Picnic Recipes–Camping Cooking Recipes


Barbecue-BBQ-Trail Mix-Jerky- Main Meals-Breads- Desserts-Snacks-Vegetables-Salads-Outdoor Cooking Picnics and Camping

SALADS,VEGETABLES AND FRUIT- PICNICS AND CAMPING – OUTDOOR COOKING

FRANCES’ CHEESY TOMATOES

grilled tomatoes with cheese on grill

6 slices of sharp cheese

2 lg. tomatoes

Paprika

Slice each tomato into 3 slices. Top each slice with a
slice of cheese, sprinkle lightly with paprika. Broil, bake or place over fire
until cheese melts, somewhat and browns. Use a piece of foil under each tomato
slice. Serve on foil wrap to catch any cheese that might melt and run over
tomato.

684006 — FRIENDSHIP FRUIT SALAD

Each person brings 1 piece of their favorite fruit –
apple, orange, banana, bunch of grapes, a few strawberries, etc.

The leader
brings 1 small container of any flavor yogurt. Each girl cuts up her own piece
of fruit and adds to the bowl (or pot). Last, add the yogurt and stir well.
Serve. This is especially nice to serve if you have planned a sack dinner for
your first night camping.

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684007 — BAKED BEANS RECIPE

1 med. onion, chopped

1 green pepper

2 cans pork & beans

1 tbsp. chili powder

1 tbsp. sugar

1/4 c. ketchup

1/4 c. Bar-B-Que sauce

Bacon drippings

Saute onions and pepper in bacon drippings. Add pork and
beans, chili powder, sugar, ketchup and B-B-Q sauce. Cook for 10 minutes.

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684008 — PCT BEANS

1 lb. any dried bean or combo of beans

& rice

1 carrot, chopped

1 onion, chopped

1 clove garlic, chopped

Salt & pepper

Mustard, Tabasco or salsa

Soak beans and rice in water bottle. Start in the morning
and let soak all day while you hike. When you stop for the night, pour beans
and water into pot. Add carrots, onion and garlic. Cook over camp stove,
about 1 hour or until beans are tender. Season with mustard, Tabasco or salsa
to taste. A good, hearty, protein-rich meal for the trail!

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684009 — GRANDPA’S POTATOES ON THRE GRILL

10-12 potatoes, scrubbed & sliced

2 onions, chopped

2 bell peppers (red, green or both),

chopped

Garlic powder

Salt & pepper

Butter or margarine

Optional: for variety add 1 or 2

scrubbed & sliced sweet potatoes

Layer potatoes, onions, spices and butter on a large sheet
of aluminum foil. (Double foil for extra strength.) Repeat 2 to 3 times until
all potatoes have been used. Top with more foil and crimp edges to seal. Cook
on bar-b-que or in coals of a fire ring, turning frequently to prevent burning,
60 to 90 minutes. This recipe is also excellent cooked in a frying pan for
breakfast. Just cut down the quantity and stir all together.

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684178 — RELISH FOR BARBECUE MEAT OR HOT DOGS

1/2 head cabbage (med., chopped fine)

1 med. size onion, minced

Combine cabbage and onion. Put on enough mustard to
thoroughly cover and to your taste. Serves 12 Barbecue meat sandwiches or 12
hot dogs.

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684234 — CAMPERS APPLES

12 apples, sliced

1/4 c. butter

1/4 c. brown sugar

1 tbsp. cinnamon

Combine all ingredients in large heavy skillet; mix well.
Cook over hot coals 15 minutes or until apples are tender, stirring
occasionally. May also divide ingredients into portions, wrap in aluminum foil
and bake in hot coals.

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684338 — SCHOOL PICNIC HOTDOG RELISH

10 c. chopped zucchini

4 c. chopped onion

5 tbsp. salt

Grind zucchini and onion using coarse blade. Put in large
bowl with salt and let stand overnight. In morning drain and rinse well with
cold water; drain well. Add 1 green pepper, chopped and drained. Add 5
carrots, chopped. Bring to a boil: 2 1/4 c. dark vinegar

6 c. sugar

1 tsp. dry mustard

1 tsp. turmeric

1 tsp. cornstarch

2 tsp. celery seed

2 tsp. mustard seed

1/2 tsp. black pepper

Bring to boil and simmer for 10 minutes. Add chopped
vegetables and bring to a full boil. Pack in pint jars. Process in hot water
bath for 10 minutes. submitted by Chris Lechner

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684349 — CAMPERS DELIGHT FRUIT DESSERT

1 (24 oz.) cottage cheese

1 med. Cool Whip

1 (15 oz.) can crushed pineapple,

drained

1 lg. Jello

1/2 c. nuts (optional)

Mix together and chill.

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684350 — PASTA PICNIC SALAD

2 c. rotini pasta, uncooked

3 oz. sliced pepperoni

2 c. sliced fresh mushrooms

2 c. cherry tomatoes, halved

1/4 c. sliced green peppers

1/8 tsp. lemon pepper

3/4 c. bottled Italian salad dressing

Cook pasta according to package directions. Rinse with
cold water. Drain well. Combine with remaining ingredients, mixing gently but
thoroughly. Cover; chill 4 hours or overnight. Yield: 6 servings.

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684351 — PICNIC POTATO SALAD

3 to 4 lbs. med. size potatoes

12 green onions, including part of

tops

4 hard-cooked eggs, chopped

1 c. thinly sliced celery

12 strips crispy cooked bacon,

crumbled

1 c. chopped dill pickle

1 1/2 c. mayonnaise

1 tbsp. prepared horseradish

2 tsp. prepared mustard

1 tbsp. dill pickle liquid

Salt & pepper

Cook, cool, peel and cube potatoes. Place potatoes in a
large bowl. Add onion, eggs, celery, bacon and pickle. Combine mayonnaise,
horseradish, mustard and pickle liquid; blend well. Stir into potato mixture.
Season with salt and pepper. Cover and chill for 4 to 6 hours.

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684352 — PICNIC SALAD

1 lg. carrot

4 c. mixed salad greens torn in

bite-size pieces (lettuce,

romaine, watercress, chicory)

1 lg. mild red onion, sliced &

separated into rings

2 lg. tomatoes, cut in wedges

2 tbsp. salad oil

1 tbsp. vinegar

Salt

Pepper

Make carrot bow ties: Pare carrot; cut lengthwise in
paper-thin strips with vegetable parer; tie each strip in a knot; chill in ice
water at least 1/2 hour. When ready to make salad, place mixed greens in salad
bowl; level top. Arrange onion rings, tomato wedges and carrot bow ties on
top. (If desired, garnish with additional large leaves or quartered hearts of
romaine, arranged in spoke-design, as pictured; break into bowl before tossing
salad.) Just before serving, sprinkle oil, vinegar, salt and pepper over
greens; toss lightly until salad is well mixed with seasonings. Makes 6
servings.

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684356 — PICNIC PARTNER MACARONI SALAD

1/2 lb. elbow macaroni (2 c. uncooked)

1 c. diced Cheddar cheese

1/2 c. frozen peas, thawed and drained

1/2 c. sliced celery

2 tbsp. finely chopped onion

2/3 c. mayonnaise

2 tbsp. milk

2 tsp. seasoned salt

1 tsp. parsley flakes

1/2 tsp. sugar

1/4 tsp. pepper

2 tsp. vinegar

Prepare macaroni according to directions on package.
Drain. In medium bowl combine macaroni, cheese, peas, celery and onion. In
small bowl, blend mayonnaise, milk, seasoned salt, parsley flakes, sugar and
pepper. Stir in vinegar. Add to macaroni mixture. Mix well. Cover, chill
thoroughly. Stir gently before serving. Preparation time – 25 minutes. 6-8
servings.

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684357 — RANCH PICNIC POTATO SALAD

6 med. potatoes, cooked, peeled & diced

1/2 c. chopped celery

1/4 sliced green onions

2 tbsp. parsley

1 tsp. salt

1/8 tsp. pepper

1 tbsp. Dijon mustard

1 c. prepared Hidden Valley Ranch

original Ranch salad dressing

2 hard boiled eggs, chopped

Paprika

Combine potatoes, celery, onion, parsley, salt and pepper.
In another bowl, mix mustard into salad dressing and pour over potatoes. Toss
lightly. Sprinkle paprika and eggs. Refrigerate for several hours. Makes 8
servings.

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684408 — PICNIC MARINATED ONION RINGS

1/2 c. vinegar

1/2 c. corn oil

1 c. catsup

Sliced onions

Combine vinegar, oil and catsup in quart jar and shake
well. Then add the onions, all the jar will hold. Shake jar again and
refrigerate overnight. When the onions are gone, slice more and add to the
jar.

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684442 — PICNIC SAUERKRAUT RECIPE

Drain 1 quart sauerkraut. Dice 1 cup celery. Dice 1/2
cup ripe olives. Mix well with 3/4 cup sugar. Let stand. Garnish with onion
rings. Serve cold. Serves 10.

 

BAR-B-QUE BEAN SALAD

1 (1 lb.) can cut green beans

1 (1 lb.) can kidney beans

1 (1 lb.) can wax beans

1/2 c. chopped green pepper

1/2 c. finely chopped parsley

1 purple onion

MARINADE:

3/4 c. sugar

2/3 c. cider or wine vinegar

1/3 c. corn or safflower oil

1 tsp. salt

1 tsp. coarse pepper

1/2 tsp. garlic salt

Open, drain and rinse beans. Drain well in colander.
Place in 2″ deep flat container that can be covered in refrigerator. Add
chopped green pepper, parsley and purple onion which has been thinly sliced and
separated into rings. Make Marinade: In glass 2 or 4 cup measuring cup mix
sugar well with vinegar to dissolve sugar. Add salad oil and the seasonings.
Mix well with wire whisk or fork. Pour over container with vegetables in it.
Cover and refrigerate for at least two days, mixing gently several times.
Taste for seasoning. Add a bit more salt if desired (do not cut amount of
sugar or it will not be as delicious). Drain to serve, reserving marinade to
keep over any remaining salad. This salad gets better and may be kept up to a
week or more in the refrigerator. Serves 8 to 12, depending on the rest of the
menu.

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MARINATED PICNIC SALAD

1 (15 oz.) can kidney beans

1 (15 oz.) can garbanzo beans

2 c. cherry tomatoes

2 carrots, thinly sliced

2 cucumbers, thinly sliced

1/2 med. red onion, sliced

3 tbsp. red wine vinegar

2 tbsp. olive oil

2 tbsp. lemon juice

1/2 tsp. dried basil

Rinse beans under cold running water for 1 minute to
remove excess salt. Drain well. Combine in large bowl with tomatoes,
cucumbers, carrots and onion. In small dish, mix vinegar, oil, lemon juice and
basil. Pour over vegetables. Toss gently. Chill well before serving.

 

PICNIC PASTA AND VEGETABLES

1 lb. cooked spiral macaroni, cooled

1 can black olives, sliced

2 tomatoes, chopped

1 lg. onion, chopped

1 stick pepperoni, sliced

1/4 lb. cubed Provolone cheese

1 pkg. Good Seasons Lite Italian

Dressing Mix

Mix all ingredients together and refrigerate before
serving.

Greta Jenkins

Greta Jenkins is an author, mom, nurse and a community volunteer. She is the author of various articles about home and family life and has been featured in various parenting magazines and newspapers.
Greta Jenkins
https://imgsub.familiesonlinemagazine.com/uploads/2018/10/corn-on-the-cob-2076023_640.jpghttps://imgsub.familiesonlinemagazine.com/uploads/2018/10/corn-on-the-cob-2076023_640-150x150.jpgGreta JenkinsHome CookingOutdoor LivingPicnic Recipes--Camping Cooking Recipes Barbecue-BBQ-Trail Mix-Jerky- Main Meals-Breads- Desserts-Snacks-Vegetables-Salads-Outdoor Cooking Picnics and Camping SALADS,VEGETABLES AND FRUIT- PICNICS AND CAMPING - OUTDOOR COOKING FRANCES' CHEESY TOMATOES 6 slices of sharp cheese 2 lg. tomatoes Paprika Slice each tomato into 3 slices. Top...Parenting Advice| Family Fun Activities for Kids