European Stars and Stripes (Newspaper) - July 19, 1991, Darmstadt, Hesse                                Old fashioned and traditionally the los Angeles times Ummer a and picnics a Are Here. What could be better than this All american meal of Fried Chicken coleslaw potato salad and chocolate cake we be even thrown in a Blueberry peach Shortcake for Good measure. Old fashioned Fried Chicken 2v& to 3-Pound Chicken Cut up 1 cup flour Salt Pepper 2 cupe shortening rinse Chicken parts and Pat dry with paper towels. Combine flour 2 Teaspoons Salt and 1 Teaspoon Pepper in paper bag. Add Chicken parts a Tew at a time and shake to coat thoroughly. Place Chicken on paper towels and allow to dry 20 minutes. Melt shortening in heavy Skillet Over High heat. Heat until drop of water splatters when dropped in hot fat. Coat Chicken parts again with seasoned flour. Place Chicken in hot shortening skin Side Down and Fry about 20 minutes or until Golden Brown turning once. Reduce heat to Low. Cover Skillet and Cook 15 to 20 minutes longer or until Chicken is tender. Season to taste with additional Salt and Pepper. Turn heat to High and Cook uncovered about 10 minutes longer or until Chicken has become Crisp again. Drain on paper towels. Makes 4 to 6 Servings. Coleslaw 8 cups finely shredded cabbage combination red and Green if desired a cup Mayonnaise 2 Tablespoons vinegar 3 Tablespoons sugar 1 Teaspoon prepared horseradish 1 Teaspoon dry Mustard 1 Clove garlic minced i cup minced red onion via Teaspoon celery Salt optional Salt Pepper place cabbage in bowl. In another bowl Combine Mayonnaise vinegar sugar horseradish Mustard garlic red onion and celery Salt. Mix Well add to cabbage mixture and toss Well to blend. Season to taste with Salt and Pepper. Chill covered. Makes about 6 cups. Potato salad 9 cups cubed cooked unpeeled red potatoes 2 cups chopped celery 1 cup Mayonnaise 2 Tablespoons prepared Mustard i cup finely minced onion St cup Sweet Pickle relish 6 hard cooked eggs chopped Salt Pepper paprika 2 hard cooked eggs sliced Combine potatoes celery Mayonnaise Mustard onion and Pickle relish in Large bowl. Toss to mix Well. Gently toss in chopped hard cooked eggs. Season to taste with Salt and Pepper. Cover and chill until serving time. Adjust seasonings to taste. Garnish with paprika and sliced hard cooked eggs. Chicken is a picnic favorite whether Fried ahead of time and eaten cold or grilled on the spot. Variation for crunch and color stir in any of following 1 Bunch red radishes thinly sliced 1 cup Broccoli florets or 1 cup lightly blanched diced peeled carrots Sunshine chocolate cake i cup plus 2 Tablespoons butter softened 1 cup sugar i cup unsweetened Cocoa powder i cup Orange Muscat wine Essenia or water Viz cup plus 2 Tablespoons flour % Teaspoon baking soda 1vi Teaspoons baking powder 4 eggs grand Mariner liqueur chocolate Glaze or ganache few thin Orange slices Cream together butter and sugar until Light and Fluffy. Add Cocoa powder and wine or water beating until smooth about 5 minutes. Combine flour baking soda and baking powder add to butter mixture and beat 2 minutes More. Add eggs 1 at time beating until smooth about 5 minutes. Turn Batter into greased and floured 9-Inch layer cake pan. Bake at 350 degrees 30 to 35 minutes or until cake Center Springs Back when lightly touched. Cool about 5 minutes. Invert onto wire rack to Cool completely. Split cake in half horizontally. Drizzle liqueur lightly Over each layer fill and Frost with hot chocolate Glaze or ganache. Garnish with few Orange slices. Makes about 9 Servings. Chocolate Glaze 1 14-ounce can sweetened condensed milk Viz cup unsweetened Cocoa powder 1 Teaspoon Vanilla 6 Tablespoons butter Combine condensed milk and Cocoa powder in top of double boiler Over simmering water. Heat and stir constantly until smooth and thickened about 8 minutes. Do not overcook Glaze thickens upon Cooling stir in Vanilla and butter and heat just until blended and smooth. Use immediately. Ganache 12 ounces semisweet chocolate 1 cup whipping Cream melt chocolate in top of double boiler Over simmering water. Stir in whipping Cream. Remove from heat. Remove 1 cup chocolate mixture and chill until thick and creamy. Use to spread onto Bottom layer. Top with second layer and Glaze All Over with a refrigerated chocolate mixture Blueberry peach Shortcake 2 cups flour 1 Tablespoon baking powder sugar Viz cup butter diced 1 egg 1 cup half and half 2 Teaspoons Vanilla 1 Tablespoon butter melted a Teaspoon crushed cardamom 1 Basket blueberries or strawberries 1vi cups sliced Ripe peaches sweetened whipped Cream Combine flour baking powder and 2 Tablespoons sugar in bowl. Stir to blend. Cut diced butter into flour mixture using pastry blender or 2 knives until mixture resembles coarse meal. Beat egg and blend with half and half and Vanilla. Make Well in Center of flour mixture. Pour in egg mixture. Quickly mix until blended. Gently knead dough on floured Board several times Roll dough to 1 Inch thick. Cut out 4 rounds with floured 3l/2-Inch Cutter. Re Roll remaining dough and repeat to make about 2 More rounds. Place biscuits 1 Inch apart on a greased baking sheets. Brush tops with melted butter. Mix cardamom with 1 Tablespoon sugar and Sprinkle Over tops of biscuits. Bake at 450 degrees 10 to 15 minutes or until biscuits Are lightly browned and done in Center. To serve split biscuits. Spoon on blueberries and peaches depending on sweetness of fruit add sugar to taste and serve with whipped Cream. Makes 6  Sherrie Clinton the Baltimore evening Sun c contrary to what Many seem to think there is no Rule that says each and every picnic must include Fried Chicken coleslaw and potato salad. Honest., to prove it Here s an Oriental inspired menu that s fun and easy to make. Everything can be made ahead of time and the different dishes taste great at room temperature. And while this picnic May taste exotic most of the ingredients Are readily available. Be sure to store foods properly before serving. Save time by serving ready made hot or Sweet and sour sauces. Or make your own grab a couple of packages of Chow mein noodles and Fortune cookies to round out your menu. Most of the recipes Are adapted from Betty Crocker s new chinese Cookbook by Leeann Chin Prentice Hall 1990 $14.95. Quot this menu will feed six to eight hungry people. The spicy Chicken dish won rave reviews from our taste testers. The Chicken is removed from the heat and allowed to finish cooking in the hot Broth As it stands. This method of cooking Chicken popular in chinese cooking,.results in Chicken that is tender Juicy and never overcooked. Chicken with hot sauce 4 cups water 2 whole Chicken breasts about 2 pounds 1 Tablespoon sugar 2 Tablespoons White wine vinegar 2 Tablespoons soy sauce 2 Tablespoons hot Oil 1 Teaspoon sesame Oil 1 Teaspoon finely chopped Ginger Root 1 Teaspoon finely chopped garlic 1 Tablespoon chopped Green onion. Heat water to boiling add Chicken. Heat to boiling reduce heat to medium. Cover and simmer ten minutes remove from heat. Let stand covered 15 minutes remove Chicken from Broth Cool slightly remove Bones and skin from Chicken. Cover and refrigerate Chicken until cold Cut each Chicken piece crosswise into Al Inch pieces. Place on serving Platter. 1 mix remaining ingredients except Green onion until blended. Pour Over Chicken Sprinkle with Green onion. Honey Sichuan sauce i cup Honey a i cup Chili paste mix together and serve. Hot Mustard a cup dry Mustard 3 Tablespoons plus 1 Viz Teaspoons cold water. Mix Mustard and water until smooth. Let stand live minutes before serving. Cover and refrigerate any remaining Mustard. Serve with appetizers. Makes a cup. Sweet and sour sauce 1 can 20 ounces crushed pineapple in heavy syrup 1 cup sugar cold water 1 cup vinegar a 1 Tablespoon dark soy sauce 2 Tablespoons cornstarch 1 cup Orange marmalade heat pineapple and syrup sugar 1 cup water the vinegar and soy sauce to boiling. Mix cornstarch and two Tablespoons water stir into pineapple mixture. Heal to boiling stirring constantly. Cool to Roon temperature stir in marmalade. Cover and refrigerate. Serve with appetizers makes 5 % cups. Sweet and sour sauce 2 i cup red wine vinegar i cup Ketchup vib cup sugar 15 drops red Pepper sauce. Mix All ingredients. Cover and refrigerate makes 114 cups. Quot sesame Peanut noodles 1 Pound pasta whole wheat noodles Are Good i cup sesame Oil almost All of a five ounce bottle Viz cup Chunky Peanut butter a i Teaspoon hot Sichuan Oil or a Teaspoon Cayenne Pepper 4 scallions White and Green parts Cut into vib Lnch slices 1 medium Cucumber seeded and Cut into Julienne slices Cook the pasta according to package directions. Drain and allow to Cool. While pasta Cooks mix together Peanut butter sesame Oil and hot Oil. Pour Over pasta. Add scallions and Cucumber and toss Well. Cover and store in refrigerator up to eight hours before serving. Serve at room temperature. Marinated Broccoli 3 cups bite size Broccoli Floweres vib cup Mayonnaise or salad dressing 1 Tablespoon sugar 2 Tablespoons White wine vinegar 2 Tablespoons Hoisin sauce 1 Tablespoon sesame Oil 1 Teaspoon Light soy sauce 1 Teaspoon Chili paste place Broccoli in boiling water heat to boiling. Boil uncovered one minute Drain. Immediately rinse in cold water Drain. Mix remaining ingredients stir in Broccoli. Cover and refrigerate at least one hour before serving. Drain just before serving. S t v. A a. Ltd s v Plain or fancy picnics Are a great Way to enjoy the outdoors and Good food. Not Page 14 a the stars and stripes Friday july 19, 1991 the stars and stripes a Page 15