Honey Chicken Wings

5 lbs. frozen chicken wings
2 lbs honey.
15 oz. soy sauce
garlic powder to taste (least 1 tbsp)

Put still frozen wings, honey soy sauce and garlic powder in large pot. Set on medium and cook for at least 40 minutes or until just done.

Preheat oven to 350.

Put wings into baking dish, preferably one layer. Bake until just golden and liquid is just boiling.

Serve hot, or cool. :)

Aceitunas Verdes Estilo Andaluz
(Marinated Green Olives, Andalusian Style)
Makes about 2 cups

Fragrant with herbs and spices, these olives are without equal. The longer they marinate the tastier they become.

8 oz large green unpitted Spanish olives
1/4 c red wine vinegar
4 cloves garlic, lightly crushed & peeled
2 thin lemon wedges
1 tsp coriander seeds, crushed
1/2 tsp ground cumin
2 sprigs thyme or 1/2 tsp dried
1 sprig rosemary or 1/4 tsp dried
1 bay leaf
1/2 tsp fennel seeds
a 1/2 inch piece dried red chile, seeded

Lightly crush olives with the back of a knife and put in a jar to a tight fit. Add all other ingredients and enough water to cover the olives with the marinade. Close jar and shake to blend & distribute ingredients.

Leave overnight at room temperature, then refrigerate several days.

Bring to room temperature before serving.

Parmesan Bacon Wraps
I make hundreds!!!! of these at Christmas and do weeks in advance.

1 lb (or more) bacon, cut in half
1 box Club crackers or Waverly wafer crackers
Parmesan Cheese

Cut the bacon in half. I use a small baby spoon and put a little parmesan cheese on each cracker. Wrap 1/2 piece of bacon around and put on rack over pan. (I usually use the broiler rack that came with my oven, or sometimes when I have all ovens and racks going I use jelly roll pans with wire cooling racks on top)Put these in a 250F oven (no higher) and bake really slow for 1-1/2 to 2 hours until brown and crisp. Cool and freeze until needed. To reheat just put in a 300 degree oven (thawed bacon wraps) just until warm. I usually drain on paper towels before putting out.

Pumpkin Dip with Gingersnaps

1 (30 ounce) can pumpkin (not pie filling)
4 cups confectioners' sugar
2 (8 oz.) cream cheeses, room temp
1 tsp vanilla
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg

Combine in a mixer, place in serving bowl, chill.

To serve, place bowl on platter and surround with store-bought gingersnaps.

It is amazingly simple for something so good.

Seasoned Oyster Crackers

I've made these for years & people always ask for the recipe!

1 box oyster crackers
1 pkg. Hidden Valley Ranch Original dry salad dressing mix
1 Tbsp. dried dill weed
1/2 cup vegetable oil

Pour oil over crackers. Add dry salad dressing and dill weed. Mix well. Enjoy!

Sugared Spiced Nuts
Makes about 4 cups
Active time: 10 min. Start to finish: 1 hr. (plus 1/2 hr. cooling)

1 large egg white
1 teaspoon water
4 cups mixed salted roasted nuts (about 1 1/4 lb.)
1 cup sugar
1 1/2 tablespoons cinnamon or pumpkin pie spice

Preheat oven to 250°F.

Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.

Cooks' note:
• Nuts keep in an airtight container at room temperature 5 days.

Gourmet
September 1999
Nancy Gaffney, Normal, Il
Sugar and Spice

Wrap-and-Roll Basil Pinwheels
Makes about 24 pinwheels

3 (7 - or 8-inch) flour tortillas
1 (5.2-oz.) carton Boursin Cheese or one 5-oz. container semi soft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-oz. jar roasted red sweet peppers, cut into 1/4-inch wide strips
4 oz. thinly sliced cooked roast beef, ham, or turkey
1 Tbsp. mayonnaise or salad dressing
Fresh basil leaves (optional)

Spead each flour tortilla with 1/3 of the Boursin cheese or semisoft cheese with garlic and herbs. Add a layer of the large fresh basil leaves to cover cheese. Divide roasted red sweet pepper strips between the tortillas; arrange roasted red pepper strips over the basil leaves 1 to 2 inches apart. Top with meat slices. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla. Roll up the tortillas tightly, jell-roll style, enclosing the filling. Wrap each roll in plastic wrap. Chill the tortilla rolls in the refrigerator 2 to 4 hours to blend flavors.

To serve, remove the rolls from the refrigerator. Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with the fresh basil leaves, if you wish. Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers, if desired.