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 first
lady's name, since she was notorious for throwing huge
shindigs featuring a fine selection of desserts and baked
goods. 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 stay
in 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 cake
pans 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 brown
food 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.

Cake
Duncan Hines devil's food cake mix
1 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.

Denny's Cheese Soup

      4 tb Butter or margarine
     10 oz Cream of chicken soup
     10 oz Cream of celery soup
    1/2    Soup can Kraft's mayonnaise
      8 oz Jar cheese Whiz
     14 oz Can chicken broth
           Salt and pepper

  Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
  saucepan, stirring constantly over medium heat, until
  smooth. Stir in broth and season to taste with salt
  and pepper. Stir occasionally until piping hot -BUT
  DO NOT LET IT BOIL! . Do not freeze because of the mayo.
  Use within a week.

Big Bucket In The Sky Chicken

 Categories: Polkadot, Menarea, Chicken
      Yield: 1 Servings

      3 c  Self-rising flour
      1 tb Paprika
      2 pk Lipton Tomato Cup-A-Soup
           -powder
      2 pk Good Seasons Italian
           -Dressing mix powder
      1 ts Salt
    1/4 lb Butter or margarine

  Moisten chicken in water. Place coating mixture in an oven roasting
  bag and shake until chicken is covered. Bake in 350 degree oven for
  about 40 minutes or until juices are clear.
 

Big Mouth Sandwich

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         lean ground beef
   1      teaspoon      chili powder
     1/2  teaspoon      salt -- or seasoned salt
   2                    California avocados -- sliced
   1                    French bread loaf -- or long loaf
                        garlic salt -- to taste
   8      ounces        refried beans -- 1 can
                        shredded lettuce
   1                    tomato -- sliced
   2                    green onions -- sliced
     1/2  cup           cheddar cheese -- shredded
                        taco sauce -- optional

     1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
     powder; keep hot.

     2. Halve, peel and slice avocados into flat slices.

     3. Split French bread in half lengthwise. Lightly toast cut sides under
     broiler.

     4. Place half the avocado slices on bottom half of bread. Sprinkle with
     garlic salt if using.

     5. Heat refried beans. Spread an even layer of beans over avocado, then
     spoon on browned meat.

     6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
     lettuce with taco sauce if using.

     7. Cover with a layer of sliced tomato then sprinkle on the chopped
     onions. Place remaining avocado slices on tomatoes and sprinkle with
     garlic salt.

     8. Cover with top half of bread; cut into serving sized sandwiches.

Serving Ideas : Serve with warm tortilla chips and iced tea or beer.

NOTES : This sandwich speaks for itself as to how it got its name.

Benihana Japanese Fried Rice

4 cups cooked rice
1 cup frozen peas - thawed
2 tbsp finely grated carrot
2 eggs - beaten
½ cup diced onion
 1½ tbsp butter
2 tbsp soy sauce
salt
pepper

Cook rice following instructions on package (Bring 2 cups
 water to a boil, add rice and a dash of salt, reduce heat
 and simmer in covered saucepan for 20 minutes). Pour rice
 into a large bowl to let it cool in the refrigerator. Scramble
 the eggs in a small pan over medium heat. Separate the scrambled
 chunks of egg into small pea-size bits while cooking. When rice
 has cooled to near room temperature, add peas, grated carrot,
 scrambled egg and diced onion to the bowl. Carefully toss all
 of the ingredients together. Melt 1½ tbsp of butter in a large
 frying pan over medium/high heat. When butter has completely
 melted, dump the bowl of rice and other ingredients into the
 pan and add soy sauce plus a dash of salt and pepper. Cook
 rice for 6-8 minutes over heat, stirring often.

Makes 4 servings.

Ben & jerry's fresh georgia peach ice cream

  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.

Bake And Baste Chicken (Boston Chicken)

 

  1/4 c  Canola oil
      1 tb Honey
      1 tb Lime juice
    1/4 ts Paprika
      4    Chicken breast halves
           Washed/patted dry

  Preheat oven to 400 degrees. In a small bowl, combine
  canola oil, honey, lime juice and paprika. Place
  chicken, skin side up, in a 7x11 inch baking dish.
  Apply mixture to chicken pieces in a single layer.
 
  Bake in over for 35-40 minutes, basting every 8-10
  minutes or until well browned and juices run clear
  when you cut into the thickest part of chicken. Remove
  from oven. Cover with foil for 15 minutes. This
  softens chicken and keeps it hot until served.
Serves 4.
  

Baby Ruth® Candy Bar

Beneath the chocolate of Nestlés popular candy bar
 is a chewy, peanut-covered center that resembles
Hershey's PayDay. To clone this one we'll only have
 to make a couple adjustments to the PayDay clone recipe,
 then add the milk chocolate coating. Even though the
wrapper of this candy bar calls the center "nougat,"
it's more of a white or blonde fudge that you can make
 in a saucepan on your stovetop with a candy thermometer.

Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips

1. Combine all ingredients for the centers, except the
 powdered sugar, in a small saucepan over low heat. Stir
 often as the caramel slowly melts. When the mixture is smooth,
 add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
 degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
 a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don't let it sit too long - you want the candy
 to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.  
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
 will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
 The candy should have a solid layer of peanuts covering all sides.
 If needed, brush additional caramel onto the roll, then turn it onto
 the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
 candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
 forks, one at each end of the candy bar, and tap the forks on the
 top edge of the bowl so that much of the chocolate drops off.
 Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.

Arby's® Bronco Berry® Sauce

This sweet and spicy jelly sauce comes on the side,
in little 1.5-ounce containers, with Arby's battered
jalapeno and cheese Side Kickers. But, you know, you
ust never get enough of the tasty gelatinous goo in
those little dipping packs to use later with your own
home-cooked delicacies.  And isn't it odd that the sauce
is called "Bronco Berry" when there's not a berry to be
found in there?  Sure, the sauce is bright red and sugary,
but you won't find a speck of fruit on the ingredients list.
Nevertheless, the sweet and spicy flavors make this a
delicious jelly sauce that has many uses beyond dipping
quick service finger foods.  For one, use it as a side
for your next batch of lamb chops rather than mint jelly.
It would take more than just a few blister packs to perk
u that meal.

3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers 

1. Combine all the ingredients except the bell and minced
 jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers
 and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until
 thick. Remove from heat and let sauce sit for about 10 minutes.
 Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill
 until needed.

Makes 1 cup