4 lbs of chicken wings. If they are not already section, when they are purchased, cut off and discard the very tip section of the wing. Then cut the other 2 sections apart.

1 Cup of Oil

2 Cups of White Vinegar

1 Tsp of salt

1 Tsp of Pepper

1/8 Tsp of Onion Powder

1/8 Tsp of Nutmeg

1/8 Tsp of Celery Salt

1 egg

Hot Sauce - To Desired Taste

1. Mix all of the ingredients in a large mixing bowl.

2. Add the Chicken Wings to the bowl, and marinate for several hours.

3. Place a single layer of wings, on a cookie sheet and bake at 450 degrees for 35-45 minutes.

Note: Chicken wings are normally dipped in Blue Cheese Dressing and served with uncooked carrot and celery sticks.

Chicken With Cream Of Celery

4 Chicken breasts – Split in half

Crisco

Flour

Salt

Pepper

Paprika

2 cans of Cream of Celery Soup

1. Wash chicken with cold water then pat dry with paper towel and place on wax paper. Cover lightly with flour on both sides.

2. In skillet, use small amount of Crisco (just enough to cover the bottom)

3. Place chicken in skillet on Medium, brown on both sides.

4. Sprinkle with salt and pepper and some paprika.

5. Slowly add water to the skillet, just enough to cover the bottom.

6. Place lid on the skillet and simmer chicken for about 15-20 minutes. (You don’t have to flip the chicken). Keep an eye on the water level as it evaporates and add water as needed.

7. Uncover. Push chicken to the side. Add one can of Cream of Celery Soup and mix water and soup until blended then place chicken back evenly around skillet.

8. Cook for another 10 – 15 minutes on low-medium.

Hash Brown Potatoes

2 lbs frozen hash browns (thawed)

1 pint (1 pound) sour cream

2 cups grated cheddar cheese

1 can cream of chicken soup

¼ can milk

½ cup chopped onion

¼ cup melted butter

2 cups crushed corn flakes

Preheat oven 350°
Spread hash browns (thawed) in greased 9 x 13 pan
Mix all ingredients except the corn flakes and butter
Spread mixture over potatoes
Top with crushed corn flakes
Drizzle melted butter on top of corn flakes
Bake uncovered for 1 hour at 350 degrees

Jammin Jambalaya

Makes 6 Servings

1 lb of Boneless Chicken Breast – Can also use a combination of chicken, sausage (Smoked or Fresh, ham or shrimp.

2 ½ tbsp. of Cajun seasoning – I prefer McCormick’s 1 Step

2 – 14 ½ oz cans of stewed tomatoes – undrained

1 Cup quick-cooking rice

1 Cup of water

1. Cut the chicken or sausage into bite-size pieces. Brown in a lightly oiled nonstick skillet for 5-10 minutes.

2. Add remaining ingredients plus 1 cup of water. Add the ham and/or shrimp, if desired, and bring to a boil.

3. Once it is brought to a boil, cover and lower the heat. Simmer for 20 minutes or until the rice is tender.

Stuffed Green Peppers

4 Medium Sized Green Peppers

1 lb of Ground Beef

Onion, Hot Pepper & Garlic – To Taste, if Desired

1 ½ Cups of Cooked Rice

1. Brown Hamburg. Can add some items to hamburg, such as onion, garlic, or hot peppers.

2. Drain the above mixture.

3. Mix in cooked rice. Another idea is to use rice- o-roni or unbaked stuffing.

4. Split peppers in half lengthwise and clean out.

5. Stuff peppers with mixture, and place in a pan. Add enough water, to cover the pan bottom.

6. Cover with tomato sauce or crushed tomatoes in puree

7. Cover with tin foil and bake at 350 for 1/2 to 1 hour - until peppers are soft.

KITCHEN SAFETY

Be Kitchen Wise - Cooking fires are the leading cause of fires in the home,

and the second most frequent cause of death to the elderly.

Cooking Safety

· DO NOT LEAVE cooking unattended. Turn off the burner if you must leave the house, even if it's only for a few minutes.

· PUT A LID on pots or pans to smother fires that flare up while cooking.

· NEVER THROW WATER OR FLOUR in a burning pot or pan. Water will spread the flames, and flour could actually explode.

· TURN OFF THE HEAT and leave the door closed for oven fires.

· HAVE A FIRE EXTINGUISHER in your home and be familiar with its proper use..

· SHORTEN OR REMOVE CURTAINS near or over your stove. A simple stove fire may turn into a house fire from burning curtains.

Microwave Burn Prevention

Microwaves can cause scalding burns if used improperly.

· Read and follow the product manufacturer's directions.

· After taking food out of the microwave, remove the wrapper away from your face to avoid escaping steam.

· Hot liquids poured into disposable bottles may cause them to burst.

· Food microwaved may feel cool to the touch on the surface, only to be scalding hot in the middle.

· Be careful when heating liquids. Containers may only feel warm, rather than hot, but the liquid inside by be scalding hot.

Clothing Fires

· Do not wear clothing with long, loose sleeves while cooking.

· Use pins or elastic bands to hold up rolled back sleeves while cooking.

· Long sleeves are more likely to catch fire and may also overturn pots and cause scalding burns.

If your clothing does catch on fire, DO NOT RUN. STOP, DROP to the ground & ROLL the fire out.

COVER your face as you roll.

Do You Overheat Your Bathwater?

Did you know that hot water burns more children and adults than any other accident?

The length of time to receive a third-degree burn:

156 degrees - 1 second
149 degrees - 2 seconds
140 degrees - 5 seconds
133 degrees - 15 seconds
127 degrees - 60 seconds
124 degrees - 3 minutes

· Learn to protect yourself and your family.

· Most water heaters are set to 140 degrees Fahrenheit. Lower the temperature on your water heater to 120 degrees.