Johnstown Street Survivors Car Club family picnic
By Dana Stranger
The Johnstown Street Survivors Car Club family picnic was held this past Sunday at the Log Cabin in Salix. This annual event is a celebrated occasion for car club members to show case their automobiles and for club members to enjoy one another’s cooking and baking skills.
When the car club members start filling up the tables with an abundance of food; it gives you the idea The Johnstown Street Survivors Car Club family picnic is really a summer banquette. Golden brown fried chicken, baked beans and several varieties of potato salad and deviled eggs were only the begining of the first table. Club members also had the pleasure of navigating through several tables of delightful homemade deserts. The fresh baked apple pie, fruit compote and cheese cake some of the many choices. Mary Boyer’s famous Gobs disappeared quickly along with the lemon squares and carrot cake. Patty Csarak, Elaine Wehner and Dee Fisher were willing to share their recipes they are listed below.
The Johnstown Street Survivors Car Club formed back in the 70’s during the muscle car heydays. Buzz Wingard from Elton along with Larry Elgin, Mike Wolk and Bernie Kriegar were the four main founding members and are still part of the club today. If you like hot rods and muscle cars or have an appreciation for classic automobiles, Johnstown Street Survivors Car Club has a cruise in every Sunday night at Wolf’s Furniture on Scalp Ave in Johnstown from 5:00 to 8:00 pm.
Patty Csarak’s Marinated Carrots
2-3 #’s of sliced or baby carrots.
Simmer 12 minutes drain and set aside.
Heat one can of tomato soup, 1 cup of sugar and a 1/2 cup of canola oil, along with ¾ cup of white vinegar in sauce pan.
Heat until it melts and blends as you stir. Melting not cooking!
Add ½ cup chopped Vidalia onion and 1 chopped green pepper.
Pour over carrots and marinate over night.
This is a great side dish; you may also serve it on your garden salad to give it some zip.
Dee Fisher’s Baked Beans
Butter beans 1 can
Kidney beans 1 can
White beans 1 can
Black beans 1 can
Baked beans 1 can
Substitute beans if you like.
Add beans to crock pot.
Brown sugar 1 cup
1 Package dry onion mix
Bacon 1 #
Sausage bulk 1 #
1 cup Baby Ray’s BBQ Sauce
Add remaining ingredients to crock pot.
Stir, cook on low for 10-12 hours and your ready.
Elaine Wehner’s Potato Shell Casserole
Half boil 5#’s Idaho potato’s chop and set aside.
Cook a 1# box of large shells set aside.
Chop 2 large onions set aside.
You will also need 1 large box of Velveeta Cheese and 1-1/2 #’s of butter or margarine.
Divide ingredients by a 1/3.
Place chopped potatoes and shells evenly on bottom of crock pot.
Now place slices of Velveeta, butter and onions on top.
Repeat 2 more times so you have 3 layers.
Cook for 6 hours.
Elaine’s Potato Shell Casserole is really tasty.