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Show k . ,.. NfW TIIATS IVIIY WIIK A0 Fonly Wvvkly prcporW and tote conoHHsf s horn Art htaHhih. oft napt doff Jby of fto MELANtE DC PROFT, L Dkmdor FOURTH OF JULY cA If X CuUnory Sparkling July weather, flower beds bursting with bloom, lawns cut and sweetly green and you are planning a ; patio party to celebrate Independence should Day. What to serve? The menu festive, in keeping with the occasion and the setting. For the main be course, try Coding Summer dishes that am be arranged attractively Chlekm Atmmmd-F-ri A Dutch oven or a large, heavy skillet cover will be needed. having a tight-fitti- ng Thaw according to directions on package PmrwmemmFri hr (1 pkff.) tv cavk fryvag cklcfcaa pkgs. frozen pieces.) Rinse (Or use 2 chicken and pat dry with absorbent paper. Finely chop and set aside 1-- lb. 1 ft cwps (vbvvt ex.) Mmchvv! table to 40 min., or until thickest pieces of chicken are tender when pierced with a fork. Uncover the last 10 min. to crisp skin. U.t on your holiday Coat chicken evenly by shaking 2 or pieces at a time in a plastic bag containing a mixture of About 4 tervings ChkJemm Follow Base Recipe; omit the almonds. Mix together cup grated Parmesan cheese and cup (1 slice) fine, dry bread crumbs. After dipping tfae chicken pieces in the egg mixture, roll, in the cheese mixture. 3 Vt cvp flovr rapon poultry nlfa Beat slightly 2M Add and stir in 3 tvbUtpoom ariBk Dip the floured chicken pieces into the beaten egg mixture; then roll in the chopped almonds. Let stand 5 to 10 min. to "seal" coating. Heat in the skillet over medium heat ' Fat (or cooking ofl) to ot loost -- ki.aootli ,, Starting with the meaty pieces of chicken, down in the skillet place them skin-siPut in less meaty pieces as others brown. To brown all sides, turn pieces as necessary with tongs or two spoons. When chicken is evenly browned, reduce heat and add 1 to 8 toMoooom Immediately cover skillet Cook slowly 25 de wfr Spica Mlmie Grease a shallow lVfe-- qt cover. a tight-fitti- casserole having ng Wash, pare and thinly slice 4 to S tooolvm-s- iz (above 1 fc.) ototoo (ojbowt 1 cvpo, Nets') Scald (just until a thin film appears) in top of a double boiler over simmering water IKcoovmOi Add to hot milk 3 toMotooooo bettor or rgirlw While milk scalds, coat potato slices evenly by .shaking them in a plastic bag containing a mixture of 1 toMosooon floor 2 toooooons oorft Tootpoow ooye' Carefully arrange potato slices in even layers in the casserole. Pour trie hot milk over the potatoes (milk should barely reach top of the" potatoes). Bake at 350F 50 min., or until potatoes are tender when pierced with a fork. Turn off heat Cover potatoes and leave in oven at least 10 min. to absorb liquid. 6 tervings Jri Wash thoroughly and put into a saucepan having a tight-fitti- ng Almond-Frie- d d Chicken, prepared in the kitchen and carried to the patio on warm platters. As a perfect companion Celebration Day Scalloped Potatoes. For a flash of color prepare Fruit-Sala- d "Sparkler," a colorama masterpiece that reflects the gay spirit of the day. Ice cream traditional fare for Fourth-of-Jul- y and homemade jubilation cookies will furnish the finale.. be ideal for a patio learfl medium-siz- e cover If you prefer a relaxing day before the company arrives, here is a menu sug- gestion designed for cvp)rv e meats sure. Consider the Cover prunes with and how easy they are to use. Arrange 1 vjt. hot wortor Cover pan and allow prunes to soak 1 hr. a platter of sliced Add to saucepan canned corned beef and bologna slices K coo door vfaooor wrapped around chunks of sharp cheese 1 MmMadooaoM and fastened with whole cloves. Minted 4 wftolo dovoo the meat in flavor Simmer prunes, in water in which they prunes complement out a have been soaking, 45 to 60 mirk, or until as well as in appearance. Set bread board and slice a loaf of pumperfruit is plump and tender. nickel bread a real flavor treat with When fruit is tender remove saucepan from heat and add and mix in cold cuts. A salad of crisp greens, cuVa cvp firmly oockoo brown tooor cumber slices, tomato wedges, and V& too spoon aolnt oitroct slices of avocado will need only a Allow prunes to cool in mixture; turn tossing with vinegar and oil. into a jar, cover tightly and store in reCom on the cob fits in this menu nicely, frigerator at least 8 hrs. before serving. and try FAMILY WEEKLY'S recipe for a Before serving, drain prunes; remove cinrich buttery sauce that brings out the namon and doves. .About 3 cups minted prune flavor of the golden ears. garden-fres- h Food's on! Let's celebrate! 1 CeMrmtlm Dmff Jmvn4s will Crackling-Goo- well-deserv- lav (about aVi lei- ed ready-to-serv- pretty-as-a-pictu- re last-minu- Combine in a small saucepan and set over low heat Y Ys V ffmtfm vtpww ttivMH ! VJe?Mvie m Im MmQle And it is sheer magic that makes it poss- kmr cvp (ft la.) Va cvp levee' pvaUittv 1 te ible to introduce this famed warm-weath- er delicacy into the menu with casual ease. Have you thought of Vichyssoise as a delightful but difficult creation? A culi- Hv paprika mmh nary achievement that requires the pains- Few grains pvppvr Stir occasionally until butter is melted and mixture is thoroughly heated. Serve immediately in small pitchers for pouring over corn or in individual sauce dishes. About 1 cup sauce JUKI taking and sophisticated touch of a great chef? Not so. You simply start with frozen potato soup (it eliminates most of the chores), follow the excellent recipe on the can. and presto! A delectable facsimile of a great original! It's cool, it's glamorous, it's for the gourmet. 24, 1v55 fAMUY WIIKIY MAGAIINI |