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.
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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