Rain or Shine Picnic Recipes
How many times have you and your family or friends planned an outdoor picnic only to hear that rain is forecast for that day? That's happened to us quite
a few times. Or maybe you would simply like to enjoy spending more time with your guests rather than standing over a hot grill all day. Over the years
we've gathered a number of recipes that can be made ahead of time and indoors but still allow everyone to enjoy a picnic-style feast. You can make one
or more of the meat or chicken dishes that require baking in the oven before your guests arrive. Keep the food warm by covering it with foil while you use
the final 30 minutes before serving to bake the macaroni and cheese and/or baked beans. These are also great do-ahead recipes to bring on a family
outing, to share at a church potluck dinner, or enjoy at a tail-gating party.
a few times. Or maybe you would simply like to enjoy spending more time with your guests rather than standing over a hot grill all day. Over the years
we've gathered a number of recipes that can be made ahead of time and indoors but still allow everyone to enjoy a picnic-style feast. You can make one
or more of the meat or chicken dishes that require baking in the oven before your guests arrive. Keep the food warm by covering it with foil while you use
the final 30 minutes before serving to bake the macaroni and cheese and/or baked beans. These are also great do-ahead recipes to bring on a family
outing, to share at a church potluck dinner, or enjoy at a tail-gating party.
BAKED CHICKEN THIGHS
(Makes 8 pieces)
OVEN BARBEQUED RIBS
This is really a method of cooking ribs rather than a recipe.
SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
(Serves 6 - 8)
You can prepare all the ingredients ahead of time and then bake it before serving.
This mixture can also be used as a filling for Italian sausage and pepper sandwiches;
just omit the potatoes.
This mixture can also be used as a filling for Italian sausage and pepper sandwiches;
just omit the potatoes.
MARK'S MOM'S BAKED MACARONI AND CHEESE
(Serves 6-8)
EASY BAKED BEANS
(Serves 6-8)
| NEW YORK-STYLE COLE SLAW |
(Serves 8-10)
| PARMESAN CORN ON THE COB |
(Serves 6-8)
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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Recipes
Baked Chicken Thighs
Oven Barbequed Ribs
Sausage, Peppers, Onions, and Potato Bake
Mark's Mom's Baked Macaroni and Cheese
Easy Baked Beans
NY-Style Cole Slaw
Parmesan Corn on the Cob
Baked Chicken Thighs
Oven Barbequed Ribs
Sausage, Peppers, Onions, and Potato Bake
Mark's Mom's Baked Macaroni and Cheese
Easy Baked Beans
NY-Style Cole Slaw
Parmesan Corn on the Cob
8 chicken thighs, skin removed
1/4 cup vegetable oil
1/2 cup Italian-flavored bread crumbs
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Line a baking sheet with foil. Grease the foil.
On a piece of wax paper, combine breadcrumbs and cheese.
Brush each chicken thigh on all sides with some oil.
Coat each thigh with the breading mixture.
Place breaded thighs on the prepared baking sheet.
Bake for 30 minutes.
Turn the thighs over and bake another 30 minutes.
Transfer to a serving platter.
Chicken may be served hot or at room temperature.
Note: If you are using boneless chicken thighs, reduce total
baking time to 45 minutes.
1/4 cup vegetable oil
1/2 cup Italian-flavored bread crumbs
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Line a baking sheet with foil. Grease the foil.
On a piece of wax paper, combine breadcrumbs and cheese.
Brush each chicken thigh on all sides with some oil.
Coat each thigh with the breading mixture.
Place breaded thighs on the prepared baking sheet.
Bake for 30 minutes.
Turn the thighs over and bake another 30 minutes.
Transfer to a serving platter.
Chicken may be served hot or at room temperature.
Note: If you are using boneless chicken thighs, reduce total
baking time to 45 minutes.
Whole slabs of baby back ribs
Your favorite bottled barbeque sauce (we like Masterpiece Original)
Preheat oven to 300 degrees F.
Brush each slab of ribs liberally on both sides with the sauce.
Tightly wrap each slab in a large piece of aluminum foil.
Place the wrapped ribs on a baking sheet, seam side up.
Bake for 2 hours. Remove from the oven.
Open the foil packages and transfer the ribs to a clean baking sheet.
Brush the ribs with additional barbeque sauce.
Turn on broiler or heat an outdoor grill.
Broil or grill 2-4 minutes, just until ribs start to sizzle and brown a bit.
Cut between bones into serving size pieces.
Note: Ribs can be baked up to an hour before serving.
Keep them covered with foil. Remove foil and broil right before serving.
Your favorite bottled barbeque sauce (we like Masterpiece Original)
Preheat oven to 300 degrees F.
Brush each slab of ribs liberally on both sides with the sauce.
Tightly wrap each slab in a large piece of aluminum foil.
Place the wrapped ribs on a baking sheet, seam side up.
Bake for 2 hours. Remove from the oven.
Open the foil packages and transfer the ribs to a clean baking sheet.
Brush the ribs with additional barbeque sauce.
Turn on broiler or heat an outdoor grill.
Broil or grill 2-4 minutes, just until ribs start to sizzle and brown a bit.
Cut between bones into serving size pieces.
Note: Ribs can be baked up to an hour before serving.
Keep them covered with foil. Remove foil and broil right before serving.
2 pounds Italian sausage, cut into 2-inch pieces
Olive oil
4 large potatoes, peeled and cut into thick slices
2 large green peppers, cut into wedges
2 large red peppers, cut into wedges
3 large onions, cut into wedges
1/2 cup white wine
1/2 cup chicken stock
1 teaspoon Italian seasoning blend
Salt and pepper
Sauté sausage in a little olive oil in a large skillet until well browned.
Transfer the cooked sausage to a large baking dish.
Add about 1/4-inch of oil to the skillet .
Sauté the potatoes until lightly browned on both sides.
Transfer the potatoes to the baking dish with the sausages.
Add the peppers and onions to the skillet.
Sauté the vegetables about 5 minutes so that they are still firm.
Transfer the onions and peppers to the baking dish.
Add the wine, chicken stock, and seasonings to the baking dish.
Gently stir the sausage and vegetables to distribute the seasonings.
Preheat the oven to 400 degrees F.
Bake for 20-25 minutes. Serve.
Olive oil
4 large potatoes, peeled and cut into thick slices
2 large green peppers, cut into wedges
2 large red peppers, cut into wedges
3 large onions, cut into wedges
1/2 cup white wine
1/2 cup chicken stock
1 teaspoon Italian seasoning blend
Salt and pepper
Sauté sausage in a little olive oil in a large skillet until well browned.
Transfer the cooked sausage to a large baking dish.
Add about 1/4-inch of oil to the skillet .
Sauté the potatoes until lightly browned on both sides.
Transfer the potatoes to the baking dish with the sausages.
Add the peppers and onions to the skillet.
Sauté the vegetables about 5 minutes so that they are still firm.
Transfer the onions and peppers to the baking dish.
Add the wine, chicken stock, and seasonings to the baking dish.
Gently stir the sausage and vegetables to distribute the seasonings.
Preheat the oven to 400 degrees F.
Bake for 20-25 minutes. Serve.
1 pound Mueller's redi-cut macaroni
4 ounces unsalted butter, melted
1 (12 ounce) can evaporated milk (do not use low fat or non-fat)
8-10 ounces Velveeta cheese, cut into 1/4-inch thick slices
Preheat oven to 350 degrees F.
Cook macaroni in boiling salted water for 5 minutes.
Drain and set aside.
Grease a deep 2-3 quart casserole dish with butter.
Put 1/3 of the macaroni into the dish.
Pour over 1/3 of the butter and 1/3 of the evaporated milk.
Cover with a layer of the cheese slices.
Repeat the layers 2 more times.
Bake for 30 minutes.
For a crusty brown top, leave uncovered during baking.
For a creamy consistency, cover with foil and stir once during baking time.
4 ounces unsalted butter, melted
1 (12 ounce) can evaporated milk (do not use low fat or non-fat)
8-10 ounces Velveeta cheese, cut into 1/4-inch thick slices
Preheat oven to 350 degrees F.
Cook macaroni in boiling salted water for 5 minutes.
Drain and set aside.
Grease a deep 2-3 quart casserole dish with butter.
Put 1/3 of the macaroni into the dish.
Pour over 1/3 of the butter and 1/3 of the evaporated milk.
Cover with a layer of the cheese slices.
Repeat the layers 2 more times.
Bake for 30 minutes.
For a crusty brown top, leave uncovered during baking.
For a creamy consistency, cover with foil and stir once during baking time.
2 (16 ounce) cans cannellini beans, drained
3-4 strips of bacon, diced
1 small onion, chopped
Ketchup
Pinch of garlic powder
Salt and pepper
Preheat oven to 350 degrees F.
Put the beans in a deep 2-3 quart casserole dish.
Sauté the bacon in a skillet until crisp.
Transfer the bacon to a paper towel lined plate.
Add the onion to the skillet and sauté until lightly browned.
Add the bacon and onions to the beans.
Stir in enough ketchup (about 1/2 cup) to coat the mixture well.
Season with garlic powder, salt and pepper.
Gently stir to combine all of the ingredients.
Bake, uncovered, for 30 minutes.
Serve
3-4 strips of bacon, diced
1 small onion, chopped
Ketchup
Pinch of garlic powder
Salt and pepper
Preheat oven to 350 degrees F.
Put the beans in a deep 2-3 quart casserole dish.
Sauté the bacon in a skillet until crisp.
Transfer the bacon to a paper towel lined plate.
Add the onion to the skillet and sauté until lightly browned.
Add the bacon and onions to the beans.
Stir in enough ketchup (about 1/2 cup) to coat the mixture well.
Season with garlic powder, salt and pepper.
Gently stir to combine all of the ingredients.
Bake, uncovered, for 30 minutes.
Serve
1/2 medium head cabbage, shredded
1 large carrot, grated
1/2 green pepper, finely chopped
1 small onion, grated
Dressing:
2 tablespoons apple cider vinegar
2 tablespoons water
2 tablespoons olive oil
3-4 tablespoons mayonnaise
1 teaspoon sugar
Kosher salt and pepper
Combine all of the vegetables in a bowl.
In another bowl, combine the dressing ingredients.
Mix the dressing into the salad.
Season with additional salt and pepper, if necessary.
Refrigerate 4 hours or up to a day before serving.
1 large carrot, grated
1/2 green pepper, finely chopped
1 small onion, grated
Dressing:
2 tablespoons apple cider vinegar
2 tablespoons water
2 tablespoons olive oil
3-4 tablespoons mayonnaise
1 teaspoon sugar
Kosher salt and pepper
Combine all of the vegetables in a bowl.
In another bowl, combine the dressing ingredients.
Mix the dressing into the salad.
Season with additional salt and pepper, if necessary.
Refrigerate 4 hours or up to a day before serving.
6-8 ears of corn, husks and silk removed
Water
Salt and sugar
Place corn in a large saucepan or stockpot.
Fill the pan with enough water to cover the corn.
Bring water to a boil.
Add about 1 teaspoon each of salt and sugar.
Reduce heat to a simmer and cook 6-7 minutes.
Immediately remove corn to a serving platter.
Parmesan Topping:
1/4 cup olive oil
2 finely chopped garlic cloves
1/4 cup grated Parmesan cheese
1-2 tablespoons chopped fresh parsley
Salt and pepper
While the corn is cooking:
Sauté garlic in olive oil 1 minute.
Set aside to cool.
Stir in the cheese, parsley, salt and pepper.
Just before serving, brush the cheese mixture over the hot corn.
Water
Salt and sugar
Place corn in a large saucepan or stockpot.
Fill the pan with enough water to cover the corn.
Bring water to a boil.
Add about 1 teaspoon each of salt and sugar.
Reduce heat to a simmer and cook 6-7 minutes.
Immediately remove corn to a serving platter.
Parmesan Topping:
1/4 cup olive oil
2 finely chopped garlic cloves
1/4 cup grated Parmesan cheese
1-2 tablespoons chopped fresh parsley
Salt and pepper
While the corn is cooking:
Sauté garlic in olive oil 1 minute.
Set aside to cool.
Stir in the cheese, parsley, salt and pepper.
Just before serving, brush the cheese mixture over the hot corn.
