Thanks for trying to help :) These recipes sound interesting, although alot more complicated than my mom's recipe. I just found two recipes that are very very close to what my mom made, actually it could be the very same recipe with a few tweaks or omissions. One calls for butter in the icing/lemon juice mixture, and I know my mom didn't make it with butter... hers was a glaze made of icing sugar and lemon juice So I figured I would share the recipe(s) I finally found (one is in french... which my mom was) and the other is in english. So what I'll do is mix both recipes together and write in the differences between the both.. FILLING: 1 can eagle brand milk 1/4 c. lemon juice (mom always prefered to use real lemons for her squares) (French Recipe calls for 1/2 c. lemon juice and I think that one's probably the one mom used... was very lemony) In a bowl combine both together (it will look runny at first but will thicken up) Graham squares in one layer at bottom of a casserole dish you'll have to cut some graham crackers to fit (french recipe says to put a layer of wax paper with 2 edges overlapping the casserole so you can pull it all out easily) Spread lemon mixture which should be thickened by now, on top of graham squares and then cover with another layer of graham crackers (French recipe does 2 OR 3 layers... mom always did 2 layers of graham, and english recipe calls for 2 layers) GLAZE: (only the english recipe iced the top and the french one put a last layer of graham crackers (I want glaze ty lol) ) English recipe calls for butter, but then they make more of a lemon icing instead of mom's glaze... soooo MOM's Glaze LOL! Put some Icing sugar in a bowl, add lemon juice until it becomes runny, yet thick enough to stick nicely and not disappear into the graham cracker layer. Cover Graham Cracker layer Cover and let sit overnight in fridge (French recipe says 6 hours before serving) I haven't tried this one, but it really sounds like mom's recipe. I will cross my fingers that I don't make it too runny again! I adjusted the recipe to fit what my mom did and added the differences for those here who prefer it the ways each of these recipe writers wrote it.

LOL!!! De nada!! How did it turn out?

I looked up Dale's and one description is a cross between soy sauce and liquid smoke. Very interesting website with a lot of history in Birmingham, Alabama. I found this recipe on their website and they sound pretty darn good. daleÂs Wings You need: 1/3 c. daleÂs Seasoning 2 Tbsp vegetable oil 1 ½ Tbsp chili sauce ¼ tsp garlic powder Dash of ground red pepper 3 lbs. chicken wings Combine all ingredients except chicken wings in a large plastic bag. Add chicken wings; seal bag securely and shake bag well. Marinate chicken wings inside refrigerator 4 hours, turning occasionally. Remove chicken wings. Place wings in a baking pan. Bake uncovered, at 325 degrees for 1 hour or until done. Baste frequently with marinade. Here is a link that might be useful: Dale's

Eileen, these 2 recipes should fit the bill. Years ago, I made them for a super bowl party. I had to satisfy the ones that loved the hot stuff, 5-12 year old kids, the women that didn't like hot seasoned anything, the grandmas that would rather die than eat anything seasoned too spicy and the love of all, the grandma that I swear would drink a bottle of hot sauce if you let her. They reheat well in both the oven and the microwave and have become, not only a family favorite, but everyone left the super bowl party wanting the recipes for both types of wings and have been on the super bowl party list for more than 20 years now. Both are simple to double, triple or what ever you need. KRAFT CHICKEN WINGS FOR SUPER BOWL PARTY. INGREDIENTS 1 1/2 dozen chicken wings, tips removed and cut into 2 pieces 1/4 cup low sodium soy sauce 1 8 oz bottle catalina salad dressing 1 teaspoon minced fresh ginger (dried ginger doesn't work well for this) Mix soy suace, ginger and salad dressing. place wings in 1 gallon ziplock type plastic bag. Pour marinade in bag and seal closed, removing as much air as possible. spread flat and spread marinade around. Turn bag over every couple of hours. Marinade several hours to overnight. 24 hours can be even better. Keep in frig while marinating. Place wings on broiler pan and broil 15-20 minutes, turning half way through and baste wings with marinade after turning. Serve with horseradish sauce for the ones that love the hot stuff, and blue cheese dressing for those that don't. add cut up veggies to go with the blue cheese dressing, like carrots, celery, etc. Be sure to have plenty of wipes to use for hands. SILVER SPOON WINGS. from Boston Globe about 25 years ago. taste much like the wings in a chinese restaurant. INGREDIENTS: 1/2 cup sugar 1/2 cup water 1/2 cup low sodium soy sauce 1/4 cup pineapple juice 2 tablespoons vegetable oil 1 teaspoon grated fresh ginger (dried doesn't taste right) 1/2 teaspoon garlic powder 2-3 pounds chicken wings, tips removed and cut at joint Combine sugar, water, soy sauce, pineapple juice, oil, ginter and garlic powder. stir until sugar is dissolved. Place chicken wings in 1 gallon size ziploc type bag. pour marinade over wings, seal to close removing as much air as possible. flatten wings in bag and spread marinade. Marinate at least one full day, 2 days is better. don't forget to turn bag in frig many times during marinating. To bake, pre-heat oven to 350 degrees line cookie sheets with an edge that goes up the side, with aluminum foil. Spray with cooking spray. Place wings on aluminum foil. Bake 40 minute or until tender, basting twice with marinade. These taste great served cold as well as hot. Hope these help you out. Fran