Shake and Bake

4 Cups Flour
2 Tsp. Cayenne Pepper
1 Cup Bran Flake Cereal (crushed)
2 Tbls. Parsley Flakes
2 Tsp. Garlic Powder
1 Tbls. Onion Powder
2 Tsp. Chili Powder
2 Tbls. Taco Seasoning
1 Tsp. Ground Pepper
1 Tsp. Curry Powder
1 Tsp. Basil
1 Tsp. Oregano

Mix together well.

Preheat oven to 400F

Dredge 1 disjointed chicken in above mix.

Melt 1/4 cup butter in a shallow 9 x 12 baking pan.

Place chicken skin side down and baste top with
melted butter from the pan. Bake uncovered for 25 min.

Turn skin side up, reduce heat to 350F and bake
until tender; 30 - 35 minutes.


Sbarro Tomato Sauce

2 - 1 lb. 12 oz. Cans Crushed Tomatoes
1 - Tomato Can Cold Water (more or less to desired thickness)
4 Oz. Grated Romano Cheese
12 oz. Olive Oil
10 oz. Diced Onions
1 oz. Chopped Fresh Garlic
1/2 oz. Chopped Fresh Italian Parsley
3 oz. Sherry Cooking Wine

**SPICES**
2 Tbls. Salt
2 tsp. Oregano
1/2 tsp. Crushed Red Pepper
1/2 tsp. Black Pepper
2 tsp. Basil

1. Heat oil until hot but not smoking. Add onions and saute until
almost browned. Add garlic.

2. When garlic is brown, de-glaze pan with sherry. Add parsley and stir.

3. Add tomatoes, water, cheese, and spices. Mix well.

4. Bring just to boil and simmer one hour.


Sara Lee Poundcake

1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. mace (optional)

Allow butter to reach room temperature, if you can try to use unsalted
butter. Cream sugar and butter together until light and fluffy.
Add eggs one at a time and mix well. Add in flour, powdered milk,
and corn syrup. Beat each in well. Add juice of half a lemon, salt,
vanilla, nutmeg, and mace. Make sure everything is well blended,
and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,
checking for doneness by inserting a toothpick and seeing if it comes
out clean.
You almost want to underbake this.

Sara Lee Cheesecake


Crust:

1 1/2 cups Fine graham cracker crumbs
1/4 cup Granulated sugar
1/2 cup Butter (softened)

Filling:

1 pound Cream cheese
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter (softened)
1 teaspoon Vanilla extract

Topping:

3/4 cup Sour cream
1/4 cup Powdered sugar

Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
well. Press firmly into 9″ pie-pan covering bottom only. Bake for 8 min.,
or until the edges are slightly brown. Reduce oven to 350 F. For filling,
combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
until sugar has disolved. Add the butter and vanilla and blend until
smooth. Be careful not to overmix, or the filling will become too fluffy
and will crack when cooling. Pour the filling over the crust. Bake for 30
to 35 min., or until knife inserted 1″ from edge comes out clean. Cool 1
hr. For topping, mix sour cream and powdered sugar. Spread mixture over
top of cooled cheesecake. Chill or freeze until ready to eat.


Ruby Tuesday Apple Pie

1 (9-inch) frozen deep-dish apple pie
(double crust or old-fashioned)
1 stick Butter
1 C. Light Brown Sugar
3 1/2 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Ground Clove
1 1/2 tsp. Lemon Juice
3/4 C. flour
1/2 C. sugar
10 Tbsp. frozen butter (see Note)
1 1/3 C. chopped walnuts
Ice cream (optional)

Let pie thaw at room temperature for 30 to 45 minutes.

Preheat oven to 350 degrees. In a small saucepan, melt the stick of
butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
allspice, cloves and lemon juice. Stir until well blended and sugar is
melted, about 3 minutes. Make an X in the center of the top crust of the
pie and fold back the crust.

Pour the butter mixture evenly into the pie and then replace the crust.
Leave 4 vent holes, sealing the rest of the pastry.

Bake for 30 minutes.

Remove from the oven and set aside. Reduce heat to 325 degrees.

Grate frozen butter into a medium-sized bowl. Toss the grated butter with
flour, remaining sugars, remaining cinnamon and walnuts.
Carefully wrap an aluminum foil band around the edge of the pie,
creating a lip to hold topping. Sprinkle topping evenly over pie.

Bake for 30 to 40 minutes. Let rest for 10 minutes then
serve with ice cream, if desired.


Reese’s Peanut Butter Cups

6 oz Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter

Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1″ depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.

Makes: 24 tiny/12 large


Red Lobster Cheese Biscuits

Dough:

1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water

Garlic Spread:

1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.

Brush baked biscuits with the garlic topping.


Popeye’s Fried Chicken

3 c Self-rising flour
1 c Cornstarch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pk Italian Salad Dressing Mix Powder
1 pk Onion Soup Mix — (1 1/2 Ounces)
1 pk Spaghetti sauce mix — (1/2 Ounce)
3 tb Sugar
3 c Corn flakes — crushed
2 Eggs — well beaten
1/4 c Cold water
4 lb 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
9×12x2 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.