Buffalo Chicken Wings
1/4 cup margarine
1/4 cup Red Devil Hot Sauce
1/4 teaspoon granulated garlic
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, tips removed
vegetable oil for frying
Heat oil in a deep fryer to 350F.
Melt margarine and mix in hot sauce and garlic. Set aside.
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
Place wings in a large bowl and sprinkle the flour mixture over them,
coating each wing evenly. Put the wings in the refrigerator for 60-90
minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry about 10 minutes or until
they turn a dark brown. Remove from the oil and place in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.
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Lemon Roast Chicken
Chicken whole
1 dash Salt
1 dash Pepper
1 teaspoon Oregano
2 Cloves minced garlic
2 tablespoons Butter
1/4 cup Water
3 tablespoons Lemon juice
Wash chicken,pat dry, season
with salt and pepper.
Sprinkle 1/2 oregano and
garlic inside cavity.
Melt butter in large frying pan. Brown chicken on all
sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water
to
fry pan, stir to loosen brown bits. Pour into crock pot. Cover.
Cook on LOW 8 hours.
Add lemon juice in the last
hour of cooking. Transfer
chicken to cutting board.
Skim fat. Pour juice into sauce bowl. Carve bird. Serve with
some juice spooned over
chicken.
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Moo Goo Gai Pan
4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tablespoon cornstarch
5 tablespoons corn oil
8 oounces fresh mushrooms, sliced
4 pounds bok choy or Chinese white cabbage, chopped
2 tablespoons sugar
4 tablespoons soy sauce
6 scallions, chopped
1. In a bowl, toss chicken with the salt and pepper, garlic and
cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over
high heat. Add soy sauce and mix well. Cover and cook for about
6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for
about 1 minute. Serve hot with rice. |
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