Hi cactuscatie, welcome to the forum. I saw this in today's Los Angeles times, and it intrigued me. I haven't read it through yet, sorry. Recipe: Muldoon's whiskey-marinated wings January 30, 2008 Total time: 3 hours, Servings: 8 Note: Adapted from Muldoon's Newport Beach. The restaurant recommends Maytag for the blue cheese. This recipe makes slightly more barbecue sauce and dressing than is called for in the final recipe. Barbecue sauce 1 cup chicken broth 1/2 cup orange juice 1 1/4 cups chili sauce 1/2 cup molasses 1 cup ketchup 2 tablespoons soy sauce 2 tablespoons dry mustard Generous 1/4 teaspoon minced garlic 2 dashes Tabasco sauce 1 tablespoon plus 3/4 teaspoon Worcestershire sauce 1 tablespoon plus 3/4 teaspoon fresh lemon juice 1 1/2 teaspoons hickory liquid smoke In a large saucepan, combine the chicken broth, orange juice, chili sauce, molasses, ketchup, soy sauce, mustard, garlic, Tabasco sauce, Worcestershire sauce, lemon juice and liquid smoke and bring to a boil, stirring the bottom of the pan regularly to prevent burning. Reduce the heat to a gentle simmer and cook an additional 45 minutes. Remove from the heat to a nonreactive container and allow to cool to room temperature, then cover and refrigerate until needed. This makes 3 1/2 cups sauce and will keep for 2 weeks refrigerated. Blue cheese dressing 1 1/4 cups mayonnaise 5 tablespoons sour cream 1 tablespoon lemon juice 2 drops Worcestershire 2 drops Tabasco 1/4 teaspoon white pepper 2 teaspoons sugar 2 ounces (scant 1/2 cup) blue cheese, crumbled 5 tablespoons celery leaves, minced 3 slender green onions, white part only, minced 1 tablespoon minced chives Combine the mayonnaise, sour cream, lemon juice, Worcestershire, Tabasco, pepper and sugar in a medium bowl. Gently fold in the cheese, celery leaves, green onions and chives. Cover and refrigerate until ready to serve. This makes 1 3/4 cups dressing and will keep for 1 week refrigerated. Chicken wings and final assembly 1/2 cup Irish whiskey (preferably Bushmills) 2 1/2 cups teriyaki marinade 2 1/2 cups barbecue sauce, divided 1 teaspoon dried oregano 2 pounds chicken drumettes 1 cup blue cheese dressing 1. Heat the oven to 350 degrees. In a bowl, mix together the whiskey, teriyaki sauce, 1 cup barbecue sauce and oregano. Place the chicken wings in a large pan and pour the sauce over them. Cook for 2 hours, until the meat is tender and almost falling off the bone. Remove the wings to a foil-lined sheet pan and allow to cool slightly. 2. Brush each of the wings with a little of the remaining barbecue sauce. Place the pan under the broiler just until the sauce begins to char, about 2 minutes. Remove from the broiler and place the wings on a platter with the blue cheese dressing on the side. Serve immediately. Each serving: 403 calories; 16 grams protein; 23 grams carbohydrates; 2 grams fiber; 27 grams fat; 6 grams saturated fat; 54 mg. cholesterol; 1,648 mg. sodium.

We'll be cheering for the Patriots!! We are going to a friend's house to watch it on thier tv. I will probably bring aztec bean dip,yum, with tortilla chips. We won't be watching Tom Petty though....a few years ago we started a tradition that a leftover christmas tree gets burned during the half time....let me tell ya, they burn pretty well by Feb. Its pretty funny, the boys all stand around the tree in the snow and make attempts at "lighting" the tree, and then eventually whoosh...and half-times over. GO PATS!!

Geez. I'm getting hungry all over again. Everybody's had such good meals tonight. Nita, the soup is so good. Of course, we have enough left for at least three more meals. I knew when you said you were having beets that Bobby must've picked the vegetable. I'm with him. Love 'em. Gadgets, I think a grilled meatloaf sandwich would be good. With cheese :-) Kath, your dinner should be interesting. Hope she didn't make Kimchi! Sue, that was a healthy meal. Don't you love cabbage? Me, too. Ann, can you share your stroganoff recipe. We love it. I usually serve it on rice. What did you have with it? Pam, is your dutch oven new? I like mine for pot roast because it holds a lot of vegetables along with the meat.

BAKED POTATO SOUP (serves 2-4) 1 cup sliced celery 3/4 cup chopped onion 2 TBL butter 2 TBL flour 2 cups half-and-half 1 tBL chopped parsley 1 chicken bouillon cube or 1 tsp chicken granules 1/2 tsp salt 1/4 tsp pepper 4 large baking potatoes, baked & cubed Garnishes: grated Cheddar, sour cream, chopped chives, bacon bits In a large saucepan, saute the celery & onion in butter for 8-10 minutes until tender. Blend the flour with 3/4 cup of the half-and-half. Add to the celery & onions, blending well. Add 1/2 cup water, the parsley, bouillon, salt & pepper. Simmer until heated but do not boil. sitr in the potatoes. Add the remaining half-and-half & heat through without boiling. Serve with a choice of garnishes.~~Perennials: A Southern Celebration of Food & Flavors