PICNIC COLE SLAW (a food processor is helpful)
1 1/2 c. sugar or Splenda
3/4 c. oil
1 lg. cabbage, shredded
2 carrots, shredded
3/4 c. vinegar
1 tsp. salt
1/2 green pepper, 1/2 red pepper, chopped fine
1 med. sweet onion, chopped
In saucepan, combine sugar, vinegar, oil, and salt. Boil for short time. In large bowl, combine cabbage, pepper, carrot, and onion. Pour warm vinegar mixture over vegetables and cool in refrigerator for several hours before serving. This is good for picnic as it will not spoil as fast as regular mayonnaise dressings.
OVEN ROASTED PICNIC SHOULDER
Fresh picnic shoulder (4 to 5 lbs.)
Green’s Sweet & Spicy Muscadine Barbecue Basting Sauce (kroger)
Pepper
Baste meet with above sauce. Sprinkle meat pepper.
Put a small metal rack on bottom of roasting pan. Place meat on rack.Baste again with sauce a couple of times while baking. Bake in 350 degree oven until thermometer reads 160-170 degrees.
POLKA DOT PICNIC CAKE
There is no frosting to melt before time to serve at summer picnics.
1 1/4 c. chopped dates
1 c. hot water
3/4 c. margarine or butter
1 c. granulated sugar
2 eggs (blended)
2 c. sifted plain flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 c. chopped pecans
Mix chopped dates and hot water; set aside to cool. Cream together butter and sugar. Add eggs and beat until fluffy. Sift together flour, soda and salt. Add to creamed mixture alternately with date mixture. Mix well after each addition. Stir in vanilla and 1/2 cup chocolate pieces. Spread batter in greased 9x13x2 inch baking pan.
Top with remaining chocolate pieces and pecans. Bake in moderate 350 degree oven about 35 minutes.
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