When you're going on a picnic and want to serve food that is easy to make and easy to transport. Our selection of recipes are just a few suggestions that will make the outing memorable. As always, it is important that the ingredients be fresh and the work surfaces and utensils be well cleaned before, during and after preparations.

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Quick Jump to Recipes in this Section
Bean Salad | Baby Back Ribs Smothered in Mike’s Bar B-Q Sauce | Knox Blox | M & M Cookies | Oat Cake Cookies | Coffee Cake | Marinated Mushrooms | Cold Tomato Soup With Cucumbers |
Garlic Salsa |

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Bean Salad

• 1 can each of Kidney Beans, Green Beans and Yellow Beans
• 1 cup of chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped Spanish onion (the purple ones)
• 1/4 cup sugar
• 1/4 cup oil
• 1 tsp. Salt

Drain beans. Fold all ingredients together and chill several hours. Drain again before serving.
SUGGESTION
Use fresh yellow and green beans cut into 1” pieces ~ quantity of each should be equivalent to the can of Kidney beans. The salad will be crunchier, but the flavor is great! May need to marinade longer.
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Baby Back Ribs Smothered in Mike’s Bar B-Q Sauce

• 4 - 5 pounds baby back ribs - NOTE (1)
• salt
• pinch of ground sage

Bring a large pot of salted water to boil. Add ribs and sage. Reduce heat and simmer five minutes. Drain water and place ribs in an oven proof dish or roasting pan. Heat oven to 350 degrees. Smother with Bar B-Q Sauce. Cook for approximately one hour - basting often.
NOTE (2)(3)

Mike’s Bar B-Q Sauce

• 3 cups ketchup
• 1 1/2 tsp. chili powder ~ or to taste
• 1/2 cup galliano
• 2 Tbsp. Worcestershire sauce
• 1/2 cup brown sugar
• 1/4 cup lemon juice

Heat all ingredients together. Makes 4 cups. Keep in fridge.
AWESOME FLAVOR
Thanks to Mike Edall ~ Penticton, BC for contributing this recipe.
NOTE (1) To determine amount of ribs needed, calculate 3/4 of a pound per person.
NOTE (2) Once cooked, the ribs can be frozen. Thaw and reheat as needed.
NOTE (3) These ribs are excellent cold.
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Knox Blox

• 3 small packages of jell-o (any flavor)
• 3 packages of knox unflavored gelatin
• 4 cups boiling water

Oil a 9 x 13 cake pan. Set aside.
Mix jell-o and gelatin together in a glass bowl. Pour hot water over and mix for 2 to 5 minutes or until completely dissolved.
Pour into pan. Use oven mitts to place pan in fridge. Let set for 2 to 3 hours.
Slice into cubes. Store in fridge in plastic bag or sealed container for as long as it lasts.
COMMENT
This is a wonderful finger food for any age. It doesn’t melt or become messy if left out. Can be cut into shapes with cookie cutters rather than into cubes.
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M & M Cookies

• 1 cup margarine
• 1 cup brown sugar ~ loosely packed
• ½ cup white sugar
• 2 tsp vanilla
• 2 eggs
• 2 ¼ cups flour
• 1 tsp baking soda
• 1 - 227 gram package of M & M’s (regular or mini size)

Cream margarine and sugar. Add dry ingredients. Mix well. Add M & M’s. Drop by teaspoon full on cookie sheet and bake for 10 minutes at 350 degrees. Freezes well if you have any left over.
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Oat Cake Cookies

These are more a cookie than a cake.
Ingredients:

• 3 cups of flour
• 1 cup of sugar
• 2 tsp salt
• 1 tsp soda
• 1 1/2 cups lard (must be lard)
  ( original recipe called for bear grease )
• 3 cups oatmeal
• 1/2 to 3/4 cup water

Directions:
Mix flour, sugar, salt and soda together. Work in lard as for pastry. Add oatmeal and 1/2 cup of water. Continue to mix. If mixture seems dry, add remaining water 1 Tbsp at a time to reach pastry consistency. Roll to 1/8" thick on a well floured board. Cut into 2" squares or use a cookie cutter. Bake on ungreased cookie sheet for 10 minutes at 350 degrees. Freezes very well. Serve plain, with butter and jam, cheese, peanut butter or whatever you fancy.

Number Of Servings: Five to eight dozen depending on method of cutting out.

Preparation Time: 20 minutes


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Coffee Cake
Ingredients

• 1 cup butter (butter is best)
• 1 cup sugar
• 1 cup syrup
• 4 eggs
• 1 cup cold brewed coffee
• 4 cups flour
• 1 teaspoon soda
• 1 1/2 teaspoons cloves
• 1 teaspoon cinnamon

Cream butter and sugar well. Add syrup and mix. Add eggs one at a time and beat well. Mix flour, soda cloves and cinnamon together. Add to butter mixture alternately with coffee.
Bake in large pan or two in moderate (350 - 375 degree) oven
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Marinated Mushrooms

• 1 pound fresh, small, bite sized button mushrooms - cleaned
• 3 medium green onions - chopped
• 1/3 cup red wine vinegar
• 1/4 olive oil - use good quality
• 1/4 cup vegetable oil
• 1/4 sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt

Place mushrooms in a container that has a tight fitting lid. Set aside. Place remaining ingredients in a blender and process until smooth and onions are finely chopped. Pour marindade over mushrooms and stir to cover completely. Cover and refrigerate for 24 hours. Stir occassionally. After merinading for 24 hours, remove mushrooms from marinade. Discard all but a few tablespoons of marinade and return mushrooms to covered container until ready to serve
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Cold Tomato Soup With Cucumbers
Ingredients

• 6 ripe medium tomatoes - skins & seeds removed - NOTE (1)
• 1 medium cucumber - peel, cut in half lengthways and remove seeds
• 6 medium scallions - remove root end & chop
• 1 slice white bread - include crust and break into large pieces
• 1/2 cup tomato puree
• 2 cups tomato juice
• 1 teaspoon red wine vinegar
• 1 tablespoon olive oil
• 1 small garlic clove
• 1/2 to 1 teaspoon salt
• 1/2 teaspoon sugar

Place bread into a food processor and chop to make crumbs. Add remaining ingredients and blend until everything is finely chopped. Does not have to be totally smooth. Chill for at least four hours. Makes 6 servings.
NOTE (1) To remove skins, place tomatoes in a pan of boiling water. Remove from heat and let sit for two to three minutes until skins crack. Lift from water with a slotted spoon. Cool slightly and remove skins. Cut in half crossways and remove seeds.
SUGGESTION: After chilling soup, place in a chilled thermos and take on a picnic or to work for lunch
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Garlic Salsa

• 10 garlic cloves - finely chopped
  
• 3/4 cup chopped fresh Italian parsley
  
• 1/2 cup olive oil
  
• Coarse salt and fresh ground pepper
  
• 1/4 teaspoon dried pepper flakes
  
• 1 baguette

Combine first three ingredients in a glass or metal bowl. Season with salt and pepper to taste. Add red pepper flakes (optional). Cut baguette into bit sized pieces and serve. Serves 4 to 6.

SUGGESTION:
A very tastey condiment with grilled chicken or meat.


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