Honey-Mustard Wings

Honey-Mustard Wings

1 pouch dry onion soup mix
1 chicken bouillon cube, crushed or 1 teaspoon chicken soup base
1/3 cup honey
2 tablespoons spicy-brown mustard
18 chicken wings, disjointed and tips removed

In a large bowl, mix soup mix, honey and mustard. Add chicken wings and toss
To coat.

Place wings in a baking pan lined with nonstick Reynolds foil.

Bake at 400 degrees for 45 minutes, turning occasionally. Watch carefully as
They will burn. Makes 36.

COLLARD GREEN SALAD

COLLARD GREEN SALAD

Raw collard greens? One bite of these sprightly green ribbons and you'll be
A convert. If you can't get collards, use kale:

2 (1-pound) bunches collard greens or kale, well washed, tough stems removed
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Coarsely ground black pepper
3 to 6 tablespoons fresh lemon juice

Stack leaves of collard or kale; roll up tightly the long way, making a
Cigar-shape roll. Cut as thinly as possible across the greens, making thin
Ribbons (a chiffonade). You may have to do this in batches.

This can be done up to 2 days in advance. Store greens in zip-top plastic
Bags and refrigerate.) Place greens in a large salad bowl. Drizzle with oil.
Add salt, pepper and lemon juice. Toss well. Serves 8.

Creamy Fruit Salad

Creamy Fruit Salad

2 cups miniature marshmallows
1 can (8oz.) pineapple chunks, drained
1 banana, sliced
1 can (11 oz.) mandarin orange segments, drained
1/2 cup sour cream
1 cup flaked coconut, toasted

Mix all ingredients in bowl. If making ahead, sprinkle banana slices with a
Little lemon juice before adding to mixture to prevent darkening.
Refrigerate at least 15 minutes. Makes 8 - 1/2 cup servings.