Madam Moo's Aromatic Chicken Wings

These are palate pleasing wings and the first version of many Moo made for us.

Start with about 2 dozen chicken wings. Mix marinade: 2 cloves garlic, 1 T chopped tangerine peel, ½ T chopped fresh ginger, 1/6 t. 5 spice powder, 1 t. salt, 3 T soy sauce, 1 t. sherry, 2 t. sugar, ¼ t. pepper, 2 T sesame oil, ½ t. red pepper flakes. Mix and turn and baste wings for 4-5 hours.Dip each wing in cornstarch and sauté in oil until golden. Put into roasting pan with leftover marinade, shred peel of 1 large orange over wings. Cover and bake at 350° for 30 to 45 minutes (or until nice and tender).

Moo's Best Noodle Kugel

The first time any of us tasted this Jewish favorite was in a Scarsdale deli. We became instant fans. It's one of those ethnic pasta specialties of which every cuisine can boast. If you've never had kugel, try this recipe. Like so many things Moo cooked, she would prepare a dish with a recipe and then start innovating. Moo's kugel is a palate pleaser.

In a large bowl, combine thoroughly 2 cups milk; 1 cup each of cottage cheese, sugar and sour cream; 4 large eggs, lightly beaten; ½ c. of golden raisins; 4 oz. cream cheese, softened; ½ stick (1/4 c.) butter, melted; 2 T vanilla; and 1 t. salt. In a pot of boiling, salted water, cook ½ lb. fine egg noodles for 5 minutes. Drain them well and combine them with the milk mixture. Pour the mixture into a baking dish (13x9x2”) and drizzle ½ stick (1/4 c.) butter (melted) over the top. Bake the pudding in a preheated 400 oven for 1 hour. Do not cover when baking. Serve slightly warm.

Moo's Curried Cheese Pate

Moo loved appetizers. Growing up my sister, brother and I recall many dinner parties that were exclusively appetizers. In fact as a kid, Moo wouldn't bother to fix dinner for us on party nights (even when we weren't invited to join the guests) she'd just fix a plate of tasty treats for us. How I loved appetizer parties. As I grew older, I was allowed to help Moo prepare appetizers.

3 packages (8 oz.) cream cheese at room temperature
2 packages (10 oz. size) longhorn cheese, grated
2 t. curry powder
Mixture of ginger marmalade and Rose’s lime marmalade
Chopped scallions
½ t. salt, or to taste
¼ c. sherry

Line a 1 ½ quart loaf pan with saran wrap. Put cream cheese in processor and beat until smooth. Add cheddar cheese, curry, salt, and sherry and beat until smooth. Create a mixture of ginger marmalade and Rose’s lime marmalade.

To build pate, put in a layer of the cheese mixture, followed by the marmalade. Follow with another layer of cheese.

When ready to serve, let stand at room temperature at least an hour. Unmold then add a final layer of marmalade on top. Dress with scallions all around the edge. Surround with crackers.

Moo's Texas Fudge

This is a palate pleasing appetizer our whole family loves. What can be better than something that tastes good, is easy to make and stores well.

1 lb. Monterey Jack cheese, grated
1 lb. Colby Cheddar cheese, grated
6 eggs, lightly beaten
1 c. (5 oz.) evaporated milk
2 cans (4 oz. each) Ortega chopped green chilies, drained

Preheat your oven to 350°. Then in a bowl, combine Jack and Colby Cheddar cheeses with eggs and milk. Add chopped chilies.

Bake for 40 minutes. Cool slightly before cutting into desired-size servings. Serve warm or room temperature.

It's good the next day even after being in the refrigerator!