McChicken® Ingredients

SPECIAL TOOLS: Deep fryer; meat mallet
INGREDIENTS:
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent®
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McChicken® sauce:
1/4 cup mayonnaise
1/16 teaspoon onion powder
Stir together well, refrigerate until needed.
Preparing your McChicken® Sandwich
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one
gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast
filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the
flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an
hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking
regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped
iceberg lettuce. Then top with the cooked chicken patty, and the heel of the
bun.
10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes.
11. Microwave on high, individually, for 15 seconds and serve.
Personal suggestion: CHEESE IT! With real American cheese, one slice, between the
patty and the heel.

CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE

2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.

Fresh Tomato Bake

2 tbsp olive oil
2 cloves fresh garlic, peeled and crushed
¼ cup of fresh chopped basil
¼ cup fresh chopped oregano
¼ tsp fresh ground pepper
½ tsp salt
½ cup chopped onions
½ green pepper cut into strips
¾ firm ripe tomatoes sliced
1 cup of low fat Mozzarella cheese
1. Combine olive oil, garlic and spices together in a well-sealed
container and place in refrigerator.
2. Wash the vegetables and set aside
3. Ina medium sized baking dish add the vegetable starting with a
layer of tomatoes followed by the green peppers and onions. Top off
with remaining tomatoes.
4. Pour the olive oil mixture over the vegetables and lightly toss.
5. Cover with mozzarella cheese.
6. Bake in a 350-degree oven until the cheese is melted.

Cube Steak Teriyaki

1 to 1 ½ lbs. Cube steak or thin steak
1-cup applesauce
2 tbsp minced garlic
3 tbsp soy sauce
In a gallon re-seal able plastic bag place applesauce, garlic and soy
sauce. Stir (or reseal and shake) ingredients together, add steak in
strips 1-1/2 inch wide or full size your preference, seal container
and shake bag. Place in refrigerator for 1 ½ hours shake bag again
and flip put back on refrigerator until ready to BBQ. When grill is
ready, take a fork and remove the steak from the bag, remove
excess sauce and grill.

Grilled Apple Chicken

1 package boneless skinless chicken breasts
1-12 oz container of apple juice concentrate, thawed
1/3 cup honey
2 tbsp lemon juice
¼ cup brown sugar
2 tsp cinnamon
3 large granny smith apples, cored and cut into thick slices
1. Preheat grill to medium.
2. In a small saucepan combine apple juice concentrate, honey,
lemon juice, brown sugar, and cinnamon. Mix well.
3. Heat over medium heat until sugar is dissolved.
4. Set aside 1 cup to use as sauce later, and use the remaining to
baste chicken.
5. Arrange chicken and apples on grill and baste. Grill for 8 minutes
making sure to baste often.
6. Turn apples over and baste again. Grill 8 to10 minutes or until
tender.
7. Turn chicken over and baste again. Grill 5 to 7 minutes longer or
until chicken done.
Serve chicken and apples with the reserved sauce.

Strawberry Salad

1 lg. Strawberry Jell-o
½ cup Water
1 box frozen strawberries
1 lg. Cool Whip
Heat Jell-o and water until hot.
Add Strawberries and chill mixture.
Stir in Cool Whip

Mexican Salsa Dip

1 16oz. Sour Cream
1 14oz. Jar Salsa (mild, medium, or hot)
1 8oz. Bag shredded Mexican Cheese
1 lg. Tomato
1 lg. Green Pepper
Tortilla Chips
On a 10x14 inch pan spread out the sour cream.
Spread the Salsa on the Sour Cream
Chop the tomato and green pepper, then spread on the salsa
Spread the 8 oz. Bag of cheese on the tomatoes and green peppers
Let sit 15 minutes with tortilla chips

FRENCH ONION & BROCCOLI SOUP

2 (10 1/2 oz.) cans condensed French
onion soup
1 (10 oz.) pkg. frozen chopped
broccoli
6 oz. Gruyere or Fontina cheese,
shredded
1/4 c. chopped parsley
In a 4-quart saucepan, mix soup with water as label directs and add frozen broccoli; over high heat, heat to boiling. Reduce heat to low; simmer 8 to 10 minutes until broccoli is cooked. Meanwhile, place French bread slices on cookie sheet. Place cookie sheet under broiler and toast bread until golden on both sides. Spoon onion soup mixture into 4 (16 ounce) oven-safe soup bowls or crocks. Place 1 slice toasted French bread on soup in each bowl; top with cheese. Place soup bowls on cookie sheets for easier handling. Broil until cheese melts and top is golden brown. Sprinkle soup with chopped parsley. Makes 4 servings.

CHICKEN WITH RICE

3 to 3 1/2 lbs. chicken, cut into
serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of
chicken soup
1 c. water
1 tsp. instant chicken bouillon
crystals or 1 chicken bouillon cube

Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.

CREAMY PUMPKIN SOUP

1/4c. butter or margarine*
1 large yellow onion, peeled and
chopped
1/2 tsp. curry powder
1 15-oz. can pumpkin
1/4tsp. salt
2 c. half-and-half*
21/4c. chicken or vegetable broth
1/2 tsp. cinnamon
2 tsp. minced parsley
1/4 c. sour cream*
1. Melt butter in a medium-sized saucepan. Add chopped onion and cook, stirring frequently, until onion is soft but not brown. Add curry powder and cook 1 to 2
minutes longer.
2. Place curried onion in a food processor or blender. Add pumpkin and salt and process until smooth.Add half-and-half and process again until smooth.
3. Pour pumpkin mixture back into saucepan and stir in chicken or vegetable broth. Heat soup slowly over low heat, stirring occasionally.Meanwhile, stir cinnamon and
minced parsley into the sour cream.
4. Serve soup steaming hot with a dollop of seasoned sour cream atop each bowl.

APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing

2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

HAMBURGER SOUP

1 lb. hamburger
5 c. water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 carrots, sliced (1 c.)

2 stalks celery, sliced (1 c.)
1/3 c. barley
1/4 c. catsup
1 tbsp. (2 cubes) beef bouillon
2 tsp. seasoned salt
1 tsp. basil
1 bay leaf
Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.

Ikan Kecap

1 lb. mackerel, cod, or haddock
fillets
1 tsp. salt
2 tbsp. flour
3 tbsp. peanut oil
1/4 tsp. shrimp paste
2 tbsp. water
1 medium onion, coarsely chopped
1 large clove garlic, minced
1 1/4 inch-long piece fresh ginger,
peeled and finely chopped
1 red chili, seeded and chopped*
3 tbsp. lemon juice
1 tbsp. brown sugar
2 to 4 tbsp. soy sauce
4 large lettuce leaves
1. Wash fish under cold water and pat dry with paper towels. Cut fillets
2. In a shallow bowl or pie plate, use a fork to mix salt and flour. One by
one, roll fish fillets in the flour and set on a clean plate.
3. Heat 2 tbsp. of the peanut oil in a skillet and fry fish for 3 to 4 minutes
per side. Place on a plate, cover with foil to keep warm, and set aside.
4. In a small bowl, mix together shrimp paste and 2 tbsp. water.
5. Clean and dry the skillet Before heating the remaining 1 tbsp.peanut oil. Add onion, garlic,ginger, and chili pepper and stir-fry for about 5 minutes.
6. Add shrimp paste to the onion mixture and cook for 2 minutes.Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
7. Arrange lettuce leaves on four plates and place fish on top. Pour the sauce
over the fish and serve.

VEGETABLES SOUR SOUPS

1 tsp. tamarind
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
0.5 tsp. salt
5 c. low-fat chicken or vegetable broth
0.5c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
0.5c. fresh or frozen green beans,
ends trimmed
∂ c. frozen corn kernels
1 green chili pepper, sliced (optional)
1. Prepare tamarind by placing it in asmall bowl with warm water. Letsoak for 15 mnts.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste,and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth,salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

Egg and Bacon Pie

1 17,5-oz. package frozen puff
pastry sheets, thawed (2 sheets)*
8 thin slices Canadian bacon
6 eggs
ø tsp. salt
Π tsp. pepper
ø c. finely chopped parsley or
chives
*Homemade puff pastry is delicious but difficult and time consuming to make.
The ready-made sheets are convenient to use and are just as tasty when baked. Be sure to thaw sheets at room temperature for at least 20 minutes before using. If the pastry starts to crack while you’re working with it, just wet your fingers with a little water and press the pastry firmly together to seal.
1. Preheat oven to 400°F. On a lightly floured working surface, use a rolling pin to roll out one sheet of pastry until it is Π -inch thick.
2. Line a 9-inch pie plate with pastry sheet and press gently into place.
Cover pastry with Canadian bacon,overlapping slices to form an even layer. Crack eggs onto bacon-lined crust and break yolks with a fork.
Season with salt and pepper and sprinkle with parsley or chives.
3. Roll out the second sheet of pastry to Π -inch thick. With your fingers
or a pastry brush, lightly brush the lower pastry’s edge with water.Gently place the second sheet of pastry on top of the pie. Press edges firmly together and cut off any extra pastry. Flute edges by pinching pastry gently between your thumb
and forefinger. Carefully use a sharp knife to cut a few small slits in the
middle of the top crust.
4. Place pie plate on a baking sheet and bake for 30 minutes, or until pastry is puffed and golden brown. Carefully remove pie from the oven and allow to cool before serving.

GADO-GADO

1 c. red potatoes (about 2 medium
potatoes)
1 c. fresh green beans, ends
trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 11/2carrots),
peeled and thinly sliced
1 c. cucumber (about 1 medium
cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled*
deep-fried shallots for garnish**
peanut sauce (recipe on page 37)
1. Fill a large saucepan with water and bring to a boil. Use a slotted spoon
to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to
handle, slice the potatoes.
2. Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
3. One vegetable at a time, repeat this procedure to blanch the cabbage,bean sprouts, and carrots.
4. Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and
cucumbers however you like on a large platter and set aside.