Bring a picnic basket and enjoy the Fourth of July. We’ve chosen a few favorites that travel well and are delicious. They are: chicken and vegetable loaf, green rice, twenty-four hour slaw, and an old favorite, cowboy cookies. Enjoy!


Chicken and Vegetable Loaf


1 3/4 lbs. deboned chicken breast, ground or minced very fine


2 tbs. butter or margarine


1/2 cup onion, chopped fine


Salt and pepper to taste


1/4 tsp. dried sage


3 tbs. minced parsley


1 tsp. dried tarragon


1 egg, beaten


1/2 tbs. diced pimiento


Spray a loaf pan or casserole dish. Set aside. Coarsely grind the chicken in food processor or use ground turkey or chicken from grocery store. In a sauté pan, melt butter and sauté carrots for two minutes over medium heat, and then add onions for one minute or until softened. Put chicken and vegetables in a large bowl. Add seasonings and egg, mix thoroughly. Put mixture into loaf pan or casserole dish. Place loaf pan or casserole into a slightly larger baking dish; add boiling water about halfway up the sides. Bake for 60 to 70 minutes or until knife inserted in the center comes out fairly clean. Allow to cool for 20 to 30 minutes.


Parsley Flakes Rice (Green Rice)


2 cups rice, cooked


1 large can evaporated milk


1/2 lb. sharp cheese, grated


1 clove garlic, minced


1 cup fresh parsley


2 eggs, beaten


1/3 cup vegetable oil


1 onion, chopped fine


Salt and pepper to taste


Mix all ingredients together. Bake in casserole dish for one hour at 325 degrees uncovered or until knife inserted in center comes out clean.


Twenty-Four Hour Slaw


1 medium head cabbage, shredded


2 medium onions, thinly sliced, separated into rings (or chopped)


3/4 cup sugar, or 8 packets Equal


1 cup White vinegar


1 1/2 tsp. salt, opt.


1 tsp. celery seeds


1 tsp. dry mustard


3/4 cup Canola oil


Layer cabbage, onion, and sugar half at a time in a salad bowl. Mix vinegar, salt, celery seeds and dry mustard in a saucepan. Cook just until heated through, stirring occasionally; do not boil. Stir in Canola oil. Cook just to boiling point, stirring frequently. Pour over cabbage mixture and stir to mix. Cover and refrigerate several hours or overnight. When serving, drain the slaw just a little. Of all the many variations on slaw, this one uses a cooked sauce and is a keeper. Enjoy.


Cowboy Cookies


1 cup sugar


1 cup brown sugar


1 cup shortening


2 eggs


2 cups flour


1 tsp. baking soda


1/2 tsp. baking powder


1/2 tsp. salt


2 cups quick cooking oats


1 package (6 oz.) chocolate chips


Mix first eight ingredients with mixer in order given. Then mix oats and chocolate chips in with a spoon. Drop by teaspoon onto a greased cookie sheet (I make them a little larger). You can also roll dough in waxed paper and place in refrigerator until chilled, then slice and bake for 14 to 15 minutes at 350 degrees. Makes four to six dozen cookies.