10:01 AM 2/26/98

MODIFIED BUFFALO WINGS
----------------------

     2 tbsp butter (or margarine)
     1 bottle Lousiana hot sauce ( I think this is an 8 oz bottle I
                can't remember exactly)
     juice of 1 lime (or two to taste)
     celery
     blue cheese dressing (the chunky kind works best, I use Maries)

Put butter, hot sauce and lime into a sauce pan.  Bring to a VERY
slow boil then reduce the heat to low and simmer for 30 minutes.
This will help to reduce the sauce a bit and it will take some of
the heat out of the hot sauce. The lime add a little flavor and gives
the sauce some body.  The citrus increases the bite but the lime flavor
really enhances the overall taste.  The butter add a little flavor but
it isn't enough to make the wings slip out of your hands.

Lightly flour the wings and deep fry (just make sure that the wings
are crispy and FULLY cooked, no trips to the hospital please!!)

Celery and bleu cheese dressing are a must...  Buy extra so that
your guests can nibble as they watch you deep fry the chicken.

*			*			*


Real Buffalo Wings
------------------
Well I'll give the REAL "ORIGNAL" anchor bar recipe for Buffalo Wings. The
anchor bar is the birthplace of Buffalo wings. I'll warn you that I'm not
a great cook and never follow a recipe.

1) mix flour and cyann pepper and toss the mix into a bag.

2) dump a couple of bottles of tabasco sauce in a plastic bag.

3) dump some vinegar (the good kind that gets your wife mad when you use it)
 into a bowl.

4) dip the wings in the vinegar

5) shake them in the flour mix (you want a light dusting)

6)toss them in the tabasco (get lots on em)

7) deep fry until done

8) serve with blue cheese dressing (very cold), celery, carrots.

* if they are not quite hot enough add more pepper or dump the juice from
a couple bottles of halopena (sp?) in with the tabasco.


Buffalo Chicken Salad

Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I
swear by the stuff at work, I should have known it was the best for
Buffalo Wings - it is great in Crab Dip, too)
and a little olive oil, lemon juice, salt and pepper.  I like to let
the chicken sit overnight so that it soaks up the true flavor of the
durkee's.  Bake off the chicken at 350 until cooked through, and no
pink shows.   Let cool and tear into pieces, drizzling more Durkee's
if the flavor is not enough.  Then I just toss it with chopped celery,
and homemade blue cheese dressing.  The dressing certainly does not
have a recipes (We really don't use recipes in catering)- basically it
is Mayo, Sour Cream,  Chopped Green onion, salt, pepper, lemon juice,
and crumbled blue cheese - Saga Blue usually.  The secret is to let
the blue cheese set in the fridge at least overnight.


*			*			*

Buffalo Chicken Wings


MEDIUM

2 lbs disjointed chicken wings
1 gallon vegetable oil
1/4 lb margarine (melted)
1/8 tsp garlic powder
8 oz. cayenne pepper sauce  (For HOT: 8 oz. more sauce;
                             For SUICIDE: 8 oz. more sauce, 1 cu. diced
                                 jalapenos, and 1 tsp cayenne pepper powder)


Deep fry wings in oil for about 25 minutes at 375F; make sure wings remain
separated.

Put melted margarine in bowl and add garlic powder and cayenne pepper sauce
(plus jalapenos and cayenne powder for Suicide wings).

Place cooked wings in large pan, add sauce, cover and shake.


Blue Cheese Dip

4 oz. crumbly blue cheese
4 oz. sour cream
4 oz. mayonnaise
1/8 tsp garlic powder
1/8 tsp onion powder
