A1 Sauce
 Almond Joy Bars
 Applebee's Lemonade
 Applebee's Low-Fat Blackened Chicken Salad
 Applebee's Oriental Chicken Salad
 Arby's Barbecue Sauce
 Arby's Horsey Sauce
 Arthur Treacher's Fish Batter
 Auntie Ann's Pretzels
 Baby Ruth Bars
 Bailey's Original Irish Cream
 BB King's BBQ Ribs
 Ben & Jerry's Cherry Garcia
 Ben & Jerry's Giant Chocolate Chip Cookies
 Ben & Jerry's NY Super Fudge Chunk
 Benihana Magic Mustard Sauce
 Benihana's Fried Rice
 Benihana Ginger Salad Dressing
 Bennigan's Hot Bacon Dressing
 Bennigan's Onion Soup
 Bisquick
 Black Angus Garlic Cheese Bread
 Black Eyed Pea's Broccoli-Cheese Soup
 Boboli Pizza Crust
 Borden's Sweetened Condensed Milk
 Boston Market Chicken
 Boston Market Meatloaf
 Brown Derby's Original Cobb Salad
 Buffalo-Style Chicken Wings
 Cajun Cafe's Bourbon Chicken
 California Pizza Kitchen Thai Chicken Pizza
 Carl's Jr. Famous Star
 Cheese Nips
 Cheesecake Factory Pumpkin Cheesecake
 Chi-Chi's Salsa
 Chi-Chi's Sweet Corn Cake
 Chi-Chi's Seafood Enchiladas
 Chick-Fil-A Chicken Sandwich
 Chili's Nacho Burger
 Chips Ahoy
 Cinnabon Rolls
 Clausen Kosher Dill Pickles
 Coney Island Dogs
 Cracker Barrel's Bread Pudding
 Cracker Barrel's Hashbrown Casserole
 Cracker Jack
 Dairy Queen Blizzard
 El Pollo Loco Chicken
 El Torito's Black Bean Soup
 El Torito's Mexican Caesar Salad
 Entenmann's Fat Free Chocolate Cupcakes
 Fiddle Faddle
 Fig Newtons
 Four Seasons Crab Cakes
 General Tso's Chicken
 Girl Scout Mint Cookies
 Goo Goo Clusters
 Good Season's Italian Dressing
 Grape Nuts Cereal
 Gummi Bears
 Hamburger Helper
 Hardee's Buttermilk Biscuits
 Heath Bar Candy
 Heinz 57 Sauce
 Hershey's Chocolate Syrup
 Hidden Valley Ranch Dressing
 Honey Baked Ham
 Hooter's Buffalo Chicken Wings
 Hostess Cupcakes
 Hostess Twinkies
 Houlihan's Baked Potato Soup
 Howard Johnson's Boston Brown Bread
 IHOP Pancakes
 In-N-Out Double-Double Hamburger
 International House Of Coffee Flavored Coffees
 Jack-In-The-Box Tacos
 Kahlua
 KFC Original Fried Chicken
 KFC Cole Slaw
 KFC Gravy
 KFC Macaroni Salad
 King's Hawaiian Bread
 Kraft Macaroni and Cheese
 Kraft Thousand Island Dressing
 Krispy Kreme Doughnuts
 Krystal's Hamburgers
 Legal Seafood Clam Chowder
 Lipton's Onion Soup
 Little Caesar's Crazy Sauce
 Lowry's Seasoned Salt
 Luchow's German Potato Salad
 Lum's Ollieburger
 Mar's Almond Bar
 McDonald's Big Mac Sauce
 McDonald's Filet-O-Fish Sandwich
 McDonald's Honey Mustard Sauce
 McDonald's Hot Mustard Sauce
 McDonald's Quarter Pounder
 McDonald's Sweet and Sour Sauce
 Miracle Whip
 Nutri-Grain Bars
 Old Bay Seasoning
 Olive Garden Eggplant Parmigiana
 Olive Garden Fettucine Alfredo
 Olive Garden House Dressing
 Olive Garden Pasta e Fagioli
 Olive Garden Toscana Soup
 Orange Julius
 Oreo Cookies
 Outback Steakhouse Aussie Fries
 Outback Steakhouse Bloomin' Onion
 Outback Steakhouse Coconut Shrimp
 Outback Steakhouse Honey Wheat Bushman Bread
 Outback Steakhouse Sydney's Sinful Sundae
 Panda Express Orange Chicken
 Papa John's Garlic Sauce
 Pecan Sandies
 Pillsbury Crescent Rolls
 Pizza Hut Creamy Italian Dressing
 Pizza Hut Original Pan Pizza
 Pizzaria Uno's Chicago Deep Dish Pizza
 Planet Hollywood Cap'n Crunch Chicken
 Ponderosa's Steak Sauce
 Popeye's Fried Chicken
 Popeye's Red Beans and Rice
 Red Lobster Cheese Biscuits
 Red Lobster Creamy Caesar Dressing
 Red Lobster Tartar Sauce
 Reese's Peanut Butter Cups
 Ruby Tuesday Apple Pie
 Sara Lee Cheesecake
 Sara Lee Poundcake
 Sbarro Baked Ziti
 Sbarro Tomato Sauce
 Shake and Bake
 Sizzler Cheese Toast
 Snapple Flavored Ice Teas
 Snickers Candy Bar
 Soup Nazi's Seafood Bisque
 Starbuck's Frappuccino
 Steak & Ale Hawaiian Chicken
 Stouffer's Macaroni and Cheese
 Swiss Miss Hot Chocolate
 T.G.I. Friday's Jack Daniels Grill Glaze
 T.G.I. Friday's Soy Dressing
 Taco Bell Crispitos
 Taco Bell Enchirito
 Taco Bell Green Sauce
 Taco Bell Hot Sauce
 The REAL Neiman Marcus Cookie Recipe
 Thomas English Muffins
 Tony Roma's Baby Back Ribs
 Tony Roma's Onion Rings
 Twix Bars
 Waldorf Hotel's Waldorf Salad
 Wendy's Chili
 Wendy's Frosty
 Wheat Thins
 Wicker's BBQ Sauce
 Yoo Hoo
 York Peppermint Patties





    A1 Sauce


  1/2 Cup Orange Juice
  1/2 Cup Raisins
  1/4 Cup Soy Sauce
  1/4 Cup White Vinegar
  2 Tbsp Dijon mustard
  1 Tbsp Bottled Grated Orange Peel
  2 Tbsp Heinz Ketchup
  2 Tbsp Heinz Chili Sauce

   1. Bring to a boil for 2 minutes stirring.
   2. Remove from heat. Allow to cool to lukewarm.
   3. Put mixture in a blender till it is pureed. Pour in bottle.
   4. Cap tightly and refrigerate to use within 90 days.
   Almond Joy Bars


 Ingredients (26 servings)

   4 c (8 1/2-oz) shredded coconut
 1/4 c Light corn syrup
   1 pk (11 1/2-oz) milk chocolate pieces
 1/4 c Vegetable shortening
  26 Whole natural almonds (1-oz)


 Line two large cookie sheets with waxed paper. Set large wire cooling rack
 on paper; set aside.

 Place coconut in large bowl; set aside.

 Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute
 or until syrup boils. Immediately pour over coconut. Work warm syrup into
 coconut using the back of a wooden spoon until coconut is thoroughly coated.
 This takes a little time, and yes, there is enough syrup.

 Using 1 level measuring tablespoon of coconut, shape into a ball by
 squeezing coconut firmly in palm of one hand, then rolling between both
 palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
 there are no loose ends of coconut sticking up.

 Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
 microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
 be stirred smooth and is glossy; stirring once or twice.

 Working quickly, spoon 1 level measuring tablespoon of the chocolate
 over each coconut ball, making sure chocolate coats and letting excess
 chocolate drip down onto waxed paper. While chocolate coating is still soft,
 lightly press whole almond on top of each. Let stand to set or place
 in refrigerator. Store in a single layer in airtight container.
 Keeps best if refrigerated. Makes 26.






   Applebee's Lemonade


                            1 Quart water
                            1 Cup sugar
                            1 Cup FRESH lemon juice
             Sparkling Water (not tonic water, like Perrier)

           Mix first three togther. Fill a tall glass 2/3 to
           3/4 with Lemon mixture then fill with sparkling water.


         An intresting variation is to puree some fruit
         (raspberries, strawberries, etc) with a little
         superfine or powdered sugar and put that in the
         glass before adding the the lemonade and water.

Applebee's Low-Fat Blackened Chicken Salad


 Dressing:
  1/4 cup fat free mayonnaise
  1/4 cup Grey Poupon Dijon mustard
  1/4 cup honey
  1 tablespoon prepared mustard
  1 tablespoon white vinegar
  1/8 teaspoon paprika

 Chicken Marinade:
  1 cup water
  3 tablespoons lime juice
  2 tablespoons soy sauce
  1/2 tablespoon Worcestershire

 Cajun Spice Blend:
  1/2 tablespoon salt
  1 teaspoon sugar
  1 teaspoon paprika
  1 teaspoon onion powder
  1 teaspoon black pepper
  1/2 teaspoon garlic powder
  1/2 teaspoon cayenne pepper
  1/2 teaspoon white pepper

  2 boneless, skinless chicken breast halves
  2 tablespoons light butter

 Salad:
  8 cups chopped iceberg lettuce
  1/2 cup shredded red cabbage
  1/2 cup shredded carrot
  1/2 cup fat free shredded mozzarella cheese
  1/2 cup fat free shredded cheddar cheese
  1 large tomato, diced
  1 hardboiled egg white, diced

 1. Make dressing by combining ingredients in a small bowl. Mix well by hand.
    Store in a covered container in the refrigerator until salad is ready.

 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl,
    and stir. Add the chicken breasts to the marinade, cover bowl and keep in
    refrigerator for several hours. Overnight is even better.

 3. When chicken is marinated, preheat a frying pan or skillet (an iron
    skillet, if you’ve got it) over medium/high heat. Also, preheat your
    barbecue grill to medium/high heat.

 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a
    teaspoon of the spice blend over one side of each of the chicken breasts.
    Cover the entire surface of the chicken with spice.

 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3
    minutes on the side with the spices. While first side cooks, sprinkle
    another teaspoon of spice over the top of each chicken breast, coating
    that side as you did the other. Flip the chicken over, and sear for
    another 2-3 minutes. The surface of the chicken will be coated with a
    charred, black layer of flavor. This is exactly what you are shooting for.

 6. Finish the chicken off on your barbecue grill. Grill each breast on
    both sides for 2-3 minutes, or until they are done.

 7. While chicken is cooking prepare the salads by splitting the lettuce into
    two large bowls. Toss in the red cabbage and carrots. Mix the cheeses
    together, then top the salad with the cheeses and hardboiled egg.
    Sprinkle the diced tomato on each salad.

 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices.
    Spread the chicken over the top of the salad and serve immediately with
    dressing on the side.

    Serves 2 as an entree.   Applebee's Oriental Chicken Salad


 Oriental Dressing:
      3 tablespoons honey
      1 1/2 tablespoons rice winevinegar
      1/4 cup mayonnaise
      1 teaspoon Grey Poupon Dijon mustard
      1/8 teaspoon sesame oil

  Salad:
      1 egg
      1/2 cup milk
      1/2 cup flour
      1/2 cup corn flake crumbs
      1 teaspoon salt
      1/4 teaspoon pepper
      1 boneless, skinless chicken breast half
      2-4 cups vegetable oil (for frying)
      3 cups chopped romaine lettuce
      1 cup red cabbage
      1 cup Napa cabbage
      1/2 carrot, julienned or shredded
      1 green onion, chopped
      1 tablespoon sliced almonds
      1/3 cup chow mein noodles

   1. Preheat oil in deep fryer or deep pan over medium heat. You want the
      temperature of the oil to be around 350 degrees.

   2. Blend together all ingredients for dressing in a small bowl with an
      electric mixer. Put dressing in refrigerator to chill while you prepare
      the salad

   3. In a small, shallow bowl beat egg, add milk, and mix well.

   4. In another bowl, combine flour with corn flake crumbs, salt and pepper.

   5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken
      first into egg mixture then into the flour mixture, coating each piece
      completely.

   6. Fry each chicken finger for 5 minutes or until coating has darkened to
      brown.

   7. Prepare salad by tossing the chopped romaine with the chopped red
      cabbage, Napa cabbage, and carrots.

   8. Sprinkle sliced green onion on top of the lettuce.

   9. Sprinkle almonds over the salad, then the chow mein noodles.

  10. Cut the chicken into small bite-size chunks. Place the chicken onto the
      salad forming a pile in the middle. Serve with salad dressing on the
      side. Makes 1 dinner-size salad.

Arby's Barbecue Sauce


    1 cup ketchup
    2 teaspoons water
  1/4 teaspoon garlic powder
  1/4 teaspoon onion powder
  1/4 teaspoon pepper
  1/4 teaspoon salt
  1/2 teaspoon Tabasco pepper sauce

  1. Combine all the ingredients in a small saucepan and cook over medium
     heat, stirring constantly, until the sauce begins to boil,
     5 to 10 minutes.

  2. Remove the sauce from the heat. Cover and allow to cool.

  3. Pour into a covered container for storage in your refrigerator.
     Keeps for a month or two.

     Makes 1 cup.   Arby's Horsey Sauce


   1 cup mayonnaise
   3 tbsp. Bottled horseradish cream
   1 tbsp. Sugar

   Mix all ingredients and chill

Arthur Treacher's Fish Batter


   3      Pounds        Fish Fillets
   2      Cups          All-purpose flour
   3      Cups          Pancake mix
   3      Cups          Club soda
   1      Tablespoon    Onion powder
   1      Tablespoon    Seasoned salt

   Dip moistened fish pieces evenly but lightly in the flour.

   Dust off any excess flour and allow pieces to air dry on waxed paper,
   about 5 minutes. Whip the pancake mix with the club soda to the
   consistency of buttermilk- pourable, but not too thin and not too thick.
   Beat in the onion powder and seasoned salt.

   Dip floured fillets into batter and drop into 425 oil in heavy saucepan
   using meat thermometer. Brown about 4 minutes per side.

   Arrange on cookie sheet in 325 oven until all pieces have been fried.

   Auntie Ann's Pretzels


  1 1/2 cup warm water
  1 1/8 tsp. active yeast (1 1/2 pkg)
  2 Tbs. brown sugar
  1 1/8 tsp. salt
  1 cup bread flour
  3 cups regular flour

  2 cups warm water
  2 Tbs. baking soda

  To taste coarse salt
  2-4 Tbs. butter (melted)

  Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
  sugar, salt, and stir to dissolve; add flour and knead dough until smooth
  and elastic. Let rise at least 1/2 hour.

  While dough is rising, prepare a baking soda water bath with 2 cups warm
  water and 2 Tbs. baking soda. Be certain to stir often.

  After dough has risen, pinch off bits of dough and roll into a long rope
  (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
  and place on greased baking sheet. Allow pretzel to rise again. Bake in a
  450 degree oven for about 10 minutes or until golden. Brush with melted
  butter and enjoy!

  Toppings:

  After you brush with butter try sprinkling with coarse salt.
  Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
  in a shallow bowl( big enough to fit the entire pretzel) and in another
  bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
  butter, coating both sides generously. then dip again into the cinnamon
  mixture.

   Baby Ruth Bars


 1 1/3 cups margarine

  2 cups brown sugar

  1/3 cup white corn syrup

  8 cups oatmeal

  2 tsp. vanilla

  1/2 cup peanut butter

    Melt margarine. Add brown sugar, syrup, peanut butter,
    oatmeal and vanilla. Put in 9x13 cake pan.
    Bake 350 for about 15 minutes.

     Topping:

     6 oz. package. chocolate chips

     1/2 6 oz. package butterscotch chips

     2/3 cup peanut butter

     1 cup chopped nuts/peanuts

     Melt together and spread on top.

Bailey's Original Irish Cream


   1      cup           light cream
   1      can           Eagle sweetened condensed milk (14 oz.)
   1 2/3  cups          Irish whiskey
   1      teaspoon      instant coffee
   2      tablespoons   Hershey's chocolate syrup
   1      teaspoon      vanilla extract
   1      teaspoon      almond extract

   1.  Combine all the ingredients in a blender set on high speed for 30
       seconds.
   2.  Bottle in a tightly sealed container and refrigerate.  The
       liqueur  will keep for at least 2 months if kept cool.  Be sure to
       shake the bottle  well before serving.

   Makes 4 cups.

   BB King's BBQ Ribs


   2 Pounds Pork Loin Ribs
   Dry Spice Rub (recipe follows)
   4 cups canned tomato sauce
   1/2 cup diced tomato
   1/4 cup firmly packed brown sugar
   1/4 tablespoon Worcestershire sauce
   2 tablespoons dried onion
   1/4 cup soy sauce
   1/4 cup water

   Coleslaw and grilled corn on the cob as
   accompaniments

   Rub ribs well with some of the Dry Spice Rub and refrigerate,
   covered, for 4 to 6 hours.

   In a saucepan combine tomato sauce, tomato, sugar,
   Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
   Dry Spice Rub and cook over very low heat for 3 hours.

   Preheat a grill or smoker over low heat until hot. Add ribs and
   cook, covered, for 3 to 5 hours. Brush with sauce during last
   minutes of cooking. Serve with remaining sauce, coleslaw, and
   corn.




              (Dry Spice Rub)

       1 cup chili powder
       1 tablespoon garlic granules
       1 teaspoon onion powder
       1/2 teaspoon cumin
       1 1/2 teaspoons salt
       2 tablespoons seasoned salt

   In a jar combine all ingredients well and store in a dry place,
   covered, until ready to use.    Ben & Jerry's Cherry Garcia


          1/4 cup shaved semi-sweet chocolate bars
          1/4 cup fresh Bing cherries, halved and pitted (you may
                  use canned cherries, but be sure to drain the syrup)
          2 large eggs
          3/4 cup sugar
          2 cups heavy or whipping cream
          1 cup milk

      1. Place the shaved chocolate flakes and the cherries in
      separate bowls. Cover and refrigerate.

      2. Whisk the eggs in a mixing bowl until light and fluffy, 1
      to 2 minutes. Whisk in the sugar, a little at a time, then
      continue whisking until completely blended, about 1 minute
      more. Pour in the cream and milk and whisk to blend.

      3. Transfer the mixture to an ice cream maker and freeze
      following the manufacturer’s instructions.

      4. After the ice cream stiffens (about 2 minutes before it is
      done), add the chocolate and the cherries, then continue
      freezing until the ice cream is ready.




   Ben & Jerry's Giant Chocolate Chip Cookies


    1/2 cup   Butter, room temperature
    1/4 cup   Granulated sugar
    1/3 cup   Brown sugar
      1       Large egg
    1/2 teas  Vanilla extract
    1 cup (+ 2 teas) All Purpose Flour
    1/2 teas  Salt
    1/2 teas  Baking Soda
      1 cup   Semisweet Chocolate Chips
    1/2 cup   Coarsely Chopped Walnuts


  1.  Preheat the oven to 350F.

  2.  Beat the butter and both sugars in a large mixing bowl until light
  and fluffy.  Add the egg and vanilla extract and mix well.

  3.  Mix the flour, salt, and baking soda in another bowl.  Add the dry
  ingredients to the batter and mix until well blended.  Stir in the
  chocolate chips and walnuts.

  4.  Drop the dough by small scoops 2 to 3 inches apart on an ungreased
  cookie sheet.  Flatten each scoop with the back of a spoon to about 3
  inches in diameter.

  5.  Bake until the centers are still slightly soft to the touch, 11 to
  14 minutes.  Let cool on the cookie sheet for 5 minutes, then transfer
  to racks to cool completely.

  Makes 12 to 15 cookies.

Ben & Jerry's NY Super Fudge Chunk


    1/4 cup  White chocolate; chop coarse
    1/4 cup  Semisweet chocoate; chop
    1/4 cup  Pecan halves; chopped
    1/4 cup  Walnuts; chop coarse
    1/4 cup  Chocolate covered almonds; cut in half
    4 oz     Unsweetened chocolate
    1 cup    Milk
     2       Large Eggs
    1 cup    Sugar
    1 cup    Heavy or whipping cream
    1 teas   Vanilla extract
    1/2 teas Salt


  Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
  covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
  chocolate in the top of a double boiler over hot, not boiling water.
  Whisk in the milk, a little at a time, and heat, stirring constantly,
  until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
  bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
  time, then continue whisking until completely blended, about 1 minute more.
  Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
  mixture into the cream mixture and blend. Cover and refrigerate until cold,
  about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
  to an ice cream maker and freeze following the manufacturer's instructions.
  After the ice cream stiffens (about 2 minutes before it is done), add the
  chocolate and nuts, then continue freezing until the ice cream is ready.

  Makes one Quart.






   Benihana's Fried Rice


      1 c  Uncooked rice
      5 T  Butter
      1 c  Chopped onion
      1 c  Chopped carrots
    2/3 c  Chopped scallions
      3 T  Sesame seeds
      5    Eggs
      5 T  Soy sauce
           Salt
           Pepper

  Cook rice according to package directions. In a large skillet melt butter.
  Add onions, carrots and scallions. Saute until carrots are translucent.
  Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
  Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
  even color. Lightly grease another skillet. Beat eggs. Pour into hot
  skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
  sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

   Benihana Ginger Salad Dressing


    1/2 cup minced onion
    1/2 cup peanut oil
    1/3 cup rice vinegar
    2 tablespoons water
    2 tablespoons minced fresh ginger
    2 tablespoons minced celery
    2 tablespoons ketchup
    4 teaspoons soy sauce
    2 teaspoons sugar
    2 teaspoons lemon juice
  1/2 teaspoon minced garlic
  1/2 teaspoon salt
  1/4 teaspoon black pepper

  1. Combine all ingredients in a blender. Blend on high speed for about
     30 seconds or until all of the ginger is well-pureed.

     Makes 1 3/4 cups.    Benihana Magic Mustard Sauce


   3 tb  Powdered mustard
   2 tb  Hot water
 1/2  c  Soy sauce or tamari sauce
   2 t.  Sesame seeds, toasted
   1     Garlic clove

  In a small bowl, blend mustard and water into a paste.

  Pour paste into blender container; add remaining ingredients and process
  about 1 minute or until smooth.

  Makes 6 servings, about 2 Tb. each.   Bennigan's Hot Bacon Dressing


         2 ounces Bacon grease
       1/4 pound Red onion, dice fine
         2 cups Water
       1/2 cup Honey
       1/2 cup Red wine vinegar
         2 tablespoons Dijon mustard
     1 1/2 tablespoons Cornstarch
         1 tablespoon Tabasco (optional)

     Place the bacon grease in a saucepan over medium-high heat.
     Add the onions and saute until the onions start to blacken. While
     the onions are carmelizing, in a mixing bowl place the water,
     honey, pepper sauce, and red wine vinegar. Using a wire whisk,
     mix the ingredients well.

     Add the cornstarch and whisk well. After the onions have
     carmelized, add the Dijon mustard to the onions and stir together
     with a rubber spatula. Add the water, vinegar, pepper sauce
     honey and cornstarch to the mustard and onions and mix.
     Continue stirring until mix thickens and comes to a boil. Remove
     from heat and store in refigerator until needed. To reheat use a
     double boiler.

Bennigan's Onion Soup


     1/2  pound         Firm white onions -- sliced
     1/4  cup           Butter
     2    tablespoons   Corn oil
     3    tablespoons   Flour
     1    quart         Chicken broth
     1    quart         Beef broth
     8    slices        French bread
                        Swiss cheese -- shredded
                        Parmesan -- grated

  Saute onions in butter and oil until onions are transparent, but not
  well  browned. When tender, turn heat to lowest point and sprinkle with
  flour,  stirring vigorously. Pour into Dutch oven and stir in broths.
  Heat thoroughly and divide among 8 oven-proof bowls.  Mix equal parts of
  cheese to  smooth paste and spread over bread. Float a slice of
  bread atop each serving. Place all bowls on oven rack 4" from broiler heat
  and broil until cheese  melts. Serve at once. Leftover soup freezes
  well up to 6 months.

Bisquick


       8 Cups        Flour
   1 1/4 Cups        Nonfat Dry Milk Powder
     1/4 Cup         Baking Powder
       1 Tablespoon  Salt
       2 Cups        Shortening

 Combine flour, milk, baking  powder, and salt in a very large bowl.
 Cut in shortening until it resembles coarse cornmeal. Store in  tightly
 closed covered container in a cool place.  Makes about 10 cups.
   Black Angus Garlic Cheese Bread


     1 loaf    french bread
     1/2 cup   butter
     1 cup     shredded jack cheese
     1 cup     shredded asiago cheese
     1 cup     mayonnaise
     1 bunch   green onions, chopped
     2 cloves  garlic, pureed

  Split french bread loaf into halves horizontally. Mix butter, cheeses,
  mayonnaise, green onions and garlic in a bowl, blending well. Spread the
  cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
  place under broiler about 3 minutes longer. Cut into slices and serve.

Black Eyed Pea's Broccoli-Cheese Soup


   1 1/2  Pounds        broccoli -- fresh
   2      Cups          water
     3/4  Teaspoon      salt
     1/2  Cup           Cornstarch
                        Mix With 1 Cup Cold Water
   1      Pint          half and half
   1      Pound         Velveeta
     1/2  Teaspoon      pepper


    Steam or boil broccoli until tender.

    Place half-and-half and 2 cups water in top of double boiler.
    Add cheese, salt and pepper.  Heat until cheese is melted.
    Add broccoli.  Mix cornstarch and water in small bowl.
    Stir into cheese mixture in double boiler and heat over
    simmering water until soup thickens.   Boboli Pizza Crust


          1 pk        Dry Yeast
          1/4 cup     Water
          2 1/4 cups  Warm water
          6 tb        Olive oil,+ extra for pans
          6 cups      Flour
          1 ts        Salt


  Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
  Add the rest of the ingedients and mix well. Turn out onto board and knead
  for ten minutes. Place back in bowl covered with a damp towel and let rise
  30 to 40 minutes.

  Divide dough into 3 parts and place in 3 olive-oiled pie pans.

  Dimple dough with fingers. Place on top the following mixture:
  Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
  and thyme. If herbs are dried, soak them in water for 10 minutes and then
  pat dry on paper towels.

  Let rise 50 to 60 minutes.

  Bake at 350 degrees F for 25 minutes.

  May dip in olive oil.






   Borden's Sweetened Condensed Milk


          3/4 C. sugar
          1/2 C. water
            1 C. plus 2 T. powdered milk

    Combine all ingredients. Heat to boiling.
    Cook until thick, this will take 15 to 20
    minutes. This equals one can.   Boston Market Chicken


         1/4 cup   canola oil
         1 Tbl.    honey
         1 Tbl.    lime juice
       1/4 tsp.    paprika
       4 chicken breast halves, washed and patted dry


  Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
  lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking
  dish. Apply mixture to chicken pieces in a single layer. Bake in oven for
  35-40 minutes, basting every 8-10 minutes, until well browned and juices
  run clear when you cut into the thickest part of the chicken. Remove from
  oven. Cover with foil for 15 minutes.
  This softens the chicken and keeps it hot until served. Serves four.

Boston Market Meatloaf


     1 cup tomato sauce
     1 1/2 tablespoons Kraft original barbecue sauce
     1 tablespoon granulated sugar
     1 1/2 pounds ground sirloin (10% fat)
     6 tablespoons all-purpose flour
   3/4 teaspoon salt
   1/2 teaspoon onion powder
   1/4 teaspoon ground black pepper
   dash garlic powder

  1. Preheat oven to 400 degrees.

  2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan
     over medium heat. Heat the mixture until it begins to bubble, stirring
     often, then remove it from the heat.

  3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the
     meat. Use a large wooden spoon or your hands to work the sauce into the
     meat until it is very well combined.

  4. Combine the remaining ingredients with the ground sirloin-- flour, salt,
     onion powder and ground pepper. Use the wooden spoon or your hands to
     work the spices and flour into the meat.

  5. Load the meat into a loaf pan (preferably a meatloaf pan with two
     sections which allows the fat to drain, but if you don't have one of
     those a regular loaf pan will work). Wrap foil over the pan and
     place it into the oven for 30 minutes.

  6. After 30 minutes, take the meatloaf from the oven, remove the foil and,
     if you aren't using a meatloaf pan, drain the fat.

  7. Using a knife, slice the meatloaf all the way through into 8 slices
     while it is still in the pan. This will help to cook the center of the
     meatloaf. Pour the remaining 2 tablespoons of sauce over the top of
     the meatloaf, in a stream down the center. Don't spread the sauce.

  8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or
     until it is done. Remove and allow it to cool for a few minutes before
     serving.

     Serves 4.

Brown Derby's Original Cobb Salad


      1/2 head of lettuce
      1/2 bunch watercress
        1 small bunch chicory
      1/2 head romaine
        2 medium tomatoes, peeled
        2 breasts of boiled roasting chicken
        6 strips crisp bacon
        1 avocado
        3 hard-cooked eggs
        2 tablespoons chopped chives
      1/2 cup crumbled imported Roquefort cheese
        1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below)

  Cut finely lettuce, watercress, chicory and romaine and arrange in salad
  bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
  top of chopped greens. Dice breasts of chicken and arrange over top of
  chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
  in small pieces and arrange around the edge of the salad. Decorate the
  salad by sprinkling over the top the chopped eggs, chopped chives, and
  grated cheese. Just before serving mix the salad thoroughly
  with French Dressing.

  Yield: Serves 4 to 6

      Brown Derby Old-Fashioned French Dressing

        1 cup water
        1 cup red wine vinegar
        1 teaspoon sugar
        Juice of 1/2 lemon
    2 1/2 teaspoons salt
        1 teaspoon ground black pepper
        1 teaspoon Worcestershire sauce
        1 teaspoon English mustard
        1 clove garlic, chopped
        1 cup olive oil
        3 cups salad (vegetable) oil

  Blend together all ingredients except oils. Then add olive and salad oils
  and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
  This dressing keeps well in the refrigerator. Can be made and stored in
  a 2-quart Mason jar.

Buffalo-Style Chicken Wings


 2 lbs. chicken wings
     (disjointed - discard the tips)
 1/4 Lb.  Margarine (do not use butter!)
 8 Oz. "Frank's" Hot Sauce (also labeled as
 Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
 Oil for frying

 1. Melt margarine in sauce pan until barely liquid.
     Add hot sauce, mix, and put aside.

 2. Deep fry wings until brown and crispy. Remove
     and drain on paper towels.

 3. Put wings in a large bowl that has a cover. Pour
     sauce over all, cover, and shake to coat the wings.

    Serve with celery sticks and Kraft Roka Blue Cheese
   Dressing.   Cajun Cafe's Bourbon Chicken


       1 Pound Chicken leg or thigh meat
         Cut in bite size chunks
       4 oz Soy sauce
     1/2 cup Brown sugar
     1/2 tsp. Garlic powder
       1 tsp. Powdered ginger
       2 tbs. Dried minced onion
     1/2 cup Jim Beam Bourbon Whiskey
       2 tbs. White wine

   Mix all the marinade ingredients and pour over chicken pieces in a bowl.
   Cover and refrigerate (stirring often) for several hours (best overnight).
   Bake chicken at 350 for one hour in a single layer, basting every
   10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
   a frying pan.
   Heat, and add 2 Tbs. white wine. Stir and add chicken.
   Cook for 1 minute and serve.

California Pizza Kitchen Thai Chicken Pizza


           Makes 2  9-inch pizzas

     Spicy peanut sauce:
               1/2 Cup peanut butter
               1/2 Cup hoisin sauce
               1 Tbsp. honey
               2 tsp. red wine vinegar
               2 tsp.  minced ginger
               2 Tbsp. sesame oil
               2 tsp. soy sauce
               1 tsp. Vietnamese chili sauce (or dried chili flakes)
               1 Tbsp. oyster sauce
               2 Tbsp. water

     Thai chicken pieces:
              1 Tbsp. olive oil
              10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes

     For the pizza:
               Make pizza dough using your own recipe.

               2 Cups shredded mozzarella cheese
               4 scallions, slivered diagonally
               1/2 Cup white bean sprouts
               1/4 Cup shredded carrots
               1/4 Cup chopped, roasted peanuts
               2 Tbsp. chopped fresh cilantro

   To make spicy sauce:
     Combine sauce ingredients in a small pan over med. heat. Bring the sauce
     to a boil; boil gently for one minute. Divide into 2 portions for use on
     chicken and pizza; Set aside.

   To make Thai chicken:
     Cook the chicken in olive oil over med-high heat, stirring, until just
     cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until
     chilled through. Once chilled, coat the chicken with 1/4c sauce.
     Set aside in refrigerator.

          To make the pizza:

    Use a large spoon to spread 1/4c sauce evenly over pizza dough within
    the rim. Cover sauce with 3/4c cheese.

    Distribute half the chicken pieces over the cheese followed by half the
    green onions, bean sprouts, and carrots, respectively. Sprinkle an
    additional 1/4c cheese over the toppings and top the pizza with 2Tbl
    chopped peanuts.

    Transfer the pizza to oven: bake until crisp and golden and the cheese is
    bubbly, 9 to 10 min. When cooked through, remove pizza from oven.
    Sprinkle 1T chopped cilantro over the hot cheesy surface.

       Repeat with remaining ingredients for a second pizza.

Carl's Jr. Famous Star


      1    Sesame-seed hamburger bun
      2    Onion rings
    1/2 ts Sweet pickle relish
  1 1/2 ts Catsup
    1/4 lb Ground beef
      1 ds Salt
      2 ts Mayonnaise
      3    Dill pickle slices
    1/4 c  Coarsely chopped lettuce
      2    Tomato slices

  Preheat a clean barbecue grill on high.  Toast both halves of the
  bun, face down, in a skillet over medium heat.  Set aside. Cut each
  of the 2 onion rings into quarters.  Mix the catsup and relish
  together. This is your "secret sauce."  Form the ground beef into a
  thin patty slightly larger than the bun.  Grill the meat for 2 or 3
  minutes per side. Salt slightly. Build the burger in the following
  stacking order from the bottom up: bottom bun, half of the
  mayonnaise, pickles, lettuce, tomato slices, onion, beef patty,
  remainder of mayonnaise, special sauce (catsup and relish), top bun.
     Cheese Nips


      1 cup sifted all-purpose flour
      (plus 1/2 cup divided & reserved for kneading and rolling)
      1 teaspoon baking soda
      1/4 teaspoon baking powder
      1/2 cup Kraft Macaroni & Cheese Cheese Topping powder
      (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
      3 tablespoons shortening
      1/3 cup buttermilk
      1/2 teaspoon salt (for tops, optional)

   1. Sift together 1 cup flour, baking soda, baking powder and cheese
      powder in a large bowl.

   2. Cut in the shortening with a fork and knife with a crosswise motion
      until dough is broken down into rice-size pieces. Mixture will still
      be very dry.

   3. Stir in buttermilk with a fork until dough becomes very moist and
      sticky.

   4. Sprinkle a couple tablespoons of the reserved flour over the dough and
      work it in until it can be handled without sticking, then turn it out
      onto a floured board, being sure to keep 1/4 cup of the reserve flour
      for later. Knead the dough well for 60 to 90 seconds, and the flour is
      incorporated. Wrap the dough in plastic wrap and chill for at least
      one hour.

   5. Preheat oven to 325 degrees. Spray a light coating of cooking spray
      on a baking sheet.

   6. Remove the dough from the refrigerator and use the remaining reserve
      flour to dust a rolling surface. Roll about one-third of the dough
      to just under 1/16th of inch thick. Trim the edges square (a pizza
      cutter or wheel works great for this), then transfer the dough to a
      lightly greased baking sheet. Use the rolling pin to transfer the
      dough. Simply pick up one end of the dough onto a rolling pin, and roll
      the dough around the rolling pin. Reverse the process onto the baking
      sheet to transfer the dough.

   7. Use a pizza cutter to cut across and down the dough, creating 1-inch
      square pieces. Use the blunt end of a skewer or broken toothpick to
      poke a hole in the center of each piece.

   8. Sprinkle a very light coating of salt over the top of the crackers
      (crackers will already be quite salty) and bake for 8-10 minutes,
      mix the crackers around (so those on the edge don’t burn) and bake
      for another 3-5 minutes, or until some are just barely turning a
      light brown. Repeat the rolling and baking process with the remaining
      dough.

      Makes approximately 300 crackers.


   Cheesecake Factory Pumpkin Cheesecake


     1 1/2 cups graham cracker crumbs
         5 tablespoons butter, melted
         1 cup plus 1 tablespoon sugar
         3 8-ounce packages cream cheese, softened
         1 teaspoon vanilla
         1 cup canned pumpkin
         3 eggs
       1/2 teaspoon cinnamon
       1/4 teaspoon nutmeg
       1/4 teaspoon allspice
           whipped cream

   1. Preheat the oven to 350 degrees F.

   2. Make the crust by combining the graham cracker crumbs with the melted
      butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
      coat all of the crumbs with the butter, but not so much as to turn the
      mixture into paste. Keep it crumbly.

   3. Press the crumbs onto the bottom and about two-thirds of the way up
      the sides of a springform pan. You don't want the crust to form all
      of the way up the back of each slice of cheesecake. Bake the crust
      for 5 minutes, then set it aside until you are ready to fill it.

   4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
      vanilla. Mix with an electric mixer until smooth.

   5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
      to beat until smooth and creamy.

   6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
      turn a bit darker at this point. Remove from the oven and allow the
      cheesecake to cool.

   7. When the cheesecake has come to room temperature, put it into the
      refrigerator. When the cheesecake has chilled, remove the pan sides
      and cut the cake into 8 equal pieces. Use dental floss to make a
      clean cut.

      Serve with a generous portion of whipped cream on top.

      Serves 8.


   Chi Chi's Salsa


        2 green onions diced
        2 ripe tomatoes diced
      1/2 tsp. salt
      1/2 tsp. black pepper
          dash of tabasco sauce
          14oz. can stewed tomatoes


    Dice the stewed tomatoes and combine in sauce pan with onions, fresh
    tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute
    and remove from heat. Put half of the mixture through a blender,
    just to mince fine but not puree. Return to remaining half of mixture.
    Add tabasco to taste.

    Cool and refrigerate in tightly covered container.

    Use within a few weeks and it freezes up to 6 months.

Chi Chi's Sweet Corn Cake


      1/2 cup (1 stick butter), softened
      1/3 cup masa harina (mexican corn flour, usually in Latin American
            groceries or next to flour. Possibly in Mexican food section)
      1/4 cup water
    1 1/2 cups frozen corn, thawed
      1/4 cup cornmeal
      1/3 cup sugar
        2 tablespoons heavy cream
      1/4 teaspoon salt
      1/2 teaspoons baking powder


   Preheat oven to 350 degrees.

   Blend butter in a medium bowl with an electric mixer until creamy.
   Add the masa harina and water to the butter and beat until well combined.

   Put defrosted corn into a blender or food processor and with short
   pulses, coarsely chop the corn on low speed. You want to leave several
   whole pieces of corn.

   Stir the chopped corn into the butter and masa harina mixture.
   Add cornmeal to mixture and combine.

   In another medium bowl, mix together the sugar, cream, salt, and
   baking powder. When the ingredients are well blended, pour the mixture
   into the other bowl and stir everything together BY HAND.

   Pour corn batter into an ungreased 8"x8" baking pan.
   Cover the pan with aluminum foil. Place this pan into a 13"x9" pan
   filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until
   the corn cake is cooked through. When the corn cake is done, remove
   the small pan from the larger pan and let sit for at least 10 minutes.

   To serve, scoop out each portion with an ice cream scoop or
   rounded spoon.


   Chi Chi's Seafood Enchiladas


   10 oz Cream of chicken soup
   1/2 c Onions; chopped
   8 oz Crab (real or imitation); chopped
   1 3/4 c Monterey Jack cheese; shredded
   8 Flour tortillas; 5-6 inch
   1 c Milk
   dash Nutmeg
   dash Pepper

 In a mixing bowl stir together soup, onion, nutmeg and black pepper.
 In another bowl, place half of the soup mixture,
 crab, and 1 cup of the monterey jack cheese; set aside. Wrap the
 tortillas in paper towels; microwave on 100% power for 30-60 seconds.
 Place 1/3 cup mixture on each tortilla; roll up. Place seam side down
 in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup
 mixture, pour over enchiladas. Microwave, covered, on high for 12-14
 minutes. Sprinkle with the remaining cheese. Let stand for 10
 minutes. Add a dash of hot pepper sauce to soup mix if desired.

Chick-Fil-A Chicken Sandwich


       3 cups Peanut oil
            1 Egg
        1 cup Milk
        1 cup Flour
     2 1/2 tb Powdered sugar
       1/2 ts Pepper
         2 tb Salt
            2 Skinless, boneless chicken breasts, halved
            4 Plain hamburger buns
         2 tb Melted butter
            8 Dill pickle slices

  Heat the peanut oil in a pressure cooker over med. heat to about 400F. In
  a small bowl, beat the egg and stir in the milk. In a separate bowl,
  combine the flour, sugar, pepper, and salt. dip each piece of chicken in
  milk until it is fully moistened. Roll the moistened chicken in the flour
  mixture until completely coated. Drop all four chicken pieces into the hot
  oil and close the pressure cooker. When steam starts shooting through the
  pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!!
  DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is
  cooking, spread a coating of melted butter on the face of each bun. When
  the chicken is done, remove it from the oil and drain or blot on paper
  towels. Place two pickles on each bottom bun; add a chicken breast, then
  the top bun. To make a deluxe chicken sandwich, simply add two tomato
  slices and a leaf of lettuce. Mayonnaise also goes well on this
  sandwich--it is a side order at the restaurant.


   Chili's Nacho Burger


   Pico de Gallo:
      2 medium tomatoes, diced
    1/2 cup diced Spanish onion
      2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
      2 teaspoons finely minced fresh cilantro
        Pinch of salt

   Guacamole:
      2 small or 1 large Haas avocado
      2 tablespoons sour cream
    1/4 cup diced tomato
    1/2 teaspoon diced jalapeno
    1/4 teaspoon chopped fresh cilantro
    1/4 teaspoon lemon juice
    1/8 teaspoon salt

   Chili Queso:
      3 ounces ground beef
      1 teaspoon all-purpose flour
        pinch of salt
        pinch of ground black pepper
     16-ounce bottle Cheez Whiz
      2 tablespoons milk
    1/2 teaspoon chili powder
    1/2 teaspoon cumin
    1/2 teaspoon paprika

        2 pounds ground beef
        4 large sesame seed buns
        2 cups iceberg lettuce, shredded or chopped thin
        2 tablespoons mayonnaise
        1 green onion, chopped
    16-20 tortilla chips
      2-3 fresh jalapenos, sliced

  1. First make the pico de gallo. This is easy. Just combine all of the
     ingredients for the pico in a small bowl and mix well. Cover bowl and
     chill in the refrigerator.
  2. Now we'll make the guacamole. In a small bowl, smash up most of the
     avocado, but be sure to leave several unsmashed chunks. Add the
     remaining ingredients for the guacamole to the avocado and mix well.
     Cover bowl and chill in the refrigerator, next to the pico.
  3. Next we'll make the chili queso. In yet another small bowl, mix together
     ground beef, flour, a pinch of salt, a pinch of black pepper, and a
     pinch of chili powder. Use your hands to work the dry ingredients into
     the ground beef. Brown the beef in a small skillet over medium heat
     for about 5 minutes. Use a spoon or spatula to crumble the beef as it
     cooks. Cook until it's brown, then set aside.
  4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk
     and cheese has been combined, add the remaining queso ingredients.
     Heat while stirring often until cheese is smooth and creamy,
     then cover saucepan and remove it from the heat.
  5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter
     the face of each bun and brown the buns face-down on the heat.
  6. Separate the ground beef into four 1/2-pound portions. Roll each portion
     of meat into a ball and then pat the meat down into a circular patty
     slightly larger in diameter than the hamburger buns. Cook the hamburger
     patties for 5-10 minutes per side, until done. Lightly salt and pepper
     each burger patty.
  7. Build the burger open-faced in the following order starting with
     the bottom bun:

     On Bottom Bun:
     1/2 cup shredded lettuce
     hamburger patty
     2 tablespoons chili queso
     4 or 5 crumbled tortilla chips
     2 teaspoons green onion

     On Top Bun:
     1/2 tablespoon mayonnaise
     2 tablespoons pico de gallo
     2 tablespoons guacamole
     4 jalapeno slices

   Serve burger with extra queso and guacamole. May also serve french fries
   on the side and use the chili queso for dipping.

   Makes 4 burgers.


   Chips Ahoy


       4 cup   All-Purpose Flour
       1 tsp   Baking soda (level)
       2 tsp   Salt (level)
       1 cup   Light Brown Sugar (packed)
       1 cup   Granulated Sugar
   1 1/2 cup   Vegetable Shortening (Crisco)
   1 1/2 tsp   Vanilla Extract
       1 large Egg White
     2-4 tbsp  Water (warm)
      12 oz    Mini Semi-Sweet Chocolate Chips

  Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix
  the flour and baking soda in a bowl and set aside. Use an electric mixer
  to mix the two sugars and shortening. When creamy add the vanilla, salt,
  and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm
  water as necessary to mix the flour - don't exceed 4 tablespoons of water
  - this will make a firm dough. Mix in chocolate chips. As the dough gets
  thicker you may want to mix by hand and abandon the electric mixer.
  Roll into 2 inch balls and press down with the palm of the hand to make
  flat. Bake 12-15 minutes or until golden brown.

Cinnabon Rolls


      ROLLS:
       1/2 cup warm water
         2 packages dry yeast
    2 Tbl. sugar
     3 1/2 oz. pkg. vanilla pudding mix
       1/2 cup margarine -- melted
         2 eggs
         1 teas. salt
         6 cups flour

      CREAM CHEESE FROSTING:
         8 oz cream cheese
       1/2 cup margarine
         1 teas. vanilla
         3 cups confectioner's sugar
         1 Tbl. milk
     To make frosting, mix all ingredients until smooth.


  In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

  In large bowl, take pudding mix and prepare according to package
  directions. Add margarine, eggs and salt. Mix well. Then add yeast
  mixture. Blend.

  Gradually add flour; knead until smooth. Place in a greased
  bowl. Cover and let rise until doubled.
  Punch down dough and let rise again.

  Then roll out on floured board to 34 x 21" size. Take 1
  cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
  and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
  With knife, put a notch every 2". Cut with thread or knife.

  Place on lightly greased cookie sheet 2" apart.
  Take hand and lightly press down on each roll.
  Cover and let rise until double
  again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
  DON'T OVER BAKE.

  Frost warm rolls with Cream Cheese Frosting

  Makes about 20 very large rolls.


   Clausen Kosher Dill Pickles


      2 dill flowers
      2 garlic cloves, peeled & halved
  1 1/4 lbs. (8-10) pickling cucumbers
      6 long sprigs fresh dill
      1 tbsp coarse kosher salt
    1/2 cup white vinegar

       Put dill flower and garlic in bottom of mason jar;
       add the cukes, put sprigs of dill in center of
       cukes, add salt, vinegar, and fill jar with boiled water
       that is now cool to within 1/8th of top.
       Put on seal and ring, shake to dissolve salt,
       set upside down on counter away from sunlight
       and heat. Let sit 4-5 days flipping the jar
       either upright or upside down each day.
       Let sit upright 2 more days then refrigerate.
       Lasts about 6 months.    Coney Island Dogs


     1 pound Ground Beef, Lean
     1 Small Onion, Chopped
     2 Tbls. Prepared Yellow Mustard
     2 Tbls. Vinegar
     2 Tbls. Sugar
     1 Tbls. Water
     1 tsp. Worcestershire Sauce
     1/4 tsp. Celery Seed
     1/4 tsp. Tabasco Sauce
     1/4 cup Catsup, Approximate (Use enough to keep mixture loose)

 In salted skillet, over medium heat, brown ground beef with onion,
 breaking up meat with fork to crumble fine. Drain off fat.

 Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed,
 and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
 Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes
 enough sauce for six to eight medium weiners.   Cracker Barrel's Bread Pudding


 Sugared Pecans: In small skillet combine 2 tablespoons butter and
 1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till
 heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
 Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
 Work fast. Dump them into paper towel lined plate.
 Spread out to cool while you prepare the rest.

 Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup
 boiling water. Cover pan with lid 20 minutes. Drain and discard water.
 Add 1/2 cup packaged shredded coconut to raisins. Set aside.

 Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to
 boil. While you wait for that to boil, combine in medium bowl, 3 cups
 Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
 thick dough. When water come to boil, drop dough by rounded tablespoonful
 into boiling water, making about 14 dumplings. Cover pan with lid. Simmer
 dumplings very gently 20 minutes. Uncover and let cook another 10 minutes
 gently. Baste often in the liquid, which is now becoming thickened and
 creamy looking. Remove pan from heat. With slotted spoon remove HALF of
 dumplings to greased 8" square baking dish. Sprinkle with pecans and
 raisins/coconut. Arrange rest of dumplings over that. Set aside.
 Make sauce next.

 Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan.
 Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
 stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or
 till sugar is completely dissolved and sauce drops from spoon in large
 drops rather than like water. It should be the consistancy of smooth gravy.
 Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.
 Cover; refrigerate to serve within few days. Micro warm servings or
 use cold with a scoop of ice cream on top of each. Serves 6 to 8.


   Cracker Barrel's Hashbrown Casserole


       2 lbs. frozen hashbrowns
      1/2 cup melted butter
        1 can cream of chicken soup
        1 pt. sour cream
      1/2 cup chopped onion
       2 cups grated cheddar
       1 tsp. salt
     1/4 tsp. pepper
       2 cups crushed cornflakes
      1/4 cup melted butter

  DEFROST hashbrowns.

  COMBINE next 7 ingr. and mix with hashbrowns.

  PUT all in a 3 qt. casserole.

  SAUTE cornflakes in butter and sprinkle on top.

  COVER and BAKE at 350 for about 40 min.
   Cracker Jack


     4      Quarts        Popped popcorn
     1      Cup           Spanish peanuts
     4      Tablespoons   Butter
     1      Cup           Brown sugar
    1/2     Cup           Corn syrup -- light
     2      Tablespoons   Molasses
    1/4     Teaspoon      Salt

    Preheat oven to 250 degrees.

    Combine popcorn and peanuts in a metal bowl or on a cookie sheet
    and place in preheated oven. Combine all remaining ingredients in a
    saucepan. Stirring over medium heat, bring the mixture to a boil.

    Using a cooking thermometer, bring the mixture to the hard-ball stage
    (260-275 degrees). This will take about 20 to 25 minutes.

    Remove the popcorn and peanuts from the oven and, working very quickly,
    pour the caramel mixture in a fine stream over them.
    Then place them back in the oven for 15 minutes.

    Mix well every five minutes, so that all of the popcorn is coated.

    Cool and store in a covered container to preserve freshness.




   Dairy Queen Blizzard


              1 Health candy bar
          1/4 c Milk
        2 1/2 c Vanilla ice cream
        1 teas. Fudge topping

  Freeze the Heath bar. Break the candy into tiny pieces with a knife handle
  before removing form wrapper. Combine all of the ingredients in the
  blender and blend for 30 seconds on med. speed. Stop the blender to stir
  the mixture with a spoon; repeat until well mixed. Pour into a 16-oz.
  glass. Your homemade blizzard may not be as thick as its commercial
  counterpart. If you would like a thicker treat, after pouring the mixture
  into your cup, simply place it in the freezer for 5 to 10 minutes, or until
  it reaches the desired consistency. VARIATIONS: Try substituting different
  candies.   El Pollo Loco Chicken


           1 c White wine vinegar
           1 c Olive oil
         1/2 c White wine
        1 tbl. Oregano
       1 teas. Thyme
       3 tbls  Salt
            10 Garlic cloves; minced
   1 1/2 teas. Tabasco sauce

  Mix all ingredients and marinate two whole chicken which have been cut in
  half. Marinate several hours in refrigerator. Grill chickens slowly until
  done.   El Torito's Black Bean Soup


 12 oz. dried black beans
 8 cups chicken or vegetable stock
 2 teaspoons olive oil
 1 onion, chopped
 1 cup carrots, chopped
 1 cup celery, chopped
 2 cloves garlic, minced
 2 teaspoons dried oregano
 1 teaspoon dried thyme
 1 bay leaf
 1/2 teaspoon cayenne pepper
 3 tablespoons fresh lime juice
 Fresh cilantro (optional)

 Rinse and sort though black beans, discarding any that are
 shriveled or  discolored. Place beans in a large stockpot.
 Cover beans with water and refrigerate to soak overnight.
 Drain beans and return to stockpot.
  Add stock and heat to boiling.

 Meanwhle, heat olive oil over medium-high heat in a large
 skillet. Add onion, carrot, celery and garlic and saute until
 tender, approximately 5 minutes. Add to stockpot along with
 oregano, thyme, bay leaf and cayenne pepper.
 Cover stockpot and reduce heat to simmer for 3 to 4 hours.

 Transfer soup to blender or food processor and puree to
 desired thickness. Just before serving add lime juice and
 garnish with a sprig of fresh cilantro, if desired.
 Add salt and pepper to taste and serve.
   El Torito's Mexican Caesar Salad


     Cilantro Pepita Dressing:
             2 medium Anaheim chiles, roasted, peeled and seeded
       1/3 cup roasted pepitas (pumpkin seeds)
             2 garlic cloves, peeled
      1/4 tsp. ground black pepper
        1 tsp. salt
        12 oz. salad oil
       1/4 cup red wine vinegar
        5 Tbs. grated Cotija cheese (see note)
             2 small bunches cilantro, stemmed
     1 1/2 cup mayonnaise
       1/4 cup water

        Salad:
            2 corn tortillas
              Vegetable oil
            1 large (or two small) heads romaine lettuce, rinsed and spun dry
      1/3 cup finely grated Cotija cheese
      Roasted red bell pepper, peeled and cut into julienne strips
      1/2 cup pepitas (roasted pumpkin seeds)

   Place all dressing ingredients except cilantro, mayonnaise and water
   in a a blender of food processor. Blend approximately 10 seconds, then
   add cilantro little by little until blended smooth. Depending on size
   of blender, it may be necessary to do in batches.

   Place mayonnaise and water in a large stainless steel bowl, and mix
   with a wire whip until smooth. Add the blended ingredients to the
   mayonnaise mixture, and mix thoroughly. Place in an air-tight container
   and refrigerate. Will keep for three days. Yields 1 quart.

   To assemble salad: Cut corn tortillas into matchstick-size strips.
   Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
   slotted spoon, and drain on paper towels. Set aside. Tear romaine into
   bite-size pieces. Place greens on salad plates and ladle approximately
   2 ounces of cilantro pepita dressing on each salad.
   Sprinkle each dish with Cotija cheese and tortilla strips.
   Arrange four red pepper strips like spokes on the top of each salad,
   and garnish with whole pepitas.

   Note: Cotija cheese is a hard cheese, similar to Parmesan.
   It is available at some grocery stores and most Mexican markets.


   Entenmann's Fat Free Chocolate Cupcakes


           1 small Box Jello cook & serve, chocolate pudding powder
               1/2 cup Non-fat dry milk powder
          1 tablespoon Unsweetened Hershey's cocoa
               1/2 cup Sugar
                 1 cup Self-rising flour
          4 Egg whites, beat til stiff with 1 pinch Salt in 1-1/2 qt. bowl
             1 teaspoon Vanilla
               4 ounces Applesauce
           1/4 teaspoon Baking soda

        In medium mixing bowl combine Jello powder, dry milk, cocoa,
        sugar and flour. Set aside. With electric mixer, beat alternately
        into the egg white mixture a cup at a time with the vanilla,
        applesauce and baking soda, which have been mixed together.
        Beat 2 minutes after last addition. Divide batter equally between
        12 paper-line cupcake wells. Bake at 350 degrees about 18-20
        minutes or until tester comes out clean. Cool in pan on wire rack
        10 minutes then remove.

Fiddle Faddle


        3/4 cup granulated sugar
        1/4 cup brown sugar
        1/2 cup (1 stick) butter
        1/2 cup corn syrup
        1/2 cup water
        1/2 teaspoon salt
        1/2 teaspoon vanilla
      1 1/3 bags plain or natural-flavored microwave popcorn
        1/2 cup roasted almonds

  1. Combine sugar, butter, corn syrup, water and salt in a large saucepan
     over medium heat. You're going to bring the candy to 265-275 degrees,
     or what is known as the hard ball stage. For this it's best to use a
     candy thermometer. If you don't have one, don't worry. Drip the candy
     into a small glass of cold water. If the candy forms a very hard, yet
     slightly pliable ball, bingo, you're there. Watch your mixture closely
     so that it doesn't boil over.

  2. While candy cooks, pop both bags of popcorn and spread about 2 quarts
     or 1 1/3 bags of popcorn on one large or two small cookie sheets.
     Put the popcorn in your oven set on its lowest temperature. This will
     keep the popcorn hot so that the candy will coat better.

  3. When your candy has reached the hard ball stage, add the vanilla.

  4. Pull the popcorn from the oven and, working quickly, pour the candy
     over the popcorn in thin streams. Mix the popcorn so that each kernel
     is coated with candy, put the popcorn back into the oven for five more
     minutes, then stir once again. This will help to coat each kernel.
     You can repeat this step once more if necessary to get all of the
     popcorn coated. Pour popcorn onto a large sheet of wax paper to cool.
     Spread the popcorn out, but be careful...it's hot.

  5. When popcorn is cool, break it up and immediately put it into a
     tightly sealed container, such as Tupperware. This will ensure that
     it stays fresh. This stuff gets stale very quickly in moist climates
     if left out.

     Makes about 4 quarts.


   Fig Newtons


            1 lb. dried figs or 2 lbs. fresh figs
           1 cup  sugar
     1/2 or 1 cup water (1 c. for dried figs; 1/2 c. for fresh)
          1/2 cup butter, room temp.
            1 cup sugar
                1 egg
           1 tbl. cream or milk
        1/2 teas. vanilla
        1/2 teas. salt
          1 teas. baking powder
        1 3/4 cup flour

   Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until
   of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
   well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.

   Place 1/2 on well floured dough cloth; knead about 6 times.
   Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.
   Roll remaining dough, cover figs. Cook at 350' 30 minutes.

   Let cool and cut into squares.

Four Seasons Crab Cakes


             2 pounds jumbo lump crabmeat
            1/2 pound fresh codfish fillet
         1/2 to 1 cup heavy cream
         1 tablespoon Dijon mustard
          2 teaspoons sesame oil
        2 tablespoons finely chopped parsley
        2 tablespoons finely chopped chives
        2 tablespoons basil, julienned
                      Salt and pepper to taste
                      Juice of 1/2 lemon
                      Olive oil for sauteing

   Pick through crabmeat, removing all shells but being careful not to
   break up the large lumps too much.
   In a food processor, grind codfish until pureed. Add 1/2 cup of heavy
   cream and puree until incorporated. Then add more cream if needed.
   The mixture should be smooth and shiny, yet firm enough to hold its shape.

   Place this mousse in a metal bowl and add the other ingredients, except
   for the olive oil.
   Take a small portion of the crab-cake mixture and saute in hot olive
   oil until golden brown. Taste to adjust seasoning.

   Form the rest of the crab cakes and saute in hot olive oil until golden
   on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.

   Serves six to eight.


   General Tso's Chicken


 3/4 lb Boneless chicken breast
 2 ts Dark soy sauce
 2 ts Rice wine or dry sherry
 1 ts Finely chopped ginger root
 1 ts Cornstarch
 1 ts Sesame oil
 1/3 c Oil, preferably peanut
 2 Dried red chiles
   - cut in half lengthwise
 1 tb Chopped fresh orange peel OR
 2 ts - dried citrus peel
   -(soaked & coarsely chopped)
 1/2 ts Roasted Sichuan peppercorns
   * (finely ground), optional
 2 ts Dark soy sauce
 1/4 ts Salt
 1 ts Sugar
 1/2 ts Sesame oil

 CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
 it into a bowl together with the soy sauce, rice wine or sherry, ginger,
 cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
 marinate for about 20 minutes. Heat the oil in a wok or large skillet until
 it is very hot. Remove the chicken from the marinade with a slotted spoon.
 Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
 and leave to drain in a colander or sieve. Pour off most of the oil,
 leaving about 2 teaspoons. Reheat the pan over a high heat and then add the
 dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
 the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
 well. Serve the dish at once.

 Add toasted sesme seeds to make sesame chicken.

Girl Scout Mint Cookies


           1 box Devil's Food Cake Mix
               2 Eggs
          2 Tbl. Water
          2 Tbl. Cooking Oil
         1/2 Cup Cocoa
          1 pkg. Chocolate Chips
       2-3 drops Wilton's Candy Mint Flavoring

   Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
   and cocoa. You will need to blend this together well, this will be a
   very sticky mess. Let stand for 20 minutes, and then shape into very
   small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
   and smash down flat. You will need to spray a large spoon with Pam to
   make them flat. Bake for about 8 minutes. Let cool until they reach
   room temperature.

   Heat chocolate chips in either the microwave, or in a double boiler.
   When completely melted add a couple drops of the mint flavoring.
   Be carefull not to add too much, it is a powerfull flavoring.
   You can either spread the melted chocolate on the cookies,
   or you can dip the cookies into the chocolate.

Goo Goo Clusters


             1 large bag miniature marshmallows
                   1 bag chocolate chips
                  2 cups dry roasted peanuts
                   1 can Eagle Brand milk
                  2 tsp. butter

  Melt chocolate chips in pan with Eagle Brand milk.
  While this is heating, mix marshmallows and peanuts in a large
  bowl. Pour melted mixture over nuts and marshmallows. Mix
  together. Pour in buttered pan. Chill 2 hours and cut.

Good Season's Italian Dressing


             1 TB Garlic salt
             1 TB Onion powder
             1 TB Sugar
             2 TB Oregano
             1 ts Pepper
           1/4 ts Thyme
             1 ts Basil
             1 TB Parsley
           1/4 ts Celery salt
             2 TB Salt


 For Dressing Mix:

           1/4 Cup Cider Vinegar
           2/3 Cup Oil
              2 TB Water
              2 TB Dry Mix

           Shake well.   Grape Nuts Cereal


     3 1/2 cups sifted whole wheat flour
     1 tsp. baking soda
     1/2 cup brown sugar
     2 cups milk
     2 tbsp. vinegar
     3/4 tsp. salt

   Mix flour, baking soda, sugar and salt. Stir vinegar
   into milk and add to flour mixture. Beat until smooth.
   Spread dough 1/4-inch thick on a greased cookie sheet.
   Bake in a 375F. oven about 15 minutes.
   When cool, grind in a food chopped.
   Don't dry out completely or you'll get flour.
   Let it finish drying after grinding.
   Before serving, mix in anything else you would like;
   Nuts and fruit go especially well.
    Gummi Bears


     1 small box Jello with sugar (any flavor)
     7 envelopes unflavored gelatin
   1/2 cup water

 Mix in a saucepan until the mixture resembles playdough.
 Place pan over low heat and stir until melted.
 Once completely melted, pour into plastic candy molds,
 and place in the freezer for 5 min.
 When very firm, take out of molds and eat! Have fun!

Hamburger Helper


   1. Brown one pound (more or less) of ground beef in a skillet.
   2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried
      is fine) and 2 cups water (use one cup if using fresh potatoes),
      1/4 cup butter or margarine, and one of the sauce mixes below.

  CHEESEBURGER MACARONI

   Use macaroni and 1/4 cup of this mixture.
    4 1/2 cups dehydrated cheese
    2 2/3 Tbls powdered milk
    2 2/3 cups flour
    2 tsp onion powder

  STROGANOFF

   Use noodles or potatoes and 1/3 cup of the following mixture. Stir in
   1/4 cup sour cream just before serving. (1/4 cup fresh or canned
   mushrooms may be used instead of dried, but put them in when you cook,
   not when preparing the mix for storage)
    4 cups powdered milk
    4 cups flour
    2 cups minced onion
    1 cup beef bouillon
    1/4 cup onion powder
    4 cups dried mushrooms
    2 Tbls celery salt

  PIZZA SPINS

   Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian
   seasoning or 2 Tbls of the following mixture.

   1/4 cup crushed basil
   1/4 cup ground oregano
   2 Tbls garlic powder
   1/2 cup parsely


   Hardee's Buttermilk Biscuits


           4 cups self-rising flour
           1 tbs. sugar
           1 tbs. baking powder
           2 cups buttermilk
           2/3 c. shortening

      Mix together, but do not knead. Roll out to 1" thick.

      Cut and brush tops with additional buttermilk.

      Place on greased cookie sheet.

      Bake at 400 degrees for 15 minutes.

Heath Bar Candy


     1/2 lb  Butter
      1 cup  Sugar
    1/2 cup  Nuts, finely chopped
    1/3 cup  Chocolate chips

  Combine first 3 ingredients and boil, stirring constantly until it
  thickens and looks like a brown paper bag.  Pour on greased cookie
  sheet. Sprinkle the chocolate chips on top.  Let melt and spread
  smooth over the mixture.

  Let cool and harden.  Break into pieces.

Heinz 57 Sauce


                1/2 Cup Raisins
                2/3 Cup Heinz ketchup
                  1 tsp chili powder
                  1 tsp seasoned salt
                   4 oz applesauce
                 2 Tbsp Wish Bone Itailian Dressing

     1. Put all ingredients in a blender and blend on/off for 2 minutes
        on high or until smooth.    Hershey's Chocolate Syrup


                1/2 Cup Cocoa (Hershey's obviously)

                  1 Cup Sugar

                  1 Cup water

                 1 tsp. Vanilla

                dash of salt


  Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until
  smooth. Bring this mixture to a boil. Allow it to boil for one minute,
  be carefull this does not over boil. Remove from heat, when this cools
  add the vanilla.

Hidden Valley Ranch Dressing


                   15 Saltines
               2 cups Dry minced parsley flakes
              1/2 cup Dry minced onion
        2 tablespoons Dry dill weed
              1/4 cup Onion salt
              1/4 cup Garlic salt
              1/4 cup Onion powder
              1/4 cup Garlic powder

                   Salad Dressing:

                    1 tablespoon Mix
                    1 cup Mayonnaise
                    1 cup Buttermilk

      Put crackers through blender on high speed until powdered. Add
      parsley, minced onions, and dill weed. Blend again until
      powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
      powder, and garlic powder. Put into container with tight-fitting
      lid.

      Store dry mix at room temperature for 1 year. Makes 42 1
      tablespoon servings. To use mix--Combine mix, mayonnaise,
      and buttermilk.

      Yield: 1 pint.


   Honey Baked Ham


  1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)
  2 c. sugar
  1 c. honey or brown sugar, packed
  1 (6 oz.) can frozen orange juice concentrate, thawed
  1 tsp. whole cloves

   Make crosswise slits, 1/2 inch apart, halfway through ham to
 to where knife touches bone. Place ham in deep bowl and barely
 cover with water. Stir in sugar. Soak at least 2 days in refrigerator.
 Drain. Place ham in roasting pan, lined with enough foil to wrap
 completely. Pour honey or brown sugar and orange juice all over
 pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200
 degrees for 6 to 7 hours or until done.

  Hooter's Buffalo Chicken Wings


                 vegetable oil -- for frying
         1/4 cup butter
         1/4 cup Crystal Louisiana Hot Sauce
            dash ground pepper
            dash garlic powder
         1/2 cup all-purpose flour
       1/4 teas. paprika
       1/4 teas. cayenne pepper
       1/4 teas. salt
              10 chicken wing pieces

       ON THE SIDE: bleu cheese dressing & celery sticks

  Heat oil in a deep fryer to 375. You want just enough oil to cover the
  wings entirely -- an inch or so deep at least.

  Combine the butter, hot sauce, ground pepper, and garlic powder in a
  small saucepan over low heat. Heat until the butter is melted and
  the ingredients are well-blended.

  Combine the flour, paprika, cayenne powder, and salt in a small bowl.
  If the wings are frozen, be sure to defrost and dry them. Put the wings
  in a large bowl and sprinkle the flour mixture over them, coating each
  wing evenly. Put the wings in the refrigerator 60-90 minutes.
  This will help the breading to stick to the wings when fried.

  Put all the wings in the hot oil and fry 10 to 15 minutes or until
  some parts of the wings begin to turn dark brown. Remove from the oil
  to a paper towel to drain. Don't let them sit too long, because you
  want to serve them hot. Quickly put the wings in a large bowl. Add the hot
  sauce and stir, coating all of the wings evenly.

  Serve with bleu cheese dressing and celery sticks on the side.


   Hostess Cupcakes


                CAKES:
          1/2 c  Plus 2 tbsp Flour
                    2 1/2 tb Cocoa powder
                      3/4 ts Baking soda
                      1/4 ts Salt
                      1/2 c  Sugar
                      1/2 c  Water
                        3 tb Vegetable oil
                    1 1/2 ts Distilled white vinegar
                        1 ts Vanilla extract

                FILLING:
                        1 c  Heavy whipping cream
                        6 oz Finely chopped white chocolate

                GLAZE:
                        3 oz Finely chopped bittersweet chocolate
                        3 tb Boiling water

                ICING:
                        1 tb Egg white, at room temperature
                        1 pn cream of tartar
     1/2 c  Plus 2 to 3 tbsp confectioner's sugar


 Make the cupcakes:

  1. Position a rack in the center and preheat oven to 325F. Lightly
  butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.

  2. Into a medium bowl, sift together the flour, cocoa, baking soda,
  and salt. Mix in the sugar. Make a well in the center. Whisk in the
  water, oil, vinegar, and vanilla. Blend until smooth. (The batter
  will be very thin.)

  3. Spoon the batter into the prepared cups. Bake until a cake tester
  inserted into the center of one of the cupcakes comes out clean,
  about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
  for 5 minutes. Remove the cupcakes from the pans and finish cooling
  on the rack.

  Make the filling:

  4. In a heavy medium saucepan over medium-high heat, bring the cream
  to a boil. Add the white chocolate and remove from heat. let the
  mixture stand briefly; stir until smooth. Transfer to a metal bowl
  and refrigerate until chilled thoroughly, stirring occasionally. (To
  speed the process, set the metal bowl over a larger bowl of ice
  water; stir the chocolate mixture until cool.) With an electric
  mixer, beat the white chocolate mixture just until fluffy, about 1
  minute.

  5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain
  tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake
  and squeeze a little filling into each one.

  Make the glaze:

  6. Place the chocolate in a small bowl. Whisk in the boiling water and
  blend until smooth. One at a time, dip the top of each cupcake into
  the warm glaze. Turn the glazed cupcakes right side up and set them
  on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
  5 minutes to set the glaze.

  Make the icing:

  7. In a medium bowl, whisk the egg white until frothy. Stir in the
  cream of tartar. Gradually mix in enough of the confectioner's sugar
  to make a fairly stiff and smooth icing. Fill a small paper cone with
  the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes
  from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on
  the top of each cupcake. Let the design harden and then cover and
  refrigerate the cupcakes. Serve at room temperature.

  The cupcakes can be made and refrigerated up to 2 days in advance, or
  frozen up to 2 weeks.

  Makes 22 to 24 miniature cupcakes.



     Hostess Twinkies


                 a bottle about the size of a Twinkie
                 twelve 12 x 14 inch pieces of aluminum foil
                 pastry bag
                 toothpick

            CAKE:
              4 egg whites
              One 16-ounce box golden pound cake mix
              2/3 cup water
              Nonstick spray

            FILLING:
              2 Tbsp butter
             1/3 cup vegetable shortening
               1 cup powdered sugar
             1/4 cup granulated sugar
             1/3 cup evaporated milk
               1 tsp vanilla extract
             2 drops lemon extract

  Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap
  the folded foil around the bottle to create a mold. Leave the top open for
  pouring the batter in. Make twelve of these molds and arrange on a cookie
  sheet. Spray the inside of each with nonstick spray.

  Beat the egg whites until stiff. Combine with cake mix and water, and beat
  about 2 minutes until thoroughly blended. Pour batter into molds, filling
  each about 3/4 inch deep. Bake about 30 minutes, or until the cake is
  golden brown and a toothpick comes out clean from the center.

  For the filling, cream the butter and shortening. Slowly add the sugars
  while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on
  medium speed until completely smooth and fluffy. When the cakes are done
  and cooled, use a toothpick to make three small holes in the bottom of
  each one. Move the toothpick around the inside of each cake to make room
  for filling. Using the pastry bag, inject each cake with filling through
  all three holes.

  Makes 12


   Houlihan's Baked Potato Soup


            2 Cups potatoes, diced but unpeeled
            1/4 lb butter
            2 Cups finely diced yellow onions
           1/2 Cup flour
           1 quart warm water
           1/4 Cup chicken bouillon
             1 Cup potato flakes
            2 Cups heavy cream
            2 Cups milk
      1/2 teaspoon Tabasco
           Salt, pepper, garlic powder and dried basil to taste

   Saute onions in melted butter for 10 minutes in large kettle. Add flour
   to onions and butter and cook for four to five minutes, stirring until
   flour is absorbed.

   In a separate container, combine water, chicken bouillon, potato flakes,
   and seasonings. Stir until thoroughly mixed and no lumps remain.
   Add to onion mixture, one pint at a time.

   Add milk and cream, stirring until smooth and lightly thickened.

   Reduce heat and simmer for 15 minutes.

   In a separate container, the potatoes should be covered with water,
   brought to a boil, and simmered for 20 minutes.

   Combine the potatoes with the soup to complete.


   Howard Johnson's Boston Brown Bread


            1 cup  Unsifted whole wheat flour
            1 cup  Unsifted rye flour
            1 cup  Yellow corn meal
  1 1/2 teaspoons  Baking soda
 1 1/2  teaspoons  Salt
          3/4 cup  Molasses
           2 cups  Buttermilk

  Grease and flour a 2 qt. mold.  Combine flours, corn meal, soda, and salt.
  Stir in molasses and buttermilk.  Turn into mold and cover tightly.
  Place on trivet in deep kettle. Add enough boiling water to kettle to
  come half way up sides of mold; cover.  Steam 3 1/2 hr., or until  done.
  Remove from mold to cake rack. Serve hot with baked beans.

  Makes 1 loaf

IHOP Pancakes


           Nonstick Spray
           1 1/4 cups all-purpose flour
                    1 egg
           1 1/4 cups buttermilk
              1/4 cup granulated sugar
   1 heaping teaspoon baking powder
           1 teaspoon baking soda
              1/4 cup cooking oil
             pinch of salt

   1. Preheat a skillet over medium heat. Use a pan with a nonstick surface
      or apply a little nonstick spray.

   2. With a mixer, combine all of the remaining ingredients until smooth.

   3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

   4. When the edges appear to harden, flip the pancakes. They should be
      golden brown.

   5. Cook pancakes on the other side for same amount of time, until golden
      brown.

      Makes 8 to 10 pancakes.


   In-N-Out Double-Double Hamburger


                   1 plain hamburger bun
                 1/3 pound ground beef
                Dash salt
        1 tablespoon Kraft Thousand Island dressing
             1 large tomato slice (or 2 small slices)
             1 large lettuce leaf
            2 slices American cheese
             1 whole onion slice (sliced thin)

   1. Preheat a frying pan over medium heat.
   2. Lightly toast the both halves of the hamburger bun, face down in the
      pan. Set aside.
   3. Separate the beef into two even portions, and form each half into a
      thin patty slightly larger than the bun.
   4. Lightly salt each patty and cook for 2-3 minutes on the first side.
   5. Flip the patties over and immediately place two slices of cheese on
      each one. Cook for 2-3 minutes.
   6. Assemble the burger in the following stacking order from the bottom up:

          bottom bun
          dressing
          tomato
          lettuce
          beef patty with cheese
          onion slice
          beef patty with cheese
          top bun.

     Makes one hamburger.


   International House Of Coffee Flavored Coffees


          To Make Coffee:
            Use rounded teaspoons of the following mixes to taste.

               Cafe Bavarian Mint:

               1/4 C. Powdered Creamer
               1/3 C. Sugar
               1/4 C. Instant Coffee
               2 T. Powdered Baking Cocoa
               2 hard candy Peppermints

               Process in a blender on liquify until well blended.
               Store in an air tight container.


               Cafe Cappuccino:

               1/4 C. Powdered Creamer
               1/3 C. Sugar
               1/4 C. Instant Coffee
               1 Orange flavored piece of hard candy

               Process in a blender on liquify until blended.
               Store in an air tight container.


               Cafe Swiss Mocha:

               1/4 C. Powdered Creamer
               1/3 C. Sugar
               1/4 C. Instant Coffee
               2 Tbl. Powdered Baking Cocoa

               Process in a blender on liquify until well blended.
               Store in an air tight container.


               Cafe Viennese:

               1/4 C. Powered Creamer
               1/3 C. Sugar
               1/4 C. Instant Coffee
               1/2 tsp. Cinnamon

               Process in blender on liquify until well blended.
               Store in an air tight container.


   Jack-In-The-Box Tacos


                   1 Pound Ground beef
                   1/3 Cup Refried beans
              1/4 Teaspoon Salt
             2 Tablespoons Chili powder
                   1/4 Cup Ortega Taco Sauce -- Mild
                   12 Each Soft corn tortillas
                    3 Cups Cooking oil
                  6 Slices American cheese (each cut in half)
                    1 Head Lettuce -- chopped fine

    Slowly brown the beef over low heat, using a wooden spoon to chop
 and stir the meat, keeping it very fine and smooth. When the beef is
 brown drain the fat. Add the refried beans and use the wooden spoon
 to smash the whole beans into the mixture creating a smooth texture.
 Add the salt, Chili powder, and Taco Sauce to the mixture.
 Remove from the heat.

    In another skillet heat 1/4 inch of oil until hot. Test with a
 small piece of tortilla - it should bubble when dropped into the oil.
 Spread 1/2 of the beef mixture on the center of each corn tortilla.
 Fold the tortillas over and press so that the beef fillng acts as an
 adhesive and holds the sides together.

    Drop each taco into the pan of hot oil and fry on both sides until
 crispy. When cooked, remove the tacos from the oil and place them on a
 rack or some paper towels until they are a little cooler.
 Pry open slightly and add 1/2 slice American cheese and some lettuce.
 Top with additional Taco Sauce to taste.




   Kahlua


                   1 qt water
               2 1/2 c Sugar
                   3 tb Instant coffee
                   1 tb Vanilla
               2 1/2 c Vodka


    Bring water, sugar and coffee to a boil in a saucepan.
    Simmer VERY slowly for 3 hours. Mixture will be very dark
    and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.

KFC Original Fried Chicken


       1 frying chicken, cut into frying pieces
       1 1/2 cups flour
       1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
       1 Envelope Lipton (or other brand) Tomato Cup of Soup
       2 eggs, well beaten
       2/3 cup milk
       Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

  1. Combine eggs and milk. Set aside.
  2. Combine flour with the Italian dressing and soup mix.
  3. Dip chicken pieces in milk-egg mixture and roll them in the
     flour-seasoning mixture. Repeat procedure.
  4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
  5. Remove from fire. Drain and serve.   KFC Cole Slaw


               8 cups finely chopped cabbage
              1/4 cup carrot, shredded
              1/3 cup sugar
            1/2 teas. salt
            1/8 teas. pepper
              1/4 cup milk
              1/2 cup mayonaise
              1/4 cup buttermilk
          1 1/2 tbls. white vinegar
          2 1/2 tbls. lemon juice

  Cut cabbage and carrots into small pieces about the size of rice kernels.
  (The food processor is great for this!) In salad bowl, combine the sugar,
  salt, pepper, milk, mayonaise, buttermilk, vinegar and lemon juice. Beat
  until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate
  for at least 2 hours before serving.  Serves 6 to 8.

 KFC Gravy


      1 tablespoon vegetable oil
      5 tablespoons all-purpose flour
      1 can Campbell's chicken broth (plus 1 can of water)
      1/4 teaspoon salt
      1/8 teaspoon MSG or Accent Flavor Enhancer
      1/8 teaspoon ground black pepper

 1. First make a roux by combining the oil with 1 1/2 tablespoons of flour
    in a medium saucepan over low heat. Heat the mixture for 20-30 minutes,
    stirring often, until it is a dark chocolate color.

 2. Remove the roux from the heat, stir in the rest of the flour, abd add the
    remaining ingredients to the saucepan; mix well.

 3. Put the saucepan back over the heat, turn it up to medium and bring the
    gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.

      Makes about 3 cups.

  KFC Macaroni Salad


           7 ounces Box elbow macaroni, cooked
           2 Ribs celery minced fine
           1 tablespoon Dry minced onion
         1/3 cup Diced sweet pickles
       1 1/2 cups Miracle whip
         1/2 cup mayonaise
         1/4 teaspoon Black pepper
         1/4 teaspoon Dry mustard
           1 teaspoon Sugar
             Salt to taste

   Combine everything just as listed. Refrigerate salad tightly
   covered several hours before serving.

   King's Hawaiian Bread


                       6 cups plain flour
                            3 eggs
                        1 cup pineapple juice
                        1 cup water
                      3/4 cup sugar
                    1/2 teas. ginger
                      1 teas. vanilla
                       2 pkg. yeast
                      1 stick margarine

   Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted
   margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture
   and stir until well mixed. Sprinkle in yeast, 1 package at a time,
   mixing well. Gradually add other 3 cups flour. Batter will be hard
   to mix with spoon. You may have to use your hand. Make sure it's mixed
   well. Leave batter in bowl and cover with cloth and place in warm place.
   Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.
   Knead about 10 times. Divide into 3 equal parts and place in well
   greased round cake pans. Cover and place in warm place and let rise
   about 1 hour. Bake at 350 degrees 25 to 30 minutes.

   Kraft Macaroni and Cheese


                       8 cups water
                       2 cups uncooked elbow macaroni
                      1/3 cup shredded cheddar cheese
                      1/2 cup Cheez Whiz
                2 tablespoons whole milk
                 1/4 teaspoon salt

   1. Bring 8 cups (2 quarts) of water to a boil over high heat in a
      large saucepan. Add elbow macaroni to water and cook for
      10 to 12 minutes or until tender, stirring occasionally.

   2. As macaroni boils, prepare sauce by combining cheddar cheese,
      Cheez Whiz, and milk in a small saucepan over medium/low heat.
      Stir cheese mixture often as it heats, so that it does not burn.
      Add salt. When all of the cheddar cheese has melted and the sauce is
      smooth, cover pan and set aside until macaroni is ready.

   3. When macaroni is ready, strain water, but do not rinse the macaroni.

   4. Using the same pan you prepared the macaroni in, combine the
      macaroni with the cheese sauce, and mix well.

      Makes about 4 cups.



   Kraft Thousand Island Dressing


     1/2 cup mayonnaise
     2 tablespoons ketchup
     1 tablespoon white vinegar
     2 teaspoons sugar
     2 teaspoons sweet pickle relish
     1 teaspoon finely minced white onion
     1/8 teaspoon salt
     dash of black pepper

     1. Combine all of the ingredients in a small bowl. Stir well.

     2. Place dressing in a covered container and refrigerate for
     several hours, stirring occasionally, so that the sugar dissolves
     and the flavors blend.

     Makes about 3/4 cup.   Krispy Kreme Doughnuts


  1 Can Biscuits - not flaky, buttermilk, or
      any special type. Just regular biscuits.

  Poke a hole in the center of each.

  Deep fry until brown (or fry in skillet)
  turning doughnuts once. Do not crowd.

  Drain well on paper towels.

  Because the biscuit dough has little, if
  any, sugar, you will want to either roll them
  in powdered sugar, cinnamon and
  sugar mix (1/2 powdered sugar and 1/2
  granulated sugar with cinnamon to taste),
  or glaze them (regular or chocolate).
   Krystal's Hamburgers


     2 lb Lean Ground Beef
     1/4 c Dry Minced Onion
     1/4 c Hot Water
     3 oz Jar Strained Beef Baby Food
     2/3 c Clear Beef Broth
     1 pk Hot Dog Buns

 Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you
 mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and
 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture
 for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on
 a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns
 in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn
 to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard
 and catsup.

   Legal Seafood Clam Chowder


            4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
                   1 clove garlic, chopped
               1 cup water
            2 ounces salt pork, finely chopped
              2 cups chopped onions
       3 tablespoons flour
        1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
          4-1/2 cups clam broth
              3 cups Fish Stock
              2 cups light cream
                     Oyster crackers (optional)


   Clean the clams and place them in a large pot along with the garlic
   and water. Steam the clams just until opened, about 6 to 10 minutes,
   depending upon their size. Drain and shell the clams, reserving
   the broth. Mince the clam flesh, and set aside. Filter the clam broth
   either through coffee filters or cheesecloth and set aside.

   In a large, heavy pot slowly render the salt pork. Remove the cracklings
   and set them aside. Slowly cook the onions in the fat for about 6 minutes,
   stirring frequently, or until cooked through but not browned. Stir in the
   flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
   Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
   boil, add the potatoes, lower the heat, and simmer until the potatoes
   are cooked through, about 15 minutes.

   Stir in the reserved clams, salt-pork cracklings, and light cream.
   Heat the chowder until it is the temperature you prefer.
   Serve in large soup bowls with oyster crackers on the side.




Serves 8

   Lipton's Onion Soup


                   3/4 c. minced onion
                   1/3 c. beef bouillon
                    4 tsp onion powder
                  1/4 tsp crushed celery seed
                  1/4 tsp sugar

                Combine all ingredients
                Store in tight fitting container

         About 5 Tbls. of mix are equal to 1 1.25 oz pkg.

       Use in making soup or onion dip (Mix 5 Tbls. with one
       pint of sour cream).

      Little Caesar's Crazy Sauce


      15    Ounces      Canned Tomato Paste
     1/2  Teaspoon      salt
     1/4  Teaspoon      pepper
     1/4  Teaspoon      garlic powder
     1/4  Teaspoon      dried basil
     1/4  Teaspoon      dried marjoram
     1/4  Teaspoon      dried oregano
     1/4  Teaspoon      ground thyme

    Combine all the ingredients in an uncovered saucepan over medium heat.
 When the sauce begins to bubble, reduce the heat and simmer for 30  minutes, stirring often.
 Remove the sauce from the heat and let it cool.
 Store in a tightly  sealed container in the refrigerator;
 it will keep for 3 to 4 weeks. Makes 1 1/2 cups.

   Lowry's Seasoned Salt


        2      tablespoons   pepper
        1      tablespoon    chicken bouillon powder
        1      teaspoon      onion salt
        1      teaspoon      onion powder
        1      tablespoon    garlic salt
        1      teaspoon      cumin powder
        1      teaspoon      dry marjoram  leaves
        1      tablespoon    minced parsley
        1      teaspoon      paprika
          1/2  teaspoon      curry powder
        1      tablespoon    chili powder
          1/3  cup           salt

  Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
  mayonnaise jar with tight fitting lid, shaking until blended well.
  Keep at room temperature. Use within 3 months

  Makes about 1 cup.

   Luchow's German Potato Salad


                1 pound (3 medium) potatoes
                6 slices bacon, diced
                1 medium-size onion, diced
                1/2 cup vinegar
                1/2 cup stock or bouillon
                1 tsp. salt
                1/4 tsp. pepper
                1 tsp. sugar
                1 egg yolk, beaten

    Scrub potatoes; rinse.  Boil in jackets; let cool.  Peel and cut in
    1/4-inch slices.  Cook bacon in hot pan until crisp.  Add onion; stir
    and cook until transparent.  Add vinegar, stock or bouillon, and
    seasonings.  Stir; let come to a boil.  Stir in egg; remove from heat
    and pour over potatoes.  Serves 2-4.

   Lum's Ollieburger


                         3 Tbsp Lemon Juice
                      1 1/2 tsp Seasoned Salt
                         1 Tbsp Worcestershire Sauce
                         1 Tbsp Soy Sauce
                         1 Tbsp A-1 Steak Sauce
                         1 Tbsp Corn Oil
                        1/2 Cup Beef Broth
                          1 tsp Heinz 57 Sauce
                        1/4 tsp Garlic Salt
                          1 tsp Vinegar

   1. Mix the above ingredients.
   2. Take 1 1/2 to 2 lbs. of ground round and shape meat into round
      patties, 3/4" thick and 3 1/2"round.
   3. Place in a covered container and pour the marinade mixture over them.
      Cover tightly and refrigerate 12 hours or overnight.
      Turn the patties frequently.
   4. Remove from marinade and sear over high heat to seal in the juices,
      then turn down heat and cook to your desired doneness.

    Mar's Almond Bar


                        2 c Granulated sugar
                      1/4 c Light corn syrup
              1/2 c + 2 tb. water
                         pn Salt
                          2 Egg whites
                         35 Kraft caramels
                      2/3 c Whole roasted almonds
                      24 oz Milk chocolate chips

  In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2
  cup of the water, and the salt. Heat to boiling, then cook using a candy
  thermometer to monitor the temperature.

  Beat the egg whites until they are stiff and form peaks. Don't use a
  plastice bowl for this.

  When the sugar mixture reaches 270~F, or the soft crack stage. Remove from
  the heat and pour the mixture in thin streams into the egg whites, blending
  completely with an electric mixer set on low.

  Continue to mix about 20 minutes or until the nougat begins to harden and
  thickens to the consistency of dough. Mix in the almonds.

  Press the nougat into a greased 9 x 9 inch pan and chill until firm about
  30 minutes.

  Melt the caramels with the remaining 2 tb. water in a small saucepan over
  medium heat.

  Pour the caramel over the nougat and return the pan to the refrigerator.

  When the caramel and nougat are firm (about 30 min), slice down the middle
  of the pan with a sharp knife and then slice across into 7 segments to make
  a total of 14 bars.

  Melt the milk chocolate chips in a microwave for 2 minutes on half power,
  stirring halfway through the cooking time. Melt completely, but be careful
  not to overheat.

  Resting the bar on a fork (and use fingers if needed) dip each bar into the
  chocolate to coat completely and tap the fork against the side of the bowl
  to knock off the excess chocolate. Place on waxed paper and let cool at
  room temperature until the chocolate is firm; 1-2 hours.


   McDonald's Big Mac Sauce


                            1/2 cup mayonnaise
                      2 tablespoons French dressing
                        4 teaspoons sweet pickle relish
                       1 tablespoon finely minced white onion
                         1 teaspoon white vinegar
                         1 teaspoon sugar
                       1/8 teaspoon salt

   1. Combine all of the ingredients in a small bowl. Stir well.

   2. Place sauce in a covered container and refrigerate for several hours,
      or overnight, so that the flavors blend. Stir the sauce a couple of
      times as it chills.

      Makes about 3/4 cup.

   McDonald's Filet-O-Fish Sandwich


                       2 Tbls. Mayonnaise
                       2 teas. Sweet relish
                       2 teas. Minced onion
                            pn Salt
                             2 Plain hamburger buns
                             2 Mrs. Paul's breaded-
                               Fish portions (square)
                          2 sl American cheese

   1. In a small bowl, mix together the mayonnaise, relish, minced onion,
      and salt and set aside. This is your tartar sauce.
   2. Lightly grill the faces of the buns.
   3. Cook the fish according to the package instructions. You can bake
      the fish, but your sandwich will taste much more like the original
      if you fry it in oil.
   4. Divide the tartar sauce and spread it evenly on each of the top buns.
   5. Place a slice of cheese on each of the bottom buns.
   6. Place the cooked fish on top of the cheese slice on
      each sandwich, and top off the sandwiches with the top buns.

      Makes two sandwiches.

   McDonald's Honey Mustard Sauce


             1/4 Cup   Honey
              2 Tbls.  Prepared mustard.

  Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.

   McDonald's Hot Mustard Sauce


                    1 Tablespoon Dijon mustard
                   2 Tablespoons French's prepared mustard
                   2 Tablespoons Heinz 57 sauce
                         1/4 Cup Mayonaise
                         1/4 Cup Sour cream

         Mix all, cover and refrigerate to use within 30 days.


                   McDonald's Quarter Pounder


                           1 Sesame-seed Bun
                     1/4 lb. Ground beef
                             Salt to taste
                     1 Tbls. Ketchup
                  1/2 teasp. Prepared Mustard
                    1 teasp. Chopped Onion
                           2 Dill pickle slices
                        2 sl American cheese

  1. Brown the faces of the bun in a large frying pan over medium heat.
  2. Roll the ground beef into a ball and then flatten on wax paper until
     about 1/2 inch thick.
  3. Cook the burger for 3 to 4 minutes per side. Salt each
     side during the cooking.
  4. Spread Ketchup and then the mustard on the top
     bun, then add the onion and pickle.
  5. Place 1 slice of cheese on the bottom bun, then the beef patty,
     then the other slice of cheese.
  6. Top off the sandwich with the top bun.
  7. Microwave on high for 15 seconds.

   McDonald's Sweet and Sour Sauce


                   1/4 cup peach preserves
                   1/4 cup apricot preserves
             2 tablespoons light corn syrup
               5 teaspoons white vinegar
           1 1/2 teaspoons corn starch
              1/2 teaspoon soy sauce
              1/2 teaspoon yellow mustard
              1/4 teaspoon salt
              1/8 teaspoon garlic powder
             2 tablespoons water

  1. Combine all ingredients except the water in a food processor or a
     blender and puree until the mixture is smooth.

  2. Pour mixture into a small saucepan over medium heat. Add water, stir,
     and bring mixture to a boil. Allow it to boil for five minutes,
     stirring often. When the sauce has thickened, remove it from the heat
     and let it cool. Store sauce in a covered container in the refrigerator.

     Makes about 3/4 cup.

    Miracle Whip


     4 egg yolks
     1 t. Salt
     2 t. Dry mustard
     6 T. Vinegar
     3 cups salad oil
     3 T. Flour or cornstarch
     1 cup boiling water
     2 T. Sugar
   1/4 cup vinegar
     1 T. Salt

    With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,
    and 2 T., vinegar. Very slowly add 1 cup oil, a few
    drops at a time, and mix thoroughly. Add remaining oil,
    a little faster but be careful to blend each addition
    before adding more oil. When all oil has been added,
    add 4 T. Vinegar. Now put remaining ingredients
    in a saucepan and cook to a smooth paste. Add this
    hot mixture to the mayonnaise and blend well.
    Pour in a container & cool in the refrigerator.
    Makes slightly more than 1 quart.
   Nutri-Grain Bars


   1 pkg yellow cake mix
   3/4 cup butter
   2 1/2 cups quick oats
   12 ounces preserves or jam
   1 T water

 Preheat oven to 375. Melt butter. Combine cake
 mix and oats in a large bowl; stir in the melted
 butter until the mixture is crumbly. Measure half
 of this mixture (about 3 cups) into a greased
 13x9x2-inch pan. Press firmly into pan to cover
 the bottom.

 Combine preserves and water; spoon over crumb
 mixture in pan, and spread evenly. Cover with
 remaining crumb mixture. Pat firmly to make top
 even.

 Bake at 375 for 20 minutes--top should be very
 light brown. Cool completely before cutting into
 bars.   Old Bay Seasoning


               1 Tbsp.  Celery Seed
               1 Tbsp   Whole Black Peppercorns
               6 Bay Leaves
               1/2 tsp.  Whole Cardamom
               1/2 tsp.  Mustard Seed
               4  Whole Cloves
               1  tsp.  Sweet Hungarian Paprika
               1/4  tsp.  Mace
               Dash of Salt

 In a spice grinder or small food processor, combine all of the ingredients.
             Grind well and store in a small glass jar.

   Olive Garden Eggplant Parmigiana


 2 Eggplants; peel; slice 1/4" circles
 Flour
 Oil
 Seasoned salt
 1 lb. jar meat-flavored Prego
 1/4 cup grape jelly
 14 oz. can sliced-style stewed tomatoes
 1/2 lb. shredded mozzarella cheese
 1/4 cup grated parmesan cheese

   Moisten eggplant (milk) and coat lightly in flour. Quickly brown
 slices in hot oil, dusting each side generously with seasoned salt.
 When fork tender and golden brown transfer to a 9 X 13 X 2  pan.
 Cover loosely with foil and bake at 375 F. about 20 to 25 minutes
 or until tender.

 SAUCE-Combine sauce, jelly and tomatoes that have been broken
 up with a fork. Heat on medium until hot, but do not boil.

 Spread mozzarella cheese over eggplant, then add sauce. Top
 with parmesan cheese and return to oven for 5-10 minutes
 to melt mozzarella. Serve immediately.

   Olive Garden Fettucine Alfredo


     8 ounces Cream cheese -- cut in bits
     3/4 cup Parmesan cheese -- grated
     1/2 cup Butter or margarine
     1/2 cup Milk
     8 ounces Fettuccine; cook -- drain

 In large saucepan combine cream cheese, Parmesan, butter and
 milk, stirring constantly until smooth. Toss pasta lightly with
 sauce, coating well. Leftovers freeze well.

   Olive Garden House Dressing


               8 ounces Paul Newman's Vinegar and Oil Dressing
               1 clove garlic, peeled and minced
               1/2 teaspoon Dried basil
               1/2 teaspoon Dried oregano
               3 packages Sweet and Low -- or
               1 tablespoon Sugar

 Put ingredients into the bottle of dressing and shake well. Refrigerate 24
 hours before using.

   Olive Garden Pasta e Fagioli


                     1 pound ground beef
                     1 small onion, diced (1 cup)
                     1 large carrot, julienned (1 cup)
                     3 stalks celery, chopped (1 cup)
                     2 cloves garlic, minced
                     2 14.5-ounce cans diced tomatoes
                     1 15-ounce can red kidney beans (with liquid)
                     1 15-ounce can great northern beans (with liquid)
                     1 15-ounce can tomato sauce
                     1 12-ounce can V-8 juice
                     1 tablespoon white vinegar
                     1 1/2 teaspoons salt
                     1 teaspoon oregano
                     1 teaspoon basil
                   1/2 teaspoon pepper
                   1/2 teaspoon thyme
                   1/2 pound (1/2 pkg.) ditali pasta

  1. Brown the ground beef in a large saucepan or pot over medium heat.
     Drain off most of the fat.
  2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
  3. Add remaining ingredients, except pasta, and simmer for 1 hour.
  4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
     of boiling water over high heat. Cook for 10 minutes or just until
     pasta is al dente, or slightly tough. Drain.
  5. Add the pasta to the large pot of soup.
     Simmer for 5-10 minutes and serve.



Serves 8.

    Olive Garden Toscana Soup


                 3/4 cup onions, diced 1/8 inch
                 1 slice bacon, 1/4-inch diced
                 1 1/4 teaspoon garlic cloves, minced
                 1  ounce chicken bouillon
                 1 quart water
                 2 medium potatoes, cut in half length-wise,
                                    then cut in 1/4-inch slices
                 2 cups cavallo greens (kale can be substituted),
                   cut in half, then sliced into 1/16-inch strips
                 1 1/2 cups sausage link - spicy, pre-cooked, cut in half
                   length-wise, then cut at an angle into 1/2-inch slices
                 3/4 cup heavy whipping cream

  Place sausage link onto sheet pan and bake in 300 degree oven for
  15 to 20 minutes or until done.

  Place onions and bacon into 3 to 4 quart saucepan and cook onions
  over medium heat until the onions are almost clear. Add garlic and
  cook for 1 minute.

  Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
  Add remaining ingredients then simmer for 5 more minutes and serve.

   Orange Julius


                            1 cup orange juice
                            1 cup water
                                2 egg whites
                     3/4 teaspoon vanilla extract
                          1/4 cup sugar
                    1 heaping cup ice

   Combine all of the ingredients in a blender set on high speed for 15-30
   seconds.

      Makes 2 drinks.

   Oreo Cookies


 COOKIE WAFERS:

            1 (18.25 oz) box Dark Fudge Cake Mix
          1/3 cup water
            2 tablespoons shortening

    CREME FILLING:

        3 1/2 cups powdered sugar
          1/2 tablespoon granulated sugar
          1/2 teaspoon vanilla extract
          1/2 cup shortening (no substitution)
            3 tablespoons hot water

 Preheat oven to 325F.  Blend all ingredients; then knead with your
 hands until it is pliable like dough.  Form dough into 3/4 inch balls
 and press flat, 1/2 inch apart on greased cookie sheets.  Bottom of
 a glass works nice for this.  Bake 4 to 6 minutes or until cookies are
 crunchy.  I should think you could refrigerate the dough in cylinder
 shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
 Let cookies cool on sheets.

 Combine filling ingredients and mix well.  Form into balls about 1/2 to
 3/4 inch in diameter, again using your hands.  Sandwich one
 filling in the center of two cookies and carefully press down until
 the filling spreads almost to the edge.

 Makes 2 dozen cookies (4 dozen wafers)

   Outback Steakhouse Bloomin' Onion


               4 Vidalia or Texas Sweet Onions

               Batter:
                         1/3 C. Cornstarch
                       1 1/2 C. Flour
                         2 tsp. Garlic -- minced
                         2 tsp. Paprika
                         1 tsp. Salt
                         1 tsp. Pepper
                         24 oz. Beer

              Seasoned Flour:
                           2 C. Flour
                         4 tsp. Paprika
                         2 tsp. Garlic powder
                       1/2 tsp. Pepper
                       1/4 tsp. Cayenne pepper


   Mix cornstarch, flour, and seasonings until well blended. Add beer,
   mix well. Cut about 3/4" off top of onion and peel. Cut into onion
   12 to 16 vertical wedges, but do not cut through bottom root end.
   Remove about 1" of petals from center of onion. Dip onion in seasoned
   flour and remove excess by shaking. Separate petals and dip in batter
   to coat thoroughly. Gently place in fryer basket and deep-fry at
   375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
   Drain on paper towels.
   Place onion upright in shallow bowl and remove center core with circular
   cutter or apple corer. Serve hot with Creamy Chili Sauce.


            Creamy Chili Sauce:
                     1 pint Mayonnaise
                     1 pint Sour cream
                     1/2 C. Chili sauce
                   1/2 tsp. Cayenne pepper




   Outback Steakhouse Aussie Fries


                   1 - 2 lb. bag of Frozen French Fries
                       1 Cup shredded Colby Jack cheese
                       6 pieces of Bacon, cooked
                   24 Fl. Oz. Peanut Oil (can be reused later; store
                                          in refrigerator)

   Divide the fries into half, and use the other half later.
   Heat oil to 350 degrees. If you do not have a thermostat, make sure
   the oil is hot enough, so that when you set a french fry in there it
   will cook immediately. If the french fry sinks to the bottom, and
   barely bubbles, it is not hot enough. Fry the potatoes in small
   batches, they are done when they are golden brown, and float to the
   top of the skillet. ( I like to use a Dutch Oven). Be sure to drain
   the potatoes on paper towels. You can keep them warm in the oven
   while the other fries are done.

   When all french fries are done cooking, and drained place them onto
   a platter. Salt the french fries if you like, and sprinkle on cheese
   and cooked bacon. Pop these back into a warm oven until the cheese
   begins to melt.

   Dipping Sauce:

   1/2 C. Sour Cream
   1 Tbsp. Prepared Horseraddish
   dash Cayenne Pepper
   dash Salt
   dash black pepper

   Combine all ingredients and mix well.


   Outback Steakhouse Coconut Shrimp


                      1 1/2 lb large raw shrimp
                         1/2 c all-purpose flour
                         1/2 c cornstarch
                           1 T salt
                         1/2 T white pepper
                           2 T vegetable oil
                           1 c ice water
                        oil for deep frying
                           2 c short shredded coconut
                         1/2 c orange marmalade
                         1/4 c Grey Poupon country mustard
                         1/4 c honey
                     3-4 drops Tabasco sauce

   Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
   In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
   Stir to blend. To fry: heat oil to 350 in deep fryer or electric
   skillet. Spread coconut on a flat pan a little at a time, adding
   more as needed. Dip shrimp in batter, then roll in coconut.
   Fry in hot oil until lightly browned, about 4 minutes.
   Bake at 300 5 minutes to finish cooking of the shrimp.

   Serve with sweet & sour sauce or the following sauce: Combine
   marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.


   Outback Steakhouse Honey Wheat Bushman Bread


                   Dough:
                         1 1/2 cups warm water
                      2 tablespoons butter, softened
                            1/2 cup honey
                             2 cups bread flour
                         1 2/3 cups wheat flour
                       1 tablespoon cocoa
                       1 tablespoon granulated sugar
                        2 teaspoons instant coffee
                         1 teaspoon salt
           2 1/4 teaspoons (1 pkg.) yeast

               Coloring:
                            1/4 cup water
                           75 drops red food coloring
                           45 drops blue food coloring
                           30 drops yellow food coloring

                        Cornmeal for dusting

   1. If using a bread machine, add all of the ingredients for the dough
      in the exact order listed into the pan of your machine. Set it on
      "knead" and when the machine begins to mix the dough, combine the
      food coloring with 1/4 cup of water and drizzle it into the mixture as
      it combines. After the dough is created let it rest to rise for an
      hour or so. Then remove it from the pan and go to step #3.

   2. If you are not using a bread machine, combine the flours, cocoa, sugar,
      coffee and salt in large bowl. Make a depression or "well" in the
      middle of the dry mixture. Pour the warm water into this "well,"
      then add the butter, honey and yeast. Combine the food coloring
      drops with 1/4 cup of water and add that to the "well." Slowly mix
      the ingredients with a spoon, drawing the dry ingredients into
      the wet. When you can handle the dough, begin to combine it by hand,
      kneading the dough thoroughly for at least ten minutes, until it is
      very smooth and has a consistent color. Set the dough into a covered
      bowl in a warm place for an hour, to allow it to rise.

   3. When the dough has risen to about double in size, punch it down and
      divide it into 8 even portions (divide dough in half, divide those
      halves in half, and then once more). Form the portions into tubular
      shaped loaves about 8 inches long and 2 inches wide. Sprinkle the
      entire surface of the loaves with cornmeal and place them on a cookie
      sheet, or two. Cover the cookie sheet(s) with plastic wrap and let
      the dough rise once more for another hour in a warm location.

   4. Preheat the oven to 350 degrees. Uncover the dough and bake it for
      20-24 minutes in the hot oven. Loaves should begin to darken slightly
      on top when done. Serve warm with a sharp bread knife and butter
      on the side. If you want whipped butter, like you get at the
      restaurant, just use an electric mixer on high speed to whip
      some butter until it's fluffy.

      Makes 8 small loaves.


   Outback Steakhouse Sydney's Sinful Sundae


                         1 cup shredded coconut
                4 large scoops vanilla ice cream
                       1/2 cup Hershey chocolate syrup
                               whipped cream (in a can)
                      4 large, ripe strawberries

   1. Preheat the oven to 300 degrees.
   2. Spread the coconut over the bottom of the inside of a large oven pan.
      Shake the pan a little to spread the coconut evenly.
   3. Bake the coconut for 25-30 minutes or until the coconut is a light,
      golden brown. You may have to stir or shake the coconut in the
      last 10 minutes to help it brown evenly.
   4. When the coconut has cooled, pour it onto a plate, or into a
      large bowl. Roll each scoop of ice cream in the coconut until it is
      well coated. Press down on the ice cream to help the coconut stick.
      Put the ice cream into four separate bowls.
   5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
      Pour about two tablespoons over each scoop of ice cream.
      Try to completely cover the ice cream with chocolate.
   6. Spray some whipped cream on the top of each scoop of ice cream.
   7. Cut the stems from the strawberries and place one on each serving;
      upside down on the whipped cream. Serve with a spoon.

      Serves four.


   Panda Express Orange Chicken


                    2 lbs boneless chicken pieces, skinned
                        1 egg
                  1 1/2 t salt
                          white pepper
                          oil (for frying)
           1/2 c plus 1 T cornstarch
                    1/4 c flour
                      1 T minced ginger root
                      1 t minced garlic
                     dash crushed hot red chiles
                    1/4 c chopped green onions
                      1 T rice wine
                    1/4 c water
               1/2 to 1 t sesame oil

      ORANGE SAUCE FOR STIR FRY:

        2 t Minced zest and
      1/4 c Juice from
          1 lg Orange
      1/2 t Sugar
        2 T Chicken stock
        1 T Light soy sauce

Combine all ingredients in small bowl and set aside.


   Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,
   salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour
   together. Add chicken pieces, stirring to coat.

   Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
   a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
   (Do not overcook or chicken will be tough.) Remove chicken from oil with
   slotted spoon and drain on paper towels. Set aside.

   Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger
   and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
   and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
   and bring to boil. Add cooked chicken, stirring until well mixed.
   Stir water into remaining 1 T cornstarch until smooth.
   Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.

   Serve at once.

   Makes 6 servings.


   Papa John's Garlic Sauce


                        1/4 - 1/2 stick margarine
                              1/2 T Garlic powder
                              1/4 t salt

       Melt butter in the microwave (about 30 seconds).
       Put in salt and garlic powder (to taste).
       Microwave for 5 seconds longer.   Pecan Sandies


                     1 1/2 c Vegetable shortening
                       3/4 c Granulated sugar
                    1 1/2 ts Salt
                           2 Eggs
                         4 c All purpose flour
                      1/4 ts Baking soda
                        2 tb Water
                         1 c Shelled pecans


   1  Preheat the oven to 325~F
   2. In a large bowl, cream together the shortening, sugar, and salt
      with an electric mixer on medium speed.
   3. Add the eggs and beat well.
   4. While mixing, slowly add the flour, baking soda, and water.
   5. Chop the pecans into very small bits using a food processor or
      blender on low speed. Be careful not to overchop; you don't want
      to make pecan dust. The pieces should be about the size of rice grains.
   6. Add the pecans to the dough and knead with your hands until the pecans
      are well blended into the mixture.
   7. Roll the dough into 1 inch balls and press flat with your hands
      onto ungreased baking sheets. The cookies should be about 2 inches
      in diameter and 1/2 inch thick.
   8. Bake for 25-30 minutes or until the edges of the cookies are
      golden brown.


   Pillsbury Crescent Rolls


                      2 pk Active Dry Yeast
                    3/4 c  Warm Water (105 degrees)
                    1/2 c  Sugar
                      1 ts Salt
                      2 lg Eggs
                    1/2 c  Shortening
                      4 c  Unbleached Flour
                 Butter Or Regular Margarine, Softened


    In a large mixing bowl, dissolve the yeast in the warm water.  Stir
    in the sugar, salt, eggs, shortening and half of the flour into the
    yeast mixture.

    Add the remaining flour blending until smooth.  Scrape the dough from
    the sides of the bowl and cover with a cloth dampened in warm water.
    (The cloth should feel wet, but not be so wet that water drips onto
    the dough.) Let rise in a warm place (85 degrees F.), until doubled,
    about 1 1/2 hours. Divide the dough in half, rolling each half into a
    12-inch circle 1/4 inch thick. Spread with the soft butter and cut
    each circle into 16 wedges. Roll up each wedge beginning at the
    largest end. Place, point side down, on a greased baking sheet. Curve
    to form crescents. Cover and let rise until double, 1 hour. Preheat
    the oven to 400 degrees F and bake for 12 to 15 minutes, or until
    they are a rich golden brown. Brush with soft butter.

    Makes 32 crescent rolls.


   Pizza Hut Creamy Italian Dressing


      2 teaspoons dried oregano
      2 teaspoons dried basil
    1/2 teaspoon dried thyme
    1/2 teaspoon dried rosemary
      1 teaspoon salt
    1/2 teaspoon coarsely ground black pepper
    1/4 cup red wine vinegar
      1 tablespoon fresh lemon juice
    1/4 cup mayonnaise
    3/4 cup extra-virgin olive oil
    1/3 cup freshly grated Parmesan cheese

  Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir
  in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise
  and then the gradually whisk in the olive oil. Stir in the Parmesan
  cheese. Transfer to a jar with a tight-fitting lid and store in the
  refrigerator. Shake well before using.

   Pizza Hut Original Pan Pizza


                   1 1/3 cups  Warm water (105F)
                      1/4 cup  Non-fat dry milk
                     1/2 teas. Salt
                       4 cups  Flour
                      1 Tbls.  Sugar
                        1 pk.  Dry yeast
                      2 Tbls.  Vegetable oil (for dough)
                        9 Oz.  Vegetable oil (3 oz. per pan)
                               Butter flavored Pam

   Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
   water and stir to mix well. Allow to sit for two minutes. Add oil
   and stir again. Add flour and stir until dough forms and flour is
   absorbed. Turn out on to a flat surface and knead for about 10 minutes.

   Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
   oil in each making sure it is spread evenly. Using a rolling pin,
   roll out each dough ball to about a 9" circle. Place in cake pans.
   Spray the outter edge of dough with Pam. Cover with a plate. Place
   in warm area and allow to rise for 1 to 1 1/2 hours.

            Sauce:
                1 8 Ounce Can Tomato Sauce
                1 Teaspoon Dry Oregano
              1/2 Teaspoon Marjoram
              1/2 Teaspoon Dry Basil
              1/2 Teaspoon Garlic salt

   Combine and let sit for 1 hour.

      For Each Nine Inch Pizza:

      1. Preheat oven to 475F
      2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
      3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
      4. Place toppings of your choice in this order:
         Pepperoni or Ham
         Vegetables
         Meats (cooked ground sausage or beef)
      5. Top with 3 Oz. mozzarella cheese
      6. Cook until cheese is bubbling and outer crust is brown.
      7. Cut in six slices.


   Pizzaria Uno's Chicago Deep Dish Pizza


         Pan Dough:

                  1 c  Warm tap  water (110-115ø)
                1 pkg. Active dry yeast
              3 1/2 c  Flour
                1/2 c  Coarse ground cornmeal
                  1 ts Salt
                1/4 c  Vegetable oil

         Pizza Topping:

                  1 lb Mozzarella, sliced thin
                  1 lb Italian Sausage, removed from the
                       Casing and crumbled
                  1 cn Whole tomatoes, drained and
                       Coarsely crushed
              2 cloves Garlic, peeled and minced
                     5 Fresh basil leaves, chopped fine
                  4 tb Freshly grated Parmesan Cheese

  Pour the warm water into a large mixing bowl and dissolve the yeast
  with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
  vegetable oil. Mix well with a spoon. Continue stirring in the rest
  of the flour 1/2 cup at a time, until the dough comes away from the
  sides of the bowl. Flour your hands and the work surface and kneed
  the ball of dough until it is no longer sticky.

  Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
  to 60 minutes in a warm place, until it is doubled in bulk. Punch it
  down and kneed it briefly. Press it into an oiled 15-inch deep dish
  pizza pan, until it comes 2 inches up the sides and is even on the
  bottom of the pan. Let the dough rise 15-20 minutes before filling.

  Preheat the oven to 500 degrees.

  While the dough is rising, prepare the filling. Cook the crumbled
  sausage until it is no longer pink, drain it of it's excess fat.
  Drain and chop the tomatoes.

  When the dough has finished its second rising, lay the cheese over the
  dough shell. Then distribute the sausage and garlic over the cheese.
  Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.

  Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
  degrees and bake for 25 to 35 minutes longer. Lift up a section of the
  crust from time to time with a spatula to check on its color. The
  crust will be golden brown when done. Serve immediately.



    Planet Hollywood Cap'n Crunch Chicken


Chicken Crunch:
 2 c. Cap'n Crunch cereal
 6 eggs
 2 c. corn flakes
 1 c. milk
 2 1/2 c. all-purpose flour
 25 to 30 chicken tenders
 3 T. granulated onion
 Vegetable oil for deep frying
 3 T. granulated garlic
Creole mustard sauce, recipe follows
 1 T. pepper

 In food processor, grind cereals until crumbly but some
 1/8-inch chunks are still visible. Spread in a shallow pan.

 In a bowl, combine flour, onion, garlic and pepper.
 In a separate bowl, combine the eggs and milk.
 Dredge chicken in seasoned flour. Dip in egg mixture,
 coating evenly. Dredge in cereal mixture,
 coating well. Arrange on wax paper.
 Preheat oil in deep fryer to 325 degrees.
 Deep fry chicken in batches for 3 1/2 minutes or until
 golden brown. Drain.
 Makes 4 servings.

Creole Mustard Sauce

 1/4 c. sliced green onions
 2 T. horseradish
 2 T. chopped garlic
 1 T. red wine vinegar
 2 T. chopped onion
 1 T. water
 2 T. chopped celery
 2 tsp. cider vinegar
 2 T. chopped green pepper
 1 tsp. Worcestershire sauce
 1 c. mayonnaise
 1 tsp. Tabasco sauce
 1/4 c. hot mustard
 Salt and cayenne pepper to taste
 2 T. yellow mustard

 Combine all ingredients and mix well.
 Serve on the side with chicken. Makes about 2 cups.

   Ponderosa's Steak Sauce


                   1/3  Cup Heinz 57 Sauce
                   1/3  Cup Worcestershire Sauce
                   1/3  Cup A-1 Steak Sauce
                2 Tbls. Light corn syrup

     Combine as listed and funnel into bottle with tight fitting cap.
     Keep refrigerated to use in a few months. Shake well before using.

   Popeye's Fried Chicken


                       3 c Self-rising flour
                       1 c Cornstarch
                      3 tb Seasoned salt
                      2 tb Paprika
                      1 ts Baking soda
                      1 pk Italian Salad Dressing Mix Powder
                      1 pk Onion Soup Mix -- (1 1/2 Ounces)
                      1 pk Spaghetti sauce mix -- (1/2 Ounce)
                      3 tb Sugar
                       3 c Corn flakes -- crushed
                         2 Eggs -- well beaten
                     1/4 c Cold water
                      4 lb Chicken -- cut up

    Combine first 9 ingredients in large bowl. Put the cornflakes into
    another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
    into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
    9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
    pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
    egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
    into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
    minutes on medium high. Turn and brown other side of each piece.
    Don't crowd pieces during frying. Place in prepared pan in single
    layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
    loose for steam to escape. Bake at 350~ for 35-40 minutes removing
    foil then to test tenderness of chicken. Allow to bake uncovered 5
    minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
    well up to 4 days. Do not freeze these leftovers. Leftover coating
    mix (1st 9 ingredients) can be stored at room temp in covered
    container up to 2 months.


   Popeye's Red Beans and Rice


                    2 c Uncle ben's long grain rice (cooked)
         1 - 16 oz. can Red chili beans in chili gravy
                    1 t Chili powder
                 1/4 ts Cumin
                   Dash garlic salt

        In saucepan, heat beans without letting them boil.
        Stir in chili powder, cumin and garlic salt. When
        piping hot, add warm rice and gently mix.
    Red Lobster Cheese Biscuits


         Dough:

          1 1/4 lbs. Bisquik
          3 Oz. freshly shredded cheddar cheese
          11 Oz. cold water

         Garlic Spread:

          1/2 cup melted butter
          1 teas. garlic powder
          1/4 teas. salt
          1/8 teas. onion powder
          1/8 teas. dried parsley

     To cold water, add Bisquik and cheese, blending in a mixing bowl.
     Mix until dough is firm.

     Using a small scoop, place the dough on a baking pan lined with
     baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
     golden brown. While biscuits bake, combine spread ingredients.

     Brush baked biscuits with the garlic topping.

   Red Lobster Creamy Caesar Dressing


                      3/4 cup Bottled Italian dressing
                 1 tablespoon Parmesan, grated
                 1 tablespoon Sugar
                      1/3 cup Mayo
                   1 teaspoon Anchovy paste, or
                              Soy sauce

      Combine all with wire whisk. Keep refrigerated. Use in a week.   Red Lobster Tartar Sauce


                      1/3 cup Miracle Whip Salad Dressing
                      2/3 cup Sour cream
                      1/4 cup Confectioner's Sugar
                3 Tablespoons sweet white onion, chopped fine
                2 Tablespoons sweet pickle relish from jar
                                with the relish juice
                  3 Teaspoons carrot, chopped fine
                 1/4 Teaspoon salt

   Chop the sweet white onion in food processor, put in small container
   and set aside. Chop carrot in food processor, and add to onion.
   Mix in remaining ingredients and stir to blend thoroughly.
   Do not use electric mixer. Refrigerate for at least 2 hours or overnight
   to let flavors blend.

   Reese's Peanut Butter Cups


                     6 oz Pkg semi sweet chocolate chips
                        4 Nestles milk chocolate bars
                  1 1/4 c Peanut butter

    Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
    of double boiler over HOT, not boiling water, stirring till smooth.
    Use small muffin tin liners, or cut regular cupcake liners down to a
    1" depth. Spoon HALF of the chocolate mixture equally into the
    liners.  Melt the rest of the peanut butter over hot water, and spoon
    this equally over the chocolate layer. Top with remaining chocolate.
    Refrigerate to allow cups to set up before serving.

    Makes: 24 tiny/12 large

   Ruby Tuesday Apple Pie


                1 (9-inch) frozen deep-dish apple pie
                           (double crust or old-fashioned)
                   1 stick Butter
                      1 C. Light Brown Sugar
                3 1/2 tsp. Cinnamon
                  1/4 tsp. Allspice
                  1/4 tsp. Ground Clove
                1 1/2 tsp. Lemon Juice
                    3/4 C. flour
                    1/2 C. sugar
                  10 Tbsp. frozen butter (see Note)
                  1 1/3 C. chopped walnuts
                           Ice cream (optional)

  Let pie thaw at room temperature for 30 to 45 minutes.

  Preheat oven to 350 degrees. In a small saucepan, melt the stick of
  butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
  allspice, cloves and lemon juice. Stir until well blended and sugar is
  melted, about 3 minutes. Make an X in the center of the top crust of the
  pie and fold back the crust.

  Pour the butter mixture evenly into the pie and then replace the crust.
  Leave 4 vent holes, sealing the rest of the pastry.

  Bake for 30 minutes.

  Remove from the oven and set aside. Reduce heat to 325 degrees.

  Grate frozen butter into a medium-sized bowl. Toss the grated butter with
  flour, remaining sugars, remaining cinnamon and walnuts.
  Carefully wrap an aluminum foil band around the edge of the pie,
  creating a lip to hold topping. Sprinkle topping evenly over pie.

  Bake for 30 to 40 minutes. Let rest for 10 minutes then
  serve with ice cream, if desired.


   Sara Lee Cheesecake


        Crust:

               1 1/2 cups Fine graham cracker crumbs
                 1/4 cup Granulated sugar
                 1/2 cup Butter (softened)


        Filling:

               1 pound Cream cheese
               1 cup Sour cream
               2 tablespoons Cornstarch
               1 cup Granulated sugar
               2 tablespoons Butter (softened)
               1 teaspoon Vanilla extract


        Topping:

             3/4 cup Sour cream
             1/4 cup Powdered sugar


  Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
  well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,
  or until the edges are slightly brown. Reduce oven to 350 F. For filling,
  combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
  until sugar has disolved. Add the butter and vanilla and blend until
  smooth. Be careful not to overmix, or the filling will become too fluffy
  and will crack when cooling. Pour the filling over the crust. Bake for 30
  to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1
  hr. For topping, mix sour cream and powdered sugar. Spread mixture over
  top of cooled cheesecake. Chill or freeze until ready to eat.


   Sara Lee Poundcake


                  1 stick unsalted butter
                  3/4 C. sugar
                  3 eggs
                  1 C. cake flour
                  2 T. dry powdered milk
                  1 T. corn syrup
                  juice of half a small lemon
                  1/4 tsp. salt
                  1/2 tsp. vanilla
                  1/4 tsp. nutmeg
                  1/2 tsp. baking powder
                  1/4 tsp. mace (optional)


    Allow butter to reach room temperature, if you can try to use unsalted
    butter. Cream sugar and butter together until light and fluffy.
    Add eggs one at a time and mix well. Add in flour, powdered milk,
    and corn syrup. Beat each in well. Add juice of half a lemon, salt,
    vanilla, nutmeg, and mace. Make sure everything is well blended,
    and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,
    checking for doneness by inserting a toothpick and seeing if it comes
    out clean.
    You almost want to underbake this.

    Sbarro Baked Ziti


 2 lbs. Ziti (uncooked)
 2 lbs. Ricotta Cheese
 3 Oz. Grated Romano Cheese
 3 Cups Garlic & Onion Tomato Sauce (any brand will do)
 1/2 Teas. Black Pepper
 1 1/2 lbs. Shredded Mozzarella Cheese

 1.  Cook Ziti according to package directions - 12 to 14 minutes
      until al dente stirring often. After cooking, drain ziti well, but
      DO NOT RINSE OFF UNDER WATER!

 2.  While Ziti is cooking preheat oven to 350F. Combine
      ricotta, romano, tomato sauce (reserve 1/4 cup) and pepper in
      large mixing bowl.

 3.  Gently combine cooked ziti with cheese/sauce mixture.
      In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce.
      Add ziti and top with mozzarella cheese. Cover loosely with
      aluminum foil and bake until mozzarella is thoroughly melted
      (about 12-15 minutes). Serve with garlic bread and additional
      sauce if desired.   Sbarro Tomato Sauce


        2 - 1 lb. 12 oz. Cans Crushed Tomatoes
        1 - Tomato Can Cold Water (more or less to desired thickness)
      4 Oz. Grated Romano Cheese
     12 oz. Olive Oil
     10 oz. Diced Onions
      1 oz. Chopped Fresh Garlic
    1/2 oz. Chopped Fresh Italian Parsley
      3 oz. Sherry Cooking Wine

      **SPICES**
     2 Tbls. Salt
     2 tsp. Oregano
   1/2 tsp. Crushed Red Pepper
   1/2 tsp. Black Pepper
     2 tsp. Basil

   1. Heat oil until hot but not smoking. Add onions and saute until
      almost browned. Add garlic.

   2. When garlic is brown, de-glaze pan with sherry. Add parsley and stir.

   3. Add tomatoes, water, cheese, and spices. Mix well.

   4. Bring just to boil and simmer one hour.



   Shake and Bake


  4 Cups Flour
  2 Tsp. Cayenne Pepper
  1 Cup Bran Flake Cereal (crushed)
  2 Tbls. Parsley Flakes
  2 Tsp. Garlic Powder
  1 Tbls. Onion Powder
  2 Tsp. Chili Powder
  2 Tbls. Taco Seasoning
  1 Tsp. Ground Pepper
  1 Tsp. Curry Powder
  1 Tsp. Basil
  1 Tsp. Oregano

  Mix together well.

  Preheat oven to 400F

  Dredge 1 disjointed chicken in above mix.

  Melt 1/4 cup butter in a shallow 9 x 12 baking pan.

  Place chicken skin side down and baste top with
  melted butter from the pan. Bake uncovered for 25 min.

  Turn skin side up, reduce heat to 350F and bake
  until tender; 30 - 35 minutes.

    Sizzler Cheese Toast


                           1 Lb. Butter (slightly softened)
                           8 Oz. Grated Parmesan Cheese
                                 Sliced Italian Bread

            In a mixer, cream together the butter and cheese.

   1. Preheat a griddle or large frying pan on medium-high.

   2. Spread cheese mixture on bread about 1/4" thick.

   3. Place bread cheese side down on griddle. Cook until cheese
      has browned.    Snapple Flavored Ice Teas


                   2 quarts water
                   3 Lipton Tea Bags

    For any of the flavors, boil the water in a large
    saucepan. When the water comes to a rapid boil, turn off the heat,
    put tea bags into water and cover. After tea has brewed about 1 hour,
    pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.
    The tea should still be warm so the sugar or sweetener will dissolve
    easily. Add the flavoring ingredients (plus additional water if needed
    to bring the tea to the 2 quart line. Chill.

       For Lemon:
           3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
           1/3 cup + 2 tbsp Lemon juice

       For Diet Lemon:
           12 - 1 gram envelopes sweet n' low or equal
           1/3 cup + 2 tbsp lemon juice

       For Orange:
           3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
           1/3 cup lemon juice
           1/8 tsp. Orange extract

       For Strawberry:
           3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
           1/3 + 1 tbsp lemon juice
           1 tbsp. strawberry extract

       For Cranberry:
           3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
           1/3 cup + 2 tbsp lemon juice
           2 tbsp Ocean spray cranberry juice-cocktail concentrate

   Snickers Candy Bar


                    1/4  cup light corn syrup
               2 tablespoons butter
                1 tablespoon vanilla extract
                     1/8 cup peanut butter
                      1 dash salt
                      3 cups powdered sugar
                          35 unwrapped Kraft caramels
                       1 cup dry-roasted unsalted peanuts
                       1 bag milk-chocolate chips -- (12-ounce)

   With the mixer on high speed, combine the corn syrup, butter, vanilla,
   peanut butter, and salt until creamy.  Slowly add the powdered sugar.
   When the mixture has the consistency of dough, remove it from the bowl
   with your hands and press it into a lightly greased 9x9-inch pan. Put in
   the refrigerator. Melt the caramels in a small pan over low heat.
   When the caramel is soft, mix in the peanuts.  Pour the mixture over the
   refrigerated nougat in the pan. Let this cool in the refrigerator.
   When the refrigerated mixture is firm, melt the chocolate over low heat
   in a double boiler or in a microwave oven set on high for 2 minutes.
   Stir halfway through cooking time. When the mixture in the pan has
   hardened, cut it into 2x1-inch sections. Set each chunk onto a fork
   and dip into the melted chocolate. Tap the fork against the side of the
   bowl or pan to knock off any excess chocolate. Then place the chunks on
   waxed paper to cool at room temperature (less than 70 degrees F). This
   could take several hours, but the bars will set best this way. You can
   speed up the process by placing the bars in the refrigerator for 30
   minutes.

   Makes about 2 dozen bars.




   Soup Nazi's Seafood Bisque


                   2 cups dry white wine
                        1 bay leaf
                        1 onion, roughly chopped
                        1 clove garlic
                        2 ribs celery
                        1 lobster, 1 1/2 to 2 pounds
           12 medium-size shrimps, in shell
                       24 mussels, well scrubbed
                       12 sea scallops
                   4 cups heavy cream
                    1 cup milk
               1 teaspoon dried thyme
             1 tablespoon minced fresh parsley
             1/4 teaspoon dried rosemary
                    1 cup fresh spinach, well rinsed and chopped
                  1/2 cup grated carrot
           salt and freshly ground black pepper to taste
             1/2 teaspoon fresh lemon juice


   1. Combine the white wine, bay leaf, onion, garlic and celery in a large
      stock pot over medium heat. Boil. Add the lobster, cover the pot
      and steam for 10 minutes. Remove the lobster, set aside and cool.

   2. Add the shrimps to the boiling broth, cover the pot and steam for
      5 minutes. Remove the shrimps with tongs, set aside and cool.

   3. Add the mussels, cover the pot and steam until they open,
      about 5 minutes. Remove the mussels with the tongs,
      extract the meat and discard the shells.

   4. Add 2 cups of water to the liquid in the pot, bring to a boil and
      add the scallops. Cover the pot, and steam for 3 minutes.
      Remove the scallops with the tongs.

   5. Extract the lobster meat, reserving the shells. Peel and devein the
      shrimps, reserving the shells. Chop the meat into bite-size pieces,
      cover and set aside.

   6. Return the lobster and shrimp shells to the broth and add 2 more
      cups of water. Bring to a boil, then reduce heat to simmer for
      30 minutes. Strain the broth and return it to the pot. Discard shells.

   7. Bring the broth to a simmer over low heat. Add the cream, milk and
      herbs and simmer until mixture thickens slightly, about 5 minutes.
      Add the seafood and simmer for 2 minutes. Stir in the spinach and
      carrots and simmer another 2 minutes to just wilt the spinach.
      Season with salt, pepper, and lemon juice. Serve hot.

      Yield: 6 Servings


   Starbuck's Frappuccino


                     1/2 cup fresh espresso
                  2 1/2 cups lowfat milk (2 percent)
                     1/4 cup granulated sugar
                1 tablespoon dry pectin

     Combine all ingredients in a covered container. Shake until
     sugar and pectin are dissolved.

   Steak & Ale Hawaiian Chicken


                         4-6 Chicken Breasts

            Marinade:
                        1/4 c. soy sauce
                 1/2 c. + 2 T. dry sherry
                      1 1/2 c. unsweetened pineapple juice
                        1/4 c. red wine vinegar
                 1/4 c. + 2 T. sugar
                      1/2 tsp. garlic powder

   Combine all ingredients and marinate chicken overnight.
   Remove and grill, saute or bake. Baste with marinade ONLY during the
   first several minutes of cooking. Top each breast with a slice of
   munster or provolone cheese and broil just until cheese starts to melt.   Stouffer's Macaroni and Cheese


                2 - 10 ounce packages Stouffer's Frozen Welsh Rarebit
                       (defrosted)
                     1 cup elbow macaroni
               2 teaspoons salt
                     1 cup sour cream
                   1/4 cup grated Cheddar cheese

      Preheat oven to 400 degrees.

      Heat Welsh Rarebit in top of double boiler over rapidly
      boiling water for 15 to 20 minutes just until hot.

      Cook macaroni following package directions. Drain well.

      Pour Welsh Rarebit into a 2-quart casserole; add cooked
      macaroni, salt and sour cream. Stir to combine. Sprinkle with
      grated cheese. Bake at 400 degrees for 20 minutes.

      Serves 4.    Swiss Miss Hot Chocolate


                 1 16 oz. box of non fat dry milk
                 1 C. Sugar
                 3/4 C. cocoa


    Sift all ingredients together three times. Store this mixture in a
    tightly sealed container in a cool place. When ready to use,
    you can add a couple of heaping tablespoons to hot water.

    Sprinkle miniature marshmallows on top.

   T.G.I. Friday's Jack Daniels Grill Glaze


                      1 head of garlic
                   1 tablespoon olive oil
                        2/3 cup water
                          1 cup pineapple juice
                        1/4 cup teriyaki sauce
                   1 tablespoon soy sauce
                     1 1/3 cups dark brown sugar
                  3 tablespoons lemon juice
                  3 tablespoons minced white onion
                   1 tablespoon Jack Daniels Whiskey
                   1 tablespoon crushed pineapple
                   1/4 teaspoon cayenne pepper

  1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
     garlic will sit flat. Remove the papery skin from the garlic, but
     leave enough so that the cloves stay together. Put garlic into a
     small casserole dish or baking pan, drizzle olive oil over it, and
     cover with a lid or foil. Bake in a preheated 325° oven for 1 hour.
     Remove garlic and let it cool until you can handle it.

  2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
     brown sugar in a medium saucepan over medium/high heat.
     Stir occasionally until mixture boils then reduce heat until mixture
     is just simmering.

  3. Squeeze the sides of the head of garlic until the pasty roasted garlic
     is squeezed out. Discard remaining skin and whisk to combine.

  4. Add remaining ingredients to the pan and stir.

  5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
     about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

     Makes 1 cup of glaze.


   T.G.I. Friday's Soy Dressing


                    1/3 C. Peanut Oil
                    1/3 C. Cider Vinegar
                    1/3 C. Water
                   2 Tbsp. Soy sauce
                   2 Tbsp. Green Onion stems
                   1 Tbsp. Honey
                  1/2 Tsp. Prepared hot mustard



      Combine all ingredients in a jar with a tight-fitting lid;
      shake the jar vigorously to combine ingredients thoroughly.
      Keep refrigerated and covered to use within a few weeks.
      Shake before using.

   Taco Bell Crispitos


                   1/8 C. Cinnamon
                   1/2 C. Sugar
                   10 Flour Tortillas

                   Oil to fry with


  Mix together cinnamon and sugar very well. In a dutch oven, or
  large skillet heat the oil to 350 degrees. If you do not have a
  thermometer, you can set it on medium high, but be carefull to watch
  that it doesn't get too hot and begin to smoke. Quarter the tortillas
  and deep fry 2-4 at a time. Allow them to cook on one side for about
  30 seconds or unitl golden brown, turn over, and repeat. When
  both sides are brown take out, and place on paper towels to drain.
  While the tortillas are draining liberally sprinkle with cinnamon
  and sugar mixture. These are really great with honey.

    Taco Bell Enchirito


                            1 pound Ground beef
                       1/4 teaspoon Salt
                         1 teaspoon Chili powder
                     1/2 tablespoon Dried minced onion
                              1 can Refried beans 30 oz.
                                1/4 Diced onion
                              1 can La Victoria enchilada sauce
                         2 1/2 cups Shredded cheddar cheese
                              1 can Sliced black olives (2 oz.)
                          1 package Flour tortillas (10 or 12")

 Slowly brown the ground beef in a skillet using a wooden spoon or spatula
 to separate the beef into pea-sized pieces. Add the salt, chili powder, and
 minced onion. With a mixer, or potato masher, beat the refried beans until
 smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at
 once in a covered container, or wrapped in moist towel in microwave. Set on
 high for 40 sec. or warm individually in skillet for 2-3 min. per side.
 Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2
 tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each
 tortilla over the beans. Place the tortilla onto a plate. Spoon
 3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup
 shredded cheese, and top with 3 olive slices.

  Taco Bell Green Sauce


                         1 lb. fresh tomatillos
                       3 large jalapeno peppers, seeded
                             1 medium onion, chopped
                             2 cloves garlic
                             6 sprigs of cilantro, stems removed
                             2 cups chicken broth
                          1 T. vegetable oil

   Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
   and peppers in chicken broth for 10 minutes. Strain, reserving broth.
   Combine tomatillos, peppers and remaining ingredients, except for the
   oil, in a blender and mix until almost smooth. Heat oil in frying pan
   until very hot. Add the tomatillo mixture and cook for 4-5 minutes,
   stirring constantly until dark and thick. Add reserved broth to mixture
   and bring to a boil. Reduce heat and cook until thickened,
   about 10 minutes, stirring occasionally.

  Taco Bell Hot Sauce


                      6 oz Can Tomato Paste
                         3 cup Water
                        2 tsp. Cayenne pepper
                   1 1/2 Tbls. Chili powder
                    2 1/2 tsp. Salt
                        2 tsp. Cornstarch
                        2 tsp. Distilled white vinegar
                       1 Tbls. Minced dried onion
                       2 Tbls. Canned jalapeno slices


  1. Combine the tomato paste with the water in a saucepan over medium heat.
     Stir until smooth.
  2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar,
     and dried onion and stir.
  3. Chop the jalapeno slices very fine. You can use a food processor,
     but don't puree.
  4. Heat the mixture to boiling. Continue to stir about 3 minutes
     and remove from the heat.
  5. Let the sauce stand until cool, and then put
     in a tightly sealed container and refrigerate.

     This will last for 1 to 2 months. Makes 3 1/2 Cups.


   The REAL Neiman Marcus Cookie Recipe


                     1/2 cup unsalted butter, softened
                       1 cup brown sugar
                         3 T granulated sugar
                           1 egg
                        2 t. vanilla extract
                      1/2 t. baking soda
                      1/2 t. baking powder
                      1/2 t. salt
                   1-3/4 cup flour
                    1-1/2 t. instant espresso powder, slightly crushed
                    8 ounces semi-sweet chocolate chips

  Cream the butter with the sugars until fluffy. Beat in the egg & vanilla
  extract. Combine the dry ingredients & beat into the butter mixture.

  Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie
  sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.
Thomas English Muffins


 1 lb All-purpose or bread flour
 1 t Salt
 1 1/2 T Dry yeast
 1 t Sugar
 1 cup Warm milk
 2 oz Butter, melted

Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-proof, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.

   Tony Roma's Baby Back Ribs


                Combine:
                        1 cup ketchup
                        1 cup vinegar
                      1/2 cup dark corn syrup
                  2 teaspoons sugar
                 1/2 teaspoon salt
                 1/4 teaspoon garlic powder
                 1/4 teaspoon onion powder
                 1/4 teaspoon tabasco pepper sauce

            Heat over high heat until boiling.

            Reduce heat, simmer 30-40 minutes until thick.

     Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.

     Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.

        Remove ribs from foil and smother with more sauce.
        Grill on hot barbecue for 2-4 minutes per side.

    Tony Roma's Onion Rings


                            6 each White onions
                             1 cup Milk
                            3 each Eggs, beaten
                                   Salt
                            2 cups Pancake mix

            Slice the onions crosswise and separate into rings.

           Combine milk, eggs, and salt to taste in mixing bowl.

             Soak the onions in the mixture about 30 minutes.

                  Place pancake mix in a shallow bowl.

              Heat oil for frying in skillet to 375 degrees.

        Remove the onion rings from milk mixture, dip in pancake mix
        and place in hot oil. Fry rings until golden brown and drain on
        paper towels. Pack fried onion rings solidly, but loosely, without
        pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15
        minutes. Turn onto serving plate.


   Twix Bars


    35 unwrapped Kraft caramels
    1/4 cup water
    1 box Nabisco Lorna Doone shortbread
          cookies -- (40)
    2 bags milk-chocolate chips -- (12 ounce)

   1. Combine the caramels with the water in a small pan and melt over
      low heat.
   2. Place the shortbread cookies side by side on an ungreased cookie sheet.
   3. Spoon a dab of caramel onto each cookie. Then place all the cookies in
      the refrigerator until the caramel firms up.
   4. In the meantime, in a double boiler over low heat, melt the chocolate
      chips. You may also use the microwave for melting the chocolate.
      Just heat the chips for 1 minute on high, stir, then heat for
      another minute.
   5. Remove the cookies from the refrigerator. Rest each one on a fork and
      dip it into the chocolate. Tap the fork on the side of the pan or bowl
      to knock off any excess chocoloate. Then place each one on a sheet
      of waxed paper and let them cool at room temperature (65-70F).
      This could take several hours, but the bars will set best this way.
      If you want to speed up the process, put the candy in the
      refrigerator for 30 minutes.

      Makes 40 bars.


   Waldorf Hotel's Waldorf Salad


   1 cup walnut halves
   1/2 cup mayonnaise
   1/4 cup plain yogurt
   1 teaspoon prepared mustard
   Pinch of dry mustard
   Juice of 1/2 lemon
   4 to 6 tart apples, peeled, cored, and diced (2 cups)
   1 to 2 cups finely diced inner ribs celery
          (white part only), leaves reserved
   Salt and freshly ground black pepper
   2 bunches tender greens, such as arugula, baby kale,
     or pepper cress, washed and dried
   2 tablespoons olive oil 1 tablespoon fresh lemon juice

 Preheat the oven to 325°F.

 Spread the walnuts on a baking sheet and toast in the oven
 for 4 to 5 minutes, until aromatic and lightly toasted.
 Let cool.

 Combine the mayonnaise, yogurt, both mustards, and the lemon juice
 in a large bowl. Fold in the apples and diced celery and
 season with salt and pepper.

 Put the salad greens in a large bowl. Add the olive oil and lemon juice,
 season with salt and pepper, and toss well. Divide the greens among four
 plates. Spoon the apple mixture onto the greens and sprinkle with the
 toasted walnuts and reserved celery leaves.

 Yield: Serves 4

   Wendy's Chili


                            1 pound ground beef
                   1 - 14.5 Oz. can tomato sauce
                   1 - 14.5 Oz. can kidney beans (with liquid)
                   1 - 14.5 Oz. can pinto beans (with liquid)
                            1/2 cup diced onion
                            1/4 cup diced green chilies
                            1/4 cup diced celery
                           2 medium tomatoes, chopped
                        1 teaspoons cumin powder
                      2 tablespoons chili powder
                         1 teaspoon black pepper
                        2 teaspoons salt
                              1 cup water

  1. Brown the ground beef in a skillet over medium heat; drain off the fat.
  2. Using a fork, crumble the cooked beef into pea-size pieces.
  3. In a large pot, combine the beef plus all the remaining ingredients,
     and bring to a simmer over low heat. Cook, stirring every 15 minutes,
     for 2 to 3 hours.

     Makes about 12 servings.

    Wendy's Frosty


                           1 c  Milk
                         1/2 c  Nestle's Quik
                           3 c  Softened Vanilla ice cream
                                -in refrigerator 1 hour


        Blend Milk and Quik for 10 seconds on high speed.

        "Pulse" in the ice cream until barely mixed.

   Wheat Thins


                     1 3/4 c  Whole wheat flour
                     1 1/2 c  White flour
                       1/3 c  Oil
                       3/4 ts Salt
                         1 c  Water


  1. In large mixing bowl, combine the flours and thoroughly mix.

  2. In separate bowl blend the oil, salt, and water.

  3. Add liquid mixture to dry, mixing well but as little as possible.

  4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8"
     thick.  Mark with knife for size crackers desired, but do not cut
     through. Prick each cracker a few times with fork. Sprinkle lightly
     with salt or onion salt, if desired.

  5. Bake at 350F until crisp and light brown, about 30 minutes.

  6. When cool, separate into individual crackers.


   Wicker's BBQ Sauce


       1 1/4 cups Cider vinegar
           1 tsp. black pepper
       2 1/2 tsp. salt
       1 1/2 tsp. sugar
           4 tsp. chili powder
           1 tsp. dry mustard
           1 tsp. paprika
         1/2 tsp. ground cumin

   Combine all ingredients and cook for 5-10
   minutes to dissolve spices. Use as a marinade
   and basting with your favorite BBQ recipe.
   Yoo Hoo


                     1/2 Cup  Nestle chocolate powder
                   1 1/2 Cups Nonfat dry milk powder
                       3 Cups Water

          Mix all contents in a blender for 30 seconds.
          Refrigerate till cool. Makes 2 drinks.

   York Peppermint Patties


          1 Egg white
          4 cups powdered sugar
        1/3 cup light corn syrup
        1/2 teaspoon Peppermint oil or extract
            Cornstarch for dusting
          1 16-oz. bag semi-sweet chocolate chips

  1. In a medium bow, beat the egg white until it is stiff
      and forms peaks. Don't use a plastic bowl for this.
  2. Slowly add the powdered sugar while blending with an
      electric mixer set on medium speed.
  3. Add the corn syrup and peppermint oil or extract and
      knead the mixture with your hands until it has the smooth
      consistency of dough.
  4. Using a flat surface and a rolling pin lightly dusted with
      cornstarch, roll out the peppermint dough 1/4-inch thick.
  5. Punch out circles of peppermint dough with a biscuit
      cutter or a clean can with a diameter of about 2 1/2-
      inches. Make approximately 20, place them on plates
      or cookie sheets, and let them firm up in the
      refrigerator, about 45 minutes.
  6. Melt the chocolate chips in a microwave set on high
      for 2 minutes. Stir halfway through the heating time.
      Melt thoroughly, but do not overheat. Melting
      the chocolate chips can also be done using a
      double-boiler over low heat.
  7. Drop each patty into the chocolate and coat completely.
      Using 2 forks, one in each hand, lift the coated patty from the
      chocolate. Gently tap the forks against the bowl to knock of
      the excess chocolate and place each patty on waxed paper.
  8. Chill the peppermint patties until firm, about
      30 minutes. Makes 20 peppermint patties.