Barger Family Recipes
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Anne’s Hot Potato Salad

10 boiled large potatoes
1 lb. thick sliced bacon
2 medium onions
3/4 cup balsamic vinegar
1/4 cup granulated sugar
3/4 cup bacon grease
salt and pepper to taste

Peel cooked potatoes and dice into 1/2'" squares, then set aside.  While potatoes are cooking, cook bacon till crispy, then crumble and set aside.  Measure 3/4cup bacon grease, slice onions into VERY thin strips.  Mix bacon grease, vinegar and sugar in pan and heat till bubbly (do not burn sugar)  then add onions, bacon, salt and pepper, and cook for 2 minutes.  Pour over diced potatoes and toss to cover all.  Serve hot/warm. Serves 15.

Anne's Boneless Hot Wings

4 lbs chicken tenders
3 cups flour
1/2 tea. cream of tartar
1 tea salt
1/4 tea red pepper
1 cup grated parmesean cheese
1 beaten egg
3 cups marinade
1 can ginger ale


1 cup peperocini pepper juice
4 cups balsamic vinegar
1 tea red pepper
1 tea salt
1/2 tea pepper
1 cup dry red wine

Cut tenders into 2" long pieces.  Make marinade and marinate cut tenders for
2 hours.  Mix flour and other dry ingredients in 1 gallon storage bag.  Mix 3 cups marinade and egg. Remove chicken pieces from marinade and place in egg bath.

Put 10 - 15 pieces of chicken at a time in flour mixture to coat.  Fry in peanut oil till lightly browned then set on paper towels to drain excess grease. Put in oven at 220

degrees till all chicken is cooked.  While cooking chicken, put left over marinade in sauce pan and boil for 4 minutes.  When
done frying chicken, pour marinade over cooked chicken.  Can be served immediately or kept covered in warm oven till ready to serve.  Serve with celery sticks, blue cheese or ranch dressing.  Serves 10 - 15 as hor-de-ovures or 4 - 8 as meal.

Anne's Low-fat
Chicken Broccoli Alfredo

4 boneless chicken breasts
fresh garlic to taste (I like about 2tbl minced garlic)
olive oil
fat free cream cheese
1 cup skim milk
1/2 cup parmesean cheese
salt and pepper to taste
1 - 1 1/2 lb fresh broccoli cooked to taste
boiled linguine or any favoritenoodle to serve 4

Start salted water for noodles to boil with 1 tbl olive oil. Put broccoli in noodle water. When water is at roiling boil add noodles and stir occasionally. While water/broccoli is waiting to boil, put  1/4 cup olive oil in HEAVY hot frying pan.  Salt and pepper chicken breasts and place in hot frying pan.  Sear breasts till very brown but not cooked on both sides and remove from pan.  Put garlic in oil then reduce heat to simmer and place chicken on top of garlic.  Cover frying pan and turn chicken breasts carefully without piercing chicken for 30 min.  After 30 min remove chicken  from pan and set in warm place.  Put cream cheese in frying pan and stir till softened and garlic in mixed with cheese.  Add parmesean cheese then add
milk.  Mixture should be like a medium/thin gravy.

Drain noodles and broccoli and put in serving bowl. Pour sauce over noodles
and broccoli mix well.  To serve place chicken on top of serving of noodle/broccoli mix. Serve with salad and french bread.


Drop dumpling dough by rounded tablespoonfuls onto hot chicken (do not drop directly into hot liquid). Cover tightly and cook 10 to 14 minutes or until dumplings are fluffy and dry on top.

Parsley Dumplings Ingredients:
1-1/4 Cup All-Purpose Flour
2 Tblsp. Chopped Fresh Parsley
2 Tblsp. Baking Powder
1/2 tsp. Salt
3 Tblsp. Margarine or Butter
2/3 Cup Milk