Spicy Bean Salad

Makes 8 Servings

• 1 (14.5 ounce) can black beans
• 1 (14.5 ounce) can dark red kidney beans
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can pinto beans
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon lime juice
• 1 (8 ounce) jar chunky salsa
• 1 pinch dried parsley

DIRECTIONS
Rinse the beans well, drain and pour into a large bowl. Add corn. oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill for about 1 hour before serving.

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.

Broiled Stuffed Tomatoes

6 medium tomatoes, washed
salt and pepper
1 can (6 1/2 - 7 ounces) tuna, drained and flaked
1/2 cup diced celery
2 teaspoons sweet pickle relish
1/2 cup mayonnaise

Cut a slice from the end of each tomato; scoop out center and pulp of tomatoes. Season tomatoes with salt and pepper; turn upside-down to drain.

Combine tuna, celery, relish, mayonnaise; season to taste with salt and pepper. Fill tomato cups with tuna mixture. Arrange stuffed tomatoes in a baking dish. Place under broiler, about 4 to 5 inches from heat source, for 5 minutes. Top each tomato with a little more mayonnaise; broil for 4 to 5 minutes longer, until mayonnaise is browned.

Herbed Potato Slices

•3 medium potatoes, peeled and thinly sliced
•1 medium onion, thinly sliced
•1 teaspoon dried basil or oregano
•2 tablespoons melted butter

Put half of the sliced potatoes and half of the sliced onions in a buttered 9-inch pie plate. Sprinkle with half of the dried herbs and drizzle with 1 tablespoon of the butter. Repeat layers, ending with remaining melted butter.

Season with salt and pepper, to taste. Cover plate with foil. Bake at 425° for 20 minutes. Uncover and bake for 15 to 20 minutes longer, or until potatoes are tender.

Serves 4.

Impossible Brunch Pie

1 package frozen broccoli -- cooked and drained OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese - creamed
1/2 cup Bisquick. baking mix
1/4 cup butter - melted
2 eggs
1 tomato - thinly sliced
1/4 cup Parmesan cheese - grated

Heat oven to 350 degrees. Grease 9" pie plate. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes.

Cool 5 minutes. 6-8 servings.