An Elephant’s Wings

DEAR SOS: I would certainly appreciate a recipe for the buffalo wings served as appetizers at the Elephant Bar in Goleta.


DEAR RAY: We certainly appreciated receiving the recipe. The Elephant Bar makes its buffalo wings with Frank’s Louisiana Hot Sauce by Durkees and Grey Poupon Dijon mustard, but almost any Louisiana-style hot sauce or Dijon-style mustard may be used.



1 cup hot sauce

3 tablespoons Dijon mustard

1 tablespoon prepared grated horseradish with juice

1/4 cup (1/2 stick) butter, melted


24 chicken wings, about 4 1/2 pounds


Blend hot sauce, mustard and horseradish at low speed in blender. Slowly add melted butter, being sure butter is well incorporated into sauce mixture. If fat appears on surface, stop adding butter until all ingredients are thoroughly mixed. (Note: Sauce can be stored in refrigerator up to 5 days.)

Bake chicken wings on well-oiled baking sheet at 450 degrees until cooked through, 30 to 35 minutes.

Remove from oven and drain off excess fat. Serve wings with dipping sauce.

24 Buffalo Wings. Each wing with 1 tablespoon sauce:

105 calories; 91 mg sodium; 32 mg cholesterol; 8 grams fat; 0 carbohydrates; 6 grams protein; 0.01 gram fiber.

Dates From Denmark


DEAR SOS: I am sure this is the recipe for date nut loaf that your reader wants. I love it, and it is worth reprinting.


DEAR JESSIE: This My Best Recipe-winning cake recipe was originally shared by reader Dorothy Larsen, whose mother-in-law brought the recipe from Denmark in 1910.



1/2 cup (1 stick) butter, melted, plus extra for greasing pa

3/4 cup hot water

1/2 pound pitted dates, chopped


1 cup brown sugar, packed

1 1/2 cups flour

1 teaspoon baking soda

1 cup walnut pieces


3 tablespoons butter

1 cup sifted powdered sugar

1 teaspoon vanilla extract

1 tablespoon whipping cream


Combine butter, water and dates and set aside.

Combine brown sugar, flour and baking soda. Stir in date mixture. Fold in walnuts.

Pour into 8-inch-square greased baking dish and bake at 375 degrees until toothpick inserted in center comes out clean, about 30 minutes. Cool completely.


Cream butter with powdered sugar. Beat in vanilla and cream. Spread over top of cake.

6 to 8 servings. Each of 8 servings:

559 calories; 173 mg sodium; 45 mg cholesterol; 26 grams fat; 82 grams carbohydrates; 5 grams protein; 1.38 grams fiber.

Bread and Memories

DEAR SOS: At least 80 years ago (I am 91), my mother served us fried bread. Some time ago I was surprised to find it a popular item on the menu at a restaurant in Monument Valley. Maybe you can find a recipe.


DEAR B.B.: Here is our recipe for Fry Bread. I hope it is the bread you remember.


4 cups flour

2 tablespoons baking powder

1 teaspoon salt

1/2 cup shortening

1 cup warm water


3/4 cup honey

Mix flour, baking powder and salt. Cut in shortening until mixture is about texture of cornmeal. Gradually add warm water, using only enough to make dough stick together.

Divide dough into 6 fist-size balls. Cover with towel and let stand 10 minutes. Pat each ball out to size of large pancake.

Fry in deep hot oil until golden brown on both sides. Serve with honey.

6 pieces. Each piece with 2 tablespoons honey:

580 calories; 823 mg sodium; 0 cholesterol; 20 grams fat; 94 grams carbohydrates; 8 grams protein; 0.23 gram fiber.


Dear SOS: This recipe for mock apple pie printed in a farm journal uses overgrown squash.We’ve made lots of these pies, and you can’t tell the difference from the real thing.

You should see our guests’ faces when we give them the lowdown.


DEAR DON: How nice of you to share a recipe that might come in handy for gardeners. Use large zucchini tender enough that your thumbnail can pierce the skin.


4 cups of sliced zucchini

2 tablespoons lemon juice

Dash salt

1 1/4 cups sugar

1 1/2 teaspoons cinnamon

1 1/2 teaspoons cream of tartar

Dash nutmeg

3 tablespoons flour

Pastry for 2-crust pie

2 tablespoons butter, diced

Milk, optional

Peel zucchini, cut in quarters lengthwise, remove seeds and slice crosswise. Cook in boiling water to cover until tender-crisp, 2 to 3 minutes.

Toss together zucchini slices, lemon juice and salt.

Combine sugar, cinnamon, cream of tartar, nutmeg and flour in separate bowl. Add zucchini mixture and mix well. (Note: Mixture will be runny.)

Roll out half of pastry and put in bottom of 9-inch pie plate. Pour zucchini mixture into pastry and dot with butter.

Roll out remaining pastry and place over filling. Crimp edges and pierce top with tines of fork to allow steam to escape. Brush crust with milk if desired. Bake at 400 degrees until crust is golden brown, about 40 minutes.

6 to 8 servings Each of 8 servings:

467 calories; 248 mg sodium; 8 mg cholesterol; 23 grams fat; 63 grams carbohydrates; 5 grams protein; 0.41 gram fiber.

* Platter and tablecloth in top photo from Room With a View, Santa Monica.