Saucepot Tips – More Interesting Meat

Submitted by Ali

If you are looking for a way to spice up basic meat dishes like grilled steak, baked chicken, or sautéed shrimp, marinate them in an oil-based salad dressing. Any variety of Italian or Vinagrette will do. The oil helps to keep the meat moist & the flavorings will add that little zip you are looking for to fancy it up. It’s like the instant marinade in a bottle. With so many varieties these days you can try different ones to find your own favorite recipe.

Dave’s Buffalo Wings

Submitted by The Wizard of Ahhhs


4 or 5 lb. bag of wings, defrosted 1 qt buttermilk
Oil for deep frying Flour for dredging
1 12oz. bottle of your favorite hot sauce 1 stick unsalted butter
1 clove garlic, chopped ½ tsp dry mustard
dash of Worcestershire sauce


  1. Defrost wings & soak them in buttermilk overnight.
  2. Dredge wings in the flour then deep fry them in the oil. Make sure your oil is hot enough before frying, at least 325°F.
  3. In a saucepan, melt the butter & add the garlic, dry mustard, & Worcestershire. Heat until the garlic starts to cook slightly, then add the hot sauce & bring to a boil.
  4. Once the sauce boils for a minute or so you can turn it off; it’s done.
  5. When all the wings are done, toss them in the sauce & serve with Ranch or Bleu Cheese dressing & some celery & enjoy.

Chef’s Note: Most people use Franks, I do not. The salt content is too high, there are other brands out there that are less salty, like Texas Pete’s, & are just as good. Look at the label: if the sodium RDA is less than 10% (which is what Frank’s is) then try it. If you do use Franks, be sure to use unsalted butter to cut the saltiness down.

Easy Chili Con Carne

Submitted by NJMom


1lb ground meat – your choice 1 large yellow onion
2 cloves garlic 1 can Campbell’s Tomato Soup
2 cans Del Monte Diced tomato with green chilies 2 cans Dark Red kidney beans, drained
½ c. red wine 2 tsp oil
2-3 tsp Chili powder 1 tbsp flour


  1. Brown chopped meat with onions & Garlic – drain fat.
  2. Mix flour & chili powder add 2 – 3 tbsp water to make a thick past.
  3. Add cans of soup, tomatoes & beans to meat.
  4. Add chili powder paste.
  5. Mix well. Bring to a boil – then simmer for at least 45 min. Great in a crock pot & simmer over night.
  6. Double the recipe & freeze the leftovers.
  7. Feel free to mix up the type of beans, I also add veggies like broccoli, carrots, cauliflower, etc in.

Toffee Crunch Bars

Submitted by Foghorn Leghorn


1 Butter-Pecan cake mix 2 eggs
½ c. oil ½ c. oats
½ toffee chips


  1. Preheat oven to 350°F.
  2. Mix all ingredients into a bowl well by hand & place them with a teaspoon onto cookie sheet. Bake for 17 minutes.
  3. Take toffee bars from the oven & let them cool on cookie sheet for 5 minutes.
  4. Place them on a wire rack to let them cool further.