Cook's Question
(Continued from Page BS)
Original Buffalo Wings
24 chicken wings, about 4 pounds
Salt and pepper to taste
4 cups vegetable oil
Va cup butter
2 to 5 teaspoons hot pepper sauce
1 teaspoon distilled vinegar
Blue cheese dressing
Heat oil in deep-fat fryer or large heavy pot to 375-
degrees. Cut off tips, and separate each wing at joint.
Sprinkle with salt and pepper.
Place half the wings in deep fryer. When wings are
golden brown and crisp, remove and drain well. Salt
wings to taste. Add remaining wings and repeat frying
process. Once wings have drained a bit, place them in
a large mixing bowl.
Melt butter in small saucepan. Mix in hot sauce and
vinegar. Pour melted sauce over cooked wings, and
mix to coat the wings with sauce. Serve with blue
cheese dressing.
Makes 24 wings.
ANSWER Jody Applebee, Pratesburg, N.Y.,
wants a recipe that tastes similar to chow chow made
at Kitchen Kettle Village. Thanks to a Paradise reader
for sending a recipe.
Chow Chow
3 quarts green beans
3 quarts yellow beans
3 quarts carrots
2 quarts red pepper
2 quarts kidney beans
1 quart sweet pickles
Vz pint onions
1 quart celery
3 pounds cauliflower
Cook together all vegetables, not too soft and wash
in cold water after cooked so the chow chow gets
nice and clear.
Juice:
2 quarts white vinegar
2 quarts water
7 pounds sugar
2 tablespoons celery salt
14 tablespoons salt
Combine juice ingredients and bring to a boil. Fill
vegetables in sterile pint jars or clean quarts, leaving
-inch headspace. Add pickling solution, leaving Va
inch headspace. Adjust lids and process pints 5 min
utes in boiling water bath or 10 minutes for quarts.
ANSWER Mrs. Arthur Robbins, West Oneonta,
N.Y., wanted a recipe for penuche fudge. Norma
McClure, York, sent the recipe her late aunt made
and the family loved it. This is different than the one
printed in last week’s isr.ue.
Brown Sugar Candy (Penuche)
4 cups brown sugar
2 tablespoons butter
Va cup milk
Combine ingredients and cook until it reaches a
rolling boil for about three minutes until a teaspoon of
the mixture dropped in water forms a ball.
Remove from heat and add one teaspoon vanilla
and thicken with peanut butter.
Here is a different version from Ruth Aument,
Peach Bottom. She writes that this fudge is a little
softer. It can also be used as a frosting by adding a
few drops of hot water at a time until it reaches
spreading consistency. It’s very good on apple butter
or spice cupcakes and even better on chocolate cup
cakes. Quick Walnut Penucne
Va cup butter
1 cup brown sugar
Va cup milk
2 cups confectioners’ sugar
1 cup chopped walnuts
Butter sides of saucepan. Melt butter in saucepan;
add brown sugar. Cook over low heat 2 minutes, stir
ring constantly. Add milk and continue cooking and
stirring until mixture boils. Remove from heat. Cool.
Gradually add confectioners’ sugar until mixture
reaches fudge consistency. Stir in chopped walnuts.
Spread candy in buttered BxBx2-inch pan. Chill. Cut
in squares. Makes about 36 pieces.
ANSWER Madeline Van Leuven, Mantua, N.J.,
wanted to make chocolate covered pretzels. She has
dipped crackers and mini Ritz crackers into choco
late and asked if the same chocolate coating could be
used or if a special chocolate needs to be used for the
pretzels. Thanks to Joyce Grim, Bucks County, for
writing that her church group makes the pretzels.
You can use the same milk chocolate as for crackers,
but do not cool in the refrigerator as they might
become discolored.
Lancaster Fanning, Saturday, February 5, 2000-Bfl
Gardeners
MIFFLINBURG (Union Co.)
Don’t miss the third annual
Home Gardeners’ School, pre
sented by Penn State Coopera
tive Extension in cooperation
with area garden clubs.
The school is scheduled for
Saturday, March 11, from 8:30
a.m. to 3:30 p.m. at Mifflinburg
High School, Mifflinburg, Union
County.
Sessions includes topics on
herbs, shades, perennials, roses,
vegetable gardening, floral
design, ornamental grasses,
garden structures, and soils. Es
pecially timely, after last year’s
drought, will be the main session
presentation by Barbara Martin
on Xeriscape The Watersav
ing Landscape.
The $2O registration fee in
cludes a box lunch, snacks, and
door prizes.
For more information or to
register, call Mary Carbaugh at
(570) 275-7848 or write to her at
161 Moser Rd., Danville, PA
17821.
Deadline for registration is
Feb. 28.
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