Boboli Pizza Crust
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Dimple dough with fingers. Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
Borden's Sweetened Condensed Milk
3/4 C. sugar
1/2 C. water
1 C. plus 2 T. powdered milk
Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can. Boston Market Chicken
1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking
dish. Apply mixture to chicken pieces in a single layer. Bake in oven for
35-40 minutes, basting every 8-10 minutes, until well browned and juices
run clear when you cut into the thickest part of the chicken. Remove from
oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served. Serves four. Boston
Market Meatloaf
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan
over medium heat. Heat the mixture until it begins to bubble, stirring
often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the
meat. Use a large wooden spoon or your hands to work the sauce into the
meat until it is very well combined.
4. Combine the remaining ingredients with the ground sirloin-- flour, salt,
onion powder and ground pepper. Use the wooden spoon or your hands to
work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan with two
sections which allows the fat to drain, but if you don't have one of
those a regular loaf pan will work). Wrap foil over the pan and
place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and,
if you aren't using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices
while it is still in the pan. This will help to cook the center of the
meatloaf. Pour the remaining 2 tablespoons of sauce over the top of
the meatloaf, in a stream down the center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or
until it is done. Remove and allow it to cool for a few minutes before
serving.
Serves 4. Brown Derby's Original Cobb Salad
1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs

2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6
Brown Derby Old-Fashioned French Dressing
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils
and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
This dressing keeps well in the refrigerator. Can be made and stored in
a 2-quart Mason jar.
Buffalo-Style Chicken Wings

2 lbs. chicken wings
(disjointed - discard the tips)
1/4 Lb. Margarine (do not use butter!)
8 Oz. "Frank's" Hot Sauce (also labeled as
Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
Oil for frying
1. Melt margarine in sauce pan until barely liquid.
Add hot sauce, mix, and put aside.
2. Deep fry wings until brown and crispy. Remove
and drain on paper towels.
3. Put wings in a large bowl that has a cover. Pour
sauce over all, cover, and shake to coat the wings.
Serve with celery sticks and Kraft Roka Blue Cheese
Dressing. Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve. California Pizza Kitchen Thai Chicken Pizza
Makes 2 9-inch pizzas
Spicy peanut sauce:
1/2 Cup peanut butter
1/2 Cup hoisin sauce
1 Tbsp. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes)
1 Tbsp. oyster sauce
2 Tbsp. water
Thai chicken pieces:
1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes
For the pizza:
Make pizza dough using your own recipe.
2 Cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 Cup white bean sprouts
1/4 Cup shredded carrots
1/4 Cup chopped, roasted peanuts
2 Tbsp. chopped fresh cilantro
To make spicy sauce:
Combine sauce ingredients in a small pan over med. heat. Bring the sauce
to a boil; boil gently for one minute. Divide into 2 portions for use on
chicken and pizza; Set aside.
To make Thai chicken:
Cook the chicken in olive oil over med-high heat, stirring, until just
cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until
chilled through. Once chilled, coat the chicken with 1/4c sauce.
Set aside in refrigerator.

To make the pizza:
Use a large spoon to spread 1/4c sauce evenly over pizza dough within
the rim. Cover sauce with 3/4c cheese.
Distribute half the chicken pieces over the cheese followed by half the
green onions, bean sprouts, and carrots, respectively. Sprinkle an
additional 1/4c cheese over the toppings and top the pizza with 2Tbl
chopped peanuts.
Transfer the pizza to oven: bake until crisp and golden and the cheese is
bubbly, 9 to 10 min. When cooked through, remove pizza from oven.
Sprinkle 1T chopped cilantro over the hot cheesy surface.
Repeat with remaining ingredients for a second pizza. Carl's Jr. Famous
Star
1 Sesame-seed hamburger bun
2 Onion rings
1/2 ts Sweet pickle relish
1 1/2 ts Catsup
1/4 lb Ground beef
1 ds Salt
2 ts Mayonnaise
3 Dill pickle slices
1/4 c Coarsely chopped lettuce
2 Tomato slices
Preheat a clean barbecue grill on high. Toast both halves of the
bun, face down, in a skillet over medium heat. Set aside. Cut each
of the 2 onion rings into quarters. Mix the catsup and relish
together. This is your "secret sauce." Form the ground beef into a
thin patty slightly larger than the bun. Grill the meat for 2 or 3
minutes per side. Salt slightly. Build the burger in the following
stacking order from the bottom up: bottom bun, half of the
mayonnaise, pickles, lettuce, tomato slices, onion, beef patty,
remainder of mayonnaise, special sauce (catsup and relish), top bun.
Cheese Nips
1 cup sifted all-purpose flour
(plus 1/2 cup divided & reserved for kneading and rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder
(or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour, baking soda, baking powder and cheese
powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise motion
until dough is broken down into rice-size pieces. Mixture will still
be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist and
sticky.
4. Sprinkle a couple tablespoons of the reserved flour over the dough and
work it in until it can be handled without sticking, then turn it out
onto a floured board, being sure to keep 1/4 cup of the reserve flour
for later. Knead the dough well for 60 to 90 seconds, and the flour is
incorporated. Wrap the dough in plastic wrap and chill for at least
one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking spray
on a baking sheet.
6. Remove the dough from the refrigerator and use the remaining reserve
flour to dust a rolling surface. Roll about one-third of the dough
to just under 1/16th of inch thick. Trim the edges square (a pizza
cutter or wheel works great for this), then transfer the dough to a
lightly greased baking sheet. Use the rolling pin to transfer the
dough. Simply pick up one end of the dough onto a rolling pin, and roll
the dough around the rolling pin. Reverse the process onto the baking
sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating 1-inch
square pieces. Use the blunt end of a skewer or broken toothpick to
poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the top of the crackers
(crackers will already be quite salty) and bake for 8-10 minutes,
mix the crackers around (so those on the edge don’t burn) and bake
for another 3-5 minutes, or until some are just barely turning a
light brown. Repeat the rolling and baking process with the remaining
dough.
Makes approximately 300 crackers.
Cheesecake Factory Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.

3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don't want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.
Serve with a generous portion of whipped cream on top.
Serves 8.
Chi Chi's Salsa
2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14oz. can stewed tomatoes