June 2018 – Picnics

Crispy Baked Chicken

Gloria Dougherty, Akron

• 1½ cups crisp rice cereal, coarsely crushed
• 2 tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon dried thyme
• ¼ teaspoon poultry seasoning
• ¼ cup butter, melted
• 4 boneless, skinless chicken breast halves (about 1 lb.)

In shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl.

Dip chicken in butter, then into cereal mixture. Place in greased 11”x7”x2” baking pan. Drizzle remaining butter over chicken. Bake uncovered at 400°F for 20 to 25 minutes or until juices run clear.

Yield: 4 servings.

Taco Salad

Dawn Oswald, Ephrata

• 1 lb. hamburger
• 1 small onion, chopped
• 1 package taco seasoning mix
• 14 oz. can kidney beans, drained
• 1 head lettuce, shredded
• 2 to 3 tomatoes, chopped
• 6 oz. package tortilla chips, crushed lightly
• 1 cup shredded cheddar cheese
• 1 cup thousand island dressing

Brown hamburger with onion. Drain. Add taco seasoning mix using instructions on the packet. Drain beans and stir into meat.

Toss together lettuce, tomatoes, crunched chips and cheese, reserving some of the chips and tomatoes for garnish. Combine salad dressing and meat mixture just before serving.

Serves 8.

Calico Beans For Crock Pot

Dawn Oswald, Ephrata

• 8 slices bacon, fried and crumbled
• onion flakes
• ¼ cup brown sugar
• ½ cup ketchup
• 2 tablespoons vinegar
• 1 teaspoon dry mustard
• 16 oz. can kidney beans
• 15 oz. can butter beans
• (2) 14 oz. cans French green beans
• (2) 15 oz. cans pork and beans

Mix sauce; set aside. Drain and wash all beans, except pork and beans. Toss the beans together.

Combine all ingredients and pour into crockpot. Cook on the low setting for 4 to 5 hours, stirring occasionally.

Serves 10.