1.

McDonalds Big Mac

Sauce
1/4 cup Miracle Whip 1/4 cup mayonnaise 2 tablespoons french salad dressing 1/2 tablespoon sweet relish 2 teaspooons dill pickle relish 1 teaspoon sugar 1 teaspoon dried, minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt The Rest 1 regular sized sesame seed bun 1 regular sized plain bun 2 beef patties (2 ounces each flattened to bun size) 2 tablespoons Big Mac sauce 2 teaspoons reconstituted onions 1 slice real American cheese 2 hamburger pickle slices 1/4 cup shredded lettuce

To make the sauce, mix together all the ingredients about one hour before using. To assemble: Discard the crown half of the regular bun, retaining the heel. Toast both sides of the heel and the inner sides of the sesame bun. Cook the two-all-beefpatties just like regular burgers. After the bun parts are toasted, put 1 tablespoon of sauce on each of the heels (toasted side). Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra heel, the middle bun, place two pickle slices on top of the lettuce. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

2. KFC Coleslaw

8 cups finely diced cabbage (about 1 head) 1/4 cup diced carrots 2 tablespoons minced onions 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice

1. Cabbage and carrots must be finely diced. 2. Pour cabbage and carrot mixture into large bowl and stir in minced onions. 3. Using regular blade on food processor process remaining ingredients until smooth. 4. Pour over vegetable mixture and mix thoroughly. 5. Cover bowl and refrigerate several hours or overnight before serving.

3. KFC Chicken

4 chicken leg quarters 3/4 cup flour 1 tablespoon salt 1 tablespoon pepper 2 teaspoons MSG 1 1/2 teaspoons paprika 1. Preheat oven to 375 degrees Fahrenheit. 2. Cut chicken into 8 pieces(4 legs and 4 thighs). 3. In a zip lock bag mix all dry ingredients. 4. Moisten chicken. 5. Put one or two pieces of chicken at a time into the bag and shake well. 6. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick. 7. Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly. So much for the secrets herbs and spices!

4. Coca-Cola

1. Mix 2,400 grams of sugar with just enough water to dissolve (high-fructose corn syrup may be substituted for half the sugar). 2. Add 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid. 3. Extract the cocaine from 1.1 grams of coca leaf (Truxillo growth of coca preferred) with toluol; dry the cocaine extract. 4. Soak the coca leaves and kola nuts (both finely powdered; 0.37 gram of kola nuts) in 22 grams of 20 percent alcohol. 5. California white wine fortified to 20 percent strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture. 6. After soaking, discard the coca and kola and add the liquid to the syrup. 7. Add 30 grams of lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength. 8. Mix together 0.88 gram of lemon oil, 0.47 gram of orange oil, 0.20 gram of cassia (Chinese cinnamon) oil. 0.07 gram of nutmeg oil, and, if desired, traces of coriander, lavender, and neroli oils, and add to 4.9 grams of 95 percent alcohol. 9. Shake.

10. Add 2.7 grams of water to the alcohol/oil mixture and let stand for twentyfour hours at about 60 F (15.5 C). A cloudy layer will separate. 11. Take off the clear part of the liquid only and add the syrup. 12. Add 19 grams of glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religions dietary restrictions) and 1.5 grams of vanilla extract. 13. Add water (treated with chlorine) to make 1 gallon of syrup. This recipe is from Food Flavorings: Composition, Manufacture and Use (2nd Ed.) 1968 by Joseph Merory (AVI Publishing Company, Inc., Westport, CT). Makes one U.S. gallon (3.8 L) of syrup. Yield (used to flavor carbonated water at 1 fl oz per bottle): 128 bottles, 6.5 fl oz (192 ml). P.S.: If anyone has a good source for Coca leaves, let me know I think I have a good idea for a part-time business!

5. Heinz Ketchup

1 (6 ounce) can tomato paste with garlic 1/2 cup light corn syrup 1/4 cup white vinegar 1/4 cup white balsamic vinegar 1/4 cup water 1 tablespoon sugar

1 teaspoon salt 1/4 teaspoon onion powder 1. Combine all ingredients in a medium saucepan over medium heat. 2. Stir and bring to a boil, reduce heat and simmer for 30 min. 3. Stir often. 4. Remove from heat and cover til cool. 5. Keep in a covered container in fridge.