I
FOOD SECTION
August 18,1962
Volume XII, Number 46
Section II
A SHARE*THE*SUPPER
Here is a soundly
economical and fun
idea for a summer
party, with guests
contributing special
dishes for a back­
yard buffet. Nobody
works too hard;
everybody has a
wonderful time!
Hostess Number One (party’s at your
home) provides the fried chicken Friends
and neighbors pool their resources and
the cooking (and clean up) into one
happy community effort One provides a
colorful relish tray—cherry tomatoes,
carrot sticks and crisp, sliced zucchini
Another brings warm, buttered, crusty
bread Still another volunteers the
beverage and foi block party style buffet
nothing quite compares with the
old fashioned taste of Country Time
lemonade flavor drink as the basis for a
Grape Apple Cooler Tart and tangy, it
just hits the spot on a warm summer
evening A second pitcher is held in
reserve to accompany the
spectacular dessert
Honey Dipped Chicken is an ideal choice
for eight people and this luscious, golden
delight is prepared with very little effort
With Oven Fry coating for chicken, home
style flour recipe, and very little oil, the
chicken is fried —not baked —in the oven
Only one turning is involved at the
halfway mark and within an hour fried
chicken that’s crisp outside, yet moist and
tender inside is ready for the buffet table
Happily, double batches can be
prepared simultaneously
Dessert Hostess (nearest neighbor and
dearest friend, outdoes herself with
Strawberry Daiquiri Pie-fancy enough to
have come from a French patisserie, yet
simple to prepare This rum flavored
pudding pie is made even more delectable
with the addition of Cool Whip non dairy
whipped topping Colorful, rich and
flamboyant, it dares anyone
to turn it down
• '3 0
! B I
Ha
> *
Special dishes for a backyard buffet!
Honey-Dipped Chicken
1 package coating for chicken,
home style flour recipe
2 tablespoons oil or melted shortening
1 tablespoon lemonade flavor drink mix
2 tablespoons water
1/3 cup honey
2-1/2 pounds chicken pieces
Empty packet of coating onto a sheet of waxed
paper or into a shallow bowl. Spread oil in a
15 x 10 x 1-inch jelly roll pan. Dissolve drink
mix in water in bowl; add honey. Moisten
chicken pieces with honey mixture; shake off
excess. Starting with larger chicken pieces,
place each piece in coating, turning and
pressing to cover completely and uniformly.
Discard any leftover coating. Place chicken in
pan, skin side down. Fry in oven 25 minutes;
turn chicken and fry 20 to 25 minutes longer,
or until chicken is tender and coating is crisp.
Remove from pan immediately. Makes 4
servings.
Note: Recipe may be doubled; exchange posi­
tion of pans from top to bottom when turning
the pieces When baking time is completed,
remove top pan from oven, move bottom pan
to top; brown a few minutes longer.
Grape-Apple Cooler
6 scoops (1-1/2 cups minus 2 tablespoons]
lemonade flavor drink mix
6 cups white grape Juice
2-1/4 cups apple juice
1 bottle (12 fl. oz.] club soda, chilled
Combine drink mix, grape juice and apple juice
in large pitcher, Stir to dissolve drink mix and
chill well. Just before serving, add soda Serve
over ice and garnish with lemon, lime or
orange slices, if desired Makes 2-1/4 quarts
or 9 servings, 1 cup each.
' *4
Strawberry Daiquiri Pie
1 package [4-serving size] vanilla flavor
pudding and pie filling
1 package [3 oz.) strawberry flavor gelatin
1/3 cup sugar
1-1/2 cups water
1/3 cup light rum
1 to 2 teaspoons lime juice
1 container [4 oz.] frozen whipped
topping, thawed
1 cup sliced strawberries
1 baked 9-inch pie shell, cooled
Combine pudding mix, gelatin and sugar in
saucepan; stir in water. Cook and stir over
medium heat until mixture comes to a full boil.
Remove from heat and stir in rum and lime
juice Chill until thickened. (To hasten chilling,
place bowl of pudding mixture in larger bowl
of ice and water; stir until thickened.) Fold in
whipped topping, blending until smooth; then
fold in strawberries. Spoon into pie shell and
chill at least 2 hours Garnish with additional
whipped topping and strawberries, if desired.