top secret recipes 3

top secret recipes 3

Italian Sausage

6 pounds meat (5 pork, 1 beef)

4 teaspoons of salt

1/2 oz fennel seed (or to taste)

1/2 oz crushed red pepper (or to taste)

1 Tablespoon Paprika

1/2 cup water

Remove the pork from the bone and cut into 1 inch cubes.

Cut beef into cubes. Toss meat with seasonings and 1/2 cup

water. Store in refrigerator over night and grind the next day.

Grind the meat twice with a course blade and make it into large

patties (1/2 cup measure of sausage), freeze them between

double layer sheets of wax paper on a cookie sheet and then

put them in plastic bags.

Make hot sausage sandwiches with fried onions and green

peppers on a hoagie bun. Grill sausage either in a frying pan,

or barbecue.

Italian Sausage 221

Jack Daniel's Honey Mustard

1/2 cup Honey

1/2 cup Dark vinegar

1/2 cup Dark brown sugar, packed

2 eggs

2 tablespoons flour

2 tablespoons prepared French's yellow mustard

1/2 cup Jack Daniel's whiskey

9 ounce bottle Kraft's horseradish (cream)

Put honey, vinegar, sugar, eggs and flour into blender a few seconds to

blend at high speed until smooth. Transfer to a 2−quart saucepan. Cook on

medium high whipping briskly with whisk to prevent it from sticking to

bottom of pan. It will thicken just as it comes to a boil. Quickly add

mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.

Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle

and cap tightly.

Jack Daniel's Honey Mustard 222

Jack Daniel's Marinade

1/4 cup Jack Daniel's whiskey

1/4 cup soy sauce

1/4 cup Dijon−style mustard

1/4 cup minced green onion and tops

1/4 cup firmly packed light brown sugar

1 teas. salt

Dash of Worcestershire sauce

pepper to taste

Combine all ingreds. Blend well. Use to marinate shrimp or scallops for one

hour−−or beef, chicken or pork in the refrig. overnight. Use to baste the

shellfish or meat as it is grilled or broiled.

Jack Daniel's Marinade 223

Jack−In−The−Box Jumbo Jack

The Beef:

I suggest using factory frozen 1/4 pound beef patties from your grocers

freezer.

The Rest:

1 sesame−seed hamburger bun

2 tomato slices, chopped white onion, 2 dill pickle slices, 2 large lettuce

leaves

The sauce:

1 Tablespoon of mayonnaise

1/8 teaspoon lemon juice

dash onion powder

dash sugar

Mix together−−−set aside.

Cooking your Jumbo−Jack

1. Pre−heat an electric griddle to 400 .

2. Toast your buns by laying face down on the griddle for about a minute.

Set aside.

3. Cook the still frozen beef patty 4−5 minutes per side, salting liberally

before and after turning.

4. Dress as follows;

Top Bun

Half of the pre−made mayo sauce 1 Tablespoon chopped, white onion 2 dill

pickle slices 2 lettuce leaves 2 tomato slices

Bottom Bun

Spread the remaining mayo sauce evenly.

5. When the burger is finished cooking, drain the fat, and apply to the

dressed top bun. Add the dressed bottom bun.

Jack−In−The−Box Jumbo Jack 224

Jack−In−The−Box Tacos

1 Pound Ground beef

1/3 Cup Refried beans

1/4 Teaspoon Salt

2 Tablespoons Chili powder

1/4 Cup Ortega Mild Taco Sauce

12 Soft Corn Tortillas

3 Cups Cooking oil

6 Slices American cheese (each cut in half)

1 Head Lettuce, chopped fine

Slowly brown the beef over low heat, using a wooden spoon to chop

and stir the meat, keeping it very fine and smooth. When the beef is

brown drain the fat. Add the refried beans and use the wooden spoon

to smash the whole beans into the mixture creating a smooth texture.

Add the salt, Chili powder, and Taco Sauce to the mixture.

Remove from the heat.

In another skillet heat 1/4 inch of oil until hot. Test with a

small piece of tortilla − it should bubble when dropped into the oil.

Spread 1/2 of the beef mixture on the center of each corn tortilla.

Fold the tortillas over and press so that the beef fillng acts as an

adhesive and holds the sides together.

Drop each taco into the pan of hot oil and fry on both sides until

crispy. When cooked, remove the tacos from the oil and place them on a

rack or some paper towels until they are a little cooler.

Pry open slightly and add 1/2 slice American cheese and some lettuce.

Top with additional Taco Sauce to taste.

Jack−In−The−Box Tacos 225

Jalapeno Poppers

6 large Jalapenos

6 slices Monterey Jack or Mozzarella cheese (1/2" thick)

flour for dredging

1/4 cup vegetable oil

2 large or 3 small eggs, separated

Place peppers in a bowl and add scalding water to cover. Let stand

30 minutes to 1 hour until softened. Leave stems on and slit down

one side removing and discarding all the seeds.

Place one slice of cheese inside each pepper, and dust with flour.

Heat the oil.

Beat the egg yolks until thick and lemon colored. Beat the whites

until they stand in peaks. Fold the yolks into the whites and dip

each pepper in the egg mixture until well coated.

Fry at once in hot oil turning once and spooning oil over the

uncooked places. Cook until golden brown.

Jalapeno Poppers 226

Jerk Seasonings

1/2 cup ground allspice berries [not allspice powder; whole

allspice − ground (use a coffee grinder)]

1/2 cup packed brown sugar

6−8 garlic cloves

4−6 Scotch bonnet peppers (or jalapeno), stems and seeds removed

1 tablespoon ground thyme or 2 tablespoons thyme leaves

2 bunches escallions (green onions)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

salt and pepper to taste

2 tablespoon soy sauce to moisten

Put everything in a food processor and blend until smooth.

Feel free to adjust amount of peppers or garlic.

Rub the meat (chicken, pork or beef) with the seasoning. If using

pork shoulder, score the fat and rub in. With chicken, be sure

to rub under skin and in cavities. Can also be used with fish, but

use a firm−fleshed fish like grouper.

Marinate overnight. Grill over a low fire until done. Charcoal is best,

but not essential. Meat will be smoked "pinkish" when done, and

the skin will be nice and dark. Chop meat into pieces, and serve

traditionally with hard−dough bread and Jamaican Red Stripe Beer.

Jerk Seasonings 227

K.C. Masterpiece BBQ Sauce

2 cups water

3/4 cup light corn syrup

1/2 cup tomato paste

1/2 cup white vinegar

3 Tbls. molasses

3 Tbls. brown sugar

1 teas. liquid smoke

1/2 teas. salt

1/4 teas. onion powder

1/4 teas. black pepper

1/8 teas. garlic powder

Combine all ingredients in a sauce pan and mix well.

Over medium−high heat, bring just to a boil; lower heat

and simmer for 1 hour, stirring occasionally.

K.C. Masterpiece BBQ Sauce 228

Kahlua

1 qt water

2 1/2 cups Sugar

3 tablespoons Instant coffee

1 tablespoon Vanilla

2 1/2 cups Vodka

Bring water, sugar and coffee to a boil in a saucepan.

Simmer VERY slowly for 3 hours. Mixture will be very dark

and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.

Kahlua 229

Keebler Soft Batch Cookies

1 Pound Butter softened

2 Eggs

2 Tablespoon Molasses

2 Teaspoon Vanilla extract

1/3 Cup Water

1−1/2 Cup Granulated sugar

1−1/2 Cup Packed brown sugar

1 Teaspoon Baking powder

1−1/2 Teaspoon Baking soda

1 Teaspoon Salt

5 Cup All−purpose flour

6 Ounce Semisweet choc chips

Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water

in a medium bowl. In a large bowl sift together the sugars, baking powder,

baking soda, salt and flour. Combine the moist mixture with the dry mixture

add the chocolate chips. Shape the dough into 1 inch balls andplace them 1

inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light

brown around edges.

Keebler Soft Batch Cookies 230

Kenny Rogers BBQ Sauce

1 cup Applesauce

1/2 cup Heinz ketchup

1 1/4 cups Light brown sugar, packed

6 tablespoons Lemon juice

Salt and pepper

1/2 teaspoon Paprika

1/2 teaspoon Garlic salt

1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5

minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making

sure sugar is completely dissolved. Allow to cook without stirring for 15

minutes on lowest possible heat, uncovered. Transfer to top of double boiler

over simmering watr if to be used as a basting sauce for ribs or chicken

during baking; or cool sauce and refrigerate covered to use in 30 days.

Sauce freezes well.

Kenny Rogers BBQ Sauce 231

Kenny Rogers Fire−And−Ice Chili

1 20−ounce can pineapple chunks in syrup

2 pounds lean boneless pork roast cut into 1−inch cubes

2 tablespoons olive oil

1 medium yellow onion chopped (1/2 cup)

1 clove garlic minced

1 28−ounce can tomatoes cut up

1 6−ounce can tomato paste

1 4−ounce can diced green chili peppers drained

1 green pepper chopped 3/4 cup)

1 medium yellow onion chopped (1/2 cup)

2 cloves garlic minced

1/4 cup chili powder

4 teaspoons ground cumin

1 to 3 tablespoons seeded and finely chopped jalapeno pepper

1/2 teaspoon salt

Chili toppers: sliced onions, sour cream, shredded cheddar cheese

1. Drain pineapple, reserving syrup.

2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.

Return all the meat to the pot. Add the first chopped onion and 1 clove

garlic. Cook over medium heat till onion is tender, stirring occasionally.

3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green

chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder,

cumin, jalapeno pepper and salt.

4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2

hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for

30 minutes more.

5. Let diners add their own toppers. Makes 8 to 10 servings.

Note: To increase the spiciness of the chili, add 2 more tablespoons of the

jalapeno pepper.

Kenny Rogers Fire−And−Ice Chili 232

Kentucky Derby Museum Pie

1 stick butter

1 Cup sugar

2 eggs, beaten

1/2 Cup flour

pinch of salt

2 Tablespoons Kentucky Bourbon (or 1 teaspoon vanilla)

1 Cup chopped pecans

1 Cup chocolate chips

1 9" pie shell, partially baked

Preheat oven to 350 F. Cream butter and sugar. Add beaten eggs, flour, salt,

and Kentucky Bourbon (or vanilla). Add chocolate chips and nuts. Stir well.

Pour into partially baked pie shell and bake for 30 minutes, or until center

is set. Serve with whipped cream or vanilla ice cream.

Kentucky Derby Museum Pie 233

Ketchup

2 qts. tomato puree

1 1/3 Cups vinegar

1/2 Cup sugar

2 teaspoons whole allspice

2 sticks cinnamon

1 teaspoon whole cloves

1 1/2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon cayenne pepper

Combine puree, vinegar and sugar in a large sauce

pot. Tie whole spices in a cheesecloth bag. Add to

tomato mixture; add remaining ingredients and cook

slowly until as thick as desired, about 45 to 60

minutes. As mixture thickens, stir frequently to

prevent sticking. Remove spice bag. Pour hot into

hot jars, leaving 1/4 inch head space. Adjust caps.

Process 15 minutes in boiling water bath. Yields

about 2 pints.

Ketchup 234

Kettle Corn

Place oil and popcorn in a large skillet that has a tight fitting lid.

The popcorn should barely cover the bottom surface. Heat over

medium until the first kernel starts to pop. Quickly stir in the sugar

until dissolved. Cover and continuously shake skillet while holding

top. Be careful, this will burn much quicker than regular popcorn.

When you think all is popped, remove from heat. Spoon the popped

corn into a bowl while shaking once in a while to let the uncooked

kernels settle. Salt lightly, and break up into pieces.

(Note: This may take a little practice, but well worth the effort!)

Kettle Corn 235

KFC BBQ Baked Beans

1 can (28 oz.) Bushes Baked beans

1/3−1/2 cup BBQ sauce (depending on how tangy you like it)

1/4 cup brown sugar

1/4 cup finely diced onions

1/2 cup hickory smoked bacon

Fry bacon lightly (until heated through but still soggy). Then put

everything in a cassarole dish and bake for about 20−30 min at 350. It can

be done in a saucepan but will not be quite as flavorful.

KFC BBQ Baked Beans 236

KFC Buttermilk Bisquits

1/2 Cup Butter

2 1/2 Tablespoon Sugar

1 Egg, beaten

3/4 Cup Buttermilk

1/4 Cup Club soda

1 Teaspoon Salt

5 Cup Bisquick biscuit mix

Preheat oven to 450 degrees F. Combine all of the ingredients. Knead the

dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4−inch

thick on waxed paper. Cut out biscuits. Bake for 12 minutes or unitl golden

brown. Makes about 18 biscuits.

KFC Buttermilk Bisquits 237

KFC Cole Slaw

8 cups shredded cabbage

1/4 cup carrot, shredded

1/3 cup sugar

1/2 teas. salt

1/8 teas. pepper

1/4 cup milk

1/2 cup mayonaise

1/4 cup buttermilk

1 1/2 tbls. white vinegar

2 1/2 tbls. lemon juice

Combine cabbage and carrots in a large salad bowl. Mix remaining

ingredients together and combine thoroughly. Pour liquid ingredients

over cabbage and carrots and stir. Refrigerate at least two hours

before serving (overnight is better). Stir well before serving.

KFC Cole Slaw 238

KFC Gravy

1 tablespoon vegetable oil

5 tablespoons all−purpose flour

1 can Campbell's chicken broth (plus 1 can of water)

1/4 teaspoon salt

1/8 teaspoon MSG or Accent Flavor Enhancer

1/8 teaspoon ground black pepper

First make a roux by combining the oil with 1 1/2 tablespoons of flour

in a medium saucepan over low heat. Heat the mixture for 20−30 minutes,

stirring often, until it is a dark chocolate color.

Remove the roux from the heat, stir in the rest of the flour, abd add the

remaining ingredients to the saucepan; mix well.

Put the saucepan back over the heat, turn it up to medium and bring the

gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.

KFC Gravy 239

KFC Honey Barbecued Wings

20 Chicken Wings, tips removed

2 cups flour

2 eggs

2/3 cup milk

1 Bottle KC Masterpiece Original BBQ Sauce

1/4 cup honey

oil for deep frying

Wash the chicken wings, then remove the wing tips;

cut the other two pieces in half. Shake off the excess water.

Place the eggs and milk in a bowl and mix well. Set aside.

Mix together the BBQ sauce and honey. Set aside.

Put the flour into a bag, then shake the wings in it, to

lightly coat. Roll the wings in the egg wash, then toss them

back into the bag. You want a fairly heavy coating of flour−−

so the BBQ sauce has something to hang onto.

Repeat 2−3 times.

Heat a large skillet or use your deep fryer. Heat oil until

it's very hot (around 350 degrees).

Fry the wings until they're golden brown. Remove and

drain on paper towels.

Preheat oven to 325 degrees.

Dip each wing in the BBQ sauce and place on a greased

cookie sheet. Make sure the pieces don't touch each other.

Bake for 15−20 minutes, until they no longer look shiny.

KFC Honey Barbecued Wings 240

KFC Macaroni Salad

7 ounces Box elbow macaroni, cooked

2 Ribs celery minced fine

1 tablespoon Dry minced onion

1/3 cup Diced sweet pickles

1 1/2 cups Miracle whip

1/2 cup Kraft mayonaise

1/4 teaspoon Black pepper

1/4 teaspoon Dry mustard

1 teaspoon Sugar

Salt to taste

Combine everything just as listed. Refrigerate salad tightly

covered several hours before serving.

KFC Macaroni Salad 241

KFC Original Fried Chicken

2−3 pounds cut−up chicken pieces

1 Quart Water

3 tablespoons Salt (for soaking)

1 cup milk

1 egg, beaten

2 cups flour

1 teaspoon Accent (MSG)

1 tablespoon salt

1 teaspoon black pepper

Soybean Oil (no substitutions) for frying

Allow chicken to soak in salted water for a half hour.

Mix egg and milk in a bowl. Mix flour, Accent, salt, and pepper

in another bowl. Preheat deep fryer to 350F, or place 3/4 inch

oil in a skillet set on medium.

Dry chicken with paper towels. Dredge in flour mixture, place in

milk/eggs, and then back to flour mixture. Do this one piece at

a time making sure that there is total coverage over entire

surface of chicken in each step.

KFC uses pressure cookers to fry chicken, which is risky to do

at home. If you are using a deep fryer, fry a few pieces at a

time for about 20 minutes, covered, turning occasionally.

Likewise, if pan frying, cook, covered, turning occasionally

for about 30 minutes. As always with chicken, check the middle

of a large piece to check for doneness.

Allow to drain on paper towels when cooking is completed.

KFC Original Fried Chicken 242

King's Hawaiian Bread

6 cups plain flour

3 eggs

2 cups pineapple juice

3/4 cup sugar

1/2 teas. ginger

1 teas. vanilla

2 pkg. yeast

1 stick margarine

Beat eggs; add pineapple juice, sugar, ginger, vanilla and melted

margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture

and stir until well mixed. Sprinkle in yeast, 1 package at a time,

mixing well. Gradually add other 3 cups flour. Batter will be hard

to mix with spoon. You may have to use your hand. Make sure it's mixed

well. Leave batter in bowl and cover with cloth and place in warm place.

Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.

Knead about 10 times. Divide into 3 equal parts and place in well

greased round cake pans. Cover and place in warm place and let rise

about 1 hour. Bake at 350 degrees 25 to 30 minutes.

King's Hawaiian Bread 243

Kit Kat Bars

Ritz Crackers

1 1/2 cups graham crackers, crushed

3/4 cup brown sugar

1 cup white sugar

3/4 cup butter or margarine

1/3 cup milk

1 cup butterscotch chips

1 cup semisweet chocolate chips

3/4 cup peanut butter

Put graham crackers, brown sugar, white sugar, butter and

milk into a saucepan and bring it to a boil. Boil for 5 minutes.

Put a layer of crackers in a 9x13 inch pan and pour 1/2 of

the mixture over it. Put another layer of crackers and pour

the remaining mixture. Add one last row of crackers.

Melt, over low heat, the butterscotch chips, chocolate chips,

and peanut butter. When melted, spread evenly over the top.

When cool, cut into desired bars or squares.

Kit Kat Bars 244

Kraft Catalina Salad Dressing

1 cup sugar

2 Teaspoon salt

dash paprika

1/2 Teaspoon chili powder

1/2 Teaspoon celery seed

1/2 Teaspoon dry mustard

grated onion to taste

1/2 cup vinegar

2/3 cup ketchup

1 cup vegetable oil

Place all ingredients into blender and mix. Store in jar in refrigerator.

Kraft Catalina Salad Dressing 245

Kraft Thousand Island Dressing

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon white vinegar

2 teaspoons sugar

2 teaspoons sweet pickle relish

1 teaspoon finely minced white onion

1/8 teaspoon salt

dash of black pepper

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

2. Place dressing in a covered container and refrigerate for

several hours, stirring occasionally, so that the sugar dissolves

and the flavors blend.

Kraft Thousand Island Dressing 246

Krispy Kreme Doughnuts

Raised doughnuts:

2 pkgs. regular or rapid rise yeast

1/4 cup warm water (105−115 degrees)

1 1/2 cups lukewarm milk (scalded then cooled)

1/2 cup sugar

1 tsp. salt

2 eggs

1/3 cup shortening

5 cups all−purpose flour

Vegetable oil

Creamy glaze or chocolate glaze

Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,

eggs, shortening and 2 cups flour. Beat on low speed scraping bowl

constantly, 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, 50−60 minutes. (Dough is ready when indentation

remains when touched.) Turn dough onto floured surface; roll around lightly

to coat with flour. Gently roll dough 1/2−inch thick with floured rolling

pin. Cut with floured doughnut cutter. Cover and let rise until double,

30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide

doughnuts into hot oil with wide spatula. Turn doughnuts as they rise

to the surface. Fry until golden brown, about 1 minute on each side.

Remove carefully from oil (do not prick surface); drain. Dip the doughnuts

into creamy glaze, set on rack, then when slightly cooled spread chocolate

glaze on top. Can dip in sprinkles or other toppings after chocolate

if desired.

Creamy glaze:

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

4−6 tbsp. hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar

and vanilla until smooth. Stir in water, 1 tablespoon at a time,

until desired consistency.

Chocolate glaze:

1/3 cup butter

2 cups powdered sugar

Krispy Kreme Doughnuts 247

1 1/2 tsp. vanilla

4−6 tbsp. hot water

4−oz milk chocolate or semi−sweet chips

Heat butter and chocolate over low heat until chocolate is melted;

remove from heat. Stir in powdered sugar and vanilla until smooth.

Stir in water 1 tablespoon at a time, until desired consistency.

Makes: 2−3 dozen doughnuts

Krispy Kreme Doughnuts 248

Krystal's Hamburgers

2 lb. Lean Ground Beef

1/4 cup Dry Minced Onion

1/4 cup Hot Water

3 oz. Jar Strained Beef Baby Food

2/3 cup Clear Beef Broth

1 pk. Hot Dog Buns

Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you

mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and

2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture

for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on

a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns

in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn

to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard

and catsup.

Krystal's Hamburgers 249

Lawry's Taco Seasoning

1 Tablespoon Flour

1 Teaspoon Chili powder

1 Teaspoon Paprika

3/4 Teaspoon Salt

3/4 Teaspoon Minced onion

1/2 Teaspoon Cumin

1/4 Teaspoon Cayenne pepper

1/4 Teaspoon Garlic powder

1/4 Teaspoon Sugar

1/8 Teaspoon Ground oregano

Combine all of the ingredients in a small bowl. To prepare the meat filling

for the tacos as described on the original package instructions: "In large

skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices &

seasonings and 2/3 cup water; mix thoroughly. Bring to a boil: reduce heat

to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon

meat filling into warmed taco shells or tortillas. Top with shredded

lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and

guacamole if desired. Makes meat filling for 12 tacos (about 3 tablespoons

each).

Lawry's Taco Seasoning 250

Lawry's Seasoned Salt

2 tablespoons pepper

1 tablespoon chicken bouillon powder

1 teaspoon onion salt

1 teaspoon onion powder

1 tablespoon garlic salt

1 teaspoon cumin powder

1 teaspoon dry marjoram leaves

1 tablespoon minced parsley

1 teaspoon paprika

1/2 teaspoon curry powder

1 tablespoon chili powder

1/3 cup salt

Mix all ingredients together thoroughly, or put all ingredients in 1 qt.

mayonnaise jar with tight fitting lid, shaking until blended well.

Keep at room temperature. Use within 3 months

Makes about 1 cup.

Lawry's Seasoned Salt 251

Legal Seafood Clam Chowder

4 quarts littleneck clams (about 1−2/3 cups cooked and chopped)

1 clove garlic, chopped

1 cup water

2 ounces salt pork, finely chopped

2 cups chopped onions

3 tablespoons flour

1−1/2 pounds potatoes, peeled, and diced into 1/2−inch cubes

4−1/2 cups clam broth

3 cups Fish Stock

2 cups light cream

Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic

and water. Steam the clams just until opened, about 6 to 10 minutes,

depending upon their size. Drain and shell the clams, reserving

the broth. Mince the clam flesh, and set aside. Filter the clam broth

either through coffee filters or cheesecloth and set aside.

In a large, heavy pot slowly render the salt pork. Remove the cracklings

and set them aside. Slowly cook the onions in the fat for about 6 minutes,

stirring frequently, or until cooked through but not browned. Stir in the

flour and cook, stirring, for 3 minutes. Add the reserved clam broth and

Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a

boil, add the potatoes, lower the heat, and simmer until the potatoes

are cooked through, about 15 minutes.

Stir in the reserved clams, salt−pork cracklings, and light cream.

Heat the chowder until it is the temperature you prefer.

Serve in large soup bowls with oyster crackers on the side.

Legal Seafood Clam Chowder 252

Licorice Drops

1 cup granulated sugar

1/4 cup brown sugar

1/4 cup water

1/4 cup light corn syrup

1 Tablespoon black food coloring

1/4 Teaspoon anise extract or pulverized anise seeds

Put the sugars, water and corn syrup into a pot, set the pot over medium

heat and stir. When the batch has boiled for the first time, wash the sugar

crystals down from the sides of the pot. Put the thermometer in the pot and

cook without stirring to 290F [soft crack stage]. Take the pot from the heat

and add the food coloring and the anise flavoring and stir them in gently.

With a teaspoon, drop round patties about the size of quarters onto a

greased baking sheet. If the candy in the pot gets too firm for spooning,

reheat it gently until it softens.

Cool the drops completely but not in the refrigerator or the pieces will

stick. Wrap the drops individually in wax paper.

Licorice Drops 253

Lipton's Onion Soup

3/4 cup minced onion

1/3 cup beef bouillon

4 tsp. onion powder

1/4 tsp. crushed celery seed

1/4 tsp. sugar

Combine all ingredients

Store in tight fitting container

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

Use in making soup or onion dip (Mix 5 Tbls. with one

pint of sour cream).

Lipton's Onion Soup 254

Little Caesar's Pizza Sauce

1 12 ounce can Hunts tomato paste

1−1/2 cups water

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon sugar

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)

Pre−mix the dry ingredients, mix, and set aside. In a small saucepan,

combine tomato paste and water. Over medium high heat, bring to a simmer.

Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40

minutes, stirring occasionally.

Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.

(4 − 12" pizzas)

Little Caesar's Pizza Sauce 255

Little Debbie Oatmeal Cream Pies

1 Can vanilla frosting

2 Sticks margaine

3/4 Cup White sugar

3/4 Cup Light brown sugar

2 Eggs

1−1/2 Cup Cake flour or plain Flour

1/2 Teaspoon Salt

1 Teaspoon Soda

1 Teaspoon Cinnamon

1 Teaspoon Vanilla

2 Cups One minute oatmeal

Cream together margarine,sugars, and eggs mix flour,salt, soda and cinnamon

seperately add dry ingredients to sugar mixture and stir. Use a mixer for

this blend in vanilla and oatmeal. Drop by teaspoon on cookie sheet(use a

non stick cookie sheet) or can be baked on foil, lightly sprayed with pam.

bake 10 minutes at 350 degrees. Bake until almost done and then use the

broiler to finish the top... cool and then ice a cookie and place another on

top. until all are used..makes a lot. for keeping them fresh..then wrap each

cookie in a sandwitch bags and then put into a large freezer bag. The cake

flour is better than the plain flour.

Little Debbie Oatmeal Cream Pies 256

Long John Silver's Battered Fish

3 Cups Soybean oil

2 Pounds Fresh cod fillets

1 Cup Self−rising flour

1/3 Cup Dry Mustard

1 Cup Water

1 Egg

2 Teaspoons Granulated sugar

2 Teaspoons Salt

Sift together mustard and flour.

Heat oil to 400. Cut the fish into approximately 7x2" wedges.

With a mixer blend the flour mixture, water, egg, sugar, and salt.

Dip each fillet into the batter coating generously and quickly drop

in the oil. Fry each fillet until dark golden brown about 5 minutes.

Remove and drain.

Long John Silver's Battered Fish 257

Luchow's German Potato Salad

1 pound (3 medium) potatoes

6 slices bacon, diced

1 medium−size onion, diced

1/2 cup vinegar

1/2 cup stock or bouillon

1 tsp. salt

1/4 tsp. pepper

1 tsp. sugar

1 egg yolk, beaten

Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in

1/4−inch slices. Cook bacon in hot pan until crisp. Add onion; stir

and cook until transparent. Add vinegar, stock or bouillon, and

seasonings. Stir; let come to a boil. Stir in egg; remove from heat

and pour over potatoes. Serves 2−4.

Luchow's German Potato Salad 258

Lum's Ollieburger

3 Tbsp Lemon Juice

1 1/2 tsp Seasoned Salt

1 Tbsp Worcestershire Sauce

1 Tbsp Soy Sauce

1 Tbsp A−1 Steak Sauce

1 Tbsp Corn Oil

1/2 Cup Beef Broth

1 tsp Heinz 57 Sauce

1/4 tsp Garlic Salt

1 tsp Vinegar

1. Mix the above ingredients.

2. Take 1 1/2 to 2 lbs. of ground round and shape meat into round

patties, 3/4" thick and 3 1/2"round.

3. Place in a covered container and pour the marinade mixture over them.

Cover tightly and refrigerate 12 hours or overnight.

Turn the patties frequently.

4. Remove from marinade and sear over high heat to seal in the juices,

then turn down heat and cook to your desired doneness.

Lum's Ollieburger 259

Lynchburg Lemonade

3 parts 7−up

1 part sweet and sour mix

1 part triple sec

1 part bourbon

Mix together. Add some sliced lemons and limes.

Lynchburg Lemonade 260

Macaroni Grill's Baked Creamy Seafood

4 tablespoons butter

1 cup bay scallops, rinsed and drained (8 oz)

3 tablespoons flour

2 cups half and half

1−1/2 cups asiago

2 cups medium, peeled, deveined cooked shrimp

1 6 oz. can clams, well drained

1 to 2 tablespoons grated Parmesan cheese

oil, for frying

1/2 12 oz. package won ton

In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over

high heat until just cooked through; set aside in bowl. In same skillet,

melt remaining 3 tablespoons butter over medium heat. Whisk in flour until

smooth and bubbly. Cook and stir 1 min. Whisk in half−and−half and continue

whisking until mixture comes to a boil. Boil 1 min, whisking, until bubbly.

Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the

scallops, shrimp, and clams. Spoon into a 9" glass pie plate. Sprinkle with

the Parmesan. Bake in a preheated 350 deg. oven for about 15 min., until the

top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375

deg. Fry 3−4 won ton skins at a time, a few seconds on each side, until just

golden. Drain on paper towels. Use won tons as chips for dipping into baked

seafood appetizer. Note: If you don't feel inclined to fry the wanton skins

to make chips, the seafood appetizer is also delicious with tortilla or pita

chips or crackers.

Macaroni Grill's Baked Creamy Seafood 261

Macaroni Grill Foccacia Bread

1 Tablespoon Dry yeast

1 Teaspoon Canola oil

1 Tablespoon Sugar

Nonstick cooking spray

1 Cup Warm water

2 Tablespoon Margarine

2 1/2 Cup White flour

1/4 Cup Fresh rosemary; chopped − (or 2 tbsps dried)

1 Teaspoon Salt

Place yeast, sugar and water in a large bowl or food processor and allow the

mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10

min or process in food processor for 15 sec until smooth and elastic; add

flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let

dough rise in a warm place for 1 hr, until doubled.

Punch down dough and divide in half. Let the dough rest for a few minutes.

Coat 2 9−in square cake pans with nonstick spray.

Press dough into pans. Melt margarine. Brush margarine over the tops of the

loaves. Sprinkle rosemary over the loaves and lightly press into the

surface. Let the loaves rise again until doubled, about 45 min.

Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 −

25 min, until lightly browned.

Macaroni Grill Foccacia Bread 262

Macaroni Grill Fonduta Gamberi

2 Cups half−and−half

1 Tbsp. clam juice

2 Tbsp. dry white wine

3 Tbsp. butter

1 shallot, finely chopped

2 Tbsp. flour

4 Cups rough chopped spinach

1 Cup canned artichoke hearts, chopped

8 large shrimp, peeled, cleaned and chopped

1/8 tsp. cayenne pepper (more to taste)

1/8 tsp. freshly ground black pepper

1/2 Cups shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half−and−half, clam juice

and white wine. In a separate saucepan, melt butter. Add shallots and

saute until translucent. Add flour to butter mixture, stirring until

flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated

half−and−half mixture all at once to the shallot mix, stirring constantly

with a wire whip to remove any lumps. Add spinach, artichokes, shrimp,

cayenne and black pepper and bring to a boil. Reduce heat and simmer

3 minutes, stirring occasionally, so the mixture does not scorch.

Remove mixture from heat, and stir in cheese, if desired.

Pour dip into bowl and serve hot.

Macaroni Grill Fonduta Gamberi 263

Macaroni Grill Gemberetti Noci E De Pino

24 Jumbo Shrimp −− peeled and deveined

3 Cups sliced mushrooms −− washed and sliced −− 1/4 inch thick

1 1/2 Tbsp. roasted pine nuts

6 handfuls fresh spinach leaves

6 Cups cooked vermicelli pasta

4 Tbsp. Butter

2 Tbsp. fresh Garlic −− minced, up to 4

Lemon Butter Sauce:

1 Tbsp. shallots −− minced

1 Tbsp. fresh garlic minced

1/2 Cup dry white wine

1 Cup Heavy Cream

1/2 Cup Lemon juice −− freshly squeezed

1/8 tsp. White pepper

1 lb. lightly salted butter −− cut into −− tablespoons

Preheat oven to 350 degrees. Wash spinach and remove

stems before drying leaves between paper towels. Set aside.

Spread pine nuts over bottom of sheet pan and place pan in

oven on top rack. Roast until golden brown, approximately 2

to 4 minutes. Remove from oven and set aside.

Peel and devein shrimp. Set aside. Wash and slice fresh

mushrooms. Set aside. Boil pasta in large pot of water to al

dente stage according to directions on package. Set Aside.

Prepare lemon butter sauce: Melt 1 tablespoon butter in large

skillet over medium−high heat. Saut shallots and garlic until

translucent. Add white wine and reduce slightly more than

1/2, whisking occasionally. Add cream and reduce by 1/2.

Add lemon juice and reduce by 1/2. Add white pepper.

Reduce heat to low. Add remaining butter 2 tablespoons at a

time, whisking continuously after each addition to completely

incorporate butter. Continue to simmer, whisking until sauce

just coats spoon.

In large skillet over medium−high heat melt the 4 tablespoons

of butter. Add garlic and saut until garlic is translucent. Stir

in mushrooms, shrimp, and pine nuts. Saut several minutes

or until shrimp are done and show color. Remove skillet from

Macaroni Grill Gemberetti Noci E De Pino 264

heat and gently stir in spinach. Place warm pasta on plate

with shrimp mixture to the side. Pour lemon sauce over pasta,

permitting a bit of sauce onto shrimp.

Macaroni Grill Gemberetti Noci E De Pino 265

Macaroni Grill Pasta Di Pollo Al Sugo Bianco

Asiago Sauce:

4 cups heavy whipping cream

1/8 teaspoon paste or dried chicken base

1 1/4 cups asiago cheese

1 tablespoon cornstarch

2 ounces water

Pasta:

1/2 stick butter

1/2 cup red onions, diced

1/2 cup pancetta, (Italian smoked bacon) drained and chopped

1 tablespoon garlic, chopped

3/4 cup green onions, tops only

3/4 pound sliced grilled chicken

2 pounds farfalle, (bow−tie pasta) cooked

8 ounces heavy whipping cream

1 tablespoon chopped parsley

To make the sauce: Heat cream to very hot and just bubbly (but not a boil).

Add chicken base and cheese. Stir constantly with a wire whisk and bring

temperature back to just bubbly. Dissolve cornstarch in the cold water and

add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a

container, cover and refrigerate until needed.

To make the pasta dish:

Saute red onion in butter for a few seconds then add pancetta and garlic.

Add chicken, green onions and pasta. Deglaze the pan with the cream. Add

asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.

Macaroni Grill Pasta Di Pollo Al Sugo Bianco 266

Macaroni Grill Penne Rustica

Gratinata Sauce:

2 Teaspoon Butter

2 Teaspoon chopped garlic

1 Teaspoon Dijon mustard

1 Teaspoon salt

1 Teaspoon chopped rosemary

1 cup marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown.

Add marsala wine and reduce by one−third. Add remaining ingredients

and reduce by half of original volume. Set aside:

Penne Rustica:

1 Ounce pancetta or bacon

18 each shrimp peeled and devained

12 Ounce grilled chicken breast, sliced

4.5 cups of granita sauce

48 Ounce Penne Pasta, precooked

3 Teaspoon pimentos

6 Ounce butter

1 Teaspoon chopped shallots

1 pinch of salt and pepper

1 cups parmesan cheese

1/2 Teaspoon paprika

6 sprigs of fresh rosemary

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook

until shrimp are evenly pick but still translucent. Add chicken, salt,

pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese

and simmer until sauce thickens. In a large bowl, combine shrimp and chicken

mixture with precooked pasta. Place this mixture into single serving dishes

or one large casserole dish. Top with remaining cheese and pimentos and

sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish

with fresh rosemary sprig. Serves six.

Macaroni Grill Penne Rustica 267

Magic Shell Ice Cream Topping

1 − 6 ounce package chocolate chips

1/2 stick butter or margarine

1/4 cup vegetable oil

Melt chocolate chips and butter in a double boiler.

Add oil and mix in well. When dipped into, or spooned over

ice cream it will create a hard chocolate shell.

Magic Shell Ice Cream Topping 268

Maid Rite Sandwiches

1−1/2 pounds ground beef

2 teaspoons granulated sugar

3−4 teaspoons prepared mustard

4 Tablespoons beer

To Taste:

red pepper

black pepper

garlic salt

salt

Brown & drain the hamburger. Stir in the other ingredients and simmer.

Spices are added "to taste."

The Maid Rite serves their sandwiches with a choice of cheese, mustard and

chopped fresh onion.

Maid Rite Sandwiches 269

Manwich Sloppy Joes

8 oz. can Hunt's tomato sauce

1 cup ketchup

1 Tbls. dried minced onion

1 Tbls. green pepper, diced fine

1 teas. salt

1/2 teas. dried minced garlic

1/4 teas. celery seed

1 teas. prepared mustard

1/2 teas. chili powder

Mix all ingredients in a bowl.

Brown 1 pound ground beef, drain fat, add sauce.

Bring to boil, lower heat, simmer for 10 minutes.

Serve with toasted hamburger buns.

Manwich Sloppy Joes 270

Marie Callender's Corn Bread

1 (9 oz.) box Jiffy Corn Muffin Mix

1 (9 oz.) box Jiffy Yellow Cake Mix

Prepare each box according to package directions and gently fold together.

Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle

with a little crisp bacon.) Bake according to box directions for the yellow

cake mix.

Here's the Honey Butter Recipe:

1/4 pound BUTTER

1/4 cup strained bacon drippings

4 slices bacon, cooked crisp and crumbled

Beat butter until light and creamy. Add drippings and bacon. Take equal

amount of honey (approx. 2/3 cup) and beat into butter mixture until light

and fluffy (almost floats out of the bowl) Can be frozen (will last up to a

year).

Marie Callender's Corn Bread 271

Marie Callender's Pie Crust

1/4 cup butter

1/4 cup shortening

1 1/4 cups all−purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1 egg yolk

2 tablespoons ice water

1/2 teaspoon vinegar

Beat together butter and shortening until smooth and creamy; chill until

firm. Sift together flour, sugar and salt in medium bowl. Using fork, cut

butter and shortening into dry ingredients until mixture has a consistent

texture. Mix egg yolk, ice water and vinegar into dough, then form into ball

and refrigerate about 1 hour.

Preheat oven to 450 . When dough has chilled, roll it out and press into pie

plate. Press parchment paper or aluminum foil into crust and weight crust

down with ceramic pie weight or another pie plate filled with dried beans.

Bake 15 minutes, then remove weight or pan filled with beans and prick crust

with fork to allow steam to escape. Bake another 5−10 minutes or until crust

is golden brown. Let crust cool.

Makes enough dough for one 8− to 10−inch single crust pie.

Marie Callender's Pie Crust 272

Marie Callender's Potato Cheese Soup

8 Cups potatoes; peeled and cubed

2 Cups chopped onion

4 Cups chopped celery

2 Teaspoons salt

4 Cups water

4 Cups Half−and−half

6 Tablespoons butter or margarine

1 Cup shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 c of water in a large

pot. Simmer about 15 minutes until vegetables are tender. Put in

blender and puree until chunky. Return soup to pot and add half−and−half,

butter, and cheese. Simmer until hot. Do NOT Boil.

Marie Callender's Potato Cheese Soup 273

Marshmallows

1 cup confectioners' sugar

3 1/2 envelopes (2 tbls. plus 2 1/2 teas.) unflavored gelatin

1/2 cup cold water

2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup hot water (about 115F.)

1/4 teaspoon salt

2 large egg whites

1 teaspoon vanilla

Oil bottom and sides of a 13− by 9− by 2−inch rectangular metal

baking pan and dust bottom and sides with some confectioners' sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle

gelatin over cold water and let stand to soften.

In a 3−quart heavy saucepan cook granulated sugar, corn syrup,

hot water, and salt over low heat, stirring with a wooden spoon,

until sugar is dissolved. Increase heat to moderate and boil mixture,

without stirring, until a candy or digital thermometer registers 240F,

about 12 minutes. Remove pan from heat and pour sugar mixture over

gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand−held electric mixer beat mixture on high speed

until white, thick, and nearly tripled in volume, about 6 minutes if

using standing mixer or about 10 minutes if using hand−held mixer. In

a large bowl with cleaned beaters beat whites (or reconstituted powdered

whites) until they just hold stiff peaks. Beat whites and vanilla into

sugar mixture until just combined. Pour mixture into baking pan and

sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow,

uncovered, until firm, at least 3 hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto a large cutting

board. Lifting up 1 corner of inverted pan, with fingers loosen

marshmallow and let drop onto cutting board. With a large knife trim

edges of marshmallow and cut marshmallow into roughly 1−inch cubes.

Sift remaining confectioners' sugar into a large bowl and add

marshmallows in batches, tossing to evenly coat. Marshmallows

keep in an airtight container at cool room temperature 1 week.

Marshmallows 274

McDonald's Big Mac Sauce

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

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

2. Place sauce in a covered container and refrigerate for several hours,

or overnight, so that the flavors blend. Stir the sauce a couple of

times as it chills.

Makes about 3/4 cup.

McDonald's Big Mac Sauce 275

McDonald's Honey Mustard Sauce

1/4 Cup Honey

2 Tbls. Prepared mustard.

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

McDonald's Honey Mustard Sauce 276

McDonald's Hot Mustard Sauce

1 Tablespoon Dijon mustard

2 Tablespoons French's prepared mustard

2 Tablespoons Heinz 57 sauce

1/4 Cup Mayonaise

1/4 Cup Sour cream

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

McDonald's Hot Mustard Sauce 277

McDonald's Shakes

2 cups ice cream (your choice of flavor)

1 1/2 cups low−fat milk

3 Tablspoons sugar

1/4 teaspoon pectin

Combine all ingredients in blender. Makes 2 servings.

McDonald's Shakes 278

McDonald's Sweet and Sour Sauce

1/4 cup peach preserves

1/4 cup apricot preserves

2 tablespoons light corn syrup

5 teaspoons white vinegar

1 1/2 teaspoons corn starch

1/2 teaspoon soy sauce

1/2 teaspoon yellow mustard

1/4 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons water

1. Combine all ingredients except the water in a food processor or a

blender and puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water, stir,

and bring mixture to a boil. Allow it to boil for five minutes,

stirring often. When the sauce has thickened, remove it from the heat

and let it cool. Store sauce in a covered container in the refrigerator.

Makes about 3/4 cup.

McDonald's Sweet and Sour Sauce 279

McDonald's Big Mac

1 regular sized sesame seed bun

1 regular sized plain bun

2 previously frozen regular beef patties

2 tablespoons Big Mac sauce

2−teaspoons reconstituted onions

1 slice real American cheese

2 hamburger pickle slices

1/4 Cup −shredded iceberg lettuce

Discard the crown half of the regular bun, retaining the heel. The cooking

method for the Big Mac is basically the same as the regular burgers, only

the bun toasting method is slightly different. In the Big Mac's case you

toast the bottom (heel) first. Do this along with the extra heel. (this will

be your middle bun.) You can use the crown (top) as the middle bun also,

just cut the rounded side off. However you will have to toast both sides of it.

Cook the two−all−beef−patties just like the regular burgers. After the bun

parts are toasted, put 1 tablespoon of "Mac sauce" on each of the

heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true

bottom bun, place one thin slice of American cheese on top of the lettuce.

On the extra "heel", the middle bun, place two pickle slices on top of the

lettuce. Toast the "crown" (top) of the bun also. When the meat patties are

done, place them one at a time on both prepared buns. Stack the middle bun

on top of the bottom bun, and put the crown on top.

McDonald's Big Mac 280

McDonald's Breakfast Burrito

1/4 pound Jimmy Dean regular, uncooked breakfast sausage

1 1/2 Tablespoons re−hydrated dried chopped onion

1 4 ounce can of Old El Paso diced green chilies

1 Tablespoon canned diced tomatoes (drain liquid)

4 eggs, scrambled using McDonald's method

4 8−inch flour tortillas

4 slices Kraft deli−Deluxe real American cheese

On the side: Pace Picante Sauce

1. Preheat an electric griddle to 275 . Break apart the sausage, and

stir−fry it with the onions until the sausage is browned.

2. Add about 1/4 can of diced green chilies plus an equal amount of diced

tomatoes. Continue to stir−fry for about 1 minute.

3. Pour the scrambled eggs onto the griddle and mix the eggs with the

sausage, onions, peppers and tomatoes. Do not add salt or pepper, McDonald's

doesn't. Stir−fry until the eggs are done.

4. Microwave your tortillas for 20 to 30 seconds, just to slightly warm and

soften them.

5. Put 1/4 of the cooked egg−sausage mixture down the middle of each

tortilla. Add two cheese halves evenly spaced lengthwise, and fold the

tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and

again to complete.

6. Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes,

then microwave 15 seconds on high.

Serve with picante sauce if desired.

McDonald's Breakfast Burrito 281

McDonald's Hot Apple & Cherry Pies

4−6 Cups vegetable oil (in fryer)

1 package Pillsbury apple or cherry turnovers

(Find them in the refrigerated section)

1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You

will use four of them. Stretch them out to about 4"x5" rectangles. Do this

on waxed paper.

2. Spread 1/2 of the pie filling on one dough, and the other half on

another, leaving about 1/2" of dough around edges. Clear a 3/4" space

lengthwise down the middle of both.

3. Place the remaining two doughs on top of the two with the filling. Crimp

the edges. You'll have what looks like two giant pop−tarts.

4. Cut both of them precisely down the middle, in that 3/4" space you

created. Crimp those two edges.

5. Manipulate as needed to form an attractive, uniform shaped pie. They

should look like small burritos, only crimped around the edges.

6. Place all four, flat on waxed paper, in the freezer. After about 45

minutes, spray all sides of each pie with water mist. Return to the freezer

for at least another hour.

7. Place in a freezer bag and seal for future use, or get ready to deep−fry

them.

Cooking Your Pies:

1. Pre−heat your deep fryer to 375 . Also pre−heat your oven to warm.

2. Quickly dip a frozen pie in cold water, making sure to immerse it

entirely.

3. Drop the pie into the hot oil. Be careful−−−it will most likely splatter.

After all the pies are in the fryer, place your spare fryer basket over the

top. ("Sandwiching" the pies between the two baskets.) This ensures the pies

are fully submerged. It is important that the pies are fully submerged or a

good portion of it won't cook correctly.

4. Cook 5−7 minutes. Check after 5 minutes−−−the color should be a golden

McDonald's Hot Apple & Cherry Pies 282

brown. The older the oil, the sooner the it will turn brown, and that may

give you a false reading. 6 minutes is generally right on.

5. After deep frying, carefully remove the cooked pies and drain for 1

minute on paper towels. Then place directly on the oven rack in your warmed

oven. Warm for at least 10 minutes, and as long as 30 minutes.

McDonald's Hot Apple & Cherry Pies 283

McDonald's Chicken McNuggets

vegetable oil for frying

1 egg

1 cup water

1 cup all−purpose flour

2 teaspoons salt

1 teaspoon onion powder

1/2 teaspoon MSG (Accent)

1/4 teaspoon pepper

1/8 teaspoon garlic powder

4 chicken breast filets, each cut into 6−7 bite sized pieces

Beat the egg and then combine it with 1 cup water in a small,

shallow bowl. Stir.

Combine the flour, salt, MSG, pepper, onion powder and garlic

powder in a one gallon size zip lock bag.

Pound each of the breast filets with a mallet until about 1/4−inch

thick. Trim each breast filet into bite sized pieces.

Coat each piece with the flour mixture by shaking in the zip lock

bag. Remove and dredge each nugget in the egg mixture, coating well.

Then return each nugget to the flour/seasoning mixture. Shake to

coat. Put nuggets, bag and all, in the freezer for at least an hour.

Cover and refrigerate remaining egg mixture.

After freezing, repeat the above coating process.

Deep fry the McNuggets at 375F for 10−12 minutes or until browned

and crispy. (cook only about 9 at a time.)

Drain on brown paper bags (NEVER drain fried foods on paper towels

unless you want them to be soft and soggy!).

Serve with your favorite sauce.

McDonald's Chicken McNuggets 284

McDonald's Egg McMuffin

1 jumbo grade A egg

1 Thomas's english muffin

butter

1 slice American cheese (real...not processed cheese food)

1 slice Canadian bacon

1 "12x12" sheet of wax paper

Non Stick Cooking Spray

Egg Ring, or a tuna can with the top and bottom off

1− Pre−heat an electric griddle to 275 degrees. Toast your english muffin by

laying both sides face down on the griddle and applying pressure. This takes

1 to 1½ minutes. (they should be medium brown) Set aside.

2− Lay your egg ring on the pre−heated grill. Spray with Pam to prevent

sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk

with a sharp instrument so it flows.

3− Butter both toasted halves of the english muffin liberally with melted

butter. Put a slice of American cheese on the bottom half.

4− 2 to 2½ minutes after you started cooking the egg, the whites should firm

up, and the yolk should still be a bit "liquidy". Carefully remove the ring,

leaving the egg on the griddle. You may have to "slice" around the edges if

it sticks.

5− Very carefully turn the egg over, and lay one slice of Canadian bacon on

the griddle. Cook the egg 45−60 seconds after turning.

6− After about 30−45 seconds, "flip" the Canadian bacon, and remove the egg,

placing it on the bottom half (cheesed half) of the english muffin. 20−30

seconds after flippng the Canadan bacon, remove.

7− Put the Canadian bacon on top of the cooked egg, and cover with the top

of the toasted english muffin.

McDonald's Egg McMuffin 285

McDonald's Filet−O−Fish Sandwich

2 Tbls. Mayonnaise

2 teas. Sweet relish

2 teas. Minced onion

2 hamburger buns

2 square breaded frozen fish portions

2 slices American cheese

Mix together the mayonnaise, relish, minced onion in a small

bowl. This will be the tartar sauce.

Lightly toast the hamburger buns.

Cook the fish by either baking or frying in oil according

to the package instructions.

Divide the tartar sauce and spread it evenly on each of the

top buns, and place a slice of cheese on each of the bottom buns.

Place the cooked fish on top of the cheese slice on each sandwich,

and top off the sandwiches with the top buns.

McDonald's Filet−O−Fish Sandwich 286

McDonalds Hamburgers

1 pound ground chuck (80% lean)

10 hamburger buns (local grocery type)

10 hamburger dill slices (more or less to taste)

10 teaspoons dried, chopped (not minced) onions

Mustard

Ketchup

Salt, Pepper, and MSG

Divide 1 lb of beef into 10 equal sized balls. Form a patty out of

each ball about 4 inches in diameter and 1/4 inch thick. Do this

on waxed paper. Now freeze the patties for at least an hour

(this keeps them from falling apart when grilled).

Combine dried onions with water in a small container. Add enough

water so the onions can hydrate (You can't add too much, just be

sure to drain well before using).

Preheat a griddle or skillet to medium−high. In the meantime,

toast the hamburger buns until just golden.

Lay the frozen patties on the hot surface. After about 20 seconds,

"sear" them by applying even pressure with the back of a metal

spatula; do this only for about 2 seconds. After searing them,

sprinkle generously with salt, pepper, and MSG to taste.

After about one minute since searing the patties, turn them over.

Careful, don't tear the side you seared. Add about a teaspoon of

your prepared onions on top.

Quickly dress your buns. On the crown part of buns (top),

Mustard first....five "kisses" the diameter of a pencil evenly

spaced in a circle about a half inch from the edge. Then the Ketchup,

five squirts the size of a nickle.. in the pattern found on dice.

Place the pickle in the middle.

By the time you finish that, the meat will be done (about 1 minute

or 1:10 after turning). Remove the meat and tilt to the side to allow

excess fat to drain off. Use your free hand to hold down the onions.

Place patties onion side up on the dressed crown, top with toasted

heels (the burger will be upside−down). Flip upright and serve.

McDonalds Hamburgers 287

McDonald's Hotcakes

2/3 cup 7−Up

1 egg

1 tablespoon sugar

1 tablespoon oil

1−1/2 cups Bisquick baking mix

Put all ingredients into blender on high speed for a few seconds until

smooth. Let stand 10 minutes befor using 1/4 cup batter for each pancake on

hot, oiled griddle, browning each side.

McDonald's Hotcakes 288

McDonald's Shamrock Shakes

2 cups vanilla ice cream

1 cup milk

1/4 cup half and half

1/4 teaspoon MINT extract (not peppermint)

8 drops green food coloring

Mix all ingredients on high speed until smooth. Stop blender, stir and blend

again, if necessary to combine ingredients. Makes 2 − 12 oz. shakes.

McDonald's Shamrock Shakes 289

Miniture Chocolates

3 Pounds Icing Sugar

1 Can Eagle Brand sweetened

Evaporated Milk

Butter or Margarine

Parafin Wax (Parawax)

Semi−sweet Baking Chocolate

Food Coloring

Artifical Food Flavors

The above ingredients are approximate quantities only!!! For every cup of

icing sugar you use, mix in approximately 1 teaspoon of softened butter or

margarine. Then slowly mix in enough of the evaporated milk to make the

mixture of a consistency such that you can form a ball with it. (Mixing with

the hands is the easiest way). Next seperate the mixture into as many parts

(3 or 4) as you want different flavored chocolates. Then slowly knead in the

desired flavoring and food color you want in each different part. Now mold

the resultant mixture into the desired shapes and sizes you want your

chocolates to be. Now melt in a double boiler (or microwave) two parts

semi−sweet chocolate to one part parawax. Remove from heat. Immediately,

using a tooth pick, pick up each shape created above and dip it into the

chocolate mixture to coat them. Then put them on a piece of wax paper until

the chocolate coating is set. As the chocolate mixture cools and thickens,

reheat it and continue. If you run out of chocolate mixture, simply add more

chocolate and parawax in the proportions listed above.

Note: Suggested flavors and colors: − Maple flavor with no coloring − Mint

flavor with green coloring − Lemon flavor with yellow coloring − Orange

flavor with orange coloring − Almond Flavoring with red coloring (small

amount to create pink)

Variations: − With the Maple flavoring, you can bury a piece of pecan or

walnut inside the candy before dipping it into the chocolate − With the

almond flavoring, bury a marachino cherry inside the candy before dipping it

in the chocolate. Add a drop of cherry juice with it to prevent the cherry

being too dry. − Use the same recipe to make Easter eggs, bunnies etc. Ex.

For Easter eggs, make a center part of one color and flavor and wrap it in

another color and flavor before dipping.

Note: Parawax must be used with the chocolate to create a consistency that

will stick to your candy and not your fingers when set. It is not harmful

and is used commercially.

Miniture Chocolates 290

Miniture Chocolates 291

Miracle Whip

4 egg yolks

1 teas. Salt

2 teas. Dry mustard

6 Tbl. Vinegar

3 cups salad oil

3 Tbl. Flour or cornstarch

1 cup boiling water

2 Tbl. Sugar

1/4 cup vinegar

1 Tbl. Salt

With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,

and 2 T., vinegar. Very slowly add 1 cup oil, a few

drops at a time, and mix thoroughly. Add remaining oil,

a little faster but be careful to blend each addition

before adding more oil. When all oil has been added,

add 4 T. Vinegar. Now put remaining ingredients

in a saucepan and cook to a smooth paste. Add this

hot mixture to the mayonnaise and blend well.

Pour in a container & cool in the refrigerator.

Makes slightly more than 1 quart.

Miracle Whip 292

Mrs. Fields Carrot Cake

2 1/2 Cup All−purpose flour

2 Tablespoon Baking soda

1/4 Teaspoon Salt

2 Teaspoon Cinnamon

1 Cup Light brown sugar, packed

1 Cup White sugar

1−1/2 Cup Butter, softened

3 Large Eggs

2 Teaspoon Pure vanilla extract

3 Cup Grated carrots

1/2 Cup Crushed pineapple, drained

1 Cup (6−oz.) raisins

1 Cup (4−oz.) chopped walnuts

16 Ounce Cream cheese, softened

1/2 Cup Salted butter, softened

1 Tablespoon Fresh lemon juice (about 1, large lemon)

2 Teaspoon Pure vanilla extract

3 Cup Confectioners' sugar

Preheat oven to 350−degrees. Grease and flour two 9−inch cake pans. In a

large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add

butter, one egg and vanilla; blend with electric mixer on low speed.

Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl.

And remaining eggs, one at a time, beating 30 seconds after each addition.

Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly

combined. Pour batter into prepared pans and smooth the surface with a

rubber spatula. Bake in center of oven for 60−70 minutes. Toothpick nserted

into center should come out clean. Cool in pans for 10 minutes. Then invert

cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium

bowl with electic mixer on medium speed, beat cream cheese and butter until

smooth add lemon juice and vanilla; beat until combined. Add sugar

gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one

layer on a cake platter, and with a metal spatula spread icing over the top

to form a thin filling. Place second layer over the first, rounded side up.

Coat the top and sides of the cake evenly with remaining icing. Refrigerate

1 hour to set icing.

Mrs. Fields Carrot Cake 293

Mrs. Fields Chocolate Chip Cookies

2 1/2 cups all−purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup dark brown sugar, firmly packed

1/2 cup white sugar

1 cup salted butter, softened

2 large eggs

2 teaspoons pure vanilla extract

2 cups semisweet chocolate chips, (12 oz.)

Preheat oven to 300F. In medium bowl combine flour, soda and salt. Mix well

with wire whisk. Set aside.

In a large bowl with an electric mixer blend sugars at medium speed. Add

butter and mix to form a grainy paste, scraping down the sides of the bowl.

Add eggs and vanilla extract, and mix at medium speed until just blended. do

not overmix.

Add the flour mixture and chocolate ships, and blend at low speed until just

mixed. Do not overmix.

Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.

Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a

cool surface with a spatula.

Makes: 12 cookies

Mrs. Fields Chocolate Chip Cookies 294

Mrs. Fields Peanut Butter Cookies

2 Teaspoon Vanilla

1 Cup Peanut butter; creamy

3 Eggs

1 Cup Butter; softened

1 1/4 Cup Sugar

1 1/4 Cup Dark brown sugar

1/4 Teaspoon Salt

1/2 Teaspoon Baking soda

2 Cup Flour

Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and

salt. Mix well with a wire whisk. In a large bowl, blend sugars using a

mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs,

peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add

the flour mixture and mix at low speed until just mixed. (Do not overmix).

Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches

apart. With a wet fork, gently press a crisscross pattern on top of the

cookies. Bake for 8−22 minutes until cookies are slightly brown along the

edges. Transfer cookies immediately to cool surface with a spatula.

Mrs. Fields Peanut Butter Cookies 295

Mrs. Fields Cinnamon Sugar Cookies

Topping:

3 Tbsp. white sugar

1 Tbsp. ground cinnamon

Cookies:

2 1/2 cups all−purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup dark brown sugar, packed

1/2 cup white sugar

1 cup salted butter, softened

2 large eggs

2 tsp. pure vanilla extract

Preheat oven to 300F.

In a small bowl combine sugar and cinnamon for topping. Set aside.

In a medium bowl combine flour, soda and salt. Mix well with a whire whisk

and set aside.

In a large bowl blend sugars with an electric mixer set at medium speed. Add

the butter, and mix to form a grainy paste. Scrape eides of bowl, then add

the eggs and vanilla extract. Mix at medium speed until light and fluffy.

Add the flour mixture and blend at low speed just until combined. Do not

overmix. Shape dough into 1−inch balls and roll each ball in cinnamon−sugar

topping.

Place onto ungreased cookie sheets, 2 inches apart. Bake for 18−20 minutes.

Immediately transfer cookies with a spatula to a cool, flat surface.

Yield: 3 dozen

Mrs. Fields Cinnamon Sugar Cookies 296

Nutri−Grain Bars

1 pkg yellow cake mix

3/4 cup butter

2 1/2 cups quick oats

12 ounces preserves or jam

1 T water

Preheat oven to 375. Melt butter. Combine cake

mix and oats in a large bowl; stir in the melted

butter until the mixture is crumbly. Measure half

of this mixture (about 3 cups) into a greased

13x9x2−inch pan. Press firmly into pan to cover

the bottom.

Combine preserves and water; spoon over crumb

mixture in pan, and spread evenly. Cover with

remaining crumb mixture. Pat firmly to make top

even.

Bake at 375 for 20 minutes−−top should be very

light brown. Cool completely before cutting into

bars.

Nutri−Grain Bars 297

Nutter Butter Cookies

COOKIES:

1/2 cup vegetable shortening

2/3 cup granulated sugar

1 egg

1/2 teaspoon salt

3 tablespoons peanut butter

1/2 cup old−fashioned Quaker oats

1 cup all−purpose flour

FILLING:

1/2 cup peanut butter

3/4 cup powdered sugar

1 tablespoon fine graham cracker crumbs

1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together the

shortening and sugar with an electric mixer. 3. Add the egg, salt, and

peanut butter and beat until well blended. 4. Put the oats in a blender and

blend on medium speed until they are almost as finely ground as flour. 5.

Add the oats and flour to the mixture and blend well. 6. Pinch out small

portions of dough and roll into 1−inch balls in the palm of your hand. Press

these flat on ungreased cookie sheets so that they form 2−inch circles. If

you're a stickler for a cookie that looks just like the original, you can

form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or

until light brown around the edges. 8. While the cookies bake, combine the

filling ingredients in a small bowl. 9. When the cookies are cool, use a

butter knife to spread a thin layer of filling on the flat side of a cookie

and press another on top. Repeat. Makes 2 dozen cookies.

Nutter Butter Cookies 298

O'Charley's Baked Potato Soup

3 lbs. red potatoes

1/4 cup butter, melted

1/4 cup flour

2 quarts half−and−half

1 pound block Velveeta cheese, melted

White pepper, to taste

Garlic powder, to taste

1 tsp. hot pepper sauce

1/2 lb. bacon, fried crisply

1 cup cheddar cheese, shredded

1/2 cup fresh chives, chopped

1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven,

cover with water and bring to a boil. Let boil for 10 minutes or until

almost cooked. In a separate large Dutch oven, combine melted margarine and

flour, mixing until smooth. Place over low heat and gradually add

half−and−half, stirring constantly. Continue to stir until smooth and liquid

begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to

cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and

cook over low heat for 30 minutes, stirring occasionally. Place soup into

individual serving bowls and top with crumbled bacon, shredded cheese,

chives and parsley.

O'Charley's Baked Potato Soup 299

Old Bay Seasoning

1 Tbsp. Celery Seed

1 Tbsp Whole Black Peppercorns

6 Bay Leaves

1/2 tsp. Whole Cardamom

1/2 tsp. Mustard Seed

4 Whole Cloves

1 tsp. Sweet Hungarian Paprika

1/4 tsp. Mace

Dash of Salt

In a spice grinder or small food processor, combine all of the ingredients.

Grind well and store in a small glass jar.

Old Bay Seasoning 300

Old El Paso Enchilada Sauce

1 Tablespoon olive oil

1 small onion chopped

15 Ounce can chicken broth

2 tablespoons chili powder

2 teaspoons cumin

Cook onion in olive oil till tender, add remaining ingredients. Simmer till

desired thickness or add a little flour mixed in cold water.

Old El Paso Enchilada Sauce 301

Old Fashioned Hard Candy

2 cups sugar

1/2 cup light Karo syrup

1/2 cup water

Stir over low heat until dissolved. Turn heat to high.

Using a candy thermometer cook until temperature reads

310 F. REMOVE IMMEDIATELY and pour into an 8" greased

metal pan. After a few minutes check for firmness and

when you can cut and a top imprint holds, start cutting

with a knife one way in one inch sections, turn pan and make

one inch squares. Continuously cut squares, working fast,

until squares are almost cut through to the bottom. Turn

out into wax paper, and finish breaking by hand.

Flavorings and Colors (a few drops of food coloring)

1/4 tsp. peppermint oil − green

1/4 tsp. clove oil − yellow

1/4 tsp. cinnamon oil − red

1/4 tsp. lemon oil − yellow

Mix desired color and flavor in the beginning with sugar,

syrup, and water.

Old Fashioned Hard Candy 302

Old Fashioned Jelly Doughnuts

2 packages dry yeast

1/4 cup warm water

2 tsp. sugar

1 cup milk − scalded and cooled

4 tbsp. shortening

2 tbsp. sugar

1/2 tsp. salt

1 egg

2 egg yolks

1/2 tsp. lemon zest − grated fine

3 1/2 − 4 cups flour

1−1/2 cups jam or jelly for filling (strawberry or raspberry)

oil for frying

Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.

Scald the milk and add the shortening. Let mixture cool then add egg and

yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add

flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of

flour as needed to form a firmer dough. When dough is smooth and elastic,

place in a greased bowl and cover with a damp cloth. Let rise in a warm

place (in a turned off oven with only the oven light on is a good place) or

let rise overnight in the refrigerator.

Punch down and pinch off pieces of dough to form small balls (about the size

of golfballs). Cover and let sit 15 minutes.

In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the

doughnuts a few at a time and fry until the undersides are deep brown.

Gently turn over once and finish frying the other side. Lift doughnuts out

using a slotted spoon and drain on paper towels.

Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at

once. Makes 24−36 doughnuts.

Old Fashioned Jelly Doughnuts 303

Old Fashioned Peanut Brittle

2 cups sugar

1 cup light corn syrup

1/4 cup water

1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)

4 tablespoons butter or margarine

2 tablespoons baking soda

1 teaspoon vanilla

Combine the sugar, corn syrup and water in a heavy 3−quart saucepan.

Cook over medium heat, stirring constantly, until the sugar is

dissolved. Continue cooking, stirring occasionally, until the mixture

reaches the soft crack stage (285 degrees F.) on the candy thermometer.

Add the peanuts and butter. Cook, stirring constantly, to the hard

crack stage (300 degrees F.) on the candy thermometer. Remove from the

heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam

up.) Turn the mixture onto 2 greased baking sheets. Spread out with a

metal spatula as thin as possible. When the candy begins to set, loosen

from the baking sheets. Turn the brittle over, then stretch and pull

brittle as thin as possible using two forks. When completely cooled,

break into pieces.

Old Fashioned Peanut Brittle 304

Old Spaghetti Factory Creamy Pesto Dressing

1 cup salad oil

1/2 ounce sweet basil leaves

1/8 Teaspoon tabasco

1/4 rounded tablespoon salt

1/4 slightly rounded (big) cook spoon granulated garlic

1 − 32 Ounce jar mayonnaise

2 1/2 cups buttermilk

1/2 cup half and half

1/2 Pound grated Romano cheese

Combine ingredients in order given. Store in refrigerator. Makes 2 quarts

Old Spaghetti Factory Creamy Pesto Dressing 305

Olive Garden Fried Mozzarella

1 pound block of mozzarella cheese

2 eggs, beaten

1/4 cup water

1 1/2 cups Italian bread crumbs

1/2 teaspoon granulated garlic

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2/3 cup flour

1/3 cup corn starch

Slice the block of cheese lengthwise into about 1/2 inch

sections. Cut each section in half.

Beat the eggs with water and set aside. Mix the bread crumbs,

garlic, oregano, and basil and set aside. Blend the flour with

corn starch and set aside.

Heat vegetable oil for deep frying to 350F. Dip cheese in flour

then in egg wash and then coat with bread crumbs. Place carefully

in hot oil and fry until golden brown. This should only take a

matter of seconds, so you need to watch them closely.

Drain on brown paper bags and serve with your favorite pasta

sauce that has been warmed.

Olive Garden Fried Mozzarella 306

Olive Garden Lasagna

Alfredo Sauce:

1/2 lb. sweet or salted butter

12 oz. heavy cream

Fresh ground white pepper

1 1/2 cups fresh Parmesan, grated

Ricotta Cheese Mix:

1 pint Ricotta cheese

2 oz. Romano, grated

3 oz. Mozzarella, shredded

2 tbls. green onions, sliced

2 teas. fresh parsley, chopped

1/2 teas. salt

1/8 teas. black pepper

1/4 teas. dried basil

1/4 teas. dried oregano

1 1/4 cups Alfredo sauce, cooled

Vegetable Mix:

4 cups broccoli florets

2 cups carrots, sliced 1/4"

4 cups fresh mushrooms, sliced 1/4"

2 cups red bell peppers, diced

1 cup green bell pepper, diced

1 cup yellow onion, diced

2 cups zucchini, sliced

Lasagna noodles

18 slices Mozzarella cheese, 1/2 oz. each

Lay out enough dry lasagna strips in a 9x13 pan to

ensure you have enough to make 3 full layers, with

very little overlap on each layer. Remove the dry

strips and cook according to package instructions until

barely "al dente" and drain.

ALFREDO SAUCE: Heat water to a boil in the bottom of

a double boiler. Add butter, cream and pepper to the

top pot and heat until butter is completely melted,

then stir in Parmesan until melted and blended.

Remove top pot and set aside to cool. Divide the

Olive Garden Lasagna 307

sauce into 2 equal portions. Refrigerate 1 portion for

use later.

RICOTTA CHEESE MIX: Combine all ingredients in a

bowl and blend thoroughly with a rubber spatula. Set

aside at room temp.

VEGETABLES: Combine all veggies and mix well.

ASSEMBLY: Coat the bottom and sides of a 9x13

baking dish with vegetable spray. Lay out cooked

lasagna strips (about 4) to cover entire bottom.

Spread 1−1/4 c of the Ricotta mix evenly over the

strips. Top with 8 c of veggie mix and spread out

evenly. Lay out 9 of the mozzarella slices to cover the

veggie layer. Repeat this layering. Top the second

layer of mozzarella slices with lasagna strips and

spread them evenly with 1−1/4 c ricotta cheese mix to

finish.

COOKING: Spray a sheet of foil with vegetable spray

and cover the baking dish tightly with the foil, sprayed

side down. Bake in a preheated 375F oven for about

an hour or until the internal temp is 165F. Remove

from the oven and allow to sit for a few minutes,

covered, before cutting and serving. Immediately prior

to serving, heat the reserved portion of Alfredo Sauce

and ladle the hot sauce over each slice of lasagna as

it is served.

Olive Garden Lasagna 308

Olive Garden Pasta Frittata

12 Ounce spaghetti, cooked, cut into 2" pieces

3 Ounce green onions, sliced

3 Ounce thick bacon, cooked and chopped

vegetable spray or margarine

3 tblsp Fontina, shredded, heaping

Parmesan, grated

3 3/4 cup

FRITTATA BATTER:

6 Medium eggs

2 1/2 cups Half and half

5 Teaspoon cornstarch

1 dash nutmeg

Preheat oven to 350F.

FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg

thoroughly until all ingredients are completely blended.

Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl

until evenly mixed.

Coat a 1−1/2 qt round baking dish, including walls, with spray or margarine.

Empty the spaghetti mixture into the baking dish and spread evenly. Add the

frittata batter to cover the filling mix.

Bake in a 350~ oven for about 25 minutes until center is set. When center is

set, cover the frittata evenly with the Fontina and bake until cheese is

golden. Turn off the heat and open oven door. Let the frittata set in the

open oven for 15 minutes for the batter to set more firmly and make removing

from the dish easy. Before serving, sprinkle with Parmesan and cut into 4

wedges.

Olive Garden Pasta Frittata 309

Olive Garden Shrimp Primavera

SAUCE:

6 tbsp. butter or margarine

1 tbsp. garlic, fresh, minced

1 oz. package Knorr Newburg Sauce Mix (or similar)

32 oz. crushed tomatoes, canned

1−1/2 tbsp. lemon juice, fresh

1/4 tsp. (or to taste) red pepper, crushed

1/2 tsp. basil, dry

1/4 tsp. marjoram, dry

1/2 tsp. black pepper

VEGETABLES:

1/2 lb. mushrooms, halved (or quartered if large)

1 cup green bell peppers, cut into 1" squares

1 cup red bell peppers, cut into 1" squares

1/2 cup yellow onion, cut into 1" squares

2 Tbsp. butter for sauting

PASTA:

1 lb. fresh Olive Garden Linguine (or quality dry pasta)

SHRIMP:

1 lb. medium to large fully cooked shrimp, thawed and drained

Melt butter in 3−quart saucepan over medium heat. Add garlic and cook one

minute. Add remaining spice and tomato ingredients, stir well and simmer for

10 minutes.

Meanwhile, in a large saute pan, melt 2 tbsp. butter. Saute vegetables

about 3 minutes until crisp − tender. Add to the sauce and simmer 5 minutes

more.

Cook pasta according to directions. When pasta is almost done, stir shrimp

into sauce to heat through. Do not boil. Spoon Primavera over hot linguine.

Pass Parmesan cheese.

Olive Garden Shrimp Primavera 310

Olive Garden Tiramisu Dessert

1 Sponge cake, (10 to 12 inch about 3" tall)

3 ounces Strong black coffee, or instant espresso

3 ounces Brandy or rum

1−1/2 pounds Cream cheese or mascarpone, room temperature

1−1/2 cups Superfine/powdered sugar

Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches

high.

Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake

to flavor it strongly. Don't moisten cake too much or it may collapse on

serving.

Beat room−temperature cheese and 1 cup sugar until sugar is completely

dissolved and cheese is light and spreadable. Test for sweetness during

beating, adding more sugar if needed.

Spread cut surface of bottom layer with half of the cheese mixture.

Replace second layer and top this with remaining cheese mixture.

Sprinkle top liberally with sifted cocoa.

Refrigerate cake for at least 2 hours before cutting and serving.

Olive Garden Tiramisu Dessert 311

Olive Garden Capellini Pomodoro

3 cloves Garlic, mince

2 pounds Plum tomatoes; seeded, diced

1 ounce Fresh basil leaves, minced

1/3 cup Extra virgin olive oil

3 ounces Parmesan cheese

12 ounces Dry angel hair pasta, cooked

1/4 teaspoon Pepper

Heat olive oil and add garlic; cook until it turns white. Add

tomatoes and pepper and heat through, stirring constantly, about

2 to 3 minutes. Tomatoes should not lose their shape. Remove

from heat. Transfer hot, cooked pasta to large bowl. Toss pasta

gently with tomato mixture, basil and half of Parmesan cheese.

Serve immediately and pass remaining Parmesan.

Olive Garden Capellini Pomodoro 312

Olive Garden Fettucine Alfredo

8 ounces Cream cheese −− cut in bits

3/4 cup Parmesan cheese −− grated

1/2 cup Butter or margarine

1/2 cup Milk

8 ounces Fettuccine; cook −− drain

In large saucepan combine cream cheese, Parmesan, butter and

milk, stirring constantly until smooth. Toss pasta lightly with

sauce, coating well. Leftovers freeze well.

Olive Garden Fettucine Alfredo 313

Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing

1 clove garlic, peeled and minced

1/2 teaspoon Dried basil

1/2 teaspoon Dried oregano

3 packages Sweet and Low −− or

1 tablespoon Sugar

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

hours before using.

Olive Garden House Dressing 314

Olive Garden Toscana Soup

3/4 cup onions, diced 1/8 inch

1 slice bacon, 1/4−inch diced

1 1/4 teaspoon garlic cloves, minced

1 ounce chicken bouillon

1 quart water

2 medium potatoes, cut in half length−wise,

then cut in 1/4−inch slices

2 cups cavallo greens (kale can be substituted),

cut in half, then sliced into 1/16−inch strips

1 1/2 cups sausage link − spicy, pre−cooked, cut in half

length−wise, then cut at an angle into 1/2−inch slices

3/4 cup heavy whipping cream

Place sausage link onto sheet pan and bake in 300 degree oven for

15 to 20 minutes or until done.

Place onions and bacon into 3 to 4 quart saucepan and cook onions

over medium heat until the onions are almost clear. Add garlic and

cook for 1 minute.

Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.

Add remaining ingredients then simmer for 5 more minutes and serve.

Olive Garden Toscana Soup 315

Olive Garden Eggplant Parmigiana

2 Eggplants; peel; slice 1/4" circles

Flour

Oil

Seasoned salt

1 lb. jar meat−flavored Prego

1/4 cup grape jelly

14 oz. can sliced−style stewed tomatoes

1/2 lb. shredded mozzarella cheese

1/4 cup grated parmesan cheese

Moisten eggplant (milk) and coat lightly in flour. Quickly brown

slices in hot oil, dusting each side generously with seasoned salt.

When fork tender and golden brown transfer to a 9 X 13 X 2 pan.

Cover loosely with foil and bake at 375 F. about 20 to 25 minutes

or until tender.

SAUCE−Combine sauce, jelly and tomatoes that have been broken

up with a fork. Heat on medium until hot, but do not boil.

Spread mozzarella cheese over eggplant, then add sauce. Top

with parmesan cheese and return to oven for 5−10 minutes

to melt mozzarella. Serve immediately.

Olive Garden Eggplant Parmigiana 316

Orange Julius

6 ounces orange juice, from frozen concentrate, unprepared

1 cup milk, lowfat okay

1 cup water

1/4 cup sugar

1 teaspoon vanilla

8 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes,

adding ice cubes one at a time, until smooth.

Orange Julius 317

Oreo Cookies

COOKIE WAFERS:

1 (18.25 oz) box Dark Fudge Cake Mix

1/3 cup water

2 tablespoons shortening

CREME FILLING:

3 1/2 cups powdered sugar

1/2 tablespoon granulated sugar

1/2 teaspoon vanilla extract

1/2 cup shortening (no substitution)

3 tablespoons hot water

Preheat oven to 325F. Blend all ingredients; then knead with your

hands until it is pliable like dough. Form dough into 3/4 inch balls

and press flat, 1/2 inch apart on greased cookie sheets. Bottom of

a glass works nice for this. Bake 4 to 6 minutes or until cookies are

crunchy. I should think you could refrigerate the dough in cylinder

shaped rolls for a couple of hours and slice 1/8 inch thick, as well.

Let cookies cool on sheets.

Combine filling ingredients and mix well. Form into balls about 1/2 to

3/4 inch in diameter, again using your hands. Sandwich one

filling in the center of two cookies and carefully press down until

the filling spreads almost to the edge.

Makes 2 dozen cookies (4 dozen wafers)

Oreo Cookies 318

Outback Steakhouse Aussie Fries

1 − 2 lb. bag of Frozen French Fries

1 Cup shredded Colby Jack cheese

6 pieces of Bacon, cooked

24 Fl. Oz. Peanut Oil (can be reused later; store in refrigerator)

Divide the fries into half, and use the other half later.

Heat oil to 350 degrees. If you do not have a thermostat, make sure

the oil is hot enough, so that when you set a french fry in there it

will cook immediately. If the french fry sinks to the bottom, and

barely bubbles, it is not hot enough. Fry the potatoes in small

batches, they are done when they are golden brown, and float to the

top of the skillet. ( I like to use a Dutch Oven). Be sure to drain

the potatoes on paper towels. You can keep them warm in the oven

while the other fries are done.

When all french fries are done cooking, and drained place them onto

a platter. Salt the french fries if you like, and sprinkle on cheese

and cooked bacon. Pop these back into a warm oven until the cheese

begins to melt.

Dipping Sauce:

1/2 Cup Sour Cream

1 Tbsp. Prepared Horseraddish

dash Cayenne Pepper

dash Salt

dash black pepper

Combine all ingredients and mix well.

Outback Steakhouse Aussie Fries 319

Outback Steakhouse Bloomin Onion

4 Vidalia or Texas Sweet Onions

Batter:

1/3 Cup Cornstarch

1 1/2 Cup Flour

2 tsp. Garlic −− minced

2 tsp. Paprika

1 tsp. Salt

1 tsp. Pepper

24 oz. Beer

Seasoned Flour:

2 Cup Flour

4 tsp. Paprika

2 tsp. Garlic powder

1/2 tsp. Pepper

1/4 tsp. Cayenne pepper

Mix cornstarch, flour, and seasonings until well blended. Add beer,

mix well. Cut about 3/4" off top of onion and peel. Cut into onion

12 to 16 vertical wedges, but do not cut through bottom root end.

Remove about 1" of petals from center of onion. Dip onion in seasoned

flour and remove excess by shaking. Separate petals and dip in batter

to coat thoroughly. Gently place in fryer basket and deep−fry at

375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.

Drain on paper towels.

Place onion upright in shallow bowl and remove center core with circular

cutter or apple corer. Serve hot with Creamy Chili Sauce.

Creamy Chili Sauce:

1 pint Mayonnaise

1 pint Sour cream

1/2 Cup Chili sauce

1/2 tsp. Cayenne pepper

Outback Steakhouse Bloomin Onion 320

Outback Steakhouse Coconut Shrimp

1 1/2 lb large raw shrimp

1/2 cup all−purpose flour

1/2 cup cornstarch

1 Tbl. salt

1/2 Tbl. white pepper

2 Tbl. vegetable oil

1 cup ice water

oil for deep frying

2 cups short shredded coconut

1/2 cup orange marmalade

1/4 cup Grey Poupon country mustard

1/4 cup honey

3−4 drops Tabasco sauce

Peel, devein & wash shrimp. Dry well on paper towels. Set aside.

In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.

Stir to blend. To fry: heat oil to 350 in deep fryer or electric

skillet. Spread coconut on a flat pan a little at a time, adding

more as needed. Dip shrimp in batter, then roll in coconut.

Fry in hot oil until lightly browned, about 4 minutes.

Bake at 300 5 minutes to finish cooking of the shrimp.

Serve with sweet & sour sauce or the following sauce: Combine

marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.

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Outback Steakhouse Marinade

1 Cup Scottish (or similar) Ale

2 tsp. Brown Sugar

1/2 tsp. McCormick Seasonal

1/4 tsp. Ground Black Pepper

1/4 tsp. MSG

Place your favorite cut of steak in a shallow pan and pour ale

on steak and marinate for 1 hour in refrigerator. Remove steak

from ale and mix dry ingredients together and rub steak on both

sides. Let marinate with dry ingredients for 1/2 hour.

Preheat a skillet or grill to med high heat add vegetable spray

or vegetable oil and braize to perfection.

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Outback Steakhouse Alice Springs Chicken

Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon mustard

1/2 cup honey

1 1/2 teaspoons vegetable oil

1/2 teaspoon lemon juice

Chicken:

4 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

2 cups sliced mushrooms (10−12 mushrooms)

2 tablespoons butter

salt and pepper

paprika

8 slices bacon, cooked

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

2 teaspoons finely chopped fresh parsley

Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons

oil and lemon juice in small bowl. Whip mixture for about

30 seconds. Pour about 2/3 of marinade over the chicken breasts

and marinate them (covered) in the refrigerator, for about 2 hours.

Chill remaining marinade until later. After the chicken has marinated,

preheat oven to 375 F and heat up an ovenproof frying pan

(large enough to hold all four breasts) with 1teaspoon of oil over

medium heat. If you dont have an ovenproof skillet, transfer the

chicken to a baking dish for the baking. Sear chicken in pan for 3−4

minutes per side or until golden brown. Remove the pan from heat,

but keep the chicken in the pan. As the chicken is cooking,

saute the sliced mushrooms in butter in a small frying pan.

Brush each seared chicken breast with a little of the reserved honey

mustard marinade (not the portion the chicken marinated in), being

sure to save a little extra to serveas a side. Season chicken

with salt, pepper, and a dash of paprika. Stack two pieces of

cooked bacon, crosswise, on each chicken breast. Spoon the

sauteed mushrooms on the bacon, being sure to coat each breast

evenly. Spread 1/4 cup Monterey Jack cheese onto each

breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken

for 7−10 minutes or until the cheese is thoroughly melted and

starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon

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parsley before serving. Place extra marinade in small bowl

to serve on the side.

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Outback Steakhouse Queenland Chicken and Shrimp

1/2 cup milk

2 Tbsp. butter

1 cup cream

1/4 tsp. poultry seasoning

1/8 − 1/4 tsp. cayenne (adjust to taste)

1/8 tsp. white pepper

1/8 tsp. onion powder

1/2 cup white wine

1 Tbsp. garlic powder

1 lb. linguine

4 chicken breasts

8 oz. shrimp

1 Tbsp. olive oil

Mix spices together thoroughly. Place cream and milk in pan

with butter and 1/2 spice mixture. Cook to thicken and set aside.

Cook linguine to the al dente stage. Saute chicken breasts with

wine and remaining spices until done. Remove and set aside. Saute

shrimp in pan, adding more wine if necessary. Serve each breast

on a bed of linguine with shrimp. Cover with sauce.

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Outback Steakhouse Ranch Dressing

1/2 Cup Sour Cream

1 Tbsp. prepared Horseradish

Dash cayenne pepper

Dash salt

Dash black pepper

Combine all ingredients and mix well.

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Outback Steakhouse Steak Seasoning

Mix together:

1 envelope Taco Seasoning Mix

1 envelope Good Seasonings Italian Dressing Mix

Pierce steaks in several places with tines of fork. Rub in oil and dust in

seasoning mixture. Then pour Coca Cola (Diet or Regular) around steaks in

deep plastic or glass container and seal with plastic wrap. Refrigerate for

24 hours. Drain, and grill or broil as you wish.

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Outback Steakhouse Walkabout Soup

2 cups thinly sliced yellow sweet onions

2 tablespoons butter

14 − to 15−ounce can chicken broth

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

2 chicken bouillon cubes

1/4 cup diced Velveeta cubes (compressed in a measuring cup)

1 1/2 to 1 3/4 cups white sauce, recipe follows

Shredded Cheddar cheese, for garnish

In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at

low to medium heat, stirring frequently until soft and clear but not brown.

Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir

until completely heated through. Add white sauce and Velveeta cheese. The

white sauce will be thick because it has been removed from the heat. Simmer

on medium low heat until cheese is melted and all ingredients are blended,

stirring constantly. Turn temperature to warm and let cook for an additional

30 to 45 minutes.

Serve with a garnish of shredded Cheddar cheese and a couple of slices of

warm dark Russian bread.

Thick white sauce:

3 tablespoons butter

3 tablespoon flour

1/4 teaspoon salt

1 1/4 cups whole milk

In 1−quart saucepan, melt butter and add flour, cook on medium heat until

flour turns thick and comes away from side of saucepan. Pour milk into flour

mixture a little at a time and stir constantly, taking care not to let

mixture lump. Set aside (off the heat) until ready to use in the soup.

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Oyster Sauce

1/2 lb. shucked oysters with liquid

1 Tbls. water

1 teas. salt

light soy sauce

1/2 Tbls. dark soy sauce

Drain oysters and reserve the liquid. Mince oysters and place

in a saucepan. Add water and reserved liquid and bring to a boil.

Reduce heat, cover and simmer about 10 minutes. Remove from heat,

add salt and cool completely. Force the mixture through a fine

sieve into sauce pan. Measure the liquid, adding 2 Tbls. light

soy sauce to each 1/2 cup. Add dark soy sauce and bring to boil.

Reduce heat and simmer gently for about 7 minutes. Cool to room

temperature and pour into a sterilized jar. Seal and store in the

refrigerator. This sauce can be kept for several weeks.

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