Welcome the return of warmer weather with a simple picnic. Here are some old-fashion recipes for Honey Fried Chicken, Grandma Leafy's Potato Salad and tasty Raisin Filled Cookies for dessert. Go back in time and enjoy this simple picnic at the lake, on a hike, at the park, or wherever you like to get away.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

RAISIN FILLED COOKIES

This recipe is from an old church cookbook from the Midwest.

1 cup shortening
1 cup sour cream
2 eggs
1 tsp vanilla
2 cups sugar
pinch of salt
1 tsp baking powder
1 tsp soda
4 cups flour (or enough to make a soft dough)

Filling:

2 cups raisins, ground
1 level tsp salt
1 tsp vinegar
1 cup hot water
1 cup sugar
2 tbsp flour or cornstarch

Preheat oven to 350 degrees.

In a large bowl, combine shortening, sour cream, eggs, vanilla, sugar, salt, baking powder, and soda. Combine the mixture well. Gradually add enough of the flour to make a soft dough. Roll the dough thin and cut out with a biscuit cutter or a glass. Place the filling atop one cookie and cover with another one. Using a fork or your fingers, press down the edges to seal. Bake 6 minutes on the bottom oven rack then move to top rack for 6 minutes. Makes about 4 dozen cookies, depending on size.

GRANDMA LEAFY'S MASHED POTATO SALAD

This was my grandmothers potato salad recipe she made when I was a child sneaking into her kitchen (she lived next door!) in the 1950s.

3 to 4 lbs potatoes, peeled and boiled until soft in salted water
Drain the potatoes and mash with a potato masher. Add in the following ingredients:
1/4 to 1/2 cup cream
1 tbsp butter
1 to 1 1/2 heavy tablespoons mustard
sugar to taste
vinegar to taste
1 medium onion, chopped
4 hard boiled eggs, 3 chopped and one reserved

Mix the above ingredients into the chopped eggs until blended. Put into a serving dish and garnish with the reserved boiled egg, thinly sliced.

HONEY FRIED CHICKEN

This recipe is from an old newspaper clipping I found in my mother's home years ago.

3 lbs cut-up chicken
3/4 cup honey
3/4 to 1 cup buttermilk baking mix (such as Bisquik)
2 tsp dry mustard
1/2 tsp paprika
Salt to taste
Pepper to taste
Vegetable oil

Coat chicken pieces with honey; set aside. Combine the baking mix, mustard, paprika, salt and pepper together. Dredge chicken pieces in the baking mix mixture. Pour enough oil in a 12-inch heavy skillet to reach a depth of 1/2-inch. Allow oil to heat to 375 degrees over medium heat. Carefully place the chicken pieces in the hot oil and cook about 5 minutes or until underside of pieces is golden brown. Turn chicken pieces and cook another 5 minutes. Reduce heat and cook for 7 to 10 minutes longer or until the chicken juices run clear. Drain chicken pieces on paper toweling.

Alternate method: Brown both sides of chicken in skillet. Place on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until juices run clear.

Enjoy!

You can find more recipes from my vintage recipe collection at grandmasvintagerecipes.blogspot.com
My diabetic recipes are at diabeticenjoyingfood.squarespace.com

Article Source: EzineArticles.com

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