RECIPES & COOKING TIPS

Great recipes for your Labor Day Picnic :

Picnic Chicken

3 eggs	1/2 t. EACH dried marjoram, thyme and rosemary, crushed
3 T. water	1/2 t. pepper
1-1/2 C. dry bread crumbs	1 C. butter, melted
2 t. paprika	12 chicken drumsticks
1 t. salt	12 bone-in chicken thighs

In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13 x 9 in. baking dishes.

Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered at 375 for 1 hour or until juices run clear, turning once. Cool for 30 minutes; refrigerate until chilled.

Serve with the following dip!

Creamy Leek Dip

1 C. heavy whipping cream	1 envelope leek soup mix
1-1/2 C. plain yogurt	1 C. (4 oz.) shredded colby cheese

In a small bowl, beat cream until stiff peaks form. In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Yields 24 servings.

Now for the salad!

Picnic Pasta Salad

1 package spiral pasta (12-16 oz)	1 medium sweet red pepper, chopped
1 package frozen tricolor tortellini (16 oz)	1 medium green pepper, chopped
1 jar marinated artichoke hearts, undrained (7.5 oz)	1 can (16 oz) garbanzo beans or chickpeas, rinsed and drained
1/2 lb. fresh broccoli florets (about 1-3/4 C.)	2 cans (2-1/4 oz. each) sliced ripe olives, drained
12 oz. provolone cheese, cubed	1 medium red onion, chopped
12 oz. hard salami, cubed	4 garlic cloves, minced
	2 envelopes Italian salad dressing mix

Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the remaining ingreadients EXCEPT the salad dressing mix. Prepare salad dressing according to the package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate. Yields 14 - 16 servings.

And last but not least, dessert!

Irresistible Chocolate Picnic Cake

2 oz. unsweetened chocolate	1 C. sugar
1-1/4 C. all-purpose flour	3/4 C. cold water
1/2 t. baking soda	1/3 C. canola oil
1/2 t. salt	1 C. (6 oz.) semisweet chocolate chips
1 egg

In a microwave, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. Combine the flour, baking soda and salt; gradually add to egg mixture until blended. Stir in melted chocolate. Pour into a greased 8-in. square baking pan. Sprinkle with chocolate chips. Bake at 350 for 32 - 38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yields 9 servings.

Everybody will love it!

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Poultry should always be cooked to a minimum of 170F at its coolest point.

Fish & Seafood can be safely cooked and maintain good quality when cooked to 140F. Internal temperature of Pork should be 155F when done. If stuffed, allow more time for stuffing to reach 165F internal temperature.

Roast Cooking Tips

Rare: Remove from oven at 125F. Temperature will rise to 135 F in 10-15 minutes.

Medium rare: Remove from oven at 130F. Temperature will rise to 140F in 10-15 minutes.

Medium: Remove from oven at 140F. Temperature will rise to 155F in 10-15 minutes.

Medium Well: Remove from oven at 145F. Temperature will rise to 155F in 10-15 minutes.

Use these times as a guideline in addition to using a meat thermometer inserted into meat not in an area touching bone. Cooking times for the following are based on medium rare doneness, except for the Pork Roast, which should be cooked to 155F for perfect doneness.

Beef Tenderloin: Season the tenderloin by rubbing with Casey's Perfect Blend "Basic Roast Seasoning" or your favorite seasoning. Place in a shallow roasting pan with or without a rack and roast in a 425F oven for 45 minutes. Remove from oven, let rest 10-15 minutes, carve and serve.

Rib Roast: Stand on bone in roasting pan. Cook in 325F oven for 20-25 minutes per pound. Remove from oven, let rest 10-15 minutes, carve and serve.

Rib Eye Roast: Season to taste with Casey's Perfect Blend "Basic Roast Seasoning" or your favorite seasoning. Place on rack in shallow roasting pan in a 325F oven for 20-25 minutes per pound. Remove from oven, let rest 10-15 minutes, carve and serve.

Crown Roast of Pork: Season with Casey's Perfect Blend "Holiday Pork Seasoning" or your favorite seasoning. Place in shallow roasting pan in a 325F oven. For roast with fewer than 16 ribs, roast for 25 minutes per pound. For roast with 18 ribs or more, roast for 20 minutes per pound.