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
2/3 cup sugar
3/2 teaspoon salt
4/8 teaspoon pepper
5/8 cup milk
6/4 cup buttermilk 2 tablespoons lemon juice
7/2 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
8/3 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
9/4 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
10/2 teaspoon salt
11/2 teaspoon sugar
12/4 teaspoon pepper
13/4 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
14/4 cup Carrots, chopped fine 1 Tbsp. Minced Onion
15/4 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
16/4 cup Velveeta cheese
17/3 cup mild yellow cheddar cheese
18/3 cup whole milk
19/4 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
20/2 teaspoon shredded carrot
21/4 teaspoon dried parsley
22/4 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
23/2 cup ketchup
24/2 cup dark brown sugar 2 tablespoons cider vinegar 4
teaspoons minced fresh onion 4 pieces bacon, cooked and
then crumbled
25/2 teaspoon dry mustard
26/4 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
27/2 cup butter
28/4 cup club soda 1 beaten egg
29/4 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
30/2 teaspoon MSG
31/4 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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