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[moreluck]

Baked Hot Chicken Wings

These simple, two-ingredient Buffalo wings are spicy and full of flavor. Traditionally, wings are grilled, but baking them allows the rich sauce more time to permeate. Get out the napkins!


Ingredients


2 1/2 pounds fresh chicken wings
1/2 cup butter melted
1/4 cup hot pepper sauce


Directions:

Preheat oven to 425F.

Cut chicken wings in two at the joints; place in a shallow baking pan.

In a small bowl combine butter and hot pepper sauce. Pour over chicken wings and bake for 15 to 20 minutes until fully cooked*, basting and turning often. Serve with celery sticks and ranch or blue cheese dressing.

 

[moreluck]

Bacon Dip

Chef Jack McDavid: Jack's Firehouse Philadelphia, Pa.

Ingredients:
1 cup Breakstone's or Knudsen Sour Cream
1 cup Kraft Mayo Real Mayonnaise or Miracle Whip Dressing
1/2 cup Oscar Mayer Real Bacon Bits
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped onion
1 teaspoon dried dill weed

Preparation:

Mix all ingredients; cover. Refrigerate several hours or overnight. Serve with assorted crackers or cut-up fresh vegetables.

 

[moreluck]

Heavenly Five-Cup Fruit Salad

1 cup mini marshmallows
1 cup drained, canned mandarin oranges
1 cup drained, cubed or crushed canned pineapple
1 cup sour cream
1 cup coconut

Combine ingredients in a large bowl and toss gently to combine. Chill for at least one hour or overnight.
Serve.

 

[moreluck]

California-Style Pasta

Ingredients :

4 ounces dried spaghetti, linguine, fettuccine, or angel hair pasta or 9-ounce refrigerated pasta
3 cups sliced bok choy
1/2 teaspoon grated fresh ginger
1 teaspoon cooking oil
1 teaspoon toasted sesame oil
2 tablespoons hoisin sauce
1/8 teaspoon crushed red pepper
1 teaspoon toasted sesame seeds

Preparation;
1 Prepare pasta according to package directions; drain.
2 In a wok or large skillet, stir fry bok choy and cooking oil and toasted sesame oil for 3 minutes or until tender. Stir in hoisin sauce and crushed red pepper. Pour over pasta; toss to mix. Sprinkle with 1 teaspoon toasted sesame seeds. Makes 2 servings.

 

[moreluck]

BROWNED ONION KUGELS

A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken.

6 oz medium egg noodles (1 3/4 cups)
1 stick (1/2 cup) unsalted butter
3 cups chopped onions (2 large)
1 1/4 cups sour cream
1 1/4 cups small-curd cottage cheese (10 oz)
1 tablespoon poppy seeds
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

Put oven rack in middle position and preheat oven to 425F.

Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.

Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.

Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Makes 6 to 8 main-course or 12 side-dish servings.

 

[moreluck]

Crunchy Apple & Celery Salad

1 or 2 tart apples such as Granny Smith, chopped
1 or 2 stalks celery, chopped
1/2 head iceberg lettuce, torn
1/4 purple onion, sliced thin
1/2 cup walnuts, chopped
1/2 cup mayonnaise (use amount to your liking)

Toss ingredients with 1/2 cup mayonnaise thinned a little with milk. Serve.

 

[moreluck]

Bounty Rice

1 pound lean ground beef
1 cup each chopped onions and green peppers
1 can (14-1/2 to 16 oz) tomatoes
1 tbs each salt and chili powder
1/2 tsp garlic powder
3 cups cooked rice
4 cups shredded cabbage
1/2 cup sour cream
1 cup grated Monterey Jack cheese

Saute ground beef, onions, and green peppers until meat is lightly browned. Stir in tomatoes, seasonings, rice, and cabbage. Cover and cook 10 to 15 minutes, or until cabbage is tender crisp. Stir in sour cream. Sprinkle with cheese. Cover 2 to 3 minutes to melt cheese.

Makes 6 servings.

 

[moreluck]

Pot Roast Recipe courtesy Paula Deen


1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

 

[moreluck]

Butter Pecan Squares

1/2 c Butter; softened
1/2 c Light brown sugar; packed
1 Egg
1 tsp. Vanilla extract
3/4 c All-purpose flour
2 c Hershey's milk chocolate chips;
divided
3/4 c Pecans, divided; chopped

Heat oven to 350 degrees. Grease square pan, 8 x 8 x 2" or
9 x 9 x 2" In a small mixer bowl, cream butter, sugar, egg
and vanilla until light and fluffy. Blend in flour. Stir in
1 cup chocolate chips and 1/2 cup pecans.

Spread into
prepared pans. Bake 25 to 30 minutes or until lightly
browned. Remove from oven. Immediately, sprinkle with
remaining 1 cup chips. Let stand 5 to 10 minutes or until
chips soften; spread evenly. Immediately, sprinkle with
remaining 1/4 cup pecans; press gently onto chocolate. Cool
completely. Cut into squares.

 

[moreluck]

Grandma's Kolachi

6 cups of flour
1 large FRESH yeast
1 tsp. of salt
1/2 pound of oleo (margarine)
1/2 cup sugar
2 cups of warm milk
3 eggs

Besides the above you will need filling for the kolachi. Lekvar, poppy seed, apricot, and nut are four great choices.

Scald milk and set aside to cool. Melt Oleo and set aside to cool. It is cool enough when you can test a drop of it on your wrist without burning yourself.

While waiting for the scalded milk and oleo to cool, Shift DRY ingredients in a large bowl. Make like a crater in the center of the dry ingredients.

Dissolve yeast in the scalded milk. Pour into the crater along with the oleo. Break in the 3 eggs. Mix thoroughly.

Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours.

Remove dough to a floured board. Kneed the dough. Divide into six parts.

Let set and rise about 10 to 15 minutes.

Meanwhile break an egg into a cup. Beat well.

Roll each piece of dough out. Spread your filling. Bring ends in and roll up.

Pinch the ends and place each roll on a cookie sheet.

You can get three rolls to one sheet but don't put them to close together.

With a pastry brush, brush the beaten egg on the top of each roll. The egg will give the rolls a brown glazed color.

Bake at 375 degrees until the rolls are brown. I can't tell you the exact amount of time but, it's about 30 to 35 minutes I think.

To test for doneness: Lightly tape the top of each roll with a fork. If they sound hollow and they are brown then they are done. Remove from oven and let cool.

Now enjoy and grab the end piece before the kids find out how good the end pieces are.

 

[moreluck]

Mexican Rice


1 stick butter or margarine
1 cup long-grain white rice
1/2 cup onion -- chopped
1 sprig fresh cilantro or 1 T. ground cilantro

1 cup water
1 cup salsa

In a large frying skillet melt butter. Add rice, onion and cilantro. Fry
mixture until rice is a golden brown. Add water and salsa. Let mixture
come to a full boil and reduce heat; simmer for 20 minutes or until the
liquid has been absorbed. Rice will be fluffy, not sticky.

 

[moreluck]

Aggression Cookies

1 cup light brown sugar
1 cup margarine (softened)
1 cup flour
1 teaspoon baking soda
2 cups quick rolled oats
Sugar (granulated)
Preheat oven to 350F. Combine first five ingredients, mixing well with hands.

Roll into one-inch balls. Put on ungreased cookie sheet. Flatten each ball with bottom of glass dipped in sugar. Bake for 10 minutes or until light brown.

Makes 4 dozen

 

[moreluck]

New Orleans Red Beans and Rice

6 slices bacon, cut into 1-inch pieces
2 onions, cut into 1/2-inch wedges
1 garlic clove, minced
1 can (13-3/4 or 14-1/2 oz.) beef broth
1 cup brand rice
1 tsp. dried thyme
1 tsp. salt (optional)
1/2 cup diced green bell pepper
2 cans (16 oz. each) red kidney beans, drained

Cook bacon in 10-inch skillet over medium heat until browned but not crisp, about 5 minutes. Remove bacon from skillet; drain off all but 2 tablespoons drippings. Add onion and garlic to skillet; cook until onion is tender but not brown, about 5 minutes. Add enough water to beef broth to make 2-1/2 cups. Add to skillet and bring to a boil. Stir in rice, bacon, thyme and salt. Cover tightly and simmer 15 minutes. Add green pepper, cover, and continue cooking 5 minutes. Remove from heat. Stir in beans. Let stand covered until also liquid is absorbed, about 5 minutes.

Makes 6 servings

 

[moreluck]

Fresh Broccoli Salad

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar


Directions:

1 Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

2 Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

3 To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill
and serve.

 

[moreluck]

Libby's Pumpkin Roll with Cream Cheese Filling
Libby's

1/4 cup powdered sugar (to
sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100%
Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream
cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or
margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)


Directions
1 PREHEAT oven to 375 degrees friend. Grease 15 x 10-inch
jelly-roll pan; line with wax paper. Grease and flour paper.
Sprinkle towel with powdered sugar.
2 COMBINE flour, baking powder, baking soda, cinnamon,
cloves and slat in small bowl. Beat eggs and sugar in large
mixer bowl until thick. Beat in pumpkin. Stir in flour
mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3 BAKE for 13 to 15 minutes or until top of cake springs
back when touched. Immediately loosen and turn cake onto
prepared towel. Carefully peel off paper. Roll up cake and
towel together, starting with narrow end. Cool on wire rack.
4 BEAT cream cheese, powdered sugar, butter and vanilla
extract in small mixer bowl until smooth. Carefully unroll
cake; remove towel. Spread cream cheese mixture over cake.
Reroll cake. Wrap in plastic wrap and refrigerate at least
one hour. Sprinkle with powdered sugar before serving, if desired.

 

[moreluck]

Haluski

Ingredients:

2 eggs beaten
1 cup flour
pinch of salt
1/2 tsp baking powder (makes them fluffy)
enough water to moisten

Mix all together in a bowl to form a thick paste.

Boil pot of water.

Drop 1/2 tsp of dough into boiling water if it stays together puffs and comes to the top the dough is fine. If it falls apart add a little more flour to dough, test again.

Drop by tiny spoons full into water.**

Dip spoon into water makes dough slide off easier.

Cook till all come to the top & are tender.

Drain

 

[moreluck]

Hobo Raisin Loaf

1-1/2 cup raisins
2 tablespoons baking soda
1 cup boiling water
1 cup sugar
3 tablespoons shortening
1 egg, beaten
2 cups flour
1/8 teaspoon salt
1/2 cup nuts, chopped

Preheat oven to 350F. Reduce temperature to 325F if using glass loaf pan. Pour boiling water over raisins and soda. Combine other ingredients with raisin mixture when completely cooled. Bake in ungreased loaf pan for 60 minutes or until done. Cool before slicing.

Serves 12-15.

 

[moreluck]

Coconut Pound Cake

1/2 lb margarine (room temperature)
2/3 cup Crisco cooking oil (room temperature)
3 cups sugar
5 large eggs room temperature)
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1 cup milk
1 cup coconut (angel flake)
Utensils: 10 inch tube or bundt pan

Preheat to 325F. Cream sugar and Crisco in large mixing bowl. Add eggs, one at a time. Beat mixture after each addition. Alternate, adding dry ingredients (flour, baking powder) with liquids (milk, extracts). Stir in angel flake coconut. Grease and flour tube pan, pour into pan, and bake 1-1/2 hours at 325F. Set timer at 1 hour, then for 15 minutes more. Test if done with cake tester. Bake one day before serving.

 

[moreluck]

Chicken Parmesan

Ingredients :
1 cup packaged herb-seasoned stuffing mix, crushed
2/3 cup grated Parmesan cheese
1/4 cup snipped parsley
1/4 teaspoon garlic powder
2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1/4 cup butter or margarine, melted

Directions:
1. In a shallow dish combine the stuffing mix, Parmesan cheese, parsley, and garlic powder; set aside.
2. Skin the chicken. Brush chicken with butter or margarine; coat with stuffing mixture.
3. In a greased 15x10x1-inch or 13x9x2-inch baking pan, arrange chicken so the pieces do not touch.
4. Bake chicken, uncovered, in a 375 degree friend oven for 45 to 55 minutes or until chicken is tender and no longer pink, and an instant-read thermometer inserted in chicken registers 170 degree friend for breast meat or 180 degree friend for thigh meat. Do not turn chicken pieces while baking. Makes 6 servings.

 

[moreluck]

ZUCCHINI WITH PARMESAN

4 medium zucchini
2 Tbls.olive oil
1 large yellow onion (cut in half and sliced 1/2 inch thick)
salt
ground pepper
1/4 cup grated parmesan cheese

Remove the ends of the zucchini and cut in half lengthwise. Slice diagonally in 1/2 inch slices. Heat olive oil in a saute pan and add the onions. Cook for 10 mins on med-low heat, until they start to brown. Add the zucchini, salt and pepper to the pan and cook, tossing occasionally, for 10-15 mins. until just cooked through. Sprinkle with parmesan cheese and cook for 30 seconds more. Serve immediately.