PAGE 117
CHICKEN DINNER IN A DISH
1/3 cup Butter Flavor CRISCO
2 chicken breast, skin on
Flour
2 carrots, cut into chunks
2 large Idaho potatoes (well scrubbed but not peeled),
cut in strips or thin wedges
1 large onion, cut in chunks
1 small package frozen broccoli spears, thawed
2 tablespoons lemon juice
Salt
Pepper
Sage
Parmesan cheese
In a 9 x 13 glass pan, put 1/3 cup Butter Flavor Crisco.
Set in a 425ºF oven to melt while you shake 2 chicken breasts in a small amount of flour in a brown paper sack. In one side of the pan, lay the 2 pieces of chicken skin-side-down. In the other part of the pan, place carrots, potatoes, and onion.
Bake at 425ºF for 1/2 hour.
Turn the chicken pieces and vegetables over and add broccoli spears in the end of the dish.
Drizzle all with 2 tablespoons lemon juice and sprinkle with salt, pepper, and a little sage. Then sprinkle Parmesan cheese lightly on top.
Continue baking for 1/2 hour.Makes 2 to 4 servings.
CHICKEN DOGS ON A STICK
1 tube (8 ounces) refrigerated crescent dinner rolls (8 rolls)
1 pound boneless, skinless chicken breast halves
3 tablespoons CRISCO Oil *
3/4 cup shredded Romano cheese
1 package (3 ounces) cream cheese, softened
1/4 cup chopped onion
3 tablespoons grated Parmesan cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
8 frozen treat sticks
*Use your favorite Crisco Oil product.
Heat oven to 375ºF.
Separate dough into triangles. Stretch each triangle into a rectangle about 4 inches long.
Rinse chicken; pat dry. Cut into small cubes. Heat oil in medium skillet on high heat. Add chicken. Stir-fry about 3 minutes or until no longer pink in center. Drain. Cool.
Combine Romano cheese, cream cheese, onion, Parmesan cheese, Italian seasoning, pepper and chicken in medium bowl. Mix well. Spoon about 1/3 cup filling onto each dough rectangle. Wrap around wooden stick so that one end of stick can be used as a "handle." Press and pinch dough ends to seal.
Bake for 15 to 20 minutes or until browned. Cool on rack 5 to 10 minutes before serving.
Makes 8 servings.
PENNA ROMANA
Ingredients:
For Romana Sauce:
1/2 cup(s) Extra virgin olive oil
3/4 cup(s) Yellow onion, chopped in 1/4-inch pieces
1/2 tsp Crushed red pepper
1 Tbsp Garlic, minced
2 cup(s) White wine
2 tsp Rosemary, chopped
1 Tbsp Parsley, chopped
1/2 tsp Salt
1 1/2 Tbsp Cornstarch
2 cup(s) Chicken broth
For Pasta:
2 cup(s) Green beans, blanched
1 cup(s) Tomato, diced
4 cup(s) Romana sauce (see above)
4 cup(s) Penne pasta (cooked)
3 Tbsp Romano cheese
3 Tbsp Parmesan cheese
Procedure:
For Romana Sauce:
1.Heat oil in a small saucepan at medium high heat.
2.Add onions and crushed red pepper.
3.Cook until soft, about 5 minutes, stirring frequently.
4.Add minced garlic and cook for one minute.
5.Whisk in wine, rosemary, parsley and salt.
6.In a separate bowl, whisk cornstarch and chicken broth.
7.Add mixture to sauce and stir well.
8.Bring to a boil and set aside.
For Pasta:
1.Heat sauté pan over medium high heat.
2.Add green beans and tomato and cook for one minute.
3.Add Romana sauce and hot, drained penne pasta.
4.Add Romano and Parmesan cheeses.
5.Stir well with a spoon, making sure the pasta is well coated.
6.Serve hot. Makes 4 servings.
OLIVE GARDEN SALAD DRESSING
Ingredients:
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix
Sugar (optional)
Preparation:
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
OLIVE GARDEN SALAD MIX
Ingredients:
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese
Preparation:
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.
MCDONALD'S BREAKFAST BURRITO
4 ounces breakfast sausage
1 tablespoon minced white onion
1/2 tablespoon minced mild green chilies (canned)
4 eggs, beaten
salt
pepper
4 8-inch flour tortillas
4 slices American cheese
On the side:
Salsa
1.Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
2.Add the mild green chilies and continue to sauté for 1 minute.
3.Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.
4.Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
5.Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
6.To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. (http://www.topsecretrecipes.com)
Makes 4 burritos.
ARBY'S SAUCE
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1.Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
2.Remove the sauce from the heat. Cover and allow to cool.
3.Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup. (http://www.topsecretrecipes.com).
HOT DOG ON A STICK MUSCLE BEACH LEMONADE
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. (www.topsecretrecipes.com). Makes 2 quarts, or 8 servings.
LONE STAR STEAKHOUSE CHILI
1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
Garnish:
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
1.Brown ground beef in a large saucepan over medium heat. Drain fat.
2.Add onion and pepper and sauté for about two minutes.
3.Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top. (http://www.topsecretrecipes.com) Makes 4 servings.
SONIC OCEAN WATER
3 tablespoons water
2 tablespoons sugar
1 teaspoon imitation coconut extract
2 drops blue food coloring
2 12-ounce cans cold Sprite
ice
1.Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, then stir to dissolve all of the sugar. Allow this syrup to cool.
2.Add coconut extract and food coloring to the cooled syrup. Stir well.
3.Combine the syrup with two 12-ounce cans of cold Sprite. Divide and pour over ice. Add straws and serve. (http://www.topsecretrecipes.com). Makes two 12-ounce servings.
LING'S CHINESE RESTAURANT OLD-FASHIONED CHOP SUEY
1/2 pound cubed pork
1 tablespoon vegetable oil plus oil to cook pork
1 pound celery, chopped
1/2 onion
Salt to taste (optional)
1 cup water
1 teaspoon sugar
Dash of white pepper
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
Dash of sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
In saute pan cook pork in 1 tablespoon oil. When it is three-fourths done, add celery and onion and cook until tender. Add salt if desired.
Heat wok until water sizzles when sprinkled into pan. When wok is hot, carefully add vegetable oil. Add cooked pork-vegetable mixture and stir a few seconds.
Add water, cover and cook over high heat, checking every few minutes until water begins to boil.
While mixture cooks, in small dish combine sugar, pepper, soy sauce, oyster sauce and sesame oil.
When water begins to boil, gradually add cornstarch and water mixture, stirring to combine well. Reduce heat to medium and add soy sauce mixture. Heat through, then remove from heat and serve. Makes 3 to 4 servings.
Note: If desired, serve chop suey over hot cooked rice.
GRAND CENTRAL OYSTER BAR BEER BATTERED SHRIMP
Ingredients:
2 Eggs separated
3/4 C. Beer
1 Tbsp. Corn Oil
1 C. sifted Flour
1 Tbsp. Soy Sauce
2 lbs. Shrimp, shelled, deveined
3/4 - 1 C. Flour for dripping Shrimp
Corn Oil for Frying Shrimp
Preparation:
Peel and devein shrimp, be sure to leave their tails on. Separate eggs and set whites aside for later use. Whisk egg yolks, beer, 1 tablespoon corn oil, and soy sauce in a bowl. Blend well until smooth. Beat egg whites until stuff and fold into batter. Hold spring by their tails and dip into flour and then into the egg batter, coating well. Heat oil for frying make sure it is 375 degrees, you can use a heavy deep skillet, or a Dutch oven. Fry shrimp a few at a time, until golden brown, about 3 or 4 minutes. DO NOT OVERCOOK !! Drain on paper towels. Serve hot and with your favorite tarter sauce or cocktail sauce.
STEAK 'N' SHAKE 5 WAY CHILI
Ingredients:
2 lb. Lean Ground Chuck (coarsely ground)
1 + 1/2 C. onion (diced)
1 tsp. celery salt
4 (8 oz.) cans tomato sauce
1 C. Water
2 (16 oz.) cans light kidney beans (with liquid)
2 tsp. garlic powder
1 + 1/2 tsp. garlic salt
2 Tbsp. + 1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
2 (8 oz.) cans tomato paste
Preparation:
In a skillet on medium low heat sauté ground beef and onions. When beef has been cooked, drain all grease and place in a medium large sauce pan. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.
On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.
1 lb. Spaghetti (prepare as directed on package)
12 oz Package Shredded Monterey/Colby Jack Cheese
1 Medium Onion (diced)
Chili Sauce (Heinz)
Prepare spaghetti as directed and drain.
To assemble:
For individual serving :
In a shallow bowl or plate place:
Generous helping of spaghetti
3/4 C. Chili
2 Tbs. Chili Sauce
Chopped Onions (to taste)
1/2 C. Shredded Monterey Jack and Colby Cheese Mix
Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.
Chili sauce can be purchased at most grocery stores in the condiement area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.
KFC HONEY BBQ STRIPS
Ingredients:
2 lbs Boneless, Skinless Chicken Strips
2 3/4 C. Flour
1 tsp. Salt
1 tsp. Fresh Ground Pepper
1 C. Buttermilk
Vegetable Oil (for deep frying)
Preparation:
Mix flour, salt and pepper in bowl and set aside. Place buttermilk in separate bowl. Heat oil for frying and dip chicken strips in flour then in buttermilk and then finally flour again. Place in hot oil, the temperature of the oil should be 375. Never over crowd chicken strips, fry until lightly golden brown. Remove strips and drain. Serves 6.
BBQ Sauce
1 C. Hickory Smoke BBQ Sauce (Heinz)
1/4 C. Water
2 Tbsp. Honey
1 Tbsp. Ketsup
1 tsp. Liquid Smoke
Place all above ingredients in a small sauce pan mix thoroughly and simmer on low heat stirring frequently for 20 minutes. After cooking for 20 minutes. Let sauce cool slightly, dip one chicken breast strip in sauce at a time and place in a baking pan that has been sprayed lightly with a none stick spray. Place in a preheated oven at 350 and bake for 20 minutes.
CHINESE IMPERIAL PALACE SWEET AND SOUR SAUCE
Ingredients:
1/3 C. White Vinegar
1 C. Water
2/3 C. Sugar
dash of Salt
dash of MSG
dash of White Pepper
dash of Tabasco
Preparation:
Cook over medium heat and add:
1 Tbsp. Cornstarch combined with
2 Tbsp. Water
1/2 Tsp. Worcestershire Sauce
Cook until it is bubbly and thick. Remove from stove and add 2 Tbsp. ketchup.
This will stay good in the refrigerator for about a week.
