The Times

Saturday, May 29, 1976, page 18 (of 31)

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TIMES/GUIDE

Weekend of May 29/30, 1976 TIMES/GUIDE 7-L

Summertime perfect time for picnic

Hit the picnic trail this summer for a family outing. No matter where - zoo, park, countryside, our backyard - picnics are grand ways to enjoy the great outdoors. In planning a picnic, home economists suggest taking foods that travel well and require minimum fuss at the picnic site. Some of the most popular are fried chicken, potato salad and deviled eggs. The main dish favorite, Country Fried Chicken, is prepared at home, triple-coated with a crispy bread crumb crust for top-notch taste whether hot or cold. Potato salad with a vinegar base stays fresher and lasts longer than the traditional mayonnaise variety. Extra freshness can be insured by packing it in a thermal container or crushed ice cooler. Tailgate 'Tater Salad can be garnished with bright cherry tomatoes, green pepper and celery for added color and crunch. How about deviled eggs? Ho-hum hard-boiled eggs get all worked up with this eggy filling or relish and seasoning blend. Compact enough for the picnic hamper, there's filling left over for extra finger sandwiches. Country Fried Chicken 2 1/2 pounds chicken pieces 2 to 3 cups milk 1 teaspoon seasoning blend 2 eggs, beaten 1 1/4 cups bread crumbs (about) 3/4 teaspoon seasoning blend Oil or shortening for frying In glass or ceramic casserole, place chicken pieces in a single layer. Add enough milk to cover. Sprinkle the first amount of seasoning blend. Cover; refrigerate for three to four hours to marinate. Drain; discard milk. Dip chicken in egg, then coat with crumbs mixed with second amoung of seasoning blend. Set chicken pieces on waxed paper to dry for 10 minutes. Again dip in egg, then coat with crumb mixture; dry for 10 minutes. Coat chicken in crumb mixture only for third time. Fry chicken in hot oil until golden on all sides. Cover skillet; cook over low heat for seven to 10 minutes. Remove cover and quickly crisp chicken over medium heat. Serve hot or cold. Tailgate Tater Salad 2 pounds potatoes, cooked and peeled 1 cup sliced celery 2/3 cup chopped green pepper 1/2 cup salad oil 1/3 cup wine vinegar 1 1/2 teaspoons seasoning blend 1 cup cherry tomato halves. Slice or dice potatoes while slightly warm. Combine with celery, green pepper, oil, vinegar and seasoning blend. Toss to mis mix well. Regrigerate for four hours or overnight. Add tomatoes before serving. Makes about six cups, enough for eight servings. Deviled Eggs 1 dozen eggs, hard-cooked and peeled 1/3 cup mayonnaise 3 tablespoons sweet pickle relish 1 to 2 teaspoons lemon juice or vinegar 1 teaspoon seasoning blend. Cut eggs in half; remove yolks. In small mixing bowl, mash egg yolks with fork or pastry blender. Add mayonnaise, relish, lemon juice and seasoning blend; beat until smooth and fluffy. Stuff egg yolk mixture into cavities in egg whites. refrigerate until serving time. Makes 24, enough for six to 12 servings.

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