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  1.  A1 Sauce
  2.  Almond Joy Bars
  3.  Applebee's Lemonade
  4.  Applebee's Low-Fat Blackened Chicken Salad
  5.  Applebee's Oriental Chicken Salad
  6.  Arby's Barbecue Sauce
  7.  Arby's Horsey Sauce
  8.  Arthur Treacher's Fish Batter
  9.  Auntie Ann's Pretzels
  10.  Baby Ruth Bars
  11.  Bailey's Original Irish Cream
  12.  BB King's BBQ Ribs
  13.  Ben & Jerry's Cherry Garcia
  14.  Ben & Jerry's Giant Chocolate Chip Cookies
  15.  Ben & Jerry's NY Super Fudge Chunk
  16.  Benihana Magic Mustard Sauce
  17.  Benihana's Fried Rice
  18.  Benihana Ginger Salad Dressing
  19.  Bennigan's Hot Bacon Dressing
  20.  Bennigan's Onion Soup
  21.  Bisquick
  22.  Black Angus Garlic Cheese Bread
  23.  Black Eyed Pea's Broccoli-Cheese Soup
  24.  Boboli Pizza Crust
  25.  Borden's Sweetened Condensed Milk
  26.  Boston Market Chicken
  27.  Boston Market Meatloaf
  28.  Brown Derby's Original Cobb Salad
  29.  Buffalo-Style Chicken Wings
  30.  Cajun Cafe's Bourbon Chicken
  31.  California Pizza Kitchen Thai Chicken Pizza
  32.  Carl's Jr. Famous Star
  33.  Cheese Nips
  34.  Cheesecake Factory Pumpkin Cheesecake
  35.  Chi-Chi's Salsa
  36.  Chi-Chi's Sweet Corn Cake
  37.  Chi-Chi's Seafood Enchiladas
  38.  Chick-Fil-A Chicken Sandwich
  39.  Chili's Nacho Burger
  40.  Chips Ahoy
  41.  Cinnabon Rolls
  42.  Clausen Kosher Dill Pickles
  43.  Coney Island Dogs
  44.  Cracker Barrel's Bread Pudding
  45.  Cracker Barrel's Hashbrown Casserole
  46.  Cracker Jack
  47.  Dairy Queen Blizzard
  48.  El Pollo Loco Chicken
  49.  El Torito's Black Bean Soup
  50.  El Torito's Mexican Caesar Salad
  51.  Entenmann's Fat Free Chocolate Cupcakes
  52.  Fiddle Faddle
  53.  Fig Newtons
  54.  Four Seasons Crab Cakes
  55.  General Tso's Chicken
  56.  Girl Scout Mint Cookies
  57.  Goo Goo Clusters
  58.  Good Season's Italian Dressing
  59.  Grape Nuts Cereal
  60.  Gummi Bears
  61.  Hamburger Helper
  62.  Hardee's Buttermilk Biscuits
  63.  Heath Bar Candy
  64.  Heinz 57 Sauce
  65.  Hershey's Chocolate Syrup
  66.  Hidden Valley Ranch Dressing
  67.  Honey Baked Ham
  68.  Hooter's Buffalo Chicken Wings
  69.  Hostess Cupcakes
  70.  Hostess Twinkies
  71.  Houlihan's Baked Potato Soup
  72.  Howard Johnson's Boston Brown Bread
  73.  IHOP Pancakes
  74.  In-N-Out Double-Double Hamburger
  75.  International House Of Coffee Flavored Coffees
  76.  Jack-In-The-Box Tacos
  77.  Kahlua
  78.  KFC Original Fried Chicken
  79.  KFC Cole Slaw
  80.  KFC Gravy
  81.  KFC Macaroni Salad
  82.  King's Hawaiian Bread
  83.  Kraft Macaroni and Cheese
  84.  Kraft Thousand Island Dressing
  85.  Krispy Kreme Doughnuts
  86.  Krystal's Hamburgers
  87.  Legal Seafood Clam Chowder
  88.  Lipton's Onion Soup
  89.  Little Caesar's Crazy Sauce
  90.  Lowry's Seasoned Salt
  91.  Luchow's German Potato Salad
  92.  Lum's Ollieburger
  93.  Mar's Almond Bar
  94.  McDonald's Big Mac Sauce
  95.  McDonald's Filet-O-Fish Sandwich
  96.  McDonald's Honey Mustard Sauce
  97.  McDonald's Hot Mustard Sauce
  98.  McDonald's Quarter Pounder
  99.  McDonald's Sweet and Sour Sauce
  100.  Miracle Whip
  101.  Nutri-Grain Bars
  102.  Old Bay Seasoning
  103.  Olive Garden Eggplant Parmigiana
  104.  Olive Garden Fettucine Alfredo
  105.  Olive Garden House Dressing
  106.  Olive Garden Pasta e Fagioli
  107.  Olive Garden Toscana Soup
  108.  Orange Julius
  109.  Oreo Cookies
  110.  Outback Steakhouse Aussie Fries
  111.  Outback Steakhouse Bloomin' Onion
  112.  Outback Steakhouse Coconut Shrimp
  113.  Outback Steakhouse Honey Wheat Bushman Bread
  114.  Outback Steakhouse Sydney's Sinful Sundae
  115.  Panda Express Orange Chicken
  116.  Papa John's Garlic Sauce
  117.  Pecan Sandies
  118.  Pillsbury Crescent Rolls
  119.  Pizza Hut Creamy Italian Dressing
  120.  Pizza Hut Original Pan Pizza
  121.  Pizzaria Uno's Chicago Deep Dish Pizza
  122.  Planet Hollywood Cap'n Crunch Chicken
  123.  Ponderosa's Steak Sauce
  124.  Popeye's Fried Chicken
  125.  Popeye's Red Beans and Rice
  126.  Red Lobster Cheese Biscuits
  127.  Red Lobster Creamy Caesar Dressing
  128.  Red Lobster Tartar Sauce
  129.  Reese's Peanut Butter Cups
  130.  Ruby Tuesday Apple Pie
  131.  Sara Lee Cheesecake
  132.  Sara Lee Poundcake
  133.  Sbarro Baked Ziti
  134.  Sbarro Tomato Sauce
  135.  Shake and Bake
  136.  Sizzler Cheese Toast
  137.  Snapple Flavored Ice Teas
  138.  Snickers Candy Bar
  139.  Soup Nazi's Seafood Bisque
  140.  Starbuck's Frappuccino
  141.  Steak & Ale Hawaiian Chicken
  142.  Stouffer's Macaroni and Cheese
  143.  Swiss Miss Hot Chocolate
  144.  T.G.I. Friday's Jack Daniels Grill Glaze
  145.  T.G.I. Friday's Soy Dressing
  146.  Taco Bell Crispitos
  147.  Taco Bell Enchirito
  148.  Taco Bell Green Sauce
  149.  Taco Bell Hot Sauce
  150.  The REAL Neiman Marcus Cookie Recipe
  151.  Thomas English Muffins
  152.  Tony Roma's Baby Back Ribs
  153.  Tony Roma's Onion Rings
  154.  Twix Bars
  155.  Waldorf Hotel's Waldorf Salad
  156.  Wendy's Chili
  157.  Wendy's Frosty
  158.  Wheat Thins
  159.  Wicker's BBQ Sauce
  160.  Yoo Hoo
  161.  York Peppermint Patties
  162.  
  163.  
  164.  
  165.  
  166.  
  167.     A1 Sauce
  168.  
  169.  
  170.   1/2 Cup Orange Juice
  171.   1/2 Cup Raisins
  172.   1/4 Cup Soy Sauce
  173.   1/4 Cup White Vinegar
  174.   2 Tbsp Dijon mustard
  175.   1 Tbsp Bottled Grated Orange Peel
  176.   2 Tbsp Heinz Ketchup
  177.   2 Tbsp Heinz Chili Sauce
  178.  
  179.    1. Bring to a boil for 2 minutes stirring.
  180.    2. Remove from heat. Allow to cool to lukewarm.
  181.    3. Put mixture in a blender till it is pureed. Pour in bottle.
  182.    4. Cap tightly and refrigerate to use within 90 days.
  183.    Almond Joy Bars
  184.  
  185.  
  186.  Ingredients (26 servings)
  187.  
  188.    4 c (8 1/2-oz) shredded coconut
  189.  1/4 c Light corn syrup
  190.    1 pk (11 1/2-oz) milk chocolate pieces
  191.  1/4 c Vegetable shortening
  192.   26 Whole natural almonds (1-oz)
  193.  
  194.  
  195.  Line two large cookie sheets with waxed paper. Set large wire cooling rack
  196.  on paper; set aside.
  197.  
  198.  Place coconut in large bowl; set aside.
  199.  
  200.  Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute
  201.  or until syrup boils. Immediately pour over coconut. Work warm syrup into
  202.  coconut using the back of a wooden spoon until coconut is thoroughly coated.
  203.  This takes a little time, and yes, there is enough syrup.
  204.  
  205.  Using 1 level measuring tablespoon of coconut, shape into a ball by
  206.  squeezing coconut firmly in palm of one hand, then rolling between both
  207.  palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
  208.  inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
  209.  there are no loose ends of coconut sticking up.
  210.  
  211.  Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
  212.  microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
  213.  be stirred smooth and is glossy; stirring once or twice.
  214.  
  215.  Working quickly, spoon 1 level measuring tablespoon of the chocolate
  216.  over each coconut ball, making sure chocolate coats and letting excess
  217.  chocolate drip down onto waxed paper. While chocolate coating is still soft,
  218.  lightly press whole almond on top of each. Let stand to set or place
  219.  in refrigerator. Store in a single layer in airtight container.
  220.  Keeps best if refrigerated. Makes 26.  
  221.  
  222.  
  223.  
  224.  
  225.  
  226.  
  227.    Applebee's Lemonade
  228.  
  229.  
  230.                             1 Quart water
  231.                             1 Cup sugar
  232.                             1 Cup FRESH lemon juice
  233.              Sparkling Water (not tonic water, like Perrier)
  234.  
  235.            Mix first three togther. Fill a tall glass 2/3 to
  236.            3/4 with Lemon mixture then fill with sparkling water.
  237.  
  238.  
  239.          An intresting variation is to puree some fruit
  240.          (raspberries, strawberries, etc) with a little
  241.          superfine or powdered sugar and put that in the
  242.          glass before adding the the lemonade and water.  
  243.  
  244. Applebee's Low-Fat Blackened Chicken Salad
  245.  
  246.  
  247.  Dressing:
  248.   1/4 cup fat free mayonnaise
  249.   1/4 cup Grey Poupon Dijon mustard
  250.   1/4 cup honey
  251.   1 tablespoon prepared mustard
  252.   1 tablespoon white vinegar
  253.   1/8 teaspoon paprika
  254.  
  255.  Chicken Marinade:
  256.   1 cup water
  257.   3 tablespoons lime juice
  258.   2 tablespoons soy sauce
  259.   1/2 tablespoon Worcestershire
  260.  
  261.  Cajun Spice Blend:
  262.   1/2 tablespoon salt
  263.   1 teaspoon sugar
  264.   1 teaspoon paprika
  265.   1 teaspoon onion powder
  266.   1 teaspoon black pepper
  267.   1/2 teaspoon garlic powder
  268.   1/2 teaspoon cayenne pepper
  269.   1/2 teaspoon white pepper
  270.  
  271.   2 boneless, skinless chicken breast halves
  272.   2 tablespoons light butter
  273.  
  274.  Salad:
  275.   8 cups chopped iceberg lettuce
  276.   1/2 cup shredded red cabbage
  277.   1/2 cup shredded carrot
  278.   1/2 cup fat free shredded mozzarella cheese
  279.   1/2 cup fat free shredded cheddar cheese
  280.   1 large tomato, diced
  281.   1 hardboiled egg white, diced
  282.  
  283.  1. Make dressing by combining ingredients in a small bowl. Mix well by hand.
  284.     Store in a covered container in the refrigerator until salad is ready.
  285.  
  286.  2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl,
  287.     and stir. Add the chicken breasts to the marinade, cover bowl and keep in
  288.     refrigerator for several hours. Overnight is even better.
  289.  
  290.  3. When chicken is marinated, preheat a frying pan or skillet (an iron
  291.     skillet, if you’ve got it) over medium/high heat. Also, preheat your
  292.     barbecue grill to medium/high heat.
  293.  
  294.  4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a
  295.     teaspoon of the spice blend over one side of each of the chicken breasts.
  296.     Cover the entire surface of the chicken with spice.
  297.  
  298.  5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3
  299.     minutes on the side with the spices. While first side cooks, sprinkle
  300.     another teaspoon of spice over the top of each chicken breast, coating
  301.     that side as you did the other. Flip the chicken over, and sear for
  302.     another 2-3 minutes. The surface of the chicken will be coated with a
  303.     charred, black layer of flavor. This is exactly what you are shooting for.
  304.  
  305.  6. Finish the chicken off on your barbecue grill. Grill each breast on
  306.     both sides for 2-3 minutes, or until they are done.
  307.  
  308.  7. While chicken is cooking prepare the salads by splitting the lettuce into
  309.     two large bowls. Toss in the red cabbage and carrots. Mix the cheeses
  310.     together, then top the salad with the cheeses and hardboiled egg.
  311.     Sprinkle the diced tomato on each salad.
  312.  
  313.  8. Slice the chicken breast, across each breast in 1/2-inch-thick slices.
  314.     Spread the chicken over the top of the salad and serve immediately with
  315.     dressing on the side.
  316.  
  317.     Serves 2 as an entree.   Applebee's Oriental Chicken Salad
  318.  
  319.  
  320.  Oriental Dressing:
  321.       3 tablespoons honey
  322.       1 1/2 tablespoons rice winevinegar
  323.       1/4 cup mayonnaise
  324.       1 teaspoon Grey Poupon Dijon mustard
  325.       1/8 teaspoon sesame oil
  326.  
  327.   Salad:
  328.       1 egg
  329.       1/2 cup milk
  330.       1/2 cup flour
  331.       1/2 cup corn flake crumbs
  332.       1 teaspoon salt
  333.       1/4 teaspoon pepper
  334.       1 boneless, skinless chicken breast half
  335.       2-4 cups vegetable oil (for frying)
  336.       3 cups chopped romaine lettuce
  337.       1 cup red cabbage
  338.       1 cup Napa cabbage
  339.       1/2 carrot, julienned or shredded
  340.       1 green onion, chopped
  341.       1 tablespoon sliced almonds
  342.       1/3 cup chow mein noodles
  343.  
  344.    1. Preheat oil in deep fryer or deep pan over medium heat. You want the
  345.       temperature of the oil to be around 350 degrees.
  346.  
  347.    2. Blend together all ingredients for dressing in a small bowl with an
  348.       electric mixer. Put dressing in refrigerator to chill while you prepare
  349.       the salad
  350.  
  351.    3. In a small, shallow bowl beat egg, add milk, and mix well.
  352.  
  353.    4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
  354.  
  355.    5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken
  356.       first into egg mixture then into the flour mixture, coating each piece
  357.       completely.
  358.  
  359.    6. Fry each chicken finger for 5 minutes or until coating has darkened to
  360.       brown.
  361.  
  362.    7. Prepare salad by tossing the chopped romaine with the chopped red
  363.       cabbage, Napa cabbage, and carrots.
  364.  
  365.    8. Sprinkle sliced green onion on top of the lettuce.
  366.  
  367.    9. Sprinkle almonds over the salad, then the chow mein noodles.
  368.  
  369.   10. Cut the chicken into small bite-size chunks. Place the chicken onto the
  370.       salad forming a pile in the middle. Serve with salad dressing on the
  371.       side. Makes 1 dinner-size salad.  
  372.  
  373. Arby's Barbecue Sauce
  374.  
  375.  
  376.     1 cup ketchup
  377.     2 teaspoons water
  378.   1/4 teaspoon garlic powder
  379.   1/4 teaspoon onion powder
  380.   1/4 teaspoon pepper
  381.   1/4 teaspoon salt
  382.   1/2 teaspoon Tabasco pepper sauce
  383.  
  384.   1. Combine all the ingredients in a small saucepan and cook over medium
  385.      heat, stirring constantly, until the sauce begins to boil,
  386.      5 to 10 minutes.
  387.  
  388.   2. Remove the sauce from the heat. Cover and allow to cool.
  389.  
  390.   3. Pour into a covered container for storage in your refrigerator.
  391.      Keeps for a month or two.
  392.  
  393.      Makes 1 cup.   Arby's Horsey Sauce
  394.  
  395.  
  396.    1 cup mayonnaise
  397.    3 tbsp. Bottled horseradish cream
  398.    1 tbsp. Sugar
  399.  
  400.    Mix all ingredients and chill    
  401.  
  402. Arthur Treacher's Fish Batter
  403.  
  404.  
  405.    3      Pounds        Fish Fillets
  406.    2      Cups          All-purpose flour
  407.    3      Cups          Pancake mix
  408.    3      Cups          Club soda
  409.    1      Tablespoon    Onion powder
  410.    1      Tablespoon    Seasoned salt
  411.  
  412.    Dip moistened fish pieces evenly but lightly in the flour.
  413.  
  414.    Dust off any excess flour and allow pieces to air dry on waxed paper,
  415.    about 5 minutes. Whip the pancake mix with the club soda to the
  416.    consistency of buttermilk- pourable, but not too thin and not too thick.
  417.    Beat in the onion powder and seasoned salt.
  418.  
  419.    Dip floured fillets into batter and drop into 425 oil in heavy saucepan
  420.    using meat thermometer. Brown about 4 minutes per side.
  421.  
  422.    Arrange on cookie sheet in 325 oven until all pieces have been fried.
  423.  
  424.    Auntie Ann's Pretzels
  425.  
  426.  
  427.   1 1/2 cup warm water
  428.   1 1/8 tsp. active yeast (1 1/2 pkg)
  429.   2 Tbs. brown sugar
  430.   1 1/8 tsp. salt
  431.   1 cup bread flour
  432.   3 cups regular flour
  433.  
  434.   2 cups warm water
  435.   2 Tbs. baking soda
  436.  
  437.   To taste coarse salt
  438.   2-4 Tbs. butter (melted)
  439.  
  440.   Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
  441.   sugar, salt, and stir to dissolve; add flour and knead dough until smooth
  442.   and elastic. Let rise at least 1/2 hour.
  443.  
  444.   While dough is rising, prepare a baking soda water bath with 2 cups warm
  445.   water and 2 Tbs. baking soda. Be certain to stir often.
  446.  
  447.   After dough has risen, pinch off bits of dough and roll into a long rope
  448.   (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
  449.   and place on greased baking sheet. Allow pretzel to rise again. Bake in a
  450.   450 degree oven for about 10 minutes or until golden. Brush with melted
  451.   butter and enjoy!
  452.  
  453.   Toppings:
  454.  
  455.   After you brush with butter try sprinkling with coarse salt.
  456.   Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
  457.   in a shallow bowl( big enough to fit the entire pretzel) and in another
  458.   bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
  459.   butter, coating both sides generously. then dip again into the cinnamon
  460.   mixture.
  461.  
  462.    Baby Ruth Bars
  463.  
  464.  
  465.  1 1/3 cups margarine
  466.  
  467.   2 cups brown sugar
  468.  
  469.   1/3 cup white corn syrup
  470.  
  471.   8 cups oatmeal
  472.  
  473.   2 tsp. vanilla
  474.  
  475.   1/2 cup peanut butter
  476.  
  477.     Melt margarine. Add brown sugar, syrup, peanut butter,
  478.     oatmeal and vanilla. Put in 9x13 cake pan.
  479.     Bake 350 for about 15 minutes.
  480.  
  481.      Topping:
  482.  
  483.      6 oz. package. chocolate chips
  484.  
  485.      1/2 6 oz. package butterscotch chips
  486.  
  487.      2/3 cup peanut butter
  488.  
  489.      1 cup chopped nuts/peanuts
  490.  
  491.      Melt together and spread on top.  
  492.  
  493. Bailey's Original Irish Cream
  494.  
  495.    
  496.    1      cup           light cream
  497.    1      can           Eagle sweetened condensed milk (14 oz.)
  498.    1 2/3  cups          Irish whiskey
  499.    1      teaspoon      instant coffee
  500.    2      tablespoons   Hershey's chocolate syrup
  501.    1      teaspoon      vanilla extract
  502.    1      teaspoon      almond extract
  503.  
  504.    1.  Combine all the ingredients in a blender set on high speed for 30
  505.        seconds.
  506.    2.  Bottle in a tightly sealed container and refrigerate.  The
  507.        liqueur  will keep for at least 2 months if kept cool.  Be sure to
  508.        shake the bottle  well before serving.
  509.  
  510.    Makes 4 cups.
  511.  
  512.    BB King's BBQ Ribs
  513.  
  514.  
  515.    2 Pounds Pork Loin Ribs
  516.    Dry Spice Rub (recipe follows)
  517.    4 cups canned tomato sauce
  518.    1/2 cup diced tomato
  519.    1/4 cup firmly packed brown sugar
  520.    1/4 tablespoon Worcestershire sauce
  521.    2 tablespoons dried onion
  522.    1/4 cup soy sauce
  523.    1/4 cup water
  524.  
  525.    Coleslaw and grilled corn on the cob as
  526.    accompaniments
  527.  
  528.    Rub ribs well with some of the Dry Spice Rub and refrigerate,
  529.    covered, for 4 to 6 hours.
  530.  
  531.    In a saucepan combine tomato sauce, tomato, sugar,
  532.    Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
  533.    Dry Spice Rub and cook over very low heat for 3 hours.
  534.  
  535.    Preheat a grill or smoker over low heat until hot. Add ribs and
  536.    cook, covered, for 3 to 5 hours. Brush with sauce during last
  537.    minutes of cooking. Serve with remaining sauce, coleslaw, and
  538.    corn.
  539.  
  540.                                                              
  541.                                                
  542.  
  543.               (Dry Spice Rub)
  544.  
  545.        1 cup chili powder
  546.        1 tablespoon garlic granules
  547.        1 teaspoon onion powder
  548.        1/2 teaspoon cumin
  549.        1 1/2 teaspoons salt
  550.        2 tablespoons seasoned salt
  551.  
  552.    In a jar combine all ingredients well and store in a dry place,
  553.    covered, until ready to use.    Ben & Jerry's Cherry Garcia
  554.  
  555.  
  556.           1/4 cup shaved semi-sweet chocolate bars
  557.           1/4 cup fresh Bing cherries, halved and pitted (you may
  558.                   use canned cherries, but be sure to drain the syrup)
  559.           2 large eggs
  560.           3/4 cup sugar
  561.           2 cups heavy or whipping cream
  562.           1 cup milk                                              
  563.  
  564.       1. Place the shaved chocolate flakes and the cherries in
  565.       separate bowls. Cover and refrigerate.
  566.  
  567.       2. Whisk the eggs in a mixing bowl until light and fluffy, 1
  568.       to 2 minutes. Whisk in the sugar, a little at a time, then
  569.       continue whisking until completely blended, about 1 minute
  570.       more. Pour in the cream and milk and whisk to blend.
  571.  
  572.       3. Transfer the mixture to an ice cream maker and freeze
  573.       following the manufacturer’s instructions.
  574.  
  575.       4. After the ice cream stiffens (about 2 minutes before it is
  576.       done), add the chocolate and the cherries, then continue
  577.       freezing until the ice cream is ready.
  578.  
  579.  
  580.  
  581.  
  582.    Ben & Jerry's Giant Chocolate Chip Cookies
  583.  
  584.    
  585.     1/2 cup   Butter, room temperature
  586.     1/4 cup   Granulated sugar
  587.     1/3 cup   Brown sugar
  588.       1       Large egg
  589.     1/2 teas  Vanilla extract
  590.     1 cup (+ 2 teas) All Purpose Flour
  591.     1/2 teas  Salt
  592.     1/2 teas  Baking Soda
  593.       1 cup   Semisweet Chocolate Chips
  594.     1/2 cup   Coarsely Chopped Walnuts
  595.  
  596.  
  597.   1.  Preheat the oven to 350F.
  598.  
  599.   2.  Beat the butter and both sugars in a large mixing bowl until light
  600.   and fluffy.  Add the egg and vanilla extract and mix well.
  601.  
  602.   3.  Mix the flour, salt, and baking soda in another bowl.  Add the dry
  603.   ingredients to the batter and mix until well blended.  Stir in the
  604.   chocolate chips and walnuts.
  605.  
  606.   4.  Drop the dough by small scoops 2 to 3 inches apart on an ungreased
  607.   cookie sheet.  Flatten each scoop with the back of a spoon to about 3
  608.   inches in diameter.
  609.  
  610.   5.  Bake until the centers are still slightly soft to the touch, 11 to
  611.   14 minutes.  Let cool on the cookie sheet for 5 minutes, then transfer
  612.   to racks to cool completely.
  613.  
  614.   Makes 12 to 15 cookies.  
  615.  
  616. Ben & Jerry's NY Super Fudge Chunk
  617.  
  618.  
  619.     1/4 cup  White chocolate; chop coarse
  620.     1/4 cup  Semisweet chocoate; chop
  621.     1/4 cup  Pecan halves; chopped
  622.     1/4 cup  Walnuts; chop coarse
  623.     1/4 cup  Chocolate covered almonds; cut in half
  624.     4 oz     Unsweetened chocolate
  625.     1 cup    Milk
  626.      2       Large Eggs
  627.     1 cup    Sugar
  628.     1 cup    Heavy or whipping cream
  629.     1 teas   Vanilla extract
  630.     1/2 teas Salt
  631.  
  632.  
  633.   Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
  634.   covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
  635.   chocolate in the top of a double boiler over hot, not boiling water.
  636.   Whisk in the milk, a little at a time, and heat, stirring constantly,
  637.   until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
  638.   bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
  639.   time, then continue whisking until completely blended, about 1 minute more.
  640.   Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
  641.   mixture into the cream mixture and blend. Cover and refrigerate until cold,
  642.   about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
  643.   to an ice cream maker and freeze following the manufacturer's instructions.
  644.   After the ice cream stiffens (about 2 minutes before it is done), add the
  645.   chocolate and nuts, then continue freezing until the ice cream is ready.
  646.  
  647.   Makes one Quart.
  648.  
  649.  
  650.  
  651.  
  652.  
  653.  
  654.    Benihana's Fried Rice
  655.  
  656.  
  657.       1 c  Uncooked rice
  658.       5 T  Butter
  659.       1 c  Chopped onion
  660.       1 c  Chopped carrots
  661.     2/3 c  Chopped scallions
  662.       3 T  Sesame seeds
  663.       5    Eggs
  664.       5 T  Soy sauce
  665.            Salt
  666.            Pepper
  667.  
  668.   Cook rice according to package directions. In a large skillet melt butter.
  669.   Add onions, carrots and scallions. Saute until carrots are translucent.
  670.   Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
  671.   Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
  672.   even color. Lightly grease another skillet. Beat eggs. Pour into hot
  673.   skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
  674.   sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
  675.  
  676.    Benihana Ginger Salad Dressing
  677.  
  678.  
  679.     1/2 cup minced onion
  680.     1/2 cup peanut oil
  681.     1/3 cup rice vinegar
  682.     2 tablespoons water
  683.     2 tablespoons minced fresh ginger
  684.     2 tablespoons minced celery
  685.     2 tablespoons ketchup
  686.     4 teaspoons soy sauce
  687.     2 teaspoons sugar
  688.     2 teaspoons lemon juice
  689.   1/2 teaspoon minced garlic
  690.   1/2 teaspoon salt
  691.   1/4 teaspoon black pepper
  692.  
  693.   1. Combine all ingredients in a blender. Blend on high speed for about
  694.      30 seconds or until all of the ginger is well-pureed.
  695.  
  696.      Makes 1 3/4 cups.    Benihana Magic Mustard Sauce
  697.  
  698.  
  699.    3 tb  Powdered mustard
  700.    2 tb  Hot water
  701.  1/2  c  Soy sauce or tamari sauce
  702.    2 t.  Sesame seeds, toasted
  703.    1     Garlic clove
  704.  
  705.   In a small bowl, blend mustard and water into a paste.
  706.  
  707.   Pour paste into blender container; add remaining ingredients and process
  708.   about 1 minute or until smooth.
  709.  
  710.   Makes 6 servings, about 2 Tb. each.   Bennigan's Hot Bacon Dressing
  711.  
  712.  
  713.          2 ounces Bacon grease
  714.        1/4 pound Red onion, dice fine
  715.          2 cups Water
  716.        1/2 cup Honey
  717.        1/2 cup Red wine vinegar
  718.          2 tablespoons Dijon mustard
  719.      1 1/2 tablespoons Cornstarch
  720.          1 tablespoon Tabasco (optional)
  721.  
  722.      Place the bacon grease in a saucepan over medium-high heat.
  723.      Add the onions and saute until the onions start to blacken. While
  724.      the onions are carmelizing, in a mixing bowl place the water,
  725.      honey, pepper sauce, and red wine vinegar. Using a wire whisk,
  726.      mix the ingredients well.
  727.  
  728.      Add the cornstarch and whisk well. After the onions have
  729.      carmelized, add the Dijon mustard to the onions and stir together
  730.      with a rubber spatula. Add the water, vinegar, pepper sauce
  731.      honey and cornstarch to the mustard and onions and mix.
  732.      Continue stirring until mix thickens and comes to a boil. Remove
  733.      from heat and store in refigerator until needed. To reheat use a
  734.      double boiler.    
  735.  
  736. Bennigan's Onion Soup
  737.  
  738.    
  739.      1/2  pound         Firm white onions -- sliced
  740.      1/4  cup           Butter
  741.      2    tablespoons   Corn oil
  742.      3    tablespoons   Flour
  743.      1    quart         Chicken broth
  744.      1    quart         Beef broth
  745.      8    slices        French bread
  746.                         Swiss cheese -- shredded
  747.                         Parmesan -- grated
  748.  
  749.   Saute onions in butter and oil until onions are transparent, but not
  750.   well  browned. When tender, turn heat to lowest point and sprinkle with
  751.   flour,  stirring vigorously. Pour into Dutch oven and stir in broths.
  752.   Heat thoroughly and divide among 8 oven-proof bowls.  Mix equal parts of
  753.   cheese to  smooth paste and spread over bread. Float a slice of
  754.   bread atop each serving. Place all bowls on oven rack 4" from broiler heat
  755.   and broil until cheese  melts. Serve at once. Leftover soup freezes
  756.   well up to 6 months.  
  757.  
  758. Bisquick
  759.  
  760.  
  761.        8 Cups        Flour
  762.    1 1/4 Cups        Nonfat Dry Milk Powder
  763.      1/4 Cup         Baking Powder
  764.        1 Tablespoon  Salt
  765.        2 Cups        Shortening
  766.  
  767.  Combine flour, milk, baking  powder, and salt in a very large bowl.
  768.  Cut in shortening until it resembles coarse cornmeal. Store in  tightly
  769.  closed covered container in a cool place.  Makes about 10 cups.
  770.    Black Angus Garlic Cheese Bread
  771.  
  772.  
  773.      1 loaf    french bread
  774.      1/2 cup   butter
  775.      1 cup     shredded jack cheese
  776.      1 cup     shredded asiago cheese
  777.      1 cup     mayonnaise
  778.      1 bunch   green onions, chopped
  779.      2 cloves  garlic, pureed
  780.  
  781.   Split french bread loaf into halves horizontally. Mix butter, cheeses,
  782.   mayonnaise, green onions and garlic in a bowl, blending well. Spread the
  783.   cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
  784.   place under broiler about 3 minutes longer. Cut into slices and serve.  
  785.  
  786. Black Eyed Pea's Broccoli-Cheese Soup
  787.  
  788.  
  789.    1 1/2  Pounds        broccoli -- fresh
  790.    2      Cups          water
  791.      3/4  Teaspoon      salt
  792.      1/2  Cup           Cornstarch
  793.                         Mix With 1 Cup Cold Water
  794.    1      Pint          half and half
  795.    1      Pound         Velveeta
  796.      1/2  Teaspoon      pepper
  797.  
  798.  
  799.     Steam or boil broccoli until tender.
  800.  
  801.     Place half-and-half and 2 cups water in top of double boiler.  
  802.     Add cheese, salt and pepper.  Heat until cheese is melted.
  803.     Add broccoli.  Mix cornstarch and water in small bowl.  
  804.     Stir into cheese mixture in double boiler and heat over
  805.     simmering water until soup thickens.   Boboli Pizza Crust
  806.  
  807.  
  808.           1 pk        Dry Yeast
  809.           1/4 cup     Water
  810.           2 1/4 cups  Warm water
  811.           6 tb        Olive oil,+ extra for pans
  812.           6 cups      Flour
  813.           1 ts        Salt  
  814.  
  815.    
  816.   Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
  817.   Add the rest of the ingedients and mix well. Turn out onto board and knead
  818.   for ten minutes. Place back in bowl covered with a damp towel and let rise
  819.   30 to 40 minutes.
  820.  
  821.   Divide dough into 3 parts and place in 3 olive-oiled pie pans.
  822.  
  823.   Dimple dough with fingers. Place on top the following mixture:
  824.   Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
  825.   and thyme. If herbs are dried, soak them in water for 10 minutes and then
  826.   pat dry on paper towels.
  827.  
  828.   Let rise 50 to 60 minutes.
  829.  
  830.   Bake at 350 degrees F for 25 minutes.
  831.  
  832.   May dip in olive oil.
  833.  
  834.  
  835.  
  836.  
  837.  
  838.  
  839.    Borden's Sweetened Condensed Milk  
  840.  
  841.  
  842.           3/4 C. sugar
  843.           1/2 C. water
  844.             1 C. plus 2 T. powdered milk
  845.    
  846.     Combine all ingredients. Heat to boiling.
  847.     Cook until thick, this will take 15 to 20
  848.     minutes. This equals one can.   Boston Market Chicken
  849.  
  850.  
  851.          1/4 cup   canola oil
  852.          1 Tbl.    honey
  853.          1 Tbl.    lime juice
  854.        1/4 tsp.    paprika
  855.        4 chicken breast halves, washed and patted dry
  856.  
  857.  
  858.   Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
  859.   lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking
  860.   dish. Apply mixture to chicken pieces in a single layer. Bake in oven for
  861.   35-40 minutes, basting every 8-10 minutes, until well browned and juices
  862.   run clear when you cut into the thickest part of the chicken. Remove from
  863.   oven. Cover with foil for 15 minutes.
  864.   This softens the chicken and keeps it hot until served. Serves four.    
  865.  
  866. Boston Market Meatloaf
  867.  
  868.  
  869.      1 cup tomato sauce  
  870.      1 1/2 tablespoons Kraft original barbecue sauce
  871.      1 tablespoon granulated sugar
  872.      1 1/2 pounds ground sirloin (10% fat)
  873.      6 tablespoons all-purpose flour
  874.    3/4 teaspoon salt
  875.    1/2 teaspoon onion powder
  876.    1/4 teaspoon ground black pepper
  877.    dash garlic powder
  878.  
  879.   1. Preheat oven to 400 degrees.
  880.  
  881.   2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan
  882.      over medium heat. Heat the mixture until it begins to bubble, stirring
  883.      often, then remove it from the heat.
  884.  
  885.   3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the
  886.      meat. Use a large wooden spoon or your hands to work the sauce into the
  887.      meat until it is very well combined.
  888.  
  889.   4. Combine the remaining ingredients with the ground sirloin-- flour, salt,
  890.      onion powder and ground pepper. Use the wooden spoon or your hands to
  891.      work the spices and flour into the meat.
  892.  
  893.   5. Load the meat into a loaf pan (preferably a meatloaf pan with two
  894.      sections which allows the fat to drain, but if you don't have one of
  895.      those a regular loaf pan will work). Wrap foil over the pan and
  896.      place it into the oven for 30 minutes.
  897.  
  898.   6. After 30 minutes, take the meatloaf from the oven, remove the foil and,
  899.      if you aren't using a meatloaf pan, drain the fat.
  900.  
  901.   7. Using a knife, slice the meatloaf all the way through into 8 slices
  902.      while it is still in the pan. This will help to cook the center of the
  903.      meatloaf. Pour the remaining 2 tablespoons of sauce over the top of
  904.      the meatloaf, in a stream down the center. Don't spread the sauce.
  905.  
  906.   8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or
  907.      until it is done. Remove and allow it to cool for a few minutes before
  908.      serving.
  909.  
  910.      Serves 4.    
  911.  
  912. Brown Derby's Original Cobb Salad
  913.  
  914.  
  915.       1/2 head of lettuce
  916.       1/2 bunch watercress
  917.         1 small bunch chicory
  918.       1/2 head romaine
  919.         2 medium tomatoes, peeled
  920.         2 breasts of boiled roasting chicken
  921.         6 strips crisp bacon
  922.         1 avocado
  923.         3 hard-cooked eggs
  924.         2 tablespoons chopped chives
  925.       1/2 cup crumbled imported Roquefort cheese
  926.         1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below)
  927.  
  928.   Cut finely lettuce, watercress, chicory and romaine and arrange in salad
  929.   bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
  930.   top of chopped greens. Dice breasts of chicken and arrange over top of
  931.   chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
  932.   in small pieces and arrange around the edge of the salad. Decorate the
  933.   salad by sprinkling over the top the chopped eggs, chopped chives, and
  934.   grated cheese. Just before serving mix the salad thoroughly
  935.   with French Dressing.
  936.  
  937.   Yield: Serves 4 to 6
  938.  
  939.       Brown Derby Old-Fashioned French Dressing
  940.  
  941.         1 cup water
  942.         1 cup red wine vinegar
  943.         1 teaspoon sugar
  944.         Juice of 1/2 lemon
  945.     2 1/2 teaspoons salt
  946.         1 teaspoon ground black pepper
  947.         1 teaspoon Worcestershire sauce
  948.         1 teaspoon English mustard
  949.         1 clove garlic, chopped
  950.         1 cup olive oil
  951.         3 cups salad (vegetable) oil
  952.  
  953.   Blend together all ingredients except oils. Then add olive and salad oils
  954.   and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
  955.   This dressing keeps well in the refrigerator. Can be made and stored in
  956.   a 2-quart Mason jar.    
  957.  
  958. Buffalo-Style Chicken Wings
  959.  
  960.  
  961.  2 lbs. chicken wings
  962.      (disjointed - discard the tips)
  963.  1/4 Lb.  Margarine (do not use butter!)
  964.  8 Oz. "Frank's" Hot Sauce (also labeled as
  965.  Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
  966.  Oil for frying
  967.  
  968.  1. Melt margarine in sauce pan until barely liquid.
  969.      Add hot sauce, mix, and put aside.
  970.  
  971.  2. Deep fry wings until brown and crispy. Remove
  972.      and drain on paper towels.
  973.  
  974.  3. Put wings in a large bowl that has a cover. Pour
  975.      sauce over all, cover, and shake to coat the wings.
  976.  
  977.     Serve with celery sticks and Kraft Roka Blue Cheese
  978.    Dressing.   Cajun Cafe's Bourbon Chicken
  979.  
  980.    
  981.        1 Pound Chicken leg or thigh meat
  982.          Cut in bite size chunks
  983.        4 oz Soy sauce
  984.      1/2 cup Brown sugar
  985.      1/2 tsp. Garlic powder
  986.        1 tsp. Powdered ginger
  987.        2 tbs. Dried minced onion
  988.      1/2 cup Jim Beam Bourbon Whiskey
  989.        2 tbs. White wine
  990.  
  991.    Mix all the marinade ingredients and pour over chicken pieces in a bowl.
  992.    Cover and refrigerate (stirring often) for several hours (best overnight).
  993.    Bake chicken at 350 for one hour in a single layer, basting every
  994.    10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
  995.    a frying pan.
  996.    Heat, and add 2 Tbs. white wine. Stir and add chicken.
  997.    Cook for 1 minute and serve.    
  998.  
  999. California Pizza Kitchen Thai Chicken Pizza
  1000.  
  1001.  
  1002.            Makes 2  9-inch pizzas
  1003.  
  1004.      Spicy peanut sauce:
  1005.                1/2 Cup peanut butter
  1006.                1/2 Cup hoisin sauce
  1007.                1 Tbsp. honey
  1008.                2 tsp. red wine vinegar
  1009.                2 tsp.  minced ginger
  1010.                2 Tbsp. sesame oil
  1011.                2 tsp. soy sauce
  1012.                1 tsp. Vietnamese chili sauce (or dried chili flakes)
  1013.                1 Tbsp. oyster sauce
  1014.                2 Tbsp. water
  1015.  
  1016.      Thai chicken pieces:
  1017.               1 Tbsp. olive oil
  1018.               10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes
  1019.  
  1020.      For the pizza:
  1021.                Make pizza dough using your own recipe.
  1022.                
  1023.                2 Cups shredded mozzarella cheese
  1024.                4 scallions, slivered diagonally
  1025.                1/2 Cup white bean sprouts
  1026.                1/4 Cup shredded carrots
  1027.                1/4 Cup chopped, roasted peanuts
  1028.                2 Tbsp. chopped fresh cilantro
  1029.  
  1030.    To make spicy sauce:
  1031.      Combine sauce ingredients in a small pan over med. heat. Bring the sauce
  1032.      to a boil; boil gently for one minute. Divide into 2 portions for use on
  1033.      chicken and pizza; Set aside.
  1034.  
  1035.    To make Thai chicken:
  1036.      Cook the chicken in olive oil over med-high heat, stirring, until just
  1037.      cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until
  1038.      chilled through. Once chilled, coat the chicken with 1/4c sauce.
  1039.      Set aside in refrigerator.
  1040.  
  1041.           To make the pizza:
  1042.  
  1043.     Use a large spoon to spread 1/4c sauce evenly over pizza dough within
  1044.     the rim. Cover sauce with 3/4c cheese.
  1045.  
  1046.     Distribute half the chicken pieces over the cheese followed by half the
  1047.     green onions, bean sprouts, and carrots, respectively. Sprinkle an
  1048.     additional 1/4c cheese over the toppings and top the pizza with 2Tbl
  1049.     chopped peanuts.
  1050.  
  1051.     Transfer the pizza to oven: bake until crisp and golden and the cheese is
  1052.     bubbly, 9 to 10 min. When cooked through, remove pizza from oven.
  1053.     Sprinkle 1T chopped cilantro over the hot cheesy surface.
  1054.  
  1055.        Repeat with remaining ingredients for a second pizza.  
  1056.  
  1057. Carl's Jr. Famous Star
  1058.  
  1059.  
  1060.       1    Sesame-seed hamburger bun
  1061.       2    Onion rings
  1062.     1/2 ts Sweet pickle relish
  1063.   1 1/2 ts Catsup
  1064.     1/4 lb Ground beef
  1065.       1 ds Salt
  1066.       2 ts Mayonnaise
  1067.       3    Dill pickle slices
  1068.     1/4 c  Coarsely chopped lettuce
  1069.       2    Tomato slices
  1070.  
  1071.   Preheat a clean barbecue grill on high.  Toast both halves of the
  1072.   bun, face down, in a skillet over medium heat.  Set aside. Cut each
  1073.   of the 2 onion rings into quarters.  Mix the catsup and relish
  1074.   together. This is your "secret sauce."  Form the ground beef into a
  1075.   thin patty slightly larger than the bun.  Grill the meat for 2 or 3
  1076.   minutes per side. Salt slightly. Build the burger in the following
  1077.   stacking order from the bottom up: bottom bun, half of the
  1078.   mayonnaise, pickles, lettuce, tomato slices, onion, beef patty,
  1079.   remainder of mayonnaise, special sauce (catsup and relish), top bun.
  1080.      Cheese Nips
  1081.  
  1082.      
  1083.       1 cup sifted all-purpose flour
  1084.       (plus 1/2 cup divided & reserved for kneading and rolling)
  1085.       1 teaspoon baking soda
  1086.       1/4 teaspoon baking powder
  1087.       1/2 cup Kraft Macaroni & Cheese Cheese Topping powder
  1088.       (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
  1089.       3 tablespoons shortening
  1090.       1/3 cup buttermilk
  1091.       1/2 teaspoon salt (for tops, optional)
  1092.  
  1093.    1. Sift together 1 cup flour, baking soda, baking powder and cheese
  1094.       powder in a large bowl.
  1095.  
  1096.    2. Cut in the shortening with a fork and knife with a crosswise motion
  1097.       until dough is broken down into rice-size pieces. Mixture will still
  1098.       be very dry.
  1099.  
  1100.    3. Stir in buttermilk with a fork until dough becomes very moist and
  1101.       sticky.
  1102.  
  1103.    4. Sprinkle a couple tablespoons of the reserved flour over the dough and
  1104.       work it in until it can be handled without sticking, then turn it out
  1105.       onto a floured board, being sure to keep 1/4 cup of the reserve flour
  1106.       for later. Knead the dough well for 60 to 90 seconds, and the flour is
  1107.       incorporated. Wrap the dough in plastic wrap and chill for at least
  1108.       one hour.
  1109.  
  1110.    5. Preheat oven to 325 degrees. Spray a light coating of cooking spray
  1111.       on a baking sheet.
  1112.  
  1113.    6. Remove the dough from the refrigerator and use the remaining reserve
  1114.       flour to dust a rolling surface. Roll about one-third of the dough
  1115.       to just under 1/16th of inch thick. Trim the edges square (a pizza
  1116.       cutter or wheel works great for this), then transfer the dough to a
  1117.       lightly greased baking sheet. Use the rolling pin to transfer the
  1118.       dough. Simply pick up one end of the dough onto a rolling pin, and roll
  1119.       the dough around the rolling pin. Reverse the process onto the baking
  1120.       sheet to transfer the dough.
  1121.  
  1122.    7. Use a pizza cutter to cut across and down the dough, creating 1-inch
  1123.       square pieces. Use the blunt end of a skewer or broken toothpick to
  1124.       poke a hole in the center of each piece.
  1125.  
  1126.    8. Sprinkle a very light coating of salt over the top of the crackers
  1127.       (crackers will already be quite salty) and bake for 8-10 minutes,
  1128.       mix the crackers around (so those on the edge don’t burn) and bake
  1129.       for another 3-5 minutes, or until some are just barely turning a
  1130.       light brown. Repeat the rolling and baking process with the remaining
  1131.       dough.
  1132.  
  1133.       Makes approximately 300 crackers.
  1134.  
  1135.  
  1136.    Cheesecake Factory Pumpkin Cheesecake
  1137.  
  1138.      
  1139.      1 1/2 cups graham cracker crumbs
  1140.          5 tablespoons butter, melted
  1141.          1 cup plus 1 tablespoon sugar
  1142.          3 8-ounce packages cream cheese, softened
  1143.          1 teaspoon vanilla
  1144.          1 cup canned pumpkin
  1145.          3 eggs
  1146.        1/2 teaspoon cinnamon
  1147.        1/4 teaspoon nutmeg
  1148.        1/4 teaspoon allspice
  1149.            whipped cream
  1150.  
  1151.    1. Preheat the oven to 350 degrees F.
  1152.  
  1153.    2. Make the crust by combining the graham cracker crumbs with the melted
  1154.       butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
  1155.       coat all of the crumbs with the butter, but not so much as to turn the
  1156.       mixture into paste. Keep it crumbly.
  1157.  
  1158.    3. Press the crumbs onto the bottom and about two-thirds of the way up
  1159.       the sides of a springform pan. You don't want the crust to form all
  1160.       of the way up the back of each slice of cheesecake. Bake the crust
  1161.       for 5 minutes, then set it aside until you are ready to fill it.
  1162.  
  1163.    4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
  1164.       vanilla. Mix with an electric mixer until smooth.
  1165.  
  1166.    5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
  1167.       to beat until smooth and creamy.
  1168.  
  1169.    6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
  1170.       turn a bit darker at this point. Remove from the oven and allow the
  1171.       cheesecake to cool.
  1172.  
  1173.    7. When the cheesecake has come to room temperature, put it into the
  1174.       refrigerator. When the cheesecake has chilled, remove the pan sides
  1175.       and cut the cake into 8 equal pieces. Use dental floss to make a
  1176.       clean cut.
  1177.  
  1178.       Serve with a generous portion of whipped cream on top.
  1179.  
  1180.       Serves 8.
  1181.  
  1182.  
  1183.    Chi Chi's Salsa
  1184.  
  1185.  
  1186.         2 green onions diced
  1187.         2 ripe tomatoes diced
  1188.       1/2 tsp. salt
  1189.       1/2 tsp. black pepper
  1190.           dash of tabasco sauce
  1191.           14oz. can stewed tomatoes
  1192.  
  1193.  
  1194.     Dice the stewed tomatoes and combine in sauce pan with onions, fresh
  1195.     tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute
  1196.     and remove from heat. Put half of the mixture through a blender,
  1197.     just to mince fine but not puree. Return to remaining half of mixture.
  1198.     Add tabasco to taste.
  1199.  
  1200.     Cool and refrigerate in tightly covered container.
  1201.  
  1202.     Use within a few weeks and it freezes up to 6 months.    
  1203.  
  1204. Chi Chi's Sweet Corn Cake
  1205.  
  1206.  
  1207.       1/2 cup (1 stick butter), softened
  1208.       1/3 cup masa harina (mexican corn flour, usually in Latin American
  1209.             groceries or next to flour. Possibly in Mexican food section)
  1210.       1/4 cup water
  1211.     1 1/2 cups frozen corn, thawed
  1212.       1/4 cup cornmeal
  1213.       1/3 cup sugar
  1214.         2 tablespoons heavy cream
  1215.       1/4 teaspoon salt
  1216.       1/2 teaspoons baking powder
  1217.  
  1218.  
  1219.    Preheat oven to 350 degrees.  
  1220.  
  1221.    Blend butter in a medium bowl with an electric mixer until creamy.
  1222.    Add the masa harina and water to the butter and beat until well combined.
  1223.  
  1224.    Put defrosted corn into a blender or food processor and with short
  1225.    pulses, coarsely chop the corn on low speed. You want to leave several
  1226.    whole pieces of corn.
  1227.  
  1228.    Stir the chopped corn into the butter and masa harina mixture.
  1229.    Add cornmeal to mixture and combine.
  1230.  
  1231.    In another medium bowl, mix together the sugar, cream, salt, and
  1232.    baking powder. When the ingredients are well blended, pour the mixture
  1233.    into the other bowl and stir everything together BY HAND.
  1234.  
  1235.    Pour corn batter into an ungreased 8"x8" baking pan.
  1236.    Cover the pan with aluminum foil. Place this pan into a 13"x9" pan
  1237.    filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until
  1238.    the corn cake is cooked through. When the corn cake is done, remove
  1239.    the small pan from the larger pan and let sit for at least 10 minutes.
  1240.  
  1241.    To serve, scoop out each portion with an ice cream scoop or
  1242.    rounded spoon.
  1243.  
  1244.  
  1245.    Chi Chi's Seafood Enchiladas
  1246.  
  1247.  
  1248.    10 oz Cream of chicken soup
  1249.    1/2 c Onions; chopped
  1250.    8 oz Crab (real or imitation); chopped
  1251.    1 3/4 c Monterey Jack cheese; shredded
  1252.    8 Flour tortillas; 5-6 inch
  1253.    1 c Milk
  1254.    dash Nutmeg
  1255.    dash Pepper
  1256.  
  1257.  In a mixing bowl stir together soup, onion, nutmeg and black pepper.
  1258.  In another bowl, place half of the soup mixture,
  1259.  crab, and 1 cup of the monterey jack cheese; set aside. Wrap the
  1260.  tortillas in paper towels; microwave on 100% power for 30-60 seconds.
  1261.  Place 1/3 cup mixture on each tortilla; roll up. Place seam side down
  1262.  in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup
  1263.  mixture, pour over enchiladas. Microwave, covered, on high for 12-14
  1264.  minutes. Sprinkle with the remaining cheese. Let stand for 10
  1265.  minutes. Add a dash of hot pepper sauce to soup mix if desired.  
  1266.  
  1267. Chick-Fil-A Chicken Sandwich
  1268.  
  1269.  
  1270.        3 cups Peanut oil
  1271.             1 Egg
  1272.         1 cup Milk
  1273.         1 cup Flour
  1274.      2 1/2 tb Powdered sugar
  1275.        1/2 ts Pepper
  1276.          2 tb Salt
  1277.             2 Skinless, boneless chicken breasts, halved    
  1278.             4 Plain hamburger buns
  1279.          2 tb Melted butter
  1280.             8 Dill pickle slices
  1281.  
  1282.   Heat the peanut oil in a pressure cooker over med. heat to about 400F. In
  1283.   a small bowl, beat the egg and stir in the milk. In a separate bowl,
  1284.   combine the flour, sugar, pepper, and salt. dip each piece of chicken in
  1285.   milk until it is fully moistened. Roll the moistened chicken in the flour
  1286.   mixture until completely coated. Drop all four chicken pieces into the hot
  1287.   oil and close the pressure cooker. When steam starts shooting through the
  1288.   pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!!
  1289.   DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is
  1290.   cooking, spread a coating of melted butter on the face of each bun. When
  1291.   the chicken is done, remove it from the oil and drain or blot on paper
  1292.   towels. Place two pickles on each bottom bun; add a chicken breast, then
  1293.   the top bun. To make a deluxe chicken sandwich, simply add two tomato
  1294.   slices and a leaf of lettuce. Mayonnaise also goes well on this
  1295.   sandwich--it is a side order at the restaurant.
  1296.  
  1297.  
  1298.    Chili's Nacho Burger
  1299.  
  1300.  
  1301.    Pico de Gallo:
  1302.       2 medium tomatoes, diced
  1303.     1/2 cup diced Spanish onion
  1304.       2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
  1305.       2 teaspoons finely minced fresh cilantro
  1306.         Pinch of salt
  1307.  
  1308.    Guacamole:
  1309.       2 small or 1 large Haas avocado
  1310.       2 tablespoons sour cream
  1311.     1/4 cup diced tomato
  1312.     1/2 teaspoon diced jalapeno
  1313.     1/4 teaspoon chopped fresh cilantro
  1314.     1/4 teaspoon lemon juice
  1315.     1/8 teaspoon salt
  1316.  
  1317.    Chili Queso:
  1318.       3 ounces ground beef
  1319.       1 teaspoon all-purpose flour
  1320.         pinch of salt
  1321.         pinch of ground black pepper
  1322.      16-ounce bottle Cheez Whiz
  1323.       2 tablespoons milk
  1324.     1/2 teaspoon chili powder
  1325.     1/2 teaspoon cumin
  1326.     1/2 teaspoon paprika
  1327.  
  1328.         2 pounds ground beef
  1329.         4 large sesame seed buns
  1330.         2 cups iceberg lettuce, shredded or chopped thin
  1331.         2 tablespoons mayonnaise
  1332.         1 green onion, chopped
  1333.     16-20 tortilla chips
  1334.       2-3 fresh jalapenos, sliced
  1335.  
  1336.   1. First make the pico de gallo. This is easy. Just combine all of the
  1337.      ingredients for the pico in a small bowl and mix well. Cover bowl and
  1338.      chill in the refrigerator.
  1339.   2. Now we'll make the guacamole. In a small bowl, smash up most of the
  1340.      avocado, but be sure to leave several unsmashed chunks. Add the
  1341.      remaining ingredients for the guacamole to the avocado and mix well.
  1342.      Cover bowl and chill in the refrigerator, next to the pico.
  1343.   3. Next we'll make the chili queso. In yet another small bowl, mix together
  1344.      ground beef, flour, a pinch of salt, a pinch of black pepper, and a
  1345.      pinch of chili powder. Use your hands to work the dry ingredients into
  1346.      the ground beef. Brown the beef in a small skillet over medium heat
  1347.      for about 5 minutes. Use a spoon or spatula to crumble the beef as it
  1348.      cooks. Cook until it's brown, then set aside.
  1349.   4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk
  1350.      and cheese has been combined, add the remaining queso ingredients.
  1351.      Heat while stirring often until cheese is smooth and creamy,
  1352.      then cover saucepan and remove it from the heat.
  1353.   5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter
  1354.      the face of each bun and brown the buns face-down on the heat.
  1355.   6. Separate the ground beef into four 1/2-pound portions. Roll each portion
  1356.      of meat into a ball and then pat the meat down into a circular patty
  1357.      slightly larger in diameter than the hamburger buns. Cook the hamburger
  1358.      patties for 5-10 minutes per side, until done. Lightly salt and pepper
  1359.      each burger patty.
  1360.   7. Build the burger open-faced in the following order starting with
  1361.      the bottom bun:
  1362.  
  1363.      On Bottom Bun:
  1364.      1/2 cup shredded lettuce
  1365.      hamburger patty
  1366.      2 tablespoons chili queso
  1367.      4 or 5 crumbled tortilla chips
  1368.      2 teaspoons green onion
  1369.  
  1370.      On Top Bun:
  1371.      1/2 tablespoon mayonnaise
  1372.      2 tablespoons pico de gallo
  1373.      2 tablespoons guacamole
  1374.      4 jalapeno slices
  1375.  
  1376.    Serve burger with extra queso and guacamole. May also serve french fries
  1377.    on the side and use the chili queso for dipping.
  1378.  
  1379.    Makes 4 burgers.
  1380.  
  1381.  
  1382.    Chips Ahoy
  1383.  
  1384.  
  1385.        4 cup   All-Purpose Flour
  1386.        1 tsp   Baking soda (level)
  1387.        2 tsp   Salt (level)
  1388.        1 cup   Light Brown Sugar (packed)
  1389.        1 cup   Granulated Sugar
  1390.    1 1/2 cup   Vegetable Shortening (Crisco)
  1391.    1 1/2 tsp   Vanilla Extract
  1392.        1 large Egg White
  1393.      2-4 tbsp  Water (warm)
  1394.       12 oz    Mini Semi-Sweet Chocolate Chips
  1395.  
  1396.   Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix
  1397.   the flour and baking soda in a bowl and set aside. Use an electric mixer
  1398.   to mix the two sugars and shortening. When creamy add the vanilla, salt,
  1399.   and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm
  1400.   water as necessary to mix the flour - don't exceed 4 tablespoons of water
  1401.   - this will make a firm dough. Mix in chocolate chips. As the dough gets
  1402.   thicker you may want to mix by hand and abandon the electric mixer.
  1403.   Roll into 2 inch balls and press down with the palm of the hand to make
  1404.   flat. Bake 12-15 minutes or until golden brown.  
  1405.  
  1406. Cinnabon Rolls
  1407.  
  1408.  
  1409.       ROLLS:
  1410.        1/2 cup warm water
  1411.          2 packages dry yeast
  1412.     2 Tbl. sugar
  1413.      3 1/2 oz. pkg. vanilla pudding mix
  1414.        1/2 cup margarine -- melted
  1415.          2 eggs
  1416.          1 teas. salt
  1417.          6 cups flour
  1418.  
  1419.       CREAM CHEESE FROSTING:
  1420.          8 oz cream cheese
  1421.        1/2 cup margarine
  1422.          1 teas. vanilla
  1423.          3 cups confectioner's sugar
  1424.          1 Tbl. milk
  1425.      To make frosting, mix all ingredients until smooth.
  1426.  
  1427.  
  1428.   In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
  1429.  
  1430.   In large bowl, take pudding mix and prepare according to package
  1431.   directions. Add margarine, eggs and salt. Mix well. Then add yeast
  1432.   mixture. Blend.
  1433.  
  1434.   Gradually add flour; knead until smooth. Place in a greased
  1435.   bowl. Cover and let rise until doubled.
  1436.   Punch down dough and let rise again.
  1437.  
  1438.   Then roll out on floured board to 34 x 21" size. Take 1
  1439.   cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
  1440.   and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
  1441.   With knife, put a notch every 2". Cut with thread or knife.
  1442.  
  1443.   Place on lightly greased cookie sheet 2" apart.
  1444.   Take hand and lightly press down on each roll.
  1445.   Cover and let rise until double
  1446.   again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
  1447.   DON'T OVER BAKE.
  1448.  
  1449.   Frost warm rolls with Cream Cheese Frosting
  1450.  
  1451.   Makes about 20 very large rolls.
  1452.  
  1453.  
  1454.    Clausen Kosher Dill Pickles
  1455.  
  1456.  
  1457.       2 dill flowers
  1458.       2 garlic cloves, peeled & halved
  1459.   1 1/4 lbs. (8-10) pickling cucumbers
  1460.       6 long sprigs fresh dill
  1461.       1 tbsp coarse kosher salt
  1462.     1/2 cup white vinegar
  1463.  
  1464.        Put dill flower and garlic in bottom of mason jar;
  1465.        add the cukes, put sprigs of dill in center of
  1466.        cukes, add salt, vinegar, and fill jar with boiled water
  1467.        that is now cool to within 1/8th of top.
  1468.        Put on seal and ring, shake to dissolve salt,
  1469.        set upside down on counter away from sunlight
  1470.        and heat. Let sit 4-5 days flipping the jar
  1471.        either upright or upside down each day.
  1472.        Let sit upright 2 more days then refrigerate.
  1473.        Lasts about 6 months.    Coney Island Dogs
  1474.  
  1475.  
  1476.      1 pound Ground Beef, Lean
  1477.      1 Small Onion, Chopped
  1478.      2 Tbls. Prepared Yellow Mustard
  1479.      2 Tbls. Vinegar
  1480.      2 Tbls. Sugar
  1481.      1 Tbls. Water
  1482.      1 tsp. Worcestershire Sauce
  1483.      1/4 tsp. Celery Seed
  1484.      1/4 tsp. Tabasco Sauce
  1485.      1/4 cup Catsup, Approximate (Use enough to keep mixture loose)
  1486.  
  1487.  In salted skillet, over medium heat, brown ground beef with onion,
  1488.  breaking up meat with fork to crumble fine. Drain off fat.
  1489.  
  1490.  Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed,
  1491.  and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
  1492.  Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes
  1493.  enough sauce for six to eight medium weiners.   Cracker Barrel's Bread Pudding
  1494.  
  1495.  
  1496.  Sugared Pecans: In small skillet combine 2 tablespoons butter and
  1497.  1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till
  1498.  heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
  1499.  Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
  1500.  Work fast. Dump them into paper towel lined plate.
  1501.  Spread out to cool while you prepare the rest.
  1502.  
  1503.  Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup
  1504.  boiling water. Cover pan with lid 20 minutes. Drain and discard water.
  1505.  Add 1/2 cup packaged shredded coconut to raisins. Set aside.
  1506.  
  1507.  Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to
  1508.  boil. While you wait for that to boil, combine in medium bowl, 3 cups
  1509.  Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
  1510.  thick dough. When water come to boil, drop dough by rounded tablespoonful
  1511.  into boiling water, making about 14 dumplings. Cover pan with lid. Simmer
  1512.  dumplings very gently 20 minutes. Uncover and let cook another 10 minutes
  1513.  gently. Baste often in the liquid, which is now becoming thickened and
  1514.  creamy looking. Remove pan from heat. With slotted spoon remove HALF of
  1515.  dumplings to greased 8" square baking dish. Sprinkle with pecans and
  1516.  raisins/coconut. Arrange rest of dumplings over that. Set aside.
  1517.  Make sauce next.
  1518.  
  1519.  Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan.
  1520.  Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
  1521.  stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or
  1522.  till sugar is completely dissolved and sauce drops from spoon in large
  1523.  drops rather than like water. It should be the consistancy of smooth gravy.
  1524.  Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.
  1525.  Cover; refrigerate to serve within few days. Micro warm servings or
  1526.  use cold with a scoop of ice cream on top of each. Serves 6 to 8.
  1527.  
  1528.  
  1529.    Cracker Barrel's Hashbrown Casserole
  1530.  
  1531.  
  1532.        2 lbs. frozen hashbrowns
  1533.       1/2 cup melted butter      
  1534.         1 can cream of chicken soup
  1535.         1 pt. sour cream
  1536.       1/2 cup chopped onion
  1537.        2 cups grated cheddar
  1538.        1 tsp. salt
  1539.      1/4 tsp. pepper
  1540.        2 cups crushed cornflakes
  1541.       1/4 cup melted butter
  1542.  
  1543.   DEFROST hashbrowns.
  1544.  
  1545.   COMBINE next 7 ingr. and mix with hashbrowns.
  1546.  
  1547.   PUT all in a 3 qt. casserole.
  1548.  
  1549.   SAUTE cornflakes in butter and sprinkle on top.
  1550.  
  1551.   COVER and BAKE at 350 for about 40 min.
  1552.    Cracker Jack
  1553.  
  1554.  
  1555.      4      Quarts        Popped popcorn
  1556.      1      Cup           Spanish peanuts
  1557.      4      Tablespoons   Butter
  1558.      1      Cup           Brown sugar
  1559.     1/2     Cup           Corn syrup -- light
  1560.      2      Tablespoons   Molasses
  1561.     1/4     Teaspoon      Salt
  1562.  
  1563.     Preheat oven to 250 degrees.
  1564.  
  1565.     Combine popcorn and peanuts in a metal bowl or on a cookie sheet
  1566.     and place in preheated oven. Combine all remaining ingredients in a
  1567.     saucepan. Stirring over medium heat, bring the mixture to a boil.
  1568.  
  1569.     Using a cooking thermometer, bring the mixture to the hard-ball stage
  1570.     (260-275 degrees). This will take about 20 to 25 minutes.
  1571.  
  1572.     Remove the popcorn and peanuts from the oven and, working very quickly,
  1573.     pour the caramel mixture in a fine stream over them.
  1574.     Then place them back in the oven for 15 minutes.
  1575.  
  1576.     Mix well every five minutes, so that all of the popcorn is coated.
  1577.  
  1578.     Cool and store in a covered container to preserve freshness.
  1579.  
  1580.  
  1581.  
  1582.  
  1583.    Dairy Queen Blizzard
  1584.  
  1585.  
  1586.               1 Health candy bar
  1587.           1/4 c Milk
  1588.         2 1/2 c Vanilla ice cream
  1589.         1 teas. Fudge topping
  1590.  
  1591.   Freeze the Heath bar. Break the candy into tiny pieces with a knife handle
  1592.   before removing form wrapper. Combine all of the ingredients in the
  1593.   blender and blend for 30 seconds on med. speed. Stop the blender to stir
  1594.   the mixture with a spoon; repeat until well mixed. Pour into a 16-oz.
  1595.   glass. Your homemade blizzard may not be as thick as its commercial
  1596.   counterpart. If you would like a thicker treat, after pouring the mixture
  1597.   into your cup, simply place it in the freezer for 5 to 10 minutes, or until
  1598.   it reaches the desired consistency. VARIATIONS: Try substituting different
  1599.   candies.   El Pollo Loco Chicken
  1600.  
  1601.  
  1602.            1 c White wine vinegar
  1603.            1 c Olive oil
  1604.          1/2 c White wine
  1605.         1 tbl. Oregano
  1606.        1 teas. Thyme
  1607.        3 tbls  Salt
  1608.             10 Garlic cloves; minced
  1609.    1 1/2 teas. Tabasco sauce
  1610.  
  1611.   Mix all ingredients and marinate two whole chicken which have been cut in
  1612.   half. Marinate several hours in refrigerator. Grill chickens slowly until
  1613.   done.   El Torito's Black Bean Soup
  1614.  
  1615.  
  1616.  12 oz. dried black beans
  1617.  8 cups chicken or vegetable stock
  1618.  2 teaspoons olive oil
  1619.  1 onion, chopped
  1620.  1 cup carrots, chopped
  1621.  1 cup celery, chopped
  1622.  2 cloves garlic, minced
  1623.  2 teaspoons dried oregano
  1624.  1 teaspoon dried thyme
  1625.  1 bay leaf
  1626.  1/2 teaspoon cayenne pepper
  1627.  3 tablespoons fresh lime juice
  1628.  Fresh cilantro (optional)
  1629.  
  1630.  Rinse and sort though black beans, discarding any that are  
  1631.  shriveled or  discolored. Place beans in a large stockpot.
  1632.  Cover beans with water and refrigerate to soak overnight.  
  1633.  Drain beans and return to stockpot.
  1634.   Add stock and heat to boiling.
  1635.  
  1636.  Meanwhle, heat olive oil over medium-high heat in a large
  1637.  skillet. Add onion, carrot, celery and garlic and saute until
  1638.  tender, approximately 5 minutes. Add to stockpot along with
  1639.  oregano, thyme, bay leaf and cayenne pepper.
  1640.  Cover stockpot and reduce heat to simmer for 3 to 4 hours.
  1641.  
  1642.  Transfer soup to blender or food processor and puree to
  1643.  desired thickness. Just before serving add lime juice and
  1644.  garnish with a sprig of fresh cilantro, if desired.
  1645.  Add salt and pepper to taste and serve.
  1646.    El Torito's Mexican Caesar Salad
  1647.  
  1648.  
  1649.      Cilantro Pepita Dressing:
  1650.              2 medium Anaheim chiles, roasted, peeled and seeded
  1651.        1/3 cup roasted pepitas (pumpkin seeds)
  1652.              2 garlic cloves, peeled
  1653.       1/4 tsp. ground black pepper
  1654.         1 tsp. salt
  1655.         12 oz. salad oil
  1656.        1/4 cup red wine vinegar
  1657.         5 Tbs. grated Cotija cheese (see note)
  1658.              2 small bunches cilantro, stemmed
  1659.      1 1/2 cup mayonnaise
  1660.        1/4 cup water
  1661.  
  1662.         Salad:
  1663.             2 corn tortillas
  1664.               Vegetable oil
  1665.             1 large (or two small) heads romaine lettuce, rinsed and spun dry
  1666.       1/3 cup finely grated Cotija cheese
  1667.       Roasted red bell pepper, peeled and cut into julienne strips
  1668.       1/2 cup pepitas (roasted pumpkin seeds)
  1669.  
  1670.    Place all dressing ingredients except cilantro, mayonnaise and water
  1671.    in a a blender of food processor. Blend approximately 10 seconds, then
  1672.    add cilantro little by little until blended smooth. Depending on size
  1673.    of blender, it may be necessary to do in batches.
  1674.  
  1675.    Place mayonnaise and water in a large stainless steel bowl, and mix
  1676.    with a wire whip until smooth. Add the blended ingredients to the
  1677.    mayonnaise mixture, and mix thoroughly. Place in an air-tight container
  1678.    and refrigerate. Will keep for three days. Yields 1 quart.
  1679.  
  1680.    To assemble salad: Cut corn tortillas into matchstick-size strips.
  1681.    Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
  1682.    slotted spoon, and drain on paper towels. Set aside. Tear romaine into
  1683.    bite-size pieces. Place greens on salad plates and ladle approximately
  1684.    2 ounces of cilantro pepita dressing on each salad.
  1685.    Sprinkle each dish with Cotija cheese and tortilla strips.
  1686.    Arrange four red pepper strips like spokes on the top of each salad,
  1687.    and garnish with whole pepitas.
  1688.  
  1689.    Note: Cotija cheese is a hard cheese, similar to Parmesan.
  1690.    It is available at some grocery stores and most Mexican markets.
  1691.  
  1692.  
  1693.    Entenmann's Fat Free Chocolate Cupcakes
  1694.  
  1695.  
  1696.            1 small Box Jello cook & serve, chocolate pudding powder                            
  1697.                1/2 cup Non-fat dry milk powder
  1698.           1 tablespoon Unsweetened Hershey's cocoa
  1699.                1/2 cup Sugar
  1700.                  1 cup Self-rising flour
  1701.           4 Egg whites, beat til stiff with 1 pinch Salt in 1-1/2 qt. bowl                            
  1702.              1 teaspoon Vanilla
  1703.                4 ounces Applesauce
  1704.            1/4 teaspoon Baking soda
  1705.  
  1706.         In medium mixing bowl combine Jello powder, dry milk, cocoa,
  1707.         sugar and flour. Set aside. With electric mixer, beat alternately
  1708.         into the egg white mixture a cup at a time with the vanilla,
  1709.         applesauce and baking soda, which have been mixed together.
  1710.         Beat 2 minutes after last addition. Divide batter equally between
  1711.         12 paper-line cupcake wells. Bake at 350 degrees about 18-20
  1712.         minutes or until tester comes out clean. Cool in pan on wire rack
  1713.         10 minutes then remove.  
  1714.  
  1715. Fiddle Faddle
  1716.  
  1717.  
  1718.         3/4 cup granulated sugar
  1719.         1/4 cup brown sugar
  1720.         1/2 cup (1 stick) butter
  1721.         1/2 cup corn syrup
  1722.         1/2 cup water
  1723.         1/2 teaspoon salt
  1724.         1/2 teaspoon vanilla
  1725.       1 1/3 bags plain or natural-flavored microwave popcorn
  1726.         1/2 cup roasted almonds
  1727.  
  1728.   1. Combine sugar, butter, corn syrup, water and salt in a large saucepan
  1729.      over medium heat. You're going to bring the candy to 265-275 degrees,
  1730.      or what is known as the hard ball stage. For this it's best to use a
  1731.      candy thermometer. If you don't have one, don't worry. Drip the candy
  1732.      into a small glass of cold water. If the candy forms a very hard, yet
  1733.      slightly pliable ball, bingo, you're there. Watch your mixture closely
  1734.      so that it doesn't boil over.
  1735.  
  1736.   2. While candy cooks, pop both bags of popcorn and spread about 2 quarts
  1737.      or 1 1/3 bags of popcorn on one large or two small cookie sheets.
  1738.      Put the popcorn in your oven set on its lowest temperature. This will
  1739.      keep the popcorn hot so that the candy will coat better.
  1740.  
  1741.   3. When your candy has reached the hard ball stage, add the vanilla.
  1742.  
  1743.   4. Pull the popcorn from the oven and, working quickly, pour the candy
  1744.      over the popcorn in thin streams. Mix the popcorn so that each kernel
  1745.      is coated with candy, put the popcorn back into the oven for five more
  1746.      minutes, then stir once again. This will help to coat each kernel.
  1747.      You can repeat this step once more if necessary to get all of the
  1748.      popcorn coated. Pour popcorn onto a large sheet of wax paper to cool.
  1749.      Spread the popcorn out, but be careful...it's hot.
  1750.  
  1751.   5. When popcorn is cool, break it up and immediately put it into a
  1752.      tightly sealed container, such as Tupperware. This will ensure that
  1753.      it stays fresh. This stuff gets stale very quickly in moist climates
  1754.      if left out.
  1755.  
  1756.      Makes about 4 quarts.
  1757.  
  1758.  
  1759.    Fig Newtons
  1760.  
  1761.  
  1762.             1 lb. dried figs or 2 lbs. fresh figs
  1763.            1 cup  sugar
  1764.      1/2 or 1 cup water (1 c. for dried figs; 1/2 c. for fresh)
  1765.           1/2 cup butter, room temp.
  1766.             1 cup sugar
  1767.                 1 egg
  1768.            1 tbl. cream or milk
  1769.         1/2 teas. vanilla
  1770.         1/2 teas. salt
  1771.           1 teas. baking powder
  1772.         1 3/4 cup flour
  1773.  
  1774.    Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until
  1775.    of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
  1776.    well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
  1777.  
  1778.    Place 1/2 on well floured dough cloth; knead about 6 times.
  1779.    Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.
  1780.    Roll remaining dough, cover figs. Cook at 350' 30 minutes.
  1781.  
  1782.    Let cool and cut into squares.  
  1783.  
  1784. Four Seasons Crab Cakes
  1785.  
  1786.  
  1787.              2 pounds jumbo lump crabmeat
  1788.             1/2 pound fresh codfish fillet
  1789.          1/2 to 1 cup heavy cream
  1790.          1 tablespoon Dijon mustard
  1791.           2 teaspoons sesame oil
  1792.         2 tablespoons finely chopped parsley
  1793.         2 tablespoons finely chopped chives
  1794.         2 tablespoons basil, julienned
  1795.                       Salt and pepper to taste
  1796.                       Juice of 1/2 lemon
  1797.                       Olive oil for sauteing
  1798.  
  1799.    Pick through crabmeat, removing all shells but being careful not to
  1800.    break up the large lumps too much.
  1801.    In a food processor, grind codfish until pureed. Add 1/2 cup of heavy
  1802.    cream and puree until incorporated. Then add more cream if needed.
  1803.    The mixture should be smooth and shiny, yet firm enough to hold its shape.
  1804.  
  1805.    Place this mousse in a metal bowl and add the other ingredients, except
  1806.    for the olive oil.
  1807.    Take a small portion of the crab-cake mixture and saute in hot olive
  1808.    oil until golden brown. Taste to adjust seasoning.
  1809.  
  1810.    Form the rest of the crab cakes and saute in hot olive oil until golden
  1811.    on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.
  1812.  
  1813.    Serves six to eight.
  1814.  
  1815.  
  1816.    General Tso's Chicken
  1817.  
  1818.  
  1819.  3/4 lb Boneless chicken breast
  1820.  2 ts Dark soy sauce
  1821.  2 ts Rice wine or dry sherry
  1822.  1 ts Finely chopped ginger root
  1823.  1 ts Cornstarch
  1824.  1 ts Sesame oil
  1825.  1/3 c Oil, preferably peanut
  1826.  2 Dried red chiles
  1827.    - cut in half lengthwise
  1828.  1 tb Chopped fresh orange peel OR
  1829.  2 ts - dried citrus peel
  1830.    -(soaked & coarsely chopped)
  1831.  1/2 ts Roasted Sichuan peppercorns
  1832.    * (finely ground), optional
  1833.  2 ts Dark soy sauce
  1834.  1/4 ts Salt
  1835.  1 ts Sugar
  1836.  1/2 ts Sesame oil
  1837.  
  1838.  CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
  1839.  it into a bowl together with the soy sauce, rice wine or sherry, ginger,
  1840.  cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
  1841.  marinate for about 20 minutes. Heat the oil in a wok or large skillet until
  1842.  it is very hot. Remove the chicken from the marinade with a slotted spoon.
  1843.  Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
  1844.  and leave to drain in a colander or sieve. Pour off most of the oil,
  1845.  leaving about 2 teaspoons. Reheat the pan over a high heat and then add the
  1846.  dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
  1847.  the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
  1848.  well. Serve the dish at once.
  1849.  
  1850.  Add toasted sesme seeds to make sesame chicken.  
  1851.  
  1852. Girl Scout Mint Cookies
  1853.            
  1854.  
  1855.            1 box Devil's Food Cake Mix  
  1856.                2 Eggs
  1857.           2 Tbl. Water
  1858.           2 Tbl. Cooking Oil
  1859.          1/2 Cup Cocoa              
  1860.           1 pkg. Chocolate Chips
  1861.        2-3 drops Wilton's Candy Mint Flavoring
  1862.  
  1863.    Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
  1864.    and cocoa. You will need to blend this together well, this will be a
  1865.    very sticky mess. Let stand for 20 minutes, and then shape into very
  1866.    small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
  1867.    and smash down flat. You will need to spray a large spoon with Pam to
  1868.    make them flat. Bake for about 8 minutes. Let cool until they reach
  1869.    room temperature.
  1870.  
  1871.    Heat chocolate chips in either the microwave, or in a double boiler.
  1872.    When completely melted add a couple drops of the mint flavoring.
  1873.    Be carefull not to add too much, it is a powerfull flavoring.
  1874.    You can either spread the melted chocolate on the cookies,
  1875.    or you can dip the cookies into the chocolate.  
  1876.  
  1877. Goo Goo Clusters
  1878.  
  1879.  
  1880.              1 large bag miniature marshmallows
  1881.                    1 bag chocolate chips
  1882.                   2 cups dry roasted peanuts
  1883.                    1 can Eagle Brand milk
  1884.                   2 tsp. butter
  1885.  
  1886.   Melt chocolate chips in pan with Eagle Brand milk.
  1887.   While this is heating, mix marshmallows and peanuts in a large
  1888.   bowl. Pour melted mixture over nuts and marshmallows. Mix
  1889.   together. Pour in buttered pan. Chill 2 hours and cut.    
  1890.  
  1891. Good Season's Italian Dressing
  1892.  
  1893.  
  1894.              1 TB Garlic salt  
  1895.              1 TB Onion powder  
  1896.              1 TB Sugar  
  1897.              2 TB Oregano  
  1898.              1 ts Pepper  
  1899.            1/4 ts Thyme  
  1900.              1 ts Basil  
  1901.              1 TB Parsley  
  1902.            1/4 ts Celery salt    
  1903.              2 TB Salt
  1904.  
  1905.  
  1906.  For Dressing Mix:  
  1907.            
  1908.            1/4 Cup Cider Vinegar
  1909.            2/3 Cup Oil
  1910.               2 TB Water
  1911.               2 TB Dry Mix
  1912.  
  1913.            Shake well.   Grape Nuts Cereal
  1914.      
  1915.  
  1916.      3 1/2 cups sifted whole wheat flour
  1917.      1 tsp. baking soda
  1918.      1/2 cup brown sugar
  1919.      2 cups milk
  1920.      2 tbsp. vinegar
  1921.      3/4 tsp. salt
  1922.  
  1923.    Mix flour, baking soda, sugar and salt. Stir vinegar
  1924.    into milk and add to flour mixture. Beat until smooth.
  1925.    Spread dough 1/4-inch thick on a greased cookie sheet.
  1926.    Bake in a 375F. oven about 15 minutes.
  1927.    When cool, grind in a food chopped.
  1928.    Don't dry out completely or you'll get flour.
  1929.    Let it finish drying after grinding.
  1930.    Before serving, mix in anything else you would like;
  1931.    Nuts and fruit go especially well.
  1932.     Gummi Bears
  1933.  
  1934.  
  1935.      1 small box Jello with sugar (any flavor)
  1936.      7 envelopes unflavored gelatin
  1937.    1/2 cup water
  1938.  
  1939.  Mix in a saucepan until the mixture resembles playdough.
  1940.  Place pan over low heat and stir until melted.
  1941.  Once completely melted, pour into plastic candy molds,
  1942.  and place in the freezer for 5 min.
  1943.  When very firm, take out of molds and eat! Have fun!  
  1944.  
  1945. Hamburger Helper
  1946.  
  1947.  
  1948.    1. Brown one pound (more or less) of ground beef in a skillet.
  1949.    2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried
  1950.       is fine) and 2 cups water (use one cup if using fresh potatoes),
  1951.       1/4 cup butter or margarine, and one of the sauce mixes below.
  1952.  
  1953.   CHEESEBURGER MACARONI
  1954.  
  1955.    Use macaroni and 1/4 cup of this mixture.
  1956.     4 1/2 cups dehydrated cheese
  1957.     2 2/3 Tbls powdered milk
  1958.     2 2/3 cups flour
  1959.     2 tsp onion powder
  1960.  
  1961.   STROGANOFF
  1962.  
  1963.    Use noodles or potatoes and 1/3 cup of the following mixture. Stir in
  1964.    1/4 cup sour cream just before serving. (1/4 cup fresh or canned
  1965.    mushrooms may be used instead of dried, but put them in when you cook,
  1966.    not when preparing the mix for storage)
  1967.     4 cups powdered milk
  1968.     4 cups flour
  1969.     2 cups minced onion
  1970.     1 cup beef bouillon
  1971.     1/4 cup onion powder
  1972.     4 cups dried mushrooms
  1973.     2 Tbls celery salt
  1974.  
  1975.   PIZZA SPINS
  1976.  
  1977.    Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian
  1978.    seasoning or 2 Tbls of the following mixture.
  1979.  
  1980.    1/4 cup crushed basil
  1981.    1/4 cup ground oregano
  1982.    2 Tbls garlic powder
  1983.    1/2 cup parsely
  1984.  
  1985.  
  1986.    Hardee's Buttermilk Biscuits
  1987.  
  1988.  
  1989.            4 cups self-rising flour
  1990.            1 tbs. sugar
  1991.            1 tbs. baking powder
  1992.            2 cups buttermilk
  1993.            2/3 c. shortening
  1994.  
  1995.       Mix together, but do not knead. Roll out to 1" thick.
  1996.  
  1997.       Cut and brush tops with additional buttermilk.
  1998.  
  1999.       Place on greased cookie sheet.
  2000.  
  2001.       Bake at 400 degrees for 15 minutes.        
  2002.  
  2003. Heath Bar Candy
  2004.    
  2005.  
  2006.      1/2 lb  Butter
  2007.       1 cup  Sugar
  2008.     1/2 cup  Nuts, finely chopped
  2009.     1/3 cup  Chocolate chips
  2010.  
  2011.   Combine first 3 ingredients and boil, stirring constantly until it
  2012.   thickens and looks like a brown paper bag.  Pour on greased cookie
  2013.   sheet. Sprinkle the chocolate chips on top.  Let melt and spread
  2014.   smooth over the mixture.
  2015.  
  2016.   Let cool and harden.  Break into pieces.  
  2017.  
  2018. Heinz 57 Sauce
  2019.  
  2020.  
  2021.                 1/2 Cup Raisins
  2022.                 2/3 Cup Heinz ketchup
  2023.                   1 tsp chili powder
  2024.                   1 tsp seasoned salt
  2025.                    4 oz applesauce
  2026.                  2 Tbsp Wish Bone Itailian Dressing
  2027.  
  2028.      1. Put all ingredients in a blender and blend on/off for 2 minutes
  2029.         on high or until smooth.    Hershey's Chocolate Syrup
  2030.  
  2031.  
  2032.                 1/2 Cup Cocoa (Hershey's obviously)
  2033.  
  2034.                   1 Cup Sugar
  2035.  
  2036.                   1 Cup water
  2037.  
  2038.                  1 tsp. Vanilla
  2039.  
  2040.                 dash of salt
  2041.  
  2042.  
  2043.   Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until
  2044.   smooth. Bring this mixture to a boil. Allow it to boil for one minute,
  2045.   be carefull this does not over boil. Remove from heat, when this cools
  2046.   add the vanilla.    
  2047.  
  2048. Hidden Valley Ranch Dressing
  2049.  
  2050.  
  2051.                    15 Saltines
  2052.                2 cups Dry minced parsley flakes
  2053.               1/2 cup Dry minced onion
  2054.         2 tablespoons Dry dill weed
  2055.               1/4 cup Onion salt
  2056.               1/4 cup Garlic salt
  2057.               1/4 cup Onion powder
  2058.               1/4 cup Garlic powder
  2059.  
  2060.                    Salad Dressing:
  2061.  
  2062.                     1 tablespoon Mix
  2063.                     1 cup Mayonnaise
  2064.                     1 cup Buttermilk
  2065.  
  2066.       Put crackers through blender on high speed until powdered. Add
  2067.       parsley, minced onions, and dill weed. Blend again until
  2068.       powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
  2069.       powder, and garlic powder. Put into container with tight-fitting
  2070.       lid.
  2071.  
  2072.       Store dry mix at room temperature for 1 year. Makes 42 1
  2073.       tablespoon servings. To use mix--Combine mix, mayonnaise,
  2074.       and buttermilk.
  2075.  
  2076.       Yield: 1 pint.
  2077.  
  2078.  
  2079.    Honey Baked Ham
  2080.  
  2081.  
  2082.   1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)
  2083.   2 c. sugar
  2084.   1 c. honey or brown sugar, packed
  2085.   1 (6 oz.) can frozen orange juice concentrate, thawed
  2086.   1 tsp. whole cloves
  2087.  
  2088.    Make crosswise slits, 1/2 inch apart, halfway through ham to
  2089.  to where knife touches bone. Place ham in deep bowl and barely
  2090.  cover with water. Stir in sugar. Soak at least 2 days in refrigerator.
  2091.  Drain. Place ham in roasting pan, lined with enough foil to wrap
  2092.  completely. Pour honey or brown sugar and orange juice all over
  2093.  pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200
  2094.  degrees for 6 to 7 hours or until done.
  2095.  
  2096.   Hooter's Buffalo Chicken Wings
  2097.  
  2098.  
  2099.                  vegetable oil -- for frying
  2100.          1/4 cup butter
  2101.          1/4 cup Crystal Louisiana Hot Sauce
  2102.             dash ground pepper
  2103.             dash garlic powder
  2104.          1/2 cup all-purpose flour
  2105.        1/4 teas. paprika
  2106.        1/4 teas. cayenne pepper
  2107.        1/4 teas. salt
  2108.               10 chicken wing pieces
  2109.  
  2110.        ON THE SIDE: bleu cheese dressing & celery sticks
  2111.  
  2112.   Heat oil in a deep fryer to 375. You want just enough oil to cover the
  2113.   wings entirely -- an inch or so deep at least.
  2114.  
  2115.   Combine the butter, hot sauce, ground pepper, and garlic powder in a
  2116.   small saucepan over low heat. Heat until the butter is melted and
  2117.   the ingredients are well-blended.
  2118.  
  2119.   Combine the flour, paprika, cayenne powder, and salt in a small bowl.
  2120.   If the wings are frozen, be sure to defrost and dry them. Put the wings
  2121.   in a large bowl and sprinkle the flour mixture over them, coating each
  2122.   wing evenly. Put the wings in the refrigerator 60-90 minutes.
  2123.   This will help the breading to stick to the wings when fried.
  2124.  
  2125.   Put all the wings in the hot oil and fry 10 to 15 minutes or until
  2126.   some parts of the wings begin to turn dark brown. Remove from the oil
  2127.   to a paper towel to drain. Don't let them sit too long, because you
  2128.   want to serve them hot. Quickly put the wings in a large bowl. Add the hot
  2129.   sauce and stir, coating all of the wings evenly.
  2130.  
  2131.   Serve with bleu cheese dressing and celery sticks on the side.
  2132.  
  2133.  
  2134.    Hostess Cupcakes
  2135.  
  2136.  
  2137.                 CAKES:
  2138.           1/2 c  Plus 2 tbsp Flour
  2139.                     2 1/2 tb Cocoa powder
  2140.                       3/4 ts Baking soda
  2141.                       1/4 ts Salt
  2142.                       1/2 c  Sugar
  2143.                       1/2 c  Water
  2144.                         3 tb Vegetable oil
  2145.                     1 1/2 ts Distilled white vinegar
  2146.                         1 ts Vanilla extract
  2147.  
  2148.                 FILLING:
  2149.                         1 c  Heavy whipping cream
  2150.                         6 oz Finely chopped white chocolate
  2151.            
  2152.                 GLAZE:
  2153.                         3 oz Finely chopped bittersweet chocolate          
  2154.                         3 tb Boiling water
  2155.  
  2156.                 ICING:
  2157.                         1 tb Egg white, at room temperature
  2158.                         1 pn cream of tartar
  2159.      1/2 c  Plus 2 to 3 tbsp confectioner's sugar
  2160.            
  2161.  
  2162.  Make the cupcakes:
  2163.  
  2164.   1. Position a rack in the center and preheat oven to 325F. Lightly
  2165.   butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
  2166.  
  2167.   2. Into a medium bowl, sift together the flour, cocoa, baking soda,
  2168.   and salt. Mix in the sugar. Make a well in the center. Whisk in the
  2169.   water, oil, vinegar, and vanilla. Blend until smooth. (The batter
  2170.   will be very thin.)
  2171.  
  2172.   3. Spoon the batter into the prepared cups. Bake until a cake tester
  2173.   inserted into the center of one of the cupcakes comes out clean,
  2174.   about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
  2175.   for 5 minutes. Remove the cupcakes from the pans and finish cooling
  2176.   on the rack.
  2177.  
  2178.   Make the filling:
  2179.  
  2180.   4. In a heavy medium saucepan over medium-high heat, bring the cream
  2181.   to a boil. Add the white chocolate and remove from heat. let the
  2182.   mixture stand briefly; stir until smooth. Transfer to a metal bowl
  2183.   and refrigerate until chilled thoroughly, stirring occasionally. (To
  2184.   speed the process, set the metal bowl over a larger bowl of ice
  2185.   water; stir the chocolate mixture until cool.) With an electric
  2186.   mixer, beat the white chocolate mixture just until fluffy, about 1
  2187.   minute.
  2188.  
  2189.   5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain
  2190.   tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake
  2191.   and squeeze a little filling into each one.
  2192.  
  2193.   Make the glaze:
  2194.  
  2195.   6. Place the chocolate in a small bowl. Whisk in the boiling water and
  2196.   blend until smooth. One at a time, dip the top of each cupcake into
  2197.   the warm glaze. Turn the glazed cupcakes right side up and set them
  2198.   on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
  2199.   5 minutes to set the glaze.
  2200.  
  2201.   Make the icing:
  2202.  
  2203.   7. In a medium bowl, whisk the egg white until frothy. Stir in the
  2204.   cream of tartar. Gradually mix in enough of the confectioner's sugar
  2205.   to make a fairly stiff and smooth icing. Fill a small paper cone with
  2206.   the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes
  2207.   from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on
  2208.   the top of each cupcake. Let the design harden and then cover and
  2209.   refrigerate the cupcakes. Serve at room temperature.
  2210.  
  2211.   The cupcakes can be made and refrigerated up to 2 days in advance, or
  2212.   frozen up to 2 weeks.
  2213.  
  2214.   Makes 22 to 24 miniature cupcakes.
  2215.  
  2216.  
  2217.  
  2218.      Hostess Twinkies
  2219.  
  2220.  
  2221.                  a bottle about the size of a Twinkie
  2222.                  twelve 12 x 14 inch pieces of aluminum foil
  2223.                  pastry bag
  2224.                  toothpick
  2225.  
  2226.             CAKE:
  2227.               4 egg whites
  2228.               One 16-ounce box golden pound cake mix
  2229.               2/3 cup water
  2230.               Nonstick spray
  2231.  
  2232.             FILLING:
  2233.               2 Tbsp butter
  2234.              1/3 cup vegetable shortening
  2235.                1 cup powdered sugar
  2236.              1/4 cup granulated sugar
  2237.              1/3 cup evaporated milk
  2238.                1 tsp vanilla extract
  2239.              2 drops lemon extract
  2240.  
  2241.   Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap
  2242.   the folded foil around the bottle to create a mold. Leave the top open for
  2243.   pouring the batter in. Make twelve of these molds and arrange on a cookie
  2244.   sheet. Spray the inside of each with nonstick spray.
  2245.  
  2246.   Beat the egg whites until stiff. Combine with cake mix and water, and beat
  2247.   about 2 minutes until thoroughly blended. Pour batter into molds, filling
  2248.   each about 3/4 inch deep. Bake about 30 minutes, or until the cake is
  2249.   golden brown and a toothpick comes out clean from the center.
  2250.  
  2251.   For the filling, cream the butter and shortening. Slowly add the sugars
  2252.   while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on
  2253.   medium speed until completely smooth and fluffy. When the cakes are done
  2254.   and cooled, use a toothpick to make three small holes in the bottom of
  2255.   each one. Move the toothpick around the inside of each cake to make room
  2256.   for filling. Using the pastry bag, inject each cake with filling through
  2257.   all three holes.
  2258.  
  2259.   Makes 12
  2260.  
  2261.  
  2262.    Houlihan's Baked Potato Soup
  2263.  
  2264.  
  2265.             2 Cups potatoes, diced but unpeeled
  2266.             1/4 lb butter
  2267.             2 Cups finely diced yellow onions
  2268.            1/2 Cup flour
  2269.            1 quart warm water
  2270.            1/4 Cup chicken bouillon
  2271.              1 Cup potato flakes
  2272.             2 Cups heavy cream
  2273.             2 Cups milk
  2274.       1/2 teaspoon Tabasco
  2275.            Salt, pepper, garlic powder and dried basil to taste
  2276.  
  2277.    Saute onions in melted butter for 10 minutes in large kettle. Add flour
  2278.    to onions and butter and cook for four to five minutes, stirring until
  2279.    flour is absorbed.
  2280.  
  2281.    In a separate container, combine water, chicken bouillon, potato flakes,
  2282.    and seasonings. Stir until thoroughly mixed and no lumps remain.
  2283.    Add to onion mixture, one pint at a time.
  2284.  
  2285.    Add milk and cream, stirring until smooth and lightly thickened.
  2286.  
  2287.    Reduce heat and simmer for 15 minutes.
  2288.  
  2289.    In a separate container, the potatoes should be covered with water,
  2290.    brought to a boil, and simmered for 20 minutes.
  2291.  
  2292.    Combine the potatoes with the soup to complete.
  2293.  
  2294.  
  2295.    Howard Johnson's Boston Brown Bread
  2296.  
  2297.  
  2298.             1 cup  Unsifted whole wheat flour
  2299.             1 cup  Unsifted rye flour
  2300.             1 cup  Yellow corn meal
  2301.   1 1/2 teaspoons  Baking soda
  2302.  1 1/2  teaspoons  Salt
  2303.           3/4 cup  Molasses
  2304.            2 cups  Buttermilk
  2305.  
  2306.   Grease and flour a 2 qt. mold.  Combine flours, corn meal, soda, and salt.
  2307.   Stir in molasses and buttermilk.  Turn into mold and cover tightly.
  2308.   Place on trivet in deep kettle. Add enough boiling water to kettle to
  2309.   come half way up sides of mold; cover.  Steam 3 1/2 hr., or until  done.
  2310.   Remove from mold to cake rack. Serve hot with baked beans.
  2311.  
  2312.   Makes 1 loaf    
  2313.  
  2314. IHOP Pancakes
  2315.  
  2316.  
  2317.            Nonstick Spray
  2318.            1 1/4 cups all-purpose flour
  2319.                     1 egg
  2320.            1 1/4 cups buttermilk
  2321.               1/4 cup granulated sugar
  2322.    1 heaping teaspoon baking powder
  2323.            1 teaspoon baking soda
  2324.               1/4 cup cooking oil
  2325.              pinch of salt
  2326.  
  2327.    1. Preheat a skillet over medium heat. Use a pan with a nonstick surface
  2328.       or apply a little nonstick spray.
  2329.  
  2330.    2. With a mixer, combine all of the remaining ingredients until smooth.
  2331.  
  2332.    3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
  2333.  
  2334.    4. When the edges appear to harden, flip the pancakes. They should be
  2335.       golden brown.
  2336.  
  2337.    5. Cook pancakes on the other side for same amount of time, until golden
  2338.       brown.
  2339.  
  2340.       Makes 8 to 10 pancakes.
  2341.  
  2342.  
  2343.    In-N-Out Double-Double Hamburger
  2344.  
  2345.  
  2346.                    1 plain hamburger bun
  2347.                  1/3 pound ground beef
  2348.                 Dash salt
  2349.         1 tablespoon Kraft Thousand Island dressing
  2350.              1 large tomato slice (or 2 small slices)
  2351.              1 large lettuce leaf
  2352.             2 slices American cheese
  2353.              1 whole onion slice (sliced thin)
  2354.  
  2355.    1. Preheat a frying pan over medium heat.
  2356.    2. Lightly toast the both halves of the hamburger bun, face down in the
  2357.       pan. Set aside.
  2358.    3. Separate the beef into two even portions, and form each half into a
  2359.       thin patty slightly larger than the bun.
  2360.    4. Lightly salt each patty and cook for 2-3 minutes on the first side.
  2361.    5. Flip the patties over and immediately place two slices of cheese on
  2362.       each one. Cook for 2-3 minutes.
  2363.    6. Assemble the burger in the following stacking order from the bottom up:
  2364.  
  2365.           bottom bun
  2366.           dressing
  2367.           tomato
  2368.           lettuce
  2369.           beef patty with cheese
  2370.           onion slice
  2371.           beef patty with cheese
  2372.           top bun.
  2373.  
  2374.      Makes one hamburger.
  2375.  
  2376.  
  2377.    International House Of Coffee Flavored Coffees
  2378.  
  2379.  
  2380.           To Make Coffee:
  2381.             Use rounded teaspoons of the following mixes to taste.
  2382.  
  2383.                Cafe Bavarian Mint:
  2384.  
  2385.                1/4 C. Powdered Creamer
  2386.                1/3 C. Sugar
  2387.                1/4 C. Instant Coffee
  2388.                2 T. Powdered Baking Cocoa
  2389.                2 hard candy Peppermints
  2390.  
  2391.                Process in a blender on liquify until well blended.
  2392.                Store in an air tight container.
  2393.  
  2394.  
  2395.                Cafe Cappuccino:
  2396.  
  2397.                1/4 C. Powdered Creamer
  2398.                1/3 C. Sugar
  2399.                1/4 C. Instant Coffee
  2400.                1 Orange flavored piece of hard candy
  2401.  
  2402.                Process in a blender on liquify until blended.
  2403.                Store in an air tight container.
  2404.  
  2405.  
  2406.                Cafe Swiss Mocha:
  2407.  
  2408.                1/4 C. Powdered Creamer
  2409.                1/3 C. Sugar
  2410.                1/4 C. Instant Coffee
  2411.                2 Tbl. Powdered Baking Cocoa
  2412.  
  2413.                Process in a blender on liquify until well blended.
  2414.                Store in an air tight container.
  2415.  
  2416.  
  2417.                Cafe Viennese:
  2418.  
  2419.                1/4 C. Powered Creamer
  2420.                1/3 C. Sugar
  2421.                1/4 C. Instant Coffee
  2422.                1/2 tsp. Cinnamon
  2423.  
  2424.                Process in blender on liquify until well blended.
  2425.                Store in an air tight container.
  2426.  
  2427.  
  2428.    Jack-In-The-Box Tacos
  2429.  
  2430.  
  2431.                    1 Pound Ground beef
  2432.                    1/3 Cup Refried beans
  2433.               1/4 Teaspoon Salt
  2434.              2 Tablespoons Chili powder
  2435.                    1/4 Cup Ortega Taco Sauce -- Mild
  2436.                    12 Each Soft corn tortillas
  2437.                     3 Cups Cooking oil
  2438.                   6 Slices American cheese (each cut in half)
  2439.                     1 Head Lettuce -- chopped fine
  2440.  
  2441.     Slowly brown the beef over low heat, using a wooden spoon to chop
  2442.  and stir the meat, keeping it very fine and smooth. When the beef is
  2443.  brown drain the fat. Add the refried beans and use the wooden spoon  
  2444.  to smash the whole beans into the mixture creating a smooth texture.
  2445.  Add the salt, Chili powder, and Taco Sauce to the mixture.
  2446.  Remove from the heat.
  2447.  
  2448.     In another skillet heat 1/4 inch of oil until hot. Test with a
  2449.  small piece of tortilla - it should bubble when dropped into the oil.
  2450.  Spread 1/2 of the beef mixture on the center of each corn tortilla.
  2451.  Fold the tortillas over and press so that the beef fillng acts as an
  2452.  adhesive and holds the sides together.
  2453.  
  2454.     Drop each taco into the pan of hot oil and fry on both sides until
  2455.  crispy. When cooked, remove the tacos from the oil and place them on a
  2456.  rack or some paper towels until they are a little cooler.
  2457.  Pry open slightly and add 1/2 slice American cheese and some lettuce.
  2458.  Top with additional Taco Sauce to taste.
  2459.  
  2460.  
  2461.  
  2462.  
  2463.    Kahlua
  2464.  
  2465.  
  2466.                    1 qt water
  2467.                2 1/2 c Sugar
  2468.                    3 tb Instant coffee
  2469.                    1 tb Vanilla
  2470.                2 1/2 c Vodka
  2471.  
  2472.  
  2473.     Bring water, sugar and coffee to a boil in a saucepan.
  2474.     Simmer VERY slowly for 3 hours. Mixture will be very dark
  2475.     and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.    
  2476.  
  2477. KFC Original Fried Chicken
  2478.  
  2479.  
  2480.        1 frying chicken, cut into frying pieces
  2481.        1 1/2 cups flour
  2482.        1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
  2483.        1 Envelope Lipton (or other brand) Tomato Cup of Soup
  2484.        2 eggs, well beaten
  2485.        2/3 cup milk
  2486.        Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
  2487.  
  2488.   1. Combine eggs and milk. Set aside.
  2489.   2. Combine flour with the Italian dressing and soup mix.
  2490.   3. Dip chicken pieces in milk-egg mixture and roll them in the
  2491.      flour-seasoning mixture. Repeat procedure.
  2492.   4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
  2493.   5. Remove from fire. Drain and serve.   KFC Cole Slaw
  2494.  
  2495.  
  2496.                8 cups finely chopped cabbage
  2497.               1/4 cup carrot, shredded
  2498.               1/3 cup sugar
  2499.             1/2 teas. salt
  2500.             1/8 teas. pepper
  2501.               1/4 cup milk
  2502.               1/2 cup mayonaise
  2503.               1/4 cup buttermilk
  2504.           1 1/2 tbls. white vinegar
  2505.           2 1/2 tbls. lemon juice
  2506.  
  2507.   Cut cabbage and carrots into small pieces about the size of rice kernels.
  2508.   (The food processor is great for this!) In salad bowl, combine the sugar,
  2509.   salt, pepper, milk, mayonaise, buttermilk, vinegar and lemon juice. Beat
  2510.   until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate
  2511.   for at least 2 hours before serving.  Serves 6 to 8.  
  2512.  
  2513.  KFC Gravy
  2514.      
  2515.  
  2516.       1 tablespoon vegetable oil
  2517.       5 tablespoons all-purpose flour
  2518.       1 can Campbell's chicken broth (plus 1 can of water)
  2519.       1/4 teaspoon salt
  2520.       1/8 teaspoon MSG or Accent Flavor Enhancer
  2521.       1/8 teaspoon ground black pepper
  2522.  
  2523.  1. First make a roux by combining the oil with 1 1/2 tablespoons of flour
  2524.     in a medium saucepan over low heat. Heat the mixture for 20-30 minutes,
  2525.     stirring often, until it is a dark chocolate color.
  2526.  
  2527.  2. Remove the roux from the heat, stir in the rest of the flour, abd add the
  2528.     remaining ingredients to the saucepan; mix well.
  2529.  
  2530.  3. Put the saucepan back over the heat, turn it up to medium and bring the
  2531.     gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.
  2532.  
  2533.       Makes about 3 cups.
  2534.  
  2535.   KFC Macaroni Salad
  2536.  
  2537.  
  2538.            7 ounces Box elbow macaroni, cooked
  2539.            2 Ribs celery minced fine
  2540.            1 tablespoon Dry minced onion
  2541.          1/3 cup Diced sweet pickles
  2542.        1 1/2 cups Miracle whip
  2543.          1/2 cup mayonaise
  2544.          1/4 teaspoon Black pepper
  2545.          1/4 teaspoon Dry mustard
  2546.            1 teaspoon Sugar
  2547.              Salt to taste
  2548.  
  2549.    Combine everything just as listed. Refrigerate salad tightly
  2550.    covered several hours before serving.
  2551.  
  2552.    King's Hawaiian Bread
  2553.  
  2554.  
  2555.                        6 cups plain flour
  2556.                             3 eggs
  2557.                         1 cup pineapple juice
  2558.                         1 cup water
  2559.                       3/4 cup sugar
  2560.                     1/2 teas. ginger
  2561.                       1 teas. vanilla
  2562.                        2 pkg. yeast
  2563.                       1 stick margarine
  2564.  
  2565.    Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted
  2566.    margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture
  2567.    and stir until well mixed. Sprinkle in yeast, 1 package at a time,
  2568.    mixing well. Gradually add other 3 cups flour. Batter will be hard
  2569.    to mix with spoon. You may have to use your hand. Make sure it's mixed
  2570.    well. Leave batter in bowl and cover with cloth and place in warm place.
  2571.    Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.
  2572.    Knead about 10 times. Divide into 3 equal parts and place in well
  2573.    greased round cake pans. Cover and place in warm place and let rise
  2574.    about 1 hour. Bake at 350 degrees 25 to 30 minutes.
  2575.  
  2576.    Kraft Macaroni and Cheese
  2577.  
  2578.  
  2579.                        8 cups water
  2580.                        2 cups uncooked elbow macaroni
  2581.                       1/3 cup shredded cheddar cheese
  2582.                       1/2 cup Cheez Whiz
  2583.                 2 tablespoons whole milk
  2584.                  1/4 teaspoon salt
  2585.  
  2586.    1. Bring 8 cups (2 quarts) of water to a boil over high heat in a
  2587.       large saucepan. Add elbow macaroni to water and cook for
  2588.       10 to 12 minutes or until tender, stirring occasionally.
  2589.  
  2590.    2. As macaroni boils, prepare sauce by combining cheddar cheese,
  2591.       Cheez Whiz, and milk in a small saucepan over medium/low heat.
  2592.       Stir cheese mixture often as it heats, so that it does not burn.
  2593.       Add salt. When all of the cheddar cheese has melted and the sauce is
  2594.       smooth, cover pan and set aside until macaroni is ready.
  2595.  
  2596.    3. When macaroni is ready, strain water, but do not rinse the macaroni.
  2597.  
  2598.    4. Using the same pan you prepared the macaroni in, combine the
  2599.       macaroni with the cheese sauce, and mix well.
  2600.  
  2601.       Makes about 4 cups.
  2602.  
  2603.  
  2604.  
  2605.    Kraft Thousand Island Dressing
  2606.  
  2607.  
  2608.      1/2 cup mayonnaise
  2609.      2 tablespoons ketchup
  2610.      1 tablespoon white vinegar
  2611.      2 teaspoons sugar
  2612.      2 teaspoons sweet pickle relish
  2613.      1 teaspoon finely minced white onion
  2614.      1/8 teaspoon salt
  2615.      dash of black pepper
  2616.  
  2617.      1. Combine all of the ingredients in a small bowl. Stir well.
  2618.  
  2619.      2. Place dressing in a covered container and refrigerate for
  2620.      several hours, stirring occasionally, so that the sugar dissolves
  2621.      and the flavors blend.
  2622.  
  2623.      Makes about 3/4 cup.   Krispy Kreme Doughnuts
  2624.  
  2625.  
  2626.   1 Can Biscuits - not flaky, buttermilk, or
  2627.       any special type. Just regular biscuits.
  2628.  
  2629.   Poke a hole in the center of each.
  2630.  
  2631.   Deep fry until brown (or fry in skillet)
  2632.   turning doughnuts once. Do not crowd.
  2633.  
  2634.   Drain well on paper towels.
  2635.  
  2636.   Because the biscuit dough has little, if
  2637.   any, sugar, you will want to either roll them
  2638.   in powdered sugar, cinnamon and
  2639.   sugar mix (1/2 powdered sugar and 1/2
  2640.   granulated sugar with cinnamon to taste),
  2641.   or glaze them (regular or chocolate).
  2642.    Krystal's Hamburgers
  2643.  
  2644.  
  2645.      2 lb Lean Ground Beef
  2646.      1/4 c Dry Minced Onion
  2647.      1/4 c Hot Water
  2648.      3 oz Jar Strained Beef Baby Food
  2649.      2/3 c Clear Beef Broth
  2650.      1 pk Hot Dog Buns
  2651.  
  2652.  Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you
  2653.  mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and
  2654.  2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture
  2655.  for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on
  2656.  a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns
  2657.  in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn
  2658.  to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard
  2659.  and catsup.
  2660.  
  2661.    Legal Seafood Clam Chowder
  2662.  
  2663.  
  2664.             4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
  2665.                    1 clove garlic, chopped
  2666.                1 cup water
  2667.             2 ounces salt pork, finely chopped
  2668.               2 cups chopped onions
  2669.        3 tablespoons flour
  2670.         1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
  2671.           4-1/2 cups clam broth
  2672.               3 cups Fish Stock
  2673.               2 cups light cream
  2674.                      Oyster crackers (optional)
  2675.  
  2676.  
  2677.    Clean the clams and place them in a large pot along with the garlic
  2678.    and water. Steam the clams just until opened, about 6 to 10 minutes,
  2679.    depending upon their size. Drain and shell the clams, reserving
  2680.    the broth. Mince the clam flesh, and set aside. Filter the clam broth
  2681.    either through coffee filters or cheesecloth and set aside.
  2682.  
  2683.    In a large, heavy pot slowly render the salt pork. Remove the cracklings
  2684.    and set them aside. Slowly cook the onions in the fat for about 6 minutes,
  2685.    stirring frequently, or until cooked through but not browned. Stir in the
  2686.    flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
  2687.    Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
  2688.    boil, add the potatoes, lower the heat, and simmer until the potatoes
  2689.    are cooked through, about 15 minutes.
  2690.  
  2691.    Stir in the reserved clams, salt-pork cracklings, and light cream.
  2692.    Heat the chowder until it is the temperature you prefer.
  2693.    Serve in large soup bowls with oyster crackers on the side.
  2694.  
  2695.  
  2696.  
  2697.  
  2698. Serves 8
  2699.  
  2700.    Lipton's Onion Soup
  2701.  
  2702.  
  2703.                    3/4 c. minced onion
  2704.                    1/3 c. beef bouillon
  2705.                     4 tsp onion powder
  2706.                   1/4 tsp crushed celery seed
  2707.                   1/4 tsp sugar
  2708.  
  2709.                 Combine all ingredients
  2710.                 Store in tight fitting container
  2711.  
  2712.          About 5 Tbls. of mix are equal to 1 1.25 oz pkg.
  2713.  
  2714.        Use in making soup or onion dip (Mix 5 Tbls. with one
  2715.        pint of sour cream).
  2716.  
  2717.       Little Caesar's Crazy Sauce
  2718.    
  2719.  
  2720.       15    Ounces      Canned Tomato Paste
  2721.      1/2  Teaspoon      salt
  2722.      1/4  Teaspoon      pepper
  2723.      1/4  Teaspoon      garlic powder
  2724.      1/4  Teaspoon      dried basil
  2725.      1/4  Teaspoon      dried marjoram
  2726.      1/4  Teaspoon      dried oregano
  2727.      1/4  Teaspoon      ground thyme
  2728.  
  2729.     Combine all the ingredients in an uncovered saucepan over medium heat.  
  2730.  When the sauce begins to bubble, reduce the heat and simmer for 30  minutes, stirring often.  
  2731.  Remove the sauce from the heat and let it cool.
  2732.  Store in a tightly  sealed container in the refrigerator;
  2733.  it will keep for 3 to 4 weeks. Makes 1 1/2 cups.
  2734.  
  2735.    Lowry's Seasoned Salt
  2736.  
  2737.  
  2738.         2      tablespoons   pepper
  2739.         1      tablespoon    chicken bouillon powder
  2740.         1      teaspoon      onion salt
  2741.         1      teaspoon      onion powder
  2742.         1      tablespoon    garlic salt
  2743.         1      teaspoon      cumin powder
  2744.         1      teaspoon      dry marjoram  leaves
  2745.         1      tablespoon    minced parsley
  2746.         1      teaspoon      paprika
  2747.           1/2  teaspoon      curry powder
  2748.         1      tablespoon    chili powder
  2749.           1/3  cup           salt
  2750.  
  2751.   Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
  2752.   mayonnaise jar with tight fitting lid, shaking until blended well.
  2753.   Keep at room temperature. Use within 3 months
  2754.  
  2755.   Makes about 1 cup.
  2756.  
  2757.    Luchow's German Potato Salad
  2758.  
  2759.  
  2760.                 1 pound (3 medium) potatoes
  2761.                 6 slices bacon, diced
  2762.                 1 medium-size onion, diced
  2763.                 1/2 cup vinegar
  2764.                 1/2 cup stock or bouillon
  2765.                 1 tsp. salt
  2766.                 1/4 tsp. pepper
  2767.                 1 tsp. sugar
  2768.                 1 egg yolk, beaten
  2769.  
  2770.     Scrub potatoes; rinse.  Boil in jackets; let cool.  Peel and cut in
  2771.     1/4-inch slices.  Cook bacon in hot pan until crisp.  Add onion; stir
  2772.     and cook until transparent.  Add vinegar, stock or bouillon, and
  2773.     seasonings.  Stir; let come to a boil.  Stir in egg; remove from heat
  2774.     and pour over potatoes.  Serves 2-4.
  2775.  
  2776.    Lum's Ollieburger
  2777.  
  2778.  
  2779.                          3 Tbsp Lemon Juice
  2780.                       1 1/2 tsp Seasoned Salt
  2781.                          1 Tbsp Worcestershire Sauce
  2782.                          1 Tbsp Soy Sauce
  2783.                          1 Tbsp A-1 Steak Sauce
  2784.                          1 Tbsp Corn Oil
  2785.                         1/2 Cup Beef Broth
  2786.                           1 tsp Heinz 57 Sauce
  2787.                         1/4 tsp Garlic Salt
  2788.                           1 tsp Vinegar
  2789.  
  2790.    1. Mix the above ingredients.
  2791.    2. Take 1 1/2 to 2 lbs. of ground round and shape meat into round
  2792.       patties, 3/4" thick and 3 1/2"round.
  2793.    3. Place in a covered container and pour the marinade mixture over them.
  2794.       Cover tightly and refrigerate 12 hours or overnight.
  2795.       Turn the patties frequently.
  2796.    4. Remove from marinade and sear over high heat to seal in the juices,
  2797.       then turn down heat and cook to your desired doneness.
  2798.  
  2799.     Mar's Almond Bar
  2800.  
  2801.  
  2802.                         2 c Granulated sugar
  2803.                       1/4 c Light corn syrup
  2804.               1/2 c + 2 tb. water
  2805.                          pn Salt
  2806.                           2 Egg whites
  2807.                          35 Kraft caramels
  2808.                       2/3 c Whole roasted almonds
  2809.                       24 oz Milk chocolate chips
  2810.  
  2811.   In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2
  2812.   cup of the water, and the salt. Heat to boiling, then cook using a candy
  2813.   thermometer to monitor the temperature.
  2814.  
  2815.   Beat the egg whites until they are stiff and form peaks. Don't use a
  2816.   plastice bowl for this.
  2817.  
  2818.   When the sugar mixture reaches 270~F, or the soft crack stage. Remove from
  2819.   the heat and pour the mixture in thin streams into the egg whites, blending
  2820.   completely with an electric mixer set on low.
  2821.  
  2822.   Continue to mix about 20 minutes or until the nougat begins to harden and
  2823.   thickens to the consistency of dough. Mix in the almonds.
  2824.  
  2825.   Press the nougat into a greased 9 x 9 inch pan and chill until firm about
  2826.   30 minutes.
  2827.  
  2828.   Melt the caramels with the remaining 2 tb. water in a small saucepan over
  2829.   medium heat.
  2830.  
  2831.   Pour the caramel over the nougat and return the pan to the refrigerator.
  2832.  
  2833.   When the caramel and nougat are firm (about 30 min), slice down the middle
  2834.   of the pan with a sharp knife and then slice across into 7 segments to make
  2835.   a total of 14 bars.
  2836.  
  2837.   Melt the milk chocolate chips in a microwave for 2 minutes on half power,
  2838.   stirring halfway through the cooking time. Melt completely, but be careful
  2839.   not to overheat.
  2840.  
  2841.   Resting the bar on a fork (and use fingers if needed) dip each bar into the
  2842.   chocolate to coat completely and tap the fork against the side of the bowl
  2843.   to knock off the excess chocolate. Place on waxed paper and let cool at
  2844.   room temperature until the chocolate is firm; 1-2 hours.
  2845.  
  2846.  
  2847.    McDonald's Big Mac Sauce
  2848.  
  2849.  
  2850.                             1/2 cup mayonnaise
  2851.                       2 tablespoons French dressing
  2852.                         4 teaspoons sweet pickle relish
  2853.                        1 tablespoon finely minced white onion
  2854.                          1 teaspoon white vinegar
  2855.                          1 teaspoon sugar
  2856.                        1/8 teaspoon salt
  2857.  
  2858.    1. Combine all of the ingredients in a small bowl. Stir well.
  2859.  
  2860.    2. Place sauce in a covered container and refrigerate for several hours,
  2861.       or overnight, so that the flavors blend. Stir the sauce a couple of
  2862.       times as it chills.
  2863.  
  2864.       Makes about 3/4 cup.
  2865.  
  2866.    McDonald's Filet-O-Fish Sandwich
  2867.  
  2868.  
  2869.                        2 Tbls. Mayonnaise
  2870.                        2 teas. Sweet relish
  2871.                        2 teas. Minced onion
  2872.                             pn Salt
  2873.                              2 Plain hamburger buns
  2874.                              2 Mrs. Paul's breaded-
  2875.                                Fish portions (square)
  2876.                           2 sl American cheese
  2877.  
  2878.    1. In a small bowl, mix together the mayonnaise, relish, minced onion,
  2879.       and salt and set aside. This is your tartar sauce.
  2880.    2. Lightly grill the faces of the buns.
  2881.    3. Cook the fish according to the package instructions. You can bake
  2882.       the fish, but your sandwich will taste much more like the original
  2883.       if you fry it in oil.
  2884.    4. Divide the tartar sauce and spread it evenly on each of the top buns.
  2885.    5. Place a slice of cheese on each of the bottom buns.
  2886.    6. Place the cooked fish on top of the cheese slice on
  2887.       each sandwich, and top off the sandwiches with the top buns.
  2888.  
  2889.       Makes two sandwiches.
  2890.  
  2891.    McDonald's Honey Mustard Sauce
  2892.  
  2893.  
  2894.              1/4 Cup   Honey
  2895.               2 Tbls.  Prepared mustard.
  2896.  
  2897.   Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.
  2898.  
  2899.    McDonald's Hot Mustard Sauce
  2900.  
  2901.  
  2902.                     1 Tablespoon Dijon mustard
  2903.                    2 Tablespoons French's prepared mustard
  2904.                    2 Tablespoons Heinz 57 sauce
  2905.                          1/4 Cup Mayonaise
  2906.                          1/4 Cup Sour cream
  2907.  
  2908.          Mix all, cover and refrigerate to use within 30 days.
  2909.  
  2910.  
  2911.                    McDonald's Quarter Pounder
  2912.  
  2913.  
  2914.                            1 Sesame-seed Bun
  2915.                      1/4 lb. Ground beef
  2916.                              Salt to taste
  2917.                      1 Tbls. Ketchup
  2918.                   1/2 teasp. Prepared Mustard
  2919.                     1 teasp. Chopped Onion
  2920.                            2 Dill pickle slices
  2921.                         2 sl American cheese
  2922.  
  2923.   1. Brown the faces of the bun in a large frying pan over medium heat.
  2924.   2. Roll the ground beef into a ball and then flatten on wax paper until
  2925.      about 1/2 inch thick.
  2926.   3. Cook the burger for 3 to 4 minutes per side. Salt each
  2927.      side during the cooking.
  2928.   4. Spread Ketchup and then the mustard on the top
  2929.      bun, then add the onion and pickle.
  2930.   5. Place 1 slice of cheese on the bottom bun, then the beef patty,
  2931.      then the other slice of cheese.
  2932.   6. Top off the sandwich with the top bun.
  2933.   7. Microwave on high for 15 seconds.
  2934.  
  2935.    McDonald's Sweet and Sour Sauce
  2936.  
  2937.  
  2938.                    1/4 cup peach preserves
  2939.                    1/4 cup apricot preserves
  2940.              2 tablespoons light corn syrup
  2941.                5 teaspoons white vinegar
  2942.            1 1/2 teaspoons corn starch
  2943.               1/2 teaspoon soy sauce
  2944.               1/2 teaspoon yellow mustard
  2945.               1/4 teaspoon salt
  2946.               1/8 teaspoon garlic powder
  2947.              2 tablespoons water
  2948.  
  2949.   1. Combine all ingredients except the water in a food processor or a
  2950.      blender and puree until the mixture is smooth.
  2951.  
  2952.   2. Pour mixture into a small saucepan over medium heat. Add water, stir,
  2953.      and bring mixture to a boil. Allow it to boil for five minutes,
  2954.      stirring often. When the sauce has thickened, remove it from the heat
  2955.      and let it cool. Store sauce in a covered container in the refrigerator.
  2956.  
  2957.      Makes about 3/4 cup.
  2958.  
  2959.     Miracle Whip
  2960.  
  2961.  
  2962.      4 egg yolks
  2963.      1 t. Salt
  2964.      2 t. Dry mustard
  2965.      6 T. Vinegar
  2966.      3 cups salad oil
  2967.      3 T. Flour or cornstarch
  2968.      1 cup boiling water
  2969.      2 T. Sugar
  2970.    1/4 cup vinegar
  2971.      1 T. Salt
  2972.  
  2973.     With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,
  2974.     and 2 T., vinegar. Very slowly add 1 cup oil, a few
  2975.     drops at a time, and mix thoroughly. Add remaining oil,
  2976.     a little faster but be careful to blend each addition
  2977.     before adding more oil. When all oil has been added,
  2978.     add 4 T. Vinegar. Now put remaining ingredients
  2979.     in a saucepan and cook to a smooth paste. Add this
  2980.     hot mixture to the mayonnaise and blend well.
  2981.     Pour in a container & cool in the refrigerator.
  2982.     Makes slightly more than 1 quart.
  2983.    Nutri-Grain Bars
  2984.  
  2985.  
  2986.    1 pkg yellow cake mix
  2987.    3/4 cup butter
  2988.    2 1/2 cups quick oats
  2989.    12 ounces preserves or jam
  2990.    1 T water
  2991.  
  2992.  Preheat oven to 375. Melt butter. Combine cake
  2993.  mix and oats in a large bowl; stir in the melted
  2994.  butter until the mixture is crumbly. Measure half
  2995.  of this mixture (about 3 cups) into a greased
  2996.  13x9x2-inch pan. Press firmly into pan to cover
  2997.  the bottom.
  2998.  
  2999.  Combine preserves and water; spoon over crumb
  3000.  mixture in pan, and spread evenly. Cover with
  3001.  remaining crumb mixture. Pat firmly to make top
  3002.  even.
  3003.  
  3004.  Bake at 375 for 20 minutes--top should be very
  3005.  light brown. Cool completely before cutting into
  3006.  bars.   Old Bay Seasoning
  3007.              
  3008.  
  3009.                1 Tbsp.  Celery Seed
  3010.                1 Tbsp   Whole Black Peppercorns
  3011.                6 Bay Leaves
  3012.                1/2 tsp.  Whole Cardamom
  3013.                1/2 tsp.  Mustard Seed
  3014.                4  Whole Cloves
  3015.                1  tsp.  Sweet Hungarian Paprika
  3016.                1/4  tsp.  Mace
  3017.                Dash of Salt
  3018.  
  3019.  In a spice grinder or small food processor, combine all of the ingredients.  
  3020.              Grind well and store in a small glass jar.
  3021.  
  3022.    Olive Garden Eggplant Parmigiana
  3023.  
  3024.  
  3025.  2 Eggplants; peel; slice 1/4" circles
  3026.  Flour
  3027.  Oil
  3028.  Seasoned salt
  3029.  1 lb. jar meat-flavored Prego
  3030.  1/4 cup grape jelly
  3031.  14 oz. can sliced-style stewed tomatoes
  3032.  1/2 lb. shredded mozzarella cheese
  3033.  1/4 cup grated parmesan cheese
  3034.  
  3035.    Moisten eggplant (milk) and coat lightly in flour. Quickly brown
  3036.  slices in hot oil, dusting each side generously with seasoned salt.
  3037.  When fork tender and golden brown transfer to a 9 X 13 X 2  pan.
  3038.  Cover loosely with foil and bake at 375 F. about 20 to 25 minutes
  3039.  or until tender.
  3040.  
  3041.  SAUCE-Combine sauce, jelly and tomatoes that have been broken
  3042.  up with a fork. Heat on medium until hot, but do not boil.
  3043.  
  3044.  Spread mozzarella cheese over eggplant, then add sauce. Top
  3045.  with parmesan cheese and return to oven for 5-10 minutes
  3046.  to melt mozzarella. Serve immediately.
  3047.  
  3048.    Olive Garden Fettucine Alfredo
  3049.  
  3050.  
  3051.      8 ounces Cream cheese -- cut in bits
  3052.      3/4 cup Parmesan cheese -- grated
  3053.      1/2 cup Butter or margarine
  3054.      1/2 cup Milk
  3055.      8 ounces Fettuccine; cook -- drain
  3056.  
  3057.  In large saucepan combine cream cheese, Parmesan, butter and
  3058.  milk, stirring constantly until smooth. Toss pasta lightly with
  3059.  sauce, coating well. Leftovers freeze well.
  3060.  
  3061.    Olive Garden House Dressing
  3062.  
  3063.  
  3064.                8 ounces Paul Newman's Vinegar and Oil Dressing
  3065.                1 clove garlic, peeled and minced
  3066.                1/2 teaspoon Dried basil
  3067.                1/2 teaspoon Dried oregano
  3068.                3 packages Sweet and Low -- or
  3069.                1 tablespoon Sugar
  3070.  
  3071.  Put ingredients into the bottle of dressing and shake well. Refrigerate 24
  3072.  hours before using.
  3073.  
  3074.    Olive Garden Pasta e Fagioli
  3075.  
  3076.  
  3077.                      1 pound ground beef
  3078.                      1 small onion, diced (1 cup)
  3079.                      1 large carrot, julienned (1 cup)
  3080.                      3 stalks celery, chopped (1 cup)
  3081.                      2 cloves garlic, minced
  3082.                      2 14.5-ounce cans diced tomatoes
  3083.                      1 15-ounce can red kidney beans (with liquid)
  3084.                      1 15-ounce can great northern beans (with liquid)
  3085.                      1 15-ounce can tomato sauce
  3086.                      1 12-ounce can V-8 juice
  3087.                      1 tablespoon white vinegar
  3088.                      1 1/2 teaspoons salt
  3089.                      1 teaspoon oregano
  3090.                      1 teaspoon basil
  3091.                    1/2 teaspoon pepper
  3092.                    1/2 teaspoon thyme
  3093.                    1/2 pound (1/2 pkg.) ditali pasta
  3094.  
  3095.   1. Brown the ground beef in a large saucepan or pot over medium heat.
  3096.      Drain off most of the fat.
  3097.   2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
  3098.   3. Add remaining ingredients, except pasta, and simmer for 1 hour.
  3099.   4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
  3100.      of boiling water over high heat. Cook for 10 minutes or just until
  3101.      pasta is al dente, or slightly tough. Drain.
  3102.   5. Add the pasta to the large pot of soup.
  3103.      Simmer for 5-10 minutes and serve.
  3104.  
  3105.  
  3106.  
  3107. Serves 8.
  3108.  
  3109.     Olive Garden Toscana Soup
  3110.  
  3111.  
  3112.                  3/4 cup onions, diced 1/8 inch
  3113.                  1 slice bacon, 1/4-inch diced
  3114.                  1 1/4 teaspoon garlic cloves, minced
  3115.                  1  ounce chicken bouillon
  3116.                  1 quart water
  3117.                  2 medium potatoes, cut in half length-wise,
  3118.                                     then cut in 1/4-inch slices
  3119.                  2 cups cavallo greens (kale can be substituted),
  3120.                    cut in half, then sliced into 1/16-inch strips
  3121.                  1 1/2 cups sausage link - spicy, pre-cooked, cut in half
  3122.                    length-wise, then cut at an angle into 1/2-inch slices
  3123.                  3/4 cup heavy whipping cream
  3124.  
  3125.   Place sausage link onto sheet pan and bake in 300 degree oven for
  3126.   15 to 20 minutes or until done.
  3127.  
  3128.   Place onions and bacon into 3 to 4 quart saucepan and cook onions
  3129.   over medium heat until the onions are almost clear. Add garlic and
  3130.   cook for 1 minute.
  3131.  
  3132.   Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
  3133.   Add remaining ingredients then simmer for 5 more minutes and serve.
  3134.  
  3135.    Orange Julius
  3136.  
  3137.  
  3138.                             1 cup orange juice
  3139.                             1 cup water
  3140.                                 2 egg whites
  3141.                      3/4 teaspoon vanilla extract
  3142.                           1/4 cup sugar
  3143.                     1 heaping cup ice  
  3144.  
  3145.    Combine all of the ingredients in a blender set on high speed for 15-30
  3146.    seconds.  
  3147.  
  3148.       Makes 2 drinks.
  3149.  
  3150.    Oreo Cookies
  3151.  
  3152.  
  3153.  COOKIE WAFERS:
  3154.  
  3155.             1 (18.25 oz) box Dark Fudge Cake Mix
  3156.           1/3 cup water
  3157.             2 tablespoons shortening
  3158.  
  3159.     CREME FILLING:
  3160.  
  3161.         3 1/2 cups powdered sugar
  3162.           1/2 tablespoon granulated sugar
  3163.           1/2 teaspoon vanilla extract
  3164.           1/2 cup shortening (no substitution)
  3165.             3 tablespoons hot water
  3166.  
  3167.  Preheat oven to 325F.  Blend all ingredients; then knead with your
  3168.  hands until it is pliable like dough.  Form dough into 3/4 inch balls
  3169.  and press flat, 1/2 inch apart on greased cookie sheets.  Bottom of
  3170.  a glass works nice for this.  Bake 4 to 6 minutes or until cookies are
  3171.  crunchy.  I should think you could refrigerate the dough in cylinder
  3172.  shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
  3173.  Let cookies cool on sheets.
  3174.  
  3175.  Combine filling ingredients and mix well.  Form into balls about 1/2 to
  3176.  3/4 inch in diameter, again using your hands.  Sandwich one
  3177.  filling in the center of two cookies and carefully press down until
  3178.  the filling spreads almost to the edge.
  3179.  
  3180.  Makes 2 dozen cookies (4 dozen wafers)
  3181.  
  3182.    Outback Steakhouse Bloomin' Onion
  3183.  
  3184.  
  3185.                4 Vidalia or Texas Sweet Onions
  3186.  
  3187.                Batter:
  3188.                          1/3 C. Cornstarch
  3189.                        1 1/2 C. Flour
  3190.                          2 tsp. Garlic -- minced
  3191.                          2 tsp. Paprika
  3192.                          1 tsp. Salt
  3193.                          1 tsp. Pepper
  3194.                          24 oz. Beer
  3195.  
  3196.               Seasoned Flour:
  3197.                            2 C. Flour
  3198.                          4 tsp. Paprika
  3199.                          2 tsp. Garlic powder
  3200.                        1/2 tsp. Pepper
  3201.                        1/4 tsp. Cayenne pepper
  3202.  
  3203.  
  3204.    Mix cornstarch, flour, and seasonings until well blended. Add beer,
  3205.    mix well. Cut about 3/4" off top of onion and peel. Cut into onion
  3206.    12 to 16 vertical wedges, but do not cut through bottom root end.
  3207.    Remove about 1" of petals from center of onion. Dip onion in seasoned
  3208.    flour and remove excess by shaking. Separate petals and dip in batter
  3209.    to coat thoroughly. Gently place in fryer basket and deep-fry at
  3210.    375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
  3211.    Drain on paper towels.
  3212.    Place onion upright in shallow bowl and remove center core with circular
  3213.    cutter or apple corer. Serve hot with Creamy Chili Sauce.
  3214.  
  3215.  
  3216.             Creamy Chili Sauce:
  3217.                      1 pint Mayonnaise
  3218.                      1 pint Sour cream
  3219.                      1/2 C. Chili sauce
  3220.                    1/2 tsp. Cayenne pepper
  3221.  
  3222.  
  3223.  
  3224.  
  3225.    Outback Steakhouse Aussie Fries
  3226.  
  3227.  
  3228.                    1 - 2 lb. bag of Frozen French Fries
  3229.                        1 Cup shredded Colby Jack cheese
  3230.                        6 pieces of Bacon, cooked
  3231.                    24 Fl. Oz. Peanut Oil (can be reused later; store
  3232.                                           in refrigerator)
  3233.  
  3234.    Divide the fries into half, and use the other half later.
  3235.    Heat oil to 350 degrees. If you do not have a thermostat, make sure
  3236.    the oil is hot enough, so that when you set a french fry in there it
  3237.    will cook immediately. If the french fry sinks to the bottom, and
  3238.    barely bubbles, it is not hot enough. Fry the potatoes in small
  3239.    batches, they are done when they are golden brown, and float to the
  3240.    top of the skillet. ( I like to use a Dutch Oven). Be sure to drain
  3241.    the potatoes on paper towels. You can keep them warm in the oven
  3242.    while the other fries are done.
  3243.  
  3244.    When all french fries are done cooking, and drained place them onto
  3245.    a platter. Salt the french fries if you like, and sprinkle on cheese
  3246.    and cooked bacon. Pop these back into a warm oven until the cheese
  3247.    begins to melt.
  3248.  
  3249.    Dipping Sauce:
  3250.  
  3251.    1/2 C. Sour Cream
  3252.    1 Tbsp. Prepared Horseraddish
  3253.    dash Cayenne Pepper
  3254.    dash Salt
  3255.    dash black pepper
  3256.  
  3257.    Combine all ingredients and mix well.
  3258.  
  3259.  
  3260.    Outback Steakhouse Coconut Shrimp
  3261.  
  3262.  
  3263.                       1 1/2 lb large raw shrimp
  3264.                          1/2 c all-purpose flour
  3265.                          1/2 c cornstarch
  3266.                            1 T salt
  3267.                          1/2 T white pepper
  3268.                            2 T vegetable oil
  3269.                            1 c ice water
  3270.                         oil for deep frying
  3271.                            2 c short shredded coconut
  3272.                          1/2 c orange marmalade
  3273.                          1/4 c Grey Poupon country mustard
  3274.                          1/4 c honey
  3275.                      3-4 drops Tabasco sauce
  3276.  
  3277.    Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
  3278.    In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
  3279.    Stir to blend. To fry: heat oil to 350 in deep fryer or electric
  3280.    skillet. Spread coconut on a flat pan a little at a time, adding
  3281.    more as needed. Dip shrimp in batter, then roll in coconut.
  3282.    Fry in hot oil until lightly browned, about 4 minutes.
  3283.    Bake at 300 5 minutes to finish cooking of the shrimp.
  3284.  
  3285.    Serve with sweet & sour sauce or the following sauce: Combine
  3286.    marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.
  3287.  
  3288.  
  3289.    Outback Steakhouse Honey Wheat Bushman Bread
  3290.  
  3291.  
  3292.                    Dough:
  3293.                          1 1/2 cups warm water
  3294.                       2 tablespoons butter, softened
  3295.                             1/2 cup honey
  3296.                              2 cups bread flour
  3297.                          1 2/3 cups wheat flour
  3298.                        1 tablespoon cocoa
  3299.                        1 tablespoon granulated sugar
  3300.                         2 teaspoons instant coffee
  3301.                          1 teaspoon salt
  3302.            2 1/4 teaspoons (1 pkg.) yeast
  3303.  
  3304.                Coloring:
  3305.                             1/4 cup water
  3306.                            75 drops red food coloring
  3307.                            45 drops blue food coloring
  3308.                            30 drops yellow food coloring
  3309.  
  3310.                         Cornmeal for dusting
  3311.  
  3312.    1. If using a bread machine, add all of the ingredients for the dough
  3313.       in the exact order listed into the pan of your machine. Set it on
  3314.       "knead" and when the machine begins to mix the dough, combine the
  3315.       food coloring with 1/4 cup of water and drizzle it into the mixture as
  3316.       it combines. After the dough is created let it rest to rise for an
  3317.       hour or so. Then remove it from the pan and go to step #3.
  3318.  
  3319.    2. If you are not using a bread machine, combine the flours, cocoa, sugar,
  3320.       coffee and salt in large bowl. Make a depression or "well" in the
  3321.       middle of the dry mixture. Pour the warm water into this "well,"
  3322.       then add the butter, honey and yeast. Combine the food coloring
  3323.       drops with 1/4 cup of water and add that to the "well." Slowly mix
  3324.       the ingredients with a spoon, drawing the dry ingredients into
  3325.       the wet. When you can handle the dough, begin to combine it by hand,
  3326.       kneading the dough thoroughly for at least ten minutes, until it is
  3327.       very smooth and has a consistent color. Set the dough into a covered
  3328.       bowl in a warm place for an hour, to allow it to rise.
  3329.  
  3330.    3. When the dough has risen to about double in size, punch it down and
  3331.       divide it into 8 even portions (divide dough in half, divide those
  3332.       halves in half, and then once more). Form the portions into tubular
  3333.       shaped loaves about 8 inches long and 2 inches wide. Sprinkle the
  3334.       entire surface of the loaves with cornmeal and place them on a cookie
  3335.       sheet, or two. Cover the cookie sheet(s) with plastic wrap and let
  3336.       the dough rise once more for another hour in a warm location.
  3337.  
  3338.    4. Preheat the oven to 350 degrees. Uncover the dough and bake it for
  3339.       20-24 minutes in the hot oven. Loaves should begin to darken slightly
  3340.       on top when done. Serve warm with a sharp bread knife and butter
  3341.       on the side. If you want whipped butter, like you get at the
  3342.       restaurant, just use an electric mixer on high speed to whip
  3343.       some butter until it's fluffy.
  3344.  
  3345.       Makes 8 small loaves.
  3346.  
  3347.  
  3348.    Outback Steakhouse Sydney's Sinful Sundae
  3349.  
  3350.  
  3351.                          1 cup shredded coconut
  3352.                 4 large scoops vanilla ice cream
  3353.                        1/2 cup Hershey chocolate syrup
  3354.                                whipped cream (in a can)
  3355.                       4 large, ripe strawberries
  3356.  
  3357.    1. Preheat the oven to 300 degrees.
  3358.    2. Spread the coconut over the bottom of the inside of a large oven pan.
  3359.       Shake the pan a little to spread the coconut evenly.
  3360.    3. Bake the coconut for 25-30 minutes or until the coconut is a light,
  3361.       golden brown. You may have to stir or shake the coconut in the
  3362.       last 10 minutes to help it brown evenly.
  3363.    4. When the coconut has cooled, pour it onto a plate, or into a
  3364.       large bowl. Roll each scoop of ice cream in the coconut until it is
  3365.       well coated. Press down on the ice cream to help the coconut stick.
  3366.       Put the ice cream into four separate bowls.
  3367.    5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
  3368.       Pour about two tablespoons over each scoop of ice cream.
  3369.       Try to completely cover the ice cream with chocolate.
  3370.    6. Spray some whipped cream on the top of each scoop of ice cream.
  3371.    7. Cut the stems from the strawberries and place one on each serving;
  3372.       upside down on the whipped cream. Serve with a spoon.
  3373.  
  3374.       Serves four.
  3375.  
  3376.  
  3377.    Panda Express Orange Chicken
  3378.  
  3379.  
  3380.                     2 lbs boneless chicken pieces, skinned
  3381.                         1 egg
  3382.                   1 1/2 t salt
  3383.                           white pepper
  3384.                           oil (for frying)
  3385.            1/2 c plus 1 T cornstarch
  3386.                     1/4 c flour
  3387.                       1 T minced ginger root
  3388.                       1 t minced garlic
  3389.                      dash crushed hot red chiles
  3390.                     1/4 c chopped green onions
  3391.                       1 T rice wine
  3392.                     1/4 c water
  3393.                1/2 to 1 t sesame oil
  3394.  
  3395.       ORANGE SAUCE FOR STIR FRY:
  3396.  
  3397.         2 t Minced zest and
  3398.       1/4 c Juice from
  3399.           1 lg Orange
  3400.       1/2 t Sugar
  3401.         2 T Chicken stock
  3402.         1 T Light soy sauce
  3403.  
  3404. Combine all ingredients in small bowl and set aside.
  3405.  
  3406.  
  3407.    Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,
  3408.    salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour
  3409.    together. Add chicken pieces, stirring to coat.
  3410.  
  3411.    Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
  3412.    a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
  3413.    (Do not overcook or chicken will be tough.) Remove chicken from oil with
  3414.    slotted spoon and drain on paper towels. Set aside.
  3415.  
  3416.    Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger
  3417.    and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
  3418.    and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
  3419.    and bring to boil. Add cooked chicken, stirring until well mixed.
  3420.    Stir water into remaining 1 T cornstarch until smooth.
  3421.    Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.
  3422.  
  3423.    Serve at once.
  3424.  
  3425.    Makes 6 servings.
  3426.  
  3427.  
  3428.    Papa John's Garlic Sauce
  3429.  
  3430.  
  3431.                         1/4 - 1/2 stick margarine
  3432.                               1/2 T Garlic powder
  3433.                               1/4 t salt
  3434.  
  3435.        Melt butter in the microwave (about 30 seconds).
  3436.        Put in salt and garlic powder (to taste).
  3437.        Microwave for 5 seconds longer.   Pecan Sandies
  3438.  
  3439.  
  3440.                      1 1/2 c Vegetable shortening
  3441.                        3/4 c Granulated sugar
  3442.                     1 1/2 ts Salt
  3443.                            2 Eggs
  3444.                          4 c All purpose flour
  3445.                       1/4 ts Baking soda
  3446.                         2 tb Water
  3447.                          1 c Shelled pecans
  3448.  
  3449.  
  3450.    1  Preheat the oven to 325~F
  3451.    2. In a large bowl, cream together the shortening, sugar, and salt
  3452.       with an electric mixer on medium speed.
  3453.    3. Add the eggs and beat well.
  3454.    4. While mixing, slowly add the flour, baking soda, and water.
  3455.    5. Chop the pecans into very small bits using a food processor or
  3456.       blender on low speed. Be careful not to overchop; you don't want
  3457.       to make pecan dust. The pieces should be about the size of rice grains.
  3458.    6. Add the pecans to the dough and knead with your hands until the pecans
  3459.       are well blended into the mixture.
  3460.    7. Roll the dough into 1 inch balls and press flat with your hands
  3461.       onto ungreased baking sheets. The cookies should be about 2 inches
  3462.       in diameter and 1/2 inch thick.
  3463.    8. Bake for 25-30 minutes or until the edges of the cookies are
  3464.       golden brown.
  3465.  
  3466.  
  3467.    Pillsbury Crescent Rolls
  3468.  
  3469.  
  3470.                       2 pk Active Dry Yeast
  3471.                     3/4 c  Warm Water (105 degrees)
  3472.                     1/2 c  Sugar
  3473.                       1 ts Salt
  3474.                       2 lg Eggs
  3475.                     1/2 c  Shortening
  3476.                       4 c  Unbleached Flour
  3477.                  Butter Or Regular Margarine, Softened
  3478.            
  3479.  
  3480.     In a large mixing bowl, dissolve the yeast in the warm water.  Stir
  3481.     in the sugar, salt, eggs, shortening and half of the flour into the
  3482.     yeast mixture.
  3483.  
  3484.     Add the remaining flour blending until smooth.  Scrape the dough from
  3485.     the sides of the bowl and cover with a cloth dampened in warm water.
  3486.     (The cloth should feel wet, but not be so wet that water drips onto
  3487.     the dough.) Let rise in a warm place (85 degrees F.), until doubled,
  3488.     about 1 1/2 hours. Divide the dough in half, rolling each half into a
  3489.     12-inch circle 1/4 inch thick. Spread with the soft butter and cut
  3490.     each circle into 16 wedges. Roll up each wedge beginning at the
  3491.     largest end. Place, point side down, on a greased baking sheet. Curve
  3492.     to form crescents. Cover and let rise until double, 1 hour. Preheat
  3493.     the oven to 400 degrees F and bake for 12 to 15 minutes, or until
  3494.     they are a rich golden brown. Brush with soft butter.
  3495.  
  3496.     Makes 32 crescent rolls.
  3497.  
  3498.  
  3499.    Pizza Hut Creamy Italian Dressing
  3500.  
  3501.  
  3502.       2 teaspoons dried oregano
  3503.       2 teaspoons dried basil
  3504.     1/2 teaspoon dried thyme
  3505.     1/2 teaspoon dried rosemary
  3506.       1 teaspoon salt
  3507.     1/2 teaspoon coarsely ground black pepper
  3508.     1/4 cup red wine vinegar
  3509.       1 tablespoon fresh lemon juice
  3510.     1/4 cup mayonnaise
  3511.     3/4 cup extra-virgin olive oil
  3512.     1/3 cup freshly grated Parmesan cheese
  3513.  
  3514.   Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir
  3515.   in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise
  3516.   and then the gradually whisk in the olive oil. Stir in the Parmesan
  3517.   cheese. Transfer to a jar with a tight-fitting lid and store in the
  3518.   refrigerator. Shake well before using.
  3519.  
  3520.    Pizza Hut Original Pan Pizza                      
  3521.  
  3522.  
  3523.                    1 1/3 cups  Warm water (105F)
  3524.                       1/4 cup  Non-fat dry milk
  3525.                      1/2 teas. Salt
  3526.                        4 cups  Flour
  3527.                       1 Tbls.  Sugar
  3528.                         1 pk.  Dry yeast
  3529.                       2 Tbls.  Vegetable oil (for dough)
  3530.                         9 Oz.  Vegetable oil (3 oz. per pan)
  3531.                                Butter flavored Pam
  3532.  
  3533.    Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
  3534.    water and stir to mix well. Allow to sit for two minutes. Add oil
  3535.    and stir again. Add flour and stir until dough forms and flour is
  3536.    absorbed. Turn out on to a flat surface and knead for about 10 minutes.
  3537.  
  3538.    Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
  3539.    oil in each making sure it is spread evenly. Using a rolling pin,
  3540.    roll out each dough ball to about a 9" circle. Place in cake pans.
  3541.    Spray the outter edge of dough with Pam. Cover with a plate. Place
  3542.    in warm area and allow to rise for 1 to 1 1/2 hours.
  3543.  
  3544.             Sauce:
  3545.                 1 8 Ounce Can Tomato Sauce
  3546.                 1 Teaspoon Dry Oregano
  3547.               1/2 Teaspoon Marjoram
  3548.               1/2 Teaspoon Dry Basil
  3549.               1/2 Teaspoon Garlic salt
  3550.  
  3551.    Combine and let sit for 1 hour.
  3552.  
  3553.       For Each Nine Inch Pizza:
  3554.  
  3555.       1. Preheat oven to 475F
  3556.       2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
  3557.       3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
  3558.       4. Place toppings of your choice in this order:
  3559.          Pepperoni or Ham
  3560.          Vegetables
  3561.          Meats (cooked ground sausage or beef)
  3562.       5. Top with 3 Oz. mozzarella cheese
  3563.       6. Cook until cheese is bubbling and outer crust is brown.
  3564.       7. Cut in six slices.
  3565.  
  3566.  
  3567.    Pizzaria Uno's Chicago Deep Dish Pizza
  3568.  
  3569.  
  3570.          Pan Dough:
  3571.  
  3572.                   1 c  Warm tap  water (110-115ø)        
  3573.                 1 pkg. Active dry yeast                    
  3574.               3 1/2 c  Flour                            
  3575.                 1/2 c  Coarse ground cornmeal
  3576.                   1 ts Salt
  3577.                 1/4 c  Vegetable oil
  3578.  
  3579.          Pizza Topping:
  3580.  
  3581.                   1 lb Mozzarella, sliced thin
  3582.                   1 lb Italian Sausage, removed from the
  3583.                        Casing and crumbled
  3584.                   1 cn Whole tomatoes, drained and
  3585.                        Coarsely crushed
  3586.               2 cloves Garlic, peeled and minced
  3587.                      5 Fresh basil leaves, chopped fine
  3588.                   4 tb Freshly grated Parmesan Cheese
  3589.  
  3590.   Pour the warm water into a large mixing bowl and dissolve the yeast
  3591.   with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
  3592.   vegetable oil. Mix well with a spoon. Continue stirring in the rest
  3593.   of the flour 1/2 cup at a time, until the dough comes away from the
  3594.   sides of the bowl. Flour your hands and the work surface and kneed
  3595.   the ball of dough until it is no longer sticky.
  3596.  
  3597.   Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
  3598.   to 60 minutes in a warm place, until it is doubled in bulk. Punch it
  3599.   down and kneed it briefly. Press it into an oiled 15-inch deep dish
  3600.   pizza pan, until it comes 2 inches up the sides and is even on the
  3601.   bottom of the pan. Let the dough rise 15-20 minutes before filling.
  3602.  
  3603.   Preheat the oven to 500 degrees.
  3604.  
  3605.   While the dough is rising, prepare the filling. Cook the crumbled
  3606.   sausage until it is no longer pink, drain it of it's excess fat.
  3607.   Drain and chop the tomatoes.
  3608.  
  3609.   When the dough has finished its second rising, lay the cheese over the
  3610.   dough shell. Then distribute the sausage and garlic over the cheese.
  3611.   Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.
  3612.  
  3613.   Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
  3614.   degrees and bake for 25 to 35 minutes longer. Lift up a section of the
  3615.   crust from time to time with a spatula to check on its color. The
  3616.   crust will be golden brown when done. Serve immediately.
  3617.  
  3618.  
  3619.  
  3620.     Planet Hollywood Cap'n Crunch Chicken
  3621.  
  3622.  
  3623. Chicken Crunch:
  3624.  2 c. Cap'n Crunch cereal
  3625.  6 eggs
  3626.  2 c. corn flakes
  3627.  1 c. milk
  3628.  2 1/2 c. all-purpose flour
  3629.  25 to 30 chicken tenders
  3630.  3 T. granulated onion
  3631.  Vegetable oil for deep frying
  3632.  3 T. granulated garlic
  3633. Creole mustard sauce, recipe follows
  3634.  1 T. pepper
  3635.  
  3636.  In food processor, grind cereals until crumbly but some
  3637.  1/8-inch chunks are still visible. Spread in a shallow pan.
  3638.  
  3639.  In a bowl, combine flour, onion, garlic and pepper.
  3640.  In a separate bowl, combine the eggs and milk.
  3641.  Dredge chicken in seasoned flour. Dip in egg mixture,
  3642.  coating evenly. Dredge in cereal mixture,
  3643.  coating well. Arrange on wax paper.
  3644.  Preheat oil in deep fryer to 325 degrees.
  3645.  Deep fry chicken in batches for 3 1/2 minutes or until
  3646.  golden brown. Drain.
  3647.  Makes 4 servings.
  3648.  
  3649. Creole Mustard Sauce
  3650.  
  3651.  1/4 c. sliced green onions
  3652.  2 T. horseradish
  3653.  2 T. chopped garlic
  3654.  1 T. red wine vinegar
  3655.  2 T. chopped onion
  3656.  1 T. water
  3657.  2 T. chopped celery
  3658.  2 tsp. cider vinegar
  3659.  2 T. chopped green pepper
  3660.  1 tsp. Worcestershire sauce
  3661.  1 c. mayonnaise
  3662.  1 tsp. Tabasco sauce
  3663.  1/4 c. hot mustard
  3664.  Salt and cayenne pepper to taste
  3665.  2 T. yellow mustard
  3666.  
  3667.  Combine all ingredients and mix well.
  3668.  Serve on the side with chicken. Makes about 2 cups.
  3669.  
  3670.    Ponderosa's Steak Sauce
  3671.  
  3672.  
  3673.                    1/3  Cup Heinz 57 Sauce
  3674.                    1/3  Cup Worcestershire Sauce
  3675.                    1/3  Cup A-1 Steak Sauce
  3676.                 2 Tbls. Light corn syrup
  3677.  
  3678.      Combine as listed and funnel into bottle with tight fitting cap.
  3679.      Keep refrigerated to use in a few months. Shake well before using.
  3680.  
  3681.    Popeye's Fried Chicken
  3682.  
  3683.  
  3684.                        3 c Self-rising flour
  3685.                        1 c Cornstarch
  3686.                       3 tb Seasoned salt
  3687.                       2 tb Paprika
  3688.                       1 ts Baking soda
  3689.                       1 pk Italian Salad Dressing Mix Powder    
  3690.                       1 pk Onion Soup Mix -- (1 1/2 Ounces)
  3691.                       1 pk Spaghetti sauce mix -- (1/2 Ounce)
  3692.                       3 tb Sugar
  3693.                        3 c Corn flakes -- crushed
  3694.                          2 Eggs -- well beaten
  3695.                      1/4 c Cold water
  3696.                       4 lb Chicken -- cut up
  3697.  
  3698.     Combine first 9 ingredients in large bowl. Put the cornflakes into
  3699.     another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
  3700.     into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
  3701.     9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
  3702.     pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
  3703.     egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
  3704.     into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
  3705.     minutes on medium high. Turn and brown other side of each piece.
  3706.     Don't crowd pieces during frying. Place in prepared pan in single
  3707.     layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
  3708.     loose for steam to escape. Bake at 350~ for 35-40 minutes removing
  3709.     foil then to test tenderness of chicken. Allow to bake uncovered 5
  3710.     minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
  3711.     well up to 4 days. Do not freeze these leftovers. Leftover coating
  3712.     mix (1st 9 ingredients) can be stored at room temp in covered
  3713.     container up to 2 months.
  3714.  
  3715.  
  3716.    Popeye's Red Beans and Rice
  3717.  
  3718.  
  3719.                     2 c Uncle ben's long grain rice (cooked)
  3720.          1 - 16 oz. can Red chili beans in chili gravy
  3721.                     1 t Chili powder
  3722.                  1/4 ts Cumin
  3723.                    Dash garlic salt
  3724.  
  3725.         In saucepan, heat beans without letting them boil.
  3726.         Stir in chili powder, cumin and garlic salt. When
  3727.         piping hot, add warm rice and gently mix.
  3728.     Red Lobster Cheese Biscuits
  3729.  
  3730.  
  3731.          Dough:
  3732.  
  3733.           1 1/4 lbs. Bisquik
  3734.           3 Oz. freshly shredded cheddar cheese
  3735.           11 Oz. cold water
  3736.  
  3737.          Garlic Spread:
  3738.  
  3739.           1/2 cup melted butter
  3740.           1 teas. garlic powder
  3741.           1/4 teas. salt
  3742.           1/8 teas. onion powder
  3743.           1/8 teas. dried parsley
  3744.  
  3745.      To cold water, add Bisquik and cheese, blending in a mixing bowl.
  3746.      Mix until dough is firm.
  3747.  
  3748.      Using a small scoop, place the dough on a baking pan lined with
  3749.      baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
  3750.      golden brown. While biscuits bake, combine spread ingredients.
  3751.  
  3752.      Brush baked biscuits with the garlic topping.
  3753.  
  3754.    Red Lobster Creamy Caesar Dressing
  3755.  
  3756.  
  3757.                       3/4 cup Bottled Italian dressing
  3758.                  1 tablespoon Parmesan, grated
  3759.                  1 tablespoon Sugar
  3760.                       1/3 cup Mayo
  3761.                    1 teaspoon Anchovy paste, or
  3762.                               Soy sauce
  3763.  
  3764.       Combine all with wire whisk. Keep refrigerated. Use in a week.   Red Lobster Tartar Sauce
  3765.  
  3766.  
  3767.                       1/3 cup Miracle Whip Salad Dressing
  3768.                       2/3 cup Sour cream
  3769.                       1/4 cup Confectioner's Sugar
  3770.                 3 Tablespoons sweet white onion, chopped fine
  3771.                 2 Tablespoons sweet pickle relish from jar
  3772.                                 with the relish juice
  3773.                   3 Teaspoons carrot, chopped fine
  3774.                  1/4 Teaspoon salt
  3775.  
  3776.    Chop the sweet white onion in food processor, put in small container
  3777.    and set aside. Chop carrot in food processor, and add to onion.
  3778.    Mix in remaining ingredients and stir to blend thoroughly.
  3779.    Do not use electric mixer. Refrigerate for at least 2 hours or overnight
  3780.    to let flavors blend.
  3781.  
  3782.    Reese's Peanut Butter Cups
  3783.  
  3784.  
  3785.                      6 oz Pkg semi sweet chocolate chips
  3786.                         4 Nestles milk chocolate bars
  3787.                   1 1/4 c Peanut butter
  3788.  
  3789.     Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
  3790.     of double boiler over HOT, not boiling water, stirring till smooth.
  3791.     Use small muffin tin liners, or cut regular cupcake liners down to a
  3792.     1" depth. Spoon HALF of the chocolate mixture equally into the
  3793.     liners.  Melt the rest of the peanut butter over hot water, and spoon
  3794.     this equally over the chocolate layer. Top with remaining chocolate.
  3795.     Refrigerate to allow cups to set up before serving.
  3796.  
  3797.     Makes: 24 tiny/12 large
  3798.  
  3799.    Ruby Tuesday Apple Pie
  3800.  
  3801.  
  3802.                 1 (9-inch) frozen deep-dish apple pie
  3803.                            (double crust or old-fashioned)
  3804.                    1 stick Butter
  3805.                       1 C. Light Brown Sugar
  3806.                 3 1/2 tsp. Cinnamon
  3807.                   1/4 tsp. Allspice
  3808.                   1/4 tsp. Ground Clove
  3809.                 1 1/2 tsp. Lemon Juice
  3810.                     3/4 C. flour
  3811.                     1/2 C. sugar
  3812.                   10 Tbsp. frozen butter (see Note)
  3813.                   1 1/3 C. chopped walnuts
  3814.                            Ice cream (optional)
  3815.  
  3816.   Let pie thaw at room temperature for 30 to 45 minutes.
  3817.  
  3818.   Preheat oven to 350 degrees. In a small saucepan, melt the stick of
  3819.   butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
  3820.   allspice, cloves and lemon juice. Stir until well blended and sugar is
  3821.   melted, about 3 minutes. Make an X in the center of the top crust of the
  3822.   pie and fold back the crust.
  3823.  
  3824.   Pour the butter mixture evenly into the pie and then replace the crust.
  3825.   Leave 4 vent holes, sealing the rest of the pastry.
  3826.  
  3827.   Bake for 30 minutes.
  3828.  
  3829.   Remove from the oven and set aside. Reduce heat to 325 degrees.
  3830.  
  3831.   Grate frozen butter into a medium-sized bowl. Toss the grated butter with
  3832.   flour, remaining sugars, remaining cinnamon and walnuts.
  3833.   Carefully wrap an aluminum foil band around the edge of the pie,
  3834.   creating a lip to hold topping. Sprinkle topping evenly over pie.
  3835.  
  3836.   Bake for 30 to 40 minutes. Let rest for 10 minutes then
  3837.   serve with ice cream, if desired.
  3838.  
  3839.  
  3840.    Sara Lee Cheesecake
  3841.  
  3842.  
  3843.         Crust:
  3844.  
  3845.                1 1/2 cups Fine graham cracker crumbs                
  3846.                  1/4 cup Granulated sugar          
  3847.                  1/2 cup Butter (softened)
  3848.  
  3849.  
  3850.         Filling:
  3851.  
  3852.                1 pound Cream cheese
  3853.                1 cup Sour cream
  3854.                2 tablespoons Cornstarch
  3855.                1 cup Granulated sugar
  3856.                2 tablespoons Butter (softened)
  3857.                1 teaspoon Vanilla extract
  3858.  
  3859.  
  3860.         Topping:
  3861.  
  3862.              3/4 cup Sour cream
  3863.              1/4 cup Powdered sugar
  3864.  
  3865.  
  3866.   Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
  3867.   well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,
  3868.   or until the edges are slightly brown. Reduce oven to 350 F. For filling,
  3869.   combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
  3870.   until sugar has disolved. Add the butter and vanilla and blend until
  3871.   smooth. Be careful not to overmix, or the filling will become too fluffy
  3872.   and will crack when cooling. Pour the filling over the crust. Bake for 30
  3873.   to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1
  3874.   hr. For topping, mix sour cream and powdered sugar. Spread mixture over
  3875.   top of cooled cheesecake. Chill or freeze until ready to eat.
  3876.  
  3877.  
  3878.    Sara Lee Poundcake
  3879.  
  3880.  
  3881.                   1 stick unsalted butter
  3882.                   3/4 C. sugar
  3883.                   3 eggs
  3884.                   1 C. cake flour
  3885.                   2 T. dry powdered milk
  3886.                   1 T. corn syrup
  3887.                   juice of half a small lemon
  3888.                   1/4 tsp. salt
  3889.                   1/2 tsp. vanilla
  3890.                   1/4 tsp. nutmeg
  3891.                   1/2 tsp. baking powder
  3892.                   1/4 tsp. mace (optional)
  3893.  
  3894.  
  3895.     Allow butter to reach room temperature, if you can try to use unsalted
  3896.     butter. Cream sugar and butter together until light and fluffy.
  3897.     Add eggs one at a time and mix well. Add in flour, powdered milk,
  3898.     and corn syrup. Beat each in well. Add juice of half a lemon, salt,
  3899.     vanilla, nutmeg, and mace. Make sure everything is well blended,
  3900.     and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,
  3901.     checking for doneness by inserting a toothpick and seeing if it comes
  3902.     out clean.        
  3903.     You almost want to underbake this.
  3904.  
  3905.     Sbarro Baked Ziti
  3906.  
  3907.  
  3908.  2 lbs. Ziti (uncooked)
  3909.  2 lbs. Ricotta Cheese
  3910.  3 Oz. Grated Romano Cheese
  3911.  3 Cups Garlic & Onion Tomato Sauce (any brand will do)
  3912.  1/2 Teas. Black Pepper
  3913.  1 1/2 lbs. Shredded Mozzarella Cheese
  3914.  
  3915.  1.  Cook Ziti according to package directions - 12 to 14 minutes
  3916.       until al dente stirring often. After cooking, drain ziti well, but
  3917.       DO NOT RINSE OFF UNDER WATER!
  3918.  
  3919.  2.  While Ziti is cooking preheat oven to 350F. Combine
  3920.       ricotta, romano, tomato sauce (reserve 1/4 cup) and pepper in
  3921.       large mixing bowl.
  3922.  
  3923.  3.  Gently combine cooked ziti with cheese/sauce mixture.
  3924.       In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce.
  3925.       Add ziti and top with mozzarella cheese. Cover loosely with
  3926.       aluminum foil and bake until mozzarella is thoroughly melted
  3927.       (about 12-15 minutes). Serve with garlic bread and additional
  3928.       sauce if desired.   Sbarro Tomato Sauce
  3929.  
  3930.  
  3931.         2 - 1 lb. 12 oz. Cans Crushed Tomatoes
  3932.         1 - Tomato Can Cold Water (more or less to desired thickness)
  3933.       4 Oz. Grated Romano Cheese
  3934.      12 oz. Olive Oil
  3935.      10 oz. Diced Onions
  3936.       1 oz. Chopped Fresh Garlic
  3937.     1/2 oz. Chopped Fresh Italian Parsley
  3938.       3 oz. Sherry Cooking Wine
  3939.  
  3940.       **SPICES**
  3941.      2 Tbls. Salt
  3942.      2 tsp. Oregano
  3943.    1/2 tsp. Crushed Red Pepper
  3944.    1/2 tsp. Black Pepper
  3945.      2 tsp. Basil
  3946.  
  3947.    1. Heat oil until hot but not smoking. Add onions and saute until
  3948.       almost browned. Add garlic.
  3949.  
  3950.    2. When garlic is brown, de-glaze pan with sherry. Add parsley and stir.
  3951.  
  3952.    3. Add tomatoes, water, cheese, and spices. Mix well.
  3953.  
  3954.    4. Bring just to boil and simmer one hour.
  3955.  
  3956.  
  3957.  
  3958.    Shake and Bake
  3959.  
  3960.  
  3961.   4 Cups Flour
  3962.   2 Tsp. Cayenne Pepper
  3963.   1 Cup Bran Flake Cereal (crushed)
  3964.   2 Tbls. Parsley Flakes
  3965.   2 Tsp. Garlic Powder
  3966.   1 Tbls. Onion Powder
  3967.   2 Tsp. Chili Powder
  3968.   2 Tbls. Taco Seasoning
  3969.   1 Tsp. Ground Pepper
  3970.   1 Tsp. Curry Powder
  3971.   1 Tsp. Basil
  3972.   1 Tsp. Oregano
  3973.  
  3974.   Mix together well.
  3975.  
  3976.   Preheat oven to 400F
  3977.  
  3978.   Dredge 1 disjointed chicken in above mix.
  3979.  
  3980.   Melt 1/4 cup butter in a shallow 9 x 12 baking pan.
  3981.  
  3982.   Place chicken skin side down and baste top with
  3983.   melted butter from the pan. Bake uncovered for 25 min.
  3984.  
  3985.   Turn skin side up, reduce heat to 350F and bake
  3986.   until tender; 30 - 35 minutes.
  3987.  
  3988.     Sizzler Cheese Toast
  3989.  
  3990.  
  3991.                            1 Lb. Butter (slightly softened)
  3992.                            8 Oz. Grated Parmesan Cheese
  3993.                                  Sliced Italian Bread
  3994.  
  3995.             In a mixer, cream together the butter and cheese.
  3996.  
  3997.    1. Preheat a griddle or large frying pan on medium-high.
  3998.  
  3999.    2. Spread cheese mixture on bread about 1/4" thick.
  4000.  
  4001.    3. Place bread cheese side down on griddle. Cook until cheese
  4002.       has browned.    Snapple Flavored Ice Teas
  4003.  
  4004.  
  4005.                    2 quarts water
  4006.                    3 Lipton Tea Bags
  4007.  
  4008.     For any of the flavors, boil the water in a large
  4009.     saucepan. When the water comes to a rapid boil, turn off the heat,
  4010.     put tea bags into water and cover. After tea has brewed about 1 hour,
  4011.     pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.
  4012.     The tea should still be warm so the sugar or sweetener will dissolve
  4013.     easily. Add the flavoring ingredients (plus additional water if needed
  4014.     to bring the tea to the 2 quart line. Chill.
  4015.  
  4016.        For Lemon:
  4017.            3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
  4018.            1/3 cup + 2 tbsp Lemon juice
  4019.  
  4020.        For Diet Lemon:
  4021.            12 - 1 gram envelopes sweet n' low or equal
  4022.            1/3 cup + 2 tbsp lemon juice
  4023.  
  4024.        For Orange:
  4025.            3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
  4026.            1/3 cup lemon juice
  4027.            1/8 tsp. Orange extract
  4028.  
  4029.        For Strawberry:
  4030.            3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
  4031.            1/3 + 1 tbsp lemon juice
  4032.            1 tbsp. strawberry extract
  4033.  
  4034.        For Cranberry:
  4035.            3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
  4036.            1/3 cup + 2 tbsp lemon juice
  4037.            2 tbsp Ocean spray cranberry juice-cocktail concentrate
  4038.  
  4039.    Snickers Candy Bar
  4040.  
  4041.  
  4042.                     1/4  cup light corn syrup
  4043.                2 tablespoons butter
  4044.                 1 tablespoon vanilla extract
  4045.                      1/8 cup peanut butter
  4046.                       1 dash salt
  4047.                       3 cups powdered sugar
  4048.                           35 unwrapped Kraft caramels
  4049.                        1 cup dry-roasted unsalted peanuts
  4050.                        1 bag milk-chocolate chips -- (12-ounce)
  4051.  
  4052.    With the mixer on high speed, combine the corn syrup, butter, vanilla,
  4053.    peanut butter, and salt until creamy.  Slowly add the powdered sugar.
  4054.    When the mixture has the consistency of dough, remove it from the bowl
  4055.    with your hands and press it into a lightly greased 9x9-inch pan. Put in
  4056.    the refrigerator. Melt the caramels in a small pan over low heat.
  4057.    When the caramel is soft, mix in the peanuts.  Pour the mixture over the
  4058.    refrigerated nougat in the pan. Let this cool in the refrigerator.
  4059.    When the refrigerated mixture is firm, melt the chocolate over low heat
  4060.    in a double boiler or in a microwave oven set on high for 2 minutes.
  4061.    Stir halfway through cooking time. When the mixture in the pan has
  4062.    hardened, cut it into 2x1-inch sections. Set each chunk onto a fork
  4063.    and dip into the melted chocolate. Tap the fork against the side of the
  4064.    bowl or pan to knock off any excess chocolate. Then place the chunks on
  4065.    waxed paper to cool at room temperature (less than 70 degrees F). This
  4066.    could take several hours, but the bars will set best this way. You can
  4067.    speed up the process by placing the bars in the refrigerator for 30
  4068.    minutes.
  4069.  
  4070.    Makes about 2 dozen bars.
  4071.  
  4072.  
  4073.  
  4074.  
  4075.    Soup Nazi's Seafood Bisque
  4076.  
  4077.  
  4078.                    2 cups dry white wine
  4079.                         1 bay leaf
  4080.                         1 onion, roughly chopped
  4081.                         1 clove garlic
  4082.                         2 ribs celery
  4083.                         1 lobster, 1 1/2 to 2 pounds
  4084.            12 medium-size shrimps, in shell
  4085.                        24 mussels, well scrubbed
  4086.                        12 sea scallops
  4087.                    4 cups heavy cream
  4088.                     1 cup milk
  4089.                1 teaspoon dried thyme
  4090.              1 tablespoon minced fresh parsley
  4091.              1/4 teaspoon dried rosemary
  4092.                     1 cup fresh spinach, well rinsed and chopped
  4093.                   1/2 cup grated carrot
  4094.            salt and freshly ground black pepper to taste
  4095.              1/2 teaspoon fresh lemon juice
  4096.  
  4097.  
  4098.    1. Combine the white wine, bay leaf, onion, garlic and celery in a large
  4099.       stock pot over medium heat. Boil. Add the lobster, cover the pot
  4100.       and steam for 10 minutes. Remove the lobster, set aside and cool.
  4101.  
  4102.    2. Add the shrimps to the boiling broth, cover the pot and steam for
  4103.       5 minutes. Remove the shrimps with tongs, set aside and cool.
  4104.  
  4105.    3. Add the mussels, cover the pot and steam until they open,
  4106.       about 5 minutes. Remove the mussels with the tongs,
  4107.       extract the meat and discard the shells.
  4108.  
  4109.    4. Add 2 cups of water to the liquid in the pot, bring to a boil and
  4110.       add the scallops. Cover the pot, and steam for 3 minutes.
  4111.       Remove the scallops with the tongs.
  4112.  
  4113.    5. Extract the lobster meat, reserving the shells. Peel and devein the
  4114.       shrimps, reserving the shells. Chop the meat into bite-size pieces,
  4115.       cover and set aside.
  4116.  
  4117.    6. Return the lobster and shrimp shells to the broth and add 2 more
  4118.       cups of water. Bring to a boil, then reduce heat to simmer for
  4119.       30 minutes. Strain the broth and return it to the pot. Discard shells.
  4120.  
  4121.    7. Bring the broth to a simmer over low heat. Add the cream, milk and
  4122.       herbs and simmer until mixture thickens slightly, about 5 minutes.
  4123.       Add the seafood and simmer for 2 minutes. Stir in the spinach and
  4124.       carrots and simmer another 2 minutes to just wilt the spinach.
  4125.       Season with salt, pepper, and lemon juice. Serve hot.
  4126.  
  4127.       Yield: 6 Servings
  4128.  
  4129.  
  4130.    Starbuck's Frappuccino
  4131.  
  4132.  
  4133.                      1/2 cup fresh espresso
  4134.                   2 1/2 cups lowfat milk (2 percent)
  4135.                      1/4 cup granulated sugar
  4136.                 1 tablespoon dry pectin
  4137.  
  4138.      Combine all ingredients in a covered container. Shake until
  4139.      sugar and pectin are dissolved.
  4140.  
  4141.    Steak & Ale Hawaiian Chicken
  4142.  
  4143.  
  4144.                          4-6 Chicken Breasts
  4145.  
  4146.             Marinade:
  4147.                         1/4 c. soy sauce
  4148.                  1/2 c. + 2 T. dry sherry
  4149.                       1 1/2 c. unsweetened pineapple juice
  4150.                         1/4 c. red wine vinegar
  4151.                  1/4 c. + 2 T. sugar
  4152.                       1/2 tsp. garlic powder
  4153.  
  4154.    Combine all ingredients and marinate chicken overnight.
  4155.    Remove and grill, saute or bake. Baste with marinade ONLY during the
  4156.    first several minutes of cooking. Top each breast with a slice of
  4157.    munster or provolone cheese and broil just until cheese starts to melt.   Stouffer's Macaroni and Cheese
  4158.  
  4159.  
  4160.                 2 - 10 ounce packages Stouffer's Frozen Welsh Rarebit
  4161.                        (defrosted)
  4162.                      1 cup elbow macaroni
  4163.                2 teaspoons salt
  4164.                      1 cup sour cream
  4165.                    1/4 cup grated Cheddar cheese
  4166.  
  4167.       Preheat oven to 400 degrees.
  4168.  
  4169.       Heat Welsh Rarebit in top of double boiler over rapidly
  4170.       boiling water for 15 to 20 minutes just until hot.
  4171.  
  4172.       Cook macaroni following package directions. Drain well.
  4173.  
  4174.       Pour Welsh Rarebit into a 2-quart casserole; add cooked
  4175.       macaroni, salt and sour cream. Stir to combine. Sprinkle with
  4176.       grated cheese. Bake at 400 degrees for 20 minutes.
  4177.  
  4178.       Serves 4.    Swiss Miss Hot Chocolate
  4179.  
  4180.  
  4181.                  1 16 oz. box of non fat dry milk
  4182.                  1 C. Sugar
  4183.                  3/4 C. cocoa
  4184.  
  4185.  
  4186.     Sift all ingredients together three times. Store this mixture in a
  4187.     tightly sealed container in a cool place. When ready to use,
  4188.     you can add a couple of heaping tablespoons to hot water.
  4189.  
  4190.     Sprinkle miniature marshmallows on top.
  4191.  
  4192.    T.G.I. Friday's Jack Daniels Grill Glaze
  4193.  
  4194.  
  4195.                       1 head of garlic
  4196.                    1 tablespoon olive oil
  4197.                         2/3 cup water
  4198.                           1 cup pineapple juice
  4199.                         1/4 cup teriyaki sauce
  4200.                    1 tablespoon soy sauce
  4201.                      1 1/3 cups dark brown sugar
  4202.                   3 tablespoons lemon juice
  4203.                   3 tablespoons minced white onion
  4204.                    1 tablespoon Jack Daniels Whiskey
  4205.                    1 tablespoon crushed pineapple
  4206.                    1/4 teaspoon cayenne pepper
  4207.  
  4208.   1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
  4209.      garlic will sit flat. Remove the papery skin from the garlic, but
  4210.      leave enough so that the cloves stay together. Put garlic into a
  4211.      small casserole dish or baking pan, drizzle olive oil over it, and
  4212.      cover with a lid or foil. Bake in a preheated 325° oven for 1 hour.
  4213.      Remove garlic and let it cool until you can handle it.
  4214.  
  4215.   2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
  4216.      brown sugar in a medium saucepan over medium/high heat.
  4217.      Stir occasionally until mixture boils then reduce heat until mixture
  4218.      is just simmering.
  4219.  
  4220.   3. Squeeze the sides of the head of garlic until the pasty roasted garlic
  4221.      is squeezed out. Discard remaining skin and whisk to combine.
  4222.  
  4223.   4. Add remaining ingredients to the pan and stir.
  4224.  
  4225.   5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
  4226.      about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
  4227.  
  4228.      Makes 1 cup of glaze.
  4229.  
  4230.  
  4231.    T.G.I. Friday's Soy Dressing
  4232.  
  4233.  
  4234.                     1/3 C. Peanut Oil
  4235.                     1/3 C. Cider Vinegar
  4236.                     1/3 C. Water
  4237.                    2 Tbsp. Soy sauce
  4238.                    2 Tbsp. Green Onion stems
  4239.                    1 Tbsp. Honey
  4240.                   1/2 Tsp. Prepared hot mustard
  4241.  
  4242.              
  4243.  
  4244.       Combine all ingredients in a jar with a tight-fitting lid;
  4245.       shake the jar vigorously to combine ingredients thoroughly.  
  4246.       Keep refrigerated and covered to use within a few weeks.  
  4247.       Shake before using.
  4248.  
  4249.    Taco Bell Crispitos
  4250.  
  4251.  
  4252.                    1/8 C. Cinnamon
  4253.                    1/2 C. Sugar
  4254.                    10 Flour Tortillas
  4255.  
  4256.                    Oil to fry with
  4257.  
  4258.  
  4259.   Mix together cinnamon and sugar very well. In a dutch oven, or
  4260.   large skillet heat the oil to 350 degrees. If you do not have a
  4261.   thermometer, you can set it on medium high, but be carefull to watch
  4262.   that it doesn't get too hot and begin to smoke. Quarter the tortillas
  4263.   and deep fry 2-4 at a time. Allow them to cook on one side for about
  4264.   30 seconds or unitl golden brown, turn over, and repeat. When
  4265.   both sides are brown take out, and place on paper towels to drain.
  4266.   While the tortillas are draining liberally sprinkle with cinnamon
  4267.   and sugar mixture. These are really great with honey.
  4268.  
  4269.     Taco Bell Enchirito
  4270.  
  4271.  
  4272.                             1 pound Ground beef
  4273.                        1/4 teaspoon Salt
  4274.                          1 teaspoon Chili powder
  4275.                      1/2 tablespoon Dried minced onion
  4276.                               1 can Refried beans 30 oz.
  4277.                                 1/4 Diced onion
  4278.                               1 can La Victoria enchilada sauce
  4279.                          2 1/2 cups Shredded cheddar cheese
  4280.                               1 can Sliced black olives (2 oz.)
  4281.                           1 package Flour tortillas (10 or 12")
  4282.  
  4283.  Slowly brown the ground beef in a skillet using a wooden spoon or spatula
  4284.  to separate the beef into pea-sized pieces. Add the salt, chili powder, and
  4285.  minced onion. With a mixer, or potato masher, beat the refried beans until
  4286.  smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at
  4287.  once in a covered container, or wrapped in moist towel in microwave. Set on
  4288.  high for 40 sec. or warm individually in skillet for 2-3 min. per side.
  4289.  Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2
  4290.  tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each
  4291.  tortilla over the beans. Place the tortilla onto a plate. Spoon
  4292.  3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup
  4293.  shredded cheese, and top with 3 olive slices.
  4294.  
  4295.   Taco Bell Green Sauce
  4296.  
  4297.  
  4298.                          1 lb. fresh tomatillos
  4299.                        3 large jalapeno peppers, seeded
  4300.                              1 medium onion, chopped
  4301.                              2 cloves garlic
  4302.                              6 sprigs of cilantro, stems removed
  4303.                              2 cups chicken broth
  4304.                           1 T. vegetable oil
  4305.  
  4306.    Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
  4307.    and peppers in chicken broth for 10 minutes. Strain, reserving broth.
  4308.    Combine tomatillos, peppers and remaining ingredients, except for the
  4309.    oil, in a blender and mix until almost smooth. Heat oil in frying pan
  4310.    until very hot. Add the tomatillo mixture and cook for 4-5 minutes,
  4311.    stirring constantly until dark and thick. Add reserved broth to mixture
  4312.    and bring to a boil. Reduce heat and cook until thickened,
  4313.    about 10 minutes, stirring occasionally.
  4314.  
  4315.   Taco Bell Hot Sauce
  4316.  
  4317.  
  4318.                       6 oz Can Tomato Paste
  4319.                          3 cup Water
  4320.                         2 tsp. Cayenne pepper
  4321.                    1 1/2 Tbls. Chili powder
  4322.                     2 1/2 tsp. Salt
  4323.                         2 tsp. Cornstarch
  4324.                         2 tsp. Distilled white vinegar
  4325.                        1 Tbls. Minced dried onion
  4326.                        2 Tbls. Canned jalapeno slices
  4327.  
  4328.  
  4329.   1. Combine the tomato paste with the water in a saucepan over medium heat.
  4330.      Stir until smooth.
  4331.   2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar,
  4332.      and dried onion and stir.
  4333.   3. Chop the jalapeno slices very fine. You can use a food processor,
  4334.      but don't puree.
  4335.   4. Heat the mixture to boiling. Continue to stir about 3 minutes
  4336.      and remove from the heat.
  4337.   5. Let the sauce stand until cool, and then put
  4338.      in a tightly sealed container and refrigerate.
  4339.  
  4340.      This will last for 1 to 2 months. Makes 3 1/2 Cups.
  4341.  
  4342.  
  4343.    The REAL Neiman Marcus Cookie Recipe
  4344.  
  4345.  
  4346.                      1/2 cup unsalted butter, softened
  4347.                        1 cup brown sugar
  4348.                          3 T granulated sugar
  4349.                            1 egg
  4350.                         2 t. vanilla extract
  4351.                       1/2 t. baking soda
  4352.                       1/2 t. baking powder
  4353.                       1/2 t. salt
  4354.                    1-3/4 cup flour
  4355.                     1-1/2 t. instant espresso powder, slightly crushed
  4356.                     8 ounces semi-sweet chocolate chips
  4357.  
  4358.   Cream the butter with the sugars until fluffy. Beat in the egg & vanilla
  4359.   extract. Combine the dry ingredients & beat into the butter mixture.
  4360.  
  4361.   Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie
  4362.   sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.  
  4363. Thomas English Muffins
  4364.  
  4365.  
  4366.  1 lb All-purpose or bread flour
  4367.  1 t Salt
  4368.  1 1/2 T Dry yeast
  4369.  1 t Sugar
  4370.  1 cup Warm milk
  4371.  2 oz Butter, melted
  4372.  
  4373. Sift the flour and salt into a bowl and leave in a warm place. Dissolve
  4374. the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
  4375. then mix in the butter. Stir all the liquid into the warm flour and beat
  4376. well until smooth and elastic. Cover and proof in a warm place for 50
  4377. minutes or until doubled in bulk. Turn onto a well-floured board and
  4378. knead, working a little more flour if necessary to make the dough easier
  4379. to shape. Round up the dough, roll into a thick sausage shape and (using
  4380. the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
  4381. ~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put
  4382. onto a greased baking sheet. Cover (use greased plastic wrap) and put
  4383. in a warm place to proof for 30-40 minutes or until springy to the touch.
  4384. Leave room for expansion and be careful not to over-proof, as the muffins
  4385. will get flabby and lose their shape. Warm and grease the bakestone
  4386. lightly. Lift the muffins carefully onto the bakestone and cook over very
  4387. moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
  4388. the other side. Wrap in a cloth and keep warm if cooking in batches. To
  4389. serve, insert a knife in the side, pull the top and bottom slightly apart,
  4390. and insert slivers of butter.
  4391.  
  4392.    Tony Roma's Baby Back Ribs
  4393.  
  4394.  
  4395.                 Combine:
  4396.                         1 cup ketchup
  4397.                         1 cup vinegar
  4398.                       1/2 cup dark corn syrup
  4399.                   2 teaspoons sugar
  4400.                  1/2 teaspoon salt
  4401.                  1/4 teaspoon garlic powder
  4402.                  1/4 teaspoon onion powder
  4403.                  1/4 teaspoon tabasco pepper sauce
  4404.  
  4405.             Heat over high heat until boiling.
  4406.  
  4407.             Reduce heat, simmer 30-40 minutes until thick.
  4408.  
  4409.      Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.
  4410.  
  4411.      Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.
  4412.  
  4413.         Remove ribs from foil and smother with more sauce.
  4414.         Grill on hot barbecue for 2-4 minutes per side.
  4415.  
  4416.     Tony Roma's Onion Rings
  4417.  
  4418.  
  4419.                             6 each White onions
  4420.                              1 cup Milk
  4421.                             3 each Eggs, beaten
  4422.                                    Salt
  4423.                             2 cups Pancake mix
  4424.  
  4425.             Slice the onions crosswise and separate into rings.
  4426.  
  4427.            Combine milk, eggs, and salt to taste in mixing bowl.
  4428.  
  4429.              Soak the onions in the mixture about 30 minutes.
  4430.  
  4431.                   Place pancake mix in a shallow bowl.
  4432.  
  4433.               Heat oil for frying in skillet to 375 degrees.
  4434.  
  4435.         Remove the onion rings from milk mixture, dip in pancake mix
  4436.         and place in hot oil. Fry rings until golden brown and drain on
  4437.         paper towels. Pack fried onion rings solidly, but loosely, without
  4438.         pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15
  4439.         minutes. Turn onto serving plate.
  4440.  
  4441.  
  4442.    Twix Bars
  4443.  
  4444.  
  4445.     35 unwrapped Kraft caramels
  4446.     1/4 cup water
  4447.     1 box Nabisco Lorna Doone shortbread
  4448.           cookies -- (40)
  4449.     2 bags milk-chocolate chips -- (12 ounce)
  4450.  
  4451.    1. Combine the caramels with the water in a small pan and melt over
  4452.       low heat.
  4453.    2. Place the shortbread cookies side by side on an ungreased cookie sheet.
  4454.    3. Spoon a dab of caramel onto each cookie. Then place all the cookies in
  4455.       the refrigerator until the caramel firms up.
  4456.    4. In the meantime, in a double boiler over low heat, melt the chocolate
  4457.       chips. You may also use the microwave for melting the chocolate.
  4458.       Just heat the chips for 1 minute on high, stir, then heat for
  4459.       another minute.
  4460.    5. Remove the cookies from the refrigerator. Rest each one on a fork and
  4461.       dip it into the chocolate. Tap the fork on the side of the pan or bowl
  4462.       to knock off any excess chocoloate. Then place each one on a sheet
  4463.       of waxed paper and let them cool at room temperature (65-70F).
  4464.       This could take several hours, but the bars will set best this way.
  4465.       If you want to speed up the process, put the candy in the
  4466.       refrigerator for 30 minutes.
  4467.  
  4468.       Makes 40 bars.
  4469.  
  4470.  
  4471.    Waldorf Hotel's Waldorf Salad
  4472.  
  4473.  
  4474.    1 cup walnut halves
  4475.    1/2 cup mayonnaise
  4476.    1/4 cup plain yogurt
  4477.    1 teaspoon prepared mustard
  4478.    Pinch of dry mustard
  4479.    Juice of 1/2 lemon
  4480.    4 to 6 tart apples, peeled, cored, and diced (2 cups)
  4481.    1 to 2 cups finely diced inner ribs celery
  4482.           (white part only), leaves reserved
  4483.    Salt and freshly ground black pepper
  4484.    2 bunches tender greens, such as arugula, baby kale,
  4485.      or pepper cress, washed and dried
  4486.    2 tablespoons olive oil 1 tablespoon fresh lemon juice  
  4487.  
  4488.  Preheat the oven to 325°F.
  4489.  
  4490.  Spread the walnuts on a baking sheet and toast in the oven
  4491.  for 4 to 5 minutes, until aromatic and lightly toasted.
  4492.  Let cool.
  4493.  
  4494.  Combine the mayonnaise, yogurt, both mustards, and the lemon juice
  4495.  in a large bowl. Fold in the apples and diced celery and
  4496.  season with salt and pepper.
  4497.  
  4498.  Put the salad greens in a large bowl. Add the olive oil and lemon juice,
  4499.  season with salt and pepper, and toss well. Divide the greens among four
  4500.  plates. Spoon the apple mixture onto the greens and sprinkle with the
  4501.  toasted walnuts and reserved celery leaves.
  4502.  
  4503.  Yield: Serves 4
  4504.  
  4505.    Wendy's Chili
  4506.  
  4507.  
  4508.                             1 pound ground beef
  4509.                    1 - 14.5 Oz. can tomato sauce
  4510.                    1 - 14.5 Oz. can kidney beans (with liquid)
  4511.                    1 - 14.5 Oz. can pinto beans (with liquid)
  4512.                             1/2 cup diced onion
  4513.                             1/4 cup diced green chilies
  4514.                             1/4 cup diced celery
  4515.                            2 medium tomatoes, chopped
  4516.                         1 teaspoons cumin powder
  4517.                       2 tablespoons chili powder
  4518.                          1 teaspoon black pepper
  4519.                         2 teaspoons salt
  4520.                               1 cup water
  4521.  
  4522.   1. Brown the ground beef in a skillet over medium heat; drain off the fat.
  4523.   2. Using a fork, crumble the cooked beef into pea-size pieces.
  4524.   3. In a large pot, combine the beef plus all the remaining ingredients,
  4525.      and bring to a simmer over low heat. Cook, stirring every 15 minutes,
  4526.      for 2 to 3 hours.
  4527.  
  4528.      Makes about 12 servings.
  4529.  
  4530.     Wendy's Frosty
  4531.  
  4532.  
  4533.                            1 c  Milk
  4534.                          1/2 c  Nestle's Quik
  4535.                            3 c  Softened Vanilla ice cream
  4536.                                 -in refrigerator 1 hour
  4537.  
  4538.  
  4539.         Blend Milk and Quik for 10 seconds on high speed.
  4540.  
  4541.         "Pulse" in the ice cream until barely mixed.
  4542.  
  4543.    Wheat Thins
  4544.  
  4545.  
  4546.                      1 3/4 c  Whole wheat flour
  4547.                      1 1/2 c  White flour
  4548.                        1/3 c  Oil
  4549.                        3/4 ts Salt
  4550.                          1 c  Water
  4551.  
  4552.  
  4553.   1. In large mixing bowl, combine the flours and thoroughly mix.
  4554.  
  4555.   2. In separate bowl blend the oil, salt, and water.
  4556.  
  4557.   3. Add liquid mixture to dry, mixing well but as little as possible.
  4558.  
  4559.   4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8"
  4560.      thick.  Mark with knife for size crackers desired, but do not cut
  4561.      through. Prick each cracker a few times with fork. Sprinkle lightly
  4562.      with salt or onion salt, if desired.
  4563.  
  4564.   5. Bake at 350F until crisp and light brown, about 30 minutes.
  4565.  
  4566.   6. When cool, separate into individual crackers.
  4567.  
  4568.  
  4569.    Wicker's BBQ Sauce
  4570.  
  4571.  
  4572.        1 1/4 cups Cider vinegar
  4573.            1 tsp. black pepper
  4574.        2 1/2 tsp. salt
  4575.        1 1/2 tsp. sugar
  4576.            4 tsp. chili powder
  4577.            1 tsp. dry mustard
  4578.            1 tsp. paprika
  4579.          1/2 tsp. ground cumin
  4580.  
  4581.    Combine all ingredients and cook for 5-10
  4582.    minutes to dissolve spices. Use as a marinade
  4583.    and basting with your favorite BBQ recipe.
  4584.    Yoo Hoo
  4585.  
  4586.  
  4587.                      1/2 Cup  Nestle chocolate powder
  4588.                    1 1/2 Cups Nonfat dry milk powder
  4589.                        3 Cups Water
  4590.  
  4591.           Mix all contents in a blender for 30 seconds.
  4592.           Refrigerate till cool. Makes 2 drinks.
  4593.  
  4594.    York Peppermint Patties
  4595.  
  4596.  
  4597.           1 Egg white
  4598.           4 cups powdered sugar
  4599.         1/3 cup light corn syrup
  4600.         1/2 teaspoon Peppermint oil or extract
  4601.             Cornstarch for dusting
  4602.           1 16-oz. bag semi-sweet chocolate chips
  4603.  
  4604.   1. In a medium bow, beat the egg white until it is stiff
  4605.       and forms peaks. Don't use a plastic bowl for this.
  4606.   2. Slowly add the powdered sugar while blending with an
  4607.       electric mixer set on medium speed.
  4608.   3. Add the corn syrup and peppermint oil or extract and
  4609.       knead the mixture with your hands until it has the smooth
  4610.       consistency of dough.
  4611.   4. Using a flat surface and a rolling pin lightly dusted with
  4612.       cornstarch, roll out the peppermint dough 1/4-inch thick.
  4613.   5. Punch out circles of peppermint dough with a biscuit
  4614.       cutter or a clean can with a diameter of about 2 1/2-
  4615.       inches. Make approximately 20, place them on plates
  4616.       or cookie sheets, and let them firm up in the
  4617.       refrigerator, about 45 minutes.
  4618.   6. Melt the chocolate chips in a microwave set on high
  4619.       for 2 minutes. Stir halfway through the heating time.
  4620.       Melt thoroughly, but do not overheat. Melting
  4621.       the chocolate chips can also be done using a
  4622.       double-boiler over low heat.
  4623.   7. Drop each patty into the chocolate and coat completely.
  4624.       Using 2 forks, one in each hand, lift the coated patty from the  
  4625.       chocolate. Gently tap the forks against the bowl to knock of  
  4626.       the excess chocolate and place each patty on waxed paper.
  4627.   8. Chill the peppermint patties until firm, about
  4628.       30 minutes. Makes 20 peppermint patties.
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