Boston Chicken Marinade/basting Sauce

Categories: Copycat, Sauces

Yield: 1 servings

-patdwigans fwds07a

1/4 c Canola oil

1 tb Honey

1 tb Lime juice

1/4 ts Paprika

Mix all ingredients well and apply to skin-side-up

chicken in a single layer in greased baking dish or

pan. Bake at 400~ 35-40 minutes. Baste every 8-10

minutes during the baking time.

Categories: Pitzer, Pasta, Cheese

Yield: 6 Servings

3 c Dry spiral shaped pasta

Cook al dente, drain

2/3 c Milk (2% or regular)

1 lb Velveeta cheese, light or

– cubed small

1/4 ts Dry mustard powder

1/2 ts Ground turmeric

Salt and pepper to taste

Place into top of double boiler over gently simmering water milk, cheese,

mustard powderm turmeric, salt and pepper in that order. Stir with whisk

occasionally until melted and smooth. Stir pasta into hot cheese mixture

and keep hot until serving time over hot water, up to an hour. (If it

begins to thicken up too much, dilute with a little milk). Neverput into

oven or over direct heat as it will scorch and change the texture to a

sticky mess. 6-8 side servings or 4 main-dish servings.

Categories: Salads, Copycat, Wrv

Yield: 4 to 6

patdwigans fwds07a

2 md Cucumbers w/skin;half, seed,

-1/2″ slices

1/4 Red Spanish onion; 1/2″ dice

1 lg Ripe tomato; dice

8 oz Paul Newman’s Olive Oil and

-Vinegar Dressing

1 ts Dry dill weed

1/2 ts Dry parsley; mince

1/4 c Olive oil

Combine cucumbers with the rest of the ingredients in

non-metal refrigerator container, tightly covered.

Marinate for 24 hours in fridge before serving. Do not

freeze.

Categories: Copycat, Vegetables

Yield: 4 servings

-patdwigans fwds07a

1 tb Flour

4 tb Butter, margarine or canola

-oil

1/2 ts Garlic salt

Salt and pepper

20 oz Frozen chopped spinach; cook

-and drain

1 sm Onion; diced

In a saucepan, on medium heat, stir together with wire

whisk soup, flour, butter, garlic salt, salt and

pepper until smooth and piping hot. Combine with

spinach and onion. (MY NOTE:I’d substitute fresh

minced garlic for the garlic salt).

Categories: Copycat, Sauces, Fruits

Yield: 3 cups

-patdwigans fwds07a

1 lb Can jellied cranberry sauce

10 oz Jar Smucker’s Simply Fruit

-Orange Marmalade

1/4 ts Ground ginger

2 c Fresh cranberries; each

-sliced 2 or 3 pcs horizont.

1/3 c Walnuts; chop fine

in 2-quart saucepan, over medium-to-low heat, use

rubber bowl scraper to stir together jellied sauce,

marmalade and ginger until melted, about 6-8 minutes.

Add the sliced cranberries, keeping sauce on low. Stir

often. Continue cooking and stirring often until

cranberries are no longer white and taste tender to

the bite (not soft, but not too crisp). Stir in

walnuts. When cooled to lukewarm, refrigerate, covered

and use with a week to 10 days. Should freeze well to

be used within 4 months.

Categories: Copycat, Beans

Yield: 6 servings

-patriciadwigans fwds07a

14 c Dry chopped onions; reconsti

-tute in 1/4 c hot water 5

-minutes

24 oz Jar great northern beans;

-drain, rinse and drain

28 oz Can Campbell’s Pork & Beans

1 c Hunt’s Ketchup

1/2 c Open Pit hickory flavored

-BBQ sauce

3 sl Boiled ham; chopped fine

While onions are softening, empty jar of northern

beans into a 4-quart baking dish or pan. Add pork and

beans to northern beans. Stir in onion, ketchup, BBQ

sauce and ham. Bake, uncovered at 350~ about 30-35

minutes or until piping hot. Stir 2-3 times during

baking. Refrigerate covered, to use in 1 week. Freeze

to use in 4 months.

Serving Size : 4

1/4 c Oil

1 tb Honey

1 tb Lime juice

1/4 ts Paprika

Season salt

4 Chicken breast halves with skin

Mix all ingredients well in saucepan and warm just to

melt honey. Arrange 4 chicken breast halves, skin-side-up

in a square baking dish or pan, sprayed with Pam.

Bake uncovered at 400~ about 35 to 40 minutes, basting

chicken without turning them, 3 or 4 times during baking

or until nicely browned.

Immediately upon removing from oven, seal baking dish

tightly in foil and let stand 15 to 20 minutes before

serving.

BOB “OVEN’S ” COLONIAL DRESSING

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Copycat Dressings

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 c Water

1/8 c Cornstarch

1/2 c Vinegar — light or dark

1 c Sugar

1 t Onion powder

1 tb Salt

1/4 c Butter or margarine

1/2 ts Pepper

1 t Celery salt

1 tb Celery seed

Put water and cornstarch

into blender on High speed for 1 minute or until

smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture

over Medium High heat, stirring constantly as you

begin to add each of the remaining ingredients,

stirring well after each addition. Cook and continue

stirring until it begins to thicken and become quite

smooth. Let it cool completel before pouring into a

refrigerator container. Cap tightly. Kepps for about

weeks. Do Not Freeze. Makes 2

1/2 cups. Variations: Creamy Italian Colonial:

to one recipe (above) add 1 Tbsp. prepared mustard, 1

Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,

1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to

combine well. Keep refrigerated. Makes about 3 cups.

Do Not Freeze. Catalina Colonial: To one recipe

(above) add: 1 cup catsup and 1/2 cup sweet pickle

relish. Makes 3 1/2 cups. Creamy Onion Dressing: To

one recipe (above) stir in: 8 ounce carton onion chip

dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To

one recipe (above) stir in: 1/2 cup sour cream, 1/2

cup mayonnaise. Use within one week of preparing.

Makes 3 cups. Do Not Freeze.

Recipe By : Jo Anne Merrill

Serving Size : 6 Preparation Time :0:30

Categories : Copycat

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.

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.