Ingredients:

18 Half Shell Oysters
1/4 cup margarine or butter
1/4 cup chopped celery
1/4 cup chopped green onions and tops
2 tablespoons chopped fresh parsley
1 package (10 oz.) frozen, chopped spinach, thawed
2 teaspoons anisette
1/4 teaspoon salt
1/4 cup dry bread crumbs
1 tablespoon melted margarine or butter
rock salt

Method

In a small saucepan, saute celery, onions and parsley in margarine until
tender. In blender, combine sauteed vegetables, spinach, anisette and salt.
Blend until almost pureed. When necessary, stop blender and push vegetables
into blades. Place 1/2 inch of rock salt in a shallow, oven-proof serving
dish. Nestle half shell oysters in salt bed. (This rock salt holds the
shells in place and keeps oysters hot.) Top each oyster with spinach
mixture. Combine bread crumbs and melted margarine, then sprinkle crumb
mixture over oysters. Bake at 450 degrees for 10 minutes. Serve immediately.

ingredients:

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

Method

Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.
The two-stage deep frying method is actually a professional Chinese chefs’
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.

Source: e-cookbooks.net

Ingredients:

1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Method

Preheat the oven to 450°F. Combine all of the ingredients, k nead the dough
by hand until the dough holds together do not over knead.
Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with
a biscuit cutter.
Bake on a greased baking sheet for 13 minutes, or until golden brown, when
they come out of the oven brush with melted butter. Makes 18 Biscuits.
The Colonel was in the kitchen one day and had an idea what to do with the
potatoes that he had and he came up with the Potato Wedges. The used to be
made fresh but due to the invention of the frozen fry they are sent to the
stores frozen and ready to cook.

Source: KFC Recipes Cook Book

Ingredients:

1 Dozen large sea scallops
Essence
2 Large Baking potatoes; (about 2 pounds), peeled and grated
Salt
Freshly ground black pepper
3 Tablespoon Plus 2 teaspoons olive oil
1/2 Cup Vegetable oil
2 Cup Mâche lettuce; (packed) or any other mild baby lettuce
1/2 Cup Sour cream
2 Tablespoon White wine
2 Tablespoon Thinly sliced chives
1 Tablespoon Finely chopped fresh parsley leaves
1/2 Fat; 0 Other Carbohydrates

Method

Prepare the stovetop smoker. Season the scallops with Essence. Place the
scallops in the smoker and smoke for about 8 to 10 minutes. Remove from the
smoker and cool. Slice the scallops into thin slices, about 1/4-inch thick.
Set aside. Wrap the grated potatoes in a large clean towel and squeeze out
the excess starch. Get them as dry as possible. Unwrap and put the potatoes
in a large mixing bowl. Season with salt and pepper. Add 2 tablespoons plus
2 teaspoons olive oil. Mix well. Form the mixture into 12 small patties,
about 1 to 1 1/2 inches thick. Heat the vegetable oil in a large nonstick
skillet over medium heat. Fry the cakes, several at a time, until they are
golden brown and cooked through, about 3 to 4 minutes on each side. Remove
and drain on paper towels. Set aside. In small mixing bowl, toss the lettuce
with the remaining tablespoon of oil. Season with salt and pepper. Mix well.
In another small bowl, combine the sour cream, white wine, and chives.
Season with salt and pepper. Mix well. To assembl e, place on potato cake in
the center of each plate. Fan several slices of the scallop over the potato.
Drizzle the scallop with some of the chive cream. Mound some of the lettuce
on top of the scallops. Top each sandwich with the remaining potato cakes.
Garnish with a drizzle of the remaining chive cream and parsley.

Yield: 6 servings

Ingredients:

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

Method

Lightly peel the potatoes and cut into bite sized pieces. Place in a
pot of salted water and boil the potatoes for 5 to 10 minutes till fork
tender, depending upon the size you cut them. While the potatoes are
cooking in a bowl make the dressing by mixing the mayonnaise, pickle
relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot,
parsley, pepper, and salt. When the potatoes are done and have cooled
add the sauce and refrigerate for 2 hours. The best is if you allow this
to sit overnight.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there
made with a can of Navy Beans made by Hanover and a bag of sauce and
precooked frozen bacon. When it is needed it is just microwave and there
you go.

Source: KFC Recipes Cook Book

Ingredients:

1 package large flour tortillas
16 ozs. cream cheese, softened
1/3 cup mayonnaise
2 tablespoons chopped green onions
1/4 cup chopped black olives
2 packages sliced cooked ham

Method

Combine cream cheese, mayonnaise, green onions and olives. Spread a thin
layer of cream cheese mixture on top side of each tortilla. Arrange ham
slices over cheese. Tightly roll up each toritlla; wrap individually in
plastic wrap. Refrigerate for 3 hours to overnight before serving.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained tortilla chips

Pico de Gallo

2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
(Combine all ingredients in a small bowl. Cover and chill)

Honey Lime Dressing

1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice

Method

Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4-5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

2 cucumbers, peeled and chopped
1 garlic clove, minced
4 cups plain yoghurt
1/2 cup water
1/4 teaspoon salt
2 Tablespoons dill, chopped toasted almond slices, for garnishing

Method

In a blender, puree cucumber and garlic, pulsing the blades to
liquify the chopped cubes. Toss in the dill, salt, water, and yoghurt
and mix well. Refrigerate at least 2 hours.
When ready to serve, ladle into bowls and sprinkle with toasted
almonds.