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Show eee : . FAMILY WEEKLY COOKBOOK Swre-to-Please Picnic Favortles MELANIE DE PROFT FoodEditor Crispy Fried Chicken @ Picnics are great fun for the entire family. Prepare 1 env. Italian salad dressing mix, as per package direc‘ions; use lemon juice for the amount of vinegar indicated. Put chicken pieces (from 2 broiler-fryers) into a large shallow dish and pour marinade over all. Refrigerate at least 2 hrs., turning pieces occasionally. Combine 2 tablespoonsof the marinade with 2 eggs, fork-beaten, The ordinary pound Keep your menu simple, but include tried-andtrue picnic favorites such as fried chicken and potato salad. Choose from this wide recipe assortment to satisfy those hearty outdoor appetites. isno miracle. Get hot or cold foods to the picnic site using insulated tote bags, vacuum jugs and bottles, portable coolers, and chemical in a shallow dish. Drain chicken and coat with coolants. Tote an assortmentof disposable paper products for easy food all-purpose flour (about 1 cup), then with egg mixture and again with remaining flour. Cook as directed in recipe for Fried Chicken. service and clean-up. # CHICKEN * Fried Chicken Fat for frying 2 broiler-fryer chickens cut in pieces A seasoned flour blend (your choice) Batter Fried Chicken Fat for frying 2 broiler-fryer chickens, cut in pieces A seasoned flour blend (yourchoice) 1. Fill a large skillet with fat to a depth of % in. and heat while coating the chicken. 2. Coat chicken 1 egg % cup milk 1 tablespoon melted butter or margarine pieces with seasoned flour. Be- 1. Fill a large skillet with fat toa depth of 1% in. Heat until a drop of wa- ginning with meaty pieces, put chicken, skin side down, in hot fat in ter sputters when added. 2. Beginning with meaty pieces, put uncoated skillet; turn to brown. 8. Cook covered or uncovered 30 to 40 min., or chicken, skin side down, in hot fat in skiliet; turn until tender; if cooking covered, uncoverforfinal 10 min. of cooking. Drain on absorbent paper. to brown pieces evenly. Meanwhile, mix ingredients for seasoned flour blend in a large bowl. Combine the remaining ingredients in a small 4. Serve warm orcold. About 8 servings Note: If desired, sprinkle chicken with lemon pepper marinade or seasoned salt before coating bowl. Beat with rotary beaier until blended. Add to seasonedflour and beat until batter is smooth. When chicken is tender, with flour. remove: from fat and Seasoned Flour Blends To 1 cup all-purpose flour add one of these blends: 1. 1 teaspoon salt, 1 teaspoon Accent, and % teaspoon seasoned pepper. 2. 1 teaspoon salt, %4 teaspoon pepper, and 2 to 3 teaspoons papriks. 3.1 teaspoon sugar, 4% teaspoon pepper, 2 tea- spoons paprika, 2 teaspoons chili powder, and 1 teaspoon onion salt. 4. 1 teaspoon sugar, 1% teaspoon seasoned pepper, 1 teaspoon oregano, and 1 teaspoon garlic salt. 5.1% salt, 2 teasp curry powder and % teaspoon ground ginger. 6.1 teaspoon salt, % teaspoon seasoned pepper, 1 teaspoon tarragon leaves, crushed, and 1 teaspoon ground thyme. 71% salt, 1 teasp Accent, 144 teaspoon pepper, and %4 teaspoon powdered sage or 1 teaspoon poultry seasoning. 8 1 teaspoon salt, 4% teaspoon Accent, 14 teaspoon pepper, and 4% teaspoonrosemary or marjoram, drain, Using tongs, dip chicken pieces into batter, coating well. Allow excess batter to drain into bowl. 8. Put coated pieces inte hot fat and brownevenly. Drain on absorbent paper. Serve hot. About 8 servings (Continued on page £2) 10 Family Weekly, July 12, 1976 |