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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Marinated Chicken Wings

• 1 cup dry sherry
• 1/2 cup soy sauce
• 1/4 teaspoon garlic powder
• 1 teaspoon ground ginger
• 48 chicken wings

In a large bowl combine sherry, soy sauce, garlic powder and ginger; set aside. Disjoint chicken wings into 3 parts each. Discard the tip end or save to use for soup stock at a later time. Marinate chicken pieces in sherry mixture in the refrigerator at least three hours, but not longer than 24 hours. Arrange 20 pieces at a time in a single layer on a heat- resistant, non-metallic serving platter. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until chicken is well cooked. Turn chicken pieces over after 5 minutes. Repeat with remaining pieces as needed. Tip: Uncooked chicken pieces can either be stored in refrigerator for 2 to 3 days or may be frozen for 3 months. Cooked pieces may be reheated. Serving Size: 12

Colorado Potato Supremes

• 4 russet potatoes
• 8 teaspoons whole seed or grainy mustard
• 6 ounces brie cheese
• 2 tablespoons finely chopped chives or green onion tops  

Preheat oven to 400F. Prick potatoes in 5 or 6 places with he tines of a fork. Bake potatoes 50-60 minutes, until tender and skins are crisp. Cut potatoes crosswise into 4 thick slices. With a melon baller or small spoon, scoop out a little potato from the center. Season with salt and pepper; spread each hollowed out center with 1/2 teaspoon mustard. Cut up brie into 16 chunks; place one piece in each center. Sprinkle with chives. Place on baking sheets. Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm. Makes 16 appetizers....more...

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