Southern Fried Picnic

When I think of Labor Day, I always get a little teary because that means another summer is coming to an end. I decided a long time ago to cheer myself up each year by throwing the biggest Southern Fried Picnic I could! I invite so many people to the picnic that I lose count. Usually, I’ll start cooking up a storm a couple of days before…sometimes I’m on the road seeing all you wonderful folks and can’t get to my cookin’ like I would like. When that happens, I just make one call for help…to The Lady and Sons!

Here are 12 great dishes to pack in your basket at your next Labor Day picnic:

Appetizers
Tomato Sandwiches – Don’t let these cute little sandwiches fool you; they pack a mouthful of flavor!
Cheese Biscuits – I have a hard time not eatin’ these suckers before I even make it to the picnic. They taste so good just right out of the oven.

Main Course
Southern Fried Chicken – What can I say? This is a must-have at any picnic south of the Mason-Dixon. Now some people I know are scared to get their hands dirty with deep frying, but here are some tips to get the perfect fried chicken every time!

Side Dishes
Cheese On The Cob – This is what summer is supposed to taste like! Wrap these individually to help seal in the flavor.
Sue and Gloria’s Baked Beans – So good, they’ll stick to ya sides. If you’re like me, you’ll want to make enough for seconds.
Green Beans With New Potatoes – Adding new potatoes to this staple of a side dish does just the trick to kick things up to the next level.
The Lady’s Cheesy Mac – My Cheesy Mac has been a favorite in my restaurant for years. It’s going to be the perfect side dish at your Southern Fried Picnic.

Salads
Grilled Corn and Watermelon Salad – Light, fresh and full of flavor! Need I say more?
Georgia Cracker Salad – When I tell most folks about this salad they always raise their eyebrow in disbelief, but it’s one of my favorites! When y’all try it, you’ll be beggin’ for excuses to whip this up!
Red Potato Salad – What’s a summertime picnic without potato salad?

Desserts
Grandmother Paul’s Red Velvet Cake – Such a decadent cake that adds just the right amount of sweetness to finish off your picnic.
Gooey Butter Cake – If you’ve got kids comin’ along too, you don’t want to forget this standby dessert! My boys used gobble these gooeys up like they were going out of fashion. Don’t worry though; this recipe will always be in-style!

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Reader Comments:

thanks Paula…i love chicken i will try your receipe…looks great….i can almost taste it…
Love your Cookin…I have your Book one of them.
Great Family you have…God Bless You.

Carol and Frank Stanton

By Carol Stanton on September 20, 2010

red cabbage slaw
1 small head o red cabbage
1cup of shredded carrots
1small diced onion
1cup of chopped green onions
1 small sweet red pepper diced
mix together in bowl
add mayonaise to taste.
goes well with burgers or chicken

By athena on September 02, 2010

I like to cook and try difference recipe. and i enjoy Paula deen show and her recipe. Like baking alot.

By Odette on September 02, 2010

Grilled Potatoes

I remember helping my mom make these when I was a little girl and it is still one of my fav. ways to eat potatoes.

You will need:

Alumanam foil
knife or peeler
3-4 potatoes
a stick of butter
1 small onion (optional)
crushed garlic (I prefer the already crushed garlic in the jar because of the juice in it)
salt (optional)

Slice potatoes. Chopp up onion.
Tear off a large piece of alumanam foil. Place 2 slices of butter in the meddle of the foil. Add a dash of salt (optional). Add a hand full of potatoes on top and some onions. The amount of onion depends on your tastes. Add another slice or two of butter. Then add more potatoes and onions.Add two more slices of butter then, Add approx 1/2 tsp of crused garlic to the top. I usually like to sprinkle some of the juice in there also. I love garlic.
Then, pull the the sides of the foil up to meet. Fold the two sides down together untill you touch the potatoes. You should be able to fold the sides down three to four times to lock in the juices. To fold the ends I usally fold the corners together like I am making a paper airplane and the start folding the tip in towards the center. I like to pound the folds down with my fist about every other fold or so. Repeat with to other side. Make sure to not fold them up to tight so there is a little breating room.
Place them on the grill at about low to medium heat. Turn them ever few min. to make sure they don’t burn. Leave them on for approx. 15-20 min. usually I can hear them sizzaling pretty good when they are done. Take off grill. Open foil, pour potatoes in a serving dish and enjoy.

I hope everyone can understand these directions and enjoys making them as much as I do.

By Jennifer Totten on September 01, 2010

I really like your show paula you are a great cook

By shamberly on September 01, 2010

My favorite Labor Day (or any day!) recipe is for dry rub ribs. I use prok ribs and coat them with a mixture of Penzy’s Barbecue of the Americas spice mixed with brown sugar. Just put on a healthy coating and you can bake them in the oven or cook on the grill with indirect heat.

By Patti Simon on September 01, 2010

I love your show. I have been watching for a long time. I have seen many of your dip recipes but never have seen this one on any of the cooking shows. I have been making this for Holidays over 25 years and my family can’t get enough of it. If I don’t make it - well lets say I missed one year and haven’t missed making it again. I have actually started to triple the recipe. This is for one batch.
8 oz. of Philly Cream Cheese
(softened)
1/2 pkg of Hidden Valley Ranch
Dressing
4 0z. of chilled V-8 Juice

Beat well (til Lumps are gone)
Refrigerate over night (if
possible)
Serve with all the raw veggies
you love the most. Good with
chips as well.

By Pam Hunt on September 01, 2010

Taco salad or macaroni salad w/tina shrimp

By Pat on September 01, 2010

Sweet Caraway Slaw
4 cups shredded Cabbage
1/2 cup mayo
2 tablespoons vinegar
1 tablespoon Grated Onion
2 teaspoons Caraway seeds
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Combine the mayonnaise, vinegar, onion, caraway seeds, sugar, salt and pepper. thoroughly mix the cabbage with the dressing.

By Eric Noak on September 01, 2010

Family BBQ Chicken sauce
4 cups apple cider vinegar.
1 cup peanut oil
1/3 cup salt
1 tblsp cayenne pepper
1 tsp, black pepper
1 tsp, poultry seasoning
Juice of 1/2 lemon
1 tblsp ketchup

Mix all ingredients in a sauce pan and bring to a boil and then lower to a simmer for 10 minutes.

Use a charcoal grill.
Cut a fryer in 1/2 and place on a the hot grill. Baste the chicken with the sauce often and turn the chicken often. Grill till done and skin is brown. Some charring may occur and its good.

By Lynn Franks on September 01, 2010

This sounds delishious!! And its economical too, great for my budget. I have some of the ingredients in my garden!!!

By Laura Clark on September 01, 2010

I love your show.i love to cook and to try out different things you inspires me to cook thats my dream to be a perfect cook like you help me.

By Tina mccall carter on September 01, 2010

Paula, don’t forget the peach or apple pies for the picnic…those are always part of a great summer end picnic. And make sure the kids are cranking on that ice cream churn too….

By Greg Kantner on August 30, 2010

Pauladeen.com

Southern Fried Picnic