Brian Yanko's Cookbook 2009 HEARTY MANICOTTI (8 main dish servings) 1 lb. Italian sweet sausage links 1 lb.

ground beef 1 medium onion, chopped 2 16 oz. cans tomato puree 1 6 oz. can tomato paste 1 tsp. sugar 1/2 tsp. pepper 2 tbsp. parsley, chopped basil salt 1 8 oz. package manicotti shells 4 cups ricotta cheese 1 8 oz. package mozzarella cheese Parmesan cheese In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towel. Spoon fat from Dutch oven. over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes. Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees. In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells. Spoon half of meat sauce into 13" x 9" baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake 30 minutes. LASAGNE (3 - 4 Servings) 1 onion 1/4 cup olive oil 8 oz. ground beef 1 tsp. salt 1/2 tsp. white pepper 6 tbsp. red wine 1 tbsp. tomato paste 6 tbsp. whipping cream pinch dried oregano 1-1/4 lb. lasagne 1/4 cup butter pinch ground nutmeg

1/4 cup grated Parmesan cheese Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano. Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel. Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes. SPAGHETTI CARBONARA (2 - 4 Servings) 8 oz. spaghetti 4 oz. bacon 1 green pepper 5 tbsp. Parmesan cheese 5 tbsp. chopped parsley 1-1/4 cups cream 1/4 cup butter 8 slices cooked ham, lean 1 tsp. dried oregano 1 tsp. dried basil Cook spaghetti in boiling salt water for 15 minutes. Meanwhile, chop bacon. Core pepper and chop finely. Put bacon in saucepan, cook until crisp. Stir in cheese, parsley, cream, green pepper. Cook slowly 5 minutes. Drain spaghetti, toss with butter, place in greased oven dish. Roll up ham slices, lay on spaghetti, cover with bacon sauce. Sprinkle with herbs. Bake at 425 degrees for 10 minutes. Serve hot. FETTUCINE ALFREDO (4 servings) 8 oz. medium egg noodles 1 cup Parmesan cheese 1/2 cup heavy cream pepper to taste 1/2 cup butter Grate cheese. Cut butter into quarters. Cook noodles. While noodles are standing, in glass serving bowl, combine cheese, butter and cream. Cook at MEDIUM 3 - 4 minutes or until butter melts. Stir twice. Stir in drained noodles, toss well. Season with pepper. BAKED ZITA (4 servings) 8 oz. zita macaroni 15 oz. spaghetti sauce

1/2 cup mozzarella cheese Shred cheese. Combine cooked and drained zita and sauce in 2 qt. casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle with cheese. Let stand 10 minutes before serving. WESTERN FRITTATA (4 servings) 2 tbsp. butter 4 oz. Canadian bacon 2 medium onions 7 eggs 1/2 cup Swiss cheese 1/4 tsp. pepper In 10" skillet heat 2 tbsp. butter over medium heat. Add bacon sliced and cut into 1/2" strips, cook 1 minute. Add sliced onions, cook 3 minutes, stirring frequently; remove from heat. In bowl beat eggs, grated cheese, pepper and bacon-onion mixture. In skillet melt butter over medium heat. Add egg mixture, reduce heat to medium-low, cook 10-15 minutes until bottom is set. Meanwhile, preheat broiler. Broil frittata until top is set and lightly browned, about 3 minutes. Chinese Fire Pot 1 lb Boneless beef sirloin, or beef round 1 lb Boned chicken breasts 1 lb Fish fillets 1 lb Medium shrimp 1 lb Chinese cabbage 1/2 lb Fresh forest mushrooms, or Cultivated mushrooms Lemon juice 2 pk Enoki mushrooms (3 1/2−oz packages) 3/4 lb Chinese pea pods 2 bn Green onions 2 bn Spinach 8 oz Canned water chestnuts drained and sliced 8 oz Canned bamboo shoots drained and sliced 4 cn Chicken broth (13 3/4−oz cans) Sweet−and−sour sauce Soy sauce Prepared hot Chinese mustard 1/4 lb Fine egg noodles; cooked Cilantro or chives; chopped (optional) It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4−inch thick and about 2 inches long. Cut fish into 3/4−inch cubes. Shell and devein shrimp. Chop cabbage into bite−size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much

as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2−inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot−pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet−and−sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. Chinese Mustard 1/4 cup Boiling water 1/4 cup Dry English mustard 1/2 teaspoon Salt 2 teaspoons Salad oil Stir boiling water into dry English mustard. Add salt and salad oil. For yellower color, add a little turmeric. Egg−Drop Soup 1 1/2 quarts chicken broth or clear soup stock 2 tbls. cornstarch, mixed in 1/4 cup cold water 2 eggs, slightly beaten with a fork 2 scallions, chopped, including green ends Bring soup stock to a bowl. Slowly pour in the corn starch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once Serve with chopped scallions on top. Fried Won Tons 1 lb. Won ton skins 1/2 lb. Fresh ground pork 1/2 lb. Fresh prawns 4 Dried mushrooms, soaked for 2 hours 8 Water chestnuts, finely chopped 2 Stalks green onions, finely chopped 2 small Eggs, beaten 1/4 ts Pepper 1 1/2 ts Salt Yield: About 60 to 70. Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings. WRAPPING: Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top

corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. This should give you a little bundle that looks kind of like a nurses hat. FRYING: Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot. General Tsao's Chicken Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp minced garlic 1+1/2 tsp minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 1 tsp monosodium glutamate (optional) Meat: 3 lbs deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep−frying 2 cups sliced green onions 16 small dried hot peppers Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir−fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Ginger Tea 2 Thin slices of fresh ginger 1 cup Boiling water Sugar to taste A refreshing addition to any Chinese dinner. Steep fresh ginger slices in boiling hot water for 10 minutes. Add approximately one teaspoon of sugar per cup of water. Pepper Steak 1 pound flank steak, diagonally sliced

Marinade: 1/4 cup soy sauce 2 tablespoons dry sherry 1 teaspoon sugar 2 teaspoons cornstarch 1/4 cup water 2 tablespoons oil 4 cloves garlic chopped 2 teaspoons ginger root; peeled, grated 2 scallions chopped 2 tablespoons oil 1 large onion 2 green peppers sliced Marinate steak for 15 minutes or more. Add oil to hot wok. Swirl and stir fry garlic, ginger and scallions for 30 seconds. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly. Tiramisu 4 tablespoons espresso coffee 1 tablespoon Grappa 3 eggs, separated 1/2 cup sugar 8 ounces Marscapone cheese 24 Savoiardi biscuits 1 ounce sweet chocolate, grated In a small bowl, combine the coffee and grappa; set aside In a medium bowl, beat the egg whites until stiff; set aside. In a large bowl, beat the egg yolks together with the sugar until thick and lemon−colored. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture. Place half of the biscuits in the bottom of a 10−inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 hours before serving with grated chocolate. Steak Alla Pizzaiola 2 lb. rib roast (4 steaks or club steaks) 2 oz. lard or 3 tablespoons oil 1 clove garlic red pepper (optional) 1 tablespoon parsley, chopped fine 1 teaspoon salt freshly ground tomatoes (Italian plum) 1/4 cup dry red wine 2 tablespoon oil Chop the lard and garlic very fine. Brown in a frying pan, add tomatoes, 1 glass of water, add wine. Cook slowly for 15 minutes. Stir occasionally and

then add salt and pepper to taste. In another pan saute steaks in oil until brown on both sides. Place steak in sauce and cook in 300F oven for 15 to 20 minutes. Garnish with parsley. Sicilian Rice Balls (Arancini di Riso) Makes 8 servings. Preparation Time: 2 hours Servings Per Recipe 8 RICE 1 1/2 cups brown rice, short-grain, washed 3 cups mushroom broth (or water with a 1/4 teaspoon sea salt) 1/4 teaspoon sea salt "MEAT" FILLING 3 tablespoons olive oil 14 ounces gimme lean - sausage style, cut in small dice 1 large onion, finely chopped 6 cloves garlic, finely chopped 1/2 teaspoon ground black pepper 6 ounces tomato paste REMAINING INGREDIENTS FOR RICE 1/4 cup vegan parmesan cheese alternative 5 ounces frozen peas ASSEMBLY 2 tablespoons flax seeds, ground 1/4 cup water 1 cup cornmeal RICE Prepare the rice by combining the rice, broth, and sea salt in a pot. Cover and bring to a boil. Turn to low and simmer for 50 minutes. Once rice is finished cooking, stir in tahini and set aside. "MEAT" FILLING While rice is cooking, prepare the filling. Heat a skillet over medium-high heat and add oil. Add small dice of gimme lean sausage, onion, and garlic, sealing them one at a time (about 15 minutes total). Add the pepper and tomato paste and cook for about 3+ minutes. Set aside until rice is ready. FINAL RICE PREPARATIONS When rice is finished cooking, stir the vegan parmesan cheese alternative in to the mixture. Then add the frozen peas which will help cool the hot rice mixture a little so it will be easier to handle. ASSEMBLY In a bowl, using a fork, whip ground flax seed and water together. This will form a mixture a little like egg whites. In another bowl, place the cornmeal so it will be easy to roll the rice balls in the cornmeal.

When rice is cool enough to handle, using wet hands, make a pancake shapped disk of rice, place some "meat" filling in the middle, and close the rice around it. Roll rice ball in the flax-water mixture, and then dredge in the cornmeal. Set rice ball aside, and continue making rice ball. You should end up with about 16 balls. FINAL FRYING OR BAKING Just prior to serving, deep fry rice balls (this is the traditional method). If you don't want to have the added fat that come with deep frying, or just do not want to bother, place rice balls on a baking sheet and bake in a 400 degree F (203 degree C) oven (no need to preheat oven) for about 45 minutes, or until balls are lightly brown and crispy Barbecue Cocktail Meatballs 2 lb. ground beef 1 onion, finely chopped 1/2 cup milk 1/2 bread crumbs 2 eggs 1/2 tsp. salt 1 cup barbecue sauce 1/2 cup water 1/2 cup apricot jam Preparation: 1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well and make into small balls. Bake in oven for 45 minutes. 2. In large sauce pan add in barbecue sauce, water and jam. Add in meatballs and let simmer on low for 10 minutes. 3. Serve with toothpicks. A1 Sauce 1/2 Cup Orange Juice 1/2 Cup Raisins 1/4 Cup Soy Sauce 1/4 Cup White Vinegar 2 Tbsp Dijon mustard 1 Tbsp Bottled Grated Orange Peel 2 Tbsp Heinz Ketchup 2 Tbsp Heinz Chili Sauce 1. 2. 3. 4. Bring to a boil for 2 minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender till it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days.

Arby's Horsey Sauce 1 cup mayonnaise 3 tbsp. Bottled horseradish cream 1 tbsp. Sugar Mix all ingredients and chill

Auntie Ann's Pretzels 1 1/2 cup warm water 1 1/8 tsp. active yeast (1 1/2 pkg) 2 Tbs. brown sugar 1 1/8 tsp. salt 1 cup bread flour 3 cups regular flour 2 cups warm water 2 Tbs. baking soda To taste coarse salt 2-4 Tbs. butter (melted) Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs. baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy! Toppings: After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a shallow bowl( big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. dip the pretzel into the butter, coating both sides generously. then dip again into the cinnamon mixture. Chi Chi's Salsa 2 green onions diced 2 ripe tomatoes diced 1/2 tsp. salt 1/2 tsp. black pepper dash of tabasco sauce 14oz. can stewed tomatoes Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add tabasco to taste. Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months. Chick-Fil-A Chicken Sandwich 3 cups Peanut oil 1 Egg 1 cup Milk

1 cup Flour 2 1/2 tb Powdered sugar 1/2 ts Pepper 2 tb Salt 2 Skinless, boneless chicken breasts, halved 4 Plain hamburger buns 2 tb Melted butter 8 Dill pickle slices Heat the peanut oil in a pressure cooker over med. heat to about 400F. In a small bowl, beat the egg and stir in the milk. In a separate bowl, combine the flour, sugar, pepper, and salt. dip each piece of chicken in milk until it is fully moistened. Roll the moistened chicken in the flour mixture until completely coated. Drop all four chicken pieces into the hot oil and close the pressure cooker. When steam starts shooting through the pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!! DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is cooking, spread a coating of melted butter on the face of each bun. When the chicken is done, remove it from the oil and drain or blot on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun. To make a deluxe chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonnaise also goes well on this sandwich--it is a side order at the restaurant. El Pollo Loco Chicken 1 c White wine vinegar 1 c Olive oil 1/2 c White wine 1 tbl. Oregano 1 teas. Thyme 3 tbls Salt 10 Garlic cloves; minced 1 1/2 teas. Tabasco sauce Mix all ingredients and marinate two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until done. Fiddle Faddle 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 1. 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 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'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. Heinz 57 Sauce 1/2 Cup Raisins 2/3 Cup Heinz ketchup 1 tsp chili powder 1 tsp seasoned salt 4 oz applesauce 2 Tbsp Wish Bone Itailian Dressing 1. Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth. Honey Baked Ham 1 (7 lb.) med. smoked pork picnic shoulder (bone in or out) 2 c. sugar 1 c. honey or brown sugar, packed 1 (6 oz.) can frozen orange juice concentrate, thawed 1 tsp. whole cloves Make crosswise slits, 1/2 inch apart, halfway through ham to to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice all over pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done. Baked Potato Soup

2 Cups potatoes, diced but unpeeled 1/4 lb butter 2 Cups finely diced yellow onions 1/2 Cup flour 1 quart warm water 1/4 Cup chicken bouillon 1 Cup potato flakes 2 Cups heavy cream 2 Cups milk 1/2 teaspoon Tabasco Salt, pepper, garlic powder and dried basil to taste Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed. In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes. In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes. Combine the potatoes with the soup to complete. McDonald's Big Mac Sauce 1/2 cup mayonnaise 2 tablespoons French dressing 4 teaspoons sweet pickle relish 1 tablespoon finely minced white onion 1 teaspoon white vinegar 1 teaspoon sugar 1/8 teaspoon salt 1. Combine all of the ingredients in a small bowl. Stir well. 2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Ponderosa's Steak Sauce 1/3 Cup Heinz 57 Sauce 1/3 Cup Worcestershire Sauce 1/3 Cup A-1 Steak Sauce 2 Tbls. Light corn syrup Combine as listed and funnel into bottle with tight fitting cap. Keep refrigerated to use in a few months. Shake well before using. Papa John's Garlic Sauce 1/4 - 1/2 stick margarine 1/2 T Garlic powder 1/4 t salt Melt butter in the microwave (about 30 seconds). Put in salt and garlic powder (to taste). Microwave for 5 seconds longer.

Cap'n Crunch Chicken Chicken Crunch: 2 c. Cap'n Crunch cereal 6 eggs 2 c. corn flakes 1 c. milk 2 1/2 c. all-purpose flour 25 to 30 chicken tenders 3 T. granulated onion Vegetable oil for deep frying 3 T. granulated garlic Creole mustard sauce, recipe follows 1 T. pepper In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings. Creole Mustard Sauce 1/4 c. sliced green onions 2 T. horseradish 2 T. chopped garlic 1 T. red wine vinegar 2 T. chopped onion 1 T. water 2 T. chopped celery 2 tsp. cider vinegar 2 T. chopped green pepper 1 tsp. Worcestershire sauce 1 c. mayonnaise 1 tsp. Tabasco sauce 1/4 c. hot mustard Salt and cayenne pepper to taste 2 T. yellow mustard Combine all ingredients and mix well. Serve on the side with chicken. Makes about 2 cups. Popeye's Fried Chicken 3 c Self-rising flour 1 c Cornstarch 3 tb Seasoned salt 2 tb Paprika 1 ts Baking soda 1 pk Italian Salad Dressing Mix Powder 1 pk Onion Soup Mix -- (1 1/2 Ounces) 1 pk Spaghetti sauce mix -- (1/2 Ounce) 3 tb Sugar

3 c Corn flakes -- crushed 2 Eggs -- well beaten 1/4 c Cold water 4 lb Chicken -- cut up Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying. Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months. Sara Lee Cheesecake Crust: 1 1/2 cups Fine graham cracker crumbs 1/4 cup Granulated sugar 1/2 cup Butter (softened) Filling: 1 pound Cream cheese 1 cup Sour cream 2 tablespoons Cornstarch 1 cup Granulated sugar 2 tablespoons Butter (softened) 1 teaspoon Vanilla extract Topping: 3/4 cup Sour cream 1/4 cup Powdered sugar Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. Reduce oven to 350 F. For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has disolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat. Wendy's Frosty

1 c Milk 1/2 c Nestle's Quik 3 c Softened Vanilla ice cream -in refrigerator 1 hour Blend Milk and Quik for 10 seconds on high speed. "Pulse" in the ice cream until barely mixed. Country Fried Steak 2 pounds of cube steak 1 1/2 teaspoons salt 1/2 teaspoon of black pepper 2 cups water 1 can of Cream Of Chicken Soup Vegetable oil Salt, pepper the cube stake and roll in th e flour. Heat the vegetable oil in a skillet and brown the steak pieces on both sides. Remove the steak and place in crockpot. Add water and the cream of chicken soup and simmer until tender, about 2 hours. Creamy Chicken And Biscuits 1 – 10 oun ce package of frozen green peas 2 cups of cut up cooked chicken 1 can of cream of chicken soup 1/2 cup of sour cream 1/2 cup of milk 1/8 teaspoon of black pepper 2 cups of Bisquick baking mix 1/2 cup of cold water 1 1/4 cup of shredded cheddar cheese Heat the peas, soup, sour cream, cut up chicken, milk, and the black pepper just to boiling. Mix the Bisquick baking mix and water and knead 5 times. Roll out the dough to 1/2 inch thick and cut out the biscuits with a biscuit cutter. Pour the chicken mixtu re into an oblong baking dish and sprinkle the shredded cheddar cheese on top. Bake for 20 minutes at 425 degrees. Catfish With Bacon And Horseradish Sauce 3 catfish fillets (flounder or other fish can be used) 4 strips of bacon 1 – 8 ounce package of cream cheese, softened 1/4 cup of chopped onion 2 tablespoons of butter 1/4 cup of dry white wine 2 tablespoons of horseradish 1 tablespoon o f Dijon mustard 1/2 teaspoon of salt 1/2 teaspoon of black pepper 2 tablespoons of minced parsley Fry the bacon until crisp, dr ain and set aside. Place the fish fillets in a buttered baking dish. Fry the onions in butter until soft. Then in a small bow l blend the cream cheese, white wine, horseradish, mustard, salt, and the black pepper with the onions. Pour the onion mixture over the fish fillets and top with the crumbled bacon. Bake at 350 degrees for 30 minutes or until the fish flakes easily with a fork. Garnish with the parsley. Chicken Fried Steak And Gravy 2 pounds of round steak, about 1 inch thick 2 large eggs 2 tablespoons of milk 1/4 cup of unbleach ed Flour

Salt and black pepper, to taste 2 tablespoons of butter For the gravy: 1 cup of milk 1 cup of water 1/4 cup of flour Salt Black Pepper Cut the steak crosswise into 4 serving pieces and pound each piece to a thickness of about 1/4 of an inch . In a large plate, beat the milk and eggs together, in a second plate combine the flour, salt, and the black pepper. Dip each piece of steak first into the egg mixture and then into the flour mixture, coating completely. Shake each piece gently to remov e the excess flour. Melt the butter in a skillet, using medium heat and fry the steaks, two at a time, for about 5 minutes on each side or until golden brown. For the gravy: Pour off all but about 4 tablespoons of the drippings from the skillet. Over med ium heat, slowly stir in the 1/4 cup flour, stirring constantly. Combine the 1 cup milk and 1 cup water and slowly add to flour mixture, stirring constantly to loosen the brown pieces left on the skillet from frying the steak. Add salt and black pepper to taste and raise the heat to bring to a boil. When bubbly, lower heat and continue to stir until the gravy reaches the desired thickness. Serve the steak and gravy with cat head b iscuits and mashed potatoes. Potato and Sausage Soup 1/2 gallon of diced potatoes 1 pound of pork sausage 2 cups of whole milk 2 to 3 tablespoons of flour Salt and Black Pepper to taste Wash, peel, and dice the potatoes into a large pot. Cook the potatoes with the salt and black pepper and enough water to cover the potatoes. While the potatoes are cooking, crumble the sausage and fry until done. When t he potatoes are tender add the sausage and grease and about 1 1/2 cups of the milk to the pot and bring the potato mixture to a boil. Mix the flour with the remaining 1/2 cup of milk and pour into the potatoes. If desired add more salt and black pepper to taste. Continue to cook the potatoes until the soup is the desired thickness. Cat Head Biscuits (as big as a cat’s head) 2 cups of flour 1/4 teaspoon of baking soda 2 teaspoons of baking powder 1 teaspoon of salt 5 tablespoons of lard or shortening About 1 cup of buttermilk Sift the dry ingredients together and cut in the lard or s hortening. Add enough buttermilk to make a soft dough. Pinch off about a lemon sized ball of dough for each biscuit and pat ou t with your hands. Bake for 12 – 15 minutes at 450 degrees or until the tops are golden brown. Remove the biscuits form the ov en and rub butter on the tops of the hot biscuits to coat. Some Of The Different Ways We Eat “Cat Head” Biscuits: In the South , the infamous “Cat Head” biscuit was and still is used in a great number of ways. In fact this versatile bread can easily be e aten in different ways with every meal. Here are just a few ways I remember eating them: Aside from the usual biscuit filled with various homemade jams and jellies, we would som etimes eat them hot from the oven, filled with a generous amount of brown sugar and butter. The butter melts over the brown suga r and creates a breakfast food that no store -bought brown sugar and cinnamon toaster pastry can even touch. Split open or torn into small pieces and smothered with one of the delicious southern gravies

such as Chocolate Gravy, Sausage Gravy, or one of the homemade “Fruit Jams”. Not much in the world of food is as good as a sandwich made out of a big homemade biscuit with a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham. “Cat Head” biscuits make great desserts when covered with your favorite berries, ice cream, and whipped cream. This is a very easy way to make a wonderful strawberry shortcake. Another way I remember eating them was to cream butter and honey or butter a nd molasses together and spread over the hot biscuits. Try some for yourself and you will find that the biscuit is one of the most versatile and delicious foods ever to come out of your oven. Zucchini Bread 3 eggs 1 cup of vegetable oil 2 cups of sugar 2 cups of peeled and grated zucchini 1 teaspoon of vanilla 1/4 teaspoon of baking powder 1 cup of pecans 3 cups of flour 1 teaspoon of salt 1 teaspoon of baking soda 3 teaspoons of cinnamon Beet the eg gs, sugar, and the vegetable oil together. Then add the vanilla and stir in the graded zucchini. Sift the flour, salt, cinnamo n, baking soda, and the baking powder together and stir into the egg/sugar mixture. Mix in the pecans and pour into two well gr eased loaf pans. Bake at 325 degrees for 60 to 70 minutes. Cocoa Cola Cake 2 cup Flour 1 1/2 cup Marshmallows - Miniature 2 cup Sugar 1 cup Margarine 2 tsp Cocoa - Unsweetened 1 cup Cola 1/2 cup Buttermilk 2 ea Eggs - Beaten 1 tsp Soda 2 Tbsp Margarine 2 Tbsp Cocoa - Unsweetened 8 Tbsp Cola 2 cup Sugar - Powdered 1 cup Nuts - Chopped Combine flour & sugar in a large mixing bowl. Melt butter, add cocoa and cola (not diet), heat to boiling. Cool slightly. Pour over flour and sugar mixture, stir till well blended. Add buttermilk, beaten eggs, soda & vanilla. Mix well, stir in marshmallows. Pour into greased & floured 13x9 pan and bake @ 350 for 40 min., or till tests done. Frost while hot. FROSTING: Combine first 3 ingredients in saucepan and heat to boil- ing. Add powdered sugar and mix well. Stir in chopped nuts. A very good, and unusual, cake Bacon−Wrapped Franks 4 slices bread, cut in 1/2" cubes 2 tablespoons chopped onion 1 tablespoon finely chopped parsley 1/4 teaspoon dry mustard

3 tablespoons water Salt and pepper 6 frankfurters 6 slices bacon Combine first 4 ingredients; add enough water to moisten, and mix well. Season to taste with salt and pepper. Slit frankfurters lengthwise, cutting almost through; stuff with bread mixture. Wrap a bacon slice around each frankfurter, securing with a wooden pick. Place in a shallow pan and bake at 400 degrees F. for 15 to 20 minutes. Mom's Goulash 1 lb. of ground beef (.99 on sale) 1 lb. of elbow macaroni (.50, I buy in bulk) 1 can of stewed tomatoes (.25 scratch and dent sale) 1−2 cans of tomato sauce (about .12 a can) 1 onion chopped (.10, 5 1bs for a 1.00) Salt and pepper to taste (pennies) Brown ground beef and onion until done. Meanwhile boil the macaroni. Drain the oil from the hamburger mixture, and drain the macaroni. Add the hamburger to the macaroni. Chop up tomatoes and add to the meat and macaroni. Add the tomato sauce and season to taste. Cook approx. 10 minutes on med heat. Total cost 2.10 about .26 cents a serving. Calypso Cooler Yield: 1 Servings 2 shots Captain Morgan Spiced -Rum 1 shot peach Schnapps 1 shot grenadine 1 c orange juice ice orange wedge maraschino cherry 1. Combine the rum, peach schnapps orange juice and grenadine in a shaker. Shake well. 2. Pour drink over ice cubes or crushed ice in a big glass. Add an orange wedge and a cherry. Makes one drink. Twisted Lemonade Twist Yield: 1 Servings 1 oz vodka 1/2 oz triple sec 1/3 c sweet & sour mix lemon wedge 1. Fill a glass with crushed ice and add vodka and triple sec. 2. Top off the drink with sweet & sour mix 3. Add a lemon wedge for garnish and serve. Serves 1. Di Saronno Amaretto 1 c water 1 c granulated sugar

1/2 c brown sugar 2 c 80-proof vodka 2 T almond extract 2 t vanilla 1. Combine water and sugars in a saucepan over medium heat. 2. Heat until boiling, and all sugar is dissolved. Remove from heat and let mixture cool for about 10 minutes. 3. Add vodka, almond extract and vanilla. Store in a sealed bottle. Makes 3 cups. JACK DANIELS MARINADE 1 c. ketchup 1/4c. jack daniels whiskey 1/4c. molasses 1/4c. apple cider vinegar 1 tbsp. lemon juice 1tbsp. Worcestershire sauce 1 tbsp. soy sauce 1/2 tsp. pepper 1/2 tsp. dry mustard 1 clove garlic, crushed Combine in saucepan. Bring to boil, then reduce heat and simmer 10 minutes. JACK DANIELS LYNCHBURG LEMONADE 1 part Jack Daniels 1 part sweet & sour mix 1 part Triple Sec 4 parts Sprite Add ice and stir. Garnish with lemon slices and cherries. Serves 1. Alaskan Thunder recipe Makes 2 1 oz Jack Daniel's® Tennessee whiskey 1 oz Southern Comfort® peach liqueur 1 oz raspberry schnapps 4 oz cranberry juice 2 splash sweet and sour mix Pour the Jack Daniel's, Southern Comfort and raspberry schnapps into a highball glass filled with ice cubes. Fill with cranberry juice, top with a splash of sour mix, and serve. Black Tooth 4 oz Jack Daniel's® Tennessee whiskey 4 oz Dr. Pepper® soda 4 oz Coca-Cola® Pour the Jack Daniel's, Dr. Pepper and Coca-Cola into a beer mug (pint glass). Fill up with ice, and serve. Crucifix of Love recipe 1 oz Bailey's® Irish cream 1 oz Jack Daniel's® Tennessee whiskey 8 oz can Red Bull® energy drink Pour Red Bull into glass over ice. Then add Jack, then the shot of Bailey's. Drink quickly.

Pee Wee Herman 1 oz Jack Daniel's® Tennessee whiskey 5 oz Squirt® citrus soda Pour both ingredients into a highball glass filled with ice cubes. Stir gently, and serve. Southern Sour 1 part Jack Daniel's® Tennessee whiskey 1 part Southern Comfort® peach liqueur 1 can 7-Up® soda Green Goddamn 3/4 oz Jack Daniel's® Tennessee whiskey 3/4 oz Southern Comfort® peach liqueur 3/4 oz orange juice 3/4 oz Smirnoff® vodka 3/4 oz Chambord® raspberry liqueur 3/4 oz Blue Curacao liqueur Add all ingredients to a cocktail shaker half-filled with ice cubes. Shake well, strain into a highball glass filled with ice cubes, and serve. Lithium Motherfucker 1/4 oz Jack Daniel's® Tennessee whiskey 6 oz orange soda Irish Car Bomb 3/4 pint Guinness® stout 1/2 shot Bailey's® Irish cream 1/2 shot Jameson® Irish whiskey Add the Bailey's and Jameson to a shot glass, layering the Bailey's on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug. If you don't drink it fast enough it will curdle and increasingly taste worse. Adios Motherfucker 1/2 oz vodka 1/2 oz rum 1/2 oz 1800® Tequila 1/2 oz gin 1/2 oz Blue Curacao liqueur 2 oz sweet and sour mix 2 oz 7-Up® soda Pour all ingredients except the 7-Up into a chilled glass filled with ice cubes. Top with 7-Up and stir gently Clit Lickin' Cowgirl 1 oz butterscotch schnapps 1 oz Bailey's® Irish cream 3 - 4 drops grenadine syrup Layer the Bailey's Irish cream over the butterscotch schnapps in a large shot glass. Add a few drops of grenadine, and serve. Caribou Lou 1 1/2 parts 151 proof rum

1 part Malibu® coconut rum 5 parts pineapple juice

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