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25 chicken wings, tips discarded

3/4 c. beef bouillon
1/4 c. brown sugar
1/2 tsp. garlic salt
2 Tbsp. soy sauce
1/4 tsp. ginger
Marinate wings in sauce (made by mixing balance of ingredients) at least 1 hour in glass bowl. Bake, uncovered, in liquid until it disappears and wings are brown at 350° (about 1 1/2 hours).
1 (8 oz.) pkg. cream cheese

1 heaping Tbsp. salad dressing
1/4 c. chopped green onions
1 can tiny shrimp, drained
3 shakes garlic salt
Combine cream cheese and salad dressing until very smooth. Add onions and garlic salt. Mix in drained tiny shrimp. Chill and serve with your choice of crackers or sliced party bread
large bag chicken wings
4 c. hot sauce
1 stick margarine
1 pkg. sour cream
1 pkg. Ranch party mix Fry chicken wings until done. Combine hot sauce and margarine in saucepan. Saturate wings with sauce and serve.
For Dip:Combine sour cream and Ranch party mix.You may dip wings in dip.
2 large ripe avocados, halved, pitted, peeled, chopped
2 tablespoons fresh lime juice
Kosher salt
2 tablespoons chopped fresh cilantro
Mash avocado, lime juice, and a pinch of salt in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth. Stir in cilantro. Season with salt.
1/2 cup black beluga lentils
2 cups water
2 teaspoons kosher salt
2 tablespoons minced capers, packed in brine
2 tablespoons brine from the caper jar Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft. Drain the cooked lentils and place them in medium bowl. Add the salt, capers, and caper brine. Mix well and refrigerate for a minimum of 2 hours, and a maxi¬mum of 2 days.
1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2" cubes
1 small red onion, quartered and thinly sliced, divided
Kosher saltCilantro leaves
Pour water into a large pot fitted with a steamer basket to a depth of 1"; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool. Meanwhile, add more water to same pot, if needed, to measure 1"; bring to a boil. Add ear of corno pot and steam until crisp-tender, 2-3 minutes. Transfer to a plate; let cool completely.




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