Pat’s Pantry: Secret recipes

By Pat Mills

I have found a recipe book that clones restaurant recipes and thought it would be fun to try some of these. Remember the frosted glasses of A & W root beer we used to get as children? Well, I’m going to try this recipe to see if it’s anything like the real stuff. – Pat

A & W root beer

¾ cup granulated sugar
¾ cup hot water
1 liter cold seltzer water
½ teaspoon plus 1/8 teaspoon root beer concentrate (McCormick is best)

Dissolve the sugar in the hot water. Add the root beer concentrate and let cool. Combine the root beer mixture with the cold seltzer water. Drink immediately, or store in refrigerator in tightly covered container.  Yield: 5 cups.

Burger King onion rings

6 to 10 cups vegetable shortening or oil
1 medium white onion
2 cups milk
2 cups all-purpose flour
2 cups Progresso plain breadcrumbs

In a fryer, heat up 6 to 10 cups vegetable shortening or oil to 350 degrees. Cut onion into ¼-in-thick slices and then separate the slices into rings. Pour milk into a large shallow bowl, dump flour into another large shallow bowl and pour breadcrumbs into a third large shallow bowl. While the shortening is heating up, bread all of the onion rings; first, dip an onion ring into the milk, then into the flour. Dip it back into the milk and into the breadcrumbs, and once more into the milk and into the breadcrumbs. This will give each of the rings a nice, thick breading.  Arrange the breaded rings on a plate until all of them are breaded. When the oil is hot, fry the rings, a handful at a time, in the oil for 1-½ to 3 minutes or until golden brown. Remove rings from the oil to a rack or paper towels to drain. Lightly salt.

KFC honey bbq wings

1-¼cups ketchup
1/3 cup white vinegar
¼ cup molasses
¼ cup honey
1 teaspoon liquid smoke
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon chili powder
6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2  cups all-purpose flour
2-½teaspoon salt
¾ pepper
¾ teaspoon msg (Accent)
20 chicken wing pieces

Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes. Heat shortening in a deep fryer set to 350 degrees. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper, and msg (Accent). When the shortening is hot, dip each wing first in the flour mixture, them into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter. Fry the wings for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wing at a time. Drain on a rack. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.

Hidden Valley Original
Ranch dressing

½ cup mayonnaise
½ cup buttermilk
½ teaspoon dried parsley flakes
¼ teaspoon ground black pepper
¼ teaspoon msg (Accent)
¼ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
pinch dried thyme

Combine all ingredients in a medium bowl, and whisk until smooth. Cover and chill for several hours before using.

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