SPECIAL TOOLS: Deep fryer, more…

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, each cut into 6-7 bite sized pieces.
Cooking your McNuggets™

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, Accent®, pepper, 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 into bite
sized pieces.
4. Coat each piece with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the
flour/seasoning mixture. Shake to coat. Put nuggets, 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. Preheat oven and large cookie sheet to 375°
8. Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only
about 9 at a time.)
9. Drain on paper towels 3-5 minutes.
10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
11. Serve with your favorite McDonald’s dipping sauce.

Ingredients:

1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir
well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of
the flavors to “meld”. ) Makes nearly 1 cup…enough for about 8 Big Macs™.
Cooking your BIG MAC™
INGREDIENTS:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce
COOKING:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is
basically the same as the regular burgers, only the bun toasting method is slightly
different. In the Big Mac’s case you toast the bottom (heel) first. Do this along with the extra
heel. (this will be your middle bun.)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1
tablespoon of “Mac 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. Toast the “crown” (top) of the bun also. 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.

For proper “aging”, or “Q-ing”, …wrap the finished Big Mac® in a 12″x18″ sheet of waxed
paper as follows:
1…Center the burger, right side up, on the waxed paper. Fold the “long” ends of the paper up over the
top. (It will resemble a tube with the burger in the center.)
2…Fold the two remaining ends underneath. Wrap snug, but don’t squish it like the
regular burgers.
3…Let sit 5-8 minutes, allowing the flavors to “meld”.
4…Microwave, still wrapped, 15 seconds on high.
….Enjoy an AWESOME Big Mac® Sandwich!

THE SECRET SAUCE: more…

1 tablespoon mayonnaise
1/2 teaspoon Grey Poupon Specialty peppercorn mustard
Ingredients:
1 sesame seed hamburger bun (potato roll style with split crown)
1/4 pound Topps beef patty
1 slice American cheese
1-2 tomato slices
1-2 lettuce leaves, chopped
1 Tablespoon ketchup
1 Tablespoon chopped white onion
McDonald’s hamburger seasoning
COOKING: 1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the
secret sauce. 2. Toast the face of each of the buns on a griddle as described in all
other recipes.

3. Follow Quarter-Pounder cooking instuctions for the beef patty.
4. Dress your BUN in the following order: On the crown (top bun)
special sauce
ketchup
onions
lettuce
tomato
cheese
5. Add the cooked beef patty then the toasted heel.
Makes 1 Arch Deluxe®
If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one
slice per burger in half. Lay the halves side by side on top of the cheese before
adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when
cooking.)

1.Frying

Breading and frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost. For the novice fisherman, make sure that the butter is extra hot but not yet burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart’s content, salt and pepper never goes wrong. You may want to try other herbs and spices with the batter for a more delicious fish.

2.Grilling

At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike fowl or cattle, fish tends to  secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.

To prevent losing the moisture, first coat the fish with oil. The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through. After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.

An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself.

3.Baking

Baking is the best option for the fisherman who does not want to watch over the fish during cooking. The fisherman can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don’t overcook the fish.

Whatever fish you caught, a good recipe and proper cooking will for sure enhance the catch. Take time to prepare for cooking, a badly cooked fish will no doubt spoil your day. Remember the first rule of cooking, don’t overcook your fish.