• 5 lbs. bag chicken wings (drumettes)
• 12 fl. oz. Louisiana Pre Crystal Hot Sauce
• 1-2 sticks butter

Dirrections

Fry chicken wings until golden brown and drain on paper towel.

Mix hot sauce and melted butter and pour into deep pan or crock pot.

Add chicken wings to sauce and heat thoroughly.

• 1 can refried beans — 16-oz
• 1 onion — finely chopped
• 1 green bell pepper — finely chopped
• 4 large eggs
• 1 1/2 cups cheddar cheese, shredded — 6-oz
• 1 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1 jar salsa — 12-oz

Directions:

Mix beans, onion, green pepper, eggs, 3/4 cup of the cheese, chili powder and garlic powder.

Blend well. Pour into ungreased 9x9x2-inch pan. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 30 minutes or until hot and firm. Heat salsa, stirring occasionally; serve with beans.

Try this dish for breakfast or lunch. Serve with warmed tortillas and fresh orange slices. For brunch or supper, add some chopped green chilies (canned) sliced black olives and maybe some marinated canned red peppers before baking.

Serve with avocado slices sprinkled with lime or lemon juice and some jicama slices dipped lightly in paprika.

• 1 cup Velveeta salsa Dip
• 1/2 pound Ground beef — cooked drained
• 10 Taco shells
• 1 cup Lettuce
• 3/4 cup Tomato

Directions:

Stir Velveeta cheese spread salsa dip into cooked meat. Fill taco shells with meat mixture. Top with lettuce and tomato.

— Sandwiches: —

• 4 ears of corn
• 1 1/2 cups shredded red cabbage
• 1 green bell pepper — chopped
• 1 tomato — chopped
• 6 bacon slices — cooked
• 6 pitas
• 1 1/2 cups cheddar cheese — shredded

— Salsa: —

• 1 cup sour cream
• 3 tablespoons lime juice
• 2 tablespoons chopped onions
• 1 garlic clove — minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions:

* Only fresh corn will make this sandwich taste its very best, but use well-drained canned corn if necessary.

SALSA:

Mix all the salsa ingredients well and chill.

SANDWICHES:

1. Remove husks from corn, remove corn silk and snap off ends of stalks. Have a pot of salted water boiling rapidly. Drop in corn ears, cover, and cook for 5-7 minutes.

2. Remove corn from water, drain, and cut corn from cob.

3. Combine finely shredded cabbage, green pepper, tomato and cooked crumbled bacon in a large bowl. Stir in 3/4 cup of the salsa mix, blending well.

4. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese.

• 16 ounces Cream Cheese; Softened — 2 pk
• 1/4 cup Vegetable Oil
• 1/4 cup Lime Juice
• 1 tablespoon Red Chiles — Ground
• 1 tablespoon Cumin — Ground
• 1/2 teaspoon Salt
• Pepper — Dash Of
• 8 3/4 ounces Corn; Whole Kernel — Drained
• 1 cup Walnuts — Chopped
• 1/4 cup Onion; Chopped — 1 small

Directions:

Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth.

Stir in corn, walnuts, and onion.

Serve with tortilla chips.

Makes 4 cups of dip.

• 4 large fresh pasilla chilis
• 3 cups grated cheese — used cheddar

SAUCE

• 1 sm. can tomato sauce — or
• 5 fresh tomatoes — chopped
• 1 cup finely chopped scallions — (green onions)
• 1 large clove garlic — finely chopped
• 1 1/2 cups fines chopped fresh cilantro
• 2 teaspoons Charlie’s seasoning — heaping
• 3 eggs
• flour — to dip

Directions:

1. (this is the new and easy part) I found out you don’t have to peel pasilla chilis! Just put them into boiling water for about15 min.. Take out, slit open one side, take out the seeds. Don’t bother about the membranes, they are not that hot. Rinse under cold water and set aside. (no need to peel)

2. In skillet, saute the onions and garlic until almost brown. Add the cilantro, chopped tomatoes or canned tomato sauce, and Charlie’s seasoning. Cook on med. heat until flavors are blended. Set aside.

3.Grate the cheese and stuff into the chilis.

4.Beat the egg white until stiff……add the yolks to the whites, fold in with about 5 tablespoons of flour.

5.Holding the chilis together, dip into the batter and then place chilis into a skillet with about a full quarter inch of hot oil. (I used Canola). You don’t need the oil deep. Turn down the stove a little and brown on both sides. Cook until browned and lay the chilis over the heated sauce.

6.Serve with sliced avacados over the chilis…..Mexican cheese sprinkled over the top and sliced radishes.

• 1 lb. cheddar cheese
• 2 cups evaporated milk
• 1 1/2 tsp salt
• 1 1/2 tsp. dry mustard
• 2 beaten eggs

Directions

Cut cheese into small pieces and melt in double boiler.

When melted, add evaporated milk, salt and mustard. Remove from heat and stir in eggs. Return to double boiler and stir and cook until eggs thicken sightly. Remove from heat.

Pour into a dish and cool slowly.

Stir as it cools to prevent a crust from forming. (Might just be able to cover with plastic wrap, too.) Put in jars, cover and store in refrigerator. Keeps several weeks.

• ¾ cup of finely grated carrots.
• ¼ ounce of cream cheese, softened.
• 1 stick of margerine, softened.
• 2 tablespoons of green olives.
• 2 tablespoons of grated onion.
• Dash of white pepper.

Directions:

Mix all of the ingredients together throughly.

Chill the mixture in a refridgerator.

Spread into a sandwich, onto toast or however you desire.

• 4 cups of flour.
• 2 cups of sugar.
• 1 cup of shortening.
• 1 cup of buttermilk.
• 2 large eggs.
• 2 teaspoons of baking powder.
• 1 teaspoon of baking soda.
• ½ teaspoon of vanilla.
• ½ teaspoon of salt.

Directions:

Cream together the sugar and the shortening.

Add the eggs, buttermilk and vanilla, then beat thoroughly.

In a separate bowl combine all of the remaining ingredients; then add to shortening mixture.

Roll out gently on a floured surface; then cut using floured cookie cutters.

Bake at 400°F (205°C) for 10 minutes.