* Crossposted in COOKING
* Crossposted in GOURMET
* Crossposted in HOME_COOKING
* Crossposted in INTERCOOK
* Crossposted in RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Buffalo Wings 2
 Categories: Chicken, Wings, Blue-chez
      Yield: 3 servings
      3 c  Vegetable oil
     18    Chicken wings
      6 ts Melted butter
    1/4 c  Tabasco sauce
      3    Celery stalks
           Dressing:
    1/4 lb Blue cheese Roquefort or
           -Gorgonzola
    1/2 c  Mayonnaise
    1/2 c  Sour cream or yogurt
    1/4 ts Black pepper
      1 ts Lemon juice
      1 ts White wine vinegar
  FOR THE CHICKEN WINGS, heat the oil to a temperature of 375F in a
  deep-sided pot. Rinse the chicken wings, and pat dry on paper towels.
  Mix the butter with the Tabasco sauce, and set aside. Fry a batch at
  a time, being careful not to crowd the pot.
  Fry for 10 to 12 minutes, or until golden brown. Drain in a single
  layer on paper towels, and repeat until all wings are fried. As the
  wings are fried, roll them in the butter mixture.
  Keep the wings warm in a 200F oven in a single layer. While the wings
  are frying, make the dressing by combining the blue cheese,
  mayonnaise, sour cream or yogurt, pepper, lemon juice and vinegar in
  a small mixing bowl. Break up the cheese with a fork, but do not beat
  until smooth. To serve, place the wings on a platter or plates, and
  serve with the dressing and some celery sticks. Makes 36 pieces.
  The dressing can be prepared up to two days in advance and
  refrigerated. By: Anne Maclellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Buffalo Wings - Gumbo
 Categories: Rice, Chicken, Wings, Ground-b
      Yield: 6 servings
  1 1/2 lb Chicken wings
      3    Bacon slices,coarsly chopped
    2/3 c  Green bell pepper,chopped
    2/3 c  Celery,chopped
      1 lb Ground beef
      1 cn Tomatoes,broken up(28oz)
    3/4 c  Chicken broth
    3/4 ts Salt
      1 ts Thyme
    1/2 ts Allspice,ground
    1/8 ts Cayenne pepper
    1/8 ts Black pepper
    2/3 c  Lima beans
    2/3 c  Corn kernels
           Steamed rice
  1. Remove and discard wing tips; reserve remaining wings. 2. In large
  skillet, cook bacon until browned; remove with slotted spoon and
  reserve. 3. Add chicken wings; brown on all sides and remove with
  slotted spoon. 4. Add bell pepper and celery; saute until
  crisp-tender, about 3 minutes. 5. Add beef; cook, stirring to
  crumble, until browned. 6. Drain off fat; add tomatoes, chicken
  broth, thyme, allspice, cayenne and black peppers and chicken. 7.
  Simmer, covered, until chicken is almost tender, about 15 minutes. 8.
  Add lima beans and corn; simmer, covered, until chicken and
  vegetables are tender, about 5 minutes. 9. Sprinkle with bacon and
  serve over steamed rice.
MMMMM
       /r
      Steve
  " The ICEMAN "
      --o--
 Net 202, HUB 1500
--- GEcho 1.00
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