Earthly Eating

1. Hot Honey Chicken Wings
Serves: 3

3 lbs. chicken wings, with tips cut off
1 cup honey
1/4 cup soy sauce
3 tbs. oil

Place the wings in a large baking dish. Mix honey, soy sauce and oil and heat until mixed well. Pour the mixture over the wings and bake at 350 degrees for 45 minutes. Baste often during the cooking time. Serve hot.

2. Mexican Dip
Serves: 12

1 (8 oz. pkg) cream cheese, softened
1 can beanless chili
1 can salsa
1 small onion, chopped
1 pkg. Monterey Jack cheese, grated

Assemble the ingredients in a casserole dish in order from the top. Bake at 350 degrees for 20 minutes or until the cheese is melted. Serve with chips.

3. Pimento Cheese Spread
Serves: 2

8 oz. bag shredded cheddar cheese
4 oz. jar pimentos, drained
1/4 cup mayo
Salt and pepper to taste
Milk

Combine all ingredients except the milk. Mix well and add milk for desired consistency. Cover and refrigerate at least 30 minutes. Spread on bread or crackers.

4. Englander’s Clam Dip
Serves: 2 1/2

1 can New England clam chowder soup
1/2 cup chili sauce
2 tbs. finely chopped onion
1 pkg (8 oz.) cream cheese, softened

With an electric mixer, gradually blend the soup, chili sauce and onion into cream cheese. Chill and server with crackers or chips.

5. Swiss Fondue
Serves: 4

1 large clove of garlic
1 cup dry white wine
1 can cheddar cheese soup
1 lb. natural Swiss cheese, cubed
3 tbs. cornstarch
French or Italian bread cubes

Rub the inside of a fondue pot with cut edges of the garlic, and then discard. In the fondue pot, simmer the wine. Blend in soup, cheese and cornstarch, stir into soup mixture. Heat until the cheese melts; stir occasionally. Spear bread with fondue forks and dip into fondue or set on a platter to serve for guests.

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Earthly Eating Recipe

Chocolate Cream Torte
Makes: one torte

In another bowl, beat the cream cheese, butter, and vanilla extract together. Gradually beat in powdered sugar and the cocoa. Frost the top if the torte and store in the refrigerator till ready to serve.

Happy Eating!

• Tuna Deviled Eggs

1 1/2 dozen eggs (hard-boiled)
1 can Tuna
Dash of salt
Dash of pepper
3 tbs. salad dressing
2 tsp. mustard
Chopped onion (optional)

Boil the eggs with a little salt. Cut the eggs in half and take out the yolks. Mash the yolks with a fork, adding salty and pepper, salad dressing, tuna, mustard and the chopped onion if desired. Fill the eggs white with the tuna mixture and refrigerate a least 30 minutes before serving.

• Hummus
Makes: 8 servings

1 can garbanzo beans, drained
2 lemons
3 cloves of garlic
1/4 cup olive oil

Juice two lemons. Mix remaining ingredients in a food processor. Add the lemon juice and process once more. Chill in the refrigerator for at least 2 hours. Serve with pita chips or pita bread.

• Tomato Bread with Prosciutto

8 ripe tomatoes
1/2 cup Spanish olive oil, divided
Salt and freshly ground pepper
6 cloves of garlic, finely chopped
1/4 cup pine nuts
1 tbs. finely chopped fresh thyme leaves
16 (1/2 inch think) slices Ciabatta bread
16 thin slices Prosciutto

Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Combine the olive oil, salt, pepper, pine nuts, thyme leaves, and garlic that has been peeled and smashed. Combine in a food processor and spread on the bread that has been toasted. Top with the tomatoes and serve warm.

• Muddy Buddies
Makes: 9 cups

9 cups Rice Chex, Corn Chex or Honey Nut Chex mix cereal
1 cup semi-sweet chocolate ships
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp. vanilla
1 1/2 cups powdered sugar

Into a large bowl, measure out the cereal and set aside. In a 1 qt. microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute. Stirring after ever 30 seconds. Microwave on 30 seconds again until the mixture can be stirred sooth. Stir in vanilla. Pour the chocolate mixture over the cereal, stirring until evenly coated. Pour into a 2-gallon plastic food storage bag and add powdered sugar. Shake until the cereal is coated. Spread out on wax paper and allow to cool completely.
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Earthly Eating Recipe

Hot Ginger Tea
Serves: 1

Put the tea bags and all the dry ingredients into a large tea pot. Pout in the boiling water; let steep for about 3 minutes/. Remove the tea bags and let steep for 5 minutes longer. Remove spices and pout into cups. Float a slice of orange on top of the tea when serving.

Happy Eating!