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1
5 Saltines
cups Dry minced parsley flakes
/2 cup Dry minced onion
tablespoons Dry dill weed
2
1
2
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing:
1
1
1
tablespoon Mix
cup Mayonnaise
cup Buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until
powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into container with tight-fitting
lid.
Store dry mix at room temperature for 1 year. Makes 42 1
tablespoon servings. To use mix--Combine mix, mayonnaise,
and buttermilk.
Yield: 1 pint.
Honey Baked Ham
1
2
1
1
1
(7 lb.) med. smoked pork picnic shoulder (bone in or out)
c. sugar
c. honey or brown sugar, packed
(6 oz.) can frozen orange juice concentrate, thawed
tsp. whole cloves
Make crosswise slits, 1/2 inch apart, halfway through ham to
to where knife touches bone. Place ham in deep bowl and barely
cover with water. Stir in sugar. Soak at least 2 days in refrigerator.
Drain. Place ham in roasting pan, lined with enough foil to wrap
completely. Pour honey or brown sugar and orange juice all over
pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200
degrees for 6 to 7 hours or until done.
Hooter's Buffalo Chicken Wings
vegetable oil -- for frying
/4 cup butter
1
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
/2 cup all-purpose flour
1
1
1
1
/4 teas. paprika
/4 teas. cayenne pepper
/4 teas. salt
10 chicken wing pieces
ON THE SIDE: bleu cheese dressing & celery sticks
Heat oil in a deep fryer to 375. You want just enough oil to cover the
wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.
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