Hearty Hoagie
Jo Ann
We love to grill these sandwiches practically year ’round in our
backyard fire ring. You can also slide the foil-wrapped sandwich
onto a baking sheet and bake it at 350 degrees until hot.
2 T. olive oil
1 T. white wine vinegar
1/3 c. fresh basil, chopped
1 loaf French bread, halved lengthwise
6-oz. pkg. sliced mozzarella cheese, divided
6-oz. pkg. sliced pastrami
2 roma tomatoes, thinly sliced
pepper to taste
Whisk together oil, vinegar and basil in a small bowl; set aside. Hollow out bottom half of loaf, leaving a 1/2-inch thick shell. Layer with half of cheese, all of the pastrami and tomatoes. Drizzle with oil mixture; sprinkle with pepper. Layer with remaining cheese; add top half of loaf. Wrap in aluminum foil. Grill over medium heat for 20 to 25 minutes, turning every 5 minutes, until heated through. Slice crosswise to serve. Makes 4 to 6 servings.
Fill an old wooden sugar bucket with crushed ice and bottles of soda pop...everyone can help themselves to a frosty beverage.
Farmhands’ Stuffed Sandwich
Barbara Shultis
South Egremont, MA
You’ll love this oversized sandwich...wrapped in plastic, it’s perfect for carrying to a picnic. I’ve done SO many tasty variations on this sandwich...chicken with barbecue sauce, ham & Swiss with coleslaw, corned beef & sauerkraut with Thousand Island dressing. The mix & match possibilities are endless!
1 round loaf hearty bread
2 T. Italian salad dressing
8 slices provolone cheese, divided
1/8 lb. deli salami, sliced
2-1/4 oz. can sliced black olives, drained
1/2 lb. mild Italian pork sausage links, browned and sliced
1 thick slice red onion
6 T. pizza sauce
6 pepperoncini, drained and sliced
1/4 lb. deli turkey, sliced
4-oz. jar sun-dried tomatoes in oil, drained and sliced
2 T. grated Parmesan cheese
Optional: 2 T. garlic, pressed
Slice off top quarter of loaf; hollow out top and bottom of loaf. Brush salad dressing inside bottom half. Layer with half of cheese slices; layer on remaining ingredients in order listed, ending with remaining cheese slices. Replace top half of loaf. Place on a baking sheet; set another baking sheet on top. Weight down with a heavy object like a food can or a cast-iron skillet. Let stand for 30 minutes to one hour. Cut into wedges to serve. Makes 10 servings.
Wicker picnic baskets just like Mom’s are easy to find at tag sales...they bring back fond childhood memories of picnic fun! When yours isn’t being used to tote picnic goodies, keep it in the kitchen to hold a collection of favorite cookbooks.
Egg Salad Sandwiches
Jenni Staroscik
Castle Rock, CO
Try replacing some of the onion with snipped fresh chives...delightful!
6 eggs, hard-boiled, peeled and coarsely chopped
1/2 c. shredded Cheddar cheese
1 onion, finely chopped
2/3 c. mayonnaise
1 t. mustard
1/4 t. paprika
1/4 t. celery salt
1/4 t. salt
1/4 t. pepper
8 slices bread, toasted
Mix all ingredients together except bread. Cover and refrigerate until serving time. Serve on toasted bread. Makes 4 sandwiches.
Mix up some herbal vinegar. Fill a Mason jar with a cup of finely chopped fresh herbs like parsley, chives, basil and dill. Pour in 2 cups white wine vinegar, heated just to boiling. Cap the jar and let steep, shaking it gently now and then. Strain the vinegar after 3 weeks and use it to jazz up salads and deli sandwiches.
Picnic Salad Skewers
Pam James
Gooseberry Patch
What a fun way to pack a salad! For a meal-in-one version, slide on some cubes of Cheddar cheese and cold cuts too.
8 new redskin potatoes
8 pearl onions
1 green pepper, cut into 1-inch squares
1 red or yellow pepper, cut into 1-inch squares
16 cherry tomatoes
1 zucchini, sliced 1/4-inch thick
8 wooden skewers
Optional: 4-oz. container crumbled feta cheese
Cover potatoes with water in a saucepan; bring to a boil over medium heat. Cook for 10 to 13 minutes, adding onions after 5 minutes; drain and cool. Thread vegetables alternately onto skewers. Arrange skewers in a large shallow plastic container. Drizzle with vinaigrette. Cover and refrigerate for at least one hour, turning frequently. Sprinkle with cheese before serving, if desired. Makes 8 servings.
Vinaigrette:
2/3 c. olive oil
1/3 c. red wine vinegar
2 cloves garlic, minced
1 T. dried oregano
1 t. salt
1/4 t. pepper
Whisk all ingredients together.
A rustic metal watering can makes a charming centerpiece filled with stems of cutting-garden favorites like silver dollar plant, Chinese lanterns and bells of Ireland.
Mom’s Strawberry Lemonade
Kathleen Sturm
Corona, CA
Here in southern California, we’re lucky to have a lemon tree in our backyard. This refreshing thirst quencher is a staple in our fridge during the hot summer months.
2 c. lemon juice
2 c. sugar
1 c. strawberries, hulled and puréed
In a one-gallon jug or pitcher, combine lemon juice, sugar and puréed strawberries. Mix to start dissolving sugar. Add enough water to fill jug. Stir until sugar is dissolved completely. Chill; serve ice-cold. Makes one gallon.
Homemade Root Beer
Beth Bundy
Long Prairie, MN
A tried & true recipe that will really take you back in time.
3/4 c. water
1/4 t. vanilla extract
1/2 c. sugar
1/4 c. honey
1/2 t. plus 1/8 t. root beer concentrate
4-1/4 c. carbonated water or club soda
Combine water and vanilla in a saucepan. Heat over low heat until steaming. Remove from heat. Add sugar and honey; stir until dissolved. Add concentrate. Mix well and cool in refrigerator. When chilled, slowly add carbonated water or club soda. Serve immediately. Makes about 6 servings.
When fate hands you a lemon, make lemonade.
Pineapple Cheese Ball
Michelle CampenPeoria, IL
Tote along one of these yummy cheese balls in a mini cooler with a box of crisp crackers to munch on after a hike in the country.
8-oz. pkg. cream cheese, softened
2 c. chopped pecans, divided
1/4 c. green pepper, chopped
8-oz. can crushed pineapple, drained
2 T. onion, chopped
1 T. seasoned salt
Beat cream cheese until smooth. Blend in one cup pecans and remaining ingredients. Shape into a ball; roll in remaining pecans. Wrap in plastic wrap. Refrigerate until ready to serve. Makes one cheese ball.
Box lunches are a fun way to serve up a picnic...indoors or out! Decorate shoeboxes with scrapbooking paper, stickers, ribbons and bows. Tuck a sandwich, a shiny red apple, some cookies and a napkin into each box.
Tuna & Egg Salad Sandwiches
Kimberly Stine
Milford, PA
Not your ordinary tuna salad sandwich! Only the egg whites are used...chop the hard-cooked yolks to sprinkle over a salad.
2 6-oz. cans white tuna, drained and flaked
1/4 c. celery, minced
2 T. onion, minced
salt and pepper to taste
2 eggs, hard-boiled, peeled and halved
1/3 c. mayonnaise
8 slices Italian bread
Garnish: lettuce leaves, tomato slices, pickles
In a large bowl, combine tuna, celery, onion, salt and pepper to taste. Chop egg whites and add to mixture, setting aside yolks for another recipe. Mix well and add mayonnaise until desired consistency. Serve on bread, garnished as desired with lettuce, tomatoes and pickles. Makes 4 sandwiches.
The next time you see a roadside stand in the country, stop and take a look! You’re sure to find the freshest fruits & veggies, cut flowers and even homemade goodies like pickles, preserves, pies and cakes.
Almost Heaven Chicken Salad
Pamela Breesawitz
White Sulphur Springs, WV
This chicken salad is a local favorite. My mother would often make it to take along on Sunday picnics as a light lunch. Even though she is no longer with us, I still make this recipe for my family...everyone loves it!
1/2 T. lemon juice
3 lbs. chicken breast, cooked and cubed
3/4 c. celery, finely diced
1/2 c. onion, finely chopped
1 c. mayonnaise
1 c. sour cream
salt and pepper to taste
Sprinkle lemon juice over chicken in a large bowl. Add remaining ingredients; mix well. Cover and chill well. May be served as a luncheon salad or on sandwiches. Makes 10 to 15 servings.
It’s easy to tote a salad to a picnic. Mix it up in a plastic zipping bag, seal and set it right in the cooler. When you arrive at the picnic grounds, simply tip the salad into a serving bowl.
Ham & Pickle Roll-Ups
Kristi Ohler
Rockwood, PA
When I take these roll-ups to a family get-together, they are gone before we even sit down to eat dinner! They are very tasty and so easy to make.
8-oz. pkg. cream cheese, softened
1 lb. deli ham, thinly sliced
32-oz. jar dill pickle spears, drained
Spread cream cheese on ham slices. Lay a pickle at the edge of each ham slice and roll up. Push a toothpick through it to hold it together. Slice into pieces the size you prefer. Store roll-ups in an airtight container; keep refrigerated. Makes 2 to 3 dozen.
Keep picnic food cold...fill plastic bottles with homemade lemonade or iced tea, freeze and tuck into your picnic cooler. As the bottles thaw, you’ll have refreshing beverages to enjoy too.
Horseradish Deviled Eggs
Karen McCann
Marion, OH
I remember when my mother first made these deviled eggs. She just chuckled as we tried to guess what was in them...horseradish! It gives the eggs a mild but zesty flavor.
6 eggs, hard-boiled, peeled and halved lengthwise
1/4 c. mayonnaise
1 to 2 T. prepared horseradish
1/4 t. mustard
1/8 t. salt
1/8 t. pepper
Optional: 1/2 t. dill weed
Garnish: paprika
Scoop egg yolks into a bowl. Arrange egg white halves on a platter and set aside. Mash yolks with a fork. Add mayonnaise, horseradish to taste, mustard, salt, pepper and dill weed, if using; mix well. Spoon mixture into egg whites; sprinkle with paprika. Refrigerate until ready to serve. Makes 12 servings.
Toting deviled eggs to a carry-in? Nestle the eggs in a bed of shredded lettuce or curly parsley to keep them from sliding around...they’ll arrive looking scrumptious!
Chicken Noodle Burgers
Judy Borecky
Escondido, CA
This recipe is from my mother. She lived to see her great-great-grandchildren and her 100th birthday, bless her heart. Mother loved to cook and all 5 generations of our family love her noodle burgers!
1-1/4 lbs. ground beef round
10-3/4 oz. can chicken noodle soup, drained
1/3 c. instant oats, uncooked
1 egg, beaten
onion salt and pepper to taste
1/2 lb. sliced mushrooms
1/4 c. butter
3 T. all-purpose flour
1 c. chicken broth
1 c. half-and-half
1 t. Dijon mustard
salt and pepper to taste
Combine ground beef, soup, oats, egg, onion salt and pepper. Mix all until just blended and form into 6 patties. Place patties in a skillet over medium-high heat. Add a little water to the skillet so patties will steam as they fry. Meanwhile, make gravy in a separate skillet. Sauté mushrooms in butter until tender. Stir in flour, broth and half-and-half; cook until slightly thickened. Stir in mustard; add salt and pepper to taste. Serve gravy over noodle burgers. Makes 6 servings.
Hang a collection of fanciful straw hats on a rack by the kitchen door, just waiting for a trip into town or a few minutes in the garden.
Farm Sale Barbecue
Mardell Ross
Genoa, IL
These delicious sandwiches are a family tradition after we watch the parade at the local pumpkin festival.
2 lbs. ground beef
2 onions, chopped
10-3/4 oz. can tomato soup
3 T. catsup
1 T. dry mustard
1 T. vinegar
8 to 10 hamburger buns, split
In a large skillet over medium heat, brown ground beef and onions together; drain. Add soup, catsup, mustard and vinegar. Let simmer for 10 minutes or more. Serve spooned onto buns. Serves 8 to 10.
No picnic table? No problem! Lay a length of plywood (or even an old door) across a couple of sawhorses and toss on a checkered tablecloth. Add straw bales for seating and you’re ready for a farm-style picnic!
Ham-Stuffed Tiny Tomatoes
Holly Curry
Grahamsville, NY
A recipe given to me at a church supper...it is so very good! Use a tiny measuring spoon to scoop out the tomatoes.
1 pt. cherry tomatoes
4-1/2 oz. can deviled ham spread
2 T. sour cream
2 T. horseradish sauce
Garnish: chopped fresh parsley
Slice tops off tomatoes and scoop out pulp. Place tomatoes upside-down on paper towels to drain. In a small bowl, mix remaining ingredients except parsley. Spoon or pipe ham mixture into tomatoes; sprinkle with parsley. Chill. Makes about 20 servings.
Brightly colored bandannas are fun to use as super-sized napkins. Keep a stack of them on hand and you’ll be ready for a picnic or casual get-together anytime.
Mini Bacon-Cheese Balls
Ruby Dorosh
Shippensburg, PA
These tasty bite-size appetizers are sure to be a hit at your next picnic, potluck or pitch-in dinner!
8-oz. container chive & onion cream cheese spread, softened
8-oz. pkg. shredded mozzarella cheese
4 slices bacon, crisply cooked and crumbled
1/2 t. Italian seasoning
1/2 t. garlic powder
1/2 c. walnuts, toasted and ground or finely chopped
Mix cheeses until well blended; stir in bacon and seasonings. Shape mixture into balls by level teaspoonfuls. Roll each ball in walnuts. Place in a serving dish; cover with plastic wrap. Refrigerate at least 2 hours before serving. Makes about 4-1/2 dozen.
A fluffy chenille bedspread that has become a little shabby is just right for a picnic spread. Tuck one in your car and you’ll be ready for picnicking at a moment’s notice.
Wiener Kabobs
Clarie Bertram
Lexington, KY
My brother & I always felt so grown-up when Mom served these appetizers. Of course we had to take off the olives and stick them on our fingers...maybe that’s why we liked them so much!
1-lb. pkg. mini cocktail wieners
11-oz. can pineapple chunks, drained
5-oz. jar green olives with pimentos, drained
1/2 lb. favorite cheese, cubed
party picks or mini wooden skewers
Place one wiener, one pineapple chunk, one olive and one cheese cube on each pick or skewer. Repeat until ingredients are used up. Arrange picks on a serving plate and cover with plastic wrap. Keep chilled until ready to serve. Makes 2 to 3 dozen.
Retro plastic catsup & mustard squeeze bottles add a little fun to any meal.
Corn Relish Dip
Dianne Young
South Jordan, UT
This is a real crowd-pleaser...everyone always asks for the recipe. Serve with tortilla chips for dipping or spoon into lettuce cups and serve as a salad. Either way, it’s yummy!
3 roma tomatoes, diced
2 avocados, pitted, peeled and diced
15-oz. can shoepeg corn, drained
16-oz. can black beans, drained and rinsed
3.8-oz. can sliced black olives, drained
1/4 to 1/2 c. onion, diced
16-oz. bottle zesty Italian salad dressing
Combine all vegetables in a large salad bowl; toss to mix. Add dressing to taste, a little at a time. Keep chilled; stir again before serving. Makes 8 servings.
Keep tea towels at your fingertips on the counter by the kitchen sink. Slip rolled-up towels into a vintage milk bottle carrier.
Aunt Janie’s Famous Cheese Ball
Wendy O’Hara-Reaume
Ontario, Canada
This recipe has been a part of our family gatherings for as long as I can remember. With its savory combination of flavors, it’s always a big hit at parties...maybe you’d better double the recipe!
2 8-oz. pkgs. cream cheese, softened
4-oz. container crumbled blue cheese
1 c. shredded Cheddar cheese
1 green pepper, diced
2-oz. jar diced pimentos, drained
1 t. Worcestershire sauce
1 t. garlic powder
1 c. sliced almonds
round buttery crackers or club crackers
Combine all ingredients except almonds and crackers; blend well. Form into one or two balls. Place almonds into a lidded plastic container. Place cheese ball into container (one at a time, if making two) and cover with lid. Shake vigorously to coat with nuts. Wrap and refrigerate until serving time. Serve with crackers. Makes 10 to 12 servings.
Show off a collection of favorite stoneware mixing bowls on open-front kitchen shelves. Add a pretty shelf edging of scrapbooking paper, trimmed with decorative-edge scissors.
Nutty Olive Spread
Hope Davenport
Portland, TX
Tuck a jar of this creamy spread, a cheese spreader and some crisp crackers into a basket for a neighborly gift that’s sure to be welcome.
2 3-oz. pkgs. cream cheese, softened
1/2 c. mayonnaise
5-3/4 oz. jar green olives with pimentos, drained and finely chopped
1/2 c. pecans, toasted and finely chopped
1/8 t. pepper
assorted crackers
In a large bowl, beat cream cheese until fluffy; beat in mayonnaise. Stir in olives, pecans and pepper. Cover and chill overnight. Serve with crackers. Makes about 2 cups.
Keep the fridge sweet-smelling...tuck in a cotton ball that has been moistened with vanilla extract. A little trick that works with picnic coolers too.
Gallon Jug Pineapple Punch
Audrey Musick
Marion, VA
My mother always kept a big jug of this punch in the fridge...she had a hard time keeping us kids out of the jug!
26-oz. can pineapple juice
2 qts. cold water
1 c. sugar
2 .17-oz. pkgs. unsweetened lemon-lime drink mix
1 qt. ginger ale, chilled
Mix together pineapple juice, water, sugar and drink mix in a one-gallon jug or pitcher. Stir until sugar is well dissolved. Chill until ready to serve. Just before serving, add ginger ale. Makes one gallon.
Keep buzzing bees out of picnic beverages. Just stitch 4 large buttons from Grandma’s button box to a large doily and drape it over an open pitcher...it’s that easy!
Picnic Fruit Punch
Beth Bundy
Long Prairie, MN
Oh-so refreshing on a summer day.
2 qts. cranberry juice cocktail
3 c. pineapple juice
3 c. orange juice
1/4 c. lemon juice
1 ltr. ginger ale, chilled
Garnish: 1 orange, thinly sliced
Combine the juices together in a very large pitcher. Refrigerate for one hour or longer. Just before serving, stir in ginger ale; garnish with orange slices. Makes slightly over one gallon.
A sweet vintage-style clothespin bag makes a handy wall holder for recipe cards or mail.
Country Bologna Salad
Karen Smyers
Yadkinville, NC
This is my mother’s recipe...it was handed down from her mother, my Grandmother Startzell, so it is quite old. The hard-boiled eggs are my own addition.
3 lbs. beef bologna, coarsely chopped
16-oz. jar sweet pickles, drained
2 eggs, hard-boiled, peeled and chopped
1 to 1-1/2 c. mayonnaise-style salad dressing
Grind bologna and pickles in a food grinder to desired medium to coarse texture. Transfer to a large bowl; add eggs. Stir in salad dressing to desired consistency. Blend ingredients together. Spread on bread for sandwiches or on crackers for appetizers. Makes 15 to 20 servings.
An old-fashioned food grinder is easy to clean when you’ve finished using it. Just put a half-slice of bread through the grinder as the last item...the bread will remove any food residue.
Picnic Pinwheels
Kimberly Hancock
Murrieta, CA
These roll-ups are lots of fun for kids, and moms as well, because they can be made in just minutes. It’s a great spin on our old standby, the peanut butter & jelly sandwich. Crunchy apple can be substituted for the banana too. Yummy!
1/3 c. creamy peanut butter
4 8-inch flour tortillas
1 c. banana, chopped
1/4 c. low-fat granola cereal
Spread peanut butter on each tortilla; top with banana and granola. Tightly roll up tortillas and cut each one in half. Wrap roll-ups in plastic wrap or aluminum foil to pack in lunchboxes. Serves 4.
Instead of one large picnic basket, why not pack individual lunches for everyone in children’s sand pails? Line the pails with checked napkins and tie a name tag to the handle of each pail.
Spicy Cheese Crispies
Molly Wilson
Box Elder, SD
All the kids loved the regular mild-flavored cheese crispies and my uncle told Mama she should make some for the adults...so she did!
1 c. margarine, softened
8-oz. pkg. shredded sharp Cheddar cheese
2 c. all-purpose flour
1 t. cayenne pepper
1/2 t. salt
2 c. crispy rice cereal
Optional: 1 c. pecan halves
In a large bowl, blend together margarine and cheese. Add flour, cayenne pepper and salt; stir in cereal. Shape into small balls and place on ungreased baking sheets. Flatten each ball with a fork. Top each with a pecan half, if desired. Bake at 300 degrees for 20 minutes. Cool; store tightly covered. Makes about 6 dozen.
Wind sparkling yellow or white lights along the garden fence and in the trees for a twinkling firefly effect as the sun sets.
Tasty Taco Roll-Ups
Kelly Bartle-Gardner
Central Square, NY
Sprinkle on some finely chopped red and green pepper for extra color and crunchiness.
3 8-oz. pkgs. cream cheese
1/2 c. shredded Cheddar cheese
1-1/4 oz. pkg. taco seasoning mix
10 to 12 10-inch flour tortillas
Garnish: salsa
Stir together cheeses and seasoning mix until well blended. Spread evenly onto tortillas; roll up tightly. Cut rolls into bite-size pieces; chill. Serve with salsa for dipping. Makes about 5 to 6 dozen.
Vintage tin pie plates are practical for holding picnic dinners...not flimsy like paper plates! Look for tins that are stamped with the names of the original bakeries.
Sour Cream Dill Dip
Frankie Barnette
Colonial Heights, VA
This dip recipe brings back so many memories of my grandmother! My brother and I were always asking our “Gaga” to make it for us when we were little. We just loved eating it with ruffled potato chips or toasted bread pieces. Now that she has passed on, I’m the one who always makes this great dip.
1 c. sour cream
2/3 c. mayonnaise
1-1/2 t. dill weed
1 t. seasoning salt
1 t. dried, minced onion
potato chips, cut-up veggies
Mix all ingredients together except potato chips and vegetables. Cover and refrigerate for one to 2 hours, until dip becomes firm. Serve with chips and vegetables for dipping. Makes 12 to 15 servings.
Baby carrots, celery stalks, cherry tomatoes and broccoli flowerets are all tasty dippers...why not try something new with your next bowl of dip? Slices of yellow summer squash, romaine lettuce leaves and even lightly steamed green beans, snow peas and asparagus spears are crunchy and full of flavor.
Cheesy Bean Dip
Diana Seiler
Goddard, KS
This dip is a favorite at our family get-togethers like picnics, football games or just Sunday night gatherings.
2 16-oz. cans refried beans
2 8-oz. pkgs. cream cheese, softened
Garnish: shredded Cheddar or Swiss cheese, chopped green onions
tortilla chips, snack crackers
Spoon beans into a large bowl. Slowly blend in cream cheese until creamy, using an electric mixer set on medium-low speed. Garnish as desired with cheese and onions. Chill before serving with chips or crackers. Serves 6 to 8.
Primitive-style wooden cutting boards in fun shapes like pigs, fish or roosters can often be found at tag sales. Put them to use as whimsical party snack servers.
Zesty Tortilla Roll-Ups
Rosemary Vorndran
Diamond Bar, CA
We always share several kinds of finger foods like these roll-ups before the main meal at family get-togethers. It gives us a chance to mingle, chat and catch up with each other.
2 8-oz. pkgs. cream cheese, softened
2 4-oz. cans chopped green chiles, drained
2 to 3 T. milk
10 to 12 burrito-size flour tortillas
In a medium bowl, mix cream cheese and chiles with enough milk to make smooth and easy to spread. Spread mixture on tortillas and roll up tightly. Slice rolled-up tortillas in one-inch pieces and arrange on a serving plate. May be made the day before, chilled and sliced when ready to serve. Makes about 1-1/2 dozen.
Straw shopping totes from the thrift store make whimsical planters for marigolds and zinnias...just slip them over fence posts and fill with flowers.