McDonalds-style Sweet and Sour Sauce for Nuggets

1 Cup Apricot Jam
3 Tablespoons Heinz Sauce
3 Tablespoons Italian Dressing
3 Tablespoons Soy Sauce

Makes about 2 cups. Refrigerate up to 2 weeks.

Big Mac-style Burger

Makes 1

1 sesame-seed hamburger bun
2 frozen hamburgers
Salt
1 Tablespoon Big Mac Sauce
1 white onion, finely diced
Shredded iceberg lettuce
1 slice American cheese
3 dill pickle slices

Cut bun horizontally into three even layers.

Place the top and bottom of the bun on a hot pan or griddle, face down, and toast them to a light brown. Set aside, but keep the pan hot.

Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each side. Salt lightly.

Build the burger in the following stacking order from the bottom up: bottom bun half of dressing half of onion half of lettuce American cheese beef patty middle bun remainder of dressing remainder of onion remainder of lettuce pickle slices beef patty top bun

Mcdonald's Big Mac Sauce

1 Cup Miracle whip
1/2 Cup sweet pickle relish
1/3 Cup creamy French dressing
1/4 Teaspoon Black pepper
1 Teaspoon minced onion

Stir together and chill.

KFC-style Twister

Makes 10

5 Tablespoons plain flour
2 ½ teaspoons ground black pepper
2 ½ teaspoons salt
1 ½ teaspoon onion powder
20 chicken breast tenders, or chicken breasts cut into 20
Olive oil spray
5 egg whites
5 teaspoons milk
1 ½ Cups plus 5 tablespoon bread crumbs
10 burritos
KFC Twister Sauce (recipe follows)
Shredded iceberg lettuce
Slices tomato (cut 1/8 inch thick)

In a resealable plastic bag, combine flour, pepper, salt and onion powder. Shake to mix well. Add chicken. Shake to completely coat the chicken with the flour mixture. Refrigerate at least 10 minutes.

Preheat oven to 240 C. Lightly mist a nonstick baking sheet with oil spray.

In a small bowl, combine egg white and milk. Beat with a fork until smooth. Place breadcrumbs on a small sheet of baking paper next to the bowl.

Dip one of the chicken tenders into the egg-white mixture, being sure to coat completely. Allow any excess egg white mixture to drip off. Dip into the breadcrumb to coat completely. Repeat dipping a second time into the egg white mixture and the breadcrumbs. Place on the reserved baking sheet. Continue with the second piece of chicken. Place, not touching, on the baking sheet. Lightly mist both sides with oil spray. Season to taste with salt and pepper.

Bake 5 minutes. Carefully flip the chicken. Bake 4 to 6 minutes, or until the breading starts to crisp, and the chicken is no longer pink inside.

Meanwhile, preheat a large nonstick skillet over medium heat. Place the tortilla in the skillet. Heat for 1 to 2 minutes per side, or until warm.

Starting at the 9 o'clock position on the tortilla, spread the sauce in an even strip (about 3 inches wide) running across the tortilla, leaving about 1 inch bare at the end of the strip.

Top the sauce-covered area evenly with the lettuce, tomato and chicken. Fold the bare end over the filling ingredients. Roll the tortilla tightly, finishing it seam-side down on the plate. One end of the wrap will remain open.

KFC TWISTER SAUCE

3/4 cup plus 1 teaspoon light mayonnaise
3 teaspoon sugar
1 ½ teaspoon ground black pepper

In a small bowl, combine mayonnaise, sugar and pepper. Stir to blend well. Cover with plastic wrap. Refrigerate for up to one month.

KFC-style Coleslaw

8 Cups finely chopped cabbage
1 medium carrot, shredded
1/3 Cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 Cup milk
1/2 Cup mayonnaise
1/4 Cup buttermilk
1 1/2 Tablespoon white vinegar
2 1/2 Tablespoons lemon juice

Be sure cabbage and carrots are chopped into very fine pieces. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the carrots and the cabbage. Mix well. Cover and refrigerate for at least 2 hours before serving to allow flavors to develop.