garnish with powdered sugar.
Rich Homemade Pancakes Ingredients
2 c. flour 3 Tbs. sugar 1 Tbs. baking powder ¼ tsp. salt
2 large eggs 1 ¼ c. milk ½ tsp. vanilla 3 Tbs. butter
Instructions Mix the above ingredients together except the butter. In a small microwaveable dish, microwave the butter until hot and bubbling. Fold melted butter into pancake batter. Cook in a pan over the stove or on a griddle. Option: add chocolate chips, butterscotch chips, or fruit and top with syrup and whipped cream.
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Salads
Salads
To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad. (George Ellwanger, ‘Pleasures of the Table’ (1902)) 7
Mom’s Cranberry Jell–O Salad Ingredients
1 box cranberry Jell–O 1 box raspberry Jell–O 1 small bag fresh cranberries 2 Tbs. water 2 Tbs. sugar ½ c. finely chopped celery ¼ c. finely chopped walnuts ¼ c. finely chopped apple Instructions Make the Jell–O according to “molding” directions, mixing the two flavors, and place in fridge. Wash cranberries and toss out bad ones. Cut cranberries in half and put in a pot. Add the water and sugar to the cranberries and cook on low heat until cranberries are crisp and tender (watch carefully, it happens fast!). Take pot off heat and let cranberries cool. Once cool, take the Jell–O out of the fridge. Mix in the cranberries, celery, walnuts, and apples to the Jell–O and place it back in the fridge for at least 3 hours until somewhat firm. Option: pour Jell–O mixture with mix–ins into a fun mold or Bundt pan for a nicely shaped Jell–O salad.
Fresh Spinach & Strawberry Salad Ingredients
Fresh spinach leaves, washed Sliced strawberries
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Candied walnuts (you may also use almonds or pecans) Dressing 1/3 c. sugar
½ c. extra virgin olive oil 1 Tbs. sesame seeds 1 Tbs. poppy seeds
1 Tbs. dried, minced onion ¼ tsp. paprika ¼ tsp. Worcestershire sauce
Instructions Place spinach, strawberries, and nuts in a large salad bowl, and place covered in fridge. In another bowl, whisk dressing ingredients together and let chill, covered, in fridge for 1–2 hours. When ready to serve, pour dressing on salad and toss.
Mom’s Amazing Potato Salad Ingredients
10 potatoes cut in half 1 c. sweet pickles, chopped 12 hard aboiled eggs, chopped ½ c. mayo ¼ c. mustard
5 Tbs. sweet pickle juice salt to taste pepper, to taste garlic powder, to taste onion powder, to taste
Instructions Boil the potatoes in a large pot over medium–high heat until soft and easily pierced by a fork. Drain water out of pot and set aside to cool. Once cool, peel the skins off the potatoes. Chop up potatoes into bite–sized chunks and place in a large bowl. Add chopped eggs and pickles to the potatoes and mix. In a small–medium bowl, whisk mayo, mustard, pickle juice. Whisk in the salt, pepper, garlic powder, and onion powder. Pour sauce over the potato mixture and mix thoroughly. Place in fridge for at least an hour to chill before serving.
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Appetizers & Sides
I feel a recipe is only a theme, which an intelligent cook can play each time with a variation. (Madame Benoit) 11
Deviled Eggs Ingredients
eggs 2 Tbs. mustard ¼ c. mayo 3–4 Tbs. sweet pickle juice salt, to taste pepper, to taste onion powder, to taste paprika Instructions Boil the eggs over medium heat 8–10 minutes. When cool enough, carefully shell the eggs and throw away the shells. Slice the eggs in half vertically, and scoop out the yolks into a small bowl for the filling. Place egg white halves into a plate/tray. Mix in mustard, mayo, pickle juice, and spices listed to the yolks and whip until thoroughly incorporated. Filling should be fluffy and thick, but smooth in texture. Scoop a small teaspoon of filling into the cavity of each egg white half. Garnish with a sprinkle of paprika and serve.
Nat’s Awesome Apple Dip Ingredients
1–8oz. pkg. cream cheese 3 generous Tbs. brown sugar 1 tsp. granulated sugar Lemon juice Milk
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Instructions Cut up the cream cheese in to chunks in a medium bowl. Add both the sugars and mash into the cream cheese with a metal fork. Add in a splash of milk and a squirt of lemon juice and mix until the dip is thick and fully incorporated (some cream cheese chunks may remain if it wasn’t softened prior to making the dip). Enjoy with apples, grapes, bananas or other fruits. Option: Add a few Tbs. of marshmallow cream and some crushed up toffee or Heath Bar bits for an added sweetness and crunch.
7 Layer Dip Ingredients
Refried beans Salsa Guacamole Sour cream Olives
Grated cheddar cheese Chopped tomatoes Chopped green onions (optional)
Instructions Layer all the ingredients in a 9x13” pan. Serve with chips.
Val’s Fruit Dip Ingredients
1–8oz. pkg. cream cheese 1 jar marshmallow crème Instructions Mix well and serve with fruit. Keep in refrigerator.
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Amazing Homemade Chips and Chicken Salsa Ingredients
Tortilla Lime juice salt Chicken Salsa 8 oz. cream cheese 1 c. grated cheddar cheese Garlic powder, to taste Salsa A little shredded chicken Fresh cilantro Instructions Cut the tortillas into strips and brush with lime juice. Sprinkle with salt and bake at 400 for 10 minutes. For the salsa, mix the cream cheese, cheddar cheese, and garlic powder. Add the salsa and shredded chicken. Cook for 7 minutes in the microwave or 20 minutes in the oven. Serve with baked chips.
Mom’s Carrots with Homemade Glaze Instructions Steam carrots over medium heat until tender when pierced with a fork. In a bowl mix 2 Tbs. corn starch with 1 c. cold water and set aside. In a small sauce pan, melt 4 Tbs. butter. Pour in the corn starch mixture and add 1 tsp. chicken bouillon. Continue stirring until thick, clear, and completely blended. Pour over steamed carrots (or other vegetables).
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Main Dishes
After a good dinner, one can forgive anybody, even one’s relatives. (Oscar Wilde)
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Mom’s Chicken & Rice Casserole Ingredients
Cooked brown rice Lightly steamed broccoli Chicken, cooked and cubed Cream of chicken soup Salt and pepper to taste Bread crumbs Parmesan cheese Instructions Mix rice, broccoli, chicken, soup, and salt and pepper and pour into a 9x13” baking dish. Top with crushed bread crumbs and parmesan cheese. Option: sprinkle cheddar cheese on top. Bake at 350 for 15 minutes.
Mom’s Tamale Pie Ingredients
1 lb. ground beef, cooked Diced onion (sautéed w/ meat) Diced tomatoes Tomato sauce 1 can corn 1 can hominy 1 can olives, sliced Salt and pepper to taste Half a small package of corn tortillas, chopped Chili powder, to taste Instructions In a large pot, combine all the ingredients and simmer on the stove, stirring often. It is ready to eat when it is thoroughly heated and the tortilla bits are soft.
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Crockpot Cream Cheese Chicken with Rice Ingredients
3–4 chicken breasts, thawed 1 pkg. Italian Salad Dressing mix (dry) 4 Tbs. melted butter 1 can cream of chicken soup 1–8oz. pkg. cream cheese Instructions Place all the ingredients in a crock pot and turn on for 4–6 hours. When the time is up, stir well to fully incorporate all the ingredients and shred the chicken. Serve over white or brown rice.
Spanish Rice Ingredients
1 lb ground beef, cooked Chopped onion 1 qt. tomatoes 2 tsp. salt ¾ tsp. chili powder 1 ½ c. rice, cooked 1 Tbs. sugar ½–1 qt. water 1 can green chilies, diced Instructions Mix all ingredients and pour into a baking dish. Bake at 350 for 1–1 ½ hours, stirring after 30 minutes. Add a little water if too dry. Serve with Enchiladas.
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Aunt Wendy’s Chicken Dumplings Ingredients
A couple tubes of Pillsbury Roll crescent roll dough Chicken, cooked and shredded Cream cheese Cream of Chicken soup Egg white Bread crumbs Instructions
Mix the cream cheese and shredded chicken together, using hands or a wooden spoon. Unroll the Pillsbury dough and press two triangles of dough together to make a rectangle. Spoon some filling into the center and fold four corners over, pressing and pinching to make a closed plump pillow full of the chicken mixture. Dip each dumpling in egg whites and then in seasoned breadcrumbs. Place dumplings on ungreased baking sheet and bake according to roll dough tube instructions. To serve, place dumpling in soup bowl and pour cream of chicken soup over the top.
Hawaiian Haystacks Instructions
Layer the following items as you like over hot cooked white rice and any type of warm chicken gravy:
Shredded cheese Shredded coconut Diced green onions Diced bell peppers Pineapple chunks
Slivered almonds Chinese chow mein noodles Chopped chicken Peas
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Egg Rolls Ingredients
Egg roll wrappers Ground beef Finely chopped cabbage Diced onions Finely shredded carrots Soy sauce Garlic powder, to taste Onion powder, to taste Instructions Cook the ground beef. Sautee the onions with the ground beef. Add in the soy sauce, garlic, onion, and salt and pepper to taste. Stir in the cabbage and carrots. Once tender, remove from heat. Scoop a spoonful of the ground beef mixture into each egg roll wrapper. Brush the corners with egg whites and roll up into the egg roll shape. Fry until golden in hot oil.
Val’s Chicken Quesadillas Ingredients
Tortillas Green onions, chopped Salsa
Pepper jack cheese, grated Chicken, cooked and shredded
Instructions
Mix the chicken & salsa. Layer a tortilla with the chicken mixture, cheese, and green onions. Top with tortilla and cook on a griddle or in a pan on medium heat, flipping as necessary, until tortillas are lightly crisp and cheese is thoroughly melted.
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Mom’s Chicken Enchiladas Ingredients
Flour tortillas Chicken, cooked and shredded Diced green chilies Green onions, chopped 1–2 cans cream of chicken soup
½–3/4 c. sour cream Shredded cheese (cheddar or jack) Enchilada sauce (your choice on flavor and brand)
Instructions
Mix the soup, sour cream, and chilies. For each enchilada, layer the sauce, chicken, cheese, and onions in the center of the tortilla. Roll up and place close together in a 9x13” baking dish. Pour enchilada sauce over the enchiladas, sprinkle with cheese, and bake at 350 for 10 minutes.
Beef Stroganoff Ingredients
Beef, cut into strips Mushrooms Onion, chopped 1 can Cream of chicken soup Sour cream Worcestershire sauce Instructions
Cook the beef, adding the mushrooms and onions after the first few minutes. Add the soup, a dollop of sour cream, and a generous splash of Worcestershire sauce to the beef and stir well. Heat until completely heated through and serve over wide egg noodles.
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Chicken Pot Pie Ingredients
Bisquick mix milk 2 cans cream of chicken soup 1 bag of mixed frozen veggies
Chicken, cooked and chopped Potatoes, boiled, peeled, and cubed
Instructions Mix the soup, veggies, chicken, and potatoes together and pour into a baking dish. In a separate bowl, mix Bisquick with enough milk to make a sticky dough. Pour/spoon dough over the top of the filling mix in the baking dish and spread/smooth around so it covers the top. Bake uncovered at 375 for 30 minutes.
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Breads
“All sorrows are less with bread.” (Miguel de Cervantes Saavedra)
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Irish Soda Bread Ingredients
4 c. flour ¼ c. sugar 1 tsp. baking soda 1 Tbs. baking powder ½ tsp. salt ½ c. butter 1 c. buttermilk 2 eggs ½ c. sour cream ½ c. raisins Instructions Mix ingredients together. Knead slightly. Roll into a large ball and place on a prepared baking sheet or into a baking dish. Option: brush the top with a little bit of milk and melted butter. Cut an “X” on top of loaf. Bake at 375 for 40 min.
Grandma’s Buttermilk Scones Ingredients
1 1/3 c. flour ½ tsp. baking soda (if using milk 2 tsp b.p.) ½ tsp. salt 1 Tbs. sugar ¼ c. butter
2–3 tsp. lemon peel (if Meyer sweeter lemon, 4 tsp.) ½ c. raisins ½ c. buttermilk (or milk) *1Tb. Sugar & 1 Tb butter– melt to brush over the top
Instuctions Mix in dry ingredients. Cut in softened butter. Add raisins and lemon peel. Mix well. Add buttermilk. Knead or work in gently. Place thick dough in a flat, round pan and spread/press it around the edges. Bake at 400 about 15 min.
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Mell’s Awesome Breadsticks Ingredients
1 Tbs. yeast 1 ½ warm water 2 Tbs. sugar ½ tsp. salt
3 c. flour Garlic salt, to taste Celery salt, to taste Shredded parmesan cheese
Instructions Mix all but the last three ingredients together. Knead 3 minutes. Spread flat on a cookie sheet and sprinkle with garlic salt, celery salt, and shredded parmesan cheese. Score the dough into rectangular breadsticks. Bake at 350 for approximately 15 minutes.
Moist Banana Bread Ingredients
1 c. sugar ½ c. applesauce ¼ c. vegetable or olive oil 2 eggs 2 c. flour 1 tsp. baking soda Instructions
½ tsp. salt ½ tsp. baking powder 3 large overripe bananas, frozen then thawed Optional: add chocolate chips or butterscotch chips
Mix all ingredients well. Place in greased and floured pans (or muffin tins). Bake at 350 for 1 hour (20 minutes for muffins). Allow to cool for a few minutes before slicing and serving.
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Val’s Crescent Dinner Rolls Ingredients
1 stick melted butter 3 eggs 1¼ c. warm water ½ c. sugar
1 tsp. salt 3 packets active dry yeast 4 c. white flour
Instructions Whisk the first five ingredients together. Fold in yeast and let sit/proof for a few minutes until foamy. Using a wooden spoon, mix in flour. Should be a sticky soft dough. Cover and let rise until double (about 2 hours). Divide dough into half. With each half, roll out in a circle and brush with melted butter. With a pizza cutter, cut the dough like a pizza into 8–12 triangle. Roll up each triangle, brush the top with butter, and let rise for 30 minutes. Place on greased baking tray and bake at 375 for 9 minutes or until lightly golden on the tops.
Grandma’s Buttermilk Biscuits Ingredients
2½ c. flour 1 tsp. baking soda ½ tsp. salt
1 c. + 2 Tbs. buttermilk ¼ c. olive oil
Instructions Mix all but last two ingredients. Add buttermilk and oil. Drop into a pan and bake at 400 for 10–15 minutes.
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Great–grandma Julia’s Nut Bread Ingredients
1 egg ¾ c. sugar 1 ½ c. buttermilk 3 c. flour 1 tsp. baking soda 3 tsp. baking powder ½ tsp. salt 1 c. chopped walnuts Instructions Beat egg. Add sugar and buttermilk and mix well. Add dry ingredients and beat. Add nuts. Pour into large greased bread pans and bake at 375 for 45 minutes. Option: add 1 banana to wet ingredients before adding the dry ingredients.
Corn Bread Ingredients
1 c. flour 1 c. corn meal 2/3 c. white sugar 1 tsp. salt 3½ tsp. baking powder
1 egg 1 c. milk 1/3 c. vegetable oil 2 Tbs. applesauce 1 can corn
Instructions Mix all ingredients together and pour into a baking dish. Bake at 400 for 20–25 minutes.
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Anytime Calzones Dough Ingredients
5 c. flour 1 Tbs. olive oil 2 tsp. salt
1 Tbs. active dry yeast 1 tsp. sugar 2 c. warm water Instructions
In large bowl combine yeast and sugar. Pour warm water over all. Let stand to proof 5–10 minutes. Using a wooden spoon, stir 2 c. flour, olive oil, and salt into mixture. Stir in as much of remaining flour as you can, then knead a little more flour in with your hands. Shape dough into ball and place in a greased bowl. Turn to grease entire surface of dough. Cover and let rise until double its size (about 2 hours). Punch down dough and turn it out onto lightly floured surface. Divide into 10 equal portions. Cover and let rise 10 minutes. Roll out portions into circles. Fill one half with any type of meat, cheese, vegetables, etc. Fold other half over and press the edges closed. Bake at 350 for 15 minutes or until golden.
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Desserts
I’m not a vegetarian! I’m a dessertarian!� (Bill Watterson, Calvin and Hobbes: Something Under the Bed is Drooling)
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Sugar Cookies Ingredients
1 1/2 c. Sugar 2/3 c. Butter 2 eggs 2 T. Milk
1 t. Vanilla 3 1/4 c. Flour 2 1/2 t. Baking powder 1/2 t. Salt
Instructions Mix indigents together. Chill at least two hours. Bake 8 min. @ 400
Sugar Cookie Icing Ingredients
4 c. Powdered sugar 4 oz. margarine/butter 1 c. Milk 1 Tbsp almond extract Instructions Mix indigents. Chill for 30 minutes. Spread over sugar cookies
Nat’s Homemade Carmel Pudding Sauce Ingredients
1 small can of sweetened condensed milk 2–4 tsp. brown sugar–to taste Instructions Combine ingredients and cook in a pan or pot at a soft boil until caramel begins to thicken and is light golden brown.
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Mom’s Cheesecake Ingredients
Crust 1/4 c. Graham cracker crumbs (abt. 16 crackers) 3 T. Melted butter 2 T. Sugar Filling 2–8oz pkg cream cheese, softened 1–3oz pkg cream cheese, softened 1 c. Sugar 2 t. Grated lemon peel 1 t. Vanilla 3 eggs Instructions Crust: Mix crumbs, sugar, and butter. Press into pie pan. Bake 10 min @ 350. Let cool Filling: Turn oven down to 300. Best cream cheese and sugar. Add lemon peel and vanilla. Beat in eggs 1 at a time. Pour over crust. Bake 1hr or until center is firm. Chill 3hrs. Top with pie filling and serve.
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References Photos from Flickr by: Cover page: Mykl Roventine http://www.flickr.com/photos/64419960@N00/3588121004/ Pg. 4: jeffreyw http://www.flickr.com/photos/7927684@N03/6340812760/ Pg. 7: ex.libris http://www.flickr.com/photos/10229241@N04/2358579977/ Pg. 11: timmycorkery http://www.flickr.com/photos/78416373@N00/2468110839/ Pg. 15: I Believe I Can Fry http://www.flickr.com/photos/65428595@N00/6133702457/ Pg. 22: shutterbean http://www.flickr.com/photos/40991250@N00/3380818162/ Pg. 29: lorda http://www.flickr.com/photos/20763982@N00/2133430518/
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