BUFFALO WINGS

5 lb Fresh large chicken wings
Peanut oil for frying
Durkee/French Hot Sauce
Wingers Original Recipe Hot
Melted Margarine
Celery Sticks
Chunky Blue Cheese Salad Dre
1. Split the wings at the joint and remove the tips. Anchor Bar has
barrels of tips they use in soup stock.
2. Spread the wings out on a rack in a pan and refrigerate so they
drain of moisture/blood. A minimum of 24 hours. This small step will
help produce a 'crispier' final product.
3 Heat deep fryer to 350-360 degrees.
4. Fry wings in small batches until done-8-10 minutes, depending on
the equipment.
5 Drain of excess oil and immediately place in large bowl and coat with
hot sauce & melted margarine.
6. Serve with celery sticks and blue cheese. NOTE:The amounts of Hot
Sauce and Margarine are really to taste. Medium 'HEAT' Wings are
approx. obtained by using 1 cup of Hot Sauce for the entire 5# and
1/2c. of melted margarine.
Experiment-some places do not use the melted marg. at all and just vary
the volume of hot sauce to get the taste they want.
Use any kind of hot sauce or hotwing sauce to mix with butter

Jalapeno Poppers

Jalapeno peppers are stuffed with a cream cheese mixture then battered
and deep fried to make delicious little appetizers.
INGREDIENTS:
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
PREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves back
together. Combine eggs, water and salt. Dip jalapeno peppers into egg
mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2
hours.
Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3
minutes, or until golden brown. Transfer jalapeno poppers to paper
towels to drain.

AMISH POTATO SALAD

1 c. raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 c. water
2/3 c. vinegar
1/2 c. parsley, minced
2/3 c. sugar
2 tsp. celery seed
6 c. almost done red potatoes, sliced
Saute onion and bacon together, then add flour and cook together for one or
two minutes. Mix water, vinegar, parsley, sugar and celery seed and add to
bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a
375 degree oven.

AMISH CHICKEN DRESSING

1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped carrots
1 c. diced potatoes
1/2 c. margarine
1 c. chicken broth
Cook until vegetables are tender. 1 large loaf dried bread cut into cubes. 1
tsp. salt 1/8 tsp. pepper 1 c. milk 1 c. chicken broth 2 c. finely chopped
chicken, cooked Add to vegetable mixture and mix thoroughly. Add more
broth if necessary. Bake 35-45 minutes at 350 degrees.

AMISH OVEN FRIED CHICKEN

1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375 degree oven
to melt butter, set aside. In a large paper sack combine dry ingredients. Roll
the chicken pieces 3 at a time in butter and oil then drop into a sack and
shake to cover. Place on a plate until all pieces are coated. Leave any excess
butter and oil in pan. Place chicken in the pan skin side down or its just as
good if you remove all the skin first. Bake at 375 degrees for 45 minutes
with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or
until crust begins to bubble.

AMISH POT ROAST

3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced
Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce
over meat. Put half of onions on meat, the other half in sauce. Cover and
roast 4-5 hours at 325 degrees.

AMISH MEATLOAF

1 1/2 lbs. lean ground beef
1 beaten egg
1/2 tsp. sage
1/2 c. Pet milk
About 2 cups Ritz crackers (crushed)
1/4 c. onion
1/2 c. Swiss cheese (shredded) plus some extra
Salt and pepper
Mix all above together; pat into an oval loaf in a baking dish. Put the extra
shredded Swiss cheese over top of loaf. Bake at 350 degrees for 1 hour. Will
freeze well.

SWISS AMISH MEAT LOAF

1 egg
1/2 c. evaporated milk
1/2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. black pepper
1 1/2 lb. lean ground beef
1 c. Ritz cracker crumbs
3/4 c. grated Swiss cheese
1/4 c. finely chopped onion
2-3 strips bacon, cut in 1" pieces
Preheat oven to 350 degrees. Beat the egg in a large bowl. Add evaporated
milk, sage, salt and pepper, and mix. Add beef, crumbs, 1/2 cup of the
cheese and the onion; blend. Form into a loaf and place in a 2 quart
rectangular baking dish. Arrange bacon pieces on top of loaf. Bake 40
minutes. Sprinkle remaining cheese on top and bake 10 minutes longer.

POOR MAN'S STEAK - Amish Recipe

3 lb. hamburger
1 c. cracker crumbs
Salt & pepper
1/4 c. chopped onion
1-2 cans mushroom soup
Mix well and press onto cookie sheet. Chill overnight to set. Cut in squares,
roll in flour and brown both sides. Place in baking dish. Pour soup over
meat mixture. Bake at 350 degrees for 1 hour.

AMISH YEAST ROLLS

7 c. flour (save 1 c. to knead)
2 pkgs. quick yeast
1/2 - 3/4 c. sugar
1/4 tsp. salt
WET:
2 sticks butter
1 c. sour cream
1/2 to 1 c. milk
Place in microwave. Heat until butter melts (should be hot but be able to
stand to stick your finger in this). Mix wet to dry ingredients and knead 10-
15 minutes. Put in warm place and let rise about 20 minutes. Put dough on
floured board and punch down. Shape in desired shapes. Let rise again, 20
minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at
350 degrees.
Makes 2 dozen or more.

Bread Recipes