Ingredients:

• 2lbs. chicken wings (disjointed – discard the tips)
• 1/4lb. Margarine (do not use butter)
• 8oz. “Franks” Hot Sauce (also labeled as Durkee Hot Sauce. No SUBSTITUTIONS!!!)
• Oil for frying

Preparation:

• Melt margarine in sauce pan until barely liquid. Add hot sauce, mix, and put aside.
• Deep fry wings until brown and crispy. Remove and drain on paper towels.
• Put wings in a large bowl that has a cover.  Pour sauce over all, cover, and shake to coat the wings.
• Serve with celery sticks and kraft roka blue cheese dressing

Adjust the amount of hot sauce to your desire.

Ingredients:

• 1lb. hot dogs
• 4 cups vegetable oil
• ½ cup flour
• ½ cup cornmeal
• 1 tsp. baking powder
• ½ tsp. salt
• ½ tsp. sugar
• 1 Tbsp. vegetable shortening
• 1/3 cup milk
• 1 egg
• 8 – 10 wooden skewers

Preparation:

Bring 3 cups of water to boiling in a large saucepan.  Add hot dogs and bring back to boiling.  Remove from heat; cover 20 minutes.  Pour enough oil to a 2-inch depth in a skillet and heat to 350 degrees.  Combine flour, cornmeal, baking powder, salt, and sugar in a medium-size bowl and blend with fork.  Add shortening and cut in with fork until the size of small peas.  Combine milk and egg in a 1 cup measure.  Stir into flour- cornmeal mixture.  Pour mixture into a tall glass.  Remove hot dogs from water and dry with paper towels.  Insert skewer into the hot dog, and be sure to leave about 1 inch forhandle.  Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown.

Looking forward for your comments… Enjoy

Ingredients:

• 3 tablespoons soybean oil
• 1/2 cup diced white onions
• 6 – (1/8″ thick) slices rib eye of beef
• 1 – 6 inch Italian roll, split lengthwise
• 1/4 cup Cheese Whiz
• Ketchup and pickle relish (optional)

Preparation:

Add 1 tablespoon of oil to a hot skillet and cook the onions until they begin to brown.  Add the remaining oil to another hot skillet and cook the beef about 45 seconds on each side or until just cooked through.  Put the meat on the roll and top with the onions and Cheese Whiz.  Add ketchup and relish if desired.

Ingredients:

3/4 cups flour

1/4 t. salt

1 1/2 squares unsweetened chocolate

1/2 c. margarine or butter

2 eggs

1 cup sugar

1 t. vanilla

1 ripe banana, well mashed

1/2 cup semi-sweet chocolate chips

1/2 cup broken walnut meats

No baking powder or soda. This makes them extra dense and moist.

Preparation:

Preheat oven to 350 F, (325 for a glass pan). Combine flour and salt in a small bowl. Set aside. Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room temperature. In a large bowl, beat eggs, sugar and vanilla. Add mashed banana. Stir in chocolate mixture. Gradually sift and stir in flour mixture. Add chocolate chips and walnuts. Pour into an 8″x 8″ pan that has been sprayed with Pam or cooking oil. Bake for 30 to 35 minutes.

Whether you’re 5 or 50, you’ll be laughing your head off and enjoying your time playing this game and make sure to leave your comments and stories.

Line up in teams.

The first person places an Easter egg under his chin (depending on the age of the child this Easter egg can be plastic or a real Easter egg (whether hard boiled or raw would depend totally on the age group; a raw egg would be funny but messy);

They must then pass the Easter egg to the next person in line.

They must then try to grab the Easter egg using only their chins.

If the egg drops, they must start over at the beginning.

If the person touches the egg with their hands, they would just put it back under their chin and continue on.

The first team to get the Easter egg all the way to the last person in line is the winner.

Yield: 6 Servings

• 1 1/2 c Finely grated carrots
• 3/4 c Granulated sugar
• 1/2 c Canola oil
• 1 c Boiling water
• 1 1/2 c Wholewheat flour
• 1/2 c Unsweetened cocoa powder
• 1 ts Cinnamon
• 1 1/2 ts Baking powder
• 1/2 ts Salt

Pre-heat oven to 350 degrees F.

In a large bowl, combine carrots, sugar & oil. Pour water over the mixture.

In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a lightly oiled & floured 8″ square pan.

Bake for 35 minutes.

A really satisfying Good Friday supper traditionally enjoyed by fishermen and their families.

• 1lb (450g) cod or haddock fillets
• 1pint (600ml) milk
• salt and freshly ground black pepper
• One and a half oz (40g) butter
• One and a half oz (40g) plain flour
• 3 tsp. chopped fresh parsley
• 2lb (900g) potatoes
• a little cream or milk
• 1-2oz (25-50g) butter
• 4oz (100g) grated cheese

Preparation:

1. Preheat the oven to 375F, Gas Mark 5, 190C.
2. Put the fish in an ovenproof dish and pour over the milk
3. Sprinkle with salt and pepper and bake for 15 minutes before flaking fish
4. Strain the milk from the fish and reserve some for the sauce
5. Put the flaked fish back into bowl
6. In a medium saucepan, melt butter, add flour and mix well
7. Let the mixture bubble gently for 2 minutes, stirring continuously
8. Remove from heat and add milk stock, parsley and salt and pepper to taste
9. Bring back to the boil, stirring continually until sauce thickens
10. Pour over the fish
11. Boil the potatoes in salted water for about 20 minutes
12. Drain potatoes and mash with a little milk or cream, butter and pepper
13. Cover the fish with mashed potato and smooth over with a fork.
14. Sprinkle the cheese over the top and bake for 20-25 minutes until top is golden
15. Serve with fresh garden peas

Another delicious Famous Restaurant Recipes yours to try. keep me posted with your comments, would like to hear your thoughts.

• 12-16 lb. fully cooked whole ham (bone in)
• 20 oz. can crushed pineapple, undrained
• 1/2 c. apple jelly
• 2 tbsp. lemon juice
• 1 tbsp. cornstarch
• 1/2 tsp. ground cinnamon

Put all ingredients, except ham, in a saucepan. Stir until cornstarch dissolves. Bring to a boil. Simmer about 1 minute. Place ham in a Reynolds Oven Cooking Bag. Pour sauce over ham in the bag. Bake 2 1/2 to 3 1/4 hours at 325 degrees. (Bag may darken, it’s not burning!)

HAM GLAZE

• 1 c. apples, diced
• 1 c. apricots
• 1/2 tsp. dry mustard
• 2 c. apple cider
• 1/2 tsp. crushed cloves

Soak apricots in cider for 1 hour. After ham has cooked 1-1 1/2 hours, remove from oven. Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per pound.

Start your Easter party off on the right taste with our Famous Restaurant Recipes easter egg starter.

A quick and easy starter before your main course.

• One or two hard boiled egg per person
• 1 lettuce
• pinch of salt
• mayonnaise
• paprika
• chives

Halve the hard boiled eggs and arrange on a bed of lettuce. Top with mayonnaise and season to taste with salt and chives. Garnish with a sprinkling of paprika and serve

• 1 1/2 lb. Carrots
• 1 Tbs. Olive Oil
• 1/2 Tbs. Red Wine Vinegar
• Juice of 1 Lemon
• 1 clove of Garlic, finely chopped
• Pinch of Black Pepper
• Pinch of Paprika
• 1/2 tsp. Salt
• 1 Tbs. fresh Parsley, chopped

Preparation:

1. Cut the carrots lengthwise into four quartered sections. If they’re very long, cut across so that you get eight pieces from each carrot.
2. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they’re starting to become tender but are still crisp.
3. Drain the carrots. Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried.
4. Add the carrot segments and the salt and turn over a very low heat for about 5 minutes, until the flavors are all impregnated into the carrots.
5. Remove, pile into a dish, and sprinkle with the parsley.
6. Leave to cool before serving.       Serves 4.