Jun-04.pd - Local History Archives

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PI NI TABLE
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Under a Blue Sky ..· ·
ON-THE-WING APPETIZERS
30 (about 2~ lbll.) chickt>n ~ telillpoon monollOdium
wing drums (thicke!lt
glutamat~
portion of winfO ~ tea!lpoon fP'ound linger
~ teaspoon salt 1 table8poon lemon juiee
% cup soy Muce 5 drop!! I1quid hot pepper
% cup spiced peach sirup seasoninle
2 tablespoons BUlar 1 dove _arlie, minced
1. Put the chicken wing drums on rack on an aluminum foillined
baking sheet or broiler pan; sprinkle with salt.
2. Mix remaining ingredients together thoroughly; brush sa.uce
generously on wing drums.
3. Roast at 350°F about I hr .• or until wing drums are golden
brown and tender. turning and brushing the chicken pieces
frequently with the sauce. Col.
4. For easy toting to the pirnic. pile appetizers into a casserole
and cover. About 10 servings
HAM WITH
CREAMY FROSTING
I tablespoon ~old water % teaspoon sugar
I tablespoon wine vinegar % teaspoon llarllc salt
1% tea8poon8 unflavored % tea'lpoon dry mustard
«elatin ~ teaspoon water
1% eups dairy 1I0ureream % cup snipped ,.-ater eress
3 tabJespooll8 mayonnaise Canned ham, chilled
1. Sprinkle gelatin evenly over the 1 tablespoon water and
vinegar; let stand 5 min. to soften. Dissolve gelatin completely
over very hot wat~r.
2. Meanwhile. blend together the next four ingredientc; and a
mixture of the dry mustard and 11.: teaspoon water.
3. Add dissolved gelatin gradually. stirring until thoroughly
blended. Chill until mixture begins to gel (becomes slightly
thicker). If chilled over ice and water. stir frequently; if
chilled in refrigerator. stir occasionally.
4. When gelatin mixture is of desired consistency. blend in
the water cress thoroughly.
S. Sprea1 frosting evenly over the sides and top of a canned
ham.
One frosted ham
(About 1¥, cups frosting)
Note: The ham may be frosted at home and kept chilled until
time for the picnic. or the ham and frosting may be packed
separately and the ham frosted just before serving.
KIDNEY
BEAN SALAD
Combine drained kidney beans, chopped sweet picklee,
hard-eooked eggs, and onion; toss lightly with salad dressing
thinned with a small amount of the sweet pickle liquid.
Chill salad thoroughly and serve garnished with water cress
or other salad greens, if desired.
Note: For addition:il flavor. allow the drained kidney beans
to marinate in some of the pickle liquid for several hours.
i6 Suburbia Today. June /964
. Choose a spot as pr~tty as this for a gay, successful picnic. Along with food that has been prereadted
at home. such favorites as grilled hot dogs, buns, relishes, corn-on~the-cob, potato chips. cheeses. fruits,
marshmallows for toasting. and a giant pot of coffee are all part of a bountiful table for outdoor living.
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MELANIE DE PROFT, Food
POTATO
6 large potatoe8 (about
3 Ib8.), cooked, peeled,
and sliced 01'cubed
while wurn
% lb. fresh mushrooms,
slieed leugthwise
through cap!' and stems
2 env. Italian salad
dressing mix
%. cup dry white wine
3 cups 8ifled eake flour
1~ teaspoons bakin« powder
* teaspoon baking soda
* teaspoon salt
I~ teaspoons ground
einnamon
* teaspoon lP'ound nutmeg
¥.! teaspoon grou ••d allspice
I ¥.J cups salad oil
1 Y2 tea8poons 8ait
~ teaspoon black pepper
6 slices bAcon,cut in
pieecs and fried
1 eup sliced or cubed
pared eucumber
% cup cbopped onion
~ cup ch()pped pimiento
FRESH FRUIT PUNCH
Editor
SALAD IN WINE DRESSING
1. Combine salad dressing mix. wine. salad oil. salt. and
pepper. Shake vigorously until thoroughly blended.
2. Toss warm sliced potatoes and mushrooms in a large bowl
with the wine dressing. Marinate about 2 hrs. at room temperature;
tossing occasionally.
3. Add bacon. cucumber. oni"n, and pimiento to marinated
potatoes. Toss lightly. Chill thoroughly.
4. Turn salad into a chilled serving dish and arrange deviled
eggs and green pepper rings with c?rrot sticks in center around
the salad, if desired.
8 to 10 servings
Pour chilled ginger ale or lemon-lime carbonated beverage
over. ice and assorted fresh fruits in a glass pitcher. The colorful
pieces of fruit floating in the carbonated beverage in the
pitcher add to the fiesta mood of the picnic.
SPICE CAKE
~ teallpoon ground c."ves
* cup buller
1 cup firmly packcd light
brown 8ugar
1 cup sugar
3 eggs, well beaten
1~ cups buttermil!::
1. Grease bottom only of a 13 x 9 t h x 2-in. pan; set aside.
2. Sift the first eight ingredients together; set aside.
3. Cream the butter until softened. Add the sugars gradually.
creaming well after each addition.
4. Add the well-beaten eggs in thirds, beating thoroughly after
each addition.
5. Beating only until smooth after each addition. alternately
add dry ingredients in fourths and buttermilk in thirds to
creamed mixture. Turn batter into pan and spread to comers.
6. Bake at 350 0 P 40 to 45 min., or until cake tester or wooden
pick inserted in center of cake comes out clean. Remove to
cooling rack; cool completely in pan.
7. Frost with Caramel Frosting and decorate with walnut
halves.
One 13 x 9-in. cake
Continued on page 18
Suburbia Today, June 1964 17
(Nothing
Thief!
robs meat juices like hot barbecue fires)
Good guy
(Adolph's helps keep meat juicy ever. over hot barbecue fires)
Instant Adolph's does much more than simply make meat tender. It
reduces cooking time and cuts meat shrinkage up to 25%. Adolph's holds
the good, natural. flavor-making meat juices inside ... so they don't sizzle
away over hot barbecue fires. Preparation time takes less than a minute.
Simply follow directions on label. Use Instant Adolph's Meat Tenderizer.
either Seasoned or Unseasoned. on any meat every time YQl.1 barbecue.
Look for the Adolph's "Cookout Service Center" in your supermarket.
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