In the Kitchen: The Patio Supper

4 Comments

There is something so freeing about eating one’s meals outside.  Perhaps it is some primal instinct that kicks in when the warm breeze blows across your face as you munch on deviled eggs and potato salad.  Maybe it isn’t so much the outside, as the high-calorie-but-oh-so-tasty food, which you only seem to enjoy during the warm summer months.  Or maybe it is the fact that you can eat and play games at the same time with visiting family, or perhaps it is the only time you can cook raw meat over an open flame, or maybe it’s the hope that if you wait long enough, you can slurp on your ice cream and catch fire flies at the same time.

 Either way, there is something freeing about eating outside, and I think we can all agree that the food tastes better, the laughter is louder, table manners are rougher, and the memories last longer!

 Looking for some menu ideas for your next “supper on the green?”

Why not try some of these suggestions from the 1959 Betty Crocker’s Outdoor Cookbook:

Patio Supper Menus

I have to admit, I am a little weirded out that they put happy little pictures of the main course behind the menus….I mean, that is one cheerful little lamb.

Anyways, I hope you all are able to either host or attend one of the most cherished events of summer living!

 I know I will….

…and I will also plan on winning the Watermelon Spitting Contest! 🙂

~Aimee

4 thoughts on “In the Kitchen: The Patio Supper”

      • Abe Drayton

        Whoever cut out the Milwaukee Journal entry didn’t cut out the coconut filling. So here’s the recipe from the Betty Crocker book (I’m not going to give you the website because that woman had some kind of weird spam infestation) Sorry for the double post for one recipe!

        Tegan

        Large Cake;
        2 1/4 cups flour
        1 1/2 cups sugar
        3 tsp baking powder
        1 tsp salt
        1/2 cup vegetable oil
        5 egg yolks, unbeaten
        3/4 cup cold water
        2 tsp vanilla
        2 tsp grated lemon rind
        1 cup egg whites (7 or 8)
        1/2 tsp cream of tartar

        Heat oven 325. Use a tube pan. DO NOT GREASE PANS.
        Measure flour by dip-level-pour method or by sifting. Blend flour, sugar, baking powder and salt in bowl. Make a well and add in order; oil, egg yolks, water, vanilla and rind. Beat with spoon until smooth. Measure egg whites and cream of tartar into large mixing bowl. Beat until whites form very stiff peaks. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended. Pour into ungreased pan. Bake. Invert on funnel. Let hang until cold.
        Bake 10″ tube at 325 for 55 min, then 350 for 10 to 15 mins
        Bake 9″ tube at 325 for 50 to 55 minutes.

        The good news is you can slightly screw the recipe up and it still comes out wonderful! I didn’t add the water at the time I was supposed to, I added it at the end when the batter didn’t look right. Folded the batter together with the egg yolk mixture-it all came out good.
        With just that part of the cake there are a lot of varieties the book offers. I chose this one b/c I had a helper and it seemed like a recipe Miss Tc and I would enjoy working on together.
        The part to make it the Aloha part is now coming up

        Split the Chiffon Cake into 3 layers. Whip 3 1/2 cups whipping cream and 1 cup sifted confectioners sugar until lit forms soft peaks. Put cake together with Fillings (below). Frost cake with remaining whipped cream, to which 2 tsp rum flavoring has been added. Cover entire cake 1 1/2 cups crushed peanut brittle, about 1/2 lb. Chill or freeze cake before serving. If frozen, thaw 2 to 3 hours before serving.

        Pineapple filling:To 2 cups whipped cream, add a few drops green food coloring, 1 /2 tsp vanilla and 1 cup well drained crushed pineapple.

        Coconut Filling:To 2 cups whipped cream, add a few drops red food coloring, 1 1/2 vanilla and 1/2 cup shredded coconut, cut up.

Leave a Reply