1 bag of chicken drummet’s and wings
1 large bottle of Texas Pete’s Hot Sauce
1 regular (not the smallest size) bottle of Tobasco Sauce
1 lb of butter (use real butter)
2 large bottles of Teriaki Sauce (chose your favorite here)

In 2 medium size pots melt 1 stick of butter each on the lowest setting so it does not scorch. In one add 1 bottle of teriaki and in the other add half Texas Pete and half Tobasco.

While the sauces are heating, deep fry your drummets and wings. Once cooked, add half of the wings to each pot and turn up the heat under the pots slightly. Let the wings cook in the sauces at least 10 mins. Once you are done steeping in the sauces, place on a plate.

DO NOT pour the left over sauce on the wings. It makes them messier to eat and is not really needed. As the wings steep, they will absorb the sauces. Continue to add butter and sauce as needed to your pots until all wings are done. There should be plenty of sauce ingredients to complete a large bag of wings.

You should have wings frying and steeping in the sauces at the same time. It can be a process… but everyone will rave over your wings.

Garnish with Blue Cheese and/or Ranch dressings and celery, carrot sticks.

BTW – The hot wings are not for the faint of tongue. Have plenty of cold drinks available!

Phoenix

**4 Large peppers, cleaned and halved. I like to use green, yellow and red bells for color and taste. When cutting your peppers try to halve them so that you have the best flat sides to rest the peppers on.

1.5 lbs lean ground chuck
1 half cup rice, cooked and drained
1 egg
1 medium sweet onion, diced
4 or 5 fresh mushrooms, diced
celery salt, garlic powder, pepper and Mr Dales Steak Seasoning Sauce to taste. If you don’t have Mr Dales, you can use soy sauce.
1 bottle of Newman’s Own Alfredo Sauce (Save this for last)

Pre-heat your oven to 350. Mix all ingredients, except the alfredo, in a large bowl. If the mixture is still not holding together, use some crushed saltines to absorb some of the moisture. Place your peppers in a large non-stick pan. Pack the peppers with your meat mixture until all is used. They all should be brimming with the mixture. Cover your pan with aluminum and bake 45 mins to an hour. Remove the aluminum and pour part of the alfredo sauce over the tops of your peppers. Save some for spooning on later. Bake another 5 minutes and remove to let cool some.

**As Carlo has pointed out to me, not everyone likes bell peppers. If you don’t, then you can take this same recipe and make a meatloaf with it. Pour the alfredo sauce over the top like you would a tomato sauce, but make sure to wait until the end or the cheese’s in the alfredo sauce will burn.

Serve with your favorite veggies or salad and savor something different!

Phoenix

This is not a small recipe. It makes 5 quarts of chili and if you cannot use it all now… freeze the rest for a later time.

2 lbs ground chuck
2 sweet onions, chopped (have a third onion ready for garnish, diced)
1 garlic clove crushed, or you can use the bottled pre-crushed kind.
4 cans Bush’s Hot Chili Beans
4 cans Hunts Tomato Sauce
1 med size can Hunts Tomato Paste
6 fresh jalapeno’s chopped
Arrowroot
cummin
chili powder
tobasco
cayienne pepper
salt & pepper

Garnishes
Sour Cream
Diced onion
Sharp Cheddar cheese, shredded
Tobasco

Open all the cans and put them in a large pot and place on simmer. Stir until your paste is mixed in well. Brown the beef with one onion and the garlic clove. I add in some of the chili powder and cummin so the beef can absorb their flavors. Drain.

Add the beef to your already simmering sauce and beans. Add the rest of the onion and the jalapeno. Add approximately 4 tbs each of chili powder and cumming. Dash the salt and pepper to taste. Add in 1 tb of the cayienne. Dash the tobasco to taste. Allow to cook at least 2 hours on low heat; stirring often so the chili does not scorch or burn.

Use the Arrowroot if the mixture is too thin. I prefer my chili very thick(sticks to the ribs better!) and Arrowroot will thicken without adding taste. Continue to add cummin until your chili tastes like chili. I have been known to add almost a whole bottle, depending on how the mixture turned out on that particular day. What most people don’t realize is that the cummin is what makes chili taste like chili. Don’t add enough and you will just have tomato sauce with beef in it.

Now for the twist. If you are having a party and you know children won’t be present, then you may want to try this.

An hour before your chili is ready to serve add 1 half pint of Bacardi’s 151 rum to the pot and stir in well. Most of the alcohol will cook off and you will be left with some GREAT tasting chili. I have made this for several Super Bowl parties and I never had any chili left over at the end of the day.

I will usually place out bowls with the garnishes and let my guests serve themselves. No fuss, no muss and happy party goers. Enjoy!

Phoenix

This recipe is for a large group or party.

Large lightly greased glass baking dish
1 package or roll of sausage; broken up, cooked and drained
1 sweet onion; diced
6-8 eggs; scrambled
several slices of bread; wheat or white lightly toasted
2 large potatoes; grated or you can use prepackaged
1 bellpepper; grated or diced fine (You can substitute with Jalapenos)
1 package grated cheddar cheese
Salt and pepper to taste.

Pre-heat oven to 350.

Line the glass dish with the toast. Add in half the cheese, onion and pepper to your eggs and mix well. Layer in your sausage evenly and pour the eggs in. Top with your grated potatos and the rest of the cheese. Bake until the eggs are done and the potatos are browned.

Will serve 8 to 10 people.

Phoenix

Ingredients:
6-8 large sweet but firm apples; pared and sliced.
3-4 large sweet potatos, pared, sliced half inch thick and par boiled lightly (they can soften quickly!); let cool.
1 cup apple juice
1 extra small can apple pie spice (has all of the ingredients you would need already in one can)
1 small package of dark brown sugar
1 stick butter; melt and set aside

In large square casserole dish place in alternating layers, sweet potatoes and apples. On each layer sprinkle some of your apple pie spice. Once you have all of your layers in add in the last of your spice. Top the layers with brown sugar, covering completely. Over the top pour your stick of melted butter and apple juice. Bake at 350 until sweet potatos and apples are soft but not mushy; approximately 30 – 45 mins.

Phoenix

Ingredients:
4 cans french cut green beans
2 cans mushroom soup
2 small cans sliced water chestnuts
1 small package of slivered almonds
1 large can Durkee fried onions

Mix all of the cans of beans and soup without adding any more liquid and stir in the almonds. Open cans of chestnuts and drain well. If you can’t find the kind already sliced, you can slice them up yourself and add to your bean mixture. Put mixture in a large casserole dish and top with the fried onions. Bake at 350 until the onions have browned.

The chestnuts and almonds give it a different, but wanting more taste.

Phoenix

Igredients:
2 large cans Veg-All (drained)
1 can Cream of Mushroom soup
1 can sliced Water Chestnuts (drained and chopped)
1 cup celery (chopped)
1 cup sweet onion (chopped)
1 cup grated sharp cheddar cheese
1 cup mayonaise
1 stick butter (melted)
1 roll Ritz crackers

Pre-heat oven to 375. Mix all ingredients in large mixing bowl and pour into large casserole dish. Spread evenly. Top with roll of crushed Ritz crackers and pour butter evenly over the top.

Bake 40 minutes.

Phoenix