Foods Recipes

FROZEN TREATS 1 ea Child's Vanilla Cone 140C

1 ea Small Vanilla Cone 230C

1 ea Regular Vanilla Cone 340C

1 ea Small Choc. Dipped Cone330C

1 ea Small Choc. Sundae 300C

1 ea Small Vanilla Shake

1.5B, 385C

1 ea Small Choc. Shake-1.5B 405C

1 ea Small Vanilla Malt-1.5B 475C

1 ea Banana Split- 2F, 390C

1 ea Peanut Buster Parfait

.5FA, .25P(peanuts) 675C 1 ea Hot Fudge Brownie Delight

.5FA, .25P(egg) .25F 650C 1 ea Nutty Double Fudge Sundae

1FA, 540C

1 ea Small Strawberry Blizzard

.25F, 385C 1 ea Small Heath Blizzard- 560C

1 ea Strawberry Waffle Cone Sund.

350C

1 ea Buster Bar-.5FA, .25P, 415C

(peanuts) 1 ea Dilly Bar- 210C

1 ea DQ Sandwich- 140C

1 ea DQ Frozen Cake Slice- 380C

1 ea Small Mr. Misty - 250C

Frozen Yogurt 1 ea Small yogurt cone-.75M, 115C

1 ea Small cup yogurt .75, 105C

1 ea Small Strawberry Breeze

1M, .25F, 185C

1 ea Small Heath Breeze

1M, 360C

Brazier Sandwiches 1 ea Single Hamburger

1.5P, 2B, 40C

1 ea Single Hamburger with Cheese

2P, 2B, 55C

1 ea Double Hamburger

3P, 2B, 75C

1 ea Double Hamburger with Cheese

4P, 2B, 110C

1 ea DQ "Homestyle Ultimate"

1FA, 4P, .5V, 2B, 190C

1 ea Hot Dog-1P, 1.5B, 85C

1 ea Hot Dog with Cheese

1.25P, 1.5B, 115C

1 ea Hot Dog with Chilli

1.25P, 1.5B, 105C

1 ea 1/4 Pound Super Dog

2P, 2.5B, 240C

1 ea BBQ Beef Sandwich

.75 P(lean beef) 2B, 20C 1 ea Grilled Chicken Filet Sand

2P, .5P, 2B

1 ea Breaded Chicken Filet Sand

3FA, 2P, .5V, 2.25B

1 ea Breaded Chicken File with

Cheese-3FA, 2.5limitedP, .5V, 2.25B, 10C 1 ea Fish Filet Sand.

3FA, .75P, 2.5B, 15C

1 ea Fish Filet with Cheese Sand

3FA, 1.25P,(3/4 fish, 1/2

Cheese) 15C Side Orders 1 ea Small French Fries-1.5FA,2B

1 ea Reg. French Fries-

2FA, 2.75B

1 ea Large French Fries-

3FA, 3.5B

1 ea Regular Onion Rings

2.5FA, 1V, 1.5B

3 pounds beef chuck -- cubed

1/2 pound pork -- ground

1 tablespoon flour

1 tablespoon cooking oil

1/3 cup onions -- dehydrated, minced

1/2 teaspoon garlic -- granulated

1 can beef stock

2 cans chicken stock

1 can tomato sauce -- 8 oz.

1/2 teaspoon cumin

1 can mild green chiles -- 4 oz.

1 jalepeno pepper; seeded -- deveined, minced

1 teaspoon black pepper

3 tablespoons chili powder

***PHASE II*** 4 cans tomato sauce

1/4 cup chili powder

2 tablespoons mild newmexico chili powder

2 tablespoons cumin

1 teaspoon garlic -- granulated

1 teaspoon tobasco brand hot sauce

1/2 tablespoon brown sugar

salt -- to taste

Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining imgre diemts from PHASE I and simmer covered, 1-1/2 hours. Uncover, add remaining ing redients and simmer 1-1/2 hours.

Busted by Christopher E. Eaves <cea260@airmail.net>

1 box Uncle Ben's Long Grain &

Wild rice -- cooked 2 Roasted chicken breasts--

(Tyson Ready to Eat) -- chopped 1/2 cup Ranch salad dressing

1 cup Shredded Lettuce

12 Flour tortillas

Mix chicken and dressing with rice mixture. Spoon 1/3 c mixture onto flat tortilla, top with lettuce. Tuck one edge over rice mixture and roll up. Source: Uncle Ben's. MM Waldine Van Geffen vghc42a@prodigy. com. Lynn Thomas' notes: Made this 7-17-97. Used thinly sliced pork roast for the chicken. Very quick meal and tasty too.

2 Cups sliced wild boar sausage -- sauteed

2 Tablespoons cilantro -- chopped

1 tablespoo jalapeno, stemmed, seeded -- chopped

fine 1 ripe mango or papaya, peeled -- seeded

and cut into small dice 1 poblano chili, roasted -- stemmed

peeled, and cut into thin strips Juice of one lime 3 Cups jack cheese -- grated

12 flour tortillas

3 Tablespoons vegetable oil

Tomato salsa

In a medium bowl combine the first seven ingredients and toss to combine. Place six flour tortillas on a clean cutting board. Divide turkey mixture onto each flour tortilla. Top with the remaining flour tortillas. Bring a large saute pan or griddle to medium heat and brush with a small amount of vegetable oil. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about 4 minutes. With a spatula pick up flour tortilla sandwich over to finish cooking to a golden brown or until cheese is melted. Remove from pan or griddle and place on cutting board. Cut into six wedges. Serve warm with tomato salsa. Repeat cooking process with each tortilla.

1 1/2 c Unbleached All-Purpose Flour

1 1/2 c Whole Wheat Flour

1/4 ts Baking Powder

1 c Warm Water (110 F)

2 ts Vegetable Oil

1/4 ts Salt

These tortillas are lower in saturated fat, with no cholesterol and higher in fiber than traditional tortillas prepared with lard and white flour. Cornstarch, for dusting the tortillas Stir together the first 6 ingredients. On a floured board knead until smooth. Divide dough into 12 equal balls. Dust lightly with cornstarch. Roll into a circle as thin as possible on a lightly- floured board. Drop onto a very hot ungreased griddle. Cook until brown spots appear on one side. Turn and cook on second side. Yield: 12 large tortillas