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Try to plan just the right amount of
foods to take. That way, you won't have to worry about the storage or safety of
leftovers.
If there are leftovers, throw them out unless you can safely keep them chilled
until you get home. If there is still ice in the cooler when you get home, the
leftovers should be okay to eat. When in doubt, throw it out! I hate to be
wasteful, but when it comes to food poisoning, it's better to be safe than
sorry.
Any leftovers left outside for more than an hour should be discarded.
Foods that are cooked ahead need to be completed in plenty of time to chill
thoroughly in the refrigerator before being packed (unless, of course you are
taking measures to transport and serve hot food). Use an insulated cooler with
sufficient ice or ice packs to keep the food at 40°F or colder. Pack food from
the refrigerator right into the cooler. |
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Oven-Baked Buttermilk Chicken
1 envelope Golden Onion Soup Mix
1 C. flour
2 eggs
1/2 C. buttermilk
3 lbs. chicken cut up
1/4 C. margarine or butter melted
Preheat oven to 425°F.
Combine golden onion recipe soup mix with flour; set aside.
Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour
mixture, coating well.
Place in large shallow baking pan, on rack, and chill 30 minutes.
Drizzle with butter, then bake 45 minutes or until well done.
Refrigerate chicken overnight so it's totally cold when you're ready to pack up
your picnic stuff.
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