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Good morning to one and all. Today is the last installment of our monthly theme of Fabulous Fakes. What a wonderful assortment of recipes we have for you. First, I have some important business...  We have birthdays galore! Yesterday was the birthday of Aafrin in Pune, India. I discovered her birthday too late to get this into Friday's issue. What an intelligent and witty person she is! Aafrin, I hope your day was wonderful, my friend! Next is Anita from Battle Ground, Washington who celebrates her special day today. Anita has been with a2z for a very long time and has been very supportive in every way possible. Last, but not least, is Joan from Savona, British Columbia, Canada. She is a diabetic and has a collection of recipes for diabetics she will send to anyone who asks. Just use this link to receive Joan's Diabetic Recipes and I will forward your request to Joan. I believe you will be thrilled with the recipes and other goodies in today's issue. Please remember that theme issues are a success because readers participate. We cannot assume that others will send in the recipes needed for such great issues. YOU must be a part of this for it to happen. Have a wonderful day. I am off today and the kids and I will chill... and cook! We'll see you here tomorrow, God willing. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! I have posted this before... it is my favorite of all writings. It is on the wall that faces me as I sit at my desk at home. ~Maggie DO IT ANYWAY by Blessed Mother Teresa of Calcutta People are often unreasonable, illogical and self-centered...forgive them anyway. If you are kind, people may accuse you of selfish ulterior motives...be kind anyway. If you are successful, you will win some false friends and some true enemies...succeed anyway. If you are honest and frank, people may cheat you...be honest and frank anyway. What you spend years building, someone could destroy overnight...Build anyway. If you find serenity and happiness, they may be jealous...be happy anyway. The good you do today, people will often forget tomorrow...do good anyway. Give the world the best you have and it may never be enough...give the world the best that you've got anyway. You see, in the final analysis, it is between you and God...it was never between you and them anyway.
Help make us NUMBER ONE ! Miscellaneous Tips -When opening a new bottle of sauce, place a straw into the bottle, turn it clockwise and counter-clockwise, and then remove the straw. After removing the straw, the sauce should pour freely from the bottle. -Keep covers from sticky ingredients, such as honey, syrup, and molasses, opening with ease by coating the threads with oil the first time the bottle is opened. Apply a little vegetable oil to a paper towel and wipe the threads of the bottle with the oil. -For soft cookies that have started to dry out, re-soften by adding a piece of bread or a slice of apple to the container they are stored in. -For crispy cookies that have started to get soggy, make them crispy again by placing them on a cookie sheet and heating in the oven at 300° for 3 or 4 minutes. -To keep the cut edge of a cake from drying out, place half of an apple at the end where the cake has been cut in the cake pan. -Use a hot, wet knife to cut cakes with sticky frosting and cheesecakes. Dip the knife in hot water and wipe with a paper towel after each cut. -Freeze a frosted cake first by placing it in the freezer unwrapped. Once the cake is frozen, take it out and wrap it with plastic wrap or aluminum foil and then return to the freezer. When ready to thaw, let it thaw slightly, remove the wrap and then finish thawing. -Cut both ends out of a can and use the can as a cookie cutter or to cut biscuits. -To warm bread before serving, place the bread in a paper bag, seal it, and moisten a portion of the outside of the bag. Place it in a 350°F oven for 5 or 6 minutes. Bread will be warmed and ready to serve. -To prevent meringue from sticking to the knife when you are slicing a meringue pie, lightly butter both sides of the knife. -When having to remove that first piece of pie or cake, the piece will slid out easier if you cut an additional slice. Before trying to remove the first piece, make a cut as if you were cutting a second piece. -To prevent ice crystals from forming on ice cream, cover the surface of the ice cream with a piece of plastic wrap or wax paper before closing the container. -Crumbled brownies or cookies make a great topping for ice cream. -If marshmallows have started to harden, place a slice of bread in the sack, seal it, and let it set for a couple of days. The marshmallows will soften to their original texture. -Use thin pretzel sticks to spear hors d' oeuvres instead of toothpicks. -Salads that are soft or in liquid form when prepared and then refrigerated to firm, can be remolded after they have been partially eaten to give them a fresh look. -Microwave just enough to liquefy the salad and then pour into a smaller bowl and place back into the refrigerator. -If a baked dish needs to be covered with aluminum foil while it is cooking or is going be covered to transport somewhere, spray the foil with cooking spray to help prevent the food from sticking to the foil. -When reheating leftovers in the oven, check to see if it is heated throughout by sticking a table knife in the center of the dish. Leave it inserted for 15 to 30 seconds. Pull out and test on the back of your hand. If the knife is hot, the leftovers are hot. -When heating items in a dish in the microwave, cover the dish with a damp paper towel rather than plastic wrap. The paper towel absorbs splatters, does not collapse and will not melt. -To dispose of used cooking oil, open up 4 or 5 plastic grocery bags, place them inside of each other, and when oil has cooled, pour it into the center of the layered grocery bags. Tie the bags shut and dispose of properly. Source: Hormel A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Gifts from the Kitchen Here's the scoop on the current theme: Just like that famous commercial saying, nothin' says lovin' like something from the oven. With the holidays quickly approaching, do you search for ways to spread holiday cheer by giving gifts from your kitchen? I do, too. And not just cooked items. What we're looking for in this theme is gift ideas from your kitchen, which could include prepared mixes, gifts in a jar, etc. Brownies and cookies in a jar, baked miniature loaves of tasty holiday bread are just suggestions. Please make sure to include the preparation methods for the recipient in your submissions. Send in your Gifts from the Kitchen ideas for sharing in our next theme issue. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Gifts from the Kitchen A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Gifts from the Kitchen has a deadline of November 25, 2005, and will be posted on December 4, 2005. Please use this email link to submit a recipe for theme recipes: Gifts from the Kitchen As usual, only recipes are to be sent to: A to Z Recipes Inbox.   Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
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Shop Better Homes and Gardens 50% Off Show your support by voting for this ezine. Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate You may include anything else you would like to share such as: How long you have been with A to Z Recipes Something about your job and family Your hobbies Any special recipe requests This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  The Redneck Family Tree Shared by Don G., GA Many many years ago when I was twenty-three, I got married to a widow who was pretty as could be. This widow had a daughter who had hair of red. My father fell in love with her, and soon the two were wed. This made my dad my son-in-law and changed my very life. My daughter was my mother, for she was my father's wife. To complicate the matters worse, although it brought me joy, I soon became the father of a bouncing baby boy. My little baby then became a brother-in-law to Dad. And so became my uncle, though it made me very sad. For if he was my uncle, then that also made him brother To the widow's grown-up daughter who, of course, was my step-mother. Father's wife then had a son, who kept them on the run. And he became my grandson, for he was my daughter's son. My wife is now my mother's mom and it surely makes me blue. Because, although she is my wife, she is my grandma too. If my wife is my grandmother, then I am her grandchild. And every time I think of it, It simply drives me wild. For now I have become the strangest case you ever saw. As the husband of my grandmother, I am my own grandpa! Two-story House Shared by Beverley, Canada A man appears before a judge one day, asking for a divorce. The judge quietly reviews some papers and then says, "Please tell me why you are seeking a divorce." "Because" the man says, "I live in a two-story house." The Judge replies, "What kind of a reason is that? What is the big deal about a two-story house?" The man answers, "Well, Judge, one story is 'I have a headache' and the other story is 'It's that time of the month'".
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! BORDEN'S SWEETENED CONDENSED MILK ~Submitted by Helen, N. Ft. Myers, FL 3/4 C. sugar 1/2 C. water 1 C. plus 2 T. powdered milk Combine all ingredients. Heat to boiling. Cook until thick, this will take 15 to 20 minutes. This equals one can. CRACKER BARREL'S BREAD PUDDING ~Submitted by Helen, N. Ft. Myers, FL 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 consistency 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. LIPTON'S ONION SOUP ~Submitted by Helen, N. Ft. Myers, FL 3/4 c. minced onion 1/3 c. beef bouillon 4 tsp onion powder 1/4 tsp crushed celery seed 1/4 tsp sugar Combine all ingredients. Store in tight fitting container About 5 Tbls. of mix are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix 5 Tbls. with one pint of sour cream). KAHLUA COFFEE LIQUEUR ~Submitted by Barbara, Chula Vista, CA You will need an empty 750 ml. liquor bottle with a top for storing the liqueur. 2 cups water 1 1/2 cups granulated sugar 1 1/2 tablespoons instant coffee 2 cups 80 proof vodka 1 1/2 tablespoons vanilla extract Combine water, sugar, and coffee in a covered saucepan over high heat. Bring mixture to a boil, and continue to boil for 10 minutes. Be sure mixture does not boil over. Remove the mixture from the heat and let it cool for 5 minutes. Add vodka and vanilla. Stir. Store in any empty 750 ml. liquor bottle with a screw top or another bottle with a resealable lid. Tidbits: It is very important that you use a covered saucepan when making this drink. The alcohol will boil away if the solution is not covered when it gets hot. Also the longer this drink is bottled and stored in a dark, cool place, the better it will taste. For the best flavor, store it for at least thirty days before drinking. Probably the hardest part of making this simple recipe is not drinking the stuff before it matures! CRACKER BARREL COCA COLA CAKE II ~Submitted by Treva, TN Ease of Cooking: Beginner - Serving Size: 24 1 Stick of Butter 1 Cup Coca Cola 3/4 Cup Miniature Marshmallows 1 Square of Semi Sweet Baking Chocolate 1/2 Cup Shortening 1/2 Cup Vegetable Oil 3/4 Cup Cocoa 2 Eggs 1/2 tsp. Salt 2 tsp. Vanilla 3/4 Cup Buttermilk 2 Cup Sugar 2 & 1/3 Cup Flour 1 tsp. Baking Soda 1 1/2 tsp. Baking Powder Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature. In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick. Place batter into a 13" x 9" x " 2 oiled and floured baking pan. Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool. Frosting: 1 Stick of Butter 1/2 Cup Cocoa 1/4 Cup Coca Cola (plus 2-3 Tbsp. if needed) 3 Cup Powder Sugar 1 tsp. Vanilla 1/4 Cup Hershey's Chocolate Syrup Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well. Frost warm cake. Serve with natural vanilla bean ice cream and enjoy. CRACKER BARREL CHICKEN CASSEROLE ~Submitted by Treva, TN 1 CUP Yellow Corn Meal 1/3 CUP Flour 1 & 1/2 tsp. Baking Powder 1 Tbsp. Sugar 1/2 tsp. Salt 1/2 tsp. Baking Soda 2 Tbsp. Vegetable Oil 3/4 CUP Buttermilk 1 Egg Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and bake at 375 degrees for 20 - 25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside. Chicken Filling: 2 & 1/2 CUP Cooked Chicken Breasted (cut into bite size pieces) 1/4 CUP Yellow Onion (chopped) 1/2 CUP Celery (sliced thin) 1 tsp. Salt 1/4 tsp. Fresh Ground Pepper 1 Can Cream of Chicken Soup 1 & 3/4 CUP Chicken Broth 2 Tbsp. Butter In sauce pan on medium low heat place butter and sauté onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350 degrees for 35 - 40 minutes. The crumbs will turn a golden yellow. CRACKER BARREL HAM & EGG CASSEROLE ~Submitted by Treva, TN This is easy to make, and would be perfect for a Sunday Brunch. 1/3 Cup Lean Cooked Diced Smoked Ham (country cured ham if available) 1 Slice Sour Dough Bread (remove crust and cut to fit bottom of casserole dish) 4 or 5 Eggs (beaten, one cup) 1/4 Cup Evaporated Milk 1/4 tsp. Salt 1/4 tsp. Ground Black Pepper 1/2 Cup Shredded Mild Cheddar Cheese Spray casserole dish with a none stick spray and place sour dough bread on the bottom of casserole dish. Beat eggs, add salt, pepper, evaporated milk and mix well. Pour egg mixture over bread. Sprinkle diced ham over egg mixture and cover. Place casserole in refrigerator overnight or in refrigerator for at least five hours. Remove casserole from the refrigerator, spoon shredded cheddar cheese on to the top of eggs. Smooth the cheese gentle on top of egg mixture. Place casserole in a preheated oven at 375 for 20 to 22 minutes depending on the depth of the casserole dish. Serves 6 CRACKER BARREL OLD COUNTRY STORE BABY CARROTS ~Submitted by Treva, TN 2 lbs. Fresh Baby Carrots 1 tsp. Salt 1 Tbsp. Sugar 2 Tbsp. Margarine Rinse carrots and place in a two quart sauce pan. Pour enough water in sauce pan to just cover the top of the carrots. Cover carrots with a lid place on medium heat and bring to a boil. Turn heat to low and simmer for 30 - 45 minutes until the carrots are tender when pricked with a fork. When carrots start to become tender pour half of the water off carrots and add salt, sugar and margarine. Place lid on pan and cook until completely tender but not mushy. More salt may be added if needed. Serves 6 Serve carrots along side your favorite entree. NOTE:. For some additional flair you might want to substitute brown sugar, and a dash of nutmeg will do wonders. CRACKER BARREL OLD COUNTRY STORE CARROT CAKE ~Submitted by Treva, TN 3/4 Cup Finely chopped English walnuts 2 Cup Finely shredded carrots 1Cup Crushed pineapple (8oz can with juice) 1/2 Cup Finely shredded coconut 1/2 Cup Raisins that have been soaked in water until plump and then drained 1 & 1/4 Cup Vegetable oil 1 & 1/2 Cup Sugar 1/2 Cup Brown sugar 3 Eggs 3 Cup Flour 2 tsp Baking powder 2 tsp Baking soda 2 tsp Vanilla 2 tsp Ground cinnamon 1 tsp Ground nutmeg 1/2 tsp Ground cloves 1/2 tsp Salt Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through. Pour batter into a greased and floured 9" x 13" pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting. Cream Cheese Frosting 1 8 oz Cream cheese 1 Stick of butter room temperature 1 tsp vanilla 2 Cups Powder sugar 1/2 Cup Chopped pecans for garnish Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans. PONCHO'S MEXICAN BUFFET SOPAIPILLIAS ~Submitted by Treva, TN 4 Cups All-purpose flour 1 & 1/4 tsp. Salt 3 tsp. baking powder 3 Tbsp. Sugar 2 Tbsp. shortening milk (about 1 1/4 cups) Crisco for Frying Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. Heat about 1 inch of oil in a frying pan to about 375 degrees. Add a few pieces at a time, so that you do not cool the oil too quickly, turn at once so they will puff evenly, then turn back to brown both sides. You may want to sprinkle with cinnamon and sugar before eating. Drain on paper towels. Serve with honey. Makes 4 dozen or more. One warning: these are quite addictive. CINNABON CINNAMON ROLLS ~Submitted by Treva, TN 4 Tbsp Melted butter 4 Tbsp Water 1/2 Box instant vanilla pudding - (1/2 of a 3.4 oz. box) 1 Cup Milk 1 Egg 1 Tbsp Sugar 1/2 tsp Salt 4 Cups Bread flour 2 1/2 tsp yeast Fill with: 1/2 Cup Softened butter 1 Cup Brown sugar 2 tsp Cinnamon ROLLS: Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. After complete on dough cycle, remove from machine & roll out to 17 x 10 (approximate) rectangle. FILLING: Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2" slices Place into greased cake pans. I usually get 19 - 20 buns from this. Let rise until doubled. Bake at 350 for 15 -20 minutes, until golden. Do not overbake. FROST with: 4 oz cream cheese (softened) 1/4 Cup butter (softened) 1 1/2 Cup confectioners sugar 1/2 tsp vanilla 1 1/2 tsp milk SPREAD on very warm rolls. They are best when eaten fresh, but we have found that 10 - 15 seconds in the microwave rejuvenates them! CARNEGIE DELI CLASSIC NEW YORK CHEESECAKE ~Submitted by Tena, MO Cookie Crust 1/2 cup butter 1/4 cup sugar 1/2 teaspoon vanilla dash salt 1 egg 1 1/2 cups flour Filling 40 ounces cream cheese -- softened 1 1/3 cups sugar 2 teaspoons vanilla 2 teaspoons fresh lemon juice 1/3 cup sour cream or ricotta 2 tablespoons flour 3 eggs Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine. Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool. When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Don't go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan. Crank oven up to 500 degrees. Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Add the eggs and mix on slow speed until combined. Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving. ESTHER'S ORANGE-MARMALADE LAYER CAKE ~Submitted by Tena, MO From Mitford series of books 3 cups cake flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter -- softened 2 cups granulated sugar 3 large eggs, at room temperature -- beaten lightly 1 tablespoon grated orange peel 1 1/2 teaspoons vanilla 1 cup buttermilk -- at room temperature Orange Syrup: 1 cup freshly squeezed orange juice 1/4 cup sugar Filling: 1 cup orange marmalade Frosting: 3/4 cup well-chilled heavy cream 3/4 cup well-chilled sour cream Preheat oven to 325F. Butter two 9-inch round cake pans, line with parchment or waxed paper, and butter and flour the paper, shaking out the excess. In a bowl, sift the flour, baking soda, and salt. In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth. Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes. Meanwhile, make the orange syrup by stirring together the orange juice and sugar until sugar is dissolved. With a toothpick or wooden skewer, poke holes at 1/2 inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining syrup. Let layers cool completely. Filling: In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes. Frosting: In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency. Assembling the Cake: Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4" border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving. NOT QUITE HEATH BARS ~Submitted by Jessica, Corfu, Greece 2 sticks butter 1 Cup brown sugar 40 crackers (plain) 1 large package milk chocolate chips Boil 2 sticks real butter with 1 cup brown sugar until melted (boil hard 1 minute). Place 40 crackers on a cookie sheet with a rim. Pour the above mixture over and bake in a 350 degree oven for 5 minutes. Remove from oven and sprinkle 1 large package milk chocolate chips over. When melted, spread with knife and put in refrigerator until cold. Break into pieces and keep in refrigerator. ALMOST WHITE CASTLE ~Submitted by Jessica, Corfu, Greece 1 1/2 lbs. ground beef 1 pkg. dry onion soup mix 1 can mushroom soup 1 lb. Velveeta cheese (opt.) Butter 1 lg. onion, chopped package of Dinner Rolls Brown onion in butter sauce. Combine soups and ground beef, make into small patties. Fry in browned onion/butter sauce. Serve on "bun" (ie dinner roll). (Or brown onion in butter sauce then brown ground beef and drain grease. Add both soups and cheese. Heat until cheese is melted. Spread over buns.) "ACTUALLY REAL" REFRIED BEANS (seriously better than a can) ~Submitted by Jessica, Corfu, Greece 1 lb. pinto or black beans 1 (8 oz.) can tomato sauce 1 tbsp. chili powder 1 tbsp. cumin 1 tbsp. garlic powder 1 tsp. salt, or more to taste 1 chopped onion 1/2 tsp. crushed red pepper flakes Cover dry beans with water and bring to boil briefly. Let stand at least 1 hour at room temperature before adding remaining ingredients and cook 1-2 hours until tender. Beans may be eaten as they are or may be pureed in food processor to be used as refried beans in tacos, on nachos, in burritos, as dip for chips or spread on bread. For more spicy flavor, add jalapeno chilies or Picante sauce to food processor as you puree the beans. (added luxury and cholesterol, fry the pureed beans in brown butter before adding them to your dish.) GENERAL TSO'S CHICKEN ~Submitted by Marjorie, Oskaloosa, KS 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Oil, preferably peanut 2 Dried red chiles - cut in half lengthwise 1 tb Chopped fresh orange peel OR 2 ts - dried citrus peel -(soaked & coarsely chopped) 1/2 ts Roasted Sichuan peppercorns* (finely ground), optional 2 ts Dark soy sauce 1/4 ts Salt 1 ts Sugar 1/2 ts Sesame oil CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. Add toasted sesame seeds to make sesame chicken. MIRACLE WHIP ~Submitted by Marjorie, Oskaloosa, KS 4 egg yolks 1 t. Salt 2 t. Dry mustard 6 T. Vinegar 3 cups salad oil 3 T. Flour or cornstarch 1 cup boiling water 2 T. Sugar 1/4 cup vinegar 1 T. Salt With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly. Add remaining oil, a little faster but be careful to blend each addition before adding more oil. When all oil has been added, add 4 T. Vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour in a container & cool in the refrigerator. Makes slightly more than 1 quart. OLIVE GARDEN EGGPLANT PARMIGIANA ~Submitted by Marjorie, Oskaloosa, KS 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. SNAPPLE FLAVORED ICE TEAS ~Submitted by Marjorie, Oskaloosa, KS 2 quarts water 3 Lipton Tea Bags For any of the flavors, boil the water in a large saucepan. When the water comes to a rapid boil, turn off the heat, put tea bags into water and cover. After tea has brewed about 1 hour, pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea. The tea should still be warm so the sugar or sweetener will dissolve easily. Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line. Chill. For Lemon: 3/4 cup sugar (or 1 16 oz. bottle light corn syrup) 1/3 cup + 2 tbsp Lemon juice For Diet Lemon: 12 - 1 gram envelopes sweet n' low or equal 1/3 cup + 2 tbsp lemon juice For Orange: 3/4 cup sugar (or 1 16 oz. bottle light corn syrup) 1/3 cup lemon juice 1/8 tsp. Orange extract For Strawberry: 3/4 cup sugar (or 1 16 oz. bottle light corn syrup) 1/3 + 1 tbsp lemon juice 1 tbsp. strawberry extract For Cranberry: 3/4 cup sugar (or 1 16 oz. bottle light corn syrup) 1/3 cup + 2 tbsp lemon juice 2 tbsp Ocean spray cranberry juice-cocktail concentrate LUBY'S CARROT-RAISIN SALAD ~Submitted by Lillian, FL This is from a wonderful cafeteria here in FL. Source: “You Asked For It” column, St. Petersburg Times, Carol Robards 2 lbs carrots, peeled and trimmed 1 cup raisins 1 cup canned, crushed pineapple, drained 1 cup mayonnaise ½ cup powdered sugar Shred carrots, using large holes of grater. In large bowl, combine carrots, raisins and pineapple. In small bowl, mix mayonnaise and powdered sugar until well blended. Pour over carrot mixture and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours. Serves 8 LONG JOHN SILVER FISH BATTER ~Submitted by Fancy, Aurora, NB 1/2 c flour 1/2 c biscuit mix 1 tsp seasoned salt 1/2 t sugar 1 egg 2 T corn oil 1 c Club Soda or light beer grated rind of 1/2 lemon 1/2 t onion salt Combine flour, biscuit mix, seasoned salt and sugar. Set aside. Beat egg and oil and add to about half of the club soda or beer. Stir in flour mixture plus enough club soda or beer to make the consistency thick but not runny. Stir in lemon rind and onion salt. Makes enough batter for six whole chicken breasts. MRS. FIELD'S CHOCOLATE CHIP COOKIES ~Submitted by Fancy, Aurora, NB Recipe By: Mrs. Field's Cookie Book Serving Size: 42 Preparation Time :0:15 2 1/2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup brown sugar 1/2 cup sugar 1 cup butter 2 eggs 2 teaspoons vanilla 2 cups chocolate chips Preheat oven to 300° Beat butter with sugars, add eggs, and vanilla. Add dry ingredients until mixed. Stir in chocolate chips. Drop by spoonfuls on cookie sheets and bake for 22 minutes. Cool completely. BULL'S EYE BBQ SAUCE (TOP SECRET RECIPES VERSION) ~Submitted by Rusty, Leesburg, FL 1 c water 3/4 c lt. Karo 1/2 c tomato paste 2/3 c vinegar 1/3 c brown sugar 3 Tbs. molasses 1 1/4 tsp liquid smoke 1 tsp salt 1/4 tsp onion powder 1/4 tsp dry mustard 1/4 tsp black pepper 1/8 tsp paprika 1/8 tsp garlic powder dash cayenne Whisk together over high heat. Bring to boil and simmer 45 minutes. After cooling chill overnight to improve flavor. Makes 1/ 1/2 cups. DAIRY QUEEN BLIZZARD ~Submitted by Rusty, Leesburg, FL 1 Heath bar--freeze and break up 1/4 c milk 2 1/2 c vanilla ice cream 1 tsp fudge topping Blend 30 seconds; stop and stir; blend. Continue until it is well mixed. Pour into 16 oz glass. Probably this will be thinner than DQ's but put in the freezer 5 - 10 minutes to thicken. EMERIL'S ESSENCE CREOLE SEASONING ~Submitted by Rusty, Leesburg, FL 2 1/2 Tbs. paprika 2 Tbs. salt 2 Tbs. garlic powder 1 Tbs. black pepper 1 Tbs Onion powder 1 Tbs Cayenne pepper 1 Tbs dried oregano 1 Tbs. dried thyme Combine well and store airtight. Makes 2/3 cup. KING'S HAWAIIAN BREAD (Bread Machine) ~Submitted by Rusty, Leesburg, FL 2 tsp yeast 2 1/2 c bread flour 1 c yellow cake mix 2 Tbs. butter 1 1/4 c water or milk Cycle: white or sweet Setting: light You can use this same recipe and add 2 Tbs. potato flakes and put on dough cycle. Pat out and add 1/2 c raisins and cinnamon and nuts. Roll up like a jelly roll. Seal edge and bake in long pan. NEWMAN'S OWN CAESAR DRESSING ~Submitted by Rusty, Leesburg, FL 1 c mayo 3 Tbs. distilled white vinegar 2 Tb. grated parmesan cheese 2 tsp Worcestershire sauce 1/2 tsp lemon juice 1/2 tsp dry mustard 1/4 tsp salt 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp black pepper pinch dry basil pinch dry oregano Combine in a bowl and mix with electric mixer 30 seconds. Chill. Makes 1 1/4 cups. TANGY TOMATO DRESSING (like Outback's) ~Submitted by Rusty, Leesburg, FL 1 c ketchup 2 tbs tomato sauce or additional ketchup 1/2 c corn syrup 5 Tbs sugar 3/4 tsp fresh ground pepper 3/4 tsp cayenne (less would be best) Whisk to blend. CATALINA DRESSING (like Kraft's) ~Submitted by Rusty, Leesburg, FL 3/4 c sugar 1/2 c ketchup 1/4 c canola oil 1/4 c vinegar 1/2 tsp paprika 1/2 tsp salt 1/2 onion 1 1/2 Tbs. lemon juice Mix in the blender. ALMOST KFC SPICE MIX FOR CHICKEN ~Submitted by Rusty, Leesburg, FL 2 c flour 1 Tbs Salt 1 tsp celery salt 1 Tb black pepper 2 Tbs dry mustard 1 Tbs garlic powder 5 tsp dry thyme 1 tsp dry savory 1 tsp ground ginger 1/2 tsp dry basil 1/2 tsp dry oregano Mix well and keep air tight. To use: Steam chicken til tender. Dip pieces in beaten egg then in this mix. Deep fry 3 minutes each side. WENDY'S FROSTY ~Submitted by Rusty, Leesburg, FL 1/2 c mild 4 tsp Nesquik (chocolate milk mix) 2 c vanilla ice cream softened Put all in blender. Blend at medium speed. Stopping to stir with a long handled spoon. 1 serving Source: Top Secret recipes OUTBACK'S BLOOMING ONION DIPPING SAUCE ~Submitted by Rusty, Leesburg, FL 1/2 c sour cream 2 tsp mayo 2 tsp horseradish 5 drops Tabasco 1/8 tsp salt Can be made up to two days ahead and refrigerated. ONION SOUP MIX (Like Lipton's) ~Submitted by Rusty, Leesburg, FL 1/3 c dry beef boullion powder 4 tsp onion powder 1/4 tsp crushed celery seeds 1/4 tsp sugar Mix well. Store in tight container. 5 Tbsp. = 1-1/4 oz package DISARONNO AMARETTO LIQUEUR ~Submitted by Rusty, Leesburg, FL 1 3/4 c vodka 2 tsp vanilla 3 tsp almond extract 3/4 c brown sugar 1/2 c sugar 1 c water Cook sugars and water 5 minutes. Add remaining ingredients and put into clean liqueur bottle. Store in a cool dark place. Don't use for one week. DAIQUIRI LIQUEUR ~Submitted by Rusty, Leesburg, FL (This is my favorite) 1 fifth cheap scotch whiskey 1 slice orange 1 slice lemon 3/4 lb rock candy Put all in a jar and store in a cool dark place until the sugar melts. Strain and enjoy. WAR EAGLE MILL BUTTERMILK BISCUITS ~Submitted by Richard, Bradenton, FL This recipe I can personally attest to. War Eagle is just a little North of Ft. Smith and they have the Mother, Grandmother and Aunts of ALL craft fairs, besides a gorgeous setting. Arts classes are also offered. I 'done et these hyar biskits many a time' Source: Midwest Living Makes 10 biscuits. Bake: 10 to 12 minutes Ingredients 1 cup whole-wheat pastry flour or regular whole-wheat flour 1 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup shortening 1 cup buttermilk or sour milk Directions 1. In a large bowl, combine the whole-wheat and all-purpose flours, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center. Add buttermilk or sour milk all at once. Stir until just moistened. 2. Turn dough out onto a lightly floured surface. Gently fold and press once or twice to smooth the dough. (Sprinkle with about 1 tablespoon additional all-purpose flour if dough seems too sticky.) Lightly roll to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter. 3. Place biscuits, with the edges just touching, on an ungreased baking sheet. Or place in an ungreased 11x7-1/2x1-1/2-inch baking pan. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Remove biscuits and serve warm. CROISSAN' TIME GOLDEN RAISIN AND RUM COOKIES ~Submitted by Richard, Bradenton, FL Croissan' Time Bakery, Ft. Lauderdale, FL The bakery makes 5-inch cookies using a 2-ounce scoop (the size normally used for ice cream). You can get only 4 of these on a conventional cookie sheet. A 1-ounce scoop makes a 3-inch cookie, which allows you to bake 6 at a time. The dough can be frozen, then defrosted until it is easy to scoop. You may want to bake only as many cookies as will be eaten quickly. They contain a lot of butter and are very moist from the raisins, so they become quite soft in any humidity. Ingredients: -250 grams (17- 1/2 tablespoons) unsalted butter, melted -350 grams (3/4 cup) sugar -5 large eggs -300 grams (2 1/2 cups) all-purpose flour -3 grams (1/2 teaspoon) baking powder -300 grams (10.5 ounces or 2 and 1/8 cups) golden raisins - 3/4 ounce dark rum -1.5 grams (1/4 teaspoon) salt Directions: Line baking sheets with parchment paper. Heat oven to 375 degrees. In the large bowl of an electric mixer, beat the melted butter with the sugar until very creamy. Add the eggs, continuing to beat until mixture is creamy again. Whisk the flour with the baking powder; with mixer on low, beat into the butter mixture. Beat in the raisins, rum and finally the salt. As soon as mixture is creamy again and ingredients are thoroughly incorporated, stop beating. The batter is very soft - you may have to refrigerate briefly so it is firm enough to scoop. Scoop dough onto prepared pans (see note above). Leave at least 3 inches between cookies as they will spread. Do not touch the dough after you scoop it onto the sheets. Place sheet on middle rack of oven and bake 12 to 14 minutes. Watch first batch carefully to be certain of timing. The cookies brown nicely on the edges when they are done. (In a convection oven, heat to 400 degrees, and turn down to 375 when you place the cookies in the oven. Bake 8 to 10 minutes). Makes 24 (5-inch) or 48 (3-inch) cookies. Nutritional Info: Per (3-inch) cookie: 116 calories (37 percent from fat), 4.8 g fat (2.8 g saturated, 1.3 g monounsaturated), 33.2 mg cholesterol, 1.6 g protein, 17.1 g carbohydrates, 0.4 g fiber, 27.5 mg sodium. From the Miami Herald BLACK EYED PEA'S BROCCOLI-CHEESE SOUP ~Submitted by Julia, TX 1 1/2 Pounds broccoli -- fresh 2 Cups water 3/4 Teaspoon salt 1/2 Cup Cornstarch Mix With 1 Cup Cold Water 1 Pint half and half 1 Pound Velveeta 1/2 Teaspoon pepper Steam or boil broccoli until tender. Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens. OLIVE GARDEN TOSCANA SOUP ~Submitted by Julia, TX 1 1/2 cups spicy sausage links -- 12 links 2 medium potatoes -- cut in half-- lengthwise-- then cut into 1/4" slices 3/4 cup onions -- diced 1 1/4 teaspoons garlic -- minced 2 cups kale leaves -- cut in half, then-- sliced 2 tablespoons chicken base 1 quart water 1/3 cup heavy whipping cream Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. From Sonia Borges, guest relations for Olive Garden Italian Restaurant. DOROTHY LYNCH STYLE SALAD DRESSING ~Submitted by Julia, TX 1/8 ts. garlic powder (+ or - to taste) 1 can condensed tomato soup 1 tsp. celery seeds 1 cup oil 1/2 cup vinegar 1 cup sugar (or less) 1 tsp. dry mustard 1 tsp. salt 1 tsp. pepper Blend in blender. KFC ORIGINAL FRIED CHICKEN ~Submitted by Julia, TX 1 frying chicken, cut into frying pieces 1 1/2 cups flour 1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!) 1 Envelope Lipton (or other brand) Tomato Cup of Soup 2 eggs, well beaten 2/3 cup milk Vegetable oil to cover bottom of your skillet; about 1/2 inch deep. 1. Combine eggs and milk. Set aside. 2. Combine flour with the Italian dressing and soup mix. 3. Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure. 4. Fry pieces over medium heat for 25 to 30 minutes, turning often. 5. Remove from fire. Drain and serve. MACDONALD'S BIG MAC SAUCE - MY WAY ~Submitted by Jean, OH 1/2 cup salad dressing or Mayo 2 tbs French Dressing 3 tsp sweet pickle relish 1 tbs minced sweet onion 1 tsp vinegar, white or cider 1 tsp sugar, or to taste pinch salt ?? Combine in bowl, cover and refrigerate at least 2 hours to marry flavors. APPLEBEE'S® PICO DE GALLO ~Submitted by Angelique, TX Source: Top Secret Restaurant Recipes Notes: This is a great summer relish to serve with chips, or even on a hamburger. INGREDIENTS: 3 large tomatoes diced 1 large onion diced 2 Tbsp. diced Jalapenos 1/2 cup fresh cilantro (diced) 2 tsp. Salt 1/2 tsp. black pepper 1/2 tsp. garlic powder 1 Tbsp. olive oil 1 Tbsp. white vinegar Preparation Instructions: Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight. APPLEBEE'S® BANANABERRY FREEZE ~Submitted by Angelique, TX 1 10-ounce box frozen sweetened sliced strawberries, thawed 1/3 cup pina colada mix 2 cups ice 2 ripe bananas Garnish whipped cream 2 fresh strawberries 1. Use a blender to puree the entire contents of the thawed box of frozen strawberries. 2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender. 3. Cut the end off end banana -- set these pieces aside to use later as a garnish -- then put the bananas into the blender. 4. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses. 5. Slice each strawberry halfway up through the middle and add one to the rim of each glass. 6. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a straw. Makes 2 servings. APPLEBEE'S® LOW-FAT ASIAN CHICKEN SALAD ~Submitted by Angelique, TX 1 cup teriyaki marinade 4 chicken breast fillets Fat-Free Asian Dressing: 2 cups water 1/2 cup granulated sugar 3 tablespoons dry pectin 1 tablespoon white vinegar 1/2 teaspoon soy sauce 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 8 cups chopped romaine lettuce 8 cups chopped iceberg lettuce 3 cups shredded red cabbage 3 cups shredded green cabbage 2 cups shredded carrots 1 cup chopped green onion 1 1/3 cups crispy chow mein noodles 1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. 2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill. 3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. 4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. 5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. 6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. 7. Place a 1/4 cup pile of shredded carrots in the center of each salad. Nutrition Facts Serving size – 1 salad Total servings – 4 Fat (per serving) – 12g Calories (per serving) – 575 LONE STAR STEAKHOUSE® CHILI ~Submitted by Angelique, TX 1 pound ground beef 1 diced onion 1 tablespoon diced fresh jalapeno pepper 1 15-ounce can kidney beans with liquid 1 14.5-ounce can peeled diced tomatoes 1 8-ounce can tomato sauce 1 cup water 1 tablespoon white vinegar 1 teaspoon salt 1 teaspoon chili powder 1/4 teaspoon garlic powder 1 bay leaf Garnish: grated cheddar cheese diced onion canned whole jalapeno chili peppers Hot enough for you? 1. Brown ground beef in a large saucepan over medium heat. Drain fat. 2. Add onion and pepper and sauté for about two minutes. 3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top. Makes 4 servings. WOLFGANG PUCK'S PUMPKIN PIE ~Submitted by Angelique, TX Unbaked 10-inch single-crust pie shell 4 tb Sugar syrup 1 tb Minced orange peel 2 tb Grand Marnier 1 Vanilla bean, split and -scraped 1 Cinnamon stick Fresh grated nutmeg 6 Oz. fresh cranberries 2 c Pumpkin puree 1 c Dark brown sugar, packed 1/2 ts Cinnamon 1 ts Ginger 1/2 ts Nutmeg 1/2 ts Cloves ds Salt ds Fresh ground white pepper 4 Eggs 1 c Whipping cream 1/2 c Half and half 3 tb Bourbon Cinnamon ice cream -(optional) Line a buttered 10-inch pie dish or flan ring with pastry. Refrigerate for 1/2 hour. Line with parchment paper and fill with pie weights or uncooked beans. Bake at 350F for 25 minutes, or until crust is golden. Let cool. Remove paper and beans. Meanwhile, in large stainless steel saucepan, combine sugar syrup, orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg. Bring to boil. Stir in cranberries then reduce heat and simmer for 3 to 5 minutes or until berries are softened. Remove vanilla bean and cinnamon stick. Spread mixture in thin layer on bottom of tart shell. (Leftover marmalade is good served on side with smoked meat, fowl or curry.) In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and pepper. Beat in eggs, cream, half and half and bourbon, Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until set. Serve warm with cinnamon ice cream, if desired. CINNABON CINNABONSTIX ~Submitted by Pat, Minden, NV Source: The Best of Top Secret Recipes 1 tube Pillsbury crescent dinner rolls (8) 1 stick (1/2 cup) margarine, melted 2 teaspoons granulated sugar 1/4 teaspoon cinnamon 1/4 teaspoon vanilla nonstick cooking spray Coating 1/2 cup granulated sugar 1 tablespoon cinnamon 1. Preheat oven to 400 degrees. 2. Separate the dough into eight portions. Fold over two of the corners of the triangular dough piece so that it forms a rectangle. Roll the dough on a flat surface to make a tube, then twist the tube a couple of times, and stretch it a little longer. Repeat for all the dough triangles. 3. Combine the melted margarine, 2 teaspoons sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon vanilla in a small bowl. 4. Combine 1/2 cup sugar and 1 tablespoon cinnamon of the coating in another small bowl. 5. Brush the melted margarine mixture over the top and bottom of the dough sticks. Toss the dough into the sugar and cinnamon coating mixture. Roll the dough around with your fingers so that it is well coated. Place the coated dough sticks on a cookie sheet that has been sprayed with nonstick cooking spray. Spray the top of the sticks with a light coating of the spray. 6. Bake for 8 minutes or until the sticks are golden brown. Serve the sticks right out of the oven or reheat them in the microwave for just a bit before serving if they have cooled. These puppies are best served hot.! Makes 8 sticks BURGER KING ZESTY ONION RING SAUCE ~Submitted by Pat, Minden, NV Source: Top Secret Recipes 1/2 cup mayonnaise 1-1/2 teaspoons ketchup 1-1/2 teaspoons horseradish 1/2 teaspoon granulated sugar 1/2 teaspoon lemon juice 1/4 teaspoon cayenne pepper 1. Combine all ingredients in a small bowl. Cover and chill for at least an hour before using. Makes 1/2 cup EL POLLO LOCO AVOCADO SALSA ~Submitted by Pat, Minden, NV Source Top Secret Recipes 1 ripe avocado 1 jalapeno, stemmed and quartered 1 cup water 1 tablespoon white distilled vinegar 3/4 teaspoon salt 2 tablespoons minced fresh cilantro 2 tablespoons diced onion 1. Combine avocado, jalapeno, water, vinegar and salt in a food processor. Puree the mixture for several seconds on high speed, or until jalapeno is finely minced. 2. Pour mixture into a medium bowl. Stir in cilantro and onion. Cover and chill until ready to serve. Makes 1-1/2 cups KFC COLE SLAW ~Submitted by Pat, Minden, NV Source: Top Secret Recipes 8 cups very finely chopped cabbage (1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onions 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 coup buttermilk 1-1/2 tablespoons white vinegar 2-1/2 tablespoons lemon juice 1. Be sure that the cabbage, carrots and onion are chopped up into very fine pieces (about the size of rice kernels). 2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. 3. Add the cabbage, carrots and onions. Mix well. 4. Cover and refrigerate for at least 2 hours before serving. Serves 8 LITTLE CAESAR'S CRAZY BREAD ~Submitted by Pat, Minden, NV Source: Top Secret Recipes 1 10 ounce tube Pillsbury pizza dough 2 tablespoons (1/4 stick) butter 1 teaspoon garlic salt Kraft 100% grated parmesan cheese for topping 1. Preheat the oven to 425 degrees 2. Unroll the dough on a cutting board. Position it lengthwise (longer from left to right than from top to bottom) .With a sharp knife, cut the dough in half down the middle. Then cut each of those halves vertically in half and then in half once more so that you have 8 even strips of dough. 3. Being careful not to stretch the dough, place each strip on a lightly greased cookie sheet and bake for 6 to 8 minutes, or until the top just turns golden brown. 4. While the dough bakes, melt the butter ( on stove or in the microwave on high for 15 to 20 seconds), then add the garlic salt and stir until it dissolves. 5. Remove the browned dough form the oven and with a pastry brush or spoon spread a coating of garlic butter over each piece. 6. Sprinkle a generous amount of parmesan cheese on each. Makes 8 pieces LITTLE CAESAR'S CRAZY SAUCE ~Submitted by Pat, Minden, NV Source: Top Secret Recipes 1 15 ounce can tomato puree 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried basil 1/4 teaspoon dried marjoram 1/4 dried oregano 1/4 ground thyme 1. Combine all the ingredients in an uncovered saucepan over medium heat. 2. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often. 3. Remove the sauce from the heat and let it cool. Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks. Serve hot. Makes 1-1/2 cups LONG JOHN SILVER'S BATTER-DIPPED FISH ~Submitted by Pat, Minden, NV Source: Top Secret Recipes 3 cups soybean oil 2 pounds fresh cod fillets 1-1/3 cups self-rising flour 1 cup water 1 egg 2 teaspoons granulated sugar 2 teaspoons salt 1. Heat the oil in a deep pan to about 400 degrees 2. Cut the fish into approximately 7x2-inch wedges. 3. With a mixer, blend the flour, water, egg, sugar and salt. 4. Dip each fillet into the batter; coating generously and quickly drop into the oil. 5. Fry each fillet until dark golden brown, about 5 minutes. 6. Remove from the oil and place on paper towels or a metal rack to drain. Makes 4 to 6 fillets PANDA EXPRESS MANDARIN CHICKEN ~Submitted by Pat, Minden, NV Source: Top Secret Recipes 2/3 cup sugar 1/4 cup soy sauce 1 tablespoon lemon juice 1 teaspoon lemon juice 1 teaspoon vegetable oil 1 teaspoon minced fresh garlic 1/2 teaspoon minced fresh ginger 1/4 cup water 4 teaspoons arrowroot 6 skinless chicken thigh fillets 1. Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water with arrowroot in a small bowl and stir until arrowroot is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick. 2. Preheat your grill on high for the chicken 3. When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until completely cooked. Chicken should have browned in spots. 4. When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles, then reduce heat and cover chicken until ready to serve. Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well coated. Serve with steamed white rice. Serves 4 POPEYE'S BUTTERMILK BISCUITS ~Submitted by Pat, Minden, NV Source: Top Secret Recipes 2 cups all-purpose flour 1 tablespoon sugar 1-1/2 teaspoons salt 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup butter, cold (1 stick) 1/2 cup buttermilk 1/4 cup milk To brush on top 2 tablespoons butter, melted 1. Preheat oven to 400 degrees. 2. Mix together flour, sugar, salt, baking powder and baking soda in a medium bowl. 3. Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain. 4. Add buttermilk and milk and stir with a spoon until dough forms. Roll out to 1/2 inch thick on a floured surface. 5. Cut biscuits with a 3-inch biscuit cutter and arrange on a lightly greased or parchment paper-lined baking sheet. Bake for 22 to 24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter. Makes 10 biscuits POPEYE'S FAMOUS FRIED CHICKEN ~Submitted by Pat, Minden, NV Source: Top Secret Recipes 6 cups vegetable oil 2/3 cup all-purpose flour 1 tablespoon salt 2 tablespoons white pepper 1 teaspoon cayenne pepper 2 teaspoons paprika 3 eggs 1 frying chicken with skin, cut up 1. Heat the oil over medium heat in a deep frying or in a wide deep pan on the stove. 2. In a large shallow bowl, combine the flour, salt, peppers and paprika. 3. Break the eggs into a separate shallow bowl and beat until blended. 4. Check the oil by dropping in a pinch of the flour mixture. If the oil bubbles rapidly around the flour, it is ready. 5. Dip each piece of chicken into the eggs then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until it is a dark golden brown. 6 Remove the chicken to paper towels or a rack to drain. Makes 8 pieces STARBUCKS CLASSIC COFFEE CAKE ~Submitted by Pat, Minden, NV Source: Top Secret Recipes Topping 1 cup all-purpose flour 1 cup light brown sugar, packed 1/2 cup butter, softened 1 teaspoon cinnamon 1/2 cup chopped pecans 1 cup butter, softened 1/4 cup light brown sugar; packed 1/2 cup granulated sugar 2 eggs 1-1/2 teaspoons vanilla 2 cups all -purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup milk 1. Preheat oven to 350 degrees. 2. Make topping by combining 1 cup flour with brown sugar, a stick of softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans. 3. In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well. 4. In a separate bowl, combine flour, baking powder, and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add milk and mix well. 5. Spoon the batter into a 9x13-inch baking pan that has been buttered and dusted with a light coating of flour. 6. Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter. 7. Bake cake for 50 minutes, or until the edges just begin to turn light brown. Cool and slice into 8 pieces. Serves 8 TACO BELL BAJA SAUCE ~Submitted by Pat, Minden, NV Source: Top Secret Recipes 1/4 of a red bell pepper, seeded and coarsely chopped 1 large jalapeno, chopped in half 2 tablespoons diced Spanish onion 1 cup mayonnaise 1 tablespoon vinegar 1/4 teaspoon cracked black pepper dash garlic powder dash cumin 1. Using food processor, puree peppers and onion. 2. Mix 1 cup mayonnaise and 4 teaspoons of the vegetable puree in a medium bowl. Add remaining ingredients and mix well. Chill for several hours to let flavors develop. Makes 1 cup WENDY'S CHILI ~Submitted by Pat, Minden, NV Source: Top Secret Recipes 1 pounds ground beef 1 29-ounce can tomato sauce 1 29-ounce can kidney beans (with liquid) 1 29-ounce can pinto beans (with liquid) 1 cup diced onion (1 medium onion) 1/2 cup diced green chili (2 Chiles) 1/4 cup diced celery (1 stalk) 3 medium tomatoes, chopped 2 teaspoons cumin powder 3 tablespoons chili powder 1-1/2 teaspoons black pepper 2 teaspoons salt 2 cups water 1. Brown the ground beef in a skillet over medium heat; drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes for 2 to 3 hours. Makes about 12. servings
Help make us NUMBER ONE ! SALT CREEK RESTAURANT KNOCK YOU N-A-K-E-D-S Source: Salt Creek Restaurant, Breckenridge, Colorado 1 (18.5 ounce) box German chocolate cake mix 1 cup chopped nuts 1/3 cup plus 1/2 cup evaporated milk, divided 1/2 cup melted butter 60 vanilla caramels, unwrapped (one 14 ounce package) 1 cup semisweet chocolate chips In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13 x 9 x 2-inch glass baking dish. Bake in a preheated 350 degrees F oven for eight minutes. In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Pour remaining batter on top of morsels. Return to oven and bake 18 minutes (less for gooey brownies). Let cool before cutting. Serve with vanilla ice cream. Makes 16-20 bars. BUFFALO BACON-WRAPPED STEAK BURGER Ingredients 4 - 8oz ground steak burgers (*buffalo preferred but beef steak burgers can be substituted) 4 strips bacon 4 - 5 large fresh mushrooms sliced 3 Tbs melted butter 1 package brown gravy mix 1 Tbs Worcestershire sauce Instructions Wrap bacon strips around burger secure with tooth picks then broil 4-5 minutes each side until bacon is completely cooked Sautee mushrooms in butter and prepare gravy according to instructions add Worcestershire sauce to gravy mix and then stir butter and mushroom into gravy mixture when burgers are done. Pour sauce over finished burgers and enjoy. *Using the Buffalo is recommended because there is much less fat and cholesterol than regular beef. Ground beef steak patties are used by the Blackwell tribe. Source: Buffalo Spirit Village Restaurant, WI PICCADILLY CAFETERIA'S LEMON ICE BOX PIE Crust: 1 box Jiffy Mix Yellow Cake Mix (prepared as directed) 2 T. granulated sugar Crumble cooled prepared cake and measure 2 cups of crumbs, patting crumbs lightly down when measuring. Place crumbs in small bowl and mix in the sugar. Spray a 9-inch pie pan with Pam and pat cake crumbs in pie pan on the bottom and up the sides. Place pie crust in a preheated 275ºF oven for 7 minutes. Watch crust carefully so the crumbs will not scorch. When done, remove and cool crust. Filling: 1 1/2 C. granulated sugar 5 T. flour 1/2 tsp. salt 2 1/4 C. whole milk 3 egg yolks, beaten 1/3 C. lemon juice 1/2 tsp. vanilla extract 8 oz. Cool Whip, thawed In a 2-quart sauce pan mix sugar, flour, salt and milk. Bring ingredients to a low boil and cook for two or three minutes, stirring constantly, until filling becomes thick. Remove pan from heat and add 1/2 cup of hot mixture to beaten egg yolks and whisk together. Place filling back on stove at a low heat and slowly pour egg yolks into filling while whisking together. Pour lemon juice and vanilla into filling and bring to a soft boil and cook for two to three minutes longer. When filling is thick, remove from heat and set aside to cool. The filling may be poured into the crust while still a little warm but not hot. Place pie in refrigerator for several hours to set and chill completely. When chilled, top with Cool Whip and sprinkle the two tablespoons of crumbled cake crumbs over the top. Garnish with fresh lemon zest. ARMADILLO BORDER GRILL CHIPOTLE CHICKEN PENNE PASTA Source: Armadillo Border Grill, Denver, Colorado Serves 2. 8 ounces cooked penne pasta 2 large marinated chicken breasts 2 tablespoons diced green chiles 2 ounces sliced onion 2 ounces sliced mushrooms 1 1/2 cups Chipotle Cream Sauce 1 ounce cotija cheese 4 cilantro sprigs The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows). To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside. In a hot sauté pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs. Marinade: 1/4 cup soy sauce 3/4 cup soybean salad oil 1/2 teaspoon garlic powder 1/2 teaspoon celery salt 1/2 teaspoon white pepper 1 teaspoon cayenne pepper 1/2 teaspoon dry mustard 1 tablespoon Japanese chiles Mix all together and let the chicken marinate overnight. Dice the chicken after marinating. Chipotle Cream Sauce: 12 ounces heavy cream 2 1/4 ounces chipotle in adobo sauce In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking. CAFE NOCHE CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE Source: Cafe Noche, Houston, Texas Yield: 4 servings 4 large poblano peppers 1/4 cup chopped onion 1/2 pound medium shrimp, lightly cooked, peeled and chopped 1/4 cup chopped cilantro 1/4 pound Monterey jack cheese, shredded 2 (8 ounce) chicken breasts, halved, deboned and pounded flat 2 teaspoons white pepper Salt, to taste 12 (6-inch long) strings Oil, for frying Creamy Shrimp Sauce: 3 shallots, diced 1 cup white wine 1/2 cup fish stock or chicken broth 1 pound small shrimp 2 cups whipping cream 3/4 pound butter Roast peppers: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medium sauté pan, sauté onion, shrimp and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside. Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle. In a skillet, heat about 1/4 inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to an ovenproof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Creamy Shrimp Sauce: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well blended. Remove from heat. Makes 4 servings. WAR EAGLE BEAN PALACE PECAN COBBLER Source: War Eagle Bean Palace, Ft. Smith, Arkansas 3 cups corn syrup 3 cups granulated sugar 1/3 cup melted butter or margarine 1 tablespoon vanilla extract 6 eggs 3 cups pecans, coarsely chopped 1 Crust (recipe below) Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray. Mix together syrup, sugar, butter or margarine, vanilla extract and eggs. Pour 1/3 of mixture into pan. Lay crust on top. Stir nuts into remaining mixture. Pour on top of crust. Bake 50 to 60 minutes, or until center is nearly set. Crust: 1 cup oat flour 1 cup unbleached flour 1/2 cup butter or margarine 1/4 teaspoon salt 1/2 cup cold water Mix together flours and salt. Cut in butter or margarine with fork or pastry cutter. Stir in cold water with fork. Form into ball. On lightly floured surface, roll out into a 13 x 9-inch rectangle. CALIFORNIA PIZZA KITCHEN KUNG PAO SPAGHETTI Source: California Pizza Kitchen Kung Pao Sauce: 1 1/2 cups chicken stock 2 tablespoons cornstarch 3/4 cup soy sauce 1/2 cup dry sherry 3 tablespoons red chili paste with garlic 1/4 cup granulated sugar 2 tablespoons red wine vinegar 2 tablespoons Asian toasted sesame oil Egg White-Cornstarch: 2 egg whites 2 tablespoons cornstarch 1/2 teaspoon salt Pasta: 1 pound dry spaghetti 1/2 cup plus 2 tablespoons olive oil 1 pound boneless skinless chicken breasts 1 cup unsalted peanuts 1/4 cup minced garlic 3 cups coarsely chopped scallions For the Kung Pao Sauce: In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch has fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside. For the egg white-cornstarch mixture: In a mixing bowl, use a small whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; take care, however not to beat them into a froth. Set aside. For the pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente (8 to 9 minutes). Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to he egg white-Cornstarch mixture and toss to coat them. Taking great care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces. Carefully stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao sauce and toss and stir to coat the ingredients. When the pasta is ready, drain it well and in a large mixing bowl, toss it thoroughly with the sauce. Serve family style. RED LOBSTER AMARILLO SALMON Source: Red Lobster Restaurant's recipes 4 (8 ounce) salmon fillets or steaks 1/2 cup thick and spicy barbecue sauce 1/4 cup horseradish sauce Mix barbecue and horseradish sauce together. Grill one side of the salmon on a well-oiled grill. After turning over, baste cooked side with sauce mixture. Before taking off the grill flip again and baste the other side of the fish. Yields 2 servings. THE GREENERY GABBY CRABBY Source: The Greenery, Ogden, Utah 1 1/4 pounds king crab meat, cut into large pieces* 1 1/4 cups mayonnaise 2 or 3 green onions, chopped 1 tablespoon seasoning salt 1/2 tablespoon fresh lemon juice 12 tomato slices (about 2 large tomatoes) 6 English muffins, split, toasted and buttered 12 slices mozzarella (9 ounces total) Preheat oven to 350 degrees F. Mix crab, mayonnaise, onion, lettuce, salt and lemon juice. Place a tomato slice on each muffin half. Arrange crab salad on top of tomato, dividing equally among sandwiches. Top each with a slice of mozzarella. Transfer to a baking sheet and bake for 15 to 20 minutes, or until cheese is lightly browned. Serves 6, with 2 open-face sandwiches per serving. *Imitation crab may be used with great success. I know!
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The information contained in issues and the website are for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.  Top Secret Restaurant Recipes by Todd Wilbur  Restaurant Favorites at Home by Editors of Cook's Illustrated Magazine  Secret Recipe: Why KFC Is Still Cookin' After 50 Years by Bob Darden  Florida's Historic Restaurants and Their Recipes by Dawn O'Brien, Becky Roper Matkov  The New York Restaurant Cookbook Recipes from the Dining Capital of the World by Florence Fabricant  Recipe, Please: Favorite Recipes From Colorado Restaurants by Marty Meitus |
