Everybody's Little Smokies
Hors D'oeuvres
There are a million ways to make these; here are
two:
1 lb package of Little Smokies Cocktail Sausages
BBQ Sauce to cover.
Heat. Eat.
This one's a little more involved:
2 lbs Little Smokies Cocktail Sausages
2 tbsp Mustard
3 tbsp Brown Sugar
1 C Ketchup
2 Dashes Worcestershire Sauce
¼ C Bourbon
Combine all ingredients except Smokies. Bring to a
boil and turn heat down. Add Smokies, simmer one hour. Keep warm in crock pot
for party serving.
Okay,
climb up on the curb! Since none of us want to waste time with those dinky,
bony chicken-wing thingies - here's some real hot meat:
Chicken
Legs - as many as you can eat
Enough
sauce to cover, based on the 'equal parts butter and Louisiana Hot Sauce'
theorem - in other words, if you use a cup of butter, use a cup of hot sauce.
(You can, of course, adjust for heat by adding less hot sauce - but then you're
a wiener.) Don't drown the legs; they don't need to float. Just paint it on.
Garlic
Powder
Salt
and pepper to taste
Put
legs in a baking dish, sprinkle with garlic powder and pour on sauce. Bake at
350º for
about an hour, or until chicken is done. It should be falling off the bone
almost.
Serve these with macaroni and
cheese for the 'full meal deal', or with celery stalks and ranch or bleu cheese
dip for hors d'oevres. Have cold beverages near to hand and lots of napkins.
This
is the easiest dip I've ever made - with the possible exception of onion soup
and sour cream. The good part of this one is, you don't have to wait for
anything to soften up. It's one of three recipes I got from a caterer - and two
of them were the easiest recipes imaginable. Those caterers are smart.
1 8
oz package Cream Cheese
4
tbsp (or more, to taste) Pace Picante Sauce
Nuke
the cream cheese in the microwave until it's just soft. Spoon on Picante sauce
- you don't even have to stir!
Eat
with Fritos.
This
recipe is like Myra... it's to the point, and good to have around. Here it is,
just as it came from her, with comments from yours truly in parentheses.
Boil
one whole chicken with salt and pepper. (Now... you *know* Donna's going to add
garlic and onions... and I'm going to add celery, too!)
In
a casserole dish sprayed with Pam, put cooked chicken pieces on the bottom,
then put asparagus or broccoli on top of that. Cover with a generous layer of
grated cheddar cheese. Mix one package of corn bread mix, and pour that on top
and bake for 30 minutes at 350F.
Heat
one can of cream of chicken soup and pour some on top of each serving of the
casserole. Great with a salad.
§
A gourmet who thinks of
calories is like a tart who
looks at her watch.
~James Beard
§