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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 21, 1963)
Easu-Does-it picnic Family Weekly Cookbook MELANIE DE PROFT, Food Editor ") yl .ataaalV V BBaafl aaaaaaa1 .g-. a 9aaaV ' ImII aaaa XsM 1 aa ; J? ' Hjft BaaaaaBBi H VRn Hearty picnic Irill-vf-fart Fricrf Cfcicfren, Kabob SaW niM Sour Cream Dip, Wrcsco Tomato Soup, Picnic Pot Beans, and Shadow Mocha-Frosted Cake. THE NEW ENGLAND COOKBOOK Prictltu Aamrieil Riclitj! Tfctt cookbook ol rocipo lor iocfwdot Mch diltiiKlivory Auricow ditHol o dooi chowdor, Yantoo pot roati, and opplo pandowdy TOi FAMILY WIIKIT IOOKS 153 N. Mkkla Avo., Ctikofo I, Encloiod find I III. TOURS FOR ONLY SOf BACH POSTMIO . for wkich ptoot Mnd mo poitpoid . coptM of "Til Now England Cookbook" a 50 v odt. (Sati.foct.on gvarontood or monoy rofundod.) Zono Print or Writ .fitly City Alfresco Tomato Soup CONVINtlMCI food atari 2 2 lO'j-oi. cans condensed tomato soup soup cans water 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 ' j 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 l'i-lb. broiler-fryer chickens, cut in serving-sized pieces IVi cups buttermilk l'i teaspoons savory 1 teaspoon freshly ground black pepper cup flour l'i teaspoons salt 't teaspoon freshly ground black pepper 1 teaspoon Accent l'i teaspoona paprika Shortening (use part butter) 1. Mix the buttermilk, savory, and 1 teaspoon pepper together in a large, shallow dish. Add chicken pieces. Cover and set -aside in a cool place to marinate 1 hr 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, All 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 flavored sour cream dip garnished with sliced rariiihes ac companies the vegetables. (Continued oat fame 10) IV rom.lv Weekly. Aiil ji, mj
