Howard Johnson’s Boston Brown Bread

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Meats Cake Mix

Amount Measure Ingredient — Preparation Method

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1 cup Unsifted whole wheat flour

1 cup Unsifted rye flour

1 cup Yellow corn meal

1 1/2 teaspoons Baking soda

1 1/2 teaspoons Salt

3/4 cup Molasses

2 cups Buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt.

Stir in molasses, buttermilk. Turn into mold, cover tightly.

Place on trivet in deep kettle. Add enough boiling water to kettle to

come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.

Remove from mold to cake rack. Serve hot with baked beans.

Makes 1 loaf

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces Meats

Cake Mix

Amount Measure Ingredient — Preparation Method

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1/4 cup Dijon mustard

1/4 cup French’s prepared mustard

1/4 cup Honey

Houlihan’s Houli Fruit Fizz

Restaurateurs Joseph Gilbert and John Robinson needed a name

for the new restaurant they planned to open in the Country

Club Plaza of Kansas City, Missouri. To make the job easy,

they kept the name of the location’s previous tenant — a

clothing store called Houlihan’s Men’s Wear — and opened

Houlihan’s Old Place in 1972. This was at the time when

T.G.I. Friday’s was popularizing casual dining, so the concept

was an instant hit. That early success led to more Houlihan’s

opening in other states, and another multi-million dollar chain

was born. The Houli Fruit Fizz is a simple blend of fruit juices

and Sprite that can be served with a meal or enjoyed on its own.

This drink is one of Houlihan’s own classic, signature recipes.

1 12-ounce can cold Sprite

1/2 cup cold pineapple juice

1/4 cup cold orange juice

1 cup cold cranberry juice

1. Combine all of the ingredients in a pitcher and pour into two

glasses over ice. Be sure all of the ingredients are cold when

combined.

Entrepreneur Dave Barham opened the first Hot Dog on a Stick

location in Santa Monica, California near famed Muscle Beach.

That was in 1946, and today the chain has blossomed into a

total of more than 100 outlets in shopping malls across America.

You’ve probably seen the bright red, white, blue and yellow

go-go outfits and those trippy fez-style bucket hats on the

girls behind the counter.

In giant clear plastic vats at the front of each store

floats ice, fresh lemon rinds and what is probably the world’s

most thirst-quenching substance — Muscle Beach Lemonade.

It’s a simple concoction really. Only three ingredients.

And with this TSR formula, you’ll have your own version of the

lemonade in the comfort of your own home at a fraction of the price.

Check back next week and we’ll have the secret formula for a

taste-alike version of the cornbread coated hot dog — stick

and all.

1 cup fresh-squeezed lemon juice (about 6 lemons)

7 cups water

1 cup granulated sugar

1. Combine the lemon juice with the water and sugar in an

2-quart pitcher. Stir or shake vigorously until all the sugar

is dissolved.

2. Slice two of the remaining lemon rind halves into fourths for

a total of eight pieces, then add the rinds to the pitcher. Add

ice to the top of the pitcher and chill.

3. Serve the lemonade over ice in 12-ounce glass and add a lemon

rind slice to each glass.

Makes 2 quarts, or 8 servings.

One hot summer day in 1946 Dave Barham was inspired to

dip a hot dog into his mother’s cornbread batter, then

deep fry it to a golden brown. You could say that’s when

the first Hot Dog on a Stick was born, and Dave soon found

a quaint Santa Monica, California, location near the beach to offer his new creation with mustard on the sidde along with a tall glass of ice-cold lemonade.

The chain uses only turkey dogs for this treat, so we’ll

do the same. Just be sure you find the shorter dogs, not

“bun-length.” In this case size does matter. For the stick,

simply snag some of the disposable wood chopsticks from a

local Chinese or Japanese food restaurant next time you’re

there and start dipping.

2 cups flour

3/4 cup cornmeal

1/2 cup sugar

1 3/4 teaspoons salt

1 teaspoon baking soda

1 3/4 cups fat-free milk

2 egg yolks, slightly beaten

8 to 10 turkey hot dogs

8 to 10 cups vegetable oil

5 pairs of chopsticks

1. Preheat oil in a deep pan or fryer to 375 degrees.

2. Combine the flour, cornmeal, sugar, salt, and baking soda

in a large bowl.

3. Add the milk and egg yolks to the dry ingredients and mix

with an electric mixer on high speed until batter is smooth.

4. Dry off the hot dogs with a paper towel. Jab the thin end

of a single chopstick about halfway into the end of each hot dog.

5. When the oil is hot, tip the bowl of batter so that you can

completely coat each hot dog. Roll the hot dog in the batter

until it is entirely covered.

6. Hold the hot dog up by the stick and let some of the batter

drip off. Quickly submerge the hot dog in the oil and spin it

slowly so that the coating cooks evenly. After about 20 seconds

you can use a lid to the deep fryer or pan to put weight on the

stick, keeping the hot dog fully immersed in the oil. You can

cook a couple dogs at a time this way. Cook for 5 to6 minutes or

until coating is dark brown. Turn them once or twice as they cook.

Drain on paper towels while cooling, and repeat with remaining hot

dogs.

Makes 8 to 10 hot dogs.

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Cakes

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1/2 c Margarine

1/2 c Crisco

1 c Sugar

3/4 c Evaporated milk

1 tb Vanilla

—–CAKE—–

3 lg Eggs

3 1/2 ts Baking powder

1 1/2 ts Vanilla

2 c Flour

1 c Milk

1/2 c Butter

1 1/2 c Plus 1/2 cup Sugar

Sugar

1 t Salt

FILLING:

Mix together and bake in 13 x 9 pan cut cake into

sections and layer with cake, filling and more cake.

Recently I’ve had an opportunity to go back and improve

the recipe for the Hostess Twinkie clone found on page

47 of the first book, “Top Secret Recipes.” Specifically,

I wanted to make the creme filling more stable, using

non-dairy ingredients, so that it could not spoil and would

be easier to make. Here now, is the much improved recipe,

using fewer ingredients than the original clone, and with

marshmallow creme as the new secret component. This recipe

is for all of you who have supported the site by buying the

books, since the cake part of the recipe and mold-making

technique is not included here. But even if you don’t have

the books, I’m sure you can find many uses for this versatile,

commercial-style, creme filling. Hope you like it!

2 teaspoons very hot water

rounded 1/4 teaspoon salt

2 cups marshmallow creme (1 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

1. Combine the salt with the hot water in a small bowl and stir

until salt is dissolved. Let this mixture cool.

2. Combine the marshmallow creme, shortening, powdered sugar,

and vanilla in a medium bowl and mix well with an electric mixer

on high speed until fluffy.

3. Add the salt solution to the filling mixture and combine.

Makes 1 1/2 cups.

Servings: 1

1 (7 lb.) med. smoked pork

picnic

shoulder (bone in or out)

2 c sugar

1 c honey or brown sugar,

packed

1 (6 oz.) can frozen orange

juice

concentrate, thawed

1 ts whole cloves

Preparation :

Make crosswise slits, 1/2 inch apart, halfway through ham to where

knife touches bone. Place ham in deep bowl and barely cover with

water. Stir in sugar. Soak at least 2 days in refrigerator.

Drain. Place ham in roasting pan, lined with enough foil to wrap

completely. Pour honey or brown sugar and orange juice all over

pork. Stick cloves all over meat. Wrap tightly with foil. Bake at

200 degrees for 6 to 7 hours or until done, unwrapping and basting

occasionally with honey mixture. Unwrap and bake at 450 degrees

about 15 minutes for slightly crisp skin.

Categories: Copycat, Salads, Dressings

Yield: 1 pint

Powder Mix

15 2″ square saltines

2 c Dry minced parsley flakes

1/2 c Dry minced onions

2 tb Dry dill weed

1/4 c Onion salt

1/4 c Garlic salt

1/4 c Onion powder

1/4 c Garlic powder

Salad dressing

1 tb Mix

1 c Mayo

1 c Buttermilk

Put crackers through blender on high speed until

powdered. Add parsley, minced onions and dill weed.

Blend again until powdered. Put into bowl. Stir in

onion salt, garlic salt, onion powder and garlic

powder. Put into container with tight-fitting lid.

Store at room temp for 1 year. Makes 42- 1 tablespoon

servings.

TO USE MIX-Combine mix, mayo and buttermilk. Yield 1

pint.

In December of 1996, Hershey Foods snagged the U.S. operations

of Leaf Brands for a pretty penny. This added several well

known candies to Hershey’s already impressive roster, including

Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and

this delicious peanut roll, which we can finally clone at home.

The center is sort of a white fudge that we can make by combining

a few ingredients on the stove, then getting the mixture up to

just the right temperature using a candy thermometer (you’ve got

one, right?). Once cool, this candy center is coated with a thin

layer of caramel, then quickly pressed onto roasted peanuts.

Looks just like the real thing! This recipe will make eight

candy bars. But it’s up to you to make the dental appointment.

Centers

1/4 cup whole milk

5 unwrapped caramels

1 tablespoon light corn syrup

1 teaspoon peanut butter

1/4 teaspoon vanilla

1/4 teaspoon salt

1 1/4 cups powdered sugar

20 unwrapped caramels

1 1/2 teaspoons water

2 cups dry roasted peanuts

1. Combine all ingredients for the centers, except the powdered

sugar, in a small saucepan over low heat. Stir often as the

caramel slowly melts. When the mixture is smooth, add 3/4 cup of

powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar

for later.

2. Use a candy thermometer to bring the mixture to exactly 230

degrees, stirring often, then turn off the heat.

3. When the temperature of the candy begins to drop, add the

remaining 1/2 cup powdered sugar to the pan, then use a hand mixer

on high speed to combine. Keep mixing until the candy cools and

thickens and can no longer be mixed. That should take a minute or

two.

4. Let the candy cool in the pan for 10 to 15 minutes, or until it

can be touched. Don’t let it sit too long – you want the candy to

still be warm and pliable when you shape it. Take a tablespoon-size

portion and roll it between your palms or on a countertop until it

forms a roll the width of your index finger, and measuring about

4 1/2 inches long. Repeat with the remaining center candy mixture

and place the rolls on wax paper. You should have 8 rolls. Let the

center rolls sit out for an hour or two to firm up.

5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a

small saucepan over low heat. Stir often until the caramels melt

completely, then turn off the heat. If you work fast this caramel

will stay warm while you make the candy bars.

6. Pour the peanuts onto a baking sheet or other flat surface.

Using a basting brush and working quickly, “paint” a coating of

caramel onto one side of a center roll. Quickly turn the center

over, caramel-side-down, onto the peanuts and press gently so that

the peanuts stick to the surface of the candy. Paint more caramel

onto the other side of the roll and press it down onto the peanuts.

The candy should have a solid layer of peanuts covering all sides.

If needed, brush additional caramel onto the roll, then turn it

onto the peanuts to coat the roll completely. Place the candy bar

onto wax paper, and repeat with the remaining ingredients. Eat

when completely cool.

Makes 8 candy bars.