Try this for Labor Day picnic | BrainerdDispatch.com | Brainerd, Minnesota

Try this for Labor Day picnic

Posted: August 30, 2011 - 8:55pm
Diane Hoglin
Diane Hoglin

Looking for a winning recipe to take to a Labor Day picnic or a wonderful flavor to serve your family and friends? I recently got a recipe for a cheese ball that was served at my niece’s bridal shower. I have made it a couple of times since getting the recipe and have had numerous requests for the recipe. Don’t let the horseradish scare you, it blends in well with the ingredients giving the cheeseball a wonderful flavor. I highly suggest you try it. I’m betting you will love it as much as we do!!

 

Cheese Balls

2 8 ounce packages cream cheese, room temp

1/3 cup mayonnaise

1/4 cup grated parmesan cheese

2 tablespoon carrot, finely chopped

1 tablespoon red onion, minced

1 1/2 teaspoon creamy horseradish

1/4 teaspoon salt

Chopped pecans to roll the cheeseballs in

Blend all ingredients together except the pecans. Cover, refrigerate until firm. Form into one large or two smaller balls. Roll in chopped pecans. Wrap balls in plastic wrap and put into a ziplock bag.  Refrigerate at least one hour before serving. Serve with your favorite crackers. Sesame sticks or crackers are wonderful with these flavors.

 

Chocolate Zucchini Bread

3 eggs

1 cup vegetable oil

2 cups sugar

1 tablespoon vanilla

2 cups shredded peeled zucchini

2 1/2 cups flour

1/2 cup baking cocoa

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into two greased 8-inch by 4-inch by 2-inch loaf pans. Bake at 350 degrees for 1 hour or until bread tests done.

 

Crispy Oven Chicken

Serving size: 6     

1/2 cup cornmeal

1/2 cup flour

1 teaspoon salt

1 1/2 teaspoon chili powder

1/2 teaspoon dried oregano

1/4 teaspoon pepper

1 broiler/fryer chicken,  (3-3 1/2 pounds, cut up

3/4 cup buttermilk

lemon pepper, to taste, opt.

1/3 cup butter or margarine melted

Combine the first six ingredients. Dip the chicken in the buttermilk, then roll in the cornmeal mixture. Sprinkle with lemon pepper, if desired. Place in a greased 9- by-13 inch baking dish. Drizzle with butter. Bake uncovered at 375 degrees for 50-55 minutes or until juices run clear.

 

GARY’S TIP: Put extra tomatoes from you garden in a plastic freezer bag and store in the freezer.  To use in soup, stew or sauce, just hold the frozen tomatoes under warm water and the skins will slip right off. Drop the whole skinless tomatoes into the pot, they’ll break up during cooking. 

 

FOOD FOR THOUGHT: Daily prayers lessen daily cares.