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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (April 21, 1963)
Easu-Does-it picnic Family Weekly Cookbook MELANIE DE PROFT, Food Editor Alfresco Tomato Soup Hearty picnic bill-uf-fare Frierf Chicken, Kabob Salad with Sour Cream Dip, Alfresco Tomato Soup, Picnic Pot Bean, and Shadow Mocha-Frosted Cake. THE NEW ENGLAND re. mmiiy wiim woki j COOKltOOK 133 N Michigan Ave., Chicago 1, III. Enclosed find $ for which please tend me postpaid j . copitt of "The New England Cookbook" 50E toch. I PriClSS AffltriCIII Rclp! (Saiiifoction guaranteed or money refunded.) ! This cookbook of recipe lore includes such distinctively American J dishes as clam chowder, Yankee pot roast, and apple pandowdy. Name ! Address J YOURS FOR ONLY SOf EACH POSTPAID i City Zon. Stat, i Print or Writ lf iblr CONVINIINCE FOOD RECIPE lO'j-oz. cans condensed tomato Boup soup cans water cup chopped cucumber Vi cup finely chopped- green pepper 'i cup finely chopped green onion including tops 2 tablespoons finely chopped parsley Vt cup shredded carrot 4 teaspoons lime Juice 6 drops Tabasco 'a teaspoon garlic salt Blend all ingredients together in a saucepan. Heat slowly and thoroughly to allow flavors to blend, stirring occasionally. Cool; 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 'i -lb. broiler-fryer chickens, cut in serving-sized pieces Wi cups buttermilk lYi teaspoons savory 1 teaspoon freshly ground black pepper ' cup flour l'j teaspoons salt 't teaspoon freshly ground black pepper 1 teaspoon Accent IV teaspoons 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 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 360 F 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 radishes ac companies the vegetables. ( Continued xm page 10) Family Weekly. April 21. 1963
