Chocolate-Banana

3/4 cup nonfat dry milk

3 tablespoons Nesquik chocolate drink powder

1 1/2 cups cold water

1 1/2 teaspoons sugar

1/2 teaspoon banana extract

Chocolate-Strawberry

3/4 cup nonfat dry milk

3 tablespoons Nesquik chocolate drink powder

3 cups cold water

1 tablespoon sugar

1 1/2 teaspoons strawberry extract

Chocolate-Mint

3/4 cup nonfat dry milk

3 tablespoons Nesquik chocolate drink powder

1 1/2 cups cold water

1 teaspoonn sugar

dash mint extract (less than 1/8 teaspoon)

Combine all the ingredients in a blender for the flavor of your

choice in a container or jar with a lid. Shake until dry milk

is dissolved. Drink immediately or chill in the refrigerator.

Makes 1 14-ounce drink.

6 medium russet potatoes

2 1/2 tablespoons low-fat butter

1/4 minced onion

3 tablespoons fat-free chicken (or vegetable) broth

1/2 teaspoon salt, or more to taste

1/8 teaspoon ground black pepper, or more to taste

Seasoning blends, chives or pepper flakes to taste (optional)

6 sheets phyllo dough

1. Peel, halve and boil potatoes until tender, 15-20 minutes.

Mash in a large bowl.

2. Saut? onion in 1 1/2 tablespoons butter until translucent but

not brown. Add to mashed potatoes with broth, salt, pepper and

spices. Stir well.

3. Melt remaining tablespoon of butter. Pre-heat oven to 375

degrees.

4. Layer 3 sheets of phyllo dough and cut in half. Repeat with

remaining 3 sheets. Spoon 1 cup of potato mixture on each section

of phyllo, mold into a large ball and position off-center at one

end of strip of dough. Roll ball along the length of phyllo,

folding dough over bottom of filling and leaving some filling

poking through the top. (Trim and discard excess dough.)

5. Brush melted butter over edges of knish to seal the seams and

press down onto an ungreased baking sheet. Repeat with other

knishes. Bake 30-40 minutes, until golden brown.

Makes four knishes.

Yield: 1 servings

Unbaked 10-inch single

-crust pie shell

4 tb Sugar syrup

1 tb Minced orange peel

2 tb Grand Marnier

1 Vanilla bean, split and

-scraped

1 Cinnamon stick

Fresh grated nutmeg

6 Oz. fresh cranberries

2 c Pumpkin puree

1 c Dark brown sugar, packed

1/2 ts Cinnamon

1 ts Ginger

1/2 ts Nutmeg

1/2 ts Cloves

ds Salt

ds Fresh ground white pepper

4 Eggs

1 c Whipping cream

1/2 c Half and half

3 tb Bourbon

Cinnamon ice cream

-(optional)

Wolfgang Puck is a German-born chef who has made his mark here in

California. He has such goldmines as Spago’s in LA and Stars in the

City plus a few more salted away around the globe. This is Wolfgang

Puck’s very own punkin’ pie. How does it stack up against

Grandma’s?

Line a buttered 10-inch pie dish or flan ring with pastry.

Refrigerate for 1/2 hour. Line with parchment paper and fill

with pie

weights or uncooked beans. Bake at 350F for 25 minutes, or until

crust is golden. Let cool. Remove paper and beans.

Meanwhile, in large stainless steel saucepan, combine sugar syrup,

orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon

stick and nutmeg. Bring to boil. Stir in cranberries then reduce

heat and simmer for 3 to 5 minutes or until berries are softened.

Remove vanilla bean and cinnamon stick. Spread mixture in thin

layer on bottom of tart shell. (Leftover marmalade is good served

on side

with smoked meat, fowl or curry.)

In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg,

cloves and pepper. Beat in eggs, cream, half and half and bourbon,

Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until

set.

Serve warm with cinnamon ice cream, if desired.

1 lb Ground sirloin (not ground

-chuck)

3 oz Jar of strained beef or

-veal baby food

2/3 c Canned clear beef broth

1/4 c Dry minced onion

1/4 c Hot water

1 pk Regular hot dog buns

Mush together beef, baby food, and broth. Refrigerate, tightly

covered, for a couple of hours. Roll meat into small balls, flatten

and fry in pan on stovetop. Mix together onion and water. Place

approx. 1 tbsp of onion/water mixture in the bottom of the pan. Flip

burger on top of this mixture. Serve immediately after they are

finished cooking. For buns, cut a hot dog bun into pieces that are

the same size as the hamburgers.

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 pound Ground SIRLOIN

2/3 cup Canned beef broth

1 Jar babyfood strained beef — (3 ounces)

—–ONIONS—–

1/4 cup Dry onions

1/4 cup Hot water

Mustard

Catsup

Pickles

mix meat babyfood and broth together well then but in fridge for 3 hours

or over night. then add hot water to onions to hydrate them make small

hamburgers put in frying pan with the end of a spoon put holes in the

burgers while frying so they will cook evenly. then before tuning put some

onions on top of each burger then place buns on top bottom of buns down.

so they will be steamed warm. garnish with pickle catsup and mustard.

There once was a time when Wendy’s offered this sandwich for a

“limited time only.” Apparently the tasty zing from this breaded

chicken sandwich won it many loyal customers and a permanent place

on the fast food chain’s menu. Now you can re-create the spicy

kick of the original with a secret blend of spices in the chicken’s

crispy coating. Follow the same stacking order as the original,

and you’ve just made 4 sandwich clones at a fraction of the cost

of the real thing.

6 to 8 cups vegetable oil

1/3 cup Frank’s Original Red Hot Pepper Sauce

2/3 cup water

1 cup all-purpose flour

2 1/2 teaspoons salt

4 teaspoons cayenne pepper

1 teaspoon coarse ground black pepper

1 teaspoon onion powder

1/2 teaspoon paprika

1/8 teaspoon garlic powder

4 chicken breast fillets

4 plain hamburger buns

8 teaspoons mayonnaise

4 lettuce leaves

4 tomato slices

1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.

2. Combine the pepper sauce and water in a small bowl.

3. Combine the flour, salt, cayenne pepper, black pepper, onion

powder, paprika and garlic powder in another shallow bowl.

4. Pound each of the chicken pieces with a mallet until about

3/8-inch thick. Trim each breast fillet if necessary to help it

fit on the bun.

5. Working with one fillet at a time, coat each piece with the flour,

then dredge it in the diluted pepper sauce. Coat the chicken once

again in the flour mixture and set it aside until the rest of the

chicken is coated.

6. Fry the chicken fillets for 8 to 12 minutes or until they are light

brown and crispy. Remove the chicken to a rack or to paper towels to

drain.

7. As chicken is frying, prepare each sandwich by grilling the face of

the hamburger buns on a hot skillet over medium heat. Spread about 2

teaspoons of mayonnaise on the face of each of the inverted top buns.

8. Place a tomato slice onto the mayonnaise, then stack a leaf of

lettuce on top of the tomato.

9. On each of the bottom buns, stack one piece of chicken.

10. Flip the top half of each sandwich onto the bottom half and

serve hot.

Makes 4 sandwiches.

1 cup Milk

1/2 cup Nestle’s Quik

3 cups ice cream, softened in fridge 1 hour

Put in blender until smooth. Serve.

Here’s a clone for another of Wendy’s four Fresh Stuffed Pitas.

This Classic Greek Pita uses the same salad base and dressing

as last week’s clone for the Chicken Caesar Pita, but replaces

the chicken and parmesan with a Greek topping that’s very easy

to make. Even though Wendy’s uses a special custom pita that can’t

be bought in the stores, you can use the type that most people

tend to slice open and fill. You won’t be filling any pockets in

this recipe (other than those in your pants with the money you save).

Instead, you just heat up the pita, and fill it like a soft taco.

Dressing

1/2 cup water

1/8 teaspoon dry, unflavored gelatin

1/3 cup white vinegar

1/2 cup olive oil

1/2 teaspoon finely minced red bell pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon Worcestershire sauce

1/8 teaspoon coarse ground black pepper

dash parsley

dash oregano

dash thyme

dash basil

1 tablespoon grated Romano cheese

1 tablespoon grated Parmesan cheese

2 tablespoons egg substitute

1 cup (4-ounce package) crumbled feta cheese

1/2 cup tomato, seeded and diced

1/4 cup cucumber, thinly sliced and chopped

1/4 cup red onion, diced

6 cups romaine lettuce, chopped

1/4 cup red cabbage, shredded

1/4 cup carrot, shredded

4 pita breads

1. Make the dressing by first dissolving the gelatin in the water.

Heat the mixture in the microwave on high for two minutes or until

it begins to boil rapidly. Add the vinegar, then whisk while adding

the oil. Add bell pepper, salt, garlic powder, Worcestershire, black

pepper, parsley, oregano, thyme and basil. Let dressing cool for

about 15 minutes before adding cheeses and egg substitute. Whisk

until slightly thicker, then chill. Overnight refrigeration makes

the dressing thicker.

2. Make the Greek topping for the sandwiches by combining the crumbled

feta cheese, tomato, cucumber, and red onion in a small bowl.

3. Prepare the salad by combining the romaine lettuce, red cabbage

and shredded carrot in a large bowl and toss.

4. Prepare the sandwiches by first microwaving each pita for 20

seconds.

5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of

the romaine salad into the bread.

6. Add 1/2 to 1/3 cup of the greek topping to each sandwich.

7. Pour about a tablespoon of dressing over each sandwich and serve.

Serves 4.

Here’s a favorite recipe for chili that clones the stuff served

at the Wendy’s chain. Dave Thomas, Wendy’s founder, has been

serving this chili since 1969, he year the first Wendy’s opened

its doors. Over the years the recipe has changed a bit, but

this version here is an amazing copy of the version of chili

served in the early 90’s. Try topping it with some chopped onion

and cheddar cheese, as you can request in the restaurant.

2 pounds ground beef

One 29-ounce can tomato sauce

One 29-ounce can kidney beans (with liquid)

One 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (2 chilies)

1/4 cup diced celery (1 stalk)

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off

the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients,

and bring to a simmer over low heat. Cook, stirring every 15 minutes,

for 2 to 3 hours.

Makes about 12 servings.

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.

For much spicier chili, add 1 teaspoon black pepper and a tablespoon

cayenne pepper.

And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers

to the pot.

Leftovers can be frozen for several months.

Early in 1997 Wendy’s introduced its selection of cold

“Fresh Stuffed” pita sandwiches — a nice change of pace

from the typical fast food fare. Basically what you’re

getting is a small salad wrapped in a warm pita bread.

You might be saying to yourself “That doesn’t sound like

much for 3 bucks!” Then I would have to say, “Perhaps,

but what if you could make a clone yourself for a mere

fraction of that?” You would probably say, “Cool, man!

Lay it on me.” And then I would just say, “Already did.”

Dressing

1/2 cup water

1/8 teaspoon dry, unflavored gelatin

1/3 cup white vinegar

1/2 cup olive oil

1/2 teaspoon finely minced red bell pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoonWorcestershire sauce

1/8 teaspoon coarse ground black pepper

dash parsley

dash oregano

dash thyme

dash basil

1 tablespoon grated Romano cheese

1 tablespoon grated Parmesan cheese

2 tablespoons egg substitute

2 boneless, skinless chicken breasts

salt

pepper

6 cups romaine lettuce, chopped

1/4 cup red cabbage, shredded

1/4 cup carrot, shredded

4 pita breads

4 teaspoons shredded, fresh Parmesan cheese

1. Make the dressing by first dissolving the gelatin in the

water. Heat the mixture in the microwave on high for two

minutes or until it begins to boil rapidly. Add the vinegar,

then whisk while adding the oil. Add bell pepper, salt,

garlic powder, Worcestershire, black pepper, parsley, oregano,

thyme and basil. Let dressing cool for about 15 minutes before

adding cheeses and egg substitute. Whisk until slightly thicker,

then chill. Overnight refrigeration makes the dressing thicker.

2. Preheat a barbecue or indoor grill to medium heat. Salt and

pepper the chicken, then grill it for 5 minutes per side, or until

done. Remove chicken from the grill and dice it.

3. While chicken cooks, prepare the salad by combining the romaine

lettuce, red cabbage and shredded carrot in a large bowl and toss.

4. Prepare the sandwiches by first microwaving each pita for 20

seconds.

5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of

the romaine salad into the bread.

6. Add about 1/3 cup of diced chicken on top of the salad in the pita.

7. Pour about a tablespoon of dressing over each sandwich.

8. Sprinkle about a teaspoon of shredded fresh Parmesan on top of

each one and serve.

Serves 4.