Foods Recipes

50 ea Chicken wing pieces

1/4 lb Margarine

1/4 c Hot sauce

1 pn Cayenne pepper

1 pn Garlic salt

Oil/fat for deep frying Black pepper 1 ds Paprika

Celery sticks Blue Cheese Dip Deep fry the wing pieces( in small batches) in hot oil at 385 deg for 10 minutes, or follow package directions. Drain on paper towels; sprinkle with black pepper while draining. While chicken is frying, melt margarine in large skillet; mix in hot sauce, garlic salt, and cayenne. As Chicken is drained, toss into the sauce skillet and mix in. When all chicken is in the sauce, dash in paprika, mix again and allow to stand for a while. Reheat before serving. Serve with celery sticks and Blue Cheese Dip.

1/2 c Yogurt cream cheese

2 tb Crushed pineapple

1/2 c Finely chopped dates

1 ts Shredded coconut

Mix well and chill. Spread on crackers or fill celery. Makes 2 cups. Orginal recipe calls for 1/2 cup shredded coconut but I didn't want to use that much. It really tasted good without the coconut but I put in a little bit for texture.

1 5 lb. canned ham

Whole cloves 2 Med. bananas, cut 2" pcs.

3 tb Cream cheese, softened

1/2 c Pineapple preserves

1 cn Peach halves (29 oz.)

1 cn Cream of chicken soup

1/2 cn Water

1 tb Toasted coconut

In shallow roasting pan, bake ham at 325 F. for 1 hour. Drain off fat. Score. Spread with 1/4 c. pineapple preserves. Stud with cloves. Bake 15 min. Spread peaches and bananas with 2 tbs. of preserves and arrange around ham. Bake 15 min. more. Remove ham and fruit to warm serving platter. On top of stove, in same roasting pan, combine 1 tbs. fat drippings from ham, soup, water, cream cheese, coconut and remaining preserves. Heat, stirring to loosen browned bits. Serve with ham.

10 c Chicken broth

-----CHICKEN BALLS----- 1 lb Raw lean ground chicken

2 sl Whole grain bread -- crumbled

3 tb Parmesan cheese -- grated

2 tb Fresh parsley

1 Egg -- lightly beaten

1 t Garlic -- minced

1 t Lemon rind -- grated

1/4 ts Nutmeg -- grated

Salt and pepper to taste -----GARNISH----- Freshly grated Parmesan Chopped fresh parsley

1. In a mixing bowl combine the chicken ball ingredients and mix

together with your hands until well-combined. Form into balls the size of walnuts. 2. Bring the broth to a full boil, carefully drop in the balls,

cover, reduce heat, and simmer for 6 to 7 minutes, or until just tender but not overcooked. 3. Serve the soup hot, garnished with a light sprinkling of Parmesan

cheese and freshly chopped parsley. Lean turkey can be substituted for the chicken.

10 c Chicken broth

-------------------------------CHICKEN BALLS------------------------------- 1 lb Raw lean ground chicken

2 sl Whole grain bread; crumbled

3 tb Parmesan cheese; grated

2 tb Fresh parsley

1 Egg; lightly beaten

1 ts Garlic; minced

1 ts Lemon rind; grated

1/4 ts Nutmeg; grated

Salt and pepper to taste ----------------------------------GARNISH---------------------------------- Freshly grated Parmesan Chopped fresh parsley 1. In a mixing bowl combine the chicken ball ingredients and mix

together with your hands until well-combined. Form into balls the size of walnuts. 2. Bring the broth to a full boil, carefully drop in the balls,

cover, reduce heat, and simmer for 6 to 7 minutes, or until just tender but not overcooked. 3. Serve the soup hot, garnished with a light sprinkling of Parmesan

cheese and freshly chopped parsley. Lean turkey can be substituted for the chicken.