Ingredients

• 1/2 ea Green bell pepper; *
• 1/2 ea Red bell pepper; *
• 1/2 ea Yellow bell pepper; *
• 1/4 teaspoons of Red pepper; crushed
• 3/4 cups of Monterey Jack cheese; shredded
• 2 tb Chopped ripe olives

* Peppers should be seeded and cut into 6 strips each.

Directions

1. Cut bell pepper strips crosswise into halves.  Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper.  Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

Ingredients

• 6 Eggs-hard boiled
• 2 tablespoons Mayonnaise or salad dressing
• 1 teaspoons of grated onion
• 1 teaspoons of mustard
• 1/2 teaspoons of Worcestershire Sauce
• 1 can Devilled ham (2 1/2 oz)
• Salt and pepper to taste

Directions

1. Cut hard cooked eggs in half lengthwise-removing yolks to bowl. Mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with Paprika before serving.

Ingredients

• 1 small turkey breast tenderloin (1/2 pound to 3/4 pound) cut into 1/2 cubes
• 1/2 cup honey mustard dressing
• 8/10 slices bacon, cut crossways into thirds.
• 1/2 cup jellied cranberry sauce
• 2 tablespoons ground mustard
• 1 to 2 tablespoons chopped fresh chives.

Directions

1. In a shallow bowl, mix turkey and 1/2 cup of honey mustard dressing.  Cover and refrigerate 30 minutes to marinate.
2. Remove turkey from marinade; discard marinate.  Wrap bacon pieces around each turkey piece; secure with a toothpick.  Please on ungreased boiler pack wrack.
3. Broil with tops 4-6 inches from heat for 8-12 minutes, turning once, until turkey is no longer pink in centre and bacon begins to look crisp.
4. Meanwhile, in 1-quart saucepan, mix-cranberry sauce, 2 tablespoons honey mustard dressing and mustard.  Cook over low heat, stirring occasionally, just until melted and well blended; cool slightly. Just before serving, sprinkle with chive. 
5. Serve turkey bites with sauce.

You can make these 24 hours in advance.  Cover tightly and refrigerate.  Just before serving, heat for 15 minutes at 375 degrees Fahrenheit. 

Having people over for the big game?  The Cooking Blog is here to help with some excellent Super Bowl recipes.  You can find some Super Bowl Approved Recipes all over the site but I gathered them into their own category and here are some of the highlights.

• Bacon and Cream Cheese Stuffed Mushrooms Recipe
• Cheesy Nacho Dip Recipe
• Baked Spinach with Three Cheeses Recipe
• Buffalo Chicken Wing Recipe
• Crab Dip Recipe
• Hot Pizza Dip Recipe
• Creamy Curry Dip Recipe
• Stuffed Mushrooms Recipe
• Fiery Thai Salsa Recipe
• Hot Crab Spread Recipe
• The Original Buffalo Wings Blue Cheese Recipe
• Crunchy Mini Crab Cakes Recipe
• Neptune Lasagne Recipe
• Pizza Roll Ups Recipe
• Stuffed Jalapeño Recipe
• Buffalo Hot Wings Recipe
• BBQ Poppers Recipe
• Cheese Ball Recipe
• Mushroom Neptune Recipe
• Stuffed Jalapenos Recipe
• Jalapeno Puff Recipe
• Seven Layer Dip Recipe
• Nacho Potato Skins Recipe
• Smoky Cheese Ball Recipe
• Blue Cheese Dressing Recipe
• Joe’s Crab Shack Blue Crab Dip Recipe
• Chi Chi’s Seafood Nachos Recipe
• Blue Cheese Garlic Dip Recipe
• 7 Layer Mexican Dip Recipe
• Cheese Stuffed Mushrooms Recipe
• Seafood Nacho Dip Recipe
• Spicy Potato Skins Recipe
• Blue Cheese Stuffed Mushrooms Recipe

Other Super Bowl recipe ideas

• Epicurious has some fantastic recipe ideas and points me to these chicken taquitos
• Martha Stewart has several game day recipes but after looking at them, Jordon said that he would never watch a game at her house.

 

So whoever wins the game, the New York Giants or the New England Patriots, at least your guests will leave well fed.  Enjoy the game!

Ingredients

• 1 large ripe mango, peeled, seeded and coarsely chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons Thai Kitchen® Sweet Red Chili Sauce
• 1 teaspoon minced garlic

Directions

• MIX all ingredients in medium bowl until well blended. Cover.
• REFRIGERATE until ready to serve.

Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 2 (8 ounce) packages imitation crabmeat , flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Directions:

Sauce

1. Melt the butter in a 2 quart saucepan over medium heat. Add the flour.  Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine.  Add 2 oz. of the cheese.  Continue to cook until thickened.

Crab Mix

1. Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce and mix well. 

Enchiladas

1. Lay out the tortillas on a flat surface and place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.  Place flap of the tortilla over the crab mix and roll.

2. Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.

3. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn(brown spots).

4. Sprinkle with paprika.

Ingredients

• 1 tablespoon soft reduced calorie margarine
• 1/4 cup chopped onions
• 2 cups fat free milk
• 1/2 pound Velveeta cheese, cut into 1/2 inch cubes
• 1 package frozen chopped spinach, cooked, well drained
• 1/2 teaspoon ground nutmeg
• Dash of pepper

Directions

1. Melt margarine in a medium sized saucepan on medium heat.  Add onions; cook and stir until tender.
2. Add remaining ingredients; cook on low heat until the Velveeta is melted and soup is heated through, stirring occasionally. 

Makes 4 servings.

Substitutions: You can use frozen chopped broccoli instead of spinach.

Source: The Soup Bible

Ingredients

• 1 can (14 ounces) coconut milk
• 2 tablespoons Red Curry Paste
• 1 tablespoon brown sugar
• 1 pound large shrimp, peeled and deveined
• 1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
• 1/4 cup fresh Thai basil (optional)
• 2 tablespoons Fish Sauce 
• Cooked Basmati Rice
• Fresh red chillies, thinly sliced (optional)

Directions

1. BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
2. STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
3. SERVE with cooked rice, if desired. Garnish with additional basil and red chile slices, if desired.

This recipe came from my friend Katherine Siebert after Jordon raved about it after having it at a dinner meeting.

Ingredients

• A large drizzle of vegetable oil or olive oil
• 1 tablespoon of red curry paste.  Cock Brand Thai Red Curry Paste was recommended by Katherine but I tried Thai Kitchen paste the first time
• 2 cans of organic coconut milk
• Fish sauce to taste (it cuts the heat so just add it to taste)
• Any vegetables or chicken you desire.
  • thinly sliced mushrooms, carrots, bamboo shoots, green beans and snow peas are all recommended
• Basmati rice

Directions

1. Start with heating the oil then adding the curry paste to combine. Add the coconut milk and stir for a bit.  Let it heat up.  Next add the fish sauce until it's a desirable heat. Then add any precooked chicken and vegetables.
2. Serve over cooked basmati rice.

If you have any, serve up some spring rolls and raw vegetables on the side.

In case you are looking for the perfect rub for your beer can chicken

Ingredients

• 1/4 cup paprika
• 1 tablespoon firmly packed dark brown sugar
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 teaspoon celery salt
• 1 teaspoon freshly ground black pepper
• 1 to 3 teaspoons cayenne pepper, or to taste
• 1 teaspoon dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 can of beer (or alcohol free beer)
• 1 large whole chicken (4 to 5 pounds)

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup.

Directions

1. Take three tablespoon of rub and set aside.  Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
2. Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
3. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
4. Pop the tab on the beer can. Using a church key style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
5. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
6. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
7. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

Ingredients

• 1/2 pound of cold butter
• 4 cups flour
• 2 tablespoons of sugar
• 4 teaspoons of baking powder
• 1/2 teaspoons of salt
• 2 eggs
• 1 cup buttermilk

Directions

1. Preheat oven to 400 degees F. Put butter in food processor bowl. Add flour, sugar, baking powder and salt. Process to coarse crumb consistency (about 12 seconds).
2. Whisk the eggs and buttermilk together. Stir into flour and butter mixture just until dough comes together. (Do not over mix.) Place on to a lightly floured surface and knead a few times until all flour is incorporated.
3. Roll dough out to 1-inch thickness. Cut into rounds with a glass. Press leftover dough together and roll until smooth; repeat cutting. Place on parchment paper on a baking sheet. Bake at 400 degrees F for 8 minutes.
   Turn pan 180 degrees. Bake another 8 minutes or until golden.

Makes 12 biscuits.

I know in Canada it’s just called Kraft Dinner but this is so much more than that.  It comes from Martha Stewart (it’s a good thing) and you need to read the whole article on how it came to be (the recipe has it’s origin’s with Thomas Jefferson).  I just want to post the recipe here as I think I will be making it again and again.

Ingredients

• 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups (about 18 ounces) grated sharp white cheddar
• 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
• 1 pound elbow macaroni

Directions

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

via

Ingredients

• 4 Pillsbury Grands! mini frozen buttermilk biscuits
• 1 egg
• 1 tablespoon milk
• 1 teaspoon butter
• 2 slices bacon, crisply cooked, cut into halves
• 1 slice (1 oz) Cheddar cheese, cut into quarters

Directions

1. Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
2. Beat egg and milk in small bowl with fork until well mixed. In 7 or 8-inch nonstick skillet, heat butter over medium heat until melted. Add egg mixture; cook, stirring occasionally, until eggs are desired doneness and still moist.
3. Split biscuits horizontally. Layer cooked eggs, bacon and cheese on bottom halves of biscuits; top with biscuit tops.

Serves 2

Ingredients

• 4 tablespoons butter or margarine
• 10-oz. cream of chicken soup
• 10-oz. cream of celery soup
• 1/2 Soup can Kraft’s mayonnaise
• 8-oz. jar Cheese Whiz
• 14-oz. can chicken broth
• salt and pepper, to taste

1. Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot but be careful not to let it boil.

Ingredients

• 1 can of Crescent Rolls
• 1 pound of sausage - cooked and drained
• Fresh Mushrooms – sliced
• 3/4 of a pound of Monterey Jack Cheese – grated
• 6 eggs – beaten
• 1 can of Cream Of Onion Soup

Directions

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese.
2. Mix eggs with soup and pour over casserole.  Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Ingredients

• 1 tablespoon of oil
• 1 large onion
• 1 red pepper chopped
• 2 cloves of garlic
• 1 medium carrot sliced
• 4 medium potatoes thinly sliced
• 1 head of cauliflower
• 1 teaspoon of thyme
• 1/4 tsp. red pepper flakes (optional)
• cracked pepper
• 1 tsp. curry or to taste (optional)
• 6-8 cups of low sodium chicken broth
• 1 cup of milk
• 1/4 cup Parmesan cheese 
• 1-2 cups of old cheddar cheese
• 2 small turkey pepperoni, smokey or farmer sausage

Directions

1. Saute the onion, peppers, garlic in oil until soft.  Add the farmer sausage or pepperoni at this time
2. Add the remaining vegetables, and broth.
3. Cook about 20 minutes till all the vegetables are tender.
4. Puree with an immersion blender
5. Add the milk .
6. Stir in the cheese. The stronger the cheese the more flavourful the soup.

Ingredients:

• 1 cup mayonnaise 
• 1/3 cup sour cream  
• 3 tbsp half and half cream  
• 1 1/2 tsp sugar
• 3/4 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp worcestershire sauce 
• 2 to 3 tbsp fresh chopped dill

Directions

1. In a small bowl combine all ingredients and whisk until smooth.
2. Cover and refrigerate or you can use immediately but it will taste better if you let it sit for a few hours.
3. Serve over a garden salad or as a dip for veggies or chips.
4. Store in refrigerator.

Ingredients

• 2 pounds of soup bones, with lots of meat
• 8-10 cups of water
• 2-4 carrots, sliced
• 4 medium potatoes, cubed
• 1 large (or 2 medium) onions, chopped
• 1 medium head cabbage, chopped fine
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 whole red chilli peppers (dried)
• fresh dill, to taste
• 2 cans of tomato soup
• 2 cups diced tomatoes

Directions

1. Cover soup bones with water and simmer until meat is tender (several hours).
2. Remove the bone and shred the beef. Add more water to make 8-10 cups of stock before adding the vegetables.
3. Add vegetables and seasonings, and cook until vegetables are tender.
4. Add tomato soup, diced tomatoes, and shredded beef...and bring to a boil.

Serve with sour cream.

Ingredients

• 3/4 cup of apple juice
  
• 1 1/2 cups shredded cheddar cheese
  
• 1 1/2 cups shredded Swiss cheese 
  
• 1 tablespoon cornstarch
  
• 1/8 teaspoon pepper
  
• pinch of nutmeg
  
• 1 clove garlic, peeled
  
• 1 loaf of fresh French bread, cubed
  
• Assorted vegetables or cooked meat for dipping

Directions:

1. Rub inside of large saucepan with the clove of garlic.
   
2. Bring the apple juice to a boil over medium heat...then reduce to low heat.
   
3. Toss the cheeses with the cornstarch, pepper and nutmeg...stir into the juice.
   
4. Cook and stir constantly for 3-4 minutes...or until cheese is melted.
   
5. Transfer to a fondue pot to keep warm.
   
6. Serve with cubed bread, assorted vegetables, and cooked meat for dipping.

Give your mayonnaise some zip.

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon Thai Kitchen® Spicy Thai Chili Sauce

Directions

1. MIX mayonnaise and chili sauce in small bowl. Cover.
2. REFRIGERATE until ready to serve. Use as a spread for sandwiches.

Makes 1/4 cup.

Ingredients:

• 6 skinless, boneless chicken breast halves - cut into chunks
• 4 limes, juiced
• 1 cup water
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 1/2 cups chopped green onions
• 6 cloves garlic, chopped
• 2 habanero peppers, chopped

Directions:

1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Ingredients:

• 4 cubes chicken bouillon
• 1 (12 fluid ounce) can or bottle beer
• 4 cups water
• 1 1/2 cups cubed potatoes
• 1 cup chopped celery
• 1 cup diced carrots
• 1 cup chopped onion
• 1 (20 ounce) package frozen cauliflower and broccoli
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 pound processed cheese food (eg. Velveeta), cubed

Directions:

1. In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
2. Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.

Ingredients

Pasty

• 2 cups of flour
• 1/4 teaspoon of salt (or salt substitute)
• 1/4 cup of solid shortening
• 1/4 cup  (1/2 stick) of margarine
• 1/3 cup of cold water

Meat Filling

1. 2 tablespoons of margarine
2. 1 small white onion, finely chopped
3. 1/4 teaspooons of chopped Scotch Bonnet pepper
4. 1/2 pound of lean ground beef
5. 1/2 teaspoon of salt
6. 1/2 teaspoon of freshly ground black pepper
7. 1/2 teaspoon curry powder
8. 1/2 teaspoon dried thyme 
9. 1/4 cup breadcrumbs
10. 1/4 cup  beef or chicken stock
11. 1 egg, beaten
12. 1/4 cup of water

Directions

Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area’s West Indian grocery stores, or use   jalapenos as a substitute.

1. Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.
2. In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
3. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
4. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.

Yield: 10 patties.

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup cocktail sauce
• 1 cup mild salsa
• 3/4 cup diced green onion
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 2 cups shredded Cheddar cheese
• 2 cups shredded lettuce
• 1 cucumber, thinly sliced

Directions:

1. In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
2. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
3. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Ingredients

• 12 chicken wings (about 2 pounds)
• 1/2  cup of all purpose flour
• 2 tablespoons butter or margarine
• 1/4 cup sliced green onions
• 1 medium clove garlic – finely chopped
• 1 cup (8 ounces) French Dressing
• 1 teaspoon thyme leaves
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1/2  teaspoon Frank’s Hot Sauce

Directions

1. If you want First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. If you want Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Frank’s Hot Sauce.
2. In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips off chicken wings (save tips for soup.) Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil.
3. Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels. Meanwhile, in large skillet, melt butter and cook green onions with
   garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme,
   oregano, cumin, and hot pepper sauce. Add chicken and toss to coat.
4. Serve with chunky blue cheese dressing and celery sticks.

Ingredients

• 2 tablespoons of butter
• 1/4 cup of flour
• 1 egg
• 1/4 cup of shredded Swiss cheese
• 2 cup of chicken (cooked, fine chopped)
• 1/4 cup of celery (finely chopped)
• 2 tablespoons of Pimento (chopped)
• 2 tablespoons of dry white wine
• 1/4 cup of mayonnaise

Directions

1. Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously.
2. Cook and stir until mixture forms a ball that doesn't separate.
3. Remove from heat and cool slightly.
4. Add egg; beat vigorously until smooth. Stir in cheese.
5. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff.
6. Bake at 400F for 20 minutes. Remove from oven; cool and split.
7. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons.

Ingredients

• 8 eggs, beaten
• 2 cups half & half cream
• 1 package (8 ounces) imitation crabmeat, chopped
• 1 large sweet red pepper, chopped
• 1 cup soft bread crumbs
• 1 cup (4 ounces) shredded Swiss cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1 /2 cup chopped green onions
• 1 teaspoon salt (or a salt substitute)
• 1/2 teaspoon pepper

Directions

1. In a large bowl, combine all of the ingredients.  Transfer to a greased 13-inch by 9-in by 2-inch baking dish.
2. Bake uncovered for 30-35 minutes or until a knife inserted near the centre comes out cleaner. 
3. Let stand for 10 minutes until cutting.

Yield: 6-8 servings.

Source: Taste of Home: Casseroles, Slow Cooker & Soups