Looking forward to reunions, grilling

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

Penny’s Pantry Penny Case

Our Class of 1964 70th birthday bash is coming up in July. We’ll have it at the Wellington Eagles — I can’t wait to see who all comes.

I’ll sure miss the three of my classmates who passed away this past year. We have lost 18 classmates so far.

Having our yearly birthday parties keeps us in touch with everyone; we’ve had some classmates who’ve never come to our reunions because they figured no one would talk to them. Some of us were teased in school, some were shy and quiet and didn’t mingle with anyone. They figured it would be the same but they have such a great time and wished they would’ve come before.

I remember my 10th reunion. I was late getting there. They had me go around to see if I recognized everyone. When I came to Jim Shuster, I hugged and kissed him. When I came up to the lady sitting next to him, I asked who she was as I didn’t know her. She said, “ I’m the wife of the guy you just kissed.” I apologized and went on to the next person. I decided then not to kiss anyone else unless I knew both.

The next reunion, she came up to me and apologized, saying they just got married and she was just jealous. She said I could kiss and hug him if I wanted to. Jim explained to her I always greet everyone that way. I’m a people person and love everyone.

Until next time, enjoy these recipes.

Hawaiian Chicken Wings

• 4 lbs. whole chicken wings

• 1 cup all-purpose flour

• 1 1/2 tsp. salt

• Oil for deep fat frying

• 1/3 cup sugar

• 1/4 cup soy sauce

• 1 minced garlic clove

• 1 green onion, thinly sliced

• 1 tsp. freshly chopped jalapeno pepper

Cut chicken wings into three sections; discard wing tips. In a large plastic bag or shallow dish, combine flour and salt. Add wings in small batches and toss to coat. In an electric skillet or deep fryer, heat oil to 350 degrees. Fry wings a few at a time until juices run clean, about nine minutes. Drain on paper towels. In a bowl, combine rest of ingredients. Dip fried wings in sauce, serve immediately.

Pepper Peppers

• 1 pkg. (8 oz.) cream cheese, softened

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded Monterey jack cheese

• 6 bacon strips, cooked and crumbled

• 1/4 tsp. each salt, chili powder, and garlic powder

• 1 lb. fresh jalapenos, halved lengthwise and seeded (use gloves)

• 1/2 cup dry bread crumbs

• Sour cream, onion dip, or ranch salad dressing

In a mixing bowl, combine cheeses, bacon, and seasonings; mix well. Spoon about two tablespoons into each pepper half. Roll into bread cubes. Place a greased 15x10x2 baking pan. Bake uncovered, at 300 degrees for 20 minutes for spicy flavor, 30 minutes for medium, and 40 minutes for mild. Serve with sour cream, onion dip, or ranch dressing.

Grilled Mushrooms

• 1/2 lb. whole fresh mushrooms (medium size works best)

• 1/4 cup melted margarine or butter

• 1/2 tsp. dill weed

• 1/2 tsp. garlic salt

Thread mushrooms on skewers. Combine margarine, dill, and garlic salt; brush over mushrooms. Grill over hot coals for 10-15 minutes, basting and turning every five minutes.

Campfire Potatoes

• 5 medium potatoes, peeled and thinly sliced

• 1 medium sliced onion

• 6 tbsp. margarine or butter

• 1/3 cup shredded cheddar cheese

• 2 tbsp. minced fresh parsley

• 1 tbsp. Worcestershire sauce

• Salt and pepper to taste

• 1/3 cup chicken broth

Place the potatoes and onion on a large piece of heavy duty foil about 20 by 20 inches; dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt, and pepper and sprinkle over potatoes. Fold foil around potatoes and add broth. Seal the edges tightly. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Peppery Scalloped Potatoes

• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted

• 1 1/2 cup milk

• 1/2 tsp. salt

• 1/8 tsp. cayenne pepper

• 5 cups thinly-sliced peeled potatoes

• 1/4 cup melted margarine or butter

• 1/4 cup flour

In a small bowl, combine the soup,milk, salt, and pepper. Set aside. Place a third of potatoes in a greased 9×13 inch baking dish; layer with third of the butter, flour, and soup mixture. Repeat layers twice. Bake uncovered at 350 degrees for one hour and 20 minutes or until the potatoes are tender.

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 news@theoberlinnews.com.

Penny’s Pantry Penny Case
http://aimmedianetwork.com/wp-content/uploads/sites/44/2016/06/web1_penny-case.jpgPenny’s Pantry Penny Case