Tom's 70th birthday

Tom's 70th birthday
50 years of marriage this year September 2017

Thursday, May 27, 2010

MEMORIAL DAY PICNIC/ 4TH OF JULY MENU AND RECIPES


Variety Sausages, hot dogs and/or hamburgers
Baked Beans
Potato Salad OR
Pasta Salad
Assorted Veggies/Dip
Foil-Grilled Potatoes
Deviled Eggs
Mallow Fruit Salad

GEORGIA'S BAKED BEANS

4 - 16 oz. can pork and beans
1 medium onion, chopped
1 small green pepper, chopped
1/2 pound bacon, cooked medium well, cut into pieces (save some bacon grease)
1/4 pound ground chuck, cooked and drained
Ketchup
Brown mustard
Brown sugar

In a medium frying pan, saute the chopped onion and green pepper in the bacon grease until limp.

In a large bowl, mix the pork and beans, onions, green pepper, chopped up bacon, cooked ground chuck, 1/4 cup ketchup, 2 Tablespoons brown mustard, and about 1/2 cup brown sugar.

Mix well til completely blended. Bake in a 350 degree oven for about one hour uncovered. Turn oven down to 300 degrees, cover and bake for another hour at least. Shut off oven and allow to sit an additional hour covered to get the full flavor of all the ingredients...
GEORGIA'S POTATO SALAD

5# potatoes, boiled, skinned, and cubed
3 eggs, boiled and cut up
32 oz. jar Mayonnaise
Italian dressing
Yellow mustard
Green onions (bunch), chopped
Carrots (baby), about 5 cut up
1/2 stalk celery (including leaves), chopped
Garlic salt
Ground black pepper

Cook the potatoes and after they are cool (or easy enough to handle by hand), peel the skins and cube and place into a large bowl. Add the cut up hard boiled eggs at this time. Sprinkle approximately 4 oz. of Italian dressing and a large squirt of yellow mustard on the potatoes. Shake and mix and let sit for at least a half hour (enough time to cut up veggies).
In the meanwhile, chop all the vegetables (not too fine) and mix very carefully with a heavy duty spoon (preferably wooden). Start with about two cups of mayonnaise, 1 tablespoon garlic salt, and 1 heaping teaspoon of black pepper. Again mix very carefully, but thoroughly. You want to be sure to mix all the flavors, but not to mash up or break up the potatoes.

At this time, taste the mixture and see if the flavors have mixed and if there is enough salt and mayonnaise. If not, add more a little at a time until the flavor and consistency match.

Cover and set in the refrigerator to chill at least two hours. The longer it sits, the better it tastes. Again this will make everyone come back for seconds. I guarantee it!!!
 TUNA/CHICKEN PASTA SALAD

1 pound cooked, cooled pasta---any kind
1 can water-packed tuna or chicken, drained
2 eggs, hard boiled and cut-up
1 large onion, 1 green pepper, 2 stalks celery, 1 carrot, 4 radishes, 1 cucumber, 1 large tomato, 1/4 head of lettuce (finely shredded)....(all vegetables chopped)
4 - 6 oz. bottled Italian dressing
Mayonnaise
1 tsp. yellow mustard
1 tsp. garlic salt
1 tsp. black pepper

Pour Italian dressing over cooked pasta, toss and set aside. After 15 minutes, add black pepper, garlic salt and yellow mustard and toss again to mix flavors. Put in refrigerator, covered, and allow 30 minutes to marinate.
At that time, add the chopped eggs, vegetables, and tuna or chicken. Start with at least 1 cup of mayonnaise and toss well. Mixture should be a creamy consistency. Add more mayo and salt to taste, a little at a time.

Cover and refrigerate for at least one hour before serving.
 FOIL-GRILLED POTATOES

(4 servings....adjust to as many as you need)
4 LARGE Idaho or Russet potatoes
1 large onion
Garlic Salt
Pepper
Margarine Spray
Aluminum Foil

Tear enough aluminum foil to hold your potatoes and onions. Thinly slice each potato (with skin on and cleaned, of course), onto the foil.. slice enough onion to lightly cover the potato...

Add garlic salt and pepper to taste.. and spray margarine generously..

Close and seal each pouch so there a little room for the steam and flavors to mix.

Place the potatoes preferably on the top rack while the chicken or other meats are cooking. You may want to place them directly onto the main rack after the meat is done and keep an eye on it so it doesn't burn.

Total cooking time shouldn't be over 45 minutes.


DEVILED EGGS

Ingredients:
1 dozen eggs (hard boiled, cooled, and peeled)
Light mayonnaise
Yellow mustard
Ranch dressing
Garlic Salt
Pepper

Slice the eggs in half lengthwise. Put the cooked yolks into a bowl and place the white halves on a plate. After all the eggs have been cut and separated, mash and mix up the yolks until they are as fine and smooth as possible. To this add about 4 heaping tablespoons mayonnaise, a hefty squirt of yellow mustard, and two tablespoons of ranch dressing. With a mixer, blend these all together until smooth and creamy. Add just enough garlic salt and pepper to taste.

With a teaspoon drop enough mixture into the center of the whites to make it look full and rounded (not flat). For an added touch, (if you like, you may add a shake of paprika or some finely sliced green olives). If not, just leave them plain, cover with plastic and refrigerate until needed.
 

MALLOW FRUIT SALAD

2 cans (11 ounces) mandarin orange segments, drained
1 can (20 oz.) pineapple chunks, drained
1 jar(4 oz.) maraschino cherries
3 cups miniature marshmallows
1 cup broken walnuts
1 - 12 oz. Cool whip

Toss orange segments, pineapple, cherries, marshmallows and walnuts.....Fold cool whip into the fruit and cover and refrigerate at least one hour...Dreamy and creamy...(Serves 10)
MICROWAVE ICED TEA
     Using an empty gallon milk/water container, place 6 tea bags (without tags) in the bottom and fill about 1/4 full of water. Place in microwave and heat on high for 5 minutes.
     Let stand for about 10 minutes to steep and add enough water to about 7/8 of the way to the top.
     If Mom likes the tea unsweetened, then just refrigerate it. If she likes it sweetened, add 1 and 1/2 cups of sugar, place lid on and shake until the sugar is dissolved.
     Then chill in refrigerator till you need it. (A nice touch would be lemon cut on the side or fresh mint, if it's available).

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