Page 19 - Florida Sentinel 2-5-16 (2)

Recipes
From Tonia Turner
SPORTS DAY
MEATBALLS
21⁄2 pounds of frozen Meatballs
2 jars (12 ounces each) chili sauce 2 tablespoons water, divided
11⁄2 cups grape jelly
DIRECTIONS: Pour chili sauce into a 3-5 quart slow cooker that has been prepared with nonstick cooking spray. Add 1 table- spoon water to each jar, then replace the lid and shake the jar to release the chili sauce from sides of jar; pour remaining sauce into slow cooker. Stir grape jelly into chili sauce mixture. Add meatballs to slow cooker and stir to coat. Cover and cook on low heat for 4-6 hours until meatballs are heated through.
Fried
Mozzarella
Cheese Sticks
2 eggs, beaten
1/4 cup water
11⁄2 cups seasoned bread crumbs 1⁄2 teaspoon garlic salt
2/3 cup all-purpose flour
DIRECTIONS: In a small bowl, mix the eggs and water. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch. In a large heavy saucepan, heat the oil to 365 de- grees F (185 degrees C). One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
Chicken Wings
4 pounds chicken wings (about 14 wings)
1⁄2 cup minced onion & 1⁄4 cup minced garlic
3⁄4 teaspoon salt & 1⁄4 teaspoon pepper
2 large eggs & 11⁄2 cups milk
3 qt. vegetable oil
2 cups all-purpose flour & 3 tablespoons pepper 1 tablespoon each salt, dried oregano, paprika 11⁄2 teaspoons chili powder
DIRECTIONS: Pat chicken dry. Place chicken and next 4 ingredients in a large bowl; toss to combine. Whisk to- gether eggs and milk; pour over chicken. Let stand 20 min- utes. Pour oil into a 7 1/2-qt. Dutch oven; heat to 325°. Whisk together flour and next 5 ingredients in a large bowl. Remove chicken from egg mixture, reserving egg mixture. Drain chicken well. Dredge half of chicken in flour mixture, shaking off excess. Dip chicken in egg mixture, and dredge in flour mixture again. Fry chicken 7 to 9 minutes or until browned. Drain on a wire rack over paper towels. Place on a wire rack in a jelly-roll pan, and keep warm in a 200° oven. (Do not cover.) Return oil to 325°; repeat Steps 5 and 6 with remaining chicken, flour mixture, and egg mixture.
Make-Ahead Tip: Fry chicken up to 1 hour ahead, and keep warm in a 200° oven. Or, make it the day before and chill. Serve it cold, at room temperature, or warm. To re- heat: Bake on a wire rack in a jelly-roll pan at 300° for 45 minutes.
The Super Bowl is finally here! And, if the party is at your house, here are a few quick recipes to keep you and your crew in the game.
Football Game Cookies
1 package (171⁄2 oz.) sugar cookie mix
1 cup confectioners' sugar
3-4 teaspoons milk
1/4 teaspoon pure vanilla extract
10-15 drops assorted food colors and egg dye
2 teaspoons corn syrup
DIRECTIONS: Prepare cookie mix as directed on package. Roll out dough on floured surface until about 1/4-inch thick. Cut into foot- ball-themed shapes with cookie cutters. Bake and cool as directed on package. For the Icing, mix sugar, milk, vanilla and food color in small bowl. Stir in corn syrup until icing is smooth and glossy. If icing is too thick, stir in small amount of additional corn syrup. Decorate cooled cookies as desired.
FRIDAY, FEBRUARY 5, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B