-=> Quoting Dave Hughes to Ghislaine Dumont <=-
  Hi, Dave!
 DH> I was just wondering....as an (obviously) French Canadian, how do
 DH> like Cajun (Louisiana French/Creole) cooking? I realize that it's mot
 Excuse but i never tried Louisiana french creole.:(
 DH> much at all like original French cuisine, but then Canadian French is
 DH> probably not, either, I'd guess. Just curious! Have a good one!
 DH> Dave
 I love your curiousity .:)))) but i am not a good cook :( i just try a
 few recipe not even 1/3 of wath i send.:(
  Here one hope you enjoy.:)
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Dan's Buffalo Wings
 Categories: Poultry, Meats, Appetizers
      Yield: 3 
 
     25    Chicken Wing Joints
      2 tb Margerine
      1 c  Louisiana Hot Sauce (Tabasco
           Or Durkee are traditional)
      1 tb Vinegar
    1/2 ts Garlic powder
 
      Put the wings on a cookie sheet which has been sprayed with Pam
  or some other cooking spray.  Spread the wings out in a single layer
  and bake at 425 degrees until they are done, about half an hour.
      While the wings are cooking, put the remaining ingredients into a
  medium size pan and bring to a boil.  Reduce the heat and simmer for
  25 minutes.  Put the cooked wings into a large bowl with a sealable
  cover, and pour the sauce over them.  Put the cover on and SHAKE!
      Serve the traditional way, with Blue Cheese dressing and carrot
  and celery sticks.
 
MMMMM
... Sincerely yours Gigi
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