Patti and Paul are helping out with a Memorial Day picnic! These are all foods you can easily cook indoors, then pack up to eat outside. Recipes include Chinese style BBQ ribs, Italian pasta salad, sweet and sour baked beans, fried corn on the cob, iced cream sandwich cake, and Paul’s special iced tea.
Sweet and Sour Beans
Ingredients
- 1 lb bacon
- 3 onions, chopped
- 1 tsp garlic powder
- 1/2 tsp dry hot mustard
- 1/2 cup white wine vinegar
- 1 cup packed brown sugar
- 1 can chili beans, drained (15 oz)
- 1 can cannellini beans, drained (15 oz)
- 1 can butter beans (15 oz)
- 2 cans baked beans (15 oz, each)
Instructions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 2 tablespoons bacon fat.
- Add onions to fat in pan, and saute until soft. Stir in garlic powder, dry mustard, wine vinegar, and brown sugar. Simmer for 20 minutes.
- In a large pot combine bacon and onion mixture with the chili beans, cannellini beans, butter beans, and baked beans. Mix together, and simmer over medium heat for 70 minutes, or bake in 250 degree oven for 45 to 60 minutes. Makes 10 to 12 servings. Enjoy!
Peanut Butter Ice Cream Bar Cake
This is a favorite at summertime!
Ingredients
- 1 jar chocolate syrup (16 oz)
- 3/4 cup peanut butter
- 19 ice cream sandwiches
- 1 container Cool Whip (12 oz)
- 1 cup salted peanuts
Instructions
- Pour syrup into a medium microwave safe bowl and cook for 2 minutes on high. Don't let the syrup boil. Stir peanut butter into syrup until smooth. Allow to cool to room temperature.
- Line bottom of a 9 x 13-inch glass dish with about 9-1/2 ice cream sandwiches. Spread half of Cool Whip over sandwiches. Spoon half chocolate mixture over Cool Whip. Top with half the peanuts. Repeat layers ending with peanuts. Freeze 1 hour or until firm. Cut into squares to serve. Makes 18 servings. Enjoy!
Italian Pasta Salad
This recipe is a zesty pasta salad which can be altered by adding your favorite vegetables- a great recipe for any occasion!
Ingredients
- 1 cup fresh broccoli florets
- 1 cup fresh cauliflower florets
- 1 Tbsp butter
- 1 tsp salt
- 1 pkg seashell pasta (16 oz)
- 1 bottle Italian-style salad dressing (16 oz)
- 1 cup shredded carrots
- 2 cucumber, diced
- 3 tomatoes, diced
- 4 cups roughly chopped Romaine lettuce
- 8 oz shredded Cheddar cheese
Instructions
- Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
- Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
- In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, lettuce, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
- After, the pasta and vegetables have been chilling for 30 minutes, stir in the cheese, Return the bowl to the refrigerator for another 30 to 45 minutes before serving. Makes 8 to 1 0 servings. Enjoy!
Chinese Style Country Ribs
Ingredients
- 1/2 cup soy sauce
- 1/2 cup orange marmalade
- 4 Tbsp ketchup
- 2 cloves garlic, crushed
- 6-8 lbs country-style spareribs
Instructions
- Preheat oven to 400 degrees. Salt and pepper ribs and place on sheet and let cook about 10 minutes, turn and let cook 10 minutes on other side. Ribs should be browned a little.
- In a bowl, combine soy sauce, marmalade, catsup and garlic. Brush liberally on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all.
- Cover and cook on low for 8 to 10 hours. Makes 8 to 12 servings. Enjoy!
Batter Fried Corn on the Cob
Ingredients
- Vegetable oil
- 3/4 cup corn meal
- 1/2 cup grated Parmesan cheese
- 1/3 cup flour
- 1/2 – 3/4 tsp garlic salt
- 3/4 cup milk
- 2 Tbsp vegetable oil
- 1 large egg
- 2 pkg Green Giant Nibbler Corn-on-the-Cob, thawed
- 1 cup corn flake crumbs
Instructions
- In deep fat fryer or heavy saucepan, heat oil to 375 degrees. Oil must be deep enough to cover corn ears.
- In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, an,d egg; mix well. Dip corn ears into cornmeal batter to coat; roll in corn flake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately. Makes servings. Enjoy!
Paul’s Refreshing Iced Tea
Ingredients
- Teabags
- Ice
- Water
- Crystal Light Lemonade Mix
- Sugar or Splenda
Instructions
- Brew tea: use 1 teabag per cup of water
- Pour over a pitcher of ice
- Add Crystal Light Lemonade Mix and sweetener to taste. Enjoy!
Transcript
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