Angels Cooking Corner
Angels Cooking Corner
On Awesomeradio
26/June/08
Buffalo Wings
24 chicken wing drumettes
1/4 cup prepared mustard
1 tbls melted butter
1 tbls Worcestershire sauce
1 tbls honey
1 tbls grated onion
1 tsp salt
1/4 tsp pepper
In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip
drumettes in mixture, covering completely. Arrange on a large baking pan. Bake
at 425 degrees F for 10 minutes.
Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until
fork can be inserted with ease.
Farmhouse Meatloaf
2 slices white bread or 2 white dinner rolls, crumbled
1/3 cup green bell pepper, coarsely chopped
1/2 cup yellow onion, coarsely chopped
1 tbls evaporated milk
1 egg, lightly beaten
1/2 tsp salt
1/2 tsp pepper
2 pounds lean ground beef
2 to 3 tbls Heinz chili sauce or catsup
Preheat oven to 350 degrees F and lightly grease an 8 x 4-inch loaf pan.
Place bread crumbs in a large bowl. Combine bell pepper, onion, evaporated milk
and egg in the bowl of a food processor and process until well blended. Pour
over bread crumbs and stir until crumbs are moistened. Add salt and pepper. Add
ground beef, stirring well to combine. Place in prepared pan and top with chili
sauce or ketchup. Bake for 45 to 50 minutes, or until juices run clear and meat
is no longer pink.
Makes 8 servings.
Toby's
Buffalo Wings!
20 chicken wings, small wing joint removed, then halved (wing, and drumettes)
1 1/2 cups hot sauce
2 tbsp Worcestershire sauce
1 chicken bouillon cube, powdered
Peanut oil, for frying
1 cup fish fry (seasoned corn flour)
1/2 cup corn meal
1/2 cup all-purpose flour
Kosher salt
Black pepper
Blue Cheese Dressing:
1 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
1/4 cup chopped parsley leaves
1 tsp minced shallots
1/2 tsp minced garlic
1/4 pound blue cheese, crumbled
Celery and carrot sticks for serving
Season wings with salt and pepper. Place the wing pieces in a zip bag and add 1
cup of the hot sauce, Worcestershire, and chicken bouillon. Mix thoroughly,
being sure all the wings are coated, cover and refrigerate overnight.
Pour the oil for frying in a large pot to a depth of 2 inches and heat over
medium heat to 375 degrees F. Preheat oven to 250 degrees F.
Mix the flour, fish fry, and corn meal in a mixing bowl. Dredge wings in the
mixture and set onto a plate while oil heats to temp. Deep-fry the wings for 12
to 15 minutes in small batches (8-10 pieces at a time) until the batter achieves
a crisp, uniform texture. When cooked through, drain on a raised platter and
place in oven at 250 degrees until last batch of wings is done.
To make the dressing: in a mixing bowl and using a wire whisk, combine the sour
cream, mayonnaise, lemon juice, parsley, shallots, and garlic, blending until
smooth.
Gently stir in the crumbled cheese until completely mixed in.
To serve, place the fried wings on a large platter. Serve with the blue cheese
dipping sauce and celery sticks on the side – and plenty of napkins!
Meatless Lasagna
1/4 cup butter or margarine
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 medium green bell pepper, chopped
2 medium onions, chopped
2 medium zucchini, sliced
1 (16 ounce) can tomatoes, cut up
1 (12 ounce) can tomato paste
2 bay leaves
3 cloves garlic, minced
1/4 cup snipped parsley
1 tsp dried basil, crushed
3/4 tsp salt
1/2 tsp dried oregano, crushed
1/2 tsp dried thyme, crushed
1/4 tsp pepper
2 cups sliced fresh mushrooms
10 lasagna noodles, cooked, rinsed
and drained (about 8 ounces)
2 cups cream-style cottage cheese, drained
8 slices mozzarella cheese, torn
1/4 cup grated Parmesan cheese
Snipped parsley (optional)
In a large saucepan melt butter or margarine. Stir in carrots, celery, green
pepper and onion. Cover and cook for 10 minutes, stirring frequently. Add
zucchini, undrained tomatoes and tomato paste; mix well. Add bay leaves, garlic,
parsley and seasonings. Cover and simmer for 30 minutes; remove cover and
continue simmering 10 to 15 minutes more or until thickened to desired
consistency. Stir in sliced mushrooms; cook 5 minutes more. Remove from heat;
discard bay leaves.
In a 13 x 9-inch baking pan layer one-third of the noodles, vegetable sauce,
cottage cheese and mozzarella. Repeat twice, ending with mozzarella. Sprinkle
Parmesan over all. Cover with foil; place on a baking sheet. Bake at 350 degrees
F for 45 minutes; remove foil and continue baking 10 minutes more or until
cheese is golden. Remove from oven; let stand 10 minutes before serving. If
desired, garnish with snipped parsley.
Makes 8 to 10 servings.
Avocado
Bacon Sandwiches
1/4 pound bacon slices, chopped
1 ripe avocado
1/2 tsp lemon juice
Salt and pepper, to taste
3 tbls butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish
Fry bacon until crisp. Drain on paper towels.
Peel avocado, taking care not to remove bright green flesh just inside the skin.
Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice,
salt and pepper.
Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread
slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered
sides down, and press together.
Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving
plate, garnished with a lemon twist and parsley sprig.
Barbecued Island Chicken
3/4 cup firmly packed dark brown sugar
1/2 cup bottled Italian dressing
1/2 cup pineapple juice
2 tbls chopped fresh mint
1 1/2 tsp grated fresh ginger
6 boneless, skinless chicken breast halves
Grilled pineapple wedges (optional)
In a small bowl, combine all ingredients except chicken. In a large, shallow
non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken; turn
to coat. Cover or close bag and marinated in the refrigerator, turning
occasionally, up to 3 hours. Refrigerate remaining 3/4 cup marinade.
Remove chicken from marinade, discarding marinade. Grill or broil chicken,
brushing with refrigerated marinade, until chicken is no longer pink. Serve, if
desired, with grilled pineapple wedges.
Fluffernutter
This is a very old recipe.
Marshmallow Fluff
Peanut butter (smooth or creamy)
2 slices bread
Spread peanut butter onto one slice of bread. Cover with Marshmallow Fluff. Top
with second slice of bread and enjoy!
Alaska State Fair Barbecued
Spareribs
3 to 4 pounds beef or pork spareribs
2 tbls butter
1 onion, finely chopped
2 cloves garlic, minced
3/4 cup ketchup
1/2 cup water
1 tsp mustard
Salt
Pepper to taste
To make the barbecue sauce, melt the butter in a saucepan, add onion and garlic,
and cook just until limp. Add remaining ingredients. Stir and simmer, uncovered,
for 10 minutes. Barbecue the ribs on a grill over charcoal, basting with sauce.
The ribs may also be baked in the oven: Place ribs on a rack and bake for 30
minutes at 425 degrees F. Pour off fat carefully. Reduce oven temperature to 375
degrees F and cook ribs an additional 30 minutes, basting several times with
sauce.
Serves 4.
Apple
Marshmallow Dumplings
6 medium size apples, quartered
1 1/2 cups water
1 tsp salt
24 large marshmallows
1 tsp ground cinnamon
1 cup all-purpose flour, sifted
2 tsp baking powder
1/4 tsp salt
3 tbls shortening
1/2 cup milk
8 large marshmallows
Cook apples in water until tender, but not soft. Add salt and 24 marshmallows.
Cook over low heat until marshmallows melt. Sprinkle with cinnamon.
Sift flour, baking powder and salt together. Cut in shortening. Add milk to make
a soft dough. Drop by sthingysful on top of hot apple mixture to make 8
dumplings. Put one marshmallow on top of each dumpling. Cover tightly and steam
20 minutes without removing cover.
Serve hot with heavy cream.
Serves 8.
American Blessings Mix
2 cups Bugles brand corn snacks
2 cups small pretzels
1 cup candy corn
1 cup dried fruit bits or raisins
1 cup peanuts or sunflower seeds
1 cup M&Ms chocolate candy
16 Hershey's chocolate kisses
In a large bowl, gently mix all ingredients except Hershey's Kisses. Place 1/3
to 1/2 cup Blessing Mix in small cellophane treat bags. Add one Hershey's Kiss
to each bag. Close bag with chenille stem or twist-tie.
Bugles: Shaped like a cornucopia or Horn of Plenty, a symbol of our Nation's
abundance.
Pretzels: Arms folded in prayer, a freedom sought by the founders of our
country.
Candy Corn: Sacrifices of the Pilgrim's first winter. Food was so scarce that
the settlers survived on just a few kernels of corn per day.
Nut or Seeds: Promise of a future harvest, one will reap only if seeds are
planted and tended to with diligence.
Dried Fruits: Harvest gifts of our bountiful land.
M&Ms: Memories of those who came before us to guide us to a blessed future.
Hershey's Kiss: The love of family and friends that sweetens our lives.
Awesomeradio
Apricot Chicken
6 pound boneless chicken breasts
1 cup apricot jam
1 cup orange juice
3 medium onions,
1 tbls Garlic powder
1 tsp cumin
1/2 sage
3 Spring onions/Scallions/Shallots
6-8 chats (baby potatoes) Cut in half
1/4 Advocaat
Cut chicken into 1 inch strips put into a large bowl, warm apricot jam in
microwave for 30 sec to soften. Add the orange juice mix with jam
add the garlic powder, cumin, sage, and advocaat and mix well. Add chicken
to marinade, cover and stand in fridge at least 2 hours minimum.
Meanwhile slice the green onion, and the onion. Heat a large frying pan
and sauté onions until golden.
Preheat oven to 200C (400F) pour chicken with marinade into the deep baking pan
with the potatoes, turning potatoes to coat. Add onions mix under with the
juices. Cook for 1 hour turning chicken and potatoes Frequently. Serve
with potatoes.
Apricot Chicken
1 (3 pound) chicken (or chicken pieces)
1/3 cup oil
1 envelope French onion soup mix
1/4 cup flour
1 1/2 cups water
15 ounces apricot nectar (3 small cans)
2 chicken bouillon cubes
Salt and pepper
1/2 cup sour cream
Cut chicken into serving size pieces. Heat oil in pan. Add chicken pieces. Cook,
turning occasionally, until chicken is well browned on all sides. Remove chicken
and reserve pan drippings. Place chicken in ovenproof dish. Add dry French onion
soup mix and flour to pan. Stir until flour is golden brown. Remove pan from
heat. Add water, apricot nectar, crumbled bouillon cubes, salt and pepper. Mix
until smooth. Return to heat and stir until sauce boils and thickens. Stir in
sour cream. Pour sauce over chicken. Bake, covered, in moderate oven for 45 to
55 minutes or until chicken is tender.
Serves 4.