A & W Chili Dogs

2 cup fine chop onion
1 c. vinegar
2 c. sugar
3 lbs. fine ground beef
2 tbls. salt
4 tbls. celery seed
1 #10 can tomato puree
4 tbls. chili powder
1 tbl. pepper

Saute onion, brown ground beef etc.,,,,,mix,,,,simmer,,,,, you know the drill.

LINDELL'S CHEESECAKE

2 cups graham cracker crumbs

1/2 cup butter or margarine (1 stick), melted

1 tsp. ground cinnamon

1-1/2 cups sugar

3 pkgs. (8 oz. each) cream cheese, softened

3 large eggs

1 tsp. vanilla extract

Salt

1 cup sour cream

Preheat oven to 350 degrees. In 13x9 glass or ceramic baking dish, mix crumbs, butter, cinnamon and 1/2 cup sugar until crumbs are evenly moistened.    Reserve 1 cup crumb mixture.    Press remaining mixture firmly onto bottom of dish. In large bowl, with mixer on med. speed, beat cream cheese, eggs, vanilla, 1/8 tsp. salt, and remaining sugar until creamy, about 3 min.    Add sour cream; beat 30 seconds or until blended.    Pour cream cheese mixture over crust and spread evenly.    Bake 20 min.    Remove cheesecake from oven; sprinkle with  reserved crumb mixture.   Return to oven; bake 10 min. longer.   Turn oven off; leave cheesecake in oven 1 hour. Remove and cool completely on wire rack.   Cover and refrigerate until well chilled, at least 3 hours or overnight. Serves 16.

Cracker Barrel Old Country Store Biscuits

Ingredients:
2 1/4 C. Bisquick Mix
2/3 C. Buttermilk
1 tsp. Sugar
1 Tbsp. Butter, melted

Preparation:
Preheat oven to 450 degrees. Mix first three ingredients together, add 1
Tbsp. of the melted butter into batter. Stir ingredients until soft dough
forms.
Turn onto surface that has been dusted with flour. Knead 20 times, roll 1/2
inch thick, and place in an ungreased 8 by 8 cake pan. Place biscuits next
to each other, when the you have placed all of them in there flatten
slightly. Bake for 8 to 10 minutes.

To make like Popeye's Biscuits, or KFC Biscuits prepare the same way, but
brush melted butter when they are placed in the oven, and when you take the
biscuits
out of the oven.

Ruth Wakefields Chocolate Chip Chip Cookies
1 stick or ¼ pound unsalted butter softened, but no liquid
1 jumbo egg
½ teaspoon baking soda
½ teaspoon salt
¼ cup white sugar
½ cup light or dark brown sugar
1 1/2 teaspoon imitation vanilla extract
1 1/8 cups flour. If the cookies come out too flat and runny,use a little more flour next time.
3 cups chocolate chips
1 ½ cups pecans whole or chopped
Preheat oven to 365 degrees F. Arrange oven racks so that your cookie rack is in the middle of the oven.

1. In a large bowl, add softened butter, and egg.
2. Sprinkle the ½ teaspoon baking soda, and ½ teaspoon of salt over the butter and egg.
3. Add ¼ cup white sugar and ½ cup brown sugar.
4. Pour 1 ½ teaspoon vanilla extract over the brown sugar.
5. Mix ingredients just until evenly moist.
6. Add 1 1/8 cups of flour and stir until incorporated.
7. Add chocolate chips and nuts stirring until evenly blended.You may want to break up the nuts by breaking them into pieces before stirring them into the batter. I usually leave them whole and let the stirring process break up the nuts.
8. Spray cookie sheets lightly with a aerosol oil like Pam.
9. Use a teaspoon measure walnut size clumps of cookie dough onto cookie sheets. Do not crowd cookies. Leave space for them to spread out a little and not touch. Women seem to prefer smaller cookies. Men and children prefer larger cookies.
10. Bake one cookie sheet at a time for about 13 minutes. Do not over bake.
11. Cool cookie sheets on wire racks. Separate the cookies from the cookie sheets with a spatula or pancake turner before they cool completely.
12. Store in closed container at room temperature. As with all quality baked goods, chocolate chip cookies taste best if eaten within 24 hours of being baked. After 24 hours the texture and taste of the cookies degenerates.

TGI Friday's Bruschetta Chicken Pasta
  =====================================
  Chicken Breasts:
    Four 4 oz. chicken breasts (grill right before serving)

  Season both sides of chicken breasts with salt and black pepper.
 Grill 3-4 minutes per side for grill marks or until the chicken
 breasts reach 165F.

  Garlic Bread:
    1 stick of butter (1/4 pound)
    1/8 teaspoon salt
    1/8 teaspoon black pepper
    1/8 teaspoon garlic powder

  Melt butter in microwave and stir to combine seasonings. Drizzle
 your favorite bread with garlic butter and bake at 350F until crispy
 and golden brown (approximately 4 minutes).

  Pasta:
    1 lb. angel hair pasta (can cook and chill ahead of time)
    2 tablespoons salt

  Boil pasta in 1/2 gallon of water with salt until al dente. Drain
 and transfer to a bowl. If cooking ahead of time, shock in an ice
 bath to cool, remove from water and toss with 2 Tbsp. of salad oil.

  Fresh Tomato Sauce:
    6-8 medium-size Roma tomatoes
    2 tablespoons olive oil
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    2 cloves of minced garlic
    10 fresh basil leaves
    1/2 cup plain tomato sauce

  Balsamic Glaze:
    1 cup balsamic vinegar
    1 tablespoon sugar

  Bring to a boil in small sauce pan and turn down flame to a simmer.
 Reduce by 75% until sauce turns to a thick syrup and hold at room
 temperature.

  Wash, core and dice tomatoes to 1/4" pieces, save juices and place
 in a small bowl. Wash, dry and cut basil leaves into thin strips. Add
 to tomatoes along with salt and pepper and hold for 2 hours before
 using.

  Heat a heavy bottom sauce pan under medium-low flame. Add 2 Tbsp.
 olive oil and heat oil for 20 seconds. Add any remaining garlic
 butter from bread to sauce pan. Saute 2 cloves of garlic sliced into
 thin coins in oil for 45 seconds on each side until soft and tender -
 do not brown garlic. Increase heat, add tomato mixture and stir. Add 1/2 cup of plain tomato sauce to pan and bring to a light boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually and
 garnish with balsamic glaze. Slice chicken breast into strips on a
 bias (45 degree angle) and place on top of pasta. Garnish with fresh
 chopped parsley.

Green Shutters Banana Bread
1/2 cup butter
1/2 to 2/3 cup orange marmalade
1 cup sugar
2 cups sifted flour
2 eggs
1/8 tsp. salt
3 ripe bananas, mashed
2 tbsp. sour milk
1 tsp. baking soda

Cream butter and sugar. Add mashed bananas to creamed mixture, along with beaten eggs. Baking soda is added to the sour milk before adding into mixture. Orange marmalade is spooned into mixture and blended in well. Sift together flour and salt, add to mixture until all is stirred in well, along with the milk mixture. Spoon into well greased and floured loaf pan. Bake for 1 hour at 350 degrees or until toothpick comes out clean . Cool on wire rack. Wrap in foil to store.

Cracker Barrel's Chicken Salad

---

    2 pounds chicken breasts
    2 ribs celery, cut in chunks
    2 chicken bouillon cubes
    2 cans (3 oz. each) chunk chicken; shredded fine
    2 tablespoons dill pickle relish
    2 tablespoons onion, diced fine
    1/4 cup celery, minced fine
    2/3 cup Kraft mayonnaise
    1/3 cup sour cream
    2 tablespoons Miracle Whip Salad Dressing
    lettuce, torn
    cheddar cheese wedges
    1 tomato, quartered
    hard boiled egg halves
    extra dressing

  Cook chicken breast in enough water to cover with celery chunks and
 bouillon cubes. When tender, remove from broth. Refrigerate till very
 cold.

  Cut into bite-size pieces and combine with canned chicken, relish,
 onion, celery, mayonnaise, sour cream, and Miracle Whip. Place scoop
 of salad on lettuce and surround by cheese, tomato and egg.

McDonald's Hot Mustard Sauce


1 Tablespoon Dijon mustard
2 Tablespoons French's prepared mustard
2 Tablespoons Heinz 57 sauce
1/4 Cup Mayonaise
1/4 Cup Sour cream

Mix all, cover and refrigerate to use within 30 days

Applebee's White Chocolate Blonde Brownie with Walnut Maple Sauce
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg -- beaten
1 T vanilla extract
1/2 cup white chocolate chips

MAPLE BUTTER SAUCE:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts -- chopped (optional)

Preheat oven to 350º.

Sift flour, add baking powder, baking soda, and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and maple butter sauce. Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if
desired.

Makes One 9x9-inch pan
Serving Size : 9