Buffalo Chicken Wings

DEAR SOS: Some time ago you printed a recipe for Buffalo Wings with a dip made with blue cheese that was excellent. I have lost the recipe and wonder if you would print another.

--JEANNE

DEAR JEANNE: Buffalo chicken wings are said to have been first served in 1964 as an appetizer at Frank and Theresa’s Anchor Bar in Buffalo, N. Y. There have since been numerous versions of the original. According to the National Broiler Council, Buffalo wings came about when “Theresa” fried flour-dredged half wings and served them with blue cheese dressing and a few celery sticks to friends at the bar. Our recipe is from Janice Okun, the food editor of the Buffalo News, and it should be a peck’s throw from the original.

JANICE OKUN’S BUFFALO WINGS

24 (about 4 pounds) chicken wings

Salt, optional

Freshly ground pepper

4 cups peanut, vegetable or corn oil

1/4 cup butter or margarine

2 to 5 tablespoons hot pepper sauce

1 tablespoon white vinegar

Blue Cheese Dressing

Celery sticks

Cut off and discard small tip of each wing. Cut main wing bone and second wing bone at joint. Season wings to taste with salt and pepper.

Heat oil in deep fat fryer or large heavy metal pot. When quite hot, add 1/2 wings and cook about 10 minutes, stirring occasionally. When wings are golden brown and crisp, remove and drain well.

Add remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well.

Melt butter in saucepan and add hot sauce and vinegar. Place wings on warm serving platter and pour butter mixture over. Serve with Blue Cheese Dressing and celery sticks. Makes 2 dozen wings.

Blue Cheese Dressing

1 cup mayonnaise

2 tablespoons finely chopped onion

1 teaspoon minced garlic

1/4 cup finely chopped parsley

1/2 cup sour cream

1 tablespoon lemon juice

1 tablespoon vinegar

1/4 cup crumbled blue cheese

Salt, optional

Freshly ground pepper

Cayenne pepper

Combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, cheese and salt, pepper and cayenne to taste in mixing bowl. Mix and chill 1 hour or longer. Makes about 2 1/2 cups.

DEAR SOS: My granddaughter can’t seem to find a good recipe for sweet cherry pie using fresh cherries. I’m sure you have a recipe. Please?

--G.

DEAR G.: Here’s one that will fit right in with a Fourth of July menu. Serve it warm and top with vanilla bean or other favorite ice cream.

SWEET CHERRY PIE

2 1/4 cups flour

1 1/8 teaspoons salt

2 tablespoons ground almonds

2/3 cup plus 2 tablespoons shortening or 2/3 cup lard

4 to 5 tablespoons cold water

5 cups pitted sweet cherries

1/2 to 3/4 cup sugar

1 tablespoon lemon juice

1/2 teaspoon almond extract

1 egg yolk

Combine 2 cups flour, 1 teaspoon salt and almonds in bowl. Cut in shortening. Sprinkle in water, 1 tablespoon at time, mixing until all flour is moistened and dough almost cleans sides of bowl. Gather dough into ball.

Divide dough in half and shape into 2 flattened rounds. Roll 1 portion to round 2 inches larger than inverted 9-inch pie plate. Fit pastry into pie plate leaving 1-inch overhang.

Toss cherries with sugar, lemon juice, remaining 1/4 cup flour and 1/8 teaspoon salt and almond extract. Turn into pastry-lined pan. Roll out remaining dough and cut into 1/2-inch wide strips.

Place 5 to 7 strips across filling in pie plate. Weave 1 cross strip through center by folding back every other strip in opposite direction. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. Trim edges of strips. Fold trimmed edge of lower crust over ends of strips, building high edge. Seal and flute.

Bake at 425 degrees 25 minutes. Beat egg yolk and brush over lattice and crust edges. Continue to bake 15 minutes longer. If top crust browns too rapidly, cover with light tent or strips of foil. Serve warm or chilled. Makes 6 to 8 servings.

DEAR SOS: The price of dog cookies is getting to be ridiculous. I once had a recipe but can’t find it. Can you print one?

--M.P.

DEAR M.P.: We dug a bit to find Doggie Biscuits, a super-healthful vegetarian biscuit for dogs of all ages. Rover will love them.

DOGGIE BISCUITS

3 1/2 cups all-purpose flour

2 cups whole-wheat flour

1 cup rye flour

2 cups bulgur

1 cup cornmeal

1/2 cup instant nonfat dry milk

4 teaspoons salt

1 envelope dry yeast

1/4 cup very warm water (110 to 115 degrees)

2 to 3 cups chicken broth

1 egg

1 tablespoon milk

Mix all-purpose, whole-wheat and rye flours, bulgur, cornmeal, dry milk and salt in large bowl. Sprinkle yeast over warm water and stir to dissolve. Add yeast mixture and 2 cups broth to flour mixture. Mix well with hands (dough will be very stiff). If necessary, add more broth.

Roll out dough to 1/4-inch thickness on floured surface. Cut into desired shapes and place on ungreased baking sheets. Beat egg and milk together. Brush biscuits lightly with egg-milk mixture. Bake at 300 degrees 45 minutes. Turn oven off and let biscuits remain in closed oven overnight. Makes 1 1/2 dozen biscuits.