4 Eggs, slightly beaten

1 cup dark corn syrup

pinch of salt

1/3 cup sugar

1 Tablespoon lemon juice or vinegar

4 Tablespoons melted butter

2 teaspoons vanilla

2/3 cup pecan halves

1 9-inch unbaked pie shell

Preheat oven to 325-350?F. Mix together the first seven

ingredients listed above. Stir in 2/3 cup pecan halves.

Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

1 egg, beaten

3 Tablespoons butter, softened

2/3 cup sugar

1 teaspoon vanilla or almond extract

2 teaspoons baking powder

1 1/2 cups cake flower

1/2 teaspoon salt

1/3 cup milk

1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350?F. Combine egg and butter. Gradually add

sugar into egg mixture and beat until light. Add extract. In

a separate bowl sift together baking powder, cake flour, salt.

Add the flour to the egg mixture alternately with milk. Beat well.

Fold in the berries and pour into an 8-inch cake pan. Bake about

35-40 minutes or until done.

Here’s a clone for another of KFC’s famous side dishes.

We’ll use easy-to-melt Velveeta, with its very smooth

texture, as the main ingredient for the cheese sauce.

Then a bit of cheddar cheese is added to give the sauce

a sharp cheddary zing like the original. It’s a very simple

recipe that will take only 15 minutes to prepare. That’s

great news if you’re a lazy cook like me who wants to dig right

into the tasty vittles. Weeell doggies!

6 cups water

1 1/3 cups elbow macaroni

4 ounces Velveeta cheese

1/2 cup shredded cheddar cheese

2 tablespoons whole milk

1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan.

Add elbow macaroni to the water and cook it for 10 to 12 minutes

or until tender, stirring occasionally.

2. While the macaroni is boiling, prepare the cheese sauce by

combining the remaining ingredients in a small saucepan over

low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into

the same pan, without the water.

4. Add the cheese sauce to the pan and stir gently until the

macaroni is well coated with the cheese. Serve immediately while hot.

Makes about 3 servings.

Kentucky Biscuits

1 1/2 cups flour

1 1/2 teaspoon salt

1 Tablespoon sugar

1 Tablespoon baking powder

2/3 cup milk

1/3 cup vegetable shortening

Preheat oven to 425?F. Sift together flour,

salt, sugar and baking powder into mixing bowl.

Make a well in the flour mix and add the milk.

Add shortening and begin kneading with hands

(to cut in) the vegetable shortening and flour

in the milk until thoroughly mixed. Add milk,

if needed to form, and mix. Turn onto floured

board, and knead gently 6 to 8 times. Pat dough

to 1/2-inch thickness. Cut into biscuits. Place

on baking sheet and brown in oven 10-13 minutes.

Makes about 9 biscuits.

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.

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.

It doesn’t get much easier than this. If you like the taste

of KFC Cole Slaw, but don’t like the 10.5 grams of fat per

3/4 cup serving, you’re going to love this recipe. Using

fat free Miracle Whip and sugar you can make a guiltless

dressing to recreate the taste of the world’s most famous

cole slaw. The most work you’ll do on this one is chopping

the cabbage, carrot and onion into tiny, rice-size bits.

That’s an important step, if you want the texture of the

original. Plus, the chopping action may help burn off what

little calories you consume eating this original Top Secret

Recipes fat free conversion of a fast food favorite.

1 cup fat free Miracle Whip

1/4 cup sugar

8 cups cabbage, finely minced

1/4 cup carrot, shredded then minced

2 tablespoons minced onion

1. Combine Miracle Whip with sugar in a large bowl. Mix well

with electric beater until sugar is dissolved.

2. Add cabbage, carrot, and onion, and toss well. Be sure

cabbage and carrot are chopped into very small pieces, about

the size of rice.

3. Cover and chill for at least two hours before serving.

Serves 8.

Nutrition Facts

Serving size ? Approx. 3/4 cup

Total servings ? 8

Fat (per serving) ? 0g

Calories (per serving) ? 57

Original

Fat (per serving) ? 10.5g

Calories (per serving) ? 210

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.

He knows when to hold em, and he knows when to fold em. And

lately he’s been folding em quite a bit as Kenny Rogers Roasters

restaurants across the country have bolted their doors for lack

of interest. Looks like that whole “home meal replacement”

think hasn’t worked out too well for this fire-roasted chicken

chain. But that doesn’t mean that Kenny didn’t know how to make

awesome corn muffins that are served with every meal. And since

it’s becoming harder and harder to find a Kenny Rogers Roasters

outlet, we have no choice but to duplicate these at home if we

want to re-create this part of the Kenny experience.

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 eggs

1/2 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 cup milk

3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.

2. Cream together butter, sugar, honey, eggs, and salt in a large

bowl.

3. Add flour, cornmeal, and baking powder and blend thoroughly.

Add milk while mixing.

4. Add corn to mixture and combine by hand until corn is worked in.

5. Grease a 12-cup muffin pan and fill each cup with batter. Bake

for 20 to 25 minutes or until muffins begin to turn brown on top.

Makes 12 muffins.

BBQ Sauce like Kenny Rogers

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Sauces

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–WALDINE VAN GEFFEN VGHC42A—–

1 cup Applesauce

1/2 cup Heintz ketchup

1 1/4 cups Light brown sugar — pack

6 tablespoons Lemon juice

Salt and pepper

1/2 teaspoon Paprika

1/2 teaspoon Garlic salt

1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5

minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)

making sure sugar is completely dissolved. Allow to cook without

stirring for 15 minutes on lowest possible heat, uncovered. Transfer to

top of double boiler over simmering watr if to be used as a basting

sauce for ribs or chicken during baking; or cool sauce and refrigerate

covered to use in 30 days. Sauce freezes well.