OCTOBER

OCTOBER

June 11, 2012

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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2 comments:

  1. Thanks for popping over to my blog. That way...I found yours. Your blog is delightful and full of wonderful recipes. I will be back often. Deb

    ReplyDelete
  2. I am delighted to have a new blogging friend Deb! I so hope you enjoy these recipes! I simply fell in love with your blog and of couse we share of love for cats! The pictures are simply exquisite! It made my day!! I can't wait to tell my sister about your blog...she will be fascinated! Thank you for visiting Estelle's!

    ReplyDelete

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