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INGREDIENTS

• 1/2 cuphot sauce
• 1/2 teaspoongarlic salt
• 3-3 1/2 lbs chicken, cut up
• 1 cup Bisquick baking mix
• 1/2 teaspoononion salt
• 1 teaspoon black pepper
• vegetable oil (for frying)

DIRECTIONS

1. Combine the hot sauce and garlic salt; pour over the chicken in a large bowl.
2. Combine the Bisquick, onion salt and pepper in another bowl.
3. Remove the chicken from the sauce and drain.
4. Dredge chicken in Bisquick mixture.
5. Heat the oil over medium high heat until hot.
6. Reduce the heat to medium and add chicken pieces.
7. Fry the chicken for about 15 minutes on each side until the juices are clear and chicken is golden brown.

INGREDIENTS

• 1 cup chopped onions
• 1/4 cup diced green chilies(or a 3 oz. casn)
• 1/4 teaspoon marjoram
• 2 (15ounce)cans chickpeas, drained and rinsed
• 1 (15ounce)can tomato sauceor diced tomatoes
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2-3/4 cup chicken broth
• 1 bay leaf

DIRECTIONS

1. Saute onion in butter until soft.
2. Stir in rest of ingredients.
3. Cook, uncovered, 15 minutes.
4. Remove bay leaf and serve.

INGREDIENTS

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1/2 cup freshly grated parmesan cheese
• 1 egg, room temperature and beaten
• salt and black pepper , to taste
• 1/2 cup prepared whipped cream
• 8 slices toasted white bread , crust trimmed off
• 1 lbcooked turkey breast , thinly sliced
• grated parmesan cheese, for topping
• 1 (2ounce)jar diced pimentos, drained
• 8 slices bacon, fried crisp

DIRECTIONS

1. In a large saucepan over medium heat, melt butter.
2. Gradually add flour, stirring constantly, until smooth and free from lumps.
3. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat.
4. Add Parmesan cheese and stir until melted and well blended.
5. In a small bowl, beat egg.
6. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly.
7. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste.
8. Fold in whipped cream.
9. For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish.
10. Cover the toast with a liberal amount of turkey.
11. Pour a generous amount of sauce over the turkey.
12. Sprinkle with additional Parmesan cheese.
13. Place entire dish under a broiler until the sauce is speckled brown and bubbly.
14. Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.

INGREDIENTS

• 2 quarts canola oil
• 3 1/2 lbs chicken wingsor chicken drummettes
• 4 tablespoons butteror margarine
• 1 cupFrank’s red hot sauce
• 2 1/2 teaspoons Tabasco sauce
• 1 1/2 teaspoons cayenne pepper
• blue cheese dressing or ranch dressing , for dipping

DIRECTIONS

1. Heat oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400°.
2. Will fry wings for 15 to 25 minutes.
3. Drain.
4. While wings are cooking, melt butter in a small saucepan over medium heat.
5. Add hot sauce, Tabasco, and cayenne pepper.
6. Cook, stirring occasionally, until hot.
7. Lower heat, and keep warm until ready to use.
8. When the first batch of wings is finished cooking, transfer to an airtight container.
9. Add half the sauce, and cover tightly.
10. Shake container to fully coat wings.
11. Repeat with remaining wings and sauce.
12. Serve immediately with dressing of choice.

INGREDIENTS

• 1 1/2 literschicken stock
• 1 inch piece of fresh ginger, peeled and finely sliced
• 600 g fresh salmon, skinned,de-boned,sliced in 1 cm strips
• 4 baby bok choy, well washed,trimmed
• 2 small red chilies, finely sliced
• 3 tablespoons light soy sauce
• 1-2 tablespoon sugar
• 3-4 limes, juice of
• 1/2 cup roughly torn coriander leaves

DIRECTIONS

1. Place the stock and ginger in a large saucepan, bring to the boil, lower the heat and simmer for 5 minutes.
2. Strain to remove the ginger; discard.
3. Return stock to the pan, add salmon strips, bok choy and chilli to the stock, simmer gently for 2 minutes.
4. Lastly add soy sauce, and sugar and lime juice to taste and to achieve a balanced hot, sweet, salty, sour flavour.
5. Ladle into serving bowls and garnish with torn coriander leaves.