McDonald's® ORIGINAL Milkshakes!

The milkshakes were changed in the early 80's to reduce the fat content and calories. These McDonald's shakes are how they tasted from the 50's
through the 70's. Back then the straw would sometimes collapse because the shakes were so thick. ENJOY!

McDonald's Milkshakes

  SPECIAL TOOLS:
I suggest getting an Hamilton Beach DRINK-MASTER. It is a consumer version of the multi-mixer's Ray Kroc used to sell to the McDonald brothers.
(or... a blender works O.K.)
  
Vanilla Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons sugar
1/8 teaspoon vanilla extract

Chocolate Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
2½ tablespoons chocolate flavor Nestle Quik Powder

Strawberry Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons strawberry flavor Nestle Quik Powder

Shamrock™ Shake
2 cups vanilla ice cream
1 cup milk
1/4 cup half and half
1/4 teaspoon MINT extract (not peppermint)
8 drops green food coloring

1. Combine half of the ingredients for the shake flavor of your choice in a the silver cup that comes in the DRINKMASTER, and mix on high speed until
smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all ingredients on high speed until smooth. Stop blender, stir and blend again, if
necessary to combine ingredients.

2. Pour into two 12-ounce cups.
Serves 2.



Quarter Pounder® INGREDIENTS:

INGREDIENTS:

1 -Topp's 1/4 lb frozen beef patty
1 -sesame seed bun
1 -Tablespoon fresh onion...diced
mustard, ketchup
2 -HEINZ hamburger slices (pickles)
2 -slices real American cheese (optional)
McDonald's Hamburger Seasoning

BEEF PATTY ALTERNATIVE: If you can't find Topps™ 1/4 pound patties, use one pound ground chuck, divide into 4 equal pieces, and form the patties about 5" diameter and 1/4"
thick. Do this on wax paper, and freeze until needed.

Cooking your Quarter Pounder™

Pre-heat an electric grill to 400 degrees. (If cooking more than one...also pre-heat an electric grill for toasting the sesame seed buns)Lay the beef frozen patty on the grill, and after about
20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers.You should apply heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger
Seasoning.(see regular burgers to make that) About 2½-3 minutes after searing, turn. Be careful not to tear the sear you just created. Add another dash Seasoning. Lay the crown of the
bun facedown on an unused, clean portion of the grill. It will toast very quickly, so move it around in a circular motion to prevent burning. After about 30 seconds the bun will be toasted
enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than one, follow the bun toasting instructions for the regular hamburger.)

DRESSING THE BUN: Put five "kisses" of mustard around the toasted crown about 1/2 inch from the edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on
dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a tablespoon of freshly chopped white onion, and the two pickle slices, evenly
spaced.

If you're making a Quarter-Pounder with Cheese™, lay one slice of real American cheese on top of the condiments.Most cheese slices are slightly too big, so cut or tear off about 1/4
inch, making a slight rectangle.

By now...your meat should be done. (about 2½-3 more minutes after turning) Smash the beef patty with the spatula to "squeeze" out excess fat, then remove. Smash it again between the
spatula and your free hand to addtionally drain the fat. Lay it on top of your dressed crown and add the toasted heel. (If you're making a Quarter-Pounder with Cheese™, lay another slice
of real American cheese on top of the patty before adding the heel. Position the corners off alignment with the other cheese slice)

Wrap it in a pre-cut 12x12 shit of waxed paper and either microwave it for 15 seconds, or allow it to be "warmed" in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the
alternate "Q-ing" method) ENJOY!!!



Top Secret Recipes version of McDonald's Sweet & Sour Dipping Sauce

This is a clone of one of the sauces that you can get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of hoarding those little green packs from the fast food chain, you can make up a batch of your own to use as a dip for store-bought nuggets, chicken fingers, fried shrimp, tempura or as a sauce for a sweet and sour dish that includes pineapple, bell pepper, onion, and sautéed chicken or pork. It's a simple recipe that requires a food processor or a blender, and the sauce will keep well for some time in the fridge.
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.

KFC Southern Spoon Bread

3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter


Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.

KFC Southern Spoon Bread

3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter


Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.

KFC Refrigerator Rolls

1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder


Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
to make like cake dough consistency. Stir in salt. Cover. Let rise
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
and baking powder to make like biscuit dough--knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
days. Makes 24 rolls.

KFC Puffy Meat Patties

3 egg yolks
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil


Beat yolks until they are lemon-colored. Add the ground beef,
salt, baking powder, pepper, parsley and onion. Mix thoroughly.
Last, fold in the stiffly beaten egg whites and blend gently.
In a 10-inch skillet heat about 1/8 inch of shortening until hot.
Spoon heaping teaspoons of the meat mixture into medium heat
skillet. Let cook about 2 minutes on each side-- do not turn
meat until browned on first side (cook to 165ºF
internal temperature). Serve as soon as done with potatoes,
vegetables, or as desired. Serves 4 to 6.

KFC® Potato Salad

Here's a simple clone for the potato salad that is purchased
as a side dish from America's largest fast food chicken chain.
Some of the skin is left on the potatoes in the real thing, so
you don't have to peel them too thoroughly.  Just be sure to
chop your potatoes into cubes that are approximately 1/2-inch thick,
and then let the salad marinate for at least 4 hours so that the
flavors can properly develop. If you let the salad chill overnight,
it tastes even better.

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

1. Lightly peel the potatoes (you don't have to get all of the
skin off) then chop them into bite-size pieces and boil in 6 cups
of boiling, salted water for 7 to10 minutes. The potato chuncks
should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until
smooth.
3. Poured drained potatoes into a large bowl. Pour the dressing
over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours. Overnight is best.
Makes 6 cups (about 8 servings).

KFC Pecan Pie

4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell

Preheat oven to 325-350ºF. Mix together the first seven
ingredients listed above. Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

KFC Old-Fashioned Huckleberry Cake

1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350ºF. Combine egg and butter. Gradually add
sugar into egg mixture and beat until light. Add extract. In
a separate bowl sift together baking powder, cake flour, salt.
Add the flour to the egg mixture alternately with milk. Beat well.
Fold in the berries and pour into an 8-inch cake pan. Bake about
35-40 minutes or until done.

KFC® Macaroni & Cheese

Here's a clone for another of KFC's famous side dishes.
Wee'll use easy-to-melt Velveeta, with its very smooth
texture, as the main ingredient for the cheese sauce.
Then a bit of cheddar cheese is added to give the sauce
a sharp cheddary zing like the original. It's a very simple
recipe that will take only 15 minutes to prepare. That's
great news if you're a lazy cook like me who wants to dig right
into the tasty vittles.  Weeell doggies!

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan.
Add elbow macaroni to the water and cook it for 10 to 12 minutes
or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by
combining the remaining ingredients in a small saucepan over
low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into
the same pan, without the water.
4. Add the cheese sauce to the pan and stir gently until the
macaroni is well coated with the cheese. Serve immediately while hot.
Makes about 3 servings.

Kentucky Biscuits

1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening


Preheat oven to 425ºF. Sift together flour,
salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands
(to cut in) the vegetable shortening and flour
in the milk until thoroughly mixed. Add milk,
if needed to form, and mix. Turn onto floured
board, and knead gently 6 to 8 times. Pat dough
to 1/2-inch thickness. Cut into biscuits. Place
on baking shit and brown in oven 10-13 minutes.
Makes about 9 biscuits.

KFC® Honey Barbecue 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 wee to get that sticky sauce all over our
faces and hands during those many months when wee're cruelly
denied our Honey Barbecue Wings? Now it's as easy as whipping up a
clone that re-creates a crispy breading on the chicken wings,
and then slathering those puppies in a tasty knock-off of the
sweet, tangy honey Barbecue sauce. "Limited-time-only" signs -
wee laugh in your direction!

Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium
heat. Stir until ingredients are well combined and bring to a boil.
Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
a deep fryer set to 350 degrees.
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 shorteningl 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 one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
golden brown. If you have a small fryer, you may wish to fry 10 of
the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades.  Use hickory-flavored liquid smoke if you have a choice.  
MSG is monosodium glutamate, the solid form of a natural amino acid
found in many vegetables. It can be found in stores in the spice
sections and as the brand name Accent flavor enhancer. MSG is an
important component of many KFC items.


KFC® Cole Slaw

If you've ever seen a clone recipe for KFC Cole Slaw floating
around on the Internet, it probably looks like this. That's
because this formula has become one of the most copied & pasted
recipes from the first book, "Top Secret Recipes." It's also
one of the most requested recipes on the TSR Message Board. So,
to fulfill all those requests, and to stake claim to a recipe
that's rarely sourced as a TSR original, here's the killer recipe
to clone the world's best slaw. And, because I love to out-clone
the "copycats", I'm going to take it one step further. Tune in
next week for an original version of this clone recipe that tastes
just like the real thing but includes only five ingredients...and
is completely fat free! Don't believe it? Be here next Monday.

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.

KFC® Cole Slaw Fat Free

It doesn't get much easier than this. If you like the taste
of KFC Cole Slaw, but don't like the 10.5 grams of fat per
3/4 cup serving, you're going to love this recipe. Using
fat free Miracle Whip and sugar you can make a guiltless
dressing to recreate the taste of the world's most famous
cole slaw. The most work you'll do on this one is chopping
the cabbage, carrot and onion into tiny, rice-size bits.
That's an important step, if you want the texture of the
original. Plus, the chopping action may help burn off what
little calories you consume eating this original Top Secret
Recipes fat free conversion of a fast food favorite.

1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion

1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.

Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57

Original
Fat (per serving) – 10.5g
Calories (per serving) – 210

KFC Bean Salad

1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper


Drain and rinse kidney beans well. Drain additional beans
and combine all ingredients together. Marinate and refrigerate
overnight. Bean salad tastes better after 3 or 4 days. Makes
about 7 cups.

Burger King® BK Broiler

This grilled chicken sandwich was introduced by
America's number-two burger chain in 1990, and
soon after the launch the BK Broiler was selling
at a rate of over a million a day.  Not good news
for chickens.
This one's easy to duplicate at home.  To clone
the shape of the chicken served at the burger giant,
you'll simply slice the chicken breasts in half,
and pound each piece flat with a mallet.  Pounding
things is fun.  Let the chicken marinate and then
fire up the grill.  The recipe makes four sandwiches
and can be easily doubled if necessary for a king-size
munch fest.

Marinade
3/4 cup water
2 teaspoons ketchup
1 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1/8 teaspoon oregano
dash onion powder
dash parsley

2 chicken breast fillets
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
1/4 cup mayonnaise
8 tomato slices

1. Make the marinade by combining the ingredients in a medium
bowl.
2. Prepare the chicken by cutting each breast in half. Fold a
piece of plastic wrap around each piece of chicken and pound
the meat with a tenderizing mallet until it is about 1/4 - inch
thick and about the same diameter as the hamburger buns. Place
the chicken into the marinade, cover it, and chill for at least
four hours. Overnight is even better.
3. Preheat your barbecue or indoor grill to high heat. Grill the
chicken for 3 to 4 minutes per side or until done.
4. Toast the faces of the hamburger buns in a pan or griddle, in
a toaster oven, or facedown on the grill. Watch the buns closely
to be certain that the faces turn only light brown and do not burn.

5. Build each sandwich from the top down by first spreading about
a tablespoon of the mayonnaise on the toasted face of a top bun.
6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.
7. Arrange two tomato slices on the lettuce.
8. Place a chicken breast on the toasted face of the bottom bun.
9. Flip the top part of the sandwich over onto the bottom and scarf
out.
Serves 4.

Burger King® Breakfast Sandwiches

You can have your eggs and sausage and biscuits
sitting next to each other on the plate like
all the traditional folks out there, or you
can get vertical with this top secret breakfast-in-sandwich
from the world's number two fast food chain.
And if you prefer a croissant to a biscuit,
I've got that version for you, too (along with
the special way to get bigger, circular croissants).
A great way to make the eggs for these breakfast
sandwiches is to pour the beaten egg into a well-greased
mold made from an empty pineapple can.  Just cut both
ends off an 8-ounce pineapple can - you know, the short
cans that have crushed or sliced pineapple inside.
Oh, and take the pineapple out.  Then, before you know it,
you'll be making perfectly round eggs like the fast food pros.

Biscuit Sandwich
1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits  
melted butter
Non-stick cooking spray
5 eggs
salt
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10
slices of bacon
5 slices American cheese

1. Prepare biscuits following instructions on the can
(bake at 350 degrees for 15 to 18 minutes). When you remove the
biscuits from the oven brush the top of each with melted butter.

2. Spray a skillet over medium heat with non-stick cooking spray.
Open both ends of a clean, small, sliced pineapple can. Spray the
inside of the empty can with the non-stick spray, and then place
the can in the pan to heat up. Use more than one can if you'd like
to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit
of salt and pepper, and cover with a saucepan lid. Cook for a
couple minutes, then scrape a knife around the edge of the egg
to release it. Remove the can, then turn the egg over and cook
it for another minute or two. Repeat with the remaining eggs.
4. If using sausage, form 2-ounce portions of sausage into patties
with the same diameter as the biscuits. Cook the sausage in another
hot skillet over medium heat until brown. If using bacon, cook the
bacon and drain on paper towels.  
5. Slice a biscuit in half through the middle. Build each sandwich
by first stacking egg on the bottom half of the biscuit.
Next arrange sausage (or 2 slices of bacon) on the egg,
then a slice of American cheese. Top off each sandwich with
the top biscuit half, then zap it in the microwave for 15 to 20
seconds to help melt the cheese. Repeat with the remaining
ingredients.
Makes 5 sandwiches.

Croissan'wich®
1 8-ounce can Pillsbury Original Crescent Rolls
4 eggs
salt
ground black pepper
8 ounces ground breakfast sausage (such as Jimmy Dean) or 8
slices of bacon
4 slices American cheese

1. Prepare the rolls by first unrolling the dough out of the can.
Separate the dough into four sections, each made up of two triangles.
Detach the triangles by tearing along the diagonal perforation,
then reattach the dough along the outside parallel edges,
pinching the dough together along the middle. This will make one
bigger triangle. Loosely roll the dough, from the wide end,
all the way up. Now, bring the ends around so that they overlap
and the roll is in the shape of a circle. Press the ends together
and place the roll onto a baking shit. Repeat with the remaining
dough, then bake following the directions on the package
(bake at 375 degrees for 11 to13 minutes).
2. When the rolls are done baking build the sandwich using the
above steps 2 through 5 in the recipe for the biscuit sandwich clone.
Makes 4 sandwiches.

Burger King® Big King®

The Burger Wars are becoming the biggest food
fight since that cafeteria scene from the movie
"Animal House".  The two burger giants, McDonald's
and Burger King, have each been cloning the other's
top products in the bloody battle for the big burger buck.
Burger King stepped up first with the Big King -
Burger King's version of the McDonald's Big Mac.
Yes, it had two all beef patties, special sauce,
lettuce, cheese, pickles, onions, on a sesame seed bun;
although everything was arranged a bit differently,
and there's no middle bun in there.  Then McDonald's
rolled out the Big N' Tasty, which bore a striking
resemblance to Burger King's Whopper, with fresh lettuce,
tomato, and onion on top of a huge beef patty.
Who's winning this fight by leveraging the popularity
of the other company's product?  Nobody, really.
McDonald's chose to alter its Big N' Tasty recipe
by making it smaller n' cheaper, then changed the name
to Big Xtra!, while Burger King bailed out on the Big King
altogether.  But this food fight is far from over.
More recently Burger King tweaked its french fry formula
in an unsuccessful attempt to 'borrow' away fans from McDonald's
winning fried spuds recipe.  And McDonald's has added more
breakfast sandwiches to compete with Burger King's wider
wake-up selection.  So the war continues.  And the battlefield
is splattered with ketchup.

Spread
1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small
bowl. Set this aside until you are ready to use it.
2. Preheat your barbecue or indoor grill to high heat.
3. Divide the ground beef into 8 even portions (3 ounces each).
Roll each portion into a ball, then press each ball flat to
form a patty about the same diameter as the bun.
4. Grill the beef patties for 2 to 3 minutes per side, or until
done. Lightly salt and pepper each side of the patties.
5. As the meat cooks, brown the faces of the buns in a hot skillet,
toaster oven, or face down on the grill. Watch the buns closely so
that they do not burn.
6. Build each burger by first spreading a tablespoon of the spread
on the face of the top bun. Arrange about 1/3 cup of lettuce evenly
over the spread.
7. On the bottom bun stack a patty, then a slice of American cheese,
another patty, and another slice of cheese.
8. On the top slice of cheese arrange 2-3 separated onion slices
(rings), then 2 pickle slices.
9. Turn the top part of the burger over onto the bottom and serve.
You may also want to zap the sandwiches in the microwave,
individually, for 15 to 20 seconds each.
Serves 4.



Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades.  Use hickory-flavored liquid smoke if you have a choice.

Ben & jerry's fresh georgia peach ice cream

Recipe By     :
Serving Size  : 1    Preparation Time °00
Categories    : Desserts                         Fruits
                Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Ripe peaches -- finely chopped
   1 1/4  c             Sugar
     1/2                Juice of lemon
   2      lg            Eggs
   2      c             Heavy or whipping cream
   1      c             Milk

The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small 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 peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light 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. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.

Recipe By     :
Serving Size  : 6    Preparation Time °00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Margarine
     1/2   c            Crisco
   1       c            Sugar
     3/4   c            Evaporated milk
   1       tb           Vanilla
                        -----CAKE-----
   3       lg           Eggs
   3 1/2   ts           Baking powder
   1 1/2   ts           Vanilla
   2       c            Flour
   1       c            Milk
     1/2   c            Butter
   1 1/2   c            Plus 1/2 cup Sugar
                        Sugar
   1       t            Salt

  FILLING:
  
  Mix together and bake in 13 x 9 pan cut cake into
  sections and layer with cake, filling and more cake.

PIZZA HUT PIZZA DOUGH

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order
given or as per
manufacturer's instructions. Set to 'dough' mode.

Food processor:
Place water, sugar, salt and olive oil in bowl of food processor
and pulse
to dissolve sugar and salt. Add yeast, bread flour, all purpose
flour other
dry ingredients. Process until a soft ball forms. Remove from
machine and
allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other
dry
ingredients and knead with dough hook to form a soft, but not-too
sticky
dough (about 8 minutes). Remove from machine and allow to rest,
covered with
a tea towel about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, sugar,
salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
flour,
other dry ingredients and knead to form a soft, but not-too sticky
dough
(about 8-l0 minutes). Allow to rest, covered with a tea towel about
45
minutes.

(*) For a breadier pizza dough - depending on taste and recipe
requirements,
you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a
further 15
minutes before using in a recipe. You may refrigerate dough in
an oiled
plastic bag for up to two days.