MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Chocolate Peppermint Fudge
Categories: Dairy, Chocolate, Candy
Yield: 2 Pounds

1 1/2 ts + 1/4 c butter; softened,
- divided
2 c White sugar
1/2 c Sour cream
12 oz White baking chocolate; in
- 1 oz squares, chopped
7 oz Jar marshmallow cream
1/2 c Crushed peppermint candy
1/2 ts Peppermint extract

Line a 9" square pan with foil. Grease the foil with
1 1/2 teaspoons butter; set aside.

In a large heavy saucepan, combine sugar, sour cream and
remaining 1/4 cup butter. Cook and stir over medium heat
until sugar is dissolved. Bring to a rapid boil; cook

and stir until a candy thermometer reads 235┬║F/113┬║C
(soft-ball stage), about 5 minutes.

Remove from the heat; stir in white chocolate and
marshmallow creme until melted. Fold in peppermint candy
and extract. Pour into prepared pan. Chill until firm.

Using foil, lift fudge out of pan. Gently peel off foil;
cut fudge into 1" squares. Store in the refrigerator.

Sue Schindler, Barnesville, Minnesota

Makes: 2 pounds

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... Sow your oats on Saturday night And on Sunday pray for crop failure.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Honey Chicken Tenders
Categories: Poultry, Sauces, Chilies, Herbs, Dairy
Yield: 8 servings

1 c Honey
1 tb Cider vinegar
1 tb Crushed red pepper flakes
1 ts Cayenne pepper
1/2 ts Kosher salt

MMMMM----------------------CHICKEN TENDERS---------------------------
1 lg Egg; room temp
1/2 c Buttermilk
1 c A-P flour
1 1/2 ts Garlic powder
1 1/2 ts Pepper
1 ts Onion powder
1/2 ts Kosher salt
1/2 ts Paprika
1/2 ts Dried thyme
2 lb Chicken tenderloins
Oil for deep-fat frying

To make the hot honey, place honey, cider vinegar,
crushed red pepper flakes, cayenne pepper and salt in a
small saucepan. Simmer over medium-low heat for 5
minutes, stirring occasionally. Remove from the heat;
let cool slightly. Strain through a fine-mesh sieve to
remove the solids, if desired. Set aside.

To make the chicken tenders, in a shallow baking dish,
whisk together egg and buttermilk. In a separate shallow
baking dish, stir together flour, garlic powder, pepper,
onion powder, salt, paprika and thyme. Dip each chicken
tenderloin in the egg mixture, then the flour mixture,
shaking off any excess flour. Place on a plate or baking
sheet until ready to cook.

In a large deep-sided skillet, heat oil to 375┬║F/190┬║C.
Fry the chicken tenders, a few pieces at a time, for 2-3
minutes per side. Transfer to a wire rack placed over a
paper towel-lined baking sheet. Repeat with remaining
chicken tenders.

To serve, drizzle all sides of each chicken tender with
the hot honey. Serve with remaining hot honey for
dipping.

Susan Bronson, Rhinelander, Wisconsin

Makes:

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... This is every cook's opinion - no savory dish without an onion.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)