Food For Your Farewell To Summer Feast

IN THE KITCHEN

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Labor Day weekend is usually the last hurrah for summer fun and food, so, to help plan a perfect farewell picnic, here are some recipes to try:

Perfect Fried Chicken

1/2 cup fine bread crumbs

1/3 cup flour

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon pepper

1 chicken, cut up

Combine flour and seasoning in bag, add 2 to 3 pieces chicken at a time and shake to coat.

Heat shortening 1/4 inch deep in skillet until a drop of water sizzles when dropped in. Brown meaty pieces first; then add others. Don't crowd. Turn pieces once.

When lightly browned, after about 15-20 minutes, reduce heat and cover tightly. If cover isn't tight, add 1 tablespoon water.

Cook until tender, 30 to 40 minutes. Uncover last 10 minutes to crisp up.

Perky Picnic Chicken

1 egg

2 tablespoon milk

1 (1/2 ounce) envelope spaghetti sauce mix

Oil

1/4 cup flour

2 tablespoon grated Parmesan cheese

1 fryer cut up

Combine egg and milk in shallow bowl; mix lightly. In separate shallow dish, combine sauce mix, flour and cheese; mix well.

Dip chicken in egg mixture and then sauce mixture.

Fry in hot oil for about 20 minutes, turning to brown evenly.

Cover, cook 20 to 30 minutes until tender.

Feast in a Loaf

This is a two-part recipe combining homemade bread and a casserole-type filling.

Bread Dough:

1/2 cup milk

1/4 cup honey

1 teaspoon salt

3 tablespoons butter

1 1/2 cups warm water

1 package active dry yeast

6 cups flour

Scald milk, stir in honey, salt and butter. Cool to lukewarm. Measure water into a large bowl and sprinkle the yeast over it. Add the milk mixture and 3 cups of the flour. Beat until smooth. Add enough additional flour to make a stiff dough. Turn onto a floured board and knead until smooth. Place dough in a covered bowl and refrigerate for 2 to 24 hours.

Divide dough in half. Roll one half into a 20-inch circle. Place the dough in a well greased 10-inch springform pan, with 2 inches of the dough overhanging the side of the pan.

Filling:

1 pound ground beef

1/2 pound ground pork

1 teaspoon oregano

1/2 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon marjoram

1/2 teaspoon paprika

4 potatoes

1 pound mushrooms

2 onions, sliced

4 tablespoons butter or margarine

1/2 pound mild cheddar cheese, grated

Brown meats in a skillet. Drain grease. Add spices and cool completely. Boil potatoes until tender, drain well, set aside. Fry mushrooms in half of butter, set aside to cool. Fry onion slices in remaining butter until tender, set aside to cool

To assemble:

Place meat filling inside the crust. Add potatoes, mushrooms, onions and cheese.

Roll out 2/3 of the second piece of dough into a 12-inch circle. Cover the loaf and crimp edges tightly shut. Decorate the top with the remaining dough. Brush the top with 1 beaten egg. Poke a hole through for a vent.

Bake at 400 degrees for 30 minutes until crust is browned. Remove from oven and let set 5 minutes. Remove collar from springform pan.

Serve hot or cold.

24-Hour Vegetable Salad

1 small can French green beans, drained

1 small can cut wax beans

1 small can sweet peas

1 jar pimento, cut fine

4 stalks celery, cut fine

2 green onions, chopped fine

1 green pepper, cut fine

Marinade:

1 teaspoon salt

3/4 cup sugar

1/4 cup salad oil

1/2 cup vinegar

Dash paprika

Mix altogether until sugar is dissolved.

Pour marinade over vegetables and refrigerate about 24 hours.

Amish Potato Salad

6 medium potatoes

1 small onion, chopped

1 cup chopped celery

1 teaspoon celery seed

1 teaspoon salt

4 hard-cooked eggs, diced

Cook potatoes in their jackets until tender. Cool. Peel and dice.

Mix potatoes gently with the remaining ingredients; then add to cooled dressing (recipe to follow). Fold gently and chill.

Dressing:

2 eggs, well beaten

3/4 cup sugar

1 teaspoon cornstarch

Salt (to taste)

1/4 to 1/2 cup vinegar (to taste)

1/2 cup cream or evaporated milk

1 teaspoon yellow mustard

3 tablespoon butter, softened

1 cup mayonnaise

Mix eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add mayo and mix until smooth. Cool.

Black-Eyed Pea Salad

1 (16-ounce) package frozen black-eyed peas

2 cups chopped tomatoes

1 cup green peppers, chopped

1/2 cup onion, chopped

1/2 cup rice vinegar

2 teaspoon sugar

Cook peas as directed, drain and chill. Mix with the rest of the vegetables. Mix vinegar and sugar and pour over vegetables and peas. Toss and chill.

Picnic Basket Baked Beans

2 (15-ounce) cans ranch-style beans, drained

1 large yellow onion, finely chopped

1 cup barbecue sauce

1/2 cup ketchup

3/4 cup brown sugar, firmly packed

1/4 cup jalapeno peppers, drained and chopped

1 tablespoon steak sauce

Preheat oven to 350 degrees and grease a 2-quart glass baking dish.

In a large mixing bowl, combine the beans, chopped onion, barbecue sauce, ketchup, brown sugar, jalapeno peppers and steak sauce. You can elect to moderate the "heat" of the completed dish by adjusting the amount of jalapeno peppers used.

Pour the mixture into the prepared baking dish and bake for 50 to 60 minutes. Remove the prepared beans from the oven and let stand about 15 minutes prior to packing the picnic basket, or refrigerate and take the beans with you when you're ready to go.

Stuffed Eggs with Ham

8 hard-boiled eggs

1/3 cup mayonnaise

1 tablespoon Dijon-style mustard

1 tablespoon white wine vinegar

1/4 cup minced ham

2 tablespoons chopped flat-leaf parsley

Salt (to taste)

Freshly ground black pepper (to taste)

Peel the eggs and cut in half lengthwise. Remove yolks and mash in a small bowl. Stir in remaining ingredients. Stuff center of each egg-half with filling, then sandwich together in pairs.

Arrange on a tray and cover with plastic wrap or place in a plastic container with a lid. Refrigerate until chilled. Keep chilled until served.

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