by Judi Lynn
3/4 c. ketchup
2 T. Worcestershire
1 T. brown sugar
2 t. salt
2 t. Hungarian sweet paprika
1/2 t. dry mustard
Dash of cayenne
1-1/2 c. water
Cover. Simmer for 2 hours.
Blend 1–2 t. of cornstarch with 1/2 c. water to make slurry.
Add to sauce and heat to thicken.
Serve over buttered noodles.
Greek Salad
Tear 1 large head of romaine into bite-size pieces.
Add:
3 green onions, diced
2 medium tomatoes, seeded and cubed
2 Persian cucumbers, sliced
1/2 c. black olives, sliced
1/2 c. feta cheese, crumbled (2 oz.)
Dressing:
3 t. minced garlic from jar
1 t. kosher salt
Dash ground black pepper
1/4 c. red wine vinegar
1/2 c. olive oil
1/2 t. Dijon mustard
1/2 t. oregano
(and, for me, a tad of sugar)
Easy Buffalo Chicken Wings
Preheat oven to 400 degrees.
Rub:
1/4 c. brown sugar
2 T. chili powder
1 T. Hungarian sweet paprika
1 T. garlic powder
1 T. onion powder
1 T. oregano
1 t. kosher salt
1 t. coriander
1 t. coarse black pepper
3 lbs. chicken wings
Line 2 large, rimmed baking sheets with parchment paper.
Spray.
Layer chicken wings on baking sheets, so single layer on each.
Sprinkle with rub and coat each wing.
Roast in hot oven for 1 hour.
Remove from oven and toss in buffalo sauce:
1 c. melted butter
1 c. Frank’s Hot Sauce