Memorial Day Menu

Bread & Butter Pickles Assorted Dill Pickle Spears A Medley of Nicosia & Italian Olives marinating in Balsamic Vinegar, Olive Oil, Rosemary and Garlic Celery Stuffed with Cream Cheese, Raisins and Sprinkled with Paprika and Chopped Pecans Deviled Eggs Fried Chicken Picnic Style Barbecued Beef Brisket Sandwiches Potato Salad Green Bean and Feta Salad Macaroni Salad Fresh Corn Salad Baked Beans Watermelon Slices Mrs. Dunn's Poundcake & Raspberry Sauce Bumbleberry Pie Coconut Layer Cake Iced Tea Mason jars for picking wildflowers

The Plan:

Of course, cook everything the night before! Bundle everything up except the perishables in picnic baskets; take along colorful tablecloths, utensils, paper plates, napkins and cups. Put perishable food in plastic containers that will fit snugly inside two galvanized wash tubs. Along the way pick up ice bags to fill the tubs when you get to the picnic site. All perishable food will be set decoratively on the ice for the picnic. Have the children pick wildflowers for the table, arrange them in mason jars. Tea can be stored in a cooler along with other beverages.

The Recipes:

Fried Picnic Style Chicken

3 lbs. chicken pieces, 2-c. buttermilk Soak chicken overnight in fridge.

Next day, mix: 2 c. flour, 1 t. black pepper, 1 t. paprika, 1 t. garlic salt, 1 t. dried parsley

Lift chicken pieces one at a time out of buttermilk and roll in flour mixture. Pat flour on, repeat until all pieces are done. Fry in oil and drain on paper towels.

Barbecued Brisket Sandwiches

This is a great dish for cookouts because it makes itself in the oven, and it's so tasty...

4-5 lb. well trimmed brisket 1 1/2 t. salt 1/2 c. ketchup 1/4 c. vinegar 1/2 c. finely chopped onion 1 T. Worcestershire sauce 1 1/2 t. liquid smoke 1 bay leaf, crumbled 1/4 t. pepper

Rub meat with salt and place in a 9x13x2 baking pan. Stir together the other ingredients and pour over the meat. Cover the pan well with foil bake at 325 for 3 1/2 hours. When done, remove foil carefully so steam does not burn you. Shred meat with two forks, it will be fork tender. Serve over rolls.

Classic Potato Salad

serves 8

1 c. Hellmann’s Mayo 2 T. vinegar 1 1/2 t. salt 1 t. sugar 1/4 t. black pepper

6 medium potatoes, peeled, cubed, and cooked 1 c. sliced celery 1/4 c. finely chopped red onion 6 hard-boiled eggs, chopped 1/3 c. chopped gherkin pickles 1/2 c. red bell pepper, chopped 1/2 c. green bell pepper, chopped

Combine 1st 5 ingredients in a large mixing bowl. Stir in remaining ingredients and toss gently but thoroughly to coat with sauce.

Cover and chill.

Smoking! Baked Beans

12 servings

1 lb. bacon

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