Easy and Affordable Picnic Recipes

by Michele Cheplic | More from this Blogger

03 Jul 2009 11:52 PM

What would Independence Day be without friends, family and great food? If you are planning to celebrate our nation's birthday with an outdoor meal and fireworks, then don't forget to pack the following easy and affordable picnic dishes:

BABY RED POTATO SALAD

Ingredients:

4 pounds baby red potatoes, washed well and cut into quarters

2 teaspoons salt

1 (16-ounce) container sour cream

1 1/2 to 2 cups mayonnaise

1 teaspoon garlic salt

1/2 teaspoon black pepper

4 stalks celery, diced

4 hard boiled eggs, chopped

4 green onions, chopped

1/4 cup fresh chopped dill

6 bacon slices, cooked and crumbled

Directions:

Place potatoes and salt in water to cover in a large pan. Bring to a boil over medium high heat. Cook 12 to 25 minutes or until potatoes are just starting to get tender. Don't overcook.

In a large bowl, whisk together next 4 ingredients. Add potatoes, and remaining ingredients. Toss to coat. If mixture looks dry, add more mayonnaise. Cover and chill for at least 4 hours until ready to serve.

Garnish with fresh chopped dill and green onions before serving.

LUSCIOUS LEMON BARS

Ingredients for Crust:

4 1/2 cups all-purpose flour

1 1/2 cups powdered sugar

1 1/2 cups butter, cubed

Directions for Crust:

Coat a large sheet pan with PAM cooking spray.

Combine all ingredients in the food processor.

Spread crust evenly on the bottom of a sheet pan and press down lightly.

Bake at 350 degrees for 8-10 minutes.

Ingredients for Filling:

8 large eggs

Zest of 3 lemons

1/2 cup fresh lemon juice (approx. 3 lemons)

3/4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

4 cups sugar

Directions for Filling:

Combine all ingredients with electric mixer and pour over hot crust.

Bake at 350 degrees for 30-40 minutes or until it is set in the middle.

Chill for about 3 hours before cutting into squares.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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