KFC Coleslaw
KFC Pot Pie
KFC Beans and Rice
KFC Corn
KFC Macaroni Salad
KFC Macaroni and Cheese
KFC Potato Salad
KFC Baked Beans
KFC Buttermilk Biscuits
KFC Potato Wedges

KFC Coleslaw

8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise

First core the cabbage and shred the cabbage fine using the fine disk for
the shredder attachment to the mixer. Then shred the cabbage. In a bowl
combine with a whisk combine the buttermilk, mayonnaise, milk and lemon
juice mix till well combined. Then add the seasoning. The last step is to
add the sugar add the sugar to the sauce until well mixed in. Add the
sauce
to the cabbage and carrot mixture and mix well and allow the mixture to
marinate for 13 hrs.

Do to the waste of chicken in the restaurants the Colonel created a recipe
to help use the chicken that was unable to be sold. So he devised the
potpie
recipe. See chicken could only sit and be sold for 2 hrs after it is
fried.



KFC Pot Pie

2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and MSG

In a bowl combine all cooked vegetables and chicken add the cream of
chicken
soup and seasoning. The mixture should be thick but not to thick if the
mixture is to thick add some milk to the mixture. Scoop the mixture into
individual pie pans. Use the biscuit recipe in this book to make the
crust.
Roll out the dough thin and place on top then brush with butter. Bake in a
375 F oven for 15 to 25 minutes or until it is heated through and the
crust
is golden brown.




Colonel Sanders loved rice and beans and decided to create a recipe that
could be used together to create a great tasting item. You can mix it or
have the beans on the bottom and rice on top and mix as u eat.

KFC Beans and Rice

30 ounce can of Red beans
1 teaspoon white pepper
4 tablespoons butter
1/4 teaspoon paprika
dash of cayenne
dash of garlic powder
1 1/2 cups converted rice cooked

Pour beans with there liquid into a saucepan and cook over medium heat.
Add
the seasonings and butter. When the mixture begins to boil use a fork to
mash 1/2 the beans. Cook for 10 to 20 minutes to until it looks like bean
paste with big beans in it. Mix in rice.





A favorite of the Colonel was Corn on the cob and he decided if he was
going
to sale it it had to be delicious and sweet

KFC Corn

Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon MSG
melted butter

Cook the corn in hot salted water with a dash of milk till nice and
tender.
When it is done dip the corn in butter and sprinkle with the seasoning.




The Macaroni Salad that Colonel Sanders used to use is listed below. The
recipe is just the basic recipe. However it has been altered many times.

KFC Macaroni Salad
1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 Tbsp. Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish

Cook macaroni noodles in a big pot of water for 12 to 15 minutes. Drain
and
place in a bowl with ice water and cool for 10 minutes. In a large bowl
combine all of above. Refrigerate for 2 hrs.




A favorite among kids and kids at heart is the Colonels Macaroni and
cheese
which was originally made fresh daily. Now it comes premade and is cooked
in
an oven like it originally was when it was made fresh.

KFC Macaroni and Cheese

2 cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt

In a pot bring water to a boil with salt to taste, once the water comes to
a
boil add the macaroni and cook for 12 to 15 minutes. When the noodles are
cooked drain but do not rinse. To make the cheese sauce in a pan over low
heat combine the Velveeta cheese,shredded cheddar and the milk. Cook the
cheeses till they are melted and then add the salt. Add the noodles and
mix
threw. Place in a casserole dish and bake for 10 to 15 minutes. You may
want
to broil the top to make a brown top.




Another favorite side dish is the Potato Salad which used to be produced
fresh daily, however now due to the fact that it can be produced and
prepackaged and stored frozen till shipped and then refrigerated
AmeraServe
which is the company that Tricon uses sells the potato salad that way.


KFC Potato Salad

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

Lightly peel the potatoes and cut into bite sized pieces. Place in a pot
of
salted water and boil the potatoes for 5 to 10 minutes till fork tender,
depending upon the size you cut them. While the potatoes are cooking in a
bowl make the dressing by mixing the mayonnaise, pickle relish, sugar,
white
onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and
salt.
When the potatoes are done and have cooled add the sauce and refrigerate
for
2 hours. The best is if you allow this to sit overnight.




The Colonels Baked Beans used to be baked and made fresh daily. Now there
made with a can of Navy Beans made by Hanover and a bag of sauce and
precooked frozen bacon. When it is needed it is just microwave and there
you
go.

KFC Baked Beans

30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Drain the navy beans and place in a microwave safe dish. Add the precooked
bacon. In a bowl combine all the other ingredients to make a sauce. Pour
the
sauce over the beans and mix well. Allow them to sit overnight in the
refrigerator. When you are ready to serve them microwave them for 5
minutes
then stir and microwave again for 7 minutes or till heated through.




A favorite has to be the buttermilk biscuits they are so light and fluffy
they just melt in your mouth. They were made fresh daily in every store.
Now
due to the popular demand of these biscuits, they come frozen.

KFC Buttermilk Biscuits

1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Preheat the oven to 450 F. Combine all of the ingredients, knead the dough
by hand until the dough holds together do not over knead. Flour your hands
Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit
cutter.
Bake on a greased baking sheet for 13 minutes, or until golden brown, when
they come out of the oven brush with melted butter. Makes 18 Biscuits




The Colonel was in the kitchen one day and had an idea what to do with the
potatoes that he had and he came up with the Potato Wedges. The used to be
made fresh but due to the invention of the frozen fry they are sent to the
stores frozen and ready to cook.

KFC Potato Wedges

shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG
1/4 teaspoon Paprika
dash of garlic powder

Preheat shortening in to 375 F. Cut the potatoes into 16 to 18 equal side
wedges. Mix the egg and milk till well blended in a big bowl. Mix the dry
ingredients into a large bowl. Put some potatoes in the milk and egg then
into the flour mixture till well coated. Fry in fryer for 3 minutes remove
from the oil and allow them to sit for one minute and then cook them again
for 5 minutes or until cooked. It may take up to 6 minutes.

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