Archive for the 'Deep Frying' Category

Recipe: Grammaw’s Little Luvvies Luv Apple Lumpies

|October 6, 2013|read comments (0)
Author: Mama's Kitchen

The little guy stayed for the weekend and I always spoil him with anything homemade.

We've enjoyed our weekend – Friday night was Wrestling night, last night was movie night and today it's whatever we want to do.

It's quite miserable out there – horrid thunder/lightning the past two nights. Friday night we pulled an all-nighter and he went to bed at 4:30 in the morning!  Yes I allowed it – the storm was scary and watching movies and playing WWE 12 on the Wi was fun.

For last nights movies we had tacos – hard and soft shell and fries like the ones BK has just introduced.  So I filled my fry baby with corn oil and made the fries. 

This morning – still storming and scary – so I cranked up the fry daddy and made some lumpies for him.

It's just something I tossed together one day, it's babies-approved and a definite keeper.

Grammaw's Apple Lumpies


It's really a no-brainer!


Now remember – I am an eyeballer –


I placed about 2 cup pancake mix in a bowl, sprinkled with cinnamon to my liking, sprinkled in about 1 tablespoon sugar and enough water (about 1 1/4 cups I used) to make a batter with a nice consistency for fritters.


Washed, peeled and rough dice 5 apples (I used Macs which are perfect for this!) and stirred into the batter.


Meanwhile, my fry daddy was heating up.


Just drop off a large spoon (I got 3 lumpies to a fry batch) and fry until golden brown on the first side; turn; fry until golden on the flip side.


Drain and sprinkle with confectioners' sugar.


And then they get devoured!




|November 8, 2011|read comments (0)
Author: Mama's Kitchen

One of gramma's favorites –

Well – not only was it one of her favorites but everyone in the family looked forward to these!


These are to die for!!

In saucepan, boil 1 c. wine, 1 c. oil and ½ c. water; remove from heat; let cool.  Add 1 T. cinnamon, 1 T. ground cloves, 1 T. vanilla, grated rind of one orange; mix well.

Add enough flour to make a stiff dough; knead well; cover with bowl and let rest for 30 minutes.

Roll and cut into strips.
Place strips in hot lard (oil); fry; drain.

Heat honey with ground cloves; place fried strips in honey mixture; remove and sprinkle with hundred thousands.

Recipe: Batter staying on veggies –

|June 11, 2011|read comments (0)
Author: Mama's Kitchen

Here is a copy of a PM I received – and instead of answering in another PM – I decied to post i here for all to see –

"Mama –

Can you please tell me how to keep the batter on my veggies when I fry them? It always seems to fall off!"

A common problem!

First, make sure your veggies are dry – meaning – wipe any excess water from washing/rinsing or any moisture that may be on them.

Second, make sure your batter is thick enough – thin batters do not stick. Make sure that after dipping your veggies in batter you allow the excess to drip off.

If you want to help a batter to stick you can toss your veggies in a bit of flour or rice flour (lightly) to help the batter stick.

Some have found that placing veggies on a tray and placing in the freezer to freeze before frying helps. By allowing them to "sit" for a while will help breadings and batters to stick on many foods – veggies, fruits, meats, fish, etc. 15 – 30 minutes should do it.

Some batter recipes will stick better than others. For instance – you can make a batter that will stick by using chick pea flour and water. The chick pea flour will absorb the water to the point that you will have to add more!

Always make sure what you are coating is dry, if dipping in flour first, be sure to shake off excess.

If using a deep fryer basket – place the pieces in individually so that they do not clump together – that will help. Even if using a pan or pot ont he stove top – place pieces in individually.

Some feel that tempura batters work much better.

Here are two if you would like to try them – both are good for veggies, fish, meats, etc.

Tempura Batter
3/8 cup Flour
1/8 cup Cornstarch
1/4 tsp Baking Powder
1/8 tsp Baking Soda
1 Egg White
1/2 tsp Salt
1/2 cup Water
1/4 tsp Garlic Powder
1 tsp Parsley
1/2 tsp Paprika

Combine all ingredients in a large bowl and mix until well blended. Dip fish fillets in flour and coat each side, then dip in fish in batter and fry in oil until golden brown. Place fried fish on paper towels to drain off excess oil. Serve hot.

Tempura Batter
1/4 cup Cornstarch
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 cup Water
1 Egg

Mix cornstarch, baking powder, and baking soda in bowl. Stir in water and egg and mix until smooth. Dip fish pieces, shrimp, or even raw vegetables in batter and deep fry until crispy brown. When dipping shrimp, hold by tail and dip only the body. This makes for good presentation leaving the shrimp's red tail exposed.

Another thing that I do – if "holding" breaded or battered cooked foods in an oven at 200* F. to keep warm while finishing the rest of the cooking – I make sure that I place these foods on racks set on a baking tray. This way the coating does not stick to the baking pan and stays on the food!

I hope this helps!


|June 11, 2011|read comments (0)
Author: Mama's Kitchen

The smoke point of fats –

Do you know what the “smoke point” of cooking oils and fats is?

Heat causes different reactions in cooking oils and fats; the hotter they get, the more they break down, causing them to begin to smoke and give off unpleasant odors. This is similar to burning; rendering it unusable because it begins to break down at the molecular level. Some oils are better than others for high-heat cooking, such as sautéing, deep-frying, etc.

A cooking oil or fats “smoke point” is the temperature at which it will begin to smoke. Having a high smoke point means that the oil or fat can withstand high heating temperatures before beginning to smoke.

Usually, oils that are vegetable-based have higher smoke points than animal-based fats like butter or lard. The exception to this is hydrogenated vegetable shortening – which has a lower smoke point than butter, and olive oil, which has a smoke point that is about equal to that of lard.

Also, since refining oils removes the impurities that can cause the oil to smoke, the more refined an oil is – the higher its smoke point. Usually it’s the lighter oils that have the highest smoke points.

Although an oil has a smoke point of XX degrees Fahrenheit or Celsius, it’s smoke point will not remain constant. The longer the oil is exposed to heat, the lower its smoke point becomes. Fresher oil has a higher smoke point than the very same oil that has been heated in a deep-fryer.

If you like to deep fry as well as cook, knowing the smoke point will save you money. Each time you deep fry, you lower the smoke point of the shortening/oil/fat irreversibly.

If your oil’s smoke point is just above 375 degrees Fahrenheit (190 degrees Celsius) (the normal deep-frying temperature), there is a very good chance that its smoke point will drop below 375 degrees Fahrenheit (190 degrees Celsius) after using it the first time. This makes it useless.

Save money by selecting one with a high smoke point:


Almond 420* F.

Avocado oil (refined) 520* F.

Butter 350* F.

Butter (Ghee) 375 – 485* F. (depending on purity)

Canola (unrefined) 225* F.
Canola (semi-refined) 350* F.
Canola (refined) 400* F.

Coconut 350* F.

Corn oil (unrefined) 320* F.
Corn oil (refined) 450* F.

Cottonseed oil 420* F.

Flaxseed oil (unrefined) 225* F.

Hazelnut oil 430* F.

Hemp seed oil 330* F.

Grapeseed oil 392 – 485* F.

Hazelnut oil 430* F.

Lard 361 – 401* F.

Macadamia nut oil 389* F.

Olive oil (unrefined) 320* F.
Olive oil (extra-virgin) 406* F.
Olive oil (virgin) 420* F.
Pumace 460* F.
Extra light 468* F.

Peanut (unrefined) 320* F.
Peanut oil (refined) 440 – 450* F.

Rapeseed oil 438* F.

Rice bran oil 490* F.

Safflower oil (unrefined) 225* F.
Safflower oil (semi refined) 320* F.
Safflower oil (refined) 450* F.

Sesame oil (unrefined) 350* F.
Sesame oil (semi refined) 450* F.
Sesame oil 410* F.

Shortening, vegetable 325* F. (emulsified/hydrogenated)
Shortening, vegetable 356 – 370* F.

Soy/soybean oil (unrefined) 320* F.
Soy/soybean oil (semi refined) 350* F.
Soy/soybean oil (refined) 450* F.

Sunflower oil (unrefined) 225* F.
Sunflower oil (semi refined) 450* F.
Sunflower oil 440* F.

Tea oil 486* F.

Walnut oil (unrefined) 320* F.
Walnut oil (semi refined) 400* F.

There are a number of factors that will decrease the smoke point of any fat:
The length of time the oil is heated
The presence of foreign properties (batters, for instance)
The presence of salt
The combination of vegetable oil in products
The number of times the oil was used
The length of time the oil is heated
How the oil was stored (exposing it to light, oxygen, temperature)

The importance of knowing the smoke point will also warn you of the flash point and fire point. Most oils reach the flash point of about 699* F. – tiny wisps of fire begin to leap from the surface of the heated oil. If the oil is heated to its fire point (700* F. for most oils), the surface will ablaze.


Recipe: Know your oils…………..

|June 11, 2011|read comments (0)
Author: Mama's Kitchen

With so many oils on the market, and various recipes calling for different oils, it can be confusing. Hopefully this little oil guide will help:

NOTE: Because I tend to get long-winded, I will post a separate listing of the smoke points of oils. Knowing the smoke point of an oil will save you money and ensure good-tasting foods.

ALMOND OIL (Monounsaturated)
Sweet almond oil is made from a combination of sweet almonds and a minute quantity of bitter almonds. It is a fixed oil, clear, and pale yellow in color. It’s taste is bland and slightly nutty. Many substitute almond oil for olive oil in cooking. Since almonds contain monounsaturated fat, it is healthier for you and helps to lower blood pressure (although it is high in fat and calories). Many Oriental stir-fry dishes call for this oil.

AVOCADO OIL (Monounsaturated)
Rich in monounsaturated fatty acids and Vitamin E, this oil will lower the bad cholesterol and increase the good cholesterol. Don’t replace your olive oil with it, but use as a blend with olive oil. It will have the lingering flavor or avocado as well. Goes well in any dish that has avocado in it and can compliment many dishes and appetizers – especially those that are seafood dishes. Can also be used to marinate seafood. Use in stir-fry dishes, or for searing (has a high smoke point).

BUTTER (Saturated)
A mix of fats, milk solids and natural water which results from churning, butter is great of baking and used widely in many recipes.

This has a higher smoke point than butter because clarification eliminates the milk solids that burn at lower temperatures. Great for sautéing or frying.

CANOLA OIL (RAPESEED) (Monounsaturated)
This is a light, golden-colored tasteless oil, lower in saturated fat that any other oil and contains more cholesterol-balancing monounsaturated fat than any oil EXCEPT olive oil. Made by the process of cross-breeding rapeseed varieties (plants – not genetically engineered). A good all-purpose oil for anything from salads to cooking.

COCONUT OIL (Saturated)
This oil is extracted from the kernel (meat) of matured coconuts. It has a high level of saturated fat and yet is being recognized by the medical community as a powerful tool against immune diseases. Having a high smoke point makes it excellent for cooking and frying. A heavy and almost colorless oil. Good for coatings, confectionary, and shortening.

CORN OIL (Polyunsaturated)
An extract from the germ (endosperm) of the corn kernel having a mild, medium-yellow color. Excellent for frying, salad dressings, and in shortening.

COTTONSEED OIL (Polyunsaturated)
A pale yellow oil extracted from the seed of the cotton plant; classified as a vegetable oil and is lower in cholesterol than other oils having little to no trans-fats per serving. Used in margarine, salad dressings, shortenings; excellent for frying.

FLAXSEED OIL (Polyunsaturated)
A cold-pressed oil extracted from flax seeds (a product of wine-making) that is light, medium-yellow used for sautéing and frying as well as salad dressings. Also can be taken as a supplement being a resource for Omega 3 essential fatty acids.

GRAPESEED OIL (Polyunsaturated)
The oil extracted from wine grapes being light, medium-yellow in color with a light flavor with just a hint of nuttiness. Excellent for sautéing an frying as well as used in salad dressings.

HAZELNUT OIL (Monounsaturated)
The result of grinding and roasting hazelnuts (filberts) before pressing to extract the oil having a strong hazelnut taste which can be mixed with a lighter oil (like canola) to lighten the flavor. Used in salad dressings, baking, marinades; doesn’t contain any cholesterol.

HEMP SEED OIL (Polyunsaturated)
Pressed from hemp seeds. Cold and unrefined hemp oil is dark to light green in color with a pleasant nutty flavor; the darker the green (color), the “grassier” the taste. Refined hemp oil is light and flavorless.
Not good for frying with a very low smoke point; used as a dietary supplement.

LARD (Saturated)
The rendered or unrendered fat from a pig primarily used as a cooking fat (shortening) and in previous years was used as a margarine/butter spread. Today many have substituted vegetable shortening for lard. Excellent in baking and for frying.

MACADAMIA NUT OIL (Monounsaturated)
A light oil, similar to the finest extra virgin olive oil that is extracted from macadamia nuts used for sautéing, skillet frying, searing, deep-frying, stir-fry, grilling, broiling, an baking.

OLIVE OIL (Monounsaturated)
There are various olive oils on the market which vary in weight and color – all depending on the fruit used and the processing.
EXTRA VIRGIN OLIVE OIL is great for just about any use. It’s green in color and has somewhat of a fruity flavor. It’s unrefined and can be used for sautéing and as a seasoning (adding a splash to your dish as it goes on the table), as well as in salad dressings/vinaigrettes. Said to be the highest quality – it is from the first pressing of fresh chopped or crushed olives.
Next comes EXTRA-VIRGIN OLIVE OIL and FINE VIRGIN OLIVE OIL which is also cold-pressed. Breaks down easily at frying temperatures.
There is a SEMI-FINE or ORDINARY VIRGIN OLIVE OIL which when properly processed it maintains the purity of the fruit’s flavor, aroma and vitamins. Best used for frying.
VIRGIN OLIVE OIL has a higher acidity level than extra virgin.
Pressing olives (cold-press) is best. It involves pressure, producing a natural low level of acidity in oil.
Some PURE OLIVE OIL is a blend of extra virgin, virgin, and refined olive oil (refined meaning processed with chemicals to remove impurities). This oil will lack the flavor of extra virgin and virgin oils; best for sautéing and frying.
PUMACE OIL is olive oil produced by heat and chemicals; extracted from the leftover pulp (pumace) of extra virgin and virgin olive oil processing. The lowest grade of olive oil.
EXTRA LIGHT is heavily refined with very little color or flavor; used in cooking and baking.

PALM OIL (Saturated)
This yellowish-orange (such color is because of the high amount of beta carotene in it – and the process of boiling destroys the beta carotene but not the color) fatty oil is extracted from the pulp of the fruit of the oil palm. It is a semi-solid at room temperature. Primarily used in frying, cooking, and flavoring.

Palm kernel oil is extracted from the kernel (seed) of the oil palm. It is a semi-solid at room temperature. Primarily used in frying, cooking, and flavoring.

PEANUT OIL (Monounsaturated)
This pale yellow refined oil has a subtle scent and delicate flavor; made from pressing steam-cooked peanuts having a high smoke point. Used in frying (great for chicken and French fries), cooking, and salad dressings.

PUMPKIN SEED OIL (Polyunsaturated)
Pumpkin seed oil (a/k/a pumpkinseed oil) is made by pressing roasted, hulled pumpkins seeds (pepitas), from the Styrian oil pumpkin. Its oil can be light green to dark red in color – depending on thickness with green in the thin layer and red in the thick layer. It has a very intense nutty flavor and makes an excellent salad dressing when combined with olive oil and honey. When browned it has a bitter taste.


RICE BRAN OIL (Monounsaturated)
This oil is produced by extracted the oil from the germ and inner husk of rice and has a very high smoke point making it excellent for skillet-frying and deep-frying, as well as sautéing, salad dressings, baking, and dipping oils.

SAFFLOWER OIL (Polyunsaturated)
This oil is flavorless and colorless with a light texture, derived from pressing the seeds from safflowers having a high smoke point (good for deep frying) and makes an excellent salad dressing (doesn’t solidify when chilled). Also used in mayonnaise, and margarines.

SESAME OIL (Polyunsaturated)
Sesame oil is extracted from sesame seeds. Cold-pressed sesame oil is pale yellow, Indian sesame oil is golden in color, and Chinese and Korean sesame oils are dark brown. Dark brown sesame seed oil is from toasted/roasted sesame seeds – which also enhances the flavor. Dark sesame seed oil and be combined with peanut or canola oils used in stir-fry dishes, cooking, and salad dressings.

A semi-solid fat that is used mostly in baked goods as well as for skillet-frying and deep-frying, having a high smoke point. It has a 100% fat content compared to butter or margarine that is only 80%. Made from blended oil that is solidified using various processes including whipping in air and hydrogenation. Some have an artificial (or real) butter flavor added.

SOY/SOYBEAN OIL (Polyunsaturated)
Soy/soybean oil is a fairly heavy oil that is extracted from whole soybeans. Read the labels of your “vegetable” oils when grocery shopping and you will see it is made from soybeans. It is cholesterol-free and is also used in making margarines and shortening as well as in salad dressings.

SUNFLOWER OIL (Polyunsaturated)
This light, colorless to pale-yellow oil is pressed from oil-type sunflower seeds. Used for cooking and in margarine as well as salad dressings and shortening.

TEA OIL (Monounsaturated)
This oil is pressed from the seeds of tea plants, with a delicate floral flavor good for salads and pasta dishes. Also great in Asian dishes. It has not trans fats or cholesterol. Great for deep-frying because of it has the highest smoke level of all oils.

VEGETABLE OIL (Polyunsaturated)
This can be made from single ingredient or a blend of several different ingredients. It’s a refined oil which is great for high-heat frying. The unrefined specialty oils are better in salads and other cold dishes. These oils can be extracted from seeds, nuts, or the flesh of fruit (like olive oil). Mildly flavored, great for cooking and salad dressings.

WALNUT OIL (Monounsaturated)
This medium-yellow (topaz) oil has a rich, nutty flavor is made from roasted walnuts (dried and cold-pressed). A cheap imitation of walnut oil can be made from soaking walnuts in vegetable oil which really does not give the oil an flavor. Used in sautéing, skillet-frying, stir-fry dishes, grilling, broiling, and deep-frying.

Recipe: Great Gram’s Cake Fritters

|June 4, 2011|read comments (2)
Author: Mama's Kitchen

Great gram always had a house full of home-baked goodies! She baked all day. It's no wonder she won all kinds of contests and was admired by everyone. She was a great pastry chef!

This is just a "quickie" she would whip up while she was preparing fried dough for everyone to enjoy  (and don't forget – during those times you wasted nothing!):

Great Gram's Cake Fritters

She would slice (what Gramps would say was "stale" because it was made the day before) homemade cake into 1/4 – 1/2-inch slices and cut into ovals or rounds using a biscuit cutter.

In a low sided baking dish she would combine 1 egg with 1 cup milk, grated rind from one lemon, pinch salt and 1 teaspoon sugar. Then she would lay the cake ovals or rounds in this mixture until softened (not crumbly) – depending on the density of the cake, etc. and turn to coat the other side.

She would heat fat (lard in those days – but you can use shortening or vegetable oil – although we still use lard or it wouldn't be right to us) in a heavy skillet – about 1/2-inch deep. Carefully she would lift the cake pieces and place in the hot fat; browning on one side and then the other – adding additional lard if needed (depending on how many she was making – many times the recipe was more than doubled!)

Sprinkled with a mixture of cinnamon and sugar when removed from the skillet. Served plain or with hard sauce.  When I make them I sometime just sprinkle with confectioners' sugar or sugar, and I also serve them with a nice lemon or fruit sauce or even a nice chocolate sauce.

Recipe: Italian Fried Dough

|June 3, 2011|read comments (0)
Author: Mama's Kitchen

Fried dough is such a favorite in my family. It was always a treat.

We didn't have all the fast-food places there are today, we always ate our meals at home. Family style. We always ate our meals as a family – none of this who eats at this time and who eats at that time. Family came before anything else. No excuses at all were accepted.

Each day was homemade bread day – and sometimes mom would make an extra batch so that we cold all enjoy fried dough.

If we knew fried dough was going to be our treat – we'd start pulling our all the ingredients, scalding the milk, melting the butter – couldn't work fast enough!

After the first rise the dough was formed into "patties" and set on the wooden board to puff. Then it was melting down the lard (today we shortening) and frying. The fried dough was the size of the cast iron pan it was in – fried one at a time – when golden on one side, turn over and fry until golden on the second side. Remove to drain and sprinkle generously with granulated sugar.

They were the absolute best! Sometimes they would be made smaller – but not too often.

It was so nice – no junk foods. Of course, on occasion mom would make homemade potato chips – 0nce again fried in lard (we use shortening today) and lightly salted. And then there was the homemade soft pretzels.

Another snack to us was homemade breadsticks which could be dipped in sauce. Bread and sauce is something I could make a meal out of – no need for anything else.

We didn't live on junk foods – we ate good foods and even had the best desserts. Also – we didn't eat all day and munch in front of the television they way people do today.

Maybe it was because all our meals were homemade and well rounded – we didn't crave anything after that.

And we always had fresh fruits in the house that we could also snack on.

Life was so nice – we enjoyed each others company – we didn't need Nintendo and video games – we studied and learned the hard way – made us smart that way – not dependent on electronics to do it for us.

Recipe: Beer Batter

|March 14, 2011|read comments (0)
Author: Mama's Kitchen

This is a nice recipe for beer batter anything! This can be made 24 hours ahead and stored, covered, in the refrigerator. You can also thicken a bit by adding more flour if needed.

2 3/4 cups flour
2 tablespoons oil
2 large eggs
3/4 teaspoon Kosher salt
A grind or two of black pepper
1 1/2 teaspoons garlic powder
1 cup flat beer
3/4 cup cold water

Open beer and leave it at room temperature for at least 1 day.

Chill until cold. Add water, oil and eggs; mix just enough to break egg yolks.

In separate bowl, mix flour, salt, pepper and garlic powder. Whisk in dry ingredients, leaving some small lumps. Refrigerate until ready to use. Can be made ahead 24 hours. Remix.

If going to use right away, you may thicken with additional flour.

I pour the beer into the bowl until flat, then chill. Add ingredients to that bowl when preparing.


Use fo fish, veggies – just about anything you want battered!

Recipe: Authentic Buffalo Wings

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

It's great living here – after all – it is the CHICKEN WING CAPITAL OF THE WORLD! And each year we have the annual Chicken Wing Festival. People come here from all over the world for this – and it is really something to experience!

Each year they order more wings and they still run out. This year they ordered 10,000 pounds of additional wings – the festival just ended so I can't wait to hear if they ran out again. It was a nice weekend weather-wise for them as well.

If you are planning on making wings at home at this time – be sure you stock up before the festival – you won't find them anywhere!


I first enjoyed THE AUTHENTIC BUFFALO CHICKEN WINGS back in the late 60's when I went to the Anchor Bar. I wasn't old enough to drink – we weren't drinking anyway – it was the wings we wanted. The place was jam-packed with everyone sucking their fingers and chomping on these mighty-tasty wings!


It seems that since then everyone wanted to jump on the bandwagon and become "the original" in the wing industry. Well I've got news for most of these losers – sometimes you just don't mess with a good thing. Some are down right NASTY and totally inedible in my book!

And these recipes that call for butter and hot sauce only – they just don't get it. I'm digging through my files and going through my cookbooks that I wrote – dang I've got so many – but I know I have the AUTHENTIC recipe and it is not the one I am posting now.

This recipe has been floating around the net and newspapers – it's probably the closest to the original recipe – but I know I have the truly authentic one in one of these books – which I will post as soon as I find it!

But I'll tell you this much – it's my honest opinion that their recipe is as closely guarded as the Colonel's Original KFC recipe! There's just something………(you know what I mean).


24 (about 4 pounds) chicken wings
Salt and freshly ground black pepper
4 cups vegetable oil
4 teaspoons butter
2 to 5 tablespoons hot pepper sauce or to taste
1 tablespoon white vinegar
Celery sticks

Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry to be fried crisp). Sprinkle with salt and pepper.

In a deep fryer or large pot, add vegetable oil and heat to 400 degrees F. or until the oil starts to pop and sizzle.

(Note: The oil should be able to cover the wings and still maintain the same temperature.) If using an electric fryer, set the temperature to 425 degrees F.

Add half of the chicken wings and cook 10 to 15 minutes or until golden and crisp, stirring occasionally. When done, remove from the hot oil and drain on paper towels (do not pile the wings in a bowl, because the fat will cool and congeal before it runs off). Repeat with remaining chicken wings.


In a large saucepan over medium heat, melt butter. Add hot sauce and vinegar; stir well and remove from heat immediately. Add drained chicken wings and mix together. Using tongs, take chicken wings out of sauce and let the excess sauce drain off.

Place the wings on a hot grill or in a 350 degree F. oven for 2 to 3 minutes to bake in the sauce. Serve with Blue Cheese Dressing and celery sticks.

Makes 4 to 6 servings.


For those that have never been to the Anchor Bar and enjoyed their Original Recipe – stay away from the recipes that call for Worcestershire sauce, molasses, egg, sugar, and Tabasco sauce – NOT in the original recipe. OMG – molasses on chicken wings is a mortal sin!

And when serving original buffalo-style chicken wings – it's BLEU CHEESE dressing you serve them with – NOT ranch dressing.
Always serve with celery sticks and carrot sticks as well.


Even though every pizza parlor sells wings – I wouldn't eat them in many of the places. That is how much difference there can be in flavor/taste.

Also – being such a huge football fan family – we enjoy wings as we play the role of armchair quarterbacks – all hollering at the players (like they can hear us) – as well as other goodies.

It seems that football and wings go together. Actually, around here – wings can go with anything and there are so many different ways to prepare them and sauce them. We enjoy them breaded, sauced, deep fried or baked – they are just a great snack.

Recipe: Just a Basic Fish Fry

|February 26, 2011|read comments (0)
Author: Mama's Kitchen

For those that are interested – these are the recipes I used yesterday for my fish fry.


I made a Beer Batter for my haddock:

To begin with I had a little over 1 ½ lbs. haddock fillets

Sift about ½ cup all-purpose flour with Kosher salt to taste; add a pat or two (roughly 1 to 2 tablespoons) melted butter and a lightly beaten egg; pour in ½ cup beer (room temperature) adding gradually. Beat one egg white until stiff and stir in only until smooth. Cover with plastic wrap and let sit for an hour in a warm place.

When ready to cook heat the deep fryer (I used shortening) to 375* Fahrenheit (because I wanted that protective shield formed by the batter which prevents the hot grease from penetrating the cooled food and making it greasy).

Rinse fillets with cool water and pat dry before dipping in batter; allow excess to drip off. Fry a few pieces at a time until brown and crisp; drain on paper toweling or wire racks placed over a baking sheet. Sprinkle with Kosher salt.

Keep warm in a preheated oven (190 – 200* Fahrenheit until all the fish is fried.

I decided to make some homemade fries as well and tuna croquettes.


Tuna Croquettes

Melt 2 pats of butter (about 2 tablespoons) in saucepan; add about ¼ cup all-purpose flour, 1 teaspoon Kosher salt, a few turns of the black pepper mill and mix well. Gradually stir in about 1 cup of whole milk (I always cook and bake using whole milk). I added 2 cans of tuna (drained well) and some minced fresh parsley, a squeeze of fresh lemon juice, 1 lightly beaten egg.
With wet hand I formed mixture into 8 to 10 balls and rolled in fine dry breadcrumbs (I made from Italian bread – unseasoned).

Drop into the deep fryer and they are done in just a few minutes – cooking until golden; drain on paper towels or wire rack set over baking sheet. Keep warm in preheated oven until ready to serve.


Earlier in the day I made a Basic Creamy Coleslaw

I shredded about 4 cups of green/white cabbage and about 1 cup of red cabbage. I “chipped” some carrot for color.

My coleslaw dressing was approximately ½ cup mayonnaise (I used a heavy creamy mayo that I bought at the restaurant supply house), about 2 tablespoons sugar, about 1 tablespoon white vinegar and Kosher salt and fresh ground black pepper to taste.

Whisk well and toss with cabbage/carrot mixture. Refrigerate a couple hours before serving.
When ready to serve, stir.


My potato and macaroni salads were basic –

Potato Salad

Peel and cut up potatoes, cover with cold water; bring to boil; cook until tender and drain well; cool completely. You want your potatoes cold before combining your salad.
Add hard-cooked eggs, chopped celery, chipped carrots, minced onion, chopped sweet pickles.

Coat with heavy creamy mayo mixed with a bit of yellow prepared mustard.

Transfer to serving bowl and sprinkle top with paprika; cover and refrigerate until ready to serve.


Macaroni Salad

Bring large pot of water to boil, add salt and wait for water to return to a full boil. Add pasta (I used a pound box of medium shells) and cook al dente (to the bite); drain well and rinse under cold water to cool off; drain well. You want your pasta cold before combining your salad.

Add hard-cooked eggs, chopped celery, minced onion, chipped carrot, chopped sweet pickles.

Coat with heavy creamy mayo and a bit of yellow prepared mustard.

Transfer to serving bowl and sprinkle top with paprika; cover and refrigerate until ready to serve.


Tartar Sauce

1 cup Miracle Whip (yep for this recipe)
1 teaspoon sweet pickle juice
2 tablespoons sweet pickle relish
1 tablespoon dill pickle relish
1 tablespoon finely minced fresh parsley
3 stuffed olives, finely chopped
A sprinkle of grated white onion

Combine; cover; refrigerate until ready to serve.


And yes – I wanted enough potato and macaroni salad as well as coleslaw for two days. Today I made Chicken in a Basket.