Reader Recipes

Preparations for a Perfect Picnic

 

 

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

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

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

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

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

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) 

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 

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 

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 

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.

 

We want your recipes! We pay $10 for each recipe published. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com 

 

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