Recipes - CopyCat Recipes
Alphabetical Listing:  A B C D E F G H I J K L M N O P R S T Y
C (continued)
52. Cool Whip
1 teaspoon gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat drymilk
3 tablespoons sugar
3 tablespoons oil
Chill a smallmixing bowl. Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat drymilk in the chilled bowl. Beat at high speed untilmixture forms stiff peaks. Add sugar, still beating, then oil and gelatin. Place in freezer about 15minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture. Makes 2 cups.
53. Corn Dogs
1 lb. hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening
1/3 cup milk
1 egg
8−10 wooden skewers
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal, baking powder, salt, and sugar in amedium−size bowl and blend with fork. Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a 1 cup measure. Stir into flour−cornmealmixture. Pour mixture into a tall glass. Remove hot dogs from water and drywith paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown.
54. Corn Syrup
2 cups granulated sugar
3/4 cup water
1/4 teaspoon cream of tarter
Dash of salt
In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat. Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook 3 minutes, just to reduce crystal build−up on sides of pan. Uncover and cook, stirring often to "soft ball stage"−−or when you drop a little from a spoon into a glass of cold water and it drops to bottom of water in a soft ball. Cool the syrup completely and store in covered container at room temperature to be used within 2months. Makes about 2 cups.
55. County Line BBQ's Chuck Wagon Beans
1 lb. dry Pinto Beans
1/2 cup finelyDiced Onions
1 Tbls. of Salt
1 tsp. of Pepper
1 Tbls. of Brown Sugar
2 tsp. of Chili Powder
1/2 tsp. of Garlic Powder
1/4 tsp. of Celery Salt
1/2 cup of Chopped Bacon
Cover beans with water. Bring to a boil and then turn off heat. Soak for one hour aand then drain. Add more water to cover beans and add all remaining ingredients. Cook on low to medium heat (you'll want a low boil) for 2 to 3 hours or until beans are done to desired tenderness.
56. CPK Brocolli and Sun−Dried Tomato Fusilli
1 pound dry fusilli pasta
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
About 12 oil−packed sun−dried tomatoes,
drained and thinly sliced
1 quart blanched broccoli florets, drained (bite−size pieces)
1 1/4 cups grated parmesan cheese
(reserve 1/4 cup for garnish)
Bring a large pot of salted water to boil. Cook pasta until al dente, 8 to 10minutes. Heat olive oil in a large non−stick frying pan over high heat. Add salt and garlic; when the garlic just begins to brown, add thyme and sun−dried tomatoes. Toss and add broccoli.When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a largemixing bowl while ingredients are hot). Add 1 cup parmesan cheese to all, sprinkling and stirring tomix. Serve in warm bowls with a fresh dusting of parmesan cheese.
57. Crab Ragoon
1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp. A−1 Steak Sauce
1 egg yolk, beaten
1/4 tsp. garlic powder
1 −8 oz. pkg. cream cheese at room temperature
3 dozen won−ton wrappers
Combine crabmeat, steak sauce, egg yolk, and garlic powder, until it forms a paste−like consistency. Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners of wrapper together, pinch to seal , brush with egg yolk Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinesemustard. Leftovers will only keep for a day or two. Do not freeze.
58. Cracker Barrel Cherry Chocolate Cobbler
1−1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi−sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped
Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's
semi−sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5minutes). Add milk and egg tomelted chocolate andmixwell. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 F for 40 −45 minutes. Serve warm with heavy cream.
59. Cracker Barrel's Hashbrown Casserole
2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mixwith hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
60. Cracker Jack
4 Quarts Popped popcorn
1 Cup Spanish peanuts
4 Tablespoons Butter
1 Cup Brown sugar
1/2 Cup light Corn syrup
2 Tablespoons Molasses
1/4 Teaspoon Salt
Preheat oven to 250 degrees. Combine popcorn and peanuts in ametal bowl or on a cookie sheet and place in preheated oven. Combine all remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer, bring themixture to the hard−ball stage (260−275 degrees). This will take about 20 to 25minutes.
Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15minutes. Mix well every five minutes, so that all of the popcorn is coated. Cool and store in a covered container to preserve freshness.
61. Cream Cheese
1 gallon wholemilk
1 quart cultured buttermilk
1/2 teaspoon salt
Pour milk and buttermilk into a large pan and suspend the thermometer in the milk. cook over medium heat, stirring occasionally until the termperature reads 170 degrees. Keep the mixture on the heat and the temp of the milk between 170 and 175 degrees. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid).
Line a strainer with several lavers of moistened cheesecloth and set it inside a large bowl to lift the curds from the milk mixture and lay them in the cheese cloth. Pour the remainder of the whey through the cheese cloth and save the whey for other recipes. Let curds drain at room temp for 2−4 hours. Remove the cheese from the chees cloth and place in blender with the salt. Blend until creamy. Store the cheese in small containers with tight fitting lids and refrgerate. Cheese can also be frozen thawed and then beaten again in blender until creamy.
62. Creme De Menthe
1 1/4 cups fresh mint leaves, slightly packed
3 cups vodka
2 cups granulated sugar
1 cup water
1 Teaspoon glycerine (optional)
8 drops green food coloring (optional)
2 drops blue food coloring (optional)
Wash leaves in cold water several times. Shake or pat gently dry. Snip each leaf into halves or thirds, discarding stems. Measure cutmint leaves to above measurement. Combine leaves and vodka, steep for 2 weeks. Shake occasionally. Strain out leaves. Boil sugar and water together, cool. Add to vodka mixture, add optional ingredients. Age 1 to 3 months. Yield: 1 quart.
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