Looking for something new to take to picnics and potlucks? Here are some old-fashion recipes that are perfect for such occasions. Wisconsin Oven-Baked Beans includes directions for making this dish diabetic friendly which is a good thing since there is usually a diabetic or two in most crowds
. Delicious breads are always popular so this Pineapple-Nut Bread is sure to be a hit. Instead of the usual fried chicken, brighten up the taste buds with this recipe for crispy Italian Chicken.WISCONSIN OVEN-BAKED BEANS1 can (15-oz) butter beans with liquid1 can (15-oz) great northern beans with liquid1 can (15 1/4-oz) kidney beans, drained3/4 lb thick-cut bacon, cut crosswise into 1/2-inch pieces1 cup diced onions3/4 cup brown sugar, packed1 tbsp prepared mustard1 tbsp prepared horseradishIn a 3-quart baking dish combine the butter beans, great northern beans and kidney beans. Stir in the bacon pieces, onion, brown sugar, mustard and horseradish. Cover and bake at 325 degrees for 2 1/2 to 3 hours. Uncover during the last hour of baking to brown the top. Add water during baking if needed.Note: This is a good dish for diabetics if they substitute 1/4 cup + 2 tablespoons Splenda Brown Sugar Blend for the brown sugar listed above. You won’t even notice the difference in the taste. PINEAPPLE NUT BREAD1 cup pecans, chopped fine1/2 cup butter, softened1/4 tsp lemon peel3/4 cup sugar1 egg, beaten2 1/2 cups all-purpose flour2 tsp baking powder1/2 tsp baking soda8.5-oz can crushed pineapple, undrained1/4 cup milkPreheat oven to 350 degrees.Butter a 9-inch loaf pan; add 1/4 cup of the pecans and shake around in pan to coat. Lightly sprinkle these nuts with a pinch of sugar. Set pan aside.In a medium bowl,blend together the butter and lemon peel; beat in sugar and add egg. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining nuts and pour batter into the prepared pan. Bake at 350 degrees for 50 minutes. CRISPY ITALIAN CHICKEN2 cups Corn Chex cereal2 cups Rice Chex cereal2 tsp Italian seasoning blend1 tsp parsley1 tsp garlic salt1/4 cup margarine, melted3 lb skinless chicken piecesPaprikaPreheat oven to 375 degrees.In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture. Return the coated chicken to the baking pan. Sprinkle paprika over the chicken. Bake 50 to 55 minutes or until lightly browned.6 servings: Approximate per serving = 316 calories, 17 g carbs, 28 g proteinNote: This is a good recipe for diabetics. Enjoy!