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Eggnog Pie with Coconut Crust

----- Original Message ----- 
  From: KAREN 
  To: phaedrus 
  Sent: Wednesday, August 22, 2001 2:49 PM
  Subject: Eggnog Pie with Coconut Crust

 Dear Phaedrus,

I am looking for a recipe that was in Southern Living magazine 
back in the 80's.  It was an Eggnog Pie with Coconut Crust.  This 
recipe was in an ad for Baker's Coconut.  I did find the crust 
recipe, but not the filling.  I remember that the filling had at 
least 1/4 cup of rum in it.  Could you find this for me?  I might 
be able to wing it since I have the recipe for the crust, but I
would prefer to have the correct recipe.  Thanks so much!

Hi Karen,

Well, searches on the web revealed nothing. Neither "Southern Living" nor "Baker's coconut" brought any success. However, I did discover an eggnog pie recipe with a coconut crust, and it even calls for Baker's coconut and 1/2 cup of rum! Hopefully, it's the right one. It's the only one I could find.


  Coconut  Eggnog  Pie

Ingredients : 
4 c. Bakers Angel Flake Coconut
1/3 c. butter or margarine, melted
2 pkgs. (4 serving size) Jello vanilla instant pudding
1 1/4 c. milk
1/2 c. Bacardi amber Rum or Premium  black Rum
1/8 tsp. nutmeg
3 1/2 c. (8 oz.) Cool Whip, thawed

Preparation : 
  Combine 2 2/3 cups of the coconut with butter.  Press evenly 
  into ungreased 9" pan.  Bake at 300 degrees for 15 to 20 minutes 
  or until golden brown.  Cool.  Combine pudding mix, milk, rum 
  and nutmeg in bowl.  Beat at lowest speed of electric mixer for 
  1 minute.  Fold in whipped topping and 2/3 cup of the coconut.  
  Spoon into crust. Sprinkle with remaining coconut.  Chill 2 hours.

Mint Pickles

----- Original Message ----- 
  From: Erma 
  To: phaedrus 
  Sent: Sunday, August 19, 2001 4:11 PM
  Subject: mint pickles

  a recipe such.thanks

Hello Erma,

I did quite a lot of searching, but the only cucumber pickle recipe with mint that I could find is the one below.


  Lime-Mint Freezer Pickles

  2 1/2 pounds pickling cucumbers
  3 tablespoons pickling salt
  1/2 cup sliced onion
  1 small red bell pepper, cored, seeded, cut into 2-inch-long matchsticks
  Grated zest of 1 lime
  2 garlic cloves, minced
  1/4 cup minced fresh mint leaves
  1 1/2 cups sugar
  1 1/2 cups distilled white vinegar

  Gently wash cucumbers and thinly slice, discarding a slice from both 
  ends of each cucumber. You should have about 8 cups. In a large, 
  nonreactive bowl, toss the cucumber slices with salt. Let stand 2 to 3 
  hours. Drain.
  In a large, nonreactive bowl, stir together the remaining ingredients. 
  Pour over cucumbers and stir well. Cover and refrigerate 8 to 10 hours.
  Pack the mixture and syrup in freezer bags or rigid containers and 
  freeze. Thaw in the refrigerator 8 hours before serving.

  Makes 4 pints; analysis per 1/2-cup serving

  From "The Joy of Pickling" by Linda Ziedrich (Harvard Common Press, $14.95)

Saccharin Pickles

From: Peter 
To: phaedrus
Subject: RE: saccharin pickles
Date: Saturday, August 18, 2001 11:53 AM

Hello Phaedrus,

My grandparents in Massachusetts used to make these from their garden. I am
pretty sure they used small Kirby cucumbers, about 4-5 inches in length,
not Gherkins, etc..  They had a big ceramic pot of brine (see
below) on the pantry counter, and all the fresh cucumbers of the proper size
went in the pot, to pickle for up to two weeks. [I remember dipping into the
pot as needed, and that the “older” ones were eaten nearly every day, even
if they were less than two weeks cured.] As I recall, you could judge the
age by the color. My grandparents never canned or “put up” these pickles,
although they did so many other garden items. I am starting a batch this
week, so we shall see if my memory serves correctly. I have a recipe that I
copied from my grandmother’s back in the late 1960’s or early 1970’s. I have
made them once or twice since then.

____________________________________________________________________________ Brine: 1 gallon white vinegar 1 cup coarse rock/pickling salt 1 cup sugar 1 cup powdered mustard 1/4 TEASPOON Saccharin – TO TASTE (2 teaspoons was way too much) horseradish root – One Whole One With Skin Scraped Off Use very fresh Kirby cucumbers, wash well, and put them in the brine with a cover on the ceramic pot. Cure two weeks, stirring on occasion, and eat ASAP. That’s all. ____________________________________________________________________________

I have seen recipes like this, but not exactly the same. The pickles have a
good “bite,” so they do not go with everything. I suppose these would keep
in the ‘fridge a while longer. I think that canning them with heat would
lessen the crunchiness. Never tried it.

Good luck, and thanks for the other recipes.


Thanks, Peter!


Sugar Free Chocolate Chips

----- Original Message -----
From: "Rhoda" 
To: phaedrus
Sent: Sunday, August 19, 2001 6:01 PM
Subject: help locating...

> Hi.  I'm unsuccessfully trying to get some sugar free chocolate chips.
> Any ideas?  There is plenty of sugar free chocolate candy, but so far no
> chips.  Any hints would be hugely appreciated!  Thanks,
> Rhoda

Hi Rhoda,

Well, these sites all advertise sugar-free chocolate chips. They all seem to be selling the same brand - Darrel Leigh, made in Australia:

I wondered why there weren't more brands available, and from reading on various diabetic sites, I find that most diabetic recipes don't call for "sugar-free" chocolate chips. Instead they use unsweetened chocolate chips for the chocolate flavor and get the sweetener from the sugar substitute in the recipe, which is a much easier way to accomplish the same goal. Unsweetened is completely different from "sugar free". Unsweetened has no sugar and no artificial sweetener.

Unsweetened chocolate chips:


Hot Wings

----- Original Message ----- 
  From: Erma 
  To: phaedrus 
  Sent: Sunday, August 19, 2001 7:21 PM
  Subject: hot wings[chicken] recipe 

Hi Erma,

Got lots of hot wings recipes.


  1)Buffalo Wings

  4 pounds Chicken wings
  3 tablespoons Butter -- melted
  3 tablespoons Worcestershire sauce
  2 teaspoons Catsup
  2 Garlic cloves -- mashed
  2/3 cup Mayonnaise
  1/3 cup Sour cream
  1/3 cup Gorgonzola
  OR bleu cheese
  1/2 teaspoon Tabasco
  Celery stalks

  Cut off tip of wing. Separate at joint. Place on wire rack in
  roasting pan. Roast at 350 deg. for 1 1/2 hours. Turn once during
  cooking. Combine melted butter, Tabasco, Worcestershire, catsup,
  garlic and mix well in large bowl. Place chicken in bowl and mix well.
  Crumble cheese coarsely and mix with other dip ingredients in separate
  bowl and serve with celery stalks and wings.
  2) Title: Buffalo Chicken Wings
Categories: Appetizers, Chicken, Spicy, Garlic
  Yield: 1 servings

1/2 c  Miracle Whip
1/4 c  Sour Cream
1/4 lb Blue Cheese
  4 Ribs Celery
  1 Small Onion
  2 Cloves Garlic
  1 tb Oil
1/2 Lemon
  8 oz Tomato Sauce
1/4 c  Tabasco Sauce
1/2 ts Salt
  3 lb Chicken Wings
 Oil For Frying

  Combine Miracle Whip and sour cream. Crumble and stir in the blue cheese.
  Cut the celery into sticks. Chop onion and mince garlic. Cook onion in oil
  over medium heat until soft, about 2 minutes. Add the garlic and cook for
  one more minute. Squeeze in the juice from the lemon. Stir in tomato sauce,
  Tabasco and salt. Cook for 5 minutes. Remove wing tips and cut wings in
  half at the joint. Heat oil for deep frying to 375oF. Cook wings in hot oil
  until brown, about 8 minutes. Toss wings in tomato mixture. Serve with
  chilled celery sticks and blue cheese dressing.
3) Title: Buffalo Chicken Wings 
Categories: Chicken, Wings
  Yield: 1 servings

 24 Chicken Wings (about 4 pounds)
 -Salt (optional)
 -Freshly ground black pepper
  4 c  Vegetable or corn oil
1/4 c  Butter or margarine
  2 To 5 tsp. hot sauce (Frank's Louisiana Hot Sauce
 -is the local favorite)
  1 t  White vinegar

  Cut of tips and separate each wing at the joint.  Sprinkle wings with salt
  and pepper to taste.  Heat oil in deep-fat fryer or large heavy pot. When
  it is quite hot, add half the wings and cook about 10 minutes, stirring
  occasionally.  When wings are golden brown and crisp, remove them and drain
  well.  Add remaining wings and repeat process. Meanwhile, melt butter in
  saucepan, add hot sauce to taste and vinegar. Pour hot mixture over wings
  and mix well to cover. Serve with Blue Cheese Dressing and celery and
  carrot sticks.

 Blue Cheese Dressing

  1 cup mayonnaise 2 T. finely chopped onion 1 tsp. finely minced garlic 1/4
  cup finely chopped parsley 1/2 cup sour cream 1 T. lemon juice 1 T. white
  vinegar 1/4 cup crumbled blue cheese salt & pepper to taste

 Combine above ingredients and chill for one hour before serving.
  4)Title: Buffalo Wings 
Categories: Poultry, Snacks, Appetizers
  Yield: 4 servings

  3 lb chicken wings
  1 ts crushed red pepper
  1 c  flour
1/2 ts cayenne pepper
  1 x  salt and pepper to taste
1/3 c  hot pepper sauce
  1 x  2" to 3"  vegetable oil
  1 c  blue cheese dressing
1/4 lb butter
  4 ea ribs celery; cut into sticks

  Shake the chicken in a paper bag with the flour,salt and pepper until
  well coated.
  Heat the oil in a deep fat fryer to 350 degrees.
  Shake off any excess flour from chicken and place in the fat.  Fry until
  deep golden brown all over.
  While the chicken is frying, melt the butter with the red pepper flakes
  and cayenne until bubbling.  Remove from heat and whisk in the hot pepper
  sauce. Remove the chicken, drain on paper towels and toss with the spicy
  butter  sauce.  Remove and serve with blue cheese dressing and celery
  sticks.  Makes four servings.
  5) Title: Cajun Style Wings
Categories: Cajun, Appetizers, Chicken
  Yield: 1 servings

  1 ct (8-oz) plain yogurt
  1 T  Hot pepper sauce
 1 1/4 c  Flour
  1 T  Hungarian paprika
  2 t  Ground red pepper
  2 t  Salt
 18 Chicken wings (about 3 lb)
  1 Stick melted margarine

  In large bowl, stir yogurt and hot sauce until smooth. In another bowl mix
  flour, paprika, pepper and salt. Add chicken wings to yogurt mixture; toss
  to coat; then dip wings into flour mixture to coat. Let wings sit for about
  an hour so the coating sticks. Preheat oven to 425 degrees. Arrange wings
  in single layer in large roasting pan. Drizzle with melted margarine. Bake
  wings for 35 minutes or until fork tender.
  6) Title: Curried Chicken Wings
Categories: Appetizers, Poultry
  Yield: 48 pieces

  4 lb Chicken Wings, about 24
1/4 c  Wine Vinegar
  3 T  Curry Powder
  1 t  Ground Cumin
1/2 t  Ground Cinnamon
1/4 c  Oil

  Remove wing tips and discard. Cut wings at joint into 2 pieces. In large
  bowl combine vinegar, 1 Tbsp. salt, curry powder, cumin, cinnamon and the
  oil. Add wings and toss to coat. Refrigerate over night. Heat oven to 400
  degrees. Put wings in a single layer in a shallow pan. Roast until browned,
  turning the wings once, about 30 minutes.

  Recipe from "First" magazine - January 11, 1993 issue.
7) Title: Hogan's Nuclear Chicken Wings
Categories: Poultry, Appetizers
  Yield: 2 servings

 24 ea Chicken Wings, Separated
  2 tb Vegetable Oil
1/4 ts Garlic Powder
  3 tb Habanero Sauce
  3 tb Tabasco Sauce
 Ground Red Pepper to taste
  1 tb White Vinegar
1/4 c  Brown Sugar
  1 c  Bleu Cheese Salad Dressing
 Leaf Lettuce for platter

These chicken wings are quite easy to prepare. Adjust the amount of Tabasco
sauce and Habanero sauce to your own tastes.  I recommend though that you
just cool them by dipping them in the bleu cheese salad dressing rather
than decreasing the hot sauces.

* Preheat oven to 375oF. 
* In a medium sized mixing bowl combine vegetable oil, garlic powder, 
  Tabasco sauce, habanero sauce, vinegar and brown sugar. 
* Separate tips from wings. * Place tips and wings on cookie sheet(s). 
* Using a pastry brush, coat the wings with the sauce mixture. 
* Sprinkle ground red pepper over wings and tips. 
* Bake wings for 15 to 20 minutes or until browning has occurred. 
* Arrange wings on leaf lettuce and serve with your favorite beverage. 
* Dip wings in bleu cheese salad dressing for some cooling effect.

NOTE: These wings can also be cooked on the barbecue. Wings should be
grilled for the same amount of time over medium high heat coals.
  8)Title: Hot & Spicy Chicken Wings
Categories: Poultry, Chicken
  Yield: 4 servings

  1 cn Tomato sauce (8oz)
  2 tb Red pepper flakes
  2 tb Hot sauce
  1 tb Garlic powder
  1 tb Onion powder
  2 tb Jalapeno peppers, chopped
  1 lb Chicken wings

Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion
powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet
with no-stick cooking spray. Place chicken wings on baking dish. Brush
sauce over wings. Bake at 350ø for 20 mins. Turn over and brush with sauce
and bake for another 10 mins. Serve with blue cheese dressing and celery if
desired. Serves 4.
  9)Title: Jamaican Hot Wings
Categories: Poultry, Appetizers
  Yield: 10 servings

  1 lb Butter
  8 oz Jamaican Jerk Spice
1/2 oz Tobasco Sauce
  8 oz Tomato Juice
  8 oz Unbleached Flour
  5 lb Chicken Wings; Or Drumettes,Fresh Not Frozen
 Oil For Frying

Jamaican jerk spice may be found in specialty food stores.

Melt the butter in a 2-quart sauce pot over low heat.  Add the jerk spice,
Tobasco sauce, and tomato juice.  Blend well and set aside. Rinse the wings
under cold running water and pat dry with paper towels. Dust the wing with
the flour and deep fry in a heavy pot or skillet in about 2-inches of hot
oil until done.  Place the cooked wings in the sauce mixture and allow to
marinate just a few minutes. Drain off any excess liquid. Serve

Makes 40 to 50 Wings
  10)Title:  World's Hottest Wings!
Categories: Wings, Appetizers, Spicy
  Yield: 1 servings

  2 lb Chicken Wings cut up Buffalo - style
  6 Whole sorano chili peppers
  6 Whole red chili peppers
 10 Whole jalapeno peppers
  2 c  White wine
  1 Bottle Tabasco Sauce
1/2 Bottle Worcestershire sauce
 10 tb Cayenne pepper
 10 tb Durkee red-hot sauce
  1 tb Salt
  3 tb Pepper
1/2 c  Vinegar
  1 Fire Extinguisher  - (Optional!)
 -Don't attempt to eat if you have an ulcer.

  In a blender, carefully puree the peppers, wine, vinegar and all spices.
  Caution, the fumes are deadly and wear rubber gloves or your fingers will
  burn!  Put the puree into a bowl and marinate the wings in the bowl in the
  fridge for 5 days.  After 5 days, carefully remove the wings and broil them
  until cooked.  Usually approx 15 mins (+/- 5 mins). Take the marinade, put
  it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick.
  Pour over wings and re-broil for about 5 more minutes, serve with soda
  water for maximum heat effect but keep plenty of ice water handy.
  11)Title: Mexican Chicken Wings
Categories: Appetizers, Poultry, Chicken
  Yield: 12 servings

1/2 c  Corn oil
1/4 c  Chili powder
  1 ts Oregano
  1 ts Ground cumin
 12 oz Tortilla corn chips
  1 lb Chicken wings; disjointed-and tips discarded

  1.  Preheat oven to 350F.  In a small bowl, whisk together the oil, chili
  powder, oregano, and cumin to blend well.
  2.  Pulverize the tortilla chips in a food processor.  Pour into a shallow bowl.
  3.  Dip the chicken pieces in the seasoned oil; then dredge in the ground
  chips until coated.  Set on a foil-lined baking sheet and bake for 45
  minutes, until browned and crisp outside and tender inside.  Serve hot.

  From:  365 Ways to Cook Chicken
  12)Title: Pop's Buffalo Wings
Categories: Poultry, Holidays
  Yield: 6 servings

 50 ea Chicken wing pieces
1/4 lb Margarine
1/4 c  Hot sauce
  1 pn Cayenne pepper
  1 pn Garlic salt
 Oil/fat for deep frying
 Black pepper
  1 ds Paprika
 Celery sticks
 Blue Cheese Dip

  Deep fry the wing pieces( in small batches) in hot oil at 385 deg for 10
  minutes, or follow package directions. Drain on paper towels; sprinkle with
  black pepper while draining.  While chicken is frying, melt margarine in
  large skillet; mix in hot sauce, garlic salt,  and cayenne. As Chicken is
  drained, toss into the sauce skillet and mix in. When all chicken is in the
  sauce, dash in paprika, mix again and allow to stand for a while. Reheat
  before serving. Serve with celery sticks and Blue Cheese Dip.
  13)Title:  Cajun Chicken Wings 
Categories: Cajun, Appetizers, Chicken
  Yield: 4 servings

 12 Chicken wings, tips removed
  5 Bay leaves, crumbled into small bits
3/4 t  Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 t  Ground cumin
3/4 t  Ground coriander
  4 Garlic cloves, finely chopped
  1 1/2 t  Dry mustard
  2 t  Paprika, preferably Hungarian
3/4 t  Dried thyme leaves
1/2 t  Salt
  2 T  Brandy
  2 T  Fresh lemon or lime juice

  Defat the chicken wings by cooking them in boiling water for 10 minutes.
  Drain and set aside to cool.  Preheat oven to 375 degrees. Using a large
  mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne
  pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for
  about 10 minutes.  Add the brandy and lemon or lime juice to the pulverized
  herbs and stir into a thick paste. With a pastry brush, cover both sides of
  each wing with the herb paste. When no more remains in the mortar, squeeze
  the last few drops from the brush. Arrange the chicken wings on a baking
  sheet.  Bake until the skin turns deep brown and is quite crisp
  approximately 30 minutes. Takes about an hour to prepare.
  14)Title: Buffalo Wings 
Categories: Chicken, Snacks, Appetizers
  Yield: 4 servings

  3 lb chicken wings
  1 ts crushed red pepper
  1 c  flour
1/2 ts cayenne pepper
  1 x  salt and pepper to taste
1/3 c  hot pepper sauce
  1 x  2" to 3"  vegetable oil
  1 c  blue cheese dressing
1/4 lb butter
  4 ea ribs celery;cut into sticks

  Shake the chicken in a paper bag with the flour,salt and pepper until well
  coated. Heat the oil in a deep fat fryer to 350 degrees. Shake off any
  excess flour from chicken and place in the fat.  Fry until deep golden
  brown all over. While the chicken is frying,melt the butter with the red
  pepper flakes and cayenne until bubbling.  Remove from heat and whisk in
  the hot pepper sauce. Remove the chicken, drain on paper towels and toss
  with the spicy butter sauce.  Remove and serve with blue cheese dressing
  and celery sticks.
  15)Title: Buffalo Baked Chicken Wings
Categories: Chicken, Wings, Cheese
  Yield: 1 servings

 18 24 chicken wings
1/2 c  Unsalted margarine, melted
  6 T  Hot pepper sauce
 -cayenne pepper to taste
 -celery sticks
 -blue cheese dressing of your choice

  In this version, the wings taste especially good because they are baked,
  not fried.  According to the Love Chef, Buffalo Chicken Wings were frits
  served at the Anchor Bar in Buffalo, New York, in 1964. For mild wings, use
  just a dash of cayenne pepper and for hot wings, use 1/8 tsp cayenne. For
  RED-HOT wings, use 1/4 tsp.

  Preheat the oven to 425F.  Place the wings on a rack in a baking pan and
  bake for 10 minutes.  Remove the pan from the oven and reduce the heat to
  400F.  In a small bowl, stir together the margarine, hot pepper sauce, and
  cayenne pepper.  Remove a small amount of the sauce and brush it onto the
  wings.  Bake the wings for 10-12 minutes longer, or until crispy and cooked
  through.  Pour the remaining sauce over the wings. Serve the wings with
  celery sticks and blue cheese dressing on the side. Makes 4-6 appetizer
  16)Title: Oriental Hot Wings
Categories: Oriental, Wings, Appetizers, Spicy
  Yield: 1 servings

  Combine the following ingredients to make a marinade:

  1cup soy sauce
  1/2 cup sugar
  1/4 cup sesame seeds
  1 Tbsp cayenne pepper

  Cut 2-3 lbs of wings into 3 pieces.  Discard the wingtips and marinate the
  remaining pieces for at least 30 minutes.  Agitate the pieces occasionally
  while they are marinating.

  Cover a cookie pan with foil and, using tongs, place the marinated wing
  pieces on it.I suggest using a cookie PAN, as opposed to a sheet,
  because the sides will insure that none of the marinade mixture drips off
  the edge and screws up your oven.  There should be a slight separation
  between each individual piece so they don't stick together.

  Cook for one hour at 350 F, turning the wing pieces every 10 minutes.  If
  you want them to come out nice and even, you need to turn them individually
  with a pair of tongs.  If you don't turn them, they'll stick and burn on
  one side.

  After they are done, let stand for at least 20 minutes.  Serve hot or at
  room temperature.
  17)Title: Sweet Heat Chicken Wings
Categories: Chicken
  Yield: 1 servings

  4 sl Bacon
  2 tb Onion -- finely chopped
  1 Clove garlic -- minced
 Salt and pepper
  6 oz Blue cheese -- crumbled
2/3 c  Yogurt or sour cream
1/2 c  Milk
 Oil for frying
 24 Chicken wings (about 4 Pounds)
  4 tb Butter -- melted
1/2 c  Durkee Red Hot Sauce
1/4 c  Honey

  For the dressing, cook the bacon in a skillet over medium heat until barely
  crisp.  Remove bacon, drain, crumble and reserve.  Add the onion to the
  bacon fat and cook just until onion has softened, about 30 seconds. Remove
  from heat and transfer the onion and bacon fat to a mixing bowl. Stir in
  the garlic, salt, pepper, blue cheese, yogurt or sour cream and milk. Mix
  until well blended and stir in the crumbled bacon.  Set aside. Heat 2 to 3"
  of oil in a fryer or deep heavy saucepan to 375.  Fry the wings in 2 or 3
  batches without overcrowding until golden brown and cooked through, about 8
  minutes per batch.  Drain the wings on paper towels and keep warm while you
  fry the remaining wings.  While the wings are frying, combine the butter,
  oil, hot sauce and honey.  Stir to mix thoroughly. Just before serving, mix
  the sauce again, toss the cooked wings in 3/4 cup of the sauce, and serve
  with 1 1/4 cups of the blue cheese dressing on the side for dipping.
  Reserve 1 cup bacon blue cheese dressing for Crocked Blue Cheese Potatoes
  and Ham.  Reserve 1/2 cup sweet hot sauce for Stir Fried Red Hot Shrimp.
  Reserve 1/2 cup sweet hot sauce for Grilled Buffalo Burgers.
  18)Title: Grilled Fiery White Peppered Chicken Wings
Categories: Appetizers, Poultry
  Yield: 6 servings

 20 Chicken wings
1/4 c  White pepper -- freshly cracked
  2 tb Salt
1/2 c  Soy sauce
1/4 c  Lime juice
  2 tb Garlic -- minced
  2 tb Chili pepper -- minced
  1 tb Sugar
  2 tb Fresh basil -- chopped
  2 tb Fresh cilantro -- chopped

  Cut wings at joint and save for another use or discard. Sprinkle the
  wings with pepper and salt.  Grill over a medium hot fire until they
  are well browned, 5 to 7 minutes, turning a couple of times.  Take
  the largest wing off the fire and check for doneness by eating it.
  Remove the wings from the grill and place in a large bowl.  Add all
  the the remaining ingredients, toss well and serve.
  19)Title: Jerk Chicken Wings
Categories: Appetizers, Sauces
  Yield: 48 servings

 24 Whole chicken wings -- (about 4 pounds)
  8 Scallions -- cut into 1" Pieces
  4 Fresh jalapeno peppers --  Seeded and coarsely chopped
  2 tb Distilled white vinegar
  1 tb Ground allspice
  4 Garlic cloves -- chopped
  2 ts Dried thyme
  1 ts Salt
1/2 ts Freshly ground pepper
1/4 ts Cayenne
1/4 c  Vegetable oil
 Lime wedges

  1. Rinse chicken with cold water and pat dry. Cut off and discard
  pointed tip of each wing and halve wings at the main joint. 2. In a
  food processor, combine scallions, jalapeno peppers, vinegar,
  allspice, garlic, thyme, salt, pepper, and cayenne. Process until
  well blended. With machine on, slowly pour in oil and puree until a
  thick paste forms. 3. In a large bowl, combine chicken wings and jerk
  paste. Toss until wings are well coated. Cover and refrigerate
  overnight 4. Preheat broiler. Arrange wings on broiler pan about 6
  inches from heat and broil, turning once, until nicely browned
  outside and cooked through, about 20 minutes total. Serve warm or at
  room temperature with lime wedges and lots of napkins. COMMENTS:
  Don't worry, be happy!  The name of this recipe is no reflection on
  the cook; jerk is a fiery Jamaican marinade for chicken, pork, or

  Source: 365 Snacks, Hors D'oeuvres & Appetizers
  20)Classic wings:

  2 1/2 pounds chicken wings
  1/3 cup melted butter
  1/3 cup Frank's RedHot sauce
  1/2 package Good Season's Italian dressing mix (see note) 
  1 tsp. crushed dried basil
  juice of half a lemon 


  Fry wings in peanut oil until crispy and
  cooked through. Drain on paper towels.

  Mix all ingredients for sauce in a bowl.
  Place wings in batches in the bowl to coat
  with sauce.

  Place wings in a baking pan and bake at 350
  degrees for 15-20 minutes. Serve
  immediately. Serves 6.

  (note: The dried spices in the Italian
  dressing mix give bite and saltiness to the
  wing. I used only half the package. The
  package was .7 oz.)
  21)Asian wings:

  2 1/2 pounds chicken wings
  4 tsp. black bean paste
  2 tsp. Chinese mustard (Dijon mustard may be substituted) 
  5 Tb. rice wine vinegar
  4 Tb. sesame oil
  2-3 tsp. hot pepper sate sauce (see note)


  Fry wings in peanut oil until crispy and
  cooked through. Drain on paper towels.

  Mix all ingredients for sauce in a bowl.
  Place wings in batches in the bowl to coat
  with sauce.

  Place wings in a baking pan and bake at 350
  degrees for 15-20 mintues. Serve
  immediately. Serves 6.

  (note:They used a hot pepper sauce called Tia
  Chieu Sate. It is available in the
  International section of most supermarkets.
  It's basically crushed hot chili peppers in
  oil. It resembles the macerated chilies you
  see in Chinese restaurants when you ask for
  hot chili oil. Experiment with this stuff to
  gauge your own hotness tolerance.)
  22)Bourbon Street North's Winning Buffalo Wings:

  20 raw chicken wingettes
  5 oz. Frank's RedHot sauce
  2 oz. melted butter
  1 1/2 tsp. cajun spice mix


  Soak wings in 1 1/2 oz. of the hot sauce for
  two hours (refrigerated)

  Deep fry wings in 375 degree vegetable oil
  for about 8-10 minutes.

  Toss wings in a sauce of 3 1/2 oz. hot
  sauce, melted butter and cajun spice. Serve
  immediately. Serves 2.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus