Arizona Green Tea With Ginseng And Honey

Yield: 2 Servings


2 qt water
1 lipton green tea bag
1/2 c sugar
2 T honey
3 T lemon juice
1/4 t ginseng extract


Hard to believe it takes only one regular-size green tea bag to make
this entire 2-quart clone of the popular iced tea in the foam green bottles.
Find the liquid ginseng for this recipe in your local health food store.
Be sure to get American ginseng if you can -- since the Chinese stuff can
taste pretty rank.
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in
the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher
and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Chill and serve.

Arby's Sauce

Yield: 1 Servings


1 c ketchup
2 t water
1/4 t garlic powder
1/4 t onion powder
1/4 t pepper
1/4 t salt
1/2 t 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.

Arby's Jamocha Shake

Yield: 2 Servings

1 c cold coffee
1 c low-fat milk
3 T granulated sugar
1 ds salt
3 c vanilla ice cream
3 T chocolate syrup


1. Combine the coffee, milk, sugar and salt in a blender and mix on
medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth
and creamy. Stop blender and stir mixture with a spoon if necessary to help
blend ingredients.
3. Pour drink into two 16-ounce glasses. Makes 2 large drinks.

Arby's Horsey Sauce

Yield: 1 Servings

1 c Mayo
3 T Bottled Horseradish Sauce
1 T Sugar
2 pk Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks.
Do not freeze.

Arby's Bronco Berry Sauce

Yield: 1 Servings


3/4 c water
1/3 c sugar
1/4 c corn syrup
3 T pectin
2 t cornstarch
1 t vinegar
50 dr or 1/4 teaspoon red food
-coloring
1/8 t onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 c red bell pepper,Minced
1/2 t minced jalapeno,Canned
-peppers


1. Combine all the ingredients except the bell pepper and minced
jalapeno 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.

Applebee's Tequila Lime Chicken

**Marinade**


1 c water
1/3 c teriyaki sauce
2 T lime juice
2 t garlic,Minced
1 t mesquite liquid smoke
-flavoring
1/2 t salt
1/4 t ginger,Ground
1/4 t tequila
4 chicken breast fillets


**Mexi-Ranch Dressing**


1/4 c mayonnaise
1/4 c sour cream
1 T milk
2 t tomato,Minced
1 1/2 t white vinegar
1 t minced jalapeno,Canned
slices,(nacho slices)
1 t onion,Minced
1/4 t parsley,Dried
1/4 t Tabasco pepper sauce
1/8 t salt
1/8 t dill weed,Dried
1/8 t paprika
1/8 t cayenne pepper
1/8 t cumin
1/8 t chili powder
1 ds garlic powder
1 ds black pepper,Ground


**other**


1 c cheddar/monterey jack cheese
- blend,shredded
2 c crumbled corn chips or,(see
tidbits) fried tortilla strips
1. Prepare marinade by combining marinade ingredients in a medium bowl. Add
the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium
bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil.
Also, preheat your barbecue or indoor grill to high heat. When the grill is hot
cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're
done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch
dressing over each piece of chicken (you'll have plenty left over), followed by 1/4
cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just
until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of
four plates. Slide a chicken breast onto the chips on each plate and serve with
your choice of rice, and pico de gallo, or salsa. Serves 4.
Tidbits: Crumbling store-bought tortilla chips is the easy way to make the bed of
crunchy chips that the tequila lime chicken rests on. But, you can make tortilla
strips like those served at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and slice the tortillas into
thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5
minutes or until crispy. Salt lightly and cool on paper towels to drain.

Applebee's Quesadillas

Yield: 2 Servings


1 2 flour tortilla -- 10 size
2 TB Butter -- Softened
1/3 c Monterey Jack Cheese --
: Shredded
1/3 c Cheddar Cheese -- Shredded
1/2 md Tomato -- Chopped
2 ts Onion -- Diced
1 ts Jalapeno -- Diced
1 sl Bacon -- Cooked
1/4 ts Fresh Cilantro -- Finely
: Chopped
: ds Salt
: Sour Cream
: Guacamole
: Salsa


Heat a large frying pan over medium heat. Spread half of the butter
on one side of each tortilla. Put tortilla, butter side down, in the
hot pan. Spread the cheeses evenly onto the center of the tortilla in
the pan. Sprinkle the tomato, onion and jalapeno over the cheese.
Crumble the bacon and sprinkle it over the other ingredients.
Sprinkle the cilantro and dash of salt over the other ingredients.
Top with the remaining tortilla, buttered side up. When the bottom
tortilla has browned, flip the quesadilla over and grill the other
side. Remove from pan and cut into 6 slices, using pizza cutter.

Applebee's Oriental Chicken Salad

Yield: 1 Servings


dressing:

3 TB Honey
1 1/2 ts White Vinegar
4 ts Mayonnaise
1 TB Dijon Mustard
1/8 ts Sesame Oil

Salad:

Vegetable Oil -- For Frying
1 Egg
1/2 c Milk
1/2 c Flour
1/2 c Corn Flake Crumbs
1 ts Salt
1/4 ts Pepper
1 Skinless Boneless Chicken Breast Halves
3 c Romaine Lettuce -- Chopped
1 c Red Cabbage -- Chopped
1 c Napa Cabbage -- Chopped
1/2 Carrot -- Shredded
1 Green Onion -- Sliced
1 TB Almonds -- Sliced
1/3 c Chow Mein Noodles


Using an electric mixer, blend together all the ingredients for the
dressing in a small bowl. Put the dressing in the refrigerator to
chill while you prepare the salad. Preheat the oil in a deep fryer
or frying pan over medium heat to 350. Oil needs to be at least 1/2"
deep. In a small, shallow bowl beat the egg, add the milk and mix
well. In another bowl, combine the flour with the cornflake crumbs,
salt and pepper. Cut the chicken breast into 4 to 5 long strips.
Dip each strip into the egg mixture then into the flour mixture,
coating each piece completely. Fry each chicken finger for 5 minutes
or until the coating has darkened to brown. Prepare the salad by
tossing the romaine with the red cabbage, napa cabbage and carrot.
Sprinkle the green onion on top of the lettuce mixture. Sprinkle the
almonds over the salad, then the chow mein noodles. Cut the chicken
into bite-size chunks. Place the chicken on the salad, forming a
pile in the middle. Serve with salad dressing on the side.

Applebee's Low-Fat Blackened Chicken Salad

**Dressing**

1/4 c fat free mayonnaise
1/4 c Grey Poupon Dijon mustard
1/4 c honey
1 T prepared mustard
1 T white vinegar
1/8 t paprika

**Salad**

8 c iceberg lettuce,Chopped
1/2 c red cabbage,Shredded
1/2 c carrot,Shredded
1/2 c fat free mozzarella,Shredded
1/2 c fat free cheddar,Shredded
1 lg tomato,diced
1 hardboiled egg white,diced


**Chicken Marinade**

1 c water
3 T lime juice
2 T soy sauce
1/2 T Worcestershire
**Cajun Spice Blend**
1/2 T salt
1 t sugar
1 t paprika
1 t onion powder
1 t black pepper
1/2 t garlic powder
1/2 t cayenne pepper
1/2 t white pepper

**other**


2 boneless,skinless chicken breast halves
2 T light butter
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in
a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and
stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for
several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got
it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon
of the spice blend over one side of each of the chicken breasts. Cover the entire
surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the
side with the spices. While first side cooks, sprinkle another teaspoon of spice over the
top of each chicken breast, coating that side as you did the other. Flip the chicken over,
and sear for another 2-3 minutes. The surface of the chicken will be coated with a
charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3
minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into two large
bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the
salad with the cheeses and hard boiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the
chicken over the top of the salad and serve immediately with dressing on the side.
Serves 2 as an entree.

Applebee's Low-Fat Asian Chicken Salad

Yield: 1 Servings


1 c teriyaki marinade
4 chicken breast fillets
**Fat-Free Asian Dressing**
2 c water
1/2 c granulated sugar
3 T dry pectin
1 T white vinegar
1/2 t soy sauce
1 t salt
1/4 t garlic powder
1/4 t black pepper,Ground
1/4 t paprika
**salad**
8 c romaine lettuce,Chopped
8 c iceberg lettuce,Chopped
3 c red cabbage,Shredded
3 c green cabbage,Shredded
2 c carrots,Shredded
1 c green onion,Chopped
1 1/3 c crispy chow mein noodles



1. Combine teriyaki marinade and chicken breasts in a medium bowl or
resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients in a small saucepan
over medium heat. Bring mixture to a rolling boil while stirring often with
a whisk, then remove the pan from the heat to cool. When dressing has
cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill to high heat.
Grill chicken for 3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup
of shredded carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions
over each salad, followed by 1/3 cup of crispy chow mein noodles.
6. When the chicken breasts are done, slice each one, widthwise, into bite-size
pieces. Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of each salad.

Applebee's Blonde Brownies

Yield: 1 Servings


1 c flour,Sifted
1/2 t baking powder
1/8 t baking soda
1/8 t salt
1/2 c walnuts,Chopped
1/3 c butter (or margarine)
1 c brown sugar,Packed
1 egg,beaten
1 T vanilla extract
1/2 c white chocolate chips


Preheat oven to 350. Measure 1 cup sifted flour. Add baking powder,
baking soda and salt. Sift again. Add chopped nuts. Mix well and set
aside. Melt butter. Add brown sugar and mix well. Add egg and
vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25
minutes or until toothpick inserted in center comes out clean or with slightly
fudgy looking crumbs. Serve blondies warmed so they will be soft with
ice cream and maple butter sauce.
Maple butter sauce:
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8-oz cream cheese, softened
1/4-1/2 tsp maple extract or flavoring
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in cream
cheese and maple extract until smooth. Heat again either over low heat or in
the microwave at short intervals to reach desired sauce consistency. Serve
over blondies topped with vanilla ice cream. Should be enough sauce to
generously top a 9x13-inch pan recipe.

Applebee's Bananaberry Freeze

Yield: 2 Servings


2 c ice,Crushed
1 ripe banana
3/4 c strawberry puree,(drink
-mixer)
1/4 c pina colada mix
**Garnish**
whipped cream
2 fresh strawberries
2 banana,Slices



1. Combine all ingredients in a blender on high speed. Mix for 10 to
15 seconds, or until smooth.
2. Pour into two wine glasses. Swirl whipped cream on top of each glass.
3. Slice each strawberry halfway up through the middle and add one to the rim of
each glass.
4. Cut a banana slice halfway through the middle and add one to the rim of each
glass next to the strawberry. Serve with a straw.
Makes 2 servings.

Applebee's Baked French Onion Soup

Yield: 10 Servings


3 T vegetable oil
6 md white onions,sliced
8 c beef broth,(Swanson is
-best)
1 c water
2 1/2 t salt
1/2 t garlic powder
1/4 t black pepper,Ground
5 plain hamburger buns
10 sl provolone cheese
10 t parmesan cheese,Shredded


1. Add 3 tablespoons oil to a large soup pot or saucepan over
medium/high heat. Add the sliced onions and saute for 20 minutes until the
onions begin to soften and start to become translucent. You don't want them to
brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to
the pan and bring mixture to a boil. When soup begins to boil, reduce heat
and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so
that the bread is the same thickness as the bottom half of each bun. Throw the
tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and
5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in
the oven directly on the rack and bake for 15 to 20 minutes or until each piece is
golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a
crouton on top of the soup, then place a slice of provolone cheese on top of the
crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the
provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5
to 6 minutes or until the cheese is melted and starting to brown (you may
need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top
of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.

Almost Marie Callender's Corn Bread

Yield: 18 Servings


1 1 9 ounce box
1 1 9 ounce box
: jiffy corn muffin mix
: yellow cake mix


In a bowl prepare the corn muffin mix following directions on the
box. In another bowl make the cake mix following directions on the
box. Combine the 2 mixes and mix well. Pour batter into a
9-by-12-inch pan. Bake in 350-degree oven for 30 to 35 minutes or
until a wooden pick inserted in the center comes out clean.

Almost Marie Callendar's Potato Cheese Soup

Yield: 8 Servings


8 c potatoes -- and,Peeled
1 cubed
2 c onion,Chopped
4 c celery,Chopped
2 t salt
4 c water
4 c half-and-half
6 T butter (or margarine)
1 c sharp cheddar,Shredded
1 cheese


Place potatoes, onions, celery, and salt in the 4 c of water in a
large pot. Simmer about 15 minutes until vegetables are tender. Put
in blender and puree until chunky. Return soup to pot and add
half-and-half, butter, and cheese. Simmer until hot. Do NOT

Almost Kentucky Fried Chicken

Yield: 4 Servings


3 lb Chicken
2 pk Italian salad dressing mix
3 T Flour
2 t Salt
1/4 c Lemon juice
1 c Milk
1 1/2 c Pancake mix
1 t Paprika
1/2 t Sage
1/4 t Pepper


Makae a paste out of the marinade ingredients. Coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at
leastfor several hours.
Mix pancake mix with other seasonings.
Dip pieces of chicken in milk, then in pancake coating. Dust off
excess. Lightly brown in skillet with 1/2 inch vegtable oil in it.
Brown for 4 minutes each side.
Remove and place in a single layer on shallow baking pan. Seal
with flour. Bake for 1 hour at 350 Uncover and baste again with milk.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes.

Almost Impossible Basic Baking Mix

Yield: 1 Servings


2 3/4 c all-purpose flour*
1/3 c nonfat dry milk powder
1 T sugar
1 T double-acting baking powder
1 t salt
6 T solid vegetable shortening


*To vary the mix, replace half of the flour with whole-wheat flour
or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and
shortening in food processor. Pulse until mixture is well blended and
smooth. Store in container with tight-fitting cover in cool place for
up to 4 weeks. Stir well before using.

Almost Coco's Sour Cream Dressing

Yield: 24 Servings


1 1/4 c milk
1 c buttermilk
2 1/4 c mayonnaise
1/4 c cider vinegar
1/2 c parmesan cheese --,Grated
1/4 t pepper
1 T garlic salt
1 1/2 c sour cream


In a mixing bowl, combine milk, buttermilk, mayonnaise, vinegar,
Parmesan cheese, pepper, and garlic salt. Mix well with wire whisk.
Fold in sour cream, leaving lumps intact. Refrigerate in a tightly
closed container. Makes 6 cups.

Almond Joy Candy Bars

Yield: 3 Servings


5 oz Sweetened condensed milk
1 t Vanilla extract
2 c Powdered sugar
14 oz Premium coconut OR,Shredded
- flaked
24 oz Milk chocolate chips
1 c Whole dry roasted almonds



Blend the condensed milk and vanilla.
Add the powdered sugar to the above mixture a little at a time,
stirring until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a greased 9x13x2-inch pan.
Chill in the refrigerator until firm. In a double boiler over hot, not
boiling water, melt the chocolate, stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars.
Put 2 whole almonds atop each bar. Set each coconut bar onto a
fork and dipit into the chocolate.
Tap the fork against the side of the pan or bowl to remove any
excess chocolate.
Air dry at room temperature on waxed paper for several hours.
You may speed up the process by putting in the refrigerator for
30 minutes.

All-Purpose Ground Meat Mix

Yield: 1 Servings

5 lb beef -- (or turkey or)
-Ground
1 chicken
1 T salt
2 c celery,Chopped
2 c onion,Chopped
1 c green pepper,Diced


In a large pot or Dutch oven, brown the ground meat, stirring to
break up any large pieces. Drain off excess grease. Stir in salt,
celery, onion and bell pepper. Cover; simmer until vegetables are
crisp/tender, about 10 minutes. Remove from heat; set
Ladle meat mixture into six 2-cup freezer containers with
tight-fitting lids; leave 1/2" of space at the top of each. Draw a
knife several times through the mixture in each container to prevent
air pockets. Secure lids on the containers; label with date
Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.

A1-Sauce

Yield: 1 Servings

1/2 c dark molasses
2 green onions -- chop
3 T coarse salt (kosher)
3 T dry mustard
1 t paprika
1/4 t cayene
1 clove garlic -- crush or
1 t garlic powder
1 anchovy fillet,chop -- or
1 T anchovey paste
6 T fresh taramind -- or
1 T taramind extract
1 t pepper
1/2 t fenugreek
1/2 t powdered ginger
1/2 t cinnamon,Ground
1 t powdered cloves
1/2 t caradamen seeds
3 dr tabasco
6 oz rhine wine
2 oz rose wine
1 pt white vinegar
1 T kitchen bouquet
1 T postum powder


Put all spices (except last 6 ingr.) through blender till fine
powder.

Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered
for 1 week. Then strain thru cheese- cloth, six times. bottle and cap
tightly. Keep refrigerated indefinely. Freeze to keep for years.

A & W Root Beer

Yield: 1 Servings

3/4 c sugar
3/4 c hot water
1 l cold seltzer water
1/2 t root beer concentrate
1/8 t root beer concentrate

Dissolve the sugar in the hot water. Add the root beer concentrate
and let cool. Combine the root beer mixture with the cold seltzer
water, drink immediately or store in refrigerator in tightly covered
container. Makes 5 cups.

7-Up Drop Biscuits

Yield: 7 Servings


2 c bisquick mix
2/3 c 7-up


Mix together with rubber bowl scraper until thick, sticky and moist.
Grease a 9" round layer cake pan or spray in Pam and drop dough into
pan by tablespoonful, making 7 portions -- one in the center & 6
other portions equally spaced around that. Bake at 400 degrees F for
24 minutes or till golden brown. Serve warm, splitting each biscuit
with your thumbs, rather than cutting them in half.
Makes 7 large biscuits.

7-Up Bread

Yield: 1 Servings

1 c 7-up
1 egg
1 T vanilla (or any extract or
-liquid f,lavoring you wish
1 ds nutmeg
3 c bisquick


In 1 1/2 quart mixing bowl, using wire whisk or mixing spoon, beat
7-Up with egg and vanilla (or extract/flavoring of your choice) and
beat in nutmeg (or any other powdered spice) to taste, till
thoroughly combined. Dump in the Bisquick. Stir to mix well, but do
NOT overbeat or bread will be heavy! Batter will be lumpy -- but all
dry particles well moistened by liquid ingredients. Scrape batter
down into Pam sprayed 8" Pyrex loaf dish.
Let stand 10 minutes to "proof" (give batter chance to rise a bit)
and bake in preheated 400 degree F oven 50 to 55 minutes -- or till
tests done. Best way to test it for doneness is to insert a
paper-covered wire trash bag "twist" through center of bread till it
touches the bottom of dish. When it come out clean of any wet batter,
remove to wire rack to cool 1 hour.
Remove from baking dish & allow bread to cool another 3 hours before
attempting to slice it. Store in plastic bags at room temperature to
use within 3 days. Freeze bread to use within 3 months -- slicing it
before you freeze it, though.
VARIATION: Using Vernor's Gingerale in place of the 7-Up worked
every bit as well as with the 7-Up. Follow recipe exactly as given
above, but you may use pumpking pie spice in place of nutmeg and
lemon extract instead of vanilla when you use the gingerale. Or use
Squirt.

7-Eleven Cherry Slurpee

Yield: 1 Servings


2 c cold club soda
1/2 c sugar
1/4 t cherry kool-aid mix
-unsweetened,plus 1/8 tsp
1/2 t cherry extract
2 1/2 c ice,Crushed


1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid
mix, and cherry extract. Blend this until all of the sugar is
dissolved.
2. Add the crushed ice and blend on high speed until the drink is a
slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may
have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This
will help thicken it up. After 1/2-hour remove blender from freezer and,
again, blend briefly to mix.

4 B's Restaurant Tomato Soup

Yield: 8 Servings

1 cn 28 0z tomatoes, Diced
1 c chicken broth
1/4 c butter
2 T sugar
1 T onion,Chopped
1/8 t baking soda
2 c milk

In a saucepan, combine the first 6 ingredients. Cover and simmer
for 1 hour. Heat milk, add to tomato mixture just before serving. Makes
about 1 1/2 quarts.

"Loudly's" Seasoned Salt

Yield: 1 Servings

2 T pepper
1 T chicken bouillon powder
1 t onion salt
1 t onion powder
1 T garlic salt
1 t cumin powder
1 t dry marjoram leaves
1 T parsley,Minced
1 t paprika
1/2 t curry powder
1 T chili powder
1/3 c salt

Mix all ingredients together thoroughly, or put all ingredients in 1
qt. mayonnaise jar with tight fitting lid, shaking until blended well.
Keep atroom temperature. Use within 3 months

. Makes about 1 cup.

"Good As Gold" Chicken. (Like Kfc And Boston's)

Yield: 4 Servings

1/4 c oil
1 T honey
1 T lime juice
1/4 t paprika
1 seasoned salt (to taste)
4 chicken breast halves

Mix ingredients (except chicken) in a saucepan and warm just to melt
honey. Arrange chicken breast-side-up in a square baking dish or pan
and bake uncovered at 400 degrees about 35 - 40 minutes, basting
pieces without turning them, 3 or 4 times during baking. Immediately
upon removing from oven, seal baking dish or pan tightly in foil and
let stand 15 to 20 minutes before serving.

Clergy's (Church's) Fried Chicken

Yield: 6 Servings

COATING MIX

1 T sugar
1 1/2 c self-rising flour
1/2 c cornstarch
4 t seasoned salt
2 t paprika
1/2 t baking soda
1/2 c biscuit mix
1 pk italian dressing mix
1 pk onion soup mix

FRIED CHICKEN

2 eggs
1/4 c cold water
1 c oil
2 1/2 lb chicken parts

Combine all ingredients. Mix to blend. Store tightly covered at room
temperature.

To use mix:
Beat eggs with cold water. Dip cut-up chicken in egg mixture and then
into dry coating mix, then back into egg and back into mix. Heat oil
in a heavy skillet. Brown chicken skin side down for 4 -6 minutes on
medium-high heat. Turn and brown other side. Transfer to an oiled or
Pammed 9x12x2 baking pan. Cover pan in foil sealing on 3 sides. Bake
at 350 degrees for about 45-50 minutes. Remove foil. Bake another 5
minutes to crisp coating.