Recipes       Picnic, 2007

 

Marinated Veggie Salad                            Sheryl Pont

 

Drain & toss:  2 cans cut green beans & 1 can each of cut yellow beans, LeSeur peas, sliced water chestnuts and black olives, sliced or halved

 

Add:  Drained jar green stuffed olives, 1 can sliced mushrooms, drained & 2 jars marinated artichoke hearts, drained & halved

 

Chop & add 1 bunch green onions

 

Dressing:  ½ c oil, ½ c sugar, ½ c vinegar, 2 T dill weed and 1 T seasoned salt

 

Mix all up.  It lasts quite a while & actually seasons after a few days.  Also, you don’t really need to worry about proportions – if you want more of something, throw it in – use whatever canned veggies you have!

 

Coleslaw                                                    D. Heidtbrink

 

2 bags coleslaw mix

3 T. poppy seeds

 

In a food processor mix:

1 c corn oil

2/3 c sugar

½ c Heinz vinegar

1 t salt

1 t dry mustard

1 medium onion, quartered

 

Pour mixture over slaw & refrigerate for at least 4 hours or overnight.

 

Corn Relish Salsa

 

2 cans corn, drained

1 can Rotel tomatoes w/chili’s, drained

3 green onions

½ - 1 c shredded cheddar cheese

½ c mayo

salt

 

Serve with Fritos scoops.  You can also add 1 can black beans, rinsed and drained.

 

 

Great American Potato Salad                            Jessi Garlock

 

1 c Miracle Whip Salad Dressing

1 t mustard

½ t salt

1/8 t pepper

4 c cubes cooked potato

2 hard-cooked eggs, chopped

½ c chopped onion

½ c celery slices

½ c chopped sweet pickle

Dill

Oregano

 

Combine salad dressing, mustard, salt and pepper; mix well.  Add potatoes, eggs, onion, celery & pickle; mix lightly.  Chill (6 servings)

 

 

Colleen’s Golf Course Salad  Cindy Lanini/Michelle Niederhaus

 

Dressing:

2 eggs, room temp

1 ½ c sugar

½ c vinegar

½ t salt

1 c miracle whip (or mayonnaise)

1 ½ t mustard

6 to 8 oz evap. milk (may use Coffee Rich)

 

16 oz. GF pasta – cooked according to package

 

Chop or slice any of the following you might want in the salad:

4 eggs, hard boiled

Celery

Radishes

Green pepper

Red onion

Tomato, carrots & cucumber

 

For the dressing, mix 2 eggs in saucepan; add sugar, vinegar & salt.  Cook until slightly thickened.  Cool.  Add miracle whip (or mayonnaise), mustard & evaporated milk.  Pour dressing over pasta and any of the other ingredients you choose to use.  Mix & chill.

 

 

Cheese Potatoes                                                  Marj & Reid

 

Mr. Dells’ Hash browns

Daisy sour cream

Kraft cheddar cheese

Kraft Mozzarella cheese

Onion, chopped

 

Bake 350 for 45 mins.

 

 

Lime Cottage Cheese Salad                                Darlene Wissink

 

2 pkgs. Lime jello

2 c hot water

1 c mini marshmallows

2/3 c mayonnaise

½ c black walnuts

2 -7oz cans crushed pineapple

1 large container cottage cheese

 

Dissolve jello in hot water, add marshmallows, stirring to dissolve.  Add remaining ingredients and pour in 9 x 13 pan & chill.

 

 

Rhubarb Salad                                                    Pam Sheets

 

2 c rhubarb

½ c sugar

¼ c water

 

Cook about 10 minutes.

 

While mix is still hot, add a small package of strawberry jello.  Let cool.

 

Combine 4 oz cream cheese & 12 oz. Hy-Vee whipped topping.  Add to jello mixture and stir to combine.  Refrigerate till set.

 

 

Salted Peanut Chews                                          Darlene

 

Crust:

1 ½ c flour

2/3 c firmly packed brown sugar

½ t baking powder

½ t salt

¼ t soda

½ c oleo or butter, softened

1 t vanilla

2 egg yolks

3 c miniature marshmallows

 

Topping:

2/3 c corn syrup

¼ c oleo or butter

2 t vanilla

12 oz pkg. (2 c) peanut butter chips

2 c crispy brown rice cereal

2 c salted peanuts

 

Combine all crust ingredients except marshmallows.  Press in 13 x 9 pan & bake at 350 for 12-15 mins., till light brown.  Immediately sprinkle with marshmallows & bake 1-2 mins. longer till marshmallows begin to puff.  Cool.

 

Combine in saucepan, the corn syrup, oleo, vanilla & peanut butter chips.  Heat only till mixture is smooth.  Remove from heat.  Add cereal & nuts.  Spread warm topping over marshmallow layer.  Chill – cut into 36 bars.

 

 

French Bread                                                      D. Heidtbrink

( from Carol Fenster – Wheat Free Recipes & Menus)

 

2 T yeast

1 T sugar

1 ¼ c warm water

2 c sorghum-corn flour blend

1 c potato starch

¼ c dry milk powder – non-instant

1 t guar gum

1 t xanthan gum

1 ½ t salt

1 T butter

3 large eggs, whites

1 t cider vinegar

1 egg white brushed on before baking

 

Combine and bake in a 425 cold oven (not pre-heated) for 30-35 minutes.

 

 

Banana Nut Bread                                              Cindy Lanini/Michelle Niederhaus

 

Cream together:

2 large bananas

1 c sugar

2 eggs

 

Sift together & mix in:  (We did not sift ours)

2 c Tom Sawyer GF flour

½ t salt

½ t baking soda

1 ½ t baking powder

 

Add:

½ c melted butter (we used Fleishman’s unsalted sticks)

1 t vanilla

½ c chopped nuts

 

Mix well and pour into greased loaf pan or 2 small pans.  Bake at 350 for 1 hour or until toothpick comes out clean.  Can use mini loaf pans and bake 30-35 mins.

 

 

Rhubarb Bread                                                  

 

Batter:

2 eggs

1 ½ c brown sugar

½ c oil

1 c buttermilk

1 t vanilla

1 t salt

1 t baking soda

2 ½ c GF flour mix

¾ t xanthan gum

1 ½ c diced rhubarb

½ c walnuts

 

Topping:

½ c sugar

1 T butter, melted

1 T cinnamon

 

For batter – mix eggs and brown sugar.  Stir in oil, buttermilk and vanilla.  Gradually add dry ingredients and mix well.  Fold in rhubarb and walnuts.  Turn into two greased loaf pans.  For topping:  combine sugar, butter and cinnamon and sprinkle over batter.  Bake at 325 degrees for one hour, or until done.