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Columns January 9, 2018  RSS feed

Cooking Country

Sherry Matney

Happy New Year!! I truly hope that your year is filled with blessings in 2018!! Paul and I had an amazing Christmas season, beginning the first weekend of December and all the way to New Year’s Eve when our last child, grandchild and great-grandchild left for home. Life is always a little dull this time of year. No more planning for get-togethers and what we eat are leftovers from the December invasion. But still life goes on, so there must be some occasion on the horizon. The next event of which I am aware is The Super Bowl!! So for the next few weeks we are going to plan and cook for friends who might come over to share the game, although, with the Cowboys out of the playoffs, no one cares who wins.

This week we will talk about what kind of meat munchies we are going to serve. It is always easier to plan if I know what meat I will have on the table. Several years ago a sweet friend gave me a book called “101 Easy Entertaining Recipes” and we are taking some of our ideas from that book.

We are going to prepare a Salmon Party Log, Rueben Dip and Buffalo Wings! That sounds really good.

Salmon Party Log

16-oz. can salmon,
drained and flaked (you
can use tuna if you like)
8-oz. pkg. cream cheese,
1 tbsp. lemon juice
1 tsp. prepared horseradish 2 tsp. onion, grated
¼ tsp. salt
¼ tsp. Worcestershire
½ cup chopped pecans
3 tbsp. fresh parsley,

Place all ingredients except pecans and parsley in a medium bowl. Mix thoroughly; shape into a log. Place pecans and parsley on wax paper; roll log in mixture until coated. Cover and chill at least 2 hours. Serve with crackers. Makes about 3 cups.

Reuben Dip (If you like Reuben sandwiches you will love this!)

16-oz. jar sauerkraut,
½ lb. deli-style corned
beef, shredded
8-oz. pkg. cream cheese,
8-oz. pkg. shredded Swiss
¼ c. Thousand Island salad dressing

Combine all ingredients in a slow cooker. Cover and cook on high setting for 45 minutes, stirring occasionally, just until heated through and cheese is melted. Makes 6 to 7 cups.

Baked Buffalo Wings

(less trouble than fried)
¾ cup all-purpose flour
½ tsp.cayenne pepper
½ tsp. garlic powder
½ tsp. salt
20 chicken wings
½ cup melted butter
½ cup hot sauce

Mix the flour, cayenne pepper, garlic powder and salt in a bowl or plastic bag. Add the chicken wings and coat with mixture. Refrigerate for one hour. Preheat oven to 400 degrees. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture and place on a cookie sheet. Bake in the preheated oven until crispy on the outside, about 45 minutes. Turn the wings halfway during cooking so they cook evenly.

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