Other recipes in this category
  • Picnic Pizza Loaves
    1 lb. ground beef
    1/2 c. onion
    1 (8 oz.) can pizza sauce
    1/2 tsp. oregano
    1 c. mozzarella cheese shredded
    1/4 c. pimento sliced
    Stuffed green olives
    1 French bread loaf
    Cook ground beef and onion in skillet until beef is done and onion is tender. Drain off fat. Stir in sauce spice and pimento. Spread over French bread loaf cut lengthwise. Top with cheese and sliced olives. Wrap in foil. Heat over coals or in oven. Janae and Jessica s Mom
  • Trail Mix
    Honey coated papaya chopped
    Dried banana chips
    Dried chopped pineapple
    Almonds
    Cashews
    Coconut shredded or shavings
    Chopped dates
    Carob chips
    Carob raisins
    Shelled sunflower seeds
    Dried chopped mango
    Mixed fruit medley
    Mix all ingredients and store in tightly covered container. Very high in magnesium Vitamin A Protein Iron.
  • Maple-nut Picnic Cake
    2 1/2 c. self-rising flour
    1 1/4 c. sugar
    1/2 c. shortening
    1 c. milk
    1 1/4 tsp. maple extract
    1 egg
    2 egg yolks
    3/4 c. chopped pecans
    Place all ingredients except pecans in large mixing bowl. Beat at medium speed 3 to 4 minutes or until well blended. Stir in 3/4 cup pecans. Turn into greased 9 x 13 x 2 inch pan and spread evenly. Bake in moderate oven (350 degrees) 35 to 45 minutes or until cake tests done. Remove from oven and cool 5 minutes. Meanwhile prepare Fluffy Maple Frosting. Spread frosting on top of warm cake. Return cake to oven and bake 10 minutes or until frosting is lightly browned.FLUFFY MAPLE FROSTING
    2 egg whites
    1/4 c. sugar
    3/4 tsp. maple extract
    1/4 c. chopped pecans
    Beat egg whites until foamy. Gradually beat in sugar a tablespoonful at a time. Blend in maple extract. Continue beating until soft peaks form. Spread on top of cake. Sprinkle with nuts.
  • Jerky
    Jerky is one of the finest wilderness rations ever devised by man. It takes little preparation and tastes quite good. Two strips of jerky with a glass of water will satisfy any appetite. Although Indians originally prepared jerky over an open fire cooking it on a kitchen range well in advance of a trip is a lot more practical and convenient. It is handy just to eat for a quick snack or pick-me-up. Begin with any red meat wild or domestic. Once done jerky tastes the same whether you use sirloin or flank or a cheaper piece of meat. 4 lb. meat cut into pieces approx.
    1x2x8
    2 tbsp. salt
    2 tbsp. powdered barbecue seasoning
    (Swiss steak seasoning works good)
    2 tbsp. chili pepper & 2 tbsp. curry
    powder mixture (optional)
    Cut away all fat gristle and tendon from strips of meat. Combine seasonings in a salt shaker. Pound the meat and as you pound. Sprinkle with the seasonings (there should be about 1/2 teaspoon of the combination spread across each side of each strip of meat). Place the strips directly on the oven rack. Turn oven onto 150 degrees and leave them there until all moisture is gone (about 7 hours). The strips should fell like dry leather when done and should be supple enough to bend a little without breaking. Jerky can be eaten as is or used as a base for soups stews and pemmican. It will literally keep for years without refrigeration.
  • 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.