Hooter's Buffalo Chicken Wings - Copy Cat Recipe

1/4 cup margarine
1/4 cup Red Devil Hot Sauce
1/4 teaspoon granulated garlic
1/2 cup all−purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, tips removed
vegetable oil for frying

Heat oil in a deep fryer to 350F. Melt margarine and mix in hot sauce and garlic. Set aside.

Combine the flour, paprika, cayenne pepper, and salt in a small bowl.

Place wings in a large bowl and sprinkle the flour mixture over them,coating each wing evenly. Put the wings in the refrigerator for 60−90 minutes. This will help the breading to stick to the wings when fried. Put all the wings in the hot oil and fry about 10 minutes or until they turn a dark brown. Remove from the oil and place in a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with blue cheese dressing and celery sticks on the side.

Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach − chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds

Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10−15 minutes before serving.

Amish Macaroni Salad

1/2 lb macaroni or shell pasta, cooked and drained

1/4 cup finely chopped celery

1/4 cup finely grated or chopped carrots

1/8 cup finely chopped onion

3 hard boiled eggs, cooled and chopped

Once the macaroni is cooked and cooled, mix with all the above except the eggs. Set eggs aside until ready to add dressing.

Dressing:

1 cup miracle whip salad dressing (not mayonaise)

1 T brown mustard

1/3 cup sugar

Blend dressing well and fold into macaroni along with chopped eggs.

Cover and refrigerate until well chilled. Line a pretty glass bowl with curly lettuce leaves and spoon salad in, garnish with sliced eggs or parsley. Sprinkle a gentle amount of paprika on top.