Mar's Almond Bar
McDonald's Big Mac Sauce
McDonald's Filet-O-Fish Sandwich
McDonald's Honey Mustard Sauce
McDonald's Hot Mustard Sauce
McDonald's Quarter Pounder
McDonald's Sweet and Sour Sauce
Miracle Whip
Nutri-Grain Bars
Old Bay Seasoning
Olive Garden Eggplant Parmigiana
Olive Garden Fettuccine Alfredo
Olive Garden House Dressing
Olive Garden Pasta e Fagioli
Olive Garden Toscana Soup
Orange Julius
Oreo Cookies
Outback Steakhouse Aussie Fries
Outback Steakhouse Bloomin' Onion
Outback Steakhouse Coconut Shrimp
Outback Steakhouse Honey Wheat Bushman Bread
Outback Steakhouse Sydney's Sinful Sundae
Panda Express Orange Chicken
Papa John's Garlic Sauce
Pecan Sandies
Pillsbury Crescent Rolls
Pizza Hut Creamy Italian Dressing
Pizza Hut Original Pan Pizza
Pizzaria Uno's Chicago Deep Dish Pizza
Planet Hollywood Cap'n Crunch Chicken
Ponderosa's Steak Sauce
Popeye's Fried Chicken
Popeye's Red Beans and Rice
Red Lobster Cheese Biscuits

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Mar's Almond Bar

2 c Granulated sugar
1/4 c Light corn syrup
1/2 c + 2 tb. water
pn Salt
2 Egg whites
35 Kraft caramels
2/3 c Whole roasted almonds
24 oz Milk chocolate chips

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.

Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this.

When the sugar mixture reaches 270~F, or the soft crack stage. Remove from
the heat and pour the mixture in thin streams into the egg whites, blending
completely with an electric mixer set on low.

Continue to mix about 20 minutes or until the nougat begins to harden and
thickens to the consistency of dough. Mix in the almonds.

Press the nougat into a greased 9 x 9 inch pan and chill until firm about
30 minutes.

Melt the caramels with the remaining 2 tb. water in a small saucepan over
medium heat.

Pour the caramel over the nougat and return the pan to the refrigerator.

When the caramel and nougat are firm (about 30 min), slice down the middle
of the pan with a sharp knife and then slice across into 7 segments to make
a total of 14 bars.

Melt the milk chocolate chips in a microwave for 2 minutes on half power,
stirring halfway through the cooking time. Melt completely, but be careful
not to overheat.

Resting the bar on a fork (and use fingers if needed) dip each bar into the
chocolate to coat completely and tap the fork against the side of the bowl
to knock off the excess chocolate. Place on waxed paper and let cool at
room temperature until the chocolate is firm; 1-2 hours.
 

McDonald's Big Mac Sauce

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place sauce in a covered container and refrigerate for several hours,
or overnight, so that the flavors blend. Stir the sauce a couple of
times as it chills.

Makes about 3/4 cup.

McDonald's Filet-O-Fish Sandwich

2 Tbls. Mayonnaise
2 teas. Sweet relish
2 teas. Minced onion
pn Salt
2 Plain hamburger buns
2 Mrs. Paul's breaded-
Fish portions (square)
2 slices 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, but 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. Place a slice of cheese on each of the bottom buns.
6. Place the cooked fish on top of the cheese slice on
each sandwich, and top off the sandwiches with the top buns.

Makes two sandwiches.

McDonald's Honey Mustard Sauce

1/4 Cup Honey
2 Tbls. Prepared mustard.

Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.

McDonald's Hot Mustard Sauce

1 Tablespoon Dijon mustard
2 Tablespoons French's prepared mustard
2 Tablespoons Heinz 57 sauce
1/4 Cup Mayonnaise
1/4 Cup Sour cream

Mix all, cover and refrigerate to use within 30 days.
 

McDonald's Quarter Pounder

1 Sesame-seed Bun
1/4 lb. Ground beef
Salt to taste
1 Tbls. Ketchup
1/2 teasp. Prepared Mustard
1 teasp. Chopped Onion
2 Dill pickle slices
2 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 cooking.
4. Spread Ketchup and then the mustard on the top
bun, then add the onion and pickle.
5. Place 1 slice of cheese on the bottom bun, then the beef patty,
then the other slice of cheese.
6. Top off the sandwich with the top bun.
7. Microwave on high for 15 seconds.

McDonald's Sweet and Sour Sauce

1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

1. Combine all ingredients except the water in a food processor or a
blender and puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water, stir,
and bring mixture to a boil. Allow it to boil for five minutes,
stirring often. When the sauce has thickened, remove it from the heat
and let it cool. Store sauce in a covered container in the refrigerator.

Makes about 3/4 cup.

Miracle Whip

4 egg yolks
1 t. Salt
2 t. Dry mustard
6 T. Vinegar
3 cups salad oil
3 T. Flour or cornstarch
1 cup boiling water
2 T. Sugar
1/4 cup vinegar
1 T. Salt

With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,
and 2 T., vinegar. Very slowly add 1 cup oil, a few
drops at a time, and mix thoroughly. Add remaining oil,
a little faster but be careful to blend each addition
before adding more oil. When all oil has been added,
add 4 T. Vinegar. Now put remaining ingredients
in a saucepan and cook to a smooth paste. Add this
hot mixture to the mayonnaise and blend well.
Pour in a container & cool in the refrigerator.
Makes slightly more than 1 quart.
 

Nutri-Grain Bars

1 pkg yellow cake mix
3/4 cup butter
2 1/2 cups quick oats
12 ounces preserves or jam
1 T water

Preheat oven to 375. Melt butter. Combine cake
mix and oats in a large bowl; stir in the melted
butter until the mixture is crumbly. Measure half
of this mixture (about 3 cups) into a greased
13x9x2-inch pan. Press firmly into pan to cover
the bottom.

Combine preserves and water; spoon over crumb
mixture in pan, and spread evenly. Cover with
remaining crumb mixture. Pat firmly to make top
even.

Bake at 375 for 20 minutes--top should be very
light brown. Cool completely before cutting into
bars.

Old Bay Seasoning

1 Tbsp. Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 tsp. Whole Cardamom
1/2 tsp. Mustard Seed
4 Whole Cloves
1 tsp. Sweet Hungarian Paprika
1/4 tsp. Mace
Dash of Salt

In a spice grinder or small food processor, combine all of the ingredients.
Grind well and store in a small glass jar.

Olive Garden Eggplant Parmigiana

2 Eggplants; peel; slice 1/4" circles
Flour
Oil
Seasoned salt
1 lb. jar meat-flavored Prego
1/4 cup grape jelly
14 oz. can sliced-style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated parmesan cheese

Moisten eggplant (milk) and coat lightly in flour. Quickly brown
slices in hot oil, dusting each side generously with seasoned salt.
When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. about 20 to 25 minutes
or until tender.

SAUCE-Combine sauce, jelly and tomatoes that have been broken
up with a fork. Heat on medium until hot, but do not boil.

Spread mozzarella cheese over eggplant, then add sauce. Top
with parmesan cheese and return to oven for 5-10 minutes
to melt mozzarella. Serve immediately.
 

Olive Garden Fettuccine Alfredo

8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain

In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
 

Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low -- or
1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.

Olive Garden Pasta e Fagioli

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienne (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
of boiling water over high heat. Cook for 10 minutes or just until
pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup.
Simmer for 5-10 minutes and serve.

Serves 8.

Olive Garden Toscana Soup

3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4-inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise,
then cut in 1/4-inch slices
2 cups cavalla greens (kale can be substituted),
cut in half, then sliced into 1/16-inch strips
1 1/2 cups sausage link - spicy, pre-cooked, cut in half
length-wise, then cut at an angle into 1/2-inch slices
3/4 cup heavy whipping cream

Place sausage link onto sheet pan and bake in 300 degree oven for
15 to 20 minutes or until done.

Place onions and bacon into 3 to 4 quart saucepan and cook onions
over medium heat until the onions are almost clear. Add garlic and
cook for 1 minute.

Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients then simmer for 5 more minutes and serve.

Orange Julius

1 cup orange juice
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup sugar
1 heaping cup ice

Combine all of the ingredients in a blender set on high speed for 15-30
seconds.

Makes 2 drinks.

Oreo Cookies

COOKIE WAFERS:

1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening

CRÈME FILLING:

3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening (no substitution)
3 tablespoons hot water

Preheat oven to 325F. Blend all ingredients; then knead with your
hands until it is pliable like dough. Form dough into 3/4 inch balls
and press flat, 1/2 inch apart on greased cookie sheets. Bottom of
a glass works nice for this. Bake 4 to 6 minutes or until cookies are
crunchy. I should think you could refrigerate the dough in cylinder
shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
Let cookies cool on sheets.

Combine filling ingredients and mix well. Form into balls about 1/2 to
3/4 inch in diameter, again using your hands. Sandwich one
filling in the center of two cookies and carefully press down until
the filling spreads almost to the edge.

Makes 2 dozen cookies (4 dozen wafers)
 

Outback Steakhouse Bloomin' Onion

4 Vidalia or Texas Sweet Onions

Batter:
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer

Seasoned Flour:
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper

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, but 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 and dip in batter
to coat thoroughly. Gently place in fryer basket and deep-fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.

Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Chili sauce
1/2 tsp. Cayenne pepper

Outback Steakhouse Aussie Fries

1 - 2 lb. bag of Frozen French Fries
1 Cup shredded Colby Jack cheese
6 pieces of Bacon, cooked
24 Fl. Oz. Peanut Oil (can be reused later; store
in refrigerator)

Divide the fries into half, and use the other half later.
Heat oil to 350 degrees. If you do not have a thermostat, make sure
the oil is hot enough, so that when you set a French fry in there it
will cook immediately. If the French fry sinks to the bottom, and
barely bubbles, it is not hot enough. Fry the potatoes in small
batches, they are done when they are golden brown, and float to the
top of the skillet. ( I like to use a Dutch Oven). Be sure to drain
the potatoes on paper towels. You can keep them warm in the oven
while the other fries are done.

When all French fries are done cooking, and drained place them onto
a platter. Salt the French fries if you like, and sprinkle on cheese
and cooked bacon. Pop these back into a warm oven until the cheese
begins to melt.

Dipping Sauce:

1/2 C. Sour Cream
1 Tbsp. Prepared Horseradish
dash Cayenne Pepper
dash Salt
dash black pepper

Combine all ingredients and mix well.

Outback Steakhouse Coconut Shrimp

1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce

Peel, De-vein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.

Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.
 

Outback Steakhouse Honey Wheat Bushman Bread

Dough:
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast

Coloring:
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring

Cornmeal for dusting

1. If using a bread machine, add all of the ingredients for the dough
in the exact order listed into the pan of your machine. Set it on
"knead" and when the machine begins to mix the dough, combine the
food coloring with 1/4 cup of water and drizzle it into the mixture as
it combines. After the dough is created let it rest to rise for an
hour or so. Then remove it from the pan and go to step #3.

2. If you are not using a bread machine, combine the flours, cocoa, sugar,
coffee and salt in large bowl. Make a depression or "well" in the
middle of the dry mixture. Pour the warm water into this "well,"
then add the butter, honey and yeast. Combine the food coloring
drops with 1/4 cup of water and add that to the "well." Slowly mix
the ingredients with a spoon, drawing the dry ingredients into
the wet. When you can handle the dough, begin to combine it by hand,
kneading the dough thoroughly for at least ten minutes, until it is
very smooth and has a consistent color. Set the dough into a covered
bowl in a warm place for an hour, to allow it to rise.

3. When the dough has risen to about double in size, punch it down and
divide it into 8 even portions (divide dough in half, divide those
halves in half, and then once more). Form the portions into tubular
shaped loaves about 8 inches long and 2 inches wide. Sprinkle the
entire surface of the loaves with cornmeal and place them on a cookie
sheet, or two. Cover the cookie sheet's with plastic wrap and let
the dough rise once more for another hour in a warm location.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it for
20-24 minutes in the hot oven. Loaves should begin to darken slightly
on top when done. Serve warm with a sharp bread knife and butter
on the side. If you want whipped butter, like you get at the
restaurant, just use an electric mixer on high speed to whip
some butter until it's fluffy.

Makes 8 small loaves.

Outback Steakhouse Sydney's Sinful Sundae

1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries

1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan.
Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a light,
golden brown. You may have to stir or shake the coconut in the
last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a
large bowl. Roll each scoop of ice cream in the coconut until it is
well coated. Press down on the ice cream to help the coconut stick.
Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
Pour about two tablespoons over each scoop of ice cream.
Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each serving;
upside down on the whipped cream. Serve with a spoon.

Serves four.
 

Panda Express Orange Chicken

2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 t salt
white pepper
oil (for frying)
1/2 c plus 1 T cornstarch
1/4 c flour
1 T minced ginger root
1 t minced garlic
dash crushed hot red chilies
1/4 c chopped green onions
1 T rice wine
1/4 c water
1/2 to 1 t sesame oil

ORANGE SAUCE FOR STIR FRY:

2 t Minced zest and
1/4 c Juice from
1 lg Orange
1/2 t Sugar
2 T Chicken stock
1 T Light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,
salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger
and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 T cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.

Serve at once.

Makes 6 servings.

Papa John's Garlic Sauce

1/4 - 1/2 stick margarine
1/2 T Garlic powder
1/4 t salt

Melt butter in the microwave (about 30 seconds).
Put in salt and garlic powder (to taste).
Microwave for 5 seconds longer.

Pecan Sandies

1 1/2 c Vegetable shortening
3/4 c Granulated sugar
1 1/2 ts Salt
2 Eggs
4 c All purpose flour
1/4 ts Baking soda
2 tb Water
1 c Shelled pecans

1 Preheat the oven to 325~F
2. In a large bowl, cream together the shortening, sugar, and salt
with an electric 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 low speed. Be careful not to overchop; you don't want
to make pecan dust. The pieces should be about the size of rice grains.
6. Add the pecans to the dough and knead with your hands until the pecans
are well blended into the mixture.
7. Roll the dough into 1 inch balls and press flat with your hands
onto ungreased baking sheets. The cookies should be about 2 inches
in diameter and 1/2 inch thick.
8. Bake for 25-30 minutes or until the edges of the cookies are
golden brown.
 

Pillsbury Crescent Rolls

2 pk Active Dry Yeast
3/4 c Warm Water (105 degrees)
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening
4 c Unbleached Flour
Butter Or Regular Margarine, Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from
the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into a
12-inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges. Roll up each wedge beginning at the
largest end. Place, point side down, on a greased baking sheet. Curve
to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter.

Makes 32 crescent rolls.
 

Pizza Hut Creamy Italian Dressing

2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
3/4 cup extra-virgin olive oil
1/3 cup freshly grated Parmesan cheese

Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir
in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise
and then the gradually whisk in the olive oil. Stir in the Parmesan
cheese. Transfer to a jar with a tight-fitting lid and store in the
refrigerator. Shake well before using.

Pizza Hut Original Pan Pizza

1 1/3 cups Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outer edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt

Combine and let sit for 1 hour.

For Each Nine Inch Pizza:

1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
7. Cut in six slices.

Pizzaria Uno's Chicago Deep Dish Pizza

Pan Dough:

1 c Warm tap water (110-115ø)
1 pkg. Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Vegetable oil

Pizza Topping:

1 lb Mozzarella, sliced thin
1 lb Italian Sausage, removed from the
Casing and crumbled
1 can Whole tomatoes, drained and
Coarsely crushed
2 cloves Garlic, peeled and minced
5 Fresh basil leaves, chopped fine
4 tb Freshly grated Parmesan Cheese

Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest
of the flour 1/2 cup at a time, until the dough comes away from the
sides of the bowl. Flour your hands and the work surface and kneed
the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
to 60 minutes in a warm place, until it is doubled in bulk. Punch it
down and kneed it briefly. Press it into an oiled 15-inch deep dish
pizza pan, until it comes 2 inches up the sides and is even on the
bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled
sausage until it is no longer pink, drain it of it's excess fat.
Drain and chop the tomatoes.

When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve immediately.

Planet Hollywood Cap'n Crunch Chicken

Chicken Crunch:
2 c. Cap'n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 T. granulated onion
Vegetable oil for deep frying
3 T. granulated garlic
Creole mustard sauce, recipe follows
1 T. pepper

In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.

In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine the eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture,
coating evenly. Dredge in cereal mixture,
coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees.
Deep fry chicken in batches for 3 1/2 minutes or until
golden brown. Drain.
Makes 4 servings.
 

Creole Mustard Sauce

1/4 c. sliced green onions
2 T. horseradish
2 T. chopped garlic
1 T. red wine vinegar
2 T. chopped onion
1 T. water
2 T. chopped celery
2 tsp. cider vinegar
2 T. chopped green pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
1 tsp. Tabasco sauce
1/4 c. hot mustard
Salt and cayenne pepper to taste
2 T. yellow mustard

Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.

Ponderosa's Steak Sauce

1/3 Cup Heinz 57 Sauce
1/3 Cup Worcestershire Sauce
1/3 Cup A-1 Steak Sauce
2 Tbls. Light corn syrup

Combine as listed and funnel into bottle with tight fitting cap.
Keep refrigerated to use in a few months. Shake well before using.

Popeye's Fried Chicken

3 c Self-rising flour
1 c Cornstarch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pk Italian Salad Dressing Mix Powder
1 pk Onion Soup Mix -- (1 1/2 Ounces)
1 pk Spaghetti sauce mix -- (1/2 Ounce)
3 tb Sugar
3 c Corn flakes -- crushed
2 Eggs -- well beaten
1/4 c Cold water
4 lb Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don't crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.

Popeye's Red Beans and Rice

2 c Uncle Ben's long grain rice (cooked)
1 - 16 oz. can Red chili beans in chili gravy
1 t Chili powder
1/4 ts Cumin
Dash garlic salt

In saucepan, heat beans without letting them boil.
Stir in chili powder, cumin and garlic salt. When
piping hot, add warm rice and gently mix.
 

Red Lobster Cheese Biscuits

Dough:

1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water

Garlic Spread:

1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.

Brush baked biscuits with the garlic topping.