#3919 - Chicken Wing Sauce

(by Shirley McNevich)

1/2 cup Frank's Red Hot Sauce
1/4 cup butter
1/8 tsp. garlic powder
1/8 tsp. celery seed
fresh ground black pepper (if you wish, to your taste)

In a saucepan over medium low heat add hot sauce, butter, garlic powder, celery seed and pepper--cook/stir until butter is melted and mixture is hot and smooth. In a large metal bowl add cooked chicken wings and the sauce--toss to coat.

#3800 - Mexican Chicken Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened and cubed)
1/3 cup Frank's Redhot sauce (original)
1 TBSP taco seasoning mix
1 fully cooked rotisserie chicken (from the deli or grocery store)
8oz. Breakstone's sour cream
good quality tortilla chips or crackers

Remove the skin from the cooked chicken and cut off 2 cups worth of bite sized chicken pieces. In a greased skillet add cubed cream cheese, redhot sauce and taco seasoning--cook/stir over medium heat until melted and smooth. Add chicken pieces--cook/stir until mixture is bubbling. Add sour cream--cook/stir until hot. Serve hot with good quality tortilla chips or crackers.

#3523 - Basic BBQ Sauce

(by Shirley McNevich)

1 cup Heinz ketchup
4 TBSP Domino's dark brown sugar (packed)
4 TBSP Worcestershire sauce
2 TBSP cider vinegar
2 tsp. garlic powder
a dash or two of Frank's red hot pepper sauce (optional)
1/2 tsp. mustard powder
1/2 tsp. salt

In a saucepan add ketchup, brown sugar, Worcestershire sauce, cider vinegar, garlic powder, hot pepper sauce, mustard powder and salt--stir to mix. Place saucepan over medium heat--cook/stir until mixture is hot. Taste--if you want it sweeter add more brown sugar. If you want it tangier add more cider vinegar. If you like it hotter add more hot pepper sauce. Stir well. Remove from heat and cool to room temperature.