Ingredients:
1 c White wine vinegar
1 c Olive oil
1/2 c White wine
1 tbl. Oregano
1 teas. Thyme
3 tbls Salt
10 Garlic cloves; minced
1 1/2 teas. Tabasco sauce
two whole chicken
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3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh ground pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs
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3 slices of white bread
1/2 cup of milk
1 pound of ground chicken
2 cups of cooked rice
1 teaspoon of salt
1/4 teaspoon of ground thyme
1/4 teaspoon of garlic salt
Cornflake crumbs
Vegetable oil
1 – 10 3/4 ounce can of cream of mushroom soup, undiluted
1 1/4 cups of buttermilk
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1 pound of ground chicken
1/3 cup of uncooked rice
1 egg, beaten
1 1/2 teaspoons of salt
1/8 teaspoon of black pepper
6 large cabbage leaves
1 medium thinly sliced onion
2 tablespoons of butter or margarine, melted
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Ingredients:
2 lb. ground chicken
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam

Method:
Combine chicken, onion, milk, bread crumbs, eggs and salt. Mix well and make into small balls. Bake in oven for 45 minutes.
In large sauce pan add in barbecue sauce, water and jam.
Add in chickenballs and let simmer on low for 10 minutes. Serve with toothpicks.

3/4 pound of ground Chicken
1/2 cup of barbecue sauce
1 tablespoon of minced onion
3/4 cup of shredded cheddar cheese
2 tablespoons of brown sugar
1 can (10) biscuits (Use “Hungry Jack” if available)
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Ingredients:
2 Large cloves garlic minced
1 cup chili sauce or ketchup
1/4 cup vegetable oil
1/3 cup cider vinegar
1/4 cup onion chopped
1-1/2 Tbs Worcestershire Sauce
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp dried thyme
4 Each chicken wings about 3-3/4 pounds
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Ingredients:
Kidney Beans 1 ¼ cup
Salad oil 1 tbsp.
Bacon(diced) ¼ cup
Onion(chopped) 1 no.
Garlic(minced) 2 nos.
Jalapeno(seeded and
chopped)
1 no.
Beer 350 ml.
Chicken stock or water 1 cup
Tomato sauce ¾ cup
Oregano dried leaves 2 tsp.
Cumin powder 1 tsp.
Salt to taste
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Ingredients:
Chicken Crunch:
2 c. Cap’n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 T. granulated onion
Vegetable oil for deep frying
3 T. granulated garlic
Creole mustard sauce, recipe follows
1 T. pepper

Method:
In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.

Ingredients:
1/3 cup Miracle Whip Salad Dressing
2/3 cup Sour cream
1/4 cup Confectioner’s Sugar
3 Tablespoons sweet white onion, chopped fine
2 Tablespoons sweet pickle relish from jar
with the relish juice
3 Teaspoons carrot, chopped fine
1/4 Teaspoon salt

Method:
Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion. Mix in remaining ingredients and stir to blend thoroughly. Do not use electric mixer. Refrigerate for at least 2 hours or overnight to let flavors blend.

1/3 cup minced parsley
5 garlic cloves, minced
1/3 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cumin
1 dash cayenne pepper
1 1/2 lbs turkey breast slices, pounded 1/4″ thick
1 Tbs olive oil, for brushing turkey

Method:
In a blender, blend all sauce ingredients together.
Grill or broil the turkey breasts 6 inches from the heat source, brushing with olive oil to keep moist. Grill on each side about 4 minutes.
Top each slice with some of the sauce (about 2 to 3 tablespoons per slice).

1 cup refrigerated crescent rolls
1 tablespoon onion — chopped
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs

Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8″ square pan; press over bottom and 1/2″ up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set.

2 lbs broiler-fryer chicken wings
1 egg
1 cup cooking oil
2 cups cider vinegar
1 tsp salt
1/2 tsp cayenne pepper to taste
1/8 tsp garlic powder
1/8 tsp nutmeg
1/8 tsp celery salt
dash coriander
dash ground cloves
celery sticks
Chicken
In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well.
Cut chicken wings in half at joint; remove wing tips and reserve for later use (soup stock).
Dip wing drummettes into sauce and place into shallow roasting pan. Bake for 10 minutes at 500°F., turning and basting with sauce several times until wings reach desired crispness.
Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.
Creamy Blue Cheese Dipping Sauce
In medium bowl, place 2 tablespoons chopped onion, 1 garlic clove (crushed), 1/4 cup chopped fresh parsley, 1 cup mayonnaise, 1/2 cup dairy sour cream, 1 tablespoon lemon juice, 1 tablespoon vinegar and 1/4 cup crumbled blue cheese. Stir and add salt, pepper, and cayenne to taste. Cover and chill.

Ingredients:
two dozen large
mushrooms, stems
carefully removed
50-100 g butter
25-50 g crushed garlic (3-
6 garlic cloves)

Method:
Fry the mushrooms in a small quantity of butter at high heat. It is important the mushrooms do not release water, which will happen if the heat is too low. The mushrooms are ready when they have acquired a golden brown hue. Mix remaining butter with the crushed garlic. Place the mushrooms, one by one and upside down on snail porcelain ramequins, and add a small spoonful of the garlic butter on top of each mushroom. Place the snail ramequins in a preheated oven at 200-225 oC and fry for 5-10 minutes.

Ingredients:
12 hot dog buns
1 lb. cheddar cheese, grated
1 stick of butter

Method:
In large bowl combine butter and grated cheese. Open buns and spread mixture inside. Place on large cookie sheet and broil for 3?5 minutes. Remove from oven and slice bun into 6 pieces and serve.

Ingredients:
1 8oz. whipped cream cheese
1/2 lb. grated cheddar cheese
1/2 lb. meunster cheese
10 pimento olives, finely chopped
pinch of salt
1/4 tsp. cayenne pepper
2 tbsp. mayonaise
1/2 tsp. garlic powder
2 tsp. worcestershire sauce
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