Image provided by: University of Oregon Libraries; Eugene, OR
About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (April 21, 1963)
Family Weekly Cookbook MELANIE DE PROFT, Food Editor Basu-Does-it picnic Alfresco Tomato Soup A- .SO ill vSc fe Hearty picnic bill-of-fare Fried Chicken, Kabob Salad with Sour Cream Dip, Alfresco Tomato Soup, Picnic Pot Beans, and Shadow Mocha-Frosted Cake. THE NEW ENGLAND COOKBOOK TOi FAMILY WEIKLY tOOKS 153 N. Michigan Av., Chicago 1, III. Enclosed find $ PriofUu Amtricaa Rtoiptst Thii cookbook of recipe lor Includes luch distinctively Amrkan dlthei at clam chowder, Yankee pot roast, and apple pandowdy. Nam for which pleaie tend mt postpaid . copies of "The New England Cookbook" 50( toch. (Satisfaction guaranteed or money refunded.) YOURS FOR ONLY 50f BACH POSTPAID Addreu City Zon Mill Writ IvfiMr Vat COHVfNIINCI FOOD IIC1PI 2 lO'i-oz. cans condensed tomato soup 2 soup cans water ii cup chopped cucumber cup finely chopped- green pepper ' cup finely chopped green onion including tops 2 tablespoons finely chopped parsley cup shredded carrot 4 teaspoons lime juice 6 drops Tabasco ', teaspoon garlic salt Blend all ingredients together in a saucepan. Heat slowly and thoroughly to allow flavors to blend, stirring occasionally. Cooi; chill thoroughly. 6 to 8 servings Note: If desired, a few drops Angostura aro matic bitters may be blended into soup. Fried Chicken 2 1 'j -lb. broiler-fryer chickens, cut in serving-sized pieces lVi cups buttermilk lVi teaspoons savory 1 teaspoon freshly ground black pepper Vt cup flour Vi teaspoons salt 14 teaspoon freshly ground black pepper 1 teaspoon Accent l'i teaspoons paprika Shortening (use part butter) 1. Mix the buttermilk, savory, and lrteaapoon pepper together in a large, shallow dish. Add chicken pieces. Cover and set aside in a cool place to marinate 1 nr., turning the chicken pieces occasionally. 2. Remove chicken from marinade, coat with a mixture of the flour and next four ingredients, and put on waxed paper; allow to stand about 30 min. 3. Meanwhile, fill a large, heavy skillet one-half full with the fat. Heat slowly to 360F. 4. Put only a few chicken pieces at one time into heated fat. Fry chicken 10 to 13 min., or until tender and brown; turn pieces with tongs sev eral times during cooking. Drain over fat a few seconds; remove to absorbent paper. Tempera ture of fat should be brought to 360F before adding more chicken pieces. About 6 servings Kabob Salad The ever-popular picnic favorite potato salad is given a different twist here. The salad in gredients are served individually on kabob sticks, a whole cooked potato, deviled egg, pickle, pimien to-stuffed olive, and tomato wedge for each kabob. (If desired, marinate potatoes in French dressing.) A lively flarwjred sour cream dip garnished with sliced -radishes ac companies the vegetables. (Continued: n yage 10) Family Wrtkly, April II, IN
