KFC® Honey BBQ Wings®

Once a regular menu item, these sweet, saucy wings are now
 added to the KFC menu on a "limited-time-only" basis in many
 markets. So how are we to get that sticky sauce all over our
 faces and hands during those many months when we're cruelly
denied our Honey BBQ Wings? Now it's as easy as whipping up a
 clone that re-creates a crispy breading on the chicken wings,
 and then slathering those puppies in a tasty knock-off of the
 sweet, tangy honey BBQ sauce. "Limited-time-only" signs -
we laugh in your direction!

Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium
 heat. Stir until ingredients are well combined and bring to a boil.
 Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
 a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.

5. When shorteningl is hot, dip each wing first in the flour mixture,
 then into the milk and egg mixture, and back into the flour. Arrange
 wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
 golden brown. If you have a small fryer, you may wish to fry 10 of
 the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
 a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades.  Use hickory-flavored liquid smoke if you have a choice. 
MSG is monosodium glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items.

KFC® Cole Slaw

If you've ever seen a clone recipe for KFC Cole Slaw floating
 around on the Internet, it probably looks like this. That's
because this formula has become one of the most copied & pasted
 recipes from the first book, "Top Secret Recipes." It's also
one of the most requested recipes on the TSR Message Board. So,
 to fulfill all those requests, and to stake claim to a recipe
that's rarely sourced as a TSR original, here's the killer recipe
 to clone the world's best slaw. And, because I love to out-clone
 the "copycats", I'm going to take it one step further. Tune in
next week for an original version of this clone recipe that tastes
 just like the real thing but includes only five ingredients...and
 is completely fat free! Don't believe it? Be here next Monday.

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces
 (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
 vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.

Serves 10-12.

OREO COOKIES

 Yield: 6 servings

--------------------------COOKIE--------------------------
     18 oz Devils food cake mix
      2 tb Water
      2 tb Cooking oil
    1/4 c  Bitter cocoa powder

--------------------------FILLING--------------------------
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      1 c  Crisco
      1 ts Vanilla
      1 lb Powdered sugar +1 cup

  Mix up cookies take small balls roll them in your
  hands place in cookie sheet bake 350 for 10 to 15
  minutes let cool and put in filling.
 

KFC Bean Salad

1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper


Drain and rinse kidney beans well. Drain additional beans
 and combine all ingredients together. Marinate and refrigerate
 overnight. Bean salad tastes better after 3 or 4 days. Makes
 about 7 cups.

International House of Pancakes® Pumpkin Pancakes

During the holiday season this particular pancake flavor sells
 like...well, you know. It's one of 16 varieties of pancakes
served at this national casual diner chain. You can make your
own version of these delicious flapjacks with a little canned
pumpkin, some spices and traditional buttermilk pancake ingredients.
 Get out the mixer, fire up the stove, track down the syrup.

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

1. Preheat a skillet over medium heat. Coat pan with oil cooking
 spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in
 a large bowl. Use an electric mixer to blend ingredients.
3. Combine remaining ingredients in a small bowl. Add dry
ingredients to wet ingredients and blend with mixer until smooth.

4. Pour the batter in 1/4 cup portions into the hot pan. Should
form 5-inch circles.
4. When the batter stops bubbling and edges begin to harden,
flip the pancakes. They should be dark brown. This will take
from 1 to 2 minutes.
5. Flip the pancakes and cook other side for the same amount
of time, until dark brown.

Serves 3 to 4

Entenmann's Pound Cake

½ lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract

Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.
 Cream butter with sugar on high speed of mixer for 5 minutes.
 Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
 egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
 rest of flour and extract, beating 2 minutes. Spread thick and
 creamy batter evenly in prepared loaf dish. Bake 65 minutes or
 until tester inserted into center comes out clean.

Cool in baking dish on wire rack 30 minutes. Remove from dish.
 Slice ½" thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.

Entenmann's Fat-Free Chocolate Cupcakes

1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
 4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa,
 sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with
 the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide
batter equally between 12 paper-line cupcake wells. Bake at 350°F
 about 18-20 minutes or until tester comes out clean. Cool in
 pan on wire rack 10 minutes then remove.