Daily Archives: October 7, 2011
Fall foods that warm hungry bellies are hot orders this weekend. Football and the baseball playoffs need great food that will make get-togethers memorable for non-sports fans, too.
Three of my favorites are Hungarian goulash, German potato salad, and American chicken prepared with blue cheese.
It is also “Fleet Week” along San Francisco Bay this weekend. Picnicking with the flying Blue Angels would also be fun.
Mom and Grandma would spend countless hours planning menus and cooking for TV time and Notre Dame football tailgate parties.
I’ll suggest something that is easy to prepare in less than an hour, that does not require much shopping, that can be stored safely for hours, that is easy to clean up, and that will result in many compliments: Blue Cheese Drumsticks.
- First, remove a couple dozen chicken legs from the refrigerator.
- Rinse thoroughly and then wash your hands well.
- Melt 2/3 cup of butter; take your time over a low stovetop heat.
- Place 6 ounces of blue cheese in a saucepan.
- Remove a cork from a bottle of white wine.
- Pour about a half-cup of wine into the saucepan.
- Roll in 2 cups of cracker crumbs (buttery club crackers are my favorite).
- Keep the burner on medium-low until the cheese finishes melting.
- Lay the drumsticks in a foil-lined baking dish.
- Pour the melted cheese sauce over the legs. (Caution: Not your legs but the drumsticks!)
- Foil wrap the baking dish.
- Bake for about an hour at 375 degrees.
Set a timer by the bar because more cocktails and lager may affect your better sense of time.
You might give yourself a two-minute warning.
No time is wasted to set the table. Drumsticks require only small plates and no silverware. All the more time to imbibe, converse, and laugh. The blue cheese drumsticks will stay warm wrapped in foil.
This is something that can be thrown together while serving cocktails.
“I have never been drunk, but I’ve often been over served.” ~ Comedian George Gobel
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