Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beverages Vegetables

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 cup frozen sliced strawberries — thawed

or

1 can crushed pineapple in juice (8-oz)

1 cup water

2 egg whites

3/4 teaspoon vanilla extract

1/4 cup granulated sugar

1 cup crushed ice — heaping

1. Combine all the ingredients in a blender set on high speed for exactly

1 minute.

Makes 2 drinks.

NOTES : For the Strawberry Julius, sweetened sliced strawberries work

best. They can often be found in 16-ounce boxes in the

frozen-food section of the supermarket. Make sure to thaw them

first.

Here’s one that I get requests for all of the time,

and that you won’t yet find in any book. This is a

clone for Starbuck’s “Lowfat Creamy Blend of Coffee

& Milk” that you can now find in the all-too-puny

9 1/2-ounce bottles in most stores. Those little

bottles will set you back at least a buck, but this

Top Secret Recipes version costs a mere fraction of that.

Plus, the recipe actually makes enough that you can get

a pretty major caffeine buzz. Then, when you get down to

the “Tidbits” I’ll tell you how to clone espresso with a

standard drip machine and ground coffee. Cool!

1/2 cup fresh espresso

2 1/2 cups lowfat milk (2 percent)

1/4 cup granulated sugar

1 tablespoon dry pectin*

Combine all of the ingredients in a pitcher or covered container.

Stir or shake until sugar is dissolved. Chill and serve cold.

Makes 24 ounces.

Tidbits

To make the “Mocha” variety:

Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before

combining.

To fake espresso with a drip coffee maker and standard grind of

coffee:

Use 1/3 cup ground coffee and 1 cup of water.

Brew once then run coffee through machine again, same grounds.

Makes about 1/2 cup fresh espresso to use in the above recipe.

Run a pot of water through machine, without grounds, to clean.

*This is a natural thickener found in fruits that is used for

canning. You can find it in the supermarket near the canning

supplies. It is used in this recipe to make the drink thicker

and creamier, and can be found in the original recipe. It does

not add to the flavor and can be excluded if you don’t care so

much about duplicating the texture of the real thing.

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces Pasta

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 tablespoons Flour

4 tablespoons Butter

1 teaspoon Olive Oil

10 milliliters Garlic — crush

2 tablespoons Parsley — chopped

1/2 cup Half and Half

1 cup Milk

3/4 cup Romano Cheese

White Pepper to taste

Make a light roux over a medium fire with olive oil and butter. Add flour

and cook flour out of raw state; add garlic. Pour milk and half and half

in the roux with pepper and parsley. At the last moment add the cheese.

Place over hot pasta.

Any Sonic Drive-In regular knows the three or four unique

fountain drink favorites on the menu. There’s the Limeade,

the Diet Limeade, and, of course, the Cherry Limeade. But

that bright blue stuff called Ocean Water has become a

recent favorite for anyone who digs the taste of coconut –

it’s like a pina colda soda. The server simply squirts a

bit of blue coconut syrup into some cold Sprite. The big

secret to duplicating this one at home is re-creating that

syrup, so that’s the first step. After that’s done, you make

the drink as they do at the restaurant in less time than it

takes to say, “Does my blue tongue clash with what I’m wearing?”

3 tablespoons water

2 tablespoons sugar

1 teaspoon imitation coconut extract

2 drops blue food coloring

2 12-ounce cans cold Sprite

ice

1. Combine the water and the sugar in a small bowl. Microwave

for 30-45 seconds, then stir to dissolve all of the sugar.

Allow this syrup to cool.

2. Add coconut extract and food coloring to the cooled syrup.

Stir well.

3. Combine the syrup with two 12-ounce cans of cold Sprite.

Divide and pour over ice. Add straws and serve.

Makes two 12-ounce servings.

Sonic Cherry Limeade

Here’s the signature drink from the chain that’s reviving

the drive-up burger joint, just like a scene out of American

Graffiti or Happy Days. It was in 1953 that Troy Smith obtained

the parcel of land in Shawnee, Oklahoma that was big enough

to fit the new steakhouse and root beer stand that was his

dream. Troy thought he’d make he steakhouse his primary operation,

but as it turned out folks preferred the hot dogs and cold drinks

over at the root beer stand. So Troy did the smart thing and

ditched the steakhouse to focus all his efforts on the other joint.

At first he called the root beer stand “Top Hat,” but when Troy

found out later that name was already being used, he came up

“Sonic” to signify “service at the speed of sound.” Today the

chain is the sixth largest hamburger outlet in the country.

This recipe makes a simple, old-fashioned drink by combining

Sprite with cherry juice and some lime wedges. Use cherry juice

made by Libby under the brand-name Juicy Juice for the best home

clone.

12 ounces Sprite (1 can)

3 lime wedges (1/8 of a lime each)

1/4 cup cherry juice (Libby’s Juicy Juice is best)

1. Fill a 16-ounce glass 2/3 full with ice.

2. Pour Sprite over the ice.

3. Add the juice of three lime wedges and drop them into the drink.

4. Add the cherry juice and serve with a straw.

Makes 1 16-ounce drink (medium size).

Shoney’s Tomato Florentine Soup

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 cans Clear chicken broth — 14oz ea.

1 Can sliced stewed tomatoes — (14 ounces)

12 ounces V-8 juice

10 ounces Cream of tomato soup

1 tablespoon Sugar

10 ounces Frozen chopped spinach

dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a

saucepan with a wire whisk over medium heat. Add remaining ingredients,

without even thawing spinach. Allow to heat gently 30 minutes on

medium-low until spinach is tender. Keep hot without letting it boil.

Freeze leftovers.

Seven Seas dressings were first introduced by Anderson

Clayton Foods back in 1964, when the trend toward fat-free

foods was in its infancy. Kraft Foods later picked up the

brand, and Seven Seas today ranks number four in sales of

salad dressings in the United States. Here’s our special

technique to creating a delicious clone of Seven Seas

spice-filled fat-free Italian dressing straight out of

the latest TSR low-fat cookbook, using a secret combination

of water, cornstarch and gelatin where the fat used to be.

1 1/3 cups water

1 1/2 tablespoons granulated sugar

2 teaspoons cornstarch

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon dried minced garlic

1/2 teaspoon finely minced red bell pepper

1/2 teaspoon Italian seasoning

1/4 teaspoon gelatin

1/2 cup white vinegar

1 teaspoon dry nonfat buttermilk

1. Combine water, sugar, cornstarch, salt, onion, garlic,

bell pepper, Italian seasoning, and gelatin in a small

saucepan. Whisk to dissolve cornstarch, then set pan over

medium/low heat.

2. Heat mixture until boiling, stirring often. When mixture

begins to boil, cook for 1 additional minute, stirring

constantly, then remove from heat.

3. Add vinegar and dry buttermilk to saucepan and stir.

Transfer dressing to a covered container and refrigerate–

preferably overnight–before serving.

Makes 1 1/2 cups.

Nutrition Facts

Serving size ? 2 tablespoons

Total servings ? 12

Fat (per serving) ? 0g

Calories (per serving) ? 10

Seasoned Long Grain & Wild Rice Mix (Uncle Be

Serving Size : 3 Preparation Time :0:00

Categories : Desserts Cookies

Vegetables

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–DRY MIX—–

1 tablespoon Chicken bouillon powder

1 teaspoon Dry chopped onion

1/2 teaspoon Dry minced parsley

1/4 teaspoon Garlic powder

1/4 teaspoon Onion powder

1 teaspoon Ground turmeric

1/2 teaspoon Ground cumin

1/4 teaspoon Ground ginger

1/2 teaspoon Black pepper

1 1/2 teaspoons Season salt — to 2 ts

—–RICE MIXTURE—–

2 cups Water

2 tablespoons Butter or margarine

1 cup Premium Minute Rice

1/3 cup Dry wild rice

Combine all of the ingredients as listed in Dry Mix in medium saucepan.

Add to this water, butter, rice and dry wild rice. Bring to boil. Stir

once or twice just to combine. Cover pan with lid tightly. Simmer gently 8

to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups

cooked rice.

Schilling Salad Supreme Seasoning

This orange-colored spice blend has been perking up salads,

pasta, potatoes, hamburgers, and vegetables for years now,

but I’ve never seen a homegrown clone for the stuff. Time

to change that. While it’s obvious that sesame seeds are a

major part of this blend, you may not know that the main

ingredient is Romano cheese (in the bottle, it’s been dyed

orange by the paprika). Be sure to store this one in the

refrigerator. You might even want to keep the seasoning in

an empty shaker-top spice bottle. And if you’re in the mood

for some tasty pasta salad, just check out the tidbit below

that comes right off the bottle of the original product.

2 tablespoons Romano cheese

1 1/2 teaspoons sesame seeds

1 teaspoon paprika

3/4 teaspoon salt

1/2 teaspoon poppy seeds

1/2 teaspoon celery seeds

1/4 teaspoon garlic powder

1/4 teaspoon coarse ground black pepper

dash cayenne pepper

1. Combine all ingredients in a small bowl and mix well.

2. Pour blend into a sealed container (such as an empty spice bottle)

and store chilled.

Makes 1/4 cup.

Tidbits

The label of the original product includes an easy recipe for

Supreme Pasta Salad.

“Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4

tablespoons Salad Supreme (or the amount made in the above

clone recipe). Toss with an assortment of chopped fresh vegetables.

Chill.”

Sara Lee’s Carrot Square Cake

Yield: 6 servings

2 Eggs

1 ts Vanilla

6 oz Oil

1 ts Salt

1 1/2 ts Baking powder

2 ts Cinnamon

1 c Sugar

1 1/4 c All-purpose flour

1 c Carrots; grate fine

1 c Walnuts; well-chopped

1/2 c Light raisins; optional

Cream cheese icing

6 oz Cream cheese; softened

1/4 lb Butter

1 lb Powdered sugar

1 1/2 ts Orange extract

1 ts Spice island orange peel

1 tb Light corn syrup or pancake

1 tb Cornstarch or flour

Combine first 8 ingredients with electric mixer on medium-high.

Beat 3 minutes scraping down sides of bowl often. Remove beaters.

Stir in last 3 ingredients. Grease and flour 9″ square pan.

Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool

in pan about 30 minutes. Frost with Cream Cheese Frosting and

sprinkle with additional walnuts. ICING-Cream the cream cheese

with the butter until light and fluffy, using med-high spped of

electric mixer. Add half of the sugar, increasing speed to high.

Add extract and peel and beat about 1 minute. Scrape down sides

of bowl often. Resume beating adding remaining powdered sugar.

Beat smooth. Frost sides and top of cake.