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Published: Wed, August 8, 2001 @ 12:00 a.m.



For those who enjoy the little luxuries in life, a perfect picnic menu may include something as exotic as lobster-shrimp seafood salad, while others may go for the simpler, more traditional dishes such as Southern fried chicken or potato salad.

LOBSTER-SHRIMP SEAFOOD SALAD

1 lb. cooked lobster meat, chopped

1 lb. medium shrimp, cooked, peeled, deveined and chopped

1/2 cup chopped fennel (may substitute celery)

1/4 cup chopped green or yellow bell pepper

1/4 cup chopped red bell pepper

1/4 cup plain yogurt

1/4 cup mayonnaise

1/4 cup chopped sweet onion

3 tbsp. minced fresh parsley

1 tbsp. freshly squeezed lemon juice

1 tsp. Dijon mustard

salt and pepper to taste

Combine seafood, fennel and bell pepper in a bowl. Combine yogurt, mayonnaise, onion, parsley, lemon juice and mustard in another. Season with salt and pepper. Add dressing to seafood combination and refrigerate until serving, either stuffed in fresh tomatoes, on lettuce or on croissants.

SOUTHERN FRIED CHICKEN

3 frying chickens, cut into pieces

3 tsp. salt

2 tsp. freshly ground black pepper

2 cups all-purpose flour

1 tsp. cayenne pepper

1/2 tsp. ground sage

1/4 tsp. garlic powder

1 cup buttermilk

2 cups vegetable shortening

Combine dry ingredients in a plastic bag. Pour buttermilk into a shallow dish. Wash chicken and pat dry. Roll each piece in buttermilk and then drop into plastic bag. Shake about three pieces at a time in the dry ingredients. In a skillet on top of stove, heat 2 cups vegetable shortening to temperature of 365-37 degrees. Fry chicken 15 minutes on each side. Drain on paper towels. May be served cold.

TRADITIONAL POTATO SALAD

6 good-sized red potatoes

2 tsp. salt

1/4 tsp. paprika

1/4 tsp. dry mustard

5 tbsp. vegetable oil

2 tbsp. cider vinegar

2 hard-cooked eggs, chopped

1 onion, coarsely chopped

1/2 cup diced celery

1/4 cup diced bell pepper

1 cup mayonnaise

1 tbsp. prepared mustard

1 tsp. celery salt

Boil potatoes in their jackets until tender. While still warm, peel and cut into chunks. In a small bowl, mix salt, paprika, dry mustard, oil and vinegar. Pour over potatoes and toss to coat. Chill. When cold, add chopped eggs and vegetables. Mix mayonnaise with mustard and celery salt, stir in. Pack down in bowl and sprinkle with paprika. Chill and serve cold.

Source: America Online Cooking Club




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