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March 30, 2013
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Recipes Using Tabasco Sauce

Zesty Cole Slaw
6 Servings

1/2 cup light mayonnaise
2 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoongrated lemon peel
1/2 teaspoon Tabasco pepper sauce
1/2 teaspoon salt
1/2 teaspoon ground ginger
4 cup shredded cabbage
1 medium green or red pepper, chopped
1 medium carrot, shredded
1 md Zucchini, shredded
1/4 c Chopped green onions

In large bowl, combine mayonnaise, honey, lemon juice, peel, Tabasco pepper sauce, salt and ginger until blended. Add cabbage, pepper, carrot, zucchini and green onions; toss to coat well. Cover; refrigerate at least 2 hours to blend flavors.
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2 medium ripe avocados; peeled
2 green onions, chopped
1 teaspoon lime juice
2 teaspoons Tabasco Pepper Sauce
1/2 ts Salt
Pepper to taste

In medium bowl, combine onions, lime juice and Tabasco Sauce and mash gently with fork to release the flavor of the onions. Add avocado and continue to mash until chunky. Add salt and pepper to taste. Cover and refrigerate 1 hour to blend flavors. Serve with fresh cut-up vegetables and tortilla chips.
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Grilled Lime Chicken
4 Servings

2 pound Chicken pieces; up to 3
1/2 cup vegetable oil
1/3 cup lime juice
1/4 cup chopped onion
2 cloves garlic, crushed
1/2 ts Tabasco pepper sauce
3/4 ts dried rosemary, crumbled
1/2 ts dried leaf marjoram, crumbled
1/2 ts salt

Pierce chicken skin in several places with fork. In shallow dish or plastic bag, combine chicken and remaining ingredients. Cover. Refrigerate overnight in lime mixture. Drain chicken; reserve marinade.

Place chicken over hot coals. Cook about 20 minutes per side or until chicken is done. Turn chicken several times during grilling, brushing with reserved marinade each time.
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Marinated Cajun Potato Salad

1/2 cup finely chopped celery
1/4 cup vegetable oil
1/4 cup finely chopped green onions
3 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoons Tabasco pepper sauce
2 pounds Red potatoes; cooked, peeled, cut in chunks (5 cups)

In large bowl, stir together celery, oil, green onions, vinegar, salt and Tabasco pepper sauce. Add potatoes; gently toss to coat well. Cover. Stirring occasionally, let stand at room temperature about 30 minutes, or refrigerate several hours.
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Makes 4-6 servings

Brown 1 lb. hamburger and 1 small onion
Add 8 oz. can Heinz tomato soup (the can is for more but I always
guess at the 8 oz.)

Stir in:
2-1/2 Cups Tomato Juice
2 Cups Water
2 tsp. Salt
1/4 tsp. Pepper
1 tsp. Worchestershire Sauce
6 drops Tabasco Sauce

Add and bring to boiling 4 oz. Spaghetti, cover, reduce heat and simmer 40 minutes. Uncover and simmer another 15 minutes. Please note that this is made in one pan. I have made this recipe for almost 50 years and we really like it.
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Tomato and Avocado Topping
Makes 2 cups.

1 large tomato; seeded and diced
1/2 cup chopped onion
1/2 cup chopped cilantro; leaves only
1 clove garlic; minced
1/2 teaspoon Tabasco pepper sauce
1 teaspoon salt
1/2 lg avocado; peeled, seeded and diced

In medium bowl, combine tomato, onion, cilantro, garlic and Tabasco pepper sauce; toss to mix well. Just before serving, add avocado and salt. Add additional Tabasco pepper sauce, if desired. Great on tacos, and salads.
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Spiced Pecans

3 tablespoons butter or margarine
3 cloves garlic, minced
2-1/2 teaspoons Tabasco pepper sauce
1/2 teaspoon salt
3 cup pecan halves

Preheat oven to 250 degrees F.

In small skillet melt butter. Add garlic; Tabasco pepper sauce and salt; cook 1 minute. Toss pecans with butter mixture; spread in single layer on baking sheet. Bake 1 hour or until pecans are crisp; stir occasionally.
Makes 3 cups.
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Peppered Slaw
Serves 4 to 5

1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon cider vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon TABASCO pepper sauce
1/4 cup olive oil
4 cup finely shredded cabbage
3 tablespoon chopped green onions
2 tablespoon chopped fresh dill
1 teaspoon celery seed

In a large bowl, whisk together the salt, pepper, vinegar, broth, mustard, honey, and Tabasco sauce. Slowly whisk in the oil. Add the remaining ingredients and toss well to blend. Cover and chill.
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Sauteed Cabbage
Makes 4 to 6 servings.

4 tb butter or margarine
3 c shredded green cabbage
3 c shredded red cabbage
1 md onion; diced
1 ts Salt
3/4 ts Tabasco pepper sauce
1/4 ts cracked black pepper

In 12-inch skillet, over medium heat, melt butter. Add green and red cabbage, onion, salt, TABASCO sauce and black pepper; cook 10-15 minutes until tender, stirring occasionally.
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Fried Chicken

3 cups buttermilk
1/4 cup Original Tabasco Pepper Sauce
3 teaspoons salt, divided
1 (2 1/2 to 3 pound) chicken, cut up into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
Canola oil for deep frying

Combine buttermilk, Tabasco Sauce, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours.

Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes.
Add about 1-inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350 degrees F.

Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet.
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Maple Walnuts

4 Tablespoons unsalted butter
1/3 cup pure maple syrup
6 quarter-size slices fresh ginger, halved
1 Tablespoon. water
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon Tabasco, or to taste
1 lb. (4 cups) shelled walnuts

Heat the oven to 300ºF. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 15- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they're done. Don't touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.
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Stir Fried Chicken
Makes 4 to 5 Servings

1 pound. boneless chicken, cut into bite size pieces
1 package frozen stir-fry vegetables
1/6 cup oil
1/6 cup vinegar
1/3 cup teriyaki glaze
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Tabasco sauce

Heat oil and vinegar on High in a Wok or frying pan. Add chicken and vegetables. Cook until chicken is cooked, stirring often. Drain oil and vinegar. Reduce heat to medium, add teriyaki glaze, salt, pepper and Tabasco sauce. Stir for 10 to 15 minutes. Serve over rice.
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Boneless Hot Wings

1/3 cup bread crumbs
8 ounces boneless skinless chicken breast cut into bite sized pieces
2 tablespoon Tabasco Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper

Preheat oven to 375 degrees. Place bread crumbs in a pie pan. Add seasonings and mix well. Place chicken pieces in a separate dish, and cover and toss with hot sauce. Spray a sheet pan with nonstick spray. Give each chicken piece a shake (so it's not dripping with hot sauce), and then coat it evenly with the crumbs.Use one hand for the wet ingredients and one for the wet ingredients so that the bread crumbs will not clump. Place the nuggets on the sheet pan. Bake 10 minutes. Flip and bake for an additional 7-8 minutes or until fully cooked.
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Barbecue Sauce
Makes 3-1/2 to 4 cups.

1/2 cup butter
1 large onion, chopped
2 cloves garlic, minced
1 1/2 cups ketchup
1 cup vegetable oil
1/4 cup sugar
1/4 cup Worcestershire sauce
Juice from 1 lemon
2 teaspoons TABASCO® Original Red Sauce
1/2 teaspoon dry mustard

Melt butter in a medium saucepan over medium heat. Add onion and cook until tender, about 5 minutes; add garlic and cook 1 minute longer. Stir in remaining ingredients and bring to a low boil; reduce heat to low and simmer 15 to 20 minutes, stirring occasionally.
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Hot Wings

12 chicken wings
1/4 cup butter
1 teaspoon Tabasco pepper sauce
1/2 teaspoon garlic powder
Vegetable oil for frying
1 tablespoon catsup

Remove tips from wings and discard. Separate first and second joints of wings with sharp knife. Pat wings dry with a paper towel. Heat about 2 inches of oil in a heavy pan to 350 degrees on deep fat thermometer. Fry wings a few at a time for about 6 minutes until golden. Drain on paper towels. In small bow combine butter, catsup, sauce and powder. Mix well. Toss wing pieces in butter mixture to coat. Serve hot or at room temperature.
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Grilled Chicken
Makes 6 servings

6 chicken legs (about 3-1/2 pounds)
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon cider vinegar
1 tablespoon Tabasco sauce

Trim off the tips of the drumsticks and cut halfway through the joint that connects the thigh and the drumstick of each leg.

Mix the soy sauce, ketchup, vinegar and Tabasco together in a tray and roll the chicken legs in the marinade.

Place the legs skin-side down on the rack of a hot grill about 10 inches from the heat, and cook for about 10 minutes. Turn the legs over, and cook for about 10 minutes on the other side. Turn them again, and cook them skin-side down for 10 minutes more.

Take the legs off the heat to rest for 5 minutes before serving.
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Spicy Popcorn

1 bag butter-flavored microwave popcorn, popped
Tabasco Sauce to taste

Add a few drops of Tabasco Sauce to the bag, shake it up, and shake it out in a bowl.
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Lime Marinade

3 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons Tabasco

Combine ingredients mixing well. Use to fully coat your meat and refrigerate at least 1 hour.
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Thanks Southern Lou for the tips on freezing meals for one.
Bren in North Louisiana

Hi Nancy,
In the March 15th newsletter, there was a reply concerning bread machines from dianne in wisconsin...she mentioned that she makes
pizza dough with hers and that it is a really good recipe. I was wondering if she would share that recipe with us, most of the pizzas that are “out there”, certainly do not have very good crusts. I would really love to have a good dependable pizza crust recipe. thank you in advance.

Also, thank you Nancy, for the wonderful newsletter and all the time and work you put into it, I love hearing about your kitties antics too, they must be a real blessing to you....Happy Easter to all “our readers” out there.
Dee in Brooksville Florida

Peach Dumplings

1 (14.1-oz.) package refrigerated piecrusts
1 (20-oz.) package frozen sliced peaches, thawed and divided or 4 ripe peaches, peeled and sliced
1/2 cup sugar
1/4 cup butter, melted
1/8 teaspoon ground cinnamon

Preheat oven to 350°. Unroll piecrusts on a lightly floured surface, and roll each into a 10-inch circle. Cut 5 (4-inch) circles from each crust. Roll each circle into an approximately 5 1/2-inch circle.

Coarsely chop 2 cups peach slices. Divide chopped peaches among dough, placing in center of each circle (about 1/4 cup per circle). Pull dough edges over peaches, and gather in center, pinching to seal and form a bundle. Place in a lightly greased 11- x 7-inch baking dish. Arrange remaining peaches around bundles.

Stir together sugar, next 2 ingredients, and 1/2 cup water until blended. Pour over bundles and peaches.

Bake at 350° for 1 hour or until golden brown. Cool 10 minutes.
Yield: Makes 10 servings
Bren in North Louisiana
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Because I don't care for a lot of sage in sausage I decided to try to make my own. The recipe I came across was from Tona in Bama. It was really tasty and I would make it again using my fresh sage.

Green Onion And Apple Sausage

1-1/2 lbs ground pork
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne
1/8 teaspoon white pepper (didn't use didn't have any)
1-1/2 teaspoon ground sage (I only use 1/2 tsp.)
Added 1 tsp garlic powder
4 green onions (thinly sliced)
1 Granny Smith apple (finely diced)
1/2 tablespoon Honey
Juice of one lemon
Mix all ingredients together in a bowl, form into 3/4 inch thick patties. In a cast iron skillet over moderate heat, cook sausage until center is no longer pink

I have just added the last 4 ingredients to ready made sausage.
Tona in Bama
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Summer Zucchini Bites

These are very similar to a potato pancake, except you are using zucchini instead of potato.

1 Tbsp butter, for greasing pans
2 large eggs
2 cups grated zucchini (1 medium to large zucchini)
1/2 yellow onion, finely chopped
1/2 cup coarsely grated cheddar cheese (2 ounces)
1/2 cup plain breadcrumbs
1/2 cup finely chopped fresh parsley
1/2 tsp kosher salt
Pinch of freshly ground pepper

Pre-heat oven to 400 F. Coat mini-muffin pan with butter.

In a large bowl, lightly beat the eggs with a whisk. Add the zucchini, onion, cheese, breadcrumbs, parsley, salt, and pepper and fold mixture together using a rubber spatula or wooden spoon. The batter will be sticky and a little loose. With your hands or a melon baller (fill each muffin cup just to the top, using about 1 tablespoon of the mixture.

Bake the bites for 15 to 18 minutes, or until the tops are browned and set. The centers of the bites should no longer jiggle when the pan is shaken. Allow the bites to cool in the pan for about 10 minutes, then carefully transfer the bites to a wire rack to cool completely.
Bill, Alb
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I just took these out of the oven. I will be bringing them to dinner Easter Sunday.
They look so pretty with the cherry pie filling on top. I sent the recipe to my sister
for her church cookbook.

Cream Cheese Cupcakes
Makes 24

3 8 oz. pkgs. cream cheese
5 eggs
1 cup sugar
2 tsp. vanilla

Blend cheese with 1 cup sugar. Add eggs and 2 tsp. vanilla. Beat 3-4 min.
Fill foil cupcake papers 3/4 full. Bake 35-40 min. at 300 -
Remove from oven - Cool 5 minutes (center will drop)

1-1/2 cups sour cream
1/4 cup sugar
1 tsp. vanilla
1 cup pie filling (or jelly or preserves)

With a spoon, mix 1 1/2 cups sour cream, 1/4 cup sugar plus 1 tsp. vanilla. Fill center of cupcake with 1 tsp. each - then top with fruit. Return to oven for 8 min. Cool. Refrigerate (can be frozen). Can use pie filling, jelly or preserves. (I used cherry pie filling)
Donna/Buffalo NY
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