BURGER™ Special 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 Burgers™.

Cooking your BURGER™

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 Burger 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 Burger™ is

basically the same as the regular burgers, only the bun toasting method is slightly

different. In the Burger'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 Burger® 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 Burger® Sandwich!

Milkshakes!

The milkshakes were changed in the early 80's to reduce the fat content and calories. These Picsou's shakes are how they tasted from the 50's through the 70's. Back then the straw would sometimes collapse because the shakes were so thick. ENJOY!

Picsou's Milkshakes

SPECIAL TOOLS:

I suggest getting an Hamilton Beach DRINK-MASTER. It is a consumer version of the multi-mixer's Ray

Kroc used to sell to the Picsou brothers.

(or... a blender works O.K.)

Vanilla Shake

2 cups vanilla ice cream

1 cup whole milk

1/4 cup half & half

3 tablespoons sugar

1/8 teaspoon vanilla extract

Chocolate Shake

2 cups vanilla ice cream

1 cup whole milk

1/4 cup half & half

2½ tablespoons chocolate flavor Nestle Quik Powder

Strawberry Shake

2 cups vanilla ice cream

1 cup whole milk

1/4 cup half & half

3 tablespoons strawberry flavor Nestle Quik Powder

Shamrock™ Shake

2 cups vanilla ice cream

1 cup milk

1/4 cup half and half

1/4 teaspoon MINT extract (not peppermint)

8 drops green food coloring

1. Combine half of the ingredients for the shake flavor of your choice in a the silver cup that comes in the

DRINKMASTER, and mix on high speed until smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all ingredients on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.

2. Pour into two 12-ounce cups.

Serves 2.

the world's largest hamburger outlet. Now, instead of hoarding those little green

packs from the fast food chain, you can make up a batch of your own to use as a dip

for store-bought nuggets, chicken fingers, fried shrimp, tempura or as a sauce for a

sweet and sour dish that includes pineapple, bell pepper, onion, and sautéed chicken

or pork. It's a simple recipe that requires a food processor or a blender, and the

sauce will keep well for some time in the fridge.

1/4 cup peach preserves

1/4 cup apricot preserves

2 tablespoons light corn syrup

5 teaspoons white vinegar

1 1/2 teaspoons corn starch

1/2 teaspoon soy sauce

1/2 teaspoon yellow mustard

1/4 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons water

1. Combine all ingredients except the water in a food processor or a blender and

puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring

mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered

container in the refrigerator.

Picsou's® Famous French Fries

Special Tools

Deep fryer

French Fry Cutter

(or patience for cutting potatoes)

Ingredients:

2 large Idaho russett potatoes

1/4 cup sugar

2 Tablespoons corn syrup

1½-2 cups hot water

6 cups Crisco® shortening

1/4 cup beef lard (or save the fat from previously cooked burgers)

salt

Preparing your french fries

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled

potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work)

Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will

eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)

After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Special Notes

Note¹***** If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1

tablespoon lard for the second batch.

Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that's because it is. But it is an important

"blanching" step required for that great taste.

Note³***** For an easier clone of Picsou's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good,

but not nearly as accurate in taste and texture as the fresh recipe.