Buzzard Claws With Swamp Dip Recipes

SWAMP DIP

Steps:

• Stir together sour cream and mustard.
• Garnish with chives.
• Serve with Bat Wings.

HALLOWEEN SWAMP DIP

Steps:

• Melt butter in 10-inch skillet until sizzling; add onion, red pepper and garlic.
• Cook over medium heat, stirring occasionally, until onion is softened.
• Stir in flour; continue cooking 1 minute.
• Add broth and whipping cream.
• Continue cooking, stirring with wire whisk, until mixture is thickened.
• Stir in cheese, seasoning, yogurt, spinach and hot pepper sauce until spinach wilts and mixture is heated through.
• Remove from heat.
• Season with salt and pepper to taste.
• Serve warm with crackers, bread slices or assorted vegetable sticks.

BUZZARD CLAWS WITH SWAMP DIP

Steps:

• Preheat oven to 375°F Line baking sheet with foil and spray with cooking oil. Crumple aluminum foil into a log shape that fits lengthwise into baking sheet.
• Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.
• Beat egg and milk together in a bowl. Stir paprika, cayenne, chili powder, salt, pepper, bread crumbs and cheese together in 9-inch pie plate. Dip chicken into egg mixture and bread chicken in bread crumb mixture, patting to coat evenly.
• Place chicken on baking sheet with spatula; prop bone sections up on aluminum foil log. Pull slices apart slightly to form a claw shape. Chill 30 minutes to set crumb coating. Bake 35 to 40 minutes, until chicken is 180°F Lift chicken claws to a platter with spatula. Serve with Swamp Dip.
• To make swamp dip: Combine mayonnaise and salsa in small bowl. Serve in a hollowed-out tomato or mini pumpkin shell.

BLACK BEAN SWAMP DIP

Steps:

• Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
• Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.

GREEN MAN CAKE

Steps:

• You will need 2 (9-inch) round cake pans.
• Preheat oven to 350 degrees.
• Melt Chocolate in small saucepan over low heat. Allow to cool.
• Put butter, sugar, and eggs in a large mixing bowl. Beat with electric mixer on medium speed until light and fluffy.
• Add vanilla and the melted, cooked chocolate.
• Add green food coloring. Beat on low speed for about 1 minute until batter is blended.
• Sift flour and baking soda into second. Add to batter alternately with sour cream, mixing with with long wodden spoon.
• Add boiling water to batter and mix again.
• Batter will be runny.
• Spray bottom of baking pans with cooking spray. Lightly flour. Pour batter into pans and bake for about 35 minutes. Cool for 15 to 20 minutes. Frost and decorate.

GRAPEFRUIT BREAD

Steps:

• Beat butter and sugar until fluffy. beat in eggs.
• Sift flour with salt, soda and baking powder. Add the batter alternately with milk. Add the grated rind and 4 tablespoons of the juice.
• Pour into a greased loaf pan and bake for 45 minutes or until loaf tests clean.
• For the glaze, combine the remaining 2 tablespoons grapefruit juice with powdered sugar. Remove bread from pan and poke holes in it. Pour the glaze over it. Let set, then wrap in foil or plastic wrap and let stand for a day for flavors to mellow.

GREEN SWAMP PUNCH WITH FRIGHTFUL FROZEN HAND

Steps:

• Spoon sherbet by tablespoonfuls into a punch bowl.
• Mix 1.25 cups cold water with the lemonade concentrate; add to sherbet.
• Slowly pour soda down side of the bowl; stir gently to mix.
• Remove Frightful frozen hand from glove, and float on top just before serving.
• Frightful hand: Wash any powdery residue from inside or outside of glove.
• Pour lemon drink into glove until the glove is nearly full, but not so full that the fingers will not move.
• Fasten opening with a twist tie.
• Place glove on a lined cookie sheet (paper towel will do), and allow to freeze.
• If using gummy worms, place in filled glove before freezing.

BERNICE'S BAT WINGS WITH SWAMP DIP

Steps:

• Place wings in a plastic bag set in a shallow dish.
• In a small bowl stir together soy sauce, ginger, crushed red pepper, five-spice
• powder and garlic. Pour over wings.
• Close bag, and toss to coat.
• Chill in refrigerator several hours or overnight, turning bag occasionally.
• Remove wings from bag, reserving marinade.
• Place wings on a foil-lined 15x10x1" baking pan.
• Bake, uncovered, in a 450 oven, for 10 minutes.
• Brush with reserved marinade (discard remaining marinade).
• Bake 15-20 minutes longer, or until chicken is tender and no longer pink.
• Serve with Swamp Dip.
• Swamp Dip:.
• In a small bowl stir together sour cream and coarse ground mustard.
• Garnish with fresh whole chives.
• Serve with Bat Wings.