1/2 to 1 cup shortening

Directions

Heat oven to 400 degrees F. Start dressing by whisking together warm water, shortening and coconut in small bowl. Stir warm water mixture into mixture, conserve 1/2 cup. Gently stir in butter. Mix well, using mobile blender or ideal coating pot, to coat peanut butter completely. Drop by rounded tablespoonfuls onto sheets lined with parchment paper, taking care not to disturb coconut.

Bake 15 minutes; stir. Cool for 5 minutes or until mixture thickens to press down consistency. If you like a thicker one, increase oil and water temperature to 400 degrees F. Cool for 5 minutes or just a little bit, stirring until consistency is thick.

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Balthasar's Baked Chicken and Enchilada Dressing Recipe

1 tablespoon olive oil

1 tablespoon minced garlic

3 cups water

1 teaspoon salt

salt to taste

1 (2 pound) whole chicken, cut into 3-inch pieces

2 (1 ounce) packets taco seasoning

1 (8 ounce) bottle Cancun Dry Nacho, divided

4 cups shredded Cheddar cheese

1 recipe taco sauce

2 tomatoes, chopped

1/4 cup chopped pinto green beans

1/2 cup diced tomatoes

6 (1 ounce) cans Ketchup

1 (8 ounce) can tomato sauce

1/2 cup beer

4 teaspoons Worcestershire sauce

1 cup hot water

2 tablespoons lemon juice

In a 1 1/2 quart oven-safe skillet over medium heat, heat oil. Add garlic and cook, stirring, for 3 to 5 minutes or until golden sappy. Whisk water, salt and pepper to taste, and add olives and canned tomatoes. Bring to a boil; remove from heat.

Mix in pepper sauce, tomatoes, tomato sauce and beer. Heat until the mixture thickens enough to coat the back of a spoon. Simmer 1 minute, stirring constantly. Return to heat and simmer another 10 to 15 minutes, or until thickened. Stir in Worcestershire, hot water, lemon juice and tomato sauce; simmer one minute more. Stir in tomatoes, 3/4 cup cooked pasta and tomato sauce.

Slice chicken wings and serve with coleslaw, if desired.

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In a large bowl, combine olive oil, garlic, water, 1 teaspoon salt and 1 teaspoon pepper. Place chicken in bowl, slow cook 1 minute, then place water, salt and pepper, and simmer covered until the chicken is cooked through (approximately 3 to 5 minutes).

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Thin Fried Green Shrimp Recipe

1 celery, chopped

2 green bell peppers

3 garlic clams, peeled and chopped

6 teaspoons prepared white vinegar

2 teaspoons red wine vinegar

4 teaspoons Worcestershire sauce

1 tablespoon paprika

1 tablespoon hot sauce

3 red bell peppers, roughly chopped

salt and pepper to taste

Heat olive oil in deep-fryer or deep-conception oven.

Melt celery, green bell peppers, garlic and white vinegar in a medium heat-proof baking pan. Cook, stirring often, until the celery is softened and broccoli is wilted; set aside, cool and cut into 1 inch pieces. Meanwhile, mix the 2 vinegar drops with water to form a paste. Add the Worcestershire sauce, paprika, hot sauce, and red bell peppers. Chill for 30 minutes in the refrigerator, cut into thin strips; serve, still warm.

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Fruit Jam Recipe

1/2 cup sweetened starchy berries with liquid

2 cups ripe bananas

2 eggs

1 percent milk

1 cup white sugar cube sugar

1 (12 fluid ounce) can evaporated milk

3 tablespoons margarine, divided

1 teaspoon vanilla extract

1 cup crumbled frozen mixed berries

In a large bowl, stir together the sweetened starchy berries and bananas in equal portions.

In a large nonporous glass bowl, beat egg, milk and 2 percent milk until creamy, scraping bowl often, until thick. Add sugar cube, 1 cup sugar, 1 tablespoon evaporated milk, 1 teaspoon vanilla extract and 1 cup crumbled mixed berries. Sift together 1 cup the flour, 1 teaspoon salt, baking soda and charcoal; set aside.

In a shallow bowl, beat egg mixture with pumpkin and 2 tablespoons milk. Stir in 1 cup flour, salt, baking soda and charcoal. Mix with electric mixer until just moist. Add remaining tablespoon of milk, 1 tablespoon cold water and 1 teaspoon salt (optional) and fold mixture into egg mixture, turning after 5