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Old Fashion Recipes Perfect for Picnics and Potlucks #2
Looking for something new to take to picnics and potlucks? Here are some old-fashion recipes that are perfect for such occasions. Wisconsin Oven-Baked Beans includes directions for making this dish diabetic friendly which is a good thing since there is usually a diabetic or two in most crowds. Delicious breads are always popular so this Pineapple-Nut Bread is sure to be a hit. Instead of the usual fried chicken, brighten up the taste buds with this recipe for crispy Italian Chicken.
WISCONSIN OVEN-BAKED BEANS
1 can (15-oz) butter beans with liquid
1 can (15-oz) great northern beans with liquid
1 can (15 1/4-oz) kidney beans, drained
3/4 lb thick-cut bacon, cut crosswise into 1/2-inch pieces
1 cup diced onions
3/4 cup brown sugar, packed
1 tbsp prepared mustard
1 tbsp prepared horseradish
In a 3-quart baking dish combine the butter beans, great northern beans and kidney beans. Stir in the bacon pieces, onion, brown sugar, mustard and horseradish. Cover and bake at 325 degrees for 2 1/2 to 3 hours. Uncover during the last hour of baking to brown the top. Add water during baking if needed.
Note: This is a good dish for diabetics if they substitute 1/4 cup + 2 tablespoons Splenda Brown Sugar Blend for the brown sugar listed above. You won't even notice the difference in the taste.
PINEAPPLE NUT BREAD
1 cup pecans, chopped fine
1/2 cup butter, softened
1/4 tsp lemon peel
3/4 cup sugar
1 egg, beaten
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
8.5-oz can crushed pineapple, undrained
1/4 cup milk
Preheat oven to 350 degrees.
Butter a 9-inch loaf pan; add 1/4 cup of the pecans and shake around in pan to coat. Lightly sprinkle these nuts with a pinch of sugar. Set pan aside.
In a medium bowl,blend together the butter and lemon peel; beat in sugar and add egg. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining nuts and pour batter into the prepared pan. Bake at 350 degrees for 50 minutes.
CRISPY ITALIAN CHICKEN
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 tsp Italian seasoning blend
1 tsp parsley
1 tsp garlic salt
1/4 cup margarine, melted
3 lb skinless chicken pieces
Paprika
Preheat oven to 375 degrees.
In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture. Return the coated chicken to the baking pan. Sprinkle paprika over the chicken. Bake 50 to 55 minutes or until lightly browned.
6 servings: Approximate per serving = 316 calories, 17 g carbs, 28 g protein
Note: This is a good recipe for diabetics.
Enjoy!
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
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