Wings and Sauce:
24 chicken wings (about 4 lb.)
Salt (optional)
Freshly ground black pepper
4 c. vegetable or corn oil
1/4 c. butter or margarine
2 to 5 tsp. hot sauce
1 tsp. white vinegar
Blue Cheese Dip:
1 c. mayonnaise
2 Tbsp. finely chopped onion
1 tsp. finely minced garlic
1/4 c. finely chopped parsley
1/2 c. sour cream
1 Tbsp. lemon juice
1 Tbsp. white vinegar
1/4 c. crumbled Blue cheese
Salt and pepper to taste
Cut off tips and seperate each wing at the joint. Sprinkle wings with salt
and pepper to taste. Heat oil in deep fat fryer or large heavy pot. When it
is quite hot, add half the wings and cook about 10 minutes, stirring occasionally.
When wings are golden brown and crisp, remove them and drain well. Add remaining wings
and repeat process. Meanwhile, melt butter in saucepan; add hot sauce to taste and vinegar. Pour hot sauce over wings and mix well to cover. Serve with Blue cheese dressing and celery sticks. For true Buffalo-style taste, Frank and Teressa's Original Anchor Bar Wing Sauce.
Blue Cheese Dip: Combine the ingredients and chill for one hour before serving.
1/2 c. sour cream*
1/2 c. mayonnaise*
1 green onion, chopped
2 Tbsp. prepared horseradish
1/2 tsp. salt
1/2 tsp. pepper
8 (12 inch) flour tortillas
1 lb. roast beef, cut into 24 thin slices
2 (6 oz.) pkg. deli-style sharp cheddar cheese (optional)
2 c. shredded iceburg lettuce
Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla;
top with 3 beef slices and, if desired, 2 cheese slices. Sprinkle evenly with shredded lettuce. Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours. Yield: 8 servings.
Preperation Time: 20 minutes. Chill: 8 hours.
Note: For testing purposes only, we used Sargento Deli Style sharp cheddar cheese slices.
*1/2 cup light sour cream and 1/2 cup light mayonnaise may be substitued.
1 Texas 1015 or Vidalia onions (14 to 16 oz.) sliced 1/2 inch thick and seperated
2 c. whole milk
1 c. beer
1/2 tsp. salt
1 c. all-purpose flour
4 to 8 c. vegetable oil
All-purpose flour (for dredging)
In medium bowl, cover onion rings with milk; cover with plastic and refrigerate 3 hours.
Combine flour, beer, and salt; whisk until smooth. Cover and let stand at room temperature 3 hours. In large, heavy frying pan, heat oil to 315 degrees. Preheat oven to 250 degrees. Drain onions. Stir batter; dredge onions in flour, then dip in batter. With tongs, place in oil 2 to 3 at a time. Fry till golden brown (3 minutes). Keep warm in oven until all are done.
3 cans black-eyed peas
1 (4 oz.) can chili peppers, chopped
1 small onion, chopped
4 oz. jalapeno peppers, chopped (jar or can) + juice
1 clove minced garlic or 1 tsp. ground garlic (jar)
8 oz. shredded cheese
1/2 stick margarine, cut up on top
Spray casserole dish with Pam. Add first 6 ingredients and stir. Top with margarine. Bake 25 minutes at 350 degrees. Serve with Frito Scoops.
1 (8 oz.) cream cheese
3 c. grated sharp cheddar
2 c. cooked shrimp, chopped
1/2 c. onion, grated
Cayenne pepper to taste
Mayo
Combine all ingredients.
