dishes to take with you for a picnic.

*** FRIED CHICKEN 5 lbs chicken 2 cups flour 2 tsp garlic powder 1 tsp salt and pepper 1 tsp poultry seasoning 2 tsp seasoning salt 2 tsp paprika Cooking oil PLACE all ingredients in a plastic bag. Drop in a few pieces of chicken at a time. Shake well. Pour oil in frying pan, when quite hot add pieces of chicken. Fry on each side until golden brown.

From by Marirea Caisey The Continental Society of Bermuda.

*** HOP'N JOHN PEAS AND RICE 1 pig's tail or snout 1 lb. pigeon peas or birdseye peas 5 cups water 1 sprig of thyme 1 Portuguese sausage, sliced 1 large Bda. onion, chopped 1 cup raw rice SOAK peas and pig's tail in water overnight. Next morning, drain and rinse.

Place in large pot with 5 cups water. Cover and boil gently for 15 minutes.

In the meantime, fry onion and sausage until brown. Add to pot with sprig of thyme or about 1 teaspoon powdered thyme. Continue cooking over low heat for a further 45 minutes. Add raw rice, season to taste with salt and pepper, cook until rice is done - about 30 minutes.

Before serving, remove and discard pig's tail. This dish freezes well. It is delicious when re-heated with butter in a frying pan. Serves 8-10 people.

From What's Cooking in Bermuda by Betsy Ross.

*** COUNTRY STYLE COLE SLAW 1 cup Hellman's Mayonnaise 3 tbsp sugar 3 tbsp cider vinegar 11 tsp salt 3 tsp dry mustard 1 tsp celery seed 8 cups shredded cabbage 11 cups shredded carrots 1 cup diced green pepper 1 cup sliced green onions IN large bowl mix together the first 6 ingredients. Add the next 4 ingredients; toss to coat well, cover. Chill several hours. IF desired to serve, line large bowl with lettuce leaves. Makes 8 cups.

By Marie Carter from The Continental Society of Bermuda.

*** RICH CHICKEN SALAD 1 cup mayonnaise 1 cup (2 oz) cream cheese 3 tbsp milk 1 cup finely diced celery Dash Tabasco sauce 3 to 4 cups cooked chicken, diced 1 to 1 cup small stuffed olives* Salt and Pepper Salad Greens (cut olives in halves) BLEND mayonnaise and cream cheese thoroughly. Add milk and stir until smooth and creamy. Add tobasco sauce and celery. Let stand in refrigerator while preparing chicken and olives. Toss chicken and olives with mayonnaise mixture and season to taste. Chill and serve on salad greens. Serves 6.

From The Continental Society of Bermuda.

*** GINGERBREAD 3 cups flour 1 cup brown sugar 1 cup molasses 2 tsps baking soda 1 tsp salt 1 cup melted shortening 4 tsps ginger 4 tsps cinnamon 2 tsps allspice 2 beaten eggs 1 cup hot milk SIFT flour, salt, ginger, cinnamon and allspice in bowl. In another bowl mix molasses, sugar, milk and baking soda, then add all dry ingredients, mixing until smooth. Add beaten eggs and melted shortening, finish mixing, then pour into greased pan. Bake in oven at 350 degrees F. until done.

By Sophia Wainwright from The Continental Society of Bermuda.