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