Buffalo Chicken Wings

24 chicken wings, rinsed and patted dry

cup butter or margarine

2 to 3 tablespoons of bottled Louisiana-style hot sauce

Oil for deep frying

Preparation: Split wings at joints; discard tips. Place wings in a saucepan over low heat. Melt butter or margarine in a saucepan over low heat. Add hot sauce, stirring until well mixed. (Start with 2 tablespoons and taste; 3 tablespoons makes a very hot sauce.)

Pour hot sauce over wings, stirring to make sure wings are coated. let stand for 30 minutes, stirring occasionally. Heat oil to 365 degrees. Fry wings 5 to 6 minutes, until crisp and golden. Drain on paper towels.

Hearty Chili Con Carne

1 T. vegetable oil

cup chopped onion

cup chopped green pepper

cup chopped celery

cup finely grated carrots

1 T. garlic powder

tsp. chili powder

1 tsp. salt

tsp black pepper

2 lbs. lean ground beef

3 cans (16 oz.) dark red kidney beans

1 large can tomatoes

1 - 16 oz. can tomato sauce

1 tsp. sugar

2 T. taco sauce - mild, medium or hot - your preference

grated cheddar cheese (optional)

Preparation: In a medium skillet, saute vegetables in oil until tender. Set aside. In a very large saucepan or dutch oven, brown ground beef. Drain off fat. Add seasonings. Mix well, simmer a minute or two then add sauteed vegetables, canned tomatoes and tomato sauce. Bring to a very low boil, reduce heat and simmer about 45 minutes, stirring occasionally. Add kidney beans, stir, and simmer another 10 to 15 minutes. Optional -Top individual servings with grated cheddar.

From www.bellaonline.com