DAY Recipe

These sweet, tangy wings should appeal to even the pickiest kid. Eight pounds may sound like a lot, but no
matter how many of these we made in our test kitchens, they always disappeared quickly. You may not have the oven space to cook the wings and the macaroni simultaneously. We found it best to do the wings first, then keep them warm under foil while baking the macaroni. Finally, because the wings tend to leave a mess to clean up, we like to make them in disposable foil roasting pans.

Active time: 25 min Total time: 2 hr

Serves 8 adults plus 10 children as part of a buffet

INGREDIENTS

“Here is a simple dish I came up with that is especially good during the cold months, as the chipotle chiles can be pretty fiery,” says B. Fairbrother of Chicago, Illinois. “My Mexican neighbors were the inspiration.”

Active time: 30 min Start to finish: 2 hr

Makes 4 servings.

INGREDIENTS

INGREDIENTS

• 1/2 (500g)package uncooked tortiglioni pasta (or use 1-3/4 cups elbow macaroni)
• 1/3 cup butter
• 1 small onion , finely chopped
• 1 tablespoon fresh minced garlic (optional)
• 1 1/2 teaspoons onion powder
• 1 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper (optional)
• 3 tablespoons flour
• 3 cups half-and-half cream (or use milk or 1-1/2 cups each)
• 1 1/2 cups old shredded cheddar cheese
• 1 (450g)package Velveeta cheese (cut into small cubes)
• seasoning salt
• fresh ground pepper (to taste)
• 1/2 cup grated parmesan cheese (optional)

VARIATIONS (OPTIONAL)

• 2 1/2 cups cubed cooked ham
• 2 1/2 cups cubed cooked chickenor cooked turkey
• 1 medium green bell pepper , seeded and chopped
• 1jalapeno pepper, seeded and finely chopped
• 1 (10ounce)can sliced mushrooms, drained
• 1 cup frozen peas, thawed
• 1 cup corn niblets, drained
• 1 1/2 cups cooked green beans

DIRECTIONS

1. Set oven to 350 degrees F.
2. Butter a small casserole dish.
3. Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rice.
4. Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
5. Melt butter in a large saucepan over medium heat.
6. Add in onion, garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes (if you are adding in the green bell pepper and/or jalapeno pepper in with onion).
7. Add in flour and stir for 1 minute.
8. Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
9. Reduce heat and add in both cheeses; mix until melted and smooth.
10. Season with season salt or white salt and black pepper to taste.
11. Add in the cooked pasta and toss to combine.
12. Add/mix in variation of choice (if using).
13. Transfer to baking dish.
14. Sprinkle with Parmesan cheese.
15. Bake 350 degrees F for about 20-25 minutes.

As any southerner will tell you, eating black-eyed peas at New Year’s will ensure good luck. For a simpler (and meatless) version of this hors d’oeuvre, omit the pork and serve these tender little cakes topped with just the red pepper mayo.

Makes about 60 hors d’oeuvres

INGREDIENTS