RECIPES from the PICNICS AND PRIDE SWAPPERS

~The Bag Ladies~

Hey Kate - can I come to that party???  Looks Yummy!!!!  Never been to Iowa.

LOL Peg

How cool - I'm the first to post my yummy recipes!  My partner was Mary and she sent me 5 very yummy looking recipes that I can't wait to try.  The container was a very pretty white plastic bowl with blue trim.

Great and EZ Potato Salad

A few lbs red potatoes - cut into chunks and boiled

1 jar real bacon bits

4 chopped green onions

2 C mayonnaise (not miracle whip)

1 envelope Ranch Dressing

Just mix all together

Pickled Beets

Combine:

1/4 C water

1/3 C vinegar

1/2 C sugar

1/2 t cinnamon

1/4 t salt

1/4 t cloves

Heat to boiling.  Add 2 C cooked beets, sliced.  Cover and simmer for 5 minutes, chill.

Creamy Cucumber Salad

1 C mayonnaise

1/4 C sugar

1/4 C vinegar

4 C sliced cucumbers

1 small onion sliced into rings

salt and pepper to taste

Low Fat Bean Salad

1 lb fresh string beans or canned

1 can garbanzo beans

1 can red kidney beans

1 chopped onion

1/2 C seasoned rice vinegar

1 t sugar

dash pepper

Combine all ingredients in a sealed bag or sealed plastic container and shake well.

Let sit in refrigerator overnight - gets better with age.

Macaroni Salad

1 small pkg macaroni - cooked and drained

1 can chopped black olives

6 hard boiled eggs, chopped

2 ribs celery, chopped

2 green onions, chopped

1 C shredded cheddar cheese

1/2 t salt

1 C mayonnaise or miracle whip

Mix all together and refrigerate overnight.  You can also add a can of shrimp

Thanks Laurie!!! I am hoping there are more good recipes shared!

Ok here's my recipes I recieved from Deeb1947

1st......

Pasta Salad

Box of Tri-Colored pasta

Sharp cheese-cubed

Pepperoni-quarter sliced

Black Olives-sliced

Fresh green Beans-cut

Fresh Broccoli-cut into small pieces

Wishbone Italian dressing

Amounts vary depending on size salad you need.

Cook pasta, drain. Mix with cheese, veggies, olives and pepperoni and part of dressing. Chill..... just before serving add more dressing to taste.

2nd.....

For when you have a taste for something sweet and who doesnt at one time or another. :)

Pistachio Salad

1/2 bag mini marshallows

1 small box Pistachio pudding

12 oz. Cool whip

small can of Mandarin Oranges-drained

Large can of chunl Pineapple-drained

large can of Fruit Cocktail-drained

Maraschino Cherries to decorate top

Mix dry pudding mix into Cool whip. Mix in drained fruit. Mix in mini marshmellows. You can use more or less of the fruits you prefer. Omit one put in more of another. You sprinkle Coconut, chopped nuts or cherries on top................... Deeb...... I am making a note to put all 3 on top. lol

Thanks to Deeb1947!

Here are my 2 recipes from KJRUSTY...

Potato Salad Dressing
2 cups Miracle Whip
5 heaping tsp. sugar
1/4 cup vinegar
mustard for taste and color
salt to taste

Mix together with warm potatoes, celery, onions and eggs.
Cook potatoes for at least 1 hour


Speedy Green Bean Salad
2 cans French Green Beans
1 cup Ranch Dressing
4 Tbls. bacon bits
2 Tbls. minced onion

Drain the beans and mix all ingredients together. Refrigerate 2 hours before serving.

I'll have time tomorrow to add ours.

katemarie, on the potato salad recipe, is that supposed to be 'cool' potatoes for 1 hour? Or, cook....as in bake...for 1 hour?

Hi Cookie!!!

I am not sure.... I got the recipe in my swap package from Kjrusty. We'll have to ask her. This is the way it was typed on the recipe card. I wondered about that one myself! I thought maybe that line s/b before the second one in the instructions???? Curious to get to the bottom of this one. I assume it's a hot potato salad recipe????

I'll let you know what I discover!

I will keep an eye looking for a reply. I assumed with the miracle whip that the salad is served cold. But, some people ONLY make their salad with baked potatoes, so it is possible that cook is correct. But, since the recipe starts with warm potatoes, cool is equally possible.  Regardless, I am copying the dressing recipe.

My partner was Lisa3 and she sent me two recipes which our family will love.

First one was Cheese Balls

2 pkgs. (8oz) cream cheese

1pkg hidden valley ranch dip mix

    Mix together and form a ball. Roll in chopped pecans. Refrigerate overnight. Serve with crackers

And the container was 4 piece serving tray with container to hold all of them

And Crockpot Mac/ Cheese

8oz. Macaroni

3cups sharp cheese

2 eggs

1 lg. can of carnation milk

1 1/2 cups milk

1 stick of butter

1 tb. oil

cheese slices

Cook mac. and drain and add salt and pepper. Add butter while hot. Put 1 tb oil in bottom of pot and around the sides. Put mac in and add cheese and mix well. Mix milk and egg. Pour into pot Put cheese slices on top and cook for 3 1/2 hours on low.

Looks and sounds yummy

Thank you Lisa

Roberta

Hi Y'all

My wonderful partner was Laurie (zaiahsgramma).  She sent me a lovely white/red trimmed bowl to serve one of these salads in  ---

The first is not a "real recipe".  Laurie sent me a package of roasted red bell pepper pasta (have received from her before and she has a source for the best homemade pasta).  She cooks the pasta, adds halved cherry tomatoes (didn't have those, so used grape tomatoes), and some sliced scallions or green onions.  Then just tosses it with Italian dressing.  She said it was very refreshing on a hot nite & she was so right.  I did add some sliced black olives - only because they were and had to be used.

The second is Southern Potato Salad

4 cups potatoes cooked and cubed

4 eggs, hardboiled and chopped

1/2 cup celery, chopped fine

1 medium sweet onion, chopped

1/2 cup sweet pickles, chopped

1/2 cup shredded carrots

For Dressing

1 1/2 cups mayo

1 tbl vinegar

1 tbl mustard

1 tbl sugar

3 tbl sweet pckly juice

1 tbl celery seed

S & P to taste

Boil potatoes with skins on.  When tender cool in fridge before peeling and cutting into small bite sized pieces.  Toss first 6 ingredients lightly in bowl.  Mix dressing ingredients & pour over salad.  Gently fold into salad.  Fridge til ready to serve.

Thanks Laurie - already tried the pasta salad - yummy.  But, that great pasta really made the dish!

The girls got a great cookbook from Karen, its called Backyard Entertaining. here are some sauce recipes from it:

Golden Glaze:

1/4 C. apricot or peach preserves

2 T. spicy brown mustard

2 cloves garlic, minced

Combine all ingredients, mix well. store tighly coverd in refrigertor  up to 2 weeks. Brush on chicken, pork or shrimp. before grilling  makes 1/3 C glaze.

Sage Garlic Baste:

Grated pel and juice of 1 lemon

3 T. olive oil

2 T. minced fresh sage or 1 1/2 t. rubbed sage

2 cloves garlic, inced

1/2 t/ salt

1/4 t. black pepper

combine all ingredients in small saucepan, cook and stir over medium heat 4 minutes use as baste for turkey or chicken

New Mexico Marinade

1 1/2 C. beer

1/2 C. chopped fresh cilantro

3  cloves garlic

1/2 C/ ;o,e kioce

2 t/ cjo;o [pwder

1 1/2 t. ground cumin

1 t. Tabasco sauce

Place ingedients in food processor or blender, process untill well combined. Store in 1 pt. covered jar in refrigerator up to 3 days. Use to marinate beef, pork or chicken in refrigerator. makes 2 cups.

Sassy Corn on the Cob

1cup (2 sticks) unsaltd butter or margarine, softened

2 t. Tabasco sauce

8 ears unhusked fresh corn

Preheat grill. Combine butter and Tabasco sauce in small bowl. Mix well Peel one side of corn husk away from cob with out removing copletely, and loosen remaining husk. Do not remove silk. Brush buter mixture over kernels and smooth back husk to original shape. Place corn on oiled grid over medium heat and grill 15 to 20 minutes turning every 6 minutes (outside will be charred) Makes 8 servings.

The recipes I received from Nanapeg (Thanks again Peg).

Picnic Potato Salad

6 medium red potatoes, cooked and cubed, peeled or not, to your liking

1/2 medium red or sweet onion, chopped

1/2 cup chopped fresh parsley

1/4 cup shredded raw carrots

3/4 cup mayo and 1/2 cup sour cream

1 tbsp. sugar

2 tbsp. cider vinegar

2 tsp. ground mustard

1 tsp. each sea salt and celery seed

In a large bowl combine potatoes, onion, parsley and carrots.

Thoroughly blend dressing ingredients and mix into potatoes.

Best made ahead - let sit in fridge at least 2 hours - better overnight.

The Best Fried Chicken  - This must be planned for ahead of time.

This is a method - not a real recipe - depends on how much chicken you're making.

Cup up chicken for frying.

In a glass bowl, cover chicken with ice water.  Add 1 tsp. sea salt for each quart of water.  Refrigerate for at least 12 hours or overnight.  Drain.

Put chicken in clean glass bowl and cover with buttermilk with 2 tsp. Tabasco stirred in (can leave out).  Refrigerate at least 12 hours, or overnight.

Drain and dredge chicken in flour.

Heat enough Crisco (no substitutes) in cooking vessel to melt and cover chicken.  Temp of Crisco should be 350 degrees.  Maintain that temp and add chicken pieces without crowding.  Cook about 15 minutes, flip and cook about another 15 minutes.  Might need to flip 1 more time.  Internal temp of chicken should be 165 degrees.

This is great for a picnic because you can eat it hot, room temp or cold.