Cool picnic recipes for summer dining

Ah, summer and the living is easy —except for the cook.

Here are some easy recipes that would be perfect for a picnic at the beach, park or even in your own backyard.

Popcorn salad

8 cups popped popcorn

6 slices bacon (optional)

1/3 cup mayonnaise

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 cup chopped celery

1/2 cup shredded carrot

1 red bell pepper, diced

4 scallions, thinly sliced, including greens

1/2 cup shredded cheddar cheese

lettuce leaves

Place popcorn in large bowl for transporting. Saute bacon until crisp, drain and chop or crumble and reserve. Mix together mayonnaise and seasonings. Set aside. Combine vegetables in medium bowl. Add mayonnaise mixture and mix thoroughly. Immediately before serving, add mayo mixture, bacon and cheese to popcorn. Toss gently to combine. Serve on lettuce leaves. The Popcorn Board said this salad doesn’t hold up long, so serve immediately. Serves eight.

 

Potato chip chicken

3 cups crushed ridged potato chips (any flavor, but barbecue flavor is appropriate)

3/4 teaspoon garlic powder

1 broiler/fryer chicken, cut up

1/2 cup butter, melted

In a shallow bowl, combine chips and garlic powder. Dip chicken pieces in butter, then roll in potato chip mixture. Place in a greased baking pan. Sprinkle with any remaining butter and coating. Bake uncovered at 350 degrees for one hour. Serves four.

 

Cauliflower salad

6 to 7 cups fresh cauliflowerets

1 celery rib, sliced thin

1/3 cup chopped green pepper

1/3 cup chopped red pepper

1 cup sour cream

1/2 cup ranch salad dressing

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/8 teaspoon pepper

2 bacon strips, cooked, crumbled (optional)

dash of paprika

In a large bowl, combine the cauliflower, celery and peppers. In a small bowl, mix sour cream, salad dressing, mustard, salt and pepper. Pour over vegetable mixture. Toss to coat. Sprinkle with bacon. Cover and refrigerate for at least two hours. Sprinkle with paprika. Serves 10 to 12.

 

Tricolor pasta salad

3 cups tricolor spiral pasta, cooked and drained

1 10-ounce package frozen corn, thawed

2 cups cherry tomatoes, halved