Madison Living - Kentucky Winter 2018 - Page 20

FOOD Dude Buffalo Chicken Wings 5 pounds chicken wings 1 / 2 cup butter or margarine, melted 1 / 2 cup Louisiana hot sauce 2 packs Good Seasons Italian salad dressing mix 1 teaspoon basil 2 tablespoons lemon juice Cut the tips off the wings and separate them at the joint. Reserve the tips to make chicken stock. Fry the wings in hot oil until browned, about 10 minutes. Mix the other ingredients together in a large bowl, add the wings and coat well. Place the wings on a cookie sheet and bake in a 400 degree oven for about 15 minutes. The traditional method for serving these is with celery sticks and a cup of blue cheese dressing. Dip the celery sticks in the dressing to cool down the mouth after eating some of these hot delicacies. RECIPES Meat Roll Ups Assortment of thin pressed luncheon meats (ham, chicken, turkey, etc.) 1 8-ounce package cream cheese, softened 1 16-ounce container of sour cream 1 package onion soup mix Combine the sour cream, cheese and soup mix well in a bowl. Spread out each slice of luncheon meat, put a generous dab of the filling in the center and roll up diagonally. Piece each rollup with a toothpick to make eating easy. You can also use this filling to fill celery sticks for snacking. Teriyaki Wings 5 pounds chicken wings 3 / 4 cup soy sauce 2 cloves garlic, crushed 2 teaspoons sugar 1 teaspoon powdered ginger 2 tablespoons lemon juice Remove tips from wings and separate them at the joint. Save the tips for making stock. Place wings in an oven-proof casserole, mix remaining ingredients and pour over the wings. Bake, covered, in a 350 degree oven for 30 minutes. Uncover, bake for an additional 15 minutes until wings are nicely glazed. Remove from sauce. Serve hot or cold. 20 Madison Living WINTER 2018 Stuffed Mushroom Caps The secret is to chop onions and mushroom stems very fine and sauté well. 8 ounces fresh mushrooms with large caps 2 tablespoons butter or margarine 1 tablespoon parsley 1 small onion, finely chopped 1 / 3 cup seasoned bread crumbs 1 / 4 teaspoon garlic salt Dash Worcestershire sauce Parmesan cheese Dry white wine, chicken stock or water Gently remove the stems from the mushroom caps and finely chop both the stems and the onion and sauté well in the butter or margarine. Add other ingredients, except mushroom caps and the Parmesan and blend well. Stuff the mushroom caps with the mixture, sprinkle the top of each with a little Parmesan and arrange them in a shallow baking pan into which you have poured a little dry white wine, chicken stock or water. Bake uncovered in a 425 degree oven for about 10 minutes or until the caps are tender. If the liquid in the bottom of the pan starts to evaporate during the cooking, add a little more to keep the mushrooms moist.