Hot Mexican Potato Salad

1 pound tiny new potatoes, quartered
1/4 cup (60 ml) water
1/4 cup (60 ml) picante sauce
1 tbsp (15 ml) to 2 tbsp (30 ml) lime juice
1 tbsp (15 ml) olive oil or salad oil
1/4 tsp (1 ml) salt
1/8 tsp (1 ml). pepper
1 large tomato, seeded and chopped
1/2 cup (125 ml) sliced pitted ripe olives
1/4 cup (60 ml) sliced green onions
1 tbsp (15 ml) snipped cilantro or parsley
Instructions:In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100% power (high) for 7 to 11 minutes or till potatoes are tender, stirring once; drain.
Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper.
Cook, uncovered, on high for 30 to 60 seconds or till heated through.
Add sauce to cooked potatoes.
Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.
Makes 4 side-dish servings.

Comments
Nutrition facts per serving: 176 calories, 7 g total fat, 0 mg cholesterol, 3 g protein, 30 g carbohydrate, 331 mg sodium, 3 g fiber.

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Hot and Sour Soup

Ingredients:
1/4 cup pork shredded pork
3 T corn starch
1 t sherry
2 large dried black mushrooms
1/4 cup dried wood ears
1/4 cup dried tiger lily stems
1/2 cup cold water
1/2 cup bamboo shoots, shredded
1-2 T oil
1 T soy sauce
6 cups Chicken Broth
2 T cider vinegar
2 T dark soy sauce
1/2 cup bean curd, 1 inch cubes
1 egg, lightly beaten
8 drops Tabasco sauce (or as much as you wish for spicy soup to balance
flavors
1 T sesame oil
2 t chopped scallions
Instructions:Directions:
1. Mix the pork with sherry and 1 tsp corn starch(of the 3 TBS).
2. Soak wood ears, mushrooms, tiger lillies with boiling water. Cover and
soak for 15 minutes. Cut any of these up in a way that is desirable to you.
The mushrooms are the only vegetable that require cutting up.
3. Mix the remaining cornstarch with 1/2 cup of cold water and set aside.
4. Use a large pot which will eventually cook the soup and add oil. Heat
oil and add pork. Cook several minutes until pink is gone. Add the
mushrooms, wood ears, tiger lillies, bamboo shoots, light soy sauce and cook
for about 1 minute. Add the chicken broth and dark soy sauce. Cook until
soup becomes well heated. Add cider vinegar. Add bean curd
5. As soon as the soup begins to boil stir in the well-stirred cornstarch
mixture until the soup thickens. Add the Tabasco sauce. Add Tofu.
6. Mix in the beaten egg, stirring constantly
7. Taste the soup and adjust the vinegar, tabasco, soy sauce combination to
your desire.
8. Add the sesame oil and scallions.

NOTE: THE KEY TO A GOOD TASTE IS THE BALANCE BETWEEN THE HOT(TABASCO), THE
SOUR(VINEGAR), AND THE SOY SAUCE. YOU MAY NEED TO EXPERIMENT TO FIT YOUR OWN
TASTE. I usually double or triple this recipe. You can also use pepper
instead of tabasco.

# Servings: 4

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Very Hot Chicken Wings

40 chicken drummette or winglet pieces or 20 wings, tips cut off and cut into 2 pieces
1 cup (225 ml) hot sauce (tabasco, red hot)
1/4 cup (60 ml) red pepper jelly, melted
1 tbsp (15 ml) hot pepper flakes
garlic powder
pepper

Instructions:Preheat oven to 400 degrees (200 C.).
Dry wings and arrange evenly on a broiler pan sprayed with cooking spray.
Line bottom of pan with foil.
Sprinkle wings generously with garlic powder and pepper.
Bake on middle rack for 1/2 hour, turning once and rearranging on pan twice to cook evenly.
Sprinkle with additional garlic powder and pepper once turning.
Remove from oven and place in a large bowl.
Combine sauce ingredients and pour over chicken, stirring to coat.
Return wings to oven.
1/2 Cook hour longer, turning once and pouring any remaining sauce carefully over.
Serve on a lettuce-lined platter with slices of fresh tomato and cucumber around edges.
Serve with bleu cheese dressing for dipping or ranch dressing with a clove of fresh garlic crushed into it that has been refrigerated for the cooking period.

Comments
This recipe was created in response to a plea from my husband, who could never find take-out hot wings that were hot enough for him. (I have made far hotter, which he loves, but I can't eat!)
This recipe is for 4 appetizer servings, or one meal. (as in a wife and a verrry hungry hubbie!)

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Special Hot Chocolate

4 tsp (20 ml) Hot chocolate drink mix
2 tbsp (30 ml) Creme de Cacao
2 tbsp (30 ml) Rum
1 tbsp (15 ml) Kahlua

Instructions:Put in cup
Fill with hot water
Top with lots of good whipped cream

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Hot Crabmeat Dip

2 8 oz (224 grm). packages of cream cheese
1 8 oz (224 grm). package of crab flakes
2 tbsp (30 ml). finely chopped onion
4 to 5 drops of hot pepper sauce
l tsp. Worcestershire sauce
1 tbsp (15 ml). horseradish
1/4 cup (60 ml) finely chopped walnuts
paprika

Instructions:Stir the cream cheese until slightly softened
Blend in remaining ingredients except walnuts and paprika
Spread mixture in a 9 inch pie plate.
Top with walnuts and paprika.
Bake uncovered at 375 degrees (200 C.) for 25 minutes until lightly browned.

Comments
Serve with crackers.

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Coney Island Hot Dogs

Serves/Makes:8 hotdogs

Ingredients
1 lb (.5 kg) ground beef
1 medium onion, diced
2 tsp (10 ml) prepared mustard
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) sugar
2 tbsp (30 ml) water
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) celery seed
1/4 tsp (1 ml) Tabasco sauce
ketchup as desired
1 package hot dogs

Preparation
Brown beef with onion, over medium heat.
Breaking up with a fork to crumble.
Drain fat, add remaing ingredients except ketchup.
Mix well then add enough ketchup to keep the mixture loose as it cooks.
Simmer, partially covered, add ketchup as needed.

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