Hurry-Up Potato Salad

Makes 12 servings
Prep Time: 10 min.
Cooking Time: 13 min.
Chill Time: 1 hr.

Ingredients:
8 cups frozen diced hash brown potatoes with onions and peppers
1 cup shredded carrot
1 cup sour cream
1/2 cup mayonnaise or salad dressing
1 teaspoon curry powder, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard
3 chopped hard-cooked eggs

Directions:
1) Heat 1 inch water (salted if desired) to boiling in 4-quart saucepan.
2) Add potatoes. Cover and heat to boiling; reduce heat.
3) Simmer 6 to 8 minutes or until potatoes are tender; drain.
4) In a large glass or plastic bowl, mix carrot, sour cream, mayonnaise or salad dressing, curry powder, salt, mustard, and eggs. Fold in potatoes.
5) Cover and refrigerate at least 1 hour.

Pineapple Tea

Makes 12 servings
Prep Time 10 min.

Ingredients:
3 cans (12 ounces each) unsweetened pineapple juice concentrate, thawed
1 1/2 cups lemon juice
1 cup sugar
12 cups iced tea

Directions:
1) In a large pitcher, mix juice concentrate, lemon juice and sugar until sugar is dissolved.
2) Stir in tea.
3) Cover and store in refrigerator.

Oven-Fried Picnic Chicken

Makes 8 servings

Prep Time: 10 min.
Baking Time: 45 to 50 min.

Ingredients:
2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb)
1 cup corn flakes cereal
1 cup Original Bisquick® mix or Gold Medal® all-purpose flour
2 packages (1 oz each) ranch dressing mix (dry)
Cooking spray

Directions:
Preheat oven to 400ºF.
1) Into shallow glass or plastic bowl, pour buttermilk. Add chicken and turn to coat. Let stand for 5 minutes.
2) Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin.
3) Add Bisquick mix and dressing mix (dry) to cereal in bag.
4) Remove chicken from buttermilk and discard buttermilk. Add chicken to cereal mixture. Seal bag and shake to coat.
5) Place chicken on cookie sheet. Spray with cooking spray.
6) Bake for 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Alan’s Kitchen Tip
Bake it the night before, then pack it up for a picnic in the park the next day!

Egg & Cheese Sandwich

Makes 4 sandwiches
Prep Time: 15 min.
Broil Time: 5 min.

Ingredients:
4 English muffins, split
4 teaspoons prepared mustard
2 eggs, hard-cooked, sliced*
4 slices (3/4-ounce) Deli American Cheese
8 slices (1-ounce) deli ham

Directions:
1) Heat broiler. Place muffin halves onto ungreased baking sheet.
2) Broil 3 to 5 inches from heat until light golden brown for 1 to 2 minutes.
3) Spread each muffin half with 1/2 teaspoon mustard.
4) Remove 4 muffin halves from baking sheet.

Breakfast Scramble Wrap

4 servings
Prep Time: 20 min.

Ingredients:
1/4 cup sour cream
1/4 cup chunky salsa
8 Eggs
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped cilantro
1/4 cup sliced green onion
1/4 cup chopped red bell pepper
3 ounces Cheddar Cheese, shredded
4 (10-inch) spinach or tomato-flavored flour tortillas, warmed

Directions:1) Combine sour cream and salsa in small bowl. Cover; refrigerate until serving time.
2) Heat 10-inch nonstick skillet over medium-low heat.
3) In a small bowl, combine eggs, dry mustard, salt and pepper. Beat with wire whisk until well mixed.
4) Pour egg mixture into skillet and cook for 1 minute or until eggs begin to set.
5) Gently stir until eggs are completely cooked for 1 to 2 minutes.
6) Remove from heat and stir in cilantro, green onion, red bell pepper, and Cheddar Cheese.
7) For each wrap, place 3/4 cup cooked egg mixture onto each tortilla.
8) Fold 2 opposite edges of tortilla over filling. Starting at 1 open end, roll up tortilla to enclose filling.
9) Place onto microwave-safe plate; microwave on HIGH (100% power) until heated through for 1 to 2 minutes.
10) Cut each wrap in half and serve with sour cream and salsa mixture.

Get Up 'n Go Breakfast Sandwiches

Makes 8 sandwiches
Prep Time: 15 Minutes
Baking Time: 20 min.

Ingredients:
1 can (16.3 oz) refrigerated buttermilk or southern style biscuits
8 thin slices Canadian bacon (about 4 1/2 oz)
8 slices (1 oz each) American cheese
8 thin slices tomato, if desired
Directions:
1) Bake biscuits as directed on can. Cool completely, about 20 minutes.
2) Split warm biscuits. Fill each with 1 slice Canadian bacon and 1 slice cheese cut to fit.
3) Wrap sandwiches individually in microwavable plastic wrap.
4) Place in large resealable freezer plastic bag; seal bag and freeze. For best quality, use within 3 months.
Prepare for Breakfast
1) To heat 1 frozen sandwich, loosen wrapping.
2) Microwave on High 45 to 60 seconds or until thoroughly heated and cheese is melted.
3) Let stand 30 to 60 seconds to cool slightly before serving.
4) Add tomato slice to each sandwich.

Slow Baked Beef Brisket

Makes 8 to 10 servings
Prep Time: 15 min.
Marinate Time: 8 hrs. or overnight
Baking Time: 6 hrs.

Ingredients:
1 beef brisket
Marinate:
1/2 cup sugar
1/4 cup salt
Pepper to taste
Barbecue Sauce
2 cups barbecue sauce
1/2 cup vinegar
1 cup ketchup
3/4 cup water
1 jar (any size, any kind) jam

Directions:
1) In a large bowl, coat brisket with sugar, salt and pepper. Let meat marinate in this combination in the refrigerator overnight.
Preheat oven to 300° F.
2) Place brisket in baking bag and add barbecue sauce, vinegar, ketchup, water, and jam.
3) Slow cook in oven at 300° F. for 2 hours.
4) Reduce heat to 250° F. and finish cooking for about 4 hours, or until done.