Picnic Recipes

 

Holiday Picnic Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk #336326  www.productsof1868.com

Crispy Fried Chicken

4 cups all-purpose flour, divided

1 tablespoons Watkins Garlic Powder

1 tablespoon Watkins Paprika

3 teaspoons Watkins Black Pepper, divided

2-1/2 teaspoons Watkins Poultry Seasoning

2 eggs

1-1/2 cups water

1 teaspoon salt

2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up

Oil for deep-fat frying

In a large resealable plastic bag, combine 2-2/3 cups flour, garlic powder, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt, pepper and remaining flour. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.

In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.

Loaded Baked Potato Salad

5 pounds small unpeeled red potatoes, cubed

1 teaspoon salt

1/2 teaspoon Watkins Black Pepper

1 teaspoon Watkins Onion Powder

1 teaspoon Watkins Garlic Powder

8 hard-cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups (8 ounces) shredded cheddar cheese

1 sweet onion, chopped

3 dill pickles, chopped

1-1/2 cups (12 ounces) sour cream

1 cup mayonnaise

2 to 3 teaspoons prepared mustard

Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt, pepper, onion and garlic powder. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.

Blue Cheese Orzo Salad

3/4 cup uncooked orzo pasta

3 cups fresh arugula, torn

5 bacon strips, cooked and crumbled

3/4 cup crumbled blue cheese

1/4 cup sliced green onions

1/4 cup chopped walnuts, toasted

Walnut Vinaigrette

2 tablespoons red wine vinegar

1 garlic clove, peeled or 1 teaspoon Watkins Garlic Powder

1 teaspoon Creole or stone-ground mustard or Watkins Dry Mustard

1/2 teaspoon salt

1/2 teaspoon brown sugar

1/4 cup chopped walnuts, toasted

1/4 cup Watkins Grapeseed Oil, original flavor

Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts.

In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Yield: 5 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.