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.

Hard Rock Cafe Homemade Chicken Noodle Soup

It's the chunkiest dang chicken soup you'll ever slurp down and it comes from the first worldwide theme eatery and hip hangout. Crank up the rock 'n roll and throw all this good stuff into a pot and enjoy this final secret recipe in our series of mouth-watering soup clones. Bah-bye winter!

Recipe Ingredient
1 pound chicken breast fillets

1 pound chicken thigh fillets

vegetable oil

2 tablespoons butter

1 cup chopped onion

1/2 cup diced celery

4 cups chicken stock

2 cups water

1 cup sliced carrot

1 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 teaspoon minced fresh parsley

2 cups egg noodles

Garnish

minced fresh parsley

1. Preheat oven to 375 degrees.

2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool.

3. Melt the butter in a large saucepan or dutch oven over medium heat. Saut?the onion and celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.

4. Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.

5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.

6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top.

Makes 6 servings.

Hard Rock Cafe Bar-B-Que Beans

If you love baked beans you'll go nuts over this clone recipe from the world's first theme restaurant chain. It's real easy to make too, since you just pour all of the ingredients into a covered casserole dish, stir, and bake for an hour and a half. The only element that may give you pause is the pulled pork from last week's recipe. It's an effortless addition if you've got some of that pork on hand.

If not, just leave that ingredient out. Or you could add some cooked bacon to the mix. Either way the beans will still come out awesome as a nosh-worthy side dish or snack.

Recipe Ingredient
2 15-ounce cans pinto beans (with liquid)

2 tablespoons water

2 teaspoons cornstarch

1/2 cup ketchup

1/3 cup white vinegar

1/4 cup brown sugar

2 tablespoons diced onion

1 teaspoon prepared mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/2 cup shredded pork

1. Preheat oven to 350 degrees.

2. Pour entire contents of the can of pinto beans into a casserole dish (with a lid).

3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.

4. Add the remaining ingredients to the dish, stir well and cover.

5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

Serves 6 to 8 as a side dish.

GrandMa's Oatmeal Raisin Big Cookies

GrandMa's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two to a pack and is offered in several varieties, including oatmeal raisin.

Now you can bake up a couple batches all your own with this spiffy kitchen clone. Just be sure not to overdo it in the oven. You want these cookies soft and chewy when cool - just like a happy grandma would make 'em -- so take them out when they are just beginning to turn light brown around the edges.

Recipe Ingredient
1/2 cup raisins

1/3 cup water

1/2 cup vegetable shortening

1 egg

1 1/2 cups dark brown sugar

1 1/2 teaspoons vanilla

2 cups all-purpose flour

1 1/4 cups oats (not instant)

2 teaspoons baking soda

3/4 teaspoon cinnamon

1 teaspoon salt

1/2 cup raisins

1. Preheat oven to 275 degrees.

2. Combine 1/2 cup raisins with water in a food processor and blend on high speed for about 1 minute or until very smooth.

3. Combine this raisin puree with the vegetable shortening, egg, brown sugar, and vanilla in a large bowl. Mix well with electric mixer until smooth.

4. In a separate bowl, combine the flour with the oats, baking soda, cinnamon, and salt. Pour this dry mixture into the wet mixture and mix well until ingredients are incorporated. Mix in 1/2 cup raisins.

5. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy. Store in a sealed container.

Makes 16 to 18 cookies.

Good Reasons Italian Dressing

Serving Size : 1
Categories : Dressings

Recipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbls Garlic Salt
1 Tbls Onion Powder
1 Tbls Sugar
2 Tbls Oregano
1 Tsp Pepper
1/4 Tsp Thyme
1 Tsp Basil
1 Tbls Parsley
1/4 tsp Celery Salt
2 Tbls Salt
1 Env. Cup Of Soup Cream Of Chicken Mix
1/4 C Cider Vinegar
2 Tbls Water
2/3 c Oil

Combine all dry ingr. Store covered at room temp. For dressing: Mix vinegar, water, oil and 2 oz of the dry mix. Shake well. From: GLORIA PITZER "EATING OUT AT HOME" (CB018) *Also good as a italian spice blend

Fiddle Faddle & Screaming Yellow Zonkers

I know the most popular candy corn out there is Cracker Jack, but my favorite has always been Screaming Yellow Zonkers and Fiddle Fiddle from Lincoln Snacks Company. Fiddle Faddle is butter toffee-coated popcorn with almonds thrown in.

Screaming Yellow Zonkers (you gotta love the name) is similar, but without the almonds. The secret to the yellow coloring of the Zonkers: buttered popcorn.

Recipe:
Fiddle Faddle (butter toffee with almonds)

3/4 cup granulated sugar

1/4 cup brown sugar

1/2 cup (1 stick) butter

1/2 cup corn syrup

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon vanilla

1 1/3 bags plain or natural-flavored microwave popcorn

1/2 cup roasted almonds

Zonkers

1 cup granulated sugar

4 tablespoons butter

1/2 cup corn syrup

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon vanilla

1 1/3 bags butter-flavored microwave popcorn

1. For either recipe, combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to 265-275 degrees, or what is known as the hard ball stage. For this it's best to use a candy thermometer. If you don't have one, don't worry. Drip the candy into a small glass of cold water. If the candy forms a very hard, yet slightly pliable ball, bingo, you're there. Watch your mixture closely so that it doesn't boil over.

2. While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle) on one large or two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot so that the candy will coat better.

3. When your candy has reached the hard ball stage, add the vanilla.

4. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's hot.

5. When popcorn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates if left out.

Makes about 4 quarts.

El Pollo Loco Mexican Beans

Recipe By : Greg Young of El Pollo Loco via LA Times
Serving Size : 6
Preparation Time :0:30
Categories : Beans and Legumes California Mexican Side Dishes Low Fat

Recipe Ingredient
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 whole serrano chile
1/4 teaspoon serrano chiles -- ground
1 28-oz. can pinto beans
1/3 cup water

Heat oil and whole chile in sauce pan. When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.

Durkee's Famous Sauce

Serving Size : 16

Categories : Recipe for Sauces Cheese/Eggs


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Cold water
4 tablespoons Cornstarch
1/2 cup Plus 2 TB dark vinegar
2 tablespoons Salt
1/2 cup Sugar
1 Whole egg
4 tablespoons French's prepared mustard
4 tablespoons Margarine -- tiny bits

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

Drake's Devil Dogs

Here's a clone recipe for a favorite east coast treat that could even fool Rosie O'Donnell. The snackfood - loving talk show hostess professes her love for these tasty Drake's goodies all the time on her daytime show. And who could blame her? It's hard not to relish the smooth, fluffy filling sandwiched between two tender devil's food cake fingers.

I'll take a DevilDog over a Twinkie any day of the week. For this clone recipe, we'll make the cakes from scratch. This will help us to create a flavor and texture closest to the original, although the color will be much lighter than the real thing (the miracles of food coloring). But if you're feeling especially lazy, you can certainly use adevil's food cake mix in place of the scratch recipe here.

Just make the filling with the recipe below and assemble your cakes the same way.

Cake

1 egg

1/2 cup shortening

1 1/4 cups granulated sugar

1 cup milk

1 teaspoon vanilla

2 1/3 cups all-purpose flour

1/2 cup cocoa

1/2 teaspoon salt

1/2 teaspoon baking powder

Filling

2 cups marshmallow creme (1 7-ounce jar)

1 cup shortening

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

2 teaspoons very hot water

1. Preheat oven to 400 degrees.

2. In a medium bowl, blend together the egg, shortening, and sugar with an electric mixer. Continue beating while adding the milk and vanilla.

3. In another bowl sift together remaining cake ingredients - flour, cocoa, salt, and baking powder.

4. Combine the dry ingredients with the wet ingredients and beat until smooth.

5. Spoon about a tablespoon of the batter in strips about 4 inches long and 1 inch wide on a lightly greased cookie sheet. Bake for 5 to 6 minutes or until the cakes are done. Cool.

6. In another bowl combine the marshmallow creme, shortening, powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt in the 2 teaspoons of very hot water in a small bowl. Add this salt solution to the filling mixture and beat on high speed with an electric mixer until the filling is smooth and fluffy.

7. When the cakes have cooled, spread about a tablespoon of filling on the face of one cake and top it off with another cake. Repeat with the remaining ingredients.Makes 20 to 24 snack cakes.

Dolly Madison Zingers (Devil's Food)

Former U.S. President James Madison's wife did not create this baking company, despite the fact that her name is on every carrot cake, crumb cake, and Zinger that comes off the production line. It was instead company founder Roy Nafziger's brainstorm to use the former firstlady's name, since she was notorious for throwing huge shindigs featuring a fine selection of desserts and bakedgoods.

Nafziger said his company would create cakes "fine enough to serve at the White House." While I don't expect you'll be treated to a tray of Zingers on your next stayin the Lincoln Bedroom, I will agree that these little snack cakes are a tasty way to appease a sweet tooth. You can craft a version at home by making little cakepans out of aluminum foil that is wrapped around an empty prescription pill bottle.

The cake batter is easy, since you just use any instant devil's food cake mix. I like Duncan Hines, but you can use whatever you want.As for the frosting, it may not come out as dark brown as the original since the recipe here doesn't include brownfood coloring (caramel coloring). But the taste will be right on. And I think President Clinton would agree that as long as the sweet little treats taste good, appearance is secondary.

Recipe
CakeDuncan Hines

devil's food cake mix1

1/3 cups water

1/2 cup oil

3 large eggs

Filling

2 teaspoons hot water

1/4 teaspoon salt

2 cups marshmallow creme (one 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

Frosting

1 cup powdered sugar

1/4 cup Hershey's chocolate syrup

2 tablespoons shortening

1/2 teaspoon vanilla

dash salt

Tear off a bunch of foil pieces about this size. These will be your mini cake pans after folding two times and wrapping around a pill bottle.
Empty prescription medicine bottles are actually good for something.
Use a toothpick or skewer to dig three caverns in the cakes where the filling will live. Later you will cleverly hide these holes with frosting.

1. Prepare the cake batter following the directions on the box.

If you use Duncan Hines brand, you will need

1 1/3 cups of water,

1/2 cup of oil, and

three eggs.

Preheat oven to 350 degrees.

2. To prepare the cake pans that will make cakes the size of Zingers, tear off 20 pieces of aluminum foil that are each about 8 inches wide. Fold the foil in half and then in half once more so that you have a rectangular piece of foil. Wrap this piece of foil around a small prescription medicine bottle. Tuck in the ends and take the bottle out, leaving the foil open at the top. This will form a little pan. Flatten the bottom so that the mini pan stands up straight. Place this into a baking pan and repeat with the remaining pieces of foil. When you have arranged all of the foil pans in a baking pan, spray the inside of all the pans with non-stick cooking spray. Fill each little pan about halfway with cake batter. Bake cakes for 15 to 17 minutes or until a toothpick stuck in the center comes out clean. Remove the cakes from the oven and allow them to cool completely.

3. To make the filling, combine the hot water with the salt in a small bowl and stir until the salt is dissolved. Let this mixture cool.

4. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt mixture to the bowl and mix.

5. To make the chocolate frosting, combine all the frosting ingredients in a medium bowl and mix well with an electric mixer until smooth.

6. To assemble your snack cakes first poke three holes with a toothpick or skewer in the top of a cake and swirl around inside the holes making little caverns for your filling.

7. Use a pastry bag with a small tip to squeeze some filling into each hole. Careful not to overfill, or your cake will burst open. Sure, it's exciting, but this mess won't make for a good clone.

8. Once the cake is filled, use a butter knife to spread frosting on top of the cake over the holes. Drag a fork lengthwise over the frosting making grooves just like the real thing.

Makes 20 snack cakes.

Cinnabon Strawberry Lemonade & Mochalatta Chill

Cinnabon gives lemonade a twist by adding strawberry syrup. It's a simple clone when you snag some Hershey's strawberry syrup (near the chocolate syrup in your supermarket), and a few juicy lemons.

But if it's a bit of a caffeine buzz you're looking for -- enhanced by a killer chocolaterush -- it's the Mochalatta Chill you'll want to whip up. Brew some double-strength coffee (see Tidbits) and let it cool off, then get out the half & half and chocolate syrup. Man, these sippers recipe are just too dang easy!

Strawberry Lemonade

1/2 cup lemon juice (from 3-4 fresh lemons)

1/4 cup sugar

2 cups water

2 tablespoons Hershey strawberry syrup

1. Mix ingredients together in a pitcher. Serve over ice.

Makes 2 drinks.

Mochalatta Chill

1 cup double strength coffee, cold (see Tidbits)

1 cup half and half

1/2 cup Hershey's chocolate syrup

Topping

whipped cream

1. Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses, and top with whipped cream.

Makes 2 large drinks.

Tidbits

Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.

Chili's Southwestern Vegetable Soup

If you like a soup that's packed with veggies, that's low in fat, and has some of that Southwestern zing to it, this is the one for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and prepare totake the chill off.

Recipe
6 cups chicken broth (Swanson is best)

1 14.5-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid

1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 1/2 teaspoons chili powder

dash garlic powder

Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips


1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas intosmall pieces with a sharp knife before adding them to the soup.

2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

Makes 6 servings.

Chevys Garlic Mashed Potatoes

This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can be ordered up, pronto, on the side. It's a nice clone to have around since it goes well with so many dishes, Mexican or otherwise.

Just give yourself the time to bake and cool the potatoes.

Recipe's ingredients

4 medium/large russet potatoes

1 tablespoon butter

1 tablespoon minced fresh garlic (3-4 cloves)

3/4 cup water

1/2 cup cream

3/4 teaspoon salt

1/8 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.

3. Mash potatoes and remove about half of the skin. You want to leave the rest in.

4. Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.

5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot.

Serves 4.

Carl's Jr. Ranch Crispy Chicken Sandwich

We'll use elements of the Carl's Jr. Bacon Swiss Crispy Chicken Sandwich clone recipe to whip up oneof the other Carl's Jr. crispy chicken sandwiches, because I always say you can never have too much crispy chicken. This fried chicken breast sandwich includes lettuce and tomato, and is slathered with a clone of Carl'stasty ranch dressing. Use the recipes together and you can easily serve up two different sandwich clones for different tastes, with little extra effort. And you diners will be so impressed.

Recipe for Ranch Dressing

1/3 cup mayonnaise

2 tablespoons sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1 teaspoon sugar

1/4 teaspoon lemon juice

1/8 teaspoon salt

1/8 teaspoon parsley

1/8 teaspoon onion powder

dash dill weed

dash garlic powder

dash ground black pepper

2 teaspoons hot water

1/2 teaspoon unflavored gelatin
6 to 8 cups vegetable shortening

1 egg

1 cup water

1 cup all-purpose flour

2 1/2 teaspoons salt

1 teaspoon paprika

1 teaspoon onion powder

1/8 teaspoon garlic powder

4 chicken breast fillets

4 sesame seed hamburger buns

4 lettuce leaves

4 tomato slices

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees. If you don't have a deep fryer, you can also pan fry using a large frying pan, and just a couple cups of shortening.

2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed.

3. Beat the egg and then combine with 1 cup of water in a small, shallow bowl. Stir.

4. Combine the flour, salt, paprika, onion powder, and garlic powder in another shallow bowl.

5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round.

6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated.

7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy.

8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns.

9. On the bottom bun, stack a leaf of lettuce and a tomato slice.

10. When the chicken is done frying, remove the fillets from the fryer and drain on paper towels or a rack for a couple minutes.

11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then top it off with the top bun. Repeat the stacking process for each of the sandwiches.

Makes 4 sandwiches.

Carl's Jr.Bacon Swiss Crispy Chicken Sandwich

If you love crispy chicken sandwiches - and especially if you don't live in the West - you'll want to try out this clone of the tasty Carl's Jr. creation. The recipe makes four of the addicting chicken sandwiches from theCalifornia-based chain, but will also come in handy for making a delicious homemade ranch dressing. Try using some lean turkey bacon, fat-free Swiss cheese, and fat-free mayonnaise if you feel like cutting back on the fat.Then you can eat two.

Recipe fo Ranch Dressing
1/3 cup mayonnaise

2 tablespoons sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1 teaspoon sugar

1/4 teaspoon lemon juice

1/8 teaspoon salt

1/8 teaspoon parsley

1/8 teaspoon onion powder

dash dill weed

dash garlic powder

dash ground black pepper

2 teaspoons hot water

1/2 teaspoon unflavored gelatin
6 to 8 cups vegetable shortening

1 egg

1 cup water

1 cup all-purpose flour

2 1/2 teaspoons salt

1 teaspoon paprika

1 teaspoon onion powder

1/8 teaspoon garlic powder

4 chicken breast fillets

4 sesame seed hamburger buns

4 lettuce leaves

4 tomato slices

Kraft Swiss cheese Singles

8 slices bacon, cooked

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees. If you don't have a deep fryer, you can also pan fry using a large frying pan and just a couple cups of shortening.

2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed.

3. Beat the egg and then combine with 1 cup water in a small, shallow bowl. Stir.

4. Combine the flour, salt, paprika, onion powder and garlic powder in another shallow bowl.

5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round.

6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated.

7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy.

8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns.

9. On the bottom bun, stack a leaf of lettuce and a tomato slice.

10. When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple minutes.

11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then stack a slice of the Swiss cheese onto the chicken.

12. Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun. Repeat the stacking process for each of the remaining sandwiches.

Makes 4 sandwiches.

Dakota Smashed Pea & Barley Soup

Got one of those cool hand blenders? You know,the kind of gadget that used to be pitched on those annoying yet compelling late-night infomercials? It comes in handy for this recipe, which requires the split peas to be smashed into a smooth consistency,just like the original. If you don't have a hand mixer, a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky consistency and added flavor that isn't found in most pea soups.

Recipe's Ingredients:
2 cups split peas

6 cups water

2 14.5-ounce cans chicken broth (4 cups)

1/3 cup minced onion

1 large clove garlic, minced

2 teaspoons lemon juice

1 teaspoon salt

1 teaspoon granulated sugar

1/4 teaspoon dried parsley

1/4 teaspoon white pepperdash dried thyme

1/2 cup barley

6 cups water

2 medium carrots, diced (about 1 cup)

1/2 stalk celery, diced (1/4 cup)

Garnish

chopped green onion

1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.

2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most ofthe water has been absorbed.

3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing.

4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each serving with a little chopped green onion.

Makes 8 servings.

Burger King BK Broiler

This grilled chicken sandwich was introduced byAmerica'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.

Recipe for 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.
Tidbits

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

Bull's Eye BBQ Sauce

Recipe's Ingredients:
1/2 C. chopped onions
1 (8 oz.) can tomatoes sauce
1 C. water (OPTION: Beer)
1 1/4 C. ketchup
2 T. brown sugar
2 T. prepared yellow mustard
1 T. olive oil
1 T. Worcestershire sauce
1 dash Tabasco sauce

Combine ingredients, cover and simmer for 30 minutes. I cooked this for 45 minutes to an hour. The sauce reduced itself and tasted good. If you taste the sauce before simmering, it will not taste as good as when the flavors have melded, but after cooking it is great.
Just like the 'real' sauce on barbecued pork steaks. For the original, do not use beer.

Boston Chicken Baked Beans

Boston Chicken Baked Beans


Categories: Beans
Yield: 6 servings

Recipe's ingredients:
14 c Dry chopped onions; reconstitute in 1/4 c hot water 5 minutes
24 oz Jar great northern beans drain, rinse and drain
28 oz Can Campbell's Pork & Beans
1 c Hunt's Ketchup
1/2 c Open Pit hickory flavored BBQ sauce
3 sl Boiled ham; chopped fine

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