The Body from the Past Page 24

3/4 c. ketchup

  2 T. Worcestershire

  1 T. brown sugar

  2 t. salt

  2 t. Hungarian sweet paprika

  1/2 t. dry mustard

  Dash of cayenne

  1-1/2 c. water

  Cover. Simmer for 2 hours.

  Blend 1–2 t. of cornstarch with 1/2 c. water to make slurry.

  Add to sauce and heat to thicken.

  Serve over buttered noodles.

  Greek Salad

  Tear 1 large head of romaine into bite-size pieces.

  Add:

  3 green onions, diced

  2 medium tomatoes, seeded and cubed

  2 Persian cucumbers, sliced

  1/2 c. black olives, sliced

  1/2 c. feta cheese, crumbled (2 oz.)

  Dressing:

  3 t. minced garlic from jar

  1 t. kosher salt

  Dash ground black pepper

  1/4 c. red wine vinegar

  1/2 c. olive oil

  1/2 t. Dijon mustard

  1/2 t. oregano

  (and, for me, a tad of sugar)

  Easy Buffalo Chicken Wings

  Preheat oven to 400 degrees.

  Rub:

  1/4 c. brown sugar

  2 T. chili powder

  1 T. Hungarian sweet paprika

  1 T. garlic powder

  1 T. onion powder

  1 T. oregano

  1 t. kosher salt

  1 t. coriander

  1 t. coarse black pepper

  3 lbs. chicken wings

  Line 2 large, rimmed baking sheets with parchment paper.

  Spray.

  Layer chicken wings on baking sheets, so single layer on each.

  Sprinkle with rub and coat each wing.

  Roast in hot oven for 1 hour.

  Remove from oven and toss in buffalo sauce:

  1 c. melted butter

  1 c. Frank’s Hot Sauce