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.

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.
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.

Enjoy!

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