Recipes Included On This Page TABASCO(r) Coconut- Habanero Wing Sauce That Carrot Thing Trick or Treat Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * TABASCO(r) Coconut- Habanero Wing Sauce Recipe By :<www.tabasco.com> Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup honey 1/3 cup melted butter 2 2/3 tablespoons TABASCO brand Habanero Pepper Sauce 2 2/3 tablespoons apple cider vinegar 1/3 cup coconut, grated, dry, unsweetened Combine honey, butter, TABASCO(r) brand Habanero Pepper Sauce, apple cider vinegar and coconut. Refrigerate until ready to use. Makes sauce for approximately 4 lbs. chicken wings. Art's Notes: I have fallen in love with the Tabasco Habanero Pepper Sauce. It is not easy to find in our supermarkets, so I have ordered it on-line. Tabasco makes four different sauces: Their original Red Pepper Sauce [3750 Scoville Units (SU)], a Green Jalapeno Pepper Sauce [900 SU], a Garlic-Pepper Sauce [1500 SU] and the Habanero Pepper Sauce [7500 SU]. What are Scoville Units? A pharmacist named Wilbur Scoville invented the Scoville Scale in 1912 to measure the heat of peppers. A "Scoville Unit" is actually a measure of capsaicin (the chemical in hot peppers that is responsible for their heat). Scoville's test was a comparative taste test that is considered subjective by today's standards. A more sophisticated method is in use today, but in honor of Wilbur Scoville, the unit of measure is still called the Scoville. The capsaicin level in peppers can vary from plant to plant due to local environmental conditions. This means that a pepper's rating is an average measure. The hottest pepper on record is the Habanero/Scotch Bonnet. Some claim it is one variety, while others claim that the Habanero and Scotch Bonnet are slightly different varieties. Habanero Peppers are rated at 100,000 to 350,000 Scoville units. By contrast, the Serrano Pepper comes in at about 5,000 to 15,000 Scoville units. Changing local weather conditions affect the heat level of peppers - so the Scoville ratings shown below are averages. Some peppers are listed in two different category ranges due to the variation. Pepper Heat Scale 100,000-350,000 Habanero; Scotch Bonnet 50,000-100,000 Chiltepin; Cayenne; Tabasco 30,000- 50,000 Aji; Piquin; Tabasco 15,000- 30,000 de Arbol 5,000- 15,000 Serrano; Early jalapeno; Aji Amarillo 2,500- 5,000 jalapeno; Mirasol 1,500- 2,500 Sandia; cascabel; Yellow Wax Hot 1,000- 1,500 Ancho; Pasilla 500- 1,000 Anaheim; New Mexican 100- 500 Bell; Pimento Source : <www.tabasco.com> NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette <http://www.fareshare.net> Contributed to FareShare by Art. FareShare Gazette; 1 September, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 891 Calories (kcal); 61g Total Fat; (58% calories from fat); 1g Protein; 96g Carbohydrate; 166mg Cholesterol; 629mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 6 Other Carbohydrates * Exported from MasterCook * That Carrot Thing Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large carrots -- shredded [3 to 4] 1 cup crushed pineapple -- drained 1 cup miniature marshmallows 1/2 cup coconut 1/2 cup chopped nuts -- such as pecans or walnuts or slivered toasted almonds 1/2 cup raisins or dried cherries or dried cranberries 1 cup sour cream Mix all together and chill. Ingredients and amounts can be changed according to the mood of the day. (Or the cook.) Contributed to the FareShare Gazette by Genevieve; 13 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 26g Total Fat; (53% calories from fat); 7g Protein; 44g Carbohydrate; 26mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 5 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Trick or Treat Salad Recipe By :The New Beta Sigma Phi Holiday Cookbook Page 96 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces orange gelatin -- (2 3-oz pkgs) 6 ounces orange juice concentrate 1 can crushed pineapple -- drained [large can] 1 can mandarin oranges -- drained [large can] 3 ounces French vanilla instant pudding mix 1 1/2 cups cold milk 1 cup whipped topping 1 cup grated sharp cheddar cheese Dissolve gelatin in orange juice and 2 cups boiling water. Add pineapple and mandarin oranges. Pour into 9 X 13-inch pan. Chill until set. Mix pudding and milk; stir until thick. Fold in whipped topping. Spread pudding over gelatin. Sprinkle with cheese. NOTES : MasterCook Formatted by Doug (bulldog9@mediaone.net) Contributed to the FareShare Gazette by Sandy West; 25 September, 2000. - - - - - - - - - - - - - - - - - - -

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