Wing Recipes Starting on Page 26 · About Ingredients Chicken Wings We prefer Buffalo Style chicken...

Copyright© 2017 Hal Turner

Wing Recipes Starting on Page 26

Wingazette Magazine® Spice Mix

Beginner’s Hot Wings

Dante’s 3 Ulcer Wings

Hotter -Than - Hal Hot Wings

Turner’s Burners

Turner’s Torchers

Big Green Burners

Big Green Burners II (Momma’s Mustard, Pickles & BBQ Wings)

Pat Neely’s Wings

Ghost of Christmas Future Wings

Healthier -Than - Hal Hot Wings

Baked Wings Perfected

Air-Fried Perfection

Sue’s Smoked Wings

Hal’s Ultra-Blue Cheese Dressing


Big Green Egg (Eggcelent Recipes) Starting on Page 36

Dottie’s Ultimate Pork Loin

Lite Teriyaki Pork

Grilled Turkey Tenderloins with Pineapple Salsa

Molasses Grilled Steaks

Fried Grilled Chicken

Beer Can Chicken

Outdoor Man Chicken

Lemonade Chicken

Rosemary Ranch Chicken Kabobs

Grilled Buffalo Chicken Sandwich

Pulled Pork Perfection

Bourbon Pork Tenderloin with Sour Cream Sauce

Korean BBQ in Lettuce Wraps

Korean Grilled Flank Steak

Korean BBQ Pork Chops

Grilled Devil Wings

Smoked Cider Brisket

Gunpowder Pork Chops

Spiced Orange Pork Chops

Grilled Jalapeño-Lime Corn

Grilled Tequila-Lime Shrimp

Sweet Tea Brined Grilled Chicken

Grilled Lobster Tails


Just Plain Good Starting on Page 57

Masterpiece Beans

Wingazette Magazine® Chili

Dante’s Chili

Baked Spaghetti

23 Year Marinara Sauce

Dukes® Chicken Salad

Dukes® Southern Cole Slaw

Popeyes Cole Slaw

Wingazette Magazine® Cole Slaw

Chick-fil-A Cole Slaw

Dukes® Mac & Cheese

Southern Pimento Cheese

The Masters Pimento Cheese sandwich

Wolfgang Puck’s Pimento Cheese Dip

Pimento Cheese Ravioli Over Creamed Corn

The Best Ham Sandwiches

Brunswick Stew

Dixie Ham Stew

Fried Green Tomatoes

Succotash & Ham

Slow-Cooker Autumn Pork Chops with Orange-

Cranberry Sauce


Turkey Hash

Pan Seared Chicken Breasts with Peppercorn Sauce

Chicken with Lemon Sauce

Cashew Chicken

Princess Shrimp

Shrimp with Snow Peas

Bang Bang Shrimp (from Bonefish Grill)

August Moon’s Hot & Sour Soup

Sesame-Orange Scallops

Kim Chi

BBQ Green Beans

Crisp Oven-baked Potatoes

Pizza and Bread

Buffalo Chicken Pizza

Sweet and Sour Vegetables

Candied Jalapeňos

Collard Greens

Wilted Leaf Lettuce

Tater Tot Treat

Eddie’s Potatoes

Baby Back Ribs

Dr. Pepper Ribs

KFC Chicken

KFC Cole Slaw


Long John Silver’s Batter

Applebee’s Grilled Chicken Wontons

Applebee’s Oriental Chicken Salad

Asparagus Bombs

Grilled Asparagus and Portabella Salad

Italian Corn

Corn Chowder

Jack Stack Barbeque Cheesy Corn Bake

Corn & Tomato Salad

Cucumber, Tomato and Onion Salad

Corn Pudding

Honey-Glazed Spiced Carrots

Mark’s Feed Store Honey Wings

Mark’s Feed Store Potato Salad

Shrimp Salad Sandwiches

Fresh, Pour-on Salad Dressings

Lemon Beans

Easy Scalloped Potatoes

Doritos Locos ala Wingazette Magazine®

Shrimp with a Trio of Dipping Sauces

Comeback Sauce

Fall Pumpkin Dip

Easy Apple Dumplings

Tomato Pie


Appetizers Starting on Page 109

Pepperoni Dip

Buffalo Chicken Dip

Hot, Pickled Wienies

Stuffed Celery

Spinach Dip

Buffalo Deviled Eggs

Spicy Southwestern Deviled Eggs

Spicy Korean Deviled Eggs

Shrimp Stuffed Jalapeňos

Wingazette Magazine® Quesadillas

Hot Crab Meat Dip

Ranch Crackers

Broccoli Dip

Italian Spinach Spread

Bacon Water Chestnuts

Guacamole

Warm Spiced Almonds

Sweet & Spicy Smokies

Snappy Salsa

Garlic & Parmesan Popcorn

Snappy Cocktail Nuts

Wingazette Magazine® Meatballs

Zippy Crackers


Sauces/Marinades Starting on Page 122

Teriyaki Steak Marinade

Red Wine Butter for Grilled Steaks

Castle Sauce Recipe

Zesty BBQ Sauce

Vaunted Vinegar Sauce

Teriyaki Marinade

Tangy White BBQ Sauce

Maker’s Mark BBQ Sauce

Bourbon Marinade

Cocktail Sauce

Chinese Hot Mustard

Cranberry Sauce

Holiday Cranberry Sauce

Christmas Smell

Tangy Honey-BBQ Sauce

Thai Peanut Dipping Sauce

Sweet and Sour Dipping Sauce

Sweet and Spicy Blueberry Sauce

Honey Mustard Dipping Sauce


Drinks Starting on Page 131

Bloody Mary

7-UP-UP-UP

Fresh Squeezed Lemonade

Wingazette Magazine® Punch

Luzianne® Sun Tea

Desserts Starting on Page 133

Almond Cookies

Peppermint Bark

Vanilla Ice Cream with Bourbon Butterscotch Sauce

Candied Corn

Key Lime Pie

Lemon Pound Cake

Persimmon Pudding

Peanut Butter Pie

Heirloom Cottage Cheese Pie

Grilled Pineapple Vanilla Ice Cream and Hot Caramel

Cream-Filled Grilled Pound Cake


Introduction

OK, I admit it, I’m a foodie. I seek food experiences as a hobby, not for

convenience or hunger. I’m very demanding in my standards for quality, freshness

and taste. This cookbook is all about adventuring into the most exciting and

delicious food experiences ever.

All of these recipes have been tested and have stood the test of time. If we specify

a brand name ingredient, we expect you to use that brand, not a substitute.

Excellence is a talent or quality which is unusually good and so surpasses ordinary

standards. Eggcellence is the use of the Big Green Egg to prepare food which is

unusually good and so surpasses ordinary standards. Not everyone has a Big

Green Egg, but those who do understand the value of such an instrument. We

have devoted a portion of this cookbook to Eggcellence. The BGE recipes can be

adapted to any type of grill with good results.

This cookbook was originally intended to be an app for smart phones and tablets.

After a lot of effort to develop a test app, I decided just to publish it and share it

with family and friends.

Hal Turner

May 2014

PS: This is the fifth update in October of 2017. The new recipes are featured in

red in the contents.


About Ingredients

Chicken Wings

We prefer Buffalo Style chicken wings over every other type of wings. A true

Buffalo Style chicken wing is not breaded, but deep fried to crisp perfection, then

dipped in a flavorful, cayenne pepper based sauce mixture. The debate still rages

about celery, carrots, blue cheese and ranch dressing as accompaniments. Legend

holds that Buffalo Style chicken wings originated at the Anchor Bar in Buffalo,

NY, and that celery and blue cheese were served with the first wings. At the time

of invention, chicken wings were often discarded or only used for making chicken

stock.

We prefer a smaller wing, which goes against today’s marketing of “Jumbo

Chicken Wings” that are advertised in many restaurants today. We go to great

lengths to work with a local butcher to find the smallest, most tender sectioned

wings available. Sometimes, we can find 1 oz. wing sections!

We prefer a wing that is deep-fried in peanut oil. Although it is expensive, peanut

oil holds up better to extreme high cooking temperatures better than other oils,

leading to superior crispness.

Alternative method: A trade secret from a former great wing joint is to mix four

parts flour with one part Lawry’s Seasoning Salt. Use a pinch at a time to sprinkle

the mixture lightly over the wings, then refrigerate for 24 hours. Although this is

not a “traditional” Buffalo style wing, it is an interesting variation for increasing

the crispness of the crust.

Another alternative method: Boil the wings in water for 10 minutes and drain

before broiling wings in the oven. Boiling renders the fat out of the wing and

makes it possible to get crisp wings in the oven under the broiler. Broil about 5-6

inches away from the broiler for about 5-8 minutes before turning and broiling

another 5-8 minutes.


Celery

Proper celery selection and preparation are very important in delivering a superior

wing experience. Improper selection and preparation can quickly destroy a wing

experience.

Begin by selecting the lightest green celery you can find. Dark green celery tends

to be tough and often has an overwhelming bad flavor.

Preparation starts with slicing the stalks to remove knuckle joints and bottom ends.

Thorough washing is very important for food safety, as dirt is often visible on the

stalks. We insist on at least a 20-minute hydration time in ice water after slicing.

Carrots

We don’t really have standards for carrots, as we don’t serve them with wings. We

do try to avoid the baby carrots, as they are prepared with chemicals we don’t want

to ingest.

Hard Boiled (Cooked) Eggs

Just in case you have forgotten to hard-cook eggs, or are doing it for the first time,

here are a few tips to ensure good results:

For ease of peeling, buy and refrigerate your eggs 7 to 10 days before using.

Place eggs in a single layer in enamel, glass or stainless-steel wide pan.

To get a perfect quick peel: when the water is at a rolling boil THEN add the cold

eggs straight from the fridge. I lower mine in a steaming basket that fits inside my

stockpot so I can do a lot at once. Then let them cook for 12 minutes only so you

don't get the green ring around the yolk and move them straight to a big bowl of ice

water. This will help the inner membrane separate from the shell. Now lightly roll

the egg around on the counter to crush the shell all over. Start peeling at the round

end under water and the shell will just slip right off.


Blue Cheese Dressing

There are many types and brands of Blue Cheese Dressing available, and we have

enjoyed many of them over the years. Here is our current best recommendation

base on experience:

Salemville® Smokehaus Blue Cheese crumbles: The wonderful flavor of

applewood smoke sets this cheese apart from all others.

Bolthouse® Farms Chunky Blue Cheese Yogurt dressing: Creamy, chunky and

delicious, this yogurt dressing is low fat and low carbohydrate and available in the

refrigerated case at your grocer.

Clemson Blue Cheese : www.campusdish.com

The first Clemson University Blue Cheese was cured in Stumphouse Mountain

Tunnel in 1941. Since then, the homemade gourmet item has worked its way into

the hearts and stomachs of an ever-growing number of aficionados. The history

and folklore surrounding this scenic spot in the Blue Ridge mountains is legendary

in the Piedmont area of South Carolina. The name Stumphouse originated from the

Indian Legend of Isaqueena.

The Indian Legend

The Indian maiden Isaqueena fell in love with David Francis, a silversmith who

lived near what is now Ninety Six, South Carolina. Learning that her tribe planned

a surprise attack on her lover's settlement, Isaqueena mounted her pony and

hastened to warn the settlers. On that fleet, silent ride through the forest, she

mentally named the landmarks she passed en route: Mile Creek, Six Mile, Twelve

Mile, Eighteen Mile, Three and Twenty, Six and Twenty, and finally Ninety Six.

Today in South Carolina there are the post offices of Six Mile and Ninety Six, and

the creeks bearing these names that Isaqueena conferred upon them. She estimated

her journey at ninety six miles. It is actually 92 miles from her starting point in

Ninety Six, South Carolina. Isaqueena and David, per the legend, fled into the

mountains to escape the fury of her betrayed tribe. The lovers lived in a large

hollow tree or Stumphouse. Finally tracked down by her tribesmen, Isaqueena

raced to a nearby falls (now Isaqueena Falls) and plunged out of sight into the

cataract. Believing her dead the warriors gave up the search, but Isaqueena later

http://www.campusdish.com/


joined her husband and fled to Alabama to live happily ever after.

The Tunnel

Pioneers of Southern industry dreamed of a railroad connecting the fertile Midwest

with the busy port of Charleston, South Carolina. The tunnel through Stumphouse

Mountain was to be a vital link in that road. The work was begun in 1852, and in

1859 the completion of the tunnel was anticipated within 2 years. It was the Blue

Ridge Railroad (now the Anderson division of the Southern-affiliated Carolina and

Northwestern Railway) that attempted to construct this line through and over the

mountains to Knoxville, Tennessee. North-South hostilities halted the work. After

the war, efforts to reactivate the project failed and the tunnel was abandoned.

Clemson College bought the tunnel in 1951. The south entrance of the tunnel

became a historic landmark in South Carolina. The cool, refreshing breeze which

blows out of the tunnel is long remembered by summer visitors. The tunnel

measures 25 feet high by 17 feet wide and extends 1600 feet through a granite

formation into the heart of Stumphouse Mountain. At the midway point, a 16 by 20

foot air shaft extends upward 200 feet to the surface. Cold air moving out of the

mouth of the tunnel pulls warm air down the shaft. The moisture in this warm air is

condensed by the cold air in the tunnel to produce a constant wetness in the tunnel,

which is favorable for curing blue cheese.

The Cheese Research Project

The unfinished Stumphouse Mountain Tunnel lay idle for 80 years, visited by

tourists and picnickers through the years, but serving no useful purpose. In 1940 an

alert Clemson College professor recognized the possibilities of curing blue mold

cheese in the tunnel. With this thought in mind, the Clemson College Dairy

Department began experimenting with the manufacture of blue cheese and curing it

in the tunnel. The debris which had accumulated during three quarters of a century

was cleared out, equipment for cheese curing was moved in, and the project was

off to a successful beginning. The outbreak of World War II in 1941 limited

production, and the work was discontinued in 1944. Clemson lost skilled

specialists; the milk used for cheese was needed for aviation cadets quartered on

campus; and litigation arose as to the ownership of the tunnel. In 1951 Clemson

College was successful in purchasing the tunnel. With adequate milk supplies

again available, Operation Blue Cheese was re-initiated. Operations were resumed


on an experimental basis in 1953. Selected Brown Swiss and Holstein milk from

Clemson dairy herd consisting of 680 animals was used to make the Roquefort-

style blue mold cheese. The cheese was manufactured on campus, transported 30

miles, and cured in the tunnel. In October 1953, some 2500 pounds of Blue cheese

was curing in the depths of Stumphouse Mountain Tunnel. The production was

directed by D.H. Graham, a native of Mississippi and a recent Ph.D. from Iowa

State College. He joined the Clemson Dairy staff in August, 1953, to initiate the

manufacture of Blue cheese and carry on other dairy products research. Indications

were that the product would be ready for market in April or May 1954. The

Clemson Dairy Department was pleasantly anticipating the time when cheese

connoisseurs over the country could again enjoy the tangy, piquant flavor of

Clemson Blue Cheese. Blue cheese was cured in the tunnel from 1953 to 1956.

The environmental conditions in the tunnel were carefully analyzed, mold strains

suited for these conditions were developed, and curing procedures were

investigated. Curing in the tunnel was suspended during the summer months

because of the warm temperature.

The Agricultural Center in Newman Hall was built at Clemson in 1956. Air

conditioned cheese rooms were designed to duplicate the tunnel's high humidity

and temperature. Research studies were begun on the campus early in 1956. The

air conditioned rooms have eliminated the need for suspending operations during

the warm summer months, which was necessary in the tunnel. In 1958, all

manufacturing and curing of Blue Cheese was conducted on campus.

In 1970, the tunnel was leased to the Pendleton Historical District Commission,

which converted the area into a picnic spot and tourist attraction. The south

entrance of the tunnel was a historic landmark in South Carolina for many years.

After a rockslide inside the tunnel in the mid 1990's, the tunnel was closed to

visitors. After strenuous safety testing, the city of Walhalla has reopened the tunnel

as a landmark site.

Clemson Blue Cheese was always been an artisanal cheese, made the old fashioned

way. Each 288 gallon vat makes a batch of about 240 lbs, which is then salted,

waxed and aged for 6 months. When it is ready, each hoop is scraped and packaged


by hand. Each lot is kept separate, and meticulous record keeping assures quality at

every step.

Ranch Dressing

If you are going to serve Ranch Dressing, it must be Hidden Valley Ranch®. Any

other brand or recipe is a recipe for disappointment.

Over 50 years ago, Nebraska-born cowboy Steve Henson dreamed of striking it

rich. So, along with his high school sweetheart Gayle, he did what so many young

men before him had done and headed west.

Outside Santa Barbara, Steve stumbled onto 120 acres of sprawling land nestled in

the mountains and filled with streams, waterfalls and picturesque views. The

family bought the land in 1954 and the Hidden Valley® Guest Ranch was born.

At the ranch, guests enjoyed the great outdoors by day and home-cooked meals by

night. But it was something else that brought them back again and again: delicious,

homemade buttermilk salad dressing made with a special blend of herbs and

spices, lovingly prepared by the proprietor – the Original Ranch® dressing.

Guests loved it and asked for jars to take home to family and friends. Soon there

was so much demand for the dressing that a mail-order business began shipping

Hidden Valley® Ranch dressing to an ever-growing fan base.

Today, Ranch is America’s favorite dressing, sold across the United States and in

more than 30 countries, found in thousands of restaurants, and enjoyed on

everything from salads to pizza. You can still enjoy the perfect taste of Original

Ranch® as well as tons of great new flavors born from our rich heritage.

Horseradish

In this edition of the cookbook, we have a change in our preferred brand of

horseradish. A recent trip to the market yielded a hole in the shelf where the

Atomic horseradish was supposed to be, forcing an unwanted substitution.

Fortunately, when we tried the Kelchner’s® Horseradish we learned that it is pure


ground horseradish with a REALLY potent kick! We no longer foresee a need for

the Atomic brand anymore.

Since 1938, Kelchner’s Horseradish Products has been producing Horseradish,

Cocktail Sauce, Hot Mustard with Horse-Radish, Tartar Sauce and Horse-Radish

with Beets. In 2010, Kelchner's introduced a new Creamy Horseradish Sauce

perfect for roast beef, smoked fish, and sandwiches. Adhering to old family

recipes and attention to freshness, we produce the finest condiments known as

traditional favorites in Pennsylvania and the Mid-Atlantic region. We find new

consumers quickly making us their favorite and we trust you will enjoy our

products too.

We place care in our products right from the selection of our own horseradish roots

through the processing, packing and shipping to the customer. There is a difference

and it comes back as customer satisfaction.

http://www.kelchnershorseradish.com/ has all the information on their products.

Frank’s RedHot® Buffalo Wing Sauce

This is the base for most of our Buffalo style sauces. It’s thick viscosity and

tremendous flavor combines the cayenne, butter and vinegar flavor into an easy –

to-use product.

1896

Frank Tea and Spice Company founded by Jacob Frank near the banks of the Ohio

River in Cincinnati, Ohio.

The rich heritage of Frank’s RedHot dates back to 1918 when pepper farmer Adam

Estilette partnered with Jacob Frank in New Iberia, Louisiana, to create a sauce

perfectly spiced with the rich flavor of cayenne peppers. Two years later, in 1920,

the first bottle of Frank’s RedHot Sauce emerged from Estilette’s pickling plant.

1964

Frank’s RedHot® Cayenne Pepper Sauce was used as the secret ingredient for the

first ever Buffalo Wings in Buffalo, New York, putting it on the map and starting

the flavor craze that has led to consumer’s obsession with all things Buffalo.

http://www.kelchnershorseradish.com/


Jacob Frank, creator of Frank’s RedHot®, is recognized for his contributions to

fiery foods and inducted into the Hot Sauce Hall of Fame at the NYC Hot Sauce

Expo in Brooklyn, New York.

French Fries

The perfect fry would be a 3/8” square cut potato, much like Kroger Fries. Steak

fries are another good choice. Many times, we find that a quality fry is useful for

picking up the last of the wing sauce on a plate. We like to “burn” ours, going a

couple of extra minutes on the cooking.

Onion Rings

Onion Rings are another satisfactory complement to wings. Alexia® Onion Rings

are our favorite choice.

Ketchup

Red Gold® is our choice as the best tasting ketchup on the planet. Founded in

1942 in Indiana as a family business, Red Gold® produces the best tomato

products you can find. We’ve tested this brand against the giant of the industry

and Red Gold® wins every time. If you cannot find RedGold® Ketchup, Heinz®

is an acceptable distant second choice.

Soy Sauce

Kikkoman® Soy Sauce was the clear winner of all available brands. Over time,

our tastes have changed and now we like just about any dark soy sauce.


Mayonnaise

Duke’s® Mayonnaise is our choice as the best tasting mayonnaise in the world.

Founded in 1917 in Greenville, SC, they are still using the original recipe. Until

now, the product was only available in the South, but they have expanded their

reach nationally.

When the United States joined the Allied Forces in 1917, an influx of soldiers

arrived in Greenville to train at Camp Sevier.

Eugenia Duke, an independent and creative woman, wanted to enhance her

household’s income. Noting the hardworking and hungry soldiers at Camp Sevier,

she found a market for sandwiches slathered with her homemade mayonnaise.

Favorites such as chicken salad, pimento cheese and egg salad sandwiches cost a

dime each, with Duke making a profit of 2 cents per sandwich, the equivalent of

about 40 cents in today’s dollars

Over the years soldiers repeatedly wrote to Duke, requesting the recipe or begging

for a jar of the unforgettable spread. A Greenville grocer began selling bottles of

her mayonnaise on consignment.

After the war ended, Duke began selling her sandwiches at local drugstores

including Carpenter Brothers, Community Drug Store, and Greenville Pharmacy.

Then she converted the first floor of Greenville’s historic Ottaray Hotel into

Duke’s Tea Room, where she sold dainty versions of her famous sandwiches and a

variety of side dishes.

By the early 1920s, word of Duke’s delicious sandwiches was spreading rapidly.

The kitchen in Eugenia’s Manly Street home was too small to keep up with all the

orders she received, so she built a separate kitchen building on her property to keep

up with the sandwich requests that flooded in every week.

In 1923, Duke’s top salesman, C.B. Boyd, figured out that it was the mayonnaise,

not the sandwiches, that customers were craving. He encouraged her to begin

selling the mayonnaise as a separate product. With her accountant, Duke opened an

office on the South Main Street in Greenville’s West End and began producing her

original mayonnaise in an old Coach Factory building next to the Reedy River.


Duke Mayonnaise took off, and Duke sold the sandwich business to her

accountant. Duke Sandwiches is still in operation at two locations in Greenville.

By 1929, Duke found herself struggling to keep up with the ever-increasing

demand for her famous mayonnaise.

Boyd advised Duke to sell her business to another family-owned company, the

C.F. Sauer Company. Eugenia served as C.F. Sauer’s mayonnaise spokeswoman,

but eventually left South Carolina for California to be closer to her daughter.

Always the businesswoman, Duke revived her sandwich-selling enterprise in

California and sold her homemade sandwiches to drugstores and cafes there. She

operated under the name the Duchess Sandwich Company.

Duke’s is still the only mass-produced mayonnaise on the market without any

natural or artificial sweeteners. Duke’s contains a higher ratio of egg yolks than

most other commercial mayonnaise, with the unmistakable tang of vinegar.

Duke’s Mayonnaise is celebrating its centennial with a 100th Anniversary Taste

Tour, the tour kicked off June 24, 2017 at the Giant National Capital Barbeque

Battle in Washington, D.C.

Worcestershire Sauce

First made at 60 Broad Street, Worcester, England, by two dispensing chemists,

John Wheeley Lea and William Henry Perrins, the Lea & Perrins® brand was

commercialized in 1837 and has been produced in the current Midlands Road

factory in Worcester since 16 October 1897. It was purchased by H.J. Heinz

Company in 2005 who continue to manufacture and market "The Original Lea &

Perrins® Worcestershire Sauce", under the name Lea & Perrins®, as well as

Worcestershire sauce under their own name and labeling.

Dry Mustard

Founded in England in 1814, Coleman’s® Norwich Original English Mustard

Double Superfine Mustard Powder is the only acceptable mustard powder for our

recipes.


Prepared Mustard

Plochman’s® Premium Mild Yellow Mustard is the prepared mustard of choice.

Born in Chicago, IL, Plochman’s® mustard factory survived the Great Chicago

Fire in 1871. In 1957, the company introduced the first successful squeeze

condiment in the United States with the yellow squeeze barrel. In 1995

Plochman’s® began winning medals at the Napa Valley Mustard Celebration.

Today, the mustard is everyone’s favorite including ours.

Iced Tea

Luzianne® is our only choice for iced tea. Here is the reason why, best explained

by their website:

Iced tea has come a long way since the 1870s, when the first recipes for this

uniquely American refreshment started showing up in print. How do we know?

Well, we have over a century of experience in the tea business. During that time,

we saw iced tea popularized during the sweltering summer at the 1904 World’s

Fair in St. Louis, and we perfected the art of creating authentic Southern iced tea.

We take the extra steps to carefully select tea leaves that are exactly right for iced

tea. That’s why we travel the world selecting only those leaves that will make a

smooth, clear, refreshing glass of iced tea. Just the way iced tea should be. And

since our blend of tea is specially blended for iced tea, it’s no surprise that

Luzianne holds a special place in the hearts of tea drinkers throughout the South.


Fiorella’s Jack Stack Barbecue

The Jack Stack Barbecue Story

Started by Russ Fiorella in Kansas City back in 1957, Jack Stack began as a

traditional storefront barbecue with a modest selection of five to six items. Jack

Fiorella, the eldest son, worked with his father until 1974, when he decided to

branch off and start Fiorella’s Jack Stack of Martin City.

To stand out in the competitive Kansas City barbecue scene of the mid 1970’s,

Jack and his wife, Delores, began cooking gourmet meats over hickory wood and

created the most extensive barbecue menu in the country. The menu included

Certified Angus Beef® Steaks, fresh seafood, award---winning Burnt Ends (in

beef, ham and pork), and mouth---watering side dishes like Hickory Pit Beans and

Cheesy Corn Bake.

Today, Jack Stack Barbecue is in its third generation of the Fiorella family and has

evolved into the largest, full-service wood cookery in the industry. Along with four

Kansas City restaurants, Jack Stack operates a Catering company that serves at

events all over the nation, ranging from intimate gatherings to celebrations feeding

several thousand, and a Nationwide Shipping division that delivers their delicious

barbecue to anywhere in the country.

We especially like the BBQ sauces from Jack Stack. They have the KC Original,

KC Spicy and KC Hot.

We also favor their dry rubs for all types of barbecue. They have KC All Purpose

Rub, KC Meat & Poultry Rub (our favorite) and KC Steak Rub.

http://www.jackstackbbq.com/


Huy Fong Foods, Inc. Sriracha Sauce

Hot sauce creator, David Tran, began his chili making mastery in 1975 in Vietnam.

During his humble beginnings, the unsurpassable genius produced his first hot

sauce called Pepper Sa-te. He filled his Sa-te sauce in recycled glass baby food jars

that then was sold and delivered by family members via bicycle. In 1979, his

astounding voyage began by departing communist Vietnam on a Taiwanese

freighter that was registered in Panama, named Huey Fong. Later that name

became the inspiration namesake of his beloved company, Huy Fong Foods.

After the United States accepted Tran as a refugee when no other countries would,

he started right away doing what he did best -- making hot sauce. So in 1980, he

started his chili legacy in a 5,000 sq foot building nestled near Chinatown in Los

Angeles. His creations included his Pepper Sa-te Sauce, Sambal Oelek, Chili

Garlic, Sambal Badjak and Sriracha Hot Sauce.

He was quite content just to sell whatever he could produce each day and deliver

them to Asian restaurants and markets in his blue Chevy van - often driving as far

as San Francisco and even San Diego. Believe it or not, Tran actually hand painted

his first hot sauce logos onto that blue Chevy van himself! At that time, little did

Tran realize his delectable sauces, particularly the iconic Sriracha Hot Sauce, made

from just fresh jalapeño chili peppers, would spread like HOT wild fire...

So if one of our recipes calls for Sriracha (pronounced Shi-ra-cha) it can only be

the one with the rooster on the bottle from Huy Fong Foods, Inc.


Wright Brand Bacon

It started with a shared belief.

Back in 1922, Egbert Eggleston, his son Fay and son-in-law Roy Wright believed

it was possible to craft a more robust, fuller-flavored slice of bacon. So they began

making their own in the back of a small grocery store in Vernon, Texas. They did

it the only way they knew how—with integrity, intent and their family recipe. They

selected every pork belly by hand, trimmed it by hand, cured it over time, smoked

each piece over real wood, and hand-carved each slice. That’s the Wright Way to

make bacon.

Word of the unsurpassed quality of their bacon quickly spread, and the family

business steadily grew. They built a dedicated plant that gave them complete

control of bacon production from beginning to end. More family members joined

the business, and Wright® Brand meats were carried in stores across the

Southwest.

As the years passed, the tradition of making bacon by hand has stayed in the

family. No piece of machinery or technology could replace the quality of

handcrafted bacon. The original process of making “Bacon the Wright Way” has

been passed down from one generation to the next—right down to the family

members who still work there today.

So if one of our recipes calls for Wright Brand Bacon, that is what you will use.

How to bake bacon

Ingredients

1 to 2 pounds bacon

Equipment

Aluminum foil

Baking sheet(s)

Tongs

Paper towels

Platter


Instructions

1. Preheat the oven to 400°F: Turn on the oven and preheat to 400°F. Place a rack

in the lower third of the oven. If you're cooking multiple sheets of bacon, position a

second rack in the top third of the oven.

2. Arrange the bacon on a baking sheet: Line a baking sheet with foil (this makes

cleanup easier). Lay the bacon on the baking sheet in a single layer. The bacon can

be close together, but don't let it overlap or the bacon will stick during cooking. If

necessary, use a second baking sheet.

3. Bake the bacon: Place the baking sheet of bacon in the oven and bake until the

bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will

depend on the thickness of the bacon and how crispy you like it. Begin checking

around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will

sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the

stove top. Pour off the bacon grease as needed so the bacon isn't totally submerged

in grease.

4. Transfer the bacon to a plate lined with paper towels: Remove the bacon from

the oven and use tongs to transfer it to a plate lined with paper towels to drain and

finish crisping. Serve immediately. You can also refrigerate leftover bacon for a

week or freeze it for up to 3 months; warm the bacon in the microwave before

serving.

5. Clean up: If you want to save the bacon grease, let it cool slightly, then pour it

into a container and refrigerate. If you don't want to save the grease, let it solidify

on the baking sheet, then crumple the foil around it and discard.

Recipe Notes

• Even crispier bacon: For even crispier bacon, set a metal cooling rack over the

foil-lined baking sheet and lay the raw bacon over the cooling rack. Elevating the

bacon allows it to cook from all sides and become extra-crispy.


Zatarain’s Products

Zatarain's is a food and spice company based in New Orleans, Louisiana, in the

United States.

The company was started in the New Orleans suburb of Gretna by Émile A.

Zatarain, who took out a trademark and began to market root beer in 1889. He

expanded his product range to include mustard, pickled vegetables, and extracts.

Then he moved into the spice business and became known for New

Orleans and Cajun-style products. In 1963 the family sold the business. The

company was acquired in 2003 by McCormick & Company, the world's largest

spice company.

One of our favorite Zatarain’s products is their Concentrated Shrimp & Crab Boil.

This potent liquid makes it easy to cook the best-tasting shrimp you will ever find.

Be sure to get the liquid and not the bag of seasoning.

Zing Zang Bloody Mary Mix

The Bloody Mary was always one of the most difficult cocktails for the

restaurant and bar industry because consistency in taste was difficult to

achieve and it was time-consuming to make. That all changed in 1996, when

Zing Zang founder Richard Krohn bottled his signature Bloody Mary recipe

and began distributing it throughout the country.

“We had a sale because of the taste,” National Sales Manager T.M. Ashcraft

says. “I have been in the restaurant business all my life and we had used

mixes prior to Zing Zang, but you always had to add things. With Zing Zang

all you need is ice, vodka and a paying customer.” Zing Zang was formally

introduced in 1997 at the National Restaurant Association’s annual show in

Chicago. One year later, the Zing Zang Bloody Mary Mix took first place in a

blind Bloody Mary tasting at the Fiery Food Challenge in Albuquerque, N.M.

Today, the Zing Zang team of seven sells its nine drink mixes in 50 states and

Canada. The product is used in the finest restaurants, bars and country clubs.

It can also be found on the shelves at local liquor and grocery stores.

Once you have tasted the Zing Zang Bloody Mary, nothing else comes close.


Buffalo Style Wing Recipes

Wingazette Magazine® Spice Mix

In the first days of wing making, we used to measure 1/8 teaspoons of multiple

spices to get the right level of flavor in our wing sauce. It didn’t take long to figure

out that pre-mixing the spices would lead to easier and faster cooking. We are

proud to share the secret recipe of herbs and spices that yields unequaled flavor in

our mixtures.

Mix equal quantities of the following spices together and store in a tightly-sealed

jar to simplify all Wingazette Magazine® recipes. For all recipes, use 1 heaping

teaspoon of spice mix.

Black Pepper

White Pepper

Cayenne Pepper

Curry Powder (the hottest you can find)

Ground Cumin

Garlic Powder

Old Bay ® Seasoning

Popeyes #2 Spicy (if you can get it)


Beginner’s Hot Wings

This is the ideal sauce for a novice wing eater. No experience required to try this

recipe.

1/3 cup Frank's RedHot® Buffalo Wing sauce

Deep fry individual wing pieces (approximately 16 ) for 15 minutes at 375°F.

Drain wing pieces and dip into the sauce individually with tongs, coating each

piece with the mixture. Serve with celery and blue cheese dressing.

Dante’s 3 Ulcer Wings

Thanks to Dante Vespignani for his contribution to wing history…

1 4.5 ounce bottle Frank’s RedHot® Sauce

1 pack Good Seasons® Italian Dressing Mix

2 teaspoons vinegar

3 teaspoons honey

1/4 cup butter

Pre-heat the grill (if gas) five minutes prior to cooking the wings. Wash wings

under cold water, pat dry. Arrange wings on the grill so there is at least I inch of air

space for proper heat distribution. While wings are browning (medium heat) melt

butter in a non- reactive saucepan. Stir in dressing mix, hot sauce, vinegar, and

honey. Heat the mixture. Stir constantly ‘till close to boiling. Reduce heat, and

simmer slowly.

Keep the grill cover in the closed position to add that smoky flavor. Keep rotating

wings until all sides appear slightly brown. Over medium heat, the cook time will

be approximately 30 minutes.

Ready – set – dip and eat. Serve with celery and blue cheese dressing.


Hotter Than Hal Hotwings

The recipe that gave birth to Wingazette Magazine® in July of 1990. Hotter Than

Hal wings remain a favorite when you don’t have time to cook your wing sauce.

WARNING: THIS RECIPE NOT FOR THE WEAK OF STOMACH

1/3 cup Franks RedHot® Buffalo Wing Sauce

1 heaping teaspoon Wingazette Magazine® Spice Mix

1 teaspoon Kelchner’s® Extra Hot Horseradish

Start with 1/3 cup Franks RedHot® Buffalo Wing Sauce. Add 1 heaping teaspoon

Wingazette Magazine® Spice Mix and stir until smooth. Add 1 teaspoon

Kelchner’s® Horseradish and stir until smooth.

Deep fry individual wing pieces for 15 minutes at 375°F. Drain wing pieces and

dip into the sauce individually with tongs, coating each piece with the mixture.

Serve with celery and blue cheese dressing. Alternative serving method: Serve

wings “naked” with the sauce for dipping in a small cup.

Turner’s Burners

One of the recipes that started it all! Appearing in the first issue of Wingazette

Magazine®, Turner's Burners has stood the test of time. Use extreme caution

during and after consumption. Do not touch any mucous membranes for a 24 hour

period after eating this recipe.

WARNING! THIS RECIPE IS NOT FOR THE WEAK OF STOMACH!

PROFESSIONAL WING EATERS ONLY!

1 cup Franks RedHot® Buffalo Wing Sauce

2 teaspoons pepper vinegar

2 teaspoons Wingazette Magazine® Spice Mix

2 teaspoons Kelchner’s®Extra Hot Horseradish

4 medium-size chopped fresh jalapeños

Add the vinegar and spice mix to the wing sauce and stir until smooth. Add the

horseradish and stir until smooth. Add the jalapeños and heat the mixture slowly

to a boil. Reduce the heat and simmer for about 45 minutes. Stir constantly to

avoid separation.


Turner’s Torchers

The peak of excitement in wing eating, Turner’s Torchers were developed to

celebrate the announcement of the Olympic Games for Atlanta in 1996. The

preparation is the same as Turner’s Burners, but the additional excitement comes

from the FIVE different, fresh, chopped peppers that you add to the mixture before

cooking. These five different peppers symbolize the five Olympic rings.

Big Green Burners

An instant classic was born on March 13, 2004, when we discovered Big Green

Burners. The recipe is designed for the Big Green Egg, and produces a VERY hot

product with a great smoked flavor. The recipe uses olive oil and a low-sodium

hot sauce. The grilling process removes a lot of the fat in the wings as well.

24 chicken wing pieces

Tony Chachere’s® Original Creole Seasoning

1/8 cup olive oil

¼ cup Cholula® Hot Sauce

About one hour before cooking, season the wings liberally with Tony Chachere’s®

Original Creole Seasoning. Allow the wings to set at room temperature for the

hour. Mix the olive oil and Cholula® Hot Sauce together. Add 1 teaspoon Tony

Chachere’s® Original Creole Seasoning and stir the mixture well, then set aside.

Start the fire in the egg and stabilize the temperature at 250°F. Oil the cooking

rack and grill the wings for 45 minutes, turning every 10 minutes to avoid burning.

Baste with the hot sauce mixture after 25 minutes of cooking. Continue to baste

every 5 minutes until done.

The wings are excellent by themselves, but we like to have a variety of other wing

sauces at the table for dipping and dripping. Enjoy!


Big Green Burners II (Momma’s Mustard, Pickles and BBQ Wings)

Our dear friend Pete Dooley told us about a wing/barbecue restaurant in Louisville,

KY named Momma’s Mustard, Pickles and BBQ. After trying the wings there, we

set out to replicate the recipe at home, and it’s really easy to do… Thanks to Katie

and Justin Beyer for introducing us to Pig’s Ass Seasoning!

24 chicken wing pieces

Pig’s Ass Memphis Style BBQ Seasoning (we found it at Bass Pro Shops – or you

can go to www.bbqspot.com)

About one hour before cooking, season the wings liberally with Pig’s Ass

Memphis Style BBQ Seasoning. Allow the wings to set at room temperature for

the hour.

Start the fire in the egg and stabilize the temperature at 250°F. Oil the cooking

rack and grill the wings for 45 minutes, turning every 10 minutes to avoid burning.

The wings are excellent by themselves, but we like to have a variety of other wing

sauces at the table for dipping and dripping. Enjoy!

Pat Neely’s Wings

We revised this recipe in August 2011, after we suffered a very thin, runny sauce.

We actually simplified the recipe and removed some of the butter fat.

This recipe comes from the Food Network, but it does not appear on their website.

Pat Neely said during the episode that he never gives this recipe out… so we felt

lucky to get it.

Wisk the following ingredients together:

2 tablespoons brown sugar

½ cup Frank’s RedHot® Buffalo Wing Sauce

1 tablespoon apple cider vinegar


1 tablespoon honey

¼ teaspoon Lea & Perrins® Worcestershire sauce

¼ teaspoon garlic powder

Mix the following ingredients together:

2 teaspoons dry rub mixture (your favorite BBQ dry rub will do fine)

2 teaspoons salt

¼ teaspoon cayenne pepper

Heat your frying oil to 350ºF. Fry the wings for 12-15 minutes. Put cooked wings

on a wire rack and season liberally with the dry rub. This step must take place

immediately after cooking. Then, dip the seasoned wings in the wet sauce and

enjoy!

A great dipping sauce:

¼ cup blue cheese crumbles

1/3 cup sour cream

¼ cup buttermilk

¼ teaspoon sugar

2 teaspoons apple cider vinegar Mix all ingredients and refrigerate.

Ghost of Christmas Future Wings

This recipe was discovered over the Christmas holidays in 2011. The level of pain

can be adjusted with additional drops of the Ghost Pepper sauce. To quote from

the bottle..."more than one drop...Ghost Pepper...is suicide." This recipe uses 5

drops - not for the faint of heart or novice wing eater - this one is for "seasoned"

pros.

1/3 cup Frank’s RedHot ® Wings Sauce – Buffalo

1 teaspoon Wingazette Magazine® Spice Mix

1 teaspoon Kelchner’s®Extra Hot Horseradish

5 drops Tropical Pepper Co ® Ghost Pepper Naga Jolokia Hot Sauce

In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest

chili pepper, 401.5 times hotter than Tabasco sauce. Since then, the Infinity

chili, Naga Viper pepper, and the Trinidad Scorpion Butch T pepper have

surpassed the Bhut Jolokia's Scoville rating.

http://en.wikipedia.org/wiki/Guinness_World_Records

http://en.wikipedia.org/wiki/Tabasco_sauce

http://en.wikipedia.org/wiki/Infinity_chilli

http://en.wikipedia.org/wiki/Infinity_chilli

http://en.wikipedia.org/wiki/Naga_Viper_pepper

http://en.wikipedia.org/wiki/Trinidad_Scorpion_Butch_T_pepper


Mix all ingredients before cooking wings. We used to dip our wings immediately

after cooking, but have now graduated to putting the sauce into a small container

for dipping at the table. This allows 2 advantages over dipped wings – the wings

stay crisper through the whole meal and you don’t end up with a lot of sauce under

your fingernails.

Healthier Than Hal Hot Wings

This recipe represents a major breakthrough for diabetics who want to enjoy good

Buffalo Wings! A ten piece order of Buffalo wings and a good size portion of fries

and celery and dressing that fits a diabetic meal plan! OK, we won’t kid you –

removing the skin from the wings is a LOT of work, and could be done well in

advance of the meal for planning purposes.

The end result of the recipe is about 4 ounces of lean white meat. The fries

represent 3 carb allowances or about 45 grams of carbohydrate – ideal for our meal

plan. The celery and dressing have miniscule amounts of carbs – we use a low-fat,

low-carb ranch or blue cheese. The bottom line is that now we can have wings

whenever we feel the urge without having to worry about high blood sugar as an

after-effect!

It is very important to use particular brand names for the recipe, or all bets are off

on the nutritional info. Wing Time® Super Hot Buffalo Wing Sauce is the only

sauce for this recipe, but we would probably allow any other Wing Time® flavor.

This terrific tasting sauce is available via their website, and is low in fat – only ½

gram saturated! There are no trans fats in Wing Time® Buffalo Wing Sauce. The

real reason for using it – you’ll probably never taste a better sauce that comes

straight out of the bottle.

Alexia™ Gourmet Quality Yukon Gold Julienne Fries with Sea Salt are the only

allowable fries. These fries are cooked in trans-fat-free vegetable oils, and have no

saturated fat at all. The Sea Salt keeps the sodium level down, and following the

cooking directions yields a crisp, flavorful fry.

Pre-heat the oven to 400° F.

Prepare celery by slicing and soaking in ice water.

Spread aluminum foil onto two pizza pans. Oil the foil surface lightly (We prefer

Enova oil).


Using a sharp knife, remove the skin from the “drummettes”.

Bake the wings on the pan for 30 minutes at 400° F.

Remove the wings from the oven and set aside. Heat the oven up to 450°

F.

Measure the fries on a scale to get the desired amount of carbohydrates.

Put the fries on the pan in the oven and set a timer for 25 minutes.

At 18 minutes, remove the fries and “stir” on the pan – put back into the oven.

At 15 minutes, put the wings back into the oven.

At 9 minutes, “stir” the fries again.

At 3 minutes, drain the celery and set up the dressing for dipping.

When the timer sounds, drain the wings on paper towels and put them on the plate.

Serve the Wing Time® sauce in a shallow bowl at the table for dipping and

twirling.

Baked Wings Perfected

Here’s an easy way to get crispy baked wings without a lot of effort. Over the last

15 years, we have researched almost every alternative in an attempt to get a baked

wing that is better than deep fried. We’ve tried high oven temperatures (can you

say “smoke alarm?”), cornstarch (white, sandy feeling on the taste buds), and along

the way we’ve munched, er, slithered our way through some pretty slimy failures

out of the oven. This is a major development and accomplishment!!! Although the

recipe is simple, you need to allow 2 hours to complete the feat.

Pre-heat the oven to 175°F. Cut wings into sections and discard (or make stock

with) the tips.

Line a pan with parchment paper with a rack. Bake at 175°F. for 45 minutes.

Remove from the oven. Pre-heat the oven to 425°F. Remove the wings from the

rack and place directly on the parchment paper. Bake at 425°F. for 25 minutes.


Remove the pan from the oven and turn the wings over on the parchment paper.

Bake at 425°F. for 25 minutes again.

Remove from the oven and drain on paper towels. Enjoy with your favorite sauce!

Air-Fried Perfection

This recipe produces perfectly “fried” wings in about 30 minutes using your air

fryer. The end product is comparable to the Baked Wing recipe above, but much

easier and quicker. Pick your favorite sauce for dipping.

Ingredients

• 4 pounds Chicken Wing Sections

• Your favorite sauce recipe

Instructions

Pat Wings dry and place chicken wings in Air Fryer basket.

1. Cook at 380 degrees for 25 minutes, shaking the basket half way through.

When Beep sounds, shake the wings, change temperature to 400 degrees and

cook 5 minutes more.

2. Remove wings from Air Fryer and dump into large mixing bowl. Add sauce

and toss to mix. Serve with Blue Cheese Dressing and celery sticks.

Note:

If you use less than 4 pounds, or more than 4 pounds of wings, the cook time is the

same. If you use more than 4 pounds, you may need to make a larger batch of the

sauce.


Sue’s Smoked Wings

Sauce:

1 Tablespoon Gochujang (Hot pepper paste – available at a Korean grocery)

1/4 cup rice vinegar

1/4 cup soy sauce or lite soy sauce

1 tablespoon honey

1 clove garlic, chopped into a paste

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds

Mix all sauce ingredients well and let stand at room temperature for at least one

hour. This sauce can be used for dipping the smoked wings, but is exceptionally

good on egg rolls, steamed wontons, onion rings and just about anything else you

can dip in liquid.

Season sectioned chicken wings with Pig’s Ass BBQ rub (we buy ours at Bass Pro

Shops). Let wings sit at room temperature for an hour before smoking. Heat grill

to medium-low (250°F) and smoke over indirect heat for 40 – 45 minutes, turning

every 10 minutes. Let wings stabilize for about 5 minutes after smoking – this

helps develop the crispness of the cooked skin. Serve with sauce in a dipping cup

and your favorite side item. Enjoy!!!

Hal’s Ultra-Blue Cheese Dressing

The perfect fire extinguisher for the previously listed wing recipes, Hal’s Ultra-

Blue is praised for its simplicity as well as its flavor.

¼ to ½ cup Blue Cheese Crumbles (We prefer Clemson® Blue cheese when we

can get it, otherwise we like Salemville® Smokehaus Blue Cheese crumbles)

¾ cup Bolthouse® Farms Chunky Blue Cheese Yogurt dressing

Crumble the blue cheese into a coffee cup. Add the dressing and stir until smooth.

Serve with celery sticks as the perfect complement to any Buffalo Wing recipe.


Eggcelent Recipes

Dottie’s Ultimate Pork Loin

This has to be the BEST tasting low-fat dish we've ever served...my mother, Dottie

Turner, invented this marinade about 50 years ago, and it has stood the test of time.

1 pork loin, fat trimmed

½ cup soy sauce

½ cup dry sherry or sake

2 garlic cloves, minced

1 tablespoon dry mustard

1 teaspoon ginger

1 teaspoon thyme, crushed

Placed the loin in a zipper-lock bag and set in a deep bowl to steady the loin. Mix

the remaining ingredients and add to the loin and refrigerate overnight.

One hour before cooking, remove the loin from the marinade and set at room or

outdoor temperature.

Put the marinade in a non-reactive pan and carefully bring to a boil. Remove the

marinade from the heat and reserve ½ of the mixture for later.

Build a hot fire of lump charcoal (500 to 700°F, never use briquets). Place the loin

over the hottest part of the fire and turn every 1 ½ minutes, basting on every turn.

Cook for 12 minutes total then remove from the fire. Place the loin in a “boat” of

foil with the edges carefully sealed, then pour the remaining marinade over the

cooked meat. Wrap securely and let the meat soak for 10 minutes. Slice thinly

and enjoy!

The loin is so lean that a 3 ounce portion only has 2.5 fat grams – less than skinless

white meat chicken!


Lite Teriyaki Pork

This recipe works well with pork. We usually use a pork tenderloin, but it was

originally published for pork chops.

1/2 cup Kikkoman® Lite Teriyaki Marinade & Sauce

2 tablespoons Kelchner’s® Extra Hot Horseradish

1/8 teaspoon ground cinnamon

4 Boneless Pork Loin Chops OR 1 pork tenderloin.

Blend lite teriyaki sauce, horseradish and cinnamon and pour over pork in a large

plastic food bag. Press out all of the air out of the bag and close the top securely.

Turn the bag over several times to coat the pork well. Refrigerate 1 1/2 hours,

turning the bag occasionally.

Reserve the marinade and boil to sterilize. Baste the pork while grilling. Sear the

tenderloin about 2 minutes on each side at 400ºF. Cook the tenderloin about 45

minutes at 375ºF - baste about every 10 minutes. If cooking pork chops, grill 5 - 7

inches over medium-hot coals, then grill for 10-12 minutes.

Grilled Turkey Tenderloins with Pineapple Salsa

This delicious recipe takes a little time to prepare with a lot of slicing and

chopping, but we find it well worth the time. If you’re looking for turkey

tenderloins in Kentuckiana, your best bet will be the Wild Oats Market on

Shelbyville Road in Louisville, the Saint Mathews area – across the street from

Best Buy.

Chef’s tip: to remove seed from jalapeňos, wear gloves and use a grapefruit spoon

to scoop out the ridges of flesh that hold the seeds, then rinse the pepper before

dicing.


Grilled Pineapple Salsa

1 medium pineapple, skin removed

1 medium red onion, finely chopped

2 jalapeňo peppers, seeded and minced

1 garlic clove, minced

½ cup chopped fresh cilantro or mint

1 teaspoon sugar

¼ teaspoon salt

Prepare a hot fire. Slice the pineapple into rounds ½ to ¾ inch thick. When coals

are covered with gray ash, place pineapple slices on an oiled rack set 4 to 6 inches

from coals. Grill, turning once or twice, until lightly browned on both sides, about

10 minutes. Let cool, then finely dice grilled pineapple, discarding tough center

core.

Combine pineapple, red onion, jalapeňo peppers, garlic, cilantro, sugar and salt in a

medium bowl. Marinate at least 2 hours at room temperature, or cover and

refrigerate as long as three days.

Grilled Turkey Tenderloins

6 turkey tenderloins, cut about 1 inch thick

1 ½ teaspoons salt OR Chef Paul Prudhomme’s® Magic Salt Free Seasoning

1/8 teaspoon freshly ground pepper

½ cup olive oil

¼ cup fresh lemon juice

½ cup coarsely chopped onion

Grilled Pineapple Salsa (from above)

Rinse turkey with cold water and pat dry. Season with salt and pepper. Combine

olive oil, lemon juice, and onion in a shallow nonreactive pan. Add turkey and

turn to coat. Cover and marinate at room temperature for 1 hour.

Prepare a hot fire. Grill turkey over hot coals, turning once, until browned outside

and just cooked through, about 4-5 minutes per side. Top each portion with a

spoonful of Grilled Pineapple Salsa before serving. Pass remaining salsa on the

side.


Molasses Grilled Steaks

1/2 cup molasses

1/4 cup course-grained Dijon mustard

1 tablespoon olive oil

Boneless beef rib-eye steaks (We like Laura's Lean Beef® brand)

Salt

Pepper

Combine molasses, mustard and olive oil to form a marinade. Marinade at least 2

hours - longer if possible. Grill by your favorite method.

Fried Grilled Chicken

That’s right, fried chicken that is grilled to finish. This recipe travels well to

tailgates and camping trips and is so simple it will make you cry. Get or make the

chicken a day in advance and refrigerate well, at least eight hours. If you’re

traveling, put the chicken in a heavy Ziplock® bag under ice in a cooler. Pre-heat

the grill to medium heat and cook for five minutes per side. Be careful with the

thighs – they catch on fire easily. Be careful not to burn your mouth when eating.

Enjoy!!!

Beer Can Chicken

1 3-4 pound whole chicken

1 12 ounce can of beer

3 tablespoons of your favorite dry rub

Lightly coat the chicken with the dry rub. Discard (by your favorite method) ½ of

the beer. Put the remaining dry rub into the remainder of the beer. Slide the

chicken over the beer can to sit in an upright position. Prepare the grill/Big Green

Egg to cook at 350°F. Add your favorite wood chunks to the coals. Cook for 2-3


hours until you can “shake hands” with the chicken. The legs should move freely.

The internal temperature should be 175°F to 180°F.

For leftover chicken: Mix one part Vaunted Vinegar Sauce and 2 parts Zesty BBQ

Sauce together. Pull leftover chicken, mixing white and dark meat. Cover the

meat with the combined sauce and heat for an excellent BBQ chicken sandwich.

Outdoor Man Chicken

Gerry Whitman, legendary Big Green Egg Chef, shares one of his best recipes with

us. Gerry has the distinction of having been interviewed in our Profiles In Wing

Courage series in the early days of Wingazette Magazine®.

Gerry became known as the Outdoor Man in the mid-1980’s. Our cat Rossi had a

propensity for escaping the house and getting outside. Gerry was always there

during the searches for the Ross Cat. For a number of years, Ross thought Gerry

was a bad person when he came into the house, because he always saw him when

he was hiding and frightened at being outdoors.

Here’s the recipe for Outdoor Man Chicken, best prepared on a Big Green Egg

1 egg, beaten

1 garlic pod (crushed)

1 cup oil

1 teaspoon black pepper

2 cups apple cider vinegar

http://www.biggreenegg.com/


3 tablespoons salt

1 tablespoon poultry seasoning

Chicken breasts

Marinate the chicken breasts with skin on, for about 2 hours. Grill over medium

heat (300°), turning and basting frequently until done – about 40 minutes.

Lemonade Chicken

½ (12-oz.) can frozen lemonade concentrate, thawed (about ¾ cup)

½ cup soy sauce

1 teaspoon Lawry’s® Seasoned Salt

½ teaspoon celery salt

1/8 teaspoon garlic powder

2 (2 ½ - 3-pound) whole chickens, cut up

Lemon wedges

Preheat grill to medium (350°F to 400°F). Stir together concentrate, soy sauce,

seasoned salt, celery salt and garlic powder.

Grill chicken, covered, until skin begins to brown, 5 to 7 minutes. Brush with

lemonade mixture, and grill, covered, turning and basting often until a meat

thermometer inserted in the thickest portion registers 165°F, 20 to 25 minutes.

Serve with lemon.

Rosemary Ranch Chicken Kabobs

½ cup olive oil

½ cup Hidden Valley® Ranch Dressing

3 tablespoons Lea & Perrins® Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice


1 teaspoon vinegar

¼ teaspoon ground black pepper, or to taste

1 tablespoon white sugar, or to taste (optional)

5 skinless, boneless chicken breast halves – cut into 1 inch cubes

In a medium bowl, stir together all ingredients except the chicken and let it stand

for 5 minutes. Place the chicken in the bowl, and stir to coat with the marinade.

Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat (about 375°F.). Thread the chicken onto

skewers and discard the marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is

no longer pink in the center and the juices run clear.

Grilled Buffalo Chicken Sandwich

½ cup Franks Redhot® Buffalo Sauce

4 boneless, skinless chicken breasts

2 tablespoons each, Duke’s® Mayonnaise, sour cream and apple cider vinegar

1 tablespoon sugar

½ bag (12 ounce) coleslaw mix

½ cup diced celery

½ cup Salemville® Smokehaus Blue Cheese crumbles

4 lettuce leaves

2 small tomatoes, thinly sliced

4 Kaiser rolls, sliced and grilled

Marinate chicken in sauce for 30 minutes. Grill @ 300°F for 15 minutes each side.

Combine the mayo, sour cream, vinegar and sugar. Toss the mayo mixture with

the cole slaw mix, celery and blue cheese with Buffalo sauce. Place lettuce,

tomato and chicken on bun heel and top with slaw mixture.


Pulled Pork Perfection

Dry Rub:

4 teaspoons seasoned salt

2 teaspoons dark brown sugar

1 ½ teaspoons granulated sugar

1 ½ teaspoons paprika


¼ teaspoon pepper

1/8 teaspoon Coleman’s® dry mustard

1/8 teaspoon ground cumin

Pinch of ground ginger

Stir together all ingredients. Store in an airtight container up to 1 month.

Injection Marinade:

1/3 cup apple juice

1/3 cup white grape juice

¼ cup sugar

1 ½ tablespoons salt

Stir together all ingredients in a medium bowl. Store in an airtight container in the

refrigerator for up to 2 weeks.

1 (6 to 8 pound) bone-in pork shoulder roast (Boston butt)

Rinse the pork and pat dry with paper towels. Coat the roast with the dry rub,

pressing gently to adhere to the pork. Cover and refrigerate overnight. About 2

hours before cooking, bring the roast up to ambient air temperature. Inject the

marinade at 1 – inch intervals just before cooking.

Start the Big Green Egg and bring the temperature to 250°F. Place the roast in a

rack with drip pan for 7 to 9 hours or until a meat thermometer inserted into the

thickest portion registers 190°F, maintaining the temperature in the egg at 225-

250°F. Let stand for 15 minutes. Pull the pork apart with two forks, discarding fat

and bones.


Bourbon Pork Tenderloin with Sour Cream Sauce

This recipe, originally designed for the Big Green Egg, can be prepared in a

conventional oven. We like to use low-sodium soy sauce and fat-free mayonnaise

and sour cream to make this one fit into our diabetic meal plan.

¼ cup soy sauce

¼ cup bourbon (Maker’s Mark® is best!)


2 pork tenderloins

1/3 cup sour cream

1/3 cup Duke’s® mayonnaise

1 ½ teaspoons Coleman’s® dry mustard

2-3 green onions, chopped

Combine soy sauce, bourbon and brown sugar in a small bowl. Place marinade in

a zip-tip bag and add pork tenderloins. Refrigerate for several hours or overnight.

Combine sour cream, mayonnaise, dry mustard and green onions and chill for

several hours, or overnight.

Remove the tenderloins and briefly boil the marinade.

Place pork tenderloins in a rack on a pan in the Big Green Egg or oven and smoke

for 45 minutes at 375° F, basting several times with the reserved marinade.

Allow to cool for 5 minutes before slicing.

Serve the sauce on the side.

Serve it sliced on a platter with the sauce in a pretty bowl in the middle. The

tenderloin is great served hot or cold. It is also good sliced and placed on rolls

topped with the sauce.


Korean BBQ in Lettuce Wraps 상추 랩에 불고기

BBQ:

1 pork shoulder steak

12 ounce can of cola

½ cup rice vinegar

½ cup soy sauce

1 teaspoon sesame oil

1 clove garlic, crushed

Combine all ingredients into a non-reactive shallow dish and stir. Add the pork

steak and toss & turn for about one hour at room temperature.

Kim Chi:

Napa cabbage, tender parts torn into 1-2” squares

Sea salt

Ginger powder

Red pepper flakes (available at a Korean grocery)

Spread the cabbage in a large bowl or pan and sprinkle with salt, ginger and red

pepper. Let stand at room temperature for about one hour.

Sauce:

2 Tablespoons Gochujang (Hot pepper paste – available at a Korean grocery)

½ cup rice vinegar

½ cup soy sauce

1 tablespoon honey

2 cloves garlic, chopped into a paste

1/8 cup canola oil

1 tablespoon toasted sesame seeds

Wisk all ingredients into a bowl and let set at room temperature for about one hour.

Prepare a hot fire. Remove the pork from the marinade and bring the marinade to a

boil. Place the pork over the hot coals and baste with the marinade, turning every

1 ½ minutes for 12 minutes. Remove the pork from the fire and slice into strips.

Take a lettuce leaf (use either leaf or Boston lettuce) and place two pork strips in

the leaf. Cover with some Kim Chi. Bring the sauce to the table to spoon onto the

mixture while eating. Delicious!


Korean-Style Grilled Flank Steak 한국형 구이 측면 스테이크

This easy-to-prepare recipe was a huge hit the first time we tried it!

¼ cup soy sauce

2 tablespoons rice vinegar (not seasoned)

1 tablespoon grated peeled ginger root

1 garlic clove, minced

2 teaspoons Sriracha (Southeast Asian chili sauce)

2 teaspoons sugar

1 ½ teaspoons sesame oil

1 to 1 ¼ pound flank steak

2 scallions finely chopped

2 tablespoons toasted sesame seeds

Accompaniments white or brown rice, soft leaf lettuce leaves

Mix all marinade ingredients and place steak and marinade in a zip-lock bag for at

least 4 hours in the refrigerator. At least 1 hour before cooking, bring the steak up

to ambient air temperature.

Remove the steak and boil the remaining marinade. Prepare a medium-hot fire

(400°F) and grill the steak about 7-8 minutes per side. Remove the steak and

puncture lightly with a knife. Pour the remaining boiled marinade (reserve about

¼ cup for the table) over the top of the steak and let it stand for 10 minutes before

slicing. Slice against the grain into thin slices and serve.

Take a lettuce leaf and fill it with rice, then top with steak slices and sauce.


Korean BBQ Pork Chops 불고기 돼지 고기 볶음

1/3 cup soy sauce

1/3 cup brown sugar

2 tablespoons sesame oil

1 tablespoon minced garlic

6 pork chops

2 tablespoons toasted sesame seeds

Combine the soy sauce, brown sugar, sesame oil and garlic. Place the pork chops

and marinade into a large Ziploc® bag and marinate for 30 minutes, turning the

bag over frequently. Remove the chops from the marinade and grill 15 minutes per

side at 300°F. Garnish with sesame seeds and serve.

Grilled Devil Wings

1 ½ cups olive oil

½ cup lemon juice

1 tablespoon crushed peppercorns

1 tablespoon crushed, dried red pepper

salt to taste

WINGS

Combine olive oil, lemon juice, crushed peppercorns and red pepper. Toss the

wings to coat, then marinate in the refrigerator overnight.

Grill wings over medium heat for about 30 minutes, basting frequently with the

remaining marinade. Turn about every 5 minutes.


Smoked Cider Brisket

Many thanks to Grady McCarthy for introducing us to this recipe during a tailgate

at Clemson University.

From Pat and Gina Neely, the Food Network

Total Time: 10 hrs 20 min Prep: 15 min Inactive: 4 hrs 30 min

Cook: 5 hrs 35 min

Yield: 8 servings Level: Easy

Ingredients:

Hickory wood and chips, for smoking

Brine:

4 cups apple cider

12 cups cold water

1/2 cup kosher salt

1/4 cup sugar

1 tablespoon black peppercorns

2 bay leaves

1 (5 to-6 pound) beef brisket, fat cap 1/4 to 1/2-inch thick

Rub:

1 tablespoon kosher salt

1 tablespoon paprika

1 tablespoon freshly ground black pepper

1 tablespoon sugar

1 tablespoon onion powder

Cider BBQ Sauce:

2 tablespoons butter

2 tablespoons whole grain mustard


1/4 cup light molasses

1/4 cup apple cider

1 tablespoon apple cider vinegar

Kosher salt and freshly ground black pepper

Directions:

Soak the hickory chips in water for 1 hour before grilling.

For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add

the salt and sugar and stir until it dissolves. Add the black peppercorns and bay

leaves. Add the brisket and let soak in the brine solution for up to 3 hours or

overnight in the refrigerator.

For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in

a bowl.

For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so

the butter can melt and the flavors can marry.

For the brisket: Set up your smoker with charcoal and hickory chips using indirect

heat. Heat the grill to 275 °F.

Remove the brisket from the fridge at least one hour before smoking. Drain from

the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the

brisket with the spice mixture.

Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with

the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the

brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and

refill charcoal levels and hickory chips throughout the smoking process, keeping

the temperature at a constant 275 °F.


Remove the brisket from the grill and wrap in a double layer of heavy-duty

aluminum foil. Place back on the grill for 1 1/2 more hours.

Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or

serve on the side), tent with foil, and let rest for 30 minutes before slicing across

the grain. Drizzle more sauce when serving.

Cook's Notes:

Brining the brisket before smoking adds flavor and tenderness to the brisket.

The brisket will be tender at 200 degrees F. But you can also do the fork test - stick

a fork in the side of the flat and twist. If it turns easily, it is ready.

Brisket, being a Texas specialty, is wrapped in foil the last hour or 2 of smoking to

ensure that the meat is tender and juicy. This is called the "Texas Crutch".

Essentially, the brisket steams until it becomes tender. Brisket is much less

forgiving than pork shoulder, which is a Memphis specialty, so the foil adds ease

for the casual weekend barbecue king.

The foil also can save charcoal costs and attentive cooking time. You can wrap the

brisket in foil and finish in an oven heated to 275 °F for the remainder of the

cooking time.

Always slice a brisket across the grain.

Leftover brisket can dry out the day after you cook it. Chopping the leftovers and

mixing with BBQ sauce for a brisket sandwich is a great way to make use of them.


Smoked Beef Brisket

Marinade:

1 cup red wine vinegar

½ cup extra virgin olive oil

¼ cup Lea & Perrins® Worcestershire Sauce

¼ cup light brown sugar

4 cloves garlic (finely chopped)

2 tablespoons paprika

1 tablespoons kosher salt

2 teaspoons black pepper (coarsely ground)

1 tablespoon lemon juice

Brisket Rub:

4 tablespoons salt (sea salt, finely ground)

½ teaspoons cumin

¾ teaspoons coriander

2 teaspoons Colman’s® dry yellow mustard

2 teaspoons light brown sugar

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons basil

½ teaspoons ground savory


Other Ingredients:

4-5 pound beef brisket (fat trimmed to ¼”)

2 Gallon ZipLock® Freezer Bag

12 ounces apple juice or beer of your choice.

Rinse and drain the brisket. Trim any excess fat to only ¼”. Place the brisket in

the 2-gallon bag. Mix all the marinade ingredients well before pouring into the bag

and sealing the bag. Place the bag in a food-safe pan and refrigerate overnight.

At least one hour before cooking the next day, remove the brisket and reserve the

marinade in a non-reactive pot. Bring the marinade to a boil and remove from

heat.


Mix the dry rub ingredients together well in a bowl. Sprinkle and rub the brisket

and allow it to rest at ambient air temperature at least one hour. Place the brisket

onto a roasting rack in a pan and add the apple juice or beer to the bottom of the

pan. Add 3 cups of water to the liquid in the pan.

Start the egg and stabilize the temperature at 275°F. We recommend mesquite or

apple wood chunks soaked in water 30 minutes before cooking.

Cook the brisket for 2 hours at 275°F. Remove the meat and wrap in heavy-duty

aluminum foil, adding about a cup of the boiled marinade on top of the meat.

Return the wrapped meat to the egg and cook another hour. Remove the meat

from the foil and return to the egg, this time without the pan – directly on the grill

surface.

Baste with a mixture of half marinade and half tomato based sweet BBQ sauce and

cook for another 30 minutes, basting every 10 minutes. Check for an internal

temperature of at least 165°F.

Let the brisket stand for about 15 minutes before slicing. It is very important to

slice properly using a very sharp knife to cut across the grain of the meat. All

slices should be ¼” or thinner if you can. Try slicing in several different

directions, tasting each small slice to be sure you cut it across the grain. You will

know when you get the slice right. At this point, you need to remember that others

are waiting for their slices and start plating their meals. Serve with your favorite

BBQ sauce and sides.


Gunpowder Pork Chops

The three-pepper “gunpowder” on these loaded chops put them on our extra-hot

list and prompted one spicy food fanatic to call them “a real nose-runner”. If

you’re looking for double trouble, serve them with hot picante sauce.

2 teaspoons ground white pepper

2 teaspoons ground red pepper

2 teaspoons ground black pepper

6 Boneless pork chops

Bottled picante sauce (optional)

In a bowl, combine white pepper, red pepper and black pepper. Rub the surfaces

of each chop with about 1 teaspoon of the pepper mixture, distributing evenly.

Place chops on the rack of an unheated broiler pan. Broil 3 to 4 inches from heat

for 20 to 25 minutes total or until done, turning once. If desired, serve with picante

sauce.

Spiced Orange Pork Chops

2 pork chops 1 ¼” thick

½ cup orange juice

1 teaspoon lemon peel (fresh)

½ cup honey

½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon mace

½ teaspoon nutmeg

1/8 teaspoon white pepper

2 cloves garlic, crushed

Mix ingredients together and marinate overnight in a zip lock bag. Prior to

cooking allow the pork chops to come up to room temperature.

Bring the Big Green Egg temperature up to 600°F and sear for 2 minutes per side.

Then close both vents and cook for an additional 6 minutes.


Grilled Jalapeño-Lime Corn

Up to 8 ears fresh corn, husks and silks removed Vegetable cooking spray Salt and fresh ground pepper ½ cup butter, softened 1 jalapeño pepper, seeded and minced 1 small garlic clove, pressed 1 tablespoon lime zest 1 tablespoon lime juice 2 teaspoons – chopped cilantro

Pre-heat grill to 350° to 400° (medium-high heat) heat. Coat corn lightly with

cooking spray. Sprinkle with the desired amount of salt and pepper. Grill corn,

covered with grill lid 15 minutes or until golden brown; turning occasionally

Meanwhile, stir together butter and the next 5 ingredients. Remove corn from the

grill and serve with the butter mixture.

Grilled Tequila-Lime Shrimp

2 tablespoons lime juice

2 tablespoons tequila

¼ cup olive oil

1 pinch garlic salt

1 pinch ground cumin

Ground black pepper to taste

1 pound large shrimp, peeled and deveined

6 (10 inch) wooden skewers

1 large lime, quartered

Whisk together the first six ingredients in a bowl until well blended. Pour into a

large resealable plastic bag; add the shrimp, seal the bag and turn to coat evenly.

Refrigerate 1 to 4 hours before grilling.

Soak the skewers at least 30 minutes in water to prevent burning.


Preheat outdoor grill for medium-high heat (400°F.). Lightly oil the grill grate,

and place about 4 inches from hot coals.

Drain and discard the marinade from the shrimp. Thread shrimp onto prepared

skewers, 5 to 6 per skewer.

Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7

minutes. Serve with lime wedges for garnish.

Sweet Tea Brined Grilled Chicken

Ingredients

2 family-size tea bags

1/2 cup firmly packed light brown sugar

1/4 cup kosher salt

1 small sweet onion, thinly sliced

1 lemon, thinly sliced

3 garlic cloves, halved

2 (6-inch) fresh rosemary sprigs

1 tablespoon freshly cracked pepper

2 cups ice cubes

1 (3 1/2-to 4-pound) cut-up whole chicken

Preparation

1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove

from heat; cover and steep 10 minutes.

2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar

dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold

before adding chicken.)

3. Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place

bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade,

discarding marinade; pat chicken dry with paper towels.


4. Light one side of grill, heating to 300° to 350° (medium) heat; leave other side

unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill

lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 20 minutes. Turn

chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer

chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is

crispy. Let stand 5 minutes before serving.

Grilled Lobster Tails

Small to medium size lobster tails

Drawn butter

Old Bay® Seasoning

Remove the membrane on the underside of each tail, removing the “feet” at the

same time. Use heavy scissors to cut through the backside of the shell. Secure the

tail with skewers to keep the tail from curling while cooking. Baste with drawn

butter and shake on Old Bay® Seasoning.

Heat the grill to 400°F. Place the tails shell side down on the grill and baste with

drawn butter. Lower the lid and cook for 5 minutes. Turn the shells over and cook

for 4 minutes. Be careful not to over-cook.

Remove skewers and serve with drawn butter.


“Just Plain Good”

Masterpiece Beans

A great recipe if you're ready to pig out on carbohydrates. Even people who don't

like beans love this one.

2-14 oz. cans Bush® pork & beans, drained

1 medium onion, chopped

3/4 cup golden raisins

1 cup brown sugar

1 apple, peeled and chopped

3/4 cup K. C. Masterpiece® BBQ sauce

Wright Brand® Thick Sliced Bacon

Chop apple and onion to raisin/bean size pieces. Mix all ingredients well in a non-

reactive oven pan. Cut bacon into bite-size pieces as you line the top of the

mixture with the bacon. Bake at 350 degrees for 1 hour.

Wingazette Magazine® Chili

This is the ideal chili recipe. It’s quick and easy to make in your own kitchen or at

a tailgate or campsite. Wingazette Magazine® readers have enjoyed this recipe at

a number of racetracks across the country. Carroll Shelby is a legendary driver

who invented the Shelby Cobra.

Remember, no substitutes! And NO BEANS!!!

1 Package Carroll Shelby’s® Chili Mix

1- 14.5 ounce can Red Gold® diced tomatoes, chili ready with onions or Mexican

1- 8 ounce can Red Gold® Tomato Sauce

1 ounce beer (the heavier and darker, the better)

2 pounds lean ground beef (we prefer Laura's Lean Beef® - 4 % fat) (also works

with ground turkey - you don't need the Masa flour if using turkey)

Follow the directions on the Carroll Shelby’s Chili Mix package. Open the bag

and mix the Masa Flour package - you want the consistency of a thick, latex paint.


Brown and drain the ground beef. Add the spice packet to the ground beef. Add

salt and cayenne pepper to taste. Add the remaining ingredients and bring to a

slow boil. Reduce heat and cook for 15 minutes, stirring constantly. Add the

Masa flour packet and simmer another 5 minutes. Enjoy with Frank’s RedHot®

sauce.

For an interesting variation, try Wingazette Magazine® Beanless Wendy's Chili:

Thaw a bag of Kroger Mirepoix Cajun Style Blend (chopped onion, celery and bell

peppers). Add the vegetable mixture at the same time as the "remaining

ingredients, along with another 12 oz. beer. Leave out the Masa flour mixture -

you're looking for a looser, thinner chili blend. Simmer up to one hour before

serving.

Dante’s Chili

Olive oil,

2 stalks celery

1 onion finely diced

½ cup bell pepper finely diced

2 cloves garlic

3 pounds ground beef

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

15 ounces Zing Zang® Bloody Mary Mix

1/4 cup Vodka

Tabasco to taste,

Lea & Perrins® Worcestershire sauce dashes

In a large pot over medium heat add olive oil sauté celery, onions and bell pepper

until soft. Add garlic and stir, add ground beef. Cook until browned, 5 to 10

minutes. Drain off excess fat, then stir in chili powder, cumin and oregano. Mix

Bloody Mary mix and vodka and some Montreal steak seasoning. Add Tabasco

and Worcestershire to the pot. Stir well, cover reduce heat to low. Simmer 1 hr

stirring occasionally. Add more Bloody Mary mix (maybe some vodka if needed).


Baked Spaghetti

Be sure to allow about 90 minutes to prepare this dish – it’s well worth the effort.

1 - 15 ounce can Red Gold® petite diced tomatoes

1 - 15 ounce can Red Gold® tomato sauce

3/4 cup water

½ cup diced onion

½ cup diced bell pepper

1/2 cup diced celery

2 cloves garlic, chopped

¼ cup chopped fresh parsley leaves

1 ½ teaspoons Italian Seasoning

1 ½ teaspoons Chef Paul Prudhomme’s® Magic Salt-Free Seasoning

1 ½ teaspoons Tony Chachere’s® Creole Seasoning

1 ½ teaspoons sugar

2 small bay leaves

1 12 ounce package Morning Star Farms® Grillers Recipe Crumbles

6 or 8 ounces uncooked pasta

1- 8 ounce package Monterey Jack & cheddar flavor cheese shreds.

Preheat the oven to 350° F. Determine how many servings you will make - 6

ounces of pasta for 6 servings or 8 ounces of pasta for 8 servings.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic,

parsley, seasoning mixtures, sugar, bay leaves and “meat” crumbles. Bring to a

boil over high heat, then cover and reduce heat and simmer for 1 hour. Cook the

pasta according to the package directions and drain. Line a 13” x 9” oven dish

with a layer of the cooked sauce. Add a layer of pasta, then ½ of the cheese. Add

the remaining pasta and the remainder of the sauce. Bake for 30 minutes, then add

the remainder of the cheese and bake an additional 5 minutes. Slice into sections

and serve.


23 Year Marinara Sauce

I waited 23 years for a friend to give me the ultimate marinara sauce recipe:

4-5 garlic cloves, sliced in slivers

1 onion, chopped fine, do not mince

1 bell pepper, chopped fine, do not mince

4-5 celery tops

2 tablespoons olive oil

2-15 ounce cans, Red Gold® tomato sauce

2-14.5 ounce cans, Red Gold® diced tomatoes

2-6 ounce cans Red Gold® tomato paste

28 ounce can Red Gold® crushed tomatoes

2 beef bouillon cubes

Water

2 bay leaves

3 tablespoons dried basil

3 tablespoons dried oregano

1 cup parsley, chopped (fresh)

Salt and pepper to taste

Heat a stock pot to medium heat. Add olive oil and onions and bell pepper. Start to

sweat the veggies. Add garlic and be careful not to burn. When fragrant add the

celery tops turn the heat down. Add the tomato sauce, paste, diced and crushed

tomatoes. In the sauce and paste cans add half water/half red wine to rinse out

cans. Add to the stock pot, along with bay leaves. Bring to a simmer. Place

bouillon cubes in a half cup of boiling water to dissolve; add to stock pot. Simmer

on low 3-4 hours, then pull out the celery tops and bay leaves. About 30 minutes

before serving or storing add the seasonings. Partially cover the stock pot, as it will

splatter.

If you want to make meat sauce, brown the meat separately and add about an hour

before finishing.


Duke’s ® Chicken Salad

For dressing:

1 cup Duke’s ® Mayonnaise (or Duke’s ® Mayonnaise Light)

2 tablespoons seasoned rice vinegar

1 tablespoon honey

½ teaspoon poppy seeds

¼ teaspoon fresh ground black pepper

Sea salt to taste

For salad:

4 cups cooked, diced chicken

1 cup diced celery

1/3 cup sliced, green onions

1 cup diced, red apple

½ cup grape halves

½ cup chopped pecans or walnuts

In a large bowl, whisk together mayonnaise, vinegar, honey, poppy seeds, pepper

and salt. Add chicken, vegetables, fruit and nuts to the bowl and stir to combine

with the dressing. Chill for at least 30 minutes before serving. Serve on a bed of

lettuce, or use as a sandwich filling or use to top crackers.

Duke’s ® Southern Coleslaw


6 cups chopped cabbage (red, green, carrot mix)

3 tablespoons sugar

2 tablespoons lemon juice

1 teaspoon sea salt

¼ teaspoon fresh ground black pepper

Mix all ingredients in a large bowl and refrigerate for 30 minutes or until ready to

serve.


Popeyes Cole Slaw (from scratch) - Preparation

Yield: 8 Large or 33 Small servings per batch.

INGREDIENTS EQUIPMENT AND

SMALLWARES

7.25 pounds (3.3kg) Chopped

Cabbage

Colander

275ml (.5 pint) Grated Carrots Plastic Gloves

688ml (1.25 pint) Grated Pickles 7 inch (17.7cm) Bus Pan

550ml (1 pint) Sugar Grease Pencil

1.3 to 1.4 liters (2.75 – 3 pints)

Mayonnaise

4 oz. Cole Slaw Cup w/Lid

16 oz. Cole Slaw Cup w/Lid

Box Grater

#8 Scoop

Procedures:

A. Mixing Cole Slaw:

1. Place the chopped cabbage & grated carrots into a colander and wash

under cold running water. With gloved hands, tumble the mixture and

rinse until thoroughly moistened. (When preparing a double batch;

rinse and drain each batch separately.)

2. Drain cabbage mix for at least one minute but no more than 5 minutes.

3. Use the coarse side of the box grater to grate 588ml pickles into one

end of a 7 inch (17.7cm) bus pan.

4. Add the sugar to the pickles and mix thoroughly.

5. Add 1.3 milliliters mayonnaise to the pickles & sugar and mix

thoroughly.

6. After draining, place 1/2 the cabbage/carrot mixture into the bus pan

with the pickles, sugar & mayonnaise. Mix well and then add the rest

of the cabbage/carrot mixture. Mix thoroughly.

7. Make a valley in the cole slaw, wait 15 seconds, and check the liquid

level in the bottom of the bus pan. If the liquid is not approximately


1.2cm deep, add the reserved mayonnaise a little at a time, wait 15

seconds and measure again. Never exceed a total of 1.4 liters of

mayonnaise in a single batch.

8. Store in the walk-in cooler or refrigeration unit immediately. Hold

Time: 2 days

Wingazette Magazine® Cole Slaw

This simple, easy to prepare mixture has been a favorite in our family for decades.

1 bag cole slaw mix

3 tablespoons Wickles™ Relish

¼ cup Marzetti® Low Fat Slaw Dressing

Optional: 1 tablespoon Plochman’s® Mustard

If your cole slaw mix has long shreds, chop the mixture into square pieces. Add

the relish and mix by hand until all ingredients are evenly distributed. Add the

dressing (and mustard, if desired) and mix again by hand until smooth. Refrigerate

for at least two hours before serving cold.

Chick-fil-A® Cole Slaw

We were sad to see Chick-fil-A® stop selling their cole slaw, but thought it was

a class act when they gave away the recipe to the public. This makes a large batch,

but it is easy to half the mixture.

4 teaspoons vinegar

¼ cup sugar

¼ teaspoon Coleman’s® Original English Mustard

¼ teaspoon sea salt

1 cup Duke’s® Mayonnaise

2 bags (10 ounce bags) fine shredded cabbage, chopped to 1/8 inch

¼ cup finely chopped carrots


Whisk vinegar, sugar, mustard and salt together until the sugar is dissolved.

Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine.

Refrigerate for 2 hours and serve.

Duke’s ® Macaroni & Cheese

8 ounces elbow macaroni, cooked

4 cups shredded cheddar cheese


1 cup sour cream

Combine all ingredients and spoon into a baking dish. Bake at 325°F for 30

minutes.

Southern Pimento Cheese

Every step counts in this recipe – no fudging or substitutes!

1 ½ cups Duke’s ® Mayonnaise (or Duke’s ® Mayonnaise Light)

1 jar (4.0 ounces) diced pimento, drained

1 teaspoon Lea & Perrins® Worcestershire Sauce

1 teaspoon finely grated onion


Mix all ingredients together in a large bowl.

Preheat the oven to 350°F. Bake 1 cup chopped pecans in a single layer pan 8 to

10 minutes or until roasted and fragrant, stirring halfway through to ensure even

browning.

Trust us – texture matters. Using the small side of a box grater, finely shred 1 (8

ounce) block extra-sharp Cheddar cheese. Then use the large side of the grater to

coarsely shred 1 (8 ounce) block of sharp Cheddar cheese. Fresh cheese makes a

difference.


Add the pecans and shredded cheeses to the mayo mixture, stirring until well

blended. You can store it in the refrigerator for up to 1 week. Serve with celery

sticks and assorted crackers, or make a grilled pimento cheese sandwich in a skillet

or Panini press.

The Masters Pimento Cheese Sandwich

3 cups shredded white cheddar cheese

2 cups shredded yellow sharp cheddar cheese

4 ounces crumbled Clemson® blue cheese

1 cup shredded Parmesan cheese

1 (4 ounce) jar sliced pimentos, drained


2 tablespoons Dijon mustard loaf of white bread

Combine cheeses, pimentos, mayo and mustard in a food processor and process

until smooth. Cover and chill. Spread on bread slices. Makes four sandwiches.

Wolfgang Puck’s Pimento Cheese Dip

2 medium red bell peppers, roasted, peeled and chopped

2 medium yellow bell peppers, roasted, peeled and chopped

1 cup cream cheese, softened

½ cup crumbled goat cheese

½ cup shredded white cheddar cheese

½ cup shredded Manchego cheese

½ cup shredded aged Gouda cheese

1 tablespoon Sriracha chili sauce

2 teaspoons kosher salt

½ teaspoon black pepper

½ teaspoon celery salt

Pulse all the ingredients in a food processor until the mixture is smoothly

combined but with small pieces of bell pepper still visible.


Transfer the mixture to an airtight container, and chill at least 1 hour or up to

overnight. (Let stand at room temperature 30 minutes before serving if chilled

overnight.) Serve with warm bread, crackers, chips or vegetables.

Makes 3 cups Active time: 20 minutes Total time: 1 hour 20 minutes (includes

chilling)

Pimento Cheese Ravioli Over Creamed Corn

This one would have to be dedicated to my sister, Anne Turner, who is passionate

about good pimento cheese.

2 ravioli over a half-cup of creamed corn would be a first course serving. 4 to 5

ravioli over a bit more creamed corn would do well for a main course serving. The

recipe comes from Poogan’s Porch in Charleston, SC.

For the ravioli:

1 package square wonton wrappers

1 egg beaten with 1 tablespoon water

1 cup pimento cheese

On a work surface, lay out one wonton wrapper and keep the others covered with a

damp towel. Brush the wrapper lightly but thoroughly with the egg wash. Place a

teaspoon or so of pimento cheese in the middle of the wonton and cover carefully

with another wonton wrapper, stretching the top wonton a bit if necessary to cover

the filling evenly and match edges up with the bottom wonton. Use the tines of a

fork to press the two wrappers firmly together. Carefully set aside and continue

making as many ravioli as you need.

When ready to cook, bring a large pot of well-salted water to a boil. Add ravioli (if

frozen, do not defrost). Swirl gently so ravioli do not stick to the bottom of the

pot. When ravioli rise to the surface, lower heat to medium, let cook for a minute

or two, then remove with a slotted spoon, place atop the creamed corn and serve.


For the creamed corn:

8 ears corn, husked (about 2 cups of kernels; scrape the cobs and add pulp to the

kernels)

1 tablespoon butter

½ cup diced onion

½ cup diced red and green bell peppers, or ¼ cup diced jalapeňo (optional)

1 tablespoon sugar

1 tablespoon all-purpose flour

Salt and freshly-ground black pepper

1 cup heavy cream

½ cup cold water or milk (if needed)

In a large saucepan, melt butter over medium heat. Add corn and onion and

peppers and sauté 5 minutes or so until onions soften slightly.

Wisk together sugar, flour and salt and pepper to taste. Combine with heavy

cream. Add cream mixture to corn and simmer. If too thick for a pleasant sauce

under the pasta, thin with water or milk. Serve in a shallow bowl topped with

cooked ravioli. Garnish with minced parsley, diced tomato or diced pepper.

The Best Ham Sandwiches

2 -12 packs of sweet Hawaiian rolls (the small dinner roll ones)

1 1/2 pounds of Virginia ham

12 slices Swiss cheese

1 stick of real butter

2 teaspoons Lea & Perrins® Worcestershire sauce

1 teaspoon poppy seeds

1 teaspoon garlic powder

1 teaspoon onion powder

You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place

ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and

place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan,

mix the butter, Worcestershire sauce, onion powder, garlic powder and poppy

seeds. Wait until all butter is melted and then brush the melted mixture over the

ham sandwiches. Cover with foil and let sit in the refrigerator for 1 hour or


overnight. (If you want to bake them right away, you can.) Preheat oven to 375°F

and bake for 15 minutes or until cheese is melted. Serve. They are great hot and

even at room temperature Enjoy

Brunswick Stew

Leftover Pork & Chicken – approximately 1 pound, torn into bite-sized pieces

1 – low-fat turkey sausage, sliced and quartered

1 package frozen baby lima beans - 10 to 16 ounces

1 package frozen corn 10 to 16 ounces

1 package frozen okra 10 to 16 ounces

1 can Red Gold® Petite diced tomatoes 15 ounces

1 can Red Gold® tomato sauce 15 ounces

3 cups chicken stock


2 tablespoons spicy brown mustard

2 teaspoons black pepper

½ teaspoon cayenne pepper

3 teaspoons chopped shallots

2 gloves garlic, chopped

Thaw the frozen vegetables in the refrigerator the night before cooking. Add all

ingredients together in a crock pot and cook on low 7 to 9 hours or on high for 4-5

hours. Two eight ounce ladles represent one serving.

8 servings

Per serving (approximate): 6 grams fat, 3 grams saturated fat, 11mg cholesterol,

484 mg sodium, 34 grams carbohydrates, 5 grams fiber, 2 grams protein


Dixie Ham Stew

1 ½ cups dry black-eyed peas (about 9 ½ ounces)

4 cups water

2 cups cubed cooked ham

1 15-ounce can white hominy, rinsed and drained

1 10-ounce package frozen cut okra

1 large onion, chopped


1 to 2 teaspoons Cajun or Creole seasoning

4 ½ cups water

4 cups chopped collard greens or fresh spinach

1 14 ½-ounce can Red Gold® stewed tomatoes

1. Rinse peas; drain. In a large saucepan combine peas and the 4 cups water.

Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Drain

and rinse peas.

2. In a 3 ½ to 6 –quart slow cooker, combine peas, ham, hominy, frozen okra,

onion, garlic, Cajun seasoning, and pepper. Stir in 4 ½ cups fresh water.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting

for 4 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in collard greens or

spinach and undrained tomatoes. Cover and cook about 10 minutes more.

Ladle into bowls.

Nutritional: Makes 8 servings. 245 calories, 5g total fat (1g sat. fat), 20 mg

cholesterol, 673 mg sodium, 35 g carbohydrates, 7 g fiber, 16 g protein.


FRIED GREEN TOMATOES (Mary Mac's Tea Room) with RANCH

DIPPING SAUCE

Dipping Sauce

1/2 cup Dukes® mayonnaise

1/4 cup buttermilk

1 heaping tablespoon sour cream

2 heaping tsp. dry ranch dressing mix (I use Hidden Valley)

2 1/2 tablespoons Kelchner’s® prepared raw horseradish

2 1/2 tablespoons grated parmesan cheese

1 teaspoon salt

1 teaspoon course grind black pepper

dash of cayenne (optional - gives it a bite)

In a small bowl, whisk together all ingredients until thoroughly blended. Cover

and refrigerate until ready to serve. Can be made up to one week in advance.

Fried Green Tomatoes

Vegetable oil

1 large egg

2 tablespoons milk

2 teaspoons salt (divided)

1 teaspoon black pepper (divided)

1 cup all-purpose flour

1/4 cup Panko bread crumbs

3-4 firm medium green tomatoes cut into ¼ inch slices

In a large skillet, heat ½ inch oil over medium-high heat until it reaches 350

degrees. Line a paper plate or wire rack with paper towels. While oil is heating, in

a pie plate, whisk egg, then whisk in milk, 1 tsp salt, and 1/2 tsp. pepper.

In another pie plate, combine flour, Panko crumbs and remaining salt and pepper.

Dip tomato slices into egg mixture, turning to coat. Dredge both sides of tomato

slices in flour mixture and shake off excess flour. Carefully place tomato slices

into hot oil. (Do not crowd the pan or they will end up steaming). Fry until golden

brown, turning once, about four minutes per side. Drain on paper towels and serve

immediately with dipping sauce.

https://www.facebook.com/notes/lynn-van-weele/fried-green-tomatoes-mary-macs-tea-room-with-ranch-dipping-sauce/419320194787094/

https://www.facebook.com/notes/lynn-van-weele/fried-green-tomatoes-mary-macs-tea-room-with-ranch-dipping-sauce/419320194787094/


Succotash & Ham

1 - 16 ounce package frozen baby lima beans

1 - 16 ounce package frozen whole kernel corn

2 cups diced cooked ham (about 12 ounces)

1 cup coarsely chopped red sweet bell pepper

½ cup chopped onion

½ cup chopped celery

2 cloves garlic, minced

¼ teaspoon black pepper

1- 14-ounce can chicken broth

In a 3 ½ to 4 quart slow cooker, combine lima beans, corn, ham, sweet bell pepper,

onion, celery, garlic and black pepper. Pour chicken broth over all.

Cover, cook on low setting for 7 to 9 hours or on high heat setting for 3 ½ to 4 ½

hours.

Serve with a slotted spoon.

Nutrition facts per serving: 191 calories, 4 g total fat (1g saturated fat), 719 mg

sodium, 26g carbohydrates, 5 g fiber, 15 g protein.

Slow-Cooker Autumn Pork Chops with Orange-Cranberry Sauce

6 boneless pork chops

¾ cup Russian dressing

1 package Knorr’s® dry onion soup mix

Fully cooked bacon slices (thawed and chopped)

¼ cup orange juice

1 can (16 ounces) whole cranberry sauce

Your favorite mashed potatoes, prepared

Place the pork in a lightly sprayed medium (4-5 qt.) slow-cooker. Mix together the

dressing, soup mix, bacon, orange juice and cranberries. Pour the mixture over the

pork. Cover and cook on high 4-6 hours. Serve over garlic mashed potatoes.


Turkey Hash

2 cups cooked turkey, shredded

1 ½ cups turkey gravy

1 teaspoon Tony Chachere’s® Cajun spice mix

½ teaspoon parsley, chopped

3 stalks celery, sliced and boiled for five minutes, drained

Combine all ingredients and simmer for 20 minutes. Serve over toasted bread.

Pan Seared Chicken Breasts with Peppercorn Sauce


Salt and Pepper to taste

4 skinless, boneless chicken breasts

1 tablespoon butter

1 cup thinly sliced red onions

1 cup sliced baby Portobello mushrooms

2 teaspoons crushed green or black peppercorns

1 cup brown gravy

1 tablespoon cream

Preheat the oil in a skillet over medium heat. Season the filets and sauté for 6

minutes. Turn filets over and add the butter, mushrooms and onions. Sauté and

additional 5 minutes, stirring halfway through the cooking time. Stir in

peppercorns, gravy and cream and bring to a boil. Reduce heat and simmer 2-3

minutes. Top chicken with sauce and serve.


Chicken with Lemon Sauce 檸檬雞

¾ pound skinned, boned chicken breasts

Marinade:

½ teaspoon salt

2 teaspoons rice wine or dry sherry

1 teaspoon soy sauce

1 egg yolk

1/8 teaspoon pepper

Lemon Sauce:

¼ cup sugar

¼ cup chicken broth

2 tablespoons water

½ teaspoon salt

2 teaspoons cornstarch


Juice of 1 lemon (about ¼ cup)

6 tablespoons cornstarch

2 tablespoons all-purpose flour

8 cups peanut oil for deep frying

1 tablespoon vegetable oil

1 sliced lemon, for garnish

Cut chicken breasts into very thin 2” x 1 – ½” slices. Combine marinade

ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes.

Combine ingredients for Lemon Sauce in a small bowl; mix well and set aside.

Mix flour and cornstarch in a medium bowl. Dip chicken into the flour mixture to

coat. Heat 8 cups peanut oil in a wok over medium heat to 350°F. Reduce heat to

low. Carefully lower flour-coated chicken into the hot oil with a slotted metal

spoon. Deep-fry about 30 seconds until light golden. Remove the chicken with a

slotted spoon, drain well over wok. Arrange the cooked chicken on a platter.

Remove the oil from the wok except 1 teaspoon. Heat the oil remaining in the wok

over medium heat. Stir Lemon Sauce into the hot oil. Bring to a boil. When the

sauce thickens slightly, add 1 tablespoon oil to make the sauce glossy. Stir the

sauce and pour it over the chicken slices. If desired, garnish with the lemon slices

and serve immediately. Makes 4 servings.


Cashew Chicken 腰果雞

• 3/4 cup roasted, unsalted cashews

• 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch

pieces

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons vegetable oil

• 6 medium garlic cloves, minced

• 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces

• 2 tablespoons rice vinegar

• 4 tablespoons hoisin sauce, best quality such as Kikkoman® or Lee Kum Kee®

• 1 tablespoon soy sauce

• 1/4 cup water

• 1/4 teaspoon Asian sesame oil

1. Preheat the oven to 350°F.

2. Place the cashews on a baking sheet in a single layer. Toast in the oven until

fragrant, about 5 minutes. (They will crisp up as they cool.)

3. Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to

coat evenly.

4. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat

until very hot. Add half of the chicken to the skillet and stir-fry (stir as you cook)

until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.

5. Add the remaining tablespoon vegetable oil to the skillet; then add remaining

chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly

browned but not cooked through, about 3 minutes. Return the first batch of chicken

to the pan. Turn the heat down to medium and add the rice vinegar; cook until

evaporated, about 30 seconds.

6. Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is

cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens,

cashews and sesame oil. Serve immediately.


Princess Shrimp 蝦公主

1 pound fresh shrimp

Marinade:

2 teaspoons rice wine or dry sherry

1 teaspoon minced fresh ginger root

½ teaspoon salt

Seasoning Sauce:

1/3 cup water

½ teaspoon salt

1 tablespoon soy sauce

1 teaspoon cornstarch

1 tablespoon rice wine or dry sherry

½ teaspoon sugar


6 tablespoons vegetable oil

1 teaspoon sliced garlic

1 teaspoon Szechuan peppercorns

4 dried hot red peppers, chopped into small pieces

¼ cup sliced water chestnuts

¼ cup sliced bamboo shoots

Shell and devein shrimp. Rinse and pat dry with a paper towel. Combine the

marinade ingredients in a medium bowl. Add the shrimp and mix well. Let stand

for 15 minutes. Combine ingredients for seasoning sauce in a small bowl; mix

well. Heat oil in a wok over medium heat 1 minute. Stir-fry garlic, peppercorns

and red peppers until peppers darken. Remove peppercorns. Add shrimp to the

mixture in the wok and stir-fry about 3 minutes until shrimp are pink. Remove the

shrimp with a slotted spoon and drain on paper towels. Add the water chestnuts

and bamboo shoots to the mixture in the wok. Stir-fry 2 minutes. Add the

seasoning sauce. Stir-fry until the sauce thickens slightly. Add the cooked shrimp

and stir-fry to mix well and heat through. Makes 4 servings.


Shrimp with Snow Peas 蝦荷蘭豆

2/3 pound fresh shrimp

Marinade:

1 ½ teaspoons rice wine or dry sherry

½ teaspoon salt

½ teaspoon minced fresh ginger root

1 ½ teaspoons cornstarch


Seasoning Sauce:

1 tablespoon chicken broth

3 tablespoons water

½ teaspoon cornstarch

3 tablespoons oyster sauce

½ cup vegetable oil

teaspoon salt

½ pound fresh snow peas

Shell and devein the shrimp. Rinse and pat dry with a paper towel.

Combine the marinade ingredients in a medium bowl. Add the shrimp and mix

well. Let stand for 30 minutes, then pat dry with a paper towel.

Heat the oil in a wok for 30 seconds over high heat. Stir-fry garlic until golden.

Add the shrimp and stir-fry for 30 seconds or until the shrimp are pink. Remove

the shrimp from the wok with a slotted spoon, draining well over the wok.

Add the salt and snow peas to the wok, and stir-fry over high heat for 30 seconds.

Add the seasoning sauce. Stir-fry until the sauce thickens slightly. Add the

cooked shrimp and stir-fry to coat the shrimp with the sauce. Serve hot. Makes 4

servings.


Bang-Bang Shrimp from Bonefish Grill®

INGREDIENTS

• 1 pound shrimp, shelled and deveined, smaller shrimp works best

• 1/2 cup Dukes® mayonnaise

• 1/4 cup Thai sweet chili sauce

• 3 -5 drops hot chili sauce, just a few drops

• 1⁄2 -

3⁄4 cup cornstarch, to coat the shrimp in

DIRECTIONS

1. Mix mayo and sauces for coating.

2. Bread shrimp in cornstarch.

3. Deep fat fry the shrimp until lightly brown.

4. Drain on paper towel, put shrimp in a bowl and coat with the sauce.

5. Serve in a lettuce lined bowl, top with chopped scallions.

Hot and Sour Soup (from August Moon)

Ingredients:

1/2-gallon fresh chicken stock

1 egg, beaten

4 ounces julienne bamboo shoots

4 ounces chopped water chestnut

2 ounces julienne shiitake mushroom

1 tablespoon white pepper

2 ounces vinegar

1/2 teaspoon sesame oil

1/4 pieces tofu, cut into small cubes

salt and hot pepper to taste

cold mixture of 1/2 tablespoon cornstarch to 1/2 cup water

http://www.food.com/about/shrimp-297

http://www.food.com/about/mayonnaise-159

http://www.food.com/about/chili-sauce-15

http://www.food.com/about/cornstarch-137


In a stock pot, simmer fresh chicken stock in medium heat. Add bamboo shoots,

water chestnut and shiitake mushroom and simmer for another 15 mins. Add white

pepper, vinegar, salt and hot pepper. With a whisk, add cornstarch mixture slowly.

Then add beaten egg, tofu pieces and sesame oil. Serve immediately.

Sesame-Orange Scallops 芝麻橙扇貝


2 cups orange juice

16 sea scallops

¼ teaspoon coarse salt

¼ teaspoon pepper

3 tablespoons canola oil

2 tablespoons fresh ginger, peeled and minced

2 cloves garlic, minced

2 tablespoons soy sauce

¼ teaspoon crushed red pepper

2 tablespoons chopped cilantro

2 teaspoons toasted sesame seeds

In a small bowl, whisk cornstarch and orange juice until smooth; set aside. Season

scallops with salt and pepper. Heat oil in a large skillet on medium-high until very

hot; add scallops and sear 2-3 minutes or until each side is caramelized. (Do not

move scallops around in the skillet except to turn.) Transfer to a serving platter

and cover with foil to keep warm. Reduce heat to medium. Add ginger and garlic

to the skillet; cook stirring constantly 30 seconds. Pour orange juice mixture into

the skillet; cook 3-4 minutes or until the sauce thickens and is slightly reduced.

Gently stir in cilantro and sesame seeds; pour over scallops. Serve immediately.


Kim Chi 김 치

2 heads Chinese cabbage (Napa)

5 cloves garlic

3 green onions

3 tablespoons powdered hot pepper (available at the Asian grocery)

1 tablespoon sugar

1 tablespoon salt

2 teaspoons toasted sesame seeds

Wash the cabbage and cut into 4-5” long strips. Soak in ¾ cup water and salt for

about 1 hour. Wash the cabbage with running water and pat dry with paper towels.

Slice the green onions into about ½” slices. Crush the garlic cloves. Put all the

ingredients into a large bowl and mix well. Place the Kim Chi into a jar and

refrigerate at least 24 hours before serving.

BBQ Green Beans

A rich, tasty way to wake up your can of green beans!

4 cups green beans, cooked

10 slices Wright Brand® Thick Sliced Bacon

1 large onion, chopped

¾ teaspoon salt

½ cup brown sugar

¾ cup ketchup

3 teaspoons Lea & Perrins® Worcestershire sauce

If using canned green beans, drain and rinse with water 30 minutes before using.

Fry bacon and onion together until onion is tender and bacon is crisp. Combine

ingredients

And bake at 300°F. or cook slowly for 1 hour.


Crisp Oven-baked Potatoes

The steps of par-cooking the potatoes before roasting and tossing the potatoes with

salt and oil until they are coated with starch are the keys to developing a crisp

exterior and creamy interior. The potatoes should be just undercooked when they

are removed from the boiling water.

2 ½ pounds Yukon Gold potatoes, rinsed and cut into ½-inch-thick slices

Table salt


Ground black pepper

Adjust the oven rack to the lowest position, place a rimmed baking sheet on the

rack, and heat the oven to 450° F. Place potatoes and 1/2 tablespoon salt in a

Dutch oven; add cold water to cover by 1 inch. Bring to a boil over high heat;

reduce heat and gently simmer until exteriors of potatoes have softened but centers

offer resistance when pierced with a paring knife, about 5 minutes. Drain potatoes

well and transfer to a large bowl. Drizzle with 2 tablespoons oil and sprinkle ½

teaspoon salt; using a rubber spatula, toss to combine. Drizzle with another 2

tablespoons oil and sprinkle ½ teaspoon salt; continue to toss until exteriors of

potato slices are coated with a starchy paste, 1 to 2 minutes.

Working quickly, remove the baking sheet from the oven and drizzle the remaining

tablespoon of oil over the surface. Carefully transfer the potatoes to the baking

sheet and spread into an even layer (skin-side up if end piece). Bake until bottoms

of potatoes are golden brown and crisp, 15 to 25 minutes, rotating the baking sheet

after 10 minutes.

Remove the baking sheet from the oven and, using a spatula and tongs, loosen

potatoes from the pan, carefully flipping each slice. Continue to roast until the

second side is golden and crisp, 10 to 20 minutes longer, rotating the pan as needed

to ensure potatoes brown evenly. Season with salt and pepper to taste and serve

immediately.


Pizza and Bread

This recipe makes a great tasting dough. We like to stretch the pizza part to 3 pies

for an extremely thin crust. The pizza dough freezes well for making really quick

pizzas later.

2 tablespoons yeast (buy large package – if using envelopes use 3 packets)

2 cups water at 110ºF.

1 ½ cups water at 110ºF.

¼ cup honey

1 teaspoon salt

8 – 10 cups flour (bakery flour)

1 Run hot water into a large mixing bowl until the bowl is warm.

2. Add 2 cups water at 110ºF to the yeast and let sit for 7 minutes.

3. Look for bubbles in the yeast (proving the yeast).

4. Add 1 ½ cups 110ºF water, honey and salt – mix well with a wooden spoon.

5. Add 4 cups flour and mix with an electric beater – saves kneading time.

6. Add 2 cups flour and mix with a spoon.

7. Add 2 cups flour and mix by hand to form a ball – about 10 minutes. Press, fold &

turn.

8. Cut the mixture in half – set one half into another bowl to rise for 40 minutes for

making bread later.

9. Divide the other half into 2 or 3 pieces – 3 for thin crust – 2 for regular crust.

10. Stretch pizza dough onto a greased pan and prepare to cook immediately for a

thin crust.

11. Spread ½ can Red Gold® Tomato Sauce with a spoon onto the crust.

12. Add Italian Seasoning to the sauce.


13. Cook at 500ºF for about 15 minutes

14. Add cheese

15. Cook at 500ºF for about 5 minutes.

16. Let pizza stand for 2 minutes before slicing.

After allowing bread dough to rise for 40 minutes, punch the dough down and

separate into two pieces. Roll the dough out into loaves and place onto a greased

pan (unless using non-stick pans). Allow the dough to rise for 60 to 90 minutes

before baking at 385ºF for 15 to 20 minutes.

Buffalo Chicken Pizza

8 pieces boneless buffalo nuggets

1 Cheese Pizza of your choice

4 tablespoons Hidden Valley Ranch® or Blue Cheese dressing.

Shredded lettuce

Place chicken on a microwave safe plate and microwave for one minute. Cut the

chicken into cubes and top the frozen pizza. Bake according to the package

instructions. Top the pizza with shredded lettuce before drizzling with dressing.


Sweet and Sour Vegetables

Cucumber

Onion (your choice – we like Vidalia sweet onions)

Carrot

1 ½ cups white vinegar

2 tablespoons sugar (we like Sugar In The Raw®)

1 clove garlic, diced

Hot pepper ( you can use sliced fresh peppers or red pepper flakes)

Put white vinegar in a non-reactive pan and add the sugar, garlic and hot pepper

and heat until aromatic. Remove from the heat and bring to room temperature.

Using a mandolin, slice vegetables as thin as possible. We like about 20 cucumber

slices per person, with about 5 onion and carrot slices. Place the vegetables in a

bowl and pour the room temperature mixture over the veggies. Refrigerate for at

least one hour.

Candied Jalapeños

12 ounce jar pickled jalapeños, sliced

4 red chili peppers, sliced

¾ cup sugar

1 teaspoon lime zest

Drain the jar of peppers, discarding the liquid and reserving the jar. Toss together

in a mixing bowl, the jalapeño slices, red chili peppers, sugar and lime zest. Let

stand five minutes, stirring occasionally. Spoon the mixture into the reserved jar,

scraping any remaining sugar mixture from the bowl into the jar. Cover with the

lid and refrigerate 48 hours to 1 week, shaking the jar several times a day to

dissolve any sugar that settles.


Collard Greens

1 ham hock

2 bunches of collard greens

½ cup sugar or Splenda®

¼ cup sea salt

¼ teaspoon red pepper flakes

Wash and clean the greens by removing the center stems from each leaf. Tear into

bite size sheets. Boil 4 quarts of water and add the ham hock for 30 minutes. Add

the sweetener, salt and pepper flakes and stir. Add the greens and return to a boil.

Reduce heat and simmer for3 hours. Drain and serve greens.

Wilted Leaf Lettuce

2 bunches leaf lettuce

2 teaspoons sugar

2 green onions, sliced

4 slices bacon

½ cup salad vinegar

2 tablespoons water

2 hard cooked eggs, quartered

Tear lettuce into a bowl, then season with salt and pepper. Add sugar and onions.

Fry bacon crisp and crumble. Add vinegar and water to the drippings, then heat to

the boiling point. Pour the heated mixture over the lettuce. Toss until wilted. Add

bacon and garnish with the quartered eggs.


Tater Tot Treat

This recipe is a favorite for using leftover smoked chicken.

1 pound ground beef or leftover chicken or ham

1 small onion, chopped

1/2 cup chopped celery

1 (10 3/4-ounce) can cream of chicken soup

1 (10 3/4-ounce) can cream of celery or mushroom soup

1/2 cup water

1 (10-ounce to 16-ounce) box frozen mixed vegetables

1 (16-ounce) box Tater Tots

Brown the ground beef with onion and celery and drain. If using other chicken or

ham, omit this step. Grease a 9 x 13 inch casserole. Add soups, water and

vegetables to the meat mixture. Mix well. Arrange potatoes on top. Bake at

400°F. for about 1 hour.


Eddie’s Potatoes

Named for Eddie Gard of New York City, these delicious potatoes could be known

as Thrice Cooked Potatoes, as they are cooked by three different methods. You’ll

want to plan a day ahead of time, but this is an easy recipe to make. We use peanut

oil to deep-fry. Enjoy!!!

Select and wash medium (5 ounce) baking potatoes.

Wrap the potatoes individually “drugstore” style in heavy foil.

Pre-heat the grill or oven to 350°F. Bake the potatoes for 1 ½ hours.

Remove the potatoes from the foil, let cool, then refrigerate overnight.

Slice the cold potatoes into 3/8” slices. Preheat the fryer oil to 375°F.

Deep-fry at 375°F. for five minutes. Drain potato slices on a paper towel and

allow to cool.

Grill slices for five minutes over medium heat.

Season with Chef Paul’s Salt-Free Seasoning. Enjoy!!!!!

Baby Back Ribs

This recipe is for baby back ribs. Although it is not barbecue (since there is no

smoke involved) this produces a wonderful result. These ribs are so tender it’s like

eating sticks of butter!!!

Begin by putting together the dry rub. Use any measure you want (we prefer a shot

glass), just make sure you get the ratio right. Pack 8 parts of brown sugar, 3 parts

kosher salt, and 1 part of chili powder into a quart size mason jar. You will need 2

lids – one solid lid and one perforated rib for shaking the rub onto the ribs. Use the

solid lid to shake the 8+3+1 mixture together.

Now combine equal parts of black pepper, cayenne pepper, Old Bay® Seasoning,

dried thyme and onion powder to make up 1 more measure (shot glass) to add to

the rub and shake it in thoroughly. Cover with the solid lid and keep in a cool, dry

place and this rub will keep until bell bottoms come back into style.


Use heavy duty Reynolds® aluminum foil and tear off two large pieces. Place a

rack of baby back ribs on each sheet on the dull side of the foil. This keeps the

heat from getting to the ribs too quickly. Shake the dry rub liberally onto the meat

surface and the back of the meat also. Concentrate on getting the meat covered

and pat the rub in. Wrap tightly (drugstore style – where you roll the foil down

tightly to get an airtight seal. Bring the long edge of the foil down lengthwise to

the ribs, then roll the short end pieces to the meat) and place the seasoned ribs in

the refrigerator overnight.

When you are ready to cook the next day, bring the packages out about an hour

before you start cooking to take some of the chill off the meat.

Combine in a microwave container with a lid:

1 cup white wine or sherry or sake

2 tablespoons white wine vinegar (or any vinegar will do)


1 tablespoon honey

2 cloves chopped garlic

1 teaspoon liquid smoke

Heat the liquid mixture for 1 minute in the microwave. Open each package on one

end (this will look like 2 largemouth bass) and divide the heated liquid into both

packages. Close the seals and rock the packages back and forth to distribute the

liquid.

Heat the packages for 3 hours in a 225°F. oven. It is very important to use an

accurate oven thermometer to control the heat. Too much heat will ruin the meat.

My oven was off by 15 degrees!

After 3 hours, open the short end and empty the liquid into a large, non-reactive

skillet. Heat the liquid on high heat for 10-15 minutes to reduce to a glaze. Watch

the reduction carefully – a minute too long and it will burn. Open the foil and

paint the glaze on the meat side with a basting brush. Broil the ribs just long

enough to get the glaze bubbly – a few seconds too long and you will have black,

burned ribs.

Slice the racks into 2 – bone pieces for easy handling. Serve with your favorite

sauce and enjoy!


Dr. Pepper Ribs

2 racks baby back ribs

1 bottle (2-liter) Dr. Pepper®

Salt and black pepper

1 tablespoon chili powder

1 cup water

½ tablespoon canola or vegetable oil

1 onion, minced

1 clove garlic, minced

½ cup Red Gold® ketchup


2 tablespoons apple cider vinegar

1/8 teaspoon cayenne pepper

Place the ribs in a baking dish (I use a disposable aluminum pan) large enough to

hold them comfortably. Pour in enough Dr. Pepper to cover, saving at least ½ cup

for the barbecue sauce. Add ¼ cup salt and soak in the refrigerator for at least 2

hours or overnight.

Preheat the oven to 350°F. Remove the ribs from the liquid and pat dry; discard

the liquid. Sprinkle the ribs with the chili powder and return to the baking dish.

Add the water and cover tightly with foil. Bake for 2 hours, until the meat is

tender and nearly falling off the bone.

While the ribs are in the oven, make the barbecue sauce. Heat the oil in a medium

saucepan over medium heat. Sauté the onion and garlic until soft and fragrant,

then add the ketchup, Worcestershire, vinegar, cayenne and the reserved ½ cup Dr.

Pepper. Simmer for 20 to 30 minutes, until the sauce thickens.

Heat a grill or Big Green Egg until hot (around 350°F). Brush the ribs with

barbecue sauce and grill for 10 to 15 minutes, rib side down, on a cooler part of the

grates. Flip the ribs over and cook the other side until lightly charred and smoky.

Remove the ribs from the grill, brush with more sauce, and serve.


KFC® Recipe Chicken

2 cups flour

1 tablespoon salt




1 teaspoon celery salt

1 teaspoon paprika

½ teaspoon thyme

½ teaspoon oregano

½ teaspoon marjoram

½ teaspoon sage

½ teaspoon basil

Combine all ingredients above in a large container and mix well to make the

breading.

2 eggs + 2 tablespoons water. Beat the eggs and water together to make the batter.

Place 2-3 chicken pieces in the batter, drain slightly and transfer to the breading.

Tumble the chicken in the breading using an open finger method. Repeat the

process one more time, then place the chicken on a platter and refrigerate for 30

minutes.

Cook in shortening for 300°F for 20 minutes, then drain and serve.


KFC® Cole Slaw

½ cup Duke’s® mayonnaise (or Duke’s® Light mayonnaise)

1/3 cup sugar

½ teaspoon salt

Dash of black pepper

¼ cup milk

¼ cup buttermilk

2 tablespoons chopped onion

1 ½ teaspoons vinegar

1 ½ tablespoons lemon juice

1 head fine-cut cabbage

Combine all ingredients and let rest overnight.

Long John Silver’s® batter

Ingredients:

3/4 cup flour


1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup water


Directions:

Sift dry ingredients.

Add water and mix well.

Use to coat fish or chicken filets.

Cover the fish or chicken completely.

Deep fry until a nice golden brown.

Applebee’s® Grilled Chicken Wontons

• 1lb boneless skinless chicken breast (sliced into small chunks)

• 2 tablespoons olive oil

• 1 ⁄4 cup stir-fry sauce

• 1 ⁄2 cup Asian toasted sesame dressing (for marinade)

• 2 tablespoons Asian toasted sesame dressing (for coleslaw)

• 2 tablespoons soy sauce

• 2 tablespoons teriyaki sauce

• 1 cup coleslaw mix

• 10 wonton wrappers

• oil (for frying)

• 1 ⁄4 cup green onion (sliced)

• 1 ⁄4 cup cilantro (chopped)

• 1 ⁄4 cup red onion (diced)

DIRECTIONS

1. Step 1: In a bowl or seal-able plastic bag combine stir fry sauce, Asian

toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and

mix well with the sauce. Cover and refrigerate for 1 hour.

2. Step 2: In a medium bowl toss coleslaw mix with 2 tablespoons of Asian

sesame dressing. Set aside.

3. Step 3: Heat oil in a wok over high heat. Add chicken with the marinade

and stir fry until the chicken is fully cooked. Remove from the wok and

transfer to a bowl. Add about 1/2 inch of oil to the wok over medium

http://www.food.com/about/olive-oil-495

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high. Fold the wonton wrappers into a triangle formation but do not seal.

Place into the hot oil and fry until golden brown on one side. Turn once

and fry until golden brown on the other side. Drain on paper towels.

4. Step 4: To make tacos- place a small amount of the chicken mixture into

the bottom of the fried wonton. Top with coleslaw mixture, green onion,

cilantro and red onion.

Applebee’s® Oriental Chicken Salad

Dressing

• 3 Tablespoons honey

• 1½ Tablespoons rice wine vinegar

• ¼ cup Dukes® mayonnaise

• 1 teaspoon Dijon Mustard

• ⅛ teaspoon sesame oil

Salad:

• 1 egg

• 1 cup milk

• 1 cup flour

• 1 cup panko breading

• 1 teaspoon salt

• ¼ teaspoon pepper

• 2 chicken breasts

• 3 cups vegetable oil, for frying

• 3 cups chopped romaine lettuce

• ½ cup chopped red cabbage

• ½ cup chopped napa cabbage

• 1 carrot, shredded

• ¼ cup chopped cucumber

• 3 Tablespoons sliced almonds

• ¼ cup dry chow mein

Instructions

1. Blend together all dressing ingredients and refrigerate until ready to serve.

2. In a large saucepan preheat oil over medium-high heat.

3. While the oil is warming up, cut your chicken breast into several long thin

strips. Set aside.


4. Beat egg and milk together in a small bowl. In a separate bowl, combine the

flour, panko breading, salt and pepper. Dip the strips in the egg mixture, and

then into the flour, coating completely.

5. When oil is hot, carefully add chicken strips and fry for 3-4 minutes or until

cooked through or golden brown. Set on a paper towel to cool. Once cool, cut

into bite size pieces.

6. To prepare your salad, combine the romaine, red cabbage, napa cabbage,

carrots and cucumber. Add chopped chicken pieces and sprinkle with

almonds and chow mein. Top with delicious honey oriental dressing and

enjoy!

Asparagus Bombs

Here's a great way to prepare asparagus with a bang! The spears come out crunchy

and spicy. Great served hot or cold after they're cooked, Asparagus Bombs come

from the Big Green Egg website, but you can prepare them in a conventional oven.

Ingredients:

1 bunch asparagus spears

1 large red onion, sliced

2 whole lemons, sliced

6 fresh garlic cloves, sliced

1 small bag (3/4 cup) Cajun spice powder

3 healthy doses of cracked pepper

1 generous sprinkling of garlic salt or powder

½ stick butter – cut into fourths

1 red, sweet bell pepper – sliced into long strips

Preparation Directions:

• First, spread out a large sheet of aluminum foil aprox. 24 x 16 on your working

area. Place all the cleaned and stemmed asparagus on the foil and add all

ingredients evenly to asparagus until well covered. Now, splash some red wine

(cabernet) on the top of your bomb and wish it well. Take both sides of your foil

and bring them together above the asparagus and fold over until you reach the top


layer of your asparagus. Fold over the ends of the bomb so as to create a well-

sealed bomb.

Cooking Directions:

• Place your bomb on a smoker grill or oven at 300 degrees for 15 - 20 minutes.

Allow your bomb to steam; away from any open flames. Asparagus should be firm

and crunchy to ensure proper presentation.

Special Instructions:

• Try to avoid soft, mushy asparagus or your bomb will not explode.

Grilled Asparagus and Portabella Salad

½ bunch asparagus spears

1 package (8 ounce) whole baby portabella mushrooms

¾ cup balsamic vinaigrette dressing

3 cups fresh baby spinach

4 radishes, sliced

½ cup shaved Parmesan cheese

Salt and pepper to taste

Place asparagus, mushrooms and ½ cup of dressing into a glass dish. Cover and

marinate in refrigerator 30 minutes or overnight. Pre-heat grill to medium-high

heat. Grill asparagus and mushrooms for 5-7 minutes or until nice grill marks

appear. Toss spinach with remaining dressing and place on a serving platter. Top

with grilled asparagus, mushrooms, radishes and Parmesan cheese.


Italian Corn

4 cups super sweet cut corn

4-6 leaves fresh basil, chopped

1 tomato, diced


Prepare corn according to package instructions. Stir in diced tomato, herbs and

olive oil. This dish is also good served cold with a drizzle of Italian dressing.

Corn Chowder

1 can sweet yellow corn OR 3 cups fresh corn kernels

1 can Campbell’s cream of chicken soup

½ can chicken stock

¼ cup finely chopped green bell pepper

1/8 cup finely chopped red onion

¼ cup finely chopped fresh parsley


Open, drain and rinse the can of yellow corn. Let it drain and air out for 30

minutes (removed the canned flavor).

Empty the can of soup into the pot and add ½ can chicken stock to the soup and

mix well. Add the remaining ingredients and bring the pot to a boil. Reduce heat

and simmer, uncovered for 15-20 minutes.

Jack Stack Barbeque Cheesy Corn Bake


4 teaspoons all-purpose flour


¾ cup milk

6 ounces sharp cheddar cheese, shredded

3 ounces cream cheese, cubed


3 (10-ounce) packages frozen whole kernel corn, thawed

3 ounces ham, diced

Melt the butter in a large saucepan. Stir in the flour and garlic powder. Add milk

all at once. Cook, stirring constantly, over low heat until melted.

Stir in both cheeses until melted. Stir in the corn and ham, then transfer the

mixture to a 2-quart casserole dish.

Bake at 350°F for 45 minutes.

Corn & Tomato Salad

We especially like this recipe for freezer corn or fresh corn. You can always used

canned corn ( we recommend Kirkland Brand from Costco), but be sure to drain

and rinse in a colander and let it air out for 30 minutes.

3 cups corn kernels ( about six ears)

1 large tomato, diced

½ red onion, diced

1 to 2 tablespoons chopped basil

Vinaigrette

Basil leaves for garnish

Combine the first four ingredients and mix well in a bowl. Lightly moisten with

the vinaigrette. Garnish with the basil leaves

Cucumber, Tomato and Onion Salad

3 Tomatoes, diced

3 cucumbers, diced

1 onion, diced

1/2 cup apple cider vinegar

1 teaspoon of cracked pepper


2 tablespoons of sugar (TOTALLY YOUR CHOICE)

2 teaspoons of salt

1 cup of water

1/4 cup of olive oil

Mix all ingredients well. Let it chill for 1-2 hours… That simple…

Corn Pudding

1 can of whole kernel corn with liquid

1 can cream style corn

1 stick melted butter

2 cups milk

1 small box Jiffy® corn muffin mix

1/2 cup sugar

4 slightly beaten eggs

Mix together. Pour into greased casserole dish. Bake 1 hour at 350.

* Use 1 quart of frozen home grown corn with the liquid instead of the cans of

corn!

Honey-Glazed Spiced Carrots

4 tablespoons unsalted butter, melted

3 tablespoons honey

1 tablespoon light brown sugar

1 ½ teaspoons kosher salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon black pepper

2 pounds small carrots, peeled and trimmed

1 tablespoon thinly sliced chives


Preheat the oven to 400°F. Stir together first 7 ingredients in a small bowl; reserve

2 tablespoons of the mixture. Pour remaining butter mixture over the carrots to

combine. Spread in a single layer on 2 baking sheets. Bake in the preheated oven

for 30 minutes.

Toss roasted carrots with reserved 2 tablespoons butter mixture. Transfer to a

serving dish and sprinkle with chives. 8 servings

Mark’s Feed Store Honey Wings

1/2 cup honey

1/8 cup vinegar (cider or white)

1/2 teaspoon cayenne pepper, or to taste

Mix sauce ingredients and bring to a boil. Reduce heat and simmer for 5 minutes.

Remove the mixture from the burner and cool to room temperature.

Bake, grill or fry wings and pour sauce over them.

Sauce can be kept at room temperature indefinitely.

Mark’s Feed Store Potato Salad

3 pounds unpeeled red potatoes

4 eggs

1 1/2 cups Dukes® mayonnaise

2 tablespoons milk

2 tablespoons white vinegar

1/2 cup sliced green onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sliced celery

Bring large pot of salted water to a boil. Add red potatoes, cook until tender but

firm, (about 15 minutes). Drain cooked potatoes, cool and then chop into 1 inch


cubes.

Bring eggs to a boil, cover and let eggs stand in hot water 10 minutes, cool, peel

and dice.

In a small bowl whisk together mayo, milk, vinegar, green onions, salt and pepper.

Set aside.

Add potatoes to the mayo mixture, mix well covering all potatoes, and then add the

eggs and celery. Chill 2 hours before serving.

Makes 10 servings

Shrimp Salad Sandwiches

INGREDIENTS

YIELD 4 sandwiches

• 1 pound cooked shrimp, peeled and de-veined

• 3 hard-boiled eggs, finely chopped

• 3 celery ribs, minced

• 1⁄2 cup Dukes ® mayonnaise

• 1 dash onion salt

• salt and pepper

• 1 dash Old Bay® Seasoning

• 1 dash celery salt

• 8 slices your choice bread, toasted

• lettuce

DIRECTIONS

1. Cut shrimp up and transfer to a bowl.

2. Add eggs, celery, and mayonnaise and mix well.

3. Add seasonings, to taste, and stir to combine.


4. Spread additional mayonnaise on both sides of bread.

5. Heap shrimp salad onto bread and then cut sandwiches in half.

6. Serve with lettuce.

Fresh, Pour-on Salad Dressings

How to make fresh pour-on salad dressings

1. Measure the indicated amount of mayonnaise into a mixing bowl.

2. Thin the mayonnaise with milk, lemon juice, or whatever the recipe calls for.

3. Add the spices called for in the recipe.

4. Stir to blend the flavors. Chill – tastes even better.

Green Goddess Salad Dressing

¾ cup Duke’s® Mayonnaise (or Light Mayonnaise)

3 tablespoons milk

2 anchovies, minced

1 tablespoon tarragon vinegar

1 ½ tablespoons lemon juice

1 cup parsley sprigs, minced

2 tablespoons finely chopped chives

Combine ingredients, using blender if desired. Chill. Serve on tossed greens.

Makes about 1 cup.

Russian Dressing

½ cup Duke’s® Mayonnaise (or Light Mayonnaise)

2 tablespoons milk


⅓ cup chili sauce

1 tablespoon Wickles™ Relish

Combine ingredients. Chill. Makes 1 cup.

Fresh Strawberry Dressing

¾ cup sliced ripe strawberries

2 tablespoons Karo light corn syrup

½ cup Duke’s® Mayonnaise (or Light Mayonnaise)

Place strawberries in a small bowl. Stir in corn syrup, mashing berries slightly

with a fork. Add mayonnaise, stirring until well blended. Chill about 1 hour to

develop flavor and color. Serve with fruit salad. Makes about 1 ¼ cups.

Creamy Italian Dressing


1 tablespoon wine vinegar



1 tablespoon water


½ teaspoon dried oregano leaves

1 teaspoon sugar

1 small garlic clove, minced

Combine ingredients. Chill. Serve on tossed salad greens. Makes 1 cup.

Creamy Roquefort Dressing


¼ cup crumbled Roquefort Cheese (or Clemson Blue Cheese)

¼ cup milk



⅛ teaspoon salt

⅛ teaspoon garlic powder

⅛ teaspoon white pepper


Tangy Buttermilk Dressing

1 cup Duke’s® Mayonnaise (or Light Mayonnaise)

½ cup buttermilk

¼ cup finely minced onion

2 tablespoon very finely chopped parsley

1 clove garlic, finely minced

½ teaspoon paprika


Creamy Tart French Dressing

¼ cup olive oil


¼ cup red wine vinegar

1 ½ tablespoons sugar

1 tablespoon paprika

1 tablespoon Coleman’s® Norwich Original English Mustard Double Superfine

Mustard Powder

½ teaspoon salt

½ garlic clove, minced

Gradually stir olive oil into mayonnaise, beat until smooth. Combine remaining

ingredients. Add to the mayonnaise mixture. Chill. Serve on tossed salad greens.

Makes about 1 cup.


Thousand Island Dressing

2/3 cup Duke’s® Mayonnaise (or Light Mayonnaise)

3 tablespoons milk

1 tablespoon chili sauce

1 tablespoon Wickles™ Relish

1 hard-cooked egg, chopped


Parmesan Cheese Dressing

2/3 cup Duke’s® Mayonnaise (or Light Mayonnaise)

1/3 cup grated Parmesan cheese

1/3 cup milk

1 teaspoon white wine vinegar

¼ tablespoon Lea & Perrins® Worcestershire Sauce


Lemon Beans

Canned green beans, rinsed and drained for 30 minutes (We prefer Costco’s

Kirkland® brand)

2 cloves garlic, crushed

1 teaspoon olive oil


Lemon slices and pine nuts

Sauté beans and garlic in olive oil over medium-high heat 1-2 minutes. Pour beans

into serving bowl and drizzle with lemon juice. Toss with lemon slices and pine

nuts for additional flavor and color.


Easy Scalloped Potatoes

Allow about 2 hours total time, as the recipe is easy to do but prep will take a

while.

2-3 pounds potatoes, peeled and sliced thin 1 can cream of celery soup ¾ cup shredded cheese

Boil the potatoes for about 5-7 minutes and drain. Test for tenderness. Layer the

sliced potatoes in a greased oven-safe dish. Add just enough liquid to the soup to

soften, then microwave the soup until hot. Add the shredded cheese and stir. Pour

the cheese/soup mixture evenly over the top of the potatoes. Bake in a pre-heated

oven at 350°F oven for 1 hour.

Doritos Locos ala Wingazette Magazine®

Taco Bell’s Doritos Locos tacos are great. Here’s a version of the recipe that fits

on a plate and can be eaten with a fork. Since we’re controlling the ingredients, we

can build a healthier dish that still tastes great.

Your favorite flavor of Doritos® chips

Taco seasoning

Ground turkey, pork, chicken or beef

Low-fat mozzarella cheese

Red Gold® tomatoes & green chilis

Chopped lettuce

Fat-free sour cream

Taco Sauce

Your favorite hot sauce

Prepare the meat according to the taco seasoning packet. Crush Doritos® and

arrange on a plate. Top Doritos® with seasoned taco meat. Top with mozzarella

cheese, lettuce, tomatoes & chilis, fat-free sour cream and taco sauce and hot

sauce. Enjoy!!!


Shrimp with a Trio of Dipping Sauces

Buy pre-prepared shrimp of your choice. Make cocktail sauce (Page 126) for the

third leg of the “Trio”

Hand Breaded Fantail Shrimp, prepared

OR

Tempura Shrimp, prepared

Chili Aoli (spicy mayo)

¾ cup Duke’s® Mayonnaise

3 tablespoons minced garlic

2 ½ tablespoons lime juice

¾ teaspoon chili seasoning

Whisk ingredients together. Let stand 10-15 minutes. Place in a small bowl and

serve.

Ginger Soy

¼ cup soy sauce

¼ cup water

1 teaspoon sugar

½ teaspoon fresh ginger, grated


2 tablespoons green onions, thinly sliced

¼ teaspoon garlic, minced

Whisk soy, water, sugar, ginger, garlic and oil. Let stand 10-15 minutes. Place in

a small bowl and sprinkle with green onion.


Comeback Sauce

Easy to make and easier to enjoy, this sauce is great for onion rings, French fries

and just about any other snack food.

1 cup Duke’s® mayonnaise

2 tablespoons Red Gold® ketchup

¼ cup chili sauce

2 tablespoons the Lea & Perrins® Worcestershire sauce



1 teaspoon paprika

Mix all ingredients and chill overnight. Delicious!

Fall Pumpkin Dip

1 – 16oz. Cool Whip

3 – small boxes instant Vanilla pudding

1 – small can pumpkin

Dash of pumpkin pie spice

Mix all ingredients together. Add pumpkin pie spice ( I used quite a bit). I would

suggest tasting prior to adding more.

Serve with graham crackers or apples or both.


Easy Apple Dumplings

1 green apple (Granny Smith or Golden Delicious)

1 tube (8 ounce) crescent rolls

1 stick unsalted butter, melted

¾ cup sugar

½ teaspoon vanilla extract

Ground cinnamon to taste

½ cup lemon-lime soda

Pre-heat the oven to 350°F.

Peel and core the apple. Cut the apple into 8 slices. Unroll the crescent rolls and

separate into 8 pieces.

On each roll, sprinkle with a bit of cinnamon. Add one apple slice.

Roll it up into a nice little bundle. Continue with the next 7 rolls.

Spray an 8-inch square pan with non-stick spray. Place all 8 dumplings into the

baking dish.

Mix melted butter with the sugar and vanilla. Pour the mixture on top of the

crescent rolls.

Now take the soda and pour it around the edges of the crescent rolls.

Sprinkle the tops with a little more cinnamon.

Bake 35-40 minutes. Serve with vanilla ice cream.

Tomato Pie

Our thanks to Peggie Oeland Morrow for this recipe.

5 medium tomatoes, assorted colors if desired

½ teaspoon kosher salt

1 (9 inch) deep dish pie shell

2 Tablespoons butter


1 cup of thinly sliced sweet onion

1 cup of chopped basil leaves or 2-3 Tablespoons dried basil

¼ teaspoon pepper

½ cup grated Parmesan cheese

½ cup Duke’s® Light Mayonnaise

1 large egg, beaten

Preheat the oven to 450°F.

Cut tomatoes into ¼ inch slices and place on a paper towel-lined wire rack.

Sprinkle the tomatoes with kosher salt and let stand 20 minutes. Pat dry with paper

towels to absorb the liquid.

Bake the pie shell for 8-10 minutes or until golden brown. Remove the pie shell

from the oven and let cool for 5 minutes. Reduce the oven temperature to 375°F.

Melt butter in a large skillet over medium heat. Add the onion and sauté until the

onion is translucent.

Layer the onion on the bottom of the prepared crust. Place tomato slices over the

onion and sprinkle each layer with pepper and basil. Continue layering onion, then

tomatoes, then onions and tomatoes.

Blend the cheese, mayonnaise, and egg together and spread the mixture on top of

the tomatoes.

Bake at 375°F. for 35 minutes or until browned. Let stand for 10 minutes before

slicing. Garnish with flat-leaf parsley sprigs if desired.

Note: You can use any favorite cheese which melts well and can also adjust the

quantity of cheese and basil to suit your taste preference. Imagine how good this

might be with Clemson Blue Cheese!


Appetizers

Pepperoni Dip

1 ½ bags sliced pepperoni “minis”

2 cans chopped green chilis w/juice

¼ cup Duke’s ® Mayonnaise (or Duke’s ® Mayonnaise Light)

½ cup sour cream

Dash of garlic powder

1 cup Cheddar cheese, shredded

Mix everything together, but only use a sprinkle of cheese. Add the rest of the

shredded Cheddar cheese to top and bake at 350°F. for 20 minutes.

Buffalo Chicken Dip

Here's a tasty recipe from the folks at Frank's RedHot® Sauce

1 package (8 ounce) cream cheese, softened

1/2 cup Frank's RedHot® Sauce

1/2 cup blue cheese dressing

1/2 cup blue cheese crumbles

2 cups diced chicken breast meat

Mix ingredients in deep baking dish or pie plate.

Bake at 350°F for 20 minutes until hot.


Hot, Pickled Wienies

This recipe is easy to make and keeps well for a long time in the refrigerator. Use

Oscar Meyer 98% fat-free franks for a free treat!

2 packs beef and pork hot dogs, sliced

3-4 cups cider vinegar

3 red peppers (dried from bottle) OR 1 teaspoon red pepper flakes

1 tablespoon Lea & Perrins® Worcestershire Sauce

1 tablespoon pickling spice

2 bay leaves

1 garlic clove - diced

Cut wieners into 4 pieces each. Place in a pot and cover with cider vinegar (may

take 3-4 cups). Add remaining ingredients and stir. Bring to a boil, stir often and

remove from heat (boiling them makes the wieners split). Cover and soak for 5

minutes. Place in an air-tight container and refrigerate for at least one week.

Stuffed Celery

You can make this recipe guilt-free with fat-free cream cheese and NoSalt®.

2 (8 ounce) packages cream cheese

1 (8 ½ ounce) can crushed pineapple, drained

1 cup chopped pecans

¼ cup finely chopped bell pepper

2 tablespoons finely chopped onion

1 teaspoon salt

Celery stalks cut into “1” pieces

Beat cheese until smooth, add other ingredients except celery. Chill. Fill celery

pieces. Serve.


Spinach Dip

Make this recipe guilt-free with fat-free mayo and sour cream.

Thaw 1 box of chopped spinach for 6 hours. Squeeze all water from the spinach

and add it to the following ingredients:


1 cup sour cream

1 can water chestnuts, chopped

1 medium onion, finely chopped

1 package Knorr’s® Vegetable Soup mix

Refrigerate overnight and serve with crackers.

Buffalo Deviled Eggs

INGREDIENTS

• 1 dozen hard-cooked eggs

Filling

• 3 tablespoons Duke’s® mayonnaise

• 3 tablespoons sour cream

• 1 tablespoon Frank's Red-Hot® Buffalo Wings sauce

• 2 tablespoons crumbled blue cheese

• 1 tablespoon chopped fresh parsley

• 1/4 teaspoon celery salt (or substitute table salt)

Topping

• 2 tablespoons Frank's Red-Hot® Buffalo Wings sauce

• 1/3 cup very tiny-diced celery

• 24 tiny celery leaves

PREPARATION

1. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg

white halves on a platter, cover, and refrigerate.


2. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour

cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth.

(You can also do this using an electric mixer with a whip attachment.) Taste and

season accordingly.

3. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe

the mixture evenly into the egg white halves. Or fill the eggs with a spoon,

dividing the filling evenly.

4. To make the topping, in a small bowl, mix Frank's sauce with the celery until well

coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

Spicy Southwestern Deviled Eggs

1 dozen large eggs, hard-cooked and peeled

6 tablespoons Duke’s ® Mayonnaise (or Duke’s ® Mayonnaise Light)

2 to 4 tablespoons pickled, sliced jalapeňo peppers, minced

1 tablespoon Plochman’s® yellow mustard

½ teaspoon cumin

¼ teaspoon salt

Garnish: chopped fresh cilantro

Cut the eggs in half lengthwise, and carefully remove the yolks. Mash yolks until

smooth, stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture

into egg whites. Cover and chill at least 1 hour or until ready to serve. Garnish, if

desired.

Buying tip: For ease of peeling, buy and refrigerate your eggs 7 to 10 days before

using.


Spicy Korean Deviled Eggs Recipe

makes 8 deviled egg halves prep time: 5 minutes

active time: 15 minutes total time: 20 minutes

• 4 hard boiled eggs

• 2 tablespoons Duke’s® mayonnaise

• 1-2 teaspoons Gochujang, or to taste

• 2 tablespoons finely chopped celery

• 1 tablespoon thinly sliced green onions

• salt and freshly ground pepper

• toasted white and black sesame seeds, to garnish

• green onions, to garnish

• Korean chili threads, to garnish

• hard boiled eggs, sliced in half

Cut the hard boiled eggs in half and remove the yolks from the egg halves into a

small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayo,

gochujang, celery, green onions and salt and pepper to taste. Fill the egg halves with

the yolk mixture and top each egg half with sesame seeds, extra green onions, and

Korean chili threads.

Shrimp Stuffed Jalapenos

1 pound of jalapeños

4-6 ounces of Kraft Philadelphia® cream cheese

1-2 pounds of shrimp

1 pound of Wright Brand® bacon

Seasoning (I like to use Old Bay® Blackened Seasoning)

Set the EGG for indirect cooking at 400°F/204°C.

Wearing protective gloves, cut the stems off and split the jalapeños in half long

ways. Use your knife to cut out the vein through the middle of the jalapeño with all

the seeds. If you do not remove the seeds your peppers will be very spicy … in


fact, probably too hot for most people’s liking. After removing the seeds, place the

hollowed-out jalapeños into your strainer and rinse them thoroughly.

Fill the hollowed-out peppers with cream cheese. Remove the tail from your

shrimp, and place a single piece on top of your jalapeno. Wrap your jalapeño with

half a slice of bacon and set into a baking dish. Repeat for your entire stock.

Once all the jalapeños are wrapped, sprinkle with seasoning. Place the jalapeños on

the EGG for around 15 minutes, turning them half way through.

Remove from the EGG and let cool for around 4-5 minutes before serving.

Now you have an easy appetizer or snack that all your buddies are going to be

asking for each time they come for a visit.

Wingazette Magazine® Quesadillas

1 package Mission Carb Balance™ Soft Taco and Burrito Size Tortillas

1 package Colby & Monterey Jack “Cheese”

1 can Red Gold® diced tomatoes and chilis

Enova® Cooking Oil

Preheat an oven to 200°F. Heat a griddle pan over medium heat. Add a little of

the Enova oil to the pan, then add a tortilla and start turning every 30 seconds. As

the tortilla browns, add cheese and tomato mixture on one side of the tortilla. Flip

the top of the tortilla over, then turn the whole thing over a couple of times. Hold

in the oven until second quesadilla is done, then cut each one into thirds and serve

with sour cream and salsa.

Serves 2


Hot Crab Meat Dip

1 (8 ounce) package cream cheese

1 ½ tablespoons milk

1 (6 ½ ounce) can crabmeat, flaked

½ teaspoon Kelchner’s® Extra Hot Horseradish

2 tablespoons onions, finely chopped

Salt & pepper to taste

1/3 cup slivered almonds (toasted for 10 minutes at 350°F.)

Preheat the oven to 350°F.

Soften the cream cheese with the milk. Add the crabmeat, horseradish, onions, salt

and pepper. Place in an ovenproof dish. Sprinkle with almonds. Bake for 15

minutes. Serve hot with plain crackers.

Ranch Crackers

1 package Hidden Valley Ranch® original dressing

½ cup olive oil

1 package oyster crackers

Dill weed (to taste)

Place crackers in a large mixing bowl, then add the ranch dressing packet and dill

and stir. Add the oil and stir every 10 minutes for about 1 hour. Keep in an

airtight container.


Broccoli Dip

1 box frozen chopped broccoli

1 (10 ounce) can Red Gold® tomatoes with green chilies

1 can cream of celery soup, undiluted

1 cup shredded cheddar cheese (or more, if desired)

Preheat the oven to 350°. Chop broccoli into fine pieces, about 1/8” each. Cook

broccoli as directed on the package. Drain well. Put in the bottom of a baking dish

that can be used for serving. Drain the tomatoes and chilies. Sprinkle over the

broccoli in an even layer. Spread the celery soup over the other ingredients.

Sprinkle the cheese over the top. Bake until bubbly, 20-30 minutes. Serve hot

with your favorite dipper. Corn chips are especially good.

Italian Spinach Spread

1 cup sour cream

1 envelope Good Season’s® Italian Salad Dressing Mix

1 package (10 ounce) frozen chopped spinach, thawed and well drained

½ cup chopped red pepper (optional)

1 cup Kraft Shredded Low-Moisture Part-skim Mozzarella Cheese

Ritz® crackers

Mix sour cream and salad dressing mix in a medium bowl until well blended.

Add spinach, red pepper and mozzarella cheese; mix well. Cover. Refrigerate

several hours or until chilled.

Serve as a spread on crackers. Makes 24 servings, 2 tablespoons spread and 5

crackers each.


Bacon Water Chestnuts

Wrap Wright® brand bacon around whole water chestnuts (2 cans (8 oz. each)

drained); secure with toothpicks. Place in a 12 x 8 baking dish.

Mix ¾ cup Duke’s® mayonnaise, ¾ cup firmly packed brown sugar and ½ cup

chili sauce; pour over the chestnuts.

Bake at 350° F for 30 minutes or until bacon begins to brown and sauce is bubbly.

Makes 15 servings, 2 pieces each.

Guacamole

5 ripe avocados, preferably Haas Cilantro to taste (optional) 1 medium red onion, diced Jalapeño chilies, stemmed, seeded and finely diced 3 tablespoons freshly squeezed lemon (or lime) juice Salt to taste ½ teaspoon ground black pepper Lea & Perrins® Worcestershire sauce to taste Garlic to taste Tabasco sauce to taste Chopped tomato Pepper jack or cheddar cheese, shredded 2 tablespoons of your favorite habañero sauce 1 small habañero pepper, stemmed, seeded and finely diced

Cut the avocados in half and scoop out the flesh. Mash with a potato masher or

fork until chunky. Add the remaining ingredients and mix well. I chill mine

before serving. Place one avocado seed in the center of the mixture to help keep

the guacamole from turning dark.


Warm Spiced Almonds

These keep exceptionally well, so make them ahead of time. If they lose their

crispness, put them in a 350 F oven for about 5 minutes.

Prep time: 5 minutes

Cooking time: 10 to 12 minutes

2 teaspoons olive oil

6 ounces whole almonds

¾ teaspoon ground cumin

¾ teaspoon paprika

¾ teaspoon salt

½ teaspoon ground red pepper

1/8 – ¼ teaspoon Coleman’s® mustard powder

1. Preheat oven to 350° F.

2. In a non-stick skillet, heat the oil, Add almonds, cumin, paprika, salt, red

pepper and mustard powder; and toss until well coated.

3. Spread almonds on a baking sheet, and roast until toasted and fragrant, 10 to

12 minutes. Serve warm or cool and store in airtight container.

Makes 8 servings

Per serving: 150 Calories, 5 grams protein, 4 grams carbohydrate, 12 grams fat

(the good kind), 1 gram saturated fat, 0 mg cholesterol, 2 grams fiber, 150 mg

sodium


Sweet & Spicy Smokies

1 pound package Bryan® Cocktail Smokies

Sauce:

1 cup Red Gold® Tomato Ketchup

1 - 8 ounce can crushed pineapple in juice, undrained

½ cup grape jelly

1 to 2 tablespoons diced jalapeno peppers or green chilis

Combine ketchup, crushed pineapple, grape jelly and diced jalapeno peppers or

green chilis in a saucepan.

Stir to mix all ingredients. Cook over medium heat until well blended. Add

Bryan® Cocktail Smokies and continue to cook until Smokies are hot. Serve in a

chafing dish or keep warm in a crockpot.

Snappy Salsa

3 ripe tomatoes, peeled, seeded and diced

1/2 small red onion, chopped

1 clove garlic, minced

1/2 jalapeño pepper, cored, seeded and finely chopped

1 tablespoon red-wine vinegar

2 teaspoons lime juice

2 teaspoons olive oil

1/4 teaspoon Frank's RedHot® Sauce

Combine all ingredients and chill at least two hours before serving.

Store covered for up to one week.

Of course, you can add more Frank's RedHot® to taste!


Garlic & Parmesan Popcorn


½ teaspoon crushed, dried basil

½ teaspoon garlic powder

½ teaspoon ground red pepper

6 cups popped popcorn

¼ cup parmesan cheese

In a small saucepan, melt butter over medium-high heat. Stir in dried basil, garlic

powder and ground red pepper. Remove from heat.

Pour the butter mixture over popcorn, toss to mix well. Add parmesan cheese, toss

again.

Snappy Cocktail Nuts

These nuts change identity as you change the seasoning. For a Mexican flavor, use

chili powder; for a touch of India, use curry powder.


2 teaspoons Lea & Perrins® Worcestershire Sauce

1 teaspoon chili powder or curry powder


3 cups peanuts or cashews


In a medium saucepan, melt butter over medium heat. Stir in Worcestershire

sauce, chili powder or curry powder, ground red pepper and garlic powder until

well mixed. Add peanuts or cashews, stirring until the nuts are evenly coated.

Transfer the mixture to a 13x9x2 inch baking pan. Bake in a 300 oven for 20

minutes, stirring twice. Let cool in the pan for 15 minutes. Turn out onto paper

towels to finish cooling. Makes 3 cups.

Wingazette® Magazine Meatballs

Here's a very easy version of some of the most delicious meatballs you will ever

taste! You can use any type of meatball - ground beef, turkey or veggie - they all

taste great in this sauce.

1 bottle K.C. Masterpiece® Hickory Brown Sugar BBQ sauce

1 bottle LaChoy® Sweet & Sour sauce

Kroger ®Turkey Meatballs

Combine both sauces, add the meatballs, heat and enjoy! It's just that simple.

Zippy Crackers

Pre-heat the oven to 300°F.

1 stick melted butter

1 packet Hidden Valley® Ranch Dressing mix

¼ cup grated Parmesan cheese

1 teaspoon red pepper flakes


1 box Ritz® crackers

Mix all ingredients except crackers together. Put the crackers into a brown paper

bag, add the ingredient mixture and shake until all crackers are coated. Spread the

crackers to a single layer on oven pans.

Bake for 15 minutes at 300°F. Let crackers cool before serving.


Sauces and Marinades

Teriyaki Steak Marinade

This was the very first recipe that I “developed” on my own. I used this for years

with a little hibachi grill before graduating to the Big Green Egg.

2 teaspoons sake



1 teaspoon sugar

2 teaspoons ginger root, minced

1 teaspoons baking soda

Combine all ingredients and mix well. Marinate a rib eye steak for at least 1 hour

at room temperature. Cook steak over charcoal by your favorite method.

Red Wine Butter for Grilled Steaks

1 cup dry red wine

1 shallot, minced

4 tablespoons butter, softened

1 teaspoon chopped fresh rosemary

Black pepper, to taste

Steaks, grilled to your liking

Combine the wine and shallot in a small saucepan and simmer over medium heat

until reduced to about 2 tablespoons (it will have a thick, syrupy consistency).

Let the red wine syrup cool, then stir in the softened butter with the rosemary and a

few cracks of black pepper. Once fully incorporated, spoon the butter onto a large

piece of plastic wrap. Fold the wrap over the butter and twist the ends to create a

log of red wine butter. Place the log in the refrigerator until ready to use.

After the steaks are grilled, slice a coin of the butter over the top of each steak.


Castle Sauce Recipe

This recipe brings back fond memories of the Boar & Castle restaurant in

Greensboro, North Carolina. You can still buy the real thing at

www.boarandcastlesauce.com

• 2 Tablespoons ketchup

• 1 teaspoon mustard

• 1/4 teaspoon Lee & Perrin's® Worcestershire Sauce.

• 1/4 teaspoon A1® Brand Steak Sauce

• 3 drops of Tabasco® Brand hot sauce.

Stir all ingredients with a spoon, then doctor till your nostalgic heart is

content and enjoy.

Zesty BBQ Sauce

1 cup Red Gold® ketchup

2/3 cup brewed coffee

1/2 cup brown sugar

1/4 cup cider vinegar



2 tablespoons Frank's RedHot® Sauce

½ teaspoon Italian seasoning

Combine all ingredients, mix well. Brush on ribs, steak or chicken during the last

15 minutes of grilling or broiling. Serve with remaining sauce heated on the side.


Vaunted Vinegar Sauce

2 cups apple cider vinegar


2 teaspoons salt

1 teaspoon fresh ground pepper

1 teaspoon cayenne or hot red pepper flakes

Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room

temperature or chilled. This sauce keeps indefinitely.

Teriyaki Marinade

This recipe is designed for a single steak. Double or triple quantities for larger cuts

of meat.

2 teaspoons Sake


1 teaspoon sugar

2 teaspoons minced fresh ginger root

1 teaspoon baking soda

2 teaspoons corn starch

Combine all ingredients and stir until smooth. Marinate meat and grill by your

favorite method.


Tangy White BBQ Sauce

White BBQ sauce was born in Northern Alabama, and has remained peculiar to the

area.

1 ½ cups Duke’s® Mayonnaise

½ cup apple cider vinegar

¼ cup lemon juice

2 tablespoons sugar

2 tablespoons freshly cracked pepper

2 tablespoons Lea & Perrin’s® Marinade for Chicken (used to be referred to as

“White Worcestershire sauce”)

Wisk all ingredients together in a small bowl until smooth. Chill until serving.


Bourbon Marinade

This easy-to-make marinade is excellent on steak, pork or chicken.

3/4 cup soy sauce

1/4 cup Lea & Perrins® Worcestershire sauce

1/4 cup olive oil

1/2 cup bourbon (Maker’s Mark® is best!)

3 tablespoons coarsely ground black pepper

2 tablespoons light brown sugar

1 tablespoon spicy brown mustard


1 teaspoon ground white pepper

½ teaspoon ground ginger

Mix ingredients; add ¼ cup water and blend. Pour over meat in a baggie. Let

stand at room temperature for 30 minutes before grilling.

Cocktail Sauce

Here's an easy-to-make Cocktail Sauce that will spike up your seafood to the next

level...

1 cup Red Gold® ketchup

2 tablespoons Kelchner’s® Extra Hot Horseradish

1 tablespoon Lea & Perrins® Worcestershire Sauce

1 tablespoon fresh squeezed lemon juice

½ teaspoon Tabasco® Brand Pepper Sauce

Mix ketchup and horseradish until smooth. Mix Worcestershire sauce until

smooth. Mix lemon juice until smooth. Add Tabasco® Brand Sauce and mix until

smooth. Chill for several hours to let flavors blend.

Makes 1 ½ cups.


Chinese Hot Mustard 中國芥末

This recipe will deliver the most potent mustard mixture known to man. Use

carefully!

3 teaspoons Colman’s® Mustard (Double Superfine Mustard Powder)

Approximately 3 teaspoons water

½ teaspoon sesame oil

Mix mustard and water carefully to obtain the right texture of mustard. You don’t

want it too thick or too runny – you will know when it is mixed properly. Let the

mixture stand for at least one full minute, then stir in the ½ teaspoon of sesame oil

Cranberry Sauce

Since this is artificially sweetened, you can splurge a little bit as it only has 7

grams of carbs in a ½ cup serving. Splenda® is easy to use, as it is made from

sugar and looks like sugar and measures like sugar.

12 ounces fresh cranberries

1 cup cold water

1 cup Splenda® No Calorie Sweetener

Stir all ingredients together, then boil until the berries pop open (about 5 minutes).

Cool, then refrigerate. Makes about 4 cups.

½ cup serving:

Calories: 30 Fat: 0 grams Cholesterol: 0 grams Sodium: 0 grams

Carbohydrates: 7 grams Fiber: 0 grams Sugar: 5 grams Protein: 0 grams


Holiday Cranberry Sauce

2 cups (8 ounces) fresh cranberries

½ cup pure apple or grape juice

¾ cup packed brown sugar

¼ teaspoon ground allspice

Wash and drain the cranberries. Combine all ingredients in a pot and bring to a

boil. Reduce heat and simmer for 15 minutes. Cool and serve.

Christmas Smell

This has been a favorite recipe of ours for years.

1 quart pineapple juice

1 quart apple juice

1 quart water

3 sticks cinnamon

16 cloves

2 tablespoons allspice

3 tablespoons pickling spice

Mix all ingredients together in a large saucepan. Bring to a boil. Reduce heat to

low to simmer. Continue to simmer for a wonderful Christmas smell.

Tangy Honey-BBQ Sauce

This sauce only takes about 25 minutes and is delicious served hot or cold - it has

great cling properties and just the right zip!

Prep: 10 min. Cook: 15 min.

2 cups Red Gold® ketchup

1 cup dry white wine

1/3 cup honey

1 small onion, diced



1 tablespoon dried parsley flakes

2 tablespoon vinegar


1 tablespoon Lea & Perrins® Worcestershire sauce

1 teaspoon Frank’s RedHot® hot sauce

¼ tsp. salt

Bring all ingredients to a boil in a large saucepan, reduce heat and simmer, stirring

often, 15 to 20 minutes or until slightly thickened. Makes about 2 ¾ cups.

Storage tip: Cover and store leftover sauce in the refrigerator up to 1 week.

Thai Peanut Dipping Sauce

3 tablespoons creamy peanut butter

1-2 tablespoons soy sauce

2 teaspoons rice vinegar



Whisk together all ingredients in a bowl until consistency is smooth and serve.

NOTE: Water may be added if the sauce is too thick. This sauce is great for egg

rolls.


Sweet and Sour Dipping Sauce

2 cups cold water


6-6 ounce cans RedGold® Tomato Paste

2/3 cup distilled white vinegar


Whisk all ingredients together over high heat and bring to a boil. Reduce heat and

simmer 3 additional minutes. Cool sauce slightly and serve. Also makes a great

stir-fry sauce.

Sweet and Spicy Blueberry Sauce

½ teaspoon corn starch

Water

1 cup Costco® Whole Blueberries, frozen


1 teaspoon chili sauce

1 teaspoon brown sugar

Mix corn starch with water and add to blueberries. Microwave on HIGH for 1

minute. Stir and continue to microwave for 1 ½ minutes or until mixture comes to

a boil. Stir in chili sauce, lemon juice and brown sugar. Serve with your favorite

seafood, chicken or pork.

Honey Mustard Dipping Sauce

½ cup Duke’s ® Mayonnaise (or Duke’s ® Mayonnaise Light)

2 tablespoons honey

2 tablespoons Plochman’s® yellow mustard

1 tablespoon Dijon mustard


Whisk all ingredients together in a bowl until the consistency is smooth and serve.


Drinks

Bloody Mary

Here’s a delicious recipe for a cocktail that actually has nutritional value!

1 shot (1.5 ounces) Gordon’s® London Dry Gin

3 shots Red Gold® No Salt Added Tomato Juice

½ shot Lemon Juice (we prefer Italian Volcano® Lemon Juice)

½ shot Lea & Perrins® Worcestershire Sauce

1 dash of Frank’s RedHot® Sauce

1 dash of celery salt

Fresh ground pepper to taste

1 teaspoon Kelchner’s ® Extra Hot Horseradish

Mix all ingredients in a cocktail shaker and shake vigorously. Enjoy!

7-UP®-UP-UP

Here's a lively and refreshing twist on an old favorite!

1/2 key lime

1 lemon wedge

1 1/2 ounces Italian Volcano Lemon Juice

1 can Diet 7-UP®

Squeeze the lime and lemon wedge and drop into the glass. Add the lemon juice,

then pour the can of 7-UP over the mixture. Add ice and pucker up!


Fresh Squeezed Lemonade

1 ½ cups sugar or Splenda®

½ cup boiling water

1 tablespoon lemon zest

1 ½ cups fresh lemon juice (8 large lemons)

Stir together 1 ½ cups sugar and ½ cup boiling water until the sugar is dissolved.

Stir in lemon zest, lemon juice, and 5 cups water. Cover and chill. Serve over ice.

Makes: 8 cups

Wingazette Magazine® Punch

A delightful punch that's not too sweet with just the right amount of zip!

6 ounce can frozen lemonade, thawed, undiluted

8 ounce can crushed pineapple

10 ounce package frozen strawberries, thawed

3 quarts ginger ale

Blend in blender pineapple and strawberries. Add lemonade. When ready to

serve, add 3 quarts cold ginger ale. Makes about 1 gallon.

Luzianne® Sun Tea

We believe that Sun tea is the best way to enjoy the beverage. This is so easy to

prepare, all you need is sunlight.

1 gallon clear glass jug

3- Family size bags Luzianne® bagged tea

Fill the gallon jug with water. Place the tea bags into the water and cover. Place

the jug in a sunny area for 3-6 hours (longer doesn’t hurt it). Remove the tea bags

carefully – DO NOT SQUEEZE THE BAGS!!! Refrigerate the tea and serve over

ice with lemon and mint.


Desserts

Almond Cookies 杏仁餅

1 cup lard or shortening

1 cup sugar

1 egg, beaten

½ cup ground blanched almonds

1 teaspoon almond extract

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

36 blanched almond halves

1 egg yolk

1 tablespoon water

Grease baking sheets; set aside. Mix lard or shortening and sugar in a large bowl

until smooth. Add egg, ground almonds and almond extract; mix well. Sift

together flour, baking powder and salt, gradually adding to the egg mixture and

mixing well. Dough will be stiff. Preheat oven to 350°F. Shape dough into 36

small balls. Place balls 2 inches apart on prepared baking sheets. Press an almond

half on each ball and flatten with the palm of your hand into a 2 inch cookie. Mix

egg yolk and water in a small cup to make a glaze. Brush each cookie with glaze

and bake about 20 minutes until golden. Makes 36 cookies.

Peppermint Bark

2 pounds white chocolate, chopped into ½ inch pieces

12 large candy canes

½ teaspoon peppermint oil

Line an 11-by-17-inch baking sheet with parchment paper and set aside. In the top

of a double broiler, melt the white chocolate, stirring constantly. With a chef’s

knife or meat pounder, cut or smash the candy canes into ½ inch pieces. Stir the

pieces of candy cane and peppermint oil into the melted chocolate. Remove the

mixture from the heat. Pour the mixture onto the prepared baking sheet; spread the

mixture evenly. Refrigerate until firm, 25 to 30 minutes. Break into pieces and

serve. Makes 2 ¼ pounds.


Vanilla Ice Cream with Bourbon Butterscotch Sauce

1/2 stick butter

1/2 cup light brown sugar

2 tablespoons corn syrup

1/2 cup heavy cream

1 tablespoon bourbon

Big pinch of salt

Vanilla ice cream, for serving

Add the butter, sugar, corn syrup and heavy cream to a medium-size saucepan and

cook while stirring over medium heat for 5 to 7 minutes.

Once the butterscotch appears syrupy and thick, remove the saucepan from the heat

and carefully stir in the bourbon. (It will sputter and boil when you do this.) Stir in

a big pinch of salt and let cool slightly before serving.

Serve the butterscotch over good vanilla ice cream.

Candied Corn

6 ears corn

1 tablespoon butter

3 tablespoons diced shallots, diced

1 teaspoon salt

1/2 teaspoon ground black pepper


1 tablespoon honey

1/4 teaspoon cayenne pepper

Cut the corn off of the cob. Put 1 tablespoon of butter in a sauté pan on medium-

high heat and cook the shallots until they are translucent with salt and pepper;

about 2 to 3 minutes. Add the corn and cook until tender

In a bowl add brown sugar, honey and cayenne pepper. Mix well to combine and

stir into corn mixture to cook for a few minutes, stirring constantly.


Key Lime Pie

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

4 tablespoons (1/2 stick butter) melted

2 (14-ounce) cans sweetened condensed milk

1 cup key lime or regular lime juice

2 whole large eggs

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands.

Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20

minutes. Remove from the oven and allow to cool to room temperature before

filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until

well blended and place the filling in the cooled pie shell. Bake in the oven for 15

minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top

of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour

cream and serve chilled.


Lemon Pound Cake

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened at room temperature

1 cup sugar, plus 1/3 cup

4 eggs

2 teaspoons pure vanilla extract

1/4 cup lemon juice, plus 1/3 cup

Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with

parchment or waxed paper. In a medium bowl, combine the flour, baking powder,

and salt.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter.

Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs

one at a time. Add the vanilla.

Working in alternating batches, and mixing after each addition, add the dry

ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just

smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted

into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75

minutes.

Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup

sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a

knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to

catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.


Using a turkey baster or pastry brush, spread glaze all over the top and sides of the

cake and let soak in. Repeat until the entire glaze is used up, including any glaze

that has dripped through onto the sheet pan. Let cool at room temperature or,

wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to

a week). Serve at room temperature, in thin slices.


Persimmon Pudding

1 cup persimmon pulp

1 1/2 cups sugar

1 1/2 cup flour

1 teaspoon cinnamon

1 1/2 cups milk

2 eggs; beaten

2 teaspoons baking powder

1/2 teaspoons baking soda

1 teaspoon nutmeg

2 tablespoons melted butter

Mix all ingredients together and bake at 350°F for 45 minutes.

Note: I like to add a handful each of nuts and raisins. When doing so, cut sugar

back to 1 cup.

Peanut Butter Pie

(Makes 1 pie)

1 cup sugar

3 heaping tablespoons cocoa powder

3 heaping tablespoons flour or cornstarch

Pinch of salt

3 cups milk

4 egg yolks; beaten

1 1/2 tablespoons margarine

1 teaspoon vanilla

3/4 cup peanut butter; divided

1 cup powdered sugar

1 - 9" pie crust

Cool Whip

Chocolate chips


Mix sugar, cocoa, flour and salt; set aside. In double broiler, combine milk and

beaten egg yolks, along with the dry ingredients. Stir constantly for smooth texture.

Once thickened, add margarine, vanilla and 1/4 cup peanut butter. Let cool. Mix

powdered sugar and 1/2 cup peanut butter until texture represents crumbs. Put

crumb mixture in the bottom of pie crust, saving extra for garnish. Pour chocolate

pudding mixture and top with Cool Whip. Add extra crumbs and chocolate chips

for garnish.

Heirloom Cottage Cheese Pie

1 carton cottage cheese (16 ounces)

2 tablespoons flour

¾ - 1 cup sugar

2 well beaten eggs

Grated rind of one lemon


1/4 cup milk or cream

Pinch salt

1 teaspoon vanilla

Unbaked pie crust

1. Blend together in blender and pour in unbaked pie crust. Sprinkle with

nutmeg.

2. 350 degrees for 45 minutes or until set.


Grilled Pineapple Vanilla Ice Cream and Hot Caramel

1 fresh pineapple

1 8 ounce jar caramel topping, heated

8 scoops vanilla ice cream

Peel pineapple and cut crosswise into 8 – ½ thick rings. Remove the core from

each ring. Grill rings directly over medium heat on an oiled grate for 3-4 minutes

on each side, or until grill marks appear. Set aside. Top each ring with a scoop of

ice cream and drizzle with hot caramel.

Cream-Filled Grilled Pound Cake

4 tablespoons cream cheese (pineapple is an excellent choice)

8 (1/2-inch-thick) slices pound cake

Sweetened whipped cream

Fresh strawberries and blueberries

Preheat the grill or Big Green Egg to 350° to 400°F (medium-high heat). Spread

cream cheese evenly over 1 side of 4 pound cake slices. Top with the remaining 4

pound cake slices.

Grill, covered with grill lid, 2 to 3 minutes on each side. Top with whipped cream

and berries. Serve immediately. Makes 4 servings.

Wing Recipes Starting on Page 26 · About Ingredients Chicken Wings We prefer Buffalo Style chicken...

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Transcript of Wing Recipes Starting on Page 26 · About Ingredients Chicken Wings We prefer Buffalo Style chicken...