• Buffalo Chicken Salad
• Anchor Bar Wings
• Buffalo Chicken Wings
• Blue Cheese Dressing
• Kimmelweck Rolls

Buffalo.Com Recipe Files (Sponsored by TOPS)

Historic WNY Food Companies and Restaurants

1. Combine the first 3 ingredients in a large dish.
Add chicken, tossing to coat.
Cover and marinate in refrigerator 30 minutes to 1 hour. 
2. Cut carrot and celery lengthwise into 12 thin strips
using a vegetable peeler.
Place strips in a bowl of ice water. Let stand 30 minutes. 
3. Place potato in a saucepan; cover with water.
Bring to a boil; cook 15 minutes or until tender. Drain; cool. 
4. Prepare grill. Remove chicken from dish; discard marinade. 
Place chicken on grill rack coated with cooking spray; 
grill 5 minutes on each side
or until chicken is done. 
Cut chicken diagonally across grain into thin slices. 
Set aside. 
5. Arrange lettuce on a large platter. 
Top with potato, carrot and celery strips, chicken, and tomato halves. 
Serve with Blue Cheese-Buttermilk Dressing. 

Yield: 6 servings
(serving size: 1 cup lettuce, 1 chicken breast half, and 1/4 cup dressing). 

How to Make Blue Cheese Dressing  From E-How

2 More Recipes:

Roquefort Buttermilk Dressing
  
1/4 cup plus 2 tablespoons crumbled Roquefort or other blue cheese 
1 cup buttermilk 
1 1/2 teaspoons Worcestershire sauce 
1 tablespoon white wine vinegar 
1 tablespoon Dijon mustard 
Salt and freshly ground black pepper to taste 
In a blender combine 1/4 cup Roquefort cheese
and the remaining ingredients and blend until smooth. 
Pour into bowl and stir in remaining 2 tablespoons Roquefort cheese,
season with salt and pepper. 
Cover and keep refrigerated for up to 1 week. 
Makes about 1 1/2 cups.
 

 Blue Cheese Buttermilk Dressing
Dressing: 
1/3 cup buttermilk
1/4 cup reduced-fat sour cream 
1 1/2 ounces blue cheese, crumbled
2 tablespoons minced chives or scallion greens
1 tablespoon white wine vinegar
1/2 teaspoon black pepper
1/8 teaspoon salt 

Make the dressing: In a small bowl, whisk together buttermilk,
sour cream, blue cheese, chives, vinegar, 
black pepper, and salt. Mash any large lumps of cheese.

To Prepare:

2 1/2 lb. fresh chicken wings (12-16 whole wings)
1/2 cup Original Anchor Bar Sauce

(1) split wings at joint, pat dry.

(2) Deep fry at 350 degrees for 10-12 minutes,
or bake at 425 degrees for 45 minutes until
completely cooked and crispy, drain.
 

(3) Put in bowl, add sauce and toss until wings are
completely covered. Serve with bleu cheese and celery.

  
For milder taste add additional margarine or butter.
Try Original Anchor bar Sauce on beef, pork & seafood. 

Another Anchor Bar recipe:

Frank & Teresa's Chicken Nacho's
Recipe:
 

Marinate chicken in Buffalo Wing Sauce

Then grill, basting with more sauce as desired.

Remove from grill, dice or slice, then toss on more sauce.

Top tortilla chips with chicken, sprinkle with cheddar &/or
Jack cheese then heat until cheese melts.

Serve with sour cream, guacamole and sliced jalapenos.

 
http://www.buffalowings.com

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                Janice Okun's Buffalo Chicken Wings
 ------------------------------------------------------------------

 24 chicken wings, about four pounds
  Salt, if desired
  Freshly ground pepper
 4 cups peanut, vegetable, or corn oil
 4 tsp butter
 2 - 5 Tbs (one 2-1/2 ounce bottle) Frank's Louisiana Red Hot Sauce
 1 Tbs white vinegar
  Blue-cheese dressing (see recipe)
  Celery sticks

  1. Cut off and discard the small tip of each wing.  Cut the
 main wing bone and second at the joint.  Spinkle the wings with salt,
 if desired, and pepper to taste.
  2. Heat the oil in a deep-fat fryer or large casserole.  When
 it is quite hot, add half of the wings and cook about 10 minutes,
 stirring occasionally.  When the wings are golden brown and crisp,
 remove them and drain well.
  3. Add the remaining wings and cook about 10 minutes or
 until golden brown and crisp.  Drain well.
  4. Melt the butter in a saucepan and add two to five
 tablespoons of the hot sauce and vinegar.  Put the chicken wings
 on a warm platter and pour the butter mixture over them.  Serve with
 blue-cheese dressing and celery sticks.
  Yield: Four to six servings.

 ------------------------------------------------------------------
                      Blue-cheese dressing
 ------------------------------------------------------------------

 1 cup homemade mayonnaise (see recipe)
 2 Tbs finely chopped onion
 1 tsp finely minced garlic
 1/4 C finely chopped parsley
 1/2 C sour cream
 1 Tbs lemon juice
 1 Tbs white vinegar
 1/4 C crumbled blue cheese
  Salt to taste, if desired
  Freshly ground pepper to taste
  Cayenne pepper to taste

  1. Combine all of the ingredients in a mixing bowl.
  2. Chill for an hour or longer.
  Yield: About two and one-half cups.

 ------------------------------------------------------------------
                           Mayonnaise
 ------------------------------------------------------------------

 1 egg yolk
  Salt, if desired
  Freshly ground pepper               ..
 1 tsp imported mustard, such as Dijon or Dusseldorf
 1 tsp vinegar or lemon juice
 1 C peanut, vegetable, or olive oil.

  1. Place the yolk in a mixing bowl and add salt, if desired,
 and pepper to taste, mustard, and vinegar or lemon juice.  Beat
 vigorously for a second or two with a wire whisk or electric beater.
  2. Start adding the oil gradually, beating continuously
 with the whisk or electric beater.  Continue beating and adding oil
 until all of it is used.
  Yield: About one cup.

http://www.pitt.edu/~wkw/recipes/buffalo_wings_2.txt

KIMMELWECK ROLLS

Ingedients:

1/4 cup caraway seeds 
1/4 cup coarse salt 
2 envelopes active dry yeast 
5 cups (about) flour 
2 tsp. salt 
2 1/2 tbsp. sugar 
1/3 cup oil 
2/3 cup milk 
3/4 cup warm water 

2eggs

------------------------------------------------------------------------------------------------
Combine caraway seeds and coarse salt in a small bowl; mix well. 
Set aside.

In a large mixer bowl, combine yeast, 
2 cups of the flour, salt, oil, milk and water. 
Mix well at medium speed for 2 minutes, scraping bowl occasionally.

Add eggs and beat another minute, 
adding as much flour as the mixer will take 
without dough becoming too heavy to mix. 
By hand, stir in enough remaining flour to make a soft dough.

Turn onto a floured board with remainder of the flour. 
Knead until smooth and elastic. 
Place in large greased bowl, turning to grease top. 
Cover and let rise until doubled in bulk, about 45 minutes. 
Punch down and knead for 2 minutes on a floured board.

To shape into rolls, cut dough into 24 pieces.
Tuck edges of each piece under and shape into flat, round rolls.
With a sharp kitchen knife, cut four evenly spaced, 
shallow arcs in each roll from the center to the edges,
pressing at center with your thumb to make an indentation
(the pinwheel pattern resembles a Kaiser roll).

Sprinkle tops with the caraway-salt mixture.
Transfer to baking sheets and cover. 
Let rise until doubled in bulk, or refrigerate overnight.

To bake, place in a humid oven 
(arrange a heat-proof pan of water on oven bottom). 
Bake at 350 degrees for about 30 minutes, until brown. 
Makes 2 dozen rolls.
 

http://www.ohio.com/food/recipes/docs/035344.htm

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