Buffalo Wing Bananza

When I announced to my cooking class of pre schoolers that we were making Buffalo wings they all started giggling.BUFFALO’S DON’T HAVE WINGS MRS. GOLTZ!!!! Was the universal consensus of these 4 and 5 year olds. It was at this point that I realized explaining we’re talking chicken wings here and that we just call them Buffalo wings because the original hot and spicy dish was invented in a small bar onMain St.in downtownBuffaloNew Yorkwouldn’t get me very far. I mustered up my best I’m not kidding voice and said that these wings were from very teeny tiny special Buffalo and that they tasted a lot like chicken. Needless to say they didn’t believe me

It’s hard to believe that balabustas used to consider chicken wings as scraps. Not worth much except to enhance the flavor of stock or soup. Then, on October 30, 1964 inBuffalo, Anchor Bar owner Teressa Bellissimo was faced with feeding her son and his friends a late snack. She happened to have a lot of extra chicken wings on hand so she fried up the wings, dipped them in a spicy chili sauce, and served them with celery and creamy dressing. The wings were an instant hit and have since become a menu staple everywhere.

TraditionallyBuffalostyle sauce is cayenne pepper based sauce and usually has some spices added to enhance the basic flavor. These combinations of spices are what distinguish one Buffalo Wing sauce from another Today there are a gazillion different recipes for chicken wings, ranging from jerked wings to Oriental or even pizza. So, even if you can’t, like my family, handle the original hot stuff recipes you can experiment with what ever flavors and taste combinations you like and still enjoy the fun of eating wings.

Of course you can use other parts of the chicken with the following recipes if you want to make a main course instead of an appetizer. The parts of the wing used for wings recipes will vary from recipe to recipe. Some recipes want you to cut off the wing tip and use just the drummette and double-bone pieces without separating them. Some separate the drummette from the double-bone. You can use any or all the parts you like best, there is no one right way.

Plan on about five to six wings per pound, depending on size. Four to six wings per person makes an adequate serving. Raw wings can be frozen up to nine months and the cooked wings can be prepared and frozen up to one month in advance of when you’ll need them.


3   pounds chicken wings, about 18

1 jar pizza sauce (14 oz)

2 tablespoons balsamic vinegar

2 tablespoons dry pizza seasoning

2 tablespoons fresh parsley — chopped

2 teaspoons salt

1 teaspoon coarse-grind pepper

Preheat oven to 425.  Line 2 jellyroll pans or cookie sheet with foil.  Arrange the chicken wings, skin side up, on the foil.  In a bowl combine the pizza sauce, vinegar, pizza seasoning, parsley salt and pepper. Mix to combine and set 1/2 cup of the mixture aside.  Brush the wings with the sauce mixture making sure to coat both sides.  Bake the wings for 20 to 30 minutes  Remove them from the oven when they are crispy.  Brush the cooked wings with the remaining sauce and serve. Serves 6 to 8.


1/4 cup margarine, melted

2 to 3   tablespoonsTabascosauce

1   tablespoon apple cider vinegar

1 teaspoon cayenne pepper

1    teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon garlic powder

3    pounds chicken wings, about 18, tips removed

Preheat oven to 425. Using knife or scissors cut each wing at joint into 2 pieces. Rinse the pieces and dry them very well.  Line 2 jellyroll pans or cookie sheets with foil.  In a glass or ceramic bowl combine the margarine,Tabasco, vinegar, cayenne, salt, and paprika and garlic powder.  Mix well. Add the chicken to the mixture and toss to coat.  Arrange the coated wings on the prepared pan.  Bake 25 to 30 minutes or until golden brown and meat is no longer pink near bone. Serves 6 to 8.


A beautifully different way to serve a simple appetizer

3   pounds chicken wings, about 18, tips removed

1 tablespoon canola oil

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon pepper

2   cups iceberg lettuce, shredded


2 tablespoons fresh cilantro, chopped lime wedges, pareve sour cream and guacamole,

Preheat oven to 425.  Line 2 jellyroll pans or cookie sheets with foil.  Arrange wings skin side up on pans.  In a bowl combine the oil, chili powder, cumin, onion powder and salt and pepper. Mix to form a paste.  Rub the paste all over wings.  Bake until crispy and golden, 25 to 30 mins.  Spread the lettuce over serving plate and place the wings on top.  Sprinkle the chopped cilantro over the top of the warm wings.  Serve with lime wedges, pareve sour cream and guacamole, if desired.  Serves 6 to 8.


2 pounds chicken wings, cut into 2 pieces at joint, tips removed

1/2 cup tequila

1/4 cup frozen orange juice concentrate

Grated zest of 1 lemon

Juice of 1 lemon

2 cloves garlic, minced

1/2 teaspoon ground cumin

1 teaspoon freshly ground coarse black pepper

1 teaspoon salt

2 tablespoons minced cilantro

Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag. In a small bowl, combine the tequila, orange juice concentrate, lemon juice and zest, garlic, cumin, pepper, salt and cilantro. Mix well and pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight. Prepare a medium-hot grill. Drain the wings, discarding the marinade. Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes. You can broil these wings if grilling is not an option. Serves 4 to 5.


This is a very quick appetizer recipe and a good way to    use up the crumbs from your tortilla chips. Flavored chips work well with this recipe. Also try using the spicier taco seasoning mix if you want a hotter chicken… Great serves with hot pepper sauce,

2 lb. chicken drumettes

2 (1.25 ounce) package taco seasoning mix

4 cups crushed tortilla chip crumbs

Preheat oven to 350. Rinse chicken pieces and pat dry. In a shallow dish or bowl combine the taco seasoning mix and tortilla chip crumbs. Mix to combine. Roll the chicken pieces in the chip mixture and place the coated drumettes on a lightly greased cookie sheet or jelly roll pan. Bake for 20 minutes. Turn the drumettes and bake for another 15 to 20 minutes. Serves 4. This recipe can be doubled or tripled.


The trick to these is roasting them in a very hot oven.

1 cup soy sauce

1 tablespoon brown sugar

1/2 cup rice wine vinegar

1 cup peanut or vegetable oil

1/2 cup green onions, finely chopped

1 1/2-inch piece fresh ginger, finely minced

1 tablespoon fresh garlic, finely minced

4 pounds chicken wings cut into 2 pieces at joint, tips removed

Combine the soy sauce, brown sugar, vinegar, oil, green onions, ginger, and garlic in a saucepan. Mix to combine and heat the sauce just to the boiling point. Set the mixture aside and cool to room temperature.  Rinse the chicken wings and pat it dry (make sure it’s very dry). Place all the pieces in a large glass or ceramic (not aluminum) bowl*. Pour the marinade over wings and stir to coat. Cover the chicken and allow it to marinate for several hours, or overnight in the refrigerator. When you’re ready to cook the wings preheat oven to 500. Line 2 jelly roll pans or cookie sheets with aluminum foil and arrange the wings on them. Brush the wings with the left over additional marinade. Cook for 35 to 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot or cold as an appetizer or as an entree. Serves 5 to 6.

*Or use large lock-style plastic bag.


So Many Delicious Cheeses and Lots of Recipes Too

How good (or bad) a party is often defined by the food you serve as well as the company you invite. The people I can’t help you with (unless you include me and then all bets are truly off) you might want to consider serving cheeses as part of the appetizers and possibly even the desserts.  Cheese is easy to serve and by getting a wide variety of different flavors and kinds you’ll be able to tempt the palette of just about everyone. You may want to forget your preconceived notions about cheese if they revolve around the cheddar you use for Mac and cheese and the mozzarella you top you pizza with.  You’ll want to open your mind (and wallet) to the possibilities of cheeses from around the world.

Cheese platter 101 begins with the idea that you will want both soft and hard cheeses which will run the gamut from mild and mellow tasting ones to the stronger more pungent flavored cheeses.Cheeses come from milk and the usual suspects that provide that milk are cows, sheep and goats. Cheeses are typically categorized and are usually described as gentle, sharp and strong and can have a rind or not. Younger cheeses tend to be mild, soft, and moist.  As cheeses age, they become more pungent, hard, and crumbly.

Fresh: These cheeses don’t have rinds. Examples are goat cheese, fresh mozzarella, Ricotta, Feta and cream cheese.

Semi-Soft:  A little firmer than fresh you melt well. Look for Gouda, queso asadero, Limburger, Provolone, Havarti and Monterey Jack.

Semi hard : can also be called semi-firm and the top three that I like in this category are Cheddar, Edam Beaufort, Cheshire and Gruyere. The can be grated fairly easily.

Hard cheeses:  cheese like a Parmesan, Sapsago and aged Asiago are very popular and easy to find.

Washed Rind: Cheeses like Tallegio, Limburger and Muenster have been washed or rested salty brine mixture. The brine creates an edible rind and protects the soft or semi-soft interior.

Bloom Rind: These cheeses have a soft sort of pliable rind on the outside.  Brie and Camembert are the two best known and most people ignore the rind and eat the softer inside.

Blue: The strongest flavor and smelling of the cheese. It usually falls into one of two categories, can’t get enough or never touch the stuff. Actual mold spores are used to create the distinctive flavor, taste and smell. Stilton and Maytag Blue, Saga Blue, Stilton, Roquefort and Gorgonzola are usually readily available.

For an attractive appetizer or dessert tray I say you should use 4 to 6 cheeses planning on about 2 to 3 ounces per guest (you will have leftovers). The cheese should be served at room temperature and I unwrap the cheese just before I serve it so that the cheese doesn’t dry out. I tend to arrange them in the order of hardness and always label them with some of their flavors and characteristics  so everyone know kind of what to expect when they pop it in their mouths. I always have a different knife or serving piece for each cheese so that the flavors don’t get confused. I have a variety of breads, crackers and fruits and dried fruits to accompany the cheeses. One other trick I’ve discovered to making cheese tasting an event rather than a chore is to pare the cheeses with wines that are made in the same region they come from.

Sometimes a cheese try just isn’t enough and you’ll feel the need to cook the cheese. The following appetizer recipes will allow you to add just enough other ingredients to keep the cheeses front and center.


1 (11-ounce) can breadstick dough

1 1/2 cups shredded mild cheese mozzarella, provolone or smoked Gouda

1/2 teaspoon dried basil

1/2 teaspoon oregano

About 2 cups warmed store-bought marinara sauce

Preheat oven to 375. Place parchment paper on a baking sheet.  Arrange the breadstick dough in single layer lengthwise on the parchment paper but DON’T separate the dough into individual breadsticks.  Sprinkle the cheese, basil and oregano over the top of the dough. Bake 10 to 11 minutes or until cheese is lightly browned. Remove the breadsticks from the oven. Let the breadsticks cool on the cookie sheet for a few minutes. Pull apart the breadsticks and serve them with the heated marinara sauce. Makes 12. This recipe can be doubled or tripled.


This can be served hot or cold

7 sheets phyllo dough, thawed

1/2 stick of butter, melted

2/3 cup grated parmesan cheese

1 sweet onion, thinly sliced

2 cups shredded provolone or mozzarella cheese

6 plum (Roma) tomatoes cut into thick slices

8 10 fresh basil leaves, shredded or 1 tablespoon dried basil

salt and pepper to taste

Preheat oven to 375. Line a large baking sheet with parchment paper and spray paper with nonstick cooking spray. Lay 1 sheet phyllo dough on paper and brush lightly with a little melted butter. Sprinkle top of buttered phyllo with 1 to 2 tablespoons grated parmesan (don’t overdo it). Repeat the layering 6 more times (phyllo, butter, and cheese), making sure to press down on each sheet so it adheres to the previous layer.

When you’ve finished the layers, place the onions on top of the last layer making sure not to over load it. Sprinkle the provolone on top of the onions and then layer the tomatoes on top making sure you don’t overlap them. Sprinkle the basil (fresh or dried) over the top. Salt and pepper generously. Bake for 30 minutes and then let it cool for about 7 to 10 minutes before you cut and serve it Serves 8 to 10.

Modified and Submitted by Ronnie Smith Chicago, IL


1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 tablespoon olive oil

1 small onion, chopped (about 1/4 cup)

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1/2 cup crumbled feta cheese (plain or flavored)

1/4 teaspoon ground black pepper

Preheat the oven to 400. Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender.  Add the spinach and cook for 3 minutes.  Remove the skillet from the heat.  Stir in the cheese and black pepper.  Let the mixture cool to room temperature.

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares.  Brush edges of the squares with water.  Place about 1 tablespoon spinach mixture in the center of each square.  Fold the pastry over the filling to form triangles.  Press the edges to seal.  Place the filled pastries onto a baking sheet.

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

Modified from Pepperidgefarm.com


1 large head garlic

1 small shallot

1/4 cup extra-virgin olive oil

31/2 Tbsp. minced fresh parsley

11/2 Tbsp. black sesame seeds

1 Tbsp. sesame seeds

2 Tbsp. champagne vinegar

11/2 tsp. finely chopped fresh rosemary

11/2 tsp. finely chopped fresh thyme

Dash ground black pepper

Dash sugar

12 oz. Ile de France® La Búchette Goat cheese

French baguette, sliced

Separate garlic cloves from the head, leaving the skin on, and boil for four minutes. Drain, peel and mince garlic and shallot, and sauté in oil until golden. Keep garlic mixture in pan, and drain and discard. Add vinegar, rosemary, thyme, pepper and sugar to pan and cook for 3 minutes until liquid is evaporated. Crumble the goat cheese in medium bowl, add garlic mixture and stir until combined. Shape into 22 balls.

Place parsley, peppercorns and sesame seeds in 3 separate bowls, and roll balls in mixtures as desired. Serve with crusty French bread slices.

From Iledefrance.com


8 oz cold cream cheese

salt and pepper

16 red or green seedless grapes

3/4 cup crushed pistachios

Take a teaspoon or two of the cream cheese and mold it around each grape. Season lightly with salt and pepper and then roll it in the chopped pistachios. Place the grapes on a cookie sheet and refrigerate for at least 2 to 3 hours before serving. This is great next to a bowl of mixed nuts. If the grapes are really big you can cut them in half after they’ve chilled. Makes 16. This recipe can be doubled or tripled.


1 tablespoon butter

2 cups thinly sliced sweet onions

1/4 cup balsamic vinegar

1/2 cup fresh or frozen cranberries (thawed), coarsely chopped or dried cranberries

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon grated orange rind

16 crackers (whole grain work well)

cream cheese (you can use fat free)

parsley leaves

Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in the vinegar, cranberries, sugar, salt, and orange rind; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 tablespoons. Spread the crackers with about 1 teaspoon cream cheese; and then top each with about 1 tablespoon of the cranberry mixture. Garnish with parsley. Makes 16.

Modified from Southernliving.com

Blue Cheese is really Blue

            This blog entry is dedicated to my friend Arlene and her love of blue cheese. Me not so much. In fact, on the scale of the cheeses that I love to eat and cook with (cheddar and brie among the top 5) blue is not even on the chart. When ever we eat lunch together and the opportunity to share a large Cobb salad comes up the first rule of our friendship is that the blue cheese ALWAYS goes on the side so I don’t even have to look at it, let alone smell it.

Blue cheese (also spelled bleu cheese) is a cow’s milk and/or goat’s milk cheeses with a vein of blue or blue-green mold running through it, Yeah, I know, eating mold, not so appetizing what you have to explain it. Much like wines, blue cheeses are a product of the areas in which they are created. True blue cheeses, like Roquefort, Gorgonzola, and Stilton are a “protected designation of origin” cheese. That means they can bear the particular cheese name ONLY if they have been made in a particular region in a particular country. Not surprising to me is the notion that Blue cheese is believed to have been discovered by accident. You think someone just said, oh yes, let’s put mold in cheese and eat it, yes, that’s a good idea? Me either.

Today most blue cheeses (bleu cheese) are either injected with the mold, as with Roquefort, or the mold is mixed right in with the curds, as it is with Gorgonzola, to insure even distribution of the mold throughout the cheese. Most of these cheeses are still aged in the original caves where they were first created.

The pungent flavor of blue cheeses tends to be sharp and salty. The smell of this cheese is widely considered to be strong, even compared to other smelly cheeses. It’s great (so some say) eaten all by itself or crumbled in or melted over different types of salads, breads, soups and meats.

Since Arlene is one of the best cooks I know I’ll take her word for it that blue cheese is actually tasty. I asked several cooking colleagues to point me towards and send me recipes that were tasty, easy and showcased how versatile blue cheese can be. I have not personally tested any of the following recipes (still don’t like blue cheese despite their reassurances) but have their guarantee that they’re delicious.


1 package (4oz) blue cheese, crumbled
1 package (3oz) cream cheese, softened
1/2 cup mayonnaise
1/2 cup half and half

Reserve 1/3 cup of the crumbled blue cheese. In small mixer bowl, blend remaining blue cheese and the cream cheese on low speed. Add mayonnaise and half and half; beat on medium speed until creamy. Stir in reserved blue cheese. Cover; chill at least 3 hrs to blend flavors. About 1 2/3 cups.

Submitted by Ariel Weingart Washington DC


3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil
1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped

In a small bowl combine the lemon juice, mustard, shallot and thyme. Whisk to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve. Makes 6 first-course servings.

Bon Appitit September 2002


Appetizer crackers with a hint of blue cheese.

1 1/2 cups flour

1 teaspoon cracked pepper, or to taste

8 ounces blue cheese, (1/2 cup)

1/4 cup butter, do not use margarine

1 cup chopped walnuts or 1/2 cup chopped walnuts and 1/2 cup chopped pecans 

2 egg yolks, slightly beaten

In a bowl combine flour and pepper. Cut in cheese and butter with a pastry blender or fork until the mixture resembles coarse crumbs. Add walnuts and egg yolks. Stir until combined. Form mixture into a ball; knead with hands until it clings together. (10-20 minutes) Divide dough in half. Shape each half into a log approximately 9 inches long. Wrap logs in plastic – chill for 2 hours. Preheat oven to 425. Cut each log into 1/4 to 1/3 inch thick slices. Place slices slightly apart on an ungreased cookie sheet. Bake 8-10 minutes or until the bottoms and edges are golden brown. Cool on wire racks. Serve warm or at room temperature. Store tightly, covered in the refrigerator for up to one week. Serves 10 to 12.


2 tablespoon plain yogurt

2 tablespoons crumbled blue cheese

1 tablespoon mayonnaise or salad dressing

1 teaspoon Dijon-style mustard

1 1/2 pounds lean ground beef

3 green onion, thinly sliced

1/4 cup chopped green bell pepper

Salt and freshly ground pepper to taste

6 Kaiser rolls, split

For sauce, in a small bowl stir together yogurt, blue cheese, mayonnaise or salad dressing, and mustard. Cover and chill until serving time. Crumble ground beef into a large bowl. Add green onions, bell pepper, salt and pepper; mix well. Shape mixture into six 3/4-inch-thick patties. Grill patties on an uncovered grill directly over medium coals for 14 to 18 minutes or until meat in no longer pink, turning once. To serve, toast cut sides of Kaiser rolls on the grill. Serve patties in toasted rolls Top patties with sauce. Makes 6 servings.


16 large mushrooms
4 oz blue cheese
1 teaspoon minced garlic
10 oz. frozen chopped spinach, thawed
2 tablespoons. butter
salt and pepper to taste

Preheat oven to 350. Remove the mushroom stems and chop finely. Mix well the chopped stems, blue cheese, garlic, spinach, and salt and pepper. Melt the butter and coat the entire mushroom, inside and out. Stuff the mushrooms with as much stuffing as can fit. Bake at for 10 to 15 minutes until bubbly and browned. Makes 16.

From www.recipeland.com archives


2 cup orange juice
2 tablespoon Balsamic Vinegar
2 tablespoon chopped red onion
1 jalapeno pepper, seeded, chopped
3/4 cup olive oil
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 Granny Smith apples, peeled, cored, cut into eighths
1 head curly endive, washed, torn into pieces
1/2 cup pecan halves, toasted
4 oz. blue cheese, crumbled

Place orange juice in small nonreactive pan over high heat. Bring to a boil and cook until reduced to 1/4 cup, about 35-40 minutes. Can be made 2-3 days in advance, and refrigerated. Place orange reduction, Marketplace Balsamic Vinegar, onion, and jalapeno in a food processor fitted with metal blade, process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey, salt and pepper, process 2 seconds.

Heat 3/4 cup of the orange vinaigrette in a medium skillet over medium high heat. Add the apples, and saute until golden brown, turning until just cooked through, 2-3 minutes. Remove to plate and cool to room temperature. Can be made a day in advance, covered in refrigerator, bring to room temperature before serving.

Place endive in mixing bowl, toss with 4 tablespoons of the remaining orange vinaigrette, season with additional salt and pepper if desired. Pour remaining vinaigrette into squeeze bottle, if desired. Divide endive among 4 salad plates. Arrange 4 apple slices on each plate, garnish with pecans and Maytag blue cheese.

Drizzle with remaining orange vinaigrette.

Modified from Gourmet 1998


For the coleslaw:

6 medium celery stalks, trimmed

4 medium carrots, peeled and trimmed

1/2 medium head green cabbage

3 medium shallots, peeled, halved, and thinly sliced

1/4 cup red wine vinegar

3/4 cup mayonnaise

1 cup crumbled blue cheese

For the chicken tenders:

4 pounds chicken tenders or boneless, skinless

4 cups panko (Japanese-style breadcrumbs)

1/4 cup finely chopped parsley

3 cups all-purpose flour

6 large eggs, lightly beaten

Peanut oil for frying

1 1/2 to 2 cups hot sauce

4 tablespoons unsalted butter (1/2 stick)

For the coleslaw: Slice each celery stalk in half, then slice celery very thinly on a bias at a slight angle; you should have about 3 cups. Fit a mandoline or a food processor with a medium-toothed (about 1/8-inch) shredding blade. Cut carrots in half and shred them; you should have about 4 1/2 cups. Cut a v-shaped notch into the cabbage half on either side of the core to remove it then cut the cabbage in half again lengthwise. Slice cabbage pieces very thinly crosswise. Combine celery, carrots, cabbage, and shallots in a very large glass mixing bowl and set aside. In another bowl, combine vinegar, mayonnaise, and blue cheese, and mix well. Season well with salt and freshly ground black pepper. Add dressing to vegetables, and mix until evenly coated. Cover and let marinate, refrigerated, for at least 1 hour or up to 24 hours.

For the chicken tenders: Heat the oven to 200. If using chicken breasts, cut them on the bias into 1-1/2-inch-wide strips. In a large bowl, combine breadcrumbs and chopped parsley. Place flour, beaten eggs, and breadcrumb mixture in three separate shallow bowls (cake pans or pie plates work well). Coat 6 or 7 chicken tenders with flour. Tap off any excess, and then dip in the eggs, then the breadcrumbs, being sure to get an even coating. Place breaded chicken on a large plate or baking sheet. Repeat for all the strips. Heat a large frying pan over medium-high heat, and fill the bottom of the pan with a 1/2 inch of peanut oil. (As you fry, add oil as needed to maintain the 1/2-inch depth.) Heat oil to 350.

Add 6 chicken strips to the hot oil, and cook until nicely browned on 1 side, about 3 1/2 minutes. Use a slotted spatula or tongs to carefully turn the strips, and allow to finish cooking, 2 to 3 minutes more. Remove chicken from the pan and place on a baking sheet (preferably lined with a cooling rack); season immediately with salt and freshly ground black pepper. Repeat for all strips. Keep finished chicken tenders in the oven turned to low to keep warm and crisp. Do not stack on top of each other, or they will lose their crunch. Combine hot sauce and butter in a small saucepan, and bring to a simmer over medium heat, stirring occasionally, until butter is completely melted. When ready to serve, put chicken tenders in a large bowl and pour the sauce over them. Toss, and serve immediately with the coleslaw. Servings: 8 to 12 servings

Adapted from a Scott Youkilis recipe of San Francisco’s Maverick restaurant


Three kinds of cheese and some curry powder make this cheese log a little livelier than most.
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup crumbled blue cheese
1 1/2 teaspoons curry powder
1 tablespoon butter
1/2 cup finely chopped pecans
2 tablespoons minced fresh parsley
Assorted crackers

In a mixing bowl, beat the cream cheese. Fold in cheddar cheese and blue cheese. Cover and refrigerate for at least 2 hours. In a small skillet, sauté curry powder in butter for 1-2 minutes. Stir in pecans; cook and stir for 1 minute. Stir in parsley. Cool slightly. Roll cheese mixture into two logs, about 5 inches long. Roll in pecan mixture. Cover and refrigerate until serving. Serve with crackers. Makes 2 cheese logs.

From the Taste of Home’s Holiday & Celebrations Cookbook


1 1/2 lb small new potatoes

1 small green pepper– seeded and

3 tablespoon tarragon vinegar


2 teaspoon Dijon mustard

1 medium carrot– shredded

1 teaspoon salt

1 stalk celery, finely chopped

1/8 teaspoon dried marjoram

1/8 teaspoon white pepper

1/4 cup fresh chopped parsley

1 teaspoon minced garlic

2 eggs, hard-boiled — sliced

1/3 cup oil

1/4 cup mayonnaise

1/2 cup radishes — sliced

1/4 cup sour cream

1/2 cup cucumber — chopped

1/4 cup Blue cheese — crumbled

1 small onion– chopped

Tomato wedges, for garnish

Cook potatoes (unpeeled) in boiling salted water to cover until tender (25 to 30 minutes). Drain and slice while warm. Place in a large bowl. While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat potato slices. Cover and refrigerate for at least 2 hours (or as long as overnight, if you wish). Lightly mix in radishes, cucumber, onion, pepper, carrot, celery, parsley and hard-cooked eggs. Mix mayonnaise and sour cream until smooth; stir in cheese. Fold mayonnaise mixture into potatoes. Cover and refrigerate for 1 to 3 hours. Garnish with tomato wedges.

From the California Culinary Academy


1 Lime; juiced
3 tablespoon Light mayonnaise
2 oz Blue cheese; crumbled
1/4 cup Light sour cream
4 Boneless; skinless chicken breast halves, cooked and cut into bite-sized pieces
2 Granny Smith apples; cored and chopped into bite-sized pieces
4 Ribs celery; sliced
6 oz Leaf lettuce; preferably red
2 oz Walnuts; chopped, (about 1/2 cup) and toasted, if desired

Squeeze juice from lime into medium bowl; add mayonnaise, cheese and sour
cream. Whisk until well blended (or blend in food processor or blender).
Add chicken, apple and celery, stirring until coated with dressing. Divide
lettuce among 4 plates, mound quarter of chicken mixture in middle of each
plate, and top with quarter of walnuts. Serve salad with 4 wheat rolls,
warmed if desired, on side. Makes 4 servings.

Recipe from the Milwaukee Journal Sentinel archives


1 1/4 cups fresh tomatoes

8 ounces package cream cheese

2 tablespoons blue cheese

Several lettuce leaves

1 onion, grated

Salt and pepper to taste

A handful parsley
Arrange a bed of lettuce and place sliced tomatoes on top. Mix cream cheese and crumbled blue cheese; add grated onion, salt, pepper. Use as a dressing for the tomatoes and garnish with parsley. Makes 4 servings.

Unknown author


Onion filling:
2 lbs. red onions or other onions, peeled, sliced
1 cup balsamic vinegar
1/2 teaspoon honey
salt and freshly ground pepper to taste
sprigs of chervil and a little reduced balsamic vinegar, for garnish

1/2 cup whole wheat flour
1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup oatmeal (not instant or 5 min)
2 1/2 oz. softened butter
3/4 cup shredded Swiss cheese
3/4 teaspoon salt
3 tablespoon cold water

Blue cheese topping:
4 oz. soft blue cheese
2 tablespoon plain yogurt

To prepare onion filling:
Place onions and vinegar in heavy saucepan. Cover with wax paper and lid. Cook gently for 30 minutes. Remove lid and paper, add honey and cook until liquid has almost evaporated. Season to taste. Keep warm.

To make pastry:
Blend flours, oatmeal, butter, cheese and salt in blender until consistency of fine crumbs. Add cold water and form a ball. Let pastry rest for 30 minutes, and then roll out. Line six 4 inch round fluted tins with pastry, prick with a fork, and then allow pastry to rest for at least 30 minutes in the refrigerator. Preheat oven to 325. Bake tarts until pale golden brown.

To prepare cheese:
Mash blue cheese with a fork and blend with the yogurt.

Remove warm baked pastry tarts from tins; place on large warm plates. Fill each with enough red-onion mixture to cover base, and place 1 spoonful of blue cheese mixture on top. Garnish with a drizzle of reduced balsamic vinegar and chervil sprigs.  Makes 6 appetizer servings.

From http://www.about.com


8 oz. bow-tie pasta, cooked, rinsed and drained

1 pint cherry tomatoes, rinsed and halved

6 scallions, white and green parts, thinly sliced

1 cup packed arugula leaves, rinsed, thick stems removed

1/3 cup olive oil

1 teaspoon Dijon mustard

2 teaspoon fresh lemon juice

3 tablespoon red wine vinegar

salt and freshly ground black pepper to taste

8 thick cut slices of smoked bacon, cooked until crisp

4-6 oz blue cheese

In a bowl, combine the cooked pasta, tomatoes, scallions, and arugula. In a separate bowl, whisk together the olive oil, mustard, lemon juice and vinegar together until well combined. Season the dressing to taste with salt and pepper, and toss the pasta and vegetables. Crumble the crisp bacon and the blue cheese over the salad and toss to combine thoroughly. Serves 4 to 6.

Submitted by Gary and Cheryl Quinn Arlington Hts.IL