Shelly's Recipe

SUNNY LAYERED SALAD

Category: Salad

1/4 cup sliced almonds
2 tablespoons sugar
6 cups shredded lettuce
1 can (8 ounces) sliced water chestnuts, drained
1 cup frozen peas, thawed and well drained
1/2 medium cucumber, sliced
2 medium tomatoes, cut into thin wedges
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 can (15 ounces) mandarin orange, drained

Dressing:
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside.
In a large salad bowl, layer the lettuce, water chestnuts, peas, cucumber, tomatoes, cheese and oranges. Sprinkle with the sugared almonds. Cover and refrigerate for at least 2 hours.
In a small bowl, whisk the dressing ingredients. Pour over salad. Yield: 10-12 servings.

MAPLE-BEER-CHILI CHICKEN WINGS
1 cup pure maple syrup
1/2 cup dark beer, preferably porter
1/4 cup unsalted butter
1/4 cup ketchup
2 tablespoons grainy mustard
3 tablespoons chili powder
3 to 3 1/2 pounds chicken wings, tips removed (about 15 to 17)
Canola oil

Place ingredients from maple syrup through chili powder in a small saucepan. Bring to a boil. Reduce to a simmer and cook until slightly thickened and syrupy, 5 to 7 minutes. Set aside.

In a medium saucepan, add 3 to 4 inches of canola oil. Heat to 350 degrees. If you don't have a thermometer, test the oil's heat by adding a bit of chicken fat to the hot oil. It should sizzle and float to the top, surrounded by bubbles. Cook wings in batches for about 10 minutes, or until golden brown and crispy, turning occasionally. Transfer to a paper-towel lined plate. Transfer to a large bowl and cover with sauce. Toss well. Makes 15 to 17 wings (4 to 6 servings)