Applebee's Low-Fat Asian Chicken Salad

Applebee's Low-Fat Asian Chicken Salad
Yield: 1 Servings
1 c teriyaki marinade
4 chicken breast fillets
**Fat-Free Asian Dressing**
2 c water
1/2 c granulated sugar
3 T dry pectin
1 T white vinegar
1/2 t soy sauce
1 t salt
1/4 t garlic powder
1/4 t black pepper,Ground
1/4 t paprika
**salad**
8 c romaine lettuce,Chopped
8 c iceberg lettuce,Chopped
3 c red cabbage,Shredded
3 c green cabbage,Shredded
2 c carrots,Shredded
1 c green onion,Chopped
1 1/3 c 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.

Cotes De Veau Flambes (Flamed Veal Chops)

Yield > 1
Servings
Ingredients :
By now, the only thing left the side
of veal is the chops, though
fortunately you should have some
left-over veal stock (it can be frozen
as ice-cubes). Here is a very simple,
low-fat recipe from Larousse Light
French Cooking is unfortunately
long out of
print.
Method :
• Beat together one egg yolk with half a tablespoonful of evaporated skim milk.
• Slice 375 g of mushrooms. Measure out 30 ml of brandy or whisky.
• Juice half a lemon. Have ready about 4 tablespoons of veal stock.
• Chop 2 tablespoons of parsley. Trim any fat From 6 veal chops and rub it over a large non-stick pan
with a lid. If there is no fat, brush on a little olive oil.
• Heat the pan and brown the chops on both sides, then add the stock.
• Meanwhile heat the cognac in a small saucepan, ignite it and pour it over the chops. Add the
mushrooms, season with salt and pepper and cover. Cook just until the mushrooms have exuded their juices.
Remove the chops to a warm serving dish.
• Reduce the cooking juices a little, then add a spoonful or two of the juices to the egg yolk mixture,
stirring. Remove the frying pan from the heat and tip the egg yolk mixture into it, stirring. Return the pan to
a very gentle heat and stir until the sauce thickens. It must not boil or it will curdle. Add a dash of lemon
juice and parsley, correct seasoning and spoon sauce over the chops.
• Larousse advises serving the chops with any dish of zucchini.

Confit D'oie (Preserved Goose)

Yield > 1
Ingredients :
1 x fat goose
1 lrg handful spiced salt made with:
2 lb sea salt, finely crushed.
1 tsp saltpeter
1 lb sugar
4 x cloves
1 x bay leaf
1 sprg thyme, crushed to powder
Melted fat:
1 prt goose fat
1 prt pork fat, clarified and strained
Method :
• "Confit d'oie is easy to prepare. It is an excellent food
that can be stored a long time. This dish is part of French
regional cooking; it is a specialty in Languedoc, Gascony, and
the Bearn."
• Method. Bleed a fat goose, pluck, singe, then completely
cool it.
• Slit the goose down the back, from neck to tail. Draw it
carefully to avoid harming the liver, which can be used in
cooking other dishes.
• Remove the fat that surrounds the gizzard and the
intestines.
• Cut the goose into four pieces: the two breast pieces with
the wings attached and the two legs. Leave the carcass bones
attached to each quarter.
• Rub the pieces of goose inside and out with spiced salt. A
large handful of this salt is enough for 1 goose.
• After rubbing the goose with salt, put the pieces in a
glazed bowl and cover with remaining spiced salt and a
dishcloth. Let marinate in this brine for at least 24 hours.
• Then remove the pieces of goose, shake the salt off
them, and carefully wipe. Plunge the pieces of goose into a
saucepan filled with tepid melted fat - half goose fat from the
bird and half pork fat, both clarified and strained.
• Gradually bring to a slow boil. The fat should boil but not
smoke.
• At the start of the cooking the fat will be cloudy, but as
the goose cooks, it will get clearer. It takes 2 hours to produce
a perfect confit. The goose will be cooked when the fat is clear;
if it has been cooked very slowly, a needle should penetrate
the meat easily.
• Drain the pieces of goose and remove any loose bones
from the carcass or the legs.
• Using a glazed earthenware pot, pour in a layer of the
cooking fat.
• Let is harden; then place the goose meat on top, without
letting it touch the sides of the pot, in a single layer. Cover
with another layer of half-congealed fat. Repeat until all the
goose meat is covered.
• Two days later pour a new layer of hot fat into the pot to
fill any empty spaces. The following day pour on the surface a
last layer of pure pork fat, well cooked, which, in turn, will
harden. Cut a piece of wax paper the size of the pot and place
it on top of the fat.
• Cover the pot and keep the confit d'oie in a dry, cool
place or refrigerate.
• Each time you want to use a piece of confit, first remove
the pork fat, then the cooking fat. After you remove a piece of
goose, first replace the goose fat, then the pork fat. This way,
the confit can be kept for a whole season.

Codfish Provencale

Yield > 4
Ingredients :
2 lb Codfish
2 tbl Oil
2 med Onions chopped
28 oz Canned tomatoes - (1 can)
with liquid
1 tbl Flour
1 cup Dry white wine
Method :
• Cut fish into slices approximately 1 1/2-inches thick. Heat
oil in large, heavy skillet. Add onions and cook until slightly
browned. Add fish and cook until fish is golden brown. Remove
fish and set aside. Add tomatoes to pan. Sprinkle with flour.
Stir in wine and liquid from can of tomatoes. Bring to boil.
Return fish to pan and cook, without allowing to boil, for 20
minutes. Serve hot.
• Suggested Wine: A chilled dry white wine: Bordeaux
Graves; etc.

Applebee's Blonde Brownies

Applebee's Blonde Brownies
Yield: 1 Servings
1 c flour,Sifted
1/2 t baking powder
1/8 t baking soda
1/8 t salt
1/2 c walnuts,Chopped
1/3 c butter (or margarine)
1 c brown sugar,Packed
1 egg,beaten
1 T vanilla extract
1/2 c white chocolate chips
Preheat oven to 350. Measure 1 cup sifted flour. Add baking powder,
baking soda and salt. Sift again. Add chopped nuts. Mix well and set
aside. Melt butter. Add brown sugar and mix well. Add egg and
vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25
minutes or until toothpick inserted in center comes out clean or with slightly
fudgy looking crumbs. Serve blondies warmed so they will be soft with
ice cream and maple butter sauce.
Maple butter sauce:
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8-oz cream cheese, softened
1/4-1/2 tsp maple extract or flavoring
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in cream
cheese and maple extract until smooth. Heat again either over low heat or in
the microwave at short intervals to reach desired sauce consistency. Serve
over blondies topped with vanilla ice cream. Should be enough sauce to
generously top a 9x13-inch pan recipe.

Coconut-Walnut Macaroons

Yield > 24
Ingredients :
2 x egg whites
1 cup sugar
1 tbl honey
2 cup cornflakes
or
2 cup Rice bubbles
1/2 cup chopped pecans
1 cup coconut
1/2 tsp vanilla essence
Method :
• Preheat oven to 350 F.
Beat the egg whites until stiff peaks form. Gradually and
carefully fold in the sugar, honey and vanilla, then the
cornflakes, nuts, and coconut.
• Scale teaspoons of mixture onto a greased baking tray,
leaving space in between for mixture to spread.
• Bake for 15-20 minutes and allow to cool on the baking
tray.

Summer berries in Champagne jelly

Summer berries in Champagne jelly
serves 8
ingredients
900ml/11⁄2pt Champagne
11⁄2 teaspoons powdered gelatine
250g/9oz granulated sugar
250g/9oz strawberries, hulled
and chopped
250g/9oz blueberries
• Pour half of the champagne into a large bowl, and let the bubbles
subside. Sprinkle the gelatine over the top in an even layer. Do not stir.
Leave until the gelatine is spongy.
• Pour the remaining Champagne into a large saucepan, add the sugar
and heat gently, stirring constantly, until all the sugar has dissolved.
Remove the pan from the heat, add the gelatine mixture and stir until
thoroughly dissolved. Cool completely.
• Divide the berries among eight 125ml/4fl oz stemmed wine glasses,
and gently pour the jelly over them. Chill in the refrigerator until set.
Remove from the refrigerator 15 minutes before serving.

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Cinnamon French Toast Waffles

Yield > 1
Ingredients :
2 slc Whole-wheat Bread
1/4 cup Egg Substitute -- liquid
3 tbl Milk
1/4 tsp Vanilla
1/8 tsp Cinnamon
1 dsh Salt -- optional
Vegetable Oil Spray
Method :
• Pre-heat your waffle iron according to the manufacturer's
directions while mixing up the following:
In a medium sized shallow bowl, stir together the egg
substitute, milk, vanilla, cinnamon, and salt (if desired). Dip
bread into mixture, making certain to soak up all of mixture
between the two slices. Spray the bottom of your waffle iron,
and place one slice of bread in the center. Quickly spray the
top of the waffle iron, and close it. Cook waffle/toast for 2 - 3
minutes, or until steam stops coming from the iron. Repeat
with second slice of toast, and serve plain or with a desired
topping. Fresh fruit, or applesauce make wonderful toppings,
although, this is also very good eaten plain. copyright 1999,
Kaylin Cherry/Real Food for Real People

Applebee's Baked French Onion Soup

Applebee's Baked French Onion Soup
Yield: 10 Servings
3 T vegetable oil
6 md white onions,sliced
8 c beef broth,(Swanson is
-best)
1 c water
2 1/2 t salt
1/2 t garlic powder
1/4 t black pepper,Ground
5 plain hamburger buns
10 sl provolone cheese
10 t parmesan cheese,Shredded
1. Add 3 tablespoons oil to a large soup pot or saucepan over
medium/high heat. Add the sliced onions and saute for 20 minutes until the
onions begin to soften and start to become translucent. You don't want them to
brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to
the pan and bring mixture to a boil. When soup begins to boil, reduce heat
and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so
that the bread is the same thickness as the bottom half of each bun. Throw the
tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and
5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in
the oven directly on the rack and bake for 15 to 20 minutes or until each piece is
golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a
crouton on top of the soup, then place a slice of provolone cheese on top of the
crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the
provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5
to 6 minutes or until the cheese is melted and starting to brown (you may
need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top
of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.

Christmas Sucre-a-Creme (Really Sweet French Fudge)

Yield > 1
Ingredients :
1 cup white sugar
1 cup brown sugar
1 cup liquid whipping cream
1 tsp maple flavor
1 tsp butter
Method :
• Combine ingredients except butter. Microwave 11
minutes on high (the mixture will boil). While waiting for the
mixture to cook, fill a quarter of the sink with really cold water
(add ice cubes to the water if you like). Once the mixture is
finished cooking put the bowl directly in the cold water
ensuring that no water spills into the bowl. Add 1 teaspoon of
butter to the mixture until it becomes thick. Mixture is thick
enough when it wraps around the spoon. Pour the mixture into
buttered 8x8 pan and let stand for 30 minutes.

Almost Marie Callendar's Potato Cheese Soup

Almost Marie Callendar's Potato Cheese Soup
Yield: 8 Servings
8 c potatoes -- and,Peeled
1 cubed
2 c onion,Chopped
4 c celery,Chopped
2 t salt
4 c water
4 c half-and-half
6 T butter (or margarine)
1 c sharp cheddar,Shredded
1 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

Almost Marie Callender's Corn Bread

Almost Marie Callender's Corn Bread
Yield: 18 Servings
1 1 9 ounce box
1 1 9 ounce box
: jiffy corn muffin mix
: yellow cake mix
In a bowl prepare the corn muffin mix following directions on the
box. In another bowl make the cake mix following directions on the
box. Combine the 2 mixes and mix well. Pour batter into a
9-by-12-inch pan. Bake in 350-degree oven for 30 to 35 minutes or
until a wooden pick inserted in the center comes out clean.

Chocolate Dream Crepes

Yield > 5
Servings
Ingredients :
FILLING
1/2 cup Chocolate chips, semi-sweet
2 tbl Butter
1/2 cup Sugar, confectioners, sifted
1/4 cup Karo, light
2 tbl Cr#me de cacao
2 tbl ,Water
1/2 tsp Vanilla extract
1 qt Ice cream, chocolate
Chocolate cr#pes
1/2 cup Pecans, chopped
CREPES
1/2 cup Flour
1 tbl Cocoa
2 tsp Sugar
1 dsh Salt
3/4 cup Milk
1/4 tsp Almond extract
1 x Egg
2 tsp Butter, melted
Method :
• Filling: Combine chocolate chips and butter in the top of a
double boiler; bring water to a boil. Reduce heat to low; cook,
stirring often, until chocolate melts. Remove from heat. Add
confectioners' sugar, Karo, creme de cacao, water, and vanilla,
and stir until smooth.
• Spoon about 3 tablespoons ice cream down the center of
each cr#pe; fold sides over, and place seam side with on
serving dishes. Spoon warm chocolate sauce over each;
sprinkle with pecans.
• Cr#pes: Combine flour, cocoa, sugar, and salt. Add milk
and almond extract; beat until smooth. Add egg and beat well;
stir in butter.
• Refrigerate 2 hours.
• Brush bottom of a 6" cr#pe pan or heavy skillet with oil;
place over medium heat until just hot, not smoking.
• Pour 2 tablespoons batter into pan; quickly tilt pan in all
directions so batter covers the pan in a thin film. Cook 1
minute or until lightly browned.
• Lift edge of cr#pe to test for doneness. Cr#pe is ready
for flipping when it can be shaken loose from the pan. Flip the
cr#pe, and cook about 30 seconds on the other side. (This side
is rarely more than spotty brown, and is the side on which the
filling is placed.) Place cr#pes on a towel to cool. Stack
between layers of waxed paper to prevent sticking. Repeat
until all batter is used.

Chicken of the Dukes

Yield > 4
Ingredients :
4 lb Ready-to-cook chicken
quartered
1/4 cup Butter
3 med Onions chopped fine
1 tbl Salt - (1 tbsp ???)
1/4 tsp Freshly ground pepper
1 tbl Flour
1 cup Scalded milk
1 pch Grated nutmeg
2 tbl Armagnac (or other brandy)
1/8 cup Heavy cream
2 tbl Madeira wine
1 tbl Lemon juice
Method :
• In chicken fryer, heat 1 tablespoon butter. Add onions.
Cover and cook over very low flame for 10 minutes. Remove
onions and set aside. To same pan, add 2 tablespoons butter.
Heat butter. Add chicken and cook over low flame for 10
minutes. Return onions to pan. Add salt and pepper. Cover and
cook over low flame for 40 minutes, or until chicken is tender.
• Meanwhile, heat remaining butter in small, heavy
saucepan. Add flour. Stir in milk. Add salt to taste, and
nutmeg. Bring to boil, stirring constantly. Simmer for 10
minutes.
• Remove chicken to heated serving dish and keep warm.
Add Armagnac (or other brandy) to pan. Bring to boil. Add
sauce from saucepan, and heavy cream. Bring to boil and cook
for 5 minutes, stirring constantly. Off fire, add Madeira wine
and lemon juice. Correct seasoning. Serve hot.
• Suggested Wine: A light red wine; a chilled white wine;
or a rose wine.

Almost Impossible Basic Baking Mix

Almost Impossible Basic Baking Mix
Yield: 1 Servings
2 3/4 c all-purpose flour*
1/3 c nonfat dry milk powder
1 T sugar
1 T double-acting baking powder
1 t salt
6 T solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour
or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and
shortening in food processor. Pulse until mixture is well blended and
smooth. Store in container with tight-fitting cover in cool place for
up to 4 weeks. Stir well before using.

Almond Joy Candy Bars

Almond Joy Candy Bars
Yield: 3 Servings
5 oz Sweetened condensed milk
1 t Vanilla extract
2 c Powdered sugar
14 oz Premium coconut OR,Shredded
- flaked
24 oz Milk chocolate chips
1 c Whole dry roasted almonds
Blend the condensed milk and vanilla.
Add the powdered sugar to the above mixture a little at a time,
stirring until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a greased 9x13x2-inch pan.
Chill in the refrigerator until firm. In a double boiler over hot, not
boiling water, melt the chocolate, stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars.
Put 2 whole almonds atop each bar. Set each coconut bar onto a
fork and dipit into the chocolate.
Tap the fork against the side of the pan or bowl to remove any
excess chocolate.
Air dry at room temperature on waxed paper for several hours.
You may speed up the process by putting in the refrigerator for
30 minutes.

Almost Coco's Sour Cream Dressing

Almost Coco's Sour Cream Dressing
Yield: 24 Servings
1 1/4 c milk
1 c buttermilk
2 1/4 c mayonnaise
1/4 c cider vinegar
1/2 c parmesan cheese --,Grated
1/4 t pepper
1 T garlic salt
1 1/2 c sour cream
In a mixing bowl, combine milk, buttermilk, mayonnaise, vinegar,
Parmesan cheese, pepper, and garlic salt. Mix well with wire whisk.
Fold in sour cream, leaving lumps intact. Refrigerate in a tightly
closed container. Makes 6 cups.

All-Purpose Ground Meat Mix

All-Purpose Ground Meat Mix
Yield: 1 Servings
5 lb beef -- (or turkey or)
-Ground
1 chicken
1 T salt
2 c celery,Chopped
2 c onion,Chopped
1 c green pepper,Diced
In a large pot or Dutch oven, brown the ground meat, stirring to
break up any large pieces. Drain off excess grease. Stir in salt,
celery, onion and bell pepper. Cover; simmer until vegetables are
crisp/tender, about 10 minutes. Remove from heat; set
Ladle meat mixture into six 2-cup freezer containers with
tight-fitting lids; leave 1/2" of space at the top of each. Draw a
knife several times through the mixture in each container to prevent
air pockets. Secure lids on the containers; label with date
Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.

A1-Sauce

A1-Sauce
Yield: 1 Servings
1/2 c dark molasses
2 green onions -- chop
3 T coarse salt (kosher)
3 T dry mustard
1 t paprika
1/4 t cayene
1 clove garlic -- crush or
1 t garlic powder
1 anchovy fillet,chop -- or
1 T anchovey paste
6 T fresh taramind -- or
1 T taramind extract
1 t pepper
1/2 t fenugreek
1/2 t powdered ginger
1/2 t cinnamon,Ground
1 t powdered cloves
1/2 t caradamen seeds
3 dr tabasco
6 oz rhine wine
2 oz rose wine
1 pt white vinegar
1 T kitchen bouquet
1 T postum powder
Put all spices (except last 6 ingr.) through blender till fine
powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered
for 1 week. Then strain thru cheese- cloth, six times. bottle and cap
tightly. Keep refrigerated indefinely. Freeze to keep for years.

Champignons Veroniques

Yield > 4
Servings
Ingredients :
3 oz Cream cheese, at room temp.
1 x Clove (small) garlic, finely
minced
1/2 tsp Minced parsley
1/2 tsp Minced chives
1/2 tsp Minced tarragon
1 dsh Tobasco sauce
Salt and white pepper
6 x Seedless green grapes
12 sm Mushrooms, stems removed
4 tbl Butter, melted
3 oz Hard cheese, grated
Method :
• Cream the cream cheese. Add the garlic, herbs, Tabasco,
and salt and pepper to taste. Halve the grapes and place one
half in each mushroom cap, cut side down. Fill the cap with
cheese mixture. Roll the filled cap in butter and then in grated
cheese. Place mushrooms on an ungreased baking sheet. Bake
in a 400 degree oven for 15 minutes, or until golden brown.
• Serve warm, with cocktails or aperitif.
• LA TERRASSE
• WINE: DELAFORCE PORTO BRANCO

A & W Root Beer

A & W Root Beer
Yield: 1 Servings
3/4 c sugar
3/4 c hot water
1 l cold seltzer water
1/2 t root beer concentrate
1/8 t root beer concentrate
Dissolve the sugar in the hot water. Add the root beer concentrate
and let cool. Combine the root beer mixture with the cold seltzer
water, drink immediately or store in refrigerator in tightly covered
container. Makes 5 cups.

7-Up Drop Biscuits

7-Up Drop Biscuits
Yield: 7 Servings
2 c bisquick mix
2/3 c 7-up
Mix together with rubber bowl scraper until thick, sticky and moist.
Grease a 9" round layer cake pan or spray in Pam and drop dough into
pan by tablespoonful, making 7 portions -- one in the center & 6
other portions equally spaced around that. Bake at 400 degrees F for
24 minutes or till golden brown. Serve warm, splitting each biscuit
with your thumbs, rather than cutting them in half.
Makes 7 large biscuits.

Catskill Mountain Jalapeno French Bread

Yield > 12
Servings
Ingredients :
7 oz Water
1 tbl Butter/margarine
1/2 cup Jalapeno cheese, shredded
1/4 cup Jalapeno peppers, chopped
2 1/4 cup Bread flour ("Better for
Bread")
2 tsp Salt
2 tsp Sugar
2 tbl Sesame seeds, or more
2 tsp Active dry yeast (Red Star
is best)
Method :
• I use "El Rio Jalapeno strips" for this bread.
• Use French/crusty mode; otherwise; standard/white
bread mode.
• Hope you enjoy it. Remember that you were warned
when your mouth starts yelling "Fire!" (BG)

7-Up Bread

7-Up Bread
Yield: 1 Servings
1 c 7-up
1 egg
1 T vanilla (or any extract or
-liquid f,lavoring you wish
1 ds nutmeg
3 c bisquick
In 1 1/2 quart mixing bowl, using wire whisk or mixing spoon, beat
7-Up with egg and vanilla (or extract/flavoring of your choice) and
beat in nutmeg (or any other powdered spice) to taste, till
thoroughly combined. Dump in the Bisquick. Stir to mix well, but do
NOT overbeat or bread will be heavy! Batter will be lumpy -- but all
dry particles well moistened by liquid ingredients. Scrape batter
down into Pam sprayed 8" Pyrex loaf dish.
Let stand 10 minutes to "proof" (give batter chance to rise a bit)
and bake in preheated 400 degree F oven 50 to 55 minutes -- or till
tests done. Best way to test it for doneness is to insert a
paper-covered wire trash bag "twist" through center of bread till it
touches the bottom of dish. When it come out clean of any wet batter,
remove to wire rack to cool 1 hour.
Remove from baking dish & allow bread to cool another 3 hours before
attempting to slice it. Store in plastic bags at room temperature to
use within 3 days. Freeze bread to use within 3 months -- slicing it
before you freeze it, though.
VARIATION: Using Vernor's Gingerale in place of the 7-Up worked
every bit as well as with the 7-Up. Follow recipe exactly as given
above, but you may use pumpking pie spice in place of nutmeg and
lemon extract instead of vanilla when you use the gingerale. Or use
Squirt.

4 B's Restaurant Tomato Soup

4 B's Restaurant Tomato Soup
Yield: 8 Servings
1 cn 28 0z tomatoes,Diced
1 c chicken broth
1/4 c butter
2 T sugar
1 T onion,Chopped
1/8 t baking soda
2 c milk
In a saucepan, combine the first 6 ingredients. Cover and simmer
for 1 hour. Heat milk, add to tomato mixture just before serving. Makes
about 1 1/2 quarts.

7-Eleven Cherry Slurpee

7-Eleven Cherry Slurpee
Yield: 1 Servings
2 c cold club soda
1/2 c sugar
1/4 t cherry kool-aid mix
-unsweetened,plus 1/8 tsp
1/2 t cherry extract
2 1/2 c ice,Crushed
1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid
mix, and cherry extract. Blend this until all of the sugar is
dissolved.
2. Add the crushed ice and blend on high speed until the drink is a
slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may
have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This
will help thicken it up. After 1/2-hour remove blender from freezer and,
again, blend briefly to mix.

Carrot Vichyssoise

Yield > 6
people
Ingredients :
1 kg carrots, medium
1 x onions, medium
2 x potatoes, medium
2 stk celery
1 tsp garlic, crushed
100 gm butter
2 tsp sugar (caster)
salt, pepper
1/10 tsp nutmeg, ground
6 cup chicken stock
1/2 cup cream
1 1/2 tbl parsley, chopped
1 cup carrots, medium
Method :
• Cut some carrot into fine julienne. Reserve to garnish
soup.
• Peel and slice remaining carrots, onion, celery and
potatoes.
• Melt butter in a large saucepan and add chopped
vegetables, garlic and stir to coat vegetables in butter. Cover
pan and cook gently approx 5 minutes, stirring occasionally.
• Add the stock, sugar and seasonings, bring the stock to a
boil, and simmer gently, covered, for 20 minutes, or until they
are tender.
• Puree the soup in a vitamiser and return to saucepan.
• Blanch carrot julienne in boiling water for 3 minutes and
add to soup.
• Bring soup back to the boil, add cream, herbs and reheat.
Season and serve hot.

"Loudly's" Seasoned Salt

"Loudly's" Seasoned Salt
Yield: 1 Servings
2 T pepper
1 T chicken bouillon powder
1 t onion salt
1 t onion powder
1 T garlic salt
1 t cumin powder
1 t dry marjoram leaves
1 T parsley,Minced
1 t paprika
1/2 t curry powder
1 T chili powder
1/3 c salt
Mix all ingredients together thoroughly, or put all ingredients in 1
qt. mayonnaise jar with tight fitting lid, shaking until blended well.
Keep atroom temperature. Use within 3 months
. Makes about 1 cup.

Cailles Roties Aux Raisins

Yield > 6
Servings
Ingredients :
1 cup Dried raisins
1/4 cup Brandy
12 x Quails
1/4 cup Salt
4 tsp Pepper
1/2 lb Butter, room temperature
3/4 cup Dry white wine
Method :
• Place raisins & brandy in bowl, add enough water to
cover. Soak 1 hr.
• Preheat oven to 450. Clean quails, truss wings & legs to
body w/ string.
• Season inside & outside generously w/ salt & pepper.
Spread 1 tbs. butter evenly over each. Arrange in roasting
pan, roast in oven 25-30 min. Remove baking pan from oven.
Remove quails and keep warm on serving platter.
• Deglaze pan over medium heat by adding wine & 3/4 cup
water, then stirring & scraping the solidified pan juices. Cook
about 10 min., until reduced by half. Add remaining 4 tbs.
butter & stir until well blended. Strain sauce through a sieve
into a bowl. Drain raisins, discard liquid. Stir raisins into sauce.
Place 2 quails each on 6 dinner plates. Pour raisin sauce over &
serve.
• LE CAFE ROYALE
• MINNEAPOLIS, BLOOMINGTON: WINE:
CHATEAU BON DIEU DES VIGNES,1977

"Good As Gold" Chicken. (Like Kfc And Boston's)

Yield: 4 Servings
1/4 c oil
1 T honey
1 T lime juice
1/4 t paprika
1 seasoned salt (to taste)
4 chicken breast halves
Mix ingredients (except chicken) in a saucepan and warm just to melt
honey. Arrange chicken breast-side-up in a square baking dish or pan
and bake uncovered at 400 degrees about 35 - 40 minutes, basting
pieces without turning them, 3 or 4 times during baking. Immediately
upon removing from oven, seal baking dish or pan tightly in foil and
let stand 15 to 20 minutes before serving.