1 bag coleslaw mix
1 green pepper, diced
1/2 red pepper, diced

  Dressing

1 cup sugar
1 cup cider vinegar
1/2 tsp. salt
1/2 tsp. celery seed
1/2 tsp. mustard seed

Combine vegetables. Combine dressing ingredients and bring to a boil. Pour hot dressing over vegetables. Refrigerate overnight. Keeps well!

Calico Bean Bake

1/2 lb. bacon, diced
1 medium onion, diced
1/2 green pepper, diced
2 cans (16 oz.) pork and beans (drain off about 1/3 of liquid)
1 can (16 oz. ) kidney beans, drained and rinsed
1 can (16 oz.) lima beans, drained and rinsed
1 can (16 oz.) butter beans, drained and rinsed
1 tsp. dry mustard
1/2 cup ketchup
1/4 cup cider vinegar
1/2 cup brown sugar
2 Tbsp. molasses
1/2 tsp. liquid smoke

Cook bacon until crisp in a large skillet. Remove bacon and drain. Add onion to bacon drippings and cook until tender. Remove onion and drain. Combine bacon and onion with all other ingredients. Stir to mix. Put in a large greased casserole and bake covered for about 1 hour at 3500 F.

Picnic Pasta Salad

From Taste of Home, June/July 2003

1 pkg. (12 oz.) tricolor spiral pasta
1 pkg. (10 oz.) refrigerated tricolor tortellini
1 jar (7 oz.) marinated artichoke hearts, undrained
1 3/4 cups fresh broccoli florets
12 oz. provolone cheese, cubed
12 oz. hard salami, cubed
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 can (15 oz.) garbanzo beans, drained and rinsed
2 cans (2 1/4 oz.) sliced ripe olives
1 medium red onion, diced
4 cloves garlic, minced
2 envelopes Italian salad dressing mix

Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Put in large bowl; add artichokes, broccoli, cheese, salami, peppers, beans, olives, onion and garlic. Prepare dressing according to package directions; pour over salad and toss to coat. Serve immediately or refrigerate. Yield 14-16 servings.

Steak Marinade

1/2 cup butter, melted
1/4 cup fresh lemon juice
1/4 cup ketchup
2 tsp. Worcestershire sauce
2 Tbsp. cider or other vinegar
2 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. salt
1/2tsp. hot pepper sauce

Combine all ingredients in a plastic bag. Add steaks (4-4 1/2 lbs. meat). Seal bag and turn to coat. Refrigerate at least 6 hours or overnight. Drain steaks (discarding marinade) and grill to desired doneness.

Lemon Picnic Cake

1 pkg. (18 oz.) lemon cake mix
4 eggs
1 can (15 oz.) lemon pie filling

3 oz. cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla

In a large bowl, beat together the cake mix and eggs until blended. Stir in the pie filling. Spread in a greased 10 x 15" jelly roll pan. Bake at 3500 F for 18-20 minutes. Cool. Beat cream cheese, butter and sugar until smooth. Beat in vanilla. Spread over cake. Store in refrigerator.

New Potato Salad

From Björknäsgården in Brecke, Sweden

I ate this wonderful salad at an outdoor restaurant overlooking a birch-ringed lake in central Sweden. It was served at room temperature as an accompaniment to cold, sliced roast beef. When I asked the chef for the recipe, he gave me only a list of ingredients, no amounts. Lykke til (good luck)!

Salad:

Unpeeled, cooked new potatoes, cut into wedges
Diced red onion
Sliced leek
Sun-dried tomatoes, cut into pieces
Fresh tomatoes, peeled and cut into pieces
Black olives
Capers
Chopped parsley
Snap peas cut into pieces

Dressing:

Olive oil
Dijon mustard
Apple cider vinegar
Garlic
Salt
Pepper

Note: I suggest the following proportions:

1 1/2 Tbsp. Dijon mustard
1 1/2 Tbsp. fresh lemon juice
6 Tbsp. olive oil

Northwoods Burgers

From "Cabin Life Magazine," Jon Sparrow, Osage, IA

1 1/2 lb. lean ground beef
1 cup fresh mushrooms, chopped
3 oz. blue cheese, crumbled
1/2 tsp. black pepper, freshly ground
1/4 cup dark beer
1 cup cooked wild rice
3 Tbsp. fresh tarragon, chopped
1 tsp. salt
2 Tbsp. spicy brown mustard

Mix ingredients well and form into four patties. Grill until done. Serve with onion slice, tomato slice, and red leaf lettuce on a grilled bun. Add a dollop of topping, and enjoy!

Topping

1/2 cup sour cream
2 Tbsp. horseradish
1 tsp. spicy brown mustard

Portabello Pizza

From "Cabin Life Magazine"

4 portabello mushroom caps
8 oz. mozzarella cheese (shredded and packaged, or fresh)
fresh basil, minced
olives, tomatoes, onions as optional toppings

Sprinkle cheese inside cap of mushroom. Place on greased cookie sheet and bake 10-15 minutes at 3750 F. Sprinkle with basil (and any additional toppings if desired) and serve.

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