June 2026 – Picnics

Carrot Pecan Stew

Marilyn Bashore, Lititz

• 16 oz. bag angel hair slaw mix
• 4 large carrots, peeled and grated (approximately 2 cups)
• 1 cup chopped dates
• 1 cup chopped toasted pecans
• ¼ cup thinly sliced fresh basil
• ¾ cup mayonnaise
• ¼ cup fresh lime juice
• 2 tablespoons lime zest
• 1 teaspoon salt
• fresh basil, for garnish

In a large bowl, combine the slaw mix, carrots, dates, pecans, and basil.

In a medium bowl, whisk together the mayonnaise, lime juice, lime zest, and salt. Pour over cabbage mixture, tossing gently to combine. Refrigerate for at least 1 hour before serving. Garnish with fresh basil.

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Grandma Shaub’s Hamburger Barbeque

Marilyn Bashore, Lititz

• 2 lbs. ground beef
• ¼ cup butter
• ¹/₃ cup chopped onion
• ¹/₃ cup chopped celery
• 1 green pepper, chopped
• ¹/₃ cup vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• ²/₃ teaspoon paprika
• 12 oz. bottle Heinz chili sauce
• 2 tablespoons Worcestershire
• ¼ cup brown sugar
• ¹/₃ cup water

Cook the onion, celery and pepper in the butter until soft. Add the vinegar, mustard, salt, paprika, chili sauce, Worcestershire sauce, brown sugar and water. Stir together and simmer until thick, this takes at least 1 hour.

Meanwhile, brown the 2 pounds of ground beef and add to the finished sauce.

Note: This sauce can be used in any barbecue recipe.

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Rotini Salad

Marilyn Bashore, Lititz

• 16 oz. box rotini pasta
• 1 cup chopped celery
• 1 cup chopped onion
• 1 pint Miracle Whip (not mayonnaise)
• 1 cup water
• 1 cup sugar
• ½ cup vinegar
• ½ teaspoon celery salt
• ½ teaspoon celery seed
• ½ teaspoon salt
• ½ teaspoon turmeric
• ¹/₈ teaspoon black pepper

Cook the rotini as directed on the box. Rinse well and drain. Combine the rotini, celery and onion in a large bowl. Mix the Miracle Whip, water, sugar, vinegar, celery salt, celery seed, salt and turmeric together. Pour the Miracle Whip mixture over the rotini. Chill and serve.

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Chocolate Cheese Bars

Ariel Horst, Lititz

Chocolate Layer:

• ½ cup of butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 oz. baking chocolate, melted
• 1 cup flour 
• 1 teaspoon baking powder
• ½ cup chopped nuts, optional

Cheese Layer:

• ¼ cup butter, softened
• ½ teaspoon vanilla
• 6 oz. package of cream cheese
• ½ cup sugar
• 1 egg
• 2 tablespoon flour 
• ¼ cup chopped nuts, optional
• 6 oz. chocolate chips, optional

Frosting:

• 3 cups miniature marshmallows
• ¼ cup butter, softened 
• 2 oz. cream cheese
• 1 oz. baking chocolate
• 2 tablespoon milk 
• 3 cups powdered sugar
• 1 teaspoon vanilla

Mix together all of the chocolate layer ingredients in the order given. Place into a 9”x13” sized baking dish. Set aside.

Combine all of the cheese layer ingredients, except the chocolate chips. Blend well and spread over the unbaked chocolate layer. Sprinkle with chocolate chips, if desired.

Bake at 350°F for 20 to 25 minutes. Remove from the oven and sprinkle with the marshmallows. Return to the oven for 2 more minutes. Remove and swirl the softened marshmallows over top. Set aside to cool.

To make the frosting, melt the butter, cream cheese, baking chocolate and milk over low heat. Remove from the heat and beat in the powdered sugar and vanilla. Swirl the frosting over the cooled bars.

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Layered Salad

Gloria Dougherty, Akron

• 1 medium head iceberg lettuce, cut up
• 1 cup carrots, grated
• 1¼ cup frozen, uncooked peas
• 8 strips bacon, fried and crumbled
• 1 cup diced celery
• 1 medium onion, diced
• 4 hard cooked eggs, diced
• ½ cup green peppers, diced.

Dressing:

• 2 cups mayonnaise
• 2 tablespoons sugar

Topping:

• 4 oz. shredded cheese

In a clear bowl, layer the lettuce, carrots, peas, bacon, celery, onion, eggs, and green pepper.

Mix the mayonnaise and sugar together to create the dressing and pour over the layered salad. Top with the shredded cheese.

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Zucchini Appetizers

Mary Ann Dell, East Earl

• 4 eggs, slightly beaten
• ½ cup grated Parmesan cheese
• ½ teaspoon oregano
• ½ teaspoon salt
• dash of pepper
• 2 tablespoons parsley, finely chopped
• ½ teaspoon seasoned salt
• ½ cup oil
• 1 clove garlic, minced
• 1 cup biscuit mix
• ½ cup onion, finely chopped
• 3 cups zucchini, thinly sliced

Combine the eggs, Parmesan cheese, oregano, salt, pepper, parsley, seasoned salt, oil, garlic and biscuit mix in a bowl; mix well and fold in the onion and zucchini. Pour the mixture into a greased 9”x13” baking pan.

Bake at 350°F for 30 minutes for until golden brown. Cut into 1½” squares. Serve warm or cold

Yield: 24 servings.

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Family-Style Potato Salad

Mary Ann Dell, East Earl

• 8 medium potatoes, peeled, cubed and cooked
• 3 hard-boiled eggs, chopped
• ½ cup cucumber, chopped
• ½ cup onion, chopped
• ¼ cup green bell pepper, chopped
• 3 tablespoons pimentos, chopped
• 1 cup mayonnaise
• 3 tablespoons sugar
• 3 tablespoons vinegar
• 1 tablespoon prepared mustard
• 1½ teaspoons salt
• ¼ teaspoon pepper

Combine the potatoes, eggs, cucumber, onion, bell pepper and pimentos in a five-quart bowl; mix well.

In a medium bowl, mix the mayonnaise, sugar, vinegar, mustard, salt and pepper together, stirring until smooth.

Pour the mayonnaise mixture over the potato mixture, tossing to coat. Chill the dish covered before serving.

Yield: 18 servings.

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Baked Chicken Drumsticks

Pat Roth, Ephrata

• ½ cup ketchup
• 3 tablespoons dark brown sugar, packed
• 3 tablespoons cider vinegar
• 2 tablespoons molasses
• 1 tablespoon dried minced onion
• ¾ teaspoon pepper, divided
• 2 tablespoons unsalted butter
• 8 chicken drumsticks
• ¼ teaspoon salt

Preheat the oven to 400°F.

In a small saucepan, whisk the ketchup, brown sugar, cider vinegar, molasses, and dried onion together. Add in ½ teaspoon of the pepper. Bring to a simmer over medium heat and cook for 5 minutes. Remove from the heat and whisk in the butter until smooth.

Season the drumsticks with the salt and the remaining ¼ teaspoon of pepper. Bake for 20 minutes. Brush with sauce and bake for 15 minutes more.

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Roast Beef & Potato Salad

Pat Roth, Ephrata

• 2 cups cooked roast beef, cubed
• 2 cups cooked potatoes, peeled and cubed
• ½ cup green pepper, chopped
• ½ cup celery, thinly sliced
• ¼ cup onion, chopped
• 2 tablespoons pimentos, chopped
• ¹/₃ cup vegetable oil
• 2 or 3 tablespoons vinegar
• 2 teaspoons prepared horseradish
• ½ teaspoon salt
• ¹/₈ teaspoon pepper
• parsley for garnish, optional

In a large bowl, combine the beef, potatoes, green peppers, celery, onion and pimentos.

In a separate bowl, combine the oil, vinegar, horseradish, salt and pepper; mix well. Pour the horseradish mixture over the beef mixture; toss to coat.

Cover and refrigerate for at least an hour. Serve on lettuce and sprinkle with parsley, if desired.

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Hawaiian Wedding Cake

Pat Roth, Ephrata

• 2 cups sugar
• 2 eggs
• 16 oz. can crushed pineapple, undrained
• 2 cups flour
• 2 teaspoons baking soda
• 1 cup pecans or walnuts
• 1 cup coconut

Icing:

• ½ cup margarine
• 8 oz. package cream cheese, room temperature
• 1½ cup confectioners’ sugar
• 2 teaspoons vanilla

In a bowl, mix the sugar, eggs and pineapple together. In a separate bowl, combine the flour and baking soda and add to the pineapple mixture. Fold in the nuts and coconut.

Bake at 350°F for 45 minutes in a 9”x13” greased and floured cake pan.

To make the icing, beat the margarine, cream cheese, confectioners’ sugar, and vanilla together. Once the cake has cooled, frost with the icing.