* Exported from MasterCook * !!!Read Me!

Recipe By : Bill Wight Serving Size : 1 Preparation Time :0:00 Categories : Information

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***Information*** The recipes in this collection were collected, corrected, edited and categorized by Bill Wight. You may redistribute this collection in any form as long as this message is incl uded. For comments or suggestions, email me at: Bill_Wight_CA@yahoo.com

Some answers to frequently asked questions about my recipe collection: I notice that you have edited and corrected many of the recipe archives you have on your page. What did you edit out and correct? Many of the recipes in this collection were typed, formatted and posted in the l ate 1980's and early 1990's to various bulletin boards before the Internet came into being. These recipes were often formatted for a recipe management program called MealMaster. During the years, the recipes have been posted and reposted to various mailing lists and newsgroups on the Internet. They often pick up err ors during reformatting and reposting. I have also converted many of these reci pes from Web page format and MealMaster format to MasterCook format. This conve rsion process often introduces errors into the recipe. I have attempted to corr ect the conversion errors. I have also removed the names of the people who type d, formatted and posted these recipes. I have kept the recipe author or creator where known. I have also removed duplicate recipes and I have attempted to mak e some sense out of the recipes categories. I notice that you have removed all the nutrition data from the recipes in your c ollection. Why did you do this? Since many of the recipes in this archive were typed and formatted several years ago and they often contain conflicting nutrition information, I have decided to strip out the nutritional data from all the recipes I edit. If you have a curr ent version of MasterCook (6.0) it will calculate nutritional data more accurate ly than the older versions. So after you import the recipes into your copy of M asterCook, you will have up-to-date nutritional data available. If nutritional data is important to you, make sure that the serving size looks reasonable. Man y recipes have a serving size set to the MasterCook default setting of '1'. So nutritional data would assume the entire recipe is one serving and report the da ta incorrectly. I have tired, as I edited the recipes, to correct the serving s ize if it was set to "1" to a reasonable serving size based on the recipes ingre dient amounts. - - - - - - - - - - - - - - - - - * Exported from MasterCook * "Les Fines Herbes" Seasoning

Recipe By : The Rosemary House Serving Size : 1 Preparation Time :0:00 Categories : Condiments *Copycat Amount -------1 6 1 1/2 1/2 1 Measure -----------tablespoon tablespoons teaspoon teaspoon teaspoon tablespoon

Mix

Ingredient -- Preparation Method -------------------------------sweet basil chervil sweet marjoram thyme rosemary tarragon

Mix thoroughly, make it as fine as possible (in a food processor if you like) an d store in a lidded jar. Use sparingly.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * "Loudly's" Seasoned Salt Recipe By : Gloria Pitzer's Better Cookery Cookbook Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Condiments Amount -------2 1 1 1 1 1 1 1 1 1/2 1 1/3 Measure -----------tablespoons tablespoon teaspoon teaspoon tablespoon teaspoon teaspoon tablespoon teaspoon teaspoon tablespoon cup Ingredient -- Preparation Method -------------------------------pepper chicken bouillon powder onion salt onion powder garlic salt cumin powder dry marjoram leaves minced parsley paprika curry powder chili powder salt

Mix all ingredients together thoroughly, or put all ingredients in 1 qt. mayonna ise jar with tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3 months. Makes about 1 cup.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

A&W Root Beer Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount -------3/4 3/4 1 1/2 1/8 Measure -----------cup cup liter teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------granulated sugar hot water cold seltzer water root beer concentrate root beer concentrate -- (McCormick is best)

1. Dissolve the sugar in the hot water. 2. Add the root beer concentrate and let cool. 3. Combine the root beer mixture with the cold seltzer water, drink immediately, or store in refrigerator in tightly covered container. Makes 5 cups.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * All-Purpose Ground Meat Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 pounds ground beef -- or turkey or -- chicken 1 tablespoon salt 2 cups chopped celery 2 cups chopped onion 1 cup diced green pepper In a large pot or Dutch oven, brown the ground meat, stirring to break up any la rge pieces. Drain off excess grease. Stir in salt, celery, onion and bell pepper . Cover; simmer until vegetables are crisp/tender, about 10 minutes. Remove from heat; set aside to cool. Ladle meat mixture into six 2-cup freezer containers with tight-fitting lids; le ave 1/2" of space at the top of each. Draw a knife several times through the mix ture in each container to prevent air pockets. Secure lids on the containers; la bel with date and contents. Store in the freezer. Use within 3 months. Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Almost Impossible Basic Baking Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mixes Amount -------2 3/4 1/3 1 1 1 6 Measure -----------cups cup tablespoon tablespoon teaspoon tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------all-purpose flour* nonfat dry milk powder sugar double-acting baking powder salt solid vegetable shortening

*To vary the mix, replace half of the flour with whole-wheat flour or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening in food proce ssor. Pulse until mixture is well blended and smooth. Store in container with tight-fi tting cover in cool place for up to 4 weeks. Stir well before using.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Almost Kentucky Fried Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Amount -------3 2 3 2 1/4 1 1 1/2 1 1/2 1/4 Measure -----------pounds packages tablespoons teaspoons cup cup cups teaspoon teaspoon teaspoon Ingredient -- Preparation Method -------------------------------chicken Italian salad dressing mix flour salt lemon juice milk pancake mix paprika sage pepper

Make a paste out of the marinade ingredients. Coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours . Mix pancake mix with other seasonings. Dip pieces of chicken in milk, then in pancake coating. Dust off excess. Lightly brown in skillet with 1/2 inch vegetable oil in it. Brown for 4 minutes

each side. Remove and place in a single layer on shallow baking pan. Seal with flour. Bake for 1 hour at 350F uncover and baste again with milk. Return, uncov ered,

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Almost Marie Callendar's Potato Cheese Soup Recipe By : Cook and Tell 25 Jul 96- PE Serving Size : 8 Preparation Time :0:30 Categories : *Copycat Amount -------8 2 4 2 4 4 6 1 Measure -----------cups cups cups teaspoons cups cups tablespoons cup

Soups

Ingredient -- Preparation Method -------------------------------potatoes -- peeled and cubed chopped onion chopped celery salt water half-and-half butter or margarine shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 cups of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree un til chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NO T Boil.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Almost Sicilian Splash Recipe By : Olive Garden Restaurants Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------4 2 1 1 Measure -----------cubes jiggers jigger

Beverages

Ingredient -- Preparation Method -------------------------------ice white grape juice orange soda sparkling water lemon slice -- garnish

Tall fluted glass. Blend in order given. Serve with lemon slice and a straw.

- - - - - - - - - - - - - - - - - NOTES : Server at Olive Garden (Aug 96)

* Exported from MasterCook * Almost Snickers Recipe By : Mary Ann Housman (WW leader) Serving Size : 8 Preparation Time :0:00 Categories : *Copycat Amount -------12 1 1/4 1 3 Measure -----------ounces cup cup package ounces Ingredient -- Preparation Method -------------------------------low fat ice cream -- softened low fat cool whip crunchy peanut butter sugar free chocolate pudding grape nut cereal

Mix together ice cream, Cool Whip, peanut butter and pudding. Fold in Grape Nuts. Spread in 8x8 inch pan and freeze.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Applebee's Blackened Chicken Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Salads And Dressings

Chicken

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***dressing*** 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika ***chicken marinade*** 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire ***Cajun spice blend*** 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper

1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 2 2 8 1/2 1/2 1/2 1/2 1 1 tablespoons cups cup cup cup cup large

garlic powder cayenne pepper white pepper chicken breast halves -- boned, skinned light butter ***salad*** iceberg lettuce; chopped red cabbage; shredded carrot; shredded fat free mozzarella; shredded fat free cheddar; shredded tomato; diced egg; hard boil -- diced

DRESSING: Combining ingredients in a small bowl. Mix well by hand. Store in a co vered container in the refrigerator until salad is ready. MARINADE: Combine water, lime juice, soy sauce, and Worcestershire in a medium b owl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in r efrigerator for several hours. Overnight is even better. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to mediu m/high heat. Combine the spices for the Cajun spice blend in a small bowl. Sprin kle 1 tsp of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. Melt the butter in the hot pan, t hen sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicke n breast, coating that side as you did the other. Flip the chicken over, and sea r for another 2-3 minutes. The surface of the chicken will be coated with a char red, black layer of flavor. This is exactly what you are shooting for. Finish the chicken off on your barbecue grill. Grill each breast on both sides f or 2-3 minutes, or until they are done. While chicken is cooking prepare the sal ads by splitting the lettuce into 2 large bowls. Toss in the red cabbage and car rots. Mix the cheeses together, then top the salad with the cheeses and hard-boi led egg. Sprinkle the diced tomato on each salad. Slice the chicken breast, acro ss each breast in 1/2" slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Source: Top Secret Recipes by Todd Wilbur.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Arby's Horsey Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------1 3 1 Measure -----------cup tablespoons tablespoon

*Copycat

Ingredient -- Preparation Method -------------------------------mayo bottled horseradish cream -- sauce sugar -- or

2

packages

equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not free ze. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Arby's Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------1 2 1/4 1/4 1/4 1/4 1/2 Measure -----------cup teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------catsup water garlic powder onion powder pepper salt hot pepper sauce -- (Tabasco is best)

1. Combine all ingredients in a small saucepan and cook over medium heat, stirri ng constantly, until the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool. 3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Arthur Treacher's Fish Batter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------3 2 3 3 1 1 Measure -----------pounds cups cups cups tablespoon tablespoon

Fish And Seafood

Ingredient -- Preparation Method -------------------------------fish fillets all-purpose flour pancake mix club soda onion powder seasoned salt

Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess f lour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the panca ke mix with the club soda to the consistency of buttermilk- pourable, but not to o thin and not too thick. Beat in the onion powder and seasoned salt. Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer. Brown about 4 minu tes per side. Arrange on cookie sheet in 325F oven until all pieces have been fi red.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Arthur Treacher's Style Fish Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Fish And Seafood Amount -------3 2 1 2 3 2 1 1 1/2 Measure -----------pounds tablespoons cup cups cups cups teaspoon teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------fish fillets; firm -- white lemon juice milk -- or more as needed flour pancake mix club soda -- (approx.) basil pepper garlic salt cooking oil

Cut fish fillets in half, making triangular shape. Cover with milk and lemon jui ce and refrigerate 3-4 hours. Drain off milk. Dip fillets in flour to coat each piece lightly. Let dry on a cookie sheet, making sure pieces do not tough. Add oil to deep fryer or heavy pan to a depth of at least 3 inches. Heat oil to 425F. Combine pancake mix, basil, pepper, garlic salt and enough so da to make a thick batter, about the consistency of buttermilk. Dip floured fil lets in batter and add to the hot oil one at a time. Fry 4-5 minutes. Remove filets to cookie sheet, again, not letting them touch and keep warm in a 250F oven. Deep fry remaining filets, keeping the depth of the oil at least 3 i nches. NOTE: Do not heap fish as this creates steam in the oven and makes coatin g soft.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Aunt Jemima Maple Syrup Recipe By :

Serving Size : 1 Preparation Time :0:00 Categories : Sauces Breakfast Amount -------2 1 2 1/4 1 Measure -----------cups cup cups teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------water granulated sugar dark corn syrup salt maple flavoring

1. Combine the first four ingredients in a saucepan over medium heat. 2. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes. 3. Turn the heat off and let the syrup cool for 15 minutes. 4. Add the maple flavoring and stir. 5. When completely cool, transfer the syrup to a covered plastic or glass conta iner. Makes 1 quart.

- - - - - - - - - - - - - - - - - NOTES : TIDBITS For syrup with a butter flavor, just add 3 tablespoons of butter the mixture before heating. For a lighter syrup, use a sugar substitute instead of the granulated sugar. The absence of natural maple syrup in this recipe is n ot unusual. In fact, there is no real maple syrup in any Aunt Jemima syrups.

* Exported from MasterCook * Aunt Pajama's Pancake Mix Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : *Copycat Amount -------2 2 1/2 1/2 Measure -----------cups cups cup cup

Mixes

1 8 ounces 1 3/4 cups

Ingredient -- Preparation Method -------------------------------self-rising flour Bisquick sugar non-dairy creamer powder -----to use the mix----egg 7-up prepared pancake mix

In an 8-cup container, stir together flour, Bisquick, sugar and creamer. Cover t ightly. Refrigerate mix to use within 3 months. Makes 7 cups of mix. TO USE-Into blender, put egg, 7-up and prepared pancake mix. Blend at high spee d until smooth, 1 minute. Allow 1/3 c batter for each 6" pancakes.

Makes 8 pancakes. Source: Gloria Pitzer's Secret Recipe Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bake And Baste Chicken (Boston Chicken) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount -------1/4 1 1 1/4 4 Measure -----------cup tablespoon tablespoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------canola oil honey lime juice paprika chicken breast halves -- washed and patted -- dry

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime j uice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Appl y mixture to chicken pieces in a single layer. Bake in over for 35-40 minutes, b asting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served. Serves 4. CREAMED SPINACH (like at Boston Chicken) 10 3/4 can cream of celery soup 1 tbs. flour 1/4 cup butter or margarine or canola oil 1/2 tsp. garlic salt or to tas te Salt to taste Pepper to taste 20 oz. frozen chopped spinach, cooked accordin g to package directions, well drained OR 2 pounds fresh spinach, cleaned, stem s removed, chopped, cooked and drained 1 tbs. dry onion, chopped, or 1 small on ion, peeled, ends removed, diced In a large saucepan over medium heat, whisk to gether celery soup, flour, butter or margarine or canola oil, garlic salt, salt and pepper until smooth and piping hot. Add cooked and drained spinach, dry ch opped onion or diced onion. Serves 4-6 as a side dish. From Gloria Pitzer, The Detroit Free Press, March 10, 1993

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bake-It-All-Mix Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Mixes

*Copycat

Amount -------2 9 1 1/4

Measure -----------cups cups tablespoon cup

Ingredient -- Preparation Method -------------------------------vegetable shortening all-purpose flour -- sifted salt double acting baking powder*

This Mix collection is from a company called Jewel. I don't think that their pro duct is available any longer, so I have substituted just the word shortening for the Jewel shortening. I have had excellent results using either Crisco or (late ly) Mazola shortening in these recipes. Unfortunately, I think the Jewel shorten ing has gone to the shortening heaven with Spry and several others whose name el udes me now. Thank goodness the recipes have survived! *4 Tablespoons Combine sifted flou r, salt and baking powder. Stir well. Sift into a large bowl or pan. Add shorten ing. Use a pastry blender to distribute shortening throughout dry ingredients un til the mixture resembles coarse cornmeal and small peas. The Bake-It-All Mix is now ready to use or store in a canister on your cupboard shelf. A cool area is desirable. Yield: About 12 cups

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecue Sauce Inspired By Kenny Rogers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 1/3 3 6 1/2 1 2 1 1/2 1/2 1/2 2 Measure -----------cup cup tablespoons tablespoons cup tablespoon teaspoons teaspoons teaspoon teaspoon tablespoons Ingredient -- Preparation Method -------------------------------water white vinegar cornstarch sugar ketchup soy sauce onion powder paprika garlic salt pepper Durkee's bottled red hot sauce

As listed put all ingredients in blender and blend with on/off speed on high unt il very smooth. Cook on stove over medium high until thickened. Remove from heat and cool until luke warm. Refrigerate in covered container to use within a few weeks or freeze to use with in a few months. (If desired you can add a few drops of red food coloring to hav

e the coloring of Kenny's sauce. Source: Gloria Pitzer's Fall 95 Newsletter

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bbq Sauce Like Kenny Rogers Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Sauces Amount -------1 1/2 1 1/4 6 Measure -----------cup cup cups tablespoons

*Copycat

1/2 teaspoon 1/2 teaspoon 1/2 teaspoon

Ingredient -- Preparation Method -------------------------------applesauce Heinz ketchup light brown sugar -- packed lemon juice salt and pepper paprika garlic salt cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. T urn 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 water if to be used as a basti ng sauce for ribs or chicken during baking; or cool sauce and refrigerate covere d to use in 30 days. Sauce freezes well. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Soup Mix Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Mix *Copycat Amount -------1 1 1 Measure -----------pound pound pound

Soups

Ingredient -- Preparation Method -------------------------------black beans red beans navy beans

1 1 1 1 1

pound pound pound pound pound

pinto beans great northern beans split peas lentils black-eyed peas

Mix together in a large bowl. Fill pint jars with the bean mixture and attach the following instructions:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Gravy W/Homemade Beef Gravy Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Sauces Mixes *Copycat Amount -------1 1/2 Measure -----------cup cup Ingredient -- Preparation Method -------------------------------cold water beef gravy mix

Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened. T his will take about 2-3 minutes. Makes about 1 cup.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Ben & Jerry's Fresh Georgia Peach Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount -------2 1 1/4 1/2 2 2 1 Measure -----------cups cups large cups cup

*Copycat

Ingredient -- Preparation Method -------------------------------ripe peaches -- finely chopped sugar juice of lemon eggs heavy or whipping cream milk

The best way to capture the elusive flavor of summertime. Ben and Jerry prefer s

mall peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the p eaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until li ght and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pou r in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and fr eeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the i ce cream is ready. Makes 1 generous quart.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Ben & Jerry's Heath Bar Crunch Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount -------5 3 1 3 1 1/2 3

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------heath candy bars eggs cup granulated sugar cups whipping cream cups half and half teaspoons vanilla extract

1. Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3. Slowly beat in the sugar. 4. Add the cream, half and half, and vanilla and mix well. 5. Pour the mixture into an ice cream maker and freeze. 6. While the ice cream is freezing, place the frozen candy bars in a plastic ba g and break them into small pieces with a knife handle. 7. When the ice cream is done, remove it from the ice cream maker and add the c andy pieces. Mix well with a large spoon and store in the freezer. Makes 1 quart .

- - - - - - - - - - - - - - - - - NOTES : The real secret to Ben & Jerry's ice cream is its consistency. It is a t hick and creamy ice cream developed with special equipment that keeps a great de

al of air out of the mixture. The less air in the ice cream, the thicker the con sistency. Therefore, you may find the above recipes fills your ice cream maker a little more than other ice cream recipes. It's also important to get the right consistency of Heath bar chunks. Most of the candy bar should be crushed into cr umbs, but stop breaking the candy when there are still several 1- and 1/2-inch c hunks remaining. Try substituting other ingredients for the Heath bar chunks, ju st as Ben and Jerry have. Try Reese's Peanut Butter Cups, Oreo cookies, Kit Kat bars, Rollo cups, M&Ms, and chunks of raw cookie dough.

* Exported from MasterCook * Benihana Ginger Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Sauces Amount -------1/4 1 1/8 1/2 1/4 Measure -----------cup small teaspoon cup cup

*Copycat

Ingredient -- Preparation Method -------------------------------onion -- chop ginger root -- or ground ginger soy sauce rice wine vinegar

Combine all ingredients in blender container and process until smooth. Serving: 2-1/3 tbs each Serving suggestions: Dip shrimp in Benihana Ginger Sauce. Source: Benihana Restaurants

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Benihana Hibachi Steak Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Amount -------20 4 8 4 4 Measure -----------ounces teaspoons large dashes dashes

Beef

Ingredient -- Preparation Method -------------------------------sirloin steaks; bone -- 5oz ea soybean oil mushroom -- sliced thick salt pepper

Broil steak until rare (do not broil too much). Heat nonstick skillet (if using electric skillet, set at 350F) and add oil to heated skillet. Place steak cubes in skillet with mushrooms and cook until done to taste. Season

with salt and pepper if desired and serve hot. Serving suggestions: Dip steak in Benihana Magic Mustard Sauce. Source: Benihana Restaurants

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Benihana Magic Mustard Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Amount -------3 2 1/2 2 1 Measure -----------tablespoons tablespoons cup tablespoons Ingredient -- Preparation Method -------------------------------powdered mustard hot water soy sauce or tamari sauce sesame seeds -- toasted garlic clove

In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth. Makes 6 servings. Serving suggestion for Sauces: Use as a dipping sauce for chicken or steak, or a s a dressing for bean or alfalfa sprout salad.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Benihana Salad Dressing Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Amount -------1/4 1/4 2 2 1 1 1 1 1/2 Measure -----------cup cup tablespoons tablespoons tablespoon tablespoon tablespoon teaspoons

Salads And Dressings

Ingredient -- Preparation Method -------------------------------onion -- chop peanut oil rice wine vinegar water ginger root -- chop celery -- chop soy sauce tomato paste

1 1/2 teaspoons 1 teaspoon 1 dash

sugar lemon juice salt & pepper

Combine all ingredients in blender or food processor; process until almost smoo th.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bennigan's Hot Bacon Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------2 1/4 2 1/2 1/2 2 1 1/2 1 Measure -----------ounces pound cups cup cup tablespoons tablespoons tablespoon

Salads And Dressings

Ingredient -- Preparation Method -------------------------------bacon grease red onion -- dice fine water honey red wine vinegar Dijon mustard cornstarch Tabasco

Place the bacon grease in a saucepan over medium-high heat. Add the onions and s auté until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper (sic.) honey and cornstarch to the mustard and on ions and mix. Continue stirring until mix thickens and comes to a boil. Remove f rom heat and store in refrigerator until needed. Note: To reheat use a double bo iler. I put the Tabasco on the ingredient list if you like it. In different parts of the country Bennigan's omits this ingredient.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bennigan's Onion Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 3 1 1 8

1/2 pound 1/4 cup tablespoons tablespoons quart quart slices

firm white onions -- sliced butter corn oil flour chicken broth beef broth French bread Swiss cheese -- shredded parmesan -- grated

Sauté onions in butter and oil until onions are transparent, but not well browne d. When tender, turn heat to lowest point and sprinkle with flour, stirring vigo rously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven -proof bowls. Float a slice of bread atop each serving. Mix equal parts of cheese to smooth paste and spread over bread. Place all bowl s on oven rack 4" from broiler heat and broil until cheese melts. Serve at once . Leftover soup freezes well up to 6 months. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bennigan's Potato Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Amount -------1 3/4 2 8 3 2 1 1/2 2 3 3 Measure -----------ounces quarts ounces ounces pounds teaspoons cups ounces ounces

*Copycat

Ingredient -- Preparation Method -------------------------------ham base -- (2-#40 scoop) chicken stock yellow onion -- dice margarine potatoes -- bite size black pepper milk flour margarine

Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine measurement; add onion and sauté until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and s tir until well mixed. Bring mixture to a boil. In small pan, melt second margarine measure and add flour to create a roux. It s hould be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get

rid of the raw flour taste. If the soup is too thick, thin it out with more mil k.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Big "Match" Special Sauce Recipe By : Gloria Pitzer's Better Crockery Cookbook Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Sauces Amount -------1 1/3 1/4 1 1/4 1 Measure -----------cup cup cup tablespoon teaspoon teaspoon Ingredient -- Preparation Method -------------------------------miracle whip salad dressing creamy French dressing sweet pickle relish sugar pepper dry minced onion

Stir all ingredients together with spoon, as listed. Makes 2 cups sauce. Keeps f or one week if refrigerated and well covered. Do Not Freeze. MC formatting and p osting by bobbi744@sojourn.com

- - - - - - - - - - - - - - - - - NOTES : To make a Big Mac, also use 2 all beef patties, lettuce, cheese, onions and pickles on a sesame seed bun.

* Exported from MasterCook * Big Boy's Blue Cheese Dressing Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : *Copycat Amount -------1/2 1/2 1 4 1/8 Measure -----------cup cup cup ounces teaspoon

Salads And Dressings

Ingredient -- Preparation Method -------------------------------sour cream milk Kraft mayo blue cheese -- crumble onion powder

Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate. Use within 10 days. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Big Boy's Chicken Gravy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Poultry Amount -------28 1/2 1 2/3 Measure -----------ounces teaspoon tablespoon cup

*Copycat

Ingredient -- Preparation Method -------------------------------chicken broth onion powder chicken bouillon powder Bisquick

In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minu tes until if comes to a boil, is smooth and thickened a bit. Serve at once. Can freeze up to 4 months. Source: Gloria Pitzer's Make Alike Recipes

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Big Boy's Tomato And Spice Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1/2 2 1 1 Measure -----------cup tablespoons tablespoon tablespoon

Salads And Dressings

Ingredient -- Preparation Method -------------------------------miracle whip salad dressing ketchup Heinz 57 sauce light Karo corn syrup

Combine salad dressing, ketchup, Heinz 57 and corn syrup. Stir it with rubber bowl scraper until thoroughly blended. Keep refrigerated up to 30 days. Source: Gloria Pitzer's Make Alike Recipes

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Big Bucket In The Sky Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Poultry Amount -------1 3 1 2

Main Dish

Measure Ingredient -- Preparation Method ------------ -------------------------------chicken cutup cups self-rising flour teaspoon salt envelopes tomato cup of soup or 2 envelopes cream of soup and 1 tablespoon paprika 2 packages good seasons Italian dressing mix -- (dry packets) 1/4 pound butter

place all ingredients in a bowl and stir then add some of the mix to a plastic b ag add chicken and shake. then put butter in a pan and place chicken on top bake 350F for 40 minutes. This was on Phil's show recipe from Gloria the copycat lady.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Big Mac Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Sauces Amount -------1 1/3 1/3 1 Measure -----------cup cup cup

*Copycat

tablespoon 1/4 teaspoon

Ingredient -- Preparation Method -------------------------------miracle whip pickle relish Kraft French dressing -- (orange not red -- kind sugar black pepper

Mix together.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Big Mouth Sandwich Recipe By : Jo Anne Merrill Serving Size : 6 Preparation Time :0:30 Categories : *Copycat Amount -------1/2 1 1/2 2 1 8 1 2 1/2 cup Measure -----------pound teaspoon teaspoon Ingredient -- Preparation Method -------------------------------lean ground beef chili powder salt -- or seasoned salt California avocados -- sliced French bread loaf -- or long loaf garlic salt -- to taste refried beans -- 1 can shredded lettuce tomato -- sliced green onions -- sliced cheddar cheese -- shredded taco sauce -- optional

ounces

1. Brown ground beef very thoroughly; drain well. Stir in salt and chili powder; keep hot. 2. Halve, peel and slice avocados into flat slices. 3. Split French bread in half lengthwise. Lightly toast cut sides under broiler. 4. Place half the avocado slices on bottom half of bread. Sprinkle with garlic s alt if using. 5. Heat refried beans. Spread an even layer of beans over avocado, then spoon on browned meat. 6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle lettuce with taco sauce if using. 7. Cover with a layer of sliced tomato then sprinkle on the chopped onions. Plac e remaining avocado slices on tomatoes and sprinkle with garlic salt. 8. Cover with top half of bread; cut into serving sized sandwiches. Serving Ideas : Serve with warm tortilla chips and iced tea or beer.

- - - - - - - - - - - - - - - - - NOTES : This sandwich speaks for itself as to how it got its name.

* Exported from MasterCook * Big-Mac Sauce Recipe By :

Serving Size : 2 Preparation Time :0:00 Categories : Sauces Amount -------1 1/3 1/3 1 1/4 1 Measure -----------cup cup cup tablespoon teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------miracle whip pickle relish Kraft French dressing sugar black pepper dry minced onions

Mix ingredients well. Allow flavors to blend for at least 1 hour.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bis-Quick-As-A-Wink Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------8 1 1/4 1/4 1 2 Measure -----------cups cups cup tablespoon cups Ingredient -- Preparation Method -------------------------------flour nonfat dry milk powder baking powder salt shortening

Combine flour, milk, baking powder, and salt in a very large bowl. Cut in short ening until it resembles coarse cornmeal. Store in tightly closed covered conta iner in a cool place. Makes about 10 cups. Gloria Pitzer, The Recipe Detective

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuit Mix (All Purpose Baking Mix) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mixes Amount -------4 1/2 5 1 5 Measure -----------cups teaspoons teaspoon tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder salt solid shortening

3

tablespoons

unsalted butter -- cut up

In a large bowl whisk together dry ingredients. With electric mixer on low or #2 of a 3 speed mixer, cut in fats until uniform in texture and fat particles ar e no longer visible. Remove from mixer. Divide among 3 air tight containers. Keep refrigerated for up to one month. Recipe is easily doubled, tripled, etc. B est biscuit mix you'll ever use, guaranteed. Watch out Betty Crocker!!

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bisquick Mix Recipe By : Serving Size : 13 Preparation Time :0:00 Categories : Mixes Amount -------9 1/3 1 4 1 3/4 Measure -----------cups cup cup teaspoons cups

*Copycat

Ingredient -- Preparation Method -------------------------------flour -- sifted baking powder powdered milk + 2 tb salt vegetable shortening

Sift all dry ingredients. Cut shortening into flour until mixture resembles coar se cornmeal. Store well covered in a cool, dry place. You can use this for waffl es, pancakes, biscuits and for coating chicken. No sugar has been added to this recipe so that you can add what you want for the individual needs of your finished product.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Black-Eyed Pea's Baked Squash Recipe By : Fort Worth Star-Telegram Serving Size : 10 Preparation Time :0:00 Categories : Vegetables Amount -------5 2 1 1 1/4 2 1

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds medium-size yellow squash eggs -- beaten cup bread crumbs plus additional for topping stick butter or margarine cup sugar salt -- to taste tablespoons onion -- chopped dash pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a l arge saucepan with enough boiling water to cover. Return to boil, reduce heat an d cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pep per. Turn into 3-quart casserole that has been lightly greased or sprayed with n onstick spray. Cover with light layer of bread crumbs. Bake at 350for 20 to 25 m inutes or until lightly browned.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Black-Eyed Pea's Broccoli-Cheese Soup Recipe By : Fort Worth Star-Telegram Serving Size : 8 Preparation Time :0:00 Categories : Soups Amount -------1 1/2 2 3/4 1/2 1 1 1/2 Measure -----------pounds cups teaspoon cup pint pound teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------broccoli -- fresh water salt cornstarch mixed with 1 cup cold water half and half Velveeta pepper

Steam broccoli until tender. Place half-and-half and water in top of double boil er. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boile r and heat over simmering water until soup thickens.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Blackened Seasoning Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mixes Amount -------1 2 1/2 1 1 1 3/4 Measure -----------tablespoon teaspoons teaspoon teaspoon teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------paprika salt onion powder garlic powder cayenne white pepper

3/4 teaspoon 1/2 teaspoon 1/2 teaspoon

black pepper thyme oregano

Mix all and store in a glass jar. NOTES : Usually blackened seasoning for steak has fennel seed in it which really gives the meat a great taste. You can make your own which is a lot less expensi ve or you can buy Paul Prudhomme's Blackened Steak Magic seasoning. We have it a t the local market in the seasoning section.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bloomin' Onion Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Sandwiches Amount -------1 1 1 2 1

Appetizers *Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------sweet onion eggs tablespoon milk tablespoons flour cup cracker crumbs -- crushed

Select a well-rounded onion. Peel outer skin but leave root intact, cutting off any hanging roots. With ordinary paring knife, core out top third of center. Angle knife for best results. Divide onion into four sections, by making 2 cuts crosswise, beginning at the top and cutting toward the root, stopping about 1/2 -inch away. Cut each section twice again. Place onion in bowl of enough boilin g water to cover it and leave for 5 minutes. The sections, or "petals," will begin to open. Remove onion from hot water and immerse in ice water, which will further the opening. Drain well by turning ups ide down on a paper towel. Put flour into paper bag (season with any seasonings you'd like--Cajun, cayenne, plain ol' salt and pepper, etc), add onion and shak e gently to coat with flour. Beat egg and milk; roll floured onion in egg. Put cracker crumbs in paper bag, add onion, and shake gently to coat. Refrigera te 1 hour before deep frying to set the coating. Heat oil to 375-380F. If oil isn't hot enough, it will be greasy an d the batter may not stick. If oil is to o hot, outside will burn before inside is cooked. Place onion petal-side DOWN i n HOT oil or use a wire basket. Cook until golden brown, 3-5 minutes. Cooked o nion can be kept for a time in a warm oven. Serve with sauce made of Russian dr essing and horseradish. From "Outback Cafe"

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Bloomin' Sauce And Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Sandwiches Amount -------8 8 8 Measure -----------ounces ounces ounces

Dips *Copycat

Ingredient -- Preparation Method -------------------------------sour cream picante sauce -- (pace medium - or hot) cream cheese -- (room - temperature so it is soft) garlic -- (to taste) Lawry's seasoned salt -- (to - taste)

Mix and put in refrigerator to thicken for a day.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Blooming Onion--With Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Sandwiches

Dips *Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 sweet onion; Texas -- Vidalia Walla Walla or Maui water 1 egg -- beaten 2 tablespoons flour 1 cup cracker crumbs OR coating mix oil -- for deep frying dip1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup thousand island dressing 2 tablespoons horseradish -- grated Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off a ny hanging roots. Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or "petals" will begin to open. Remove

onion from hot water and immerse into ice water, to help the opening. Drain we ll by turning upside down on paper towel. Put flour into paper bag, add onion a nd shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before d eep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. The "Outback Steakhouse" serves this with a delicious hot-hot sauce to dunk' in. They also add hot spices to the flour and/or coating mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bob "Oven's " Colonial Dressing Recipe By : Gloria Pitzer, Better Cookery Cookbook/bobbi744@sojourn.com Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Salads And Dressings Amount -------1 1/8 1/2 1 1 1 1/4 1/2 1 1 Measure -----------cup cup cup cup teaspoon tablespoon cup teaspoon teaspoon tablespoon Ingredient -- Preparation Method -------------------------------water cornstarch vinegar -- light or dark sugar onion powder salt butter or margarine pepper celery salt celery seed

Put water and cornstarch into blender on High speed for 1 minute or until smooth . Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition. Cook and continue stirring until it begins to thicken and become quite smooth. Let it cool completely before pouring into a refrigerator container. Cap tightly. Keeps for about 6 weeks. Do Not Freeze. Makes 2 1/2 cups . Variations: Creamy Italian Colonial: to one recipe (above) add 1 Tbsp. prepared mustard, 1 Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves, 1/2 tsp. garlic p owder and 1/2 cup mayonnaise. Stir to combine well. Keep refrigerated. Makes abo ut 3 cups. Do Not Freeze. Catalina Colonial: To one recipe (above) add: 1 cup ca tsup and 1/2 cup sweet pickle relish. Makes 3 1/2 cups. Creamy Onion Dressing: To one recipe (above) stir in: 8 ounce carton onion chip dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To one recipe (above) stir in: 1/2 cup sour cream, 1/2 cup mayonnaise. Use within one week of preparing. Makes 3 cups. Do Not Freeze. MC formatting and posting by bobbi744@sojourn.com

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Borden Cracker Jack Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Amount -------4 1 4 1 1/2 2 1/4 Measure -----------quarts cup tablespoons cup cup tablespoons teaspoon

Snacks

Ingredient -- Preparation Method -------------------------------popped popcorn Spanish peanuts butter brown sugar corn syrup -- light molasses salt

Preheat oven to 250F. Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in pr eheated oven. Combine all remaining ingredients in a saucepan. Stirring over med ium heat, bring the mixture to a boil. Using a cooking thermometer, bring the mi xture to the hard-ball stage (260-275 degrees). This will take about 20 to 25 m inutes. Remove the popcorn and peanuts from the oven and, working very quickly, pour th e caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes. Mix well every five minutes, so that all of the popcorn is coat ed. Cool and store in a covered container to preserve freshness.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken & KFC Rotisserie Style Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Sauces Poultry Amount -------1/4 1 1 1/4 4 Measure -----------cup tablespoon tablespoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------oil honey lime juice paprika season salt chicken breast halves w/skin

Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chic ken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam .

Bake uncovered at 400F about 35 to 40 minutes, basting chicken without turning t hem, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let s tand 15 to 20 minutes before serving. Source: Gloria Pitzer's Secret Recipe Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken Baked Beans Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans Side Dish Amount -------14 1/4 1 1 1 Measure -----------cups cup jar

*Copycat

can cup 1/2 cup 3 slices

Ingredient -- Preparation Method -------------------------------dry chopped onions hot water 5 -- minutes great northern beans -- drain, (24 ounces) -- rinse and drained Campbell's pork & beans -- (28 ounces) hunt's ketchup Open Pit Hickory flavored -- Bbq sauce boiled ham -- chopped fine

While onions are softening, empty jar of northern beans into a 4-quart baking di sh or pan. Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sau ce and ham. Bake, uncovered at 350F about 30-35 minutes or until piping hot. Stir 2-3 times during baking. Refrigerate covered, to use in 1 week. Freeze to use in 4 months . Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken Cranberry Sauce Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Sauces Amount -------1 1 Measure -----------pound jar

*Copycat

Ingredient -- Preparation Method -------------------------------can jellied cranberry sauce Smucker's simply fruit -- (10 ounces) orange

1/4 teaspoon 2 cups 2 pieces 1/3 cup

marmalade ground ginger fresh cranberries -- each horizont. -- (2 to 3) walnuts -- chop fine

In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir to gether jellied sauce, marmalade and ginger until melted, about 6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking a nd stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Sh ould freeze well to be used within 4 months. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken Creamed Spinach Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Side Dish Amount -------1 1 4 1/2 20 Measure -----------can tablespoon tablespoons teaspoon ounces

*Copycat

Ingredient -- Preparation Method -------------------------------cream celery soup -- (10 ounces) flour butter -- margarine or canola garlic salt salt and pepper frozen chopped spinach -- cook drain 1 small onion -- diced

In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter , garlic salt, salt and pepper until smooth and piping hot. Combine with spinach and onion.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken Dill Potato Wedges Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Vegetables

Side Dish

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium whole new potato; unpeeled -- cooked Pam garlic salt dry dill weed Cut potato into lengthwise wedge and spray the cut sides in Pam. Dust in garlic salt and a little dry dill weed and keep warm in Pam-sprayed baking dish, placed inside a slightly larger baking pan (metal, not glass) that contains about an i nch of water. Keep warm in 300F oven up to an hour. Use 1 potato per serving. Do not freeze. Source: Gloria Pitzer's Secret Recipe Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken Marinade/Basting Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Marinade Amount -------1/4 1 1 1/4 Measure -----------cup tablespoon tablespoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------canola oil honey lime juice paprika

Mix all ingredients well and apply to skin-side-up chicken in a single layer in greased baking dish or pan. Bake at 400F 35-40 minutes. Baste every 8-10 minutes during the baking time. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken Saucer Sized Chocolate Chip Cookie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts *Copycat

Cookies

Amount -------4 4 4

Measure -----------ounces ounces ounces

Ingredient -- Preparation Method -------------------------------Nestlé's milk chocolate bars baker's German sweet choc dove milk chocolate cookie dough -- (your recipe)

Melt 3 chocolates, stirring until smooth. Pour into greased 9" metal pie pan and refrigerate until hard. Hammer into pea-sized bits. Store refrigerated until re ady to use. Use 1/3 cup cookie dough, flattening to a 3-1/2 to 4" round. Bake at 375F for 16 to 18 minutes or until golden brown but not over-baked or cookies w ill be hard as rocks when cooled. The cookies will look almost "raw" at the end of 16 minutes if you make them big enough and will continue to bake in their own heat as they cool on the sheets a few minutes. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken Squash Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Side Dish

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 butternut squash -- halve remove seeds margarine or butter salt 1/2 cup brown sugar -- packed 1/2 cup honey 1/2 teaspoon ground ginger 1 teaspoon pumpkin pie spices 4 tablespoons butter or margarine -- melted Preheat oven to 400F. Place squash cut-side down on Pam-sprayed shallow baking pan. Bake uncovered abo ut 45 minutes or until fork tender. Wipe cut surface with a little butter and sprinkle with salt. Return to bake cut -side up about 10 minutes longer or until browned and soft. Scrape out the meat into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spice and butter. Beat with electric mixer at med speed until smooth. Return to oven, covered in f oil, just to keep warm until time to serve, 325F for 30 minutes. Refrigerate lef tovers for about a week or freeze up to 4 months. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken Stuffing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : *Copycat

Side Dish

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can sliced carrots -- (10 ounces) undrained 1 can slices mushrooms -- (4 ounces) undrained 1 can chicken broth -- (14 ounces) 2 ribs celery -- cut 4-5 pieces 1 tablespoon rubbed sage 12 teaspoons poultry seasoning 1 tablespoon chicken bouillon powder 3 tablespoons melted butter or -- margarine 3 English muffins -- cut into 1 cubes with crumbs 1 bag unseasoned croutons -- (8 ounces) 1 tablespoon dry parsley -- minced 2 tablespoons dry minced onion When you open the can of carrots, run the blade of a paring knife through them r ight in the can so that you've reduced them to tiny bits without mashing them. E mpty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of b roth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until ce lery is finely minced. Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and oni on to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350F about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a we ek. Freeze to use within 4 months. Source: Ask Your Neighbor.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken's Cucumber Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat

Salads And Dressings

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 1/4 1 8 1

medium large ounces teaspoon 1/2 teaspoon 1/4 cup

cucumbers w/skin; half -- seed, 1/2" slices red Spanish onion -- 1/2" dice ripe tomato -- dice Paul Newman's olive oil and -- vinegar dressing dry dill weed dry parsley -- mince olive oil

Combine cucumbers with the rest of the ingredients in non-metal refrigerator con tainer, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Chicken's Macaroni And Cheese Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Dairy

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups dry spiral-shaped pasta -- cook al dente, -- drain 2/3 cup milk -- (2% or regular) 1 pound Velveeta cheese -- light or cubed small 1/4 teaspoon dry mustard powder 1/2 teaspoon ground turmeric salt and pepper to taste Place into top of double boiler over gently simmering water milk, cheese, mustar d powder, turmeric, salt and pepper in that order. Stir with whisk occasionally until melted and smooth. Stir pasta into hot cheese mixture and keep hot until s erving time over hot water, up to an hour. (If it begins to thicken up too much, dilute with a little milk). Never put into oven or over direct heat as it will scorch and change the texture to a sticky m ess. 6-8 side servings or 4 main-dish servings. Source Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran Muffins (McDonald's) Recipe By : Serving Size : 30 Preparation Time :0:00

Categories Amount -------3 3 1/3 1 1/2 1 1/2 1 1 1 3 3

: *Copycat

Breads

Measure Ingredient -- Preparation Method ------------ -------------------------------cups buttermilk eggs cup oil teaspoons baking soda teaspoons baking powder teaspoon salt teaspoon vanilla cup sugar cups bran flakes -- slightly crush cups all-purpose flour

Put first ingredients through blender on high speed 20 seconds. Pour into bowl a nd beat in remaining ingredients at low speed of mixer until completely mixed. Cover and refrigerate 24 hours. Fill greased muffin well almost full and bake 40 0F 20 to 25 minutes or until cracked on top and a toothpick inserted in center comes out clean. 1 tbs plumped raisins can be added to each well of batter befor e baking. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Cheese Soup (McDonald's) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups Dairy Amount -------2 1/2 12 3 1 5 1 1 1 Measure -----------cups cup cups tablespoons teaspoon ounces tablespoon tablespoon slice

*Copycat

Ingredient -- Preparation Method -------------------------------water flour dry milk powder chicken bouillon powder dry minced onion black pepper frozen chopped broccoli -- cook sour cream butter Kraft singles cheddar -- cut bits -- ¥

Into blender put first 6 ingredients. Blend on high until smooth. Pick out larg er pieces of broccoli and put in blender. blend those until tiny bits. Put aside 3/4 c cooking water from broccoli and discard rest of water. Pour blender mixture into top of double boiler over simmering water, stirring un til smooth and thickened. Stir in cooking water and broccoli, diced fine. Add re maining ingredients.

Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown And Haley Almond Roca Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------1 2 1 3 1 1 1 Measure -----------cup sticks cup tablespoons teaspoon cup cup

*Copycat

Ingredient -- Preparation Method --------------------------------- ¥ butter granulated sugar water light corn syrup toasted almonds -- chop fine milk chocolate chips

Melt the butter in a saucepan and add the sugar, water and corn syrup. Cook the mixture over medium heat, stirring. When the sugar dissolves and the mixture beg ins to boil, raise the heat and bring the mixture to 290 on a cooking thermomet er. It will be light brown in color and syrup will separate into threads that ar e not brittle when dribbled into cold water. Quickly stir in 1/2 cup chopped alm onds. Immediately pour the mixture onto an ungreased baking sheet. Wait 2-3 minutes f or the candy surface to firm,, then sprinkle on the chocolate chips. IN a few mi nutes, when the chips have softened, spread the chocolate evenly over the surfac e. Sprinkle the remaining almonds over the melted chocolate. When the chocolate hardens, crack the candy into pieces, store covered. NOTE: Heath bar or Hershey's. These two candy bars are very similar, and both a re composed of ingredients similar to those in Almond Roca. One obvious differe nce is that there are no almonds on top of these bars. To make these candy bars , simply follow the directions for Almond Roca but omit the nuts.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Burger King Whopper Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Beef Amount Measure

Main Dish

Ingredient -- Preparation Method

-------1 1/4 1 3 1 3 2 1/4 1

------------ -------------------------------sesame-seed hamburger bun pound ground beef dash salt dill pickle slices teaspoon catsup onion rings tomato slices cup lettuce -- chopped tablespoon mayonnaise

1. Preheat a barbecue grill on high. 2. Toast both halves of the bun, face down, in a hot skillet. Set aside. 3. Form the beef into a thin patty slightly larger than the bun. 4. Lightly salt the hamburger patty and cook on the barbecue grill for 2 to 3 m inutes per side. 5. Build the burger in the following stacking order from the bottom up: bottom b un hamburger patty pickles catsup onion rings tomatoes lettuce mayonnaise top bu n Makes 1 hamburger.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttery Scones Mix Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads *Copycat Amount -------9 3/4 2 1/4 1 3/4 3 1 1/2 3 Measure -----------cups cup cups teaspoons tablespoons teaspoons cups

Mix

Ingredient -- Preparation Method -------------------------------unbleached all purpose flour buttermilk or skim milk powder sugar salt baking powder baking soda very cold -- unsalted butter, cut into chunks

In a large bowl, place flour, buttermilk or skim milk powder, sugar, salt, bakin g powder, and baking soda. Using a large whisk, stir dry ingredients together ve ry well. By hand, or using a pastry blender, cut butter into ingredients to form a grainy, uneven mixture - it doesn't have to be perfect - some large chunks ar e fine. You can also do this using a food processor. Process about one-third of the mix at a time, pulsing the processor to cut the fat into the flour. Freeze i n containers or bags, using about four cups of mix per bag. To Make Scones 3 cups scones mix 1 egg 1/3 - 1/2 cup water OR orange juice, lemonade, ginger al

e or seltzer 1 tsp. vanilla Garnish: 1 beaten egg white Coarse or regular sugar Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place mix in a bowl and make a well in center. Stir egg, water (or substitute liquid) and vanilla and gently stir with a fork to make a soft mass. Turn out onto a lightl y floured work surface and knead about 15 seconds, just to make the mass cohesiv e. Pat into an eight inch round and cut into wedges. Brush with egg white and sp rinkle with sugar. Bake on upper third of oven, reducing heat after 10 minutes t o 400and bake until nicely golden about 15 - 18 minutes. Additions: Can add 1/2 cup raisins, currants, dried cherries or cranberries, nuts, chocolate chips or g rated apple or can add one tsp. citrus zest, cinnamon.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cafe Cappuccino Mix Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Beverages Mixes Amount -------1/2 3/4 1 1/2 Measure -----------cup cup cup teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------instant coffee sugar nonfat dry milk dried orange peel -- (1 bottle)

Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot Makes about 2 1/4 cups of mix. water.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cafe Vienna Mix Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Beverages Mixes Amount -------1/2 2/3 2/3 Measure -----------cup cup cup

*Copycat

Ingredient -- Preparation Method -------------------------------instant coffee sugar nonfat dry milk

1/2 teaspoon

cinnamon

Stir ingredients together. Process in a blender until powdered. Use 2 teaspoons to one cup of hot water. Makes about 1 1/2 cups mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cajun Seasoning Mix Recipe By : Paul Prudhomme's Seasoned America Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------1 2 1/2 1 1 1 3/4 3/4 1/2 1/2 Measure -----------tablespoon teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon Ingredient -- Preparation Method -------------------------------paprika -- sweet salt onion powder garlic powder ground red pepper -- (cayenne) white pepper black pepper dried thyme leaves dried oregano leaves

Mix all ingredients well. This seasoning is fantastic when used on not only fish , but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Campbell's Soup Casserole Sauce Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Soups Amount -------2 3/4 1/4 2 1 1 Measure -----------cups cup cup tablespoons teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------non-fat dry milk cornstarch instant chicken bouillon dried onion flakes crushed dried thyme crushed dried basil

1/2 teaspoon

pepper

Combine all ingredients and store in airtight container. To substitute for one c an condensed soup: Mix 1/3 cup of dry mix with 1 1/4 cup water in saucepan. Cook and stir until thickened. Add cheese, mushroom bits or celery to duplicate the canned soup in the recipe. Source: Maxine Von Risen, Stamford (Nebr.) Centennial Cookbook

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Carl's Jr. Chicken Club Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Main Dish Amount -------2 1 4 8 1/4 1 4 4 4 Measure -----------whole cup slices cup cup large slices

*Copycat Poultry

Ingredient -- Preparation Method -------------------------------chicken breasts -- boned and halved teriyaki marinade -- (Lawry's is best) whole-wheat hamburger buns bacon mayonnaise alfalfa sprouts -- loosely packed lettuce leaves tomato slices Kraft Swiss cheese singles

1. Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minut es. 2. Preheat a clean barbecue to medium grilling heat. 3. Brown the faces of each bun in a frying pan on the stove. Keep the pan hot. 4. Cook the bacon in the pan until crisp, then set aside. 5. Grill the chicken breasts 5 to 8 minutes per side, or until cooked through. 6. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and b ottom. 7. Divide the sprouts into 4 portions and mound on each bottom bun. 8. On the sprouts, stack a lettuce leaf, then a slice of tomato. 9. Place one chicken breast half on each of the sandwiches, atop the tomato. 10. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other. 11. Top off the sandwich with the top bun.

12. Microwave for 15 seconds on high. Makes 4 sandwiches.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Carl's Jr. Famous Star Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Beef Amount -------1 2 1/2 1 1/2 1/4 1 2 3 1/4 2

Main Dish Sandwiches

Measure Ingredient -- Preparation Method ------------ -------------------------------sesame-seed hamburger bun onion rings teaspoon sweet pickle relish teaspoons catsup pound ground beef dash salt teaspoons mayonnaise dill pickle slices cup lettuce -- coarsely chopped tomato slices

1. Preheat a clean barbecue grill on high. 2. Toast both halves of the bun, face down, in a skillet over medium heat. Set aside. 3. Cut each of the 2 onion rings into quarters. 4. Mix the catsup and relish together. This is your "secret sauce". 5. Form the ground beef into a thin patty slightly larger than the bun. 6. Grill the meat for 2 or 3 minutes per side. Salt lightly. 7. Build the burger in the following stacking order from the bottom up: bottom b un half of the mayonnaise pickles lettuce tomato slices onion beef patty remaind er of mayonnaise special sauce (catsup and relish) top bun. Makes 1 hamburger.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Carl's Jr. Santa Fe Chicken Recipe By : Serving Size : 1 Preparation Time :0:00

Categories

: Sandwiches Main Dish

*Copycat Poultry

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 whole chicken breasts halves-- skinless, boneless 1 cup teriyaki marinade -- (Lawry's is best) 1/4 cup mayonnaise 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon curry powder 1 pinch salt 4 whole-wheat hamburger buns 4 lettuce leaves 1 can mild green chili peppers -- (4-ounce), well -- drained 4 slices American cheese 1. Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minut es. 2. Preheat a clean barbecue to medium grilling heat. 3. Prepare the sauce in a small bowl by mixing the mayonnaise with the paprika, cayenne pepper, curry powder, and salt. 4. Grill the chicken for 5 to 8 minutes per side, or until done. 5. Brown the faces of each bun in a hot frying pan. 6. Spread a tablespoon of sauce on the faces of each bun, top and bottom. 7. On each bottom bun place a lettuce leaf, then a t the pepper to spread over most of the lettuce. To own the middle and spread it open so that it covers open like this, some peppers are big enough for 2 aller and enough for only one sandwich. green chili pepper. You wan do this, slice the pepper d more territory. When sliced sandwiches. Some are much sm

8. Place one chicken breast half on each of the sandwiches, on top of the chil i pepper. 9. Place a slice of American cheese on the chicken. 10. Top it all off with the top bun. Makes 4 sandwiches.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Carl's Jr. Western Bacon Cheeseburger Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Main Dish

*Copycat Beef

Amount -------2 1/4 1 2 1 2

Measure Ingredient -- Preparation Method ------------ -------------------------------onion rings -- frozen pound ground beef sesame-seed hamburger bun slices bacon salt to taste slice American cheese tablespoons Bull's Eye Hickory Smoke Barbecue Sauce (you must use this brand and variety to make it taste just like Carl's -- other brands will produce different -- but still tasty results)

1. Preheat a clean barbecue to medium grilling heat. 2. Bake the onion rings in the oven according to the directions on the package. 3. Form the ground beef into a flat burger the same diameter as the bun. It's b est to pre-make your burger and store it in the freezer, then cook it frozen. 4. Grill the faces of the top and bottom bun in a frying pan on the stove over medium heat. Keep the pan hot. 5. Cook the bacon slices in the pan. 6. Grill the burger for 3 to 4 minutes per side, or until done. Salt each side. 7. Spread 1 tablespoon of the barbecue sauce on the faces of each bun, top and bottom. 8. Place both onion rings on the sauce on the bottom bun. Next stack the burger , then the cheese and the 2 bacon slices, crossed over each other. 9. Top off the sandwich with the top bun. Makes 1 sandwich.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Casa Ole Green Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : To Try Amount -------4 1 1 1 1 2 1 3

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------avocados container sour cream -- (16 oz.) can rotel tomatoes tablespoon garlic powder can green chili peppers -- (4 oz.) teaspoons salt teaspoon lemon juice ounces cream cheese

Preparation Instructions: Mix and blend all ingredients until smooth. Notes: This was sent in by a fellow sleuth, Chris Ellis, created this recipe to emulate that famous green sauce.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Casserole Sauce Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------2 3/4 1/4 2 1 1 1/2 Measure -----------cups cup cup tablespoons teaspoon teaspoon teaspoon

Sauces

Ingredient -- Preparation Method -------------------------------non-fat dry milk cornstarch instant chicken bouillon dried onion flakes crushed dried thyme crushed dried basil pepper

Combine all ingredients and store in airtight container. To substitute for one c an condensed soup: Mix 1/3 cup of dry mix with 1 1/4 cup water in saucepan. Coo k and stir until thickened. Add cheese, mushroom bits or celery to duplicate th e canned soup in the recipe. Source: Maxine Von Risen, Stamford (Nebr.) Centennial Cookbook

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Charthouse Bleu Cheese Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------3/4 1/2 1/2 1/2 1/3 1 1 1/3 4 Measure -----------cup teaspoon teaspoon teaspoon teaspoon teaspoon cups ounces

Salads And Dressings

Ingredient -- Preparation Method -------------------------------sour cream dry mustard black pepper salt -- (scant) garlic powder -- (scant) Worcestershire sauce mayonnaise Danish bleu cheese: crumble

In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder and Worc

estershire for 2 min at low speed. Add mayonnaise. Blend 1/2 minutes at low spee d and 2 min at medium speed. By hand, crumble cheese into mixture. Blend at low speed no more than 4 min. Refrigerate 24 hours before use. Yield: 2 1/2 cups. Fr om the Chart House, St. Augustine, in "Famous Florida Restaurants & Recipes."

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chi Chi's Mild Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Tex-Mex *Copycat

Sauces

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can sliced-style stewed -- (14 ounces) -- tomatoes 2 large green onions -- snipped quite w/scissors 1 large ripe tomato; core -- dice 1/2 teaspoon salt 1/2 teaspoon black pepper 1 dash Tabasco or to taste Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt a nd pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use with a few weeks. Freez es well to use within 6 months. NOTE-For hot salsa, add 1 tsp canned green chopped chiles or to taste, freezing unused chiles to use in other recipes. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chi-Chi's Sweet Corn Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount Measure Ingredient -- Preparation Method

-------1/2 1/3 1/4 1 1/2 1/4 1/3 2 1/4 1/2

-----------cup cup cup cups cup cup tablespoons teaspoon teaspoon

-------------------------------butter -- softened (1 stick) masa harina water frozen corn -- thawed cornmeal sugar heavy cream salt baking powder

Preheat the oven to 375F. Blend the butter in a medium bowl with an electric mixer until creamy. Add the m asa harina and water to the butter and beat until well combined. Put the corn in to a blender or food processor and with short impulses, coarsely chop the corn o n low speed. You want to leave several whole kernels of corn. Stir the chopped c orn into the butter and masa harina mixture. Add the cornmeal mixture. Combine. In another medium bowl, mix together the sugar, cream, salt, and the ba king powder. When the ingredients are well blended, pour the mixture into the bo wl and stir everything together by hand. Pour the corn batter into an ungreased 8x8 inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13x9-inch pan filled one-third of the way up with hot water. Bake for 50 to 60 minutes or until the corn cake is cooked through. When the cor n cake is done, remove the small pan from the larger pan and let it sit for at l east 10 minutes. To serve, scoop out each portion with an ice cream scoop or rou nded spoon. Masa Harina: A Mexican corn flour used to make tortillas. It is usua lly found in Latin American groceries and in the supermarket next to the flour. Serves 8 to 10 as a side dish.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chick Fill A Chicken Sandwich Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Sandwiches Poultry Amount -------3 1 1 1 2 1/2 1/2 2 2 4

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------cups peanut oil egg cup milk cup flour tablespoons confectioners' sugar teaspoon pepper tablespoons salt chicken breasts -- halved skinless -- boneless plain hamburger buns

2

tablespoons

butter -- melted

Heat the peanut oil in a pressure cooker over medium heat to about 400F. In a small bowl beat the egg and stir in the milk. Ina separate bowl, combine the flour, sugar, pepper and salt. Dip each piece of chicken in milk until it i s fully moistened. Note. It is very important that your oil be hot for this recipe. Test the temp by dropping some of the flour coating into the oil. If it bubbles rapidly, your oil is probably hot enough; it should take about 20 minutes to heat up.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chick-Fil-A-Chicken Sandwich Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Main Dish Amount -------3 1 1 1 2 1/2 1/2 2 2 4 2 8

Poultry Sandwiches

Measure Ingredient -- Preparation Method ------------ -------------------------------cups peanut oil egg cup milk cup flour tablespoons powdered sugar teaspoon pepper tablespoons salt skinless -- boneless chicken halved plain hamburger buns tablespoons melted butter dill pickle slices

Heat the peanut oil in a pressure cooker over med. heat to about 400F. In a smal l 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 m oistened. Roll the moistened chicken in the flour mixture until completely coate d. 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. While the chicken is cooking, spread a coating of melted butter on the face of e ach bun. When the chicken is done, remove it from the oil and drain or blot on p aper towels. Place two pickles on each bottom bun; add a chicken breast, then th e 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Like The Colonel's Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : *Copycat Main Dish

Poultry

Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------eleven secret spices----1 tablespoon rosemary 1 tablespoon oregano leaves 1 tablespoon powdered sage 1 teaspoon powdered ginger 1 teaspoon marjoram 1 1/2 teaspoons thyme 3 tablespoons packed brown sugar 3 tablespoons dry minced parsley 1 teaspoon pepper 1 tablespoon paprika 2 tablespoons garlic salt 2 tablespoons onion salt 2 tablespoons powder chicken bouillon* 1 package Lipton tomato cup-a-soup mix * or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingr edients were necessary to derive that special flavor. Place all ingredients in blender with on\off speed for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup. To use with flour: Add 1 oz. mix to cup of flour for coating chicken.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken On A Biscuit Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry *Copycat

Sandwiches

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1/4 1/4 1/8 1/8 1/8 2

can cup cup teaspoon teaspoon teaspoon cups

chicken broth -- (13 1/2 oz) Bisquick milk powdered turmeric poultry seasoning paprika salt & pepper to taste add diced cooked chicken

Put first seven ingredients in blender, using high speed, 1 min or until smooth. Pour into 2 qt saucepan & cook, stirring constantly over med-high heat, or unti l smooth & thick. Turn heat to low and add chicken. Heat gently thoroughly. Split buttermilk bisc uits each in half and arrange in oval shaped serving dishes. Spoon chicken and g ravy over split biscuits allowing 1 biscuit per serving.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Salad A La Kenny Rogers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Poultry Salads And Dressings Amount -------2 3 1/2 1/4 3/4 4 1/2 1/8

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------cups chicken; cooked -- white meat dill pickles cup walnuts; chopped cup almonds; slivered cup mayonnaise scallions; chopped teaspoon salt teaspoon pepper lettuce

Remove the chicken from bone with fingers rather than cut it. Peel pickles with a potato peeler; chop. Mix first 4 ingredients lightly with the mayo. Add scallions. Season with salt and pepper. Serve on a bed of lettuce.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili's Chicken Enchilada Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Poultry Soups Amount -------1 1 1/2 1 4 1 3 1 16 1 1 1/2 Measure -----------tablespoon pound cup clove cups cup cups cup ounces teaspoon teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------vegetable oil chicken breast fillets -- (approx. 3 fillets) diced onion garlic -- pressed chicken broth masa harina water enchilada sauce Velveeta salt chili powder cumin ***garnish*** shredded cheddar cheese crumbled corn tortilla chips pico de gallo

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. 2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, o r until onions begin to become translucent. Add chicken broth. 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until ble nded. Add masa mixture to pot with onions, garlic and broth. 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixt ure to a boil. 5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. 6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbl ed corn tortilla chips, and pico de gallo. Source: http://www.topsecretrecipes.com Makes approx. 12 servings. This is an item that you won't even find on the current menu at this national re staurant chain. But ask your server what soups are available and this is a selec tion that's available every day of the week. The dish is one of Chili's most rav ed-about items, and a recipe to clone the delicious soup is easily one of the mo st requested here on the Internet. Looks like it's time for an official TSR cust om clone to answer those many requests. The secret here is the addition of masa harina -- a corn flour that you will find in your supermarket near the other flo urs, or in the Mexican food section. You'll find the recipe for the pico de gall o garnish in the Chili's Nacho Burger clone recipe from last November. Enjoy, am igos!

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili's Enchilada Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------2 1 1 2 1 1/2 Measure -----------pounds package 28 ounce can can cup Ingredient -- Preparation Method -------------------------------ground beef taco mix tomatoes boil in bag packages of minute rice cheddar soup milk

Brown beef, add taco mix and tomatoes. Cook rice. In 13 X 9 inch casserole dish, layer meat mixture then rice. Mix milk and soup and pour over that. Bake at 350F for 30 minutes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili's Grilled Caribbean Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***honey lime dressing*** 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 1/2 tablespoons sugar 1 tablespoon sesame oil 1 1/2 teaspoons apple cider vinegar 1 1/2 teaspoons lime juice ***pico de gallo*** 2 medium tomatoes -- diced 1/2 cup Spanish onion 2 teaspoons chopped fresh jalapeno pepper -- seeded deribbed 2 teaspoons finely minced fresh cilantro 1 pinches salt ***salad*** 4 boneless skinless chicken breast halves 1/2 cup teriyaki marinade -- (store bought or -- recipe that follows) 4 cups chopped green leaf lettuce

1 1 10

cup 5 oz can

3/4 cup 1/2 cup 1 slice 2 2 cloves 1/3 cup 1/3 cup 2 tablespoons 1 tablespoon

chopped red cabbage pineapple chunks in juice -- drained tortilla chips ***teriyaki marinade*** water soy sauce onion -- quartered (1/4 inch thick) nickel-size slices peeled gingerroot -- halved garlic -- quartered sugar pineapple juice vinegar cornstarch

Dressing: Blend all ingredients in a small bowl with an electric mixer, cover, a nd chill. Pico de Gallo: Combine all ingredients in a small bowl. Cover and chill. Chicken preparation: 1) Marinade the chicken in the teriyaki for at least 2 hours in the refrigerator . 2) Prepare the barbecue or preheat a stovetop grill. Grill the chicken for 4-5 m inutes per side or until done 3) Toss the lettuce and the cabbage together, then divide the greens into two in dividual serving salad bowls 4) Divide the pico de gallo and pour it in two even portions over the greens 5) Divide the pineapple and sprinkle it on the salads 6) Break the tortilla chips into large chunks and sprinkle half on to each salad 7) Slice the grilled chicken breasts into thin strips and spread half the strips on each salad. 8) Pour the dressing into two small bowls and serve with the salads. Teriyaki Marinade: 1) Combine 1/2 cup water with the soy sauce in a small sauce pan over high heat. Add the onion, gingerroot, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. 2) Strain off the onion, ginger, and garlic and return the liquid to the saucepa n over low heat. Discard the vegetables. 3) Add the sugar, pineapple juice, and vinegar to the pan. 4) Combine the corn starch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the c ornstarch, then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup marinade .

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Covered Brandied Cherries Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Candies Amount -------50 3/4 3 3 1/4 2 1 1/2

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------maraschino cherries -- drained cup brandy tablespoons butter tablespoons corn syrup -- light teaspoon salt cups powdered sugar -- sifted pounds dipping chocolate -- white or

Pour brandy over drained cherries; let least for two days. Combine butter and s alt; blend until smooth. Add sifted powdered sugar and mix well. Knead until smo oth and shiny; chill for 1/2 hour wrapped in waxed paper. While chilling, drain cherries well on paper towels; pat dry. (reserve brandy marinate for brushing on cakes or for cooking) Shape a marble-sized piece of fondant around each cherry; place on waxed paper l ined tray. Chill until firm; about 2 hours. Melt chocolates separately over hot water, stirring constantly. Dip cherries and place on wax paper lined tray. Plac e in refrigerator to set. Store in covered container in a cool dark place 10-14 days to fully ripen.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Covered Cherries Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Candies Amount -------60 3 3 1/4 2 1 1/2

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------maraschino cherries -- w/stem tablespoons butter or margarine -- softened tablespoons light corn syrup teaspoon salt cups confectioner's sugar -- sifted pounds dipping chocolate or white -- chocolate ( for -- coat

Drain maraschino cherries thoroughly, Place on paper toweling. Combine butter or margarine, corn syrup and salt. Stir in sifted confectioner's sugar. Knead suga r mixture until smooth ( chill if mixture is too soft.) Shape 1 teaspoon of the

sugar mixture around each cherry. Place on a waxed-paper-lined baking sheet, chill. In a small, heavy saucepan, me lt chocolate, stirring constantly. DO NOT ADD ANY LIQUID! Holding cherries by st ems, dip one at a time into chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is hardened. Store candy in a covered container in a cool place. Let candies ripen a week or two. Makes 60 chocolate-covered cherries.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Church's Fried Chicken Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 1/2 1/2 3 2 1/2 1/2 1 1 2 1 1/4 cup cup Measure -----------tablespoon cups cup teaspoons teaspoons teaspoon cup envelope envelope

Poultry

Ingredient -- Preparation Method -------------------------------sugar self-rising flour cornstarch seasoned salt paprika baking soda biscuit mix Italian dressing mix onion soup mix -----to use----eggs -- mix with cold water corn oil

Combine all ingredients in a 4-cup container. Mix to blend the ingredients thor oughly. Store tightly covered at room temperature up to 3 months. TO USE-Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg t o coat the pieces evenly but lightly and finally back into dry mix. Have oil pip ing hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfe r to an oiled or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side of pan. Bake 350F for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating. Serves 4 Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Clam Chowder (Red Lobster) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Fish And Seafood Amount -------1 1 2/3 1 1 1 1 2 2 Measure -----------tablespoon 10 oz can cup 14 oz can quart cup pinch ribs

*Copycat

Ingredient -- Preparation Method -------------------------------dry minced onion clams -- minced flour chicken broth clam juice non-fat dry milk powder dry parsley flakes baked potatoes celery -- chop fine

Bake potatoes and peel. In blender, put clam juice, milk powder and flour, blending smooth. Pour into 21/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high he at until thick and smooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on l ow heat up to an hour and season with salt and pepper. Freezes well. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Coleslaw/Famous Favorites Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Amount -------1 3 1/4 1 1/4 1 1 1 1 Measure -----------bottle tablespoons cup teaspoon teaspoon dash teaspoon medium small

Salads And Dressings

Ingredient -- Preparation Method -------------------------------Italian dressing -- (8 ounces) lemon juice corn oil dry minced parsley dry marjoram leaves Tabasco sauce onion powder cabbage -- finely chop carrot -- finely grated

Combine all ingredients, add to cabbage and toss lightly. Refrigerate at least 4 hours before serving. Famous Favorites pg 88

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Colonel Sanders' Macaroni Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Salads And Dressings Amount -------1 2 1 1/3 1 1/2 1/2 1/4 1/4 1 Measure -----------box ribs tablespoon cup cups cup teaspoon teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------elbow macaroni -- (7 ounces) cooked celery minced fine dry minced onion diced sweet pickles fat free miracle whip fat free mayo black pepper dry mustard sugar salt to taste

Combine everything just as listed. Refrigerate salad tightly covered several hou rs before serving. Famous Favorites pg83

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Condensed Milk Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------3/4 1/2 1 Measure -----------cup cup cup

Dairy

Ingredient -- Preparation Method -------------------------------sugar warm water plus 2 tbsp. powdered milk

Combine all ingredients. Heat to boiling. Cook until thick, about 15 to 20 minut es. Equals 1 can. Source: Mrs. Dennis Foster, Stamford (Nebr.) Centennial Cookbook

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Corn Bread From Mix Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Mixes Amount -------4 1 1/3 1/3 1 Measure -----------cups cups cup

*Copycat

Ingredient -- Preparation Method -------------------------------corn bread mix water sugar egg

Heat oven to 425F. Grease baking pan, 9x9x2 inches. Stir Corn Bread Mix, water, sugar and egg just until mix is moistened. (Batter w ill be lumpy.) Pour batter into pan. Bake until wooden pick inserted in center c omes out clean, 20 to 25 minutes. Makes 9 Servings.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Bread Mix (Basic) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mixes Amount -------4 4 1 3/4 1/3 2 1 3/4 Measure -----------cups cups cups cup teaspoons cups

*Copycat

Ingredient -- Preparation Method -------------------------------all-purpose flour* yellow cornmeal nonfat dry milk baking powder salt shortening

Mix flour, cornmeal, dry milk, baking powder and salt. Cut in shortening co mpletely. Refrigerate in airtight container up to I month. 12 cups mix. *lf usin g self-rising flour, reduce baking powder to 2 tablespoons plus 1 1/2 teaspoons and omit salt. Use stone ground cornmeal if possible.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread From Homemade Cornbread Mix

Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------1 1/2 2 1 1/4 Measure Ingredient -- Preparation Method ------------ -------------------------------egg -- beaten cup water tablespoons butter -- melted cups homemade cornbread mix

Preheat oven to 425ø. Butter a 5" x 3" loaf pan. In a bowl, beat together egg, water, butter; stir in homemade cornbread mix just until moistened. Do NOT over mix. Batter will be lumpy. Pour into prepared baki ng pan. Bake for 20-25 minutes. Makes 1 loaf. Low-Fat Variation: Substitute egg substitute or 2 egg whites for egg. Note: Cornbread baked in a glass, cast iron or dark-metal pan develops a golden brown crust.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads *Copycat Amount -------4 3/4 1 1 1/4 4 1/2 Measure -----------cups cup cup tablespoon cup cups

Mix

Ingredient -- Preparation Method -------------------------------unbleached all-purpose flour sugar vegetable shortening salt baking powder cornmeal

In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend w ell. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight L MIX an store in a cool, dry, place. container. Label as CORNMEA

Use within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cracker Barrel Biscuits Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads Amount -------2 2/3 Measure -----------cups cup

*Copycat

Ingredient -- Preparation Method -------------------------------Bisquick real buttermilk

Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough B isquick to kneed dough in bowl until smooth and elastic. Shape dough into 16 th in patties, placing 1 atop another forming 8 biscuits in greased 9" round bakin g pan. Bake at 450F 16 to 18 minutes or until golden. Wipe tops at once in butt er. They split easily because of the way you formed them with the 2 pieces. To make BONANZA Copycats, add 4 tsp sugar. Shape into 6 patties, 1" thick, 3" r ound. Place close together in greased round baking pan. Wipe tops in soft butte r. Bake 450F 18 minutes or until brown. Cool 10 minutes before serving. Split w ith thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender. Source: Gloria Pitzer's Secret Recipes Quarterly, Summer-1995.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cracker Barrel Hash Brown Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Vegetables Amount -------2 1/2 1 1/2 1/2 1 2 Measure -----------pounds cup teaspoon teaspoon cup can cups

Dairy Side Dish

Ingredient -- Preparation Method -------------------------------frozen hash potatoes -- thaw margarine -- melt salt black pepper onion -- chop fine cream of chicken soup Colby cheese -- grate

Preheat oven at 350F. Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350F for 35 minutes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cracker Barrel's Hash Brown Side Dish Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Side Dish Amount -------2 1 6 1 8 10 4 Measure -----------pounds medium tablespoons pound ounces ounces tablespoons

Dairy Vegetables

Ingredient -- Preparation Method -------------------------------bag frozen hash browns -- thaw onion -- chopped fine margarine -- melted sour cream cheddar cheese -- shredded cream of chicken soup -- condensed corn flakes -- crushed margarine -- melted

In a 9x13 pan, make single layers of the following: potatoes, onions, 6 tbs melt ed margarine, sour cream, cheddar cheese and soup. Sprinkle top with corn flakes. Drizzle 4 tbs margarine over top. Bake 350F for 1 hour or until bubbly and piping hot. Source: Gloria Pitzer's Make Alike Recipes

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cracker Jacks Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 2 5 2 1/2 1/2

Candies

Measure Ingredient -- Preparation Method ------------ -------------------------------cup peanuts margarine cups popped corn cups packed brown sugar cup light corn syrup teaspoon baking soda

Mix all ingredients together except corn and baking soda. Cook over low heat unt il melted then add baking soda and coat corn and peanut mixture. Spread in cooki e sheet and let cool

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Crisp Coating Mix Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------3 1 1/2 4 1 2 1 1 1 Measure -----------cups cup cup teaspoons

Poultry

tablespoon teaspoons teaspoon teaspoon teaspoon 1/2 teaspoon

Ingredient -- Preparation Method -------------------------------corn flake crumbs wheat germ sesame seeds dried parsley -crushed paprika salt -- (opt) dry mustard celery salt onion powder ground pepper

Use with recipes in chicken & pork in a large bowl, combine all ingredients. Sti r with a wire whisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a coo l, dry place. Use within 2 months. Yield: about 4-1/2 cups crisp coating mix. Source: more make-a-mix

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Dairy Queen Blizzard Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beverages Dairy Amount -------1 1/4 2 1/2 1

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------heath bar -- frozen cup milk cups vanilla ice cream teaspoon fudge topping

Break the candy into tiny pieces with a knife handle before removing from wrappe r. Combine all of the ingredients in the blender and blend for 30 seconds on med ium speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Pour into a 16 ounce glass.

Note-you can also make this treat with candy ingredients, Butterfinger candy bar s, Reeses peanut butter cups and Oreo cookies. after using a home blender your b lizzard may not be quite as thick since they use a commercial blender If you wou ld like a thicker treat after pouring the mixture into your cup, simply place it in the freezer for 5-10 minutes or until it reaches the desired consistency.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Daniel Boone Tavern Spoon Bread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount -------2 1 1 3 1 1 2 Measure -----------cups cup cup tablespoon teaspoon tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------milk creamed corn -- canned yellow cornmeal -- water ground egg -- beaten baking powder salt butter

Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground (yellow) corn meal over med. heat to make a mush. Add 3 well beaten eggs, removing from heat at once. Beat well and add 1 TBS baking powder, 1 tsp. salt, 2 TBS butter (melt ed). Beat 3 minutes; Pour into greased 2-qt. casserole. Bake 30 to 35 minutes at 350F or until lightly browned. Serve warm. Source: Secret Restaurant Recipes * Duplicated by Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Delectable Meat Loaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount -------2 1/2 2 3 1 1/2 Measure -----------pounds packages large can cup

*Copycat

Ingredient -- Preparation Method -------------------------------ground round -- (or 3 lbs) onion soup mix eggs evap milk -- (5 ounces) quick cook dry cream wheat

12

ounces 1/4 cup

V-8 juice ketchup

Mix all but one can of V-8 together. Shape into loaf and bake 350F in Pam spraye d loaf pan 1 hour. Half way through baking smear loaf with ketchup. When loaf is cooked and drained, pierce top with fork and pour second can of V8 over top allowing to run down and around meat. Let stand 10 minutes before sl icing. The Copycat Cookbook pg46.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Denny's Cheese Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups Dairy Amount -------4 10 10 1/2 1 1 Measure -----------tablespoons ounces ounces jar can

*Copycat

Ingredient -- Preparation Method -------------------------------butter or margarine cream of chicken soup cream of celery soup soup can Kraft's mayonnaise cheese whiz -- (8 ounces) chicken broth -- (14 ounces) salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constan tly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot - but do not let it boil. Do not freeze becau se of the mayo. Use within a week. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Dent-Knees Chicken Fried Steak Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Main Dish Amount Measure

Beef

Ingredient -- Preparation Method

-------- ------------ -------------------------------4 cubed steaks corn oil season salt 2 tablespoons or 3 lambrusco's red wine -- or juice 2 cups Bisquick 1/4 pound butter or margarine -- melted 1/3 cup cooking oil season salt and pepper The night before, put the steaks in a dish in single layers. Wipe them on both s ides with an even coating of corn oil. Dust them on both sides with a generous a mount of season salt. Drizzle each steak with wine or juice. Seal the dish in do ubled foil or plastic wrap and refrigerate it for about 24 hours prior to prepar ing the final dish. Remove the steaks from the fridge and coat both sides well i n the biscuit mix. Combine the butter with the oil in a large skillet until melted. Brown both sid es of each steak, until crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375F about 30 minutes. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Dry Baking Mix Recipe By : From "The Geezer Cookbook", by Dwayne Pritchett. Serving Size : 1 Preparation Time :0:00 Categories : Breads Mix *Copycat Amount -------2 1 1 1 1/3 Measure -----------cups tablespoon tablespoon teaspoon cup Ingredient -- Preparation Method -------------------------------flour sugar baking powder salt shortening

Sift or mix dry ingredients. Cut in shortening until mixture resembles fine meal . Even better flavor if Butter Crisco is used as shortening

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Durkee's Famous Sauce (Copycat)

Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Sauces Amount -------1/2 4 1/2 2 1/2 1 4 4 Measure -----------cup tablespoons cup tablespoons cup whole tablespoons tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------cold water cornstarch plus 2 tbs dark vinegar salt sugar egg French's prepared mustard margarine -- tiny bits

Place all ingredients as listed in blender on high speed until smooth (2 minutes ). Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth. Once more put mixture back through blender 30 seconds or until smooth, using high speed. Refrigerate in covered container 24 hours before using. Keep refrigerated 3 months. Source: Gloria Pitzers' Make Alike Recipes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Cheesecake (Red Lobster) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat

Dairy

Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----1 package Lorna Doone cookies -- (10 ounces) crush 1/4 pound butter -- melted 1/4 cup sugar 1 envelope Knox unflavored gelatin -----filling----16 ounces cream cheese -- room temp 8 ounces sour cream 2 large eggs 2 tablespoons butter 2 tablespoons cornstarch 1 cup sugar 1 teaspoon vanilla crushed cookie crumbs -- for garnish CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of g reased 9" Springform pan. Bake at 350F exactly 8 minutes. FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornsta rch, sugar and vanilla. When the filling is perfectly smooth and creamy pour int o crust.

Return to 350F oven and bake 30 to 35 minutes or until a knife inserted comes ou t clean. Cool in pan on rack 20 minutes before releasing Springform from the cak e. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * El Pollo Loco (Pollo Asada) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 1/2 Measure -----------cup cup cup

Sauces

10 milliliters 1 1/2 teaspoons

Ingredient -- Preparation Method -------------------------------white wine vinegar olive oil white wine oregano thyme salt garlic -- mince hot 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. Copycat for El Pollo Loco

- - - - - - - - - - - - - - - - - * Exported from MasterCook * El Pollo Loco Chicken - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 2 1 3/4 2 2 1 Measure Ingredient -- Preparation Method ------------ -------------------------------lemon; juice of large orange; juice of tablespoons vinegar teaspoon Worcestershire sauce cup Heinz chili sauce teaspoons sugar teaspoons garlic powder Tabasco sauce to taste

2 4

tablespoons

vegetable oil chicken breasts; boneless

Mix all ingredients, except chicken, together. Add chicken and marinate for 4-24 hours. Grill for about 10 minutes on each side. Serve with tortillas and salsa.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * El Pollo Loco Chicken - 2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Sauces Poultry

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 chicken -- cut pieces w/skin broiler basting sauce 1/3 cup lemon juice 1/3 cup lime juice 1/3 cup canola or vegetable oil 1 teaspoon ground turmeric 1/2 teaspoon garlic salt 1/4 teaspoon black pepper Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in sin gle layer without crowding them, until the meat appears milky white and the juic es run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arra nge the chicken pieces skin-side up on broiler pan in single layer and baste wi th enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approxima tely 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * El Pollo Loco's Beans

Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans Side Dish Amount -------1/4 5 2 2 1 3/4 Measure -----------cup whole teaspoons cups can cup

*Copycat Vegetarian

Ingredient -- Preparation Method -------------------------------corn oil serrano chiles ground serrano chiles beans; cook -- or pinto beans -- (24 ounces) drain water

Heat oil in large saucepan. Add whole chiles. Cook until tender. Add ground chil es, beans and water. Stir well. Bring to boil, reduce heat. Simmer 17 minutes, s tirring often. Source: El Pollo Loco Restaurant

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Entenmann's Apple Crumb Cake Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Cakes Amount -------1/3 4 3/4 1 1/2 1/8 1/3 2 1/2 3 1/2 1 3/4 1/3 1 1 3/4 6 1/4 3 1/4

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------cup butter granny smith apples cup sugar teaspoon lemon peel teaspoon cinnamon teaspoon mace cup currants cups flour tablespoons sugar teaspoon salt package active dry yeast cup water cup butter egg teaspoon lemon peel cup chopped pecans tablespoons flour cup confectioner's sugar tablespoons butter teaspoon cinnamon

Melt butter in large skillet. Pare, core and slice apples to 1/2" pieces. Add ap ples 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, co mbine water and butter. Heat on low flame until 120F Gradually add to dry ingred ients. Beat 2 minutes, Beat in egg, peel and 3/4 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 1/2 filling lengt hwise down center of the dough. Starting about 3/4" for filling, cut 1" wide str ips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends ov er filling. Brush large piece of waxed paper with vegetable oil. Loosely cover s heet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperat ure 10 minutes. Preheat oven to 375 F. Combine rest of ingredients for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Entenmann's Fat-Free Chocolate Cupcakes Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes *Copycat Amount -------1 1/2 1 1/2 1 4 1 1 4 1/4 Measure -----------small box cup tablespoon cup cup pinch teaspoon ounces teaspoon

Desserts

Ingredient -- Preparation Method -------------------------------Jell-O cook and serve -- chocolate pudding non-fat dry milk powder unsweetened Hershey's cocoa sugar self-rising flour egg whites -- beat with salt in 1-1/2 qt bowl vanilla applesauce baking soda

In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour. S et aside. With electric mixer, beat alternately into the egg white mixture a cu p 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 350F about 18-20 minutes or until tester comes out clean . Cool in pan on wire rack 10 minutes then remove. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Entenmann's Fat-Free Oatmeal Raisin Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1 3 1 1 1/2 1 1 1/2 1/2 1 1/2 2 1/2 1

Cookies

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoon molasses raw egg whites cup dark raisins teaspoons vanilla cup light brown sugar -- packed cup granulated sugar cup non-fat dry milk powder teaspoon cinnamon teaspoons baking powder cups Quaker brand quick-cooking -- rolled oats cup all-purpose flour

Put molasses, egg whites and raisins into blender and blend on high speed just t o mince but not to puree (about 5-10 seconds). Empty mixture into medium mixing bowl. With mixer beat in on medium speed each o f the remaining ingredients, beating well after each addition, adding both the o ats and flour in small portions. Switch to mixing spoon if dough becomes too sti ff 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 onl y 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 prepa red cookie sheet. Bake in preheated 350F oven 6-8 minutes. Do not over bake. Cool on paper towels, removing from cookie sheets carefully. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Entenmann's Pound Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Desserts Low-Fat

Cakes *Copycat

Amount -------1/2 2 3 1 2/3 1

Measure -----------pound cups large cups tablespoon

Ingredient -- Preparation Method -------------------------------real butter or margarine powdered sugar eggs flour lemon extract or vanilla

Preheat oven to 325F. Spray an 8-1/2" 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 an d 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 1/2" thick . If freezing, be sure to slice before freezing loaf. Thaw to use within 6 mont hs. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Fake Almond Roca Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 3 1 1 1 Measure -----------cup cup tablespoons teaspoon cup cup

Candies

Ingredient -- Preparation Method -------------------------------butter sugar water light corn syrup fine chop toasted almonds milk-chocolate chips

Melt the butter in a saucepan. Add the sugar, water, and corn syrup. Cook the mi xture over med. heat, stirring. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290Fon a cooking thermometer. This is called the soft-crack stage. It will be light brown in color, and syrup will separate into threads that are not brittle when dribbled into cold water. Quickly stir in 1/2 cup chopped almonds. Immediately pour the mixture onto an un greased baking sheet. Wait 2 or 3 minutes for the candy surface to firm, then sp rinkle on the chocolate chips. In a few minutes, when the chips have softened, spread the chocolate evenly over the surface. Sprinkle the remaining almonds over the melted chocolate. When the chocolate hardens, crack the candy into pieces.

Store covered. VARIATIONS: To get a candy more like the Heath bar or Hershey's S kor, follow the same directions above except omit step 9.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Famous Amos Chocolate Chip Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1/2 1 1 3 3 1 1/2 2 1 1 1 4 Measure -----------pound cup cup cups cup cup tablespoons tablespoon tablespoon package ounces

Cookies

Ingredient -- Preparation Method -------------------------------butter or margarine light brown sugar -- packed sugar eggs Bisquick cornstarch nonfat milk powder Sanka or coffee powder unsweetened cocoa powder vanilla semi-sweet chocolate pcs -- (12 ounces) pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beat in s ugars, 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 piec es of dough for each cookie, placing 1" apart on ungreased sheet. Bake at 350F f or 14 minutes or until golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4 months.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Fish McNuggetts Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : *Copycat Main Dish

Fish And Seafood

Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------drench----1 medium egg 1 cup milk

1

teaspoon 1/2 teaspoon

1/2 cup 1/2 cup 1/2 teaspoon 2 teaspoons 1/4 teaspoon 1/2 teaspoon 2 pounds 1 quart Preheat oil to 350F.

salt ground cayenne pepper -----dredge----corn flour -- (not corn meal) flour ground cayenne pepper salt or to taste garlic powder onion powder fish fillets -- cubed 1 inch oil for frying

In medium size bowl beat egg, milk, salt, and pepper together. In another med. size bowl, combine all dry ingredients. Dip nuggets into drench mix. Drain and coat well in dredge. Carefully place few nuggets at a time into hot oi l. Fish will float when golden brown and done. About 2 min. Best to use electric fr yer with basket. Drain onto paper towels, serve right now with tartar or cocktai l sauce.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Flavored Coffee Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Beverages

Mix

Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------mocha flavored coffee----1/2 cup instant coffee 1/2 cup sugar 1 cup powdered milk --or creamer 2 tablespoons cocoa -----orange flavored coffee----1/2 cup instant coffee 1/3 cup sugar 1 cup powdered milk --or coffee creamer 1/2 teaspoon dried orange peel -----Vienna coffee----1/2 cup instant coffee 2/3 cup sugar 2/3 cup powdered milk --or coffee creamer 1/2 teaspoon cinnamon Can substitute the appropriate amounts of artificial sweetener for sugar, if des

ired. Choose any of these flavors and blend the ingredients well in a blender. O ne recipe will yield about 20 cups. Put two tsp of your favorite mix in a cup of boiling water and stir.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * French Dressing Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mixes Salads And Dressings Amount -------1/4 1 1/2 1 1 1/2 1/8 Measure -----------cup teaspoons teaspoon teaspoons teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------sugar paprika dry mustard salt onion powder

Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and label as French Dressing Mix. Store in a cool, dry place and use within 6 months. Makes enough mix (5 Tablespoons) for 1 1/4 cups of French Dressing. VARIATION: Sweet Italian Dressing: Increase sugar to 1/2 cup. Substitute 1 T c elery seed for paprika. French Dressing: Combine 1 pkt of mix, 3/4 cup vegetabl e oil, and 1/4 cup vinegar in a glass jar. Shake until well blended. Chill befor e serving. Makes about 1 1/4 cups of French Dressing.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * French Market Soup Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mix *Copycat Amount -------1 1 1 1 1 Measure -----------pound pound pound pound pound

Soups

Ingredient -- Preparation Method -------------------------------dried navy beans dried pinto beans dried great northern beans dried green split peas dried yellow split peas

1 1 1 1 1 1 1 1 2 2 1 1 1/4 1/2 1 1 1 1 1/2

pound pound pound pound pound pound pound pound cups quarts teaspoons teaspoon can large clove

1/4 cup 1/4 cup

dried black-eyed peas dried lentils dried baby lima beans dried lg. lima beans dried black beans dried red beans dried soy beans barley pearls --recipe:-French market soup mix water ham hock salt pepper whole tomatoes -- (16 oz.) cut up, juice & all onion -- chopped garlic -- minced chili pepper -- coarsely chopped or a 10 oz. can rotel tomatoes -- (optional) chopped parsley -- (optional) lemon juice -- (optional)

Divide into fourteen 2 cup packages. This is a nice Christmas gift with recipe a ttached. Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart water and mix first 3 ingredients. Cover and bring to a boil, reduce heat and simmer about 2 hours, or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from soup, remove meat from bone, chop meat and return to soup. Yield 2 1/2 quarts.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Gloreos Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies Desserts

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***cookie*** 1 package devils food cake mix -- (18 ounces) 2 eggs plus 2 T water 2 tablespoons oil ***filling*** 1/4 cup bitter cocoa powder 1 package unflavored gelatin 1/4 cup cold water

1 1 1

cup teaspoon pound

Crisco vanilla plus 1 cup powdered sugar

Mix cookie ingredients and spread in cookie sheet. Bake at 350F for about 15 min (check to make sure not burning) you can use a ro und cookie cutter or glass to cut cookie and then spread with filling that has been mix together.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Good Seasons Italian Dressing Mix Recipe By : Internet Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 1 2 1 1/4 1 1 1/8 1 2 1 Measure -----------tablespoon tablespoon tablespoon tablespoons teaspoon teaspoon teaspoon tablespoon teaspoon envelope

Salads And Dressings

1/4 teaspoon tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------garlic salt onion powder sugar dried oregano black pepper dried thyme dried basil parsley -- freeze-dried mustard powder Lipton cup-a-soup cream of chicken (* see note celery salt seasoned salt -- (or Mrs. Dash) dried grated lemon peel

Mix all ingredients together and force through a fine mesh sieve with back of a large spoon. Store covered and use within 4-5 months. For use: Combine 2 tables poons of mix with 1/4 cup vinegar, 2/3 cups oil, 2 tablespoons water. Shake mixt ure vigorously. Makes 1 cup. NOTES : * Use 1 envelope of the soup mix or 2 square soda crackers well crushedplus 1.5 teaspoon chicken bouillon powder plus 1 teaspoon non dairy creamer pow der

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Gooey Butter Cake Ala St. Louis, Mo

Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1 1/4 2 Measure -----------box pound

Cakes

1 package 1 pound 1 1/2 teaspoons

Ingredient -- Preparation Method -------------------------------yellow cake mix used dry -- (18 ounces) butter; melt -- cool eggs -- slightly beaten filling cream cheese -- (8 ounces) soft powdered sugar vanilla

CAKE-Blend cake mix, butter and eggs together well in medium mixing bowl until c rumbly but moist. Pat mixture evenly over bottom of Pam sprayed jelly roll pan. Pat it lightly but evenly. Set aside while you preheat oven to 350F and prepare the filling. FILLING-Combine cream cheese, sugar and vanilla well in 2-qt bowl, beating with mixer on medium speed until smooth. (About 5 minutes beating time). Pour over c ake mix layer. Place on center rack of oven and bake at 350F, about 30 to 35 mi nutes or until golden brown and top looks like a nicely baked cheesecake would. Cool in pan on rack 1 hour. Cut into neat serving squares and refrigerate, cov ered in plastic wrap to serve within a few days. Does NOT freeze well. Source: Gloria Pitzer's Mostly 4-Ingredient Recipes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Graham Cracker Crust Made W/Homemade Crust Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------1 1/2 1/3 Measure -----------cups cup Ingredient -- Preparation Method -------------------------------homemade graham cracker crust mix butter or margarine -- melted

To make a crust for a 9" pie plate, Springform pan or baking dish: Combine graha m cracker crust mix with melted butter or margarine. Press mixture over bottom a nd sides of pan. Refrigerate for at least 45 minutes before filling. If baking crust, preheat ove n to 375ø. Bake for 6-8 minutes; cool completely before adding filling. Fill as desired. Makes one 8" or 9" crust.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Grapenuts Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breakfast *Copycat Amount -------3 1/2 1 1/2 1 1 1 2 2 Measure -----------cups cups teaspoon teaspoon teaspoon cups teaspoons

Desserts

Ingredient -- Preparation Method -------------------------------graham flour brown sugar salt baking soda cinnamon buttermilk vanilla

Mix all ingredients, spread on a jellyroll pan and bake at 350F for 1 hour. Let cool overnight then break into pieces and grind in a food processor until grapen ut consistency(you know, the cereal). Toast in a 250F oven for 35 minutes, stirring occasionally. Good on ice cream, a s a cereal or just to munch on.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hardee's 1/4-Pound Hamburger Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Beef Amount -------1 1/4 1 2 3 1 1 1 1

Main Dish Sandwiches

Measure Ingredient -- Preparation Method ------------ -------------------------------sesame-seed hamburger bun pound ground beef dash salt onion rings sliced dill pickles large tomato slice leaf lettuce teaspoon low-calorie mayonnaise teaspoon catsup

1. Preheat a griddle or frying pan to medium temperature. 2. Toast both halves of the hamburger bun, face down. Set aside. 3. Form the ground beef into a patty slightly larger than the bun. Salt it ligh tly.

4. Cook the patty 2 to 3 minutes on each side. 5. Build the burger in the following stacking order from the bottom up: bottom b un beef patty onion rings pickles tomato slice lettuce leaf mayonnaise catsup to p bun Makes 1 hamburger.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hardee's Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount -------2 1 1 1/3 Measure -----------cups tablespoon cup cup

*Copycat

Ingredient -- Preparation Method -------------------------------self-rising flour sugar or sweet n low milk mayo

Combine flour, sugar, milk and mayo into a smooth dough. Divide batter equally b etween 10 paper-lined muffin wells or cupcake wells. Bake 350F about 25 to 30 minutes or until golden brown and doubled in size.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hardee's Cinnamon "Flake" Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------mixture 1 box Kellogg's bran flakes -- (1 ounce) 1 tablespoon cinnamon 2 tablespoons brown sugar -- packed 2 tablespoons butter -- melted biscuit dough 2 1/2 cups Bisquick 2 tablespoons sugar 1/2 cup dark raisins 1/3 cup buttermilk 1/2 cup tonic water

1/2 teaspoon

vanilla

MIXTURE-Empty the box of cereal into blender. Dump in cinnamon and brown sugar a nd use high speed, on/off, for about 3 seconds or until crumbled, but not powder ed. Empty into small bowl. Stir in melted butter with fork until mixture is comp letely softened. Set aside. BISCUIT DOUGH-Use a 2-qt mixing bowl. Stir Bisquick together with sugar and rais ins. Put buttermilk, Tonic water and vanilla into measuring cup, without stirrin g and pour into Bisquick mixture. Use fork to mix until all of the liquid is abs orbed. Then knead in the bowl with hands, dipping into additional Bisquick, to make dough smooth and no longer stick. Break dough up into 4 or 5 portions in t he bowl - sprinkling the "Flake" mixture over the dough and then working it int o your hands until most of it is pretty well evenly distributed throughout the dough. You want more to "marbleize" the dough than you do "mix" it into it. Divide doug h into 12 equal parts and shape each into 1/2" thick patty, arranging close toge ther in Pam-sprayed 12" round or oven-proof skillet (or use 2 8" round layer cak e pans). Bake at 400F for 25 minutes or until evenly golden. Remove pan to wire rack and wipe tops with icing at once using the following recipe. ICING-In small bowl with electric mixer on high speed, beat 2 tbs melted butter, 1 tsp vanilla , 2 tbs sour cream, dash of salt and 1-1/2 c powdered sugar until smooth. Place a rounded tbs of icing atop each biscuit right f the biscuit will soften the icing just enough that coat the tops nicely, letting the icing stand on the before spreading it. Refrigerate any leftover icing within 2 weeks or freeze to use in 6 months. out of the oven. The heat o you can swirl it around to warm biscuits half a minute in covered container to use

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hardee's French Fries Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : *Copycat Amount -------6 1/3 2 2 Measure -----------cups cup cups large

Vegetables

Ingredient -- Preparation Method -------------------------------vegetable oil sugar warm water russet potatoes -- peeled salt

Heat the oil in a deep saucepan over low-med. heat for about 20 minutes. In a me d. bowl, mix the sugar into the water until dissolved. Cut the potatoes in half lengthwise, and then into 1/4" strips. Put the potatoes into the sugar solution and soak for 15 minutes. Remove the potatoes and dry them thoroughly on paper to wels. The right oil temperature is crucial here. To test the oil, fry a couple of pota to slices for 6 minutes. Remove and cool, then taste.

The fries should no get too dark too soon and should be soft in the middle. If t he oil is too hot, turn it down and test again. The fries should not be undercoo ked, either. If they are, turn up the heat. When the oil temperature is just rig ht, put all of the potato slices in the oil for 1 minute. This is the blanching stage. Take the fries out of the oil and let them cool. When the fries have cool ed, place them into the oil again for 5 minutes, or until golden brown. Remove f rom the oil and place on a paper towel-covered plate. Salt to taste.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hash Browns Like The Waffle House Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat

Vegetables

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***** NONE ***** Open a bag of frozen hash browns. Prepare the amount you need and while they are browning, dice and sauté a little fresh onion in a bit of olive oil and a dab o f butter until onions are limp. OR Micro WARM a small jar of Cheez Whiz per labe l directions. OR dice up some boiled ham. OR warm up a can of Campbell's Chili B eef Soup, diluted just to spooning consistency with a little V-8 juice. OR dice up some fresh tomato. OR for extra crispy, pat down with back of spatula in extr a oil or butter until browned to your liking. OR for "steamed", add a few spoons of water just around edge of browning potatoes and put a lid on them to let the m "steam" a few minutes until soft. Source: Gloria Pitzer's Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Seasoning Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 1 1 1 1 1 Measure -----------tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

Condiments

Ingredient -- Preparation Method -------------------------------garlic powder ground thyme onion powder black pepper ground basil ground parsley ground sage ===optional===

1 1

teaspoon teaspoon 1/2 teaspoon 1 teaspoon

ground marjoram ground mace cayenne pepper ground savory

Mix together thoroughly. Use as a salt substitute. Source: Mrs. Richard Lans, Stamford (Nebr.) Centennial Cookbook

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbs De Provence Spice Mix Recipe By : Serving Size : 34 Preparation Time :0:00 Categories : Condiments *Copycat Amount -------3 1 3 1/2 3 1/2 1 Measure -----------tablespoons teaspoon tablespoons teaspoon tablespoons teaspoon teaspoon

Rubs And Spices

Ingredient -- Preparation Method -------------------------------dried marjoram dried rosemary dried thyme dried sage dried savory fennel seeds dried basil

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4 cup. Use to season chicken, vegetables or meat.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hidden Valley Oyster Crackers Mix Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 1/2 3/4 1 1 1 1 Measure -----------package can package cup package teaspoon teaspoon teaspoon Ingredient -- Preparation Method -------------------------------unsalted oyster crackers mixed nuts fish crackers vegetable oil hidden valley ranch mix lemon pepper seasoning garlic powder onion powder

2

teaspoons

dried dill

Preheat oven to 250F. Mix oil, dressing mix, and all seasonings together. Pour crackers into large baking pan. Stir in fish crackers and nuts. Drizzle oil mixture over and stir well to coat a ll crackers and nuts. Bake for 15 minutes. Do not over bake. Store in air-tight container.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hidden Valley Ranch Dressing Mix/Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat

Salads And Dressings

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------powder mix 15 square saltines -- (2") 2 cups dry minced parsley flakes 1/2 cup dry minced onions 2 tablespoons dry dill weed 1/4 cup onion salt 1/4 cup garlic salt 1/4 cup onion powder 1/4 cup garlic powder salad dressing 1 tablespoon mix 1 cup mayo 1 cup buttermilk Put crackers through blender on high speed until powdered. Add parsley, minced o nions and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder and garlic powder. Put into container with tight-fitting lid. Store at room temp for 1 year. Makes 42 1 tbs servings. TO USE MIX-Combine mix, mayo and buttermilk. Yield 1 pint. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Spice Potpourri Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Holidays *Copycat Amount -------4 4 1/2 1/2 10 10 8

Mix

Measure Ingredient -- Preparation Method ------------ -------------------------------oranges lemons cup whole cloves cup whole allspice cinnamon sticks -- broken bay leaves -- crumbled ounces decorated jelly jars with -- bands & lids

using a vegetable peeler, peel fruit carefully, removing only the peel, not any of the white pith. cut or tear into one inch pieces. spread peel on paper towel lined pan. place in preheated oven to 175, or set ov en to WARM. dry in oven for 1 1/2 hours, tossing occasionally. Peels should be l eathery and/or slightly crunchy. spread peels on dry paper towels and let air dr y for 24 hours. combine with remaining ingredients. fill jars with mixture, place lids on and s crew bands on tightly. yield: 3 or 4 half pint jars. to use: remove lid and leave band on for decoration to fragrance a room. OR put one Tbs into a jar and fill jar with boiling water to release fragrance.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Baking Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Mix Amount -------3 7 6 1 1/2 1 1/2 1/4 2 Measure -----------cups cups tablespoons tablespoons teaspoons cup cups

*Copycat

Ingredient -- Preparation Method -------------------------------whole wheat flour all purpose flour baking powder salt cream of tartar sugar shortening

2

cups

instant nonfat dry milk

1. Mix together flours, baking powder, salt, cream of tartar and sugar. 2. With pastry cutter cut in shortening until the mixture is the consistency of cornmeal. Gently stir in the dry milk. 3. Store in tight container in cool place. Yields 4 lbs.

- - - - - - - - - - - - - - - - - NOTES : recipes From the Old Mill: "Baking With Whole Grains"

* Exported from MasterCook * Homemade Beef Gravy Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Sauces Mixes *Copycat Amount -------1 1/3 3/4 3 1/8 1/4 1/8 1/2 3 Measure -----------cups cup tablespoons teaspoon teaspoon teaspoon cup teaspoons Ingredient -- Preparation Method -------------------------------instant nonfat milk powder instant flour instant beef bouillon granules ground thyme onion powder ground sage butter or margarine brown sauce for gravy

Combine milk powder, instant flour, bouillon granules, thyme, onion powder and s age. Stir with a wire whisk to blend. Cut in butter or margarine until evenly di stributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and conte nts; store in the refrigerator. Use with 4-6 weeks. Makes about 2 2/3 cups Homemade Beef Gravy Mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Breadmaker Mix

Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------13 2 1/2 1/2 Measure -----------cups tablespoons cup cup Ingredient -- Preparation Method -------------------------------bread flour salt sugar nonfat dry milk -- instant

Combine all ingredients in a large bowl. Stir together to distribute evenly. Div ide and package in quantities of 2 1/4 cups (for use in a 1 pound breadmaker) or 3 1/3 cups (for use in larger capacity machines). Seal well and label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 14 cups of Breadmaker Mix. Yield: Six 2 1/4 cup packages or four 3 1/3 cup packages.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Buttermilk Pancake & Waffle Mix Recipe By : Make-A-Mix by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Mixes Amount -------2 8 1/2 8 4 2 Measure -----------cups cups cup teaspoons teaspoons teaspoons Ingredient -- Preparation Method -------------------------------dry buttermilk powder unbleached flour sugar baking powder baking soda salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly di stributed. Pour into a 12-cup container with a tight fitting lid. Seal container . Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10 1/2 cups of Homemade Buttermilk Pancake & Waffle Mix. To use mix: To 2 cups mix, add 1 cup water, 1 egg and 2 tablespoons oil (option al). Makes 6-8 good-sized pancakes or waffles.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Homemade Cake Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Desserts Mixes *Copycat Amount -------10 6 1/4 1 5 1 2 1/2 Measure -----------cups cups cup tablespoons tablespoon cups Ingredient -- Preparation Method -------------------------------all-purpose flour sugar cornstarch baking powder salt vegetable shortening

In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sif t, in batches, into a large bowl. Use a pastry blender or a heavy duty mixer to blend in the shortening until the mixture resembles cornmeal in texture. Spoon into a container with a 20-cup capacity and a tight fitting lid. Seal cont ainer; label with date and contents. Store in a cool, dry place. Use within 10-1 2 weeks. Makes about 17 cups of Homemade Cake Mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Chocolate Syrup Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Beverages Amount -------1 1/3 2 1/4 1/4 1 1/3 1 1/2 Measure -----------cups cups teaspoon cups teaspoons Ingredient -- Preparation Method -------------------------------unsweetened cocoa powder granulated sugar salt -- if desired boiling water vanilla extract

In a heavy saucepan, combine cocoa powder, sugar and salt (if using). Gradually stir in boiling water. Stir frequently over medium heat until smooth and slightl y thickened, about 10 minutes. Remove from heat; stir in vanilla extract. Pour mixture into a 3-cup container w ith a tight fitting lid. Label with date and contents. Store in refrigerator. Us e within 10-12 weeks. Makes about 2 2/3 cups Homemade Chocolate Syrup Mix.

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* Exported from MasterCook * Homemade Cornbread Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------4 4 2 2 2/3 4 1 1 Measure -----------cups cups cups cups cup tablespoons tablespoon tablespoon Ingredient -- Preparation Method -------------------------------unbleached flour -- or all-purpose yellow cornmeal nonfat dry milk -- instant or dry buttermilk powder granulated sugar baking powder salt baking soda

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly di stributed. Pour into a container with a 10-cup capacity and a tight fitting lid. Seal container; label with date and contents. Store in a cool, dry place. Use wi thin 10-12 weeks. Makes about 10 cups of Homemade Cornbread Mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Egg Substitute Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Cheese And Egg Amount -------1/4 6 1

Mix

Measure Ingredient -- Preparation Method ------------ -------------------------------cup nonfat dry milk powder egg whites tablespoon vegetable oil

Combine all ingredients using a blender or electric mixer until smooth. Store in covered container in refrigerator for up to 2 days. Or freeze in 1/4 cup portio ns. Thaw overnight in the refrigerator. Yield 1 cup, 1/4 cup is equivalent to 1 egg.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Graham Cracker Crust Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Desserts Mixes *Copycat Amount -------1 1 2 Measure -----------box cup teaspoons Ingredient -- Preparation Method -------------------------------graham crackers -- 32 ounces granulated sugar ground cinnamon

Process 6 or 7 graham crackers at a time in a blender (or food processor fitted with the metal blade) until fine crumb stage is reached. Pour crumbs into a large bowl; repeat with remaining graham crackers. Stir in sugar and cinnamon. Pour into a container with a 10-cup capacity and a t ight fitting lid. Seal container; label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 9 cups of Homemade Graham Cracker Crust Mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Herbed Stuffing Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Side Dish Mixes *Copycat Amount -------30 2/3 3 3 2 3/4 1/2 Measure -----------slices cup tablespoons tablespoons teaspoons teaspoon teaspoon Ingredient -- Preparation Method -------------------------------bread -- firm-textured vegetable oil instant minced onion dried parsley flakes garlic salt ground sage seasoned pepper

Preheat oven to 300F. Cut bread into 1/2" cubes. Put bread cubes in a single layer on two 13" x 9" baking pans; toast in the oven for 45 minutes, stirring occasionally. Meanwhile combine the oil and the mince

d onion, dried parsley, garlic salt, ground sage and pepper. Remove the toasted bread cubes from the oven and cool slightly. Dump toasted cubes into a large bow l; toss lightly with the oil mixture to coat cubes. Put seasoned bread cubes into a large airtight container. Label with date and co ntents. Store in a cool, dry place. Use within 3-4 months. Makes about 12 cups of Homemade Herbed Stuffing Mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Hot Roll Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------5 1 1/4 4 1 Measure -----------pounds cups teaspoons cup Ingredient -- Preparation Method -------------------------------unbleached flour -- or all-purpose sugar salt nonfat dry milk -- instant

Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, d ry place. Use within 6-8 months. Makes about 22 cups Homemade Hot Roll Mix. Whole Wheat Hot Roll Mix Variation: Use 9 cups of whole-wheat flour and 8 cups of unbleached flour; decrease sugar to 1 cup. Substitute packed brown sugar for granulated, if desired. Use within a week if stored in a cool dry place, as whol e grain flours can turn rancid quickly. Will keep for 10-12 weeks under refriger ation or up to 6 months in the freezer. Makes about 18 cups Whole Wheat Hot Roll Mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Meusli Oatmeal Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Mixes *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 cups quick cooking oats -- not instant

1/2 cup 2 teaspoons 2 1/2 teaspoons 1 1/2 teaspoons 1 1/2 cups

packed brown sugar salt ground cinnamon ground nutmeg dried apples -- and/or raisins

Combine all ingredients in a large bowl. Stir with a wire whisk until evenly com bined. Put into an airtight container with a 10-cup capacity. Label with date an d contents. Store in a cool, dry place. Use within 6 months. Makes about 10 cups of Homemade Meusli Oatmeal Mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Mexican Meat Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------5 5 3 1 2 1/4 4 4 1 Measure -----------pounds pounds can cans teaspoon tablespoons teaspoons teaspoon Ingredient -- Preparation Method -------------------------------beef roast -- or combination of beef and pork roasts onions -- chopped chopped green chilies -- 4 ounces green salsa -- 7 ounces each garlic powder unbleached flour salt -- or to taste ground cumin

Preheat oven to 275ø. Place the meat in a large roasting pan or Dutch oven. Do N OT add salt or water. Cover with a tight lid and roast for 8-10 hours, or until well done. (Alternate method: Cook with 1 cup of water for 35-40 minutes in a p ressure cooker.) Drain meat, reserving juices. Cool meat; remove any bones. Shre d meat and set aside. Spray a large skillet with nonstick cooking spray. Sauté onions and green chilie s for 1 minute. Add salsa, garlic powder, flour, salt and cumin. Reduce heat and cook for 1 minute. Stir in reserved meat and meat juices. Cook for 5 minutes un til thickened. Cool completely. Put about 3 cups of meat mixture into each of three 1-quart freezer containers, leaving 1/2" space at the top. Seal and label container with date and contents. Freeze. Use within 6 months. Makes about 9 cups of Homemade Mexican Meat Mix.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Homemade Muffin Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------8 3 3 2 2 2 Measure -----------cups cups tablespoons teaspoons teaspoons teaspoons Ingredient -- Preparation Method -------------------------------unbleached flour -- or all-purpose sugar baking powder salt ground cinnamon ground nutmeg

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put into a large airtight container. Seal and label with date and ing redients. Store in a cool, dry place. Use within 6-8 months. Makes about 11 cups of Homemade Muffin Mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Oriental Stir Fry Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Sauces Mixes *Copycat Amount -------6 3/4 2 1/4 3/4 6 6 1 1/2 3/4 3/4 2 2/3 Measure -----------tablespoons teaspoon teaspoons teaspoon tablespoons tablespoons teaspoons cup cup cups Ingredient -- Preparation Method -------------------------------cornstarch garlic powder instant beef bouillon granules onion powder wine vinegar water fresh ginger root -- grated soy sauce -- or tamari dark corn syrup water

Combine cornstarch, garlic powder, bouillon granules and onion powder. Use a whi sk to stir in vinegar, 6 tablespoons water and ginger until cornstarch is dissol ved. Stir in soy sauce, cornstarch and remaining 2 2/3 cups water. Pour into a 5-cup container with a tight fitting lid. Label with dates and conte nts. Store in refrigerator. Use within 4 weeks. Stir well before using. Makes about 5 cups Homemade Oriental Stir Fry Mix.

- - - - - - - - - - - - - - - - - NOTES : Use to make Teriyaki Beef & Vegetables, Shrimp & Vegetable Stir Fry, or Stir Fry Cashew Chicken.

* Exported from MasterCook * Homemade Quick Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------8 1/2 4 1 2 1 1 1/2 1 1/2 2 1/4 Measure -----------cups tablespoons tablespoon teaspoons teaspoon cups cups cups Ingredient -- Preparation Method -------------------------------unbleached flour -- or all-purpose baking powder salt cream of tartar baking soda nonfat dry milk -- instant or dry buttermilk powder vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. Cut in shortenin g by hand or with a heavy-duty mixer until the mixture resembles cornmeal in tex ture. Put into an airtight container; label with date and contents. Store in a c ool, dry place. Use within 10-12 weeks. Makes about 13 cups of Homemade Quick Mix. Variation: Use 4 1/4 cups unbleached flour and 4 1/4 cups whole wheat flour. In crease baking powder to 5 tablespoons.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Snack Cake Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Desserts Mixes *Copycat Amount -------8 3/4 2 1 5 1/4 Measure -----------cups tablespoons tablespoon cups Ingredient -- Preparation Method -------------------------------unbleached flour baking soda salt granulated sugar

In a large bowl, combine all ingredients. Stir with a wire whisk until blended.

Divide mixture into 6 portions, about 2 1/3 cups each. Store in containers with tight fitting lids. Label all containers with date and contents. Store in a cool , dry place. Use with 10-12 weeks. Makes about 13 1/2 cups of Homemade Snack Cake Mix, or 6 packages.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Sweet Quick-Bread Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------12 2 2 1 3 3 Measure -----------cups tablespoons tablespoons tablespoon cups cups Ingredient -- Preparation Method -------------------------------unbleached flour -- or all-purpose baking powder baking soda salt granulated sugar firmly packed light brown sugar

In a large bowl, stir flour, baking powder, baking soda, salt, granulated sugar and brown sugar with a large wire whisk until well blended. Spoon into a contain er with a 24-cup capacity and a tight fitting lid. Seal container and label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 20 cups of Homemade Sweet Quick-Bread Mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade V8 Juice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------15 2 3 3 1/4 2 3/4 2 1/3 Measure -----------pounds cups large cloves cup tablespoons teaspoon teaspoons cup Ingredient -- Preparation Method -------------------------------fully ripe tomatoes -- chopped celery -- chopped onions -- chopped garlic minced/mashed sugar -- or to taste salt pepper prepared horseradish lemon juice Worcestershire to taste

Over medium high heat bring the vegetables to a boil and boil gently for about 2 0 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canni ng, or chill and freeze. Yield about 6 quarts.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade White Sauce Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Sauces Mixes *Copycat Amount -------2 1 1/2 1 2 1 Measure -----------cups cups cup teaspoons cup Ingredient -- Preparation Method -------------------------------instant dry milk -- or regular non-instant nonfat dry milk unbleached flour salt butter or margarine

Combine dry milk, flour and salt; mix well. Cut in butter or margarine until mi xture resembles fine crumbs. Put in a large airtight container; label with date and contents. Store in refrigerator. Use within about 2 months. Makes 1 quart Homemade White Sauce Mix.

- - - - - - - - - - - - - - - - - NOTES : Use to make Basic White Sauce, Cream-of-Chicken Soup, Potatoes au Gratin , Broccoli Cheese Soup in Bread Bowls, or Swedish Meatballs.

* Exported from MasterCook * Hopeless Twinkles Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Desserts *Copycat

Cakes

Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------the filling----1/2 cup butter or margarine 3/4 cup evaporated milk

1 1

1/2 cup cup tablespoon

3 large 1 1/2 teaspoons 1 cup 1/2 cup 1 1/2 cups 1 teaspoon 3 1/2 teaspoons 2 cups

Crisco sugar vanilla -----the cake----eggs vanilla milk -- whole butter sugar salt baking powder all purpose flour

The Filling. Cream the butter 5 minutes, medium speed. Add Crisco a little at a time. Cream another 3 or 4 minutes. Add the sugar a little at a time while cont inuing to beat. Then add the milk, mixed first with the vanilla, beating and sc raping the sides and bottom of the bowl frequently. The longer you beat this the better it becomes. The Cake. Preheat oven to 350F. Grease two 8" square cake pans or baking dishes, or use a 13x9x2 pan. Beat 1 min ute after each addition. Pour batter into prepared pans. Bake at 350F for 30-35 minutes (40-45 minutes for an oblong pan) or until you c an insert a toothpick and it comes out clean. Cool the cake in pan on a rack. I t's best to use the cake for Twinkles when it is slightly frozen - about 30 minu tes in the freezer. Then cut them into 1-1/2x3-1/2" bars. Put bottom side of each bar up on waxed paper. Spread half of the bars with the filling and put together with an unfrosted bar, sandwich style. Refrigerates up to 2 weeks, freezes up to 1 year.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hopkins House Tomato Rubaiat Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : *Copycat Side Dish Amount -------2 4 2 12 20 Measure -----------ounces tablespoons cups ounces

Vegetables

Ingredient -- Preparation Method -------------------------------butter -- melt flour half and half salt -- pepper, garlic salt onion salt frozen peas -- cook tomatoes parmesan cheese -- grate

Cook butter and flour together until flour is well blended. Add half and half. C ook until sooth and thickened, stirring constantly. Season with salt, pepper, ga rlic salt, and onion salt. Add peas.

Cut the tops off the tomatoes and hollow out each tomato. fill with creamed pea mixture and sprinkle with Parmesan cheese. Heat in a 450F oven until tomatoes ar e heated through.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hostess Twinkie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts *Copycat

Cakes

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------cake non stick spray 4 egg whites 1 box golden pound cake mix -- (16 ounces) 2/3 cup water filling 2 tablespoons butter 1/3 cup veg shortening 1 1/3 cups powdered sugar 1 tablespoon granulated sugar 1/3 cup evaporated milk 1 teaspoon vanilla extract 2 drops lemon extract Preheat the oven to 325. Fold 12 piece of alum foil 1 3/4 (top) 4" length in hal f twice. Wrap the folded foil around a small spice bottle to create a mold. Leav e the top of the mold open for pouring in the batter. Arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of nonstick spray. Disregard the directions on the box of cake mix, instead bea t the egg whites until stiff. Combine them with the cake mix and water and beat until thoroughly blended abou t 2 minutes. pour the batter into the molds filling each one about 3/4 inch. Ba ke for about30 minutes or until the cake is golden brown and a toothpick stuck in the center comes out clean. For the filling cream the butter and shortening, slowly add the sugars while beating. Add the evaporated milk, vanilla and lemon extract. mix on med speed until comp letely smooth and fluffy. When the cakes are done and cooled, use a tooth pick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to create space for the filling. Using a cake decorator or plastic bag or pastry bag inject each cake with filling through all three h oles.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Hot Cocoa Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beverages *Copycat Amount -------2 3/4 1/2 1/2 1 Measure -----------cups cup cup cup

Mixes

Ingredient -- Preparation Method -------------------------------nonfat dry milk powder sugar Hershey's cocoa powdered nondairy creamer d -salt

In large mixing bowl combine all ingredients. Blend well. Store in tightly cover ed container. Makes 3 3/4 Cups of mix. Combine 1/4 cup mix and 3/4 cup boiling water. Stir. 15 servings.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Houston's Canadian Cheese Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups Dairy Amount -------1/2 1 1/2 3 3 2 1 Measure -----------cup cup cup cups cups pounds tablespoon

*Copycat

Ingredient -- Preparation Method -------------------------------margarine carrots -- 1/8" cube celery -- 1/8" cube chicken broth half-and-half Velveeta cheese -- sm cubes fresh parsley -- chop fine diced tomatoes -- or diced jalapeno chiles as -- garnish (opt)

Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at on ce and sauté until soft but not brown. Add flour and stir to combine. Cook until mixture begins to turn a light-brown color. Over medium high heat, a dd the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base if formed. Add half and half being careful not to let it boil. Add cheese, stirring until m elted. Just before serving add parsley. Garnish with diced tomatoes and jalapenos, if desired.

Source: Houston's Restaurant

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Howard Johnson Spicy Mustard Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------1/4 1/4 1/4 Measure -----------cup cup cup

*Copycat

Ingredient -- Preparation Method -------------------------------Dijon mustard French's prepared mustard honey

Makes 3/4 cup. Refrigerate.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Howard Johnson's Boston Brown Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 1 1 1/2 1 1/2 3/4 2 Measure -----------cup cup cup teaspoons teaspoons cup cups

Breads

Ingredient -- Preparation Method -------------------------------unsifted whole wheat flour unsifted rye flour yellow corn meal baking soda salt molasses buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt. Stir in m olasses, buttermilk. Turn into mold, cover tightly. Place on trivet in deep kettle. Add enough boiling water to kettle to come half way up sides of mold; cover. Steam 3 1/2 hr., or until done. Remove from mold to cake rack. Serve hot with baked beans. Makes 1 loaf Source: Secret Restaurant Recipes Duplicated by Gloria Petzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hunt's Roast Beef Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : *Copycat Amount -------4 1 1/2 2 1 2 1 1/2 1/2 1 4 2 1 1 Measure -----------pounds teaspoon teaspoon tablespoons can medium cups teaspoon teaspoon medium cup Ingredient -- Preparation Method -------------------------------beef roast -- (boneless) beau bonde seasoning -- (or salt lemon pepper vegetable oil tomato sauce -- (15-oz) onions -- sliced sliced celery garlic powder sugar carrots -- quartered potatoes -- quartered (scrubbed and unpeeled) dry wine

Sprinkle roast with salt and pepper (or Beau Monde). In Dutch oven, brown roast in hot oil; drain. Add remaining ingredients, except carrots and potatoes. Simm er, covered, 1 1/2 hours. Add vegetables, cover, and simmer 1 hour longer. When I feel lazy, I simply spra y the crockpot with non-stick cooking spray (i.e., Pam), omit the oil, add the r oast, and then mix the remainder of the ingredients with a little wine, pour it over the roast, and let it cook on LOW for about 6 hours. Tasty and easy! It's from the Hunt's Cookbook (modified)

- - - - - - - - - - - - - - - - - * Exported from MasterCook * IHOP Pancakes Recipe By : Todd Wilbur "Top Secret Recipes" Serving Size : 4 Preparation Time :0:00 Categories : Breakfast *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------nonstick spray 1 1/4 cups all-purpose flour 1 egg 1 cup buttermilk

1 1

1/4 cup teaspoon teaspoon 1/4 cup

granulated sugar baking powder -- (heaping) baking soda cooking oil

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface, or use nonstick spray. 2. In a blender, or with a mixer, combine all if the remaining ingredients until smooth. 3. Pour the batter by spoonfuls into the hot pan, forming 5" circles. 4. When the edges appear to harden, flip the pancakes. they should be light brow n. 5. Cook on the other side for the same amount of time. They should be light brow n. Makes 8-10 pancakes

- - - - - - - - - - - - - - - - - * Exported from MasterCook * In-N-Out Double-Double Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Beef Amount -------1 1/3 1 1 1 1 4 1

Main Dish Sandwiches

Measure Ingredient -- Preparation Method ------------ -------------------------------plain hamburger bun pound ground beef dash salt tablespoon Kraft thousand island dressing large tomato slice -- (or 2 small slices) large lettuce leaf slices American cheese onion slice

1. Preheat a frying pan over medium heat. 2. Lightly toast both halves of the hamburger bun, face down. Set aside. 3. Separate the beef into two even portions, and form each half into a thin pat ty slightly larger than the bun. 4. Lightly salt each patty and cook for 2 to 3 minutes on the first side. 5. Flip the patties over and place two slices of cheese on top of each one. Coo k for 2 to 3 minutes. 6. Build the burger in the following stacking order from the bottom up: bottom b un dressing tomato lettuce beef patty with cheese onion slice beef patty with ch

eese top bun. Makes 1 hamburger.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Instant Spiced Tea Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beverages *Copycat Amount -------1 1/2 1 Measure -----------cup cup

Mix

1 1 1 2

" teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------dry tang instant tea presweetened lemonade mix -- (or a measure, (1 -- qt. size) that would make 1 qt. -- like 1 scoop of country time") ground cloves ground cinnamon granulated sugar

Mix all ingredients well in a large bowl. Store in air-tight jars. This will mak e about 5 cups of dry mix. To serve: Add 2-3 teaspoons of dry mix to a cup of boiling water.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Flavored Shake In-A-Bag Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mixes Amount -------1 1 1 1 1 1/2 2 Measure -----------pound pound pound tablespoon cup cup

*Copycat

1/4 cup tablespoons

Ingredient -- Preparation Method -------------------------------chicken pieces -- or pork chops -- or beef cubes olive oil -- (optional) healthy bread crumbs -- (index) grated Romano or parmesan cheese parsley -- chopped oregano

1 1 1

tablespoon tablespoon teaspoon 1/2 teaspoon

garlic powder basil salt pepper

1. Preheat oven to 400F. 2. Coat meat with milk and egg, as described in the recipe for "Shake-In-A-Bag M ix for Chicken (index), OR brush the meat with olive oil before coating. Combine crumbs, cheese, and spices in a paper bag, drop meat into the bag. Arran ge meat in a shallow baking pan. Bake 1 hour. YIELD: 18 Ounces Source: Cheaper and Better

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Mocha Espresso Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Beverages Amount -------1 1 4 1/2 1/2 Measure -----------cup cup cups cup

*Copycat

Ingredient -- Preparation Method -------------------------------instant coffee sugar nonfat dry milk cocoa

Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons to one small cup of hot water. Serve in demitasse cups. Makes about 7 cups of mix.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Seasoning Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments *Copycat

Mix

Amount -------2 3/4 1/4 1/4 1 1

Measure -----------tablespoons teaspoon cup cup tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------dry rosemary leaves fennel seed dry oregano leaves dry basil garlic powder dry thyme

Whirl rosemary and fennel seeds in a blender until powdered; stir in and mix r emaining ingredients; store in an airtight container for up to 6 months. Makes about 3/4 cup. Sprinkle this seasoning on oiled or buttered chicken or turkey before cooking; s prinkle on any meaty fish before grilling or broiling; add to a plain bean or ve getable soup. It's the best combination I've found a lot cheaper than the 'store bought' kind.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * J. L. Hudson's Cheese Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Dairy Amount -------1 1 1 3 1/2 2 5 1/2 2 1 2 In a let hile ntil Measure -----------cup envelope teaspoon cups teaspoons cups large tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------warm water quick rise dry yeast sugar flour salt sharp cheddar -- grated eggs -- beat egg -- beat milk

16-oz measuring cup combine warm water, yeast and sugar. Give it a stir and it stand until it bubbles to the rim of the pitcher (5 or 6 minutes). Meanw mix together flour, salt and cheese. Work in 2 eggs and the yeast mixture u dough can be kneaded in bowl with floured hands, 6 to 8 minutes.

When smooth and elastic, let dough rice in greased bowl, covered, 1 hour. Punch down and let rise again. Shape to fit greased 9" Pyrex loaf dish. Wipe top of lo af in mixture of 1 egg and 2 tbs milk. Let rise until doubled. Bake in preheated 375F oven about 45 minutes or until nicely browned. Remove from pan. Cool befo re slicing. Source: Gloria Pitzer's Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Jack Daniel's Honey Mustard Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------1/2 1/2 1/2 2 2 2 1/2 1 Measure -----------cup cup cup tablespoons tablespoons cup bottle

*Copycat

Ingredient -- Preparation Method -------------------------------honey dark vinegar dark brown sugar -- packed eggs flour prepared French's yellow mustard Jack Daniel's whiskey Kraft's horseradish -- (9 ounces) cream sauce

Put honey, vinegar, sugar, eggs and flour into blender a few seconds to blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook on medium high whipping briskly with whisk to prevent it from sticking to b ottom of pan. It will thicken just as it comes to a boil. Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minu te. Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle and cap tightly. Can store refrigerated 6-8 w eeks. Freezes for months. Recipe can be halved. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Jack-In-The-Box Jumbo Jack Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Beef Amount -------1 1/4 1 2 2 1

Main Dish Sandwiches

Measure Ingredient -- Preparation Method ------------ -------------------------------sesame-seed hamburger bun pound ground beef dash salt teaspoons mayonnaise tomato slices large lettuce leaf

2 1

tablespoon

dill pickle slices onion -- chopped

1. Preheat a frying pan over medium heat. 2. Lightly toast both halves of the hamburger bun, face down. Set aside. 3. Form the ground beef into a thin patty slightly larger than the hamburger bu n. 4. Cook the patty in the hot pan for 2 to 3 minutes per side. Lightly salt. 5. Build the burger in the following stacking order from the bottom up: bottom b un half of mayonnaise beef patty tomatoes lettuce leaf pickles onion remainder of mayonnaise top bun. Makes 1 hamburger.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Jack-In-The-Box Taco Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Tex-Mex *Copycat Amount -------1 1/3 1/4 2 1/4 12 3 6 1 Measure -----------pound cup teaspoon tablespoons cup cups slices head

Beans

Ingredient -- Preparation Method -------------------------------ground beef refried beans salt chili powder Ortega or pico pica mild -- taco sauce soft corn tortillas cooking oil -- Crisco brand American cheese lettuce -- chop fine

Slowly brown the beef over low heat, using a wooden spoon to chop and stir the meat, keeping it very fine and smooth. When the beef is brown drain the fat. Add the refried beans and use the wooden spoon to smash the whole beans into the m ixture creating a smooth texture. Add the salt chili powder and 2 T of the taco sauce to the mixture. Remove from the heat. In another skillet heat 1/4 inch of oil until hot. test with a small p iece of tortilla-it should bubble when dropped into the oil. Spread 1/2 of the beef mixture on the center of each corn tortilla. Fold the tor tillas over and press so that the beef filling acts as an adhesive and holds the sides together. Drop each taco into the pan of hot oil and fry on both sides un til crispy. When cooked remove the tacos from the oil and place them on a rack o r some paper towels until they are a little cooler. PRY open slightly add 1/2 slice American cheese and some lettuce. top with abou

t 1/2 tsp of the remaining taco sauce.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Jeanne's Cake Recipe By : Serving Size : 1 Preparation Time :1:30 Categories : Cakes

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***BASE*** 1/3 cup shortening 1/4 cup icing sugar 1 teaspoon vanilla 1 cup flour 1/3 teaspoon baking powder ***CAKE*** 1/2 cup shortening 3/4 cup sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk ***FROSTING*** 1/2 cup milk 2 tablespoons flour 1/2 cup butter 1/4 cup shortening 1/2 teaspoon vanilla 1 cup icing sugar 1 dash salt For base: Cut shortening into dry ingredients; mix well. Pat firmly and evenly i nto an 8-inch square pan. Bake at 350F for 10-12 min. Cool. For cake: Cream shortening and sugar; add eggs and vanilla, beating well until f luffy. Sift flour, baking powder and salt together; add to creamed mixture alter nately with milk. Pour batter into a greased and floured 8-inch square pan. Bake at 350F for 35-40 min. Cool. For frosting: In small saucepan, stir together the milk and the flour. Cook, sti rring constantly until mixture is thickened and smooth; cool. On highest speed o f mixer, beat cooled flour mixture wit h butter, shortening and vanilla until sm ooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is fluffy- at least 15 min. Assemble. To Assemble Cake: Place shortbread base on serving plate; spread with small amo unt of frosting. Place cake on base. Cover top and sides of cake with remaining frosting. If desired, garnish with chocolate sprinkles or decorate as you wish.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Jim Echols' Cajun Spice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Condiments *Copycat Amount -------1 1 1 1 1 1 1 3/4 3/4 1/2 1/2 Measure -----------tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

Mix

Ingredient -- Preparation Method -------------------------------paprika salt onion powder cayenne powder garlic powder crushed chilies ginger powder white pepper black pepper thyme oregano

Mix all ingredients together in a small bowl. Store in an airtight container. Te rry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (Cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sautéed chicken or turkey, and on popcorn . From Calgary Herald, by Terry Bullick (89.05.03)

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Junkfood Cookbook KFC Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Amount -------3 1/2 1 1 2 1 Measure -----------pounds cup package tablespoons cup

Poultry

Ingredient -- Preparation Method -------------------------------chicken pieces flour dry Italian-style salad dressing salt egg club soda pancake mix -- (or more)

1 1

teaspoon teaspoon 1/4 teaspoon

poultry seasoning paprika pepper oil for deep frying

Rinse chicken pieces; pat dry with paper towels. Mix flour with dry salad dressi ng mix & salt to taste. Dip chicken pieces in this mixture and let sit for a cou ple of minutes. Beat egg and club soda; in another shallow bowl, blend pancake m ix with poultry seasoning, paprika and pepper. Dip flour-coated chicken pieces i n egg mixture, then in pancake mix mixture. Let sit on wire rack while heating deep fat to 375 degrees. Cook chicken pieces, turning once, until a rich golden brown, about 20-25 minutes. Drain on paper to wels.] Yield: 4 servings. Variation: To prepare EXTRA CRISPY CHICKEN, dip the ch icken (after it has been coated in the pancake mixture) back in the egg mixture and again in the pancake mixture. Fry until done.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Kahlua Coffee Liqueur Recipe By : Serving Size : 750 Preparation Time :0:00 Categories : *Copycat Amount -------2 2 1 1/4 1 1/2 1 1/2 1 Measure -----------cups cups cups tablespoons tablespoons bottle

Beverages

Ingredient -- Preparation Method -------------------------------vodka -- (80 proof) -water sugar vanilla extract instant coffee to store liqueur

Combine all of the ingredients in a saucepan. Cover and cook over medium heat, s tirring occasionally, until the sugar has completely dissolved. Remove the mixtu re from the heat and let it cool. Be sure to keep it covered. Store in any empty bottle with a screw top or another bottle with a resealable l id. Note: It is very important that you use a covered saucepan when making this dri nk. the alcohol will boil away if the solution is not covered when it gets hot. Also, the longer this drink is bottled and stored in a dark, cool place, the bet ter it will taste. For the best flavor, store it for at least thirty days before drinking. Makes great gifts. Source: Top Secret Recipes by Todd Wilbur

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Keebler Pecan Sandies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies Desserts Amount -------1 1/2 3/4 1 1/2 2 4 1/4 2 1 Measure -----------cups cup teaspoons cups teaspoon tablespoons cup

*Copycat

Ingredient -- Preparation Method -------------------------------vegetable shortening granulated sugar salt eggs all-purpose flour baking soda water pecans -- shelled

1. Preheat the oven to 325F degrees. 2. In a large bowl, cream together the shortening, sugar, and salt with an elec tric mixer on medium speed. 3. Add the eggs and beat well. 4. While mixing, slowly add the flour, baking soda, and water. 5. Chop the pecans into very small bits using a food processor or blender on lo w speed. Be careful not to over chop; you don't want to make pecan dust. The p ieces should be about the size of rice grains. 6. Add the pecans to the dough and knead with your hands until the pecans are w ell blended into the mixture. 7. Roll the dough into 1-inch balls and press flat with your hands onto greased baking sheets. The cookies should be about 2 inches in diameter and 1/2-inch t hick. 8. Bake for 25 to 30 minutes or until the edges of the cookies are golden brown .

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Keebler Soft Batch Chocolate Chip Cookies Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Desserts *Copycat Amount Measure -------- -----------1 pound 2

Cookies

Ingredient -- Preparation Method -------------------------------butter -- softened eggs

2 2 1/3 1 1/2 1 1/2 1 1 1/2 1 5 6

tablespoons teaspoons cup cups cups teaspoon teaspoons teaspoon cups ounces

molasses vanilla extract water granulated sugar packed brown sugar baking powder baking soda salt all-purpose flour semi sweet chocolate chips

Preheat the oven to 375F. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture add the chocolate chips. Shape th e dough into 1 inch balls and place them 1 inch apart on an ungreased cookie sh eet. Bake for 8 minutes or until light brown around edges.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Keen-Tucky Coleslaw Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Amount -------6 1 1/4 1/2 1/4 1/2 1 1/2 1/2 3 3 Measure -----------cups cup cup teaspoon teaspoon cup cup cup teaspoon drops tablespoons

Salads And Dressings

Ingredient -- Preparation Method -------------------------------chopped cabbage finely shredded carrots sugar salt pepper milk -- -dressing mayo -- (not salad dressing) buttermilk celery seed hot pepper sauce dry minced onion

Toss chopped cabbage lightly with sugar, carrots, salt & pepper. Drench all with milk. Cover and refrigerate about 15 min. Meanwhile, combine mayo, buttermilk, celery seed, pepper sauce and onion. Mix well with cabbage. Refrigerate again at least 1 hour before serving. Drain s ome of dressing first and serve it separately. Settles quite a bit. Keeps 24 hrs. only.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Kenny Roger's Corn Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1/2 2/3 1/4 2 1/2 1 1/2 3/4 1/2 1/2 3/4 Measure -----------cup cup cup teaspoon cups cup teaspoon cup cup Ingredient -- Preparation Method -------------------------------butter sugar honey eggs salt all-purpose flour yellow cornmeal baking powder milk frozen yellow corn

Preheat oven to 400F. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, c ornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top. Source: Top Secret Recipes by Todd Wilbur.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Kentucky Fried Chicken Gravy Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry Sauces Amount -------1 1/4 10 2 20 1 Measure -----------cup cup ounces ounces pinch

*Copycat

Ingredient -- Preparation Method -------------------------------water cornstarch chicken broth chicken bouillon cubes beef gravy sage

Cracklin Good Gravy: Blend until smooth 1 c water & 1/4 cup cornstarch (in blender). In sauce pan ove

r medium heat combine this with 10-oz can Banquet Chicken Broth or home made sto ck, 2 chicken bouillon cubes, two (10-oz ea) cans Franco American Beef Gravy. St ir until thick & clear. Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to this does wonders for flavor. Bouillon powder may be substituted for the cubes if yo u wish." Chipped from the bottom of Sharon's Igloo

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Kernel Censor's Fried Chix Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Main Dish Amount -------1 1 3 1 2 3 2 1/4 2 Measure -----------cup cup pounds cup packages tablespoons teaspoons cup teaspoons

Poultry

Ingredient -- Preparation Method -------------------------------whole milk club soda chicken fryer parts Aunt Jemima pancake mix Good Seasons Italian mild -- salad dressing mix all-purpose unbleached flour salt lemon juice vegetable cooking oil

Wash chicken pieces, pat dry, and allow to air dry in refrigerator for 1 or more hours. Combine the last 5 ingredients to make a paste. Spread the paste over th e chicken. Stack pieces in a bowl, cover, and let stand in refrigerator overnigh t. About one hour before serving, heat about 1-1/2 pints of cooking oil in a hea vy saucepan or deep-fry pot to 425F. Oil should be about 3 inches deep. While oil is heating, put milk and club soda in a deep narrow bowl and dip each piece of chicken in the liquid; letting the e xcess liquid drip off. Dust pieces lightly, but evenly with Aunt Jemima Pancake Mix. Do not overcoat. Air dry the pieces for a few minutes without letting the pieces touch each other . Deep fry a few pieces at a time in the hot oil, and place on a cookie sheet; bake uncovered for 30 minutes in the oven at 350F.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Almost Fried Chicken Recipe By : Serving Size : 8 Preparation Time :0:00

Categories

: *Copycat

Poultry

Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------marinade----3 pounds chicken 2 packages Italian salad dressing mix 3 tablespoons flour 2 teaspoons salt 1/4 cup lemon juice -----coating----1 cup milk 1 1/2 cups pancake mix 1 teaspoon paprika 1/2 teaspoon sage 1/4 teaspoon pepper Make a paste out of the marinade ingredients. Coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours . Mix pancake mix with other seasonings. Dip pieces of chicken in milk, then in pancake coating. Dust off excess. Lightly brown in skillet with 1/2 inch vegetable oil in it. Brown for 4 minutes each side. Remove and place in a single layer on shallow baking pan. Seal with flour. Bake for 1 hour at 350^F. Uncover and baste again with milk Return, unco vered, to oven heated to 400^F, to crisp for 10 minutes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Big Bucket In The Sky Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 packages Lipton cup soup tomato or (cream of chicken/mush and add 2 T paprika) 3 cups self rising flour 2 packages Good Season Italian -- (dry) 1 teaspoon salt 1/4 pound butter melted in pan Mix dry ingredients together and place some of mixture in a bag and add pieces o f chicken and shake, then repeat again. Bake at 350F for 1 hour.

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* Exported from MasterCook * KFC Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount -------2 1 1 1/3 Measure -----------cups tablespoon cup cup

*Copycat

Ingredient -- Preparation Method -------------------------------self-rising flour sugar milk mayo

Combine flour, sugar, milk and mayo into smooth dough. Divide batter equally between 10 paper-lined cupcake wells and bake 350F about 3 0 minutes or until golden brown.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Buttermilk Biscuits Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads Amount -------1/2 2 1/2 1 3/4 1/4 1 5 Measure -----------cup tablespoons cup cup teaspoon cups

*Copycat

Ingredient -- Preparation Method -------------------------------butter granulated sugar egg -- beaten buttermilk club soda salt Bisquick biscuit mix

Preheat oven to 450F. Combine all of the ingredients and knead by hand until smooth. Flour your hands, pat the dough flat to 3/4 inch thickness on waxed paper and punch out biscuits with a biscuit cutter. Bake on greased sheet for 12 minutes or until golden brown.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Chicken

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------3 1/2 1 1 2 1 1 1 Measure -----------pounds cup package Ingredient -- Preparation Method -------------------------------chicken pieces flour dry Italian-style salad dressing mix salt egg club soda pancake mix; or more poultry seasoning paprika pepper oil for deep frying

tablespoons cup teaspoon teaspoon 1/4 teaspoon

Rinse chicken pieces; pat dry with paper towels. Mix flour with dry salad dressi ng mix & salt to taste. Dip chicken pieces in this mixture and let sit for a cou ple of minutes. Beat egg and club soda; in another shallow bowl, blend pancake m ix with poultry seasoning, paprika and pepper. Dip flour-coated chicken pieces in egg mixture, then in pancake mix mixture. Let sit on wire rack while heating deep fat to 375 degrees. Cook chicken pieces, tu rning once, until a rich golden brown, about 20-25 minutes. Drain on paper towel s.] Yield: 4 servings. Variation: To prepare EXTRA CRISPY CHICKEN, dip the chicken (after it has been c oated in the pancake mixture) back in the egg mixture and again in the pancake m ixture. Fry until done.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Cole Slaw Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Salads And Dressings Amount -------6 1 1/4 1/2 1/4 1/2 1 1/2 1/2 3 3 Measure -----------cups cup cup teaspoon teaspoon cup cup cup teaspoon drops tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------cabbage -- chop carrots -- shred fine sugar salt pepper milk mayo buttermilk celery seed hot pepper sauce dry minced onion

Toss cabbage lightly with sugar, carrots, salt and pepper. Drench all with milk . cover and refrigerate for about 15 minutes. Meanwhile combine the mayo, butter milk, celery seed pepper sauce and onion. Mix well with cabbage. Refrigerate again at least 1 hour. Before serving drain s ome of the liquid. This settles quite a bit. Keeps for 24 hours.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Fried Chicken/Variation Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 3 1 2 2 2 2 1/4 1 Measure Ingredient -- Preparation Method ------------ -------------------------------broiler-fryer; cut up cups water tablespoon salt teaspoons fines herbs teaspoons onion powder packages instant chicken broth teaspoons seasoned salt teaspoon seasoned pepper cup flour

Cover chicken with mixture of water and salt. Chill in bowl for at least 1 hr. W hirl herbs; onion powder, seasoned salt, instant chicken broth, and pepper in bl ender. Combine with flour mixture while still wet until thickly coated with flou r. Melt enough shortening or salad oil to make 1" depth large skillet. Heat to 375. Fry chicken pieces, turning once, 5 min. on each side. Lift, drain on paper tow els. When pieces are fried, drain fat from skillet. Add one cup chicken broth to skillet, add chicken pieces, cover skillet. Cook 15 min. or until fork tender.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Honey Bbq Wings Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***sauce*** 1 1/4 cups ketchup 1/3 cup white vinegar

1/4 cup 1/4 cup 1 teaspoon 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon 6 20 1 1 2 2 1/2 3/4 3/4 cups cup cups teaspoons teaspoon teaspoon

molasses honey liquid smoke flavoring salt onion powder chili powder ***chicken*** vegetable oil -- up to 8 chicken wing pieces egg -- beaten milk all-purpose flour salt pepper msg

1. Combine the sauce ingredients in a small saucepan over medium heat. Stir unti l ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes. 2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350F . 3. Combine the beaten egg with the milk in a small bowl. 4. In another small bowl, combine the flour, salt, pepper and MSG. 5. When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each o ne is breaded. 6. Fry the wings in the oil for 9-12 minutes or until light, golden brown. If yo u have a small fryer, you may wish to fry 10 of the wings at a time. Drain on pa per towels or a rack. 7. When the sauce is done, brush the entire surface of each wing with a light co ating of sauce. Serve immediately. Source: (http://www.topsecretrecipes.com) Makes 2-4 servings (20 wings). Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that stick y sauce all over our faces and hands during those many months when we're cruelly denied our Honey BBQ Wings? Now it's as easy as whipping up a clone that recrea tes a crispy breading on the chicken wings, and then slathering those puppies in a tasty knockoff of the sweet, tangy honey BBQ sauce. "Limited-time-only" signs -- we laugh at you!

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Honey-Barbecue Chicken Wings Recipe By : Serving Size : 1 Preparation Time :0:00

Categories

: *Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 bottle KC Masterpiece Bbq sauce honey to taste eggs milk flour chicken wings oil for frying Add some honey to the BBQ sauce (to taste). Set aside. To prepare the wings, pre pare an egg wash by mixing together some egg and milk (depending on how many win gs you are going to do). In another bowl, have some flour handy. First, dip the wings into the egg wash, then into the flour, back into the egg wash and back into the flour one more tim e. You can either deep fry them in oil (best) or spray them with PAM and bake th em at 425until brown. Turn them once, spray with PAM (if you are baking them) until both sides are bro wned. Once wings are brown (fried or baked), place them into a pan with sides on it. Pour over the BBQ/honey sauce and bake them until the wings are done. The l ength of time will depend on how big the wings are.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Macaroni/Potato Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Vegetables

*Copycat Salads And Dressings

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------dressing mixture 1/2 cup sour cream 1/2 cup miracle whip 1 cup Hellman's mayo 2 tablespoons prepared mustard 3 tablespoons sugar 1 teaspoon onion salt 1/2 teaspoon pepper salad 2 tablespoons dry minced onion 2/3 cup celery -- chopped 2/3 cup sweet midget pickles -- chop not use relish 2 tablespoons pimiento -- chopped or 1/2 small tomato; seed -- chop 8 cups elbow macaroni; cook -- drain, cool well -- before add

DRESSING-Combine dressing ingredients and set aside. MACARONI SALAD- Combine remaining ingredients in large bowl. Coat well with the dressing. Refrigerate at least an hour before serving. POTATO SALAD- Substitute 8 c cooked, peeled, cubed cold potatoes for the macaron i. Increase the celery to 1 cup and substitute snipped green onions for the dri ed. Can add 1 c of pitted black and/or stuffed green olives in either salad. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Original Recipe Fried Chicken Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : *Copycat Poultry Amount -------6 1 2 2 4 2 1 1

Main Dish

Measure Ingredient -- Preparation Method ------------ -------------------------------cups Crisco cooking oil egg -- beaten cups milk cups all purpose flour tablespoons salt teaspoons black pepper teaspoon msgfrying chickens -- with skin cut into 6 pieces

Pour the oil into the pressure cooker and heat over medium heat to about 400F. I n a small bowl combine the egg and milk. In a separate bowl, combine the remaini ng 4 dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistene d chicken in the flour mixture until completely coated. In groups of four or fiv e drop the covered chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release set the timer for 10 min utes. After 10 minutes release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * KFC Spicy Buffalo Wings Recipe By :

Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 1/2 1/2 1/4 2 12 Measure -----------cup teaspoon teaspoon teaspoon tablespoons Ingredient -- Preparation Method -------------------------------flour ground ginger black pepper dry mustard seasoned salt chicken wings; cut 3 pcs; - discard tips

Dip wings in water then in seasoned flour. Fry in very hot oil about 1" deep in heavy skillet until browned on both sides. Serve promptly with BBQ dipping sauce , Sweet and Sour, or Blue Cheese Dipping Sauce. For HOT add 1 ds of cayenne to f lour. EXTRA-CRISPY-Use Bisquick in place of flour. Source: Gloria Pitzer's Make Alike Recipes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * La Chatelain Salad Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------2/3 2 2 2 1/2 1 1/4 Measure -----------cup tablespoons tablespoons tablespoons teaspoon teaspoon

Salads And Dressings

Ingredient -- Preparation Method -------------------------------real mayonnaise wishbone Italian dressing red wine vinegar juice from jar of sliced -- dill pickles salt raw egg black pepper -- coarse ground

In order, place 1st 7 ingredients in blender. Puree for 10 seconds or until all ingredients are incorporated. Pour dressing into top of double boiler that has b een sprayed with non-stick spray. Over simmering water while constantly stirring and scraping the pan with a rubber spatula, cook dressing until it has the con sistency of buttermilk. (Don't boil the water rapidly or the egg will scramble) . Transfer to glass container and store in refrigerator until cool Serve over rom aine lettuce and croutons, preferably from the La Madeleine bakery from which t his copy cat recipe was copied. Add a generous sprinkling of Kraft Parmesan chee se and toss. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * La Madeleine's Tomato Basil Soup Recipe By : Fort Worth Star-Telegram Serving Size : 8 Preparation Time :0:00 Categories : Soups

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups tomatoes -- (8-10), peeled, -- cored and chopped *or* 4 cups canned whole tomatoes -- crushed 12 fresh basil leaves -- washed 1 cup heavy cream 1/4 pound sweet unsalted butter salt to taste 1/4 teaspoon cracked black pepper -- cracked Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes. Puree, alon g with the basil leaves, in small batches, in blender or food processor. Return to saucepan and add cream and butter, while stirring, over low heat. Garn ish with basil leaves and serve with your favorite bread.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-Garlic Sauce2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup mayonnaise* -- (see notes) juice from 1/2 lemon or 2 tbs bottled -- juice 1 medium clove garlic -- crushed ** 1 tablespoon parsley 1 teaspoon tarragon 1 dash cayenne pepper 2 tablespoons olive oil** -- (see notes) Combine all ingredients and whisk for a minute. Recipe is from Ducktrap River Fish Farm, Inc., recipe booklet. Cynthia's notes: I use light mayonnaise, also bottled juice, and I used the minc ed garlic instead of crushed. I also use extra light virgin olive oil. I have used this on filets using mainly white fish, perch, cod and trout. I have

also used this on chicken as well adding pepper from pepper mill.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Little Caesar's Crazy Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tube 10-ounce Pillsbury pizza dough 2 tablespoons butter 1 teaspoon garlic salt Kraft 100% grated parmesan cheese 1. Preheat the oven to 425F. 2. Unroll the dough on a cutting board. Position it lengthwise (longer from let to right than from top to bottom). With a sharp knife, cut the dough in half d own the middle. Then cut each of those halves vertically in half, and then in h alf once more so that you have 8 even strips of dough. 3. Being careful not to stretch the dough, place each strip on a lightly grease d cookie sheet and bake for 6 to 8 minutes, or until the top just turns golden brown. 4. While the dough bakes, melt the butter (on the stove or in the microwave on high for 15 to 20 seconds), then add the garlic salt and stir until it dissolve s. 5. Remove the browned dough from the oven and with a pastry brush or spoon spr ead a coating of garlic butter over each piece. 6. Sprinkle a generous amount of Parmesan cheese on each. Makes 8 pieces.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Little Caesar's Crazy Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can tomato paste -- (15-ounce)

1/2 1/4 1/4 1/4 1/4 1/4 1/4

teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

salt pepper garlic powder dried basil dried marjoram dried oregano ground thyme

1. Combine all the ingredients in an uncovered saucepan over medium heat. 2. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, s tirring often. 3. Remove the sauce from the heat and let it cool. Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks. Makes 1 1/2 cups.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Long John Silver's Batter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fish And Seafood

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Bisquick pancake mix club soda With wire whisk whip together equal parts Bisquick & boxed pancake mix with clu b soda until it's the consistency of buttermilk. Moisten fish fillets in water & then coat lightly but evenly in flour. Let dry on waxed paper 5 minutes. Spear pieces one at a time with tip of sharp knife & coat in batter. Deep fry in 385F oil, about 4 minutes each side, until crispy and browned. Do no t use tongs or coating will break apart.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Long John Silver's Batter Dipped Fish Recipe By : Serving Size : 1 Preparation Time :0:00

Categories Amount -------3 2 1 1/3 1 1 2 2

: *Copycat Measure -----------cups pounds cups cup teaspoons teaspoons

Fish And Seafood Ingredient -- Preparation Method -------------------------------soybean oil fresh cod fillets self-rising flour water egg granulated sugar salt

Heat oil to 400. Cut the fish into approximately 7x2" wedges. With a mixer blen d the flour, water, egg, sugar, and salt. Dip each fillet into the batter coatin g generously and quickly drop in the oil. Fry each fillet until dark golden brown about 5 minutes. Remove and drain. Soybe an oil is the secret here. You might also want to try canola oil it is the oil lowest in saturated fat and the taste difference is only slight

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Salads And Dressings Amount -------1 2 1 1/3 1 1/2 1/2 1/4 1/4 1 Measure -----------box ribs tablespoon cup cups cup teaspoon teaspoon teaspoon

Pasta

Ingredient -- Preparation Method -------------------------------elbow macaroni -- (7 ounces) cooked celery minced fine dry minced onion diced sweet pickles fat free miracle whip fat free mayo black pepper dry mustard sugar salt to taste

Combine everything just as listed. Refrigerate salad tightly covered several hou rs before serving. Famous Favorites pg83

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Maitre D/Hotel Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Sauces Salads And Dressings Amount -------1/4 1 1/2 1 Measure -----------cup tablespoon teaspoon dash

*Copycat

Ingredient -- Preparation Method -------------------------------butter or margarine lemon juice salt cayenne chopped parsley

Mix all and use over veggies, steak, chicken or fish. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Make-Your-Own Cake And Dessert Mix Recipe By : Serving Size : 13 Preparation Time :0:00 Categories : Mixes Amount -------2 1/2 2 1/2 1 1/2 1 1 1/2 Measure -----------cups cups cup teaspoons cup tablespoon cup

*Copycat

Ingredient -- Preparation Method -------------------------------all-purpose flour -- unsifted sugar cornstarch salt vegetable oil vanilla instant non-fat dry milk

DESSERTS FOR ONE OR TWO: Create your own smaller-sized cakes, coffeecakes, and b rownies from this easy mix. Save the pans from the single-serve mixes and reuse with your own combinations. Or, utilize 10 oz. custard dishes or casseroles, or even soup or dessert dishes, as long as they are made of microwave-safe material . To avoid confusion, begin with these ideas and timings and then create other fav orite combinations. Combine flour, sugar, cornstarch, baking powder and salt i n large bowl; mix well. Combine oil and vanilla. Add to flour mixture. Mix with fork just until crumbly. Mix in milk powder. Store in tightly covered plastic dish or sealable plastic bag in refrigerator. YIELD: Enough Mix for about 13 Desserts. Source: The Microwave Times

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Margarita Marinade - Chi-Chi's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chi-Chi's Marinade

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 10 oz can chi chi diced tomatoes -- and green chilies -- drained 1/4 cup orange juice 1/4 cup tequila 1/4 cup vegetable oil 2 tablespoons fresh lime juice 1 tablespoon honey 1 teaspoon minced fresh garlic 1 teaspoon grated lime peel The marinade can be used on the following meats: Pork tenderloin, or Chicken breasts, or Beef tenderloin, or Flank steak In large recloseable plastic food bag, combine all ingredients except meat. Mix well. Add meat, seal the bag and turn over several times to coat meat thoroughly . Place bag in refrigerator, turning bag occasionally 8 hours or overnight. Preh eat broiler. Remove meat to 8 inches rinade to a lbs of meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7 from heat source until desired doneness. In small saucepan, bring ma boil, boil one minute. Serve marinade with the meat. Marinade and 2 should serve 6 - 8 people.

Chi Chi Booklet

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Marie Callendar's Cake Like Corn Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount -------1 1 Measure -----------box box

*Copycat

Ingredient -- Preparation Method -------------------------------corn muffin mix -- (9 ounces) yellow cake mix -- (9 ounces)

Prepare corn muffin mix yellow cake mix per box ffin mix and stir well. to 35 minutes or until

just as box directs. Set aside. In another bowl prepare directions. Pour prepared cake mix into prepared corn mu Turn batter into greased 9x12x2 pan. Bake at 350F for 30 toothpick comes out clean. Serve warm with Honey Butter.

Source: Gloria Pitzer's Secret Fast Food Recipes

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Marie Callendar's Honey Butter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Spreads Amount -------1/4 1/2 6 Measure -----------pound cup slices

*Copycat

Ingredient -- Preparation Method -------------------------------butter honey bacon; cook crisp -- crumble

Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, until light and fluffy. Gradually on reduced speed, beat in honey and bacon, beating until thor oughly combined and smooth. Keep refrigerated in covered container to serve with in a week. Source: Gloria Pitzer's Secret Fast Food Recipes

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Mars 3 Musketeers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------3 3/4 3/4 1/8 3 1/3 2 Measure -----------cups cup cup teaspoon cup bags

*Copycat

Ingredient -- Preparation Method -------------------------------granulated sugar light corn syrup water salt egg whites semisweet chocolate chips milk chocolate chips -- (12-ounce bags)

1. In a large saucepan over medium heat, combine the sugar, corn syrup, water, a nd salt. Heat, stirring, to boiling, then continue to cook, using a candy therm ometer to monitor the temperature.

2. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. 3. When the sugar solution comes to 270F, or the soft-crack stage, remove from t he heat and pour the mixture in thin streams into the egg whites, blending compl etely with a mixer set on low speed. 4. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough whe n you add the chocolate; the nougat will thicken no more after the chocolate i s added. 5. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes. 6. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. 7. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. 8. Resting a bar on a fork (and using your fingers if needed), dip each bar int o the chocolate to coat completely and place on wax paper. Cool until firm at r oom temperature, 1 to 2 hours. Makes 14 candy bars.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Mars Almond Bar Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------2 1/2 1/2 2 1 2 35 2/3 2 Measure -----------cups cup cup tablespoons pinch cup bags

*Copycat

Ingredient -- Preparation Method -------------------------------granulated sugar light corn syrup water water salt egg whites unwrapped Kraft caramels whole roasted almonds milk chocolate chips -- (12-ounce bags)

1. In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Heat to boiling, then cook using a candy thermometer to monitor the temperature. 2. Beat the egg whites until they are stiff and form peaks. Don't use a plastic

bowl for this. 3. When the sugar mixture reaches 270F, or the soft-crack stage, remove from th e heat and pour the mixture in thin streams into the egg whites, blending comple tely with an electric mixer set on low. 4. Continue to mix about 20 minutes, or until the nougat begins to harden and th ickens to the consistency of dough. Mix in the almonds. 5. Press the nougat into a greased 9x9-inch pan and chill until form, about 30 minutes. 6. Melt the caramels with the remaining 2 tablespoons water in a small saucepan over medium heat. 7. Pour the caramel over the nougat and return the pan to the refrigerator. 8. When the caramel and nougat are firm (about 30 minutes), slice down the midd le of the pan with a sharp knife, and then slice across into 7 segments to make a total of 14 bars. 9. Melt the milk chocolate chips in a microwave for 2 minutes on half power, sti rring halfway through the cooking time. Melt completely, but be careful not to overheat. 10. Resting bar on a for (and using your fingers if needed), dip each bar into the chocolate to coat completely and tap the fork against the side of the bowl t o knock off the excess chocolate. Place on waxed paper and let cool at room tem perature until the chocolate is firm, 1 to 2 hours. Makes 14 candy bars.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Mars Caramel Twix Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------35 1/4 1 2

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------unwrapped Kraft caramels cup water box Nabisco Lorna Doone shortbread cookie -- (40) bags milk-chocolate chips -- (12 ounce)

1. Combine the caramels with the water in a small pan and melt over low heat. 2. Place the shortbread cookies side by side on an ungreased cookie sheet. 3. Spoon a dab of caramel onto each cookie. Then place all the cookies in the r efrigerator until the caramel firms up. 4. In the meantime, in a double boiler over low heat, melt the chocolate chips.

You may also use the microwave for melting the chocolate. Just zap the chips fo r 1 minute on high, stir, then zap 'em for another minute. 5. Remove the cookies from the refrigerator. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off an y excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars w ill set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes. Makes 40 bars.

- - - - - - - - - - - - - - - - - NOTES : Mars Peanut Butter Twix Bars Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with yo ur fingers. Follow the rest of the directions exactly.

* Exported from MasterCook * Mars Milky Way Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------2 1/2 1/2 2 1 2 35 1/4 2 Measure -----------cups cup cup tablespoons pinch cup bags

*Copycat

Ingredient -- Preparation Method -------------------------------granulated sugar light corn syrup water water salt egg whites unwrapped Kraft caramels semisweet chocolate chips milk chocolate chips -- (12-ounce bags)

1. In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Stir often until the mixture begins to boil, then co ntinue to cook, using a candy thermometer to monitor the temperature. 2. While the candy boils, beat the egg whites until they are stiff and form peak s. Don't use a plastic bowl for this. 3. When the sugar mixture reaches 270F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending with a mixer set on low speed. 4. Continue to mix for 20 minutes or so. The mixture will thicken as you mix, un til it reaches the consistency of cookie dough. At this point, add the semisweet chocolate chips. Be warned; the mixture will not get any thicker after the choc olate is added, so be sure the candy is very thick and fluffy before adding the chips.

5. When the chocolate chips are completely blended into the candy, press the mix ture into a greased 9x9-inch pan and refrigerate until cool, about 30 minutes. 6. Heat the caramels with the remaining 2 tablespoons water in a small saucepan until thoroughly melted. Pour the caramel over the refrigerated candy. 7. While the candy cools, melt the milk chocolate chips in the microwave for 2 m inutes on medium power. Stir halfway through the heating time. Melt completely, but be careful not to overheat. 8. When the caramel is set, use a sharp knife to cut down the center of the pan. Then cut the candy across into 7 segments, making a total of 14 bars. 9. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely, then tap the fork against the side of the bow l to knock off the excess chocolate. 10. Place each bar on waxed paper and cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Mars Snickers Bar Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------1/4 2 1 1/8 1 3 35 1 1 Measure -----------cup tablespoons tablespoon cup dash cups cup bag

*Copycat

Ingredient -- Preparation Method -------------------------------light corn syrup butter vanilla extract peanut butter salt powdered sugar unwrapped Kraft caramels dry-roasted unsalted peanuts milk-chocolate chips -- (12-ounce)

1. With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. 2. When the mixture has the consistency of dough, remove it from the bowl with y our hands and press it into a lightly greased 9x9-inch pan. Set in the refrigera tor. 3. Melt the caramels in a small pan over low heat. 4. When the caramel is soft, mix in the peanuts. Pour the mixture over the refri gerated nougat in the pan. let this cool in the refrigerator. 5. When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes. Stir halfway thr ough cooking time. 6. When the mixture in the pan has hardened, cut it into 2x1-

inch sections. 7. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork ag ainst the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70F). This coul d take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes. Makes about 2 dozen bars.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Apple McMuffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : *Copycat Desserts Amount -------1/2 1/2 4 2/3 1 1/2 1 1/2 Measure -----------cup small cart teaspoons cup cup teaspoon cups

Breads

Ingredient -- Preparation Method -------------------------------skimmed or reconstituted -- non-fat dry milk egg beaters -- (=1egg) non-fat plain yogurt* sugar apple; peel -- grate cinnamon self-rising flour

*Can use t tsp yogurt and 2 tsp applesauce for more moist muffins. Grease 12 mu ffin wells. Preheat oven to 400F. Combine in medium mixing bowl using mixer on m edium speed all ingredients. When completely combined, stir into it self-rising flour only until flour is completely moistened and dissolved. Do not over mix. You don't want to beat this like a cake batter or muffins will be heavy and mayb e dry after baked. Divide batter equally among the 12 prepared muffin wells. Bak e about 18-20 minutes until a tester comes out clean. Cool a few minutes before loosening and removing from muffin tins. Source: Ask Your Neighbor

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Apple McMuffins Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount Measure Ingredient -- Preparation Method

-------1/2 1/2 4 2/3 1 1/2 1 1/2

-----------cup small teaspoons cup cup teaspoon cups

-------------------------------skimmed or reconstituted nonfat dry milk egg beaters carton -- (=1egg) nonfat plain yogurt* sugar peeled apples -- grated cinnamon self-rising flour

*Can use t tsp yogurt and 2 tsp applesauce for more moist muffins. Grease 12 muffin wells. Preheat oven to 400F. Combine in medium mixing bowl using mixer on medium speed all ingredients. When completely combined, stir into it self-rising flour only until flour is complete ly moistened and dissolved. Do not over mix. You don't want to beat this like a cake batter or muffins will be heavy and maybe dry after baked. Divide batter equally among the 12 prepared muffin wells Bake about 18-20 minute s until a tester comes out clean. Cool a few minutes before loosening and removi ng from muffin tins.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Apple Muffins Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Desserts Breads Amount -------21 3 2 18

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces apple pie filling eggs teaspoons apple pie spice ounces yellow cake mix

Beat all together with electric mixer on medium-speed. Divide batter equally bet ween 24 paper-lined cupcake wells. Bake 350F 25 to 30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Big Mac

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Sandwiches

Beef

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 sesame-seed hamburger bun half of an additional hamburger bun 1/4 pound ground beef 1 dash salt 1 tablespoon Kraft thousand island dressing 1 teaspoon onion -- finely diced 1/2 cup lettuce -- chopped 1 slice American cheese 3 dill pickle slices 1. With a serrated knife, cut the top off the extra bun half, leaving about a 3/ 4-inch-thick slice. This will be the middle bun in your sandwich. 2. Place the three bun halves on a hot pan or griddle, face down, and toast the m to a light brown. Set aside, but keep the pan hot. 3. Divide the ground beef in half and press into two thin patties slightly large r than the bun. 4. Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each side. Salt lightly. 5. Build the burger in the following stacking order from the bottom up: bottom b un half of dressing half of onion half of lettuce American cheese beef patty mid dle bun remainder of dressing, remainder of onion, remainder of lettuce pickle s lices beef patty top bun. Makes 1 hamburger.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Big Mac Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Sauces Amount -------1 1/2 1/3 1 Measure -----------cup cup cup

*Copycat

tablespoon 1/4 teaspoon 1 teaspoon

Ingredient -- Preparation Method -------------------------------miracle whip relish Kraft creamy French dressing -- (orange not red kind) sugar black pepper dry minced onion

Stir together and chill.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Bran Muffins Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Breads Amount -------3 3 1/3 1 1/2 1 1/2 1 1 1 3 3

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------cups buttermilk eggs cup oil teaspoons baking soda teaspoons baking powder teaspoon salt teaspoon vanilla cup sugar cups bran flakes -- slightly crush cups all-purpose flour

Put first ingredients through blender on high speed 20 seconds. Pour into bowl a nd beat in remaining ingredients at low speed of mixer until completely mixed. C over and refrigerate 24 hours. Fill greased muffin well almost full and bake 400F 20 to 25 minutes or until cr acked on top and a toothpick inserted in center comes out clean. 1 tbs plumped r aisins can be added to each well of batter before baking. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Breakfast- Burritos Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Pork & Ham *Copycat

Dairy Tex-Mex

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound jimmy dear spicy sausage -- patties, brown, crumbled 2 eggs; scramble -- break up pieces 1 medium tomato -- sm. dice 6 soft flour tortillas -- steam

6

tablespoons

cheese whiz -- melt in micro

Combine sausage, eggs and tomatoes. Place about 1/6 mixture into center of each tortilla. Top each mound of the mixture with 1 TBS of the melted cheese. Fold bo ttom third of tortilla up over the filling and then bring right side of the tort illa toward the left, folding over filling. Fold left side of tortilla to the right, leaving the top end open. Wrap in waxed paper and refrigerate up to 4 hours. Micro each 1 briefly just to warm and serv e promptly with picante sauce on the side. Do not freeze. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Broccoli Cheese Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups *Copycat Amount -------2 1/2 12 3 1 5 1 1 1 Measure -----------cups cup cups tablespoons teaspoon ounces tablespoon tablespoon slice

Vegetables

Ingredient -- Preparation Method -------------------------------water flour dry milk powder chicken bouillon powder dry minced onion black pepper frozen chopped broccoli -- cook sour cream butter Kraft singles cheddar -- cut bits

Into blender put first 6 ingredients. Blend on high until smooth. Pick out larg er pieces of broccoli and put in blender. blend those until tiny bits. Put aside 3/4 c cooking water from broccoli and discard rest of water. Pour blen der mixture into top of double boiler over simmering water, stirring until smoot h and thickened. Stir in cooking water and broccoli, diced fine. Add remaining ingredients. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Egg McMuffin

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Dairy Amount -------1 1 1 1 1 1

Breakfast

Measure Ingredient -- Preparation Method ------------ -------------------------------English muffin slice Canadian bacon egg slice American cheese empty clean can with the same diameter as an English muffin. -- (a 6 1/2-ounce tuna can works best.) Keep

1. Split the English muffin and brown each face in a hot pan. Set aside. the pan on medium heat. 2. In a saucepan of boiling water, cook the Canadian bacon for 10 minutes.

3. Grease the inside of the can with shortening or coat with a nonstick spray. 4. Place the greased can in the hot pan over medium heat and crack the egg into the center. 5. Break the yolk. 6. When the surface of the egg begins to firm, cut around the inside of the can with a butter knife to free the edges. 7. Pull the can off the egg; turn the egg over and cook for 1 minute more. 8. Build the sandwich in the following stacking order from the bottom up: bottom English muffin American cheese egg Canadian bacon top English muffin 9. Microwave for 15 to 20 seconds on high for uniform heating, if desired. Makes 1 sandwich.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Filet-O-Fish Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : *Copycat Amount -------2 2 2 1 Measure -----------tablespoons teaspoons teaspoons pinches

Sandwiches

Ingredient -- Preparation Method -------------------------------mayonnaise sweet relish minced onion salt

2 2 1 slice

plain hamburger buns Mrs. Paul's breadedfish portions -- (square) American cheese

1. In a small bowl, mix together the mayonnaise, relish, minced onion, and salt and set aside. This is your tartar sauce. 2. Lightly grill the faces of the buns . 3. Cook the fish according to the package instructions. You can bake the fish, b ut your sandwich will taste much more like the original if you fry it in oil. 4. Divide the tartar sauce and spread it evenly on each of the top buns. 5. Slice the cheese in half and place a piece on each of the bottom buns. 6. Place the cooked fish on top of the cheese slice on each sandwich, and top of f the sandwiches with the top buns. 7. Microwave each sandwich on high for 10 seconds. The Filet-O-Fish was introduce to McDonald's in the year 1963. It was the first new menu addition since the restaurant chain opened in 1948. Source: More Top Secret Recipes by Todd Wilbur

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Honey And Mustard Nugget Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1/4 2 1 Measure -----------cup tablespoons tablespoon

Sauces

Ingredient -- Preparation Method -------------------------------honey prepared mustard Heinz 57 sauce

Mix. makes 1/3 c sauce. Refrigerate covered. Use within 2 months. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Hot Mustard Sauce For Nuggets Recipe By : Serving Size : 1 Preparation Time :0:00

Categories Amount -------1 2 2 1/4 1/4

: *Copycat Measure -----------tablespoon tablespoons tablespoons cup cup

Sauces Ingredient -- Preparation Method -------------------------------Dijon mustard French's prepared mustard Heinz 57 sauce mayo sour cream

Mix all, cover and refrigerate to use within 30 days. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's House Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 2 2 Measure -----------package cups cups

Salads And Dressings

Ingredient -- Preparation Method -------------------------------ranch dressing mix -- (1/2 ounce) mayo buttermilk

Refrigerate in tightly covered 1-qt container to use within a month.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Oriental Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------7 3 3 3 3 3 1/2 1/2 1/2 Measure -----------ounces tablespoons tablespoons tablespoons tablespoons tablespoons cup cup cup

Salads And Dressings

Ingredient -- Preparation Method -------------------------------baby food strained apricots Heinz 57 sauce bottled Italian dressing honey sugar soy sauce bottled apple butter Catalina dressing ketchup

As listed, mix all ingredients well with wire whisk. Refrigerate, tightly covere d, to use in 4 to 6 weeks. Do not freeze. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Peppercorn Dressing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Amount -------1/2 1/4 1 1/2 1/2 Measure -----------cup cup teaspoons teaspoon

Salads And Dressings

Ingredient -- Preparation Method -------------------------------bottled buttermilk or ranch Kraft's mayo Dijon mustard coarse black pepper

ds Worcestershire Mix all ingredients. Keep refrigerated and tightly covered to use in 10 days. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Quarter Pounder (With Cheese) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount Measure -------- -----------1 1/4 pound 1 tablespoon 1/2 teaspoon 1 teaspoon 2 2 slices

Sandwiches

Ingredient -- Preparation Method -------------------------------sesame-seed bun ground beef salt to taste ketchup prepared mustard chopped onion dill pickle slices American cheese

1. Brown the faces of the bun in a large frying pan over medium heat. 2. Roll the ground beef into a ball and then flatten on wax paper until about 1/ 2 inch thick. 3. Cook the burger for 3 to 4 minutes per side. Salt each side during the cookin

g. 4. Spread Ketchup and then the mustard on the top bun, then add the onion and pi ckle. 5. Place 1 slice of cheese on the bottom bun, then the beef patty, then the othe r slice of cheese. 6. Top off the sandwich with the top bun. 7. Microwave on high for 15 seconds. 1972 was the year that this sandwich was added to the growing menu. Source: More Top Secret Recipes by: Todd Wilbur

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McDonald's Sweet And Sour Sauce For Nuggets Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------1 3 3 3 Measure -----------cup tablespoons tablespoons tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------apricot preserves Heinz 57 sauce Italian dressing soy sauce

Makes about 2 cups. Refrigerate up to 2 weeks.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McFabulous Biscuits Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount -------1/4 1/4 2 Measure -----------cup cup cups

*Copycat

Ingredient -- Preparation Method -------------------------------7-up buttermilk Bisquick

Mix together 7-up, buttermilk, Bisquick to smooth dough. Dip hand into just enou gh more Bisquick you can knead dough in bowl until smooth and elastic.

Shape dough into 6 patties of equal size, 1" thick & place 1 patty in center of a greased 9" round layer pan. Arrange the other patties around that. Wipe tops o f each in a dab of margarine or margarine. Bake at 450F -(very hot oven) 18-20 minutes or until triple in size & golden br own. Cool in pan 10 minutes before serving. Makes 6 McFabulous flaky biscuits.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * McHamburger Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1 1 1 1 1 2 Measure -----------box cup package can tablespoons

Cookies

Ingredient -- Preparation Method -------------------------------vanilla wafers flaked coconut green food coloring chocolate coated Keebler -- grasshopper cookies vanilla frosting yellow food coloring egg white -- beaten slightly sesame seeds

Place vanilla wafers on surface, flat side up. In a plastic food bag knead coco nut with just enough green food coloring to tint it the color of shredded lettuc e. Put 1/3 of frosting into small bowl with just enough water to thin to consist ency of buttermilk (pourable). Add a few drops yellow food coloring to resemble color or American cheese. Place a dab of frosting on flat side of each vanilla wafer and then a bit of tinted c oconut. Place a Keebler cookie on top of that with a little bit of frosting and cover with flat side of another vanilla wafer, using a little pressure to force some of the frosting to drip over sides resembling melted cheese. Wipe top of each assembled cookie in beaten egg white and sprinkle with a few se same seeds before egg white can dry. Let stand at room temp until firm or set an d wrap each in paper used to wrap the McDonald's hamburgers in. Store at room te mp, covered, to use in a week or two. Source: Gloria Pitzer's Secret Recipe Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Bean Soup Mix

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mexican Soups

Mix *Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup dried pinto and red kidney beans ***FLAVOR PACKET*** 2 tablespoons dried onion flakes 2 tablespoons dried parsley flakes 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 6 chicken bouillon cubes 1/2 cup uncooked white rice 1 cup small-cut pasta 1. Put beans in a 1 quart jar with lid. Put flavor packet ingredients in a sandw ich size plastic bag. Seal bag with a tie or ribbon. Do same with rice and pasta . Place in jar with beans. 2. Cooking Directions (attach to jar): Rinse and pick over beans. Put into a 4to 5-quart heavy pot with 4 cups water. Bring to a boil, cover and remove from heat. Let sit 1 hour. Drain beans and return to pot. Add 8 cups water and conten ts of flavor packet. Bring to a boil, reduce heat, cover and simmer 1 hour or un til beans are firm and tender (time will vary depending on age of beans). Stir i n rice and bring to a simmer. Cover and simmer 15 minutes. Uncover, stir in past a and 1/2 cup water. Simmer 10 minutes or until pasta is tender. [The mix can fit into a quart canning jar if you squeeze it real tightly.]

- - - - - - - - - - - - - - - - - NOTES : Mixes Soups

* Exported from MasterCook * Mix And Match Bean Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mix *Copycat

Soups

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup beans -- navy or great -- northern, dry 1/4 cup beans -- garbanzo or pink, -- dry 1/4 cup beans -- red or kidney, dry 1/4 cup beans -- black or pinto, dry 1/4 cup rice -- brown, or 1/4 cup wheat -- rye or triticale

2 2 2 1 2 2 2 1 1

tablespoons tablespoons tablespoons tablespoon teaspoons teaspoons teaspoons teaspoon teaspoon 1/2 teaspoon

--berries tomatoes -- sun-dried, snipped -- -- (optional) celery or green pepper --flakes onion -- dried, minced parsley flakes -- dried instant vegetable bouillon --granules chili powder or curry powder or Italian seasoning garlic -- dried, minced salt

In a plastic bag or airtight container combine the beans. (They need to soak, so are packaged separately from seasonings.) In another bag or container combine r emaining ingredients. Seal tightly and store until needed. Makes 1 2/3 cups total.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Mr. Food's Best Burritos Recipe By : Heart4Hom Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 1 1/2 1/4 1/2 1/4 1 Measure -----------pound small clove teaspoon teaspoon teaspoon teaspoon package Ingredient -- Preparation Method -------------------------------lean ground beef onion -- chopped garlic -- crushed chili powder cumin salt pepper frozen chopped spinach -- thawed and drained -- (10 ozs) Monterey Jack cheese flour tortillas -- warmed lime slices -- optional jalapeno pepper slices -- optional salsa -- chunky

1 1/2 cups 4 large 1 cup

In a large nonstick skillet, brown the ground beef, onion and garlic over medium heat for 8 to 10 minutes, or until the beef is no longer pink, stirring occasio nally. Pour off the drippings and stir in the chili powder, cumin, salt and pepp er. Stir in the spinach and heat through. Remove from the heat and stir in the chees e. Spoon equal amounts of the mixture onto the warmed tortillas; fold each botto m edge over the filling, then fold each side into the center, overlapping the ed ges. Garnish with lime and jalapeno slices, if desired, and serve with the salsa

. Yield: 4 serving

- - - - - - - - - - - - - - - - - NOTES : "OOH, IT'S SO GOOD!! Can easily be cut in half for 2 servings.

* Exported from MasterCook * Mr. Food's Noodle Pudding Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : *Copycat Pasta

Desserts Side Dish

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------vegetable oil spray 1 pound medium egg noodles 6 eggs 1 ct sour cream -- (16oz) 1 ct cottage cheese -- (8oz) 1 cup sugar 2 teaspoons ground cinnamon 1 tablespoon vanilla extract 3/4 teaspoon salt 1 1/2 cups chunky apple sauce 1/2 cup raisins Preheat the oven to 350F. Coat a 9-by-13-inch baking dish with vegetable oil spr ay. Prepare the noodles according to package directions; drain, rinse and drain agai n. In a large bowl, with an electric beater on medium speed beat the eggs, sour cre am, sugar, cinnamon, vanilla, and salt until well combined. *With a spoon, stir in applesauce, raisins, and noodles. Pour into the prepared dish, and bake for 60 to 65 minutes, or until center is s et and the sides and tops are lightly browned. Source: Mr. Food From My Kitchen to Yours by Art Ginsburgd

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Mr. Food's Stuffed Baked Sweet Potatoes Recipe By :

Serving Size : 6 Preparation Time :0:00 Categories : Side Dish

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------**heart4hom@aol.com** 6 medium sweet potatoes 1/2 cup orange juice 3 tablespoons butter 1 teaspoon salt 1 can crushed pineapple -- drained 1/4 cup pecans -- chopped (optional) Preheat the oven to 375F. Bake the sweet potatoes for 1 hour or until tender. Cut a 1-inch lengthwise stri p from the top of each potato. Carefully scoop the pulp from the potato shells a nd place in a large bowl. Beat in the orange juice, butter, and salt until fluffy. Stir in the pineapple t hen stuff the mixture into the potato shells. Sprinkle with pecans, if desired. Bake for 15-20 minutes or until completely warmed through. Yield: 6 servings

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Mrs. Fields Chocolate Chip Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1 1/2 1 1/2 2 2 1/2 2 1/2 3/4 1 1 6 Measure -----------cup cup cups teaspoons cups teaspoon teaspoon teaspoon ounces

Cookies

Ingredient -- Preparation Method -------------------------------butter granulated sugar packed brown sugar eggs vanilla extract all-purpose flour salt baking powder baking soda semisweet chocolate chips

Preheat oven to 350F. In a larger mixing bowl, cream the butter, sugars, eggs an d vanilla well. Sift together the flours, salt baking power and baking soda. Com bine the wet and dry ingredients. Stir in the chocolate chips. With your fingers place golf ball size dough portions 2 inches apart on an ungreased cookie sheet . Bake 9 minutes or until edges are light brown. NOTE: It is very important you not exceed the cooking time given above, even if the cookies appear to be under baked. When the cookies are removed from the oven the sugar in them will stay hot and continue the cooking process. The finished

product should be soft in the middle and crunchy around the edges. For variatio n of this cookie substitute milk chocolate for the semi sweet chocolate and or a dd 1 1/2 cups chopped walnuts or macadamia nuts to the recipe before baking. Alt hough you can sub margarine for butter you will have the best results from butte r. The cookie will have a richer taste and will be crisper around the edges like the original.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Mrs. Fields' Peanut Butter Dream Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Cookies Amount -------8 5 3/4 1 1/2 1

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------Mrs. Fields chocolate chip -- cookies tablespoons melted butter cup peanut butter cups powdered sugar bag milk chocolate chips -- (12 ounces)

Preheat the oven to 350F. Crumble the cookies into a medium mixing bowl add the melted butter; stir until the mixture darkens and the butter is evenly mixed in. Pour the mixture into an ungreased 9 x 9 inch square baking pan. Press the dough down solidly into the pan and bake for 10 minutes or until firm around edges When done cool in the refrigerator. Mix the peanut butter and sug ar until well blended. The mixture should have a doughy texture that allows yo u to knead it with your hands. Melt the chocolate chips in a double boiler over low heat stirring often. You m ay also melt them in a microwave oven setting on high for 2 minutes stirring ha lfway through the heating time. when the dough is cool spread half of the melte d chocolate over the surface cool in ref for 20-30 minute or until hardened. Sp read the peanut butter mixture evenly over the surface of the chocolate. Spread the remaining chocolate over the peanut butter covering to the edges of the pan. Cool the finished prod in the refrigerator or let it sit at room temp until hardened. Slice into 5 even rows and then once down the middle. Makes 10 bars.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Pancake Mix

Recipe By : Cooking Light, Sept. 1995, page 30 Serving Size : 26 Preparation Time :0:21 Categories : Mixes *Copycat Amount -------1/2 2 1/2 1/2 1/4 1/4 1/4 2 1 1/2 1 Measure -----------cup cups cup cup cup cup cup teaspoons teaspoons teaspoon Ingredient -- Preparation Method -------------------------------regular oats all-purpose flour whole-wheat flour cornmeal unprocessed wheat bran toasted wheat germ sugar baking powder salt baking soda

Place oats in food processor, and process until smooth. Add remaining ingredients; process until smooth. Yield: 4 cups.

- - - - - - - - - - - - - - - - - NOTES : in a tightly sealed container in refrigerator.

* Exported from MasterCook * Nabisco Chips Ahoy! Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies *Copycat Amount -------1 1/2 1 1 2 1 1/2 1 4 1/4 1 Measure -----------cups cup cup teaspoons teaspoons teaspoon cups cup bag

Desserts

Ingredient -- Preparation Method -------------------------------vegetable shortening packed light brown sugar granulated sugar salt vanilla extract baking soda all-purpose flour water mini milk chocolate chips -- (12-ounce)

1. Preheat the oven to 325F. 2. In a large mixing bowl, combine the shortening and sugars and blend with an electric mixer until smooth. 3. Add the salt, vanilla, and baking soda. 4. While beating at low speed, slowly add the flour. Then add the water. Mix th oroughly. Stir in the chocolate chips.

5. Form the cookies by breaking off bits of dough and patting them out with you r fingers into 2-inch rounds about 1/4-inch thick. 6. Place the cookies on ungreased cookie sheets and bake for 15 to 20 minutes, or until golden brown on the top and around the edges. Makes about 3 dozen cookies.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Nabisco Nutter Butter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies *Copycat

Desserts

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------cookies 1/2 cup vegetable shortening 2/3 cup granulated sugar 1 egg 1/2 teaspoon salt 3 tablespoons peanut butter 1/2 cup old-fashioned Quaker oats 1 cup all-purpose flour filling 1/2 cup peanut butter 3/4 cup powdered sugar 1 tablespoon fine graham cracker crumbs 1. Preheat the oven to 325F. 2. In a large bowl, cream together the shortening and sugar with an electric mi xer. 3. Add the egg, salt, and peanut butter and beat until well blended. 4. Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour. 5. Add the oats and flour to the mixture and blend well. 6. Pinch out small portions of dough and roll into 1-inch balls in the palm of your hand. Press these flat on ungreased cookie sheets so that they form 2-inch circles. If you're a stickler for a cookie that looks just like the original, you can form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or until light brown around the edges. 8. While the cookies bake, combine the filling ingredients in a small bowl. 9. When the cookies are cool, use a butter knife to spread a thin layer of fill ing on the flat side of a cookie and press another on top. Repeat.

Makes 2 dozen cookies.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Nabisco Old Fashioned Ginger Snaps Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 3/4 1/4 1/4 1 1 1/2 2 1/2 2 2 1 1 1/2 1/4 Measure -----------cup cup cup cup tablespoon teaspoon cups teaspoons teaspoons teaspoon teaspoon teaspoon cup Ingredient -- Preparation Method -------------------------------packed dark brown sugar sugar molasses shortening butter -- softened egg vanilla all-purpose flour baking soda ground ginger salt ground cinnamon ground cloves water

1. Preheat oven to 350 degrees. 2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth. 3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves. 4. Pour the dry mixture into the wet mixture and beat while adding the water. Co ntinue to mix until ingredients are incorporated. 5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere bet ween the palms of your hands then press the dough onto the cookie. Flatten to ab out 1/8-inch thick. 6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool. (http://www.topsecretrecipes.com) Makes 120 (10 dozen) cookies. Nabisco's version of this old favorite cookie may not be as big a seller as its much-cloned Oreo. Heck, it's not even close. But if you're a ginger snap fanatic , this recipe will give you a killer clone of the cookie giant's store-bought ve rsion that you can whip up in a...uh...snap. And if you're watching the fat, fou r of these cookies check in with a total of around 2.5 grams of fat.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Nabisco Oreo Cookie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies *Copycat

Desserts

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------cookie 1 box Duncan Hines Dark Dutch fudge cake -- mix 1/3 cup water 2 tablespoons shortening filling 3 1/2 cups powdered sugar 1/2 tablespoon granulated sugar 1/2 teaspoon vanilla extract 1/2 cup shortening 3 tablespoons hot water 1. Preheat the oven to 325F. 2. Blend all the cookie ingredients with an electric mixer, then knead with you r hands until it reaches the consistency of dough. 3. Form the dough into balls about 3/4-inch in diameter and press flat 1/2-inch apart on greased cookie sheets. Bake for 4 to 6 minutes, or until the cookies are crunchy. 4. Let the cookies cool on the sheets. 5. As the cookies cool, combine the filling ingredients well with an electric m ixer. 6. With your hands form the filling into balls about 1/2 to 3/4-inch in diamete r. 7. Place a filling ball in the center of the flat side of a cooled cookie and p ress with another cookie, flat side down, until the filling spreads to the edge . Makes 2 dozen cookies.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Nestle 100 Grand Bar Recipe By :

Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------30 1 3/4

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------unwrapped Kraft caramels -- room temp bag milk chocolate chips -- (12-ounce bag) cup Rice Krispies

1. With your fingers, flatten each caramel into a rectangle about 1/4-inch thick . 2. Melt the chocolate chips in a microwave-safe bowl in a microwave set on half power for 2 minutes. Stir halfway through the heating time. Melt thoroughly, b ut do not overheat. 3. Add the Rice Krispies and stir just until blended. 4. Dip each caramel into the chocolate to coat completely and then place on wax ed paper. Cool until firm at room temperature, 1 to 2 hours.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Nestle Crunch Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 bags milk chocolate chips -- (12-ounce bags) -- (nestle is best) 1 1/2 cups Rice Krispies 1. Melt the chocolate chips in a microwave-safe bowl in a microwave set on mediu m for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but be careful not to overheat. 2. Gently mix the Rice Krispies into the chocolate and pour into a greased 9x12 -inch pan. 3. Slam the pan on the counter or floor to level the chocolate. 4. Refrigerate until firm, about 30 minutes. 5. Cut the candy in half widthwise and then cit it twice lengthwise, making 6 ba rs. Makes 6 King-Size Bars.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Nestlé's Toll House Cookies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------see below The exact recipe is: Heat oven to 375F. Sift together 2 1/4 sifted flour, 1 tsp baking soda, 1 tsp salt; set aside. Comb ine 1 cup softened butter or shortening, 3/4 cup granulated sugar, 3/4 cup firml y-packed brown sugar, 1 tsp vanilla, 1/2 tsp water; beat until creamy. Beat in 2 eggs. Add flour mixture; mix well. Stir in one 12-oz. pkg. (2 cups) NE STLÉ'S SEMI-SWEET CHOCOLATE MORSELS, 1 cup coarsely c hopped nuts. Drop by wellrounded half teaspoonfuls onto greased cookie sheets. BAKE AT 375F. TIME: 10 to 12 minutes. Makes 100-2" cookies.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Nine Bean Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mix *Copycat Amount -------1 2 1 1 1 2 1/2 1 1/2 1 1/2 1/2 1 Measure -----------package quarts pound large clove teaspoons teaspoon teaspoon can teaspoon cup can

Soups

Ingredient -- Preparation Method -------------------------------nine beans water ham or big ham hock onion -- chopped garlic -- minced salt or to taste pepper bay leaf oregano vegetable cocktail juice -- (12 oz.) basil parsley -- chopped tomatoes with liquid -- (16 oz.)

Wash bean mix. Cover with water and let soak overnight. (If you forget to soak b eans overnight, cover beans with water, bring to boil and boil 2 minutes. Remove from heat, cover and let stand 1 hour.) Drain beans. Add 2 quarts cold w ater and ham. Bring to a boil; simmer covered 2 1/2 to 3 hours. Stir in remainin

g ingredients; simmer 30 minutes, stirring occasionally.

- - - - - - - - - - - - - - - - - NOTES : Soups

* Exported from MasterCook * Ninfa's Green Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------3 3 4 Measure -----------medium medium Ingredient -- Preparation Method -------------------------------avocados green tomatoes fresh tomatillos -- (find in your -- specialty fresh -- produce section of -- a grocery store) garlic cilantro -- up to 3 jalapenos -- up to 2 sour cream salt to taste

3 cloves 2 sprigs 1 1 1/2 cups

Preparation Instructions: Peel avocados and place them in a blender. In a medium saucepan, boil tomatoes, tomatillos, garlic, and jalapenos for 15 minutes. Remo ve from sauce pan and place all ingredients in a blender with the avocados. Add sour cream and blend until smooth. Notes: This sauce is popular in many Mexican Restaurants down here in Houston. N infa's was one of the first restaurants to serve this sauce. You get it when you get your salsa and chips before your meal.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * O'Henry Bars Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1 1/3 Measure -----------cup cup

Cookies

Ingredient -- Preparation Method -------------------------------butter -- soft light corn syrup

1 4 1 1

1/2 cup cup cups cup cup

sugar brown sugar quick oats -----topping----chocolate chips peanut butter

Preheat oven to 300F. Mix all ingredients, except chocolate chips and peanut but ter, to a crumble. Pat into a 11x13" lightly greased pan. Bake no more than 12 m inutes. Will be soft and runny when taken out of oven, but will set when cooling . TOPPING-Melt chocolate chips and peanut butter together and then spread evenly o n top. Chill until chocolate is set.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Spaghetti Factory Original Clam Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta *Copycat Amount -------3 2 1/2 3

Main Dish Fish And Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces butter garlic cloves -- fine chopped medium onion -- finely chopped medium celery stalks -- (outside, peeled); -- finely chop 3 tablespoons flour 2 cans chopped clams -- (6 oz ea) 1 quart half and half 1/4 teaspoon ground thyme 1 teaspoon salt

Combine butter, garlic, onion and celery in a saucepan. Braise over medium-low h eat until tender but not brown. Add the flour, and mix to make a roux. Drain cla ms, reserving juice. In a separate saucepan, combine clam juice, half-and-half, thyme and salt. Heat until just below boiling. Add to roux, and cook until sauce thickens. Add clams, stirring gently to mix th rough out the sauce. Serve over noodles.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden 5-Cheese Lasagna

Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Pasta Dairy

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***CREAM SAUCE*** 1/4 cup butter 1/4 cup flour 2 cups milk ***CHEESE FILLING*** 1/4 cup sun-dried tomatoes -- oil packed -- minced 1 tablespoon fresh garlic -- minced 3 1/2 cups ricotta cheese 3 eggs 1 cup grated parmesan cheese 1/2 cup grated Romano cheese 1/2 teaspoon salt 1 teaspoon black pepper ***OTHER*** 4 cups mozzarella cheese -- shredded 1 cup spinach lasagna noodles or regular if unavailable marinara sauce -- as desired extra parmesan cheese freshly grated To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flou r and stir until well-blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Plac e other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garl ic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate , reserving 1/2-cup for later use. Cook lasagna noodles according to package di rections. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slig htly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozza rella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more ti mes; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350F and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.) Source: Abilene Reporter-News 3/10/94

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Alfredo Fettuccine

Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Dairy Amount -------8 3/4 1/2 1/2 8 Measure -----------ounces cup cup cup ounces

*Copycat

Ingredient -- Preparation Method -------------------------------cream cheese -- cut in bits parmesan cheese -- grated butter or margarine milk fettuccine; cook -- drain

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring cons tantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well. Source: Gloria Pitzer's Secret Recipes

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Apple Praline Cheesecake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts *Copycat

Cheesecakes Dairy

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------crust 1 cup graham cracker crumbs 2 tablespoons sugar 2 tablespoons butter apple mix 1/4 cup butter 1/2 cup light brown sugar 2 pounds red delicious apples; peeled -- cored, dice 1/2" -- pcs 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice praline topping 1 1/2 cups dark brown sugar 1/2 cup butter -- softened 1 cup pecan pieces apple cheesecake 16 ounces cream cheese -- softened 1/2 cup granulated sugar 3 large eggs 1 cup heavy whipping cream CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press

into the bottom of a 9" Springform pan. Set aside. APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, c innamon, nutmeg and allspice. Simmer over low heat until apples are soft, but s till hold their shape. Cool mixture to room temperature and reserve. TOPPING-In a small bowl, mix all ingredients together with a fork until well inc orporated. Reserve. CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared sp ring form pan. Spread praline topping over the top. Bake at 350F for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the p an. Refrigerate until ready to serve. Garnish with whipped cream. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Breadsticks Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 loaf unfrozen bread -- thaw in bowl at room temp Pam garlic powder dry oregano leaf -- rub to a between fingers When dough is soft enough to knead, spray your fingers with Pam or oil and knea d just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust w ith garlic powder and oregano. Bake at 375F about 20 to 25 minutes or until golden brown. Cool in pan on rack t o serve within a day or two. Source: Gloria Pitzer.

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* Exported from MasterCook * Olive Garden Brownie Banana Funtastico Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------brownies 1 package brownie mix bananas -- as needed chocolate topping pineapple topping maraschino cherries chopped walnuts whipped cream banana mousse 1 envelope whipped topping mix 1/2 cup milk 1 package instant banana/chocolate/strawberry pudding 1 cup milk Prepare brownie mix according to package directions. Beat whipped topping mix an d 1/2 c milk at high speed with an electric mixer for 5 minutes. Transfer toppi ng to a separate bowl and reserve. Do not wash mixer bowl. Add pudding mix and 1 c milk to bowl. Mix on low speed for 2 minutes. Fold whipped topping into pudding, by hand or on very low speed until well mixed. Chill while assembling banana splits. Place a brownie in the bottom of a large bowl. Spread brownie with pineapple topping. Split a banana in half lengthwise and place it next to the brownie on either sid e. Place desired amount of banana mousse on top of the brownie. Top with whippe d cream, chocolate topping, nuts and a cherry. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Capellini Pomodoro Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Sauces Amount -------2 2 Measure -----------cloves pounds

*Copycat Dairy

Ingredient -- Preparation Method -------------------------------garlic -- minced plum tomatoes; seed -- diced

ounce 1/3 cup 3 ounces 12 ounces 1/4 teaspoon

1

fresh basil leaves -- minced ex-virgin olive oil parmesan cheese dry angel hair pasta -- cooked pepper

Heat olive oil and add garlic; cook until it turns white. Add tomatoes and peppe r and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pas ta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parme san cheese. Serve immediately and pass remaining Parmesan. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Capellini Primavera Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Dairy Amount -------1/4 1 1/2 3/4 12 8 1 1/4 1 1 1 1/2 1 1/4 Measure -----------pound cups cup ounces ounces cups slice teaspoon cups tablespoon cup

Sauces

1 1/4 cups 1 tablespoon 1/4 teaspoon 1/4 teaspoon 1/8 teaspoon 1 pound 1/2 cup

Ingredient -- Preparation Method -------------------------------butter onion -- chop carrots -- julienne broccoli florets -- 1" pcs mushrooms -- slice yellow squash thin/halve garlic -- mince water beef bouillon granules oil-pk sun-dried tomatoes mince crushed tomatoes in puree fresh parsley -- chop fine oregano rosemary -- ground crushed red pepper flakes fresh angel hair pasta -- cook parmesan cheese

Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli for 5 minutes. Add mushrooms, squash and garlic and squat for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 min utes or until veggies are tender and flavors are well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and serve. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Capellini Primavera (Light) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 5 1 1/2 3/4 3 1 1/4 Measure -----------tablespoon teaspoon cups cups cup cups cups Ingredient -- Preparation Method -------------------------------olive oil butter broccoli florets -- cut into 1 chopped onions julienne carrots sliced mushrooms halved lengthwise and thinly yellow squash finely chopped garlic crushed tomatoes sun-dried tomato halves -- not minced low-sodium beef bullion fresh chopped parsley dried oregano ground rosemary crushed red pepper flakes capellini pasta -- (angel hair) grated parmesan cheese

1 teaspoon 1 1/4 cups 9 1 1 tablespoon tablespoon 1/4 teaspoon 1/4 teaspoon 1/8 teaspoon 9 ounces 2 tablespoons

1. To prepare sauce, in large non-stick saucepan, heat oil and butter over mediu m-high heat 30 seconds. Add broccoli, onions, and carrot and sauté until carrot is tender, 5 minutes. Add mushrooms, squash, and garlic; sauté 2 minutes longer. 2. Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until just be low boiling. Lower heat, cover and simmer until vegetables are tender, 8-10 min. 3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8 minutes . Drain and place in serving bowl. Toss with sauce and sprinkle with cheese. Source: Weight Watchers Magazine, December 1994

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat

Poultry

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------chicken breasts soy sauce pineapple juice onion garlic Marinate chicken for 24 hours and then grill.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Chicken Formaggio Pizza Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pizza Poultry Amount -------4 1 2 1 1 1/8 1/2 1/2 1/2 1/2 1 1 Measure -----------ounces tablespoon tablespoons cup teaspoon teaspoon teaspoon cup cup cup tablespoon 12"

*Copycat

Ingredient -- Preparation Method -------------------------------chicken breast; bone -- skin olive oil onions -- dice tomatoes; drain -- dice garlic -- chop salt dried basil fontinella cheese -- shred mozzarella cheese -- shred mushrooms -- slice parmesan cheese -- shred pre-baked pizza crust

Preheat oven to 450F. Sauté or bake chicken breast. Cool. Cut into 1/4" wide str ips. Spray or grease a 12" pizza pan. Sauté onions and garlic briefly in the ol ive oil and add them to the tomatoes, salt and basil. Spread the tomato mixture over the top of the crust. Lay chicken strips down ov er the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mus hrooms and sprinkle with Parmesan cheese. Bake at 450F. for 8 minutes, or until cheese is melted and crust is piping hot.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Chicken Marsala Recipe By :

Serving Size : 4 Preparation Time :0:00 Categories : *Copycat

Poultry

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 chicken half-breasts (skinless/boneless (pound 1/4" thick 1/4 cup Wondra flour 1/2 teaspoon salt 1/2 teaspoon oregano 4 tablespoons oil 4 tablespoons butter/margarine 1 cup fresh mushrooms -- slice 1/2 cup marsala wine Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until li ghtly brown. As you turn the breasts to the second side to cook, add the mushro oms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the m ushrooms. When the second side is lightly browned, add the wine around the piec es, cover the pan and simmer for about 10 minutes. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Chicken San Marco Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Poultry Amount -------1 1 1 3/4 1 1 3 6 1 3 2 Measure -----------cup cup cups cup cup tablespoons cups tablespoon tablespoons pounds

Pasta

Ingredient -- Preparation Method -------------------------------green bell pepper -- julienne red bell pepper -- julienne broccoli florets -- cut small zucchini -- slice 1/4 " then -- halve yellow squash -- slice 1/4" then -- halve pure olive oil ***pasta*** fresh fettuccine; cook -- drain pure olive oil ***San Marco sauce*** pure olive oil chicken thigh meat

2 1 1 1 1 1 1

large cup tablespoon cup can

teaspoon teaspoon 3/4 teaspoon 1/2 teaspoon 2 teaspoons

(skinless/boneless (cut in 1" cubes yellow onions -- 1/8" dice carrots; peel -- julienne garlic -- chop fine chicken broth Italian plum tomatoes -- (28 ounces) -- w/juice dry oregano dry rosemary salt black pepper Wondra flour

SAUCE- Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderate ly high heat and add the olive oil. When the oil is fragrant, add the chicken me at pieces and sauté turning frequently for 5 or minutes until lightly browned on all sides. Add the onions and carrots and sauté stirring constantly, until the onions are translucent, about 2 minutes. Add the garlic and sauté about 30 seconds. Do not allow the garlic to brown. Imm ediately add the broth to the pot. Stir bits and pieces loose from the bottom o f the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken meat pi eces are tender, but not soft, about 5 to 10 minutes. As the sauce is finishing cooking, add 3 TBS oil to a heavy skillet and sauté t he bell peppers, squashes and broccoli over medium heat until just crisp-tender . Add the veggies to the sauce when the chicken meat is tender, blend all toget her and turn off the heat. Adjust the salt, pepper and herb levels to taste. To ss the cooked pasta with 1 TBS oil to prevent sticking and add to the sauce; bl end chicken, veggies and sauce thoroughly and serve along with Parmesan cheese. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Chicken Spiedies Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat

Poultry

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***MARINADE*** 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons sugar 10 milliliters garlic -- mince 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried tarragon 1/2 teaspoon dried oregano

1 1/2 pounds

1 2 1 2 3 2 1 24

cup teaspoons teaspoon teaspoons 1/2 cup large large large 8"

chicken breasts boneless/skinless (cut 1x1" squares ***APPETIZER SAUCE*** mayonnaise Dijon mustard garlic -- mince dried tarragon pineapple juice ***VEGETABLES*** red bell peppers -- 1/2x1" (72 strips green bell peppers -- 1/2x1" (48 strips yellow onion -- 1/2x1" (96 strips bamboo skewers -- soak in water in the fridge overnight

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl an d mix thoroughly until the sugar and salt are completely dissolved. Pound the ch icken breast between sheets of waxed paper until an even thickness of 3/16" over all. Cut the chicken breast meat into 1" squares and add to the marinade, coveri ng completely. Allow to marinate for 2 hours, refrigerated. Remove from the mari nade after 2 hours and drain. SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (fold ed into "C" shape on the skewer), green bell pepper, onion, chicken, alternatel y, finishing with a red pepper strip after the 4th piece of chicken on each ske wer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment's heat out put. Serve immediately, 4 per quest, with dipping sauce, about 1/4 c per servin g. SAUCE-Mix all ingredients together just until blended. Chill 1 to 2 hours to ble nd flavors. Serve cold. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Chocolate Chip Cookie Dough Cheesecake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------2 2 1/2 Measure -----------tablespoons cups

Cheesecakes

Ingredient -- Preparation Method -------------------------------margarine chocolate cookie crumbs

2 1 4 1 1 1 1 2 1

pounds cup teaspoon teaspoon cup pound ounces pint

cream cheese -- soft sugar eggs all-purpose flour vanilla sour cream refrigerated chocolate chip -- cookie dough chocolate chips toppings heavy whipping cream -- whip chocolate chips chopped walnuts

Preheat oven to 325F. CRUST-Generously grease the bottom and sides of a 10" Spri ngform pan. Combine the margarine with the chocolate cookie crumbs. Press onto t he bottom and sides of the pan. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, egg s and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golf ball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Tu rn off the oven and open the door to the broil position. Allow cake to remain i n the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Eggplant Parmigiana Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 eggplant; peel -- slice 1/4" flour oil seasoned salt 1 pound jar meat-flavored Prego 1/4 cup grape jelly 1 can sliced-style stewed -- (14 ounces) -- tomatoes 1 slice Mozzarella cheese per serving Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dus ting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375F about 20 to 25 minutes or until tender.

Use 8 slices for this amount of sauce. SAUCE-Combine sauce, jelly and tomatoes t hat have been broken up with a fork. Heat on medium until piping hot. Do not bo il Be sure jelly is melted. Arrange 2 slice eggplant on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely . Place plates in 375F oven just to melt cheese and serve promptly. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Florentine Lasagna Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Pasta *Copycat Amount -------1 1 1 10 2 3 1 2/3 1 1/2 1/2 3/4 3/4 16 4 1/2 Measure -----------pound pound cup milliliters tablespoons cups cups teaspoon teaspoon teaspoon teaspoon cups

Vegetables Dairy

Ingredient -- Preparation Method -------------------------------fresh spinach fresh mushrooms -- chop coarse onion -- chopped garlic -- mined olive oil ricotta cheese parmesan cheese -- divide egg salt black pepper dried basil dried oregano lasagna noodles mozzarella cheese -- shredded marinara sauce or tomatocream sauce as desired extra parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Chop mu shrooms and onions and mince garlic over medium-high heat until onions are tende r; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt , pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just bl ended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pa n, overlapping slightly. Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Sprea d 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350F and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extr a Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Heart Healthy Chicken/Pasta Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Pasta Amount -------8 6 1 1/4 1 Measure -----------ounces ounces pounds pound

Vegetables Poultry

Ingredient -- Preparation Method -------------------------------fresh pasta shells -- or dry pasta shells fresh spinach chicken breast -- bone/skin grill -- cut 1" cubes 4 medium clove garlic -- chop fine 1 teaspoon olive oil -- or vegetable spray 1 cup chicken broth 1/2 teaspoon nutmeg or mace 1 salt and pepper 1/2 cup parmesan -- grate

Cook the spinach in the broth until tender. Drain and reserve broth. Mash out ex cess liquid. Cook pasta. Preheat a sauté pan or heavy skillet over medium heat, add the oil or vegetable spray and sauté the garlic, stirring constantly, until it is white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to t he spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pa sta and immediately drain. Add the shells into the spinach mixture and blend we ll. Serve immediately with Parmesan. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden House Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------8 2 Measure -----------ounces cloves

Salads And Dressings

Ingredient -- Preparation Method -------------------------------Paul Newman's Vinegar And -- oil dressing garlic -- peel, halve

1/2 teaspoon 1/2 teaspoon 3 packages 1 tablespoon

dried basil dried oregano sweet and low -- or sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Lasagna Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pasta Sauces

*Copycat Dairy

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------alfredo sauce 1/2 pound sweet or salted butter 12 ounces heavy cream fresh ground white pepper 1 1/2 cups fresh parmesan -- grated 18 slices mozzarella cheese -- 1/2oz ea ricotta cheese mix 1 pint ricotta cheese 2 ounces Romano -- grated 3 ounces mozzarella -- shredded 2 tablespoons green onions -- sliced 2 teaspoons fresh parsley -- chopped 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1 1/4 cups alfredo sauce -- cooled vegetable mix 4 cups broccoli florets 2 cups carrots; sliced 1/4" -- chopped 4 cups mushrooms -- sliced 1/4" 2 cups red bell peppers -- diced 1 cup green bell pepper -- diced 1 cup yellow onion -- diced 2 cups zucchini -- sliced lasagna -- strips Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to mak e 3 full layers, with very little overlap on each layer. Remove the dry strips a nd cook according to package instructions until barely "al dente" and drain. ALFREDO SAUCE-Heat water to a boil in the bottom of a double boiler. Add butter , cream and pepper to the top pot and heat until butter is completely melted, th

en stir in Parmesan until melted and blended. Remove top pot and set aside to c ool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later . RICOTTA CHEESE MIX- Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temp. VEGETABLES-Combine all veggies and mix well. ASSEMBLY-Coat the bottom and sides of a 9x13 baking dish with vegetable spray. L ay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repea t this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish. COOKING-Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375F oven for about an hour or un til the internal temp is 165F. Remove from the oven and allow to sit for a few m inutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice o f lasagna as it is served. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Mostaccioli Quatro Formaggio Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Dairy

Sauces

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup cooked mostaccioli (per person 1/2 teaspoon salad oil per 1c pasta 1/2 cup heavy cream per person parsley parmesan -- grate 1/2 cup quatro formaggio mix (per person quatro formaggio mix 2 ounces mozzarella -- shred/per person 1 ounce provolone -- shred/per person 1 ounce parmesan -- grate/per person 1 ounce Romano -- grate/per person QUATRO FORMAGGIO MIX-Blend 4 cheeses thoroughly and place in a covered container in fridge. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheeses; mix and heat, stirring until cheese is completely melted and sauce is h ot. Add the pasta, turn off the heat and blend the pasta into the sauce. Remove the

sauced pasta to serving plates and garnish each plate with a parsley bouquet. P ass the Parmesan. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Neapolitan Ziti Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef *Copycat Amount -------1 1/2 1 1/3 2 3/4 Measure -----------pounds cups tablespoons pound

Pasta Main Dish

5 cups 28 ounces 10 3/4 ounces 1 teaspoon 4 tablespoons 1/2 cup

Ingredient -- Preparation Method -------------------------------sweet/hot Italian link sausage green bell pepper -- 1x1/4" olive oil ziti pasta -- cooked parmesan cheese -- grated parsley bouquets marinara sauce canned tomatoes-Italian style or plum tomato puree garlic -- minced olive oil fresh basil -- packed, chopped salt and pepper

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into 1/2" slices. Sauté the bell peppers in olive oi l over moderate heat only until their crispness is loss, but peppers are not sof t. In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oil and fresh basil and bring to a light simmer on moderate heat. Add the sautéed pepper stri ps and cooked sausage and heat for 3 to 5 minutes. Serve the pasta, topped with the sausage, peppers and salsa Marinara and garnish each plate with a parsley bouquet. Pass the Parmesan. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Pasta Fagioli Recipe By : Serving Size : 1 Preparation Time :0:00

Categories Amount -------1 2 1 2 1 2

: Pasta *Copycat Measure -----------pound cans pound ribs small cups

Beans Soups Ingredient -- Preparation Method -------------------------------can undrained northern beans sliced-style stewed tomatoes -- 14 oz each jar Prego spaghetti sauce celery -- slice thin onion -- chopped small spiral pasta -- uncooked salt and pepper

Combine everything in Dutch oven on medium-high. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 3 0 minutes or until pasta is tender. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Pasta Frittata Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Breakfast Dairy Amount -------12 3 1 3 Measure -----------ounces ounces thick tablespoons

Pasta Main Dish

3 3/4 cups 6 medium 2 1/2 cups 5 teaspoons 1 dash Preheat oven to 350F.

Ingredient -- Preparation Method -------------------------------spaghetti; cook -- cut 2" pcs green onions -- slice bacon; cook -- (3 ounces) chop vegetable spray or margarine fontina; shred -- heaping parmesan -- grate frittata batter eggs half and half cornstarch nutmeg

FRITTATA BATTER-Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended. Blend the 2" spaghetti pieces, gr een onion rings and bacon pieces in a bowl until evenly mixed. Coat a 1-1/2 qt r ound baking dish, including walls, with spray or margarine. Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cove r the filling mix. Bake in a 350F oven for about 25 minutes until center is set. When center is set , cover the frittata evenly with the Fontina and bake until cheese is golden. Tu

rn off the heat and open oven door. Let the frittata set in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Pasta Roma Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta *Copycat Pork & Ham Amount -------2 6 1/3 3/4 1 1/4 1 1 1/2 1 1/2 1/8 2 1/2 Measure -----------cans slices cup cup cup teaspoon cup cups quart teaspoon teaspoon tablespoons cup

Soups Beans

Ingredient -- Preparation Method -------------------------------garbanzo beans; drained -- 16oz bacon; cooked and drained -- chopped olive oil onions -- diced celery -- diced garlic -- minced carrots -- julienne canned tomatoes -- drained, diced chicken broth black pepper ground rosemary fresh parsley -- chopped miniature pasta dry bowties -- cooked

Add bean to food processor and process using on/off pulse until beans are well m ashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add ca rrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add rem aining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm . Add pasta to finished soup and serve immediately. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Pasta San Remo Recipe By : Serving Size : 4 Preparation Time :0:00

Categories Amount -------1 1/2 8 1 1/4 1 32 16 1 1/2 1/2 3/4 1/4 1/2 1 2 1

: *Copycat Poultry Measure -----------pounds ounces pound cup tablespoon ounces ounces teaspoons teaspoon teaspoon teaspoon cup tablespoon pounds pound

Pasta Ingredient -- Preparation Method -------------------------------green bell peppers -- strips yellow onion -- 1/2" strips mushrooms -- halve olive oil + 1 tsp garlic -- mince canned tomatoes w/juice cut 1/2" pcs tomatoes -- crushed in puree thyme marjoram black pepper crushed red pepper white wine + 1 tsp chicken bouillon granules flour -- for dredging chicken breast halves -- bone skin -- cut in thirds olive as needed fresh spaghetti -- cook

Heat oil in Dutch oven over medium high heat. Add peppers, onions and mushrooms and sauté stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more m inutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer wh ile preparing chicken. Heat 1 TBS olive oil in a large non-stick skillet. Dredge chicken in flour and sauté until golden. Do not crowd skillet; add more o live oil as necessary. As pieces are browned, add to tomato-pepper sauce. When a ll pieces have been added, cover and simmer 10 minutes to finish cooking chicken . Serve sauce over pasta. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Pasta With Broccoli Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Main Dish Amount -------1 1 1/4 12 2 1/4 Measure -----------pound pound cup ounces teaspoons cup

*Copycat

Ingredient -- Preparation Method -------------------------------fresh pasta shells -- or medium dry shells -- cook olive oil broccoli florets -- steam garlic -- mince green onions -- slice thin

1 2

cup teaspoons

1/4 cup 1/4 cup 1 quart 2 teaspoons

fresh mushrooms -- slice fresh parsley -- chop parmesan -- grate béchamel sauce flour butter or margarine milk chicken bouillon cubes -- mash

BÉCHAMEL SAUCE-Melt butter in a 2-qt saucepan over medium heat. Stir in flour an d cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whip ping frequently. Keep warm. Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" piec es. Reserve. Heat a large sauté pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the sauté pan. Cook, stirrin g constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sautéed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Peaches 'n Cream Cheesecake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts *Copycat

Cheesecakes

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------sponge cake base 1 egg 1/3 cup sugar 1/4 teaspoon vanilla 1/4 cup all-purpose flour 1/4 teaspoon baking powder 1 pinch salt 2 tablespoons water filling 2 pounds cream cheese -- softened 1 cup sugar 4 eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream 1/4 cup peach liqueur or peach -- schnapps or -- reserved canned/fresh peaches 2 cups canned or firm peaches -- ripe and fresh sliced -- drained well

1

pint

topping whipping cream or equivalent

BASE-Preheat oven to 375F. Lightly grease base of 10" Springform pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow f oam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking p owder and salt. Mix on low speed until fully blended. Pour into Springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to roo m temp. FILLING-Preheat oven to 325F. Mix cream cheese, sugar, eggs and flour with elec tric mixer on high until smooth. Add vanilla, sour cream and peach flavoring an d mix on medium until a smooth thick consistency is obtained. Fold in peach slic es carefully - distribute evenly. Pour cheesecake filling onto cooled sponge ca ke base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to br oil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 day s in the fridge. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Pizza Bianco Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Main Dish

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 6" ready-to-serve seasoned -- thick pizza crusts cheese filling 1/2 cup ricotta 1/4 cup parmesan -- grated 1/4 cup mozzarella -- shredded 1/4 cup fontina -- shredded 1 tablespoon yellow onions -- minced 1 1/2 tablespoons milk 1/4 teaspoon salt toppings 1/4 cup green onions -- sliced 1/3 cup black olives -- diced 1/3 cup tomatoes; seed -- chopped 1/2 cup mozzarella -- grated 1 dash oregano 1 dash basil Combine all ingredients for the filling and mix thoroughly. Divide the filling i n half and spread on each crust. Prepare toppings and divide in half. Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil.

Bake in a 375F oven for 8 to 10 minutes until filling is hot and cheese has mel ted. Cut into 6 wedges. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Raspberry Mousse Cheesecake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts *Copycat

Cheesecakes

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------raspberry mousse 1 1/2 teaspoons gelatin 1 1/2 tablespoons cold water 1/2 cup raspberry preserves 2 tablespoons sugar 1 cup heavy whipping cream filling 1 pound cream cheese -- softened 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla 1 9" chocolate crumb crust -- prepared FILLING-Preheat oven to 325F. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until th oroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on bakin g sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on H IGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tbs of water.) Combine gelatin with preserves. Chill 10 minute s. CREAM-Whip cream until soft peaks form. Add 2 tbs sugar and continue whipping un til stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set as ide. Refrigerate remainder of cream for topping. Gently fold raspberry mixture i nto measured whipped cream. Spread raspberry mousse on top of chilled cheesecak e, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of res erved whipped cream. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Olive Garden Ravioletti In Mushroom-Walnut Cream Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Sauces Amount -------12 2 8 1/4 3/4 1/4 2 Measure -----------ounces tablespoons ounces cup cup teaspoon cups

*Copycat

Ingredient -- Preparation Method -------------------------------ravioletti or tri-colored tortellini -- cooked extra virgin olive oil mushrooms -- sliced walnuts -- chopped heavy whipping cream black pepper fresh parmesan -- grated

Heat olive oil in large skillet over medium heat. Sauté mushrooms and walnuts un til mushrooms are golden. Add cream and cook stirring frequently for 5 minutes u ntil slightly thickened. Turn heat to warm and when cream stops simmering, ad d pepper and Parmesan and s tir until sauce is smooth. Do not boil. Serve pasta with sauce. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Salad Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups Salads And Dressings Amount -------1 1/2 2 2 1 2 Measure -----------cups tablespoons tablespoons large tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------bottled Italian dressing parmesan -- grated sugar or equivalent in -- equal raw egg -- or egg beaters to 1 egg -- or mayonnaise

Blend in blender on high speed 1/2 minute or until smooth. Pour this mixture int o the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over ge ntly boiling water until it begins to thicken and egg is completely cooked. Chil l several hours or overnight before using.

If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rin gs, radish, etc. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden San Marco Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Poultry Amount -------1 1 1 3/4 1 1 3 6 1 3 2 2 1 1 1 1 1 1 Measure -----------cup cup cups cup cup tablespoons cups tablespoon tablespoons pounds large cup tablespoon cup can

Pasta

teaspoon teaspoon 3/4 teaspoon 1/2 teaspoon 2 teaspoons

Ingredient -- Preparation Method -------------------------------green bell pepper -- julienne red bell pepper -- julienne broccoli florets -- cut small zucchini -- (slice 1/4 " then halve) yellow squash -- slice 1/4" (then halve pure olive oil pasta fresh fettuccine; cook -- drain pure olive oil San Marco sauce pure olive oil chicken thigh meat (skinless/boneless (cut in 1" cubes yellow onions -- 1/8" dice carrots; peel -- julienne garlic -- chop fine chicken broth Italian plum tomatoes -- (28 ounces) w/juice dry oregano dry rosemary salt black pepper Wondra flour

SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderatel y high heat and add the olive oil. When the oil is fragrant, add the chicken me at pieces and sauté, turning frequently for 5 or minutes until lightly browned o n all sides. Add the onions and carrots and sauté, stirring constantly, until th e onions are translucent, about 2 minutes. Add the garlic and sauté about 30 sec onds. Do not allow the garlic to brown.

Immediately add the broth to the pot. Stir bits and pieces loose from the botto m of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken mea t pieces are tender, but not soft, about 5 to 10 minutes. As the sauce is finishing cooking, add 3 tbs oil to a heavy skillet and sauté t he bell peppers, squashes and broccoli over medium heat until just crisp-tender . Add the veggies to the sauce when the chicken meat is tender, blend all togethe r and turn off the heat. Adjust the salt, pepper and herb levels to taste. Tos s the cooked pasta with 1 tbs oil to prevent sticking and add to the sauce; ble nd chicken, veggies and sauce thoroughly and serve along with Parmesan cheese. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden San Remo Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Poultry Amount -------1 1/2 8 1 1/4 1 32 16 1 1/2 1/2 3/4 1/4 1/2 1 2 1 Measure -----------pounds ounces pound cup tablespoon ounces ounces teaspoons teaspoon teaspoon teaspoon cup tablespoon pounds pound

Pasta

Ingredient -- Preparation Method -------------------------------green bell peppers -- strips yellow onion -- 1/2" strips mushrooms -- halve olive oil + 1 tsp garlic -- mince canned tomatoes w/juice cut 1/2" pcs tomatoes -- crushed in puree thyme marjoram black pepper crushed red pepper white wine + 1 tsp chicken bouillon granules flour -- for dredging chicken breast halves -- bone skin -- cut in thirds olive as needed fresh spaghetti -- cook

Heat oil in Dutch over medium high heat. Add peppers, onions and mushrooms and s auté, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minut es. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1 tbs olive oil in a large non-stick skillet. Dredge chicken in flour and s

auté until golden. Do not crowd skillet; add more olive oil as necessary. As pie ces are browned, add to tomato-pepper sauce. When all pieces have been added, co ver and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Seafood Pasta Chowder Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups *Copycat Amount -------1 3 6 1/2 2 3 1 1/2 1/4 1/4 Measure -----------small ounces tablespoons pound packages cups cups cup cup

Pasta Fish And Seafood

Ingredient -- Preparation Method -------------------------------shells or bowties -- (6 ounces) crab meat butter sliced fresh mushrooms Newburg sauce mix -- (1oz each) milk water dry white wine sliced green onions

Cook pasta according to package directions. Sort crab meat to remove any shell p ieces. Melt butter in 3-quart non aluminum saucepan. Add mushrooms; sauté for 3 minutes. Add sauce mix; stir well. Add milk, water a nd wine; stir well with a wire whisk until mixture comes to a boil. Reduce heat; simmer 5-8 min; stirring constantly. Add green onions, pasta and cr ab; stir to combine. Heat through. Spoon into serving bowls and garnish each ser ving with chopped parsley.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Seafood Torcello Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish And Seafood *Copycat Amount -------1 6 Measure -----------pound ounces

Pasta Sauces

Ingredient -- Preparation Method -------------------------------cod fillets clams; drained -- chopped

6 6 6

ounces ounces ounces

3 tablespoons 3 1/2 tablespoons 2 cups 1/2 teaspoon 2 tablespoons 2 teaspoons 1/2 cup 1 tablespoon 2 quarts

langostinos or rock shrimp -- cooked crabmeat -- pick over dry radiatore -- spirelli or pasta -- cooked béchamel sauce butter or margarine all-purpose flour whole milk salt olive oil garlic -- minced straight sherry -- not dry parsley -- chopped boiling salted water

Preheat the oven to 400F. Line a baking sheet with foil and spray with cooking spray. Bake the cod fillets , uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from t he oven immediately to prevent overcooking. When cooled, break the fillets in ha lf, lengthwise, then break each half into approximately 1" pieces and set aside. SAUCE-In a heavy non-aluminum 3-qt pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180F ). Heat the olive oil in a sauté pan over medium heat until fragrant, then saut é the garlic only until white throughout. Add the sautéed garlic to the warm béc hamel sauce. Add the sherry to the pan in which the garlic was sautéed, simmer strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to the sauce. Place the béchamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped par sley to the warm béchamel sauce and blend all ingredients thoroughly. Serve imme diately. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Shrimp Cristoforo Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Fish And Seafood

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------basil butter----2 ounces fresh basil leaves -- (about, 2 bunches 10 ounces butter -- softened

1

teaspoon 1/4 teaspoon 1/8 teaspoon 3 tablespoons 1 1 1 tablespoon pound pound

-- (2-1/2 cubes) garlic -- minced salt black pepper grated parmesan cheese plus -- additional for -- garnish grated Romano cheese -----rest of dish----fresh linguine or angel -- hair pasta medium shrimp -- shelled

Remove any large stems from basil and wash leaves. Shake off excess water and dr y with paper towel. Place in food processor; with blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an e lectric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan an d Romano cheeses, and basil; mix until well incorporated. Basil butter can be u sed immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and sauté just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grat ed parmesan cheese. Source: General Mills' Olive Garden Restaurant Chain.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Shrimp Primavera Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish And Seafood Vegetables

Pasta *Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------sauce 1/3 ounce butter or margarine 1 package Knorr Romaglio pasta -- (1 ounce) sauce mix (or similar 28 ounces canned tomatoes -- crushed 2 tablespoons lemon juice 1/4 teaspoon red chili pepper -- crushed 1/2 teaspoon dried basil 1/4 teaspoon dried marjoram 1/2 teaspoon black pepper vegetables 2 tablespoons butter 1/2 pound mushrooms -- halved 1 cup green peppers -- 1" squares 1 cup red peppers -- 1" squares 1/2 cup yellow onion -- 1" squares

1 1

pound pound

linguini -- cooked medium shrimp -- cooked, peeled and -- deveined

Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes. In a large sauté pan, melt 2 tbs butter. Sauté veggies about 3 minutes until crisp-tender. Ad to the sauce and simmer 5 more minutes. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Shrimp Primavera sauce over hot linguini. Sprinkle with Parmesan. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Shrimp Scampi Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1/2 1/4 Measure -----------cup teaspoon

Sauces

1/3 cup

Ingredient -- Preparation Method -------------------------------bottled wishbone Italian -- dressing dry mustard Tabasco ketchup

With wire whisk combine all ingredients until smooth. Keep refrigerated, tightly covered, to use within a week. Freeze to thaw and use within 4 months. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Spaghetti Carbonara Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Sauces

Pasta

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces mushrooms w/stems -- sliced 1/4F

6 24 2 4 2 3 4 3 6 6 3

tablespoons 1/4 cup slices pounds tablespoons teaspoons tablespoons cups tablespoons tablespoons cups

shallots -- mince fine rendered bacon drippings -- or olive oil bacon; ex-thick -- cooked, sliced 1/4" -- strips spaghetti -- cooked olive oil parsley -- chopped fine grinds black pepper salt -- to taste parmesan cheese -- grated light béchamel sauce light béchamel sauce butter all-purpose flour whole milk

Add the reserved bacon drippings of the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and sauté until they a re golden, but not brown. Add the bacon strips, stir well and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the w arm béchamel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan. SAUCE-In a heavy non-aluminum pot, melt butter and add flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or low-fat) and bring to just below the boiling point. Remove from heat immediat ely and keep warm (180F). Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Spaghetti Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Beef Amount -------2 2 1 6 1 1 1/2 Measure -----------pounds tablespoons can ounces pound envelope cup

Sauces Pasta

Ingredient -- Preparation Method -------------------------------ground round oil stewed tomatoes -- (14 ounces) cut up v-8 juice jar Prego spaghetti sauce onion soup mix grape jelly

Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomato es, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.

Source: Gloria Pitzer's newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Tiramisu Dessert Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure -------- -----------1 3 ounces 3 ounces 3 ounces 1 1/2 pounds 1 1/2 cups

*Copycat

Ingredient -- Preparation Method -------------------------------sponge cake -- 10 to 12" coffee -- brewed, strong or instant espresso powder brandy or rum cream cheese or mascarpone -- room temperature powdered sugar unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches hig h. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top l iberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Tomato-Basil Crostini Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 6" Boboli bread shells or -- similar Italian flat bread 2 tablespoons ex-virgin olive oil with 1 clove garlic

2 tablespoons 1 1/2 cups 1 1/2 cups 1 tablespoon 1 tablespoon 1/4 teaspoon Preheat oven to 400F.

fresh parmesan -- grate tomato/basil topping roma tomatoes; seed -- dice fresh basil -- chop ex-virgin olive oil salt

GARLIC-OIL- Let 1 clove garlic soak in Line a sheet pan or cookie sheet with i, sprinkle with cheese and bake for 4 or dried. Cut the Boboli into 6 wedges

2 TBS olive oil for 1 hour before using. foil. Dribble 2 TBS garlic oil over Bobol to 5 minutes, until hot, but not crisped or 2x2" squares.

Remove to a serving plate and cover, generously, with a cold tomato/basil toppi ng, serve immediately. TOPPING- Blend all ingredients thoroughly and refrigerate for 2 hours before se rving. Just prior to serving, drain in a colander or strainer to eliminate exce ss liquid. Source: The Olive Garden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Toscana Soup Recipe By : The Olive Garden Serving Size : 5 Preparation Time :0:00 Categories : *Copycat Amount -------1 1/2 2 Measure -----------cups medium

Soups

3/4 cup 1 1/4 teaspoons 2 cups 2 1 tablespoons quart 1/3 cup

Ingredient -- Preparation Method -------------------------------spicy sausage links -- 12 links potatoes -- cut in half -- lengthwise -- then cut into 1/4" slices onions -- diced garlic -- minced kale leaves -- cut in half, then -- sliced chicken base water heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 2 5 minutes, or until done; cut into half lengthwise, then cut at an angle into 1 /2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onion s are almost clear. Add garlic and cook an additional 1 minute. Add chicken base , water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 m inutes and serve. From Sonia Borges, guest relations for Olive Garden Italian Restaurant.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Seasoning Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mixes Amount -------4 8 1 1/4 Measure -----------teaspoons teaspoons teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------instant beef bouillon dried minced onion onion powder Bon Appetit seasoning

Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a dry cool place. Use within 6 months. Makes 1 package Onion Seasoning Mix. Use this mix whenever your recipe calls for dry onion soup mix. I use empty bouillon jars, baby food jars, or those little gift jelly jars to st ore this mix in.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Oprah's Red Beans And Rice With Salsa Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Rice Amount -------1/2 1/2 3 1 1/2 3 1 1 2 1 1 1 1 teaspoon tablespoons teaspoon teaspoon teaspoon cup Measure -----------cup cup cups cups

Beans

Ingredient -- Preparation Method -------------------------------dried red beans dried kidney beans water onion -- chopped (1-2 -- onions) garlic cloves -- peeled and halved lengthwise dried oregano bay leaf chili powder ground cumin dried coriander red pepper flakes -- crushed tomato juice

1 2

cup cups

1 1/2 cups 2 tablespoons 1/4 cup 1/4 cup 1/4 cup

brown rice chicken stock -- fat skimmed -----for the salsa----tomato -- cubed (1 lg tomato) jalapeno pepper -- (1 large) scallion -- sliced, white part only -- (2 large scallions) lime juice -- freshly squeezed fresh cilantro -- chopped

Pick over and rinse beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours). Or use the quicker method described in "Soaking Dried Beans". Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. S tir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simm er, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, st irring to mix. Continue to cook while preparing the rice. Put in the rice and c hicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer fo r 45 minutes, or until tender. In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld. When the rice is done, stir it into the b ean mixture. Ladle into bowls and serve with the salsa on the side .

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Julius Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Beverages Dairy Amount -------1 1 2 3/4 1/4 1 Measure -----------cup cup teaspoon cup cup

*Copycat

Ingredient -- Preparation Method -------------------------------orange juice water eggs vanilla extract granulated sugar ice

Combine all of the ingredients in a blender set on high speed for exactly one mi nute.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Oreos Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------18 2 2 2 1/2

Cookies

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces devil's food cake mix eggs tablespoons water tablespoons cooking oil cup cocoa -----Oreo cookie filling----1 package Knox unflavored gelatin 1/4 cup water -- cold 1 cup Crisco 1 pound plus 1 c confectioners' -- sugar 1 teaspoon vanilla Nestles Quik powder

OREOS-Combine Oreo ingredients through cocoa and blend well until you can shape dough into ball. Let stand 20 minutes. Form dough into 1/2" balls, 2" apart on g reased cookie sheet. Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles Quik powder with each cookie. Bake at 400F for 8 m inutes. Remove cookies at once and immediately flatten with back of spatula. Let cool 20 minutes. Oreo Cookie Filling. Soften gelatin in cold water; place in heatproof cup in pan of hot water and allow to completely dissolve. Meanwhile, beat Crisco until lig ht and fluffy, adding sugar and vanilla. Beat well; about ten minutes. Cool gela tin and beat into filling. The gelatin is used only to keep filling in place when spread between cookies. U se about 1 tbs of filling.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Outback Bloomin' Onion Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Amount -------1/3 1 1/2 2 2 1 Measure -----------cup cups teaspoons teaspoons teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------cornstarch -- more if needed flour garlic -- mince paprika salt

1 24 4 2 4 2

teaspoon ounces

cups teaspoons teaspoons 1/2 teaspoon 1/4 teaspoon pint pint 1/2 cup 1/2 teaspoon

1 1

pepper beer Vidalia or Texas sweet -- (4 to 6) onions -- 4" diameter seasoned flour -- as needed flour paprika garlic powder pepper cayenne ***Creamy Chili Sauce*** mayonnaise sour cream tomato chili sauce cayenne

Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges b ut do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400F 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper tow els. Place onion upright in shallow bowl and remove center core with circular cu tter or apple corer. Serve hot with Creamy Chili Sauce. SEASONED FLOUR- Combine flour, paprika, garlic powder, pepper and cayenne and mi x well. CREAMY CHILI SAUCE-Combine mayo, sour cream, chili sauce and cayenne and mix wel l. Source Outback Steak House, Miami, FL.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Outback Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount -------3 1/2 1 1 1/2 Measure -----------packages cup tablespoon cup cup

*Copycat

Ingredient -- Preparation Method -------------------------------dry yeast warm water sugar warm water dark molasses

1 2 2 2 1/2

tablespoon tablespoons cups cups

salt oil rye flour all-purpose flour -- (2 1/2 to 3)

Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or until bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with molasses, s alt, oil and rye flour. Beat to smooth batter. Then work in all-purpose flour un til dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise until doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmea l dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornm eal, with the dough, dividing it evenly between these little pans. Either way le t loaves rise until doubled in warm place. Bake large loaves 375F about 30 minut es or until crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. W hen doubled in size, bake at 375F for 20 minutes or until crust makes that hollo w sound when tapped. Bread freezes beautifully. Source: Gloria Pitzer's Restaurant Recipe Secrets.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Outback Steakhouse Style Dipping Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1/2 2 2 1/4 1/4 1/8 1 1 Measure -----------cup teaspoons teaspoons teaspoon teaspoon teaspoon dash dash Ingredient -- Preparation Method -------------------------------mayonnaise ketchup horseradish - cream style paprika salt dried oregano ground black pepper cayenne pepper

Combine all ingredients in a small bowl. Keep tightly covered in refrigerator to use next day or in 5 hours.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pappa's Italian Anchovy Garlic Spread

Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Spreads Amount -------1 1 5 Measure -----------can tablespoon milliliters

*Copycat

Ingredient -- Preparation Method -------------------------------anchovies olive oil garlic parmesan cheese

Sauté garlic in oil. Add anchovies and cook for a few minutes. Put in blender an d puree. Spread on pieces of Italian bread, sprinkle with Parmesan cheese and pl ace under broiler for a minute or until cheese is bubbly. Depending on how thick you spread the bread, it will serve 6 to 8. Source: Ask Your Neighbor

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Peter Paul Mounds And Almond Joy Candy Bar Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------5 1 2 14 1 Measure -----------ounces teaspoon cups ounces package

*Copycat

Ingredient -- Preparation Method -------------------------------sweetened condensed milk vanilla extract powdered sugar premium coconut -- shred/flake semisweet chocolate chips -- (24 ounces)

Blend the condensed milk and vanilla add the powdered sugar to the above mixture a little bit at a time stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9 x 13 x 2 inch pan chill in the refrigerator until firm IN a double boiler over hot not boiling water me lt the chocolate stirring often. You may also use a micro. Remove the coconut m ixture from the refrigerator and cut it into 1 x 2 inch bars. Set each coconut b ar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temp on waxed paper for several hours, you may speed up the pro cess by putting in refrigerator for 30 min 3 dozen bars And if you feel like a nut follow the above recipe with these changes add 1 cup dry roasted almonds to the list of ingredients, substitute milk chocolate chips for semisweet chocolate , at the end put 2 almonds atop each bar before dipping.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Picante Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 1/4 1/2 Measure -----------bottle can cup medium

Sauces

Ingredient -- Preparation Method -------------------------------Heinz chili sauce -- (12 ounces) stewed tomatoes -- (14 ounces) sliced jalapeno peppers -- diced green pepper; seed -- chop

Put everything into blender and use on/off speed, on medium to blend mixture onl y until tomatoes are minced but not pureed. Refrigerate in covered container to use with a month. HOT PICANTE SAUCE-Add w/e Tabasco to above mixture when you put it all into blen der along with 1/2 tsp garlic powder and 1/2 tsp onion powder. Blend as directe d above.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Sundae Topping Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces *Copycat Amount -------1 8 1/2 Measure -----------can ounces cup

Desserts

Ingredient -- Preparation Method -------------------------------crushed pineapple -- (8 ounces) clear apple jelly light corn syrup

Strain pineapple thoroughly. Heat with apple jelly just until jelly melts. Pour into Refrigerate container with corn syrup. Refrigerate in covered containe r to use within a month.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pink Stuff Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat

Amount -------1 1 1 1 1

Measure -----------can small can

can cup 1/2 cup

Ingredient -- Preparation Method -------------------------------cherry pie filling cont cool whip -- (8-9 ounces) crushed pineapple -- drained (8-15 -- ounces)** eagle brand sweetened condensed milk miniature marshmallows pecans -- or walnuts -- (optional)

Mix well & Refrigerate for several hours before serving. **Depending on your preferences as to how much pineapple to use. I use 8 ounces personally so not to be overpowering.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Bread Appetizers Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Appetizers

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package frozen bread dough; 3 -- 1lb loaves 1/4 pound Swiss cheese -- shredded 1/4 pound provolone cheese -- shredded 1/2 pound mozzarella cheese -- shredded 2 pounds pepperoni -- sliced Thaw bread dough; roll out into three rectangles. Put a layer of Swiss, Provolon e, Mozzarella and pepperoni on each rectangle; roll up. Slit top of each bread r oll in 4-5 slashes. Bake at 350F until golden brown, about 20-25 minutes. Slice as you would bread. NOTE: May be made ahead of time, wrapped in foil and frozen. Heat before servin g.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Hat Crust Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Pizza Breads

*Copycat

Amount -------2 2/3 2 2 3 2 1/4 1 1/2 6 1/2

Measure -----------packages cup teaspoons cups tablespoons tablespoons teaspoon teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------dry yeast warm water sugar cold water corn oil sugar garlic salt salt dry oregano leaves all-purpose flour -- (6 1/2 to 7)

Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes or until very bubbly. Combine the remaining ingredients with about half of the f lour, beating to a smooth batter. Beat in the yeast mixture and then with a stu rdy spoon work in remaining flour until you can toss it lightly on a floured su rface and knead it until it feels elastic in texture. The kneading may require about 2/3 cup additional flour, that you will be coati ng your hand with as you knead the dough. Don't let the dough become too stiff and yet you don't want it to stick to your hands. Place it in a large plastic f ood bag, which you can spray inside with Pam or wipe the inside of it with oil and place the ball of kneaded dough in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double wi thout splitting the bag. You can place the bag of dough on a warm, sunny spot o n the table or kitchen counter which helps it to raise quickly and if it's summ ertime , place the bag of dough (with open end sealed tightly with tape) in you r car with the windows up! When dough has doubled, punch it down and shape it to fit two 15" round pizza p ans that have been greased and dusted in cornmeal. Add the sauce and topping i ngredients exactly in the order listed above, spreading each ingredients evenly over the dough. Let this rise about 20 minutes in a warm place and then bake a t 450F, about 20 to 25 minutes, putting one pizza at a time on center rack of t he preheated oven. If you don't want a pizza-pizza and you can only handle one of them, wrap the second pizza in foil or plastic and seal it with tape to lock out all air. Freeze it before it rises the last time. After letting it thaw 30 minutes, you can bake as directed above. Source: Gloria Pitzer's "Secret Fast Food Recipes".

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Hat Sauce And Toppings Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Pizza *Copycat

Sauces

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can tomato soup -- (10 1/2 ounces)

1 8 8

tablespoon 1/2 teaspoon

ounces ounces 1/3 cup 8 ounces 1 can

dry oregano leaves garlic salt toppings mozzarella -- shred muenster -- shredded parmesan -- grated pepperoni -- slice thin mushrooms -- (8 ounces) drain

Source: Gloria Pitzer's "Secret Fast Food Recipes"

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Hut Cavatini Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Beef Amount -------4 2 2 1 1/2 28 1 1 1/2 Measure -----------cups pounds tablespoons packages ounces can pound cup

*Copycat

Ingredient -- Preparation Method -------------------------------uncooked assorted pasta -- cook al dente ground round oil onion soup mix stewed tomatoes -- sliced style v-8 juice -- (6 ounces) jar Prego spaghetti sauce -- flavored in meat grape jelly mozzarella cheese provolone cheese

Brown the meat in oil. Crumble with a fork, browning until the pink color disapp ears. Turn heat to low. Add remaining ingredients. Stir lightly to combine. Allow sauce to cook, uncovered about 20 minutes, but do not let it boil. Alterna te layers of cooked pasta, the sauce and slices of mozzarella and half the provo lone sufficiently to fill individual au gratin dishes - or small oven-proof serv ing dishes. Source: Copycat Cookbook.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Appetizers

*Copycat

Main Dish Amount -------2 3 3 2 1/4 1 1/2 Measure -----------pounds cans teaspoons teaspoons teaspoon teaspoons Ingredient -- Preparation Method -------------------------------ground beef tomato paste -- (6 oz) fennel seed salt pepper oregano garlic salt accent American cheese or 12-oz sliced eggs milk loaves sandwich bread

1 1/2 teaspoons 1 pound 1 package 1 dozen 2 cups 2

Brown meat, drain and add tomato paste and seasonings. Simmer 30 minutes. Lay ch eese on top and allow to melt, then mix in. Cool while doing bread. TO DO BREAD: Beat eggs with milk. Dip bread in egg mixture and cook like French toast; stack . TO ASSEMBLE: Put a teaspoon or so of pizza mix on each slice (cut one side of cr ust off) and roll (de-crusted side on the inside). Hold together with three toothpicks. May be frozen at this point. Bake at 350F f or 30 minutes. TO SERVE: After baking, cut into thirds and insert toothpicks and serve hot. The se are time consuming, but are great to keep in the freezer for when company com es. It makes LOTS--so the time it takes to make them up is worth it.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces *Copycat Amount -------1 1 1/2 8 8 1/3 1 1 Measure -----------10 oz can tablespoon teaspoon ounces ounces cup 8 oz thin 8 oz can

Pizza

Ingredient -- Preparation Method -------------------------------tomato soup dry oregano leaves garlic salt mozzarella -- shredded muenster -- shredded parmesan -- grated sliced pepperoni mushrooms -- drained

Place ingredients on pizza dough in order listed.

Allow to rise 20 min in warm place. Bake 450F for 20-25 min.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Platt's "Red, White & Blue Potato Salad" Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------10 medium red potatoes -- chunked and cooked, -- unpeeled onion -- to taste, minced 1 large red bell pepper -- seeded and chopped 1 cup ripe olives -- chopped 8 strips bacon -- cooked and crumbled mayonnaise blue cheese dressing Toss potato, pepper, and olives with dressing made of equal parts of mayo and bl ue cheese dressing. Chill, top with crumbled bacon before serving.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pliny's Pear Butter Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 pears -- peeled, cored, and minced 2 cups sweet wine 2 cups water 3 ounces honey 1 Combine all ingredients in a pan and bring to a boil, and simmer for 30 minute s to 1 hour, until all the liquid has disappeared. 2 Let cool, and transfer into a jar. Add a little more honey if you desire a swe eter taste.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pogen's Gingersnaps Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies Desserts Amount -------1/4 1/2 1 1/4 1 2 1/4 2 1/2 1 2 1/2 Measure -----------cup cup cup cup cups teaspoons teaspoon teaspoon teaspoons teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------butter vegetable shortening packed brown sugar molasses egg all-purpose flour -- sifted baking soda salt powdered ginger ground cinnamon ground cloves

1. Preheat the oven to 350F. 2. Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy. 3. Sift together the dry ingredients; combine both mixtures. 4. Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet. 5. Bake for 8 minutes, or until golden brown. 6. Remove the gingersnaps from the cookie sheet as soon as they are cool and sea l in a covered container to preserve their crunch. Makes 4 dozen.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pollo Loco Marinade - 1 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Marinade Amount Measure

*Copycat

Ingredient -- Preparation Method

-------1 1 2 2 1/2 2 2 2

------------ -------------------------------lemon -- juiced orange -- juiced tablespoons white vinegar Worcestershire sauce cup chili sauce teaspoons sugar teaspoons garlic powder Tabasco to taste tablespoons oil

Just marinate chicken in this mixture for 4-24 hours. Grill 20 minutes on each side. Serve with flour tortillas and fresh salsa.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pollo Loco Marinade - 2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Marinade Amount -------1 1 1/2 1 1 Measure -----------cup cup cup

*Copycat

teaspoon teaspoon 1/2 teaspoon 1/4 teaspoon 1 tablespoon 2

Ingredient -- Preparation Method -------------------------------white vinegar olive oil white wine or vermouth garlic to taste salt oregano thyme Tabasco parsley or cilantro -- chop chickens -- halved

Combine ingredients, marinate chicken at least one hour.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pollo Loco Marinade - 3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Marinade Amount Measure -------- -----------1 1

*Copycat

Ingredient -- Preparation Method -------------------------------lemon -- squeezed lime -- squeezed

1/4 cup

cilantro orange juice Mexican spice seasoning

Pour over raw chicken and let soak for up to 4 hours and grill on the Bbq. Also you can add tequila and its wonderful.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Ponderosa's Steak Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------1/3 1/3 1/3 2 Measure -----------cup cup cup tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------Heinz 57 sauce Worcestershire sauce A-1 steak sauce 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. Source: Gloria Pitzer's Secret Recipes Quarterly-Summer/1995.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pop-Up Pizza Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beef *Copycat

Main Dish

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FILLING*** 1 1/2 pounds hamburger 1 cup onion -- chopped 1 cup green pepper -- chopped 1 garlic clove 1/2 teaspoon oregano 1 dash salt 1/2 cup water 1/8 teaspoon hot pepper sauce 1 package spaghetti sauce mix -- (1.5oz)

1 1 1 2 7

cup cup tablespoon 1/2 teaspoon ounces 1/2 cup

***BATTER*** milk flour oil eggs salt ***MISC.*** mozzarella cheese slices parmesan cheese -- grated

Pre-heat oven to 400f. *** FILLING *** In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic , oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer abo ut 10 min stirring occasionally. *** BATTER *** In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. *** ASSEMBLY *** Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over ch eese, covering filling completely; sprinkle with parmesan cheese. Bake at 400F f or 25-30 min or until puffed and brown.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Popeye's Biscuits - 1 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads Amount -------2 2 1/2 1

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------Bisquick tablespoons sour cream cup club soda teaspoon sugar

Mix ingredients together well until smooth. Dip hand into just enough more Bisqu ick that you'll knead dough until elastic, like bread dough. Shape into 4 patties each 1" thick, placing close together in greased baking pan . Bake 450F 18 to 20 minutes or until golden brown and doubled in size. Cool in pan or rack 10 minutes.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Popeye's Biscuits - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount -------4 8 6

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------pioneer biscuit mix ounces sour cream ounces 7-up

Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut or shape with hands. Bake 6 to 8 minutes at 400F.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Popeye's Dirty Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Rice Pork & Ham Amount -------1 1 1/2 1 Measure -----------pound can cup teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------spicy bulk breakfast sausage clear chicken broth -- (14 ounces) long-grain rice dry minced onion

Brown sausage in skillet until pink color disappears, crumbling with fork. Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of bro th is absorbed. Source: Gloria Pitzer's "Make Alike Recipes".

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Popeye's Fried Chicken Recipe By :

Serving Size : 4 Preparation Time :0:00 Categories : *Copycat Amount -------3 1 3 2 1 1 1 1 1/2 3 3 2 1/4 4 Measure -----------cups cup tablespoons tablespoons teaspoon package 1 1/2 ounce ounces tablespoons cups cup pounds

Poultry

Ingredient -- Preparation Method -------------------------------self-rising flour cornstarch seasoned salt paprika baking soda Italian salad dressing mix -- powder onion soup mix spaghetti sauce mix sugar corn flakes -- crush slightly eggs -- well beaten cold water 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 skille t to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350F. 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, l eaving 1 side loose fro steam to escape. Bake at 350F for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes long er to crisp the coating. 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. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Popeye's Red Beans And Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans Rice Amount -------1 2 1 Measure -----------cup cans teaspoon

*Copycat Side Dish

Ingredient -- Preparation Method -------------------------------Uncle Ben's long grain -- rice, cooked red chili beans in chili -- gravy, 1lb ea chili powder

1

1/4 teaspoon dash

cumin garlic salt chili seasoning mix -- opt

Cook enough rice to yield 1 c cooked. In saucepan heat beans without letting it boil and stir in chili powder, cumin and garlic salt. When piping hot, spoon chili mixture into 6 small dishes, adding a few tbs of ho t, cooked rice to each serving. Season with Chili Seasoning Mix, if desired. Source: Gloria Pitzer, Bob Allison's Ask Your Neighbor Newsletter

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Chop Sauce Like The Outback Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------1/4 1/4 1/2 Measure -----------cup cup teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------honey sweet orange marmalade dry mustard

Mix all ingredients together. Heat and serve with pork chops or other meats. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Poultry Flavoring Mix Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Mixes Amount -------1 1 1/2 1/2 1 1 1 1 1 2 Measure -----------cup tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoons

*Copycat

Ingredient -- Preparation Method -------------------------------nutritional yeast flakes salt ginger turmeric black pepper marjoram tarragon paprika rosemary sage

2 2 2 2

teaspoons teaspoons teaspoons teaspoons

celery seed thyme garlic powder onion powder

Pulverize in a blender and store in a cool place. For gravy, buzz F1 Tb. flavor mix and F1 Tb. flour per 3 - 4 fl.oz. water in a blender depending on desired th ickness. Simmer or microwave, stirring periodically until thickened. Thin with water as d esired. Good broth base -- make a veggie chicken-less soup or gravy with this.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Poultry Seasoning Mix Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Mixes Amount -------1 2 1 1 1 3 1 Measure -----------tablespoon teaspoons teaspoon teaspoon teaspoon clove

*Copycat

Ingredient -- Preparation Method -------------------------------salt freshly ground black pepper msg -- (optional) paprika dry mustard bay leaves -- finely crumbled and stems removed garlic -- minced

Yield: Enough For 6 To 8 Pounds Of Chicken Or 2 Large Whole Turkeys Combine all of the ingredients and blend well. Store in an airtight container. Rub on chicken or other poultry before grilling. From Barbecued Ribs And Other Great Feeds By Jeanne Voltz

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Quaint Seas Dinner Rolls Recipe By : Gloria Pitzer Serving Size : 12 Preparation Time :0:00 Categories : *Copycat

Breads

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/3 cup warm water

2 3

packages tablespoons 2/3 cup 1/2 cup 1 1/2 teaspoons 4 cups

dry yeast sugar -- divided warm water mayonnaise salt all-purpose flour -- divided

Combine warm 1/3 cup water, yeast, and 1 T. sugar until bubbly. In mixing bowl combine 2 T. sugar, 2/3 cup warm water, mayonnaise, salt and 2 cu ps of the flour. Beat until smooth. Beat in Yeast Mixture, then 2 MORE cups of flour to smooth batter. greased bowl, covered, until doubled. Let rise in

Stir down hard and divide batter between 12 greased muffin wells. Let rise 45 mi n. Bake 40018-20 min. until brown. Spray tops with Pam. Makes 12.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Rally's Seasoning Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1/4 1/4 1/2 2 Measure -----------teaspoon teaspoon teaspoon tablespoons Ingredient -- Preparation Method -------------------------------dry mustard ground ginger black pepper season salt

Combine well and use as a seasoning on fried food as soon as you remove from hot oil. Apply to food according to taste and store at room temperature to use in 1 year. Source: Gloria Pitzer's Make Alike Recipes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Ranch Style Dressing Mix W/Variations Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount Measure

Salads And Dressings

Ingredient -- Preparation Method

-------6 4 1 1 1 1 1 1/2 1/2 2

-----------tablespoons tablespoons tablespoon tablespoon tablespoon tablespoon tablespoon teaspoon teaspoon

1/2 cup tablespoons 1/4 cup 1 teaspoon

-------------------------------Creamora lemonade drink powder onion salt onion powder homemade gravy mix powder salt spice -- (separate recipe) dry minced parsley garlic salt dry dill weed -----dressing----mayonnaise ranch dressing mix milk lemon juice

MIX-Combine the ingredients together well, using a fork to blend. Store in cove red container at room temp up to 1 year. Makes 1 cup mix. TO USE-Blend the mayo and powder mix well. Combine milk and lemon juice. Let sta nd 2 to 3 minutes to thoroughly sour. Stir it into dressing mixture. Makes 1 cup of prepared dressing. THOUSAND ISLAND RANCH-Into 1 c prepared dressing, blend 1/4 c bottled chili sauc e, 2 tbs relish. Makes 1-1/3 cup. CUCUMBER RANCH-Peel and grate or put through blender 1 med cucumber to a pulp. C ombine with 1 tsp celery seed and blend into 1 cup prepared dressing. Makes 1-3/4 cup. ITALIAN CREAMY RANCH-Into 1 c prepared dressing, blend with fork 1 tsp dry mince d oregano leaves, 1/2 tsp basil leaves, 2 tbs chopped dill pickle, 3 tbs dill pi ckle juice and 4 tbs oil. Makes 1-3/4 cup. CATALINA RANCH-Into 1 cup prepared dressing, blend with fork, 1 tsp chili powder , 1/2 tsp paprika, 3 tbs ketchup, 1/4 tsp cumin powder, 2 tbs sugar and 1 tbs vi negar. Makes 1-3/4 cup. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Recess Cups Recipe By :

Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------8 1 1/2 Measure -----------ounces cups

*Copycat

Ingredient -- Preparation Method -------------------------------heresy bar peanut butter

melt chocolate and 1/2 cup of peanut butter together then melt peanut butter in another pan. place cupcake liners in muffin tins put in 1 tablespoon of chocolat e peanut butter mix in each tin let sit 30 minutes add some melted peanut butter on top of each let sit 30 minutes then top with another tablespoon of chocolate mix. This was on Phil's show recipe from the copycat lady Gloria

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Bbq Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces *Copycat Amount -------1/2 1/2 1 1 1/8 1 Measure -----------cup cup tablespoon tablespoon teaspoon teaspoon

Barbecue

Ingredient -- Preparation Method -------------------------------chunky-style Prego sauce Del Monte ketchup Dijon mustard vinegar dry mustard chili powder

Combine thoroughly and refrigerate, tightly covered. Use within 90 days or freeze to thaw and use within 1 year. Serve with chicken sandwich. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Caesar Dressing W/Variations Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat

Salads And Dressings

Amount -------1/4 1/4 1/4 1 1

Measure -----------cup cup cup tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------mayo bottled Hidden Valley ranch Wish Bone Italian dressing white vinegar water

Combine all ingredients with wire whisk until perfectly smooth and creamy. GREEK DRESSING-Add 1/4 tsp cumin powder, whisking well. CREAMY CAESAR-Add 1 tsp anchovy paste or 1 tbs soy sauce and 2 tbs sour cream. Refrigerate dressing tightly covered to use in 30 days. Do not freeze.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Cheese Biscuits Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Breads Dairy Amount -------1 1/3 1 3 2 1/4 Measure -----------cup cup tablespoon packages cups cup

*Copycat

Ingredient -- Preparation Method -------------------------------milk mayo sugar -- or sweet & low self-rising flour Kraft's American cheese -- grate liquid margarine garlic powder Kraft American cheese food

Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paperlined muffin wells. Drizzle top of each with tsp liquid margarine and dust each with a little garlic powder plus 1 scant tsp additional cheese food. Bake 350F 25 to 30 minutes or u ntil golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Red Lobster Clam Chowder Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Fish And Seafood Amount -------1 1 2/3 1 2 1 1 1 2 Measure -----------quart cup cup can ribs tablespoon can pinch

*Copycat

Ingredient -- Preparation Method -------------------------------clam juice non-fat dry milk powder flour chicken broth -- (14 ounces) celery -- chop fine dry minced onion clams -- minced well (10 oz) dry parsley flakes baked potatoes; cooked, peeled, --crumbled

In blender put clam juice, milk powder and flour, blending smooth. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on me dium-high heat until thick and smooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an h our and season with salt and pepper. Freezes well. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Creamy Caesar Dressing Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : *Copycat Amount -------3/4 1 1 1/3 1 Measure -----------cup tablespoon tablespoon cup teaspoon

Salads And Dressings

Ingredient -- Preparation Method -------------------------------bottled Italian dressing parmesan -- grated sugar mayo anchovy paste -- or soy sauce

Combine all with wire whisk. Keep refrigerated. Use in a week. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Red Lobster Easy Cheesecake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***CRUST*** 1 package Lorna Doone cookies -- (10 ounces) crush 1/4 pound butter -- melted 1/4 cup sugar 1 envelope Knox unflavored gelatin ***FILLING*** 16 ounces cream cheese -- room temp 8 ounces sour cream 2 large eggs 2 tablespoons butter 2 tablespoons cornstarch 1 cup sugar 1 teaspoon vanilla crushed cookie crumbs -- for CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of g reased 9" Springform pan. Bake at 350F exactly 8 minutes. FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornst arch, sugar and vanilla. When the filling is perfectly smooth and creamy pour i nto crust. Return to 350F oven and bake 30 to 35 minutes or until a knife inserted comes ou t clean. Cool in pan on rack 20 minutes before releasing Springform from the cak e. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Sweet And Sour Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------1 2 2 2 Measure -----------can tablespoons tablespoons tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------tomato paste -- (6 ounces) lemon juice Dijon mustard horseradish cream sauce

Mix all ingredients together well. Refrigerate, tightly covered, to serve as an accompaniment to marinated chicken or with shrimp as a cocktail sauce. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Tartar Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------1/2 1/4 2 1 1/2 1/4 Measure -----------cup cup tablespoons tablespoon teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------Kraft's mayo sweet pickle relish miracle whip salad dressing sugar dry minced parsley onion powder

Mix all and store in the fridge. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Trout Vera Cruz Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Main Dish

Fish And Seafood

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------trout fillets ***Marinade*** 1/4 cup black olives -- sliced 1/4 cup green olives -- sliced 1/2 cup olive oil 1/2 cup white wine 1 teaspoon oregano 1/2 cup onion -- chop 1/2 cup green bell pepper -- chop 1/2 cup tomatoes -- chop Mix marinade and let sit 5 minutes.

Brush fish with butter, salt and pepper and place in a baking pan. Pour marinade over and bake at 350F for 20 to 25 minutes. Source: Red Lobster.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Salad Supreme Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------2 1 1 1/2 2 3 1 1 1/4 1 Measure -----------tablespoons tablespoon tablespoon teaspoon packages tablespoons tablespoon teaspoon teaspoon envelope

Salads And Dressings

Ingredient -- Preparation Method -------------------------------sesame seeds season salt paprika black pepper herb ox chicken broth powder -- or bouillon powder parmesan -- grated poppy seeds onion salt garlic powder Lipton tomato cup of -- soup powder

As given, mix all ingredients and funnel into jar with tight-fitting lid. Store at room temp. Use in 90 days. Source: Gloria Pitzer's Make Alike Recipes

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sally Jessie Raphael's Stuffed French Toast Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Amount -------1 8 8 1/3 1 1/3 Measure Ingredient -- Preparation Method ------------ -------------------------------loaf -- cubed bread eggs ounces cream cheese -- softened cup honey cups milk

Mix eggs, honey and milk; set aside.

In a 9x13" greased pan, evenly layer 1/2 of the bread cubes, then cheese, and to p with the rest of the bread cubes. Pour egg mixture over bread, cover, and leave in refrigerator overnight. Bake at 350F for 35-40 minutes. Serve with syrup.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Salt-Spice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1/4 1 1 1 1 1/4 1/4 1 1/4 1/4 1/4 1/4 1/4 Measure -----------cup tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

Condiments

Ingredient -- Preparation Method -------------------------------kosher or sea salt accent dill weed black pepper onion powder garlic salt curry powder lemon -- grated rind only chili powder paprika oregano leaf dried marjoram leaves rubbed sage

Mix all ingredients and store in a pepper grinder or put through blender to a ve ry fine powder, using high sped. Makes about 1/2 cup. Keeps indefinitely at room temp. Source: Gloria Pitzer's "Secret Recipes Newsletters".

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sara Lee Original Cream Cheesecake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheesecakes *Copycat

Desserts

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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 -- or flavor ***TOPPING*** 3/4 cup sour cream 1/4 cup powdered sugar Preheat oven to 375F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pi e-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. Reduce oven to 350F. For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has dissolved. Add the butter and vanilla and blend until smooth . Be careful not to over-mix, or the filling will become too fluffy and will cra ck when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean. Co ol 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sara Lee'e Pound Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1/2 2 2 3 1 2/3 1 Measure -----------pound cups large tablespoons cups tablespoon

Cakes

Ingredient -- Preparation Method -------------------------------real butter or margarine powdered sugar eggs sour cream flour lemon extract or vanilla

Preheat oven to 325F.

Spray 8-1/2" 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 sour cream, rest of flour and extract, beating 2 minutes. Spread batter evenly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice 1/2" thick. Be sure to slice before freezing loaf. Thaw to use within 6 mo nths. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sara Lee's Carrot Square Cake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------2 1 6 1 1 1/2 2 1 1 1/4 1 1 1/2

Cakes

Measure Ingredient -- Preparation Method ------------ -------------------------------eggs teaspoon vanilla ounces oil teaspoon salt teaspoons baking powder teaspoons cinnamon cup sugar cups all-purpose flour cup carrots -- grate fine cup walnuts -- well-chopped cup light raisins -- optional cream cheese icing 6 ounces cream cheese -- softened 1/4 pound butter 1 pound powdered sugar 1 1/2 teaspoons orange extract 1 teaspoon spice island orange peel 1 tablespoon light corn syrup or pancake -- syrup 1 tablespoon cornstarch or flour

Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes s craping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Gr ease and flour 9" square pan. Spread batter evenly in pan. Bake at 325F about 50 minutes. Cool in pan about 30 minutes. Frost with Cream Cheese Frosting and sprinkle with additional walnuts. ICING-Cream the cream cheese with the butter until light and fluffy, using med-h igh speed of electric mixer.

Add half of the sugar, increasing speed to high. Add extract and peel and beat a bout 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sara Lee's Cheesecake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts Cheesecakes

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------crust 1/4 pound butter or margarine 1 package sugar cookies -- (10 ounces) roll to crumbs 1 package unflavored gelatin 1/4 cup sugar filling 16 ounces cream cheese -- soft 8 ounces sour cream 2 tablespoons butter 2 tablespoons corn starch 2 large eggs 1 cup sugar 1 teaspoon vanilla Preheat oven to 350F. Place butter in 9" square pan in the oven until butter me lts. Combine crumbs with gelatin and sugar. Remove 1/4 c crumbs to use as garn ish. Stir remaining crumb mixture into the melted butter in the pan, patting mixture evenly over bottom of pan. Bake exactly 8 minutes. Mix until light and fluffy cream cheese and sour cream. Beat in butter, corn starch, eggs, sugar and vanilla. As soon as crust is baked, put out oven rack without removing pan and pour filli ng directly over hot crust. Sprinkle top with reserved crumb mixture and return to bake at 350F for 30 to 3 5 minutes or until knife inserted comes out clean. DO NOT OVER-BAKE. Let cool 30 minutes before cutting.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sara Lee's Chocolate Cupcakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1/4 3/4 1 1 1/4 1/4 1 2/3 2 1/3 1 Measure -----------cup cup teaspoon teaspoon teaspoon teaspoon cup tablespoons cup cup

Cakes

Ingredient -- Preparation Method -------------------------------oil sugar egg vanilla salt cinnamon -- optional baking soda milk lemon juice unsweetened cocoa powder all-purpose flour

Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla , salt, and baking soda until well blended. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last additio n, scraping down sides and bottom of bowl often. Divide batter equally between 1 2 paper-lined cupcake wells. Bake at 350F for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutes. Remove to platter to continue cooling. Frost as desir ed.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sara Lee's Crumb Cake Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Cakes *Copycat Amount -------2 2 1/2 1 1/2 2 Measure -----------cups cups cup cup teaspoons

Desserts

Ingredient -- Preparation Method -------------------------------sifted flour light brown sugar -- packed margarine egg -- well beaten additional flour baking powder

1

teaspoon 3/4 cup

cinnamon milk

Mix sifted flour, sugar and margarine until crumbly. Set aside 1/2 cup. To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed. Spread evenly in a greased 8" square pan. Sprinkle reserved crumbs over top and bake at 350F for 35 to 40 minutes or until inserted toothpick comes out clean. Dust warm cake with powdered sugar before cutting.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sara Lee's Macaroons Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1/2 2 1/4 1

Cookies

Measure Ingredient -- Preparation Method ------------ -------------------------------large almond paste egg whites -- or 3 teaspoon salt cup fine granulated sugar powdered sugar

Knead almond paste with hands until soft and break into small pieces. Put egg w hites with salt in bowl of mixer. Add granulated sugar and almond paste, a little at a time, beating until all is added and mixture is smooth and thick. Beat in powdered sugar, up to 1/2 cup if necessary, to make a batter thick enough to hold its shape. Cover baking sheets with 2 layers of heavy brown paper. Drop onto paper by tsp into mounds about 2" apart. Bake at 300F until lightly browned, 20 to 25 minutes. Remove from oven, slide p aper off baking sheet onto a damp dish towel folded same size as baking sheet. Let stand until macaroons are cool or can be removed from paper with small meta l spatula. Cool on wire racks. Store in tightly covered container.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Sara Lee's Pound Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1/2 2 2 3 1 2/3 1 Measure -----------pound cups large tablespoons cups tablespoon

Cakes

Ingredient -- Preparation Method -------------------------------real butter or margarine powdered sugar eggs sour cream flour lemon extract or vanilla

Preheat oven to 325F. Spray 8-1/2" 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 sour cream, rest of flour and extract, beating 2 minutes. Spread batter eve nly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice 1/2" thick. Be sure to slice before freezing loaf. Thaw to use within 6 months. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Saratoga Chips Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : *Copycat Amount -------2 1/4 1 Measure -----------large teaspoon Ingredient -- Preparation Method -------------------------------unpeeled baking potatoes ground red pepper (about 1 1/4 pounds) salt vegetable oil pepper chili powder vegetable cooking spray

1/4 teaspoon tablespoon 1/8 teaspoon 1 teaspoon

1

teaspoon

cumin

Cut potatoes in half crosswise. Position a thin slicing disc in food processor. Place 1 potato half, cut side down, in food chute; slice, applying medium pres sure with food pusher. Remove potato slices from the processor. Pat slices dry with a paper towel. Re peat procedure with remaining potato halves. Combine oil and next 5 ingredients in a large zip-top heavy duty plastic bag. P lace potato slices in bad, seal and shake well to coat. Place potato slices in a single layer on a baking sheet coated with cooking spra y. Bake at 450F for 12 minutes or until potatoes are crisp. Turn potatoes and bake an additional 10 minutes, or until crisp. Source: Cooking Light Magazine, May 1994

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Seasoned Long Grain and Wild Rice Mix (Uncle Ben's) Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : *Copycat Side Dish

Rice

Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------dry mix----1 tablespoon chicken bouillon powder 1 teaspoon dry chopped onion 1/2 teaspoon dry minced parsley 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon ground ginger 1/2 teaspoon black pepper 1 1/2 teaspoons season salt -- to 2 ts -----rice mixture----2 cups water 2 tablespoons butter or margarine 1 cup premium minute rice 1/3 cup dry wild rice Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add to this water, butter, rice and dry wild rice. Bring to boil. Stir once or t wice just to combine. Cover pan with lid tightly. Simmer gently 8 to 10 minutes or until almost all l iquid has been absorbed.

Makes 3 cups cooked rice. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - * Exported from MasterCook * See's Butterscotch Lollipop Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------1 1 3 2 1 12 12 Measure -----------cup cup tablespoons tablespoons teaspoon shots

*Copycat

Ingredient -- Preparation Method -------------------------------granulated sugar heavy cream light corn syrup butter or margarine vanilla extract nonstick spray lollipop sticks or Popsicle sticks glasses -- espresso cups, or sake cups for the lollipop molds

1. Combine the first four ingredients in a saucepan over medium heat. Stir until the sugar has dissolved. 2. Let the mixture boil until it reaches 310F on a cooking thermometer (this is called the hard-crack stage), or until a small amount dropped in cold water se parates into hard, brittle threads. 3. Stir in the vanilla, then remove from the heat. 4. Coat the molds with nonstick spray and pour the mixture in. (If you are usin g shot glasses, be sure to cool the mixture first so that the glass won't crack .) 5. Place a small piece of aluminum foil over each mold and press a lollipop sti ck or Popsicle stick in the center. 6. When cool, remove from molds. Makes 1 dozen lollipops.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Self-Rising Flour

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1/2 1/4 1/4 5 Measure -----------cup cup cup pounds Ingredient -- Preparation Method -------------------------------baking powder baking soda salt flour

Add baking powder, baking soda and salt to flour. Using 2 large bowls, sift the mixture 3 to 4 times, using the largest sifter that you have, or use a large str ainer and a wooden spoon to sift it. Store at room temperature and use in any recipe that calls for self-rising flour . from Gloria Pitzer's Secret Recipe Books

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Shoji's House Dressing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Amount -------3/4 5 3 3 1/2 3 1/2 3 1/2 1 1/2 1 1 1/2 1/2 Measure -----------cup tablespoons tablespoons teaspoons teaspoons teaspoons teaspoons teaspoon teaspoon teaspoon teaspoon

Salads And Dressings

Ingredient -- Preparation Method -------------------------------oil onion -- mince rice vinegar light soy sauce ketchup water celery -- mince ginger -- grate lemon peel salt ground pepper

Blend until smooth; store covered. Drain salad well and toss with dressing immed iately before serving, or serve dressing on the table.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Shoney's Tomato Florentine Soup Recipe By :

Serving Size : 6 Preparation Time :0:00 Categories : Soups *Copycat Amount -------2 1 12 10 1 10 1 Measure -----------14 oz cans 14 oz can ounces ounces tablespoon ounces dash

Vegetables

Ingredient -- Preparation Method -------------------------------clear chicken broth sliced stewed tomatoes V-8 juice cream of tomato soup sugar frozen chopped spinach nutmeg salt and pepper to taste

Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk over med ium heat. Add remaining ingredients, without even thawing spinach. Allow to heat gently 30 minutes on medium-low until spinach is tender. Keep hot without letting it boil. Freeze leftovers. Source: Gloria Pitzer's Make Alike Recipes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sloppy Joes W/Homemade Sloppy Joe Seasoning Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 6 Preparation Time :0:00 Categories : Mixes *Copycat Amount -------1 1 1/2 1 6 Measure -----------pound packet cup can Ingredient -- Preparation Method -------------------------------lean ground beef homemade Sloppy Joe seasoning mix water tomato sauce -- 8 ounces hamburger buns -- toasted

Brown ground beef in a skillet over medium high heat. Drain excess grease. Add Sloppy Joe seasoning mix, water and tomato sauce. Bring to a boil. Reduce he at and simmer for 10 minutes, stirring occasionally. Serve on toasted hamburger buns. Makes 6 sandwiches.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Smoked Shellfish Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1/2 2 1 Measure -----------cup tablespoons Ingredient -- Preparation Method -------------------------------mayonnaise * dried dill -- (or 4 tbs of fresh -- dill) Dijon-style mustard horseradish

1/4 cup tablespoon

Combine mayonnaise and mustard. Add dill and horseradish. Mix. Serve as sauce fo r smoked shellfish or spread on crackers topped with shellfish. Cynthia's notes: I use light mayonnaise in mine as well as fresh dill and I also use either Grey Poupon mustard or Guilden's Dijon Mustard. I've served this spr ead on Ritz crackers with shrimp on top. Source: Ducktrap River Fish Farm, Inc., booklet.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Snapple Iced Tea Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : *Copycat

Beverages

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***LEMON*** 8 cups water 3 Lipton tea bags -- (orange -- pekoe and pekoe cut black -- blend) 3/4 cup granulated sugar ***or*** 1 16 ounces bo light corn syrup 1/3 cup plus 2 T lemon juice ***DIET LEMON*** 8 cups water 3 Lipton tea bags -- (orange -- pekoe and pekoe cut black -- blend) 12 1 gram envel Sweet'n Low OR equal sweetener 1/3 cup plus 1 T lemon juice ***ORANGE*** 8 cups water 3 Lipton tea bags -- (orange -- pekoe and pekoe cut black

-- blend) granulated sugar ***or*** light corn syrup lemon juice orange extract ***STRAWBERRY*** 8 cups water 3 Lipton tea bags -- (orange -- pekoe and pekoe cut black -- blend) 3/4 cup granulated sugar ***or*** 1 16 ounces bo light corn syrup 1/3 cup plus 1 T lemon juice 1 tablespoon strawberry extract ***CRANBERRY*** 8 cups water 3 Lipton tea bags -- (orange -- pekoe and pekoe cut black -- blend) 3/4 cup granulated sugar ***or*** 1 16 ounces bo light corn syrup 1/3 cup plus 2 T lemon juice 2 tablespoons ocean spray cranberry juice cocktail concentrate 3/4 cup 1 16 ounces bo 1/3 cup 1/8 tablespoon 1. For any of the flavors, boil the water in a large saucepan. 2. When the water comes to a rapid boil, turn off the heat, put the tea bags int o the water, and cover. 3. After the tea has brewed about 1 hour, pour the sugar or sweetener into a 2-q uart pitcher, then add the tea. The tea should still be warm, so the sugar or sw eetener will dissolve easily. 4. Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2-quart line). Chill. Source: More Top Secret Recipes by Todd Wilbur

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sonic Ocean Water Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------3 2 1 2 2 Measure -----------tablespoons tablespoons teaspoon drops 12 ounce can Ingredient -- Preparation Method -------------------------------water sugar imitation coconut extract blue food coloring cold sprite ice

1. Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, then stir to dissolve all of the sugar. Allow this syrup to cool. 2. Add coconut extract and food coloring to the cooled syrup. Stir well. 3. Combine the syrup with two 12-ounce cans of cold Sprite. Divide and pour over ice. (http://www.topsecretrecipes.com) Makes two 12-ounce servings. Any Sonic Drive-In regular knows the 3 or 4 unique fountain drink favorites on t he menu. There's the Limeade, the Diet Limeade, and, of course, the Cherry Limea de. But that bright blue stuff called Ocean Water has become a recent favorite f or anyone who digs the taste of coconut -- it's sort of like a pina colda soda. The chain simply squirts a bit of blue coconut syrup into some cold Sprite, and you're off. So the real secret to this puppy is recreating that sugary, blue fla vored syrup. That's the first step. The rest of it will be finished in less time than it takes to say, "Does my blue tongue clash with what I'm wearing?" OK If we are doing Sonic then this is how you make Cherry Limeade. My husband is from New Mexico and he says that out there is a place that calls it sweet cherr y lime. Anyway all you do is buy a jar of cherries and fresh limes and 7up or sprite. ( 7-up is better and closer) You pour the juice form the cherries into the 7"up and squeeze 1/2 a lime into e ach glass. Then just throw in a few cherries and half a Lime and you are done!

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwest Seasoning Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mixes Amount -------2 2 1 1 1 2 1 1 1 1 Measure -----------tablespoons tablespoons tablespoon tablespoon tablespoon teaspoons teaspoon teaspoon teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------chili powder paprika ground coriander garlic powder salt ground cumin cayenne pepper crushed red pepper flakes black pepper dried oregano

Combine and store in an airtight jar or container.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Factory Mizithra Cheese Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces *Copycat Amount -------2 4 1 10 2 1/2 1 3/4 Measure -----------tablespoons tablespoons teaspoon milliliters tablespoons cup cup cup

Pasta Dairy

Ingredient -- Preparation Method -------------------------------flour butter olive oil garlic -- crushed parsley -- chopped half and half milk Romano cheese white pepper to taste

Make a light roux over a medium fire with olive oil and butter. Add flour and cook flour out of raw state; add garlic. Pour milk and half and half in the roux with pepper and parsley. At the last moment add the cheese. Place over hot pasta.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Herb and Spice Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 3 1/2 2 2 2 2 1 1 1 Measure -----------package tablespoons teaspoon tablespoons teaspoons teaspoons teaspoons tablespoon tablespoon teaspoon

Condiments

Ingredient -- Preparation Method -------------------------------mix & eat cream of wheat -- or quick-cooking cream of wheat black pepper seasoned salt 2 onion powder garlic salt sugar dehydrated celery leaves dry oregano dry minced onion sauce

1 12 2 2

can ounces tablespoons tablespoons

tomato paste -- (6 ounces) water herb mix margarine

Mix all but minced onions in a blender on high about 2 minutes. Then add onion a nd blend just a few seconds. Store at room temperature to use in 3 months. TO USE MIX-Combine tomato paste, herb mix and butter. Heat on medium heat, stir ring constantly until piping hot. Good for 8 oz of pasta.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Spanish Rice W/Homemade Spanish Rice Seasoning Mix Recipe By : "Make-A-Mix" by Eliason, Harward & Westover Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Mixes *Copycat Amount -------1 1 1 1 Measure -----------cup can cup package Ingredient -- Preparation Method -------------------------------long grain rice stewed sliced tomatoes water homemade Spanish rice seasoning mix

Spray a large skillet with vegetable cooking spray. Add uncooked rice; cook over moderate heat, stirring constantly, until rice is lightly browned. Add tomatoes, water and Spanish rice seasoning mix. Stir to combine; bring to a boil. Cover and reduce heat. Simmer for 20 minutes, or until done.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Special Hamburger Sauces Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------1 1/3 1/4 1 1/4 1 Measure -----------cup cup cup tablespoon teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------miracle whip creamy French dressing sweet pickle relish sugar pepper minced dry onions

Stir all together. Makes 2 cups. Store in Refrigerate

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Seasoning Mix Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Mixes Amount -------3 2 1 1/2 1/4 1/2 Measure -----------tablespoons teaspoons teaspoons teaspoon teaspoon

*Copycat

Ingredient -- Preparation Method -------------------------------chili powder ground cumin garlic powder dried oregano leaves ground red pepper

Combine all ingredients. Store covered in airtight container. Shake before using to blend. Yield: about 1/3 cup

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach-Artichoke Dip - Olive Garden Clone Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount -------2 3/4 1 4 1/4 3 1 Measure -----------packages cup cup tablespoons cup packages can

*Copycat

Ingredient -- Preparation Method -------------------------------cream cheese parmesan cheese mozzarella cheese -- shredded mayonnaise skim milk frozen spinach -- chopped, thawed, -- drained artichoke hearts -- plain, cut in 1" -- pieces

Preheat oven to 350F.

Place first 5 ingredients in a microwave- and oven-proof dish with lid (such as a Corningware). Heat in microwave for one minute increments until all ingredients are easily inc orporated. Once this is done, mix the spinach and artichoke heart pieces into the cheese mi xture. Bake 50 minutes covered, then 10 minutes uncovered. Best served with a good, mild sourdough. Olive Garden serves with pasta chips.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Stark Mary Jane Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Desserts Amount -------1 1 1/2 3 1 1/2 1/4 Measure -----------cup cup cup tablespoons cup cup

Cakes

Ingredient -- Preparation Method -------------------------------granulated sugar light corn syrup water molasses egg white peanut butter powdered sugar cornstarch for dusting

1. Combine the sugar, corn syrup, and water in a saucepan over medium heat. 2. Heat stirring, until the sugar begins to boil, then continue to cook, using a candy thermometer to monitor the temperature. 3. When the sugar reaches 240F degrees, or the soft-ball stage, beat the egg whi te in a microwave-safe bowl until it is tiff and forms peaks. Divide the beaten egg white, and throw out half. (You only need 1/2 egg white for this recipe, and it is easier to divide when beaten.) 4. When the sugar reaches 265F degrees, or the hard-ball stage, stir in the mola sses, then pour the mixture in thin streams into the egg white while beating wit h an electric mixer on low speed. 5. Beat for 3 to 4 minutes and then pour half the mixture into a 9x9-inch grease d pan and let it firm up in the refrigerator for 5 to 10 minutes. 6. Combine the peanut butter and powdered sugar. 7. When the candy is firm, spread a thin layer of the peanut butter mixture on t op. 8. Microwave the remaining candy mixture for 1 minute on high, or until it becom es soft again.

9. Pour the softened candy over the peanut butter layer. 10. When the candy is cool but still pliable, (about 20 minutes later) turn it o ut onto a surface dusted lightly with cornstarch. Use a cornstarch-dusted rollin g pin to roll the candy about 1/4-inch thick. 11. Use kitchen scissors or a shar p knife to cut the candy into 1 1/2 x 1/2-inch rectangles. Makes 30 candies.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Steak & Ale Hawaiian Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Amount -------6 2 2 1/4 2

Poultry

Measure Ingredient -- Preparation Method ------------ -------------------------------chicken breasts -- boneless cups pineapple juice tablespoons Worcestershire sauce cup soy sauce tablespoons sugar

In a bowl combine all ingredients except for chicken. Stir. Using a fork, poke about 5-8 sets of holes in each chicken breast. Put chicken i n marinade, making sure it is covered in the mixture. Add more pineapple juice if necessary. Cover and refrigerate for 24-36 hours. G rill.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Steak & Ale Marinade Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Marinade Amount -------1 2 4 1/2 1 1/4 3 3 Measure -----------quart cups teaspoons quarts cups quarts

*Copycat

Ingredient -- Preparation Method -------------------------------soy sauce red wine vinegar garlic powder sherry cooking wine sugar unsweetened pineapple juice

The following is the recipe used in 1978 for the Hawaiian Chicken, Club Steak, a nd Kabobs. I have included the original recipe for 64 chicken breasts or 48 stea

ks. The second recipe is the reduced version we make for 12 chickens. Mix together well. Allow meat to marinate a minimum of 24 hours and a maximum of 48. If holdi ng the meat longer than 48 hours, pour off the marinade. This recipe is for 12 chicken breasts. 1 cup Soy Sauce 1 cup Sherry Cooking Win e 1/2 cup Red Wine Vinegar 3/4 cup Sugar 1 tsp Garlic Powder 3 cans Unsweetened Pineapple Juice

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir-Fried Snow Peas (Disney Kids) Recipe By : Deanna Cook, 1996. Disney's Family Cookbook Serving Size : 5 Preparation Time :0:10 Categories : *Copycat Amount -------2 1/2 1 8 1 Measure -----------teaspoons teaspoon pound ounces tablespoon Ingredient -- Preparation Method -------------------------------sesame oil fresh minced ginger -- (1/2 to 1) fresh snow peas -- rinsed and stems removed canned water chestnuts -- sliced soy sauce

In a frying pan or wok, warm the sesame oil over medium-high heat. Add the ginge r, snow peas, water chestnuts, and soy sauce, and stir-fry for about 3 to 5 minu tes, or until the peas turn bright green.

- - - - - - - - - - - - - - - - - NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine, May 19 96. Chinese flavorings - soy sauce, ginger, and garlic - make any vegetable appe tizing to kids. You can put your kids to work stripping the stems off the fresh snow peas.

* Exported from MasterCook * Stouffer's Corn Soufflé Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Side Dish Amount Measure -------- -----------2 2 tablespoons

Dairy *Copycat

Ingredient -- Preparation Method -------------------------------eggs cornstarch

2 1

tablespoons pound 1/2 cup 1/2 cup

sugar salt and pepper nutmeg creamed corn -- canned sour cream milk

With electric mixer beat eggs until foamy. Beat in remaining ingredients as list ed. Pour into Pam-sprayed 8" square baking dish. Bake on center rack of preheated 400F oven 35 minutes or until knife inserted co mes out clean. Source: Gloria Pitzer's Make Alike Recipes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Julius And Pineapple Julius Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Beverages Dairy

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup frozen sliced strawberries -- thawed or 1 can crushed pineapple in juice -- (8-oz) 1 cup water 2 egg whites 3/4 teaspoon vanilla extract 1/4 cup granulated sugar 1 cup crushed ice -- heaping Combine all the ingredients in a blender set on high speed for exactly 1 minut e.

- - - - - - - - - - - - - - - - - NOTES : For the Strawberry Julius, sweetened sliced strawberries work best. T hey can often be found in 16-ounce boxes in the frozen-food section of the super market. Make sure to thaw them first.

* Exported from MasterCook * Streusel Mixture Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts

Sauces

*Copycat Amount -------1/3 1/3 4 1 Measure -----------cup cup tablespoons teaspoon Ingredient -- Preparation Method -------------------------------flour brown sugar -- packed butter -- melted almond or vanilla extract

Mix all with a fork. Use as individual recipes so direct. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweetened Condensed Milk (Eagle Brand) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 1/3 2/3 3 . If the mixture is too thick for your purposes, add a few end. Equals approx. 1 can sweetened condensed milk. drops of water and bl Measure -----------cup cup cup tablespoons Ingredient -- Preparation Method -------------------------------powdered milk boiling water granulated sugar butter

Put all ingredients in a blender and blend until all of the sugar is dissolved

- - - - - - - - - - - - - - - - - * Exported from MasterCook * T.G.I. Friday's Jack Daniel's Grill Glaze Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 2/3 Measure -----------head tablespoon cup Ingredient -- Preparation Method -------------------------------garlic olive oil water

1 1 1 3 3 1 1

cup 1/4 cup tablespoon 1/3 cups tablespoons tablespoons tablespoon tablespoon 1/4 teaspoon

pineapple juice Kikkoman teriyaki sauce soy sauce dark brown sugar lemon juice minced white onion Jack Daniel's whiskey crushed pineapple cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic wil l sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, dri zzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 ov en for 1 hour. Remove garlic and let it cool until you can handle it. 2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. 3. Add remaining ingredients to pan and stir. Squeeze the sides of the head of g arlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into t he saucepan and whisk to combine. 4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about1/2 a nd is thick and syrupy. Make sure it doesn't boil over. Makes 1 cup of glaze.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco 5 Alarm Sauce Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Sauces Amount -------1 1 1 1 Measure -----------can teaspoon teaspoon

*Copycat

teaspoon 1/4 cup 1 tablespoon 1 1 1/4 1/2 1/2 10 1/2 teaspoon teaspoon cup cup teaspoon ounces

Ingredient -- Preparation Method -------------------------------tomato paste -- (6 ounces) chili powder soy sauce Tabasco sauce pepper onion salt undrained pickle relish instant Postum drink powder ***for coloring*** dark molasses dry mustard ketchup water cumin powder tomato soup

In saucepan combine all ingredients. Stir over low heat to blend all flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze unused portion in family size d containers. Source: Gloria Pitzer Presents The Secret Restaurant Recipes Cookbook

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Bell Chicken Fajita! Seasoning Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***seasoning mix*** 1 tablespoon corn starch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sugar 3/4 teaspoon crushed chicken bullion cube 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon cumin ***fajitas*** 4 boneless -- skinless chicken -- breasts (1 to 1 1/4 -- lb.), cut into thin -- strips 2 tablespoons oil 1/3 cup water 1 green bell pepper -- cut into strips 1 medium onion -- sliced Seasoning mix: 1. Combine all of the ingredients in a small bowl. 2. Prepare Faj ita using the following ingredients: Fajitas: Prepare the Fajita using the same directions found on the package of th e original seasoning mix: 1. COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes on med ium-high heat. Add TACO BELL Fajita Seasoning Mix, water, green pepper and onion ; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender. 2. PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute. 3. SPOON chicken mixture onto each tortilla. Top as desired with TACO BELL salsa . Roll up tortillas."

A couple years ago Taco Bell and Kraft Foods got together to produce a line of p roducts -- everything from taco kits to salsas and spice mixes -- all stamped wi th the familiar Taco Bell logo and available in supermarkets across the country. The idea was a winner, and now the Taco Bell line of products is among Kraft's top-sellers (30th place). The clone of this mix, made with a combination of comm on spices and corn starch, can be kept indefinitely until your brain's Fajita-cr aving neurons begin firing. When you're set to cook, you'll just need some chick en, a bell pepper and an onion, and then you simply follow the same instructions that you find on the package of the real thing.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Bell Enchirito Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Tex-Mex Main Dish Amount -------1 1/4 1 1/2 1 1/4 1 2 1/2 1 1 Measure -----------pound teaspoon teaspoon tablespoon can can cups can package

*Copycat Beef

Ingredient -- Preparation Method -------------------------------ground beef salt chili powder dried minced onion refried beans -- 30 oz. onion -- diced La Victoria enchilada sauce shredded cheddar cheese sliced black olives -- (2 oz.) flour tortillas -- (10 or 12")

Slowly brown the ground beef in a skillet using a wooden spoon or spatula to sep arate the beef into pea-sized pcs. Add the salt, chili powder, and minced onion. in a mixer, or potato masher, beat the refried beans until smooth. Heat beans i n small saucepan or in microwave. Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave. Set on high for 40 sec. or warm individually in skillet for 2-3 min. per side. Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2 tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each tortilla over the beans and met. Flip the tortilla over onto a plate. Spoon 3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Bell Hot Taco Sauce

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces *Copycat Amount -------1 3 2 1 1/2 2 1/2 2 2 1 2 Measure -----------can cups teaspoons tablespoons teaspoons teaspoons teaspoons tablespoon tablespoons

Tex-Mex

Ingredient -- Preparation Method -------------------------------tomato paste -- (6-oz) water cayenne pepper chili powder salt cornstarch distilled white vinegar minced dried onion canned jalapeno slices -- ("nacho slices")

1. Combine the tomato paste with the water in a saucepan over medium heat. Stir until smooth. 2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried on ion and stir. 3. Chop the jalapeno slices very fine. You can use a food processor, but don't p uree. The best kind of jalapenos to sue are those bottled for nachos or pizza. A dd them to the mixture. 4. Heat the mixture to boiling. Continue to stir about 3 minutes and remove from the heat. 5. Let the sauce stand until cool, and then put in a tightly sealed container an d refrigerate. This will last for 1 to 2 months. Makes 3 1/2 cups.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Bell's Cinnamon Twists (Angel Wings) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Tex-Mex Desserts Amount -------5 5 5 1 1/4 2 1/2

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------eggs yolks -- well beaten tablespoons sour cream tablespoons sugar tablespoon almond extract teaspoon salt cups flour

Combine all, adding each item as listed, and enough more flour so that dough is no longer sticky, but still very soft. Roll small portions of dough at a time to

paper-thin. Use lightly floured working surface. Cut into strips 2"x5" and arra nge in single layer on oiled cookie sheets. Bring enough oil to 400F in deep hea vy saucepan, at least 3" deep. As you drop the dough into oil, make a 1" slit down center of each and draw the opposite ends of the strip through the slit. They'll fall to the bottom but will surface in a few seconds as they brown, about 2 minutes. Lift out with tongs a nd drop into large grocery sack containing about 1 lb of 10-X powdered sugar. Source: Gloria Pitzer's Secret Recipe Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Seasoning Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments *Copycat Amount -------2 1 1/2 1/4 1 1/2 1/2 1/2 Measure -----------teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

Mix

Ingredient -- Preparation Method -------------------------------onion -- minced, dried chili powder pepper -- red, dried oregano -- dried salt cornstarch garlic -- minced, dried cumin -- ground

Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-i nch square of aluminum foil and fold to make airtight. Label as Taco Seasoning M ix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can in crease the amounts to make any number of packages. This group of recipes come from the cookbook "Make-A-Mix Cookery" by Karine Elia son, Nevada Harward & Madeline Westover.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Take-Out Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef Main Dish

*Copycat Tex-Mex

Amount -------2 1 1 1 3 1 1/8 1 1 1/2 1/3 5 1/2 3 10 1/2

Measure -----------pounds cup teaspoon tablespoons teaspoon teaspoon teaspoon cups cup ounces tablespoons ounces

Ingredient -- Preparation Method -------------------------------ground chuck onion -- chop green pepper -- chop mustard seeds beef bouillon powder -- or chili powder Tabasco sauce cumin powder bottled chili sauce sweet pickle relish tomato paste dark molasses beef broth taco shells -- hot fried lettuce -- shredded Monterey Jack cheese -- grated

Pack beef into ungreased 10" skillet on medium heat. Cover and let simmer, reduc ing to low heat after 5 minutes. You don't really want to over-brown the beef, but to allow some moisture to combine with the natural fat in the chuck to crea te a broth while it simmer. Depending on the percentage of fat content in the beef, I'd let it steam like t his for about 12-15 minutes. Turn off heat. Drain liquid from beef into blender with HALF of the beef. With on/off speed blend this mixture until it resembles a brick-layer's mortar. To the mixture of pulverized beef and the remaining half which you did not put into the blender, add onion, green pepper, mustard seed, bouillon powder and ch ili powder. Stir in hot pepper sauce, cumin powder, chili sauce, sweet pickle r elish, tomato paste, water, molasses and beef broth. (If you like a thinner sa uce, add more beef broth). Simmer this uncovered, stirring frequently to prevent scorching or use your slo w cooker on "high" for about 2 hours. On top of the range, simmer 1 hour, addin g additional liquid as necessary to keep sauce consistency. Spoon it into the f ried taco shells. Top it off with lettuce, grated cheese and Taco 5 Alarm Sauce . Source: Gloria Pitzer "Presents The Secret Restaurant Recipes Cookbook"

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Tastybake Butterscotch Krimpets Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------cake 4 egg whites

1

box 2/3 cup

1/8 cup 1/2 cup 1 1/2 cups

golden pound cake mix -- (16-ounce) water frosting nestle butterscotch morsels -- (40 chips) butter -- softened powdered sugar

1. Preheat the oven to 325F. 2. Beat the egg whites until thick. 3. Blend the egg whites with the cake mix and water. 4. Pour the batter into a greased 9x12-inch baking pan. Bake for 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool. 5. For the frosting, melt the butterscotch morsels in a microwave oven on high for 45 seconds. If you don't have a microwave oven, use a double boiler over ho t, not boiling, water. 6. Mix the butter with the melted butterscotch. Add the powdered sugar. Blend w ith a mixer until the frosting has a smooth consistency. 7. Spread the frosting on top of the cooled pound cake. 8. Cut the cake into nine rows. Then make two cuts lengthwise. This should divi de cake into twenty-seven equal pieces. Makes 27 cakes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Tastybake Peanut Butter Kandy Kakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount -------4 1 2/3 1 1/2 1

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------egg whites box golden pound cake mix -- (16-ounce) cup water cup peanut butter cup powdered sugar bag Hershey milk-chocolate chips -- (11.5-ounce)

1. Preheat the oven to 325F. 2. Beat the egg whites until fluffy. 3. Blend the egg whites with the cake mix and water. 4. Pour tablespoon-size dollops of batter into each cup of a well-greased muffin

tin. Bake for 10 minutes, or until a toothpick stuck in center of cake comes ou t clean. Make five batches. Clean muffin tin for later use. Do not grease. 5. Combine the peanut butter and sugar. 6. While the pound-cake rounds cool, heat the chocolate chips in a double boiler over low heat, stirring often. You can also melt them in a microwave oven set o n high for 2 minutes, stirring once halfway through the heating time. 7. When the chocolate is soft, line the bottom half of each muffin-tin cup with shortening; then use a spoon to spread a thin layer of chocolate in each cup. 8. With your fingers, spread a thin layer of peanut butter over the chocolate. 9. Place a cake round on the peanut-butter layer. 10. Spread a layer of chocolat e over the top of each cake, spreading to the sides to cover the entire surface. 11. Cool in the refrigerator for 10 minutes and turn out of the tin. Makes 30 cakes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * TGI Friday's Soy Sauce Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1/3 1/3 1/3 2 2 1 1/2 Measure -----------cup cup cup tablespoons tablespoons tablespoon teaspoon

Salads And Dressings

Ingredient -- Preparation Method -------------------------------peanut oil cider vinegar water soy sauce green onion stems -- minced honey -- to 2tbs or to taste prepared hot mustard

Combine all ingredients in a jar with tight-fitting lid; shake the jar vigorousl y to combine ingredients thoroughly. Keep refrigerated and covered to use within a few weeks. Shake before using. Source: Ask Your Neighbor

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Thirteen Coins Breast Of Chicken Parmigiana Recipe By : Serving Size : 6 Preparation Time :0:00

Categories Amount -------6 6 1/2 6 1/2 2 3 1/2

: *Copycat Measure Ingredient -- Preparation Method ------------ -------------------------------chicken breasts -- boneless, skinless eggs -- beaten cup Italian bread crumbs ounces sliced mozzarella cheese stick butter cups white cream sauce ounces parmiagana regiano cheese teaspoon powered garlic salt pepper

Preparation Instructions: Season chicken with salt, pepper, and garlic. Dip in b eaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter clarified butter is really the best for this. Remove from pan and place in a 350F oven with 2 slices of Mozzarella cheese on e ach breast. Leave in oven until cheese is lightly browned. Add cream sauce to re mainder left in frying pan. When cream sauce is hot, place a ladle of the sauce onto the plate, and then pla ce one chicken breast on top. Sprinkle with grated Parmesan cheese. Notes: Thirteen Coins is a restaurant in the Seattle area.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Thousand Island Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Salads And Dressings Amount -------1/3 1/3 1/3 1 1/2 1 1/2 Measure -----------cup cup cup tablespoon teaspoon cups

*Copycat

Ingredient -- Preparation Method -------------------------------ketchup applesauce sweet pickle relish sugar season salt mayo

Mix all. Makes 2 1/2 cups. Refrigerate. Use in 4 wks.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Tomatillo And Jalapeno Green Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 1 1 2 Measure -----------pound large medium Ingredient -- Preparation Method -------------------------------tomatillos avocado onion salt and pepper to taste jalapeno peppers or your favorite chile -- (optional) -- pepper

Clean mix all ingredients in a blender until smooth then serve with chips or to complement your favorite dish. This mixture can be frozen as well.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Turtle Cookies (McKenzie's Bakery, N.O.LA) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts *Copycat Amount -------1/2 1/2 1 1 1 1/4 1/8 1 1/2 1/4 1/4 2 Measure -----------cup cup whole teaspoon teaspoon cups teaspoon teaspoon

Cookies

ounces 1/4 cup 1 tablespoon 1 pound

Ingredient -- Preparation Method -------------------------------butter or margarine light brown sugar -- packed egg egg yolk egg white vanilla maple flavoring all-purpose flour salt baking soda pecan halves -----frosting----solid baking chocolate milk butter powdered sugar.

Cream butter with sugar until light and fluffy. Beat in egg, egg yolk, vanilla a nd maple flavoring. Set aside. Sift together flour, salt, and baking soda. Add dry ingredients gradually to the creamed mixture until you have smooth dough and then chill 2 hours.

Shape 1 tsp dough into balls. These should be oval shaped like a turtle body. Di p bottoms into little of egg white. Press slightly onto greased cookie sheet on which groups of 5 pecan halves have already been placed to form a head and 4 feet of turtles. Bake at 350F 10 to 12 minutes or until set and when cool, frost. FROSTING-Melt chocolate, milk and butter. Beat in the powdered sugar until smoo th. Source: Gloria Pitzer's Secret Recipes Newsletter.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Twin Dragon Almond Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies *Copycat Amount -------3 1 1/2 1 1 1 1/2 1 1 1/8 Measure -----------cups teaspoon teaspoon cup cup cups teaspoon cup

Desserts

Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda salt almonds -- blanched granulated sugar lard almond extract egg -- beaten water

1. Preheat the oven to 350F. 2. Mix the flour, baking soda, and salt. 3. In a blender, grind 1/2 cup blanced almonds to a fine powder. Add to the flo ur mixture. 4. Cream the sugar, lard, almond extract, egg, and water, and add to the dry mi xture. Mix thoroughly. 5. Form into 1-inch balls and place on an ungreased cookie sheet 2 inches apart . 6. Press one of the remaining almonds into the center of each ball, while flatte ning it slightly with fingers. 7. Brush each cookie lightly with beaten egg. 8. Bake for 20 minutes, or until cookies are light brown around edges.

Makes 2 dozen cookies.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Twinkies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------1 4 2/3 Measure Ingredient -- Preparation Method ------------ -------------------------------16 ounce box golden pound cake mix egg whites cup water filling 2 tablespoons butter 1/3 cup vegetable shortening 1 cup powdered sugar 1/4 cup granulated sugar 1/3 cup evaporated milk 1 teaspoon vanilla extract 2 drops lemon extract

1. Preheat oven to 325F. 2.Fold each piece of foil in half twice. Wrap the folded foil around the spice b ottle to create a mold. Leave the top open for pouring the batter in. Make twelv e of these molds and arrange on a cookie sheet. Grease the inside of each with n onstick spray. 3. Disregard the directions on the cake mix box. Instead, beat the egg whites un til stiff. Combine with cake mix and water, and beat until thoroughly blended (a bout 2 minutes). 4. Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven f or about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center. 5. For the filling, cream the butter and shortening. Slowly add the sugars while beating. 6. Add the evaporated milk, vanilla and lemon extracts. 7. Mix on medium speed until completely smooth and fluffy. 8. When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling. 9. Using the pastry bag, inject each cake with filling through all three holes.

- - - - - - - - - - - - - - - - - -

NOTES : You will need a spice bottle about the size of a Twinkie, twelve 12 x 14 -inch pieces of aluminum foil, a pastry bag and a toothpick)

* Exported from MasterCook * Twinkle Cake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat

Cakes

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FILLING*** 1/2 cup butter or margarine 1/2 cup Crisco 1 cup sugar 3/4 cup evaporated milk 1 tablespoon vanilla -- cake 3 large eggs 1 1/2 teaspoons vanilla 1 cup milk 1/2 cup butter 1 1/2 cups sugar 1 teaspoon salt 3 1/2 teaspoons baking powder 2 cups flour Mix together and put into 13 x 9 pan or you can use a yellow cake mix. Cook for 25 to 30 min at 350. then cut into squares and put filling on cake that has been split and top with other piece.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Uncle Ben's Seasoned Long Grain & Wild Rice Mix Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Rice Side Dish

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------dry mix----1 tablespoon chicken bouillon powder 1 teaspoon dry chopped onion 1/2 teaspoon dry minced parsley 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon ground turmeric 1/2 teaspoon ground cumin

1/4 teaspoon 1/2 teaspoon 1 1/2 teaspoons 2 2 1 cups tablespoons cup 1/3 cup

ground ginger black pepper season salt -- to 2 ts -----rice mixture----water butter or margarine premium Minute Rice dry wild rice

Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add to t his water, butter, rice and dry wild rice. Bring to boil. Stir once or twice jus t to combine. Cover pan with lid tightly. Simmer gently 8 to 10 minutes or until almost all li quid has been absorbed.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Velveeta Cheese Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------1/2 1/2 1/2 2 2 Measure -----------pound pound cup pounds teaspoons

*Copycat

Ingredient -- Preparation Method -------------------------------Velveeta cheese -- pinch pcs butter or margarine unsweetened cocoa powder powdered sugar vanilla extract

In top of double boiler combine cheese, butter, cocoa, stirring occasionally unt il completely melted and smooth. With portable mixer, while still over hot water, beat in a cup of the powdered s ugar, then the vanilla, and finally the remaining powdered sugar in small portio ns until smooth and thickened. Pour fudge squares - or into buttered or Pam-sprayed 9x9x2 pan for thick. Chill several hours before cutting into squares. Source: Maple Leaf Village, Niagara Falls.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Viennese Fish Casserole Recipe By :

Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 potatoes -- boiled in the skin, -- peeled, sliced*** 1 pound pollack fillets* -- up to 1/2 cup butter -- melted 3/4 cup sour cream 1/2 cup bread crumbs* paprika lemon wedges salt & pepper butter for brushing the baking pan Butter a baking pan generously. Arrange boiled potatoes on all sides of baking d ish as if lining the sides of the dish with the potatoes. Place fish fillets in bottom of pan and sprinkle with salt and pepper. Brush pot atoes generously and fish lightly with melted butter. Cover fish with sour cream and dust sour cream well with bread crumbs. Sprinkle all lightly with paprika. Bake in preheated oven at 350for 25 minutes. Serve wit h wedges of lemon and serve with tossed salad. Cynthia's notes: *May also use margarine instead of butter. Instead of pollack, I used cod fillet s. *As far as the bread crumbs; I used Italian bread crumbs that also has spices added in. If don't have Italian bread crumbs, then add about 1 tsp. dried parsl ey and oregano to bread crumbs. Try not to overcook fish.. should be able to fla ke with fork easily when done. ***by leaving the skin on potatoes while cooking helps to hold together better f or easier cutting and not to be mushy when done. They are easy to peel once cook ed. recipe by Marsha Schreiber

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Waldorf Salad (Disney Kids) Recipe By : Deanna Cook, 1996. Disney's Family Cookbook Serving Size : 7 Preparation Time :0:05 Categories : *Copycat Amount -------2 1/2 1 1 1/2 1/2 1/2 Measure -----------cups cup cup cup cup cup Ingredient -- Preparation Method -------------------------------chopped apples cheddar cheese red or green grapes diced celery walnuts raisins

1

1/3 cup tablespoon

mayonnaise fresh lemon juice

In a large bowl, toss all the ingredients and stir well to coat with the mayonna ise and lemon juice. Refrigerate until ready to serve. Serves 6 to 8.

- - - - - - - - - - - - - - - - - NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine, May 19 96. This salad dresses up a plate nicely. Use fresh ingredients and toss well to coat the apples and prevent them from browning.

* Exported from MasterCook * Wednesday's Chili (Wendy's) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Copycat Main Dish Amount -------1 1/2 2 1/2 1 1 2 1/2 1 1 1 Measure -----------pounds teaspoons teaspoon 10 oz can tablespoon teaspoons teaspoon 21 oz can 6 oz can 8 oz can

Beans Beef

Ingredient -- Preparation Method -------------------------------ground round corn oil salt onion soup chili powder cumin powder pepper undrained -- kidney beans tomato paste tomato sauce

Directions: Heat oil in 10" skillet, add crumbled beef, sprinkle with salt. Pack beef firmly in pan, cover, cook over low heat for 20 min. Put onion soup thru blender for 1 min., add to beef, mashing with fork until it looks like rice. Simmer, covered another 5 min. Add chili powder, cumin, pepper. Transfer to a 3-qt pot, add kidney beans, tomato paste and sauce. Heat for anoth er 20 min to allow spices to blend.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Wendy's Baked Potato Toppings Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces

*Copycat

Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------broccoli and cheese 1 can cream of celery soup 1 jar Cheez whiz -- (8 ounces) 1 tablespoon dry minced onion 1 package frozen chopped broccoli -- cook, (10 ounces) -- drain ***chili and cheese*** 1 can chili-beef soup cheddar cheese -- shredded sour cream and chives 2 tablespoons mayo 8 ounces onion chip dip 8 ounces sour cream chives 2 tablespoons dry minced chives ground beef topping 1 pound ground round 2 tablespoons oil 1 package dry onion soup mix 1 teaspoon paprika 8 ounces sour cream BROCCOLI AND CHEESE-In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use with in 6 months. CHILI AND CHEESE-Warm soup until piping hot. Spoon over baked potatoes and top w ith cheese. SOUR CREAM AND CHIVES-Stir together mayo, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes. GROUND BEEF TOPPING-Brown beef in oil, crumbling beef with a fork until all pink disappears. Add onion soup. Remove from heat and stir in paprika and sour cream . Spoon over baked potatoes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Wendy's Chicken Caesar Fresh Stuffed Pita Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Vegetables Salads And Dressings

Chicken *Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------dressing 1/2 cup water 1/8 teaspoon dry -- unflavored gelatin

1/3 1/2 1/2 1/2 1/4 1/4 1/8 1 1 1 1 1 1 2 2 6 4 4

cup cup teaspoon teaspoon teaspoon teaspoon teaspoon dash dash dash dash tablespoon tablespoon tablespoons

cups 1/4 cup 1/4 cup teaspoons

white vinegar olive oil red bell pepper -- minced fine salt garlic powder Worcestershire sauce coarse ground black pepper parsley oregano thyme basil Romano cheese -- grated parmesan cheese -- grated egg substitute salad chicken breast halves -- boned, skinned salt and pepper romaine lettuce -- chopped red cabbage -- shredded carrot -- shredded pita breads fresh parmesan -- shred

DRESSING: dissolve the gelatin in the water. Heat the mixture in the microwave o n high for two minutes or until it begins to rapidly boil. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershir e, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicke r, then chill. Overnight refrigeration makes the dressing thicker. CHICKEN: Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken fro m the grill and dice it. SALAD: While chicken cooks, prepare the salad by combin ing the romaine lettuce, red cabbage and shredded carrot in a large bowl and tos s. SANDWICHES: microwave each pita for 20 seconds. Fold each pita in half like a ta co, then add 1 to 1 1/2 cups of the romaine salad into the bread. Add about 1/3 cup of diced chicken on top of the salad in the pita. Pour about 1 TBS of dressi ng over each sandwich. Sprinkle about 1 tsp of shredded fresh parmesan on top of each one and serve. Source: Top Secret Recipes, Todd Wilbur.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Wendy's Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Beef Beans

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 pounds 1 can 1 can 1 can 1 medium 2 1 rib 3 medium 2 teaspoons 3 tablespoons 1 1/2 teaspoons 2 teaspoons 2 cups

ground beef tomato sauce -- (29 ounces) kidney beans w/liquid -- (29 ounces) pinto beans w/liquid -- (29 ounces) onion -- diced green chili -- diced celery -- diced tomatoes -- chopped cumin powder chili powder black pepper salt water

Brown the beef and drain the fat off. Crumble the cooked beef into pea size pieces. In a large pot, combine the beef plus the remaining ingredients and bring to a s immer over low heat. Cook stirring every 15 minutes for 2-3 hours.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Wendy's Chili Seasoning Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------2 1 1 1 1 1 Measure -----------tablespoons tablespoon tablespoon teaspoon teaspoon envelope

Condiments

Ingredient -- Preparation Method -------------------------------red pepper flakes seasoned salt dry minced onions -- crush a hammer very fine dry parsley flakes -- rubbed fine dust granulated garlic -- hammer to bits taco sauce mix

Stir all ingredients well together and store in a bottle with tight cap. Keep at room temp and use within 6 months. Source: Gloria Pitzer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Wendy's Classic Greek Fresh Stuffed Pita Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Salads And Dressings

*Copycat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------dressing 1/2 cup water 1/8 teaspoon dry -- unflavored gelatin 1/3 cup white vinegar 1/2 cup olive oil 1/2 teaspoon red bell pepper -- minced fine 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon Worcestershire sauce 1/8 teaspoon coarse ground black pepper 1 dash parsley 1 dash oregano 1 dash thyme 1 dash basil 1 tablespoon Romano cheese -- grated 1 tablespoon parmesan cheese -- grated 2 tablespoons egg substitute 1 4 oz pkg feta cheese -- crumbled 1/2 cup tomato -- seed, diced 1/4 cup cucumber -- slice thin, chopped 1/4 cup red onion -- diced 6 cups romaine lettuce -- chopped 1/4 cup red cabbage -- shredded 1/4 cup carrot -- shredded 4 pita breads DRESSING: dissolve the gelatin in the water. Heat the mixture in the microwave o n HIGH for 2 minutes or until it begins to rapidly boil. Add the vinegar, then w hisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker. TOPPING: combine the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl. SALAD: combine the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss. SANDWICHES: microwave each pita for 20 seconds. Fold each pita in half like a ta co, then add 1 to 1 1/2 cup of the romaine salad into the bread. Add 1/2 to 1/3 cup of the Greek topping to each sandwich. Pour about 1 TBS of dressing over eac h sandwich and serve. Source: Top Secret Recipes by Todd Wilbur.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Wendy's Frostie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Dairy Amount -------1 1/2 3 Measure -----------cup cup cups

Beverages

Ingredient -- Preparation Method -------------------------------milk nestles quick slightly soften ice cream

put ice cream in fridge for an hour before making. add all to blender mix until thick and even color scrape out enjoy.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Wendy's Frosty Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : *Copycat Dairy Amount -------3/4 1/4 4 Measure -----------cup cup cups

Beverages

Ingredient -- Preparation Method -------------------------------milk chocolate drink powder -- (Hershey or Nestle) vanilla ice cream

Combine all of the ingredients in a blender. Blend on medium speed until cream. Stir if necessary. If too thin, freeze the mixture in the blender or in cups until thicker. Source: Top Secret Recipes by Todd Wilbur

- - - - - - - - - - - - - - - - - * Exported from MasterCook * White Tassel Hamburgers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches *Copycat

Beef

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1

pound 2/3 cup 1 jar 1/4 cup 1/4 cup

ground sirloin canned beef broth baby food strained beef -- (3 ounces) -----onions----dry onions hot water mustard catsup pickles food and broth together well then but in fridge for 3 hours or add hot water to onions to hydrate them make small hamburgers with the end of a spoon put holes in the burgers while frying evenly.

Mix meat and baby over night. Then put in frying pan so they will cook

Then before tuning put some onions on top of each burger then place buns on top bottom of buns down. So they will be steamed warm. Garnish with pickle catsup and mustard.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Win Shuer's Bar Cheese Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers *Copycat Amount -------2 1/2 1 1 1 1 Measure -----------pounds pound bottle bottle tablespoon tablespoon

Spreads Dairy

Ingredient -- Preparation Method -------------------------------Velveeta; no other -- chunk butter or margarine -- cut pcs pure horseradish -- (5 ounces) Catalina dressing -- (8 ounces) onion powder Heinz 57 sauce

In a large double boiler place all the ingredients. Allow ingredients to cook un til completely melted and smooth. When smooth, put about 1 cup of the mixture at a time through a blender on high speed-using pulse-about 1 minute or until each cupful is satiny smooth. The mixture has a tendency to curdle as it is cooking, but this can be smoothed out with use of a blender. Store in a tight fitting jar and refrigerate to be us ed within a month. Freeze it to be used within 3 months.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Yakitori Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount -------6 1/2 3 2 Measure -----------tablespoons cup tablespoons tablespoons

*Copycat

Ingredient -- Preparation Method -------------------------------sake dark soy mirin sugar

Place all ingredients in small saucepan. Bring to boil and cook over medium heat for 3 minutes. Remove from heat; set aside 5 minutes. Use to brush meats, poultry, or vegetables.

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Dill Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Copycat Amount -------2 1 2 1/4 1/2 1/2 Measure -----------cups tablespoon teaspoons cup cup Ingredient -- Preparation Method -------------------------------plain low-fat yogurt Dijon mustard horseradish fresh chopped dill or 2 tbs dried dill ** finely chopped red onion lemon or 2 tbs bottled lemon juice -- juice of salt & pepper

Blend all ingredients. Salt and pepper to taste, then refrigerate. Serve with an y smoked seafood. Makes about 2-1/2 cups. Cynthia's notes: I prefer the fresh dill but if you don't have access to it, you can use dried dill. In event you don't have a lemon handy, you can use the bott led lemon juice as well. Recipe found in recipe booklet from Ducktrap River Fish Farm.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Yoo Hoo Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beverages Dairy Amount -------1/2 1 1/2 3 Measure -----------cup cups cups

*Copycat

Ingredient -- Preparation Method -------------------------------Nestle chocolate powder nonfat dry milk powder water

Mix all contents in a blender for 30 seconds. Refrigerate until cool. Makes 2 drinks. Source: Top Secret Recipes by Todd Wilbur

- - - - - - - - - - - - - - - - - * Exported from MasterCook * York Peppermint Patties Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount -------1 4 1/3 1/2 1

*Copycat

Measure Ingredient -- Preparation Method ------------ -------------------------------egg white cups powdered sugar cup light corn syrup teaspoon peppermint oil or extract cornstarch for dusting bag semisweet chocolate chips -- (16-ounce)

1. In a medium bowl, beat the egg white until it is tiff and forms peaks. Don't use a plastic bowl for this. 2. Slowly add the powdered sugar while blending with an electric mixer set on me dium speed. 3. Add the corn syrup and peppermint oil or extract and knead the mixture with y our hands until is has the smooth consistency of dough. 4. Using a surface and rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick. 5. Punch out circles of peppermint dough with a biscuit cutter or a clean can wi th a diameter of about 2 1/2-inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.

6. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfw ay through the heating time. Melt thoroughly, but do not overheat. 7. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks again st he bowl to knock off the excess chocolate and place each patty on waxed paper . 8. Chill the peppermint patties until firm, about 30 minutes. Makes 20 peppermint patties.

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