Featured Cookbook

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1. Buffalo Chicken Wing Salad

2. Winter Vegetable Cobbler

3. Chocolate Brownie Cake

Book Description

For most people, making supper is just another chore to add to a long list of things to do each day. With The Supper Book, Marion Cunningham, who brought the classic Fannie Farmer Cookbook to a new generation of cooks, reinstates supper as the cozy and restorative meal for the close of the day. A collection of 180 recipes, such as Chicken with Fresh Herbs and Potatoes and Winter Vegetable Cobbler

... (more)

The Supper Book

Authors: Marion Cunningham

Date:

ISBN: 1552853411

Publisher: Whitecap Books

Paperback

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Not buffalo as in the beast, but Buffalo as in western New York State, where spicy chicken wings with blue cheese dressing originated. Adding the cold crunch of celery and iceberg lettuce to the heat of the pepper and the bite of blue cheese makes an even greater combination of tastes and textures than Buffalo chicken wings alone. Individuals vary in their tolerance for heat, but this salad needs fire to succeed; those who want their Buffalo wings hotter yet can pass a bottle of Louisiana hot sauce at the table.

Servings: 4

• Blue Cheese Dressing:

• 1 cup mayonnaise

• 2 tablespoons grated onion

• 1 teaspoon finely chopped garlic

• 1 tablespoon lemon juice

• 1 tablespoon white vinegar

• Salt and pepper to taste

• cayenne pepper (optional)

• 1/4 cup crumbled blue cheese

• ---

• 1/3 cup flour

• 1 teaspoon salt, or to taste

• 2 teaspoons cayenne pepper, or to taste

• 1 to 1 1/2 pounds chicken drumettes (12 to 16 chicken wings, second joints and wing tips removed)

• 3 tablespoons vegetable oil

• 1 head iceberg lettuce, cored, rinsed, wrapped, and chilled, cut into bite- size pieces

• 4 to 5 stalks celery, cut into 2 by 4 inch strips

1. To make the dressing, mix together the mayonnaise, onion, garlic, lemon juice, and vinegar, and blend until smooth. Taste and correct the seasoning, adding salt, pepper, and optional cayenne as desired. Gently stir in the blue cheese.

2. Put the flour, salt, and cayenne in a bag and shake until mixed. Add the chicken to the bag and shake until all the pieces are well coated with the flour mixture.

3. Heat the oil in a large skillet, put in the chicken, and fry over a medium high heat, turning the pieces occasionally, until all are cooked through, about 12 to 15 minutes. Remove from the heat and shake more cayenne and salt over the wings; don't be timid - this makes the dish lively. Set aside.

4. Put the lettuce and celery in a large salad bowl. Pour the dressing over and toss until the lettuce is evenly coated. Arrange the chicken pieces on top of the lettuce around the edges of the bowl. Serve at once.

More From This Book:

1. Buffalo Chicken Wing Salad

2. Winter Vegetable Cobbler

3. Chocolate Brownie Cake

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