bloody mary
Hot Spinach Artichoke Dip
spicy buffa;lo wings
8 oz. package cream cheese, softened 8 oz. carton sour cream 1 /4 tsp. garlic powder 1 /4 tsp. ground black pepper 3 /4 cup grated Parmesan or Romano cheese 3 /4 cup shredded pepper jack cheese 3 /4 cup shredded Swiss cheese 10 oz. package fresh baby spinach leaves, finely chopped* 2-14 oz. can artichoke hearts, well-drained and chopped 1 /2 cup chopped red sweet pepper 1 /4 cup grated Parmesan or Romano cheese Toasted Pita Chips (recipe follows) or thinly sliced French bread and/or assorted crackers
2 1/2 pounds chicken wing pieces (wings already cut) 2 tsp. salt 3 /4 tsp. ground black pepper 1 /4 tsp. ground red pepper 1 /4 tsp. onion powder 1 cup all-purpose flour Vegetable oil
Directions In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the pepper jack and Swiss cheeses. Beat until combined. Stir in chopped spinach, artichoke hearts and sweet pepper. Transfer mixture to a 2-quart oval or an 11x7x1-1/2-inch baking dish. Sprinkle with 1/4 cup Parmesan cheese. Bake, uncovered, in a 350 degrees oven about 35 minutes or until heated through. Serve warm with Toasted Pita Chips.
Directions Sprinkle wings with salt and next 3 ingredients. Dredge in flour, shaking to remove excess. Pour oil to depth of 2 inches into a large deep skillet; heat to 350°. Fry wings, in batches, 3 to 4 minutes on each side or until done. Drain on a wire rack over paper towels. Toss wings in Spicy Buffalo Sauce; serve immediately with Ranch Dressing and celery sticks.
2 cups tomato juice or vegetable juice cocktail, chilled 3 Tbs. lime juice 1 Tbs. Worcestershire sauce 1 tsp. prepared horseradish 1 3 /2- /4 tsp. bottled hot pepper sauce 1 /4 tsp. celery salt or garlic salt 1 /4 tsp. ground black pepper Ice cubes Vodka (optional) Celery stalks with leaves Green onions
Directions In a pitcher combine tomato juice, lime juice, Worcestershire sauce, horseradish, hot pepper sauce, celery salt, and pepper. Stir well. Pour into ice-filled glasses. If desired, stir in vodka (1 jigger or 3 tablespoons per serving). Garnish each serving with a celery stalk and green onion. Makes 4 (1/2- to 2/3-cup) servings.
spicy buffa;lo sauce
spiced rootbeer
8 oz. can tomato sauce 5 oz. bottle hot sauce 1 tsp. Worcestershire sauce 1 /2 tsp. salt 1 /2 tsp. sugar 1 /4 tsp. pepper
12 oz. root beer 1 handful ice 2 oz. rum Whipped cream (optional)
Directions Cook tomato sauce, hot sauce, Worcestershire sauce, salt, sugar, and pepper in a saucepan over medium heat 8 to 10 minutes or until slightly thickened.
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Directions Pour root beer into a large glass. Add ice and rum. Top with whipped cream if you’re feeling extra festive. August 2017 | Missouri Magazine |
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