Other recipes in this category
  • Chocolate Mint Picnic Squares
    1 c. sugar
    4 eggs beaten
    1 tsp. vanilla
    1/2 c. butter
    1 c. flour
    1 (16 oz.) can chocolate syrup
    2 c. powdered sugar
    1/2 c. butter
    2 tbsp. creme de menthe
    6 oz. chocolate chips
    6 tbsp. butter
    Mix first 6 ingredients and pour into a greased 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Cool in pan. Mix next 3 ingredients together and spread over brownie layer. Melt chocolate chips and butter together. Mix and let cool slightly. Spread over mint layer. Chill for a few minutes and cut into squares. Best if served chilled.
  • Reggie Mack
    1 1/2 c. plain flour
    1 1/2 c. whole wheat flour
    1 c. rye flour
    1 c. old-fashioned oats
    1 c. cornmeal
    1/4 c. liver powder (available at
    health food stores)
    1 tsp. salt
    1 tsp. garlic powder
    1 lg. egg
    1/2 c. vegetable oil
    1 3/4 c. beef broth
    Place rack in upper third of oven heat to 300 degrees. Line cookie sheet with foil. In large bowl mix flours oats cornmeal liver powder salt and garlic powder. Add egg oil and broth. Mix with a wooden spoon to make a soft dough. Dough should be soft but firm enough to roll out. If dough is too moist add a little more flour if too dry add a little more broth or water. On floured surface roll out dough to 1/2 inch thickness. Cut in 3 1/2 inch dog-bone biscuit shapes with floured cutter or your favorite pattern. Place 1 inch apart on prepared cookie sheet. Prick a line of dots down centers halfway through. Bake 2 hours. Turn off oven and let biscuits stand in oven overnight to dry out and harden. Children like these too.
  • Western Biscuits
    1 c. sourdough starter
    2 c. flour
    1/3 c. milk
    1/2 c. margarine
    2 tsp. baking powder
    1/2 tsp. salt
    Mix all ingredients pat out on flat floured surface. Cut out and place in Dutch oven. Cook until golden brown. Makes about 25 biscuits.
  • Picnic Pasta
    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.
  • Butter Brickle Picnic Bars
    1 pkg. butter brickle cake mix
    1/4 c. water
    2 eggs
    3/4 c. chopped nuts
    1/4 c. oleo
    1/4 c. brown sugar
    1 (6 oz.) pkg. chocolate chips
    Preheat oven to 350 degrees. Grease and flour a 10 x15 pan. Combine cake mix water eggs oleo and sugar in a bowl. Mix thoroughly. Stir in nuts and chips. Bake 20 to 25 minutes. Frost with chocolate frosting.