June 21, 2021

Recipes for a Perfect Summer Picnic

When it’s summertime, there’s no better way to gather around with friends and family than with a picnic! Whether you want a fresh and light picnic, or a classic fried chicken picnic dish, we have the recipes to make any picnic memorable.

So grab your picnic basket and checkered blanket and continue reading to find sweet and savory, picnic-friendly recipes!

Bean and Corn Salad

Submitted by Marge Petrezelka | No. 262, Iowa

Group of friends enjoying a picnic together1 (15 oz.) can kidney beans
1 (15 oz.) can green beans
1 (15 oz.) can wax beans
1 (15 oz.) can whole corn
2 celery sticks, diced
1 medium green pepper, diced
1/2 cup red pepper, diced
1/2 cup ripe black olives, diced
1/2 cup green onions, diced
1 cup sugar
1 cup vinegar
2 tablespoons vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt

Drain beans and corn. Add diced celery, red and green peppers, olives, and onions. Combine sugar, vinegar, oil, mustard, and salt in a bowl. Pour over bean mixture and stir to coat. Cover and refrigerate for at least 24 hours. Serve cold.

Picnic Fried Chicken

1 (3 lb) broiler/fryer chicken, cut up
3/4 – 1 cup buttermilk

Fried chicken placed in a dishCOATING:
1 1/2 – 2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon paprika
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/8 teaspoon baking powder

Oil for frying

Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator. Combine coating ingredients in large shallow dish. Add chicken pieces, one at a time, and turn to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying). In a Dutch oven or other deep skillet, heat 1/2 inch oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, turning occasionally, 7-8 minutes per side. Drain on paper towels.

Cucumber Slices

Little boy being silly, chewing on a cucumber from the gardenSubmitted by: June Kucera | No. 54, Nebraska

3 – 4 cucumbers, sliced
2 medium onions, thinly sliced
3 tablespoons minced fresh dill
1 cup sugar
1/2 cup vinegar
1/2 cup water
1 teaspoon salt

In a bowl, combine cucumbers, onions, and dill. In a saucepan, combine the sugar, vinegar, water, and salt; bring to a boil. Pour over cucumber mixture. Cover and refrigerate for at least 3 hours, or overnight.

Fruit Salad Supreme

Submitted by: Becky Kramer | No. 13, Iowa

Collection of colorful citrus fruitLIME DRESSING:
1/4 cup vegetable oil
2 tablespoons lime juice
2 tablespoons sugar
1/4 teaspoon hot sauce
1 tablespoon sour cream

Mix ingredients of dressing together. Can make the day before. Then, add:

2 large cans pineapple chunks
2 oranges, peeled and sliced crosswise
1 1/2 cup cantaloupe chunks
1/4 cup sliced green onions
2 cups diced apples, red and green
1 cup mini marshmallows
1 cup nuts, chopped

Pour dressing over fruit and fold. Refrigerate. This is a recipe where exact measurements do not need to be followed.