Cheese Fondue

I love Kraft's What's Cooking magazine. I started getting it in Fall 2001 which is where this recipe comes from. What I especially like is they give you a basic recipe and then alternate ingredients to add. I am only going to post the way we typically make the fondue for my birthday. This is the first course of my 3-course birthday supper. Remember, if you drop your bread into the pot, you have to kiss the person next to you!
TIP: If grating cheese in advance, you can add a little flour and mix it in to keep the cheese from sticking together.

1¼ cups apple juice
2 cups grated mozzarella cheese
2 cups grated cheddar cheese
1 teaspoon dry mustard
2 Tablespoons cornstarch

Sour dough bread, cut into cubes
Various vegetables such as mushroom, broccoli and cauliflower, cut into spear-sized pieces

Toss cheese, dry mustard and cornstarch in a bowl (the cornstarch and dry mustard will keep the cheese from sticking together). Boil apple juice in large, heavy saucepan. Reduce heat to medium. Add handfuls of tossed cheese to apple juice stirring constantly until melted and smooth. Stir until it bubbles. Remove from heat and pour into fondue pot. Serve with bread and vegetables.

Hint: If you put the fondue pot in a pie plate of water over the flame, the cheese will not burn to the bottom of the pot.

Easy Soft Bread Sticks

I think a lot of my favourite recipes come from compilations of other people's favourite recipes. These bread sticks are found in The "Art" of Cooking compiled by Viscount Cultural Council, Manawaka Gallery, Neepawa, MB
These don't take long to make and are a hit to have with supper.

1 1/4 cups flour
2 teaspoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
3 Tablespoons melted butter
Original recipe says: 2 teaspoons sesame seeds or 1 1/2 teaspoon garlic salt
I use instead: onion powder and garlic powder

In small bowl, combine flour, sugar, baking powder and salt. Gradually add milk; stir to form a soft dough. Turn onto floured surface. Knead gently 3 or 4 times. Roll into 10x5x1/2 inch rectangle. Cut into 12 bread sticks. Place melted butter into 13x9x2 inch pan. Place bread sticks in butter; turn to coat. Cover with seeds or garlic salt. (I sprinkle with both onion powder and garlic powder). Bake at 450°F for 14 to 18 minutes.

You may substitute the seeds or garlic salt with any other favourite seasonings.

I have thought of having these with pizza sauce to dip.

Chicken Drumettes

This was a recipe my Mom used to make. It is found in a family recipe book that was collected and compiled in 1991.
I am lazy and don't marinate the wings in a marinating dish first. I just put them straight into the baking pan. However, the wings can marinate longer if you want more of the spice in the chicken.

1/4 - 1/2 cup light soy sauce (I use low sodium)
1/8 teaspoon ground ginger
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 package chicken wings cut at joint (discard tip)
3 Tablespoons sugar (approximately)
1/4 teaspoon lemon pepper (white or black)

Sprinkle chicken with sugar; let sit 15 minutes. Add spices to soy sauce; mix well; pour over wings. Turn over in 5 minutes and let stand 3 minutes more. Place wings and sauce in a baking dish, spreading wings out. Bake 45 minutes at 350° to 375°.

Serve with rice. Good hot or cold. Can substitute Tariyaki for Soy sauce.