Recipes Included On This Page Napa Valley Chicken Wings Nora's Spaghetti / Orangetti Squash Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Napa Valley Chicken Wings Recipe By : LA Times California Cookbook (1990 Abrams) Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Poultry Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chicken wings 1/4 cup cornstarch 2 teaspoons salt 1/2 teaspoon white pepper oil 1 small tomato -- peeled and seeded -- thinly sliced 1/2 medium green bell pepper -- thinly sliced 1/2 small onion -- thinly sliced and rings separated -----WINE DRESSING----- 1 cup olive oil 1 cup tarragon white vinegar 3/4 cup dry white wine 1 clove garlic -- mashed 1/2 teaspoon dry mustard 1/2 teaspoon sugar 1/2 teaspoon basil -- crushed 1/2 teaspoon oregano -- crushed 1/2 teaspoon tarragon -- crushed salt and black pepper -- optional DISJOINT chicken wings, discarding bony tips. Push flesh to one end of bone on remaining parts. With sharp knife, remove smaller bone in wing portion containing 2 bones. Press fleshy ends of chicken pieces to flatten so they will stand upright. Dredge chicken in cornstarch mixed with salt and white pepper. Set aside to dry for 30 minutes. Heat oil to depth of 1/2 inch in heavy skillet and fry chicken until golden brown and tender, about 7 minutes on each side. Drain on paper towels and freeze or refrigerate if not to be used at once. Combine tomato slices, green pepper, and onion slices with Wine Dressing and mix well. To serve, bring chicken wings to room temperature and arrange upright in Wine Dressing mixture in a shallow casserole. Combine all; season with optional salt and pepper. Blend well, Makes 2 3/4 cups. Source: "These messy but utterly delicious chicken wing appetizers were served at a special party at Napa Valley's Domaine Chandon winery restaurant." From the files of the L.A. Times, Edited by Betsy Balsley. Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nora's Spaghetti / Orangetti Squash Recipe By : Cooking with Nora by Nora Pouillon Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Volume 2-4, Apr.'99 Side Dishes Squash Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds spaghetti squash 1 cup water 2 teaspoons olive oil 1 tablespoon chopped chives OR mint -- or fresh herb salt and black pepper -- freshly ground When available, Nora makes orangetti squash, an orange spaghetti squash with a rich yellow color. 1. OVEN: 400F degrees. 2. Cut squash in half lengthwise and scrap out seeds. Place the squash cut-side-down, in a baking dish. Add water and bake about 45 minutes, or until you can easily insert the tip of a knife. 3. Remove squash from the oven and using a fork, scrap out stringy pulp. It will separate into spaghetti-like strands. Cut squash into a serving bowl, season with olive oil, chives, or mint, and salt and pepper, to taste. About 4 cups: 100 cals, 3.6g fat. Notes: See page 40: Cooking with Nora, by Nora Pouillon (1996: Park Lane Press/Random House) ISBN 0517200104. Restaurant Nora, 2132 Florida Avenue, NW, Washington, DC. Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill. - - - - - - - - - - - - - - - - - -