KFC Cole Slaw 2

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.

Recipe Ingredient

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.

BBQ Sauce like Kenny Rogers

Serving Size : 3

Categories : Sauces

Recipe Ingredient

Amount Measure Ingredient -- Preparation Method

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

1 cup Applesauce

1/2 cup Heintz ketchup

1 1/4 cups Light brown sugar -- pack

6 tablespoons Lemon juice

Salt and pepper

1/2 teaspoon Paprika

1/2 teaspoon Garlic salt

1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn 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 watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days. Sauce freezes well.

Hot Dog on a Stick Muscle Beach Lemonade

Entrepreneur Dave Barham opened the first Hot Dog on a Stick location in Santa Monica,California near famed Muscle Beach. That was in 1946, and today the chain has blossomed into a total of more than 100 outlets in shopping malls across America.

You've probably seen the bright red, white, blue and yellow go-go outfits and those trippy fez-style bucket hats on the girls behind the counter.

In giant clear plastic vats at the front of each store floats ice, fresh lemon rinds and what is probably the world's most thirst-quenching substance -- Muscle Beach Lemonade. It's a simple concoction really. Only three ingredients.

And with this TSR formula, you'll have your own version of the lemonade in the comfort of your own home at a fraction of the price.Check back next week and we'll have the secret formula for a

taste-alike version of the cornbread coated hot dog -- stick and all.

Recipe Ingredient

1 cup fresh-squeezed lemon juice (about 6 lemons)

7 cups water

1 cup granulated sugar

1. Combine the lemon juice with the water and sugar in an

2-quart pitcher. Stir or shake vigorously until all the sugar is dissolved.

2. Slice two of the remaining lemon rind halves into fourths for a total of eight pieces, then add the rinds to the pitcher. Add ice to the top of the pitcher and chill.

3. Serve the lemonade over ice in 12-ounce glass and add a lemon rind slice to each glass.

Makes 2 quarts, or 8 servings.

Heinz 57 Steak Sauce

In the late 1800s Henry John Heinz established the slogan "57 Varieties," which you can still find printed on Heinz products even though the company now boasts over 5700 varieties in 200 countries. Today Heinz is the world's largest tomato producer, but interestingly the first product for the company that was launched in 1869 had nothing to do with tomatoes; it was grated horseradish.

It wasn't until 1876 that ketchup was added to the growing company's product line. Tomato is also an important ingredient in this tangy steak sauce. But you'll find some interesting ingredients in there as well, such as raisin puree, malt vinegar, apple juice concentrate, and mustard. And don't worry if your version doesn't come out as brown as the original. Heinz uses a little caramel coloring in its product to give it that distinctive tint. It's just for looks, though, so I've left that ingredient out of this clone recipe.

Besides, I've found that the turmeric and yellow mustard will help get this version close to the color of the real deal.

Raisin Puree Recipe

1/2 cup raisins

1/2 cup water
1 1/3 cup white vinegar

1 cup tomato paste

2/3 cup malt vinegar

2/3 cup sugar

1/2 cup water

1 tablespoon yellow prepared mustard

2 teaspoons apple juice concentrate

1 1/2 teaspoons salt

1 teaspoon vegetable oil

1 teaspoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.

2. Add the remaining ingredients and whisk until smooth.

3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours.

Makes 3 cups.

DoubleTree Hotel Chocolate Chip Cookies

When you check in at one of 240 hotels run by this U.S.chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 90s using arecipe from a small bakery in Atlanta.

All of the cookies - which weigh in at an impressive two ounces each - are baked fresh every day on the hotel premises. Raves for the cookies from customers convinced the hotel chain to start selling the chocolaty munchables by the half-dozen. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered in the mail, you'll want to try this cloned version fresh outof your home oven.

Just be sure to get the cookies out of there when they are turning light brown. This way they'll stay soft in the middle when cool. For even better results,you can chill the dough overnight before you commence with the ceremonial baking.

Recipe's ingredients:
1/2 cup rolled oats

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1 cup (2 sticks) butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon lemon juice

2 eggs

3 cups semi-sweet chocolate chips

1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees.

2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.

3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.

4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated.

5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Makes 20 cookies.