Kopy Kat Recipes - B

Black Eyed Pea's Cornbread

1 lb. ground beef
1 cup canned black-eyed peas, drained
1 cup onion, chopped
3/4 cup cream-style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 teaspoon Salt
1/2 teaspoon Baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13-by-9-by-2 inch pan that has been well greased. Cook at 350 degrees for 45 minutes, or until done.

Bob Evan's Cheddar Baked Potato Soup

1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar Cheese
4 cups whole milk + 1 soup can
2 tablespoons butter
2 tablespoons Corn Starch
Salt, pepper, onion powder and garlic salt - 1/2 teaspoon each
7 medium potatoes, diced to 1" and boiled

Add soup, 1/2 can broth, 1 can milk, and stir. Add in cheese, and milk. Stir in cornstarch with rest of broth, add to soup. Add spices and butter. Bring to a boil, reduce heat, and simmer for 15-20 minutes.nAdd boiled potatoes, and simmer 15 minutes more. Top with chives and bacon bits. For the best taste, let cool and reheat.

Bennigan's Baked Monte Cristo Sandwich

4 (1 oz.) slices Swiss cheese
4 (1 oz.) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
Dijon Mustard Dipping Sauce

1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard

Preheat oven to 450 degrees. Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices. In pie plate beat eggs, milk, and dry soup mix until well blended. Dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll pan. Set in oven a couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown. Serve with Dijon Mustard Dipping Sauce. Makes 4 servings

Bob Evan's Colonial Dressing

1 cup water
1/8 cup cornstarch
1/2 cup vinegar, light or dark
1 cup sugar
1 teaspoon onion powder
1 tablespoon salt
1/4 cup butter or margarine
1/2 teaspoon pepper
1 teaspoon celery salt
1 tablespoon celery seed

Put water and cornstarch into blender on high speed for 1 minute or until smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition.

Cook and continue stirring until it begins to thicken and become quite smooth. Let it cool completely before pouring into a refrigerator container. Cap tightly.

Bob Evan's Peanut Butter Pie

1 5 oz. pkg. Jell-O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1-1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated
crust, or you can bake your own), lightly browned
1 - 8 Ounce container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours, serve.

Bob Evan's Sausage Gravy

1 pound Bob Evans Farms Original Sausage
1/4 cup all-purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits

Crumble sausage into a large skillet. Cook over medium heat until browned, stirring occasionally. Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt & pepper. Serve over hot biscuits.

Bob Evans Chili

1 lb Bob Evans Original Recipe Roll Sausage
3/4-1 cup diced onion
3-4 rounded tsp chili powder
1 rounded teaspoon ground cumin
3/4 tsp garlic powder
1-15 oz can tomato sauce
1-15 oz can light red kidney beans including liquid
3/4 cup water

Brown and crumble sausage in large skillet. Add onion and cook until tender and sausage is no longer pink. Carefully drain off excess drippings. Add seasonings and blend with sausage mixture. Add remaining ingredients and simmer over medium-low heat for 20 to 25 minutes. Refrigerate leftovers. Makes 4-6 servings.

Bob Evans Pecan Caramel French Silk Pie

1 baked pie shell, not graham cracker
2 jars caramel ice cream topping
1 lb. chopped pecans
4 cups chocolate mousse (homemade, or made from mix.)
2 cups whipped cream
8 oz. cream cheese, softened
1/2 cup sugar

Mix cream cheese with sugar. Set aside 2 tablespoons nuts for garnish. Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that. Next, layer the mousse on top of the cream cheese layer. To the mousse with the whipped cream. Garnish with nuts; refrigerate before serving for at least 2 hours. Makes 1 pie.

Bonanza's Macaroni Salad

6 ounces elbow macaroni
1/2 cup chopped celery
1/2 green pepper, chopped (or more to taste)
2 boiled eggs, chopped
Enough real mayonnaise to moisten

Cook macaroni according to pkg. instructions. Drain well. Mix all ingredients; chill thoroughly before serving. Makes 4 servings

Bojangles Biscuits

2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1-1/2 cups buttermilk
Melted butter (about 1/4 cup)

Stir together the flour, baking powder and 10x sugar. Cut in the shortening until pieces are about the size of grains of rice. Stir in the buttermilk. Knead a few times, roll out on a floured board or counter top to 3/4-inch thickness.

Be careful not to work dough too much or add too much flour, or you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3-inches). Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree oven.

Boston Market Dill Potato Wedges

7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoons dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute. Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.

Boston Market Cranberry Sauce

1 Pound Can jellied cranberry sauce
10 Ounce Jar Smucker's Simply Fruit Orange Marmalade
1/4 teaspoon ground ginger
2 cup fresh cranberries; each sliced into 2 or 3 pcs
1/3 cup walnuts, chopped fine

In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often.

Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days.

Boston Market Creamed Spinach

10 3/4 can cream of celery soup
1 tablespoon flour
1/4 cup butter
1/2 teaspoon garlic salt or to taste
Salt to taste
Pepper to taste
20 oz. frozen chopped spinach, cooked according
to package directions, well drained
1 small onion, diced

In a large saucepan over medium heat, whisk together celery soup, flour, butter or margarine or canola oil, garlic salt, salt and pepper until smooth and piping hot. Add cooked and drained spinach, dry chopped onion or diced onion. Serve

Boston Market Chicken Macaroni & Cheese

3 cups dry spiral-shaped pasta, Cook al dente, drain
2/3 cup milk
1 Pound Velveeta cheese, light or
Cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste

Place into top of double boiler over gently simmering water milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk occasionally until melted and smooth.

Stir pasta into hot cheese mixture and keep hot until serving time over hot water, up to an hour. (If it begins to thicken up too much, dilute with a little milk). Never put into oven or over direct heat as it will scorch.

Boston Market Chicken

1/4 cup canola oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
4 chicken breast halves, washed and patted dry

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer.

Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes. This softens the chicken and keeps it hot until served. Serves four.

Boston Market Chicken Stuffing

10 ounce can sliced carrots; undrained
4 ounce can sliced mushrooms; undrained
14 ounce can chicken broth
2 ribs celery; cut 4-5 pieces
1 tablespoon rubbed sage
12 tablespoon poultry seasoning
1 tablespoon chicken bouillon powder
3 tablespoon bottled liquid margarine or melted butter or margarine
3 english muffins; cut into 1/2" cubes with crumbs
8 ounce bag unseasoned croutons
1 tablespoon dry parsley; minced
2 tablespoon dry minced onion

Empty carrots into a Dutch oven. Add the mushrooms; set aside. Empty the can of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced.

Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350 degrees about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.

Boston Market Meatloaf

1 cup tomato sauce
1 1/2 tablespoons barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
Dash garlic powder

Preheat oven to 400 degrees. Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often,
then remove it from the heat.

In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Mix the sauce into the meat, then add the remaining ingredients. Mix again. Pack a loaf pan with the meat mixture, cover with foil, and bake for about 30 minutes. Remove foil and drain fat.

Cut the meatloaf, while in the pan, into eight separate slices. Pour remaining sauce over the meatloaf. Return to oven and cook for another 30 minutes, uncovered. Allow to cool slightly before serving.

Boston Market's Sweet Potato Casserole

3 large sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 teaspoon vanilla extract

Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon

Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes.

Boston Market Rotisserie Whole Chicken

1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery

Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.

1/4 cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt

Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

Brown Derby Old-Fashioned French Dressing

1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil

Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar.

Brown Derby's Original Cobb Salad

1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below)

Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad.

Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with French Dressing. Serves 4 to 6

Brown Derby Beans & Cornbread Black Eyed Peas

1 lb. dry black-eyed peas, rinsed, sorted and soaked (see instructions)
Water to cover peas
2 tablespoons butter
1 large Spanish onion, peeled and chopped
14-16 cup chicken stock or reduced-sodium canned chicken broth
1 teaspoon freshly ground black pepper
1 smoked turkey wing

Place the peas in a large bowl. Add water to cover and soak overnight. Drain and rinse the peas. Or, quick soak according to package directions.

In a large stock or soup pot, melt the butter over medium heat. Add the onions and saute until tender. Add the peas and enough chicken stock or broth to cover the peas by at least 2 inches. Add the black pepper and turkey wing. Bring the mixture to a boil. Reduce the heat to medium-low and cook the peas, uncovered, until the peas are tender, about 1 to 1 1/2 hours.

The liquid in the pot should reduce. If there is too much liquid after 45 minutes to 1 hour, remove enough so the liquid reaches just about 1 inch over the peas.

When peas are tender, remove and discard the turkey wing (or use the meat on the wing, if desired). Makes about 8 cups.

Biba Italian Restaurant Risotto with Sea Bass

For the Sea Bass:
2-3 tablespoons extra-virgin olive oil
1 pound fresh sea bass fillets, cut into 1/2 inch pieces
Salt to taste
1 garlic clove, minced
2 tablespoons chopped fresh flat-leaf Italian parsley or regular parsley
1 cup dry white wine

For the Risotto:
6 cups homemade fish broth or chicken broth or 3 cups canned chicken broth and 3 cups water
3 tablespoons unsalted butter
1/2 cup minced yellow onion
2 cups imported Italian Arborio rice
1 cup dry white wine
Salt to taste

Prepare the sea bass: Heat the oil in a large skillet over high heat. Add the fish and cook, stirring, until the pieces are lightly golden, 1 to 2 minutes. Add the garlic and parsley, and stir once or twice. Add the wine and cook, stirring, until wine is almost all reduced. Turn the heat off under the skillet.

Prepare the risotto: Heat the broth in a medium-size saucepan and keep warm over low heat.

Melt the butter in a large skillet over medium heat. When the butter foams, add the onion and cook, stirring, until the onion begins to color, 3 to 4 minutes. Stir in the rice and cook until it is well coated with the butter and the onion, about 1 minute. Add the wine and stir until it is almost all reduced.

Add about 1/2 cup hot broth, or just enough to barely cover the rice. Cook, stirring, until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding the broth 1/2 cup at a time, for about 15 minutes. At this point the rice should be tender but still firm to the bite.

Add the sea bass and all its juices to the risotto, and mix quickly for 1 to 2 minutes. Taste and adjust the seasoning, and serve at once. Makes 4 Servings

Biba Italian Restaurant Tomato, Bread, Cucumber, and Tuna Salad

1/2 cup red wine vinegar
3 cups cold water
4 slices, 2 to 3 day old couse country bread, cut into 2 inch pieces
3 to 4 large, ripe tomatoes diced into 1-inch pieces
2 cups arugula, cut into bite size pieces
1 cucumber, peeled, seeded and cut into 1/2 inch pieces
1 small red onion, thinly sliced
10 to 12 small basil leaves, shredded
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil, or as needed
One, 7 ounce can imported, oil packed, white Italian tuna

In a large bowl combine the vinegar and the water. Add the bread and let it soak for 5 to 10 minutes. Drain the bread and, with your hands, squeeze out as much water as possible. Crumble the bread into a large salad bowl. Add the tomatoes, arugula, cucumber, onion and basil.

Season with salt and several grinds of pepper. Add the oil and toss well to combine, Taste and adjust the seasoning. Drain the tuna, place in a bowl and flake it into the salad. Serve chilled. Makes 4 Servings

Biba Italian Restaurant Minestrone Verde

1/3 cup extra virgin olive oil
1 cup finely minced long green onions, white part only
2 tablespoons fresh parsley
1 cup finely minced celery
2 ounces prosciutto, cut in 1 thick slice and finely diced
3 pounds assorted green vegetables (zucchini, string beans, asparagus, peas, spinach artichokes, etc.) washed and diced
5 cups low sodium canned chicken broth
Salt to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese

Heat the oil in a large pot over medium heat. Add the green onions, parsley, celery, and prosciutto. Cook, stirring, until the onion is pale yellow and soft, 4 to 5 minutes. Add all the vegetables and cook, stirring constantly for a few minutes, until vegetables are thoroughly coated with the savory onion base.

Add the broth and bring to a gentle boil. Season with salt and reduce the heat to medium-low. Simmer, stirring ocasionally, until the vegetables are tender and the soup has a medium-thick consistency, 30 to 40 minutes.

Turn the heat off under the pot and let the soup rest 20 to 30 minutes. Serve hot or at room temperature with a sprinkling of grated Parmigiano. Makes 8 Servings