Picnic Menu

Summer's end is quickly approaching. Soon the kids will be back in school. How bout an impromtu trip to the park or beach.

Here’s my favorite picnic menu & could also be used for tailgating in the fall (for those of you that attend games…could be NFL, College or your child’s pee-wee or jr/sr high team):

Here's my menu for picnics (recipes follow~Enjoy!):
Chilled "Fried" Chicken
Baked Potato Salad
Baked Beans
Deviled Eggs
Iced Tea
Lemon Dream Bars

Chilled 'Fried' ChickenRecipe By :Cherylann
Serving Size : 6
Categories : Main DishesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
2 pounds boneless skinless chicken breasts
salt and pepper -- to taste
1 1/2 cups plain nonfat yogurt
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 cups bread crumbs
3 Tablespoons butter -- meltedPreheat oven to 400°. Sprinkle chicken with salt and pepper.In a small bowl, whisk yogurt, cheese, paprika, thyme, and garlic powder.In another small bowl, stir together bread crumbs and butter.Dip chicken, one piece at a time, into yogurt mixture, then place in bread
crumb mixture. Spoon bread crumb mixture over chicken, coating well.Place coated pieces of chicken in a greased baking pan. Bake 25 to 30 minutes
or until juices run clear when thickest part of chicken breast is peirced
with a fork. Cover and refrigerate until ready to present. SERVE COLD.- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 389 Calories; 11g Fat (26.8% caloriesfrom fat); 45g Protein; 25g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol;557mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Non-Fat Milk;1 1/2 Fat.NOTES : Recipe is easily increased.

Baked Potato SaladRecipe By : Cherylann
Serving Size : 20
Categories : SaladsAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
15 potatoes -- cooked and cubed
2 pounds bacon -- crisply cooked and crumbled
3 cups shredded cheddar cheese -- divided
1 onion -- chopped
16 ounces Miracle Whip®Preheat oven to 350°.Combine potatoes, bacon, half the cheese, onion and enough Miracle Whip to
make the mixture moist; mix well.Spread into a large roasting pan; sprinkle with remaining cheese.Bake, until bubbly, about 1 hour.- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 510 Calories; 39g Fat (68.3% caloriesfrom fat); 20g Protein; 20g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol;979mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 6Fat; 0 Other Carbohydrates.

Baked BeansRecipe By :Cherylann
Serving Size : 8
Categories : Side DishesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
2 pounds pork and beans
1 Tablespoon ketchup
2 teaspoons Dijon mustard
1 medium onion -- chopped
2 Tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 Tablespoon Karo syrup
4 slices baconPreheat oven to 250°. Mix all ingredients. Bake for 1 1/2 hours.Per Serving (excluding unknown items): 163 Calories; 3g Fat (17.5% caloriesfrom fat); 7g Protein; 29g Carbohydrate; 7g Dietary Fiber; 11mg Cholesterol;575mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2Fat; 1/2 Other Carbohydrates.

Deviled EggsRecipe By :Cherylann
Serving Size : 12
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
12 eggs
mayonnaise -- as needed to moisten yolk mixture--do
NOT add too much. You can always add more as needed.
2 Tablespoons relish
paprika -- for garnish
1 teaspoon Dijon mustard -- optionalPlace eggs in cold water to cover in a medium saucepan. Bring to a boil over
medium heat. Reduce heat to low, cover and cook 5 minutes. Remove from heat
and leave eggs in covered pot of hot water 15 minutes. Drain eggs, refill
with cold water. Remove shells.Cut eggs in half lengthwise. Remove yolks. In small bowl, mash yolks,
mayonnaise, relish and mustard. Fill eggs with yolk mixture.Sprinkle with paprika.- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 78 Calories; 5g Fat (59.6% caloriesfrom fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol;96mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Iced TeaRecipe By : Cherylann
Serving Size : 48
Categories : BeverageAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
6 (1-ounce) each tea bags
1 gallon boiling water
2 gallons cold water
10 pounds ice -- (10 to 15) chipped or cubedPlace tea bags in enamel, stainless steel, or earthenware container.Pour boiling water over tea bags. Steep 4-6 minutes. Remove bags.Pour hot tea into cold water.Fill 12 oz glasses with ice. Pour tea over ice just before serving.Yield:"3 gallons"- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 9 Calories; 0g Fat (0.0% calories fromfat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;15mg Sodium. Exchanges: 0 Other Carbohydrates.NOTES : Always pour the hot tea concentrate into the cold water. Do notrefrigerate or ice the tea prior to service. Cloudiness develops in tea that has
been refrigerated.Instant tea (1-1 1/2 oz) may be used in place of the tea bags.Six to seven lemons, cut in eighths, may be served with the tea.

Lemon Dream BarsRecipe By : Cherylann
Serving Size : 16
Categories : DessertsAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
3 cups graham cracker crumbs
3/4 cup unsalted butter -- melted
1 egg
3 egg yolks
14 ounces sweetened condensed milk -- NOT evaporated milk
1/2 cup lemon juice from concentratePreheat oven to 350°. In a large bowl, mix graham cracker crumbs, butter and
lightly beaten egg until combined. Reserve one cup of the mixture. Press
remaining crumb mixture into the bottom of a 13 X 9" baking pan. Bake 10-15
minutes or until lightly toasted.With mixer or wire whisk, beat 3 egg yolks, add milk and then lemon juice.
Spread over pressed crumb mixture, top with reserved crumb mixture. Bake 25
minutes longer or until set. Cool. Refrigerate 2 hours. Cut into bars. Store
leftovers covered in refrigerator.- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 238 Calories; 14g Fat (50.8% caloriesfrom fat); 4g Protein; 26g Carbohydrate; trace Dietary Fiber; 85mgCholesterol; 134mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat;1 OtherCarbohydrates.