Easy Picnic Recipes - Ham Barbeques -   Easy Potato Salad Recipes!

EASY PICNIC RECIPES

DELECTABLY-DIFFERENT BAKED BEANS

• (2) 1 lb. cans baked beans
• (1) 1 lb. can kidney beans, drained
• 1 lb. ground beef
• 1 envelope dry onion soup mix
• 1 c. ketchup
• 2 Tbsp. prepared mustard
• 1/3 c. white vinegar
• 3 Tbsp. brown sugar

Preheat oven to 350 degrees.
Brown the ground beef in a nonstick skillet until no longer pink. Drain. Add all other ingredients to the beef, and stir to blend thoroughly.

Transfer to a casserole dish, and bake, uncovered, for 35-40 minutes.

 DINNER PLANNER POTATO SALAD*

• 6 large potatoes, boiled, peeled, and chopped
• 3 eggs, hard-boiled and chopped
• 1 c. chopped celery
• 1/4 c. chopped white onion
• 2 tsp. sugar
• 2 tsp. white vinegar
• 1 tsp. celery seed
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 c. mayonnaise (regular or lite, not fat-free)
• paprika (optional)

Combine all ingredients except the mayonnaise in a large pot. Stir to combine. Add the mayonnaise last, and stir thoroughly. Transfer to a serving bowl, and top with a sprinkling of paprika. Refrigerate until ready to eat.

*It's best to boil the potatoes and eggs the night before you are preparing the potato salad. This cuts down on the preparation time on the day of the event. This recipe can be halved,  doubled, tripled, etc., to suit your needs. Enjoy!

We love easy picnic recipes because that means summer.  Summer here in Pittsburgh means ham barbeques and potato salads!

Almost every picnic we attend has a big crock pot of ham barbeques made with fresh Isaly's Chipped Ham and Heinz Ketchup.  Just don't forget your picnic essential .... plenty of napkins for the ham barbeques!

  


PICNIC HAM BARBEQUES RECIPE

• 1 small onion, diced
• 3 tablespoons brown sugar
• 1 teaspoon mustard
• 2 tablespoons vinegar
• 1 tablespoons Worcestershire sauce
• 2 cups catsup
• 1/2 cup water
• 1-1/2 pounds chipped ham

Place all sauce ingredients in a pan. Simmer for 30 minutes. Add chipped ham and simmer 15 minutes longer. Serve on buns.

GERMAN POTATO SALAD RECIPE

• 6 large potatoes
• 6 slices bacon
• 1/2 cup chopped onion
• 2 T. flour
• 2 T. sugar
• 1 1/2 teaspoons salt
• 1/2 c. celery, sliced thinly
• salt & pepper
• 1 cup water
• 1/2 cup cider vinegar
• 2 hard cooked eggs

Cook potatoes in boiling salted water for 25-30 minutes, or until tender. Peel and slice potatoes.

 In large skillet, cook bacon till crisp; drain and crumble, reserving 1/4 cup drippings. 

Cook onion in reserved drippings till tender but not brown. Stir in flour, sugar, salt, celery seed, and pepper. Add water and vinegar. Cook and stir till thickened and bubbly. Cook and stir 1 - 2 minutes more. Stir in bacon and potatoes. Cook 5 minutes or till heated through. Add hard-cooked eggs and toss lightly. Refrigerate overnight. Reheat just before serving.

PICNIC BAKED BEANS 

• 4 slices bacon, diced
• 3/4 cup chopped onion
• 1 can baked beans with pork
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 teaspoons Worchestershire sauce
• 1 tablespoon mustard

Preheat oven to 350 degreed F. In a large frying pan cook bacon and onion until bacon is crisp. Drain off fat. Stir in remaining ingredients. Pour into casserole dish. Bake uncovered, for 45 minutes.  Recipe doubles and triples well.

BARBECUED BURGERS

• 1 lb. ground beef

• 1/2 c. barbecue sauce

• 1/2 c. dry bread crumbs

• 1 egg

Mix meat, 2 tbsp. of barbecue sauce, crumbs and eggs. Shape into 4 patties. Place on grill for about 7 to 9 minutes on each side, brushing frequently with extra barbecue sauce.  Don't forget to top with cheese.

EASY CHERRY DELIGHT 

• 24 Cinnamon Crisp Graham Crackers
• 3 Tbs. Sugar
• 4 Tbs. Butter
• 2 8 oz. packages cream cheese
• 2 eggs
• 1 cup sugar
• 1 Tbs. vanilla
• 1 can cherry pie filling

Preheat oven to 350 degrees -
CRUST: Place graham crackers in a plastic bag and roll with a rolling pin until finely crushed.  If you don't own a rolling pin, be creative.  A peanut butter jar or a large can will do.  Place crushed graham crackers in a medium to large bowl.  Microwave butter until melted.  Mix butter and graham crackers until blended.  Place mixture in a 9 x12 casserole dish and press down and pack firm. Rinse bowl that you were using and start the FILLING: blend cream cheese, eggs, sugar, and vanilla.  Beat until smooth.  You can use a wire wisk for this or your electric mixer on low.  Pour mixture on top of crust and bake for 15-20 minutes.   Cover and cool in fridge for about an hour.  Spread cherry pie filling on top to cover filling.

QUICK AND TASTY BAKED BEANS

• 6 slices bacon, fried and crumbled*
• 2/3 c. chopped onion
• 3 Tbsp. brown sugar
• 1 1/2 Tbsp. Worcestershire sauce
• 1 1/2 tsp. prepared mustard
• 1/3 c. chili sauce
• 3 cans (about 1 lb. each) baked beans

Preheat the oven to 350 degrees.

In a nonstick skillet, fry the bacon along with the onions until the bacon is crisp. With a 
slotted spoon, remove the bacon and onion pieces. Crumble the bacon. 

Combine the bacon, onion, and remaining ingredients in a 2 quart casserole dish, or a bean pot. Stir well. Bake, uncovered, for one hour.

*Some chefs prefer to dice the bacon while raw, and then just fry. It's a personal preference!

EASY BETSY ROSS CAKE

• 1 white cake mix
• 1 c. raspberry jam
• 1 (3.4) oz. box vanilla instant pudding
• powdered sugar

Prepare the pudding according to manufacturer's directions. Place in refrigerator and allow to set completely.

Prepare cake mix in 2 round (8 or 9 inch) baking pans according to manufacturer's directions. Let cool completely. Halve each layer horizontally. Set one top (browned) layer aside.

Spread 1/3 c. raspberry jam over the top of each of the remaining layers (three).

Spread 1/3 of the pudding over the jam layers, stacking as you go, ending with the fourth plain layer.

Cut stars out of a piece of wax paper. Place the wax paper on top of the cake, and sprinkle with powdered sugar, leaving a browned cake top with white stars. Or do the reverse- cut the stars out and place them on the cake top and sprinkle with powdered sugar, leaving a white cake top with brown stars. Refrigerate several hours before serving. 

Serve the cake the same day. Refrigerate any leftovers.

No picnic table should go without a pasta salad recipe.  The key to a great pasta salad is in the Salad Supreme seasoning!  This is one of our favorite pasta salad recipes.

SUPREME PASTA SALAD RECIPE - PERFECT PICNIC SALAD

16 ounces linguini or rotini or shell pasta 
1 bottle (8 ounces) Italian or ranch-style salad dressing
4 tablespoons McCormick® Salad Supreme® Seasoning 
5 cups assorted raw vegetables (tomatoes, carrots, cucumber or red onions)

Cook pasta according to package directions. Rinse under cold water to stop cooking and drain well. Place pasta in large salad bowl, add dressing and seasoning, and toss gently to coat. Cut vegetables into bite-sized pieces. Add vegetables to pasta and mix gently. Cover and refrigerate at least 4 hours.

Makes 10 (one-cup) servings

Nutritional Info Per one serving: About 309 Calories, Fat 13g, Protein 7g, Carbohydrate 41g, Cholesterol 1mg, Sodium 286mg -   This picnic recipe by McCormick, Inc