7 Fourth of July Picnic Recipes

Some picnic recipes for your 4th of July celebrations including Oven-Baked Buttermilk Chicken, Potato Salad, Sesame Chicken & Rice Salad, Deviled Eggs, Cole Slaw, Roasted Red Pepper Macaroni Salad, and Garvick's Cucumber Salad With Garlic, also links to barbecue recipes and dinner recipes.


Oven-Baked Buttermilk Chicken

      1 ea Env. Golden Onion Soup Mix
      1 c  Unbleached All-purpose Flour
      2 ea Large Eggs
    1/2 c  Buttermilk*
      3 lb Chicken Cut into Serving Pcs
    1/4 c  Margarine or Butter, Melted
*If you don't have buttermilk just blend 1 1/2 teaspons lemon juice with enough milk to equal 1/2 cup; let stand for about 5 minutes.
Preheat oven to 425 degrees F.

Combine golden onion recipe soup mix with flour; set aside.

Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.

Place in large shallow baking pan, on rack, and chill 30 minutes.

Drizzle with butter, then bake 45 minutes or until well done.

Refrigerate chicken overnight so it's totally cold when you're ready to pack up your picnic stuff.


Potato Salad

      8 ea potato
      1 ea celery, diced
      2 ea egg, hard boiled, sliced
      1 ea onion, minced
      4 ea bacon, diced
      2 ea egg, well beaten
      1 c  sugar
    1/4 ts mustard, dry
      1 tb parsley, minced
    1/2 ts salt
    1/4 ts pepper
    1/2 c  vinegar
     1/2 c  water, cold
  Boil potatoes in their jackets. When soft, peel and dice. Add the   celery, eggs and onion.

Fry bacon in skillet until crisp and brown.

Beat the eggs; add the sugar, dry mustard, parsely, salt, pepper, vinegar, and water. Mix well.

Pour egg mixture into small amount of hot bacon fat and stir until mixture thickens (about 10 minutes).

Pour over the potato mixture and mix lightly.


Sesame Chicken & Rice Salad

    3/4 c  Rice
  1 1/2 c  Water
      2 c  Pea pods
      2 c  Diced cooked Chicken
      1    11-ounce can mandarin orange sections, well drained
    1/2 c  Sliced water chestnuts, halved
    1/4 c  Red wine vinegar or balsamic vinegar
      1 tb Sesame oil
      1 tb Salad oil
    Salt and freshly-ground pepper, to taste
   3/16 ts Garlic powder
Run cold water over rice in a strainer for about 1 minute, lifting rice to rinse well.

In a medium saucepan bring rice and water to boiling; reduce heat. Simmer, covered, 40 to 50 minutes or until done. Drain. Rinse with cold water. Drain again.

In a mixing bowl toss together the rice, pea pods, chicken, orange sections, and water chestnuts. Cover; chill rice mixture for 6 hours or overnight.

In a screw-top jar combine vinegar, sesame and salad oils, salt, pepper, and garlic powder. Cover; chill at least 6 hours or overnight.

Transport the vinegar and oil mixture and the rice mixture separately in an insulated cooler with an ice pack.

Before serving at the picnic, shake vinegar and oil mixture well. Pour over rice mixture; toss.


No picnic would be complete without a ripe, juicy watermelon. Also check out these recipes to use any leftover watermelon (leftover watermelon at a picnic? as if!)


Deviled Eggs

      3 ea Large Hard Cooked Eggs
      2 tb Mayonnaise or Salad Dressing
    1/2 ts Prepared Mustard
      1 ea Dash Of Pepper
      1 ds Paprika

Cut eggs lengthwise into halves. Slip out yolks and mash with a fork.

Mix together the mayonnaise, mustard, and pepper. Fill eggs with the yolk mixture, heaping it up lightly. Sprinkle paprika over filled eggs. Devilled eggs are probably the best part of any picnic.


Cole Slaw

      1    Cabbage
    1/2 c  Onion, diced
      1 tb Lemon juice
    Salt and freshly-ground black pepper to taste
      1 c  Mayonnaise
Cut the core out of the cabbage and cut it into pieces.

Mix the onion, lemon juice, and pepper in with the cabbage. Add the mayonnaise, mix well and refrigerate overnight to let the flavors totally merge before serving at the picnic.


Roasted Red Pepper Macaroni Salad

      1 ea red bell pepper
      1 x  medium shell macaroni
      3 ts olive oil
      3 ts red wine vinegar
      1 ts lemon juice
      1 ts dijon mustard
      1 ea carrots, chopped
    1/2 c  diced mozzarella cheese
    1/4 c  frozen peas
Broil the red pepper, turning several times, until blackened on all sides. Remove from the oven and place in a paper bag to cool.

Cook enough macaroni to make about 4 cups.

While the macaroni is cooking, whisk together the oil, vinegar, lemon juice and mustard.

Add the carrots, mozzarella, and peas.

Rinse the macaroni in cold water and drain thoroughly. Add to the dressing and vegetable mixture. Stir thoroughly.

Peel, seed, and dice the red pepper. Stir into the salad.

Chill several hours, stirring occasionally to make sure that the dressing is evenly distributed. Stir again just before serving at the picnic.


Red, White, and Blue Picnic Ideas
Set the table (whether it's a regular table, a picnic table, or even just a tablecloth spread out over the ground in the park) using red, white, and blue. For example: white tablecloth, blue bowls containing strawberries sprinkled with powdered sugar or a beet salad, etc.. Place small American flags at each place setting. Use your imagination when setting the table.


Garvick's Cucumber Salad With Garlic

          5 c  Shredded Cucumber
        1/2 c  Sour Cream
        1/2 c  Coleslaw Dressing *
        1/4    Head of Garlic **
        1/2 t  Salt
               Pinch of Freshly-ground Pepper
        1/2 t  Spike Seasoning (optional)

* Evaporated Milk + 1 1/2 T sugar can be substituted for the Coleslaw Dressing.
** More or less, depending on taste.

Mash the garlic together with the salt until thoroughly blended. Place cucumber, mashed garlic, and other ingredients in a medium-sized bowl and mix thoroughly.

Use as much garlic as you like. This cucumber salad is an old family favorite that's always enjoyed at picnics, potlucks, bridal showers, and any other get togethers!

Source: Garvick's Recipe of the Month for September 1998.


Be sure to check out our barbecue recipes and our dinner recipes


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