The Proper Baking Cookbook

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• Subcategories • Recipe Notes • Recipe Fillers • Non-Continued Recipes

APPETIZERS & BEVERAGES HAWAIIAN CHICKEN WINGS Lori Foster 2 lbs. wingettes or drumettes 1 T. sesame oil 1 c. soy sauce 2 T. sesame seeds 1 ⁄ 2 c. brown sugar 4 green onions, chopped 2-3 cloves garlic, minced Flour chicken the night before and store in paper bag in refriger ator. Fry wings in 1-inch oil to light brown. Cool. Mix soy sauce, sugar, garlic, oil, sesame seeds, and onions. Dip wings in sauce and place on cookie sheet. Warm in oven to set sauce and reheat wings.

APPETIZERS & BEVERAGES

APPETIZERS & BEVERAGES

HAWAIIAN CHICKEN WINGS

Lori Foster

HAWAIIAN CHICKEN WINGS

2 lbs. wingettes or drumettes 1 T. sesame oil 1 c. soy sauce 2 T. sesame seeds 1 ⁄ 2 c. brown sugar

2 lbs. wingettes or drumettes

1 T. sesame oil 2 T. sesame seeds

4 green onions, chopped

1 c. soy sauce

2-3 cloves garlic, minced Flour chicken the night before and store in paper bag in refrigera tor. Fry wings in 1-inch oil to light brown. Cool. Mix soy sauce, sugar, garlic, oil, sesame seeds, and onions. Dip wings in sauce and place on cookie sheet. Warm in oven to set sauce and reheat wings.

1 ⁄ 2 c. brown sugar

4 green onions, chopped

2-3 cloves garlic, minced Flour chicken the night before and store in paper bag in refrigera tor. Fry wings in 1-inch oil to light brown. Cool. Mix soy sauce, sugar, garlic, oil, sesame seeds, and onions. Dip wings in sauce and place on cookie sheet. Warm in oven to set sauce and reheat wings. Lori Foster

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HAM & CHEESE PUFFS

HAM & CHEESE PUFFS

Randy Morgan

Randy Morgan

1 c. water 1 ⁄ 2 c. butter 1 c. flour

4 eggs

1 c. water

4 eggs

4-oz. pkg. sliced ham 1 ⁄ 2 c. shredded cheese

1 ⁄

2 c. butter

4-oz. pkg. sliced ham 1 ⁄ 2 c. shredded cheese

HAM & CHEESE PUFFS

1 c. flour

1 ⁄ 2 tsp. dry mustard Grease and flour large cookie sheet. In 2-quart saucepan over medium heat, heat butter and water until melted and boiling. Remove from heat and stir in flour and mustard, all at once, boiling vigorously. Add eggs, one at a time, beating well after each addition until smooth. Cut ham slices in small pieces. Mix ham and cheese into batter. Drop batter into small mounds 2-inches apart. Bake at 375 ° about 30 minutes or until golden. Turn heat off and leave in oven 15 minutes.

1 ⁄ 2 tsp. dry mustard

1 c. water

4 eggs

1 ⁄

2 c. butter

4-oz. pkg. sliced ham 1 ⁄ 2 c. shredded cheese

Grease and flour large cookie sheet. In 2-quart saucepan over medium heat, heat butter and water until melted and boiling. Remove from heat and stir in flour and mustard, all at once, boiling vigorously. Add eggs, one at a time, beating well after each addition until smooth. Cut ham slices in small pieces. Mix ham and cheese into batter. Drop batter into small mounds 2 inches apart. Bake at 375 ° about 30 minutes or until golden. Turn heat off and leave in oven 15 minutes.

1 c. flour

1 ⁄ 2 tsp. dry mustard

Grease and flour large cookie sheet. In 2-quart saucepan over medium heat, heat butter and water until melted and boiling. Remove from heat and stir in flour and mustard, all at once, boiling vigorously. Add eggs, one at a time, beating well after each addition until smooth. Cut ham slices in small pieces. Mix ham and cheese into batter. Drop batter into small mounds 2 inches apart. Bake at 375 ° about 30 minutes or until golden. Turn heat off and leave in oven 15 minutes. Randy Morgan

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