KFC Bean Salad
1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Drain and rinse kidney beans well. Drain additional beans
and combine all ingredients together. Marinate and refrigerate
overnight. Bean salad tastes better after 3 or 4 days. Makes
about 7 cups.
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KFC® Cole Slaw Fat Free
KFC® Cole Slaw Fat Free
It doesn't get much easier than this. If you like the taste
of KFC Cole Slaw, but don't like the 10.5 grams of fat per
3/4 cup serving, you're going to love this recipe. Using
fat free Miracle Whip and sugar you can make a guiltless
dressing to recreate the taste of the world's most famous
cole slaw. The most work you'll do on this one is chopping
the cabbage, carrot and onion into tiny, rice-size bits.
That's an important step, if you want the texture of the
original. Plus, the chopping action may help burn off what
little calories you consume eating this original Top Secret
Recipes fat free conversion of a fast food favorite.
1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion
1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.
Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57
Original
Fat (per serving) – 10.5g
Calories (per serving) – 210
View over 5,000 menus at http://www.menu-for-you.com
It doesn't get much easier than this. If you like the taste
of KFC Cole Slaw, but don't like the 10.5 grams of fat per
3/4 cup serving, you're going to love this recipe. Using
fat free Miracle Whip and sugar you can make a guiltless
dressing to recreate the taste of the world's most famous
cole slaw. The most work you'll do on this one is chopping
the cabbage, carrot and onion into tiny, rice-size bits.
That's an important step, if you want the texture of the
original. Plus, the chopping action may help burn off what
little calories you consume eating this original Top Secret
Recipes fat free conversion of a fast food favorite.
1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion
1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.
Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57
Original
Fat (per serving) – 10.5g
Calories (per serving) – 210
View over 5,000 menus at http://www.menu-for-you.com
Kellogg's® Peanut Butter Chocolate Rice Krispies Treats®
When Kellogg's reacted to spectacular sales of its Rice Krispies
Treats with two new varieties of the popular and addictive snack,
TSR got on the case. It seems we've all tasted the original Rice
Krispies Treats. The homemade version is the next homework
assignment in Cooking 101, after learning how to boil water.
And the Kellogg's store-bought packaged version has been available
to the lazier of us for several years now. This variety, however,
puts that whole Reese's "You got your peanut butter in my chocolate"
thing to work. The crunchy bar has just a touch of nutty essence
that builds nicely on the other familiar flavors. But don't be
fooled by that dark "chocolatey" coating on top. It's not actually
chocolate, but rather a melt-resistant custom blend of cocoa and
uh, stuff, that tastes a lot like chocolate; and that happens to
work better for the product from a manufacturing, shipping, and
shelf-life aspect. But here in kitchen cloning land, we don't have
to worry about those things. So get ready to walk on the wild side,
people, as we step up to the microwave and melt some real chocolate
chips for topping our cinch of a crunchy clone.
1 tablespoon margarine
3 tablespoons peanut butter
1/8 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
6 cups Rice Krispies cereal
1 12-ounce bag milk chocolate chips
non-stick cooking spray
1. Combine margarine, peanut butter, and salt in a large saucepan
over low heat.
2. When peanut butter and margarine have melted, add marshmallows
and vanilla and stir until marshmallows have melted. Remove from
heat.
3. Add Rice Krispies and stir until cereal is well coated with the
melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the Rice Krispies mixture into the dish and,
using wax paper or lightly greased hands, press down until it's
flat in the dish. Cool.
5. Prepare the topping by pouring the chocolate chips into a glass
dish. Microwave for 2 minutes on 50 percent power. Stir gently.
Microwave for an additional minute on 50 percent power. Stir gently
once more until smooth. If the mixture hasn't completely melted,
zap it again for another 30 seconds.
6. Use a spatula to spread a thin layer of chocolate over the top
of the Rice Krispies mixture. Cool at room temperature
(at least 72 degrees), or chill until firm. Slice into 16 bars.
Makes 16 bars.
Treats with two new varieties of the popular and addictive snack,
TSR got on the case. It seems we've all tasted the original Rice
Krispies Treats. The homemade version is the next homework
assignment in Cooking 101, after learning how to boil water.
And the Kellogg's store-bought packaged version has been available
to the lazier of us for several years now. This variety, however,
puts that whole Reese's "You got your peanut butter in my chocolate"
thing to work. The crunchy bar has just a touch of nutty essence
that builds nicely on the other familiar flavors. But don't be
fooled by that dark "chocolatey" coating on top. It's not actually
chocolate, but rather a melt-resistant custom blend of cocoa and
uh, stuff, that tastes a lot like chocolate; and that happens to
work better for the product from a manufacturing, shipping, and
shelf-life aspect. But here in kitchen cloning land, we don't have
to worry about those things. So get ready to walk on the wild side,
people, as we step up to the microwave and melt some real chocolate
chips for topping our cinch of a crunchy clone.
1 tablespoon margarine
3 tablespoons peanut butter
1/8 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
6 cups Rice Krispies cereal
1 12-ounce bag milk chocolate chips
non-stick cooking spray
1. Combine margarine, peanut butter, and salt in a large saucepan
over low heat.
2. When peanut butter and margarine have melted, add marshmallows
and vanilla and stir until marshmallows have melted. Remove from
heat.
3. Add Rice Krispies and stir until cereal is well coated with the
melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the Rice Krispies mixture into the dish and,
using wax paper or lightly greased hands, press down until it's
flat in the dish. Cool.
5. Prepare the topping by pouring the chocolate chips into a glass
dish. Microwave for 2 minutes on 50 percent power. Stir gently.
Microwave for an additional minute on 50 percent power. Stir gently
once more until smooth. If the mixture hasn't completely melted,
zap it again for another 30 seconds.
6. Use a spatula to spread a thin layer of chocolate over the top
of the Rice Krispies mixture. Cool at room temperature
(at least 72 degrees), or chill until firm. Slice into 16 bars.
Makes 16 bars.
BBQ Sauce like Kenny Rogers
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 cup Applesauce
1/2 cup Heintz ketchup
1 1/4 cups Light brown sugar -- pack
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer to
top of double boiler over simmering watr if to be used as a basting
sauce for ribs or chicken during baking; or cool sauce and refrigerate
covered to use in 30 days. Sauce freezes well.
Serving Size : 3 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 cup Applesauce
1/2 cup Heintz ketchup
1 1/4 cups Light brown sugar -- pack
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer to
top of double boiler over simmering watr if to be used as a basting
sauce for ribs or chicken during baking; or cool sauce and refrigerate
covered to use in 30 days. Sauce freezes well.
Kenny Rogers Roasters® Corn Muffins
He knows when to hold em, and he knows when to fold em. And
lately he's been folding em quite a bit as Kenny Rogers Roasters
restaurants across the country have bolted their doors for lack
of interest. Looks like that whole "home meal replacement"
think hasn't worked out too well for this fire-roasted chicken
chain. But that doesn't mean that Kenny didn't know how to make
awesome corn muffins that are served with every meal. And since
it's becoming harder and harder to find a Kenny Rogers Roasters
outlet, we have no choice but to duplicate these at home if we
want to re-create this part of the Kenny experience.
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn
1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs, and salt in a large
bowl.
3. Add flour, cornmeal, and baking powder and blend thoroughly.
Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter. Bake
for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 12 muffins.
lately he's been folding em quite a bit as Kenny Rogers Roasters
restaurants across the country have bolted their doors for lack
of interest. Looks like that whole "home meal replacement"
think hasn't worked out too well for this fire-roasted chicken
chain. But that doesn't mean that Kenny didn't know how to make
awesome corn muffins that are served with every meal. And since
it's becoming harder and harder to find a Kenny Rogers Roasters
outlet, we have no choice but to duplicate these at home if we
want to re-create this part of the Kenny experience.
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn
1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs, and salt in a large
bowl.
3. Add flour, cornmeal, and baking powder and blend thoroughly.
Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter. Bake
for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 12 muffins.
KC Masterpiece' s Chocolate Peanut Butter Ice
Cream Pie
Serves 12
Ingredients
15 chocolate sandwich cookies
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
(1) 8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur
Preparation
Preheat oven to 400 degrees. In a food processor or blender,
blend chocolate sandwich cookies and peanuts until finely chopped.
Spray 9-inch pie plate with vegetable cooking spray. Reserve 1
tablespoon cookie mixture for garnish. In pie plate, mix butter
or margarine and remaining cookie mixture by hand. Press mixture
onto bottom and up side of pie plate. Bake 8 minutes. Cool crust
completely on wire rack.
Meanwhile, place chocolate ice cream in refrigerator about 40
minutes to soften slightly. Coarsely chop milk chocolate covered
peanut butter cups. In a large bowl mix softened ice cream with
chopped peanut butter cups. Spoon ice cream mixture into cooled
cookie crust. Sprinkle reserved crumb mixture on top. Freeze until
firm, at least 6 hours or overnight.To serve, let pie stand at
room temperature 15 minutes for easier slicing. Meanwhile, in a
1-quart saucepan over low heat, heat milk chocolate fudge topping
until hot; stir in coffee and liqueur until blended. Cut pie
into wedges and serve with warm fudge sauce.
Serves 12
Ingredients
15 chocolate sandwich cookies
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
(1) 8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur
Preparation
Preheat oven to 400 degrees. In a food processor or blender,
blend chocolate sandwich cookies and peanuts until finely chopped.
Spray 9-inch pie plate with vegetable cooking spray. Reserve 1
tablespoon cookie mixture for garnish. In pie plate, mix butter
or margarine and remaining cookie mixture by hand. Press mixture
onto bottom and up side of pie plate. Bake 8 minutes. Cool crust
completely on wire rack.
Meanwhile, place chocolate ice cream in refrigerator about 40
minutes to soften slightly. Coarsely chop milk chocolate covered
peanut butter cups. In a large bowl mix softened ice cream with
chopped peanut butter cups. Spoon ice cream mixture into cooled
cookie crust. Sprinkle reserved crumb mixture on top. Freeze until
firm, at least 6 hours or overnight.To serve, let pie stand at
room temperature 15 minutes for easier slicing. Meanwhile, in a
1-quart saucepan over low heat, heat milk chocolate fudge topping
until hot; stir in coffee and liqueur until blended. Cut pie
into wedges and serve with warm fudge sauce.
Kellogg's® Cocoa Rice Krispies Treats®
It's the Rice Krispies Treat for all you chocolate lovers.
By simply replacing regular Rice Krispies with Kellogg's
Cocoa Krispies, then adding a bit of cocoa to the recipe,
we can clone the exact flavor of the product you otherwise
have to buy in boxes in the grocery store. This recipe makes
16 of the crunchy brown bars, or the equivalent of two boxes
of the real thing.
3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal
non-stick cooking spray
1. Combine margarine and salt in a large saucepan over low heat.
2. When margarine has melted, add marshmallows and vanilla and stir
until marshmallows have melted. Add cocoa and stir well. Remove
from heat.
3. Add Cocoa Krispies and stir until the cereal is well coated with
the melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the mixture into the dish and, using wax paper
or lightly greased hands, press down until it's flat in the dish.
Cool. Slice into 16 bars.
Makes 16 bars.
By simply replacing regular Rice Krispies with Kellogg's
Cocoa Krispies, then adding a bit of cocoa to the recipe,
we can clone the exact flavor of the product you otherwise
have to buy in boxes in the grocery store. This recipe makes
16 of the crunchy brown bars, or the equivalent of two boxes
of the real thing.
3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal
non-stick cooking spray
1. Combine margarine and salt in a large saucepan over low heat.
2. When margarine has melted, add marshmallows and vanilla and stir
until marshmallows have melted. Add cocoa and stir well. Remove
from heat.
3. Add Cocoa Krispies and stir until the cereal is well coated with
the melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the mixture into the dish and, using wax paper
or lightly greased hands, press down until it's flat in the dish.
Cool. Slice into 16 bars.
Makes 16 bars.
Jacquin's® Peppermint Schnapps Liqueur
Here's a liqueur that's simple to make at home. All you need
is an inexpensive vodka and an empty bottle to store the
Schnapps in. This is another recipe that was created for More
Top Secret Recipes, but just didn't make it into the final
version. Try storing it in the freezer for a cold shot on a
hot summer day. Whoof!
1/3 cup granulated sugar
1 16-oz. bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract
1. Combine sugar and corn syrup in a 2 quart pan over medium
heat. Heat until sugar dissolves, stirring regularly
(about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove
mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable
bottle.
Makes 4 cups.
Page
is an inexpensive vodka and an empty bottle to store the
Schnapps in. This is another recipe that was created for More
Top Secret Recipes, but just didn't make it into the final
version. Try storing it in the freezer for a cold shot on a
hot summer day. Whoof!
1/3 cup granulated sugar
1 16-oz. bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract
1. Combine sugar and corn syrup in a 2 quart pan over medium
heat. Heat until sugar dissolves, stirring regularly
(about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove
mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable
bottle.
Makes 4 cups.
Page
K.C. Masterpiece® Original Barbecue Sauce
K.C. Masterpiece® Original Barbecue Sauce
Even though it's now owned and produced by the Clorox Company,
the taste of Original K. C. Masterpiece barbecue sauce is the
same as when it was first created in good ole' Kansas City,
USA. This is the sauce that steals awards from all the other
popular slathers on the market. It's now even is sold in a
variety of flavors. But this is the clone for the original,
and you'll find it very easy to make. Just throw all of the
ingredients in a saucepan, crank it up to a boil, then simmer
for about an hour. Done deal. And just like the original
Masterpiece, this stuff will make a work of art out of any
of your grilled meats, or burgers and sandwiches; and as a
dipping sauce or marinade.
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1. Combine all ingredients in a medium saucepan over high heat
and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45
to 60 minutes or until mixture is thick.
3. Cool, then store in a covered container in the refrigerator
overnight so that flavors can develop.
Makes 1 1/2 cups.
Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
Even though it's now owned and produced by the Clorox Company,
the taste of Original K. C. Masterpiece barbecue sauce is the
same as when it was first created in good ole' Kansas City,
USA. This is the sauce that steals awards from all the other
popular slathers on the market. It's now even is sold in a
variety of flavors. But this is the clone for the original,
and you'll find it very easy to make. Just throw all of the
ingredients in a saucepan, crank it up to a boil, then simmer
for about an hour. Done deal. And just like the original
Masterpiece, this stuff will make a work of art out of any
of your grilled meats, or burgers and sandwiches; and as a
dipping sauce or marinade.
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1. Combine all ingredients in a medium saucepan over high heat
and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45
to 60 minutes or until mixture is thick.
3. Cool, then store in a covered container in the refrigerator
overnight so that flavors can develop.
Makes 1 1/2 cups.
Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
Jack In The Box® Oreo Cookie Shake
If you live in one of the 15 Western states served by Jack in
the Box, you have no doubt cracked a gut from the hilarious
TV ads produced by this popular hamburger chain. In the spots
a suit-wearing "Jack" runs the company, even though he's got
a bulbous antenna ball for a head with a giant smiley-face
painted on it. He has a private jet, plays golf, even has kids
with mini antenna-ball heads.
Jack also has a featured shake flavor that, it turns out,
is very easy to make at home with a blender, ice cream, milk
and a handful of Oreo cookies. Sure the drive-thru is convenient
and easy. But if you don't feel like getting out, now you can
enjoy this clone at home from the first fast food chain in the
country to use a drive-thru window way beck when.
3 cups vanilla ice cream
1 1/2 cups milk
8 Oreo cookies
1. Combine the ice cream and milk in a blender and mix on low
speed until smooth. Stir the shake with a spoon to mix, if
necessary.
2. Break Oreo cookies while adding them to the blender. Mix on
low speed for 5 to 10 seconds or until cookies are mostly pureed
into the shake, but a few larger pieces remain. Stir with a spoon
if necessary to help combine cookies.
3. Pour shake into two 12-ounce glasses.
Serves 2.
Page
the Box, you have no doubt cracked a gut from the hilarious
TV ads produced by this popular hamburger chain. In the spots
a suit-wearing "Jack" runs the company, even though he's got
a bulbous antenna ball for a head with a giant smiley-face
painted on it. He has a private jet, plays golf, even has kids
with mini antenna-ball heads.
Jack also has a featured shake flavor that, it turns out,
is very easy to make at home with a blender, ice cream, milk
and a handful of Oreo cookies. Sure the drive-thru is convenient
and easy. But if you don't feel like getting out, now you can
enjoy this clone at home from the first fast food chain in the
country to use a drive-thru window way beck when.
3 cups vanilla ice cream
1 1/2 cups milk
8 Oreo cookies
1. Combine the ice cream and milk in a blender and mix on low
speed until smooth. Stir the shake with a spoon to mix, if
necessary.
2. Break Oreo cookies while adding them to the blender. Mix on
low speed for 5 to 10 seconds or until cookies are mostly pureed
into the shake, but a few larger pieces remain. Stir with a spoon
if necessary to help combine cookies.
3. Pour shake into two 12-ounce glasses.
Serves 2.
Page
Girl Scout Cookies® Shortbread
Girl Scout Cookies® Shortbread
Since they only sell these once a year, right around
springtime, you're bound to get a craving sometime around fall.
And if you're still holding onto a box, they may have begun
to taste a bit like used air-hockey pucks. Now you can toss out
those relics and fill the box with a fresh batch, made from
this clone recipe for the first variety of cookies sold by the
Girl Scouts back in 1917.
1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for
rolling)
1/8 teaspoon baking powder
1. In a large mixing bowl, cream together the shortening, sugar,
vanilla, and salt with an electric mixer.
2. Add the egg and beat mixture until it's fluffy. Add the baking
soda and mix for about 20 seconds, then add the buttermilk and mix
for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an
electric mixer until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap, and chill
it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and
punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice
bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12 to 15 minutes or until golden brown.
Makes 60 cookies.
Since they only sell these once a year, right around
springtime, you're bound to get a craving sometime around fall.
And if you're still holding onto a box, they may have begun
to taste a bit like used air-hockey pucks. Now you can toss out
those relics and fill the box with a fresh batch, made from
this clone recipe for the first variety of cookies sold by the
Girl Scouts back in 1917.
1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for
rolling)
1/8 teaspoon baking powder
1. In a large mixing bowl, cream together the shortening, sugar,
vanilla, and salt with an electric mixer.
2. Add the egg and beat mixture until it's fluffy. Add the baking
soda and mix for about 20 seconds, then add the buttermilk and mix
for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an
electric mixer until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap, and chill
it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and
punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice
bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12 to 15 minutes or until golden brown.
Makes 60 cookies.
Girl Scout Cookies® Thin Mints
Girl Scout Cookies® Thin Mints
If those cute little cookie peddlers aren't posted outside
the market, it may be tough to get your hands on these -
the most popular cookies sold by the Girl Scouts each year.
One out of every four boxes of cookies sold by the girls is
Thin Mints. This recipe uses an improved version of the
chocolate wafers created for the Oreo cookie clone in the
second TSR book "More Top Secret Recipes." That recipe creates
108 cookie wafers, so when you're done dipping, you'll have
the equivalent of three boxes of the Girl Scout Cookies favorite.
(See? That's why you bought those extra cookie sheets.)
You could, of course, reduce the recipe by baking only 1/3
of the cookie dough for the wafers and then reducing the
coating ingredients by 1/3, giving you a total of 36 cookies.
But that may not be enough to last you until next spring.
Chocolate Cookie Wafers
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
1. Combine the cookie ingredients in a large bowl, adding the
water a little bit at a time until the dough forms. Cover
and chill for 2 hours.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface, roll out a portion of the dough
to just under 1/16 of an inch thick. To cut, use a lid from a
spice container with a 1 1/2-inch diameter (Schilling brand is good.)
Arrange the cut dough rounds on a cookie sheet that is sprayed with
a light coating on non-stick spray. Bake for 10 minutes. Remove
the wafers from the oven and cool completely.
4. Combine chocolate chips with peppermint extract and shortening
in a large microwave - safe glass or ceramic bow. Heat on 50
percent power for 2 minutes, stir gently, then heat for an addition
minute. Stir once again, and if chocolate is not a smooth
consistency, continue to zap in microwave in 30-second intervals
until smooth.
5. Use a fork to dip each wafer in the chocolate, tap the fork on
the edge of the bowl so that the excell chocolate runs off, and
then place the cookies side-by-side on a wax paper - lined baking
sheet. Refrigerate until firm.
Makes 108 cookies.
If those cute little cookie peddlers aren't posted outside
the market, it may be tough to get your hands on these -
the most popular cookies sold by the Girl Scouts each year.
One out of every four boxes of cookies sold by the girls is
Thin Mints. This recipe uses an improved version of the
chocolate wafers created for the Oreo cookie clone in the
second TSR book "More Top Secret Recipes." That recipe creates
108 cookie wafers, so when you're done dipping, you'll have
the equivalent of three boxes of the Girl Scout Cookies favorite.
(See? That's why you bought those extra cookie sheets.)
You could, of course, reduce the recipe by baking only 1/3
of the cookie dough for the wafers and then reducing the
coating ingredients by 1/3, giving you a total of 36 cookies.
But that may not be enough to last you until next spring.
Chocolate Cookie Wafers
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
1. Combine the cookie ingredients in a large bowl, adding the
water a little bit at a time until the dough forms. Cover
and chill for 2 hours.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface, roll out a portion of the dough
to just under 1/16 of an inch thick. To cut, use a lid from a
spice container with a 1 1/2-inch diameter (Schilling brand is good.)
Arrange the cut dough rounds on a cookie sheet that is sprayed with
a light coating on non-stick spray. Bake for 10 minutes. Remove
the wafers from the oven and cool completely.
4. Combine chocolate chips with peppermint extract and shortening
in a large microwave - safe glass or ceramic bow. Heat on 50
percent power for 2 minutes, stir gently, then heat for an addition
minute. Stir once again, and if chocolate is not a smooth
consistency, continue to zap in microwave in 30-second intervals
until smooth.
5. Use a fork to dip each wafer in the chocolate, tap the fork on
the edge of the bowl so that the excell chocolate runs off, and
then place the cookies side-by-side on a wax paper - lined baking
sheet. Refrigerate until firm.
Makes 108 cookies.
Fiddle Faddle® & Screaming Yellow Zonkers®
Fiddle Faddle® & Screaming Yellow Zonkers®
I know the most popular candy corn out there is Cracker Jack,
but my favorite has always been Screaming Yellow Zonkers and
Fiddle Fiddle from Lincoln Snacks Company. Fiddle Faddle is
butter toffee-coated popcorn with almonds thrown in. Screaming
Yellow Zonkers (you gotta love the name) is similar, but without
the almonds. The secret to the yellow coloring of the Zonkers:
buttered popcorn.
Fiddle Faddle (butter toffee with almonds)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Zonkers
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn
1. For either recipe, combine sugar, butter, corn syrup, water
and salt in a large saucepan over medium heat. You're going to
bring the candy to 265-275 degrees, or what is known as the hard
ball stage. For this it's best to use a candy thermometer. If you
don't have one, don't worry. Drip the candy into a small glass of
cold water. If the candy forms a very hard, yet slightly pliable
ball, bingo, you're there. Watch your mixture closely so that it
doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2
quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)
on one large or two small cookie sheets. Put the popcorn in your
oven set on its lowest temperature. This will keep the popcorn hot
so that the candy will coat better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the
candy over the popcorn in thin streams. Mix the popcorn so that
each kernel is coated with candy, put the popcorn back into the oven
for five more minutes, then stir once again. This will help to coat
each kernel. You can repeat this step once more if necessary to get
all of the popcorn coated. Pour popcorn onto a large sheet of wax
paper to cool. Spread the popcorn out, but be careful...it's hot.
5. When popcorn is cool, break it up and immediately put it into a
tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates
if left out.
Makes about 4 quarts.
I know the most popular candy corn out there is Cracker Jack,
but my favorite has always been Screaming Yellow Zonkers and
Fiddle Fiddle from Lincoln Snacks Company. Fiddle Faddle is
butter toffee-coated popcorn with almonds thrown in. Screaming
Yellow Zonkers (you gotta love the name) is similar, but without
the almonds. The secret to the yellow coloring of the Zonkers:
buttered popcorn.
Fiddle Faddle (butter toffee with almonds)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Zonkers
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn
1. For either recipe, combine sugar, butter, corn syrup, water
and salt in a large saucepan over medium heat. You're going to
bring the candy to 265-275 degrees, or what is known as the hard
ball stage. For this it's best to use a candy thermometer. If you
don't have one, don't worry. Drip the candy into a small glass of
cold water. If the candy forms a very hard, yet slightly pliable
ball, bingo, you're there. Watch your mixture closely so that it
doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2
quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)
on one large or two small cookie sheets. Put the popcorn in your
oven set on its lowest temperature. This will keep the popcorn hot
so that the candy will coat better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the
candy over the popcorn in thin streams. Mix the popcorn so that
each kernel is coated with candy, put the popcorn back into the oven
for five more minutes, then stir once again. This will help to coat
each kernel. You can repeat this step once more if necessary to get
all of the popcorn coated. Pour popcorn onto a large sheet of wax
paper to cool. Spread the popcorn out, but be careful...it's hot.
5. When popcorn is cool, break it up and immediately put it into a
tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates
if left out.
Makes about 4 quarts.
Fatburger®
Fatburger®
Southern California - the birthplace of famous hamburgers from
McDonald's, Carl's Jr., and In-n-Out Burger - is home to another
thriving burger chain that opened its first outlet in 1952. Lovie
Yancey thought of the perfect name for the 1/3-pound burgers she
sold at her Los Angeles burger joint: Fatburger. Now with over 41
units in California, Nevada, and moving into Washington and
Arizona, Fatburger has become the food critics' favorite, winning
"best burger in town" honors with regularity. The secret is the
seasoned salt used on a big 'ol lean beef patty. And there's no
ketchup on the stock version, just mayo, mustard, and relish.
Replace the ground beef with ground turkey and you've got Fatburger's
Turkeyburger all up and cloned.
1/3 pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)
Optional
1 slice American cheese
Grill the unsuspecting beef patty in a hot frying pan.
Slap the hot side and the cold side together.
1. Form the ground beef into a patty that is about 1 inch wider
than the circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the
patty in the pan for 3 to 4 minutes per side or until done. Season
both sides of the beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2
tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beef
patty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with
gumption.
Makes 1 burger.
Tidbits
If you want cheese on your burger, put a slice of American cheese
on the face of the bottom bun before adding the beef patty. The
heat from the meat will melt the cheese.
Southern California - the birthplace of famous hamburgers from
McDonald's, Carl's Jr., and In-n-Out Burger - is home to another
thriving burger chain that opened its first outlet in 1952. Lovie
Yancey thought of the perfect name for the 1/3-pound burgers she
sold at her Los Angeles burger joint: Fatburger. Now with over 41
units in California, Nevada, and moving into Washington and
Arizona, Fatburger has become the food critics' favorite, winning
"best burger in town" honors with regularity. The secret is the
seasoned salt used on a big 'ol lean beef patty. And there's no
ketchup on the stock version, just mayo, mustard, and relish.
Replace the ground beef with ground turkey and you've got Fatburger's
Turkeyburger all up and cloned.
1/3 pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)
Optional
1 slice American cheese
Grill the unsuspecting beef patty in a hot frying pan.
Slap the hot side and the cold side together.
1. Form the ground beef into a patty that is about 1 inch wider
than the circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the
patty in the pan for 3 to 4 minutes per side or until done. Season
both sides of the beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2
tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beef
patty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with
gumption.
Makes 1 burger.
Tidbits
If you want cheese on your burger, put a slice of American cheese
on the face of the bottom bun before adding the beef patty. The
heat from the meat will melt the cheese.
Famous Amos Chocolate Chip Cookies
Famous Amos Chocolate Chip Cookies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 pound Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornstarch
1/2 cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 Package semi-sweet chocolate pieces -- (12 ounces)
4 ounces Pecans -- well-chopped
With electric mixer, high speed, cream butter until light and fluffy. Beat
in sugars, beating until very creamy. Beat in eggs, then each remaining
ingredient, except chips and pecans When dough is smooth, work in chips
and pecans with spoon. Make grape-sized pieces of dough for each cookie,
placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until
golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to
thaw, shape and bake in 4 months.
Page
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 pound Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornstarch
1/2 cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 Package semi-sweet chocolate pieces -- (12 ounces)
4 ounces Pecans -- well-chopped
With electric mixer, high speed, cream butter until light and fluffy. Beat
in sugars, beating until very creamy. Beat in eggs, then each remaining
ingredient, except chips and pecans When dough is smooth, work in chips
and pecans with spoon. Make grape-sized pieces of dough for each cookie,
placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until
golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to
thaw, shape and bake in 4 months.
Page
Famous Amos Raisin-Filled Choc Chip Cookies
Famous Amos Raisin-Filled Choc Chip Cookies
Categories: Cookies
Yield: 72 servings
2 c Margarine; softened
3/4 c Packed light brown sugar
3/4 c Granulated sugar
1 ts Vanilla
2 md Eggs
2 1/2 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Raisins
12 oz Semisweet chocolate chips
Recipe by: St. Louis Post-Dispatch 11/27/95
Preheat oven to 375 degrees. Beat margarine, brown and white sugars,
vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until
creamy and thoroughly blended.
By hand, stir in flour, baking soda and salt until well mixed. Stir in
raisins and chocolate chips.
Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches
between cookies. Bake 8 minutes or until cookies are browned to your
liking. Yield: About 6 dozen.
Page
Categories: Cookies
Yield: 72 servings
2 c Margarine; softened
3/4 c Packed light brown sugar
3/4 c Granulated sugar
1 ts Vanilla
2 md Eggs
2 1/2 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Raisins
12 oz Semisweet chocolate chips
Recipe by: St. Louis Post-Dispatch 11/27/95
Preheat oven to 375 degrees. Beat margarine, brown and white sugars,
vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until
creamy and thoroughly blended.
By hand, stir in flour, baking soda and salt until well mixed. Stir in
raisins and chocolate chips.
Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches
between cookies. Bake 8 minutes or until cookies are browned to your
liking. Yield: About 6 dozen.
Page
Entenmann's Pound Cake
Entenmann's Pound Cake
½ lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract
Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
rest of flour and extract, beating 2 minutes. Spread thick and
creamy batter evenly in prepared loaf dish. Bake 65 minutes or
until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes. Remove from dish.
Slice ½" thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.
Page
½ lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract
Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
rest of flour and extract, beating 2 minutes. Spread thick and
creamy batter evenly in prepared loaf dish. Bake 65 minutes or
until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes. Remove from dish.
Slice ½" thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.
Page
Entenmann's Fat-Free Chocolate Cupcakes
Entenmann's Fat-Free Chocolate Cupcakes
1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with
the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide
batter equally between 12 paper-line cupcake wells. Bake at 350°F
about 18-20 minutes or until tester comes out clean. Cool in
pan on wire rack 10 minutes then remove.
1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with
the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide
batter equally between 12 paper-line cupcake wells. Bake at 350°F
about 18-20 minutes or until tester comes out clean. Cool in
pan on wire rack 10 minutes then remove.
Entenmann's Fat-Free Oatmeal Raisin Cookies
Entenmann's Fat-Free Oatmeal Raisin Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 1/2 teaspoons Vanilla
1 cup Light brown sugar -- packed
1 cup Granulated sugar
1/2 cup Non-fat dry milk powder
1/2 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
2 1/2 cups Quaker brand quick-cooking -- rolled oats
1 cup All-purpose flour
Put molasses, egg whites and raisins into blender and blend on high speed
just to mince but not to puree (about 5-10 seconds). Empty mixture into
medium mixing bowl. With mixer beat in on medium speed each of the
remaining ingredients, beating well after each addition, adding both the
oats and flour in small portions. Switch to mixing spoon if dough becomes
too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
excess lightly with paper towel; any excess of the cookie sheet may burn
while cookies are baking. You need only a very light film of the Pam just
to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
from cookie sheets carefully.
Page
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 1/2 teaspoons Vanilla
1 cup Light brown sugar -- packed
1 cup Granulated sugar
1/2 cup Non-fat dry milk powder
1/2 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
2 1/2 cups Quaker brand quick-cooking -- rolled oats
1 cup All-purpose flour
Put molasses, egg whites and raisins into blender and blend on high speed
just to mince but not to puree (about 5-10 seconds). Empty mixture into
medium mixing bowl. With mixer beat in on medium speed each of the
remaining ingredients, beating well after each addition, adding both the
oats and flour in small portions. Switch to mixing spoon if dough becomes
too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
excess lightly with paper towel; any excess of the cookie sheet may burn
while cookies are baking. You need only a very light film of the Pam just
to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
from cookie sheets carefully.
Page
Entenmann's Apple Crumb Cake
Entenmann's Apple Crumb Cake
1/3 cup Butter
4 Granny Smith Apples
¾ cup Sugar
1 tsp Lemon peel
½ tsp Cinnamon
1/8 tsp Mace
1/3 cup Currants
2½ cups Flour
3 tbsp Sugar
½ tsp Salt
1 package Active dry yeast
¾ cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
¾ cup Chopped pecans
6 tbsp Flour
¼ cup Confectioner's sugar
3 tbsp Butter
¼ tsp Cinnamon
Melt butter in large skillet. Pare,core and slice apples
to ½" pieces. Add apples to butter and cook, stirring,
8 minutes until tender. stir in sugar, peel, cinnamon,
mace and currants. Cook 15 minutes, stirring until thickened.
Cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast.
In small saucepan, combine water and butter. Heat on low flame
until 120°F Gradually add to dry ingredients. Beat 2 minutes,
Beat in egg, peel and ¾ cup flour. With mixer, beat 2 minutes.
Add remaining flour, stir in. Cover, let rest 20 minutes.
Grease 2 baking sheets. Place half the dough on well floured
work surface, roll to 14"x12". Place on sheet. Spread ½ filling
lengthwise down center of the dough. Starting about ¾" for filling,
cut 1" wide strips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling.
Fold ends over filling. Brush large piece of waxed paper with
vegetable oil. Loosely cover sheet. Top with plastic wrap.
Refrigerate 2 hours.
Uncover, let stand at room temperature 10 minutes. Preheat oven
to 375°F. Combine rest of ingredients for topping. Sprinkle over
loaves.
Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.
1/3 cup Butter
4 Granny Smith Apples
¾ cup Sugar
1 tsp Lemon peel
½ tsp Cinnamon
1/8 tsp Mace
1/3 cup Currants
2½ cups Flour
3 tbsp Sugar
½ tsp Salt
1 package Active dry yeast
¾ cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
¾ cup Chopped pecans
6 tbsp Flour
¼ cup Confectioner's sugar
3 tbsp Butter
¼ tsp Cinnamon
Melt butter in large skillet. Pare,core and slice apples
to ½" pieces. Add apples to butter and cook, stirring,
8 minutes until tender. stir in sugar, peel, cinnamon,
mace and currants. Cook 15 minutes, stirring until thickened.
Cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast.
In small saucepan, combine water and butter. Heat on low flame
until 120°F Gradually add to dry ingredients. Beat 2 minutes,
Beat in egg, peel and ¾ cup flour. With mixer, beat 2 minutes.
Add remaining flour, stir in. Cover, let rest 20 minutes.
Grease 2 baking sheets. Place half the dough on well floured
work surface, roll to 14"x12". Place on sheet. Spread ½ filling
lengthwise down center of the dough. Starting about ¾" for filling,
cut 1" wide strips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling.
Fold ends over filling. Brush large piece of waxed paper with
vegetable oil. Loosely cover sheet. Top with plastic wrap.
Refrigerate 2 hours.
Uncover, let stand at room temperature 10 minutes. Preheat oven
to 375°F. Combine rest of ingredients for topping. Sprinkle over
loaves.
Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.
Lone Star Steakhouse® Baked Sweet Potato
Lone Star Steakhouse® Baked Sweet Potato
It saddles on up next to your entree at this huge steakhouse
chain, but it's not what it claims to be. Sure, the menu says
"baked sweet potato," but you're actually getting a sweet and
tender red-skinned yam underneath all that yummy melted butter
and cinnamon/sugar. And don't just get any yam for this top secret
clone. You want to use garnet yams, if you have a choice. Then be
sure to cook them long enough that the sugar in the yams begins
to squirt out and burn in a couple of spots. Each yam should be
tender, but not mushy. The skin on the outside will turn from red
to greyish-brown, and inside it will be a hearty shade of black.
4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter
1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes
(bigger yams take longer to cook). When they are done, the outside
will have darkened and the inside will be soft. You may see liquid
from the potato oozing out and charring. When the potato is sliced
open, the inside of the skin will be charred black from the
caramelizing sugar in the potato. This is a perfectly cooked potato.
3. To serve, slice a potato down the center. Add two tablespoons of
whipped butter, then sprinkle some cinnamon/sugar over the top.
Makes 4 servings.
It saddles on up next to your entree at this huge steakhouse
chain, but it's not what it claims to be. Sure, the menu says
"baked sweet potato," but you're actually getting a sweet and
tender red-skinned yam underneath all that yummy melted butter
and cinnamon/sugar. And don't just get any yam for this top secret
clone. You want to use garnet yams, if you have a choice. Then be
sure to cook them long enough that the sugar in the yams begins
to squirt out and burn in a couple of spots. Each yam should be
tender, but not mushy. The skin on the outside will turn from red
to greyish-brown, and inside it will be a hearty shade of black.
4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter
1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes
(bigger yams take longer to cook). When they are done, the outside
will have darkened and the inside will be soft. You may see liquid
from the potato oozing out and charring. When the potato is sliced
open, the inside of the skin will be charred black from the
caramelizing sugar in the potato. This is a perfectly cooked potato.
3. To serve, slice a potato down the center. Add two tablespoons of
whipped butter, then sprinkle some cinnamon/sugar over the top.
Makes 4 servings.
Lawry's® Taco Spices & Seasonings
Lawry's® Taco Spices & Seasonings
This is a clone for the stuff you buy in 1- ounce packets to
create, as the package says, "a fun-filled Mexican fiesta in
minutes." Isn't that so true? In fact, thanks to Lawry's my
last Mexican fiesta was filled with so much fun that I had to
take a siesta the next day. I owe it all to that fabulous little
packet of seasoning. And now I promise you just as much fun with
this TSR clone. Golly, maybe even a tad more fun if you're lucky.
Just mix the ingredients together in a small bowl, then add it to
1 pound of browned ground beef along with some water and let it
simmer. Before you know it you'll be up to your nostrils in good
old-fashioned, taco-making fun. Better rest up, gosh darn it.
1 tablespoon flour
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon minced onion
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon ground oregano
1. Combine all of the ingredients in a small bowl.
2. To prepare the meat filling for the tacos as described on the
original package instructions:
"In large skillet, brown 1 pound ground beef until crumbly; drain
fat. Add spices & seasoning and 2/3 cup water; mix thoroughly.
Bring to a boil; reduce heat to low, and cook, uncovered,
7 to 10 minutes, stirring occasionally. Spoon meat filling into
warmed taco shells or tortillas. Top with shredded lettuce,
grated cheddar cheese and chopped tomato. Use fresh salsa and
guacamole if desired."
Makes meat filling for 12 tacos (about 3 tablespoons each).
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This is a clone for the stuff you buy in 1- ounce packets to
create, as the package says, "a fun-filled Mexican fiesta in
minutes." Isn't that so true? In fact, thanks to Lawry's my
last Mexican fiesta was filled with so much fun that I had to
take a siesta the next day. I owe it all to that fabulous little
packet of seasoning. And now I promise you just as much fun with
this TSR clone. Golly, maybe even a tad more fun if you're lucky.
Just mix the ingredients together in a small bowl, then add it to
1 pound of browned ground beef along with some water and let it
simmer. Before you know it you'll be up to your nostrils in good
old-fashioned, taco-making fun. Better rest up, gosh darn it.
1 tablespoon flour
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon minced onion
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon ground oregano
1. Combine all of the ingredients in a small bowl.
2. To prepare the meat filling for the tacos as described on the
original package instructions:
"In large skillet, brown 1 pound ground beef until crumbly; drain
fat. Add spices & seasoning and 2/3 cup water; mix thoroughly.
Bring to a boil; reduce heat to low, and cook, uncovered,
7 to 10 minutes, stirring occasionally. Spoon meat filling into
warmed taco shells or tortillas. Top with shredded lettuce,
grated cheddar cheese and chopped tomato. Use fresh salsa and
guacamole if desired."
Makes meat filling for 12 tacos (about 3 tablespoons each).
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Little Debbie® Oatmeal Creme Pies
Little Debbie® Oatmeal Creme Pies
These soft, creme-filled sandwich cookies were the first snacks
produced by McKee Foods back in 1960. It was his 4-year old
granddaughter Debbie after which founder O.D. McKee named his
line of snack cakes. O.D. was inspired by a picture of the
little girl in play clothes and a straw hat, and that's the
image we still find today on every package. The secret to cloning
these mouth-watering snacks is re-creating the soft, chewy
consistency of the oatmeal cookies. To duplicate the texture,
the cookies are slightly underbaked. Then you whip up some of
the easy-to-make creme filling with marshmallow creme and spread
it between two of the oatmeal cookies to complete the sandwich.
Next stop, yum city!
Cookies
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats
Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses,
vanilla, and eggs.
3. In a separate bowl combine the flour, salt, baking soda, and
cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in
the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake for 10 to 12 minutes, or until cookies are just starting to
darken around the edges. They will still appear moist in the center.
Be careful not to overcook - when cooled, the cookies should be soft
and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to
dissolve the salt in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and
vanilla in a medium bowl and mix well with an electric mixer on
high speed until fluffy. Add the cooled salt solution to the filling
mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of
a cookie (the flat side) and press another cookie on top, making a
sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.
Page
These soft, creme-filled sandwich cookies were the first snacks
produced by McKee Foods back in 1960. It was his 4-year old
granddaughter Debbie after which founder O.D. McKee named his
line of snack cakes. O.D. was inspired by a picture of the
little girl in play clothes and a straw hat, and that's the
image we still find today on every package. The secret to cloning
these mouth-watering snacks is re-creating the soft, chewy
consistency of the oatmeal cookies. To duplicate the texture,
the cookies are slightly underbaked. Then you whip up some of
the easy-to-make creme filling with marshmallow creme and spread
it between two of the oatmeal cookies to complete the sandwich.
Next stop, yum city!
Cookies
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats
Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses,
vanilla, and eggs.
3. In a separate bowl combine the flour, salt, baking soda, and
cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in
the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake for 10 to 12 minutes, or until cookies are just starting to
darken around the edges. They will still appear moist in the center.
Be careful not to overcook - when cooled, the cookies should be soft
and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to
dissolve the salt in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and
vanilla in a medium bowl and mix well with an electric mixer on
high speed until fluffy. Add the cooled salt solution to the filling
mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of
a cookie (the flat side) and press another cookie on top, making a
sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.
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Almost La Victoria's Green Taco sauce
Recipe By : Bill Wight via chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs. Anaheim or New Mex. chiles -- Roast -- peel, deseed
1 lb. Yellow Hungarian Wax chiles -- seeded and chopped
1 Serranos and jalapeno -- seeded and chopped
2 1/2 lbs. Tomatillos -- slice 1/8" thick
7 lbs. Green tomatoes -- slice 1/4" thick
1/2 bunch Cilantro -- rough chop
4 cloves Garlic
1 med. White onion -- chopped
1/4 cup Lime juice
1/4 cup Apple cider vinegar
2 Tbs. Salt
4 Tbs. Corn Starch
Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos
without any oil. Do just one layer at a time and give each slice a nice
dark brown color on both sides without burning. Remove when toasted to a
glass bowl. Do not deglaze the pan.
In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and
tomatillos in batch sizes to half-fill the blender jar. Pur|e. If any
dark brown liquid collects in the bottom of the toasted tomato and
tomatillo bowl, add this to the last blender load.
Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,
combine the blender loads, add the cornstarch mixture and heat until the
sauce comes to a low boil, mixing constantly. Be careful here, if you
don't mix constantly the thick sauce will tend to erupt in hot little
geysers of taco sauce that could burn you. Allow sauce to cool and add
salt to taste. Transfer to clean jars, filling them 3/4 full and freeze
what you can't use in a few weeks. Be careful not to fill the jars too
full or they'll break when you freeze them.
I made a batch of sauce last year and it tastes just fine after a year in
the freezer. The sauce keeps OK in my refrigerator for at least a month.
* Adjust heat level to your personal taste. The La Victoria sauce is mild.
3 to 4 quarts
NOTES : Here is a recipe that I think comes close to the taste and texture of
La Victoria's Green Taco sauce.
Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g
Carbohydrate; 0mg Cholesterol; 4371mg Sodium
NOTES : Half a recipes is plenty!
Lawry's® Seasoned Salt
Lawry's® Seasoned Salt
This seven-ingredient clone of Lawry's Seasoned Salt can be
made in a small bowl, but is best used when poured into an
old spice bottle that you've cleaned out and saved. You've
saved one of those somewhere, right?
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into an empty spice bottle with shaker top to store.
Makes 1/4 cup.
Page
This seven-ingredient clone of Lawry's Seasoned Salt can be
made in a small bowl, but is best used when poured into an
old spice bottle that you've cleaned out and saved. You've
saved one of those somewhere, right?
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into an empty spice bottle with shaker top to store.
Makes 1/4 cup.
Page
Kraft® Deluxe Original Macaroni & Cheese Dinner
It's time to clone America's best-selling brand of instant
macaroni & cheese. This recipe is for the "Deluxe" variety
of this popular product - that is, the one that comes with
an envelope of thick cheese sauce, rather than the dry,
powdered cheese. I think the "Deluxe" version, with it's
two-cheese blend, is the better tasting of the two, although
it's gonna hit you a bit harder in the wallet at the supermarket.
But now, with this Top Secret Recipe, you can make creamy
macaroni & cheese that taste like Kraft's original at a fraction
of the price of the real deal. You gotta love that!
8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring 8 cups (2 quarts) of water to a boil over high heat in
a large saucepan. Add elbow macaroni to water and cook for
10 to 12 minutes or until tender, stirring occasionally.
2. As macaroni boils, prepare sauce by combining cheddar cheese,
Cheez Whiz, and milk in a small saucepan over medium low heat.
Stir cheese mixture often as it heats, so that it does not burn.
Add salt. When all of the cheddar cheese has melted and the sauce
is smooth, cover pan and set aside until macaroni is ready.
3. When macaroni is ready, strain water, but do not rinse the
macaroni.
4. Using the same pan you prepared the macaroni in, combine the
macaroni with the cheese sauce, and mix well.
Makes about 4 cups.
macaroni & cheese. This recipe is for the "Deluxe" variety
of this popular product - that is, the one that comes with
an envelope of thick cheese sauce, rather than the dry,
powdered cheese. I think the "Deluxe" version, with it's
two-cheese blend, is the better tasting of the two, although
it's gonna hit you a bit harder in the wallet at the supermarket.
But now, with this Top Secret Recipe, you can make creamy
macaroni & cheese that taste like Kraft's original at a fraction
of the price of the real deal. You gotta love that!
8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring 8 cups (2 quarts) of water to a boil over high heat in
a large saucepan. Add elbow macaroni to water and cook for
10 to 12 minutes or until tender, stirring occasionally.
2. As macaroni boils, prepare sauce by combining cheddar cheese,
Cheez Whiz, and milk in a small saucepan over medium low heat.
Stir cheese mixture often as it heats, so that it does not burn.
Add salt. When all of the cheddar cheese has melted and the sauce
is smooth, cover pan and set aside until macaroni is ready.
3. When macaroni is ready, strain water, but do not rinse the
macaroni.
4. Using the same pan you prepared the macaroni in, combine the
macaroni with the cheese sauce, and mix well.
Makes about 4 cups.
Kraft® Shake'n Bake® (Original)
Need a recipe that copies Shake'n Bake in a pinch?
Or maybe you don't feel like going to the store for
the real thing. Here's the TSR solution for a quick
clone that will give you the same texture and flavor of
Kraft Shake'n Bake using very common ingredients. You may
notice the color is a bit different in this clone when
compared to the real thing. That's because this recipe doesn't
include beet powder - a hard to find ingredient that lends a
dark orange tint to the original. But after you sink your teeth
into the chicken (baked the same way as described on the
Shake'n Bake box) and you'll swear it's the same stuff. When
you're ready to get shaking and baking, use this breading on
2 1/2 pounds of chicken pieces or on 2 pounds of boneless,
skinless chicken breasts.
1/2 cup plus 1 tablespoon corn flake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder
1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on
the box of the original mix using 2 1/2 lbs. of bone-in chicken
(6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless
chicken breast halves. Preheat your oven to 400 degrees, then moisten
the chicken with water. Use a large plastic bag for the coating
and use the same steps as described on the original package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag
with coating mixture. Discard any remaining mixture and bag. Bake
at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking
pan until cooked through -
BONE-IN: 45 minutes/BONELESS: 20 minutes."
Serves 4.
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Kraft® Thousand Island Dressing
Here's a quick clone for one of the best-selling thousand
island dressings around. Use this one on salads or on burgers
(such as the In-N-Out Double-Double clone) as a homemade
"special sauce." It's easy, it's tasty, it's cheap and it
can be made low fat simply by using low-fat mayo. Dig it.
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves
and the flavors blend.
Makes about 3/4 cup.
Page
KFC Waffles
2 cups sifted flour
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs
Sift all dry ingredients together, then cut in the shortening
(as for pie crust). Add the buttermilk and unbeaten eggs,
mix until smooth. Preheat the waffle iron. Pour into lightly
greased waffle iron. Yield will vary depending on size of
waffle iron.
Pa
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs
Sift all dry ingredients together, then cut in the shortening
(as for pie crust). Add the buttermilk and unbeaten eggs,
mix until smooth. Preheat the waffle iron. Pour into lightly
greased waffle iron. Yield will vary depending on size of
waffle iron.
Pa
Koo Koo Roo® Santa Fe Pasta
With Southwestern-style dressing, corn, peppers and fresh cilantro,
this is an addicting clone from a quickly growing fast food concept.
Koo Koo Roo's "California Style" flame broiled and rotisserie
chicken meals come with a wide selection of very tasty side dishes,
including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti
Rice. This cold Santa Fe Pasta salad is one of the favorites on the
long list of 24 sides. And here's the TSR clone recipe to help you
make a version of your own that tastes as good as the real thing.
1 16-ounce package Rotini pasta
4-5 quarts water
Dressing
1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced
1. Prepare the pasta by bringing 4-5 quarts of water to a rolling
boil in a large saucepan. Add pasta to the pan, and when water
begins to boil again, cook for 8-11 minutes. Pasta should be al dente,
or mostly tender but with a slight toughness in the middle.
2. Whisk all of the dressing ingredients together in a small bowl.
Cover and chill the dressing until you're ready to use it.
3. When pasta is done, pour it into a large bowl. Add the dressing,
then toss.
4. Add the remaining ingredients to the pasta, and toss until combined.
Cover and chill for several hours before serving.
Serves 8.
this is an addicting clone from a quickly growing fast food concept.
Koo Koo Roo's "California Style" flame broiled and rotisserie
chicken meals come with a wide selection of very tasty side dishes,
including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti
Rice. This cold Santa Fe Pasta salad is one of the favorites on the
long list of 24 sides. And here's the TSR clone recipe to help you
make a version of your own that tastes as good as the real thing.
1 16-ounce package Rotini pasta
4-5 quarts water
Dressing
1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced
1. Prepare the pasta by bringing 4-5 quarts of water to a rolling
boil in a large saucepan. Add pasta to the pan, and when water
begins to boil again, cook for 8-11 minutes. Pasta should be al dente,
or mostly tender but with a slight toughness in the middle.
2. Whisk all of the dressing ingredients together in a small bowl.
Cover and chill the dressing until you're ready to use it.
3. When pasta is done, pour it into a large bowl. Add the dressing,
then toss.
4. Add the remaining ingredients to the pasta, and toss until combined.
Cover and chill for several hours before serving.
Serves 8.
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