OCR Text |
Show ttwas&twiD JyH 0$t ffjtjm Cmku j ! ' f lit , V - i il - r 1 Take to the Outdoors for a Basket Picnic (See Recipes Below) Picnic In a Basket WITH ONLY a short time remaining remain-ing for the picnic season, plan one last, memorable picnic before the season is over. A simply prepared menu with family favorites, with the added plus of good eating and carrying ease will bring cheers from everyone including mother and dad. You've probably had picnics already al-ready which require outdoor cooking, cook-ing, and those were wonderful. Then, too, you've probably had the sandwich, potato salad and deviled egg kind. Now you're ready for something that's different. What about a skillet baked chicken with corn bread Lynn Chambers' Picnic Menu Skillet Baked Chicken Corn Bread Dressing Sliced Garden Tomatoes Carrot Strips Celery Fans Radish Roses Picnic Lemonade Chilled Watermelon Coconut Gumdrop Cookies Recipes Given chicken over top of dressing. Cover and cook in a moderate (350F.) oven for 30 to 40 minutes or until chicken is tender. Remove cover during the last 10 minutes to crisp the crust on the chicken. Crisp vegetable relishes are good accompaniments for fried chicken and corn bread dressing. When you wash and prepare these, put them . . , directly into plastic bags so wivJl-! that yu can mkmyrm take them "jST7Saf.i3 rectly from the Jt('"hH refrigerator to Mtzinjfo Pu a basket. LZjZm Include a vari-ragBgTHH vari-ragBgTHH I ety of raw vegetables vege-tables to nibble with the chicken, such as crunchy carrot sticks, crisp celery fans, radishes and green onions, along with whole plump tomatoes that can be sliced when you're setting the picnic table. ta-ble. FOR A REFRESHING picnic beverage, bev-erage, there's nothing as refreshing as well chilled lemonade placed in a thermos or insulated jug. If you don't have either of these, use a gallon glass jug or jar for it: Picnic Lemonade (Makes 1 Gallon) Fill a gallon container with ice cubes or crushed ice. Pour over the ice cup strained honey or cup sugar, mixed with cup lemon juice. Screw the top on tightly and place the jar in the picnic basket where it can serve as a "refrigerator". "refrigera-tor". Surround with relishes and watermelon which you'll want to keep cold en-orute to the picnic. By this time the ice will have melted to make the lemonade. BRING ALONG plenty of soft, chewy cookies for youngsters and grownups alike. SThey go nicely with watermelon or other fruits for a simple and well- balanced dessert. Like most oatmeal cookies, these are not only extra ex-tra tasty but also nutritious: s Coconut Gumdrop Bars (Makes 16 bars) 1 cup sifted enriched' flour teaspoon soda 'A teaspoon salt H cup brown sugar y cup shortening, soft 1 egg H teaspoon vanilla Vi enp milk 1 cup' quick rolled oats, nncooked 1 cup chopped gumdrops Vi cup grated coconut Sift together flour, soda and salt into bowl. Add brown sugar, shortening, short-ening, egg, vanilla and milk. Beat until smooth, about 2 minutes. Fold in rolled pats, gumdrops and about half of the coconut. Spread dough into greased 7xll-inch pan. Sprinkle Sprin-kle with remaining coconut. Bake in a moderate (350F.) oven for 25-30 minutes. Cool and cut into bars. dressing. It's a sure hit with all the family. Use young chicken for frying and cut them into serving pieces for picnic style eating. Place a few pieces of the chicken in a paper bag with pancake ready mix to apply a light coating and thus prevent the absorption of grease from the frying. fry-ing. You'll have chicken that retains a crisp and tempting texture. Heat fat in a heavy skillet or chicken fryer, having fat -inch deep and brown each piece carefully, using kitchen tongs to prevent from piercing pierc-ing the chicken while turning. Prepare the dressing while the chicken browns, using cooked giblets gib-lets for extra flavor. Place the dressing in the skillet you have used for browning chicken, leaving only enough grease in it to coat bottom and sides of skillet. Top the dressing dress-ing with chicken pieces, cover and bake. Then wrap the skillet in several sev-eral layers of newspaper to keep hot while you go to the picnic spot. Here are exact recipes for preparing pre-paring the chicken and dressing: Golden Corn Bread (Makes 1 8-inch square) 1 cap enriched yellow corn meal 1 enp sifted enriched flour Yi cup sugar H teaspoon salt 4 teaspoons baking powder 1 egg 1 cup milk cup shortening, soft Sift together dry ingredients in medium-sized bowl. Add egg, milk and shortening. Beat with rotary egg beater until smooth, about 1 minute. Do not overheat. Bake in a greased 8-inch square pan or greased muffin pans in a hot (425F.) oven for 20 to 25 minutes. Fried Chicken 2 frying chickens, disjointed 1 cup pancake ready-mix 1 teaspoon salt Cook giblets from the frying chicken in salted water to cover. Set aside to use for dressing. Roll chicken in ready-mix combined with salt and brown in chicken fryer or deep frying pan. Corn Bread' Dressing Vi cup butter 5 cups corn bread crumbs (made from corn bread) cup diced celery 1 teaspoon salt Y teaspoon pepper 'A teaspoon sage 1 egg, beaten cup chicken broth Cut giblets and butter in small pieces. Add to corn bread crumbs. Add all remaining ingredients and mix well with crumbs. Put dressing dress-ing in deep skillet and lay fried LYNN SAYS: Try New Flavors On Old Favorites Everyone knows with soft custard sauce, but what about flavoring it with some instant coffee? Serve this on chocolate or cottage pudding. Anybody will like spinach when it's cooked and seasoned with salt, pepper and nutmeg. Place in a casserole and make nests in which to break raw eggs. Dust with salt, pepper and shredded cheese and bake until the eggs are set. Baking powder biscuit is a fine topping for leftover meat pie, and it's even more delicious if you add some sage to the biscuit mix. Sandwich cookies that go nicely for a snack use thin gingersnaps put together with cream cheese to which some crystalized ginger is added. Cut cold, boiled sweet potatoes into slices, dip in beaten egg, then fine crumbs. Fry in deep, hot fat until deep golden brown and serve with ham or chicken. |