FROM THE MEMBER’S KITCHEN
Evelyn’s New York Baked Clams
Evelyn tells us, “I grew up in New York City
with Italian and Hungarian heritage. My family
loves these clams as an appetizer or a main dish
1 small onion, chopped
8 garlic cloves, chopped
1 51-ounce can chopped
reserving 1 cup broth
1 pound firm sliced
white sandwich bread,
3 tablespoons grated
1 pound shredded mozzarella
4-5 dozen tin clam shells
Evelyn Lyshir, Holbrook, New York
1. Preheat oven to 350°F. Melt margarine in a
large skillet over medium heat; cook onion and
garlic until soft.
2. Stir in clams, broth, bread, parsley, cheeses,
salt and pepper. Mound mixture in shells.
Sprinkle with paprika.
3. Bake for 15-20 minutes in the middle of the
oven, or until hot. Makes 4-5 dozen.
Buffalo Chicken Wings
Frank’s Original RedHot Sauce, they proudly say,
was the secret ingredient in the first Buffalo
Wings in 1964.
21/2 pounds chicken wings 1/3 cup melted butter
1. Preheat oven to 425°F. Bake wings for 1 hour or
deep-fry for 12 minutes at 400°F; drain thoroughly.
2. Combine Frank’s RedHot Sauce and butter;
toss wings in sauce to coat. Serve with celery sticks
and blue cheese dressing. Makes 6-8 servings.
Variations: Add to RedHot Sauce; cook until hot:
SWEET AND SPICY
1/4 cup orange juice concentrate
3/4 teaspoon cinnamon
1 teaspoon chili powder
1/4 teaspoon garlic powder