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Spicy Buffalo Wings You can use already cut drumettes or chicken wings cut into pieces or chicken legs. I use legs (more meat) 3 -4 lbs chicken legs 3/4 cup butter 1/2 cup tobasco sauce 1 envelope onion soup mix 1 1/2 tsp ground red pepper
place chicken on lightly greased rack of a broiler and set aside. melt butter, add hot sauce, soup mix and red pepper. braise chicken with 1/2 butter mix. bake chicken at 375 degrees for 30 mins. brush with remaining butter. bake another 15 mins til tender. Great appetizer dish.
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Fish Batter The trick of good batter - pat the fish, shrimp, etc. dry with paper towels. Place 1 cup corn meal, 1/4 cup flour, generously sprinkle nutmeg, Natures Seasonings, Salt, Lemon Pepper, Louisiana Cajun Seasoning, in quart size zip lock bag. shake in bag until coated and dry. Fry in hot oil until flaky. For a heavier batter dip fish into a mixture of milk, egg and beer, before shaking in bag, do this twice to insure coverage.
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Linda’s basic Kimchee and Rice 2 heads of Chinese cabbage, or other cabbage 2 tbs salt 4 onions sliced 3 garlic cloves finely chopped 3 chilies red fresh finely chopped 3 tsp ginger 4 green onions sliced, tops included cut cabbage into slices. in large plastic, glass, or crock bowl alternate slices of onion cabbage sprinkle with salt, and ice. add enough water to cover cabbage mix. soak in frig for 12 - 24 hours. rinse well, drain, and set aside. chop peppers,with seeds, green onions,garlic, ginger and mix with 1 tablespoon salt and 1/4 tsp cayenne pepper (to taste). sprinkle with sugar, stir and refrigerate for 2 days before serving. remove kimchee from liquid before serving over cooked rice. these ingredients vary to taste.
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Nacho Dip 3 (11 oz) cans nacho cheese soup undiluted, or cheddar cheese soup, adding 2 cans tomatoes and chilies. 3 cups pepper jack cheese 1 1/2 cups salsa, mild, med or hot according to taste 1/4 cup milk combine all ingredients, cook over med heat until cheese melts and mixture is smooth, can be microwaved. serve with tortilla chips.......... or in a fondue pot with cornbread cubes.
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Lindas fried onion rings 4 large onions sliced in thick rings 2 cups milk 1/2 cup flour or corn meal or combine 1/4 cup each 1/2 tbs red pepper salt and pepper. soak onion rings in iced milk for 30 mins. add seasonings to flour , coating onions well, do this twice for even coating. fry in hot oil at 370 degrees until golden crisp.... keep in warm oven until all are cooked.
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| Pecan Pie 3 tbs butter 1 cup sugar 5 egg yolks slightly beaten 1 cup white corn syrup 1 tsp vanilla 1 cup broken pecans 5 egg whites well beaten pinch of salt 1 9 " deep pie shell cream butter, sugar together. blend in egg yolks. add corn syrup, vanilla and pecans. stir well. fold in beaten egg whites. pour mixture into unbaked pie shell. bake at 325 degrees for 1 hour until custard - like in consistancy. serve with whipped topping.
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Pecan Pralines
2 cups sugar 1/4 cup water 1/2 tsp vinegar 4 cups pecans ( halves are best) bring sugar, water and vinegar to a boil until syrup makes a soft ball when dropped into a cup of cold water. drop by large spoonfuls onto a buttered cookie sheet. space about 6 pecan pralines
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Linda’s Hot Poppers
whole canned or jarred Jalapeno peppers seeded and sliced in 1/2 Philadelphia creme cheese stuff peppers with creme cheese, serve as an appetizer.
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Hot red cabbage 1 large onion sliced 1/2 cup oleo 3 apples cored and sliced 1 head red cabbage, shredded 1/2 cup red wine vinegar 1/2 cup brown sugar salt and pepper in large pot saute onions in oleo, add apples and cabbage, add remaining ingredients and cook for one hour. add water as needed. ck to see if the balance of vinegar and sugar agrees to your taste. serve hot as a side dish.
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Alabama Red fish 3 sticks oleo 6 redfish filets - can also use catfish seasoning 1 1/2 tsp onion powder, garlic powder, red pepper, paprika, pepper, dried parsley flakes, sprinkle of thyme and oregano or italian seasonings, lemon pepper. mix all spices, melt butter in cast iron skillet for 10 mins, until you see white ash in bottom of skillet, dip each filet in melted butter, coating well, sprinkle on seasoning, patting by hand and coat well. add to hot skillet, pour melted butter on top, careful, cook over high heat until underside looks charred, about 2 mins, turn over fish and pour melted butter over and cook until done. serve with tartar sauce - made from equal parts mayonaise and sweet pickle relish.
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Bayou BBQ Spare Ribs
2 slabs ribs cut into sections salt, and pepper oil bbq sauce 1/2 cup butter 1 cup finely chopped onion 3 cloves garlic chopped 2 cups catchup 1/4 cup honey 1 tbs red pepper sauce or seeds 1 tbs chili powder 2 1/2 tbs worchestershire sauce 1 tsp salt 1 tbs white vinegar saute onion, garlic, in butter til tender. add remaining ingredients for sauce simmer 10 mins. in large pot cover ribs in boiling water, simmer for 30 mins. remove and place ribs flat in a roasting pan. salt and pepper ribs on both sides. drizzle oil over ribs. brown under the broiler. cover ribs with bbq sauce, bake at 350 degrees for 1 1/2 hours until done baste and turn ribs every 15 mins.
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Yellow Squash slice fresh squash, add 2 tbs sugar, 2 spoons oleo, and cover with water. add salt and pepper. cook until squash is tender...... baked squash, drizzle with melted butter, salt , pepper, sugar, cover with foil, bake 350 degrees until done. always add sugar.
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Western Pinto Beans
Cover dried pinto beans with water, soak several hours or over night. Drain. Add Ham hock,1/2 cup chopped bacon, 1 med onion, 2 cans of rotel tomatoes with chilies. cover with water and cook until done. remove ham hock, trim meat off and add to beans. add more crushed chili peppers to taste. This can also be used with canned pinto beans- just add 1/2 cup of ham or chopped cooked bacon, 2 cans of tomatoes and chilies, and one small chopped onion. Simmer until done, adding water as necessary. adjust the ingredients to the amount of beans desired, the above does nicely with a large can of pinto beans. |
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