Popeye Fried Chicken

   3      cups Self-rising flour
   1      cup Cornstarch
   3      tablespoons Seasoned salt
   2      tablespoons  Paprika
   1      teaspoon Baking soda
   1      package italian Salad Dressing Mix -- Powder
   1      package Onion Soup Mix -- (1 1/2 ounces)
   1      package spaghetti sauce mix -- (1/2 ounce)
   3      tablespoons Sugar
   3      cups Corn flakes -- crush slightly
   2      Eggs -- well beaten
   1/4   cup Cold water
   4      pounds Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn
flakes. 4-Briskly but briefly back into dry mix. 5-Drop into  hot oil,
skin-side-down and brown 3 to 4 minutes on medium high. Turn and  brown
other side of each piece. Don't crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
leaving 1 side loose for steam to escape.  Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of  chicken. Allow to bake uncovered
5 minutes longer to crisp the coating. Serves 4.  Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers.  Leftover coating mix
(1st 9 ingredients) can be stored at room temp in  covered container up to
2 months.

Hard Rock Cafe Baked Potato Soup

8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
 1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced



Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Add chicken stock grdually, whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, chopped bacon,parsley, garlic, basil, salt, pepper sauce and plack pepper.Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and
chopped parsley.

Makes 8 Servings.

Fatburger®

Southern California - the birthplace of famous hamburgers from McDonald's, Carl's Jr., and In-n-Out Burger - is home to another thriving burger chain that opened its first outlet in 1952. Lovie Yancey thought of the perfect name for the 1/3-pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critics' favorite, winning"best burger in town" honors with regularity. The secret is theseasoned salt used on a big 'ol lean beef patty. And there's no ketchup on the stock version, just mayo, mustard, and relish.
Replace the ground beef with ground turkey and you've got Fatburger's Turkeyburger all up and cloned. 

1/3 pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)

Optional
1 slice American cheese 
Grill the unsuspecting beef patty in a hot frying pan.


Slap the hot side and the cold side together.


1. Form the ground beef into a patty that is about 1 inch wider
 than the circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the
patty in the pan for 3 to 4 minutes per side or until done. Season
 both sides of the beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2
 tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beef
patty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with
 gumption.
Makes 1 burger.

Tidbits
If you want cheese on your burger, put a slice of American cheese on the face of the bottom bun before adding the beef patty. The heat from the meat will melt the cheese.  

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 formulain an unsuccessful attempt to steal 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.

Bull's Eye BBQ Sauce

1/2 C. chopped onions
1 (8 oz.) can tomatoes sauce
1 C. water
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 steaks.