RECIPES
BUFFALO WINGS
24 wings (4 lbs.)
Salt & pepper (optional)
4 c. cooking oil
1/4 c. butter
2 to 5 tsp. hot sauce
1 tsp. white vinegar
Cut off tips and separate wings at joint; sprinkle with salt and
pepper, to taste.
Heat oil in deep fat fryer or large heavy pot. When quite hot, add 12
wings and cook 10 minutes, stirring occasionally.
When wings are golden brown and crisp, remove and drain well.
Add rest of wings; repeat process.
Meanwhile, melt butter in saucepan; add hot sauce, to taste and
vinegar. Pour sauce over wings and mix well to cover.
Serve with Blue Cheese Dressing and celery sticks.
CORN DOGS
1/2 c Yellow corn meal
1/2 c Flour
1 tsp Honey
1/2 tsp Salt
1 ea Egg, lightly beaten
6-8 Hot Dogs / Frankfurters
6 ea Skewers or sticks
1 tbsp Sugar
1 tsp Baking powder
1/2 c Milk
1 tbsp Melted shortening
Combine the cornmeal, flour, sugar, mustard, baking powder and
salt, mixing well.
Add the milk, egg and shortening, mixing until very smooth.
Pour the mixture into a tall glass. Put the frankfurters on sticks.
Dip them into the cornmeal batter to coat them evenly.
Deep fry in oil heated to 375 degrees until golden brown, about
two minutes.
Drain on paper towels.
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