top secret recipes 2

top secret recipes 2

Chi−Chi's Salsa Verde Chicken Kabobs

16 Ounce Chi Chi Salsa Verde

1/4 cup olive oil

2 tblsp lime juice

3 cloves garlic

1 boneless skinless chicken breasts cut into 1 1/2 inch strips

2 cup finely shredded cabbage

1−1/2 cup finely juilienned jicama

1 cup shredded carrot

1/3 cup coarsely chopped fresh Cilantro

dash of salt to taste

dash of pepper to taste

2 large ripe bananas

In blender container or food processor combine salsa verde, oil, lime and

garlic. Process until smooth.Remove 2/3 cup of this mix and set aside.

Refrigerate. Place chicken in recloseable plastic food storage bag; pour the

remaining salsa mixture over the chicken. Seal bag and turn over several

times to coat pieces thoroughly. Refrigerate, turning bag occasionally for

at least four hours or over night. In large bowl, combine vegetables and

cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and

pepper to taste; set aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the

skewers in water 30 mins. before using) Cook over medium hot coals, grill

kabobs five minutes on each side or until no longer pink in the center.

Slice bananas lengthwise, grill two minutes on each side. Serve chicken and

bananas on top of cabbage mixture.

Chi−Chi's Salsa Verde Chicken Kabobs 104

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

14 oz. 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 Salsa 105

Chi Chi's Seafood Enchiladas

10 oz. Cream of chicken soup

1/2 cup Onions; chopped

8 oz. Crab (real or imitation); chopped

1 3/4 cup Monterey Jack cheese; shredded

8 Flour tortillas; 5−6 inch

1 cup 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.

Chi Chi's Seafood Enchiladas 106

Chi−Chi's Sweet Corn Cake

1/2 cup (1 stick butter), softened

1/3 cup masa harina

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.

Chi−Chi's Sweet Corn Cake 107

Chi Chi's Chili Con Queso

Take a pound of Velveeta and melt it until it becomes stirable. Use a

microwave for this. Combine an equal amount of half and half and mix

thoroughly. Add one 4 oz can of chilis and an equal amount of pimientos.

Microwave again until the mixture is hot. For a little more spice, add a

dash or three of Tabasco at this point. Pour into small bowls and cover with

plastic wrap and place in the refrigerator overnite. Don't leave this step

out. Take the bowl out and place into microwave, heat and stir.

Chi Chi's Chili Con Queso 108

Chick−Fil−A Chicken Nuggets

2 Cups Chicken Breast (Boneless, Skinless, Cubed)

1 Cup Flour

1−1/2 Cups Cracker Meal

1/4 teaspoon Paprika

2 Cups Water

2 Chicken Bouillon Cubes

2−1/4 teaspoons McCormick Season−all

Place cool water in bowl, add 1/4 teaspoon season−all and

dissolve bouillon cubes in mixture. Place cubed chicken in

water, mix, cover and place in refrigerator for 12 hours or

next day. When ready to cook nuggets, mix flour, cracker meal,

2 teaspoons season−all and paprika in bowl. Heat oil for deep

frying. Drain chicken. Coat nuggets in flour, cracker mixture

and fry until golden. Chicken will be flavorful and juicy.

Chick−Fil−A Chicken Nuggets 109

Chick−Fil−A Chicken Salad

2 Cups Cooked Chicken Breast

1/3 Cup Finely Diced Celery

1 hard boiled egg, minced

1/4 teaspoon Salt

1/2 teaspoon Sugar

1/4 teaspoon Freshly Ground Pepper

1/3 Cup Sweet Pickle Relish

2/3 − 1 Cup Mayonnaise

Texas Toast or Thick Cut Sandwich Bread

Boil chicken until completely cooked. Remove from water and cool meat.

You can save the chicken broth, seal and refrigerate no more than a week.

After chicken is cool, cut into tiny pieces. Place in a mixing bowl with

all other ingredients and mix well. Butter one side of sandwich bread and

grill. Place salad in between grilled bread slices and serve.

Chick−Fil−A Chicken Salad 110

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 teas. 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 medium heat to

about 400 degrees. 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 times 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 or mustard also goes well on this sandwich.

Chick−Fil−A Chicken Sandwich 111

Chick−Fil−A Coleslaw

6 cups shredded cabbage

1/4 cup sugar

1 cup shredded carrots

1/2 tsp. salt

1/4 tsp. pepper

1/4 − 1/2 cup milk

Mix & Chill 15 minutes.

Meanwhile combine:

1/2 cup mayonnaise

1/2 tsp. celery seed

2−3 drops hot sauce

3 Tbsp. dry minced onion

1/4 − 1/2 cup buttermilk

Mix well with cabbage. Chill. Allow flavors to blend for

several hours before serving.

Chick−Fil−A Coleslaw 112

Chili Powder

3 Tbsp. paprika

1 Tbsp. ground cumin

2 Tbsp. oregano

1 tsp. red or cayenne pepper

1/2 tsp. garlic powder

Mix well. Place in an airtight container. Adjust red pepper to taste for a

hot or mild blend. This makes 2/3 cup.

Chili Powder 113

Chili's Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves

1/2 cup teriyaki marinade (store bought)

4 cups chopped iceberg lettuce

4 cups chopped green leaf lettuce

1 cup chopped red cabbage

5.5 oz. can pineapple chunks in juice, drained

tortilla chips

PICO DE GALLO:

2 med. tomatoes , diced

1/2 cup diced spanish onion

2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed

2 tsps. finely minced fresh cilantro

pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:

1/4 cup Grey Poupon dijon mustard

1/4 cup honey

1−1/2 Tbsps. sugar

1 Tbsp. sesame oil

1−1/2 Tbsp. apple cider vinegar

1−1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer, Cover and

chill.

Marinate the chicken in the teriyaki for at least two hours.Use a resealable

plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the

chicken for 4−5 mins. per side or until done. Toss the lettuces and cabbage

together and divide into 2 large serving size salad bowls. Divide the pico

de gallo and pour in equal portions over the two bowls of greens. Divide the

pineapple and sprinkle on salads. Break tortilla chips into large chunks and

sprinkle on salads. Slice the grilled chicken into thin strips and divide

among bowls. Pour the dressing into two small bowls and serve with the

salads.

Chili's Grilled Caribbean Chicken Salad 114

Chili's Chicken Enchilada Soup

1/2 cup Vegetable oil

1/4 cup Chicken base

3 cups diced Yellow Onions

2 tsp. ground Cumin

2 tsp. Chili Powder

2 tsp. granulated Garlic

1/2 tsp. Cayenne pepper

2 cups Masa Harina

4 quarts Water (divided)

2 cups crushed Tomatoes

1/2 lb. processed American cheese, cut in small cube

3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saut until onions

are soft and clear, about 5 minutes In another container, combine Masa

Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted

onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3

minutes, stirring constantly. This will eliminate any raw taste from Masa

harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture

return to boil stirring occasionally. Add cheese to soup. Cook stirring

occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2

gallons or 16−20 servings.

Chili's Chicken Enchilada Soup 115

Chili's Honey Lime Dressing

1/4 Cup Grey Poupon Dijon mustard

1/4 Cup honey

1−1/2 Teaspoon sugar

1 Teaspoon sesame oil

1−1/2 Teaspoon apple cider vinegar

1−1/2 Teaspoon lime juice

Blend all ingredients in a small bowl with an electric mixer. Cover and

chill.

Chili's Honey Lime Dressing 116

Chili's Monterey Chicken

1 boneless skinless Chicken Breast

2 tsp. Barbeque sauce

2 slices of well crisped Bacon

1/4 cup mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is somewhat flattened, and season with salt

and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until

it is done. Transfer to a serving plate. Top chicken breast with Barbeque

sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the

cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes

and chives.

Chili's Monterey Chicken 117

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.

Chili's Nacho Burger 118

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.

Chili's Nacho Burger 119

Chili's Steak Fajitas

Mix together in a bowl:

1 cup soy sauce

1/4 cup honey

1 tablespoon Worcestershire sauce

1 teaspoons minced garlic

1 teaspoon ground ginger

1 cup water

In an appropriate size dish, place a:

2 lb. sirloin or flank steak

Pour sauce (reserve 1/4 cup) over steak.

Cover, and allow to marinate overnight.

Drain meat and slice into thin strips. Heat skillet over medium high.

Add drained meat and:

1 red bell pepper, cut in thin strips

1 green bell pepper, cut in thin strips

1 onion, thinly sliced

Stir−fry just until meat is done, adding reserved

marinade as needed to prevent sticking.

Serve with warmed flour tortillas.

Chili's Steak Fajitas 120

Chinese Sesame Chicken

2 Chicken Breast, skinless & boned pieces about 6−8 oz.

5 tablespoons corn starch

Pinch of salt

6 tablespoons water

1/2 teaspoon minced ginger

1/2 teaspoon chopped fresh garlic

1 teaspoon chili oil depending on degree of spicy of your taste

1/2 teaspoon roasted sesame seeds

Salad oil for deep fry

Iceberg lettuce

Sauce:

8 tablespoons Chicken broth

1 tablespoon Dark soy sauce

2 tablespoons Soy sauce

4 tablespoons Sugar

4 tablespoons White vinegar

1 teaspoon Corn starch

1 teaspoon Sake

1/2 teaspoon Oyster sauce

In a small bowl, mix all sauce ingredients until well blended.

Cut chicken breast into ½ inch strips. Place in a bowl with water and salt

and let soak for about 15 minutes. Do not drain. Add cornstarch and mix

well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to

smooth and separate chicken strips.

Heat wok with medium flame, pour in oil for deep frying. Heat oil up to

about 325 degrees. Place coated chicken strips in piece by piece and fry

until it is crispy and cooked through. Remove chicken and pour off oil.

Heat up wok again with an additional 1−teaspoon salad oil. Add ginger,

garlic and chili oil stir frying until fragrant. Add sauce mix, stir until

thickens. Add fried chicken strips and mix well to coat all chicken strips

with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.

Chinese Sesame Chicken 121

Chorizo

1 lb. ground lean pork

1 teaspoon salt

2 Tablespoons chili powder

1/4 teaspoon cumin

1/2 teaspoon oregano

2 cloves garlic, pressed

2 Tablespoons vinegar

Mix all ingredients. Allow to sit overnight in the refrigerator.

Form into patties as with other sausage, or crumble and fry.

Chorizo 122

Church's Fried Chicken

1 tablespoon sugar

1 1/2 cups self−rising flour

1/2 cup cornstarch

3 teaspoons seasoned salt

2 teaspoons paprika

1/2 teaspoon baking soda

1/2 cup biscuit mix

1 envelope Italian dressing mix

1 envelope onion soup mix

2 eggs mixed with 1/4 cup cold water

1 cup oil

Combine dry ingredients in a 4−cup container. Mix to blend the

ingredients thoroughly. Store tightly covered at room temperature up to

3 months. To use, dip the chicken pieces in egg mixture and then into

dry coating mix and back into egg to coat the pieces evenly but lightly

and finally back into dry mix. Have oil piping hot in heavy skillet.

Brown pieces skin−side down for 4 to 6 minutes. Use medium high heat.

Turn and brown underside of pieces a few minutes. Transfer to an oiled

or Pam−sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 sides

of pan. Bake at 350F for about 45 to 50 minutes. Remove foil. Bake

another 5 minutes just to crisp the coating.

Church's Fried Chicken 123

Cinnabon French Toast

2 Cinnabon Cinnamon Rolls

2 eggs

2/3 cup half−and−half

3/4 tsp. vanilla

1 T. sugar

1/8 tsp. cinnamon

1−2 T. butter or margarine

Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a

plate and allow to dry for 20−30 minutes. Combine eggs, half−and−half,

vanilla, sugar, and cinnamon. Whisk together until all ingredients are well

blended. Refrigerate until ready to use. At serving time, preheat oven to

400 , and place Cinnabon halves in a shallow baking dish. Pour french toast

batter over halves and allow to soak for 5−10 minutes until moist. You may

weigh the rolls down (cover them with waxed paper and place a heavy skillet

on the paper) during this time to make sure batter is absorbed into the

dough layers. Heat a heavy skillet and melt butter or margarine in it. When

butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear

until golden brown. Turn the halves over, and place the skillet in the oven.

Bake 8−10 minutes or until rolls are puffed up and golden. Serve with maple

syrup.

Cinnabon French Toast 124

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

Cinnabon Rolls 125

Makes about 20 very large rolls.

Cinnabon Rolls 126

Cinnamon Glazed Almonds

1/3 cup butter

2 egg whites, at room temperature

Pinch of salt

1 cup sugar

3 cups whole natural almonds

4 teaspoons cinnamon

Preheat oven to 325 degrees. Place butter in a 13" X 9" pan;

place in oven to melt butter, about 7 minutes. Meanwhile, beat

egg whites with salt until frothy; gradually add sugar, beating to

stiff peaks. Gently fold in almonds and cinnamon. Pour almond

mixture onto pan; toss with butter. Bake about 40 minutes,

tossing every 10 minutes, until almonds are crisp. Serve warm or at room

temperature. Store cooled almonds in airtight container up to 2 weeks.

Cinnamon Glazed Almonds 127

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

Put dill flower and garlic in bottom of mason jar;

add the cukes, put sprigs of dill in center of

cukes, add salt, fill jar with half boiled water

that is now cool, and half vinegar 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.

Clausen Kosher Dill Pickles 128

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.

Coney Island Dogs 129

Corn Dogs

1 lb. hot dogs

4 cups vegetable oil

1/2 cup flour

1/2 cup cornmeal

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. sugar

1 Tbsp. vegetable shortening

1/3 cup milk

1 egg

8−10 wooden skewers

Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring

back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a

2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,

baking powder, salt, and sugar in a medium−size bowl and blend with fork.

Add shortening and cut in with fork until the size of small peas. Combine

milk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour

mixture into a tall glass. Remove hot dogs from water and dry with paper

towels. Insert skewer into the hot dog, and be sure to leave about 1 inch

for handle. Dip hot dog into batter; let excess batter drip into glass. Drop

into hot fat fry 2 minutes, or until golden brown.

Corn Dogs 130

Corn Syrup

2 cups granulated sugar

3/4 cup water

1/4 teaspoon cream of tarter

Dash of salt

In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat.

Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook

3 minutes, just to reduce crystal build−up on sides of pan. Uncover and

cook, stirring often to "soft ball stage"−−or when you drop a little from a

spoon into a glass of cold water and it drops to bottom of water in a soft

ball. Cool the syrup completely and store in covered container at room

temperature to be used within 2 months. Makes about 2 cups.

Corn Syrup 131

County Line BBQ's Chuck Wagon Beans

1 lb. dry Pinto Beans

1/2 cup finely Diced Onions

1 Tbls. of Salt

1 tsp. of Pepper

1 Tbls. of Brown Sugar

2 tsp. of Chili Powder

1/2 tsp. of Garlic Powder

1/4 tsp. of Celery Salt

1/2 cup of Chopped Bacon

Cover beans with water. Bring to a boil and then turn off heat. Soak for one

hour aand then drain. Add more water to cover beans and add all remaining

ingredients. Cook on low to medium heat (you'll want a low boil) for 2 to 3

hours or until beans are done to desired tenderness.

County Line BBQ's Chuck Wagon Beans 132

Crab Ragoon

1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.

1/2 tsp. A−1 Steak Sauce

1 egg yolk, beaten

1/4 tsp. garlic powder

1 − 8 oz. pkg. cream cheese at room temperature

3 dozen won−ton wrappers

Combine crabmeat, steak sauce, egg yolk, and garlic powder, until

it forms a paste−like consistency.

Place rounded spoonful of mixture in center of each wrapper. Bring

4 corners of wrapper together, pinch to seal , brush with egg yolk

Deep fry at 375 degrees till golden brown. Serve with sweet and

sour sauce or Chinese mustard. Leftovers will only keep for a day

or two. Do not freeze.

Crab Ragoon 133

Cracker Barrel Cherry Chocolate Cobbler

1−1/2 cups flour

1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cups butter

1 (6 oz.) pkg. Nestle's semi−sweet chocolate morsels

1/4 cups milk

1 egg

1 (21 oz.) can cherry pie filling

1/2 cups nuts, finely chopped

Preheat oven to 350F. In large bowl, combine flour, sugar, baking

powder, salt and butter; cut with pastry blender until crumbs are

size of large peas. Melt over hot (not boiling) water, Nestle's

semi−sweet chocolate morsels. Remove from heat and cool slightly

at room temperature (about 5 minutes). Add milk and egg to melted

chocolate and mix well. Blend chocolate into flour mixture. Spread

cherry pie filling in bottom of 2 quart casserole. Drop chocolate

batter randomly over cherries. Sprinkle with chopped nuts.

Bake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.

Cracker Barrel Cherry Chocolate Cobbler 134

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 Bread Pudding 135

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 Barrel's Hashbrown Casserole 136

Cracker Jack

4 Quarts Popped popcorn

1 Cup Spanish peanuts

4 Tablespoons Butter

1 Cup Brown sugar

1/2 Cup light Corn syrup

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.

Cracker Jack 137

Cream Cheese

1 gallon whole milk

1 quart cultured buttermilk

1/2 teaspoon salt

Pour milk and buttermilk into a large pan and suspend the thermometer in the

milk. cook over medium heat, stirring occasionally until the termperature

reads 170 degrees.

Keep the mixture on the heat and the temp of the milk between 170 and 175

degrees. After 30 minutes, the mixture should start to separate into curds

(the lumps) and whey (the liquid).

Line a strainer with several lavers of moistened cheesecloth and set it

inside a large bowl to lift the curds from the milk mixture and lay them in

the cheesecloth. Pour the remainder of the whey through the cheesecloth

and save the whey for other recipes.

Let curds drain at room temp for 2−4 hours. Remove the cheese from the

cheescloth and place in blender with the salt. Blend until creamy.

Store the cheese in small containers with tight fitting lids and refrgerate.

Cheese can also be frozen thawed and then beaten again in blender until

creamy.

Cream Cheese 138

Creme De Menthe

1 1/4 cups fresh mint leaves, slightly packed

3 cups vodka

2 cups granulated sugar

1 cup water

1 Teaspoon glycerine (optional)

8 drops green food coloring (optional)

2 drops blue food coloring (optional)

Wash leaves in cold water several times. Shake or pat gently dry. Snip each

leaf into halves or thirds, discarding stems. Measure cut mint leaves to

above measurement. Combine leaves and vodka, steep for 2 weeks. Shake

occasionally. Strain out leaves. Boil sugar and water together, cool. Add to

vodka mixture, add optional ingredients. Age 1 to 3 months. Yield: 1 quart.

Creme De Menthe 139

Denny's Cheese Soup

4 Tablespoon Butter or margarine

10 Ounce Cream of chicken soup

10 oz Cream of celery soup

1/2 Soup can Kraft's mayonnaise

8 Ounce Jar cheese Whiz

14 Ounce Can chicken broth

Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1−1/2 quart saucepan, stirring

constantly over medium heat, until smooth. Stir in broth and season to taste

with salt and pepper. Stir occasionally until piping hot, but do not let it

boil.

Denny's Cheese Soup 140

Der Weinerschnitzel's Chili Sauce

2 cloves garlic, minced

1/2 cup onion, minced

2 tablespoons olive oil

1 pound ground beef

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon prepared mustard

1 tablespoon vinegar

1 teaspoon Worcestershire Sauce

1/2 teaspoon Tabasco

1/4 cup ketchup

1/2 cup tomato juice

In a large heavy skillet cook garlic and onion in oil over moderate heat,

stirring, until onion is softened. Add beef and cook, stirring and breaking

up any lumps with a fork,until cooked through. Drain off any excess fat. Add

remaining ingredients, adding just enough juice to create a spoonably loose

but not soupy mixture. Simmer sauce, stirring occasionally; about 10

minutes. Makes enough sauce to top 6 hot dogs. Steam the hot dogs and use

potato rolls.

Der Weinerschnitzel's Chili Sauce 141

Disney Mickey's Meatloaf

2 lbs ground beef

1 lb ground pork

1−1/2 onions, diced

1/8 Teaspoon garlic, granulated

2 cups bread crumbs, fresh

2/3 cup cold water

1/8 Teaspoon thyme

1/4 cup parsley, chopped

1 whole egg

1 Teaspoon Worcestershire sauce

1/8 Teaspoon salt

Soak bread crumbs in cold water and set aside. Saute diced onion until

tender. Set aside and allow to cool. Pre−heat oven to 350 degrees. In a

large bowl, combine ground beef, ground pork, onions, granulated garlic, and

bread crumbs mixed with water. Mix well and add remaining ingredients. Mix

well and mold into loaves. form in either loaf pans or a meat pan with sides

high enough to hold juices. Bake for 45 minutes to 1 hour.

Disney Mickey's Meatloaf 142

Disney Tonga Toast

2 or 4 slices sourdough bread cut 1 inch thick

1 banana

1/3 cup sugar

1 teaspoon cinnamon

1 egg

1/4 cup milk

1/2 teaspoon vanilla extract

Oil for frying

Whipped butter if desired

Maple syrup if desired

Depending on the size of the bread slices, cut a 1 inch pocket in one side

of the bread slice. Cut banana in half crosswise, then split each piece

lengthwise. Remove peel and stuff two pieces in each pocket, again depending

on size. Set aside. Mix sugar and cinnamon. Set aside. Mix egg, milk, and

vanilla until well blended. Heat about 4 inches of oil in a pan to 350

degrees F. Dip stuffed bread into egg mixture, allowing it to soak in for a

few minutes. Fry in hot oil until lightly brown,turning to brown both sides.

Drain on paper towels on cake rack. Sprinkle with cinnamon−sugar and serve

at once.

Disney Tonga Toast 143

Domino's Pizza Sauce

2 cups Hunt's Angela−Mia pizza sauce (You can find this

at the wholesale shopping clubs − Sam's, BJ's, etc.)

1/4 cup water

1 1/2 teaspoons sugar

1 teaspoon ground oregano

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/8 teaspoon Accent (MSG)

1/8 teaspoon salt

In a medium saucepan, pour in Hunt's basic sauce. Add water,

and spices. Combine well, stirring over medium heat until bubbling.

Lower heat, cover, and cook 20−25 minutes, stirring occasionally.

Cool to room temperature. Store in an airtight container, refrigerated,

until needed. Makes 2 cups.

Because the sauce base comes only in large #10 size cans, store

remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer,

or fridge until you make the next batch.

Domino's Pizza Sauce 144

Double Tree Hotel Chocolate Chip Cookies

2 cups flour

1/2 tsp. baking soda

1/4 tsp salt

1 cup oats (uncooked)

3/4 cup sugar

3/4 cup Dark Brown sugar

1 cup butter, softened

2 large eggs

2 tsp. vanilla

1 tsp. lemon juice

12 oz. chocolate chips

1 1/2 cup walnuts

Preheat oven to 375 degrees. Lightly grease cookie sheets.

Place the butter in a large bowl and cream lightly with an

electric mixer. Add the sugars and beat on medium speed for

about 2 minutes. Add the eggs, one at a time, beating well

after each addition. Add the vanilla and lemon juice and mix

well. In a separate bowl, stir together the flour, oatmeal,

baking soda, and salt. Add to the creamed butter mixture and

stir well to blend. Add chocolate chips and walnuts and stir

to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop,

drop the batter on the cookie sheets, leaving 2 −3 inches

between each cookie. Bake for 13 − 15 minutes or until lightly

browned around the edges. Remove from the cookie sheets and

cool on wire racks.

Double Tree Hotel Chocolate Chip Cookies 145

Duck Sauce

First:

1 Pound Plums halved and pitted

1 Pound Apricots halved and pitted

1 1/4 Cups Cider vinegar

3/4 Cup Water

Second:

1 Cup Cider vinegar

1 Cup Firmly packed brown sugar

1 Cup White sugar

1/2 cup Lemon juice

The Rest:

1/4 cup Chopped ginger

1 small Onion sliced

1 (or more) serrano −− seeded & chopped

2 small Garlic cloves sliced

4 teaspoons Salt

1 tablespoon Mustard seed (toasted)

1 Cinnamon stick

Combine first set of ingredients and cook over moderate heat

for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine second set of ingredients and boil for 10 minutes.

Combine the above three sets of ingredients and simmer for 45 minutes.

Remove cinnamon. Puree in food processor. Return to kettle and

simmer until thick. Transfer to sterilized mason jar, cap loosely

and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

Duck Sauce 146

Dunkin Doughnuts

1 pkg. regular or quick−acting yeast

1/8 cup warm water (105−115 degrees)

3/4 cup lukewarm milk (scalded then cooled)

1/4 cup sugar

1/2 tsp. salt

1 egg

1/6 cup shortening

2 1/2 cups all−purpose flour

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,

shortening and 1 cup of flour. Beat on low speed while scraping bowl for

30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let rise in warm place

until double, about 50−60 minutes. Turn dough onto floured surface.

Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and

let rise on floured baking sheets until double, 30−40 minutes. Heat

vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into

hot oil. Turn doughnuts as they turn golden brown, about one minute on

each side. Remove carefully from oil (do not prick surfaces) and drain.

When cool, make small hole to insert vanilla frosting. Take a sharp

knife and carefully make a large cavity inside of the doughnut to hold

the frosting. Fill the doughnuts generously with vanilla frosting and

dust heavily with powdered sugar. Makes: 12 doughnuts

VANILLA FROSTING FOR FILLING:

1/4 cup solid vegetable shortening

1/4 cup butter or margarine

1/2 tsp. clear vanilla extract

2 cups sifted confectioners sugar

1 tbsp. milk

Cream butter and shortening, gradually add sugar 1/2 cup at a time.

Add milk and vanilla, beat until light and fluffy.

Dunkin Doughnuts 147

Eatmore Bars

1 cup peanut butter

1 cup corn syrup

1/2 cup chocolate chips

1 cup brown sugar

3/4 cup peanuts

1/2 cup sesame seeds

1−1/2 cup rice krispies

1/2 cup sunflower seeds (raw, shelled)

Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together

for 8−10 minutes. Mix in remaining ingredients. Press onto cookie sheet.

Cool and cut into bars. Do NOT put in fridge as they'll become too hard.

Eatmore Bars 148

Ebingers Blackout Cake

For the cake:

1/2 cup unsweetened Dutch−process cocoa, or Hersheys European

2 Tablespoons boiling water

2 ozs. unsweetened chocolate (2 squares), chopped

3/4 cup milk

2 cups granulated sugar

2 sticks unsalted butter, slightly softened

2 Tablespoons unsalted butter, for cake pans

4 eggs, separated

2 Teaspoons vanilla extract

2 cups all−purpose flour, + 1 Tablespoon for pans

1 Teaspoon baking powder

1 Teaspoon salt

1 Teaspoon baking soda

For the filling:

1 Tablespoon unsweetened Dutch process cocoa, + 1−3/4 teaspoons

2 cups boiling water

3/4 cup sugar, + 3−1/2 teaspoons

1 oz. bittersweet chocolate, chopped

2 Tablespoons cornstarch

1 Tablespoon cold water

1/4 Teaspoon salt

1 Teaspoon vanilla extract

2 Tablespoons unsalted butter

Frosting:

12 ozs. semisweet chocolate, chopped

3/4 cup unsalted butter

1/2 cup hot water

1 Tablespoon corn syrup

1 Tablespoon vanilla extract

.

Preheat the oven to 375 F. To make the cake, place the cocoa in a small bowl

and whisk in boiling water to form a paste. Combine the chocolate and milk

in a saucepan over medium heat. Stir frequently as the mixture warms and the

chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of

the heated chocolate milk into the cocoa paste and then whisk the cocoa

paste into the milk mixture. Return to heat, stir for one minute, remove and

cool until tepid. In a small bowl of a mixer, cream the sugar and butter

Ebingers Blackout Cake 149

together. Beat in the egg yolks one at a time and add the vanilla. Slowly

stir in the chocolate mixture. Combine the flour, baking powder, salt and

baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture

to the chocolate mixture. In another bowl, whip the egg whites to form soft

peaks and, using a rubber spatula, gently fold the egg whites into the

batter. Butter and lightly flour two 8 inch round cake pans and divide the

batter between the two pans. Bake for 45 minutes and cool on a rack for 15

minutes. Gently remove the cakes from their pans and continue to cool. While

the cake is baking, make the filling. Put the cocoa into a saucepan and pour

in the boiling water and place over low heat. Add the sugar and chocolate.

Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the

cornstarch mixture into the water and chocolate, add the salt and bring it

to a boil, stirring constantly. Boil for one minute. Remove the pan from the

heat, whisk in the vanilla and the butter and transfer the mixture to a bowl

and refrigerate until cool. Make the frosting: In a double boiler (or a pan

within a pan), melt the chocolate. remove from heat and whisk in the butter,

one tablespoon at a time, returning to the heat if necessary to melt the

butter. Whisk in the hot water all at once and stir until smooth. Whisk in

the corn syrup and the vanilla. Refrigerate for up to 15 minutes before

using. Assemble the cake: Use a sharp knife to slice each cake into two

disks to form 4 layers. Set one layer aside. Place one layer on a cake round

or plate. Generously swath the layer with filling. Add the second layer and

repeat. Add the third layer. Quickly apply a layer of frosting to the top

and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble

the remaining cake layer, into fine crumbs. Apply a second layer of frosting

to the cake, sprinkle liberally with crumbs and serve within 24 hours. Store

in a cool place.

Ebingers Blackout Cake 150

El Chico Mexican Restaurant Relish

4 cups carrots, sliced

2 cups onion, cubed

1 16 oz. can Jalapenos, sliced

4 oz. vinegar

2 cups water

1 tsp. salt

1/2 tsp. Oregano leaf

2 cloves garlic, chopped

1. Measure and place carrots in container.

2. Measure cubed onions and place in container with carrots.

3. Add the Jalapenos, including juice, to the carrots and onions.

4. Add the vinegar, water, salt, oregano and garlic to the other ingredients

and mix well.

5. Cover container and place in refrigerator for a minimum of 24 hours.

6. Before serving, stir all ingredients thoroughly.

*Remember, relish must be allowed to marinate for a MINIMUM of 24 hours.

El Chico Mexican Restaurant Relish 151

El Pollo Loco Mexican Beans

1 tablespoon vegetable oil

1 whole serrano chile

1/4 teaspoon serrano chiles, ground

1 28−oz. can pinto beans

1/3 cup water

Heat oil and whole chile in sauce pan. When chile is tender, add ground

chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer

10 to 15 minutes.

El Pollo Loco Mexican Beans 152

El Pollo Loco Chicken

1 cup White wine vinegar

1 cup Olive oil

1/2 cup White wine

1 tbls. 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 Pollo Loco Chicken 153

El Torito's Deep−Fried Ice Cream

20 ounces chocolate chip ice cream

2 cups 4−grain flake cereal, crushed

1 1/2 tablespoons sugar

3 1/2 teaspoons ground cinnamon

2 eggs

1 teaspoon water

4 (8−inch) flour tortillas

Oil for deep−frying

Cinnamon mixed with sugar

Whipped cream

4 maraschino cherries

Form ice cream into 4 balls. Place in baking pan and

freeze solid, 2 hours or longer. Mix cereal, sugar and

cinnamon. Divide equally between 2 pie plates or other

shallow containers. Beat eggs with water.

Roll each ice cream ball in cereal mixture and press

coating into ice cream. Dip coated ball in egg wash,

then roll in second container of cereal mixture. Again

press coating onto ice cream. Freeze coated ice

cream balls solid, 4 to 6 hours.

Shape each tortilla into hourglass form (with narrow

waist) by cutting off curved slice from 2 opposite

sides. One end will serve as base for ice cream. Other

end will be decorative fan.

Heat oil in wok or large deep−fryer. Place tortilla

between 2 ladles or large spoons of different sizes

(smaller ladle on top). Place tortilla so that base end is

cupped in larger ladle to form basket, with back of

upper fan supported by handle of larger ladle.

Deep−fry until crisp. Drain and sprinkle with

cinnamon−sugar. Set aside.

Deep−fry frozen coated ice cream balls 30 to 45

seconds. Place each fried tortilla in large−stemmed

glass, with fan part of tortilla standing vertically above

glass. Set fried ice cream ball in base of tortilla. Top

with dollop of whipped cream and decorate with cherry.

El Torito's Deep−Fried Ice Cream 154

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 Black Bean Soup 155

El Torito's Enchilada Sauce

2 Tbls. vegetable oil

2 Tbls. flour

1/4 cup red chile powder, mild

2 cups beef broth, fresh or canned

2 cups tomato puree, canned

1/2 teas. oregano, dried

1/4 teas. cumin

1/2 teas. granulated garlic

1 teas. salt (to taste)

Heat oil in large saucepan. Add the flour to the oil and make a roux.

Stir and cook over medium heat for 2 minutes until it becomes brown

in color. Add the chile powder, beef broth, tomato puree, oregano,

cumin, garlic and salt to the roux and simmer over low heat for

15 minutes.

El Torito's Enchilada Sauce 156

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.

El Torito's Mexican Caesar Salad 157

It is available at some grocery stores and most Mexican markets.

El Torito's Mexican Caesar Salad 158

Emeril's Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Emeril's Creole Seasoning 159

Emeril's Southwest Seasoning

2 tablespoons chili powder

2 teaspoons ground cumin

2 tablespoons paprika

1 teaspoon black pepper

1 tablespoon ground coriander

1 teaspoon cayenne pepper

1 tablespoon garlic powder

1 teaspoon crushed red pepper

1 tablespoon salt

1 tablespoon dried oregano

Combine all ingredients thoroughly.

Emeril's Southwest Seasoning 160

Emeril's Mole Sauce

1/2 cup shelled pumpkin seeds

1/4 cup shelled pistachio nuts

1/4 cup roasted pine nuts

2 poblano peppers

1 medium onion, quartered

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 tablespoon tamarind paste

1 tablespoon dark cane or corn syrup

1 teaspoon distilled white vinegar

1 cup plus 1 tablespoon olive oil

1/2 cup chicken stock

1/2 cup heavy cream

Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on a

baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15

minutes. Remove from the oven and peel, seed and chop the peppers. In a food

processor, combine the nuts, peppers, onions, chili powder, cumin, salt,

tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree

until creamy, stopping once to scrape the sides of the bowl. Turn the sauce

into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to

a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and

keep warm.

Emeril's Mole Sauce 161

Energy Bars

1 cup dark raisins

1/2 cup golden raisins

1/3 cup butter or margarine

1/2 cup sugar

1 egg

1 1/4 cup whole wheat flour

1/4 cup toasted wheat germ

1/2 cup molasses

1/2 cup nonfat dry milk

1 cup sliced almonds (optional)

1 cup quick cooking oats

1/2 cup skim milk

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

Chop raisins (using a food processor if possible). Cream butter,

sugar, molasses and egg.

Combine flour, dry milk, wheat germ, baking powder, baking soda,

salt and ginger. Blend into creamed mixture with skim milk. Stir in

oats, raisins, and half the almonds (if desired).

Pour into greased 13x9x2 inch pan and spread evenly. Sprinkle

with remaining almonds (if desired).

Bake at 350 degrees for approx. 30 minutes. Cool in pan and cut

into 1x4 inch bars.

Energy Bars 162

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.

Entenmann's Fat Free Chocolate Cupcakes 163

Famous Amos Cookies

2 cups of softened margarine

2 medium eggs

1 teaspoon vanilla

3/4 cups light brown sugar

3/4 cups sugar

1 teaspoon water

1 teaspoon baking soda

1/2 teaspoon salt

2 and 1/2 cups flour

2 cups raisins

1 package of chocolate chips

Mix together margarine, eggs, vanilla, sugars, water and baking soda.

Gradually add the flour, salt and chocolate and any other things that you

add to cookies such as nuts or raisins. Mix well; place on ungreased cookie

sheets. Bake at 375 for 8 minutes. Makes 6 dozen.

Famous Amos Cookies 164

Fannie Mae Caramels

4 cups sugar

2 cups light corn syrup

14 ounce can sweetened condensed milk

1 1/2 cups milk

1 cup whipping cream

1 cup butter

2 teas. vanilla

2 cups chopped walnuts or pecans

Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine

sugar, corn syrup, condensed milk, milk, cream and butter. Place over

medium heat and stir occasionally with a wooden spoon until it comes

to a boil. Attach a candy thermometer and continuously stir until

temperature reaches 240F. Remove immediately and stir in vanilla and

nuts. Pour into baking pan and allow to cool completely before cutting.

Cut into desired serving pieces. They can also be dipped in chocolate

that has been melted in a double boiler. Dip one at a time and allow

chocolate to harden.

Fannie Mae Caramels 165

Fig Newtons

1 lb. dried figs or 2 lbs. fresh figs

1 cup sugar

1/2 or 1 cup water (1 cup for dried figs; 1/2 cup 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.

Fig Newtons 166

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.

Four Seasons Crab Cakes 167

Four Seasons Minestrone alla Milanese

1/4 cup olive oil

1 cup finely chopped onion

1 cup finely chopped leek, white and light green parts

1 cup finely chopped celery

2 cups finely chopped carrots

2 cups finely chopped cabbage (preferably Savoy)

1 cup green beans cut into 1/2−inch lengths

2 cups of 1/2−inch cubes of peeled boiling potatoes

1/2 cup finely chopped prosciutto

1 cup of 1/2−inch cubes of unpeeled zucchini

1 cup chopped rinsed fresh stemmed spinach

2/3 cup chopped fresh or canned tomatoes

1/2 cup tomato sauce

6 cups chicken broth

3/4 cup rice (preferably short grain Arborio)

2 cups canned cannelini beans

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

2 tablespoons olive oil

1/4 cup minced fresh parsley

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper

Grated Parmesan for garnish, optional

In a large stock or soup pot, over medium heat, heat the olive oil. Add

the onion, leek, celery, carrots, cabbage, green beans and potatoes and

stir for 2 minutes.

Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and

stir for another 2 minutes.

Add the chicken broth, bring to a boil and simmer, covered, over low

heat for 15 minutes.

Add the rice and beans, and simmer, uncovered for 15 minutes or until

the rice is tender. Remove the soup from the heat.

In a small skillet saute the rosemary in the olive oil for 30 seconds.

Add this to the soup along with the parsley and cheese. Season with

salt and pepper to taste and serve immediately. Garnish with more

cheese if desired.

Four Seasons Minestrone alla Milanese 168

Frango Chocolate Mints

2 cups semi−sweet chocolate chips

1/2 cup butter

1 & 1/8 cup powdered sugar

2 eggs

1 teas. vanilla

2 teas. peppermint extract, or to taste

Melt chips in double−boiler, cool. Beat butter and sugar together.

Beat in eggs, one at a time, into sugar mix. Add vanilla.

Now beat in cooled chocolate and peppermint, the longer you

beat the mixture at this point the lighter and fluffier the mints are.

Drop by half teaspoons onto wax paper or use a pastry bag

for decorative mints. Keep refrigerated.

Frango Chocolate Mints 169

Fried Dough

1/2 cup warm water

5 teaspoons yeast

pinch of sugar

1 cup warm milk

1/3 cup sugar

1 1/2 teaspoons salt

1 teaspoon vanilla

2 eggs

1/3 cup oil

2 cups unbleached all purpose flour

3−4 cups unbleached bread flour (or all−purpose)

oil for frying

granulated sugar for dusting

NOTE: This recipe can also be made in a bread machine on 'dough' cycle.

In a large mixing bowl, stir together the yeast, warm water and a

pinch of sugar. Allow to stand a couple of minutes to allow yeast to

swell or dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil,

salt, all−purpose flour and most of bread flour (if using) to make a

soft dough. Knead 5 to 8 minutes by hand or with a dough hook, adding

flour as needed to form a firmer smooth and elastic dough. Place in a

greased bowl. Place bowl in a plastic bag and seal. If not using right

away, you can refrigerate the dough at this point. Let rise about one

hour. Gently deflate dough. If dough is coming out of the refrigerator,

allow to warm about 40 minutes before proceeding.

Cut off portions of dough (about the size of a mandarine orange).

Stretch or roll into large, thin oblong shapes and place on waxed

paper−lined baking sheet. Prepare all dough this way, layering more

paper between the stretched pieces of dough. Cover with a wet towel

and let rest 15 minutes. When oil is hot (385 F) fry slabs, one or two

at a time. Turn them over as soon as they puff up and fry on other side

for a few seconds to complete.

Drain on paper towels. Prepare a bowl with a cup or two of white sugar.

Toss in one at a time and coat well, shaking off excess in the bowl.

You can also serve these with pie toppings or a dollop of strawberry

or raspberry jam.

Fried Dough 170

Fried Pickles

Seasoned Egg Wash:

1 Egg

1 teaspoon salt

1/3 cup milk

1/2 teaspoon black pepper

1/3 cup Worcestershire Sauce

1/3 teaspoon Tabasco

Seasoned flour:

2 cup flour

1/2 tablespoon paprika

1 tablespoon garlic salt

1/4 teaspoon poultry seasoning

2 teaspoons black pepper

Oil for deep frying

Klauson Whole Pickles

Whip together all ingredients for seasoned egg wash, set aside.

Mix ingredients for flour mixture in a shallow dish. Slice pickles

1/8" thick. Dip into flour mix, then egg wash, then flour mix again.

Fry until golden brown, about 1 minute. Drain on paper towels. Serve

with dipping sauce of ranch dressing, ketchup or horseradish sauce.

Fried Pickles 171

Fruit Roll−ups

2 Cups Sliced Peaches

2 Tablespoons Honey

Vegetable Spray

Plastic Wrap

Puree sliced peaches in a blender with honey.

Pour into a non−stick baking sheet coated with vegetable

cooking spray. Dry in a 140F oven until the sheets peel away

easily from the baking sheet. Store by rolling on plastic wrap

and keeping in a covered container in the refrigerator.

Fruit Roll−ups 172

Funnel Cakes

2 eggs

1 1/2 cups milk

2 cups sifted flour

1 teas. baking powder

1 teas. salt

2 cups vegetable oil

cinnamon sugar

Sift together the flour, baking powder, and salt. In a large mixing

bowl, stir together the eggs and the milk. Add flour mixture to the

egg mixture. Beat with a mixer until smooth; the consistency

should be thin enough to run through a small kitchen funnel.

Test it and if it is too thick beat in a little more milk;

if too thin, beat in a bit more flour,

In an eight inch skillet, heat the oil to 360 degrees.

Put your finger over the bottom opening of the funnel, and fill the funnel

with a generous 1/2 cup of the batter. Hold the funnel close to the

surface of the oil, and release the batter into the oil while making a

circular motion. Fry until golden brown, use tongs and wide spatula to

turn the cake over carefully. Fry the second side 1 minute.

Drain on paper towels, and sprinkle with powdered sugar or

cinnamon sugar.

Funnel Cakes 173

Galiano

2 Cup Sugar

1 Cup Water

1/4 Teaspoon Anise extract

1 Teaspoon Vanilla extract or Vanilla Bean Extract

3 Drops yellow food coloring

1 Fifth vodka

Combine sugar and water in a pan and bring to a boil. Boil for 1 minute and

immediately reduce heat. Simmer for 1 hour or until thickened. Remove from

heat and cool.

Pour sugar−water syrup into a sterilized quart−size bottle. Add anise

extract, vanilla and food coloring. Stir gently and add the vodka.

Cover and let the mixture sit for 10 days to 2 weeks before serving.

Yield: 32 oz.

Galiano 174

Gardenburger

2 Tbs. bulgur wheat

1 pound mushrooms, halved or quartered

1 cup diced onion

1/2 cup rolled oats

2/3 cup cooked brown rice

1/2 cup shredded low−fat mozzarella cheese

2 Tbs. shredded low−fat cheddar cheese

2 Tbs. low−fat cottage cheese

1/2 tsp. salt

1/2 tsp. garlic powder

dash of pepper

2 Tbs. cornstarch

olive oil cooking spray

1/4 cup boiling water

1/2 cup water

Add the boiling water to the bulgur wheat in a small bowl and let sit for

about an hour. The wheat will swell to about double in size. Steam the

quartered mushrooms for about ten minutes or until tender. Remove and steam

onions for about ten minutes or until they become translucent. Keep these

two ingredients separated and set them aside. Add 1/2 cup water to the oats

and let them soak for about ten minutes. Drain any excess water from the

bulgur wheat and oats, then combine the grains with the mushrooms, rice,

cheeses and spices in a food processor and pulse four or five times until

ingredients are chopped fine but not pureed. Pour the mixture in a bowl and

add the steamed onion and cornstarch, blending well.

Preheat oven to 300 degrees. Spray a large skillet with olive oil cooking

spray and place it over medium−low heat. Measure a 1/2 cup of the patty

mixture at a time into the pan and shape with a spoon into a 3" round patty

that is about 1/2" thick. Cook for two to four minutes per side or until

light brown on the surface. When all of the patties have been browned,

arrange them on a lightly sprayed baking sheet and bake them for 20 to 25

minutes in the oven. Be sure to turn them over halfway through the cooking

time. Patties may be frozen once they have cooled.

Gardenburger 175

Gatorade

1 pack unsweetened Kool Aid (any flavor)

2 quarts cold water

1/2 cup sugar

1/2 teas. salt

1/2 cup orange juice

Mix together. This equals the electrolyte replacement found

in many popular drinks on the market. Great for a hot summer!

Gatorade 176

General Tsao's Chicken

Sauce:

1/2 cup cornstarch

1/4 cup water

1+1/2 tsp. minced garlic

1+1/2 tsp. minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

3 lbs. deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep−frying

2 cups sliced green onions

16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2

cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).

Stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.

Stir in egg. Add 1 cup cornstarch and mix until chicken pieces

are coated evenly. Add a little vegetable oil to help separate

chicken pieces. Divide chicken into small quantities and deep−fry

at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add

onions and peppers and stir−fry briefly. Stir sauce and add to

wok. Place chicken in sauce and cook until sauce thickens.

General Tsao's Chicken 177

Gingersnaps

2 1/4 cups all−purpose flour

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup packed brown sugar

1 1/2 sticks (3/4 cup) unsalted butter

1/4 cup molasses

1 large egg

parchment paper

1/4 cup granulated sugar

Into a large bowl sift together 1 cup plus 2 tablespoons flour,

baking soda, and spices and whisk in brown sugar. In a small

saucepan melt butter and whisk into flour mixture with molasses

and egg until combined well. With a wooden spoon stir in

remaining 1 cup plus 2 tablespoons flour until combined well.

Chill dough, covered, until firm, at least 1 hour, and up to 2 days.

Preheat oven to 350F. and line baking sheets with parchment paper.

Roll level tablespoons of dough into balls and in a small bowl roll

balls in granulated sugar to coat. Arrange balls about 2 inches

apart on baking sheets and bake in batches in middle of oven

until flattened and a shade darker, 10 to 12 minutes. (Cookies

will puff slightly and then collapse slightly, and tops will be covered

with little cracks.) Cool cookies on baking sheets 2 minutes and

transfer with a spatula to racks to cool completely. Cookies keep

in an airtight container at room temperature 5 days.

Gingersnaps 178

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.

Girl Scout Mint Cookies 179

Girl Scout Samoa Cookies

6 tablespoons butter

1/2 cup sugar

1/2 cup light corn syrup

1/2 of 14−oz can sweetened condensed milk

1/2 tsp. vanilla

4 cups toasted coconut

1 cup semi−sweet or milk chocolate chips

In 2−quart saucepan over medium−low heat, combine butter,

sugar and corn syrup. Heat to a full boil, stirring constantly

with a wooden spoon. Boil 3 minutes, stirring constantly.

Slowly pour in sweetened condensed milk, stirring constantly.

Continue cooking over low heat until candy thermometer reaches

220−228 degrees. Remove from heat. Stir in vanilla. Beat until

creamy. Immediately stir in toasted coconut and mix well.

Spoon mixture by teaspoonfuls into circular mounds onto

buttered waxed paper. Flatten slightly and with the end of a

wooden spoon poke a small round hole into the center of each

cookie. Cool completely.

Melt chocolate chips and drizzle thinly in stripes over

cookies and let chocolate harden at room temperature. Store

in airtight container.

Girl Scout Samoa Cookies 180

Golden Corral Rolls

1 envelope Active dry yeast

1/4 cup Very warm water

1/3 cup Sugar

1/4 cup Butter or margarine

1 teaspoon Salt

1 cup Scalding hot milk

1 Egg −− lightly beaten

4 1/2 cups Sifted all−purpose flour

2 tablespoons Melted butter or margarine −− for brushing rolls

Sprinkle the yeast over very warm water in a large bowl (Very warm

water should feel comfortably warm when dropped on wrist.) Stir until

yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt

to hot milk and stir until the sugar dissolves and butter or margarine

is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to

yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,

to form a soft dough. Use some of the remaining 1/2 cup of the flour to

dust a pastry cloth. Knead the dough lightly for 5 minutes, working in

the remaining flour (use it for flouring the pastry cloth and your

hands). Place dough in a warm buttered bowl; turn greased side up.

Cover and let rise in a warm place until doubled in bulk, about 1 1/4

to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly

floured pastry cloth. Dough will be sticky, but use as little flour

as possible for flouring your hands and the pastry cloth, otherwise

the rolls will not be as feathery light as they should be. Pinch off

small chunks of dough and shape into round rolls about 1 1/2 to

1 3/4 inches in diameter. Place in neat rows, not quite touching,

in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in

a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of

rolls with melted butter or margarine, then bake in a 375 degree oven

for 18 to 20 minutes or until nicely browned. Serve warm with plenty

of butter. This recipe yields about 2 dozen rolls.

Golden Corral Rolls 181

Golden Corral's Seafood Salad

1 lb. imitation crab meat, shredded

1 cup diced celery

1/2 cup mayonnaise

1/4 cup sliced green onions (with the green too)

1 tablespoon lemon juice

3 hard boiled eggs, chopped.

Mix all ingredients. Refrigerate for about an hour to allow flavors to

blend. Serve either as a salad, on lettuce, or on split croissants.

Golden Corral's Seafood Salad 182

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.

Goo Goo Clusters 183

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.

Good Season's Italian Dressing 184

Graham Crackers

1 cup white flour

1 1/4 cup whole wheat flour

5 Tablespoon sugar

1/2 Teaspoon salt

1/2 Teaspoon baking soda

1 Teaspoon baking powder

1/4 Teaspoon ground cinnamon

3 Tablespoon butter or margarine, cold and sliced in small pieces

1/4 cup solid vegetable shortening

2 Tablespoon honey

1 Tablespoon molasses

1/4 cup water

1 Teaspoon vanilla extract

Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a

large bowl. Work in the butter and shortening with your fingers until the

mixture has the consistency of coarse crumbs.

In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle

this mixture over the dry ingredients and toss with a fork until well

blended.

Form the dough into a ball. Cover and chill for several hours.

Cut the dough in half and let it sit for 15 minutes at room temperature.

Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the

dough pieces flat to about 7x15 inches. If the dough cracks or breaks, just

pinch the edges back together.

Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2 inch

squares. Use a spatula to move the squares to a large, ungreased baking

sheet. You can place them close together.

Repeat with the other half of the dough.

Bake in the center of the oven for 15 minutes at 350 or until lightly

browned on the edges. Store at room temperature in an airtight container.

Should last up to a month.

For a sweeter treat: Sprinkle a mixture of sugar and cinnamon over the top

Graham Crackers 185

of the crackers before baking.

Graham Crackers 186

Grand Marnier

4 medium Oranges

1 Vanilla bean

2 1/2 cups Vodka

1 cup Brandy

1 cup white granulated sugar

1/2 cup water

Look for firm, heavy oranges which indicates lots of juice,

and smooth−skinned ones free from soft spots and mold.

Wash and peel oranges making sure to scrape ALL white rind

from the peels to avoid bitter flavor. Slice in strips and add to

liquor and vanilla bean. Steep 2−3 weeks, strain and filter.

Boil together water and sugar for about 5 minutes at a full boil

and be sure the sugar is dissolved. Allow to cool.

Add sugar syrup to orange liquor and let age for 4 weeks.

Grand Marnier 187

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.

Grape Nuts Cereal 188

Green Goddess Dressing

2 oz. can anchovy fillets

1/2 cup chopped parsley

3 Tbls. chopped chives

1 Cup Mayonaise

1 Cup Sour Cream

2 Tbls. tarragon vinegar

1/2 teas. salt

Dash of freshly ground pepper

Put all ingredients in a blender or food processor and blend for

about 20 seconds. Cover and refrigerate until needed.

Green Goddess Dressing 189

Gum Drops

1 package (a 3/4 ounces) powdered fruit pectin

3/4 cup water

1/2 teaspoon baking soda

1 cup sugar

1 cup light corn syrup

2 teaspoons imitation strawberry extract

red food coloring

sugar

Combine fruit pectin, water and baking soda in a medium−size pan. (Note,

mixture will foam).

Combine sugar and corn syrup in large saucepan. Place both saucepans over

high heat. Cook, stirring alternately until foam disappears from fruit

pectin mixture and sugar mixture boils rapidly for 5 minutes.

Pour fruit pectin mixture into boiling sugar mixture in a thin stream until

all pectin is added. Boil, stirring constantly 1 minute longer. Remove pan

from heat. Stir in extract and a few drops of coloring. Immediately pour

mixture into and 8x8x2 inch pan. For fancier shapes spoon mixture into tart

or similar little pans. Allow to stand at room temperature (do NOT

refrigerate) about 3 hours or until candy is cool and firm.

Cut gum drop mixture into fancy shapes with small cutters or into cubes with

a knife dipped in warm water. Roll in granulated sugar.

For green gumdrops: Substitute oil of anise for strawberry extract and green

food coloring for red.

For yellow: Substitute oil of lemon and yellow food coloring

For red: Substitute oil of clove for strawberry extract

Makes about 1 1/4 pound.

Gum Drops 190

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!

Gummi Bears 191

Half Moons

3 3/4 cups flour

3/4 tsp. baking powder

2 tsp. baking soda

2 1/4 cups sugar

2 sticks margarine, cut in pieces

3/4 cup sifted unsweetened cocoa

1/4 tsp. salt

2 eggs

1 tsp. vanilla

1 1/2 cups milk

Fudge Icing:

3 1/2 ounces bittersweet chocolate

3 1/2 ounces semisweet chocolate

1 Tbls. butter

4 1/3 cups sifted confectioner's sugar

2 Tbls. corn syrup

1 tsp. vanilla

Pinch of salt

Buttercream Icing:

7 cups confectioner's sugar

2 sticks softened butter, cut in pieces

1/2 cup vegetable shortening

7 Tbls. milk

1 Tbls. vanilla

Pinch of salt

For the cookies: sift together first 3 ingredients and

set aside. Combine next 4 ingredients in large bowl and beat

at medium speed until fluffy. Add eggs and vanilla and continue

to beat. Add half the milk, then half the flour mixture, beating

well. Repeat with remaining milk and flour mixture. Spoon onto

parchment− lined baking sheets, making 3−inch rounds about 2

inches apart. Bake at 350 degrees until cookies are set − about

12 minutes. Allow to cool, then remove from parchment.

For fudge icing: melt both chocolates with butter in top of

double boiler over simmering water. Add remaining ingredients

along with 6 Tbls. of boiling water; mix to a smooth, stiff paste.

Thin icing with up to 8 more Tbls. of boiling water. Icing should

Half Moons 192

fall from a spoon in thick ribbons. Keep icing warm in double

boiler over low heat.

For buttercream icing: with mixer on low, combine all ingredients

in large bowl; then beat at medium speed until light and fluffy.

Using a metal spatula, spread about 1 Tbls. of warm fudge icing

on half of the flat side of each cookie. Spread other half with

1 heaping Tbls. of buttercream icing.

Makes about 2 1/2 dozen cookies.

Half Moons 193

Hamburger Buns

1−1/2 cups warm water

5 teaspoons dry yeast

pinch sugar

1/3 cup oil

1/2 cup sugar

2 1/2 teaspoons salt

1/4 teaspoon malt powder or syrup − optional

6 cups (approximately) bread flour

milk for brushing

sesame seeds

Place water, yeast and pinch of sugar in bread machine pan and let stand for

a couple of minutes. Add remaining ingredients in order given.

Place machine on 'dough' mode. When cycle is over, remove dough from

machine. Gently deflate. Divide dough in 8−10 portions, cover with a clean

tea towel and let rest five minutes. Shape each portion into a ball and

place, evenly spaced, on a parchment paper lined baking sheet. Insert entire

sheet in a large plastic bag (like a garbage bag).

Allow to rise until quite puffy (20−30 minutes). Remove from plastic bag.

Flatten each roll gently with palm of hand. Brush, if desired, with milk and

sprinkle with sesame seeds.

Preheat oven to 375 F.

Bake, until nicely browned (15−20 minutes). Freeze leftovers.

Hamburger Buns 194

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

Hamburger Helper 195

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.

Hardee's Buttermilk Biscuits 196

Hardee's Cinnamon Raisin Biscuits

1 oz. Bran Flakes cereal

1 tbsp. cinnamon

2 tbsp. brown sugar, packed

2 tbsp. butter, melted

2 1/2 cups Bisquick

2 tbsp. sugar

1/2 cup raisins

1/3 cup buttermilk

1/2 cup tonic water

1/2 tsp. vanilla

Place cereal into blender. Add cinnamon and brown sugar and blend

for about 3 seconds or until crumbled, but not powdered. Empty into

small bowl. Stir in melted butter with fork until mixture is completely

softened. Set aside. For biscuit dough, use a 2−quart mixing bowl.

Stir Bisquick together with sugar and raisins. Put buttermilk, tonic,

and vanilla into measuring cup without stirring and pour into Bisquick

mixture. Use a fork to mix until all of the liquid is absorbed. Knead

in the bowl with hands, dipping into additional Bisquick, to make dough

smooth and no longer stick. Break dough up into 4 or 5 portions in the

bowl. Sprinkle the flake mixture over the dough and then work it into

it with your hands until most of it is evenly distributed throughout.

Marbleize the dough more than just mix the flake mixture in. Divide

into 12 equal parts and shape each into 1/2−inch thick patty, arranging

together in 2 Pam−sprayed 8−inch round cake pans. Bake at 400F for 20−25

minutes or until evenly golden. Remove and top with icing.

Icing:

With an electric mixer beat on high speed, 2 Tbls. melted butter,

1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar

until smooth. Place one tablespoon icing on each hot biscuit.

Allow to melt slightly and then swirl to cover top surface.

Hardee's Cinnamon Raisin Biscuits 197

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.

Heath Bar Candy 198

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.

Heinz 57 Sauce 199

Hellman's Mayonnaise

1 egg (room temp)

1 teaspoon dry mustard

1 teaspoon salt

1 1/4 cup vegetable oil

dash cayenne pepper

3 tablespoons lemon juice or vinegar

Place egg, mustard, salt, cayenne pepper and 1/4 cup oil

in blender and blend on low. While the machine is blending,

SLOWLY pour in another 1/2 cup oil. You may have to stop

and scrape down the mayo. Add the lemon juice/vinegar and the

remaining 1/2 cup oil. Blend until well combined.

Store in refrigerator.

Hellman's Mayonnaise 200

Hershey's Chocolate Syrup

1/2 Cup Cocoa

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.

Hershey's Chocolate Syrup 201

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.

Hidden Valley Ranch Dressing 202

Honey Baked Ham Broccoli Souffle

1 pound fresh broccoli

1 large minced onion

3 eggs

2 tablespoons butter

3 tablespoons flour

1 cup hot milk

2 ounces crumbled Roquefort cheese

1/2 teaspoon Tabasco

1/2 teaspoon salt

1/2 cup dried bread crumbs

Preheat oven to 350 degrees.

Wash broccoli, pare any tough skin from stems and cut into pieces. Cook in

salted boiling water for 10 minutes. Drain and squeeze well. Chop in food

processor.

Melt butter and cook onion until soft. Stir in flour. Slowly add milk. Cook

until mixture thickens, stirring constantly. Remove from heat.

Stir in cheese, broccoli and Tabasco. Beat eggs with a little salt. Stir

eggs into cooled broccoli mixture.

Butter baking dish and dust with bread crumbs. Pour mixture into baking dish

and bake for 40 minutes.

Honey Baked Ham Broccoli Souffle 203

Honey Baked Ham Potato Ham Hash

2 ribs celery, chopped

1 onion, chopped

1 bell pepper, chopped

1 cup cooked ham, chopped

4 white potatoes, well−scrubbed and shredded

1 teaspoon dried parsley

1/2 cup milk

6 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Heat oil in heavy iron skillet. Saute onion, pepper and celery until soft.

Preheat oven to 350 degrees.

Add potatoes to the vegetables in skillet, add the ham and cook all to

brown, stirring often. Season with salt and pepper. Add half the parsley.

Pour milk over mixture. Bring to a boil. Cover with foil. Place in oven and

bake for 15 minutes. Uncover and let potatoes brown for a few minutes.

Remove from oven and sprinkle with parsley before serving.

Honey Baked Ham Potato Ham Hash 204

Honey Baked Ham

1 fully cooked ham

1 cup sugar

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground clove

1/8 tsp paprika

dash ground ginger

dash ground allspice

Partially slice ham quite thin. Mix remaining ingredients and

spread on wax paper. Roll ham in mixture. Then, use blow torch

with medium flame to caramelize sugar. Wave torch over sugar

with rapid movement so that sugar bubbles and browns but doesn't

burn. Repeat several times until ham is well−glazed. Serve ham

warm or re−heated.

Honey Baked Ham 205

Hooter's Buffalo Chicken Wings

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

vegetable oil for frying

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.

Hooter's Buffalo Chicken Wings 206

Horseradish

1 cup Cubed peeled horseradish Root (1/2−inch pieces)

3/4 cup Vinegar

2 teaspoons Sugar

1/4 teaspoon Salt

Combine all ingredients in a food processor or blender; process until

pureed. Carefully remove cover of processor or blender, keeping face away

from container. Cover and store in the refrigerator. Use as a condiment or

in other recipes. Yield: 1−1/4 cups.

Horseradish 207

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 pinch 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.

Hostess Cupcakes 208

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 Cupcakes 209

Hostess Twinkies

CAKE

2 Cup Flour

1−1/2 Cup Sugar

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

1/2 Cup Vegetable Oil

3/4 Cup Cold Water

2 Teaspoon Vanilla

7 Egg Yolks

7 Egg Whites

1/2 Teaspoon Cream of tartar

FILLING

6 Tablespoon Flour (rounded)

1−1/2 Cup Butter & Crisco mixture

1−1/2 Cup Sugar

1 Cup Cold Milk (scant)

2 Teaspoon Vanilla

Cake:

In a large bowl, mix the first 4 ingredients. Make a well and add the next 4

ingredients. Beat until smooth with a spoon and set aside. Beat the egg

whites with the cream of tartar until stiff peaks form. Pour over egg yolk

batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake

45−50 minutes in a 350oF preheated oven. Cool in pan. Invert in pan with

cups under each corner. Cool completely and run a knife around the edge.

Remove and cut in half.

Filling:

Combine the first 3 ingredients and beat on high for 5 minutes, gradually

adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2

layers. Cut to size (3x1 inch) and wrap separately.

Hostess Twinkies 210

Chinese Hot and Sour Soup

2 1/2 quarts water

1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips

5 shitake mushrooms, cut into thin slices

1/2 cup soy sauce

1/2 tsp. white pepper

1/2 cup white vinegar

1 1/2 cups bamboo shoot strips

2 tablespoons cornstarch dissolved in 4 tablespoons water

3 eggs. beaten

1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil.

Drizzle the cornstarch mixture into the soup, stirring to thicken.

Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Chinese Hot and Sour Soup 211

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.

Houlihan's Baked Potato Soup 212

Houston's Grilled Chicken Salad

Lime Dressing:

1/2 cup lime juice

4 teaspoons honey mustard

7 1/2 tablespoons honey

4 tablespoons vegetable oil

2 garlic cloves, minced fine

1 teaspoon pepper

1/2 teaspoon salt

Peanut Sauce:

4 tablespoons Peanut butter

4 tablespoons soy sauce

4 tablespoons hot water

2 teaspoons sesame oil

1 tablespoon ground ginger

Mix ingredients for lime dressing, then mix ingredients for peanut sauce.

Salad ingredients for Houston's grilled chicken salad: mixed greens,

carrots, thin tortilla strips, and grilled chicken breasts sliced in thin

slices. Mix the salad ingredients with the lime dressing. Drizzle peanut

sauce on top.

Houston's Grilled Chicken Salad 213

Houston's Spinach and Artichoke Dip

2 bags (1 lb. each) fresh spinach

1/8 lb. butter − not margarine

1 tsp. minced fresh garlic

2 tbls. minced onions

1/4 cup flour

1 pint heavy cream (whipping cream)

2 teas. fresh squeezed lemon juice

1/2 tsp. Tabasco sauce (to taste)

1/2 tsp. salt

2/3 cup fresh grated Parmesan cheese

1/3 cup sour cream

1/2 cup grated Monterey Jack cheese

artichoke hearts, coarsely diced

Steam spinach − strain and squeeze through cheesecloth. Must be

very dry. Chop finely and set aside. In heavy saucepan, melt butter.

Add garlic and onions and saute about 3−5 minutes. Add flour to make

a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring

with a whisk to prevent lumping. Mixture will thicken at the boiling

point. When it thickens, add lemon jiuce, Tabasco, salt and

Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in

sour cream. Fold in dry, chopped spinach, coarse diced artichoke

hearts and Jack cheese. Stir until cheese is melted. Serve

immediately, or portion and microwave to order. Serve with salsa,

sour cream and tortilla chips for dipping.

Houston's Spinach and Artichoke Dip 214

Houston's Tortilla Soup

1 − 2 1/2−3lb. chicken, cut−up and skin removed

2 ribs celery, cut into chunks

1 med. onion, quartered

1 large carrot, quartered

2 sprigs parsley

2 tbls. chicken soup base

1 teas. lemon−pepper seasoniong

1 large clove garlic or granulated garlic to taste

Combine all the above in a large stockpot and cover with

water by about 2 inches. Bring to a rapid boil; lower heat to a

simmer and cook for about 1 hour until chicken is tender and falling

off the bone. Strain and reserve the broth. Tear pieces of chicken

into small pieces. Set aside.

In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs

peeled potatoes until tender. Remove from heat. Do not remove the

broth....mash up the potatoes and add the following:

1 large can of creamed corn

1 10oz. can of Rotel tomatoes, crushed

1 1/2 cups half & half cream

2−4 tablespoons minced cilantro

Add enough of the reserved chicken broth to thin out the soup to

the desired thickness. Simmer on low for about 15−20 minutes.

Taste and correct seasoning. Be careful of adding too much salt.

Moments before serving, stir in:

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

reserved cut−up chicken

4−6 corn tortillas, cut into 1/4" julienne strips

Continue to simmer until cheese is melted and chicken is heated

through.

To Serve:

Ladle soup into deep bowls. Garnish with a dollop of sour cream,

Houston's Tortilla Soup 215

chunks of avocado dipped in lemon juice, slices of black olives and

a small handful of thin corn tortilla strips that have been deep fried.

Houston's Tortilla Soup 216

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

Howard Johnson's Boston Brown Bread 217

Ice Cream Sandwiches

1/2 cup butter

1/2 cup semi−sweet chocolate chips

1/3 cup sugar

1 egg

1 tsp. vanilla

3/4 cup flour

2 tbls. cocoa powder

1/2 tsp. baking powder

3 cups vanilla ice cream, slightly softened

Preheat oven to 325 degrees. Line 10x15 cookie sheet with wax paper

& lightly oil paper. Melt butter and choc. chips, stir and allow to cool.

Beat together sugar & egg till pale & creamy. Beat in melted choc. and

vanilla. Add flour, cocoa, and baking powder. Continue beating until

incorporated. Transfer batter to pan and spread evenly to edges.

Bake 15 min., then remove from oven. Cool 10 min. and invert onto

cutting board. Carefully remove wax paper and, using sharp unserrated

knife, cut in half lengthwise. When completely cool, spread ice−cream

over one half of the chocolate biscuit evenly. Top with second wafer.

Wrap in plastic wrap and freeze for at least 4 hr. Cut into 8 slices.

Ice Cream Sandwiches 218

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

International House Of Coffee Flavored Coffees 219

1/2 tsp. Cinnamon

Process in blender on liquify until well blended.

Store in an air tight container.

International House Of Coffee Flavored Coffees 220