Remembering the great hot wing sauce fiasco

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

When I worked at the VFW, we had a chicken wings every night.

John Teehan, my boss, made some homemade sauces. I remember one time my son, Philip, ordered some of the wings. He took a bite and his whole face turned bright red, his eyes started watering, and he couldn’t catch his breath. I don’t know how many glasses of water he drank.

When the barmaid called John to come out of the kitchen, he was asked how he made his sauce. He said he used a half gallon of red hot sauce. When he saw Philip’s face he knew why he was asked. No one else wanted to try the next batch of sauce, which John said had less heat.

I still laugh when I remember how Philip’s face looked.

I will put some main and side dish recipes in my upcoming columns to see if you would care to make them for the holidays. It’s nice when families can get together for a delicious meal, fellowship, and just being there for each other.

Until next time, please enjoy these recipes.

Walnut Filled Pillows

1/2 cup cold butter (no substitutes)

1 pkg. ( 3 oz.) cold cream cheese

1 1/4 cups flour

3/4 cup ground walnuts

1/4 cup sugar

2 tbsp. milk

1/2 tsp. vanilla or almond extract

1 egg, lightly beaten

Confectioner’s sugar

In a large bowl, cut butter and cream cheese into flour until mixture resembles coarse crumbs. Using your hands, blend mixture until a smooth dough forms, about three minutes. Pat into rectangle, wrap in plastic wrap. Refrigerate for an hour or until firm. For filling, combine the walnuts, sugars, milk, and vanilla. Unwrap dough and place on a lightly floured surface. Roll into 17 1/2-by-10 inch rectangle; cut into 2 1/2 squares. Place a level teaspoonful of filling in the center of each square. Moisten edges with water; fold in half and seal with a fork. Place one inch apart on ungreased cookie sheets. Brush with egg. Bake at 375 degrees for 10 to 12 minutes or until edges are golden brown. Remove to wire rack to cool. Dust with confectioner sugar.

Yield: 28 cookies

Herbed Beef Rib Roast

• 1 tbsp. garlic powder

• 1 tbsp. ground mustard

• 1 to 2 tsp. salt

• 1 to 2 tsp. pepper

• 1 beef rib roast (6 to 8 lbs.)

• 1/4 cup water

• 1/4 cup beef broth

• 1 tbsp. red wine vinegar or cider vinegar

Combine the garlic powder, mustard, salt, and pepper. Rub over entire roast. Place roast fat side up in a shallow roasting pan. Pour water, broth, and vinegar into pan. Bake uncovered at 350 degrees for up to 2.75 to 3 hours, basting frequently with pan juices or until meat reaches desired doneness (for medium rare 145 degrees, medium 160 degrees, well done 170 degrees). Let stand for 10 to 15 minutes before slicing.

Yield: 10 to 12 servings

Swiss Scalloped Potatoes

• 5 medium potatoes (about 3 lbs.), peeled and thinly sliced

• 1 small onion, thinly sliced

• 1 jar (4 oz.) diced pimientos, drained

• 1 garlic clove, minced

• 2 cups (8 oz.) shredded Swiss cheese, divided

• 1/4 tsp salt

• 1/4 tsp. pepper

• 1 can (14 1/2 oz.) chicken broth

• 2 tbsp. margarine or butter

In a greased, shallow, three-quart baking dish, layer a third of the potatoes, onions, pimientos, garlic, and Swiss cheese; sprinkle with 1/4 tsp. salt and a dash of pepper. Repeat layers once. Top with potatoes, onions, pimientos, garlic, salt, and pepper. Pour broth over the top; dot with margarine. Bake uncovered at 375 degrees for one hour. Sprinkle with remaining cheese. Bake 30 minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10 minutes before serving.

Yield: 8 servings

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at

Penny’s Pantry Penny Case’s Pantry Penny Case