12 chicken wings tips removed
5 bay leaves crumbled into bits
3/4 teaspoon caraway seeds
1/2 teaspoon cayenne pepper up to 3/4
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
4 garlic cloves finely
1 1/2 teaspoons dry mustard
2 teaspoons paprika preferably
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
2 tablespoons brandy
2 tablespoons fresh lemon or lime juice
Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set
aside to cool. Preheat oven to 375°F. Using a large mortar and pestle, grind together the bay
leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika,
thyme and salt for about 10 minutes. Add the brandy and lemon or lime juice to the
pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each
wing with the herb paste. When no more remains in the mortar, squeeze the last few
drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin
turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to
prepare.
Appetizer Feta Cheese Spread
1/2 pound feta cheese
1/2 pound ricotta cheese
1 tablespoon lemon juice
1 tablespoon olive oil
2 garlic cloves minced
1 teaspoon dried oregano or mint
2 tablespoons plain yogurt
Crumble feta cheese into small bowl; mash in ricotta, lemon juice and oil until smooth.
Stir in garlic and oregano. Blend in enough of the yogurt until of spreading consistency.
Cover and refrigerate for at least 2 hours or up to 2 days. Mixture thickens slightly when
refrigerated. Spoon mixture into mini pitas, spread it on slices of crusty baguette, or blend
in more yogurt and serve as a dip for fresh vegetables.
Tortilla Pinwheels
8 ounces cream cheese softened
1 1/8 teaspoons garlic power
3 tablespoons dried minced onion
8 flour tortillas 8 to 10 inch
1/4 pound thin sliced roast turkey
Soften cream cheese, drain can of chilies, set out other ingredients. Place cream cheese,
milk, garlic, onion flakes, and salt in bowl. Beat until fluffy. Stir in chilies and cilantro
leaves. Brush both sides of a tortilla with water. Spread one side of tortilla with thin layer
of the cream cheese mixture. Cover tortilla with a layer of the sliced meat. Roll up and
place on plate, repeat. Cover plate with plastic wrap and refrigerate for 1 to 8 hours. Cut
into 1/2-inch slices and serve.
Tortilla Pinwheels With Green Chiles
1 package cream cheese, at room temperature
1 package goat cheese
1/2 small jar horseradish mustard, drain well if watery
4 large flour tortillas
1 cup fresh cilantro stems removed
1 cup sliced black olives
1 1/2 cups thinly-sliced red onions
1 small can mild green chilies drained
1 jar roasted red peppers, drained, and sliced thin
1-2 avocados peeled and sliced
2-3 hot fresh chilies; jalapenos
In a food processor or with a hand mixer, combine cheeses and horseradish. Blend well.
Taste and adjust seasonings. Set aside. To assemble, lay tortillas on work surface and
spread each tortilla with the cream cheese mixture almost to the edge. Sprinkle on each
tortilla an equal portion of remaining ingredients, and roll up very tightly. Wrap each in
plastic wrap. Chill. Can be made up to 1 day in advance. Just before serving, cut into 3/4-
inch slices. Comments: Be creative with this crowd-pleasing appetizer. Roll in sliced
smoked turkey or smoked salmon for a unique flavor.
Frosty Pina Coladas
9 ounces cream of coconut
8 ounces crushed pineapple, undrained
1/4 cup light rum
1/4 cup milk
1 tablespoon powdered sugar
ice cubes
Combine all ingredients, except ice cubes, in container of electric blender. Process until
smooth. Gradually add enough ice to make mixture measure 4 to 5 cups in blender.
Process until mixture is smooth and thickened.
Please Drink Responsibly.
Frozen Banana Daiquiris
6 ounces frozen limeade concentrate, thawed and undiluted
1 cup light rum
1 cup water
1/4 cup powdered sugar, sifted
1 large banana, sliced
1 lime slices
maraschino cherries
Combine all ingredients, except lime slices and cherries, in a large bowl. Cover and
freeze 8 hours. To serve place frozen mixture in container of an electric blender, blend
mixture until smooth. Garnish with lime slices and cherries, and serve immediately.
Please Drink Responsibly.
Key Lime Cheesecake Squares
1/2 cup crushed graham wafers-or wafer crumbs
1/2 cup crushed vanilla wafers-or wafer crumbs
1/4 cup ground almonds or crushed pecans
1/4 cup margarine
vegetable spray
2 tablespoon. all-purpose flour
8 ounces cream cheese
1/2 cup granulated sugar
1 large egg
1/2 cup lime juice, freshly squeezed
2 teaspoon. grated lime zest
Preheat oven to 350°F. In a mixing bowl, combine wafer crumbs and almonds, mix well. Cut in
margarine, using a pastry blender or a fork until mixture is crumbly. In a 8" x 8" oven proof baking dish,
spray bottom and sides with a vegetable spray. Sprinkle with flour and shake to lightly coat dish. Shake
off any excess flour and discard. Press wafer mixture firmly in bottom of dish. Place dish in the
refrigerator or freezer portion for about 1/2 hour to chill. In a mixing bowl, using an electric mixer, beat
softened cream cheese, sugar, egg and lime juice until smooth and creamy. Add lime zest and mix again.
Pour mixture over chilled crust and spread evenly. Bake in preheated 350°:F oven for 20 to 25 minutes or
until cheese cake is set. Remove from oven and cool on a wire rack Chill in refrigerator before cutting
into squares. If you wish to decorate the cheese cake squares, cut and place a 1/2 of a red or green
Maraschino cherry in each square, or you may wish to use a small piece of lime or a fresh strawberry.
Pecan Chews
1/2 cup butter, melted
1 cup brown sugar
1/4 teaspoon baking soda
60 small pecan halves
1/2 teaspoon vanilla
1 egg, beaten
1/8 teaspoon salt
1 1/4 cup flour
3/4 cup pecans, finely chopped
Cream butter and sugar; beat in egg and vanilla. Combine dry ingredients; stir into sugar mixture. Stir in
chopped nuts. Place rounded teaspoonfuls of dough on parchment or foil-lined baking sheets. Press a
pecan half in center of each cookie. Bake at 350° until golden brown, 12-14 minutes. Cool slightly;
remove to rack to cool. Makes 5 dozen.
