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This Week's Food Holidays.

February 4 - Homemade Soup Day

February 5 - National Chocolate Fondue Day

February 6 - National Frozen Yogurt Day

February 7 - National Fettucine Alfredo Day

February 8 - National Molasses Bar Day

February 9 - National Bagels and Lox Day

February 10 - National Cream Cheese Brownie Day

Weekly Recipe Ping List
(to be added/deleted - FReep-mail me)

Recipe Recap for Jan 28, 2012 (last week’s thread)

Appetizers _ Post#` 08 _ TheMom’s Kickass Enchilada’s

Beans _ Post#` 08 _ Pinto Beans

Beef _ Post#` 27 _ Baked Leftover Beef Sandwich

Chicken _ Post#` 15 _ Pennsylvania Dutch Chicken Pot Pie

Drink _ Post#` 28 _ Apple Cinnamon Tea

Pancakes/Waffles _ Post#` 36 _ French Toast

Pies _ Post#` 08 _ Buttermilk Pie
Pies _ Post#` 34 _ Sliced Bread Crust Cobbler

Pork _ Post#` 07 _ Mylife’s Yucatan Pork-Chops
Pork _ Post#` 35 _ Fried Salt Pork

Salad _ Post#` 04 _ Sea Island Salad

Sauce/Marinades _ Post#` 07 _ Salsa Verde
Sauce/Marinades _ Post#` 10 _ Uncle Julio’s Fajita Marinade

Seafood _ Post#` 09 _ Cpdiii’s Shrimp Creole

Soup _ Post#` 03 _ Toscana Soup

Link
http://www.freerepublic.com/focus/chat/2839309/posts?page=37#37

We have tried and love these:

Authentic Anchor Bar Buffalo Chicken Wings

This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.

There are many Buffalo chicken wing recipes out there, but if you want to taste the “real” thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.

Makes 6 Servings of Buffalo Chicken Wings (6 per person)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:
•36 chicken wing pieces (one wing makes 2 pieces - the “flat” and the “drum”)
•1 tablespoon vegetable oil
•1 tsp salt
•1 cup all-purpose flour
•1 1/2 tablespoons white vinegar
•1/4 teaspoon cayenne pepper
•1/8 teaspoon garlic powder
•1/4 teaspoon Worcestershire sauce
•1 teaspoon Tabasco sauce
•1/4 teaspoon salt
•6 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
•6 tablespoons unsalted butter or margarine
•celery sticks
•blue cheese dressing

Preparation:

Preheat oven to 425 degrees F. 1.If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

2.While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

3.After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
These are always served with celery sticks and blue cheese dressing on the side.

Grandmother’s recipe for.....

Chicken Tortilla Soup

Ingredients:

1 can black beans, drained & rinsed (or equivalent amount of cooked beans)

1 can corn, drained

1 jar salsa, 24 ounces, heat is up to you — I use medium or mild, depending on what’s available

1 can diced tomatoes, 28 ounces

4 cups chicken broth

6 - 12 chicken wings (can use boneless, as desired. for vegetarian, omit chicken, add extra beans, and use veggie broth)

1 onion, diced

1 T. minced garlic (3 - 4 cloves)

1 bag tortilla chips - lime flavor or ranch add a nice kick

2 cups(ish) shredded mexican cheese

2 T. olive oil

1 lime, cut into wedges

You will also need a large crockpot or a big pot to make the soup in. This makes enough soup for 6+ people and/or for leftovers, which freeze well.

Method:

Heat olive oil in large skillet. Add onion and cook until golden brown (about 5 minutes). Add garlic and stir for 30 seconds. Remove onion/garlic mixture from skillet and add to crockpot. Brown chicken wings. Chicken does not have to be cooked through, but cook until the chicken starts to crisp, a few minutes on each side. Remove from skillet, add to pot. Add beans, diced tomatoes, corn, salsa, and broth to pot. Heat throughly. In a crockpot, cook for around four hours before serving. When chicken is cooked thoroughly, remove from pot with tongs and remove meat from bones. Shred meat and add to pot. Heat through.

To serve:

In bowl, crumble handful of tortilla chips in bottom of bowl. Sprinkle cheese on top. Ladle soup into bowl. Squeeze lime juice over the top. Crack pepper as desired.

At last!

Stantonville Yummy PB Cake

1 stick unsalted butter
1 cup H2O
½ cup smooth PB
½ cup veggie oil
1 tsp. vanilla extract
2 cups sugar
2 cups all-purpose flour (she used self-rising and omitted baking soda and salt)
½ cup milk
2 eggs
1 tsp. baking soda
½ tsp. salt

Preheat oven to 325 F.
Bring first four ingredients to a boil in saucepan. Pour into a bowl. Add remaining ingredients and mix until smooth. Pour into greased 9 x 13 baking pan.
Bake for 25 minutes.

Frosting

1 stick butter
1/3 cup milk
½ cup PB
1 tsp. vanilla extract
1 box powdered sugar

Bring butter, milk and peanut butter to a boil in saucepan. Remove from heat. Add vanilla and powdered sugar. Blend well w/hand mixture until smooth. Spread over cooled cake. Serves 12 to 24.

The cake is mildly PB flavored, but the frosting is intense and the combination is divine! Will make it before next weekend and report back. Yay!

A quirky recipe from my ex-mother-in-law

TURKEY CURRY

2 cups diced turkey - dark or white or a combo

2 cans cream of chicken soup

1 can water

Cooked crumbled bacon

Chopped peanuts

1 can diced pineapple

1 - 2 cups cooked rice.

1 - 3 tbsp. mild curry powder (to your taste)

Combine soup, water, turkey, and curry in sauce pan. Heat until hot. Spoon over cooked rice and top with bacon, pineapple, and peanuts. It is really good (if you like curry).

In honor of Homemade Soup Day, I’m having crumbled italian sausage with a can of mixed veggies, 2 cans of diced italian style tomatoes and a handful of elbow macaroni.

I made my first pita bread last week. Some puffed and split like they’re supposed to but others didn’t. I don’t know what the trick to the split is but they were good. Stuffed them with a bbq seasoned chicken salad, yum.

Pita Bread

1 pkg yeast
1 t sugar
1/2 C warm water
3 C flour of your choice
1 t salt
3/4 C to 1 C warm water (adjust water so it’s not too dry or too sticky)

Combine first 3 ingredients and let the yeast do it’s thing.

Add the remaining ingredients. Kneed. Put into olive oiled greased bowl, cover, and let rise about 3 hours or until double

Put an oven rack on the bottom level so the bread cooks quickly and browns nicely. Preheat oven and baking sheet or pizza stone to 500F.

Divide dough into 12 pieces. Roll out fairly thin and place about 4 at a time onto the baking sheet or pizza stone. Bake 4 minutes, flip breads over and bake another 2 minutes.

Cover the hot bread so they don’t dry out. Use a knife and your fingers to help make the split opening.

I hate carrots, won’t touch them with a ten foot asparagus, but I Love this recipe as does every one I make it for. It’s my most asked for recipe.

COPPER CARROTS

2 lb Carrots cut into ½ inch slices
1 green pepper cut into long slices
1 red onion cut into rings
1 small can Tomato Soup
1 cup Salad Oil
1 cup Sugar
1/3 cup white Vinegar
1 Tsp Dry Mustard
Salt & pepper to taste

Boil carrots until tender, drain and cool. Then combine in a casserole dish with the green pepper and the onion slices.

Heat soup, oil, sugar, vinegar, and dry mustard until hot and sugar is completely dissolved. Make sure you stir while it cooks to mix ingredients.. Then, Poor this mixture over the carrots. Mix and then cover and refrigerate overnight*.
*Best made a day or two ahead.

Serve - Can be served warmed-up or left cool, your choice.

This is great for a crowd and very easy to make. I made them for a potluck dinner for my trail club & the meatballs disappeared in jiffy. To transport dishes to events, I purchased a crockpot (Hamilton Beach ‘Stay or Go’) with a locking top - best money I’ve spent in a while!

SWEET & SOUR MEATBALLS (Crock pot)

For a crowd:

5 lb. bag meatballs (like Armour)
3 (12 oz.) jars of chili sauce (like Heinz)
1 (32 oz.) jar of grape jelly

Put grape jelly & chili sauce in a sauce pan and heat on the stove until the jelly has melted and combined with the chili sauce.

Put the frozen meatballs in the crock pot & pour the sauce over them.

Heat thoroughly on high.

This recipe can be scaled back for a smaller group:

1 bag meatballs
1 (14oz.) jar chili sauce
1 (10 oz.) jar of grape jelly