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7 Fourth of July Picnic Recipes

7 Fourth of July Picnic Recipes is built on Unbleached All Purpose Flour, Buttermilk, Margarine Or Butter Melted, Sugar, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1/4 cup
• 1 cup
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1/2 cup
• 3/4 cup
• 1 1/2 cup
• 2 cup
• 1/2 cup
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 0.19 tsp
• 2 tbsp
• 1/2 cup
• 1 tbsp
• 3 tsp
• 3 tsp
• 1 tsp
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Combine golden onion recipe soup mix with flour; set aside.

3. 3

   Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.

4. 4

   Place in large shallow baking pan, on rack, and chill 30 minutes.

5. 5

   Drizzle with butter, then bake 45 minutes or until well done.

6. 6

   Refrigerate chicken overnight so it's totally cold when you're ready to pack up your picnic stuff.

7. 7

   Boil potatoes in their jackets. When soft, peel and dice. Add the celery, eggs and onion.

8. 8

   Fry bacon in skillet until crisp and brown.

9. 9

   Beat the eggs; add the sugar, dry mustard, parsely, salt, pepper, vinegar, and water. Mix well.

10. 10

    Pour egg mixture into small amount of hot bacon fat and stir until mixture thickens (about 10 minutes).

11. 11

    Pour over the potato mixture and mix lightly.

12. 12

    Run cold water over rice in a strainer for about 1 minute, lifting rice to rinse well.

13. 13

    In a medium saucepan bring rice and water to boiling; reduce heat.

14. 14

    Simmer, covered, 40 to 50 minutes or until done.

15. 15

    Drain.

16. 16

    Rinse with cold water.

17. 17

    Drain again.

18. 18

    In a mixing bowl toss together the rice, pea pods, chicken, orange sections, and water chestnuts.

19. 19

    Cover; chill rice mixture for 6 hours or overnight.

20. 20

    In a screw-top jar combine vinegar, sesame and salad oils, salt, pepper, and garlic powder. Cover; chill at least 6 hours or overnight.

21. 21

    Before serving at the picnic, shake vinegar and oil mixture well. Pour over rice mixture; toss.

22. 22

    Cut eggs lengthwise into halves. Slip out yolks and mash with a fork.

23. 23

    Mix together the mayonnaise, mustard, and pepper.

24. 24

    Fill eggs with the yolk mixture, heaping it up lightly.

25. 25

    Sprinkle paprika over filled eggs.

26. 26

    Devilled eggs are probably the best part of any picnic.

27. 27

    Cut the core out of the cabbage and cut it into pieces.

28. 28

    Mix the onion, lemon juice, and pepper in with the cabbage.

29. 29

    Add the mayonnaise, mix well and refrigerate overnight to let the flavors totally merge before serving at the picnic.

30. 30

    Broil the red pepper, turning several times, until blackened on all sides.

31. 31

    Remove from the oven and place in a paper bag to cool.

32. 32

    Cook enough macaroni to make about 4 cups.

33. 33

    While the macaroni is cooking, whisk together the oil, vinegar, lemon juice and mustard.

34. 34

    Add the carrots, mozzarella, and peas.

35. 35

    Rinse the macaroni in cold water and drain thoroughly. Add to the dressing and vegetable mixture. Stir thoroughly.

36. 36

    Peel, seed, and dice the red pepper. Stir into the salad.

37. 37

    Chill several hours, stirring occasionally to make sure that the dressing is evenly distributed. Stir again just before serving at the picnic.

38. 38

    Set the table (whether it's a regular table, a picnic table, or even just a tablecloth spread out over the ground in the park) using red, white, and blue.

39. 39

    Place small American flags at each place setting.

40. 40

    Use your imagination when setting the table.

41. 41

    Dressing.

42. 42

    More or less, depending on taste.

43. 43

    Mash the garlic together with the salt until thoroughly blended. Place cucumber, mashed garlic, and other ingredients in a medium-sized bowl and mix thoroughly.

44. 44

    Use as much garlic as you like.