Recipes by Gloria Gloria is a southern girl from the great state of Georgia who contributes fine recipes from her collection . If you have any questions that you would like to ask Gloria or if you need help locating a recipe send an email to: gloria@keepsmiling.com

This week in reviewing my recipe collection deciding what recipes to include in this issue, I did not realize how many recipes I have received from guys I know who enjoy cooking. I decided to share some of those with you.

The first recipe was from a very close friend whom I went to junior high school and high school with.

SEVEN LAYER SALAD

1 Head Lettuce (chopped) 6 Green Onions (chopped) 3 Stalks Celery (chopped) 1 Can English Peas -- Drained (Leseur Brand Preferred) 1 LB Bacon (fried crisp and crumbled) 1 Pint Mayonnaise 1-2 Tsp. Sugar 1 Cup Parmesan Cheese

In a large bowl layer the following: 1/2 of the Lettuce Sprinkle with salt Layer of Onions Layer of Celery Layer of English Peas Layer of Bacon Layer of remainder of Lettuce In separate bowl mix mayonnaise, sugar, and cheese. Spread over top of salad being sure to cover entire top and "sealing" all around the edges of bowl with mixture. Cover bowl with plastic wrap tightly and refrigerate for 24 hrs. When you are ready to serve toss salad so that the topping is evenly mixed over the salad.

The Best things in life are FREE!

This next recipe is from a guy who was an Instructor in the school for behavior disordered children at the hospital where I worked. He got this recipe from a relative who had a restaurant which was well known around town for its hot wings.

HOT WINGS

Chicken Wings Hot Sauce (your favorite brand) Butter

Separate the chicken wings into three pieces, discarding the wing tip. Fry chicken wings in hot cooking oil (Cannola preferred). When wing is fried crispy drain on paper towels. Mix melted butter and hot sauce (mixed to your taste) and dip each wing in this mixture and drain again.

This last recipe is from a friend who was a police officer who duplicated this barbecue sauce from a local restaurant very well known for its barbecue.

 

BARBECUE SAUCE

2 Tbsp. Salt 2 Tbsp. Ground Cayenne Pepper 6 Heaping Tablespoons Prepared Mustard* 1/2 Tbsp Cornstarch

Begin with a quart jar which has a tight fitting lid. Fill jar with white vinegar to within one inch of top of jar. *We have found that the cheaper brands of mustard work best. Add the ingredients Place lid on jar and shake well to mix. Store in refrigerator overnight.