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ZINGY WINGS
Ingredients:
4-5 lbs. chicken wings (tips removed)
1/2 tsp. ginger
1/2 cup ketchup
1 tsp. celery salt
1/2 cup water
1 cup brown sugar
1 envelope of dry Italian dressing mix
1 tsp. Tabasco (or more if you like a bit of a zip!!)
1/2 cup white vinegar
Preparation:
Preheat oven to 325 degrees.
Mix the ingredients in a bowl and dip chicken wings in sauce. Place chicken in a baking dish. Pour remaining sauce over chicken.
Bake for 90 minutes.
NO-BAKE PEANUT/COCO COOKIES
Ingredients:
Makes 4 dozen
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
Directions:
1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla mix well.
3. Working quickly drop by teaspoonfuls onto waxed paper and let cool.
ANOTHER CHICKEN ENCHILADAS
Ingredients:
cooking oil
12 corn tortillas
2 cups cooked chopped chicken
8 ounces diced green chili peppers
1/3 cup chopped red or green onion
1 cup salsa
8 ounce sour cream
2 cups shredded Monterrey Jack cheese
Preparation:
Heat 2 Tbsp. cooking oil in a medium skillet. Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp. Drain on paper towels. Repeat with remaining tortillas - add more oil as necessary. Combine chicken, green chili peppers, onion and salsa. Spoon about 1/4 cup of the chicken mixture into each tortilla - roll up. Place tortilla rolls, seam side down in a baking dish. Bake at 350 covered for 20-25 minutes.
Uncover, spread sour cream on top and sprinkle with cheese. Bake until cheese melts.
ANOTHER QUICK AND EASY CHILI
Ingredients:
1 lb. lean ground beef
2/3 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup water
2 (15.5 or 15-oz.) cans dark red kidney beans, drained, rinsed
1 (10 1/2-oz.) can condensed beef broth
1 (8-oz.) can tomato sauce
1 (6-oz.) can tomato paste
3 teaspoons chili powder
Directions:
1. In large saucepan, combine ground beef, onions and bell pepper. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
2. Stir in all remaining ingredients. Bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
ANOTHER COCONUT CUSTARD PIE
3/4 cup sugar
2 teaspoons self-rising flour
1/2 teaspoon nutmeg
1/4 stick butter or margarine, melted
3 eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen grated coconut
1 unbaked 9-inch pie shell
Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.
ENJOY!!
TURKEY WNGS SOUTHERN STYLE
6 slices bacon, cut in 1 inch pieces
10 turkey wings, tips removed
salt and pepper
all purpose flour
1 large onion, chopped
1 glove garlic, minced
1/2 cup all purpose flour
1/2 pound mushrooms, sliced
1 can (28 oz) tomatoes (I use diced italian)
2 cups water
2 chicken bouillon cubes
1/4 cup chopped parsley
3 - 4 drops hot pepper sauce
croutons
parsley
1) Heat oven to 350.
2) Fry bacon until almost crisp in large skillet on medium heat. Remove, Drain on paper towels.
3) Rinse turkey wings. Pat dry. Sprinkle with salt and pepper. Dust with flour. Brown lightly in bacon drippings. Remove. Arrange in large roasting pan.
4) Saute onion and garlic in drippings remaining in skillet. Stir in 1/2 cup flour and brown. Add mushrooms. Cook and stir 2 minutes. Add tomatoes, water and bouillon cubes. Cook 5 minutes. Stir in parsley and hot pepper sauce. Spoon over wings. Cover. Bake at 350 for 2 hours. Remove cover. Sprinkle bacon pieces over top. Return to oven. Bake until bacon is crisp (about 20 minutes) Garnish with croutons and parsley.
JULIA CHILD'S OVEN FRIED CHICKEN
2-1/2 # Chicken parts
1 C Milk - in a Bowl
Salt & Black Pepper
1/2 C Flour - all purpose
Butter and/or Oil only
For a brown deglazing sauce:
1 T minced Shallots (green onions)
1/4 C dry White Wine or Dry White French Vermouth
2-3 T Salted Butter
Equipment:
Wax paper
Cast Iron Skillet
BROWNING the Chicken:
Dip Chicken in milk, shake off excess and arrange on wax paper. Season lightly with Salt & Pepper. Sprinkle Flour over chicken and turn it to coat completely. Pat the flour with your hands, then shake each piece to remove excess.
Set frying pan over moderately high heat. Add 2 T butter and 1 T oil - enough to film bottom of pan by 1/8" When Butter/Oil foams up, then almost subsides (Hot, but not smoking), arrange Chicken pieces - without crowding, skin side down. Brown 4-5 minutes on each side. Pour Skillet Fat into a pan. Save to baste chicken in the oven.
Return Chicken to the skillet, or shallow-sided roasting pan for baking.
Preheat oven to 375° - in the upper-middle of oven. Remove the White Meat. It will be added later since it takes less time to cook.
Melt 2 T Butter and 1 T Oil (or use oil only), and baste the chicken with droplets, reserving rest for 2nd basting in the oven.
Reheat skillet on top of stove until chicken is sizzling, then set in the pre-heated oven. When chicken has began to sizzle in the oven, (5 minutes), baste quickly 2nd time. (Use fat from skillet in the oven, when Butter and Oil are used up.) Turn the chicken after 4-5 minutes. Add the white meat andbaste for 3rd time.
*At this point, you may set chicken aside uncovered, at room temp and continue later. It will take 15 minutes to finish since it will have cooled off. After 5 minutes, turn and baste the chicken. Repeat in 5 minutes, and check on doneness. Juices beginning to emerge in the pan are a sure sign the time is near. Drumsticks and Thighs should feel tender when pressed. Pierce meat with a fork: juices should run Clear Yellow - with no rose traces.
Browning Deglazing Sauce, and serving:
When done, arrange the chicken on a hot serving platter and keep warm in hot turned-off oven with its door ajar. Pour excess fat out of pan, add the minced Shallots or Onions. Stir for 1 minute over moderate heat on top of the stove. Deglaze and reduce until liquid is slightly syrupy. Adjust seasonings.
Before serving, remove from heat and add optional salted butter, swishing pan to melt butter into the sauce; pour sauce into a warm bowl. You will have just enough to surround each serving. Serve hot or cold.
PAN-FRIED CRAB CAKES
2 tablespoons Unsalted butter
1 cup Finely chopped onion
1/2 cup Finely chopped celery
1/4 cup Red bell pepper -- finely chopped
1/4 cup Yellow bell pepper -- finely chopped
Salt -- to taste
Cayenne -- to taste
1 tablespoon Garlic -- chopped
1 pound Lump crabmeat -- picked over
1/4 cup Green onion green part only -- chopped
1/4 cup Parmesan cheese -- grated
2 tablespoons Parsley leaves -- finely chopped*
3 tablespoons Mustard -- Creole or Dijon
3 tablespoons Lemon juice
1/2 cup Mayonnaise -- no fat, low salt
Worcestershire sauce -- to taste
1 teaspoon Old bay seasoning
Hot pepper sauce
1 1/2 cups Fine dry breadcrumbs -- or Ritz crackers
1/4 cup All-purpose flour
Creole seasoning -- to taste
2 Eggs -- for egg wash
1 tablespoon Water
1/4 cup Butter
Green onions -- for garnish
Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan chees, parsley, mustar and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and rom into 1-inch thick round patties. In a shallow bowl, combine the flour and season with creole seasoning. In another bowl, whisk the eggs with the water. In a third bowl, combine the remaining 3/4 cup bread crums and season with creole seasoning. Dredge the crab cakes firs in the seasoned flour, tapping off excess, then in egg wash, letting excess drip off.
Lastly, dredge cakes into seasoned bread crumbs. coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with creole seasoning while still hot.
*May use dried parsley flakes instead of fresh.
ANOTHER PEACH FRIED PIES
3 cups All-purpose flour
1 teaspoon Salt -- Optional
1 cup Shortening
1 large Egg -- beaten
4 tablespoons Cold water
1 teaspoon vinegar
12 ounces Dried peaches
1/2 cup Sugar
2 tablespoons Lemon juice
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
Vegetable oil -- for frying
Combine flour and salt; cut in shortening until mixture resembles coarse cornmeal. Combine egg. water and vinegar; sprinkle over flour mixture, stirring lightly to form a ball. Wrap in waxed paper; chill at least 1 hour or until ready to use.
Cook peaches according to package directions; drain and mash. Combine with sugar, lemon juice and spices. Roll out pastry, cut into 5-inch rounds. Place 3 tablespoons peach filling on half of each round. Moisten edges with water. Fold in half, pressing edges together with fork to seal. In skillet, fry pies in 1-inch of hot oil (375 degrees) until golden brown on each side, turning only once. Drain well on paper towels.
NOTE: Dried apples or 2 cups cooked mashed sweet potatoes can be substituted for peaches. Makes approximately 1 1/2 dozen pies.
ANOTHER SOUTHERN BUTTERMILK FRIED CHICKEN
1 broiler-fryer chicken cut into pieces
1 cup buttermilk
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
vegetable oil
Place chicken into bowl. Pour buttermilk over; marinate at least 1 hr. In another bowl, mix flour, salt and pepper. Remove chicken from buttermilk. Roll pieces in flour. Pour 1" of oil in skillet. Cook until one side is browned, then turn and brown other side, about 20 minutes total.
Remove chicken and place on paper towels to drain. Remove oil except for 1/3 cup from skillet. Add 1/3 cup flour to oil and brown lightly.
Add 2 cups water to thicken, then add more if needed to thin.
Serve with mashed potatoes or rice.
AWESOME FRIED CHICKEN
Ingredients:
1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon salt
3 cups all-purpose flour
1 (4.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying
Directions:
1. In a large re-sealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. In a large re-sealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
4. Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
BOSTON MARKETŪ MEATLOAF
Ingredients:
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10 percent fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Directions:
1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce, and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
4. Combine the remaining ingredients with the ground sirloin - flour,salt, onion powder, ground pepper, and garlic powder. Use the wooden spoon or your hands to work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections that allows the fat to drain, but if you don't have one of those regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25 - 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.
BRANDY ALEXANDER PIE
Note: This recipe contains uncooked eggs. If salmonella contamination is a concern in your area, please do not use it.
1 envelope (1 Tbs, 15 ml) unflavored gelatin
1/2 cup (125 ml) cold water
1/2 cup (125 ml) sugar
1/4 tsp (2 ml) salt
3 eggs, separated
1/4 cup (60 ml) Cognac
1/4 cup (60 ml) creme de cacao
2 cups (500 ml) heavy cream, whipped
1 9-inch (23 cm) Graham cracker pie crust
Cocoa powder for garnish
Sprinkle the gelatin over the water in a small saucepan. Stir in half the sugar, salt, and egg yolks. Heat over low heat, stirring constantly, until the mixture thickens - do not boil. Remove from the heat and stir in the Cognac and creme de cacao. Chill until partially set. Beat the egg whites until stiff. Gradually add the remaining sugar and fold into the Cognac mixture. Fold in half the whipped cream and spoon into the pie crust. Chill for at least 2 hours or overnight. Garnish with the remaining whipped cream and a light dusting of cocoa. Serves 6 to 8.
CARUSO CASSEROLE
1/2 pound mild Italian sausage (bulk or out of the casings.)
1/2 coup chopped onion
1 clove garlic, crushed
2 Tbs butter
2 Tbs flour
1/2 tsp Italian seasoning
1/8 tsp each: salt and pepper
1 cup milk
1 1/2 cups shredded Mozzarella cheese
2 cups cooked drained noodles (wide)
1/2 cup each: halved zucchini slices and chopped tomatoes
Preheat oven to 350 degrees. Cook sausage, onion and garlic in skillet until sausage is brown and crumbly. Drain, set aside. Melt butter, stir in flour and seasonings until smooth. Remove from heat and stir in milk. Bring to boiling over medium heat, stirring constantly for one minute. Reduce heat to low stir in half of the cheese. Stir in cooked sausage mixture, noodles Zucchini and tomatoes. Turn into buttered 1-quart casserole. Bake 25 to 30 minutes or until hot and bubbly. Remove from oven and sprinkle with remaining cheese. Return to oven to melt cheese. Sprinkle with parsley.
TEXAS HASH
3 large onions, diced
1 large green pepper, diced
3 tablespoons fat or
(2 tablespoons olive oil)
2 cups stewed tomatoes
1/2 cup washed uncooked rice
or 2 cups uncooked noodles
1 teaspoon chili powder
2 teaspoons salt
1/8 teaspoon pepper
Saute' the onion and pepper in the fat. Add the ground beef and fry until the mixtures falls apart. Stir in the tomatoes, rice or noodles and seasonings. Pour into greased 2 quart baking dish. Cover and bake, removing cover the last 15 minutes. Serve hot. Bake at 350 degrees F for one hour. Makes 6 servings.
*I have done this in the microwave, too. Put the rice or noodles in the buttered casserole dish, pour the other mixture over the top, cover and bake for 15 minutes. Stir the mixture and microwave 15 minutes more on High.
