Kopy Kat Recipes - B

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.