Potato Salad

Here's a simple clone for the potato salad that is purchased as a side dish from America's
largest fast food chicken chain. Some of the skin is left on the potatoes in the real thing, so you
don't have to peel them too thoroughly (great news for lazy cooks like me!). Just be sure to chop
your potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate
for at least 4 hours so that the flavors can properly develop. If you let the salad chill overnight, it
tastes even better. Tune in for more KFC clone recipes each week this month!
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
1. Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size
pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks should be
tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until smooth.
3. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until
well-combined.
4. Cover and chill for at least 4 hours Overnight is best.
Makes 6 cups (about 8 servings).

Macaroni & Cheese

2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a
large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12. (http://www.topsecretrecipes.com)
Top Secret Recipes
version of
KFC
Macaroni & Cheese
Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta as the
main ingredient for the cheese sauce with its very smooth texture. Then a bit of cheddar cheese is
added to give the sauce a sharp cheddary zing like the original. It's a very simple recipe that will
take only 15 minutes to prepare. That's great news if you're a lazy cook like me who wants to dig
right into the tasty vittles.
6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water
and cook it for 10 to 12 minutes or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining
ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth
consistency.
3. When the macaroni is done, strain it and then pour it back into the same pan, without the
water.
4. Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the
cheese. Serve immediately while hot.

Arizona Green Tea With Ginseng And Honey

Yield: 2 Servings

2 qt water

1 lipton green tea bag

1/2 c sugar

2 T honey

3 T lemon juice

1/4 t ginseng extract

Hard to believe it takes only one regular-size green tea bag to make

this entire 2-quart clone of the popular iced tea in the foam green bottles.

Find the liquid ginseng for this recipe in your local health food store.

Be sure to get American ginseng if you can -- since the Chinese stuff can

taste pretty rank.

1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in

the water, then cover the pan and let the tea steep for 1 hour.

2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher

and stir to dissolve sugar.

3. Add lemon juice and ginseng and stir. Chill and serve.

Grandma's Oatmeal Raisin Big Cookies

1/2 c raisins
1/3 c water
1/2 c vegetable shortening
1 egg
1 1/2 c dark brown sugar
1 1/2 t vanilla
2 c all-purpose flour
1 1/4 c oats,(not instant)
2 t baking soda
3/4 t cinnamon
1 t salt
1/2 c raisins
1. Preheat oven to 275 degrees.
2. Combine raisins with water in a food processor and blend on high speed for
about 1 minute or until very smooth.
3. Combine this raisin puree with the vegetable shortening, egg, brown
sugar and vanilla in a large bowl. Mix well with electric mixer until
smooth.
4. In a separate bowl, combine the flour with the oats, baking
soda, cinnamon and salt. Pour this dry mixture into the wet mixture
andmix well until ingredients are incorporated. Mix in raisins.
5. Roll 3 tablespoon portions of the dough into a ball in your hands and
press to 1/2-inch flat on an ungreased baking sheet. Bake for 18-20
minutes. Be careful not to overcook, or the cookies will not be chewy.
Store in a sealed container.
Makes 16 to 18 cookies.

CREAM OF CORN SOUP

The flavor of corn is excellent in a cream
soup, the basis of the soup being milk, butter, and flour. Then, too,
the addition of the corn, which is comparatively high in food value,
makes a very nutritious soup.
CREAM-OF-CORN SOUP
(Sufficient to Serve Four)
1 pt. milk
1 Tb. butter
1 Tb. flour
1 c. canned corn
1 tsp. salt
1/8 tsp. pepper
Make a white sauce of the milk, butter, and flour. Force the corn
through a colander or a sieve, and add the puree to the white sauce.
Season with the salt and pepper, and serve. . . .!

Homemade Chicken Noodle Soup

It's the chunkiest dang chicken soup you'll ever slurp down and it comes from the first

worldwide theme eatery and hip hangout. Crank up the rock 'n roll and throw all this good stuff

into a pot and enjoy this final secret recipe in our series of mouth-watering soup clones. Bah-bye

winter!

1 pound chicken breast fillets

1 pound chicken thigh fillets

vegetable oil

2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles
Garnish
minced fresh parsley
1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a
baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it
aside to cool.
3. Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and
celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining ingredients, except the
noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are
soft.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender.
Serve with a pinch of minced fresh parsley sprinkled on top

Garlic Mashed Potatoes

This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can be
ordered up, pronto, on the side. It's a nice clone to have around since it goes well with so many
dishes, Mexican or otherwise. Just give yourself the time to bake and cool the potatoes. Be here
at TSR next week for a big clone request from the same "always fresh ingredients" Mexican food
chain. It's for that muy delicioso salsa, baby! Si, si, si. See you then.

4 medium/large russet potatoes
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 400 degrees.
2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated
oven for 1 hour until they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want to leave the rest in.
4. Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until
garlic mashed potatoes are very hot . !!!