Blue Cornmeal Chicken Wings

     1/4  cup           Lime Juice
     1/4  cup           Vegetable Oil
     1/2  cup           Crushed Red Pepper Flakes
                        Or To Taste
  10                    Chicken Wings (About 2 Lbs)
   2      tablespoons   Butter Or Margarine
     1/2  cup           Blue Or Yellow Cornmeal
   2      tablespoons   Unbleached All Purpose Flour
     1/2  teaspoon      Salt
     1/2  teaspoon      Ground Cumin
     1/8  teaspoon      Pepper

Blue Cornmeal Chicken Wings Mix
Combine lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat
oven to 425 degrees F. Heat margarine in rectangular pan, 13x9x2", in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer. Makes 20 appetizers. Flakes are not the same as red pepper and it can be as hot as you want it by adding more.

BRUSCHETTA TURNOVERS

   3      medium        Tomatoes -- seed and chop
   1                    Garlic clove -- minced
   1                    Green onion -- chopped
   1      tablespoon    Dried basil leaves
     1/4  teaspoon      Salt
   1 1/3  cups          Mozzarella cheese -- shredded
   4                    Tortillas
   1      tablespoon    Olive oil

Combine tomatoes, garlic, green onion, basil and salt.
Sprinkle 1/3 cup cheese over one half of each tortilla. Top with about 1/3 cup tomato mixture. Fold tortilla in half over top of filling. Seal edges with toothpicks. Brush both sided with oil. Barbecue over medium coals or broil under preheated broiler for 4 to 5 minutes on each side or until golden brown and cheese melts. Cut each tortilla in half for lunch entree or in 4 triangles each for appetizers.

BUFFALO WINGS 2

  12                    Chicken  wings -- about  2  lb
   2      tablespoons   Margarine or butter -- melted
   2      tablespoons   Bottled hot pepper sauce
   1      teaspoon      Paprika
                        Salt
                        Pepper
                        Blue  cheese dip
                        Celery sticks

Preheat  broiler.  Meanwhile, rinse chicken wings and pat dry with paper towels.   Cut  off  and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken pieces in a shallow, non-metal or butter, pepper sauce, and paprika.  Pour over chicken wings, stirring to coat. Cover chicken and let stand at room temperature for 30 minutes rack of a broiler pan.  Sprinkle with salt and pepper, if desired. Brush with some of the reserved sauce. Broil chicken 4 to 5 inches from heat about 10 minutes or until light brown.  Turn the  chicken pieces; brush again with the reserved sauce.  Broil for 10 to 15 minutes more or until the chicken is tender and no longer pink. Serve with Blue Cheese Dip