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
with spaghetti.”
3/4pound margarine
1 small onion, chopped
8 garlic cloves, chopped
1 51-ounce can chopped
clams, drained,
reserving 1 cup broth
1 pound firm sliced
white sandwich bread,
crumbled
2 tablespoons
chopped parsley
3 tablespoons grated
Romano cheese
1 pound shredded mozzarella
1/2teaspoon salt
1/2tablespoon pepper
4-5 dozen tin clam shells
Paprika
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.
Frank’s RedHot
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
1/2cupFrank’sRedHot Celerysticks
CayennePepperSauce Bluecheesedressing
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
TEX-MEX
1 teaspoon chili powder
1/4 teaspoon garlic powder
