Recipes from C'est Bon!:

Buffalo Wings With Bleu Cheese Dressing

Serves 3

3 cups vegetable oil
18 chicken wings
6 tablespoons melted butter
1/2 cup tabasco sauce
3 stalks celery
1/4 pound blue cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon white wine vinegar

Heat oil to 375 degrees in a deep-sided pot. Rinse the chicken wings, and pat dry on paper towels. Mix the butter with the Tabasco sauce, and set aside. Fry a batch at a time, without crowding the pot. Fry 10 to 12 minutes, or until golden brown. Drain in a single layer on paper towels, and repeat until all wings are fried. As the wings are fried, roll them in the butter mixture. Keep the wings warm in a 200F oven in a single layer. While the wings are frying, make the dressing by combining the blue cheese, mayonnaise, sour cream, pepper, lemon juice and vinegar in a small mixing bowl. Break up the cheese with a fork, but do not beat until smooth. To serve, place the wings on a platter or plates, and serve with the dressing and some celery sticks. Makes 18 wings.

Brenda Laughlin

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Sticky Buns

Makes 24 Rolls

1 1/4 cups Milk
1/4 cup Butter
3 1/4 cups Flour
1/4 cup Sugar
1 teaspoon Salt
2 packages Yeast
1 Egg
1 cup Brown sugar
1 1/2 teaspoons Cinnamon
3/4 cup Butter
2 tablespoons Corn syrup
1 cup Walnuts
Preheat oven to 375 degrees. Heat milk and butter to warm. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until doubled. Grease 24 muffin pan. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Place equal amounts of topping in the bottom of muffin pan. Stir down batter. Drop into muffin cups. Cover and rise until doubled. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool 3-4 minutes before dumping pan into basket.

Brenda Laughlin

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Cheez-ilda Casserole

Serves 8

1 can cream of chicken soup, condensed
1 8 oz jar cheese wiz
1/2 teaspoon ground cumin
1 4 oz can green chilis
2 cups chopped cooked chicken breasts
12 corn tortillas
1 cup shredded lettuce
1/2 cup chopped tomato
Combine soup, cheese, green chili's, seasoning, and chicken. Layer above mixture with tortilla's in large casserole dish. Bake in 300 degree oven for 25 minutes. Top with lettuce and tomato.

Lola NaQuin

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Chicken Tortellini Soup

Serves 10

4 cups water
3 cans condensed chicken broth
1 can cream of condensed cream of chicken soup
3 cups cubed cooked chicken breasts
1 large onion, chopped
3 large carrots, slices
2 tablespoons garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon salt (or to taste)
1 teaspoon black pepper
7 ounces cheese tortellini
8 ounces package frozen broccoli
Combine water, chicken broth, soup, onions, carrots, chicken, garlic, basil and oregano in a large stockpot. Bring to a boil and add tortellini. Simmer uncovered for 30 minutes, stirring frequently. Add broccoli and simmer until broccoli is tender. Remove from heat and serve.

Brenda Laughlin

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Catfish Courtbouillon

Serves 8

8 pounds catfish, cut in pieces
1 cup flour
1 cup margarine
3 onions, food processed
1 1/2 large bell peppers, food processed
6 sticks celery, food processed
3 cloves garlic, minced
1 tablespoon worcestershire sauce
1/2 lemon, sliced
creole seasoning
1/2 cup green onions, chopped
1 small can tomato sauce
1 small can tomato paste
2 quarts water
In a Dutch oven, make a roux with flour and margarine. Remove from heat and add onions, bell pepper, celery, and garlic, stirring until well mixed. Add tomato paste and tomato sauce. Heat and stir over low heat for a few minutes. Add water. Stir well and bring to a boil. Add lemon slices and worcestershire sauce. Cover and let simmer for 1 1/2 hour. Season fish with creole seasoning, and add to mixture. Bring to a boil, lower heat, and simmer for 1 hour. Add more water if too thick. Add green onions and serve over steamed rice.

Brenda Laughlin