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BAKED HOISIN SAUCE CHICKEN WINGS

~Submitted by Carol, No. CA

Serves 6

Ingredients:
15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced

Directions:
Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.

To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

Source: About.com

PARSNIP BALLS

~Submitted by Larry Holmes, Ontario, Canada

1 ?? pounds parsnips
2 tablespoons butter
2 tablespoons heavy cream
freshly grated nutmeg
coarse salt and freshly ground black pepper
2 eggs beaten
1 cup fresh bread crumbs
vegetable oil for deep-frying

Peel the parsnips and cut them into even-sized pieces. Boil in water for 10 minutes or until tender. Drain thoroughly.

Melt the butter and in the saucepan mash the parsnips with the butter, cream, nutmeg, salt and pepper. Cool and beat in about 1 tablespoon of the beaten egg.

Form into walnut-sized balls. Dip in remaining egg and then in bread crumbs. Deep fry in hot oil until golden. Drain on paper towels.

Makes 4 servings

Note: These are good with roast chicken, beef or lamb.

FRUIT AND NUT TARTS

~Submitted by Lillian, FL

This is another of my Grandmother??™s recipes and I can remember them always (and that is a long time, believe me!) These are called ???She Tarts??? and date back to old England and Wales, the heritage of my Grandmother.

Rich pie crust to make 36 tart shells ( or use purchased, frozen tart shells). We have always made the pie crust ourselves.
6 eggs
1 C. butter
1 large C. raisins
1 large C. currents
2 C. granulated sugar
1 pound chopped nuts
1 tsp. vanilla
pinch of salt

Mix all together well. Fill tart shells with mixture and bake as for Pecan Pie or Pecan Tassies, 375 degrees for 30-40 minutes. Watch them so that they don??™t burn.

Serve plain or with whipped cream on top.

RATATOUILLE

~Submitted by Anita, Battle Ground, WA

1/2 pound zucchini, scrubbed, and sliced into 1/8-inch slices
1/2 pound eggplant, scrubbed, and sliced into thin (3/8-inch) slices, about
4-inches by 1-inch
3 tablespoons olive oil
1/2 pound thinly sliced yellow onions
1 sliced green bell pepper
2 cloves mashed garlic
1 pound ripe tomatoes, peeled, seeded, and juiced
3 tablespoons parsley
salt and pepper

Preheat oven to 400?°F. Spray two cookie sheets with olive oil or another vegetable oil spray. Put the zucchini and eggplant slices on the cookie sheets. Brush very lightly with olive oil, and bake until slightly brown on each side.

In a skillet, cook onions and peppers slowly in 2 T. olive oil for about 10 minutes. Stir in garlic, and season to taste. Slice tomato pulp into 3/8-inch strips. Place tomato slices over onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes.

Uncover, baste with the tomato juices, raise heat, and boil for several minutes, until most of the juice has evaporated. Put 1/3 of tomato mixture in the bottom of a casserole.

Sprinkle with 1 T. parsley. Arrange 1/2 of the eggplant and zucchini on top, then half of the remaining tomatoes and parsley. Put the rest of the eggplant and?  zucchini, and finish with the remaining tomatoes and parsley. Cover and simmer for 10 minutes. Correct seasoning.

Raise heat for 15 minutes, basting if dry. Serve cold, warm, or hot.

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For Two...

THE OLIVE GARDEN?® SICILIAN SCAMPI

When the shrimp is done, each one is placed on the inside end of five toasted Italian bread slices which have been arranged on the plate in a spoke-like fashion (you can also use a French baguette with the slices cut on the bias). One shrimp is also placed in the middle of the plate, then the delicious sauce is poured over the top. When the shrimp is gone, you dip the bread in the sauce and keep on eating.

3 tablespoons butter, softened
1 teaspoon minced white onion
1 teaspoon minced garlic
1 tablespoon Chablis wine
6 fresh medium shrimp, butterfly cut with tails on
1 teaspoon lemon juice
1/2 teaspoon minced fresh parsley
pinch salt
pinch ground black pepper
pinch crushed red pepper flakes
1 tablespoon heavy cream
1 tablespoon sliced canned black olives

5 slices Italian bread, toasted

Optional Garnish:
1 diced roma tomato
freshly grated parmesan cheese

1. Toast the sliced Italian bread on a sheet pan in your oven set to broil, or in a toaster oven. The bread should toast for 1 to 2 minutes on each side, or until light brown. Arrange the bread slices in a spoke-like fashion on a serving plate then dance over to the stove to whip up the scampi.

2. Heat a small skillet over medium heat. Add 3 tablespoons butter to the pan.

3. When the butter has melted add the minced onion and garlic. Make sure your heat isn't up too high or the garlic may burn, and turn brown and bitter. When the onion and garlic have saut?©ed for just a few seconds, add the wine to the pan.

4. Immediately add the shrimp to the pan.

5. After you add the shrimp, quickly add the lemon juice, parsley, salt, black pepper, and crushed red pepper and cook shrimp for 1 to 2 minutes, tossing occasionally.

6. After a minute or two, when the shrimp is done, add the cream and olives. Cook for 15 seconds or so, then use tongs to place one shrimp on the end of each bread slice (the ends that are in the center of the plate), and place one shrimp in the center of the plate (not on bread). Pour the sauce from the pan over the shrimp and serve the dish with a diced roma tomato sprinkled over the top and freshly grated parmesan cheese, if that's your thing.

From: Top Secret Recipes

Makes an appetizer for two.