Spicy Hot Chicken Legs

Spicy Hot Chicken Legs

12 chicken drumsticks
1 (5 ounce) bottle hot red pepper sauce
1/4 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
1 1/2 cups blue cheese salad dressing

Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

Mexican-Style Ground Beef & Noodle Casserole

Mexican-Style Ground Beef & Noodle Casserole

1 pound ground beef
1 cup salsa
1/2 cup water
1 green bell pepper, chopped
1 bunch green onions, chopped
1 (8 ounce) package wide egg noodles
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
1 tomato, chopped

1 In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat.

2 Stir in salsa and water. Simmer for 10 minutes.

3 Meanwhile, cook pasta in boiling water until al dente. Drain.

4 Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in noodles and sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve.

Kicked-Up Crab Bites

Kicked-Up Crab Bites

Prep Time: 30 mins.
Total Time: 45 mins.
Makes: 32 appetizers

INGREDIENTS
1 (3-oz.) pkg. cream cheese, softened
1/4 cup wasabi-horseradish flavored light mayonnaise
1/2 teaspoon prepared horseradish
1 tablespoon finely chopped onion
1 1/2 teaspoons lemon juice
1 (6-oz.) can crabmeat, drained
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
Paprika, if desired
Chopped fresh parsley, if desired

DIRECTIONS
Heat oven to 375°F. In medium bowl, mix cream cheese, mayonnaise and horseradish until creamy. Stir in onion, lemon juice and crabmeat until well blended.

Unroll 1 can of the dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. Spoon about 1 rounded measuring teaspoon crab mixture onto center of each square.

Unroll second can of dough; separate into 4 rectangles. Press or roll each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each into 8 squares. Place squares on top of crab mixture. Press edges with fork to seal; place on ungreased cookie sheets.

Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from oven. Sprinkle each with paprika and parsley; remove from cookie sheet. Serve warm.

Queen Elizabeth Cake

Queen Elizabeth Cake

Cake Batter:
1 cup dates, pitted and chopped
1 cup boiling water
1 tsp. vanilla extract
1/4 cup butter
1 cup sugar
1 egg, beaten
1-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Cook dates, water and vanilla to soft mass.

Cream butter, sugar and egg. Add dry ingredients to creamed mixture. Add date mixture.

Pour into a 9" round or square greased pan and bake in preheated 325° F., oven for about 40 - 45 minutes
or until a toothpick comes out clean.


Broiled Topping:
1/2 cup regular or low fat Eagle brand sweetened condensed milk
3/4 cup flaked coconut, or to taste

Combine sweetened condensed milk and coconut. Spread over warm baked cake; broil until bubbly and lightly browned, watching carefully.

Bill Austin

Justin Wilson's Cole Slaw

Justin Wilson's Cole Slaw

~~~Slaw~~~
1/2 head cabbage, shredded
Chopped onion
Chopped red and green bell peppers

~~~Dressing~~~
5 TB mayonnaise
2 TB Grey Poupon mustard
2 TB olive oil
1 TB cider vinegar
1 TB Worcestershire sauce
1 TB Louisiana Hot Sauce, to taste
2 TB ketchup
1/2 garlic powder, or to taste
Juice of 1 lemon
3 tsp. salt

Mix Dressing ingredients together in a separate bowl, stirring well after each addition.

Toss Slaw with the dressing and serve chilled.

Bill Austin