Cloned Resaturant Recipes H

Hard Rock Cafe Baked Potato Soup

8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
 1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced

Chop bacon; reserve. Cook onions in remaining drippings
 over medium high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps; cook for 3-5 minutes,
until mixture just begins to turn golden. Add chicken stock
 grdually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon,
 parsley, garlic, basil, salt, pepper sauce and plack pepper.
 Simmer for 10 minutes; do not allow to boil. Add grated cheese
 and green onions, heat until cheese melts smoothly. Garnish
each serving as desired with chopped bacon, grated cheese and
chopped parsley.

Makes 8 Servings.


Hard Rock Cafe Orange Freeze

Here's a quick recipe for the dessert drink served at Hard Rock
 Cafes all over the world. With only a few ingredients you can
 make this one super-quick in the blender. Great on a hot day.
 And it's easy to double or quadruple to serve more.

2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint

1. Put the sherbet, juice, and milk in a blender and blend for
 15 seconds or just until the sherbet is smooth. You may have
to stop the blender and stir the sherbet up a bit to help it combine.
2. Pour the orange freeze into a tall, chilled glass. Place a
 sprig of fresh spearmint in the top and serve immediately.
Serves 1 as a dessert or beverage.


Hard Rock Cafe® Bar-B-Que Beans

If you love baked beans you'll go nuts over this clone recipe from
 the world's first theme restaurant chain. It's real easy to make
 too, since you just pour all of the ingredients into a covered
casserole dish, stir, and bake for an hour and a half. The only
element that may give you pause is the pulled pork from last week's
 recipe. It's an effortless addition if you've got some of that
pork on hand. If not, just leave that ingredient out. Or you could
 add some cooked bacon to the mix. Either way the beans will still
 come out awesome as a nosh-worthy side dish or snack.

2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (from last week's recipe)

1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole
 dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons
 of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30
 minutes. After removing the beans from the oven, let the beans
cool for 5 to 10 minutes before serving.
Serves 6 to 8 as a side dish.


Hard Rock Cafe® Cole Slaw

If you want the authentic Hard Rock Cafe Pig Sandwich experience,
 you just have to serve your clone of that pulled-pork sandwich
 with this creamy, delicious cole slaw on the side. Even if you
 don't whip up the sandwich, you'll want to dive into a batch of
 this secret slaw. It's just too easy to make, and Who Wants to
be a Millionaire? isn't on tonight. But be sure to let the stuff
 hibernate in the fridge for a day or two after you toss it.
That's the only way to get the flavors up to dancing the perfect
 tastebud mambo.

1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot

1. Combine all ingredients except the cabbage and carrots in a
 large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors
 fully develop after 24 to 48 hours.
Serves 6 to 8 as a side dish.


Hard Rock Cafe® 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

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.
Makes 6 servings.


Hard Rock Cafe® Pig Sandwich

Take a big honkin' bite out of one of these and you'll soon know
 why it's the Hard Rock Cafe's most popular sandwich. According
 to the menu the pork is hickory smoked for 10 hours. But since
 we're impatient hungry people here, we'll cut that cooking time
 down to under 4 hours using a covered grill and carefully
arranged charcoal. Just sprinkle wet hickory chips over the hot
 charcoal arranged around the inside edge of a grill (such as a
 round Weber), and let the smoking begin. You can certainly use
 an actual smoker if you've got one, and go the full 10 hours with
 this puppy. But while you're still waiting for your sandwiches,
 the rest of us will have already dragged our full, round bellies
 over to the couch for a nap.
 By the way, make your marinated cabbage a day ahead of time,
 if you have the foresight.

Marinated Cabbage
2 tablespoons white vinegar
1 tablespoon granulated sugar
4 cups thinly-sliced cabbage

4 cups hickory smoking chips

Spice Rub
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon cayenne

1 boneless pork loin roast (3 to 4 pounds)
vegetable oil

2 15-ounce cans tomato puree
1 cup white vinegar
3/4 cup brown sugar
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke (hickory)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

8 Kaiser rolls

1. Make the marinated cabbage at least one day prior to building
 your sandwiches. Like cole slaw, this garnish needs some time to
 develop in the fridge. Combine the vinegar and sugar in a medium
 bowl. Add the cabbage, stir, cover the bowl and store it in the
refrigerator until you are ready to make the sandwiches.
2. Put the wood chips in a bowl and cover with water. Let the wood
 soak for at least 1 hour. Light the charcoal after it has been
arranged around the inside edge of your grill. You don't want coals
 directly under your pork. When the coals are hot, drain the water
from the wood chips and sprinkle the chips over the top of the coals.
 You should now have smoke.
3. Combine the spices for the rub in a small bowl and mix well.
4. Rub some vegetable oil over the surface of the pork roast.
Sprinkle the spices over the entire surface of the roast.
5. Place the roast in the center of your grill and put the lid on.
 Let the pork cook for 3 to 4 hours or until the internal temperature
 of the roast reaches 175 to 180 degrees.
6. As the pork cooks, make the sauce by combining the ingredients in
 a medium saucepan over medium/low heat. Let the sauce simmer for 15
 to 20 minutes, then cover and remove from heat. Set this aside until
 your pork is ready.
7. When the pork is done, remove it from the grill and let it sit to
 cool for 15 to 20 minutes or until you can handle it. Now you want
 to tear the meat along the grain, making bite-size strips of shredded
8. Put the shredded pork into a large saucepan over medium heat. Add
 2 cups of the sauce to the pan and stir. Keep the rest of the sauce
 for later to serve on the side. Cook the pork for 15 minutes or until
 it is heated through.
9. Grill the faces of the rolls and stack about 1 cup of pork onto
 the bottom half of each roll. Add a rounded tablespoon of marinated
 cabbage on top of the pork, add a tablespoon or so of extra sauce
 on top of that, then cap off each sandwich with the top half of the
 roll. Serve with clones for the Hard Rock's cole slaw and baked beans
 on the side, if desired.
Makes 8 sandwiches.


Hard Rock Cafe® Tupelo Style Chicken

The world's most famous theme restaurant pays tribute to the
 birthplace of Elvis Presley with this chicken finger appetizer
 dish, and two tasty dipping sauces. It's probably best they
chose to name the dish after a city, rather than after the King
 himself. "Elvis Style Chicken" sounds like a concoction that
should include bananas, peanut butter and bacon grease.

4 to 6 cups vegetable oil

Honey Mustard Dipping Sauce
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika

Apricot Dipping Sauce
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey

1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets

1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the
ingredients in a medium bowl. Cover and refrigerate. Make the
 apricot dipping sauce by combing those ingredients in a medium
 bowl. Cover and refrigerate this sauce as well, until your chicken
 is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed
 red pepper flakes, cayenne pepper, cumin, salt, paprika, onion
powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.

5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately
 1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each
strip with flour. Dip the chicken into the egg/milk mixture and
then back into the flour. Dip each chicken strip back in the egg/milk
mixture and then in the corn flake crumb mixture. Be sure to coat
each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5
 minutes or until the chicken is golden brown. Drain and serve
chicken with the dipping sauces on the side.
Serves 6 to 8 as an appetizer


Hardee's Biscuits

 Categories: Copycat, Breads
      Yield: 1 servings
      2 c  Self-rising flour
      1 tb Sugar
      1 c    milk
    1/3 c  Mayo

  Combine flour, sugar, milk and mayo into a smooth
  dough. Divide batter equally between 10 paper-lined
  muffin wells or cupcake wells. Bake 350~ about 25 to
  30 minutes or until golden brown and doubled in size.


Harley Davidson Cafe® Harley Hog Sandwich®

In late September 1997, the Harley Davidson Cafe celebrated its
 grand opening in Las Vegas. This is the second Harley Davidson
Cafe, with the first one located in New York City, just a short
 walk from the first Planet Hollywood. Both locations serve up
some delicious "road food" amongst the awesome collection of
vintage Harley's and Harley Davidson paraphernalia. I think this
 sandwich is one of their best, and this recipe comes right from
 the source. The Pork Producers Council got the recipe from the
cafe's chef, and featured it in a promotional pull-out that ran
in a restaurant trade magazine in 1995. Now the secret can be
shared with you.

6 to 8 lb. boneless pork butt, tied

1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika (sweet Hungarian is best)
2 cups hickory wood chips
1 cup apple wood chips

Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoons chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
5 1/4 cups (42 ounces) canned tomatoes, with juice
3 cups cider vinegar
1 3/4 cups ketchup
1/2 cup orange juice
1/4 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon coarse black pepper

12 large round rolls

1. Combine all of the rub ingredients. Coat the pork butt evenly
 with mixture, shaking off any excess.
2. Soak wood chips in water 30 minutes. Place pork butt in a
smoker on rack at 220 degrees for 8 hours, with smoke going for
 2 hours. Let it cool slightly. Break the meat apart with your hands.
3. Sauté' onions in oil in heavy saucepan until translucent. Add
 the remaining ingredients and cook until mixture is thick and coats
 the back of a spoon. Puree the sauce and let it cool. (Sauce can be
 made 2 to 3 days in advance and refrigerated.)
4. Combine the pork and the sauce (to taste) in a heavy saucepan.
Cook until it is heated through.
5. To serve: Pile the pork on the rolls. Serve with french fries
and cole slaw if desired.
Yields 12 servings.

Todd's Tidbits

You can also smoke your pork in a charcoal barbecue, such as a
round Weber Grill. Just arrange the charcoal around the edge of
the inside of the grill. When the coals are hot, place the soaked
 wood chips on them, and then place the pork on the center of the
rack above the coals. Cover. Cook the meat for 2-4 hours or until
the internal temperature comes to 150°-165°.


Heinz 57® Steak Sauce

In the late 1800s Henry John Heinz established the slogan
 "57 Varieties," which you can still find printed on Heinz
 products even though the company now boasts over 5700 varieties
 in 200 countries. Today Heinz is the world's largest tomato
producer, but interestingly the first product for the company
that was launched in 1869 had nothing to do with tomatoes; it
was grated horseradish. It wasn't until 1876 that ketchup was
added to the growing company's product line.
     Tomato is also an important ingredient in this tangy steak
 sauce. But you'll find some interesting ingredients in there as
 well, such as raisin puree, malt vinegar, apple juice concentrate,
 and mustard. And don't worry if your version doesn't come out as
brown as the original. Heinz uses a little caramel coloring in its
 product to give it that distinctive tint. It's just for looks,
 though, so I've left that ingredient out of this clone recipe.
Besides, I've found that the turmeric and yellow mustard will help
 get this version close to the color of the real deal.

Raisin Puree
1/2 cup raisins
1/2 cup water

1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water
 in a food processor or blender. Blend on high speed for 1 minute
 or until the puree is smooth. Measure 1/4 cup of this puree into
 a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium high and bring mixture to a thorough boil.
 Reduce heat to low and simmer, uncovered, for 1/2 hour or until
 thick. Let sauce cool and then refrigerate it in a covered container
 for at least 24 hours.
Makes 3 cups.


Hershey® PayDay® Candy Bar

In December of 1996, Hershey Foods snagged the U.S. operations
 of Leaf Brands for a pretty penny. This added several well
known candies to Hershey's already impressive roster, including
 Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and
 this delicious peanut roll, which we can finally clone at home.
 The center is sort of a white fudge that we can make by combining
 a few ingredients on the stove, then getting the mixture up to
just the right temperature using a candy thermometer (you've got
 one, right?). Once cool, this candy center is coated with a thin
 layer of caramel, then quickly pressed onto roasted peanuts.
Looks just like the real thing! This recipe will make eight
 candy bars. But it's up to you to make the dental appointment.

1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon peanut butter
1/4 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups powdered sugar

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts

1. Combine all ingredients for the centers, except the powdered
sugar, in a small saucepan over low heat. Stir often as the
caramel slowly melts. When the mixture is smooth, add 3/4 cup of
 powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar
 for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand mixer
 on high speed to combine. Keep mixing until the candy cools and
thickens and can no longer be mixed. That should take a minute or
4. Let the candy cool in the pan for 10 to 15 minutes, or until it
 can be touched. Don't let it sit too long - you want the candy to
still be warm and pliable when you shape it. Take a tablespoon-size
 portion and roll it between your palms or on a countertop until it
forms a roll the width of your index finger, and measuring about
4 1/2 inches long. Repeat with the remaining center candy mixture
and place the rolls on wax paper. You should have 8 rolls. Let the
center rolls sit out for an hour or two to firm up. 
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
 will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
over, caramel-side-down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
 onto the other side of the roll and press it down onto the peanuts.
 The candy should have a solid layer of peanuts covering all sides.
 If needed, brush additional caramel onto the roll, then turn it
onto the peanuts to coat the roll completely. Place the candy bar
 onto wax paper, and repeat with the remaining ingredients. Eat
when completely cool.
Makes 8 candy bars.


Hidden Valley Ranch Dressing Mix-dressing

 Categories: Copycat, Salads, Dressings
      Yield: 1 pint
           Powder Mix
     15    2" square saltines
      2 c  Dry minced parsley flakes
    1/2 c  Dry minced onions
      2 tb Dry dill weed
    1/4 c  Onion salt
    1/4 c  Garlic salt
    1/4 c  Onion powder
    1/4 c  Garlic powder
           Salad dressing
      1 tb Mix
      1 c  Mayo
      1 c  Buttermilk

  Put crackers through blender on high speed until
  powdered. Add parsley, minced onions and dill weed.
  Blend again until powdered. Put into bowl. Stir in
  onion salt, garlic salt, onion powder and garlic
  powder. Put into container with tight-fitting lid.
  Store at room temp for 1 year. Makes 42- 1 tablespoon
  TO USE MIX-Combine mix, mayo and buttermilk. Yield 1


Honey  Baked  Ham

  Servings: 1

      1    (7 lb.) med. smoked pork
           shoulder (bone in or out)
      2 c  sugar
      1 c  honey or brown sugar,
      1    (6 oz.) can frozen orange
           concentrate, thawed
      1 ts whole cloves

Preparation :
Make crosswise slits, 1/2 inch apart, halfway through ham to where
knife touches bone.  Place ham in deep bowl and barely cover with
water.  Stir in sugar.  Soak at least 2 days in refrigerator.
Drain.  Place ham in roasting pan, lined with enough foil to wrap
completely.  Pour honey or brown sugar and orange juice all over
pork.  Stick cloves all over meat.  Wrap tightly with foil.  Bake at
200 degrees for 6 to 7 hours or until done, unwrapping and basting
occasionally with honey mixture.  Unwrap and bake at 450 degrees
about 15 minutes for slightly crisp skin. 


Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Margarine
     1/2   c            Crisco
   1       c            Sugar
     3/4   c            Evaporated milk
   1       tb           Vanilla
   3       lg           Eggs
   3 1/2   ts           Baking powder
   1 1/2   ts           Vanilla
   2       c            Flour
   1       c            Milk
     1/2   c            Butter
   1 1/2   c            Plus 1/2 cup Sugar
   1       t            Salt

  Mix together and bake in 13 x 9 pan cut cake into
  sections and layer with cake, filling and more cake.


Hostess® Twinkie Creme Filling

Recently I've had an opportunity to go back and improve
 the recipe for the Hostess Twinkie clone found on page
 47 of the first book, "Top Secret Recipes." Specifically,
 I wanted to make the creme filling more stable, using
non-dairy ingredients, so that it could not spoil and would
 be easier to make. Here now, is the much improved recipe,
 using fewer ingredients than the original clone, and with
marshmallow creme as the new secret component. This recipe
is for all of you who have supported the site by buying the
books, since the cake part of the recipe and mold-making
technique is not included here. But even if you don't have
 the books, I'm sure you can find many uses for this versatile,
 commercial-style, creme filling. Hope you like it!

2 teaspoons very hot water
rounded 1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

1. Combine the salt with the hot water in a small bowl and stir
 until salt is dissolved. Let this mixture cool.
2. Combine the marshmallow creme, shortening, powdered sugar,
and vanilla in a medium bowl and mix well with an electric mixer
 on high speed until fluffy.
3. Add the salt solution to the filling mixture and combine.
Makes 1 1/2 cups.


Hot Dog on a Stick® Hot Dog®

One hot summer day in 1946 Dave Barham was inspired to
 dip a hot dog into his mother's cornbread batter, then
 deep fry it to a golden brown. You could say that's when
 the first Hot Dog on a Stick was born, and Dave soon found
 a quaint Santa Monica, California, location near the beach to offer his new creation with mustard on the sidde along with a tall glass of ice-cold lemonade.
     The chain uses only turkey dogs for this treat, so we'll
 do the same. Just be sure you find the shorter dogs, not
 "bun-length." In this case size does matter. For the stick,
 simply snag some of the disposable wood chopsticks from a
 local Chinese or Japanese food restaurant next time you're
 there and start dipping.

2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
8 to 10 turkey hot dogs
8 to 10 cups vegetable oil
5 pairs of chopsticks

1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, cornmeal, sugar, salt, and baking soda
in a large bowl.
3. Add the milk and egg yolks to the dry ingredients and mix
with an electric mixer on high speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end
of a single chopstick about halfway into the end of each hot dog.

5. When the oil is hot, tip the bowl of batter so that you can
completely coat each hot dog. Roll the hot dog in the batter
until it is entirely covered.
6. Hold the hot dog up by the stick and let some of the batter
 drip off. Quickly submerge the hot dog in the oil and spin it
slowly so that the coating cooks evenly. After about 20 seconds
 you can use a lid to the deep fryer or pan to put weight on the
stick, keeping the hot dog fully immersed in the oil. You can
cook a couple dogs at a time this way. Cook for 5 to6 minutes or
 until coating is dark brown. Turn them once or twice as they cook.
 Drain on paper towels while cooling, and repeat with remaining hot
Makes 8 to 10 hot dogs. 


Hot Dog on a Stick® Muscle Beach Lemonade®

Entrepreneur Dave Barham opened the first Hot Dog on a Stick
 location in Santa Monica, California near famed Muscle Beach.
 That was in 1946, and today the chain has blossomed into a
total of more than 100 outlets in shopping malls across America.
 You've probably seen the bright red, white, blue and yellow
go-go outfits and those trippy fez-style bucket hats on the
girls behind the counter.
     In giant clear plastic vats at the front of each store
floats ice, fresh lemon rinds and what is probably the world's
 most thirst-quenching substance -- Muscle Beach Lemonade.
It's a simple concoction really. Only three ingredients.
And with this TSR formula, you'll have your own version of the
 lemonade in the comfort of your own home at a fraction of the price.
Check back next week and we'll have the secret formula for a
 taste-alike version of the cornbread coated hot dog -- stick
 and all.

1 cup fresh-squeezed lemon juice (about 6 lemons)
7 cups water
1 cup granulated sugar

1. Combine the lemon juice with the water and sugar in an
2-quart pitcher. Stir or shake vigorously until all the sugar
 is dissolved.
2. Slice two of the remaining lemon rind halves into fourths for
 a total of eight pieces, then add the rinds to the pitcher. Add
 ice to the top of the pitcher and chill.
3. Serve the lemonade over ice in 12-ounce glass and add a lemon
 rind slice to each glass.
Makes 2 quarts, or 8 servings.


Houlihan's® Houli Fruit Fizz®

Restaurateurs Joseph Gilbert and John Robinson needed a name
 for the new restaurant they planned to open in the Country
Club Plaza of Kansas City, Missouri. To make the job easy,
they kept the name of the location's previous tenant -- a
 clothing store called Houlihan's Men's Wear -- and opened
 Houlihan's Old Place in 1972. This was at the time when
T.G.I. Friday's was popularizing casual dining, so the concept
 was an instant hit. That early success led to more Houlihan's
 opening in other states, and another multi-million dollar chain
 was born. The Houli Fruit Fizz is a simple blend of fruit juices
 and Sprite that can be served with a meal or enjoyed on its own.
 This drink is one of Houlihan's own classic, signature recipes.

1 12-ounce can cold Sprite
1/2 cup cold pineapple juice
1/4 cup cold orange juice
1 cup cold cranberry juice

1. Combine all of the ingredients in a pitcher and pour into two
 glasses over ice. Be sure all of the ingredients are cold when


Howard Johnson Spicy Mustard

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Meats
                Cake Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Dijon mustard
     1/4  cup           French's prepared mustard
     1/4  cup           Honey


Howard Johnson's Boston Brown Bread

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Meats                            Cake Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Unsifted whole wheat flour
   1      cup           Unsifted rye flour
   1      cup           Yellow corn meal
   1 1/2  teaspoons     Baking soda
   1 1/2  teaspoons     Salt
     3/4  cup           Molasses
   2      cups          Buttermilk

Grease and flour a 2 qt. mold.  Combine flours, corn meal, soda  ,salt.
Stir in molasses, buttermilk.  Turn into mold, cover tightly.
 Place on trivet in deep kettle. Add enough boiling water to kettle to
come half way up sides of mold; cover.  Steam 3 1/2 hr., or until  done.
Remove from mold to cake rack. Serve hot with baked beans.
 Makes 1 loaf 


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