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Packable for Summertime

Written by Anna Aughenbaugh
These recipes have been made many times to share with our best friends from Illinois when we meet them in Medicine Bow. The barbeque freezes well, so I can make it way before our trip and use it to help keep the other food cold in the cooler.
    Raw onions don’t agree with our friends, so I substitute chopped chives in the potato salad. The flavors mingle and taste better after it is chilled for a day or so.
    We like the peanut butter in the Rice Crispie bars better than the original marshmallow cream. They can be served for a breakfast or as a hiking bar. Be sure to boil the syrup and sugar for the bars just until the sugar dissolves; then remove from heat. If it cooks longer, they are too hard to bite into and may break a tooth. (It happened to me!)

Potato Salad
4 med. size potatoes, cooked, peeled and diced
½ cup chopped celery
¼ cup chopped onion
2 hard boiled eggs, chopped
Dressing:
¾ cup mayonnaise
1 Tbsp. cider vinegar
½ tsp. salt
1 Tbsp. prepared mustard
    In a medium bowl, mix the veggies and eggs. In a small bowl, mix the dressing ingredients and then stir into potato mixture. Taste; add more salt if needed. Cover and chill. Makes about 2 ½ cups. Multiply ingredients to feed as many as necessary.

Barbeque
1 lb. ground beef
1 large onion, chopped
2 cups chopped celery
¾ cup chopped green bell pepper
1 cup catsup
½ can tomato soup
1 Tbsp. cider vinegar
2 Tbsp. brown sugar
    In a large saucepan, brown ground beef; drain. Add onions, celery and pepper; cook over low heat until tender, stirring often. Stir in catsup, soup, vinegar and sugar. Simmer for 1 hour. Serve in hamburger buns. Serves 4 to 6.

Peanut Butter Rice Crispie Bars
1 cup white corn syrup
1 cup granulated sugar
1 cup peanut butter
6 cups Rice Crispie cereal
    Bring syrup and sugar to a boil in a large saucepan. Stir just until sugar dissolves. Remove from heat; stir in peanut butter, then mix in cereal. Spread in greased 9- by 13-inch pan. Cut into bars.