McDonald's Sweet and Sour Sauce

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.
Makes about 3/4 cup.

McDonald's Shakes

2 cups ice cream (your choice of flavor)
1 1/2 cups low−fat milk
3 Tablspoons sugar
1/4 teaspoon pectin

Combine all ingredients in blender. Makes 2 servings.

McDonald's Hot Mustard Sauce

1 Tablespoon Dijon mustard
2 Tablespoons French's prepared mustard
2 Tablespoons Heinz 57 sauce
1/4 Cup Mayonaise
1/4 Cup Sour cream

Mix all, cover and refrigerate to use within 30 days.

McDonald's Honey Mustard Sauce

1/4 Cup Honey
2 Tbls. Prepared mustard.

Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.

McDonald's Filet−O−Fish Sandwich

2 Tbls. Mayonnaise
2 teas. Sweet relish
2 teas. Minced onion
2 hamburger buns
2 square breaded frozen fish portions
2 slices American cheese

Mix together the mayonnaise, relish, minced onion in a small
bowl. This will be the tartar sauce.

Lightly toast the hamburger buns.

Cook the fish by either baking or frying in oil according
to the package instructions.

Divide the tartar sauce and spread it evenly on each of the
top buns, and place a slice of cheese on each of the bottom buns.
Place the cooked fish on top of the cheese slice on each sandwich,
and top off the sandwiches with the top buns.

McDonald's Hotcakes

2/3 cup 7−Up
1 egg
1 tablespoon sugar
1 tablespoon oil
1−1/2 cups Bisquick baking mix

Put all ingredients into blender on high speed for a few seconds until
smooth. Let stand 10 minutes befor using 1/4 cup batter for each pancake on
hot, oiled griddle, browning each side.

McDonald's Egg McMuffin

1 jumbo grade A egg
1 Thomas's english muffin
butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
Egg Ring, or a tuna can with the top and bottom off

1− Pre−heat an electric griddle to 275 degrees. Toast your english muffin by
laying both sides face down on the griddle and applying pressure. This takes
1 to 1½ minutes. (they should be medium brown) Set aside.
2− Lay your egg ring on the pre−heated grill. Spray with Pam to prevent
sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk
with a sharp instrument so it flows.
3− Butter both toasted halves of the english muffin liberally with melted
butter. Put a slice of American cheese on the bottom half.
4− 2 to 2½ minutes after you started cooking the egg, the whites should firm
up, and the yolk should still be a bit "liquidy". Carefully remove the ring,
leaving the egg on the griddle. You may have to "slice" around the edges if
it sticks.
5− Very carefully turn the egg over, and lay one slice of Canadian bacon on
the griddle. Cook the egg 45−60 seconds after turning.
6− After about 30−45 seconds, "flip" the Canadian bacon, and remove the egg,
placing it on the bottom half (cheesed half) of the english muffin. 20−30
seconds after flippng the Canadan bacon, remove.
7− Put the Canadian bacon on top of the cooked egg, and cover with the top
of the toasted english muffin.

McDonald's Chicken McNuggets

vegetable oil for frying
1 egg
1 cup water
1 cup all−purpose flour
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon MSG (Accent)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6−7 bite sized pieces

Beat the egg and then combine it with 1 cup water in a small,
shallow bowl. Stir.
Combine the flour, salt, MSG, pepper, onion powder and garlic
powder in a one gallon size zip lock bag.
Pound each of the breast filets with a mallet until about 1/4−inch
thick. Trim each breast filet into bite sized pieces.
Coat each piece with the flour mixture by shaking in the zip lock
bag. Remove and dredge each nugget in the egg mixture, coating well.
Then return each nugget to the flour/seasoning mixture. Shake to
coat. Put nuggets, bag and all, in the freezer for at least an hour.
Cover and refrigerate remaining egg mixture.
After freezing, repeat the above coating process.
Deep fry the McNuggets at 375F for 10−12 minutes or until browned
and crispy. (cook only about 9 at a time.)
Drain on brown paper bags (NEVER drain fried foods on paper towels
unless you want them to be soft and soggy!).
Serve with your favorite sauce.

McDonald's Shamrock Shakes

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

Mix all ingredients on high speed until smooth. Stop blender, stir and blend
again, if necessary to combine ingredients. Makes 2 − 12 oz. shakes.

McDonald's Hot Apple & Cherry Pies

4−6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers
(Find them in the refrigerated section)

1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You
will use four of them. Stretch them out to about 4"x5" rectangles. Do this
on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on
another, leaving about 1/2" of dough around edges. Clear a 3/4" space
lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp
the edges. You'll have what looks like two giant pop−tarts.
4. Cut both of them precisely down the middle, in that 3/4" space you
created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They
should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45
minutes, spray all sides of each pie with water mist. Return to the freezer
for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep−fry
them.

Cooking Your Pies:
1. Pre−heat your deep fryer to 375 . Also pre−heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse it
entirely.
3. Drop the pie into the hot oil. Be careful−−−it will most likely splatter.
After all the pies are in the fryer, place your spare fryer basket over the
top. ("Sandwiching" the pies between the two baskets.) This ensures the pies
are fully submerged. It is important that the pies are fully submerged or a
good portion of it won't cook correctly.
4. Cook 5−7 minutes. Check after 5 minutes−−−the color should be a golden

brown. The older the oil, the sooner the it will turn brown, and that may
give you a false reading. 6 minutes is generally right on.
5. After deep frying, carefully remove the cooked pies and drain for 1
minute on paper towels. Then place directly on the oven rack in your warmed
oven. Warm for at least 10 minutes, and as long as 30 minutes.

McDonald's Breakfast Burrito

1/4 pound Jimmy Dean regular, uncooked breakfast sausage

1 1/2 Tablespoons re−hydrated dried chopped onion

1 4 ounce can of Old El Paso diced green chilies

1 Tablespoon canned diced tomatoes (drain liquid)

4 eggs, scrambled using McDonald's method

4 8−inch flour tortillas

4 slices Kraft deli−Deluxe real American cheese

On the side: Pace Picante Sauce

1. Preheat an electric griddle to 275 . Break apart the sausage, and

stir−fry it with the onions until the sausage is browned.

2. Add about 1/4 can of diced green chilies plus an equal amount of diced

tomatoes. Continue to stir−fry for about 1 minute.

3. Pour the scrambled eggs onto the griddle and mix the eggs with the

sausage, onions, peppers and tomatoes. Do not add salt or pepper, McDonald's

doesn't. Stir−fry until the eggs are done.

4. Microwave your tortillas for 20 to 30 seconds, just to slightly warm and

soften them.

5. Put 1/4 of the cooked egg−sausage mixture down the middle of each

tortilla. Add two cheese halves evenly spaced lengthwise, and fold the

tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and

again to complete.

6. Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes,

then microwave 15 seconds on high.

Serve with picante sauce if desired.

McDonalds Hamburgers

1 pound ground chuck (80% lean)

10 hamburger buns (local grocery type)

10 hamburger dill slices (more or less to taste)

10 teaspoons dried, chopped (not minced) onions

Mustard

Ketchup

Salt, Pepper, and MSG

Divide 1 lb of beef into 10 equal sized balls. Form a patty out of

each ball about 4 inches in diameter and 1/4 inch thick. Do this

on waxed paper. Now freeze the patties for at least an hour

(this keeps them from falling apart when grilled).

Combine dried onions with water in a small container. Add enough

water so the onions can hydrate (You can't add too much, just be

sure to drain well before using).

Preheat a griddle or skillet to medium−high. In the meantime,

toast the hamburger buns until just golden.

Lay the frozen patties on the hot surface. After about 20 seconds,

"sear" them by applying even pressure with the back of a metal

spatula; do this only for about 2 seconds. After searing them,

sprinkle generously with salt, pepper, and MSG to taste.

After about one minute since searing the patties, turn them over.

Careful, don't tear the side you seared. Add about a teaspoon of

your prepared onions on top.

Quickly dress your buns. On the crown part of buns (top),

Mustard first....five "kisses" the diameter of a pencil evenly

spaced in a circle about a half inch from the edge. Then the Ketchup,

five squirts the size of a nickle.. in the pattern found on dice.

Place the pickle in the middle.

By the time you finish that, the meat will be done (about 1 minute

or 1:10 after turning). Remove the meat and tilt to the side to allow

excess fat to drain off. Use your free hand to hold down the onions.

Place patties onion side up on the dressed crown, top with toasted

heels (the burger will be upside−down). Flip upright and serve.

McDonald's Big Mac Sauce

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place sauce in a covered container and refrigerate for several hours,

or overnight, so that the flavors blend. Stir the sauce a couple of

times as it chills.

Makes about 3/4 cup.

McDonald's Big Mac

1 regular sized sesame seed bun
1 regular sized plain bun
2 previously frozen regular beef patties
2 tablespoons Big Mac sauce
2−teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 Cup −shredded iceberg lettuce

Discard the crown half of the regular bun, retaining the heel. The cooking
method for the Big Mac is basically the same as the regular burgers, only
the bun toasting method is slightly different. In the Big Mac's case you
toast the bottom (heel) first. Do this along with the extra heel. (this will
be your middle bun.) You can use the crown (top) as the middle bun also,
just cut the rounded side off. However you will have to toast both sides of it.
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.