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Anchor Bar Buffalo Wings

This recipe is rated : 1

Recipe Ingredients

** the sauce **
6 tb Louisiana hot sauce; (3 oz.)
1/2 Margarine; not butter!
1 tb White vinegar
1/8 ts Celery seed
1/8 ts Cayenne pepper; to 1/4 tsp
1/4 ts Red pepper
1/8 ts Garlic salt
1 ds Black pepper
1/4 ts Worcestershire sauce
1 ts Tabasco sauce; to 2 tsp
Carrot and celery sticks
Marie's bleu cheese dressing

Cooking Procedures

This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in
Buffalo.

The Sauce This makes enough for about 30 "wingettes". Mix all the
ingredients in a small sauce pan over low heat until the margarine is
completely melted. Sti occasionally.

The Wings Fry the wings in a deep fryer set at 375 degrees F., using
vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain
the wings for wings have been fried, pour the sauce over them, cover the
bowl, and shake to completely coat the wings. They can be eaten now, or you
can put them o for a few minutes to get an extra-crispy coating. Serve with
carrot and cel beer (Genee Cream Ale is traditional). ** (FRANK'S, now
Durkee's)
 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

omatoes. Let it boil a moment and pour the mixture into the kettle of beans from which some of the water has been drained, if they are very liquid. This soup may be served as it is or with cheese if preferred. Add the cheese just before serving. 12 CONSERVATION RECIPES SOUPS LIMA BEAN PURREE & 1 cup Lima beans. Pepper. Butter substitute. Salt. Milk. One cup dried Lima beans soaked over night. In the morning drain the beans ; cover with fresh water and cook slowly until tender, ke

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