| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | California | Poultry | 30 | Servings |
INGREDIENTS
| 2 | tb | Melted butter |
| 1/4 | c | Hot pepper sauce |
| 2 | tb | Rice vinegar |
| 30 | Chicken drummettes | |
| Paprika; for sprinkling | ||
| Celery sticks; for Accompaniment | ||
| 6 | oz | Roquefort cheese |
| 1 | c | Sour cream |
| 2 | tb | Mayonnaise |
| Freshly ground pepper; to Taste |
INSTRUCTIONS
ROQUEFORT DRESSING 1. Preheat oven to 350 degrees F. Lightly oil a baking sheet. Mix together butter, hot-pepper sauce, and vinegar. Dip chicken into mixture, then place on prepared baking sheet. Sprinkle lightly with paprika. 2. Bake until crisp and brown (about 30 minutes). Serve with celery sticks and Roquefort Dressing. Makes 30 drummettes. Roquefort Dressing: Mix Roquefort, sour cream, and mayonnaise together. Season with pepper. Makes about 1-1/4 cups. Recipe by: California Culinary Academy Posted to EAT-L Digest by P&S Gruenwald <sitm@NE.INFI.NET> on Apr 9, 1998
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