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Bill Johnson answers:

Original Anchor Bar Recipe

Here is the original recipe created by Ms. Teresa Bellissimo, owner of
the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from
Totally Hot! The Ultimate Hot Pepper Cookbook.

4 to 5 Lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar

1. Chop off the tip of each chicken wing, and discard it. Chop the wing
in half (cutting at the joint) to make 2 pieces. Grind on fresh black
pepper and sprinkle with salt if desired.

2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they’re golden and crisp,
stirring or shaking occasionally. When done, remove them to drain on
paper towels and cook the remaining wings.

3. Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
the flame immediately.

4. Place the chicken on a warm serving platter, pour the sauce on top, and
serve

Recipe 2

From: stevew@rb-csd.sandiegoca.ncr.com
Date: Sat, 7 Aug 93 17:27:55 PDT

This is a wing recipe from a guy who used to cook wings for a living in
Buffalo.

Get some Durkee’s Frank’s Original Red Hot Cayenne Pepper Sauce, there
is “no” adequate substitute, you may have to ask your grocer to order it,
or call Durkee/French’s at 714-526-3363. If it’s the little bottles, get
two or three of them, I get the gallon jug from a restaurant supply place,
cheap! It used to be called Frank’s Red Hot Pepper Sauce, then it was
Durkee’s Louisiana Hot Sauce, but there already was a brand name Louisiana
Hot Sauce. Still tastes the same!

Acquire some margarine. Only margarine works right (correct taste and
resistance to burning). Neither oil nor butter will substitute.

Get the wings cut up, and start heating up the frying grease. Some
revisionist (or health-conscious) types insist on other cooking methods,
but there is nothing like the real crisp-on-the-outside moist
-and-chewy-on-the-inside texture of fried wings.

Make up the sauce. Put the Durkee’s and margarine into a skillet or
saute pan big enough to comfortably hold one fryer-load of wings. The
total amount of sauce at once should be about a quarter of an inch in the
bottom of the pan.

The proportions are:

Equal parts is the nominal starting point (called “medium” in Buffalo).
A bit of tingle, but not very spicy.

Undiluted Durkee’s doesn’t taste as good, but is pretty hot. Three to
one, Durkee’s to margarine is about as hot as I like it.

For the really timid (like kids) just a splash of Durkee’s in the margarine
gives a little flavor but no noticeable hot. The idea is to cook up the
Durkee’s and margarine to a bit thicker consistency. It should simmer for
5 minutes or so, then be kept hot.

You can make up just one batch of sauce for a bunch of wings. You can just
add more ingredients to the pan as you use up the sauce. When you add more
ingredients, you can adjust the spiciness.

I use this to satisfy everybody, I start out with all the margarine I plan
to use, and put in just a splash of Durkee’s. That makes a few wings for
the kids. Then a bunch more Durkee’s to make the wings medium. Still more
Durkee’s to get it the way I like it.

Fry the wings. They’re cooked when the bubbles slow down significantly.
This takes seeing it once to know just how much bubbling corresponds to
“done,” but it doesn’t take a rocket scientist to get it right. At home,
I put the “drumettes” in first, because they take a minute or two longer
to cook. As always with frying, be sure that you don’t put in so much
food that the temperature of the fat drops below 325 or so, and have the
heat on so it gets back up to 375 ASAP.

As the wings finish cooking, take them out and drain thoroughly. I
generally put them in a strainer held over the fat. Don’t pile them up
in a bowl, or the fat will cool and congeal before it runs off!

Once the wings are drained, put them in the sauce and get the wings covered
with sauce. The official restaurant way to do this is to toss them in the
air, but your stove cleaner may not appreciate this.

Use tongs to pick the wings out of the pan and let the sauce drain off.
Toss the wings on a grill or in a hot oven for a few minutes at this point
to “bake on” the sauce.

Serve with celery sticks and blue cheese dressing on the side. Yes, the
BCD *is* for the wings! But make sure it is good BCD, with nice chunks of
good cheese. (One of the sadder realizations of my growing up is that there
are some things you just can’t get, restaurants get a special Kraft dressing
that comes only in five-gallon containers that must be continuously
refrigerated. Great stuff, not available to you and me.)

Blue Cheese Dressing

1 cup mayonnaise
2 tbs. Finely chopped onion 1 tsp. Finely minced garlic
1/4 cup finely chopped parsley 1/2 cup sour cream
1 tbs. Lemon juice 1 tbs. White vinegar
1/4 cup crumbled blue cheese salt, pepper, cayenne to taste

Combine and chill for an hour or longer. Makes 2.5 cups.

Bill Johnson answers:

This isn’t a cookbook, but I subscribe to 2 cooking magazines called “Simple & Delicious” and “Taste of Home”.
My last issue of Simple & Delicious had 108 recipes and 17 of them were chicken recipes. I love the magazines because they have simple ingredients that aren’t fancy and recipes that won’t cost you a fortune to make. And there’s no ads in them, so that’s nice!
Anyway, here’s the links to the magazine’s web sites. You can request a free issue of them and see what you think. They cost around $12-$15 for a year’s subscription. I absolutely love these magazines – hope you do too!
Www.bestsimplerecipes.com
www.tasteofhome.com

Bill Johnson answers:

Season up the ribs, garlic powder, season salt, pepper. Place in the pressure cooker, add a cup of barbeque sauce,nice pinch of thyme, nice big pinch celery seed. Fill pot right at about just shy of half. And cook on medium heat for about 30 minutes. They come falling off the bone.

Bill Johnson answers:

Corned Beef and Cabbage in the Pressure Cooke
From: The Mirromatic Speed Pressure Cooker cookbook, 1972
Yield: 4-8 serving

Measurements are for a 4 Qt. Cooker, those in parentheses are for a 6 Qt. Cooker.

2 lb (4 lb) Corned beef brisket *
3 cups (4 cups) Water
4 (8) Carrots
4 (8) Potatoes
1 small (1 medium) Head cabbage cut in quarters
4 (8) Onions, whole

Corned beef should be 3-4 inches thick. Bulk corned beef out of brine must be covered with cold water several hours before cooking. Drain and cook with fresh water.

Place corned beef in cooker and add water. Cover, set control, and cook for 45 minutes after control jiggles.

Cool cooker normally for 5 minutes then place under faucet to cool until the pressure drops. To be sure tilt the control with a fork. Pressure is released when no more steam or hiss comes from the vent.

With the cooker OFF the heat, remove the lid. Wipe the inside of the lid with a paper towel to dry any moisture from the gasket.

Add whole carrots, potatoes cabbage and onions to pot.

Cover, set control and cook for 8 minutes after control jiggles. Reduce pressure instantly. (This means to put the pot under cold running water to reduce the pressure. Make sure all pressure is released before you remove the control.)

Bill Johnson answers:

Here is a link to some kid- friendly Italian recipes:

http://kids-cooking.suite101.com/article.cfm/italian_recipes_for_kids_to_make

This site has a few cute ideas:

http://www.busybeekidscrafts.com/Italy-Crafts-for-Kids.html

including an Italian flag made out of rigatoni and a toilet paper roll “Leaning Tower of Pisa” craft.

Http://www.ehow.com/way_5161448_arts-crafts-children-learn-italy.html and http://www.pocanticohills.org/italy/italy.htm
has some activity suggestions and games

and you can find a printable flag template for Italy at:
http://www.quality-kids-crafts.com/templates.html

Bill Johnson answers:

CHEX MIX PUPPY CHOW

9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar

Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.
Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.

Spread mixture evenly on wax paper and allow to cool.

Rice Krispy Treats

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

No Bake Cookies

2 cups sugar
1/2 cup milk
1/2 cup cocoa
pinch salt
1/2 cup butter
1 cup peanut butter
3 cups quick-cooking oatmeal
Preparation:
In large saucepan, combine sugar, milk, cocoa, salt, and butter and mix well. Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Stir mixture and bring it to a boil that can’t be stirred down for 1 minute. Then remove from heat and stir in peanut butter until smooth. Add oatmeal and mix well. Do not use regular or instant oatmeal; quick-cooking oatmeal is essential to the success of this recipe.

Bill Johnson answers:

Chocolate cake without eggs and nuts:

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
1/2 cup semi-sweet chocolate chips
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan.
In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Bill Johnson answers:

Here’s a recipe for you:

Get 2 lbs of the following fruits:
Watermelon
Honeydrew Melon
Kiwi
Mango
Strawberry
Papaya
Peaches
Oranges
or Segments from 2 Lemons or 2 Limes

1 to 1 1/2 cups of sugar water (or just water if you dislike sweet)
Juice from 1 lemon or lime (except when you are making Lemon or Lime Shorbet)

Methods:

1. Puree your fruit of choice with cooled sugar water
2. Pour in a container and put in freezer uncover for 3 hours.
3. After 3 hours, take the batch out and either mix with the food processor to break up the ice crystal until the mixture form a smooth surface.
4. Put back in the fridge and freeze uncover for another 3 to 4 hours.
5. Cover the shorbet until ready to eat.

This will be good for a cool summer treat. You can also make this into the ice cube tray and wrap with plastic wrap and put 1 toothpick or cocktail stick on each ice cube before putting back ing the fridge the second time.

Bill Johnson answers:

When I make chicken spaghetti I add cream of chicken and velveeta together and mix in sauted onions, celery and mushrooms. If I don’t have mushrooms add sliced olives.

Bill Johnson answers:

Chicken Pot Pie
1 sheet Puff Pastry defrosted overnight in the Refrigerator
1-2 package frozen mixed vegetables of soup vegetables, cook, but under-cook a little in microwave
Cut up boiled chicken
1-2 cans condensed of cream or chicken or mushroom soup
(The amount of vegetable and soup depends on the amount of chicken you are using.)

Preheat oven to 350 degrees
Combine all the above ingredients except the Puff Pastry. Add pepper and any seasoning you like, except salt. The condensed soup is pretty salty. Gently mix the chicken, vegetable and creamed soup mixture together. If the mixture appears too thick thin with a little milk or water. Pour the chicken filling into an oven proof baking dish. Roll or press out the pastry to fit over your baking dish and press onto sides of baking dish. Bake in preheated oven for 30-45 minutes until the crust is golden and the filling is hot.