WITH THE 4TH UPON US AND LOTS OF SUMMER PICNICS ON THE HORIZON, WE THOUGHT YOU’D LIKE SOME OF OUR FAVORITE OLD FASHIONED RECIPES…

SOMETIMES YOU JUST DON’T NEED TO IMPROVE ON PERFECTION.

There’s something about a picnic that conjures up memories of family get togethers, old family recipes, friends gathering together and tales told while sitting in the open air, feasting on cold picnic fare.

On a recent vacation trip our family stopped at an old Victorian Inn that serves a huge buffet.  You know the type….lots of old fashioned salads, sides and meats…southern and delicious.

After eating a good sized helping of their cucumber, tomato and onion salad, I decided to plan a picnic menu around the good old fashioned recipes from years past…Sometimes you just can’t make those recipes better.  Many time the flavors take you back in time to a previous summer picnic.

MARINATED CUCUMBER, ONION AND TOMATO SALAD

This recipe is great because of the water and regular distilled white vinegar (a staple in kitchens before all the specialty vinegars appeared).  It stays fluid and the oil doesn’t congeal or thicken while cold.  One note… the original recipe called for 1/4 cup of sugar.  I cut it to 1 Tablespoon because I try to cut back on sugar.  I think the tartness of the vinegar with the coolness of the cucumbers with a little bit of sugar is the right balance.

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Serving Size: 6-8

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Ingredients

• 1 cup water
• 1/2 cup distilled white vinegar
• 1/4 cup extra virgin olive oil
• 1 Tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 cucumbers peeled and thinly sliced (or an English cucumber unpeeled)
• 3 tomatoes, cut into small wedges (or cherry tomatoes halved)
• 1 Vidalia onion, halved and then sliced and separated.

Instructions

1. Whisk water, vinegar, oil, sugar, salt and pepper together in a large bowl.
2. Add cucumbers, tomatoes and onions and stir to coat.
3. Cover bowl with plastic wrap.  Refrigerate over night or for at least 2 hours.

Kathy's Comments

Using distilled white vinegar is very old fashioned.  I like it!  Also many recipes call for more sugar, but I used only 1 tablespoon.  Plenty of sweetness to offset the vinegar.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

I also tried several variations and newer versions of this salad, adding mustard and herbs, but I found I liked the original one the best.  Sometimes you just can’t improve on perfection!

No picnic is complete without fried chicken…and my favorite recipe is fabulous served cold!

This chicken is pan fried for about 10 minutes and then baked to finish.  The zing of fresh lemon and a little brown sugar gives it a refreshing twist.  This recipe is adapted from The Silver Palate Cookbook which first came out in 1979!  so yes it’s old fashioned!

LEMON CHICKEN

LEMON CHICKEN

Serving Size: 6+

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Ingredients

• 2 chickens (2-1/2 pounds, each), cut into quarters
• 2 cups fresh lemon juice
• 2 cups unbleached all purpose flour
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon freshly ground black pepper
• 1/2 cup vegetable oil
• 2 tablespoons grated lemon zest
• 1/4 cup brown sugar
• 1/4 cup Chicken Stock
• 1 teaspoon lemon extract
• 2 lemons, sliced paper thin

Instructions

1. Combine the chicken pieces and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in the refrigerator overnight, turning occasionally.
2. Drain the chicken thoroughly and pat dry. Fill a plastic bag with the flour, salt, paprika, and black pepper, and shake well to mix. Put 2 pieces of chicken into the bag at a time and shake, coating completely. Shake off excess flour.
3. Preheat oven to 350 degrees.
4. Heat the oil in a frying pan over medium heat until hot. Fry the chicken pieces, a few at a time, until well browned and crisp. About 10 minutes per batch.
5. Arrange the browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with the lemon zest and brown sugar. Mix the chicken stock and lemon extract together and pour around the chicken pieces. Set a thin lemon slice on top of each piece of chicken.
6. Bake chicken until tender, 50 minutes.

Notes

The lemon and brown sugar give this recipe a unique twist.

By Julee Rosso & Sheila Lukins from The Silver Palate Cookbook
Adapted from KathyMillerTime

Recipe Printed from www.kathymillertime.com

The chicken was in a fowl basket and we used it for a South Island Living article…”A PICNIC IN THE GRASS WITH A VINTAGE 1928 MODEL A… a fun collaboration with the late Steve Leimberg.  To revisit this story click here.  We had such a fun time and Steve’s photography is spectacular.

photo by Steve Leimberg

 

DEVILED EGGS TENNESSEE STYLE

Serving Size: 12 deviled eggs

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Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon yellow mustard
• 1/8 teaspoon salt
• Dash of black pepper

Instructions

1. Place eggs in a single layer in a saucepan. Cover with 2-3 inches water.
2. Bring to a boil. Cover.
3. Remove from heat, and let stand 20 minutes.
4. Drain immediately and fill the saucepan with cold water and ice.
5. Peel under cold running water.
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
8. Spoon yolk mixture into egg whites. Garnish, if desired.

Kathy's comments

Peeling eggs can be difficult especially with all the farmer's market fresh eggs and free range eggs now available.  I have found that regular eggs from grocery store and a little bit older ones peel better.  Also when cracking eggs to peel I found that fewer cracks were easier to peel instead of alot of fine cracks.  The shell came off in bigger pieces as opposed to tiny pieces.  Hope this helps!

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

DEVILED EGGS GEORGIA STYLE

Serving Size:

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Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons dill pickle relish
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• Dash of black pepper

Instructions

1. Place eggs in a single layer in a saucepan. Cover with 2-3 inches water.
2. Bring to a boil. Cover.
3. Remove from heat, and let stand 20 minutes.
4. Drain immediately and fill the saucepan with cold water and ice.
5. Peel under cold running water.
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
8. Spoon yolk mixture into egg whites. Garnish, if desired.

Notes

Roasaline uses dill pickle relish instead of sweet pickle relish.

By Rosalind Bowles via KathyMillerTime

Recipe Printed from www.kathymillertime.com