With warmer spring weather I tend to find myself thinking of picnic foods. It’s this sort of casual entertaining that’s great for family get togethers. One bonus is keeping the mess outside and having plenty of room for the kids to run around and play.
I typically choose meats or poultry that can be grilled outside, along with beverages, side dishes, and desserts that can be made ahead and refrigerated. I like to throw in one or two warm dishes, such as baked beans, that can be kept in slow cookers so I keep the kitchen cool.
As you plan ahead for your next picnic, consider these Picnic Stuffed Eggs. For easy assembly, place the yolk filling in a plastic storage bag and the whites in a separate bag. Once at your picnic site, arrange the whites on your serving dish. Massage the bag with the yolk mixture, snip off one corner, and pipe into the whites for serving.
And, for a crowd-pleasing meal on the go or at home, try the crispy and delicious, lip smacking Picnic Fried Chicken.
My dad loves these stuffed eggs, which are a Southern favorite. I’ve been cooking since I became a teenager, and this is one of my original recipes.
12 Servings Prep/Total Time: 15 min.
12 hard-cooked eggs
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drained
1 tablespoon honey mustard
1 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Fresh parsley sprigs, optional
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well.
Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. Yield: 2 dozen.
Nutritional Facts: 1 serving (2 each) equals 154 calories, 13 g fat (3 g saturated fat), 215 mg cholesterol, 317 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein.
For our family, it’s not a picnic unless there’s fried chicken! Chicken, deviled eggs and potato salad are all “musts” for a picnic as far as my husband is concerned. This is a “Golden Oldie” recipe for me—I’ve used it any number of times, both for leisure time picnics and as part of a meal I pack and take out to the field for my grain farmer. I enjoy cooking, especially giving a reci
- 1 broiler/fryer chicken (3 pounds), cut up
- 3/4 to 1 cup buttermilk
- 1-1/2 to 2 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon paprika
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground thyme
- 1/8 teaspoon baking powder
- Oil for frying
- Pat chicken pieces with paper towels; place in large flat dish. Pour
- buttermilk over chicken; cover, and allow to soak at least 1 hour or
- overnight in refrigerator.
- Combine coating ingredients in large resealable plastic bag. Add
- chicken pieces, one at a time, and shake to coat well. Lay coated
- pieces on waxed paper for 15 minutes to allow coating to dry (will
- cling better in frying).
- In an electric skillet or deep fryer, heat 1/2 inch oil to
- 350°-360°. Fry chicken, several pieces at a time, for about
- 3 minutes on each side. Reduce heat to 325°; cook chicken,
- turning occasionally, for 25-35 minutes or until juices run clear
- and chicken is tender. Remove to paper towels and keep warm.
- Yield: 4 servings.