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

Mrs Fields Peanut Butter Cream -Filled Cookies

       Yield: 36 servings

    1 1/2 c  All-purpose flour
    1/2 ts    Baking soda
    1/2 ts    Ground cinnamon
      1 c     Quick oats (not instant)
      1 c     Light brown sugar, firmly - packed
    1/2 c    Salted butter, softened
      1 lg    Egg
      1 ts    Pure vanilla extract

                     ------------filling---- -- ¥
    3/4 c  Smooth peanut butter
    1/4 c  Salted butter, softened
     2 tb   Half-and-half
      1 ts  Pure vanilla extract
 1 1/2 c  Confectioners sugar

    Preheat overn to 325-degrees F.      In medium bowl combine flour, soda,
  cinnamon and oats.  Mix well with   a whire whisk.  Set aside.      Cream
  sugar and butter in a large bowl using an electric mixer set at   medium
  speed.  Add the flour-oat mixture, and blend at low speed   until just
  combined.  Do not overmix.      Separate dough into two balls, flatten
  them into disks, and wrap each   tightly in plastic wrap or a plastic bag.
   Chill 1 hour.      On floured board using a floured rolling pin, roll out
  one disk to   1/4 inch thickness.  Cut cookies with a 2-inch round fluted
  cookie   cutter dipped in flour.  Repeat procedure with the second disk,
  reworking scraps until all the dough is used.  Bake cookies on   ungreased
  baking sheets 1/2 inch aprt for 13-15 minutes or until   bottoms turn
  light brown.  Transfer immediately to a cool, flat   surface with a
  spatula.     
  When cookies are cool, spread 1 tablespoon of peanut butter
  filling   on the bottom side of a cookies.  Top with another cookie-bottom
  side   toward the filling-to make a sandwich.  Repeat with the remaining
  cookies and filling      :    

  Yield: 3 1/2 dozen cookies.

MRS FIELDS PECAN SUPREMES

       Yield: 36 servings

      2 c  FLOUR
    1/2 ts SODA
    1/4 ts SALT
    3/4 c  QUICK OATS
    3/4 c  DARK BROWN SUGAR, PACKED
    3/4 c  SUGAR
      1 c  BUTTER, SOFTENED
      2 lg EGGS
      2 ts VANILLA EXTRACT
      1 c  CHOPPED PECANS (4 OZ)
      1 c  SEMISWEET CHOCOLATE CHIPS

       PREHEAT OVEN TO 300*F.  IN A MEDIUM BOWL COMBINE FLOUR, SODA,
  SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS
  WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A
  GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA.
  BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
  PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL
  COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE
  SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY
  TRANSFER COOKIES TO A COOL, FLAT SURFACE.

Mrs Fields Peanut Butter Chocolate Bars

 
      8 md Butter cookies
    1/4 c  Salted butter; melted
           Chocolate layers:
  2 1/2 c  Milk choc chips(15 oz)
           Peanut butter filling:
  1 1/2 c  Creamy peanut butter
    1/2 c  Salted butter; softened
      3 c  Confectioners' sugar
      2 ts Pure vanilla extract

     *Crush cookies until finely ground. Add butter & mix. Press crumb
  mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to
  room temperature. *Melt chocolate. Pour half into pan & smooth evenly over
  crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut
  butter & butter together until smooth using electric mixer. Slowly beat in
  confectioners' sugar & vanilla. Beat until smooth. Spread mixture over
  chilled chocolate layer. Pour remaining warm chocolate over top & spread
  smoothly. Chill in refrigerator one hour. Yields 24-36 bars.

Red Lobster Trout Vera Cruz

          Marinade:
    1/4 c  Black olives; slice
    1/4 c  Green olives; slice
    1/2 c  Olive oil
    1/2 c  White wine
      1 ts Oregan Trout fillets
    1/2 c  Onion; chop
    1/2 c  Green pepper; chop
    1/2 c  Tomatoes; chop

  Mix marinade and let sit 5 minutes. Brush fish with
  butter, salt and pepper and place in a baking pan.
  Pour marinade over and bake at 350~ for 20 to 25
  minutes.

Red Lobster® Bacon-Wrapped Stuffed Shrimp

It's shrimp, it's bacon, it's cheese; what's not to like?
 It's one of the latest tasty appetizers on the Red Lobster
 menu, and now you can dupe it at home. Find some large shrimp,
a wooden skewer, and cook the bacon about halfway to done before
 you begin. Mix up a clone of Red Lobster's top secret seasoning
 and the cilantro-ranch dipping sauce, and you're minutes away
 from scarfing down a delectable dish that's meant to be a teaser
 for what's to come. Looks like you'd better make the main coarse
 a real doozy. 

Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
     (or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
Open the shrimp, put a jalapeno slice in there, a chunk of
 cheese on top, and wrap it all up with bacon.

When skewering, be sure to face all the shrimp the right direction
 -- like a tight little Rockettes kick line.

1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small
 bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with
cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't
 cook it all the way to crispy. You want undercooked bacon that,
when cool, will easily wrap around the shrimp. Cook the bacon about
 3 minutes per side, and don't let it brown. When the bacon is done
 lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the
tail. Remove the dark vein from the back of the shrimp, and then
cut down into the back of the shrimp, without cutting all the way
through, so that the shrimp is nearly butterflied open. This will
 make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
 peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and
 removing the seeds. You should now have 6 jalapeno slices -- you'll
 need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.  
8. Put the skewer onto a baking sheet or broiler pan and sprinkle
 a very light coating of the seasoning blend over the shrimp, then
 broil for 3 to 4 minutes or until the bacon begins to brown and
the cheese begins to ooze. Serve over a bed of rice if desired.
 Feed the left over bacon pieces to the dog while you scarf out
on the shrimp.
Serves 2 as an appetizer.

Red Lobster® Cheddar Bay Crab Bake®

Ahoy. Here's a cool clone for a pizza-shaped adaptation
 of Red Lobster's famous Cheddar Bay Biscuits, with a
little crab thrown in. If you like those tender, cheesy
 biscuits that come with every meal at Red Lobster, then
 you'll surely like this new recipe. Plus, it's a cinch
 to make. I suggest you use fresh crabmeat as they do in
 the restaurants, but if it's only the canned stuff you
have available, no problem. You'll still be able to enjoy
 the taste of Red Lobster's appetizer, without having to
leave a tip.

2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

1. Preheat oven to 450 degrees.
2. Combine baking mix, 1 cup of the cheddar cheese, milk,
and 1 half of the melted butter in a medium bowl. Mix by
hand until well-combined.
3. Pat out the dough into circle approximately 8 inches in
diameter, with a slight lip around the edge, like a pizza crust.
4. Sprinkle the parsley over the top of the dough. Be sure
 the dried parsley flakes are crushed fine. You can easily
crush the flakes in a small bowl with your thumb and forefinger.
5. Sprinkle the crab over the top of the dough.
6. Sprinkle the remaining cheese over the crab. Don’t go all
 of the way to the edge of the dough – leave a margin of a
half-inch or so around the edge.
7. Bake for 14-16 minutes or until the cheese on top begins
to slightly brown.
8. Combine the remaining butter with the garlic powder and
brush it over the top of the bake as soon as it comes out of
 the oven. Slice it like a pizza into 8 pieces and serve hot.
Makes 8 pieces

Red Robin® Seasoning

Give yourself some time to make a tough decision
because there are nearly two dozen gourmet burgers
on the Red Robin menu to pick from, not to mention
scores of other fantastic food choices. Red Robin
claims its steak fries are world-famous, and when
you get a burger your fries are served up on the
side in a "bottomless" portion. Want some more fries?
Just ask and you can have as many as your belly can
pack in. But we found out that the burgers and fries
have a very special secret ingredient in common that
makes them taste so good: It's the Red Robin seasoning
that's sprinkled on the food. Next time you make a burger,
sprinkle some our version of the seasoning blend over the
patty. Cook up some frozen steak fries or french fries and
sprinkle a little of this blend over the top. You'll all
sorts of uses for this versatile spice. And the recipe
makes a portion that should fit nicely in an empty spice bottle.

3 tablespoons salt
1 tablespoon instant tomato soup mix
     (Knorr tomato with basil works great)
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon ground black pepper 

Combine the ingredients in a small bowl and stir well.
Store in a covered container.
Makes 1/3 cup.

Reese's® Peanut Butter Cups

The first Top Secret Recipes book features a version of this
clone recipe for America's most beloved candy creation.
That recipe now sits in just about every collection of
"copycat" recipes passed around the Web. But since 1993,
I've learned a few things about the delicate science of
Reese's Peanut Butter Cup cloning. You know, stuff like:
"Never clone peanut butter cups while crossing a busy
intersection," and "Don't clone peanut butter cups while
under a tall tree in the rain." These are the sort of
handy tips that you don't find anywhere else on the Internet.
These are the things that come with experience, perseverance
and a long, complicated thought process. Over seven years have
 passed, and I figured perhaps it was time to share some of the
 more useful of these discoveries with all you great folks here
 on the site. Now when you make your Reese's clones, you'll know
 to use reduced-fat peanut butter for a better texture. Now when
 you're craving that delicate combination of flavors, you'll know
 to get out the scissors to trim muffin cups for the chocolate.
 This is the improved recipe right here, authorized, and in its
 entirety! Now you can forget all about that other Reese's clone
 formula.

Although, you might want to keep in mind the thing about
the busy intersection.  

12 paper muffin cups
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt
Paper muffin cups and chocolate -- what a glorious day!


1. Cut the top half off of the muffin cups so that they are
 shallower.
2. Pour the chocolate chips into a glass bowl and melt them
in the microwave: Microwave at 50% power for 2 minutes. Stir
 the chips gently, and let them sit for a minute or so. If the
chocolate needs more melting, microwave those chippies again at
 half power for 30 seconds. Stir gently. Continue the process,
stirring gently as you go. But be very careful not to overcook
the chocolate or it'll seize up on you like day old Carolina roof
 tar.
3. Using a teaspoon, spoon a portion of the chocolate into the
 middle of a muffin cup. Draw the chocolate up the edges of the
cup with the back of the spoon. Coat the entire inside of the
muffin cup with chocolate and place it into a muffin tin. Repeat
 with the remaining muffin cups and then put the whole muffin tin
 in the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt
in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the
 sweetened peanut butter into the microwave oven on full power
 for 1 minute. This will soften up the peanut butter so that it
easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the
chocolate-coated cups. Leave room at the top for an additional
layer of chocolate, which we'll add later. Pop the candy back
in the refrigerator to harden the peanut butter. This should
take an hour or so.
7. When the peanut butter filling has hardened, re-melt the
chocolate chips in the microwave on half power for 30 to 60
seconds. Use a teaspoon to spread a layer of chocolate over
the top of each candy. Chill the candy once again to set up
the chocolate.
8. Finally, remember to take the paper off the outside of the
peanut butter cups before eating them.

Makes 12 candies.

Seasoned Long Grain & Wild Rice Mix (Uncle Ben's)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----DRY MIX-----
   1      tablespoon    Chicken bouillon powder
   1      teaspoon      Dry chopped onion
     1/2  teaspoon      Dry minced parsley
     1/4  teaspoon      Garlic powder
     1/4  teaspoon      Onion powder
   1      teaspoon      Ground turmeric
     1/2  teaspoon      Ground cumin
     1/4  teaspoon      Ground ginger
     1/2  teaspoon      Black pepper
   1 1/2  teaspoons     Season salt -- to 2 ts
                        -----RICE MIXTURE-----
   2      cups          Water
   2      tablespoons   Butter or margarine
   1      cup           Premium Minute Rice
     1/3  cup           Dry wild rice

Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir
once or twice just to combine. Cover pan with lid tightly. Simmer gently 8
to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups
cooked rice.

Seven Seas® Free Viva Italian Fat-Free Dressing

Seven Seas dressings were first introduced by Anderson
 Clayton Foods back in 1964, when the trend toward fat-free
 foods was in its infancy. Kraft Foods later picked up the
 brand, and Seven Seas today ranks number four in sales of
 salad dressings in the United States. Here's our special
 technique to creating a delicious clone of Seven Seas
 spice-filled fat-free Italian dressing straight out of
 the latest TSR low-fat cookbook, using a secret combination
 of water, cornstarch and gelatin where the fat used to be.  

1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk

1. Combine water, sugar, cornstarch, salt, onion, garlic,
 bell pepper, Italian seasoning, and gelatin in a small
saucepan. Whisk to dissolve cornstarch, then set pan over
 medium/low heat.
2. Heat mixture until boiling, stirring often. When mixture
 begins to boil, cook for 1 additional minute, stirring
constantly, then remove from heat.
3. Add vinegar and dry buttermilk to saucepan and stir.
Transfer dressing to a covered container and refrigerate--
preferably overnight--before serving.
Makes 1 1/2 cups.

Nutrition Facts
Serving size – 2 tablespoons
Total servings – 12
Fat (per serving) – 0g
Calories (per serving) – 10

Shoney's Tomato Florentine Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          Clear chicken broth -- 14oz ea.
   1      Can           sliced stewed tomatoes -- (14 ounces)
  12      ounces        V-8 juice
  10      ounces        Cream of tomato soup
   1      tablespoon    Sugar
  10      ounces        Frozen chopped spinach

dash Nutmeg Salt and pepper  Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.