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August 2011 Food Focus
The heat’s on with these reader recipes
The heat’s on this month, but not just outdoors in the Indiana August sun. In the kitchen it’s getting hot, too … spicy hot, that is. Readers sent us a sampling of spicy items. We really liked Rita Geary’s “Spicy Chicken Wings,” pictured, because they tasted great and were really easy to fix.
Wings prepared by Emily Schilling/Photo by Richard G. Biever
Spicy Chicken Wings
½ cup soy sauce
¼ cup vegetable oil
1 pkg. taco seasoning
2 lbs. chicken wings
In large zipper bag, combine soy sauce, oil, and taco seasoning. Add chicken wings to marinade and refrigerate 4 hours or overnight. Place wings on baking sheet covered with aluminum foil. Bake 30-35 minutes at 350 F. Serves 6. It is easy to double or triple the recipe.
Rita Geary, Fort Wayne, Ind.
Mexican Sunset
1 lb. lean ground beef
1 lb. hot ground sausage
1 jar (9 oz.) pickled jalapeno slices, chopped well
2 cups salsa
Brown ground beef and sausage together and drain. In a large saucepan or crock pot add browned beef and sausage, chopped pepper and salsa. Simmer at least 15 minutes.
Butie Kvant, English, Ind.
Spicy Ribbon Potato Chips
4 med. unpeeled potatoes
4 t. salt, divided
4 cups ice water
1 T. chili powder
1 t. garlic salt
¼ to ½ t. cayenne pepper
Oil for deep frying
Using a vegetable peeler or mandoline, cut potatoes into very thin lengthwise strips. Place in a large bowl; add 3 t. salt and ice water. Soak for 30 minutes; drain. Place potatoes on paper towels and pat dry. In a bowl, combine chili powder, garlic salt, cayenne and remaining salt; set aside. In electric skillet or deep-fat fryer, heat oil to 375 F. Cook potatoes in batches for 3-4 minutes or until deep golden brown, stirring frequently. Remove with slotted spoon and drain on paper towels. Immediately sprinkle with seasoning mixture. Makes 6-8 servings.
Charlotte Rymph, Monterey, Ind.
Chili
2 t. vegetable oil
1½ lbs. lean ground beef
1 large onion, chopped
1 clove garlic, chopped
1 t. salt
1 t. sugar
5½ T. chili powder
½ t. MSG
½ t. black pepper
1 t. cumin
1 large can (28 oz.) tomatoes (chopped with juice)
1 small can (6 oz.) tomato paste
¾ cup water
2 cans (15 oz. each) chili hot beans
In heavy saucepan, add oil; add ground beef. Stir beef until it forms small pieces (but not brown). Add onion, garlic and seasonings. Stir and saute for 5 minutes. Add remaining ingredients and cook 1 hour on low temperature.
Delores Porter-Sweeny, Bloomfield, Ind.
Hot and Spicy Chicken Nuggets
2 boneless chicken breasts, cut into 1½- inch pieces
3 T. melted butter
¼ cup finely crushed round buttery crackers
¼ cup bread crumbs
¼ cup Parmesan cheese
¼ t. thyme
¼ t. basil
½ to 1 t. crushed red pepper
Soak chicken pieces in melted butter. Mix all the dry ingredients. Dredge chicken in dry ingredients. Place on cooling rack on a cookie sheet and bake at 350 F for 10 to 15 minutes.
Patricia G. Burton, Taylorsville, Ind.
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