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BellaOnline's Hot & Spicy Editor


December 27 2006 Hot & Spicy Newsletter

Hi Hot & Spicy food lovers,

I hope you are enjoying your holidays.

New Year’s Eve will soon be here. For those of you who have people over, or if you are taking a food item to a party, think on the healthy side this time. See our easy potato skins and hummus recipes.

*Zesty Healthy Appetizers Recipes*
Healthy appetizers don't have to be dull or plain. Try Zesty Potato skins or Hummus that will make you hum.

Last week’s recipes

*Asian Style Pork Roast Recipe*
This Asian Style Pork Roast only takes a few ingredients. Browning the pork before placing in the oven keeps it moist and succulent. Serve with braised celery and sweet potatoes.


These two spicy chicken wing recipes remain popular. While these recipes are great for book clubs and such, the wings are tasty holiday fixings also. Try one or both spicy wing recipes for New Year’s Eve.

[H&S Hints]

*What to do with leftover or too many spicy wings--this may be an unlikely scenario, but you can make spicy chicken pizza with English muffins. Using one muffin per serving, fork split muffins and spread with unsalted margarine or butter that has been mixed with Frank’s Red Hot Pepper Sauce (or any hot pepper sauce). How hot to make the butter is your call. Pull the meat from the wings and place on muffins. Sprinkle extra red hot pepper sauce, top with shredded mozzarella cheese and place under broiled until cheese is melted and bubbly.

*When serving a spicy cheese such as Pepper Jack, water crackers make a perfect addition to the table. Pepper Jack cheese is a semi-soft white cheese that contains bits of chile peppers. It’s buttery smooth texture and plain water crackers are an excellent match. I use Carr’s brand crackers, they are usually found near cheeses and prepared potato salads and cole slaw in the deli section.

Don’t forget to stop by our Hot & Spicy foods forum. Say hello, pass on hints, advice, or asks questions. Would love to see you there.

You are welcome to pass this newsletter and any recipe from the Hot & Spicy site on to family and friends.

Vannie Ryanes, Hot & Spicy Editor

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