–looking for a recipe for hot wings….specifically the sauce

Big jar of Frank’s Red Hot sauce. Place in a pan. Put in 3/4 stick of butter. Simmer for about 10 minutes. If you like it hotter, add red pepper flakes. Sweeter, do half barbeque sauce and half Red Hot sauce.

Kyle, Atlanta

“Ham Glaze”

1 c. catsup
1/2 c. honey
1/2 c. brown sugar
1/4 c. vinegar

Mix and spread on ham a couple of times while baking. This amount is good for a 20-25 lb. ham.

Betty Miller, Huntsville via Dora Perham, Paris
from 2nd KWIXland Cookbook

“Ham Glaze”

16 oz. can crushed pineapple with juice
1/2 stick oleo
3/4 c. brown sugar
2 tsp. or less ground cloves

Combine ingredients and cook down. Simmer about 30-45 minutes or until slightly thickened. Pour over ham, wrap in foil and bake at 250 degrees for 2-3 hours.

Luda Francis of Harrisburg
from 2nd KWIXland Cookbook

“Buttered Puff Popcorn”

2 bags of buttered puff popcorn
2 sticks of butter
1 c. brown sugar
1/2 c. corn syrup
2 tsp. vanilla
1 tsp. baking soda

Preheat oven to 250. Put the butter, brown sugar and corn syrup in a pan and boil over medium heat, stirring constantly. Cook for 2 minutes, then add baking soda and vanilla. Add the puffs to baking dishes (she used a roaster pan to stir better) and pour the caramel over that. Bake for 45 minutes, stirring ever 15 minutes. Spread puffs over parchment paper and dry 30 minutes.

Kathleen Barnes, Centralia

“Slow Cook Chicken and Gravy”

calls for 6 chicken breast, is you used frozen 6-7, and non-frozen around 4
1 can cream of chicken soup
2 pkg. chicken gravy mix (likes Pioneer brand)
2 c. water
salt and pepper
garlic powder
onion powder

Whisk the soup, gravy mix, water and seasonings. Pour into crock pot. Place the chicken on top. Cook 8 hours on low, or 4 hours on high. An hour before it’s done, take the chicken out and shred it. Add about a half package of frozen peas and about a half package of frozen corn. Cook it another 30-45 minutes. When done, pour over mashed potatoes, rice or other pasta.

Marian Embree, Moberly

“Oh So Good Titanic”

1 lb. hamburger
onions to taste
1 soup can milk
can celery soup
can mushroom soup
salt and pepper to taste

Brown hamburger with onions and drain. Add other ingredients and serve on toast.

Annetta Garrelts, Macon
from 1st KWIXland Cookbook

“Hamburger Soup”

1 lb. hamburger
1 can cooked carrots
1 can green beans
1/2 can whole kernel corn
1 cut-up onion
1 can tomatoes cut-up
3-4 cut-up potatoes
1/2 can brown beans, drained

Mix together and simmer in crock pot or on top of stove. Season with salt and 1 tsp. celery seed and 1 tsp. oregano. Serve with hot cornbread or biscuits.

Dorothy Schermerhorn, Huntsville
from 2nd KWIXland Cookbook