Planning Your Homestyle Picnic!

You’ve got a demanding job! But you probably have a life outside of your job – full of family life, errands, laundry, bills… the list goes on and on!  While I wouldn't advise  just throwing in the towel and skipping out on responsibilities, here's one teensy piece of advice.........

Don’t let summer go by without doing

 something fun!

Why not plan a weekend getaway? Is the nearest body of water or big city too far away for a day trip? Plan a two day excursion! Make it a date with your hard working hubby and plan on a picnic. Whether it’s a picnic lunch or an all-day affair, picnics are the perfect way to relax and enjoy the summer weather. Estelle's has planned a super delicious and easy menu for you! Take along your camera and take plenty of pictures of your summer day picnic....it should be a day to remember and just have fun!!

These are good old-fashioned Southern dishes that Mother frequently prepared. We loved these during summer days when were camping up in the Smoky Mountains!

 Baked Chicken Salad

4 cups cooked chicken, diced

6 cups cooked macaroni

1 cup celery, chopped

1 cup slivered almonds

2 (10¾-ounce) cans cream of chicken soup

1¼ cups mayonnaise

1 teaspoon salt

1 teaspoon black pepper

6 hard boiled eggs, chopped

1 (10.5-ounce) bag potato chips, crushed

In a large bowl, combine all ingredients except chips. Place in a 13-by-11-inch casserole dish. Bake at 350 degrees for 25 minutes. Sprinkle crushed potato chips over top. Cook an additional 5 to 10 minutes, or until golden brown.

Helen's Spinach Artichoke Casserole

2 (10-ounce) boxes frozen spinach

1 stick butter, softened

2 (3-ounce) packages cream cheese

2 cloves garlic, minced

1 (14-ounce) can artichokes

Salt and pepper, to taste

Seasoned bread crumbs

Cook spinach. Stir in butter, cream cheese and garlic. Season to taste. Place in a 9-by-7-inch casserole dish. Arrange sliced artichokes on top. Cover with bread crumbs. Bake uncovered at 350 degrees for 30 to 40 minutes.

Mississippi Chocolate Sheet Cake

1 teaspoon baking soda

½ cup buttermilk

2 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 stick margarine

½ cup Crisco shortening

3 tablespoons cocoa

1 cup water

2 eggs, beaten

Stir baking soda into buttermilk. Set aside and let rise. In a large mixing bowl, sift flour, sugar and salt. Set aside. In a saucepan, bring margarine, Crisco, cocoa and water to a boil. Pour over flour mixture. Add eggs and buttermilk mixture to flour mixture. Mix on medium speed until all ingredients are incorporated. Place batter into a 13-by-9-inch baking dish. Bake at 350 degrees for 20 minutes, or until cake is done.

For the frosting

1 stick margarine

1 (16-ounce) box confectioner’s sugar

3 tablespoons cocoa

6 tablespoons Half  and Half

1 teaspoon vanilla extract

½ cup chopped pecans

In a saucepan, mix the first 5 ingredients and heat. When margarine is melted, beat 1 minute with a whisk. Pour over hot cake. Sprinkle ½ cup chopped pecans over top.




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