Red Lobster Cheese Biscuits
Red Lobster Creamy Caesar Dressing
Red Lobster Tartar Sauce
Reese's Peanut Butter Cups
Ruby Tuesday Apple Pie
Sara Lee Cheesecake
Sara Lee Pound cake
Sbarro Baked Ziti
Sbarro Tomato Sauce
Shake and Bake
Sizzler Cheese Toast
Snapple Flavored Ice Teas
Snickers Candy Bar
Soup Nazi's Seafood Bisque
Starbuck's Frappuccino
Steak & Ale Hawaiian Chicken
Stouffer's Macaroni and Cheese
Swiss Miss Hot Chocolate
T.G.I. Friday's Jack Daniels Grill Glaze
T.G.I. Friday's Soy Dressing
Taco Bell Crispitos
Taco Bell Enchirito
Taco Bell Green Sauce
Taco Bell Hot Sauce
The REAL Neiman Marcus Cookie Recipe
Thomas English Muffins
Tony Roma's Baby Back Ribs
Tony Roma's Onion Rings
Twix Bars
Waldorf Hotel's Waldorf Salad
Wendy's Chili
Wendy's Frosty
Wheat Thins
Wicker's BBQ Sauce
Yoo Hoo
York Peppermint Patties

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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.

Red Lobster Creamy Caesar Dressing

3/4 cup Bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon Sugar
1/3 cup Mayo
1 teaspoon Anchovy paste, or
Soy sauce

Combine all with wire whisk. Keep refrigerated. Use in a week.

Red Lobster Tartar Sauce

1/3 cup Miracle Whip Salad Dressing
2/3 cup Sour cream
1/4 cup Confectioner's Sugar
3 Tablespoons sweet white onion, chopped fine
2 Tablespoons sweet pickle relish from jar
with the relish juice
3 Teaspoons carrot, chopped fine
1/4 Teaspoon salt

Chop the sweet white onion in food processor, put in small container
and set aside. Chop carrot in food processor, and add to onion.
Mix in remaining ingredients and stir to blend thoroughly.
Do not use electric mixer. Refrigerate for at least 2 hours or overnight
to let flavors blend.

Reese's Peanut Butter Cups

6 oz Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter

Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1" depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.

Makes: 24 tiny/12 large.

Ruby Tuesday Apple Pie

1 (9-inch) frozen deep-dish apple pie
(double crust or old-fashioned)
1 stick Butter
1 C. Light Brown Sugar
3 1/2 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Ground Clove
1 1/2 tsp. Lemon Juice
3/4 C. flour
1/2 C. sugar
10 Tbsp. frozen butter (see Note)
1 1/3 C. chopped walnuts
Ice cream (optional)

Let pie thaw at room temperature for 30 to 45 minutes.

Preheat oven to 350 degrees. In a small saucepan, melt the stick of
butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
allspice, cloves and lemon juice. Stir until well blended and sugar is
melted, about 3 minutes. Make an X in the center of the top crust of the
pie and fold back the crust.

Pour the butter mixture evenly into the pie and then replace the crust.
Leave 4 vent holes, sealing the rest of the pastry.

Bake for 30 minutes.

Remove from the oven and set aside. Reduce heat to 325 degrees.

Grate frozen butter into a medium-sized bowl. Toss the grated butter with
flour, remaining sugars, remaining cinnamon and walnuts.
Carefully wrap an aluminum foil band around the edge of the pie,
creating a lip to hold topping. Sprinkle topping evenly over pie.

Bake for 30 to 40 minutes. Let rest for 10 minutes then
serve with ice cream, if desired.

Sara Lee Cheesecake

Crust:

1 1/2 cups Fine graham cracker crumbs
1/4 cup Granulated sugar
1/2 cup Butter (softened)

Filling:

1 pound Cream cheese
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter (softened)
1 teaspoon Vanilla extract

Topping:

3/4 cup Sour cream
1/4 cup Powdered sugar

Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,
or until the edges are slightly brown. Reduce oven to 350 F. For filling,
combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
until sugar has 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 crack when cooling. Pour the filling over the crust. Bake for 30
to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1
hr. For topping, mix sour cream and powdered sugar. Spread mixture over
top of cooled cheesecake. Chill or freeze until ready to eat.

Sara Lee Pound cake

1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. mace (optional)

Allow butter to reach room temperature, if you can try to use unsalted
butter. Cream sugar and butter together until light and fluffy.
Add eggs one at a time and mix well. Add in flour, powdered milk,
and corn syrup. Beat each in well. Add juice of half a lemon, salt,
vanilla, nutmeg, and mace. Make sure everything is well blended,
and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,
checking for doneness by inserting a toothpick and seeing if it comes
out clean.
You almost want to underbake this.

Sbarro Baked Ziti

2 lbs. Ziti (uncooked)
2 lbs. Ricotta Cheese
3 Oz. Grated Romano Cheese
3 Cups Garlic & Onion Tomato Sauce (any brand will do)
1/2 Teas. Black Pepper
1 1/2 lbs. Shredded Mozzarella Cheese

1. Cook Ziti according to package directions - 12 to 14 minutes
until al dente stirring often. After cooking, drain ziti well, but
DO NOT RINSE OFF UNDER WATER!

2. While Ziti is cooking preheat oven to 350F. Combine
ricotta, Romano, tomato sauce (reserve 1/4 cup) and pepper in
large mixing bowl.

3. Gently combine cooked ziti with cheese/sauce mixture.
In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce.
Add ziti and top with mozzarella cheese. Cover loosely with
aluminum foil and bake until mozzarella is thoroughly melted
(about 12-15 minutes). Serve with garlic bread and additional
sauce if desired.

Sbarro Tomato Sauce

2 - 1 lb. 12 oz. Cans Crushed Tomatoes
1 - Tomato Can Cold Water (more or less to desired thickness)
4 Oz. Grated Romano Cheese
12 oz. Olive Oil
10 oz. Diced Onions
1 oz. Chopped Fresh Garlic
1/2 oz. Chopped Fresh Italian Parsley
3 oz. Sherry Cooking Wine

**SPICES**
2 Tbls. Salt
2 tsp. Oregano
1/2 tsp. Crushed Red Pepper
1/2 tsp. Black Pepper
2 tsp. Basil

1. Heat oil until hot but not smoking. Add onions and sauté until
almost browned. Add garlic.

2. When garlic is brown, de-glaze pan with sherry. Add parsley and stir.

3. Add tomatoes, water, cheese, and spices. Mix well.

4. Bring just to boil and simmer one hour.

Shake and Bake

4 Cups Flour
2 Tsp. Cayenne Pepper
1 Cup Bran Flake Cereal (crushed)
2 Tbls. Parsley Flakes
2 Tsp. Garlic Powder
1 Tbls. Onion Powder
2 Tsp. Chili Powder
2 Tbls. Taco Seasoning
1 Tsp. Ground Pepper
1 Tsp. Curry Powder
1 Tsp. Basil
1 Tsp. Oregano

Mix together well.

Preheat oven to 400F

Dredge 1 disjointed chicken in above mix.

Melt 1/4 cup butter in a shallow 9 x 12 baking pan.

Place chicken skin side down and baste top with
melted butter from the pan. Bake uncovered for 25 min.

Turn skin side up, reduce heat to 350F and bake
until tender; 30 - 35 minutes.

Sizzler Cheese Toast

1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread

In a mixer, cream together the butter and cheese.

1. Preheat a griddle or large frying pan on medium-high.

2. Spread cheese mixture on bread about 1/4" thick.

3. Place bread cheese side down on griddle. Cook until cheese
has browned.

Snapple Flavored Ice Teas

2 quarts water
3 Lipton Tea Bags

For any of the flavors, boil the water in a large
saucepan. When the water comes to a rapid boil, turn off the heat,
put tea bags into water and cover. After tea has brewed about 1 hour,
pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.
The tea should still be warm so the sugar or sweetener will dissolve
easily. Add the flavoring ingredients (plus additional water if needed
to bring the tea to the 2 quart line. Chill.

For Lemon:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp Lemon juice

For Diet Lemon:
12 - 1 gram envelopes sweet n' low or equal
1/3 cup + 2 tbsp lemon juice

For Orange:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup lemon juice
1/8 tsp. Orange extract

For Strawberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 + 1 tbsp lemon juice
1 tbsp. strawberry extract

For Cranberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp lemon juice
2 tbsp Ocean spray cranberry juice-cocktail concentrate

Snickers Candy Bar

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips -- (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9x9-inch pan. Put in
the refrigerator. Melt the caramels in a small pan over low heat.
When the caramel is soft, mix in the peanuts. Pour the mixture over the
refrigerated nougat in the pan. Let this cool in the refrigerator.
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 through cooking time. When the mixture in the pan has
hardened, cut it into 2x1-inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against 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 70 degrees F). This
could 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.

Soup Nazi's Seafood Bisque

2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 1 1/2 to 2 pounds
12 medium-size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
salt and freshly ground black pepper to taste
1/2 teaspoon fresh lemon juice

1. Combine the white wine, bay leaf, onion, garlic and celery in a large
stock pot over medium heat. Boil. Add the lobster, cover the pot
and steam for 10 minutes. Remove the lobster, set aside and cool.

2. Add the shrimps to the boiling broth, cover the pot and steam for
5 minutes. Remove the shrimps with tongs, set aside and cool.

3. Add the mussels, cover the pot and steam until they open,
about 5 minutes. Remove the mussels with the tongs,
extract the meat and discard the shells.

4. Add 2 cups of water to the liquid in the pot, bring to a boil and
add the scallops. Cover the pot, and steam for 3 minutes.
Remove the scallops with the tongs.

5. Extract the lobster meat, reserving the shells. Peel and de-vein the
shrimps, reserving the shells. Chop the meat into bite-size pieces,
cover and set aside.

6. Return the lobster and shrimp shells to the broth and add 2 more
cups of water. Bring to a boil, then reduce heat to simmer for
30 minutes. Strain the broth and return it to the pot. Discard shells.

7. Bring the broth to a simmer over low heat. Add the cream, milk and
herbs and simmer until mixture thickens slightly, about 5 minutes.
Add the seafood and simmer for 2 minutes. Stir in the spinach and
carrots and simmer another 2 minutes to just wilt the spinach.
Season with salt, pepper, and lemon juice. Serve hot.

Yield: 6 Servings
 

Starbuck's Frappuccino

1/2 cup fresh espresso
2 1/2 cups low fat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin

Combine all ingredients in a covered container. Shake until
sugar and pectin are dissolved.

Steak & Ale Hawaiian Chicken

4-6 Chicken Breasts

Marinade:
1/4 c. soy sauce
1/2 c. + 2 T. dry sherry
1 1/2 c. unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 c. + 2 T. sugar
1/2 tsp. garlic powder

Combine all ingredients and marinate chicken overnight.
Remove and grill, sauté or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
Munster or provolone cheese and broil just until cheese starts to melt.

Stouffer's Macaroni and Cheese

2 - 10 ounce packages Stouffer's Frozen Welsh Rarebit
(defrosted)
1 cup elbow macaroni
2 teaspoons salt
1 cup sour cream
1/4 cup grated Cheddar cheese

Preheat oven to 400 degrees.

Heat Welsh Rarebit in top of double boiler over rapidly
boiling water for 15 to 20 minutes just until hot.

Cook macaroni following package directions. Drain well.

Pour Welsh Rarebit into a 2-quart casserole; add cooked
macaroni, salt and sour cream. Stir to combine. Sprinkle with
grated cheese. Bake at 400 degrees for 20 minutes.

Serves 4.

Swiss Miss Hot Chocolate

1 16 oz. box of non fat dry milk
1 C. Sugar
3/4 C. cocoa

Sift all ingredients together three times. Store this mixture in a
tightly sealed container in a cool place. When ready to use,
you can add a couple of heaping tablespoons to hot water.

Sprinkle miniature marshmallows on top.

T.G.I. Friday's Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
garlic will 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, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325° oven 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. Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin and whisk to combine.

4. Add remaining ingredients to the pan and stir.

5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.

T.G.I. Friday's Soy Dressing

1/3 C. Peanut Oil
1/3 C. Cider Vinegar
1/3 C. Water
2 Tbsp. Soy sauce
2 Tbsp. Green Onion stems
1 Tbsp. Honey
1/2 Tsp. Prepared hot mustard

Combine all ingredients in a jar with a tight-fitting lid;
shake the jar vigorously to combine ingredients thoroughly.
Keep refrigerated and covered to use within a few weeks.
Shake before using.

Wicker's BBQ Sauce

1 1/4 cups Cider vinegar
1 tsp. black pepper
2 1/2 tsp. salt
1 1/2 tsp. sugar
4 tsp. chili powder
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. ground cumin

Combine all ingredients and cook for 5-10
minutes to dissolve spices. Use as a marinade
and basting with your favorite BBQ recipe.
 

Taco Bell Crispitos

1/8 C. Cinnamon
1/2 C. Sugar
10 Flour Tortillas

Oil to fry with

Mix together cinnamon and sugar very well. In a Dutch oven, or
large skillet heat the oil to 350 degrees. If you do not have a
thermometer, you can set it on medium high, but be careful to watch
that it doesn't get too hot and begin to smoke. Quarter the tortillas
and deep fry 2-4 at a time. Allow them to cook on one side for about
30 seconds or until golden brown, turn over, and repeat. When
both sides are brown take out, and place on paper towels to drain.
While the tortillas are draining liberally sprinkle with cinnamon
and sugar mixture. These are really great with honey.

Taco Bell Enchirito

1 pound Ground beef
1/4 teaspoon Salt
1 teaspoon Chili powder
1/2 tablespoon Dried minced onion
1 can Refried beans 30 oz.
1/4 Diced onion
1 can La Victoria enchilada sauce
2 1/2 cups Shredded cheddar cheese
1 can Sliced black olives (2 oz.)
1 package Flour tortillas (10 or 12")

Slowly brown the ground beef in a skillet using a wooden spoon or spatula
to separate the beef into pea-sized pieces. Add the salt, chili powder, and
minced onion. With a mixer, or potato masher, beat the refried beans until
smooth. Heat beans in 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. Place the tortilla 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.

Taco Bell Green Sauce

1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 T. vegetable oil

Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
and peppers in chicken broth for 10 minutes. Strain, reserving broth.
Combine tomatillos, peppers and remaining ingredients, except for the
oil, in a blender and mix until almost smooth. Heat oil in frying pan
until very hot. Add the tomatillo mixture and cook for 4-5 minutes,
stirring constantly until dark and thick. Add reserved broth to mixture
and bring to a boil. Reduce heat and cook until thickened,
about 10 minutes, stirring occasionally.

Taco Bell Hot Sauce

6 oz Can Tomato Paste
3 cup Water
2 tsp. Cayenne pepper
1 1/2 Tbls. Chili powder
2 1/2 tsp. Salt
2 tsp. Cornstarch
2 tsp. Distilled white vinegar
1 Tbls. Minced dried onion
2 Tbls. Canned jalapeno 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 onion and stir.
3. Chop the jalapeno slices very fine. You can use a food processor,
but don't puree.
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 and refrigerate.

This will last for 1 to 2 months. Makes 3 1/2 Cups.
 

The REAL Neiman Marcus Cookie Recipe

1/2 cup unsalted butter, softened
1 cup brown sugar
3 T granulated sugar
1 egg
2 t. vanilla extract
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1-3/4 cup flour
1-1/2 t. instant espresso powder, slightly crushed
8 ounces semi-sweet chocolate chips

Cream the butter with the sugars until fluffy. Beat in the egg & vanilla
extract. Combine the dry ingredients & beat into the butter mixture.
Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie
sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.

Thomas English Muffins

1 lb All-purpose or bread flour
1 t Salt
1 1/2 T Dry yeast
1 t Sugar
1 cup Warm milk
2 oz Butter, melted

Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-proof, as the muffins
will get flabby and lose their shape. Warm and grease the bake stone
lightly. Lift the muffins carefully onto the bake stone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.

Tony Roma's Baby Back Ribs

Combine:
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco pepper sauce

Heat over high heat until boiling.

Reduce heat, simmer 30-40 minutes until thick.

Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.

Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.

Remove ribs from foil and smother with more sauce.
Grill on hot barbecue for 2-4 minutes per side.

Tony Roma's Onion Rings

6 each White onions
1 cup Milk
3 each Eggs, beaten
Salt
2 cups Pancake mix

Slice the onions crosswise and separate into rings.

Combine milk, eggs, and salt to taste in mixing bowl.

Soak the onions in the mixture about 30 minutes.

Place pancake mix in a shallow bowl.

Heat oil for frying in skillet to 375 degrees.

Remove the onion rings from milk mixture, dip in pancake mix
and place in hot oil. Fry rings until golden brown and drain on
paper towels. Pack fried onion rings solidly, but loosely, without
pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15
minutes. Turn onto serving plate.

Twix Bars

35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread
cookies -- (40)
2 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 refrigerator 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 heat the chips for 1 minute on high, stir, then heat 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 any 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 will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.

Makes 40 bars.

Waldorf Hotel's Waldorf Salad

1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery
(white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale,
or pepper cress, washed and dried
2 tablespoons olive oil 1 tablespoon fresh lemon juice

Preheat the oven to 325°F.

Spread the walnuts on a baking sheet and toast in the oven
for 4 to 5 minutes, until aromatic and lightly toasted.
Let cool.

Combine the mayonnaise, yogurt, both mustards, and the lemon juice
in a large bowl. Fold in the apples and diced celery and
season with salt and pepper.

Put the salad greens in a large bowl. Add the olive oil and lemon juice,
season with salt and pepper, and toss well. Divide the greens among four
plates. Spoon the apple mixture onto the greens and sprinkle with the
toasted walnuts and reserved celery leaves.

Yield: Serves 4
 

Wendy's Chili

1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.

Makes about 12 servings.

Wendy's Frosty

1 c Milk
1/2 c Nestle's Quik
3 c Softened Vanilla ice cream - in refrigerator 1 hour

Blend Milk and Quik for 10 seconds on high speed.

"Pulse" in the ice cream until barely mixed.

Wheat Thins

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil
3/4 ts Salt
1 c Water

1. In large mixing bowl, combine the flours and thoroughly mix.

2. In separate bowl blend the oil, salt, and water.

3. Add liquid mixture to dry, mixing well but as little as possible.

4. Roll as thin as possible on ungreased cookie sheet - not more than 1/8"
thick. Mark with knife for size crackers desired, but do not cut
through. Prick each cracker a few times with fork. Sprinkle lightly
with salt or onion salt, if desired.

5. Bake at 350F until crisp and light brown, about 30 minutes.

6. When cool, separate into individual crackers.

 
Yoo Hoo

1/2 Cup Nestle chocolate powder
1 1/2 Cups Nonfat dry milk powder
3 Cups Water

Mix all contents in a blender for 30 seconds.
Refrigerate till cool. Makes 2 drinks.

York Peppermint Patties

1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips

1. In a medium bow, beat the egg white until it is stiff
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 medium speed.
3. Add the corn syrup and peppermint oil or extract and
knead the mixture with your hands until it has the smooth
consistency of dough.
4. Using a flat surface and a 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 with 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 halfway through the heating time.
Melt thoroughly, but do not overheat. Melting
the chocolate chips can also be done using a
double-boiler over low heat.
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 against the bowl to knock of
the excess chocolate and place each patty on waxed paper.
8. Chill the peppermint patties until firm, about
30 minutes. Makes 20 peppermint patties.