3 cups unbleached all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg
3/4 cup milk
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract
1 cup butterscotch chips

Topping:
1/3 cup butterscotch chips - finely chopped
1 egg white - whisked
Confectioners' sugar - (optional)

Preheat oven to 425 degrees F.
Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray
inner sides with non-stick cooking spray.

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

Heat vegetable oil in a large soup pot or saucepan over medium high heat.

1 pound ground chuck
8 jumbo sesame seed buns
1 cup shredded lettuce
4 slices real American cheese
salt

Sauce:
1/4 cup mayonnaise
2 Tablespoons sweet relish
2 Tablespoons ketchup
2 teaspoons water

In a small container, combi ne the mayo, relish, ketchup, and water.
Set aside.
This is your Big Boy sauce.

Carefully form the beef into eight equal sized, round patties about 4" in diameter. Do this on waxed paper. Discard the top half of four of the eight buns.
Toast the the buns until golden. The extra bottom, or "heal" is your middle bun, or "club".

1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar Cheese
4 cups whole milk + 1 soup can
2 Tablespoons butter
2 Tablespoons Corn Starch
Salt, Pepper, Onion powder and Garlic salt − 1/2 teaspoon each
7 medium potatoes, diced to 1" and boiled

Add soup, 1/2 can broth, 1 can milk, and stir. Add in cheese, and milk. Stir in cornstarch with rest of broth, add to soup. Add spices and butter.
Bring to a boil, reduce heat, and simmer for 15−20 minutes.
Add boiled potatoes, and simmer 15 minutes more.

Chick Fillet Chicken Nuggets
2 Cups Chicken Breast (Boneless, Skinless, Cubed)
1 Cup Flour
1−1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2−1/4 teaspoons McCormick Season−All

Place cool water in bowl, add 1/4 teaspoon season−all and dissolve bouillon cubes in mixture.
Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day.

When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season−all and paprika in bowl. Heat oil for deep frying. Drain chicken.

1 lb. cheddar cheese
2 cups evaporated milk
1 1/2 tsp salt
1 1/2 tsp. dry mustard
2 beaten eggs

Cut cheese into small pieces and melt in double boiler. When melted, add evaporated milk, salt and mustard. Remove from heat and stir in eggs.
Return to double boiler and stir and cook until eggs thicken sightly. Remove from heat.

Pour into a dish and cool slowly. Stir as it cools to prevent a crust from forming. (Might just be able to cover with plastic wrap, too.)
Put in jars, cover and store in refrigerator.
Keeps several weeks

1 (16 ounce) package graham crackers, crumbled
1 cup melted butter
2 1/2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Grease a 9x13 inch pan.

Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl.
Press the mixture into the prepared pan.

In a small pot melt chocolate chips and condensed milk together over a low heat.
Stir until well mixed.
Spread the chocolate mixture over the peanut butter mixture.
Chill the cookie−bars for 4 hours.

1 teaspoon gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar
3 tablespoons oil

Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved.

Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl.
Beat at high speed until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin.
Place in freezer about 15 minutes then transfer to refrigerator until ready for use.

1−1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi−sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped

Preheat oven to 350F.
In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas.

2 envelopes Knox gelatine
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream

Soak Knox gelatine in cold water. Heat milk, but do not boil.
Remove from heat, and add gelatine, sugar, vanilla extract and salt.

Cool and add ice cream. Chill 5 to 6 hours.
Pour into a 4 to 6−quart ice cream freezer can.
Process as per manufacturer's instructions.

1/4 cup corn oil
1/4 cup melted butter
1/4 cup onion, minced
2 tablespoons garlic, finely minced
2−3 drops yellow food coloring
1/4 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons fresh lemon juice
4 tablespoons fresh orange juice
1 chicken, 2−1/2 to 3 pounds, halved

Combine oil, butter, onion, garlic, food coloring, cumin, lemon and orange juices in a large shallow pan. Add chicken halves, turning to coat well.
Cover and marinate several hours, or overnight.

6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips

In 2−quart saucepan over medium−low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly
with a wooden spoon. Boil 3 minutes, stirring constantly.

Slowly pour in sweetened condensed milk, stirring constantly.

1/4 cup margarine
1/4 cup Red Devil Hot Sauce
1/4 teaspoon granulated garlic
1/2 cup all−purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, tips removed
vegetable oil for frying

Heat oil in a deep fryer to 350F.

Melt margarine and mix in hot sauce and garlic. Set aside.
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.

Place wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.

1/4 cup Jack Daniel's whiskey
1/4 cup soy sauce
1/4 cup Dijon−style mustard
1/4 cup minced green onion and tops
1/4 cup firmly packed light brown sugar
1 teaspoon salt
Dash of Worcestershire sauce
pepper to taste

Combine all ingredients. Blend well.

Use to marinate shrimp or scallops for one hour.
Beef, chicken or pork should marinate refrigerated overnight.
Use to baste the shellfish or meat as it is grilled or broiled.

Lemon Butter Sauce:
4 Ounces lemon juice
2 Ounces white wine
4 Ounces heavy cream
1 Pound butter, (4 sticks)

Chicken:
6−8 chicken breasts, (3−ounces each) pounded thin
Oil and butter for sauteing chicken
2 3/4 Cups flour, seasoned with salt and pepper, for dredging
6 Ounces pancetta, cooked
12 Ounces mushrooms, sliced
12 Ounces artichoke hearts, sliced
1 Tablespoon capers
1 Pound cappellini pasta, cooked
chopped parsley, for garnish

1 pound ground chuck (80% lean)
10 hamburger buns (local grocery type)
10 hamburger dill slices (more or less to taste)
10 teaspoons dried, chopped (not minced) onions
Mustard
Ketchup
Salt, Pepper, and MSG

Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick. Do this on waxed paper.
Now freeze the patties for at least an hour (this keeps them from falling apart when grilled).

The Cookie Part:
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter (regular)
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour

The Filling:
1/2 cup peanut butter (low fat, if available)
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs

Preheat the oven to 325F.
Cream together the shortening and sugar with an electric mixer. Add the egg, salt, and peanut butter and beat until well blended.

3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2−inch cubes.
Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked.

2/3 cup margarine
1 cup brown sugar
1/2 cup light corn syrup
3 teaspoon vanilla
4 cups instant oatmeal

Mix all the ingredients above together − spread into a 13x9 greased baking pan.
Bake for 15 minutes on 350. Do not bake any longer.
Take out and let cool.

In a saucepan melt:
6 oz. chocolate chips
2/3 cup peanut butter

Spread mixture onto the cooled oatmeal mixture and refrigerate until the chocolate/peanut butter topping is hard and then slice and eat.

1 − 16 oz. Package of Meat Filled Ravioli (fresh or frozen, but unthaw if frozen )
2 Eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs, plain
1 teaspoon Italian seasoning

Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.

Heat vegetable oil in deep fryer or skillet to 350F for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.

6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes

Combine all ingredients, except ice cubes, in blender.
Blend 1−2 minutes, adding ice cubes one at a time, until smooth.

4 Vidalia or Texas Sweet Onions

Batter:
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 oz. beer

Seasoned Flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel.
Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.

1 pound butter, softened
2 eggs
2 teaspoons vanilla
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
5 cups flour
1 1/2 12 oz. packages semi sweet choc. chips
3 cups chopped macadamia nuts

Cream butter, eggs, and vanilla in bowl. In a different bowl, sift together the sugars, baking powder, baking soda, salt and flour.
Combine the dry mixture with the egg/butter mixture. Add the chocolate chips and nuts.

Shape into 1 inch balls, place 1 inch apart on ungreased cookie sheet.

8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil

2 quarts water
1/4 cup lemon juice
4 tablespoons margarine
3/4 cup yellow onions, diced
1/2 cup Burgundy1 tablespoon beef bouillon granules
1/4 teaspoon garlic powder
1/3 teaspoon ground white pepper

Clean and thoroughly dry mushrooms.
Combine water and lemon juice in covered suacepan. Bring to boil. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).

Ingredients:
8 ounces of cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup (1 stick) butter or margarine
1/2 cup milk
8 ounces (1/2 pound) Fettuccine; cook -- drain

Directions:
In large saucepan combine cream cheese, Parmesan, butter and milk and stir constantly until smooth.

Toss pasta lightly with sauce, coating well.

Leftovers freeze well.

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.

Press the entire mixture gently into a buttered 9x13 inch baking dish.
Allow to cool completely before cutting into bars.