Buffalo wings have become America’s favorite choice for appetizers at most parties and back yard barbecues. Every bar, restaurant, and pub has Hot Buffalo wings on their menu. It was not long ago when we didn’t even know what a buffalo wing was. How did they get so popular? What caused this craze over the buffalo wing? The answer is simple. They are delicious! For years the more common chicken parts preferred were the leg, breast and thigh. The remaining parts of the chicken were considered “scraps” mainly used for stock or soup pot.

Chicken wings were considered the least flavorful part of the chicken that is until a curious restaurant owner came up with a recipe that would soon sweep the entire world. It all started in a place called the “Anchor Bar” located in, where else, Buffalo, New York. Hence the term “buffalo wings” was born. The documented date was October 30, 1964. The restaurant owner was a woman named Teressa Bellissimo. One night her son stopped by his mother’s restaurant with friends for a late night bite to eat. Teressa found herself with an excess of chicken wings in her kitchen and saw this as an opportunity to put the excess chicken to good use. Being that chicken wings were known as the least flavorful part of the chicken, she decided to fry the wings and dip them in a spicy buttered chili sauce. She served them with blue cheese dressing as a means of a dipping sauce with intentions of it cooling off the hot spice. The flavor she created was so incredible that word soon spread. It was at that moment that Teressa had made her mark in history as the creator of the now world famous buffalo wing recipe.

One thing about winter months is when a pot of soup on the stove means your home smells fantastic. There is nothing better on a cold evening then a delicious hot bowl of soup. It just seems to be a natural when is comes to winter. The shivers of hard winter give away to the winds of early spring.

If you are a working mom soup can be so easy. Just start a crock pot of soup before you leave for work. Also, knowing that you have the evening meal cooking at home is such a great satisfaction.

Sometimes many families are broken up into so many schedules. A pot of soup in a crock pot or on top of the stove, keeping hot and available, for when each family member gets home is a relief for the person preparing the meal. People just don’t realize how hard it can be to keep a hot meal hot when you have different family members arriving home at different times during the evening.

There are also so many different verities of soups to fix. Somehow the collection of soup recipes offers a soup for every taste and circumstance. Chili is good when having people over the watch the big game on TV. Vegetable soup is good because you are receiving all your vegetables in one meal.

How can anyone go wrong with soup as a meal? Be warmed, fed and happy, and listen for your mom or the person preparing your meal to say, Soups On!

The definition of grilling is cooking using direct heat. Grilling dates back to the domestication of fire, nearly 500,000 years ago. Grilling is seen differently world wide. In the United Kingdom grilling grilling generally refers to cooking food directly under a source of direct, dry heat,(Americans call this broiling). In the United States and Canada grilling refers to cooking food over a direct source of heat on a metal grate. In Japan marinated meat is cooked on sticks directly over hot charcoal coals.

The American form of grilling is relatively new, until the 1940s grilling mostly only happened at camp sites and on picnics. After World War II backyard grilling became more popular. George Stepen, a metal worker loved to grill however hated the flat open brazier-style grills that were available. George set out to reinvent the grill. He cut it along its equator, added a grate, used the top as a lid, and cut vents for controlling temperature. Grilling has never been the same.

Today there are two ways to grill, direct heat or indirect heat. The direct heat method is best used for grilling foods such as steaks, hamburgers,sausage and pork chops. The indirect heat method is best used for large cuts of meat, it allows the meat to cook through with out burning. Cooking meat at high temperatures, such as broiling/grilling or barbecuing, can lead to the formation of heterocyclic amines, which are believed to cause cancer. By using marinades that contain either olive oil or citrus juice you can reduce the formation of these chemicals by nearly 99%, while adding flavor and tenderizing your meat.

These great appetizers will be sure to please any crowd, and they are easy to make!

CRAB CANAPES

2/3 cup fat-free cream cheese, softened
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1 pkg. (8 oz) imitation crabmeat or lobster, flaked
1/3 cup chopped red bell pepper
2 green onions with tops, sliced (about ¼ cup)
64 cucumber slices (about 2 ½ medium cucumbers cut 3/8 inch thick) or melba toast rounds.

Combine cream cheese, lemon juice and hot pepper sauce in medium bowl; mix well. Stir in crabmeat, bell pepper and green onions; cover. Chill mixture at least one hour to blend flavors or until ready to serve.

When ready to serve, spoon 1 ½ teaspoons crab mixture onto each cucumber slice. Place on serving plate; garnish with parsley, if desired. YIELD: 16 Servings (4 pieces each).


FESTIVE FRANKS

1 can (8 oz) reduced-fat crescent roll dough
5 ½ teaspoons barbecue sauce
1/3 cup finely shredded reduced-fat sharp Cheddar cheese
8 fat-free hot dogs
¼ teaspoon poppy seeds (optional)
Additional barbecue sauce (optional)

Preheat over to 350 degrees. Spray large baking sheet with non-stick cooking spray; set aside.

Unroll dough and separate into 8 triangles. Cut each triangle in half lengthwise to make 2 triangles. Lightly spread barbecue sauce over each triangle. Sprinkle with cheese.

Cut each hot dog in half; trim off rounded ends. Place one hot dog piece at large end of one dough triangle. Roll up jelly-roll style from wide end. Place point-side down on prepared baking sheet. Sprinkle with poppy seeds, if desired. Repeat with remaining hot dog pieces and dough.

Bake 13 minutes or until dough is golden brown. Cool 1 to 2 minutes on baking sheet. Serve with additional barbecue sauce for dipping, if desired. YIELD: 16 Servings.

These recipes make a hearty full course dinner without hours of preparation! Enjoy!

SEAFOOD FETTUCCINE

¾ lb. fresh or frozen shrimp, cooked, peeled and deveined
1 can (4 oz) mushroom stems and pieces, drained
½ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
¼ cup butter or margarine
1 pkg. (8 oz) fettuccine, cooked and drained
½ cup grated Parmesan cheese
½ cup milk
½ cup sour cream
Minced fresh parsley (optional)

In a large saucepan, saute shrimp, mushrooms, garlic powder, salt and pepper in butter for 3-5 minutes. Stir in fettuccine, Parmesan cheese, milk and sour cream. Cook over medium heat for 3-5 minutes, or until heated through (DO NOT BOIL). Garnish with parsley if desired. YIELD: 4 Servings (Scallops or crab may be substituted for shrimp)


BROCCOLI CASHEW SALAD

6 cups broccoli florets
2 medium tomatoes, cut into ½ inch chunks
3 tablespoons chopped red onion
1 can (2.25 oz) sliced ripe olives, drained
1 cup mayonnaise
1 tablespoon soy sauce
2 teaspoons lemon juice
1 ½ teaspoons seasoned salt
1/8 teaspoon pepper
½ cup cashews
Lettuce leaves

Place the broccoli in a saucepan with a small amount of water. Cover and cook for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and place in a large bowl. Add tomatoes, onion and olives; toss. In a small bowl, combine mayonnaise soy sauce, lemon juice, seasoned salt and pepper; mix well. Ad to broccoli mixture and toss to coat. Stir in cashews. Serve on lettuce. YIELD 4-6 Servings

EGGNOG PUDDING

2 cups cold milk
1 pkg. (3.4 oz) instant vanilla pudding mix
½ teaspoon ground nutmeg
¼ teaspoon rum extract
Additional ground nutmeg, optional

In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired. YIELD: 4 Servings.

Give your family or friends a new “twist” on flavors. Grill meats to put into these terrific salads!

GREEK BEEF KABOB SALAD

1 lb. boneless beef top sirloin steak, cut into 1 ½ inch cubes
1 cup purchased Green vinaigrette salad dressing
1 (10 oz) pkg. prewashed, chopped romaine lettuce
1 medium cucumber, halved, seeded and sliced
20 pitted kalamata olives
12 grape or cherry tomatoes, halved
4 oz. (1 cup) crumbled feta cheese

Place beef cubes in 1-gallon resealable food storage plastic bag; add ½ cup of the dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours to marinate.

Heat grill. Thread beef onto four 8 to 10 inch metal skewers; discard marinade.
When ready to grill, place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 9 to 11 minutes or until beef is of desired doneness, turning once.

Meanwhile, divide lettuce onto individual serving plates. Top each evenly with cucumber, olives, tomatoes and cheese. Drizzle with remaining ½ cup salad dressing. Top with cooked beef. YIELD: 4 Servings

GRILLED SALMON CAESAR SALAD

1 (1 lb) salmon fillet
2/3 cup purchased Caesar salad dressing
1 (10 oz) pkg. prewashed chopped romaine lettuce
½ cup Caesar-flavored croutons
¼ cup sliced ripe olives
1 oz. (¼ cup) shredded fresh Parmesan cheese

Heat grill. When ready to grill, place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush surface of fish with 1 tablespoon of the salad dressing. Cook 9 to 11 minutes or until fish flakes easily with fork and is opaque.

In large bowl, combine lettuce, croutons and olives; toss to mix. Pour remaining salad dressing over top; toss gently to coat. Spoon salad onto large platter. Remove skin and flake salmon. Arrange salmon on top of salad. Sprinkle with cheese. YIELD: 4 Servings

If you like Mexican food, but think it takes too long, or you don't have time to go through the drive-thru, here are a few quick and easy dishes to make during your busy week.

CHILI CASSEROLE

1 pound ground beef
½ cup chopped onion
1 can (15.5 oz) kidney beans, rinsed and drained
1 can (15 oz) tomato sauce
1 can (14.5 oz) stewed tomatoes
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 cups cooked bow tie pasta

In a skillet, brown beef and onion; drain. Stir in beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Cover and simmer for 5 minutes. Stir in pasta; heat through. YIELD: 6 Servings.


GREEN CHILI BURRITOS

1 can (16 oz) refried beans
8 flour tortillas (6 inches)
½ pound ground beef, cooked, drained
1 cup (4 oz) shredded sharp cheddar cheese, divided
1 can (4.5 oz) chopped green chilies

Spread refried beans over tortillas. Top each with beef and 2 tablespoons of cheese. Fold ends and sides over filling and roll up; place seam side down in a greased 13 X 9 X 2 inch baking dish. Sprinkle with chilies and remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through. YIELD: 4 Servings


MEXICALI PORK CHOPS

1 envelope taco seasoning
4 boneless pork loin chops (½ in. thick)
1 tablespoon vegetable oil
Salsa

Rub taco seasoning over port chops. In a skillet, cook chops in oil over medium-high heat until meat is no longer pink and juices run clear, (about 9 mins.) Serve with salsa. YIELD: 4 Servings

Jell-O is one of America's most famous desserts. In 1897, a carpenter named Pearle Wait was putting up a cough remedy and laxative tea in his home in Leroy. He experimented with gelatin and result became a fruit flavored dessert which his wife named Jell-O. He wanted to market his new invented product but didn’t have enough money or experience to do so. He sold his formula to one of the best known manufacturers of proprietary medicines, orator Frank Woodward in 1899 for the sum of $450.

The first trademark for Jell-o was a four year old girl named Elizabeth King who is the daughter of Franklin King, an artist connected with the Duchy Company - Jell-O's advertising agency. She made her first commercial debut in 1904. The actor and comedian Bill Cosby has been a spokesperson for Jell-O since the year 1974.

The desert comes with a lot of different fruit flavors. The first four Jell-O flavors were orange, lemon, strawberry, and raspberry. Today the desert is own by the company Kraft foods and there are over 30 different flavors to choose from. The different types of Jell-O products comes in gelatin, pudding and powder witch you can mix your own Jell-O dessert such as cakes and even cheesecake.

In March 17, 1993, technicians tested a bowl of lime Jell-O with an EEG machine at St. Jerome hospital in Batavia. The test, confirmed by Dr. Adrian Upton, stated that a bowl of wiggly Jell-O dessert has brain waves that are identical to a brain of adult men and women.

Buffalo wings and hot wings were invented in Buffalo, N.Y. We know the original recipes were delicious because the wings caught on fast. They are now served across the country. Hot wings are buffalo wings that are topped with hot sauce - cayenne based.

There are a few restaurants now days that offer “Boneless Buffalo Wings”. The way these are prepared is pretty much the same, although these look different because they’re usually made from chicken breast. The chicken breast is cut into smaller pieces, about 2 inches in length.

Where actual chicken wings are used, the tip of the chicken wing can be cut off and the remaining drummette with bones can be cooked. Sometimes the bone pieces are removed and just the drummette is utilized.

A popular method of preparing wings is to coat each piece with a flour mixture consisting of flour, paprika, cayenne pepper and salt. Cover these and refrigerate for 60 to 90 minutes. Then fry these in oil which is already at 375 degrees Fahrenheit. When the pieces start turning brown, it’s time to take them out of the oil. The hot sauce can simply be poured generously over the cooked wings.

There are many different sauces that can be used to dress the wings, such as Cajun and Caribbean, and the amount of heat/spiciness can be mildly hot, medium or even extremely hot. Straight Frank’s Red Hot Sauce is great, although it’s usually mixed with margarine or butter. Blue Cheese or Ranch salad dressings go great along with celery and carrot sticks.

Usually everyone brings a different dish to potluck dinners, so no one person has to prepare everything. But potluck can take on a whole new meaning when camping with friends or family. Huddled around the campfire at the end of a long weekend, staring at last night’s coals, facing a meager breakfast of leftovers, you too can discover the perfect potluck breakfast.

Warm up a 12” deep dish Dutch oven near the coals, then set it over 15 briquettes and have some fun. Everyone contributes the food they have left. Stir in a couple pounds of cut up bacon, a couple of thickly diced onions, and sausage. Cover the lid with 15 briquettes, stirring frequently until the bacon and sausage are browned. Now add a layer of potatoes, whatever you have, frozen hash browns, spicy diced frozen potatoes, sliced baked potatoes left-over from last night, and simmer, stirring occasionally until cooked through. You can leave the briquettes on the bottom, but replace the ones on the lid once the meat is browned.

On top of this add your left over vegetables: one or two small cans of green chilies, sliced or diced fresh tomatoes, the sliced remains of a green pepper, then crack two eggs per person on top, cover the Dutch oven and pile coals on the lid. When the egg whites are cooked, you can leave them poached, or stir into the mixture. Sprinkle cheese over all, replace the lid without the coals, remove from the heat, and wait impatiently.

This is truly potluck turned into luck of the pot! The ingredients may vary, but it is always delicious.

Not for calorie counters, this rich chocolate cake is served upside down. The sauce cooks through the cake, making a rich topping.

Pre-heat oven to 350* and butter an 8 x 8 square pan.

4 tablespoons softened butter
1 cup sugar
2 tablespoons cocoa
1 tsp vanilla
½ cup milk
1 cup all purpose flour
1 tsp salt
2 tsp baking powder

Set 2 cups of water in a saucepan on the stove to boil. You'll need extra, as some will evaporate.
Sift the flour, salt and baking soda and put aside.

Cream the softened butter and sugar, then add the cocoa and continue to cream. Add the milk and vanilla and stir until smooth. Using a whisk will make this easier.
Sift in the flour, salt and baking soda, stirring until well blended. Pour into a buttered 8 x 8 dish, the batter will be stiff, so smooth with a spatula.

Sauce:
3/4 cup brown sugar firmly packed
1/4 cup cocoa
1 tsp vanilla
1 1/2 cup boiling water

Mix brown sugar and cocoa until smooth, add vanilla and boiling water and stir until the cocoa and brown sugar are completely dissolved. Pour over cake mixture and bake at 350* for 35 min.

Cool, cut into pieces and serve upside down, with the rich chocolate sauce on top. For an extra rich touch, add vanilla ice cream or whipped cream.

Serves 6 to 8. If there are leftovers, cover and refrigerate. You can re-heat in the microwave.

Everyone knows how excited kids get at birthday parties, especially when it is their own. They look forward to all of the presents and other fun things at their party. But, we all know how ecstatic they are when the birthday cake comes out. You don’t have to be a talented pastry chef to make your child’s dream cake. There are so many fun, easy cakes that will create lasting memories for your child’s special day!

For instance, if you visit the Family Fun magazine website, they offer many recipes for a huge variety of specialty cakes. One super easy idea for a little train lover is the ‘Choo Choo Train Cake’. You use 5 loaf cakes (or to make this even easier, use 5 pound cakes) and arrange them on a large platter. For each cake, use a different color of frosting or whipped cream and decorate each ‘car’ with different candies and cookies to make wheels and tracks. This cake is really cute and will be a huge hit.

Other places to look to for ideas are your local party store. They carry so many different theme cake pans and recipe books for easy at home cake baking and decorating. Even if you aren’t the best decorator, you still have tons of options. You can make a cake in a 13 x 9 pan and frost it and put an edible icing decoration in your child’s favorite theme on it.

Making your child’s birthday cake should be fun. And, seeing the excitement on your little one’s face is priceless!

Are you having a get-together soon and don’t know what to serve your guests? Planning to have people over is a fun idea, but deciding on what to serve can be overwhelming. Whether you browse through the appetizer cookbook in the checkout line in the grocery store or checkout recipes online, there are a ton of great tasting, easy-to-make appetizers to please all tastes and occasions.

On the Kraft Foods, Inc. website, they have many super easy appetizers. One very popular dip is made by spreading one 8 ounce package of Philadelphia cream cheese on the bottom of a dinner-sized dish. Then, spread 2 tablespoons of ready-made pesto on top of the cream cheese and follow that with chopped roasted red peppers. Serve this dip with a flavorful cracker like Triscuits or Wheat thins. This dip takes all of about 5 minutes to put together and it really is a big hit!

Another very easy party pleasing appetizer is from Hormel Foods. Again, spread one 8 ounce package of Philadelphia cream cheese in the bottom of a pie plate. Spread one can of Hormel Chili without beans on top of the cream cheese and follow that with shredded cheddar cheese. Bake on 400 degrees until the cheese is bubbling or you can put it in the microwave as long as you prepare the dip in an appropriate container. This dip is best served with tortilla chips.

Having a party shouldn’t be stressful. It is supposed to be fun. So, make your next party light and easy by asking around for some easy recipes and search the web. Have fun and enjoy!

Cakes date back to the ancient Egyptians, where the first cakes were more bread-like and were sweetened with honey. Although the cake dates back to the ancient Egyptians, the term cake originates from the Vikings in the 13Th century.

According to food historians, the forerunner to the modern cake were first baked in the mid 17Th century in Europe, due to the advances in technology and ingredient availability. Cakes were originally baked in cake hoops that were placed on flat pans. The cake hoops were made from metal, wood and paper. The first icings were made from a mixture of boiled sugar, egg whites and occasionally flavoring, after the cake was baked the icing would be poured on to the cake and placed back into the oven, when it was finished and the cake was allowed to cool the icing formed a hard candy like surface that looked similar to ice.

Cakes are seen differently world wide. Crude cakes formed from roughly crushed grains, were found in the remains of Swiss lake villages. The Greek word for cake was plakous which meant flat as well as a denser cake called satura. Roman cakes were called placenta and libum, they were mostly used for offerings to their gods. Placenta was more of a cheese cake, baked on a pastry base or a pastry case. In Asia the cake is quite different, the Moon Cake is a thin pastry which surrounds a sweet center, some times a egg yolk meant to symbolize the full moon. The modern cake did not emerge until the 19Th century when extra refined flour and baking powder were available.

Potlucks are a great way to enjoy time with family and friends! We don't always want to spend a lot of time in the kitchen to prepare for these gatherings. It also needs to be something that can easily stay cold or hot. If you want something cold to take; sandwiches are always a favorite. Bologna salad is easy to make and very cost efficient. Family and friends will think it is ham salad. Take a package of hot dogs and one at time put through your food grater. Add some mayonnaise, chopped onion and a couple diced boiled eggs. Mix it all together and spread it on bread slices. Cut your sandwiches diagonally, twice to make four small sandwiches. Stack them on a plate in decorated positions. Watch out though because they go fast!

For something hot, use your crock pot. Most parks or picnic areas have electrical outlets available. Take 2 large bags of frozen corn, 2 sticks of butter or margarine, a 16 oz. package of cream cheese, cut up and 1/4 chunk of velveta cheese, cut into small chunks. Mix this all together in your crock pot and cook on low for 4 to 5 hours. Be sure to stir occasionally while the cheese, cream cheese, and butter are melting. Upon arriving plug in and set the dial on warm. It doesn't get much easier! Now there is more time to enjoy family and friends!

Flatter your friends or family by surprising them with one of these terrific desserts!

BISCUIT APPLE COBBLER

1 can (21 oz) apple pie filling
½ teaspoon ground cinnamon
1 tube (6 oz) refrigerated flaky buttermilk biscuits
Whipped topping

Place pie filling in an ungreased 9 inch pie plate. Sprinkle with cinnamon. Separate each biscuit into three layers and arrange over apples. Bake at 400 degrees for 12-14 minutes or until the biscuits are browned. Garnish with whipped topping. YIELD: 4-6 Servings.


CHERRY YOGURT PARFAIT

1 can (21 oz.) cherry pie filling, divided
2 cartons (8 oz. each) vanilla yogurt, divided
1 cup graham cracker crumbs (about 16 squares) divided

Combine 1 cup pie filling and one carton of yogurt; place about 2 tablespoons each in six parfait glasses. Top each with 1-2 tablespoons of the graham cracker crumbs, about 2 tablespoons pie filling and about 2 tablespoons yogurt. Divide remaining cracker crumbs and pie filling/yogurt mixture between parfait glasses. (You can add one layer of whipped topping if desired, or use to garnish the top). YIELD: 6 Servings.


APPLE DELIGHT

4 medium tart apples, peeled and sliced
4 teaspoons brown sugar
Ground cinnamon to taste
4 teaspoons butter or margarine
Caramel ice cream topping

Divide apples among four ungreased 10 oz. microwave-safe bowls. Top each with 1 teaspoon of brown sugar. Sprinkle with cinnamon; top each with 1 teaspoon butter. Cover and microwave on HIGH for 1 minutes or until apples are tender. Cool slightly; drizzle with caramel topping. YIELD: 4 Servings. (NOTE: This recipe was tested in an 850 watt microwave).

Chocolate is believed to have originated from the Amazon or the Orinoco basin in South America. The Mesoamerican people treasured the cacao bean from which chocolate is derived. Mayans are the earliest known civilization to use the cacao fruit. Cornell University's research has recently found pottery shards, dating from 1100 B.C., that show early Mayans originally used the fruit of the cacao to produce a fermented drink, a wine of sorts. The wine was used as a status symbol, consumed only by the elite.

The first known reference to chocolate recorded by the Mayans did not come until 500 years later in about 600 B.C., where the Mayans used the ground fermented bean to produce a drink known as xocolātl, which means "bitter water". The cacao was a large part of the Mayan culture. The pod of the cacao was valued as a sign of fertility, the bean its self was used as currency. The ground bean used to make xocolātl, which was used in many religious ceremonies, was also a sign of wealth and prestige. The Aztecs gained the cacao around 1200 A.D through conquering Mayan villages. The cacao was highly prized in the Aztec culture as well; the chocolate beverage was viewed as a elixir of health, and a drink of the gods.

Although Christopher Columbus was the first European to discover chocolate, nothing came of it. Hermen Cortes, a conquistador, took a shipload of cacao beans back to Spain. He used these beans to seed his plantation in Trinidad in 1519. Spain kept chocolate a secret for nearly 100 years until 1615, when Louis XIII was presented the drink by his new wife, Ann of Austria, daughter of Philip from Spain.

These new “cool” refreshments will add a bit of a twist to your next gathering! Have fun with them!

FROZEN WHITE WINE MAR-GRIAS

1 (64 oz) carton (8 cups) refrigerated pineapple-orange juice
1 (750 ml) bottle dry white wine
1 (10 oz) can frozen margarita mix concentrate, thawed
1 ½ cups brandy
4 (12 oz) cans sour citrus soda

In 4-quart resealable plastic container, combine all ingredients except soda; mix well. Seal container; freeze 24 hours or until mixture is firm, stirring twice.

To serve, spoon about ¾ cup slush mixture into each large margarita glass. Pour about ¼ cup soda over each. If desired, garnish each with lime wedge. Servings: 24 (1 cup)


PINK SHANDY COOLER

1 (12 oz) can frozen pink lemonade concentrate, thawed
3 (12 oz) cans beer, chilled

Just before serving, in 2-quart pitcher, combine lemonade concentrate and beer; stir gently until blended. Serve over ice. Servings: 6 (1 cup)


LEMONADE ICED TEA

3 cups water
4 tea bags
1 (12 oz) can frozen lemonade concentrate
2 cups cold water
8 cups ice cubes
8 thin slices lemon

Bring 3 cups water to a boil in large saucepan. Remove from heat; add tea bags. Let stand 10 minutes to steep.

Remove and discard tea bags. Add lemonade concentrate and cold water; stir to blend. Pour into serving pitcher; add ice cubes and lemon slices. Servings: 8 (1 cup)


SLUSH PUNCH

3 cups sugar
3 cups hot water
1 pkg. strawberry jello
3 cups cold water
1 (46 oz) can pineapple juice
1 (6 oz) can frozen lemonade
1 tablespoon lemon extract
1 1/2 qt. Sprite

Dissolve the sugar and jello in the hot water. Add cold water, pineapple juice, frozen lemonade and lemon extract. Freeze this mixture, then thaw until slushy. Add the Sprite when ready to serve.

Here are a couple of casserole dishes that are great for potlucks or a hearty dinner.

SPEEDY SALMON CASSEROLE

1 tablespoon butter or margarine
1 tablespoon all-purpose flour
3 tablespoons ketchup
½ cup milk
1 can (14 ¾ oz) salmon, drained, flaked, and deboned
2 cups mashed potato flakes (or 3 cups leftover mashed potatoes)
1 cup (4 oz) shredded cheddar cheese


In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. Prepare mashed potatoes according to package directions. Spoon half into a greased 11 X 7 X 2 inch baking dish. Top with salmon mixture, remaining potatoes and cheese. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through and cheese is melted. YIELD: 6 Servings.


HAM-IT-UP SPAGHETTI

1 package (16 oz) spaghetti, broken into 2 inch pieces
2 cans (10 ¾ oz each) condensed cream of mushroom soup, undiluted
1 ¾ cups milk
1 tablespoon dried minced onion
2 teaspoons dried parsley flakes
1 teaspoon Worcestershire sauce
2 cups cubed fully cooked ham (about 1 pound)
2 cups (8 oz) shredded cheddar cheese

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine soup, milk, onion, parsley and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. Transfer to a lightly greased 2 ½ qt. baking dish. Sprinkle with cheese. Cover and bake at 375 degrees for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through. YIELD: 6-8 Servings

Mexican food is by far one of the most desired delicacies in our preferred choices of culinary delights. It's intense and varied flavors, variety of spices, colorful presentations, and most of all the enticing, inviting, aroma provide a sensation many of us find hard to resist. Mexican food varies from region, depending on climate and geography, or, perhaps ethnic differences. Most traditional Mexican restaurants are in states bordering Mexico from Texas to California, New Mexico, and Arizona.

Tortillas are the main staple in Mexican food, whether they are corn or flour. Homemade tortillas are of course, the preferred choice. Vegetables also play a key role in food preparation, as the frijoles, or beans, are used as a daily staple of protein. Chiles come in a variety from jalapeno, to hablano, the larger for stuffing, or the smaller, extremely hot. Avocados are also used in many dishes, including the avocado dip, which is made from fresh avocados, tomatoes, onion, and cilantro. This will please any palate. Avocados are also used as a topper to many Mexican dishes.

Every Mexican restaurant has a different recipe for salsa, or commonly known as a sauce. The key ingredients are tomato, cilantro, peppers, and spices to create a unique complement to your meal, or to serve with tortilla chips, as an appetizer. These sauces also depend on the region, or area of origin.

Let us not forget the famous desserts that will top off our wonderful experience south of the border. These vary from tres leches, which is a butter cake layered with three different types of milk, and is certain to please anyone. Most of the common ingredients in desserts include flour, sugar, milk, eggs, vanilla, and cinnamon. Perhaps, one of the most favorite is flan, or a custard which is slowly cooked with the above ingredients. Another preferred delight is the praline, or sugary pastry with pecans. Whatever your preference to region, or taste, Mexican food is a culinary delight you will frequent and enjoy.

Once you start to explore the many varieties of coffee beans in the world, you will likely come across a variety called Jamaican Blue Mountain. Blue Mountain beans are some of the most sought after throughout the globe, and they are also some of the most expensive beans that can be purchased.

What makes Jamaican Blue Mountain coffee beans so spectacular? True Blue Mountain beans have barely any after taste, and they create a truly smooth cup of coffee. Additionally, only a few types of coffee beans can be labelled “Blue Mountain,” and these beans must adhere to certain standards. Much like Parmesan cheese or Chateau Neuf du Pape wine, Jamaican Blue Mountain can only be grown in Saint Andrew, Saint Thomas, Portland, and Saint Mary – any other coffee that does not come from these regions is not true Jamaican Blue Mountain. Where does this coffee grow? Many believe (no unlike fine wine) that Jamaican Blue Mountain beans get their distinctive flavor from the mountainside where they are cultivated.

The Blue Mountains of Jamaica are located right in the middle of Kingston and Port Maria, which means that the cool winds found within this mountain crevice are particularly kind to the coffee beans grown there. The Jamaican Blue Mountains are amongst the highest mountains with the Caribbean, and the area also receives a large amount of rainfall (which is excellent for harvesting coffee beans). All Blue Mountain coffee is watched over carefully by the Jamaican Coffee Industry Board, and every bag of Blue Mountain must have an authentic seal if it is to be sold as such. If you love coffee, you must try, at least, one cup of Jamaican Blue Mountain.

These salads can be used as your main course or would be great to take to your next neighborhood block party!

SPICY ASIAN CHICKEN AND NOODLE SALAD

16 oz. uncooked vermicelli, broken in half
1 cup purchased spicy stir-fry sauce
½ cup mayonnaise
1 tablespoon crunchy peanut butter
2 9 oz pkg. frozen diced cooked chicken breast, thawed
1 16 oz pkg. fresh broccoli florets, chopped (6 cups)
1 ½ cups shredded carrots
¼ cup chopped salted peanuts
2 tablespoons chopped fresh cilantro

Cook vermicelli as directed on package. Drain; rinse with cold water to cool. Drain well.

Meanwhile, in very large serving bowl, combine stir-fry sauce, mayonnaise and peanut butter; blend well with wire whisk.

Add cooked vermicelli, chicken, broccoli and carrots to sauce mixture; toss until well coated. Garnish salad with peanuts and cilantro. Serve immediately, or cover and refrigerate until serving time. YIELD: 10 Servings (1 ½ cups)


PESTO SHRIMP AND SHELLS SALAD

8 oz. (3 cups) uncooked medium shell pasta
1 teaspoon salt
1 9 oz pkg. Green Giant frozen sugar snap peas
1/3 cup purchased refrigerated pesto (from 7 oz container)
¼ cup light mayonnaise
1 (12 oz) pkg. frozen cooked medium shrimp with tails removed, thawed, rinsed
1 medium tomato, chopped
2 green onions, chopped
4 teaspoons shredded fresh Parmesan cheese

Cook pasta s directed on package adding salt to water. Add frozen sugar snap peas during last 2 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.

In large serving bowl, combine pesto and mayonnaise; blend well. Ad cooked pasta, sugar snap peas, shrimp, tomato and onions; toss gently to mix. Sprinkle with cheese. If desired, serve salad on lettuce lined plates. YIELD: 5 Servings (1 ½ cups)

One of these will have to be a must at your next party or dinner!

PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE

Cake:
1(18.25 oz) pkg. yellow cake mix with pudding
1 cup milk
½ cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1(12 oz) pkg. (2 cups) miniature semisweet chocolate chips

Icing:
¼ cup creamy peanut butter
1(6 oz) pkg. (1 cup) semisweet chocolate chips

Garnish:
2 tablespoons chopped peanuts

Heat oven to 350 Degrees. Generously grease with shortening, and lightly flour 12-cup fluted tube pan (or Bundt pan). In medium bowl, combine cake mix, milk, peanut butter, vanilla and eggs; beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.

Bake at 350 degrees for 45-55 minutes, or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan for 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool 1 ½ hours or until completely cooled.

In small saucepan, melt icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing. YIELD: 12 Servings

NO-BAKE CHOCOLATE CHIP OATMEAL COOKIES

2 cups sugar
2 sticks butter or margarine
1 cup milk
6 cups quick oats
18 oz. pkg. chocolate chips

In large saucepan, add sugar, butter and milk. Bring to a boil. (Or in microwave bowl until butter is melted). Add oats and chocolate chips. Mix thoroughly. Drop onto wax paper. Allow to cool for at least 1 hour. YIELD: Approx. 2 dozen

Here are a couple of real “peachy” desserts for you to try. They are pretty simple to make and are a great try for something a bit different!

PEACH MALLOW PIE

35 large marshmallows
½ cup milk
1 ½ cups frozen sliced peaches, thawed OR 1 pkg.
(10 oz) frozen sweetened raspberries, thawed, drained
1/8 teaspoon almond extract
1 carton (8 oz) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Place marshmallows and milk in a large microwave safe bowl. Microwave, uncovered, on HIGH for 1-2 minutes. Stir until smooth; set aside. Finely chop the peaches; mash lightly with a fork or pulse in a food processor until finely chopped. Add to marshmallow mixture. Stir in extract. Fold in whipped topping; pour into crust. Refrigerate for 2 hours. YIELD: 6-8 Servings.

Editor’s Note: This recipe was tested in an 850-watt microwave. This recipe has also been used with raspberries and strawberries.


PEACH CAKE

¾ cup cold butter or margarine
1 pkg. (18-½ oz) yellow cake mix
2 egg yolks
2 cups (16 oz) sour cream
1 can (29 oz) sliced peaches, drained
½ teaspoon ground cinnamon
1 carton (8 oz) frozen whipped topping, thawed

In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13 X 9 X 2 inch baking pan. In another bowl, beat egg yolks; add the sour cream and mix well. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1 inch pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. Bake at 350 degrees for 25-30 minutes or until the edges begin to brown. Cool on a wire rack. Spread with whipped topping; garnish with reserved peaches. Store in the refrigerator. YIELD: 12 Servings.

Everyone loves desserts, from chocolate to the finest melt in your mouth tarts. Desserts can be prepared with sugar or sugar substitute. This opens a wide variety to everyone including diabetics. Desserts don't have to be hard to prepare or take a lot of time.

Easy Recipe:
One Angel food cake mix
One can of pumpkin (15 oz. or 16 oz.)
One cup of water
One and a half teaspoons of pumpkin pie spice
Mix together and pour into a sprayed 9X13 pan or bundt pan, bake at 350 degrees for 35 minutes. Top this with cream cheese frosting! This is a great dessert for anyone, including diabetics.

Another easy recipe for cookies is to use a cake mix. Add ingredients according to box directions except for the water. Add just enough water to make the consistency of cookie dough. Drop on cookie sheet by the teaspoon and bake. One of the great options with cake mix cookies it that a person can be creative. Add nuts, chocolate chips, coconut, m&m's, or sprinkles as delicious decorations.

For those that love to bake and enjoy a challenge, bring down those cookbooks. Fix an extravagant dessert including all the garnishment to make it look not only mouth watering but also beautiful!

Mexican food is based on traditional Aztec and Maya foods and it originated when Spanish solders arrived in Mexico City, previously known as Tenochtitlan. At the time, the regions diet consisted of corn-based dishes, which included beans, tomatoes, chilis and herbs. The Spanish introduced rice, wine, garlic, and meats and they soon had the perfect combination of ingredients for Mexican cuisine. The French occupation of Mexico also had an influence in this region by introducing bolillo, a type of French roll.

Different regions have different cuisine, such as the North was known for its meat and beef and the Southeast for chicken and spicy vegetables. Tortilla’s are a staple in Mexican food, much like bread is in the United States (U.S.), and are made from flour or maize. They are commonly used to make enchiladas, tacos or quesadillas and are usually filled with cheese, meats and vegetables such as green peppers, chilies, broccoli and cauliflower. Served on the side of these dishes are guacamole, salsa or enchiladas sauce.

Another popular dish in Mexican cuisine is frijoles or beans, which are usually boiled and then fried. Beans are a great source of protein and can be served as a main dish or as a side dish or garnish. Chilies are a main ingredient in Mexican cooking, and the smaller they are the, more spicy they are. Therefore larger chilies are used for stuffing, while smaller chilies are used to add spice to dishes.

Mexican cuisine should not be confused with Tex-Mex, which originated in Texas, a combination of cuisines of Mexico and the Southwest of the U.S. Most authentic Mexican food found in the U.S. is located in Texas, Arizona, New Mexico, Arizona, California and Florida. These states have high Mexican/Hispanic populations and have access to quality ingredients used for this cooking.

SUPER SIMPLE PICNIC POTATO SALAD

Prep time: 45 minutes (Ready in 5 hours)

1 (32 oz) pkg. frozen southern-style hash-brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

In ungreased 3-quart microwave-safe bowl, combine frozen potatoes and water; spread evenly in bowl. Cover tightly with microwave-safe plastic wrap. Microwave on HIGH for 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.

Add vinegar, mustard, salt and pepper to hot potatoes; blend well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.

Meanwhile, place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water. Let stand 10 minutes. Drain; Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.

Stir mayonnaise into cold potato mixture. Add celery, onion an chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Servings: 16 (1/2 cups)


SPEEDY HONEY-LIME FRUIT SALAD

Prep Time: 5 minutes

1/2 cup purchased refrigerated coleslaw dressing
3 tablespoons honey
1 teaspoon grated lime peel
1-1/2 teaspoons fresh lime juice
2 quarts (8 cups) fresh fruit salad (from deli)

In small bowl, combine coleslaw dressing honey, lime peel and lime juice; blend well.

Just before serving, in large serving bowl, combine fruit salad and dressing mixture; toss gently to mix.

Servings: 8 (1 cup)

OVEN-FRIED RANCH CHICKEN

Prep time: 10 minutes (Ready in 2 hours)

Chicken:
3-1/2 lb. cut-up frying chicken
1 (2 oz.) envelope ranch salad dressing mix
2 cups buttermilk
Nonstick cooking spray

Breading:
1 (6.5 oz) pkg. golden corn meal muffin and bread mix
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon seasoned salt
1/2 teaspoon ground red pepper (cayenne)

In large resealable food storage plastic bag, combine chicken, salad dressing mix and buttermilk. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.

Heat oven to 425 degrees. Spray 15 X 10 X 1 inch baking pan with nonstick cooking spray. In shallow dish, combine all breading ingredients; mix well. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely.; shake off excess. Place chicken, bone side down, in sprayed pan. Lightly spray top of chicken with cooking spray.

Bake at 425 degrees for 35-40 minutes or until chicken is fork-tender and juices run clear.

Servings: 4


MARINATED GREEN BEAN POTATO SALAD

Prep time: 30 Minutes

1/2 teaspoon salt, if desired
8 to 10 new red potatoes, cut into quarters
3/4 lb. fresh green beans, cut in half
1 small onion, thinly sliced, separated into rings
1/2 cup purchased Italian salad dressing
Coarse ground pepper, if desired

Fill large saucepan or dutch oven half full with water, add salt. Bring to a boil. Add potatoes, cook 8 to 10 minutes or until tender.

Meanwhile, in medium saucepan, bring 1 cup water to a boil. Add green beans; return to a boil. Reduce heat, cover and simmer 6 minutes.

Add onion to beans, cook an additional 1 to 2 minutes or until beans are crisp-tender. Drain; rinse with cold water. Place in large bowl. Drain potatoes; add to beans and onion.

Add salad dressing and pepper to salad; mix well. Serve immediately or cover and refrigerate until serving time.

Servings: 6 (1 cup)

These will be a hit at your next party!

FROZEN WHITE WINE MAR-GRIAS

(Prep time: 5 minutes (Ready in 24 hrs., 5 mins.)

1 (64 oz) carton (8 cups) refrigerated pineapple-orange juice
1 (750 ml) bottle dry white wine
1 (10 oz) can frozen margarita mix concentrate, thawed
1-1/2 cups brandy
4 (12 oz) cans sour citrus soda

In 4-quart resealable plastic container, combine all ingredients except soda; mix well. Seal container; freeze 24 hours or until mixture is firm, stirring twice.

To serve, spoon about 1/4 cup slush mixture into each large margarita glass. Pour about 1/4 cup soda over each. If desired, garnish each with lime wedge.
Servings: 24 (1-cup)


GARDEN PIZZA BITES

(Prep time: 40 minutes (Ready in 1 hr.,40 mins.)

1 (12 oz) can Pillsbury Hungry Jack Gold Layers Refrigerated Flaky Biscuits
2 teaspoons cornmeal
1 (8 oz) container spinach dip
1/2 cup shredded carrots
1/2 cup finely chopped red bell pepper
4 green onions, chopped

Heat oven to 400 degrees F. Separate dough into 10 biscuits; separate each into 3 layers. Arrange biscuit rounds on 2 ungreased cookie sheets. Sprinkle rounds with cornmeal. Bake at 400 degrees F. for 7-11 minutes or until golden brown, switching position of cookie sheets halfway through baking. Remove from cookie sheets; place on wire rack. Cool 10 minutes or until completely cooled.

Top each baked biscuit round with 1-1/2 teaspoons spinach dip. Sprinkle each evenly with carrots, bell pepper and onions. Cover; refrigerate at least 1 hour or until serving time.

Wow your next crowd with something other than just chips and dips. Try one of these appetizers and keep them all talking about it!

CHUNKY GUACAMOLE

2 ripe large avocados (about 1 lb.), pitted, peeled & cubed
1 tablespoon fresh lime juice
1/4 teaspoon salt
dash of ground red pepper (cayenne)
1 medium tomato, seeded, chopped
1 garlic clove, minced
2 tablespoons finely chopped onion
1 teaspoon chopped fresh cilantro, if desired

In a large bowl with pastry blender or fork, coarsely mash avocados with lime juice, salt and ground red pepper.

Reserve 2 tablespoons chopped tomato for garnish. Stir remaining tomato, garlic and onion into avocado mixture. Spoon into serving bowl. Sprinkle top with reserved 2 tablespoons tomato and cilantro. Serve with tortilla chips. Servings: 2 cups


BLUE CHEESE-STUFFED EGGS

6 eggs
3 tablespoons mayonnaise
1 tablespoon purchased creamy horseradish sauce
1/8 teaspoon hot pepper sauce
1 oz. (1/4 cup) crumbled blue cheese
12 whole smokehouse almonds
1 tablespoon chopped fresh chives

Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water, let stand 10 minutes. Drain.

Peel eggs; cut in half lengthwise. Remove yolks; place in medium bowl. Add mayonnaise, horseradish sauce and hot pepper sauce; blend well, mashing yolks just until smooth. Gently stir in blue cheese just until combined but not smooth.

Spoon yolk mixture into egg halves. Press almond on top of each stuffed egg. Sprinkle with chives; press lightly Arrange on serving platter. Serve immediately, or cover and refrigerate until serving time. Servings: 12 stuffed eggs.

Potluck originated from the Native American custom of "Potlatch" where each person brought dishes to share, however the word is of English origin. The earliest written mention of Potluck was in 1592 by Thomas Nashe he stated "That that pure sanguine complexion of yours may never be famisht with pot lucke." Showing the original meaning to be "food given away to guests.

Today there are five main types of potluck: progressive, safari, themed, rota, and the original potluck. The progressive potluck dinner is fairly simple - each course of the meal is at a different house. As each course is completed, the dinner progresses to the next house.

The safari suppers are a variation on the progressive dinner. It takes a great deal of origination for a safari potluck dinner. Basically, a large group of neighbors each make a dish, and after each course the individual or couple move to a different house never eating with the same people.

Rota potlucks are where a regular group of people get together and one person prepares all of the courses, but each of the group take turns hosting. Themed potlucks consist of a theme such as Asian food, spicy food or even a theme based on blue foods.

The original potluck is widely used by religious and community groups to raise funds for various reasons. Smaller gatherings with various people contributing to the food preparation are also known as potlucks. The only rule to potlucks are every one brings a dish to pass and each dish is large enough for most at the gathering to partake in.