DIRECTIONS

1. To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
2. In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
3. Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

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• 1 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
•  
• 1/2 cup kirschwasser
• 1/2 cup butter
• 3 1/2 cups confectioners’ sugar
• 1 pinch salt
• 1 teaspoon strong brewed coffee
• 2 (14 ounce) cans pitted Bing cherries, drained
•  
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon kirschwasser
• 1 (1 ounce) square semisweet chocolate

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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1/3 cup butter.
1 cup sugar.
1 cup flour (self rising).
1 teaspoon vanilla.
1/2 cup nuts (preferred pecans or walnuts).
2 eggs.
8 teaspoons cocoa.

Directions:

Mix all together.
Bake at 350 degrees in greased pan (8×8).
Cook until done, around 20 to 30 minutes.

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INGREDIENTS

DIRECTIONS

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• 24 chicken wings.
• 1/2 cup butter.
• 1 cup hot sauce.
• Vegetable oil (Cooking oil).

Directions:

1. Cut the ends off the wings (discard).
2. Cut the chicken wings in half at the joint.
3. Fry wings in approximately 2 inches of oil in pot or skillet until done.
4. Drain on paper towels.
5. Melt the butter and mix with the hot sauce.
6. Dip or drench the cooked wings into the sauce.
7. Serve with the spicy blue cheese dip recipe below or other blue cheese dressing.

Best served with celery sticks.

SPICY BLUE CHEESE SAUCE:

• 8 ounces ranch style dressing
• 1/4 cup crumbled blue cheese
• 1/4 teaspoon cayenne pepper

Directions:

1. Mix all ingredients thoroughly in a small bowl . Serve with chicken wings. Best served while chicken wings are still hot.

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