Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
Basu-Does-it picnic
Alfresco Tomato Soup
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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
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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